This dairy-free cheeze is pretty similar to garlic and herb boursin, and is a great alternative if you’re vegan or given up dairy. It’s soft, creamy, garlicky, with a vaguely sweet undertone. It’s perfect on its own, or spread thickly on crackers. Continue reading
I was really intrigued with this recipe when I saw it. A dairy-free cheeze made from zucchini? Really? I decided to make it with agar flakes instead of gelatin. The cheeze did set, but the texture was quite odd… nothing like the cheeses I used to eat. I’m not sure if the texture is the same when making it with gelatin, but I am not a fan. The flavor? Ohhhhh the flavor. Continue reading
This is my dairy-free cheese board from last Christmas. It really is something, isn’t it? There’s the boursin imposters: garlic & herb, and black pepper; a cheddar, zucchini cheese and cream cheese (not shown). I will be posting a recipe for each of these, so keep your eyes peeled.
This is a simple, yet delicious dairy-free vanilla ice cream. It’s made with a coconut cream custard base, and sweetened with honey. Try it on its own, or on top of a sweet potato brownie. Continue reading
Thin mint cookies are sold by girl scouts as a fundraising activity in US. There are other varieties of cookies, but A likes the thin mints the best. They aren’t the healthiest of cookies, but people do love them. Here is a simple and healthier alternative, which takes no time to make. Round crackers are dipped in peppermint flavored Continue reading
A was kind enough to make these for me for my birthday. He also made me the cashew version of the peanut butter balls, which were incredible! These rolo-esque treats are chewy, caramel-ly with just the right amount of chocolate coating. They are Continue reading
The number of times I have made tiramisu is countless. However, I am only blogging about it now, because I finally have a photo for the entry. Yay! This recipe is simple, and yields the most delicious tiramisu. It’s also quick and easy to make. I was a little reluctant to make this for A, as he doesn’t drink coffee, Continue reading
I have a serious problem with plantain chips. I open a bag, and they’re gone. For me, the most addictive variety is made by Turbana. Plantain chips are a great alternative to potato chips (nightshade-free) and are incredibly addictive. A small handful is never enough. I think on my worst week (or best, depending how you see it), I ate six; yes six 200 g (7 oz) bags. If you’re into counting calories, that’s a total of 6300 calories, Continue reading
This frozen treat does not require an ice cream maker. It’s simply frozen pineapple and banana blended with coconut cream. The result is a tropical sorbet-esque treat. It’s quick and easy, and tastes pretty good. Be sure to use a ripe pineapple and banana for maximum flavor. Continue reading
I had so much fun making these noodles! They are gluten-free, low-carb, and packed full of goodness. These ribbon noodles are a nice change from the spaghetti-like version. They hold up better when cooking, and yet, you still get the satisfaction of twirling it onto your fork. Continue reading
After discovering the dairy-free mozzarella recipe, I had to put it to good use. I had just made a batch of no-mato sauce, which could easily pass as pizza sauce, so I thought why not try to a gluten-, dairy- and nightshade-free margherita pizza?
As wonderful as this idea sounded, it was a big flop for me. I’m sure you’ve heard Continue reading
A homemade dairy-free mozzarella may sound a little daunting dfor someone who has given up dairy. Will it taste like real mozzarella? Will it even come anywhere close? Will it be a waste of ingredients? Normally, I wouldn’t even think about trying to make such a thing, but the photo on vedged out convinced me. Continue reading
Honey and Spice 
