Lactose-Free                                                                                                                          

When attempting to diagnose myself with a food allergy in the beginning of fall 2011 (it later turned out to be a gluten intolerance), I went through a lactose-free phase.  This proved to be a much more trival experience than I had expected.  There are so many different foods and drinks out there that I had not realized had traces of milk or dairy products in them.  These recipes do not contain any dairy, and are twists on many common dishes.

*Note: make sure none of the pre-packaged ingredients you purchase contain any dairy



-Mock P.F. Chang's Lettuce Wraps
Ingredients:
3 tablespoons oil 
2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
3 tablespoons chopped onions
1 teaspoon minced garlic
4 -5 leaves iceberg lettuce

Special Sauce

  • 1/4 cup sugar

  • 1/2 cup water

  • 2 tablespoons soy sauce

  • 2 tablespoons rice wine vinegar

  • 2 tablespoons ketchup

  • 1 tablespoon lemon juice

  • 1/8 teaspoon sesame oil

  • 1 tablespoon hot mustard

  • 2 teaspoons water

  • 1 -2 teaspoon garlic and red chile paste

Stir Fry Sauce

  • 2 tablespoons soy sauce

  • 2 tablespoons brown sugar

  • 1/2 teaspoon rice wine vinegar

 

Directions:

  1. Make the special sauce by dissolving the sugar in water in a small bowl.

  2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.

  3. Mix well and refrigerate this sauce until you're ready to serve.

  4. Combine the hot water with the hot mustard and set this aside as well.

  5. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.

  6. Bring oil to high heat in a wok or large frying pan.

  7. Saute chicken breasts for 4 to 5 minutes per side or done.

  8. Remove chicken from the pan and cool.

  9. Keep oil in the pan, keep hot.

  10. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.

  11. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.

  12. When chicken is cool, mince it as the mushrooms and water chestnuts are.

  13. With the pan still on high heat, add another Tbsp of vegetable oil.

  14. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.

  15. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups"

  16. Top with"Special Sauce".

 
Cream Cheese Frosting
Ingredients:

  • 8 ounces cream cheese

  • 1/4 cup butter (1/2 stick)

  • 1 lb powdered sugar

  • 1 teaspoon vanilla extract

  • 1 pinch salt

  • 3 tablespoons milk

  • 3 tablespoons cream, enough to aid in spreading consistency

 

Directions:

1. Blend softened cream cheese & butter in a mixer
2. Add the sugar and vanilla, mix until whipped
3. Beat in enough cream to come to think enough spreading thickness
4. Ready to spread!

_________________________

Easy Granola

Servings = 6 | Serving size =about 1 cup

Cooking Time = 75 Minutes

This recipe can be multiplied by 2, 3.

Store tightly covered at room temperature. Keeps well for 4-5 days.

 

dr.gourmet.com

 

 

3 quarts

water

1 1/3 cups

steel cut oats

2/3 cup

quinoa

1/4 cup

sliced almonds

1/4 cup

chopped walnuts

1/2 cup

unsweetened applesauce

1/2 tsp

ground cinnamon

1/2 tsp

ground nutmeg

1/8 tsp

salt

2 Tbsp

pure maple syrup

1/4 cup

raisins

1/4 cup

dried cranberries

Preheat over to 300°F.

Place the water in a large sauce pan over high heat. When the water is boiling add the oats and quinoa. Reduce the heat to a simmer and cook for 12 minutes.

Drain and rinse with cold water.

Place the drained oats and quinoa in a large bowl with the almonds, walnuts, applesauce, cinnamon, nutmeg, salt, maple syrup, raisins and cranberries.

Fold together until well blended.

Place on a large cookie sheet lined with aluminum foil. Spread as flat as possible and place in the oven.

Bake for 45 minutes. Stir with a fork every 10 to 12 minutes.

Remove and let cool fully before storing.

 

 

Glazed Chocolate Avocado Cupcakes

Ingredients
Cupcakes
 
  • 1 1/2 cups
    all-purpose flour
  • 3/4 cup
    unsweetened cocoa powder
    see savings
  • 1 teaspoon
    baking powder
    see savings
  • 3/4 teaspoon
    baking soda
    see savings
  • 3/4 teaspoon
    salt
    see savings
  • 1 avocado, pitted and peeled
    see savings
  • 1 cup
    pure maple syrup
    see savings
  • 3/4 cup
    plain soymilk
    see savings
    • 1/3 cup canola oil
  • 2 teaspoons
    vanilla extract
Glaze
 
  • 1/4
    block soft silken tofu (from 14-ounce container), drained and patted dry
     
  • 3 tablespoons
    pure maple syrup
     
  • 1/2 teaspoon
    vanilla extract
  • 1/8 teaspoon
    salt
  • 4 ounces
    semisweet vegan chocolate, melted
    see savings
Directions
1.
To make Cupcakes: Preheat oven to 350 degrees F. Line 12-cup muffin pan with paper liners. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in bowl. Puree avocado in food processor until smooth. Add maple syrup, soymilk, oil, and vanilla, and blend until creamy. Whisk avocado mixture into flour mixture.
 
2.
Spoon batter into prepared cupcake cups. Bake 25 minutes, or until toothpick inserted into center comes out with some crumbs attached. Cool.
 
3.
To make Glaze: Blend tofu, maple syrup, vanilla, and salt in food processor until smooth. Add chocolate to tofu mixture and blend until smooth. Transfer to bowl. Dip tops of Cupcakes into Glaze, pulling straight up from Glaze to form peaks.