Delightfully Dairy Free

I love savory breakfasts, especially on the weekends. This one takes less than 5 minutes to prepare. Serves 1.

Ingredients

• 2 eggs
• handful of arugula
• handful of grape tomatoes, quartered
• 1/4 avocado, chopped
• tortilla chips (optional)

Directions

1. Fry eggs sunny-side up - 2 minutes tops.
2. Place eggs on plate and top with arugula, tomatoes and avocados
3. Serve with tortilla chips if you want. It’s delicious!

This recipe is easy-peasy. Promise!

Ingredients

• 1 1/2 cups chicken stock
• 1/2 cup bulgar
• 1 fully-cooked, shredded chicken breast
• 1 tablespoon EVOO, plus more as needed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1/2 cup pistachios, chopped
• 2 green onions, chopped on the bias
• 1 cup frozen corn
• 1 tablespoon white cooking wine
• Pince of salt and pepper
• 1 teaspoon of dried oregano, add more to taste if you want

Directions

1. Bring 1 cup of chicken broth to a boil in small pot. Add bulgar. Cover. Reduce to a simmer and cook for 12 minutes or until liquid is absorbed.
2. In large pan, heat EVOO, then added onion, salt & pepper. Cook for a few minutes until onion is translucent.
3. Add garlic and white cooking wine. Cook for 1 minute.
4. Add frozen corn and 1/4 cup chicken stock. Cook until stock has been fully absorbed.
5. Add chicken, remaining 1/4 cup chicken stock, green onions, pistachios and oregano. Cook until stock has been fully absorbed.
6. Mix in bulgar once fully cooked.

Makes two big bowls for hungry folks.

Have you heard of this cookbook? Vegan Cooking For Carnivores.

I just came across the Racheal Ray interview with the cookbook author, Roberto Martin, Portio de Rossi and her fab wifey, Ellen DeGeneres - thanks to the Earth Balance Facebook page.

Ellen talks a lot about how she thought she would miss cheese the most. But that, for her, it ended up being surprisingly easy. That she actually likes pizza more now that hers don’t have cheese on them.

Seeing this segment definitely made me want to pick up the book. Although I eat mostly dairy free, switching to a vegan lifestyle is something that I throw around every now and then. But then I think that I would miss certain foods too much.

Are there any readers out there who sometimes contemplate this too? 

Did you read NPR’s blog post Cracking The Code: Making Vegan Cheese Taste Cheesier? It’s worth clicking over to read.

As someone who still eats dairy even though I mostly cook non-dairy meals, the biggest challenge has been finding vegan cheese that mimics dairy cheese in a number of respects - taste, color, melt-ability, not having a weird aftertaste.

The product that I’ve had the most success with is Daiya shreds. What dairy free cheese products do you like best?

This pizza bread recipe is adapted from the one my mom would make for me as a child. It was a go-to Friday night meal and one of my favorites.

Ingredients

• prepared pizza dough (find in the refrigerated section of your grocery store) or make your own
• 1 cup Daiya dairy free mozzarella shreds
• 3 oz. (usually half the bag) pepperoni
• 1/4 cup chopped onion
• 1 tablespoon extra virgin olive oil (EVOO)
• marinara sauce

Directions

• Preheat oven to 400 degrees
• Spread EVOO on baking sheet
• Stretch out pizza dough in large rectangular shape on baking sheet
• Add toppings - pepperoni, onions & Daiya cheese
• Fold dough into loaf shape and flip over so that seam side is facing down
• Bake for 20 minutes until pizza bread is golden brown
• Let pizza bread rest for 5 minutes before slicing
• Serve with a side of marinara sauce

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