dairy free

Stupid Easy | Dairy Free Spinach Artichoke Dip

8:00 AM

When I say this recipe is stupid easy, I mean this in the best way possible!
I'm so happy my local grocery store is starting to get more allergy friendly products on the shelves. Products like dairy-free cream cheese, which thankfully, is no longer scarce in my local store👏🏻

So needless to say this recipe is stupid easy as long as you can get everything easily at the store. 😉Which if you live by a decent grocery store or health food store you should be able too.
Dairy Free Spinach Artichoke Dip
This will be a great crowd pleaser for the Super Bowl! My husband who can eat gluten and dairy to his heart's content, ate almost the entire dish during the pro-bowl the other day. 
So, if you don't say anything, your friends won't even know is dairy free.🤫

Dairy Free Spinach Artichoke Dip



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Stupid Easy | Dairy Free Spinach Artichoke Dip
Make this stupid easy Spinach Artichoke Dip fully dairy free! You're friends wont even tell the difference
Ingredients
  • 1/2 Cup Mayo*
  • 1/2 Cup, softened Dairy Free Cream Cheese*
  • 1 Cup + extra for top Dairy Free Parmesan*
  • 14-15oz Can Artichoke Hearts - Quartered
  • 8-9oz Frozen Spinach, Thawed
  • 1/2, chopped Onion
  • 3 cloves minced Garlic
  • To Taste Paprika
  • To Taste Parsly
Instructions
First, give yourself a little extra time to let the spinach thaw. Squeeze as much moister/water as you can out of it and set aside. Also drain quartered artichokes, pat dry, and set aside. Pre-heat oven to 350 degrees.Spray with oil, a 1.5qt dish ( or something similar size) and set aside. In a separate bowl mix mayo, cream cheese, and parmesan.Then add in the artichokes, spinach, onion, and garlic and mix to well blended.If you feel it's not "creamy" enough. Add a tad more mayo. I ended up adding 1 tablespoons more to my dish.Transfer mixture to your sprayed dish. Sprinkle paprika and parsley, and more parmesan to taste.Place dish on a cookie sheet just in case anything decides to spill over. Place dish in oven and cook for approx. 30 minutes. Once the top is golden brown and the sides are starting to bubble, pull out and serve once cooled slightly!
Details
Prep time: Cook time: Total time: Yield:
*I used Just Mayo
*I used Kite Hill Plain Cream Cheese - It is an almond base but you don't taste the almond at all
*I made a homemade vegan parm (Cashews and Nutritional Yeast) - but you could use store-bought as well.

Dairy Free Spinach Artichoke Dip
Have a great Super Bowl Friends! 

dairy free

Mexican Quinoa

8:00 AM

I LOVE the Mexican rice you get at restaurants alongside your tacos or burritos.
So much so I learned how to make it at home.
The other day I wanted something different to have alongside our tacos so I took my Mexican rice recipe and switched it up with some protein-packed quinoa.
It took a little recipe finagling but I figured it out!

Mexican Quinoa - Gluten Free and Vegan
The key to a good Mexican rice or Mexican quinoa is toasting the rice/quinoa in the pan with spices. Don't toast it too much but just enough that it has a nice brown color to it.
Mexican Quinoa - Gluten Free and Vegan



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Mexican Quinoa
Love that Mexican restaurant style rice? You'll love this flavorful Mexican Quiona
Ingredients
  • 3 Tablespoon Olive Oil
  • 1 cup Quinoa
  • 1 teaspoon MInced Garlic
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Cumin
  • 1/2 cup Tomato Sauce
  • 1+1/2 Cup Vegan Chicken (or regular) Broth*
Instructions
In a decent sized deep pot. Heat olive oil.Add quinoa and cook until slightly brown. Stirring every so often so not to burn the rice to the pan.Next, add garlic, salt, and cumin and cook until fragrant (about 2-3minutes).Then add the tomato sauce and chicken broth (or veggie brother). Bring to a boil.Stir and cover and cook until the liquid is absorbed. Check on it and stir from time to time. If the quinoa doesn't look liked it's absorbing after 15minutes or so. Add more.
Details
Prep time: Cook time: Total time: Yield: 4 Servings

*Chicken Broth gives the best taste. I used a vegan chicken broth, but if you could use veggie if you so chose

dairy free

Egg Drop Soup For One

8:00 AM

We recently had a P.F Changs built closer to where we live. So it was only fitting we ventured over there for a post-holiday meal.
P.F Changes has been known to be amazing with how they handle gluten allergies (like mine) and our new local P.F Changs did not disappoint.

However, while everything was tasty, I'm not going to lie, their Egg Drop Soup is the bomb!
Ever since we went I've been craving some egg drop soup but since the husband is not a soup fan, I had to someone create a recipe that was perfect for one heaping helping. It hit the sport with these cold snaps the south is experiencing right now.
It was delicious and almost as good as P.F Changs.


 Yes, I know that is A LOT of green onions. Green Onions is one of my favorites foods to add to any dish. However, if you are NOT a fan. You can limit them or leave them completely if you so chose.




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Egg Drop Soup For One
Just want a big bowl of egg drop soup to yourself? This recipe is JUST for you
Ingredients
  • 2 cups Chicken or Vegetable Broth*
  • 1/2 teaspoon Gluten Free Soy Sauce
  • 1/4 teaspoon Ground Ginger
  • 1/2 teaspoon Corn Starch
  • 1 Whisked Egg
  • sliced Green Onion
Instructions
In a pot, bring to boil broth, soy sauce, and ginger.Once boiling, transfer 2 tablespoons of the broth into a separate bowl with the cornstarch. Whisk till cornstarch is dissolved.Next, add the cornstarch mixture back to the pot with the rest of the broth and whisk until the broth mix thickens slightly.Using a spoon or ladle, stir the broth round till it creates a whirlpool effect.Once you have the effect continue stirring and slowly pour in the whisked egg. The egg should start to look like ribbon in the soup.Once done add your green onion and serve immediately.
Details
Prep time: Cook time: Total time: Yield: 1 serving

asian

THE BEST Veggie Fried Rice

8:00 AM

I don't like to toot my own horn - but I think I make a pretty mean Veggie Fried Rice.
It's one of those recipes that just get's better each time I make it.

It's super vegan-friendly. You just omit the egg and/or use tofu or another protein substitute.

The hub's favorite addition to my amazing fried rice is my dairy-free Yum Yum sauce.
 If you are a fan of the white sauce you get a hibachi restaurant, this you'll love this one




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The Best Veggie Fried Rice
The BEST and simplest Veggie Fried Rice you will always make. - Gluten Free, Dairy Free, and Vegan-Friendly
Ingredients
  • 1 and 1/2 cup Brown Rice (cooked day before prefered)
  • 4 Eggs*
  • 1 medium Onion thinly sliced
  • 3-4 cloves minced Garlic
  • 10oz Frozen Mixed Veggies
  • 1/4 cup Gluten Free Soy Sauce
  • 1 and 1/2 tablespoon Sesame Oil (toasted preferably)
  • 1/4 teaspoon Ground Ginger
  • to taste Garlic Salt
  • Olive OIl
Instructions
The day before you plan to make your fried rice. Cook rice according to bag directions (I usually cook mine in 3 cups of water to the 1 and 1/2 cup of dry rice). Place it in the fridge for safe keeping ;) This will make the best tasting fried rice, but you can also make the day of if need be. With your 4 eggs, scramble them in a separate pan and set aside when doneBefore you start heating your pan, warm up your bag of mixed veggies and set them aside when done as well.In a deep pan or wok, add oil to a pan and heat. Once the pan is heated add sliced onions and saute. When the onions are almost translucent, add in the minced garlic and cook till fragrant.Once fragrant, add your mixed veggies and stir them together with the onions and garlic. Then add your cooked rice and eggs.Toss in the gluten-free soy sauce, sesame oil, ginger, and garlic salt to taste and mix till well incorporated. Let it cook on medium for a couple minutes to let the flavours blend. Serve in a bowl and top with yum yum sauce
Details
Prep time: Cook time: Total time: Yield: 6-8 servings




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Dairy Free Yum Yum Sauce
Top your veggie fried rice with this amazing dairy free Yum Yum sauce!
Ingredients
  • 1/4 cup Vegan Mayo
  • 1/8 tsp Sugar
  • 1 and 1/2 tbsp Rice Vinigar
  • 1 tbsp Vegan Butter, melted
  • 1/4 tsp Paprika
  • 1/4 tsp Garlic Powder
Instructions
Mix all ingredients together and chill 15-30 minutes before serving.Serve on top of fried rice. If needed, add more mayo if too liquidy
Details
Prep time: Cook time: Total time: Yield: 1/4 Cup


Another good sub for rice in this recipe is quinoa. According to delicious living "Swapping quinoa for rice ups the nutrient game for this one-bowl favorite. Make quinoa up to five days ahead and store in fridge. You can also make the entire dish ahead of time and simply warm it up for dinner." (link to recipe for Quinoa Fried "Rice)

dairy free

Dairy Free Creamy Italian Dressing

8:00 AM

First off...
Happy New Year friends! I hope your holidays were merry and bright!
Ours was very quiet and chilled. Nothing too exciting in our household.

The blog did get a nice facelift though! Do you like it? I'm still working on what elements I want to add but I'm overall pleased with it. I hope you all like it too!

Let's get into the new year with a new recipe, shall we?

I was that weird child that always enjoyed a good salad before the pizza arrived. I remember growing up and ordering a side salad with creamy Italian dressing from our local pizza place. I still am that way, I like a good side salad before most meals.
However, since I ventured into the dairy-free realm, I've missed that creamy Italian goodness.

Until now.

What I love most about this recipe, which is what I strive to do with most of my other recipes, is it's super simple. So many dairy-free dressing recipes require soaked nuts or tofu and sometimes that just not doable. This has a lovely vegan mayonnaise base and is packed with amazing flavor.





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Dairy Free Creamy Italian Dressing
This classic is now dairy free with just a few simple ingredients!
Ingredients
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Basil
  • 1 teaspoon Oregano
  • 1/2 teaspoon Thyme
  • 1 1/2 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1 tablespoon Sugar*
  • 1 cup Vegan Mayo*
  • 1 tablespoon Red Wine Vinegar
  • 1 tablespoon Balsamic Vinegar
  • optional Vegan Parmesan Cheese
  • 4 Tablespoons (or more if needed) Unsweetened Almond Milk
Instructions
In a bowl, mix all ingredients except vegan parmesan and almond milk.Once all of your ingredients are mixed together. Add almond milk till you reach the consistency you are happy about. 4 tablespoons get's it to the consistency I like.You can add store bought vegan parm or my personal favorite is processing some cashews with nutritional yeast. Makes for the perfect parm to the dressing
Details
Prep time: Cook time: Total time: Yield:

*I tend to use less sugar then 1 tablespoon. So if you want to add less you can. 
*I use Just Mayo vegan mayonnaise. It is my personal favorite.