Copycat Cafe Rio Creamy Tomatillo dressing Dairy Free

Ingredients

2 cups dairy free ranch dressing (recipe here)

2 medium tomatillos, husks removed

1/2 cup fresh cilantro

2 cloves garlic

2 tsp lime juice

1 jalapeno, seeded

Directions

Place all ingredients in a blender and process until smooth. Store in an airtight container for up to 2 weeks.

Dairy Free Ranch Dressing

Ingredients

1 cup mayo (see recipe below)

1/2 tsp garlic powder

1 T dried minced onion

1/2 tsp onion powder

1/4 tsp white pepper

1.5 T dried parsley

1/2 tsp dill

1/2-3/4 cup non-dairy milk (I used unsweetened almond)

Mayo recipe

1 egg, room temperature

2 T lemon juice

1/2 tsp salt

1/2 tsp dry mustard

1 cup light olive oil

Directions

1. If using prepared mayo, skip to step 2. In Blendtec Twister Jar, place the egg and lemon juice and let come to room temperature. Add the salt and mustard. Blend ingredients. Then set Blendtec to Speed 2 and slowly add oil in a thin stream. The slower the better. It took me about 5 cycles on Speed 2 (~50 seconds each cycle). You'll hear it change sound as it thickens and emulsifies.

2. Combine 1 cup mayo with 1/2-3/4 cup milk, garlic powder, dried minced onion, onion  powder, white pepper, dried parsley, and dill. Blend until combined. Store in fridge for 1-2 weeks.

Non-dairy yogurt

From Hip Pressure Cooking

Ingredients

1 qt unsweetened, plain non-dairy milk
3 T cornstarch
4 tsp. yogurt or starter

Directions

Step 1: Sanitation

If you’re making the yogurt directly in Instant Pot’s stainless steel container, sanitize the cooker by running Instant Pot on the pressure steam program for one minute with one cup of water. Set the valve on the lid to “Sealing” push the [steam] button and then the [-] button until you get down to one minute. When the program is finished, release the pressure and then pour out the water. 

Step 2: Scalding and thickening the milk

Pour 1/4 cup of the non-dairy milk into a small bowl. Add in 3 T of cornstarch and mix thoroughly. Pour the rest of the carton of milk plus the milk/cornstarch mix into the stainless steel container. Scald the milk by pushing [yogurt] button and [adjust] until the screen says “Boil”. Let Instant Pot bring the milk to a boil until the screen says “Yogt”. For thicker yogurt, repeat this step one more time, stiring occasionally.

Wait until the milk cools down to at least 115F/46C before proceeding to the next step. That can take anywhere from 20 minutes to an hour (make sure to take the temperature with a clean thermometer).


Step 3: Inoculation 

Once the scalded milk has cooled to below 115F, add the yogurt inoculate according to package instructions or, use a high-quality plain yogurt with live active cultures. Once you get going, you can use the yogurt from a previous batch to make the next- as long as it’s under two weeks old. Measurements do not need to be exact, but you’ll want to aim for about one teaspoon per cup (250ml) of milk. Mix the inoculate or yogurt into the milk until it dissolves completely

Step 4: Incubation 

Close the lid with the pressure valve in any position. Run the yogurt program by pressing [Yogurt]. The default time is 8 hours, but you can adjust the time by pressing the [+] or [-] buttons to get different effects. Longer time will produce a more tart yogurt. Most yogurt strains will begin to solidify after bout 6 hours – for less tart results check to see if the milk has already solidified after this time. When the program is finished the letters “Yogt” will appear in the display.

Step 5: For thicker Greek style yogurt

Strain the Yogurt – after the yogurt making process is complete. Pour the yogurt into a coffee filter-lined fine strainer that is positioned over a bowl. Place the whole set-up in the refrigerator for 4-6 hours depending on the desired thickness.


Step 6: Storage

Pour the contents of the inner pot into a clean container, and refrigerate for up to two weeks.

Dairy Free Cauliflower Alfredo Sauce

Photo credit Blendtec

Makes 1 quart

Ingredients

1/3 cup raw cashews

2 cups cauliflower florets

2 cups chicken stock
~~~~~~~~~~~~~~~~~~~

1 tsp nutritional yeast

1/4 tsp white pepper

1/2 tsp salt
~~~~~~~~~~~~~~~~~~~

6 cloves garlic

Directions

1. Combine cashews, cauliflower, and chicken stock to a medium saucepan. Bring to a boil, then add nutritional yeast, pepper, and salt. Simmer for 20 minutes.

2. Carefully add 1/2 of mixture to Blendtec (make sure to include at least 1 cup of the chicken stock). Press the Soup button. Add the garlic and the remaining cauliflower mixture. Press Soup button to blend again. 

Creamy Tomato Slow-Cooker Chicken

Photo credit Betty Crocker

Ingredients

1 lb boneless skinless chicken thighs

2 cloves garlic, finely chopped

1-1/2 tsp dried basil leaves

1/2 tsp dried oregano leaves

1/2 tsp salt

1/4 tsp pepper

1 jar (15 oz) Alfredo sauce (or dairy free Alfredo sauce, see recipe below)

1 can (14.5 oz) diced tomatoes, drained

1 can (8 oz) tomato sauce

2 T cornstarch

2 T water

Alfredo Sauce

6 cloves garlic

1/3 cup raw cashews

2 cups cauliflower florets

1-3/4 cups chicken stock

1 tsp nutritional yeast

1/4 tsp white pepper

1/2 tsp salt

Directions

1. Combine cashews, cauliflower, and chicken stock to a medium saucepan. Bring to a boil, then add nutritional yeast, pepper, and salt. Simmer for 20 minutes.

2. Carefully add 1/2 of mixture to Blendtec (make sure to include at least 1 cup of the chicken stock). Press the Soup button. Add the garlic and the remaining cauliflower mixture. Press Soup button to blend again. 

3. Spray 3-4 quart slow cooker crock with cooking spray. Arrange chicken in bottom of slow cooker. Top with garlic, basil, oregano, salt, and pepper.

4. In jar of blender, add diced tomatoes and tomato sauce to alfredo sauce. Pulse to blend until just combined. Pour mixture over chicken.

5. Cover, cook on Low heat for 5-6 hours.

6. 10 minutes before serving, in a small bowl stir together cornstarch and water. Stir into mixture in slow cooker. Increase heat setting to High. Cook uncovered 5-10 minutes longer.

7. Serve over brown rice or pasta.

Almond Joy cookies

Photo credit Friday is Cake Night

These are easy to make either dairy free or with dairy. Just sub the butter and chocolate chips with dairy free versions.

Makes 30 cookies.

Ingredients

• ½ cup butter, softened
• 1 cup brown sugar
• 3 tablespoons sugar
• 1 egg
• 1 tsp coconut extract
• 1 tsp almond extract
• 1¾ cups flour
• ½ tsp salt
• ½ tsp baking powder
• ½ tsp baking soda
• 1 cup chocolate chips
• ¾ cup sweetened flaked coconut
• ¾ cup shaved almonds

Directions

1. Preheat the oven to 375 degrees.
2. Cream the butter and sugars. Add the egg and both extracts until fully combined.
3. Add the flour, salt, baking powder and baking soda. Stir together.
4. Stir in the chocolate chips, coconut and almonds.
5. Using a cookie scoop or spoon, form the dough into 30 balls. Place them on a cookie sheet lined with parchment paper and press down slightly.
6. Bake for 10 minutes. Let the cookies sit on the sheet for 5 minutes before transferring them to a cooling rack.

Chocolate Coconut Milk ice cream

Makes 6 servings (fits in my 2 qt ice cream maker)

Ingredients

3 (15 oz) cans full fat coconut milk

3/4 cup honey, agave nectar, or granulated sugar

3/8 tsp salt

3 T cornstarch

2-1/4 tsp vanilla extract

1/2 cup cocoa powder

1 cup dairy free chocolate chips, nuts, etc.

Directions

1. Shake the cans of coconut milk thoroughly before opening. Scoop out 1/2 cup of coconut milk and set it aside. Combine the remaining coconut milk, agave or honey, cocoa powder, and salt in a saucepan. Bring to a simmer over medium-low heat until the sweetener thins and is easily mixed into the coconut milk, about 2 minutes.

2. In a small bowl, whisk remaining 1/2 cup coconut milk with the cornstarch until well combined. Stir into the warm coconut milk base and cook until over medium heat until the mixture begins to thicken — enough so that it coats the back of a spoon, 6 to 8 minutes. Do not to allow the mixture to boil. Whisk in the vanilla extract.

3. Remove from the heat and pour the coconut base into a separate bowl. Allow to cool on the counter for 30 minutes, then cover with plastic wrap and chill in the refrigerator for 4 to 5 hours — you need the base to be very cold before you process it in the ice cream machine.

4. Churn the mixture in your ice cream machine following the manufacturer’s instructions. Add the chocolate chunks at the very end. When thickened to an soft-serve ice cream consistency, spread into a large loaf pan (or pie pan) and freeze for a few more hours (or overnight) until the ice cream has firmed up completely.

Red Lentils and Spinach in Masala Sauce

Ingredients

• Masala Paste:
• 1½ teaspoons cumin seeds
• 1½ teaspoon coriander seeds
• 2" piece ginger, peeled and cut into pieces
• a dash of red pepper flakes
• 1 tablespoons smoked paprika
• 1 tablespoon garam marsala
• 1 teaspoon salt
• 2 tablespoons peanut or other nut oil
• 2 tablespoons tomato paste
• ⅓ cup packed cilantro leaves

• ~~~~~~~~~~~~~~~~~~~~~~
• 1 tablespoon coconut oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• ⅓ cup masala paste
• 1 can stewed tomatoes
• 1 can coconut milk
• 2 cups red lentils
• 4 cups water (for lentils)
• 2 handfuls spinach, chopped
• 1 teaspoon garam masala
• a couple dashes of lemon juice

Directions

1. Put 2 cups dry red lentils in rice cooker and add 4 cups water. Set to white rice cycle and let that cook while preparing the masala sauce.
2. To make paste, toast cumin and coriander seeds in skillet until fragrant. Use a mortar and pestle (or a spice grinder) to grind spices. (I use my food processor.)
3. In a small food processor, add ginger and pulse until broken into small pieces. Add red pepper flakes, smoked paprika, cumin, coriander, garam masala, and salt. Give a couple pulse to incorporate. Next, add nut oil, tomato paste, and cilantro leaves. Pulse until paste forms and everything is well incorporated. Set aside.
4. Heat a skillet over medium heat. Melt coconut oil and add diced onion, cooking until translucent, 4-5 minutes. Add in minced garlic and cook for one more minute.
5. Stir in masala paste and cook for 1-2 minutes, then stir in stewed tomatoes and coconut milk. Stir together and bring to a boil.
6. Add in lentils and reduce heat to medium low. Simmer, stirring often, until mixture cooks down to the texture you want. About 5-10 minutes.
7. Stir in remaining 1 tsp garam masala and a couple dashes of lemon juice. Add additional salt, if needed.
8. Add chopped spinach and simmer until wilted, a couple minutes.
9. Serve over rice.

Adapted from Naturally Ella

Chicken Meatballs

Chicken Meatballs From Spunky Coconut

Ingredients

• 1 cup zucchini, chopped (about 1 zucchini)
• 1 cup carrots, chopped (about 2 carrots)
• ½ cup parsley, coarsely chopped
• 3 medium cloves garlic
• ¼ cup blanched almond flour
• 1 large egg
• 1 pound boneless skinless chicken breasts
• 1 teaspoon celtic sea salt
• ½ teaspoon ground black pepper
• ¼ teaspoon chili powder

Instructions

1. Preheat oven to 350°
2. In a food processor, pulse together the zucchini, carrots, parsley and garlic
3. Add almond flour, egg, and chicken
4. Then add salt, pepper and chili powder and process until thoroughly combined
5. Drop tablespoon sized balls of the chicken mixture onto a parchment lined baking sheet
6. Bake meatballs for 20 to 25 minutes
7. Serve

Madras Lentils

Ingredients

2 cups cooked brown lentils (from dry)

1 (15 oz) can diced tomatoes

2 (8 oz) cans tomato sauce

2 cups cooked red beans (from dry)

1 onion, diced and divided in half

2 T minced garlic, divided in half

2 T vegan butter (or cooking oil)

1 tsp cumin powder

1 tsp chili powder

1/4 cup coconut cream

Directions

1. The day before, soak 1 pound of dry red beans in 8 cups of water overnight.

2. The next morning, put soaked red beans in crock pot and cover with a few inches of water. Add 1/2 diced onion and 1 T garlic. Cook on high for 5 hours or until tender and skins begin to peel.

3. Cook 1 cup dry brown lentils in 2 cups water for 30 minutes, or until tender.

4. While lentils are cooking, saute diced onion and garlic in vegan butter

5. Add cumin and chili powder and saute for another few minutes.

6. Add diced tomatoes and tomato sauce. Lower the heat and let it cook down for 5-10 minutes.

7. Add cooked lentils and red beans, salt to taste, and let it continue to cook down until thickened. 

8. Add coconut cream just before serving.

Baked Sweet and Sour chicken

from Mel's Kitchen Cafe

Seriously the most tender chicken I've ever made. (I usually way overcook my chicken.)

Not my photo

Ingredients

Chicken:

2 boneless, skinless chicken breasts

salt and pepper

1 cup cornstarch

2-3 large eggs, beaten

1/4 cup vegetable oil

Sauce:

1 cup granulated sugar

1/2 cup ketchup

1 cup apple cider vinegar (I used Rice vinegar)

2 T soy sauce

2 tsp garlic salt

Directions

1. Preheat oven to 325 degrees F.
2. Cut the chicken breasts into 1-inch pieces. Season with salt and pepper. Place the cornstarch in a gallon-sized ziplock bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken.
3. Wisk the eggs together in a shallow pie plate. Heat the oil in a large skillet over medium heat until very hot and rippling. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet.
4. Cook for 20-30 seconds on each side until the crust is golden but the chicken is not all the way cooked through. Place the chicken pieces in a single layer in a 9x13-inch baking dish and repeat with the remaining chicken pieces.
5. Mix the sauce ingredients together in a medium sauce pan and pour half over the chicken. (Reserve the other half for extra sauce.) Bake for 30-40 minutes, turning the chicken once or twice while cooking to coat evenly with sauce.
6. Heat the remaining sauce in the pot at a simmer for 8-10 minutes until it reduces and thickens.
7. Serve over hot, steamed rice.

Sweet, Sticky Chicken stir-fry

Ingredients

2 skinless boneless chicken breasts, cut into 1 inch pieces

2/3 cup flour

1 tsp salt

2 T brown sugar

1/4 cup honey

1/2 cup reduced sodium soy sauce

4 tsp chopped fresh ginger root (or 1/2 tsp ground ginger)

4 tsp minced garlic

2 T hot sauce

salt and pepper to taste

2 T olive oil

1 head of broccoli

2 carrot, sliced into coins

2 cups brown rice, cooked

Directions

1. Steam broccoli and carrots for 5-10 minutes, until tender.

2. Place flour and salt in gallon ziplock bag. Dredge chicken pieces in flour, then place in pan with heated oil. Sear chicken then turn down heat and continue to cook until cooked through. Remove chicken from pan.

3. Mix together brown sugar, honey, soy sauce, ginger, garlic, and hot sauce in a small bowl.

4. Pour sauce into pan previously used for chicken. Simmer uncovered until sauce thickens. Return chicken to the pan, add steamed broccoli and carrots, and coat to stir.

5. Serve over brown rice.

Simple roasted potatoes

from allrecipes.com

Ingredients:

2 pounds potatoes, cut into quarters

2 T olive oil

1 tsp salt

1/2 tsp ground black pepper

1/2 tsp dried rosemary, crushed

Directions:

1. Preheat oven to 450 degrees F.

2. Place potatoes in gallon ziplock bag and toss with oil. Then add salt, pepper, and rosemary and toss again until evenly coated. Spread out potatoes in a 9x13 inch pan in a single layer.

3. Bake in preheated oven for 20 minutes, stirring occasionally. 

Baked Honey Mustard Chicken

from Allrecipes.com

Ingredients:

6 skinless, boneless chicken breasts

1/2 cup prepared mustard

1/4-1/2 cup honey

1 tsp dried basil

pinch of paprika

1/2 tsp dried parsley

salt and pepper to taste

Directions:

1. Preheat oven to 350 degrees F.

2. Place chicken breasts in lightly greased 9x13 inch baking dish. Sprinkle with salt and pepper to taste. 

3. In a small bowl combine the mustard, honey, basil, paprika, and parsley. Mix well. Pour mixture over chicken. (It works best if the chicken is somewhat submerged in the sauce, so if making a small amount, use a smaller bowl or dish to keep the chicken close together.)

4. Bake in preheated oven for 30 minutes. Turn chicken pieces over and bake for an additional 10-15 minutes. 

I once used dijon mustard and it tasted NASTY! Stick with regular mustard.

Meal idea: spaghetti

Spaghetti with ground beef and marinara

Green beans

Salad

French bread

Meal Idea: zesty pork sandwiches

Zesty slow cooker pork on whole wheat buns or rolls

Peas with sautéed mushrooms and onions

Strawberries

Chicken Tikka Masala

from Allrecipes.com

Ingredients

1/4 cup plain greek yogurt (sub with soy or coconut yogurt for dairy free)

2 tsp garam masala

2 tsp paprika

1/2 tsp ground black pepper

1/2 tsp salt

1/2 tsp chili powder (or just a dash if you're a wimp like me)

1/2 tsp ground coriander

1 lb boneless, skinless chicken breasts, cubed

1/2 bag frozen peas and carrots
1/2 bag frozen cauliflower

3 T olive oil

1 tsp cumin seeds (I use a little less ground cumin)

1/2 large onion, chopped

3 cloves garlic, minced

1 T grated fresh ginger (I use 1 tsp ground ginger)

1 green chili pepper, minced (I prefer Anaheim or Poblano, they're less spicy)

1 can diced tomatoes

1 can tomato paste

1 tsp garam masala

1/2 tsp ground coriander

1/2 tsp ground tumeric

1 can coconut milk

salt to taste

1/2 bunch cilantro for garnish

Directions

1. Combine 1/4 cup yogurt, 2 tsp garam masala, 2 tsp paprika, 1/2 tsp black pepper, 1/2 tsp salt, dash of chili pepper, and 1/2 tsp coriander in a large bowl. Add chicken and toss to coat. Cover and marinate in refrigerator for 2+ hours.

2. Preheat oven to 450 degrees F. Dump chicken and marinade into glass baking dish. Bake in preheated over for 10 minutes, then stir and bake for another 10 minutes, or until chicken is no longer pink. Remove and set aside.

3. In a large sauce pan, boil according to package directions 1/2 bag frozen peas and carrots and 1/2 bag frozen cauliflower. When done, drain and set aside.

3. While vegetables are boiling, heat 3 T olive oil in a large skillet over medium heat. Cook and stir 1 tsp cumin seeds until lightly toasted and aromatic, about 3 minutes. (If you're using ground cumin, wait until you add the onion.) Add 1/2 onion and 1 green chili; cook and stir until onion and chilis begin to soften, 4 to 5 minutes. Stir in 3 cloves garlic and 1 T fresh grated ginger and continue to cook until onion is browned, 15 to 20 minutes. Cook and stir 1 can diced tomatoes, 1 can tomato paste, and water (if needed) into onion mixture until tomatoes begin to break down and incorporate into the onion mixture, about 10 minutes.

4. Cook and stir 1 tsp garam masala, 1/2 tsp coriander, and 1/2 tsp tumeric into the tomato mixture. Mix in the cooked chicken and cooked vegetables, add 1 can coconut milk, and stir to coat. Cover and let simmer for 10 minutes. Season with 1/2 tsp salt and garnish with cilantro.

Amounts for a doubled recipe

1/2 cup plain yogurt
1 T + 1 tsp garam masala
1 T + 1 tsp paprika
1 tsp ground black pepper
1 tsp salt
1 tsp chili powder
1 tsp ground coriander
2 lbs chicken

1 bag frozen peas and carrots
1 bag frozen cauliflower

1/4 olive oil
2 tsp cumin seeds
1 large onion
6 cloves garlic
2 T grated fresh giner
2 green chili peppers

2 cans diced tomatoes
2 cans tomato paste
2 tsp garam masala
1 tsp ground coriander
1 tsp ground tumeric

1-2 cans coconut milk
1 tsp salt
1 bunch cilantro for garnish

Directions for doubled recipe

1. Combine 1/2 cup yogurt, 4 tsp garam masala, 4 tsp paprika, 1 tsp black pepper, 1 tsp salt, dash of chili pepper, and 1 tsp coriander in a large bowl. Add chicken and toss to coat. Cover and marinate in refrigerator for 2+ hours.

2. Preheat oven to 450 degrees F. Dump chicken and marinade into glass baking dish. Bake in preheated over for 10 minutes, then stir and bake for another 10 minutes, or until chicken is no longer pink. Remove and set aside.

3. In a large sauce pan, boil according to package directions 1 bag frozen peas and carrots and 1 bag frozen cauliflower. When done, drain and set aside.

3. While vegetables are boiling, heat 6 T olive oil in a large skillet over medium heat. Cook and stir 2 tsp cumin seeds until lightly toasted and aromatic, about 3 minutes. (If you're using ground cumin, wait until you add the onion.) Add 1 onion and 2 green chilis; cook and stir until onion and chilis begin to soften, 4 to 5 minutes. Stir in 6 cloves garlic and 2 T fresh grated ginger and continue to cook until onion is browned, 15 to 20 minutes. Cook and stir 2 cans diced tomatoes, 2 cans tomato paste, and water (if needed) into onion mixture until tomatoes begin to break down and incorporate into the onion mixture, about 10 minutes.

4. Cook and stir 2 tsp garam masala, 1 tsp coriander, and 1 tsp tumeric into the tomato mixture. Mix in the cooked chicken and cooked vegetables, add 1-2 cans coconut milk, and stir to coat. Cover and let simmer for 10 minutes. Season with 1 tsp salt and garnish with cilantro.