5 Dairy Free Smoothie Recipes

A Vitamix found itself delivered to my front porch. I don't really know how or why, but it did. My loving husband (my sweet, kind, wonderful husband) ordered it without really telling me so it was a big surprise. Our stick blender died and our food processor was on it's last leg. Instead of buying another $100 blender or food processor that is just going to die on us in a couple years he went ahead and invested in a Vitamix.

 I saw the UPS truck pull up and I assumed my husband had ordered something from Amazon as he is fond of doing. But as the UPS driver emerged from his truck I saw that he was holding a large cardboard box with big bold letters spelling out "Vitamix". What a surprise! Initially I scoffed at the idea of spending so much on one kitchen appliance but I really do love it. I have been experimenting with it as much as possible. I've been making homemade almond milk, smoothies, pureed soups and sauces. I still have more I want to try, like peanut butter, hummus, and dairy free Nutella. I have collected 5 of my favorite smoothie recipes plus a bonuse vegetable juice. I love that I can make vegetable juice without a juicer in my Vitamix.





  Whole Fruit Smoothie - Orange, banana, blueberries and spinach

Mango and Coconut Smoothie - Mango, coconut cream, and coconut milk with a hint of lime

Strawberry Milkshake Smoothie - Strawberries, almond milk and vegan vanilla ice cream

Pina Colada Smoothie - Almond milk, coconut cream, pineapple and banana, garnish with shredded coconut

Shamrock Shake - Sweet creamy peppermint shake with a surprise ingredient

Homemade Mayonnaise Recipe ~ Tips for Perfectly Thick and Creamy Mayo!

The first time I made homemade mayonnaise it turned out perfectly; soft and velvety, creamy and smooth.  The second time I made homemade mayonnaise it turned out perfect as well.  The third time I made it.... disaster!  The emulsion broke.  The egg and oil separated into a runny and soupy mess.  After that I had some success and some failures.  It really pained me to waste the ingredients and it pained me more to continue to add additional egg yolks in the hopes of saving the mess to have it still fail. I experimented with all the variables and still only had about a 40% success rate.  It was only after I started experimenting with different machines did I get a really consistent mayonnaise.  The stand mixer and food processor usually gave me soupy mayo and my immersion blender most often gave me thick creamy mayo.  I was just getting the hang of making mayonnaise when my stick blender burned up.  I thought I was going to have to revert to buying the jarred mayo again but I was able to get my smaller hand mixer to work.  I would never guess that my cheap $20 hand mixer would work better than my large powerful Kitchen Aid stand mixer, but in this case it does.  The secret to perfect mayonnaise every time is to make sure your vessel is not too large.  The ingredients do not have enough contact with the beaters or blades to get a proper emulsification.  Using a mini food processor, an immersion blender, or a small hand mixer with a small bowl will give you the best result.




Ingredients
1 egg yolk
1 cup oil
1 T dijon mustard (or to taste)
1T lemon juice or white wine vinegar (or to taste)
salt and pepper

Halushka Recipe ~ Braised Cabbage and Dumplings

This recipe is very popular in Pennsylvania where my family is from.  There are slightly different names and slightly different recipes but basically halushka or haluski is a braised cabbage dish with either noodles, pasta or dumplings and sometimes bacon, ham or smoked sausage added.  It is sometimes a side dish but most often it's a main dish.  It is a common potluck dish.

In my version I use bacon and drippings and homemade dumplings.  Most recipes will call for cooked wide egg noodles, kluski noodles or bite size pasta like farfalle (bowties).  Instead, I like to make dumplings because they are delicious and because its more likely that I'll have a cup of flour and an egg on hand than a bag of noodles.  Either way it is a quick, easy, inexpensive and delicious dinner.

If you want to omit the bacon you can substitute butter for a vegetarian version or use olive oil and an egg-free pasta for a vegan friendly version.

I hope you give this recipe and try and I hope that you love it as much as my family does.



Ingredients:
1 medium cabbage, quartered, cored and sliced into 1/4" ribbons (about 10 cups)
2 cups chopped onions
1 cup matchstick carrots (or 3/4 cup grated carrot)
1/2 pound bacon sliced across in 1/2 inch slices
salt and pepper

Dumplings
1 cup all purpose flour
1/2 tsp baking POWDER
1 egg
2-3 TBSP cool water

Whole Wheat Hamburger and Hot Dog Buns ~ (Dairy Free)

Here is my favorite recipe for hamburger and hot dog buns.  I don't always have luck when I make homemade bread but this recipe has never failed me.  These buns are soft with a delicious olive oil flavor.  They are very simple to put together.  I usually don't proof my yeast, is not necessary unless you think your yeast is old or dead.  Also, this recipe only requires a single rise so its only about 20 minutes of hands on time to make.  You can add an egg wash and top with sesame seeds if desired.


Ingredients:
1 cup warm water
1 package of yeast (2 1/4 teaspoons)
2 TBSP honey or sugar
1 tsp salt
1/4 cup olive oil
1 egg
2 cups whole wheat flour
1 1/2 - 2 cups all purpose flour


Mix the first six ingredients.  Add the whole wheat flour and mix.  Knead in the all purpose flour until the dough is no longer sticky and is smooth and elasstic, about 8 minutes.  Form into 8 buns and place them on a silicone mat lined cookie sheet.  Let rise in a warm steamy area* for about an hour or so.  Bake at 350 F for 15-20 minutes.

*I create a warm steamy environment for rising dough in my microwave.  Fill 2-3 little shallow dishes with water and microwave for 3 minutes or so until the water in the dishes starts to boil and steam. Working quickly so all the steam doesn't escape, put the formed loaves in the microwave to rise.

Spinach Avocado Pasta

I love this recipe. It is delicious, quick and made with simple good-for-you ingredients. My family loves it.  It is a basic recipe that is so versatile.  I usually serve it warm for dinner then I have the leftovers cold for lunch the next day.  Its good both ways.  You can add diced chicken, cherry tomatoes, Parmesan cheese, or all three.



Ingredients (4 servings)
1/2 pound of frozen spinach, thaw and squeeze out excess moisture
2 TBSP lemon juice or to taste
1 avocado
1/2 pound whole wheat spiral pasta (or any pasta you like)
Salt and pepper to taste
Olive oil to taste *optional*

Cook the pasta is salted water according to package directions. In a food processor, blend together the spinach, avocado, lemon juice and salt and pepper. Add a couple tablespoons of olive oil if desired. Stir spinach and avocado mixture into cooked and drained pasta. Serve warm or cold.

Sweet and Sour Braised Red Cabbage Recipe

This braised red cabbage side is delicious and so simple to make.  It goes great with all sorts of German or Pennsylvania Dutch meals.  Pork chops, bratwurst, kielbasa, but also roast chicken, chicken fried steak, just about anything.

I like to add star anise to my red cabbage.  You can also use caraway seeds, fennel seeds, or omit them entirely.  You can also adjust the sweet and sour flavors to suit your preferences.  I like mine to be a bit more sour than sweet.




For this recipe I used:
1 medium red cabbage, quartered, cored and sliced into 1/4 inch ribbons
1 large yellow onion, sliced into 1/4 inch rings or half moons
1 large tart apple, peeled, cored, and sliced
6 TBSP apple cider vinegar or to taste
3-4 TBSP sugar or to taste
1/2 - 1 star anise pod (optional)
1-2 TBSP canola oil
salt and pepper to taste

In a large stock pot, heat the canola oil.  Add the onions, salt and pepper and fry for 2-3 minutes.  Add the cabbage and fry for about 5 minutes.  Deglaze the pan with about a cup of water.  Add the apples, vinegar, sugar, star anise.  Stir to combine, cover and simmer for 30 minutes or until the cabbage is as tender as you like it.

Pecan Sandies

Pecan sandies are one of those cookies you make to impress.  They are the gem of a cookie platter and the talk of the cookie exchange.  I don't know if its the buttery crumbly cookie or the big fat pecan crowning the buttery crumbly cookie.  Either way, they are a delicious addition to Cookie Week!

Ingredients

1 cup (2 sticks) dairy free margarine (Earth Balance) feel free to use butter if you are able

1 cup canola oil

1/2 cup sugar

1/2 cup brown sugar

1 cup powdered sugar

2 eggs

1 tsp vanilla

4 cups flour

1 tsp baking soda

1 tsp cream of tartar

1 tsp salt

2 cups chopped pecans plus pretty pecan halves for the top of each cookie if desired

Mix the dry ingredients

Cream the margarine, oil and the three sugars until a smooth batter

Add eggs, one at a time, then add vanilla

Spoon the dry ingredient and mix just until incorporated.  

Stir in the chopped nuts

Chill dough for about an hour then scoop and bake OR

Scoop the dough then chill 20 minutes then bake OR

Scoop the dough, then freeze for about 1 hour then transfer to a zipper bag and store in the freezer.

When it's time to bake, roll each dough ball in granulated sugar, top each dough ball with a pecan half or slightly flatten, then bake at 375 F for 10 -12 minutes.  Remove to a wire rack, cool, and store in an airtight container.

Be sure to check out all the other great recipes all Cookie Week long!

Mushroom Gravy - Dairy Free Recipe

This is a simple and delicious mushroom gravy.  I like to use this gravy on baked chicken, mashed potatoes, and Salisbury steak.  It also makes a great substitute for canned condensed mushroom soup in a lot of dishes, like the classic green bean casserole.



Ingredients:
1 1/2 pounds brown mushrooms, sliced or diced
2 TBSP olive oil
1/4 cup all purpose flour (use corn starch for a gluten free gravy)
1 tsp dried thyme leaves
Salt and pepper to taste

Raw Kale Salad Recipe

Have you tried raw or massaged kale salads?  They were all the rage a few years ago but this trend has stood the test of time.  

I almost always have kale growing in my garden.  It's cold hardy and can be grown from early spring through to late fall.  I grow several varieties, curly, Toscano (sometimes called dinosaur kale), ragged, or red Russian.  I love them all.

I usually use a mixture of the different types and this recipe is no different.  

Ingredients

2 large bunches of kale, stems removed, leaves washed and spun dry

1/4 cup olive oil

2 crisp, sweet apples (Fuju, gala, pink lady), chopped into bite size pieces

1/2 cup raisins

1/4 cup roasted sunflower seeds

1/4 cup apple cider vinegar

1-2 Tablespoon honey

salt and pepper to taste

Tear the kale leaves into bite sized pieces, you can also cut the kale but I find it easier to tear as I wash the kale in a sink full of water.  Dry the kale with a salad spinner or blot with a clean kitchen towel.  Excess water will dilute the dressing.  Toss the kale with the olive oil to coat then massage the kale with your hands for several minutes.  The kale will darken and wilt down.  Mix the vinegar and honey and toss with the chopped apples (the vinegar will prevent browning). Toss the kale, apples with dressing, and raisins.  Season with salt and pepper to taste.  Just before serving toss in the roasted sunflower seeds.

Because kale is such a sturdy green, this salad keeps well in the refrigerator for 2-3 days.  The seeds may get soggy so add them in just before servings.  The raisins may slightly plump in the dressing, I like them this way but if you do not, you can add them just before serving with the sunflower seeds.

Mini Spice Cakes Recipe

When I saw the Harvest Bites pan by Nordic Ware at William Sonoma I had to pick it up.  Seasonal or novelty kitchen items are rare in my kitchen.  I try to stick with multipurpose items, the basics, but this pan was just too much to pass up.

This basic spice cake recipe was printed on the packaging for the pan, I adjusted the cake to be dairy free as well as up the spice flavor.  I hope you enjoy!

Ingredients: 1 1/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 cup almond milk
1/2 cup oil
1/2 cup brown sugar
2 eggs

Salisbury Steak Recipe (Dairy Free)

Too many recipes for Salisbury steak include cream of mushroom soup.  This is a dairy free recipe for Salisbury steak with mushroom gravy from scratch.  I hope you enjoy!


Ingredients: (makes 4 servings)
1 pound lean ground beef
1 egg
1/2 cup ground oats or bread crumbs
1/4 cup grated or minced onions
2 TBSP chopped fresh parsley
a dash of Worchestershire sauce
salt and pepper to taste
1/2 - 1 TBSP vegetable oil or other fat for pan frying
8 ounces mushrooms, sliced (crimini or baby portobello are my favorite)
1 small onion sliced into rings or half moons
2-3 TBSP flour
1-2 cups chicken or beef broth

1) Mix the first 7 ingredients, I mix with my hands until thoroughly combined.  Form into oval patties.  If you have time, refrigerate the patties for a few hours, this prevents them from falling apart when you fry them.

2) When its time to cook, heat fat in skillet and pan fry the patties until well browned.  Add a splash of water and cover the skillet to allow the steam to fully cook the patties and deglaze the pan.  Remove the patties from the skillet.

3)  Remove the skillet from the heat and add mushrooms to pan, salt the mushrooms.  The salt will pull some moisture out of the mushrooms.  When mushrooms sweat or start to look damp, add the onions and put the pan back on the heat, add a touch more oil if needed and fry the mushrooms and onions until golden brown.  (Sweating the mushrooms is optional but mushrooms are little sponges, they will soak up all the oil you are trying to fry them in.  If you sweat them first you can use less oil, the mushrooms don't stick and you will get a better brown)

4)  Make a slurry of the flour and about 1 cup of chicken stock.  Add the slurry to the pan and stir well over medium low heat.  If it becomes too thick add more stock or water.  Allow the gravy to come to a boil and simmer until it become the consistency you like.  Add the patties back to the gravy to rewarm them.

5) Serve over mashed potatoes, egg noodles or rice.

Healthy Chocolate Avocado Mousse (Dairy Free and Delicious!)

Her first birthday was looming and I was fretting over what sort of cake I was to make.  I didn't want to feed her a ton of sugar but I wanted to make a special treat.  And most of all I didn't want to have to make a different cake for her and for the adults.

I tested out a cashew cream cheese recipe but it was a lot of work and without a Vitamix it didn't turn out as well as it could have.  My neighbor told me of a recipe made from roasted sweet potatoes and dates but I have neither in my pantry.  Then I stumbled upon a recipe for avocado chocolate frosting.  I tweaked it slightly and it turned out so delicious that I have made is a few times since just as a quick and nutritious treat.  It is vegan, gluten free, raw, paleo, and the best part... its CHOCOLATE!  :)

You can double or triple the recipe to make as much as you need.  Each avocado yields around 1 cup of finished mousse.

1 ripe avocado

1/4 cup cocoa powder

2-3 Tbsp pure maple syrup

Coconut Macaroons

These are a favorite in my house.  I always make them at Christmas time to add to cookie platters because they are quick, easy, and budget friendly.  If you like coconut, you will love these cookies.


You only need 4 ingredients
8 ounces sweetened flake coconut (about 2 1/4 cup)
1/2 cup granulated sugar
4 egg whites
pinch of salt

Pea Salad

This salad is so fresh and green.  A clean and bright side dish that works perfectly with grilled or smoked meats or other summer meals.  I like to bring this to cookouts and potlucks because its quick and inexpensive to whip up and its always a hit.  Its not the same old boring dishes but the ingredients are familiar enough so that its not intimidating.



The ingredients are:
1 pound frozen peas, thawed by rinsing and drained well
2 stalks of celery, diced
2 scallions, diced
a small handful of spearmint and parsley
1 lemon, zest and juice
3 TBSP olive oil
Salt and pepper to taste

Mix thoroughly and serve immediately or if making ahead pack the dressing separate and dress just before serving.

Smoked Deviled Eggs

When my brother told me about smoked deviled eggs he made, I knew I had to try them for myself.  I was planning on smoking a chicken anyway so I added a half dozen hard-boiled and peeled eggs to the smoker.  I smoked them at 225 degrees F for about 30 minutes.  I used apple chips but you can use any wood you like.

Once the eggs were smoked and cooled you proceed just like normal deviled eggs.  To make the filling I mixed the yolks with a couple tablespoons of mayo, a teaspoon or so of yellow mustard, a tablespoon of pickled diced jalapenos (with a splash of the vinegar brine from the jar) and salt and pepper.  I topped each egg with crumbled bacon and paprika.  If you have a favorite deviled egg recipe you can substitute that filling in these smoked eggs.

The eggs were so amazing.  They are satisfying on so many levels, creamy, smokey, spicy, savory.  They are not much more work than regular deviled eggs but they are so unexpected and different.  Give them a try, I'm sure they will be a hit at your next cookout or party.

Raw Fermented Sauerkraut

My family ate sauerkraut regularly when I was growing up.  I love the flavor but I would have never guessed how popular it would become.

Fermentation is an ancient method of food preservation that is gaining mainstream exposure.  Paleo, Westin A. Price and other traditional diets, which are rising in popularity, tout the benefits of fermented foods.  Even the most mainstream in the medical community recognize the benefits of probiotics.  Fermented foods like sauerkraut are an excellent source of probiotics without the high cost of probiotic pills.

Fermenting sauerkraut yourself is fun, easy and very inexpensive.  In my area cabbage goes on sale around New Years and St. Patrick's Day.  I like the make kraut around those times to take advantage of the sales.

To make sauerkraut you only need cabbage and salt.  The salt will inhibit putrefying bacteria until the beneficial lactobaccilus can colonize.  The naturally occurring lactobaccilus produce organic acids which preserve the cabbage, break down nutrients into more easily digested forms, and provide the tart sour flavor.



Combine 5 pounds of finely chopped or shredded cabbage with three tablespoons of salt, pound and press the cabbage until enough moisture is drawn out of the cabbage to fully submerge it.  Then leave it on the counter for 3 or more weeks to ferment.  Once the sauerkraut is finished fermenting you can refrigerate it, freeze it or can** it in a hot water bath.

Sauerkraut is one of the most basic and simplest fermented foods.  There are great resources to learn more.  My favorite books on fermentation are Nourishing Traditions by Sally Fallon and Wild Fermentation by Sandor Katz

Applying heat to cook or can the sauerkraut will destroy the beneficial bacteria, but it will still taste good ;)

Quinoa Salad

If you haven't tried quinoa before, or if you have less than adventurous eaters in your family, this just may be the recipe you have been waiting for.  With the familiar flavors of a traditional salad, this salad is a good introduction to the nutty, chewy and delicate texture of quinoa.

Quinoa is vegan and naturally gluten free so its a great options for potlucks and parties that everyone can enjoy.

This is just a base recipe that can be adjusted to what you have on hand and your preferences.

1 cup dry quinoa

2-3 cups chopped veggies (such as carrots, green onions, bell peppers, celery, cucumber, broccoli or cauliflower florets, cherry tomatoes, olives, pepperonicini, celery, etc).

3/4 -1 cup Italian salad dressing

salt and pepper to taste

Cook the quinoa according to the package directions.  Rinse the quinoa unless the package says otherwise.  Generally bring 1 cup of quinoa and 2 cups of water to a boil, then reduce the heat and simmer covered for 15 minutes until the water is absorbed and the quinoa is tender, translucent and curly tendrils release from the grains.  Spread the quinoa out on a large plate and put in the fridge to cool.

Combine the quinoa, the vegetables and the salad dressing.  Season with salt and pepper.  Refrigerate for several hours or overnight. 

Breakfast Burritos (For the Freezer)

Breakfast burritos are great on the go.  You can prepare a bunch in advance and keep them in the freezer for a quick and easy breakfast.

Ingredients:

12 eggs beaten
1/2 pound of bacon
2 cups of 1/4" diced potatoes
1 cup of finely chopped onions
salt and pepper to taste
8 fajita sized tortilla.  I use Chi Chi whole wheat tortilla because they don't become brittle after freezing and reheating.

Fry the bacon until crisp and drain away most of the fat.
Fry the potatoes for about 10 minutes until cooked through and browned.
Add the onion and cook another 1-2 minutes until they are softened.
Add the eggs and stir continuously until the eggs are set.
Cool the egg mixture.
Assemble the burritos using 1/2 cup of the filling in each tortilla.
Wrap the burrito in foil, label and freeze

To reheat: place the foil wrapped burrito in the oven or toaster oven at 400 degrees F for about 15 minutes or remove the foil and microwave on high for 2 minutes, turn over and cook another 2 minutes.

Serve with hot sauce or salsa.

Sloppy Joes

Today I have another easy recipe which also freezes beautifully: Sloppy Joes.  My family does cheat a little on the sloppy, we eat our with a fork and knife... and a napkin.

This recipe is a great one to have in the freezer.  Its not hard to make, but letting it simmer for at least 30 minutes is the key to the most delicious sloppy joes.  If you'd rather use that 30 minutes doing something else on a busy weeknight, then make a big batch ahead of time and freeze individual or family size portions.  Then when dinner time rolls around, just heat and eat!

 

Classic Sloppy Joes 

4 servings

1 pound ground beef
1 green bell pepper chopped
1 medium onion chopped
1/2 cup ketchup
1 TBSP yellow mustard
1 tsp sriracha sauce
Salt and pepper to taste
Hamburger buns or sliced bread, toasted

Ham Salad

I had never had ham salad until my coworker brought some to a potluck lunch.  I love egg salad, tuna salad, chicken salad, and don't forget the turkey salad after thanksgiving (smoked turkey salad if at all possible) but I had never thought to make ham salad.  Just as the other salads are made, mix chopped ham with chopped onions and celery and a dressing of mayo, mustard and pickle relish.

Ham salad can be served on top of a green salad or made into a sandwich.  Pumpernickel bread is especially good.  This is also great for a party appetizer, serve with Ritz crackers or cucumber slices.

You can chop the meat and vegetables as small as you like, I prefer a smoother consistency so I use a food processor to grind the ham, the onions and the celery.  The smaller you chop the veggies the more liquid will come out into the dressing, making your ham salad runny.  You can prevent this by draining the chopped veggies in a mesh strainer, pressing down with a spatula to remove as much liquid as possible (reserve this juice for the stock pot!)  Then mix in the dressing ingredients, cover and chill.


Ham Salad (6 servings)
1 pound fully cooked ham
4 stalks celery, finely chopped
1 medium onion, finely chopped
3/4 cup mayonnaise
1/4 cup sweet pickle relish
1 Tbsp Dijon mustard
Freshly ground black pepper to taste

1. Using a food processor, chop the celery and onion.  Drain in a mesh strainer, pressing down with a spatula to remove as much liquid as possible.

2. Grind the ham in the food processor.

3. Combine all ingredients and mix well.  Cover and chill at least 2 hours.