Monday, December 31, 2012

Triple Chocolate Dairy Free "Cheese"cake

Since it's not cheese, it's more like chocolate pie, but the texture is like cheesecake and it's delicious! Who cares if it's not the real thing? All I can think of while eating this is: mmmm chocolatey goodness!

This recipe uses the brand Toffuti Better Than Cream Cheese and Toffuti Better Than Sour Cream. It's name is up to its product that's for sure. It has no cholesterol and no lactose, so it's better for you, and it tastes great, too. I used full fat coconut milk for the chocolate topping--this is not a low fat dessert!

1 package Annie's Chocolate Graham Bunnies, crushed to crumbs
1/4 cup Smart Balance Light Buttery Spread, softened

Filling:1/4 cups semi sweet chocolate chips
1/4 cup full fat coconut milk
2 tubs Toffuti Better Than Cream Cheese
1 tub Toffuti Better Than Sour Cream
3/4 cup white sugar
1/3 cup cocoa powder
3 eggs
1 teaspoon vanilla extract

Topping:3/4 cup semi sweet chocolate chips
1/4 cup full fat coconut milk
1 teaspoon vanilla extract


1. Preheat oven to 350 degrees Fahrenheit. In a medium bowl, mix crushed cookies and butter alternative together until well combined. Press firmly into a nonstick, greased pie dish or springform pan. Bake for 10 minutes then allow to cool while reducing oven temperature to 325.

2. For filling, warm coconut milk in the microwave. Add 1/4 cup chocolate chips and stir until melted. Reheat in 10 second increments to fully melt if needed.

3. Using an electric mixer, beat cream cheese, sour cream, and sugar in a large bowl until blended. Add cocoa powder and mix.

4. Mix in the eggs until just blended, do not overbeat. Then with a spoon or spatula stir in the melted chocolate mixture and vanilla. Pour mixture into the baked cookie crust and bake for 45 to 50 minutes or until center has set and cheesecake is level.



5. Remove cheesecake from oven and allow it to cool. Meanwhile, prepare your chocolate topping. Melt the rest of the chocolate chips in the coconut milk as directed in step two. Pour the chocolate mixture overtop of the cheesecake, covering evenly. Put in the refrigerator to set and cool. Once the chocolate topping is hardened, it is ready to serve! It will melt in your mouth!

Sunday, December 30, 2012

Dairy Free Quiche with Ham and Kale

How else can I use this leftover ham from Christmas dinner? I've made ham and cheese crescent rolls, pasta carbonara, mac'n'cheese with ham, and had ham and eggs--all dairy free of course. For breakfast today, let's try a dairy free ham and cheese quiche. I have green beans, lettuce, and kale in the fridge. Kale wins! I made a wonderful gluten free pasta dish with it last night.

I love having some extra time around Christmas to come up with delicious recipes. This year I tried out a couple dairy free cheesecakes and the final result was a delectable triple chocolate cheesecake that I need to post soon. Some other dairy free snacks we had for our Christmas feast were buffalo chicken dip with tortilla chips and onion dip made with Toffuti Better Than Sour Cream, served with pretzels. Both of these I am happy to announce were big hits among my dairy eating friends.

I didn't go all out this feast like I did for Thanksgiving; in fact, I felt like a horrible hostess. I was so tired this year that all I did was make the snacks and cheesecake. Eric made the ham on his own, and each guest brought a dish. I even forgot to make the crescent rolls I had bought (hence the ham and cheese crescent rolls above) and never served the coffee and hot chocolate. At least I can safely say everyone had enough champagne to drink. I proceeded to sleep in for three days after Christmas.

This recipe calls for all of my favorite dairy free goodies. Silk Nog, the soy alternative to egg nog, is dairy and egg free, but it still contains the perfect blend of spices to flavor a good quiche. If you are looking for soy free, try SO Delicious Nog, which is made of coconut. I always recommend Silk Very Vanilla Soymilk to cook with if you choose something else. You can find these items at your local grocery store. Daiya Chedder Style Shreds are a key ingredient in my buffalo chicken dip, as well as this quiche. Daiya is a soy and dairy free cheese alternative made from tapioca. I usually find it at Whole Foods.


1 refrigerated pie crust
2 cups chopped kale, stems removed
1/2 yellow onion, chopped
3 tablespoons extra virgin olive oil
1/4 teaspoon black pepper
1/4 teaspoon sea salt
1 cup chopped ham
3/4 cup shredded cheddar cheese alternative (I used Daiya Shreds found at Whole Foods)
4 eggs
1 cup Silk Nog (or other dairy milk alternative)
1 tsp curry powder
1/2 tsp onion powder
1/2 teaspoon black pepper
1/4 teaspoon salt


1. Let the pie crust sit out to adjust to room temperature for at least 15 minutes, then mold it into a 9inch pie dish. Preheat oven to 375 degrees Fahrenheit.

2. In a large heated skillet, add olive oil, onions, kale, 1/4 teaspoons of salt and pepper, and onion powder. Cook over medium heat until onions and kale are tender, about five minutes.

3. Beat the eggs in a medium bowl, then add Silk Nog, curry powder, salt, and pepper and whisk until blended.

4. Layer the ingredients into the pie dish in this order: ham, onion and kale mixture, and shredded cheese alternative. Pour the egg mixture over the top so that all ingredients are evenly covered.

5. Bake for 40 minutes or until center of the quiche is cooked through. Hopefully the ham is all used up!


Sunday, December 23, 2012

Vegan Green Bean Casserole

Green bean casserole was always my favorite dish around the holidays. If you can't handle condensed soup anymore, or are looking for a vegan version of this casserole, here is a great recipe using almond milk and slivered almonds. I served this for Thanksgiving and it was a big hit, although I have spruced it up since then with a few alterations.


1/2 yellow onion, diced
2 tablespoons Smart Balance Light Buttery Spread
1 1/2 cups vegetable broth
1 1/2 cups sweetened almond milk
1/3 cup cornstarch mixed with 1/3 cup water
1/2 teaspoon sea salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon thyme
1/4 teaspoon sage
2 14oz bags frozen green beans, rinsed under water to thaw
1/3 cup slivered raw almonds
1 container french fried onions


1. Preheat oven to 350 degrees Fahrenheit. In a nonstick skillet, melt Smart Balance over medium heat. Add diced onions and sauté until tender, about 3-5 minutes. Turn off heat and set aside.

2. In a large saucepan, combine vegetable broth and almond milk. Bring to a simmer over medium heat but do not boil.

3. Mix the cornstarch and water together in a separate bowl. Slowly add to milk/broth mixture, stirring constantly. The mixture will begin to thicken.

4. Once thickened, add garlic powder, thyme, sage, salt, and pepper, stirring well to combine. Quickly follow by adding onions and green beans, stirring into mixture to coat evenly. Lastly, add half the container of french fried onions and slivered almonds, folding into mixture until evenly combined.

5. Transfer mixture into a square casserole dish and top with remaining french fried onions. Bake for 15-20 minutes, or until onions are lightly browned.