Dairy Free French Onion Dip

French onion dip was my favorite snack back in my dairy days. It was so creamy and delicious with potato chips and pretzels! Nowadays, sour cream is unacceptable, and the Lip
ton Onion Soup Mix is so high in sodium it's not appropriate for a girl in her late 20's.

Here is a French Onion Dip I can live with. Using a mixture of Toffuti Better Than Sour Cream and mayonnaise, I can replicate the creaminess of the chip dip. Remember, real egg mayonnaise has no dairy in it. Eggs come from chickens, milk comes from cows. So many people forget!

This recipe uses a spice blend and real caramelized onions that taste better than the Lipton's Onion Soup mix, and utilizes the combination of olive oil and Smart Balance to give the dip a buttery taste.

Top it with some fresh chives for added flavor and you have a pretty and delectable onion chip dip that's perfect for parties or for enjoyment at home as a late night snack.

Ingredients:

2 tablespoons extra virgin olive oil
1 tablespoon Smart Balance Light Buttery Spread
2 onions, chopped
3/4 teaspoon sea salt
1 tablespoon balsamic vinegar
1 teaspoon white sugar
1/4 teaspoon white pepper
1 cup Toffuti Better Than Sour Cream
1/2 cup egg mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon Worcestershire Sauce
1 tablespoon fresh chives, diced

Directions:

1. In a large saucepan over medium heat, add oil, onions, Smart Balance, and salt. Cook for 10-15 minutes, until onions are tender and start to become translucent.

2. Add pepper, white sugar, and balsamic vinegar. Turn the heat to low and cook for 35 minutes, stirring occasionally, until onions are caramelized. Turn off heat and allow to cool before adding to remaining ingredients.

3. In a medium size bowl, mix Toffuti Better Than Sour Cream, mayonnaise, garlic powder, and Worcestershire Sauce.

4. Stir caramelized onions into sour cream and mayonnaise mixture, then chill for at least two hours. If you prefer a smoother texture, refine dip in food processor first. Chilling overnight will give the best flavor. Before serving, top with fresh chives.

      

Rainbow Swiss Chard with Bacon

This summer, I planted my garden very late because I was traveling for most of June. I had to choose some late summer vegetables like cucumbers and peppers. I did some research and read that chard is a great vegetable to grow in July in California, so I grew some beautiful Rainbow Swiss Chard in an earth box right on my patio.

It's really been flourishing, so I needed to cook some before the leaves got too big. I didn't have much to cut--about 12 stems--but it seemed like enough for a side dish for two. I cut the larger leaves from the outside of the plants and put them in a bowl of water. I let them soak for 15 minutes, so they got nice and clean and plump. The portion was almost perfect, but it turned out so amazing that I really wanted another helping! So if you are cooking for one, follow this recipe, but double it for two or three people.

The chard cooks quickly, so I cut off the stems and cooked them in olive oil before adding anything else to the pan. While the colorful stems were sautéing, I chopped up the leaves and some precooked, cooled bacon strips (uncured is the healthiest). The bacon could also be crumbled up into bacon bits.

This has been deemed the best Swiss chard recipe of all time by my husband. He joked that he married me because he knew in three years, I was going to make the best chard he's ever had, so it would all be worth it. I think it was really just the bacon. Maybe I need to start using more bacon.

Ingredients:

12 leaves rainbow Swiss chard with stems
1 tablespoon plus 1 teaspoon extra virgin olive oil
2 teaspoons minced garlic
1/8 teaspoon red pepper flakes (a dash or two)
dash sea salt
dash black pepper
splash red wine vinegar
2 pieces uncured bacon, cooked to desired crispiness

Directions:

1. Soak your chard in water for a few minutes, then rinse well and shake dry or use a salad spinner. Cut off the stems to cook first.

Isn't it pretty?

2. Over medium heat, add olive oil to a nonstick pan. Once the oil gets hot, add the chard stems and cook for 3-5 minutes until they become translucent but not too soft. Meanwhile, coarsely chop the chard leaves and bacon.

Which would you snack on?

3. Add red pepper flakes (according to your heat tolerance) and minced garlic to the pan, cooking for no more than 1 minute.

Spicy and garlicky.

4. Add chard leaves, sea salt, pepper, and red wine vinegar, tossing quickly to coat and allow to cook for one minute. Add bacon. Cook chard for a few minutes until liquid absorbs and leaves wilt.

Serve hot and fresh, and leave me a comment if you like it!

        

Kiwi Strawberry Smoothie

Here's a delicious summer fruit smoothie to enjoy for breakfast or as a midday snack. Smoothies are great ways to use up all that fruit in your fridge! I'm still too afraid to progress to the vegetable smoothie. Don't get me wrong, I love my vegetables, I'd just rather eat them sautéed, steamed, baked, or raw. I don't really want to drink them.

I made this fruit smoothie twice, using two different milk ingredients. I'm very sensitive to lactose and can handle digesting good greek yogurt, like FAGE brand. I first made this using strawberry FAGE yogurt and it was perfect. Very thick, very creamy, 0 grams of fat, plus added protein. I made it again using Silk Very Vanilla Soymilk, and it was still delicious, obviously just not as creamy. The soy milk also added 2 grams of fat and not as much protein. You could try making this with strawberry soy yogurt or vanilla almond milk as well, according to your preference.

I also wanted less added sugar, but I didn't want it to be too tart. So I added a little honey plus some stevia. You could skip the honey altogether or add more. Overall, a very balanced smoothie.

Ingredients:

6-8 strawberries, stems removed
1 small apple, peeled and sliced
2 kiwis, peeled and sliced
3 ice cubes
1/2 cup Silk Very Vanilla Soymilk, or yogurt
1 teaspoon honey
1 teaspoon Stevia or white sugar

Directions:

Add ice cubes, strawberries, apple slices, kiwis, milk or yogurt, honey, and stevia to the blender. Crush ice first then blend for about 1 minute. Add more or less sweetener to taste. Serve with a slice of kiwi.

Simple Crock Pot Italian Wedding Soup with Kale

I just came back from a month long trip to Pittsburgh, Pennsylvania where I was born and raised. We have an amazing soup there called Italian Wedding Soup, which, I just found out, is not actually Italian.

At any Italian restaurant (or often any restaurant) in Pittsburgh, you can order a bowl of Italian Wedding Soup. My favorite kind is the light version served at the chain restaurant Olive Garden. Since I was not very cultured and didn't travel much before moving out of Pittsburgh, when I went to the Olive Garden in California I tried ordering Wedding Soup. It's not usually on the menu in Pittsburgh because it's such a popular item and everyone knows it's there--you just have to ask for it. But the California waiter had no idea what I was talking about.

I always thought Italian Wedding Soup was an Italian tradition. Though, apparently, Italian Wedding Soup is a Western Pennsylvania tradition started by immigrants to the area. According to my quick research, Italian Wedding Soup is a mistranslation of a soup called "marriage soup," which is actually Spanish.

Here is a quick version to make in the crock pot using kale instead of the traditional spinach. Italian Wedding Soup is usually made with really tiny meatballs and pasta. Unless you make the meatballs yourself, you might not be able to find them small enough, but you can always cut slightly thawed frozen Italian meatballs into quarters before putting in the crock pot.

Ingredients:

1 small package frozen italian meatballs (15-20)
5 oz can low sodium chicken, rinsed and drained
32 oz chicken broth
2 cups kale, stems removed and chopped (can also use spinach)
1 1/2 teaspoon garlic powder
1 bay leaf
1/2 teaspoon Italian seasoning
1/4 teaspoon black pepper
1/2 yellow onion, chopped
1/4 cup-1/2 cup pastina pasta
parmesan reggiano for serving

Directions:

1. Add meatballs, chicken, broth, spices, and onion to slow cooker and stir to combine. Cook on high for 3 hours.


2. Add pasta and kale (or spinach) to the pot, and cook for an additional hour on high. Serve
topped with parmesan reggiano if desired.

Coconut Coffee Ice Cream

I just came back from a month long trip to the East Coast, and it was so very hot and humid while I was there. The difference between Pittsburgh and California summer is not the temperature but the humidity. However, every building or house in Pittsburgh has air conditioning. I've just come home to a sweltering apartment with only one window air conditioner in the bedroom. If there was any humidity in the Bay Area forget it--we would rent a place with central AC. And every place would have better air conditioning.

The past few summers living here have been very mild, but for some reason it's July in Mountain View and 90 degrees. Tuesday it's supposed to go up to 100 degrees! After spending over three weeks in air conditioning this apartment is awful. The heat is bearable but draining. So I was super tired after my flight and decided to make an easy, no cook, coconut ice cream to beat the heat. My chocolate chips were actually melted in my cupboard from the heat, so I made coffee ice cream out of instant coffee instead. It makes a nice pick me up as well, which I needed! Make sure your coconut milk is full fat and chilled for a day or two in the fridge. It also helps to chill the bowls and containers you will be using, especially if it's a hot day. Oh my, this coconut ice cream is so delicious--it tastes like a Starbucks Vanilla Frappaccino with whipped cream. 

Ingredients:

2 cans full fat coconut milk, chilled

2 tablespoons instant coffee

3/4 cups white sugar

1 teaspoon vanilla

Directions: 

1. Add coffee and sugar to a medium bowl and mix together.      

  

2. Open cans of full fat coconut milk. Solid part should be at the top if fully chilled. Leaving the cream in the can, drain only the light liquid coconut milk into the bowl of coffee and sugar. Whisk until sugar is dissolved.

3. Prepare your ice cream maker. I just need to get my frozen bowl out of the freezer and set it in the mixer. Stir the coconut cream remaining in the can into the coffee/milk mixture until well blended. Immediately pour into ice cream maker. Let mix for 25-30 minutes. Freeze to harden or enjoy soft.

       

Eggless, Dairy Free "Egg" Salad

I've been eating tofu a lot lately, and it's not because I need to. I love eggs and meat, am not going vegan, and have no food allergies. But I love the taste of tofu, and I love how light and easy it is to digest. It's cholesterol free, virtually carb free, low in calories, and still packs protein. My stomach feels untroubled after eating tofu--feels more relaxed and slim.

I was a little wary of tofu at first. It seemed foreign and tasteless. Then I realized it's what you do with tofu that makes it delicious--just like the dairy free products I use. I started putting it in scrambled eggs and omelets, then added it to flavorful dishes like curry and soup. I really got crazy and made a recipe using tofu to make dairy free chocolate mouse. It's pretty delicious. I love that Chipotle now has a tofu option for their burritos. I usually get chicken, but after trying the sofritas, I was completely sold. I noticed a huge difference in how my stomach and body felt after eating a burrito bowl with sofritas versus chicken. Tofu is just so much easier for the body to digest.

This tofu recipe is quick to mix up and full of flavor. Experiment with different spices to see what suits your tastes. Eric is adverse to this particular recipe because it has sweet relish in it--he hates vinegary things. But I love pickles. For a totally different flavor, I want to try it with curry next. The best thing about this tofu salad? No egg boiling, peeling, or slicing!

Ingredients:

1 12oz package silken tofu
1/4 cup vegan mayonaise
1/4 teaspoon turmeric
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika
1/8 teaspoon dry mustard
1/8 teaspoon sea salt
2 celery stalks, finely chopped
1/4 cup chopped yellow onion
2 tablespoons sweet relish
1 teaspoon chopped fresh parsley
green olives for garnish *optional

Directions:

1. Remove tofu from packaging, draining water, and place on paper towels. Pat dry. Mash or crumble the tofu into medium bowl.

2. In a small bowl, mix vegan mayonnaise, turmeric, pepper, paprika, mustard, salt, and then add to tofu.

3. Mix in celery, onion, relish, and parsley. Cover and refrigerate for 30 minutes. Serve on crackers as an appetizer, in a bowl as a veggie dip, or make an egg salad sandwich. It's so delicious!