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Category Archives: Dairy Free


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Vegan Lemon Poppy Seed Muffins

Hello there, muffins! These little lemony bites are a good reminder that spring is right around the corner. It’s just hiding under piles and piles of snow. Piles that keep getting bigger and bigger… but eventually the snow will melt. Until then, keep dreaming of sunshine and happiness and cram your face full of these delicious lemon poppy seed muffins.

Vegan Lemon Poppy Seed Muffins | doughseedough.net

They’re whole wheat, but they’re not heavy. And the little sub of applesauce makes them just a teeeensy bit healthier. These are great to share, but they’re also great to keep for yourself. I made a double batch and shared a little and froze the rest. I now have a stash of these bad boys sitting next to my dairy-free cinnamon rolls.

Vegan Lemon Poppy Seed Muffins | doughseedough.net

Vegan Lemon Poppy Seed Muffins
makes 12 muffins

2 cups whole wheat pastry flour
2/3 cup sugar
1 tablespoon baking powder
1 1/2 tablespoons poppy seeds
1/2 teaspoon salt
3/4 cup plain soy milk
1/4 cup freshly squeezed lemon juice
2 tablespoons canola oil
2 tablespoons melted coconut oil, slightly cooled
2 tablespoons unsweetened applesauce
3 lemons, zested
2 teaspoons pure vanilla extract

  1. Preheat oven to 375°F. Place liners into a muffin tin and set aside.
  2. In a large bowl, whisk together flour, sugar, baking powder, poppy seeds, and salt. Make a well in the center of the dry ingredients and add in soy milk, lemon juice, canola oil, coconut oil, applesauce, zest, and vanilla extract. Mix until ingredients are just moistened, being careful not to over-mix.
  3. Fill prepared muffin tin three-quarters full. Bake for 20 – 25 minutes, or until muffins are lightly browned on top and a toothpick inserted into the center comes out clean. Let cool in tin for 5 minutes before transferring to a wire rack to cool completely.

 

recipe slightly adapted from Prevention RD, originally from Vegan Brunch


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Ooey Gooey Dairy-Free Cinnamon Rolls

I wish I could sleep in a bed of these cinnamon rolls – warm, fluffy, gooey deliciousness. I swoon a little every time I walk past a bakery and smell cinnamon rolls baking away. And then I cry a little because I can’t eat the dairy-laden treats.

Oeey Gooey Dairy-Free CInnamon Rolls | doughseedough.net

So here’s my solution to my cinnamon roll problem. This isn’t a quick recipe, but the recipe is simple and the results are so worth it. I need to make a mental note to always make a double batch of these bad boys because they freeze beautifully. I let them cool and then individually wrap them in plastic wrap and store them in freezer bags. Then when I’m craving some cinnamony goodness for breakfast (or for a snack), I just pull one out and microwave it for a minute and ::bam!!:: (Almost) freshly baked cinnamon rolls.

Oeey Gooey Dairy-Free CInnamon Rolls | doughseedough.net

The icing is probably unnecessary, but it makes the cinnamon roll real pretty 🙂

Ooey Gooey Dairy-Free Cinnamon Rolls
makes 1 dozen

for the dough:
3/4 cup unsweetened almond milk
1/4 cup vegan margarine (I used Earth Balance)
1 teaspoon vanilla extract
2 1/4 teaspoon active dry yeast
1/4 cup warm water (110°F)
3 1/2 cups all-purpose flour, divided
1/4 cup granulated sugar
1/2 teaspoon salt
1 large egg

for the filling:
2 1/2 tablespoons vegan margarine, melted
3/4 cup brown sugar
2 tablespoons granulated sugar
1 1/2 teaspoon ground cinnamon

for the icing:
1 cup powdered sugar
1 tablespoon unsweetened almond milk
1/2 teaspoon vanilla extract

to make the dough:

  1. Heat milk in a small saucepan over low heat. Add in margarine and vanilla and stir until melted. Remove from heat and allow to cool.
  2. Meanwhile, combine yeast with warm water in a small bowl. Let sit for 10 minutes or until mixture is foamy.
  3. In the bowl of a stand mixer fitted with a dough hook or in a large mixing bowl, combine 2 1/4 cups of the flour, sugar, and salt.
  4. Whisk egg into the milk mixture until well combined. Pour milk and yeast mixture into the dry ingredients and mix until dough forms a sticky ball. Add in remaining flour 1/4 cup at a time, kneading well after each addition, until dough turns smooth and soft but still slightly sticky. The amount of flour you use will vary, but I usually use about 3 1/4 cups.
  5. Lightly oil a large bowl. Form dough into a ball and place in bowl, turning to coat in oil. Cover and let rise in a warm place for 45 minutes.


to assemble the cinnamon rolls:

  1. Lightly grease a large baking pan. A 9×13-inch pan works well, or a large pie or cake pan.
  2. Punch dough down and turn onto a lightly floured surface. Cover with plastic wrap and let sit for 10 minutes.
  3. Roll dough out into a 20×13-inch rectangle. Spread melted margarine evenly over the dough.
  4. Whisk together brown sugar, granulated sugar, and cinnamon. Sprinkle cinnamon sugar mixture onto dough, making sure to get it all the way to the edges.
  5. With the long end facing you, roll dough up evenly. Gently pinch the edge to seal. With the seam-side down, cut the dough in half. Cut each half into 6 equal pieces for a total of 12 cinnamon rolls.
  6. Place rolls cut-side down in prepared baking dish, making sure to leave a little space between the rolls to allow them room to expand. Cover with plastic wrap and let rise for 45 minutes.
  7. Preheat oven to 350°F. Remove plastic wrap and bake cinnamon rolls for 25 – 30 minutes, or until lightly browned.
  8. Allow cinnamon rolls to cool slightly in the pan to soak up the cinnamon sugar before icing them.
  9. Whisk together powdered sugar, almond milk, and vanilla extract until smooth. Drizzle over slightly cooled cinnamon rolls.

 

heavily adapted from Food Network


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Lemon-Thyme Roasted Chicken and Veggies

This chicken is Mike-approved. He inhaled his entire piece before I got through a quarter of mine. I was surprised at how juicy the chicken turned out. When roasting, I usually try to use bone-in, skin-on chicken to keep the chicken from drying out. But the magical lemon-thyme sauce kept this boneless, skinless chicken breast tender and juicy and not at all dry.

Lemon Thyme Roasted Chicken | doughseedough.net

And the vegetables? They were my favorite part of the meal!

Lemon Thyme Roasted Chicken & Veggies | doughseedough.net

Lemon-Thyme Roasted Chicken and Veggies

for the chicken:
2 boneless, skinless chicken breast
2 tablespoons extra virgin olive oil
1 clove garlic, minced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon thyme, minced
1 lemon, thinly sliced
1/2 lemon, juiced (save other half for veggies)

for the vegetables:
4 medium russet potatoes, cut into 1/2-inch cubes
1/2 pound green beans
2 cloves garlic, minced
1/2 lemon, juiced
Olive oil spray

Preheat oven to 450F.

In a shallow dish, combine olive oil, garlic, salt, pepper, thyme, and lemon juice. Add chicken, turning to coat.

Lightly spray an oven-safe pan or cast iron skillet with olive oil and arrange lemon slices on the bottom of the pan. Place chicken on top of the lemon slices, pouring any remaining marinade on top.

Spray a separate oven-safe baking dish with olive oil. Add in potatoes, green beans, garlic and lemon juice. Toss to coat.

Bake for chicken and veggies for 30 minutes or until chicken is cooked through and vegetables are tender.


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Beer Can Crockpot Chicken Sandwiches

Today’s recipe is for a Super Bowl Snacks & Appetizers recipe swap. I was assigned the blog The Barbee Housewife  and started my search for the perfect Super Bowl snack immediately. She has so many dishes that I really, really wanted to make – loaded baked potato dip, chicken bacon ranch taquitos, pizza puffs… but none of those were going to doable for me since they contained dairy. I finally decided I would make her beer can crockpot chicken sandwiches into little sliders and serve them as an appetizer for the game.

These sandwiches are so good and so, so easy. One pot, that’s it. You get a ton of food and the leftovers freeze beautifully. Make these now. If you’re feeling like you want to do a little more cooking, try your hand at making some homemade barbecue sauce!

Beer Can Crockpot Chicken Sandwiches | doughseedough.net

Beer Can Crockpot Chicken Sandwiches 

1 cup beer, any kind you like
1 tablespoon onion powder
1 tablespoon paprika
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 pounds boneless, skinless chicken breasts (about 6 large)
3 – 3 1/2 cups barbecue sauce

for serving:
buns of choice
coleslaw

  1. Pour beer into the slow cooker. Whisk i onion powder, paprika, garlic, salt and pepper. Add in chicken breasts and pour barbecue sauce on top.
  2. Cook on low for 6 – 8 hours, or until chicken is cooked through. Remove chicken from the slow cooker, shred, and return meat to the slow cooker and stir to evenly distribute the sauce.
  3. Serve on buns topped with coleslaw.

 

A big thanks to Sarah at Taste of Home Cooking for hosting! Click on the link below to check out the other delicious swap recipes!


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My Favorite Barbecue Sauce

I’ve been making the same BBQ sauce for years. Sometimes I’ll add a little twist (bourbon anyone?), but the base recipe remains the same. I love this sauce and you can easily tailor it to your needs. Need a thicker sauce? Cook it for a little longer. Want some more heat? Add in a dash of cayenne. This sauce is good on pretty  much everything – pulled pork, chicken, burgers… I’ve even dipped some soft pretzels into it.

So, next time you need some barbecue sauce, try whipping up your own!

Homemade Barbecue Sauce | doughseedough.net

My Favorite Barbecue Sauce
makes about 1 quart

3 cups ketchup
1 1/2 cups water
3/4 cup apple cider vinegar
1/2 cup + 1 tablespoon brown sugar
1/2 cup honey
1 tablepoon freshly ground black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon ground mustard
1 1/2 tabespoons freshly squeezed lemon juice
1 1/2 tablespoons Worcestershire sauce

  1. Whisk all ingredients together in a large saucepan over medium-high heat. Bring mixture to a boil, stirring frequently. Reduce heat to medium-low and simmer for 40 minutes, stirring occasionally, or until desired consistency is reached.


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Thai Tofu and Pineapple Curry

There’s a wonderful restaurant in Madison that serves some seriously awesome curry. I’ve been going to Lao Laan-Xang for years and I always get the same thing – squash curry with tofu. The last time I went, I finally got adventurous and got some pineapple curry. It was just as good as the squash curry, and now I’ve got my eye on another dish I want to try – mango curry.

I decided to try making a version of the pineapple curry at home. I absolutely loved it, but my store-bought curry paste is really no competition to LLX’s. Maybe some day I’ll try my hand at making my own curry paste. Maybe.

I’ll stick a little warning in here because I think I nearly killed Mike with the spice level of this dish. The dried red chiles I used in this dish were from our garden and they are hot. I thought that 2 chiles were the perfect amount of spice, but it was a little much for Mike. I know that all chile peppers are different, but if you’re not a fan of heat, use just one chile or none at all.

Thai Tofu and Pineapple Curry | doughseedough.net

Thai Tofu and Pineapple Curry

1 teaspoon canola oil
1 tablespoon minced ginger
3 garlic cloves, minced
4 green onions, thinly sliced, divided
2 dried red chiles, minced (optional)
5 mini bell peppers, sliced
12 ounces extra firm tofu, cubed
2 Roma tomatoes, diced
1 cup pineapple chunks
2 1/2 tablespoons red curry paste
1/2 tablespoon creamy natural peanut butter
1 cup light coconut milk
1/2 lime, juiced

cooked brown rice, for serving
lime wedges, for serving

  1. Heat oil in a large pot over medium-high heat. Add ginger, garlic, green onions, and chiles and cook , stirring frequently, for about 1 minute or until fragrant. Add bell peppers and tofu and cook for an additional minute.
  2. In a small bowl, whisk together curry paste, peanut butter, and coconut milk. Add sauce, tomatoes and pineapple into pot and stir to combine. Cover, reduce heat to medium-low, and simmer for 10 minutes or until bell peppers are tender. Stir in lime juice.
  3. Serve immediately with brown rice and lime wedges.


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Easy Chewy Oatmeal Raisin Cookies

I’ve been craving oatmeal raisin cookies like crazy. I tried to get past my cravings by eating oatmeal with raisins, chocolate cookies with raisins, and just plain ol’ raisins. Nothing worked. I finally gave in and whipped together a batch of oatmeal raisin cookies from the sad assortment of ingredients I had in my pantry. They turned out wonderful – chewy, moist, and the perfect amount of sweetness. It’s nice when experimental baked goods turn out okay 🙂

{dairy-free} chewy oatmeal raisin cookies | doughseedough.net

Dairy Free Chewy Oatmeal Raisin Cookies
makes 12 cookies

1/4 cup coconut oil, melted
1/4 cup packed brown sugar
1/4 cup granulated sugar
1/2 cup unsweetened applesauce
1 tablespoon honey
1 large egg
1 teaspoon pure vanilla extract
2 cups old fashioned oats
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 cup raisins

  1. Preheat oven to 350°F. Lightly grease a baking sheet or line with parchment paper and set aside.
  2. In a large mixing bowl, beat together coconut oil, brown sugar, and sugar until well combined. Mix in applesauce, honey, egg, and vanilla extract.
  3. In a separate bowl, whisk together oats, flour, salt, baking powder, and cinnamon. Stir into wet ingredients until combined and then stir in raisins. Dough should be very sticky.
  4. Roll into 2-inch balls and place 2 inches apart on prepared baking sheets. Gently press down on dough to flatten cookies slightly. Bake in preheated oven for 10 – 13 minutes or until edges are firm. Let cool on baking sheet for 5 minutes before moving to a cooling rack to cool completely.


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Baked Fish and Chips

baked fish and chips {dairy free} | doughseedough.net

I don’t know about you, but I love fried food. My dairy-free lifestyle has significantly decreased my fried food consumption, but I still get crazy cravings for it. This baked version of fish and chips (or for my fellow Wisconsinites, a good ol’ fish fry) is delicious and completely satisfied my craving for greasy, fried fish and potatoes.

The best thing was that I didn’t have that heavy, gross feeling I usually get after indulging in fish and chips. Another bonus: I could inspect all the ingredients to make sure they were 100% dairy-free. I mean, it’s not that I don’t trust restaurants, but… OK, I don’t really trust (most) restaurants 😉

baked fish and chips {dairy free} | doughseedough.net

Baked Fish and Chips

for the chips:
1 1/4 pounds russet potatoes (about 3 – 4 medium)
olive oil spray
salt and freshly ground black pepper

for the fish:
olive oil spray
2 1/2 cups crispy rice cereal
salt and freshly ground black pepper
3 egg whites
1 1/2 pounds skinless, boneless perch cut into 2×4-inch pieces

optional:
tartar sauce
malt vinegar
lemon wedges

  1. Arrange oven racks in upper and lower third of oven and preheat to 450°F.
  2. To prepare the chips: Slice potatoes into 1/4-inch thick sticks. Spread potatoes out on in a single layer on a lightly greased baking sheet and spray with olive oil. Place on top rack and bake, flipping fries once or twice, until fries are browned and crisp, about 30 minutes. Remove fries from oven and season with salt and pepper, to taste.
  3. While fries are baking, prepare the fish: Coat a baking sheet with cooking spray.  Whisk egg whites and a pinch of salt in a shallow bowl until frothy; set aside. Place cereal in a shallow bowl and crush with fingers. Season cereal with salt and pepper, to taste.
  4. Dip fish pieces into egg whites, then roll in cereal to coat. Place fish on prepared baking sheet, thin side down and mist with olive oil spray.
  5. Place fish onto lower rack and bake until crisp and cooked through, about 12 – 15 minutes. Season fish with salt and pepper, to taste.
  6. Serve fish and chips immediately with tartar sauce, malt vinegar, and lemon wedges.

recipe from Food Network


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Healthy Orange Sesame Chicken

This dinner might be my new go-to meal when I’m short on time and too tired to think. It was ready in about 40 minutes – and that’s only because brown rice takes forever to cook! If I were to make pasta or prepare the rice ahead of time this would be easily be a 30 minute fridge-to-table meal.
Though this dish has bell peppers as the main veggie, I bet it would be tasty with just about anything you might have on hand. I think next time I’ll try it with some broccoli. If you’re looking for a Chinese takeout version of orange chicken or sesame chicken, look elsewhere. This dish isn’t all that comparable to the sticky, overly sweet, deep fried abomination you find at the restaurant. It’s a light, easy meal that’s packed with good-for-you lean proteins and veggies.
Healthy Orange Sesame Chicken | doughseedough.net

Orange Sesame Chicken

2 tablespoons sesame seeds, toasted
2 large oranges, juiced (2/3 cup juice)
3 tablespoons low sodium soy sauce
1 tablespoon extra virgin olive oil
1 tablespoon corn starch

1-3 dried red chile peppers, minced
3 large bell peppers

1 large red onion, chopped
3 cloves garlic, minced
2 chicken breasts, sliced into 1/4-inch pieces
2 green onions, thinly sliced

cooked brown rice or whole wheat pasta for serving
  1. Prepare rice or pasta according to package directions. While rice/pasta is cooking, prepare the rest of the meal.
  2. In a small bowl, whisk together orange juice, soy sauce, and corn starch. Set aside.
  3. Heat oil over medium-high heat in a large saute pan or wok. Add in chile peppers and bell peppers and cook for 30 seconds, stirring constantly. Add in onion and garlic and cook for another 30 seconds, stirring constantly.
  4. Add in chicken and cook for 5 minutes, stirring occasionally, until chicken is cooked through. Pour in orange juice mixture and bring to a boil. Reduce heat to a simmer and let cook until sauce is thickened.
  5. Serve over prepared rice or pasta. Sprinkle with sesame seeds and green onions before serving.
adapted from Clean Eating Magazine


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Easy Roasted Brussels Sprouts

I slid my way through 6 snowy, icy miles on my run yesterday. There were a few things on my mind:
  1. Don’t fall, don’t fall, don’t fall
  2. Don’t get hit by a car
  3. Don’t fall
  4. I’m so hungry… Ooh! I have Brussels sprouts at home!
These Brussels sprouts are dangerously addictive. Even Mike, who doesn’t really care for Brussels sprouts, gobbled these up happily. He has actually been requesting roasted Brussels sprouts for the last couple weeks. I think we’re averaging 2 – 3 pounds of Brussels sprouts per week right now! 
Easy Roasted Brussels Sprouts | doughseedough.net
This recipe is a good reminder that good food doesn’t have to be complicated. It’s four ingredients: Brussels sprouts, olive oil, salt, and pepper. I still can’t get over how simple and delicious these are.
Easy Roasted Brussels Sprouts | doughseedough.net
Easy Roasted Brussels Sprouts
 
1 pound Brussels sprouts
extra virgin olive oil spray
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
  1. Preheat oven to 400°F. Spray a baking pan with olive oil and set aside.
  2. Cut off the end of the Brussels sprouts. Cut Brussels sprouts in half and remove any discolored outer leaves.
  3. Place Brussels sprouts in prepared baking pan and spray with olive oil. Sprinkle on salt and pepper and stir to coat. Bake in preheated oven for 20 – 25 minutes, stirring once or twice. Brussels sprouts are done when lightly browned. Season with more salt and pepper to taste before serving.