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Category Archives: Dairy Free


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Mushroom Barley and Wild Rice Risotto

Mushroom Barley & Wild Rice Risotto | doughseedough.net

This dish is definitely a labor of love. Much like a traditional risotto, you need to spend time at the stove, stirring, adding liquid, stirring… But the results are so worth it –  it’s rich and filling and well, my perfect comfort food. The bonus is that this seriously makes a huge pot of food – enough for lunch leftovers. There are days where I start to despise the leftovers I bring for lunch, but I ate this risotto for a week straight and never got sick of it.

I can’t wait to make it again – maybe this time with another type of mushroom!

Mushroom Barley & Wild Rice Risotto | doughseedough.net

Mushroom Barley and Wild Rice Risotto

6 cups low-sodium beef broth
3 cups water
8 slices bacon, chopped
1/2 onion, chopped
1 tablespoon fresh thyme, minced
6 garlic cloves, minced
1 pound cremini mushrooms, sliced
1/2 teaspoon salt
2 cups uncooked pearl barley
1/2 cup wild rice
1/3 cup dry red wine
1/2 cup sun-dried tomatoes, re-hydrated and chopped
2 teaspoons low-sodium soy sauce
1/4 teaspoon freshly ground black pepper
1 – 10 ounce package frozen chopped spinach, thawed and squeezed dry

  1. Bring stock and water to a simmer in a large saucepan. Cover and keep warm over low heat – do not boil.
  2. Meanwhile, heat a large Dutch oven over medium-high heat. Add bacon and cook until crisp. Remove bacon to a plate and set aside; reserve 2 teaspoons of bacon drippings in pan and discard the rest.
  3. Return the Dutch oven to medium-high heat and add in onion, thyme and garlic. Saute for 3 minutes or until onions are tender. Add in mushrooms and salt and cook for 10 minutes or until browned, stirring occasionally. Stir in tomatoes, soy sauce, pepper, spinach, and cooked bacon. Cook until heated through. Serve immediately.
  4. Stir in barley and wild rice. Cook, stirring frequently, for 1 minute. Add in wine and cook until liquid is absorbed, about 2 – 3  minutes. Reduce heat to medium. Stir in 2 cups of the broth mixture and cook until liquid is absorbed, stirring frequently. Continue with the remaining broth mixture: add in 1 cup at a time, stirring frequently. Make sure liquid is absorbed before adding the next cup.

recipe adapted from Prevention RD


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Dairy-Free Double Dark Chocolate Cookies

There are some “food holidays” that I’m a big fan of. For example: January 1 is National Bloody Mary Day. I celebrated (unintentionally) by downing 5 of these delicious concoctions on my on my way home from NJ. Then there are food holidays that I will never celebrate because I find them unappealing – National Fig Newton Day (January 16th) or because I’m allergic – National Strawberry Ice Cream Day (January 15th), or a combination of allergy/gross – Whipped Cream Day (January 5th) and Milk Day (January 11th).

Dairy-Free Double Dark Chocolate Cookies | doughseedough.net

But today, January 10th, is a pretty great day – National Bittersweet Chocolate Day! As it turns out, this month’s recipe swap theme is Holiday Baking/Cooking. I figured that there was no better way to celebrate Bittersweet Chocolate Day than with some delicious cookies! I was assigned Ashley’s blog, Cheese Curd in Paradise. I knew her Double Dark Chocolate Cookies would be perfect. I made some slight changes to her recipe to make them dairy-free.

Dairy-Free Double Dark Chocolate Cookies | doughseedough.net

Dairy-Free Double Dark Chocolate Cookies

1/4 cup coconut oil, melted
1/4 cup canola oil
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/8 teaspoon salt
4 ounces bittersweet chocolate, chopped

  1. Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
  2. In a large bowl, combine coconut oil, canola oil, brown sugar, and granulated sugar until well combined. Beat in egg and vanilla extract.
  3. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Pour into sugar mixture and mix until combined. Add in chocolate and stir until evenly distributed.
  4. Drop dough by rounded teaspoons 2 inches apart onto prepared baking sheets.
  5. Bake for 12 minutes or until edges just start to set. Let cool on baking sheet for 1 minute and let finish cooling on cooling racks.

 

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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Thai Fried Quinoa

I spent all weekend up in Appleton cooking and baking what felt like a million dishes. In reality, I only made a batch of cookies, five entrees and a couple of sides. I dutifully took pictures of most of these dishes and on Sunday afternoon, I set off to Madison for the work week. I arrived in Madison, unpacked, watched the Packer game (sob) and then sat down at my computer to blog. I reached into my camera bag and… no cord. So, no way to upload all the pictures. Bummer.

Instead, I’m giving you a dish that I made a while ago and never got around to blogging – Thai fried quinoa. It’s a tasty twist on fried rice and it’s just as easy to throw together. Give it a try – you won’t be disappointed!

Thai Fried Quinoa | doughseedough.net

Thai Fried Quinoa

1 cup quinoa, rinsed and drained
1 cup light coconut milk
1 cup low sodium vegetable broth
extra virgin olive oil spray
2 green onions, chopped
1 tablespoon minced ginger
3 cloves garlic, minced
1 cup frozen peas
1 cup drained pineapple tidbits
1/4 cup cilantro, chopped
2 eggs, gently whisked
2 tablespoons low sodium soy sauce
half a lime, juiced
optional toppings: chopped peanuts, lime wedges, cilantro

  1. Place quinoa in a medium pot over high heat. Stir in coconut milk and chicken broth and bring mixture to a boil. Cover the pot and reduce heat to medium-low. Cook until all the liquid has been absorbed and quinoa is tender, about 15 minutes.
  2. Meanwhile, heat a wok or large skillet over medium-high heat. Spray with olive oil and add in green onions, ginger, and garlic. Cook, stirring constantly for one minute. Add in peas, pineapple, and cilantro and cook for one more minute, stirring constantly.
  3. Push ingredients to the side of the wok to clear a space in the middle of the wok. Add in eggs and stir with a spatula until eggs are scrambled. Once eggs are cooked through, combine it with the rest of the ingredients in the wok.
  4. Add in cooked quinoa, soy sauce, and lime juice and stir to combine. Cook, stirring occasionally, for another two minutes to slightly crisp quinoa up. Serve garnished with chopped peanuts, lime wedges, and cilantro, if desired.

recipe slightly adapted from Iowa Girl Eats


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Really Freakin Awesome Vegan Oatmeal Cookies (aka Vegan Turtle Oatmeal Cookies)

Happy 2014 to everyone! I hope you all had a relaxing holiday season filled with love, food and lots of time with family and friends.
DSD Christmas | doughseedough.net
With the new year comes many resolutions. Usually resolutions revolve around eating better and working out. And they usually end a few weeks into the new year.
I’m hoping that 2014 will be a year of better health for me – less visits to the doctor, less stomach issues, and no more running injuries. I’m not going to deprive myself of foods that I love (cookies!) or force myself to run through an injury. I made many changes in 2013 that I think will lead to a much happier 2014 – I left a stressful job and started a new adventure in a city that I adore. I started doing yoga to reduce running injuries. I went dairy-free to make my body happy.
Really Freakin Awesome Vegan Oatmeal Cookies (aka Vegan Turtle Oatmeal Cookies} | doughseedough.net
I hope in 2014 I can continue to cultivate my dairy-free cooking skills. I am so thankful for the dairy-free bloggers out there that have provided me with endless recipes to try out and make my transition into the dairy-free world a little bit easier. I’ve added a dozen vegan/dairy-free/special diet blogs to my blog reader and once in a while a stumble across a recipe that really catches me.
This time, it was Angela over at Oh She Glows and her vegan turtle cookies. I saw the cookies on her blog and they were baking away in my oven not 24 hours later.
I am obsessed with them. My family is also obsessed. I honestly cannot get enough of these cookies. I was a bit disappointed at first because they didn’t seem “turtle-y” at all. But I quickly got over that because these cookies are just downright delicious. So I think in this case turtle = really freakin’ awesome. So I guess in my house I’ll call these the “really freakin’ awesome vegan oatmeal cookies”.
Really Freakin Awesome Vegan Oatmeal Cookies (aka Vegan Turtle Oatmeal Cookies} | doughseedough.net
Vegan Turtle Oatmeal Cookies
yields about 20 cookies
1 3/4 cups pecan halves
2 cups rolled oats, divided
3/4 cup + 1 teaspoon all-purpose flour, divided
1/2 cup unpacked dark brown sugar
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup pure maple syrup
3 1/2 tablespoons coconut oil, melted
2 tablespoons almond milk
2 teaspoons pure vanilla extract
1/2 cup pitted dates
1/4 cup vegan mini chocolate chips
  1. Preheat oven to 350°F. Place pecans onto a lined baking sheet and toast for 8 – 10 minutes, or until lightly toasted and fragrant. Remove from oven and allow to cool for a few minutes.
  2. Place toasted pecans into a food processor with 1 cup of the rolled oats and process until coarsley chopped, being careful not to over process into a fine powder.
  3. Pour the pecan/oat mixture into a large bowl and add in the remaining 1 cup rolled oats, 3/4 cup flour, brown sugar, baking soda, cinnamon, and salt.
  4. In a separate bowl, stir together maple syrup, melted coconut oil, almond milk, and vanilla extract. Pour wet ingredients into dry ingredients and mix until well combined.
  5. Place dates onto a cutting board and sprinkle with remaining 1 teaspoon flour. Dice dates, sprinkling wth more flour as needed to prevent dates from sticking to each other and the knife.
  6. Fold dates and chocolate chips into dough and mix until well distributed.
  7. Roll dough into golf-ball sized balls and press it between the palms of your hands to flatten. Place cookie onto a parchment lined baking sheet and repeat with remaining dough, placing cookies a couple inches apart.
  8. Bake in preheated oven for 12 – 15 minutes or until cookies are golden browned on the bottom. Let cool for 5 minutes on the baking sheet before moving to a cooling rack to cool completely.
recipe very slightly adapted from Oh She Glows 


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Mini Vegan Apple Cinnamon Doughnut Muffins

These doughnut muffins are adorable. I mean, how can anything this small not be cute? They’re also dangerously addictive. And since they’re so small, it’s really easy to eat a lot of them in a short amount of time. Thank goodness that these are a bit healthier than the traditional fried doughnut!

Mini Vegan Apple Cinnamon Doughnut Muffins | doughseedough.net

I think next time I might try stuffing these little bites with some raspberry preserves to recreate one of my guilty pleasures: jelly filled doughnuts.

Mini Vegan Apple Cinnamon Donut Muffins | doughseedough.net

Mini Vegan Apple Cinnamon Doughnut Muffins
makes 24 muffins

1 3/4 cup all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon allspice
1 teaspoon cinnamon
1/2 cup unsweetened applesauce
1/4 cup canola oil
3/4 cup sugar
3/4 cup unsweetened almond milk

for the cinnamon sugar topping:
2 tablespoons vegan butter substitute (I used Smart Balance)
1/2 cup sugar
1 teaspoon cinnamon

  1. Preheat oven to 375°F. Spray a mini muffin tin with nonstick spray.
  2. In a large bowl, whisk together flour, baking powder, salt, allspice, and cinnamon.
  3. In a medium bowl, whisk together applesauce, oil, sugar, and almond milk until well combined. Pour mixture into dry ingredients and whisk until well combined.
  4. Fill your prepared mini muffin tins 2/3 – 3/4 full with batter. Bake for about 18 – 20 minutes, or until a light golden color.
  5. During the last couple minutes of baking, melt your butter in a small bowl in the microwave. Combine your sugar and cinnamon in a separate small bowl.
  6. Once the muffins are done, dip the top of the muffin in the melted butter and then roll in the cinnamon sugar. Place on a wire rack and repeat with remaining muffins.

Tip: I used a toothpick to pick up the muffin, dunk it in the butter, and then roll it in the sugar. It saved my hands from getting burned and it was a little neater than using my fingers.

recipe slightly adapted from Milk Free Mom


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Vegan Cranberry Orange Muffins

Vegan Cranberry Orange Muffins | doughseedough.net

A cup of coffee is definitely not the best part of waking up. At least not for me. These muffins, though? These muffins are worth waking up for. I am cranberry-obsessed. I seriously cannot get enough of this tangy fruit. I need to make a mental note to stock up on the fresh berries while they’re available so I can hoard them in my freezer and use them throughout the year (and not just during the holidays). If you’re searching for some easy brunch ideas for your holiday gatherings, give these muffins a try!

Vegan Cranberry Orange Muffins | doughseedough.net

Vegan Cranberry Orange Muffins
makes 12 muffins

2 cups all purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons orange zest (from about 4 large oranges)
1 cup fresh-squeezed orange juice (from about 4 large oranges)
1/4 cup canola oil
1/4 cup unsweetened applesauce
2 teaspoons pure vanilla extract
1/4 teaspoon almond extract
1 1/2 cup fresh cranberries, roughly chopped
1/2 cup chopped walnuts

  1. Preheat oven to 375°F. Lightly grease a muffin tin or line with liners.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt and orange zest. Make a well in the center of the dry ingredients and pour in orange juice, canola oil, applesauce, vanilla extract, and almond extract. Mix by hand for 5 seconds or until wet and dry ingredients just start to come together. Add in cranberries and walnuts and continue to mix until ingredients are just moistened, being careful not to overmix.
  3. Fill muffin tins 3/4 full. Bake for 20 – 25 minutes, or until muffins are lightly browned on top and a toothpick inserted into the center comes out clean.
  4. Let cool in pan for 5 minutes before moving to a wire rack to cool completely.

 

recipe slightly adapted from Post Punk Kitchen


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Lightened Up Lasagna Soup

Soup is great for cold, snowy days. Soup is also good for men who have had their wisdom teeth out. Mike lived off of chocolate ice cream, chocolate pudding, and chocolate protein shakes for a day. Chocolate is good and all, but I’m pretty sure there is a limit to how much chocolate a person can consume. I decided to make some lasagna soup for Mike to try. I knew I could cook the veggies and noodles long enough to make them extra soft and manageable for my wisdom tooth-less husband. For me? I kept my noodles al dente. But I’m not dealing with major jaw pain and all.

LIghtened Up Lasagna Soup {dairy free} | doughseedough.net

Since this soup doesn’t have cheese it’s really not much like lasagna at all. But hey, it was tasty and I didn’t really miss the cheese. But the lack of cheese and the use of a lower-fat turkey sausage versus a pork sausage means fewer fat and calories. Tasty, healthy, and a perfect comfort food.

Lightened Up Lasagna Soup
serves 8

1 teaspoon extra virgin olive oil
1.25 pounds Italian turkey sausage, casings removed
3 medium onions, chopped
4 cloves garlic, minced
6 cups low sodium chicken broth
15 ounce can tomato sauce
28 ounce can diced tomatoes
2 bay leaves
1/2 teaspoon red pepper flakes
1 teaspoon dried oregano
1 teaspoon dried basil
salt and freshly ground black pepper, to taste
8 ounces lasagna noodles, broken into 2-inch pieces
1 green bell pepper, diced

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add turkey break it into bite-sized pieces. Cook until browned and cooked through, 4 – 6 minutes. Drain excess fat from pan.
  2. Add onions and garlic and cook until onions are translucent, about 5 minutes. Stir in broth, tomato sauce, diced tomatoes, bay leaves, red pepper flakes, oregano, basil, salt and pepper. Bring to a boil and reduce heat to a simmer. Let simmer for 15 minutes. Add in broken lasagna noodles and bell pepper and cook until pasta is al dente.
  3. Remove bay leaves before serving.

slightly adapted from the Deen Bros


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Vegan Ginger Molasses Cookies

These cookies are a soft and chewy and so dang good. Rolling them in sugar before baking gives them a slightly crunchy outside. It’s a step that’s not really necessary, but very highly recommended. They have a nice amount of spice to them and are guaranteed to make your home smell a-ma-zing. Vegans and meat-eaters alike will love these cookies.

Vegan Ginger Molasses Cookies | doughseedough.net

Vegan Ginger Molasses Cookies
makes 2 dozen cookies

1/3 cup vegan butter substitute (I used Smart Balance)
2 tablespoons stevia
1/4 cup sugar, plus extra for rolling
1/3 cup molasses
1 teaspoon vanilla extract
2 tablespoons water
2 cups all purpose flour
1 1/2 teaspoons ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
3/4 teaspoon baking soda
1 1/2 teaspoons baking powder

  1. Preheat oven to 350°F. Line baking sheets with silicone baking mats or parchment paper and set aside.
  2. In a large bowl, mix together butter substitute, stevia, sugar, molasses, vanilla and water until well combined.
  3. In a separate bowl, whisk together flour, ginger, nutmeg, cloves, baking soda, and baking powder. Pour dry ingredients into wet ingredients and mix until well combined.
  4. Roll dough into 1-inch balls and roll in sugar. Place cookies 2 inches apart on prepared baking sheets.
  5. Bake for 10 – 12 minutes or until cookies are just beginning to firm up. Let cool for 5 minutes on baking sheets before removing to a cooling rack to cool completely.

recipe adapted from Lunch Box Bunch


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Dairy-Free German Chocolate Cake Cookies

This past weekend was wonderful. It was a quiet weekend, but it was perfect. Mike got his wisdom teeth out (ouch!) and it snowed all day on Saturday so staying inside and vegging out was just what we needed. I shoveled for the first time in like… 5 years, and it was surprisingly relaxing. I ended up baking two types of cookies, some muffins, and made some soup. So, yeah, I would consider it a pretty successful weekend. To round it all out perfectly, I received a surprise early Christmas gift.

Dairy Free German Chocolate Cake Cookies | doughseedough.net

I grabbed a package off our front stoop thinking they were the boots I had ordered. Then, I realized that the box was far too small to contain boots. And the package was sent from Amazon, not Macy’s. I ran inside and ripped it open. I pulled out a huge bag filled with Enjoy Life’s (dairy-free) mini chocolate chips and chocolate chunks.  Then I pulled out a cookbook I’ve been eyeing for a while – Vegan Cupcakes Take Over the World. The entire time, I was babbling “What the…? Who sent this? Oh my goodness, oh my goodness!!” At the bottom of the box were two slips of paper. The first one – blank. The second one had the answer – the gift was from Ashley and Nick, some of our closest friends. It’s amazing how someone can make me so happy from the other side of the world.

dairy free baking | doughseedough.net

After all this, I knew I had to use some of the chocolate chips. I settled on a recipe that had caught my eye last week – German Chocolate Cake Cookies from Food Network. These cookies were rich and chocolatey and captured all the goodness of German chocolate cake without being overly sweet.

Dairy-Free German Chocolate Cake Cookies | doughseedough.net

Dairy Free German Chocolate Cake Cookies
makes 3 dozen cookies

1/3 cup coconut oil, melted
1/3 cup dairy-free butter substitute, softened (I used Smart Balance)
1 cup dark brown sugar
1/2 cup stevia
2 large eggs
2 teaspoons vanilla extract
2 1/4 cups all purpose flour
1/2 cup unsweetened cocoa powder (I used Hershey’s Special Dark)
1 teaspoon baking soda
1/8 teaspoon salt
3/4 cup dairy free mini semisweet chocolate chips
3/4 cup shredded sweetened coconut
3/4 cup chopped pecans

  1. Preheat oven to 350°F. Line baking sheets with a silicone baking mat or parchment paper and set aside.
  2. Place coconut oil, butter substitute, brown sugar, and stevia in a large bowl. Beat with a hand mixer on medium speed until well combined. Mix in eggs and vanilla.
  3. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Add dry ingredients into butter mixture until well combined.
  4. Stir in mini chocolate chips, coconut, and pecans until evenly distributed.
  5. Roll dough into 1-inch balls and place 2 inches apart on prepared baking sheet. Bake for 10 – 12 minutes or until edges are firm. Let cool for 2 minutes on baking sheet before moving to a wire rack to cool completely.


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Spicy Coconut Shrimp with Coconut Rice

Spicy Coconut Shrimp with Rice | doughseedough.net

We eat a lot of chicken in our house. A lot of chicken. So, when we do have some red meat or seafood, Mike is pretty darn excited! I was assigned Jaida’s blog Sweet Beginnings for this recipe swap. I was on her blog for hours. She has no shortage of recipes – whether you’re looking for a dessert, main entree, appetizer or drink, her blog has got it all. It took me a really long time to settle on this shrimp dish. I loved how easily this came together, Mike loved that he got to eat something other than chicken, and I’m sure you will love this dish, too 🙂

Spicy Coconut Shrimp with Rice | doughseedough.net

Spicy Coconut Shrimp with Coconut Rice

1 – 13.5 ounce can light coconut milk
1 jalapeno pepper, halved
3 cloves garlic
1-inch piece fresh ginger, skin removed and chopped
1/4 cup fresh parsley
1 lime, juiced
2 tablespoons extra virgin olive oil
1/2 pound shrimp, peeled and deveined, tails left on
1 cup uncooked white rice
salt and freshly ground black pepper

  1. Prepare the marinade: In the bowl of a food processor, combine 1/2 cup of the coconut milk, jalapeno, garlic, ginger, parsley, lime, and olive oil. Blend until smooth. Season with salt and pepper, to taste.
  2. Place shrimp in a small bowl and pour the marinade over it, tossing to coat. Cover and refrigerate for 1 to 2 hours.
  3. Rice can be prepared in a rice cooker or medium pot over medium high heat. Combine remaining coconut milk with rice and stir to combine. Cook according to package directions. If using brown rice, add in 1 cup of water.
  4. When rice is almost done cooking (white rice will take about 15 – 20 minutes and brown rice about 40 – 45 minutes, in my experience), start cooking the shrimp.
  5. Heat a medium skillet over medium high heat. Remove shrimp from the marinade and place in the skillet in a single layer. Cook the shrimp for 2 minutes on one side. Flip and cook for an additional minute, or until shrimp are fully cooked.
  6. Pour the marinade into small saucepan and bring to a boil. Reduce heat to a simmer and let cook for 3 minutes.
  7. Serve shrimp over prepared rice and drizzle with reduced sauce.

recipe slightly adapted from Sweet Beginnings, originally from Bev Cooks

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!