You are currently browsing the tag archive for the ‘dairy free’ tag.
Todd (4) eating Mac ‘n Cheez
PICKY KID-FRIENDLY MAC ‘N CHEEZ*
{*requires a high-powered blender}
One of my most popular blog posts lately is “What My Vegan Baby Eats.” It’s funny because now Todd eats a tiny fraction of the things on that list. I need to do a new post called “What My Vegan Almost 5 Year Old Eats”! Anyway…this easy mac ‘n cheez dish got Todd saying, “Mmm, this pasta is so good.” Victory!
INGREDIENTS
1/2 C organic raw cashews
1/2 C water
1/8 t salt
2 T nutritional yeast flakes
1 T unsweetened/plain soy milk (I use EdenSoy)
1/4 C (dry) mini penne noodles (this is the amount Todd will eat in one sitting)
CHEEZ SAUCE PREPARATION
- Soak nuts in the water for at least 4 hours, up to 24 hours.
- Use a Vitamix blender (or other high powered blender) to blend the soaked nuts, the soaking water and the rest of the ingredients (but not the pasta, silly!).
- Blend until smooth.
- Store in a jar in the fridge (it fills up about half of a pint jar).
Cheez Sauce
MAC & CHEEZ PREPARATION
- Cook the pasta & drain.
- Spoon the amount of cheez sauce that you want on the pasta.
- EAT!
Picky Kid Friendly Mac ‘n Cheez
Tags: Vegan, Dairy-free, Non-dairy
Apple Coffee Cake
APPLE COFFEE CAKE (VEGAN)
Mmm…try this apple coffee cake for a weekend breakfast or for dessert! Thanksgiving is coming (in the U.S.), too! The top is sweetened with some sugar but the cake part is sweetened with just banana, apple, and the sweetener in the soy milk.
APPLE PREP
Chop (finely) 1 large organic apple.
Measure 1 C and save this for the topping.
Split the remaining chopped apple into 2 portions. Half will go in the cake batter whole and half will be pureed with other wet ingredients.
FLAX EGG PREP
Set aside 1 T ground flax mixed with 3 T water in a small dish.
WALNUT PREP
Grind 3/4 C walnuts in a food processor. Measure 1/2 C for the topping and 1/4 C for the cake.
TOPPING INGREDIENTS
(Assembly is described below)
1/2 C organic sugar
1/2 C whole oats
1 t cinnamon
1 T molasses
Chopped walnuts (1/2 C as described above)
1/4 C raisins
DRY INGREDIENT PREP
Combine the following in a large bowl:
1 1/2 C all-purpose flour
1/2 C oat flour
1 T baking powder
1 t cinnamon
1/2 t sea salt
1/4 t ground cardamom
WET INGREDIENTS PREP
Puree in a food processor or blend in blender:
1 ripe banana
Chopped apple (portion as described above)
3/4 C organic soy milk (I used Edensoy Extra)
1 T avocado oil (or other oil)
1 t vanilla extract
Sugar, cinnamon & molasses mixture
Topping, ready to spread
Combining wet and dry ingredients
ASSEMBLY
1. Grease a square glass pan with oil of choice (I use coconut oil).
2. Perform the different ‘preps’ of the apple, flax egg, walnut, dry ingredients, and wet ingredients.
3. To make the topping, combine the cinnamon with the sugar in large bowl. Stir/mash in the molasses until well distributed. Stir in the 1 C of chopped apple. Stir in the oats, raisins, and the 1/2 C walnuts. Set aside.
4. Add the following to the dry ingredients: the 1/4 C walnuts, the wet ingredients, the flax egg, and the remaining chopped apple.
5. Spread the cake batter in the greased pan. Spread the topping evenly over the top.
6. Bake at 350 to 375 degrees for 35+ minutes (depends on your oven; check after about 30 minutes then add 5 minutes at a time if needed).
7. ENJOY! (It’s good with a little vegan butter / Earth Balance).
Tags: vegan, non-dairy, dairy free, egg free.
