Souffles -of course no lactose

January 8, 2010

Is it obvious how lactose intolerant I am? I suppose it’s a good thing to journal the substitutions, since there are probably a few other people who can not tolerate lactose in their diet.

I found that substituting soy milk for milk works a little better than soy cream, but beyond that, it’s very much like making a regular souffle. I used Dayta Vegen Cheese instead of real cheese, and folded in some veggie bacon bits before popping in the oven. But this is the basic recipe from Julia Child, slightly altered to make it dairy free (except for the eggs, of course). Next time I will pipe the souffle into the dish, and try to create a “Top Hat”, but since these are my fisrt souffles ever, I’m giving myself a break.

I finished the meal with Creme Brulee, which also responds well to a lactose free version.


Vanilla Shortcake, with Pear and Raspberries, topped with Raspberry Coulis and Soy Whipped Cream

December 26, 2009

I started with the recipe from, one of my favorite sites for recipes. I particularly love how they calculate nutritional information, and have Metric for US conversion.

Here’s the original recipe I started with:

Here’s What I did with it, to make it non lactose, and not too sweet:


  • 1 pint of Raspberries
  • 2 Bartlett pears pealed and chopped to 1/4 inch slices
  • 1 teaspoon of Madagascar Vanilla Extract
  • white sugar- just enough to dust the fruit
  • white sugar – an extra 2 tablepoons, set aside for shortcake
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup earth balance (non-dairy) butter
  • 1 egg
  • 2/3 soy cream
  • Soy Whipped Cream
  1. Toss the Raspberries and Pears in an oven-safe dish. Add the white sugar, just enough to bearely coat the fruit. Set aside.
  2. Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
  3. Beat together the egg and soy cream.
  4. In a medium bowl (I used the KitchenAid mixer bowl) combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the butter until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and cream mixture. I blended this with the mixer for less than a minute, pulsing through trying not to toughen the dough. I find this better than touching this dough, because in baking pastry, touching the dough burns it and changes the flavor.
  5. Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
  6. Put the fruit in to bake about halfway through. Bake the fruit at the same time, but in a separate dish for about 15 minutes,  or until the pears go soft. About 10 minutes through stir in a tablespoon of butter. While the cake is cooling, sieve the fruit gently, separating out fruit from sauce. Put the sauce in a saucepan, add a drop of soy cream, and stir over a low flame, for about five minutes. Remove from heat.
  7. Expect a literal “short cake”, something a little denser than the AllRecipes version. Slice partially cooled cake in half, making two layers. Place half of the the fruit on one layer and top with the other layer. Top with remaining fruit and pour the coulis over the cake. Cover with the soy whipped cream.

This is unbelievably tasty. And it’s a treat.

Store Bought Gnocchi – Delicious in 15 minutes

December 26, 2009

Gnocchi is delicious, but I don’t always want to make it by hand, particularly when store bought can be so good. Here’s a meal made in less than 15 minutes, because I had gnocchi and proscuitto in the fridge:

  • 1 package of gnocchi
  • 1 bunch of Arugula
  • non-dairy cheese like the AMAZING Daiya cheese, available at Whole Foods
  • 1 thin slice of proscuitto broken into pieces (substitute  Veggie bacon if you like)
  • 1/4 diced onion
  • earth balance (non-dairy) butter

Boil gnocchi as the package suggests. While the gnocchi is cooking, heat the butter, and saute the bacon and onions together (if using proscuitto, add it at the end!). Add the Arugula next, only time enough to make it wilt. Add cheese to taste, then stir in the gnocchi ( now add proscuitto). Place the meal in a oven safe dish, top with more cheese, and put under high heat broiler for a few minutes; long enough for the cheese to melt and brown a bit.

One Pan Potato Smash Smoosh

December 26, 2009

Smash smoosh

I was making a favorite side dish of ours one evening, Collard Greens with veggie bacon and garlic, when it came to me that smashing in a potato would create a great one pan, complete meal. It also holds true to a culinary philosophy of mine: “Meat can be used as a flavoring, or accent, but doesn’t have to overpowering the meal”.


  • 2 potatoes, cooked in a microwave (large take 5-6 minutes) still hot
  • 1 bunch collard greens chopped, stems removed
  • 3 veggie bacon chopped into 1/2 inch squares
  • earth balance butter
  • a little red wine (optional)
  • salt pepper and toasted garlic
  • sunflower oil

On medium heat, saute the bacon bits until the bits gets crispy around the edges
add collard greens, butter, garlic, salt and pepper, saute together until the collard greens go soft.
chop the potatoes, course chop the potatoes and add them to the mix. Add more butter on top of the potatoes, and smash the potatoes and butter into the mix.

Christmas Dinner

December 26, 2009

Love this time of year. We both love cooking, my husband and I, and Christmas meal is always our time to do it up a bit. So for tonight’s meal:

Chicken Cordon Bleu made with Prosciutto (non-lactose version)

This is a recipe that I found from
The original recipe is here:

For two people

•    1/4  cup  fat-free, less-sodium chicken broth
•    2  teaspoons  earth balance (or butter), melted
•    1/2  large garlic clove, minced
•    1/2  cup  dry breadcrumbs
•    1  tablespoon  grated “veggie parmagian” or fresh Parmigiano-Reggiano cheese
•    1  pinch  paprika
•    1  (6-ounce) skinless, boneless chicken breast halves
•    1/4  teaspoon  salt
•    1/2  teaspoon  fresh oregano minced
•    1/4 teaspoon fresh thyme minced
•    1/4  teaspoon  freshly ground black pepper
•    1 thin slices prosciutto (about 1/2 ounce)
•    1/4  cup  (1 ounce) shredded vegan Daiyta Cheese (or real cheese)

Preheat oven to 350°.
Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter and garlic. Combine breadcrumbs, Parmigiano-Reggiano, and paprika in a medium shallow bowl; set aside.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with salt, oregano, and pepper. Top each breast half with 1 slice of prosciutto and 1 tablespoon Daiyta cheese. Roll up each breast half jelly-roll fashion. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture. Place rolls, seam side down, in an 8-inch square baking dish coated with earth balance. Pour remaining broth mixture over chicken. Bake at 350° for 40 minutes to one hour, or until juices run clear and tops are golden. Chicken temperature needs to be 165 deg, to be cooked.

It could have turned out a little better if I had pounded the chicken to a 1/4 inch as the recipe suggested. The roll would have been more even, but it tasted great nonetheless.
Juices from the cordon bleu
white wine
lemon juice
in a saucepan, combine the wine and juices from the chicken, and reduce for five minutes. Add a small squeeze of lemon juice to taste, then add a small amount of flour the thicken. Stir and cook consistently until sauce thickens nicely. Serve on top of sliced Cordon Bleu.

We served it with Fresh Baked Dinner Rolls, and Carmelized Brussel Sprouts, as done by my husband.

I made a Vanilla Shortcake, with Pear and Raspberries, topped with Raspberry Coulis and Soy Whipped Cream, for dessert.

Merry Christmas

Girl’s Version of Amy Boland’s Pumpkin Soup

December 18, 2009

I discovered Amy Boland’s cooking blog, through a twitter friend’s recommendation. Here is her wonderfol original version of Mindful Pumpkin Soup:

And here’s my “never can leave a good thing alone” version:

1 pumpkin, about 8″ in diameter, get a “pie pumpkin” if you can

1 quart tuscan white bean soup
3 cloves of garlic
white pepper
olive oil
brown sugar
1 cup red wine
cayenne pepper to taste
1 1/2 cups orange juice
1 pint soy milk
kosher salt
5-6 medium parsnips
liquid smoke

pre heat oven to 400
1. cut up the pumpkin peel the parsnips, and arrange them on a roasting pan
sprinkle olive oil, kosher salt and brown sugar on the vegetables, cover with foil and roast for 40 to 60 minutes, until until easily pierces the center of each piece.

2. On a separate sheet, roast the pumpkin seeds with a little oil, salt and liquid smoke.Roast for about 20 minutes or until toasted. separate seeds and put aside for garnish.

3. Peel the pumpkin and place in a heavy stockpot. Add all the rest of the ingredients except the juice and milk. Simmer until the garlic is soft and easy to mash with a spoon, about 20-30 minutes.

4. When the simmering is done, purée the soup in a blender. You will need to do several batches. Return the purée to the pot over low heat. Stir in the orange juice.
Add the milk and salt to taste. Heat, but do not boil. Top with pumpkin seeds and serve.

Many thanks to Amy Boland for the fabulous and inspiring dishes on her blog!


December 16, 2009

That was my Grandmother’s advice.”Save it. You can always break an egg in it.”

She was a deppresion era gal, so always looking to save money by saving leftovers, and serving it with eggs the next morning. Almost nothing is sacred in this realm, as long as you use your imagination. Some ingredients are better off folded into a scramble (such as vegetables, some meats), but for an ingredient like leftover rice, it’s nice to cook an egg over easy, lay down the rice, then top with the egg. This allows you to use the yolk as your sauce, and if you have flavored rice (like spanish rice, or indian), the results can be delicious.

Had some leftover rice from indian, so I microwaved the rice, fry the eggs over easy, salt and pepper.

Adding fun and flavor to ready made soups

December 16, 2009

Not everybody has the talents of a chef, but there are ways to even bring canned food to life, just by adding ingredients at the right time. Case in point is this EXTREMELY simple recipe:

Tomato Soup with Tuna


1 can Wolfgang Puck’s Tomato Soup with Basil

1 small can of tuna fish.

1 Lemon

grated cheese (optional)

From the Spice Rack:

one or two pinches Grated Toast Garlic

Dried Parsley, Basil, and Oregano to taste

Heat the soup on medium heat, stirring in the garlic first, then the parsley Oregano and basil.

Drain the tuna fork the tuna, with twisting motions to break it up into fine pieces.

stir in cheese, if you like.

After soup is heated add lemon juice to taste.

Pour soup into a bowl and float the tuna, like an island, on top.

The key to this is to add the herbs and spices as you’re heating the soup. DON’T add the lemon juice or the tuna until the very end.

It’s surprisingly good.

What I Eat

December 16, 2009

You are what you eat, right?

Well here’s a little side blog that’s dedicated to showing how one girl on a bike eats, cooks, and generally stays the right weight, and with a happy stomach.

It should be stated that:

  1. I am NOT naturally thin. I was obese as a child.
  2. My husband, however, IS naturally thin, and has a very high metabolism.
  3. We are both foodies.
  4. I am lactose intolerant. This blog stems from me trying to journal substitutions of dairy (and also meat) that work well, and taste delicious.
  5. I believe wholeheartedly that meat can be used to flavor and accent a meal, but more often than not, should not be the main course. There are AMAZING veggie meat alternates to work with, and I take advantage whenever I can. I make a chicken or beef meal, if we have a craving for it, or on special occasions.