Posted by alisa on August 31, 2010 | 4 Comments
Winner of the Four Fabulous Vegan Cookbooks:
Congratulations to Comment #129 – River (Wing-It Vegan) - “OK, I just liked, shared, and woohoo’d it!”
Winner of the Best of Dairy-Free Collection:
Congratulations to Comment #14 – Stephanie - “I’m dairy free and meat free (aside from the occassional fish), purely for better health purposes.”
Filed Under: Giveaways
Posted by alisa on August 27, 2010 | 16 Comments
I owe you all some winners from the last two giveaways, but today is recipe day, so that will have to wait.
Nothing fancy, just a good loaf of bread that I adapted from Kevin’s recipe over at Closet Cooking. He tops the loaf with maple sugar. I did sprinkle on a little coconut sugar one time that I made it, and it was tasty. It enhances the maple flavor and gives that nice sheen to the bread that you see in the picture below. Still, I did opt to omit the sugar topping in my second loaf so that it could be used either for breakfast toast or sandwich bread. It was still quite delicious, but the maple flavor was slightly more subtle.
If you haven’t made bread from scratch, it’s time to get started …
Maple Oat Bread
This recipe is Vegan / Vegetarian, Dairy-Free, Egg-Free, Nut-Free, Soy-Free, and Refined Sugar-Free.
Combine the warm water, yeast, and oats in a large bowl. In a separate bowl, stir together the flours, salt, and cinnamon. Stir the oil and maple syrup into the yeast mixture. Gradually add the flour (I do about 1/3 at a time), stirring after each addition. Once the dough starts to come together, continue adding the flour and knead it with your hands. If the dough is still too wet, add a little more white flour; if it is too dry, feel free to add a wee bit more warm water. This ratio actually came out just right for me, but I live in a dry climate.
Place the dough back in the large bowl, and cover, letting the dough rise for about an hour.
Note: I had a reader comment that I should add to the directions to grease the bowl before adding the dough to rise. You may want to do this. I actually let the dough rise in the bowl I make it in, which is a round glass pyrex bowl with a glass lid. I don’t bother greasing since there is residual flour from the dough, and have never had a problem with this.
Grease and flour (I usually flour just the bottom and corners) a 9×5-inch loaf pan. Punch the dough down, knead it a few times, and shape it into a loaf that will fit lengthwise in your loaf pan. Place the dough in the pan, and leave it to rise for about 1 hour.
Preheat your oven to 350ºF. If desired, brush the loaf lightly with water and sprinkle on the sugar. Bake the loaf for 20 minutes. If it is starting to brown quickly on top, tent it with foil. Bake it for 15 to 20 minutes more. Let the pan cool for 15 minutes (I usually place it on a wire rack to get the air circulating around it) before removing the loaf to cool completely.
Note: I have trialed a higher ratio of whole wheat flour, but this ratio was better. If you want to go 100% whole wheat, I recommend adding a little wheat gluten to the mix.
Makes 1 loaf
Tags: baking, bread, breakfast, cinnamon, dairy-free, egg-free, food allergy-friendly, milk-free, nut-free, recipe, soy-free, vegan, vegetarian, whole grain
Filed Under: Alisa's Recipes
Posted by alisa on August 19, 2010 | 31 Comments
Ah, the things I do to taste the latest dairy-free foods. Cooler box packed into the car, we headed down to Reno, and the nearest Whole Foods. Of course, the trip to a town that is 45 minutes (and an “over-the-mountain” trip) away was about more than Whole Foods, we had errands to run. But I never pass up the chance to stop in to buy a few things since we visit less than once a month.
On this trip, I opted to pick up some hemp-based ice cream. I was leary when I first heard about it, but it seems to be getting rave reviews, even from dairy-consuming columnists. We decided to get two pints, and I let my husband pick. He chose Mint-Chip (yes!) and Chocolate Fudge (Really? Are you sure you don’t want the Vanilla Bean?).
After silently whining about his choice for a few minutes, I realized I could dress up the chocolate ice cream with … hmmm, some peanut butter perhaps?
As it turned out, this stuff tastes pretty awesome, so I really didn’t need a topping. It has a rich fudgsicle flavor with a pleasant chocolate fudge ribbon throughout. Ours did melt slightly in transit, so I think it was more hard packed than a freshly purchased pint. But even so, not the least bit of ice … this stuff was truly dense and rich!
Of course, a hard-shell topping of sweet peanut butter never hurts, and this combo was magically delicious …
Alisa’s Magical Peanut Butter Shell
Recipe adapted from my book, Go Dairy Free: The Guide and Cookbook.
This is a mini-version of a recipe in my book. I make little batches most of the time because I always forget about leftoveres like this. If you opt to make more, it should actually keep on the counter for a couple of days. If you store it in the fridge, simply reheat to melt when ready to use.
This recipe is Vegan, Dairy-Free, Egg-Free, Gluten-Free, Soy-Free, optionally Peanut- and Nut-Free, and optionally Refined Sugar-Free.
In a small dish, melt together the peanut butter or SunButter and the coconut oil (I just place them in the microwave for 10 to 15 seconds if needed). With a fork, whisk in the sugar, vanilla, and salt, if using.
Scoop ice cream, drizzle PB mixture overtop. Watch the magic happen.
Yields enough for 2 ice cream sundaes
Tags: chocolate, dairy-free, dessert, egg-free, food allergy-friendly, gluten-free, milk-free, quick & easy, recipe, soy-free, vegan, vegetarian, wheat-free
Filed Under: Alisa's Recipes
Posted by alisa on August 18, 2010 | 279 Comments
First off, thank you so much to the MANY people who have offered to contribute to the Healthy Back to School ebook. I’m still putting it all together, so if you are interested, check out that link.
As for the giveaway … why not go out with a bang right? So I’ m wrapping up the Summer Reading Series of Giveaways here on One Frugal Foodie (don’t worry, there will be some new giveaways in the fall!). I had planned on one more week, but the summer seems to be wrapping up and next week is looking busy. So here we go:
One Winner, All Four of these Fabulous Cookbooks …
Already own one or more of these? Well, then you know they make great gifts too! Go ahead …
Enter to win these books NOW:
1st Entry – Comment and answer the following: What is your favorite vegan cookbook? Or, if you’ve not experienced vegan cookbooks, what vegan cookbook(s) are on your wish list?
2nd Entry – Become a fan of Go Dairy Free on Facebook (or in other words ‘Like’ it), and leave a comment here letting me know you did (or that you already are a fan!).
3rd Entry – For another chance to win, share this giveaway via facebook, twitter, or your blog, and leave a second comment here letting me know that you did.
Entries will close on Monday, August 23rd!
Filed Under: Uncategorized
Posted by alisa on August 16, 2010 | 68 Comments
Calling all health-minded bloggers, mom, and viewers!! The processed food industry has fired me up for several years now … ever since I started really reading food labels.
I grew up in the 80′s, with mom always looking for some convenience foods she could buy in bulk that I would eat. I just wanted whole wheat bagels and fresh fruit, but she persisted. I conceded on things like Top Ramen. I inherently tried to avoid food chemicals and over-processed garbage, but it seemed impossible, even then. Things certainly haven’t improved in our society, but after I saw this ad …
… I knew it was time to do something. An entire 4-page insert dedicated to Back to School, and not a wholesome food in site. Over processed garbage with “health” claims stamped all over them. This is what children everywhere will be eating as they head back to school.
I want to help fight this food polution and give kids a healthy chance with real-world solutions, so I am going to create a FREE back to school (and work) recipe e-book from the healthy blogging community. I already have some other bloggers on board for recipes – if you would like to contribute, simply leave a comment in this post, and I will contact you promptly. I’m hoping to have this ebook ready in two weeks! All recipes will be fully attributed (and linked) to whomever contributed them, so it is a great way to let people know about your blog!
Here is what I am aiming for:
Again, please leave a comment if you are interested in contributing to this project, and feel free to let me know of other bloggers who may be interested in sharing, or spread the word to them! Thank you!!
Filed Under: Health and Fitness
Posted by alisa on August 12, 2010 | 15 Comments
** Don’t forget to enter this week’s Summer Reading Series Giveaway! **
Yes, my CSA graduated from apricots to peaches … not that I don’t have a freezer full of frozen apricots, but I thought I would shake things up by enjoying some peaches in my smoothies too. And I have to admit, I think I like peaches even better!
This is a simple smoothie recipe that uses vanilla hemp milk and hemp protein for that little something extra in the flavor and health departments. I was going for a balanced smoothie (some added protein and healthy Omega fats) with optimal taste, not a protein shake, which is why I opted to use a modest amount of hemp protein powder … but feel free to up it if you so desire.
I’m definitely liking hemp protein powders better than the other options, the only bummer is the green tinge takes away that beautiful peachy hue. But, I guess I will have to warm up to green as a lovely beverage color since the flavor is still wonderful.
Oh, and for those of you worried about the hemp “grit,” I have had good luck with Manitoba Harvest products. The HempPro 70 is the smoothest (nice powder actually), but these flavored varieties blend in nicely with a good 30 second or more whiz in the blender. No complaints here! In fact, my husband says he greatly prefers it to rice protein powder.
Just Peachy Vanilla-Hemp Smoothie
This recipe is Vegan, Dairy-Free, Egg-Free, Gluten-Free, Nut-Free, Soy-Free, and Refined Sugar-Free.
Add all ingredients, starting with 3/4 cup hemp milk to your blender. I usually pulse it several times first, and then blend until smooth. Add in additional hemp milk to your desired consistency.
Ginger Love: When the ginger cravings strike, I blend in two chunks of crystalized ginger for a special treat (I buy the inexpensive version at Trader Joe’s). For a lower sugar option, feel free to grate in some fresh ginger. Ginger powder just doesn’t cut it though – trust me, I’ve tried it.
Yields 1 peachy serving
Filed Under: Alisa's Recipes
Posted by alisa on August 11, 2010 | 118 Comments
This week’s books combine knowledge and food for two informational reads and of course, some delicious recipes to boot.
The first is a fun one, Planet Lactose: The best of the blog is a neatly organized collection of featured posts from lactose intolerance guru, Steve Carper. The bits and bites (almost like reading a series of newspaper and magazine clippings) are sorted into the following chapters: Lactose Intolerance, For the Vegans, Probiotics, Dairy and Other Allergies, Babies: Formula and Feeding Issues, Food and Nutrition, Dairy and Nondairy Milks, A Hungry Person’s Collection of Cookbooks, Genetics, Product Reports, Animal Planet, and Miscellany and the Just Plain Weird.
The second, Go Dairy Free: The Guide and Cookbook (you might recognize this one?) is half information, half recipe, substitutes and more. Whether you are dairy-free, wanting to cut back a bit, or simply interested in the diet, I think you will find it a good read and a good baseline for recipes. It is vegan-friendly (egg-free and meat-free options for all!). I know some of you are already Go Dairy Free owners, but I won’t fault you if you want to win a copy to give as a gift.
I was just going to giveaway Planet Lactose this week, but thought I would throw in a copy of Go Dairy Free since I was feeling extra generous and the two books go together well as (dare I say) *must* reads for anyone who is dairy-free.
Enter to win these books NOW:
1st Entry – Comment and answer the following: Do you follow any type of free-from diet?
2nd Entry – Become a fan of Go Dairy Free on Facebook (or in other words ‘Like’ it), and leave a comment here letting me know you did (or that you already are a fan!).
3rd Entry – For another chance to win, share this giveaway via facebook, twitter, or your blog, and leave a second comment here letting me know that you did.
Entries will close on Monday, August 16th!
The Summer Book Series Giveaways will go on every week in July & August, so stay tuned!
Filed Under: Giveaways
Posted by alisa on August 10, 2010 | 1 Comment
Congratulations to:
Comment #52 – Beth
Beth wants this book because, “My son is allergic to 7 of the top 8 allergens, so I would love to have this cookbook and try out some new recipes for him!”
Comment #8 – Megan
Megan says, “I would love to win this book! I’ve had it in my amazon wish list for the longest time! Great giveaway!”
You have each won a copy of Sophie-Safe Cooking! Stay tuned, the next book giveaway starts tomorrow!
For now, other Blog Giveaways:
Filed Under: Uncategorized
Posted by alisa on August 6, 2010 | 35 Comments
This past week I was honored to do a guest post on Maggie’s blog, Say Yes to Salad, in honor of her much-anticipated marriage. I chose to write about the peanut butter truffles we made by hand (about 300 of them!) for the favor at a good friend’s wedding.
This post is related to that post, but there’s a little more to it. First, I wanted to add that recipe to my personal online blog collection (it is also in my book, Go Dairy Free, for those of you who have it). The recipe is below, Enjoy! Second, I wanted to share a new fun and “I don’t care what my husband says” cheap baking / un-baking item.
You see, I have wanted some little candy molds for a while, and was hoping to find some silicone ones because they are so darn easy. So when I spotted a dozen of these gems at Cost Plus World Market for just $2.49, I tossed them without hesitation into our basket …
They are mini-muffin / cupcake cups. An application which I may use them for in the future, but they also make perfect candy molds, particularly for turning those peanut butter truffles into peanut butter cups …
As mentioned in Maggie’s post, my husband and I have been together for over 14 years now, and we grow closer each day. In fact, for almost all of those years, we have not only lived together, we also work together! Yes, we are rarely apart. He is actually just up the stairs typing away on his computer now. People often wonder how we do it. It’s easy … we still act like kids. We call each other names, joke around, play argue … keeping it light lets us vent while having fun. So I have a point with this.
When I put those little muffin cups into our basket, the following conversation ensued:
Husband - What are those?!!
Alisa – Muffin cups that I can use as candy molds. They’re only $2.49.
Husband – $2.49 for those? That’s ridiculous … way too much. Husband proceeds to remove molds from basket and put them back on the shelf. Snickering of course.
Alisa – But I need them!
We continue on through the store, and I sneak the molds back in the basket when he isn’t looking. We get up to the counter to checkout, and husband spots molds in the basket, removes them and hands them to the clerk …
Husband – We don’t need these, they are too expensive. You can put them back on the shelf.
Alisa – Agh … but! I want them.
Husband – laughs and purchases molds of course. I mean come on, they’re only $2.49!
A week later I made the peanut butter truffles in the candy molds, and of course, when he saw them in the fridge, my husband said, “I’m going to eat these since I had to pay dearly for the molds to make them!” Alisa calls husband “affectionate” name and both leave the room laughing. Husband happy with his reward …
Yes, these types of conversations occur pretty much daily in our house.
Peanut Butter “Truffles”
This recipe is from my book, Go Dairy Free: The Guide and Cookbook
Casually elegant, these glorified peanut butter cups earned me rave reviews at a close friend’s wedding. For party favors, we wrapped a few little treats up in tulle and placed one on each guest’s plate. All night long, people I had never met approached me with recipe requests for “those incredible truffles.” While I would love to gloat on my innovation and labor, the recipe is embarrassingly easy …
Ingredients
Method
Combine the sugar, peanut butter, margarine or shortening, vanilla, and salt in a medium-sized mixing bowl, and blend until smooth.
Pinch off pieces of the peanut butter mixture and roll them into balls that are 1/2 to 1 inch in diameter. Since you won’t be baking them, the thickness of the filling is really up to you.
Place the peanut butter balls in a single layer on baking sheets lined with wax paper or non-stick baking mats (I flatten them slightly to keep them from rolling around), and freeze until they are firm, about 15 to 20 minutes.
While those are chilling, Place the chocolate and 1/2 teaspoon of shortening in a microwave-safe bowl and microwave on HIGH in 30 second intervals (just 2 to 3 should suffice), stirring vigorously between intervals, until the chocolate has just melted and is smooth. Be careful not to overheat the chocolate, as it can scorch easily.
Remove the peanut butter balls from the freezer, dunk them in the melted chocolate to coat, and return them to the baking sheets to dry.
Place the truffles in the refrigerator or freezer to chill for 1 hour, or until the chocolate coating is firm. The truffles should keep in an airtight container in the refrigerator for up to 2 weeks.
Yields approximately 2 Dozen “Truffles”.
Tags: dairy-free, dessert, egg-free, food allergy-friendly, gluten-free, milk-free, quick & easy, recipe, soy-free, vegan, vegetarian, wheat-free
Filed Under: Alisa's Recipes
Posted by alisa on August 4, 2010 | 85 Comments
One Autographed Cookbook, Two Winners. I mean, one book for each of you of course, the winners don’t need to share! Moving on …
This week’s giveaway is Sophie-Safe Cooking by my fellow author friend, Emily Hendrix. This is a fun cookbook with very easy, kid-friendly recipes. And when I say kid-friendly, I mean it … the portions sizes are even little-finger friendly. I must admit, I felt a lot less guilty downing three of the scrumptious pumpkin muffins I made from this book since they were half-pint in size. Of course, you can always double the serving sizes for heartier palates.
The entire book is free of the top eight allergens – milk, wheat, eggs, soy, nuts, peanuts, fish, and shellfish. In other words, the recipes are family favorites that Emily made “Safe” for her food allergic daughter Sophie. It is a great, comfort food collection.
Take note that Emily does use oat flour quite a bit in her recipes (which you can easily make from regular oats or certified gluten-free oats). So the recipes are suitable for many gluten-free consumers, but not those who still can’t tolerate gluten-free oats. Personally, I love that she uses oat flour, because I love oats!
Okay, lets roll …
Enter to win this cookbook NOW:
1st Entry – Comment and answer the following: Why do you want to win this cookbook?
2nd Entry – For another chance to win, share this giveaway via facebook, twitter, or your blog, and leave a second comment here letting me know that you did.
For twitter and/or facebook, you can use the following “Enter to win a food allergy-friendly cookbook @OneFrugalFoodie – http://tinyurl.com/sophie-safe-cooking“
3rd Entry – Sign up to receive One Frugal Foodie posts and/or Go Dairy Free posts via email (see upper right corner of this blog for One Frugal Foodie, click here to get Go Dairy Free updates), and let me know that you did in another comment.
Entries will close on Monday, August 9th!
The Summer Book Series Giveaways will go on every week in July & August, so stay tuned!
Filed Under: Uncategorized
