I think I'm the only gluten-free vegan here but just in case I'm not the only dairy free person, I will throw this out there: in my transition to no dairy I find that the biggest hurdles have been - 1. ending my full on addiction to cheese, 2. finding a milk alternative that I could put on my cereal.
I really really really love almost every milk alternative. Don't get me wrong. I'd drink up a big glass of soy milk, almond milk, rice milk, hemp milk or coconut milk but for some reason the the viscosity of these alternatives over cereal really didn't sit well with me. Anyway, today, I discovered Flax Milk which is delicious and also thin so it mimics the 1% milk I was putting on cereal. So if anyone is not digging more common alternatives, I would look into flax milk. It's really really good and comparable in price to regular milk.
Post by StormyPinkness on Aug 21, 2012 9:39:51 GMT -8
Last night I didn't know what to do for dinner and remembered I have a bunch of canned tomatoes to use, and I had pasta in the cupboard. I wanted to use some zucchini because that sounded tasty. So I made up this pasta sauce and am proud to say it was really tasty.
1 italian sausage link, casing removed 5 small cremini mushrooms 2 medium sized zucchini 1 onion 3-4 cloves garlic 2 cans diced tomatoes, pureed salt pepper oregano basil italian seasoning
I took one italian sausage out of its casing and browned it on high heat and broke it up. I just wanted a really nice browning on the outside. I didn't want a meaty sauce, just some nice flavor. Removed that and then browned the mushrooms. I didn't add any oil, just let them soak up whatever was left from that little bit of sausage and then put them in the bowl with the sausage. I then threw in the zucchini chunks on high heat to get a little bit of color on them, not to cook them. Removed them to the bowl. Sauteed the onion and a pinch of red pepper flakes and a pinch of salt in olive oil until they were soft, added the garlic and let that go for a minute or so. Added back the sausage, mushrooms, and zucchini and put in the tomatoes. Seasoned with pepper, salt, dried oregano, dried basil, and some italian seasoning. Brought it up to a boil and then let simmer for around 30 minutes. Tossed with most of a pound of farfalle and some pasta water and let the pasta finish the last minute or two of cooking in there. Served with parmasean cheese.
Stormy: I made your energy bar recipe last night. I made two kinds. One I'm calling the "Eastern Seaboard" batch which is the regular recipe + walnuts, extra pecans, a boat load of cranberries, apricots, minimal coconut and 75% cacao chocolate. The "Tropical" batch has almonds, tons of coconut, dried pineapple pieces and dried mango pieces.
Secondarily, I'm really liking the soy cheese I got. It's smoked provolone flavor so I made this sandwich:
It has red bell pepper rings, vegan mayo, spicy mustard, kale (I would probably use arugula if I had had it on hand), smoked provolone "cheese" and artichoke hearts.