There is life after dairy and I'm going to show you how!
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One of the hardest things about going dairy-free is you end up constantly comparing what you're eating with it's dairy counterpart. Sometimes it's better than the original while other times you end up being disappointed.
Tofu-based puddings always fell in the disappointment category for me. I've tried a number of versions and not one of them was even remotely close to dairy-based puddings. My solution...stop comparing the two.
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I was getting a little tired of traditional pumpkin pie and wanted to do something a little more "elegant." My first thought was a tart, since that always seems a little more formal. I also had a package of soy cream cheese and decided to incorporate that and the texture came out meltingly smooth. The hardest part of this whole thing is finding the dairy-free whipped topping.
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If you want to make me happy, serve me pancakes. It doesn't matter what time of day it is, I'm always in the mood for a plate piled high and dripping with syrup.
One of the best pancakes I've ever had was made with half-and-half instead of milk. In the quest for a dairy-free version, I used plain soy creamer with just a little water. The result is a pancake that's a little more firm, which is just the way I like it when I'm adding blueberries.
If fresh blueberries are in season I shouldn't have to tell you to use those. Check out the local farmers markets for fresh wild blueberries; they are small in size yet big on flavor. However, unless you have access to blueberry bushes or know someone who does, I would save the wild berries for pancakes or to eat by the handful and save the larger berries for the syrup. If all you have available are frozen blueberries, go ahead and use those but be sure and defrost them first.
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Even after switching to soy milk a number of years ago, I still can't say I'm totally in love with it. I long for the days when things didn't have that 'toasted marshmallow' flavor I typically associate with soy. So I was happy to see almond milk recently show up in my local store. It's still fairly new on the market and may not be available everywhere so if you can't find it bug your grocery manager.
I was surprised how good it was in my morning latte but the true test came when I tried to make it into pudding. In making a pudding or custard you want a nice, rich mouth feel when you're eating it. Since almond milk is pretty thin, the texture of the first batch was also thin.
Continue reading "Almond Milk Pudding with Bourbon Vanilla Bean Syrup" »
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I always looked forward to the first cold day of fall. Not because of the leaves turning because that always meant hours of raking them after they fell. It was because mom almost always had an urge for gingerbread when the weather turned cold.
Well, the first cold of fall came this morning and I had that same urge. Instead of waiting until later in the day to make some I thought I might try it in pancake form.
This recipe isn't anywhere near as intensely spiced or heavy with molasses as mom's dessert. If you're looking for a more intense molasses flavor, try mixing 1 part molasses with 3 parts maple syrup and serve it on the side.
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