About two weeks ago we hosted a little giveaway here on Go Dairy Free and One Frugal Foodie called "A Recipe for Recipes." Readers were asked to submit up to three of their favorite dairy-free recipes for the chance to win the cookbook of their choosing. So many wonderful recipes were submitted, but in the end, we had nine books to give away, and nine winning recipes!
All of the recipes are dairy-free, but several meet other dietary requirements, such as vegan, egg-free, gluten-free, soy-free, nut-free, sugar-free, or low in fat. Wherever possible (and when it won't effect the end result negatively), I have added notes to the recipes to accomodate special diets … but feel free to experiment on your own, or simply enjoy these wonderful recipes specifically as written …
Winner: Erin of Vegan Homemade
Vegan [Butterscotch] Scones (Original Recipe Post)
Erin says, “These were the real star, to me at least – Butterscotch Scones. I had a bag of butterscotch chips in the pantry screaming to be used, and I wasn’t too keen on the idea of butterscotch muffins, so I decided on scones. I typed out just the general recipe, so obviously you can add whatever extra ingredients you want, like nuts or fruit, but I would highly recommend the butterscotch chips if you have ‘em.”
- 1 3/4 c all purpose flour
- 3 Tbs sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/3 c dairy-free margarine (such as Earth Balance), cold
- 6-8 Tbs soy [or coconut]creamer
- coarse sugar
- 1/2 c add-ins (butterscotch or chocolate chips, fruit, etc.)
Preheat oven to 400 F.
Mix flour, sugar, baking powder and salt in a large mixing bowl. Cut in the Earth Balance using a pastry cutter until there are no large pieces of margarine and the mixture resembles fine crumbs. Stir in 6 Tbs creamer, just until the flour mixture is moistened. If there is still unincorporated flour, add creamer by the tablespoonful, just until mixture comes together. Gently fold in any additional ingredients.
Turn the dough out onto a lightly floured surface and roll in the flour to coat. Knead gently 10 times. Pat into an 8-inch circle on an ungreased baking sheet. Cut into 8 wedges with a knife dipped in flour, and do not separate wedges. Brush the top with additional soy creamer, and sprinkle with coarse sugar.
Bake 15-18 minutes, until the scones are turning golden and the tops don’t give in to the touch. Immediately remove from the cookie sheet to a cooling rack, using a knife to separate the scones if needed. Serve warm.
Yields 8 scones
Winner: Maggie at Say Yes to Salad
Delicious Macrobiotic Soba with Onions & Umeboshi (Original Recipe Post)
Maggie says, “I love soba noodles with onions and umeboshi plum sauce. This can be vegan, or you can add meat." Her recipe was inspired by Just Hungry.
- 3 servings soba noodles [Use Eden brand 100% buckwheat soba for gluten-free]
- 1 medium white onion, sliced up
- 6 garlic cloves (I’m a garlic lover… you don’t have to use this many), crushed and minced
- a few teaspoons olive oil
- optional; not macrobiotic (Bobby had this; I didn’t): leftover meat sauteed in sesame oil, sesame seeds, and chili powder; I used a hot dog and some leftover rotisserie chicken (he loved it)
Dressing (this will keep for a few days; you’ll probably have extra)
- 2-3 teaspoons sesame seeds, toasted
- 3 umeboshi plums (or 1 tablespoon umeboshi paste)
- 2ish tablespoons shoyu (soy sauce) [Use wheat-free tamari for gluten-free]
- juice from 1/4 lemon (1-2 tablespoons?)
To make the dressing – toast the sesame seeds. Heat a skillet/saute pan to high heat, and shake the seeds until they start to brown and smell delicious. Put them in a food processor and pulse a few times. (Alternatively, you could crush them with a mortar and pestle.) Add the plums, shoyu, and lemon juice. Blend some more.
The dressing will actually be kind of thick, not watery. I was originally going to add a sweetener, but it didn’t need it.
Prep the soba noodles. Boil water (unsalted) and add the noodles. Reduce to a simmer (not a rolling boil as you would with pasta) and cook for 7-8 minutes. Rinse immediately with cold water. Continue to rinse until the noodles are smooth and the floury smell goes away (otherwise they get gummy as they cool). Let the noodles cool. (I used two different brands to use up one box which is why they’re different colors.)
Heat the olive oil over medium-high heat in a skillet/saute pan. Add the garlic; saute for 1 minute. Add the onions and saute for another 2-3 minutes.
Top the cold soba noodles with the onions and lots of dressing.
Yields 2 servings
Winner: Jamie of The Radioactive Vegan
Easy Spinach and Mushroom Lasagna (Original Recipe Post)
This recipe is actually from the talented Susan at Fat Free Vegan (the photo is Susan's also), but Jamie enjoys it as one of her favorites, and says, “I have enticed many a meat-eater with this lasagna! It is so delicious and easy.”
- 1/2 lb fresh mushrooms, sliced
- 1 tsp. chopped garlic
- 2 tbsp. water
- 2 26-oz jars of spaghetti sauce (or your favorite pasta sauce)
- 9 lasagna noodles (regular lasagna noodles, uncooked)
- Soy Parmesan (optional)
- Sliced black olives (optional)
- 10 oz frozen chopped spinach, thawed
- 1 lb tofu (firm, reduced-fat recommended–not silken!)
- 1 tsp. salt (optional)
- 2 tbsp. nutritional yeast (adds a cheesy taste)
- 1 1/2 tsp. oregano
- 1/2 tsp. garlic powder
- 1 tsp. basil
- 1/2 tsp. rosemary, crushed
- 1/8 tsp. cayenne pepper
Sauté the mushrooms and garlic over medium heat in the 2 tbsp. water until tender; cover between stirring to keep them from drying out. Remove from heat and add the spaghetti sauce.
Place the tofu and thawed spinach in the food processor and process briefly. Add the remaining filling ingredients to the processor and blend until smooth. (You may do this without a food processor by using a potato masher on the tofu.)
Preheat the oven to 375 degrees.
Spread half of the sauce in the bottom of a 9×12-inch pan. Place a layer of noodles over the sauce, using three dry noodles and leaving a little space in between them. Spread half of the tofu mixture on the noodles (I drop it by spoonfuls and then spread it). Cover with another layer of 3 noodles and then spread the remaining tofu mixture over them. Top with a final layer of noodles, and pour the remaining sauce over this. Cover the dish tightly with foil, and bake for 30 minutes. Then, remove the foil and bake for another 30 minutes. Remove from the oven and sprinkle with soy Parmesan and sliced black olives if you want. The lasagna will cut better if you allow it to cool for 15 minutes before serving.
See Fat Free Vegan for the nutritional breakdown.
Yields about 9 servings
Super Easy Dairy and Gluten Free Peanut Butter Cookies
Kerri’s recipe uses brown sugar (excellent choice!) instead of white in this traditional 3-ingredient PB cookie. If you want a vegan version (egg-free), try out Hannah’s recipe at Bittersweet.
- 1 cup creamy peanut butter
- 1 cup brown sugar, packed tight
- 1 eggs
Mix all ingredients until it forms sticky dough. Roll dough into inch or inch and half size balls. Place on cookie sheets and bake at 350ºF for 8-10 minutes. Makes a small but delish batch of cookies.
Winner: Jennifer Palmer
Pumpkin Sloppy Joe’s
Jennifer says, “I love these Pumpkin Sloppy Joe’s. Easy and amazing way to get in some healthy vegetables.”
- 1 pound ground beef
- 1/2 cup chopped onion
- 1 garlic clove, minced
- 1 cup canned pumpkin
- 1 can (8 ounces) tomato sauce
- 2 tablespoons brown sugar
- 2 tablespoons prepared mustard
- 2 teaspoons chili powder
- 1/2 teaspoon salt
- 8 hamburger buns, split
- American soy cheese slices
In a large skillet or saucepan, brown ground beef. Drain fat. Add onion and garlic; cook until tender. Stir in the pumpkin, tomato sauce, brown sugar, mustard, chili powder and salt. Bring to a boil. Reduce heat and simmer for 10 minutes. Meanwhile, if desired, cut soy cheese slices into shapes (triangles, half-circles, etc.) to make pumpkin faces. Spoon meat mixture onto buns; top with cheese shapes. Broil just until cheese melts. Serve immediately with bun top off to side.
Yields 8 servings
Monkey Munch-Puppy Chow
Charlene says, "You can find a variety of these “types” of recipes on a variety of different cooking web sites and in some cooking books. If you like you can added raisins,nuts or even minim marshmallows in with the powdered sugar."
- 9 cups Chex cereal (any kind)
- 1 cup semi-sweet chocolate chips, melted (6oz.) (such as Enjoy Life-dairy, soy and gluten free)
- 1/2 cup smooth peanut butter, melted
- 1/4 cup dairy-free margarine, melted
- 1-2 teaspoon vanilla
- 1-1/2 cups powdered sugar
1. Measure cereal in large bowl.
2. Set aside.
3. Microwave chocolate chips, peanut butter and margarine for 1 minute on high.
5. Cook for 30 seconds longer or until smooth.
6. Add vanilla.
7. Pour mixture over cereal, stirring until coated.
8. Pour mixture into large Ziploc bag and add powdered sugar.
9. Shake until well coated.
10. Spread on waxed paper to cool.
11. Store in Ziploc bags or large sealed bowl.
12. Recipe Note: It helps to add cereal mixture a little at a time if you only have small bags.
Winner: Cathy of My Kitchen Journey
Sesame Chicken Wings (Original Recipe Post)
Cathy says, "I grew upe eating chicken wings at home. I love this recipe." She adapted the recipe from About.com.
- 1/2 cup soy sauce [Use wheat-free tamari for gluten-free]
- 1/4 cup water
- 1/4 cup sugar
- 2 tablespoons sesame oil
- 4 green onions, with tops, sliced
- 2 medium garlic cloves, minced
- 2 tablespoons sesame seeds (I used roasted sesame seeds)
- dash ground black pepper
- dash ground cayenne pepper, optional (I added)
- 3 pounds chicken wings
In a large food storage bag, combine soy sauce, water, sugar, sesame oil, green onions, garlic, sesame seeds, and peppers. Add chicken wings; turn bag to coat well. Cover and refrigerate for at least 2 hours, or overnight, turning occasionally.
Remove chicken to a shallow rack in baking dish or roasting pan. Discard the marinade. Bake wings, uncovered, at 350° for 30 minutes. Turn wings and bake 25 minutes longer, or until tender. (I grilled these).
Winner: Angela K (Angela had two "winning recipes")
- 6 cups rolled oats
- 2 cups puffed millet
- 1/2 cup sesame seeds
- 1/2 cup pumpkin seeds
- 1 teaspoon sea salt
- 1-1/2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/2 cup dairy-free margarine
- 1/2 cup water
- 1 teaspoon vanilla
- 1/2 cup maple syrup
- 1/8 cup honey
Preheat oven to 350F. Mix oats, sesame and pumpkin seeds, salt, cinnamon, and ginger. In another bowl, mix butter, water, vanilla, maple syrup. Mix wet and dry ingredients together. Spread in 3 baking pans. Bake 30 minutes, turning several times during baking.
Yields about 9 cups
Baked Salmon with Apple Chutney
- 2 6oz salmon fillets
- 2 teaspoon olive oil
- 1 teaspoon curry powder
- salt, pepper
- 8 teaspoons olive oil
- 1-1/3 cup chopped onions
- 1-1/2 cup chopped apples
- 1/2 cup chopped dates
- 4 Tablespoons apple juice
- 1 teaspoon curry powder
- 2 Tablespoons white wine vinegar
Place salmon in a baking dish. Pour olive oil over each fillet and sprinkle curry, salt and pepper on. Bake at 450F for 20 minutes.
For the chutney, saute the onions in olive oil 10 minutes or until soft. Add apples, dates, juice and curry powder. Cook 5 minutes. Add vinegar and cook another 5 minutes.
Yields 2 servings