Tag Archive: Dairy free

I watched an episode of America’s Test Kitchen in which they traveled to Pittsburgh, (Mt. Lebanon in fact) to learn the family recipe of a woman for pierogies!  First, being from Pittsburgh, it caught my attention.  Second, having only eaten the frozen ones from the market for the last 40 some odd years, I was intrigued.  Almost as if it was meant to be, I had scooped out 5 lb. worth of baked russet potatoes to make potato skins, had vegan plain yogurt and vegan cheddar shreds on hand, and always have onions on hand.  I can’t say it wasn’t a bit of work, but I can say IT WAS WORTH IT!


I am posting what I did, rather than what America’s Test Kitchen did.


1 lb. cooked potato, heated so the cheese and butter will melt.

1 c. vegan cheddar cheese, shredded

2 Tbsp. unsalted butter

Combine to make a creamy, smooth, whipped potato filling in a stand mixer with the paddle attachment.  Refrigerate to cool.  Mine was in the fridge overnight.


2 1/2 c. bread flour (I used Bob’s Red Mill Artisan Bread Flour)

1 tsp. baking powder

1/2 tsp. salt

1 C. plain Kite Hill almond yogurt (the original recipe called for sour cream)

1 large egg and 1 large egg yolk

Whisk dry ingredients.  Add in yogurt and eggs and run in mixer with dough hook 8 minutes.  The dough was sticky, smooth and elastic.

Wrap in plastic and refrigerate at least 1 hour or overnight. (I did overnight)

Line baking sheet with parchment dusted with flour.

Roll out dough and cut biscuit size circles.  Put scrap dough back in the fridge for second batch.

Put 1 tsp. into each circle, and seal and set aside on the prepared baking sheet.


I put mine in the fridge at this point to get the rest of the dinner going.

I cooked sausage, peppers and onions in the oven.  I tossed the veggies with oil and seasonings and placed them into a baking dish with the sausage on top.  They were baked at 400 F for 45 minutes and were perfection.


Meanwhile, I brought 4 qts. of water seasoned with garlic and salt to a boil to cook the pierogies.  In a separate pan, I caramelized some onions to toss them with.


I had lots of leftover pierogie filling, so I put it in ramekins and topped with bacon and vegan parmesian.   I baked them along side the sausage.


The dinner came together really well.  While the sausage and ramekins were baking, I cooked the pierogies in the boiling water for 5 minutes (in two batches).  As they floated, I put them in the skillet with the caramelized onions.

This dough will definitely be made again for potstickers and ravioli.  It was amazing!





This is a super easy for a weeknight meal.  Ingredients on hand, ready to go.  Variations are endless.


2 packages frozen crumbles

1 onion, chopped

Oil to soften onion

1 tsp. seasoned salt

1 tsp.  garlic powder

(variations available based on seasoning choices!)

2 cans french style green beans, drained

1 can garbanzo beans, drained

1 pouch Imagine non-dairy cream of mushroom soup

1 pouch vegan cheddar shredds

1 package tater tots (I used Ore Ida mini tots)

Chop onion – I used a sweet red onion


Put tater tots in oven to cook according to directions.

Cook onion in large skillet in oil with seasonings until translucent.

Drain beans and add in to onion.

Stir in soup and heat through.


Keep warm until tater tots are ready.  I cooked them on parchment and made them extra crispy.

Pour skillet ingredients into prepared baking dish.

Top with cooked tater tots.  I could have used sweet potato tots to eliminate nightshades.,


Sprinkle with vegan cheddar shredds.


Pop into the oven at 400-425F for 15 minutes or until shredds melt.

Variations – veggie tater tots or sweet potato tots, other varieties of soup, other vegetables besides green beans, real ground meat instead of crumbles.  Mexican style?  Indian style?  Italian style?  Yum, Yum, Yum.



I’m still feeling great after giving up nightshades.  No pain at all and the psoriasis is clearing up after less than two weeks.

I sense that providing recipes on my blog that are nightshade free may fill a need.  I’ve been trolling the internet for recipes, and there aren’t a lot of resources out there.  One site,  tomatoesareevil.com did give me a good laugh.  My youngest son also needs to limit dairy, so he joked that we will soon be eating grass and drinking only water.  I’ll meet that challenge and work to make interesting, tasty nightshade, dairy free recipes that no one will guess are as healthy as they are.

Tonight’s dinner was nightshade free, gluten free and totally delicious.  I saw  Ina Garten make this – I adapted it to fit our needs.


1 lb. cobia filet or other firm fish, cut into 2-3 oz. pieces.

1/4 lb. prosciutto, sliced extremely thin

1/4 c. Italian dressing

2 Tbsp. lemon juice

2 Tbsp. oil (I used an Avocado Olive Blend)

1 large sweet potato cubed

2 parsnips, cubed

16 baby carrots, cut into thirds

3 Tbsp. oil

Salt and pepper

Marinate the fish in dressing and lemon juice and oil at least 30 minutes (I did it overnight)

Preheat oven to 375.

Prepare two baking sheets by covering with foil and spraying with coconut oil.

Toss the vegetables with the oil and salt and pepper and spread in a single layer on one of the baking sheets.

Cook for 15 minutes while preparing the fish.

Wrap each piece of fish in prosciutto and place seam side down on the baking sheet.   Pour marinade over fish to moisten the prosciutto.

Place in oven and cook alongside fish for 15 minutes.

The prosciutto shrinks down and gets crispy on top.  Yum!




2 lb. ground chicken (from Fresh Market Tuesday Sale of course!)

2 lb. ground chuck (also from Fresh Market Tuesday Sale of course!)

1 lb. ground pork (Fresh Market)

1 container Tofutti Dairy Free Ricotta

1/2 c. sweet pickle relish

2 Tbsp. steak seasoning

1 Tbsp. coarse salt

2 Tbsp. pesto

2 Tbsp. chopped chives

1/2 c. oats

Olive oil blend

Combine all ingredients.  Shape into large football shaped loaf.

You can cover and freeze for future use, which is what I did.

Before baking, spread thin layer of olive oil blend over top of loaf.

Bake at 375 F for 1 1/2 hours.  Reduce heat to 325 and cook until internal temperature is 165F.

This recipe came about because of the meat sale at Fresh Market.  I love ricotta in my meatloaf ever since Lidia’s Italy introduced me to it. I usually add in egg, but was out of eggs.   My daughter and I are staying away from dairy and gluten right now.

Somehow the combination of the ricotta and the fresh meats made this the most delicious meatloaf ever.  You could easily use real ricotta or cottage cheese if you’re eating dairy.

If you freeze the meatloaf, it will take at least a day, maybe as much as 2 to defrost in the fridge.

I cooked fresh mushrooms in Irish butter and served that over the meatloaf.  I was afraid it would be dry.  It was the moistest meatloaf I’ve ever made.


1/2 sweet onion, chopped

1/3 red pepper, diced

2 small zucchini cubed

2 Tbsp. butter

1 Tbsp. olive oil blend

1 Tbsp. salt

1 Tbsp. steak pepper seasoning

1 jar Walden Farms alfredo sauce – gluten free, dairy free, zero calories

Dairy free gluten free alfredo

1/2 package Daiya cheddar shreds

1 lb. Sams Mill Corn Shells

Saute vegetables in butter and oil until softened.


Meanwhile cook noodles.

Mix cooked noodles, sauce and vegetables and pour into 13 x 9 baking dish that has been sprayed with coconut oil spray.


Top with cheddar shreds.


Bake 350 F for 25 minutes.


I served this delicious mac and “cheese” with chicken that I had marinated in a couple of packs of Dole Toasted Sesame Ginger Dressing I had left over from some Chopped Salads!

Not one of the kids could tell that this was not only gluten free, but also dairy free!


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