Posts Tagged ‘Dairy-Free’

Roasted Red Pepper Soup with Cheesy Herb and Garlic Croutons

Wednesday, March 18th, 2015

Roasted Red Pepper Soup with Cheesy Herb and Garlic Croutons

Being a food blogger isn’t always all fun and (food) games. (more…)

Maple Walnut Cheesecake Truffles {Dairy-Free; Gluten-Free; Naturally-Sweetened}

Monday, October 27th, 2014

Maple Walnut Cheesecake Truffles {Dairy-Free; Gluten-Free; Naturally-Sweetened}

With that evil temptation of a holiday coming at us this Friday, I had to take preemptive measures.

Otherwise, I knew I’d be doomed. (more…)

Paleo Pumpkin Spice Pancakes {For One}

Friday, November 8th, 2013


I can’t imagine a holiday dinner without turkey and all the trimmings. Not just for Thanksgiving; we don’t eat pork (so ham is out of the question), and Christmas calls for a big turkey dinner as well. We don’t mind.

Actually, we love it so much, we usually make one other full turkey dinner in late winter/early spring just for the heck of it. Creatures of habit, we are.

Similarly, Thanksgiving brunch always means a pumpkin treat will be on the menu. That is just how it goes, and it’s something everyone looks forward to. (more…)

Pina Colada Smoothie {Frozen Treat Week}

Friday, July 26th, 2013

Pina Colada Smoothie1

The final treat I’m sharing in honor of Frozen Treat Week is a real doozy.

In keeping with the other two healthy treats I’ve shared for this event (3-Minute Easy Cherry-Chocolate Sorbet and Almost-Instant Healthy Mint Chocolate Chip Soft Serve), today’s treat is equally healthy. And every bit as delicious.

I’m not even kidding when I say that last summer I don’t think I touched a carton of ice cream once because of this smoothie. And that’s not to say that I didn’t crave ice cream. (more…)

Almost-Instant Healthy Mint Chocolate Chip Soft Serve {Frozen Treat Week}

Wednesday, July 24th, 2013


By now I’m sure most of you have heard of banana soft serve. (If not, you will absolutely die when you try it.)

Also called “yonanas”, banana soft serve is frozen banana blended with whatever flavorings (like vanilla extract, cocoa powder, espresso powder, etc.) or add-ins (like toasted almonds, coconut, chocolate chips, etc.) you like. The best part is that it has the same creamy texture as soft serve ice cream. (The first time I ever saw banana soft serve was on Gena’s brilliant blog, Choosing Raw.)

As you can imagine, this delicious treat is incredibly versatile and completely perfect for when you want ice cream but don’t want ice cream. (Ladies, you know what I mean.) (more…)

3-Minute Easy Cherry-Chocolate Sorbet {Frozen Treat Week}

Monday, July 22nd, 2013


There are so many things that I make for myself on a near-daily basis that I just don’t think about sharing the recipe for.

Silly things.

Like this caramelized onion + goat cheese omelet, this cabbage hash + fried eggs, or this pretty little breakfast number.

Or an almost-instant, healthy treat (that I promise tastes more indulgent than healthy), like this cherry-chocolate sorbet that can be easily whipped up when a sweet craving strikes. (more…)

Vegan Sweetened Condensed Coconut Milk

Wednesday, March 20th, 2013


This is one of those recipes that you might look at and think Hmmm…now what am I going to do with that?!

Surprisingly, it has so many uses beyond its obvious use as a substitute for regular (store-bought) sweetened, condensed milk. (more…)

Indian-Spiced Roasted Potatoes

Monday, June 4th, 2012

Indian-Spiced Roasted Potatoes

One of our favorite summer meals is tandoori chicken cooked on a charcoal grill. Using a charcoal grill takes quite a bit more work than a gas grill, but the smoky flavor is completely worth it. (Plus, Mike is in charge of the grilling so it doesn’t matter to me…and he enjoys it. :) ) (more…)

Vegan Pimento “Cheese” Spread

Monday, November 28th, 2011

If you’ve ever been invited to my house for a meal, or if I’ve ever been invited to your house and brought a dish to pass, you probably already know that I love surprise ingredients…I get really excited and even a little giddy.  My mantra usually goes something like this:  I made _____ (fill in the blank with any normal sounding dish), but there’s a secret ingredient – guess what it is!


Cookbook Review & Recipe for Baked Omelet with Potato, Scallion, & Turkey Bacon

Thursday, October 14th, 2010

I recently received a copy of Silvana Nardone’s (Editor-in-Chief, Everyday with Rachael Ray) cookbook called Cooking for Isaiah.  Silvana developed the gluten- and dairy-free recipes contained in this book when her son Isaiah was diagnosed with food sensitivities to these items.  (It really is a very moving story…and I love Silvana’s dedication, which reads in part “…together, love and food are nature’s greatest healer.”  I think this is so true of so many ailments!) 

Double-Decker Toasted Cornbread and Spicy Greens Stack

Since so many people are finding that they have sensitivities to gluten and dairy, I was thrilled to receive this book and share my thoughts on it with you.  The book starts off with Silvana’s all-purpose gluten-free flour blend, which is a mix of white rice flour and a few other ingredients.  This gluten-free flour blend is the basis for many of the recipes in the book, but if you don’t have gluten intolerances, Silvana says that you can substitute regular all-purpose flour.  I know for many people, gorgeous pictures in a cookbook (or the lack thereof) are deal-breakers.  I’m happy to report that this book is full of lovely food pictures…there isn’t one of every recipe, but there are quite a few. 

S’mores Pancakes with Marshmallow Sauce

The recipes themselves sound pretty delicious and I was impressed that she was able to remake so many yummy dishes into gluten- and dairy-free versions.  Silvana is a whiz at decadent, dessert-like breakfast treats, with recipes for things like Banana Pancakes with Warm Cinnamon Goo, Chocolate Chip-Banana Split Belgian Waffles with Wet Walnuts and Hot Fudge Sauce, and Honey-Nut-and-Banana Crepes. 

Chicken Potpie Soup

I don’t know if our recent damp, chilly weather has anything to do with it, but I was really impressed by the soup recipes in this book.  The first soup recipe really caught my eye; it’s Chicken Potpie Soup, which looks so hearty, warming, and delicious.  It’s topped with potato chips, which I thought was a brilliant idea (it reminds me of casseroles that my mom used to make when I was young that she topped with crushed potato chips…any other children out there from the late ‘80s/early ’90s that remember their moms making something like this?  So good!). 

Pumpkin Dumplings with Bacon and Radicchio

I’m dying to try the recipe for Pumpkin Dumplings with Bacon and Radicchio…they look like soft little pumpkin pillows that I can only imagine taste divine!  Something that I think is very unique about this book is Silvana’s recipe for Bread Slabs.  She makes both sweet and savory varieties and uses them to make the most amazing sounding sandwiches, like Chocolate-Hazelnut Butter on Toasted Chocolate Chip Bread Slabs and French Dip with Caramelized Onions and Russian Horseradish Mayo on Bialy Bread Slabs. 

Hummus, Roasted Tomato, and Pine Nuts on Olive-Oregano Bread Slabs

The first recipe from the book I decided to make was Potato-Crusted Bacon Bits and Egg Pie.  I was having a friend over for brunch so I had to scale down the recipe to feed 2 people (the recipe in the book feeds 4-6).  Also right off the bat, since I don’t eat pork I used turkey bacon instead of the regular bacon in the recipe.  I added scallions for color, and mostly because I like to incorporate onion flavor wherever I can in my cooking. 

Strawberry Swirl Ice Cream with Chocolate-Dipped Waffle Cones

This dish was a hugely delicious success!  In the end it looked more like a baked omelet than an egg pie with the changes I made to the original recipe; the potato sort-of incorporated itself into the egg instead of remaining a separate crust on the bottom but that didn’t matter, it still slid right out of the pan.  If you want a separate potato crust layer, you could probably double the amount of potato and keep everything else the same.

Chicken and Waffles with Maple Bacon Gravy

To complete the brunch, I served this omelet with a salad of baby greens and fresh herbs dressed with lemon vinaigrette along with some good crusty bread.  And to make the presentation even more special, I flipped the omelet over onto a plate and decorated it with veggies arranged to look like flowers (I was going for roses but I almost think they look more like tulips?).  For the leaves I used flat-leaf parsley, the stems are made out of scallions, and the flowers themselves are the peels from grape tomatoes.  The flowers were so much fun to make and so pretty!  I think they added a lovely touch to the omelet.

My version of Silvana Nardone’s recipe for Potato-Crusted Bacon Bits and Egg Pie…I call it Baked Omelet with Potato, Scallion, and Turkey Bacon (with veggie flowers on top)  :)

Baked Omelet with Potato, Scallion, and Turkey Bacon {Inspired by and adapted from Silvana Nardone’s recipe for Potato-Crusted Bacon Bits and Egg Pie in Cooking for Isaiah (Sprig, 2010)}

(Yield:  2 servings, if served with a green salad and some crusty – perhaps gluten-free – bread)

1 medium (about 6-8 oz) waxy potato (such as Yukon Gold)

2 TB olive oil

2 slices turkey bacon, thinly sliced

2 large eggs

1/4 c milk

1 scallion, thinly sliced

Salt and pepper

Preheat the oven to 350F.  Peel and grate the potato, then transfer it to a colander and add 1/4 tsp salt.  Let the potato sit with the salt for 10 minutes, then place the potato in a clean kitchen towel and wring out the liquid.

Heat the oil in a 6-inch ovenproof frying pan over medium-high heat; when the oil is hot add the turkey bacon and sauté until crispy (about 5 minutes).  Use a slotted spoon to remove the turkey bacon. 

Add the potato to the pan you cooked the turkey bacon in, spreading the potatoes in an even layer on the bottom.  Cook over medium to medium-low heat without stirring until the potatoes are browned and crispy on the bottom (about 5 minutes).

In a medium bowl, whisk together the eggs and milk, then whisk in the scallion, bacon, and a pinch of salt and pepper.  Pour the egg mixture over the potatoes and bake until the eggs are set (about 15-20 minutes).  Let the omelet rest for a couple minutes before removing from the pan and serving.

Serve with a green salad and some crusty bread if desired. 

Pretty Enough Before the Flip, But it Gets Even Better… After the Flip – Pretty, Edible Veggie Flowers

Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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