| Saturday, January 31, 2009 |
| Soy-Licious Burger Mix |
 Written for Go Dairy Free.
I am always looking for a good beef alternative especially for a good homemade veggie burger. I am constantly making bean burgers, but I have really wanted to try something that had more of a toothsome texture. I recently tried out a new product called Soy-Licious Hamburger Mix. I have to say that it hit the mark in many ways. It was extremely easy to use even though it looked like it would not work when I started making the burgers. The directions said that you could grill them, but I don’t see how that is possible. The mixture was not that sturdy. I simply scooped the mixture onto a nonstick griddle and the burgers were cooking away. I was extremely impressed with the texture of the burgers! They held together very well and that is always a problem that I have when it comes to homemade bean burgers. The flavor with all of the burger components was good, but I have to say that if I were going to make these again, I would add some other flavor components. The patty alone, in my opinion needed a little something. I think it would probably work well as a meatloaf due to all the extras I normally put in my meatloaf and the fact that the mixture holds up so well. So, if you are looking for a healthier alternative to a beef burger, I would say this would be a good product to try.Labels: product reviews |
posted by Sarena Shasteen - The Non-Dairy Queen @ 12:47 PM  |
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| Thursday, January 29, 2009 |
| Patiently Waiting... |
 This is in my freezer right now and I can't wait to try it! The consistency out of the ice cream maker is soft serve. I want to see how it ripens. I will admit to licking the spoon with this one and the flavor is great! It is homemade, low fat and dare I say good for you!!! I will let you know how it turns out! |
| posted by Sarena Shasteen - The Non-Dairy Queen @ 5:01 PM |
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| Wednesday, January 28, 2009 |
| Urolled Cabbage Roll |
 Often, I find myself throwing things together for meals. We all seem to eat at random times due to having such different schedules during the day. My oldest son actually eats lunch at 10:40am! This is one of those easy, go to, meals that I make for myself rather often. It is another one of those do what you like meals. The components can be changed, as well as the seasonings! It is so simple and in no time you have a hot meal in your belly!
Unrolled Cabbage Roll
1/2 cup soy crumbles
1/2 cup petite diced canned tomatoes
3 cups cabbage slaw mix
salt
pepper
garlic powder
onion powder
Heat up the soy crumbles in a skillet. Add a little water to the pan to keep it from sticking. Once the crumbles are heated through, add the tomatoes and slaw mix. It seems like a lot of volume, but it does cook down. Season with salt, pepper, garlic powder and onion powder to taste. Cook mixture to your liking.
I am a pig with this, so I eat the whole thing!
125 caloriesLabels: main courses |
| posted by Sarena Shasteen - The Non-Dairy Queen @ 4:24 PM |
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| Wednesday, January 21, 2009 |
| Cinnamon Doughnut Holes |
 Don't judge this by the picture. It really is hard to take a picture of dough balls. I can assure you that these look better in person and taste delicious! My kids are all about the doughnuts, so when I came across this recipe from 28cooks, I knew I had to make it! Seriously, homemade (healthier) and dairy free doughnuts...how could you not try? Now I know these are not traditional doughnuts, but they are a great alternative for those of us who can not have the counterparts from the local doughnut shop! I am not going to post the recipe here, because it is from a cookbook that I do not own. So, make sure you go to 28cooks and check it out...besides, her picture is way better!
By the way, I did not use shortening...I used Earth Balance!Labels: breakfast, quick breads |
| posted by Sarena Shasteen - The Non-Dairy Queen @ 2:03 PM |
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| Thursday, January 15, 2009 |
| Lemony Pound Cake |
 It all started with a trip to our local coffee shop...we were standing there, waiting for the illustrator's hot cup of heaven when Jay, my oldest, looked over at me from the food case and said, "Hey mom, can you make this for me...with the icing". How in the world could I pass that up? Those big blue eyes asking for me to make him a treat (and he did not even consider having the one from the case). So, I came home and happily made him this cake. It did not make it a full 24 hours, but I don't worry about that when I make it better for you. I much prefer making sweets here (not that we don't do the occasional trip to the local doughnut shop for the kids) because I always know that they are better for everyone to eat. Who needs extra fat and calories when you can have this little treat for far less than the local coffee shop version?
Lemony Pound Cake
(I say lemony because it is not too lemony)
1 1/2 + 2 TBSP cups all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
6 TBSP Smart Balance Light
1 1/4 cups granulated sugar
1 egg
2 TBSP lemon juice
1 (8-ounce) carton yogurt (I used vanilla soy, but coconut would be good too)
1 cup powdered sugar + enough water or lemon juice to make a thick glaze
Preparation
Preheat oven to 350 degrees. Coat a bread pan with cooking spray.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a bowl. Stir well with a whisk or fork. Beat the Smart Balance Light in a large bowl at medium speed of a mixer until light and fluffy. Add the granulated sugar to the mixer and mix until blended well. Then add egg and mix well. Next add grated lemon lemon juice. Add flour mixture to sugar mixture alternating with yogurt (beat at low speed) beginning and ending with flour mixture.
Pour batter into pan. Bake for 45 minutes to 1 hour (depending on the size bread pan you use) until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Then remove from pan. Cool completely on wire rack. Combine water and powdered sugar. Pour glaze over the top and enjoy!
Calories total = 2570Labels: cakes |
| posted by Sarena Shasteen - The Non-Dairy Queen @ 3:53 PM |
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| Saturday, January 10, 2009 |
| Bread Bowls... |
 As usual, things are a little crazy around here! With the new year, the illustrator and I have decided to do some home cleansing! We seem to do this every year, so I am guessing this is our thing now. Our kids are getting older (there are less toys and more big boy stuff ), so we have been reorganizing and shuffling everything! Along with figuring out the physical stuff we have in our house, I am going to really focus on some blog stuff for the next year. I am not much of a resolution person, but I do like the idea of a new year, a new focus. I will continue to focus on dairy free recipes here with an emphasis on them being healthy. I have always been a health nut (and those that know me, know this is not any different), but I really want to put more of an emphasis on that here too. I am always looking to learn more and more about different foods (why we eat them, what they do for us, how to grow them and how to use them), so I am going to start to share a lot more of that information too! I think this is all important information, especially for those of us who have food allergies and intolerances.
I am trying to make more things from scratch lately. I usually make the sweets in the house, as well as dinner, but I really want to learn more about baking with yeast. I have bought bread bowls plenty of times in the past, but I really wanted make them this time. This is one that I would highly recommend and it did work perfectly! I found the recipe on ieatfood and I made a few changes to it to suite what I had on hand. We ate it with our corn chowder (no photo of that due to being so hungry and no good light) and it was perfect!
Bread Bowls
2 1/2 cups unbleached all-purpose flour (1000 cal)
1 c white whole wheat (400) cal
1/2 c whole wheat (220 cal)
2 1/4 tsp instant yeast
2 tsp sugar (30 cal)
1 1/2 tsp salt
1 1/4 to 1/2 cups water
Mix together all of the ingredients except the water, then add the water and mix until it forms a ball. Knead the dough with a stand mixer for 5 minutes until it is smooth.
Spray a bowl with cooking spray and place the dough in the bowl make sure to move it around the bowl to cover the dough with the spray. Then put it in a warm place to rise. Let the dough rise until it is doubled. It will take 1 to 1 1/2 hours.
Divide the dough into 5 pieces to make 5 “large” bread bowls. Place the balls onto a sheet pan lined with parchment lightly sprayed with cooking spray.
Cover lightly with a clean towel and place in a warm place to proof. Allow the rounds to almost double, then remove the towel and let them finish their proof out in the open for the last 10-15 minutes, which toughens the surface of the dough. Preheat the oven to 425 degrees.
Spray the rounds heavily with water and bake for 18-22 minutes. (If you are doing 4 instead of 5, you’ll probably be at the longer side of this time.) Turn the oven off and prop the door open a bit and let the loaves sit for 15 minutes, then remove from oven and cool thoroughly on a rack before serving.
1650 calories totalLabels: breads |
| posted by Sarena Shasteen - The Non-Dairy Queen @ 4:00 PM |
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Name:
Sarena Shasteen - The Non-Dairy Queen
Home: Atlanta, GA, United States
About Me: Lactose Challenged
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