Converting Your Recipes

I have found that baking and cooking recipes work using non-dairy substitutes most often. The major differences will be texture and lack of creaminess. Using soy, rice and almond milk instead of milk in recipes is often an unnoticable difference. The major difference in taste and texture has occured for me when replacing butter with margarine. I believe the main reason for this is that margarine often has water in it. This means that cookies spread thinner when cooking, so I have learned to add a little extra flour to the dough. Also, when I make rolls, I choose not to brush them with melted margarine before or after cooking because it has resulted in soggy rolls.
When using a substitute, use the same amount as directed in the original recipe or use your best judgement.
Experiment with new recipes and find the substitutes that you prefer.

Comments

White Rolls and Cinnamon Rolls - Bread Machine Dough cycle

I always have assumed that the best white rolls have dairy ingredients, but I tried this recipe for Easter ( I made them into resurrection rolls with a marshmallow in the center) and they turned out delicious. My husband and I both agreed that they would make great cinnamon rolls, so I tried it today and was not disappointed. My favorite part is that the dough is made in the bread machine. That way, the prep time/active time is cut down, which is a winner for my life. Here are my two new recipes for White Rolls and Cinnamon Rolls. White Dinner Rolls (bread machine – dough cycle) Place ingredients into bread machine pan: 1 cup water 2 Tbsp margarine 1 egg 3 ¼ cups unbleached all purpose flour ¼ cup white sugar 1 tsp salt 3 tsp active dry yeast After dough is done (1.5 hours), pour out of the bread pan and onto clean surface. Divide into rolls and place into greased (coconut oil) pan. Brush tops of rolls with coconut oil (optional). Let rise in a warm pl

Scalloped Potatoes with Variations

I have always enjoyed scalloped potatoes, especially when they are loaded with creamy goodness. I found a recipe online and I adjusted it to fit with what I had and to be dairy-free. This recipe turned out great when I first made it in the oven so I tried it another day in the crockpot and I loved that method even more. It is now a family favorite. There are many variations and the ingredient addition options are open to your creativity. I took these photos with my phone, so they are lacking much, but hopefully still give an idea of what this dish looks like. Since the crockpot version is my favorite, that is what I will share the recipe for. Place in a large crockpot: approx. 2 Tbsp olive oil 3 chicken breasts (or 6 thighs) 4 cloves garlic, minced 1/2 white onion, diced In a large bowl, whisk together dry ingredients for sauce: 1/2 cup flour (or substitute cornstarch for gluten free) 4 tsp chicken bullion (or replace all water with chicken broth)

Egg Rolls

It's always exciting trying new recipes and ideas. Making egg rolls for the first time nearly touched the artistic side of my brain as I enjoyed folding and creating a lovely masterpiece. They turned out tasting good, not the best egg rolls I've ever had, but perfect when accompanied with a sweet dipping sauce. They are very nutrition-filled, so their taste matches that. I followed this recipe with several alterations. I used an entire package of egg roll wrappers, which was about 20 egg rolls and the filling was just the perfect amount. In a large skillet, add and saute over MED heat for 3-5 minutes, stirring often: 1 Tbsp olive oil 2-3 cups grated carrots 2 cans (14 oz each) bean sprouts, drained 1 can or 1/2-1 cup water chestnuts (chopped) 1/4 cup chopped bell pepper 1/4 cup chopped green onions 2 garlic cloves, minced 2 Tbsp fresh ginger, minced (with juice) Add and heat through: 2 cups diced chicken* In a small bowl, create sauce

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