Category Archives: Recipes

Beef Stew (Dairy and Egg Free!)

This is the beef stew I grew up with. It makes me feel warm and happy and well loved. It gives me flashbacks of working in the kitchen with my mom. Very sweet memories. In short, I LOVE this dish, and I hope you will too 🙂 Oh, and by the way, it’s dairy and egg free!

Beef Stew

You will need:

  • 1 Package Stew Meat (about 1.5 pounds) Or 1 round steak, cubed
  • 1 onion, diced
  • about 4 medium potatoes, cubed
  • 2 or 3 carrots, peeled and sliced
  • 2 cans mushrooms or 1 lb fresh mushrooms, sliced
  • 1 can beef consumme
  • worcestishire sauce to taste
  • salt to taste
  • pepper to taste
  • 1/2 cup flour
  • mason jar of water


  1. In dutch oven, brown onion and stew meat/cubed beef over medium heat in about 1 tablespoon of oil of your choice, or soy margarine.
  2. Put flour, a bit of worchestishire sauce and water in pint sized mason jar or equivalent, and shake vigorously.
  3. Add consumme to the browned beef and onion mixture and pour the flour/water concoction through a sieve into the pot to eliminate lumps.
  4. Add veggies and salt and pepper to taste.
  5. Bake in 350F oven for 2 1/2 to 3 hours.

Bread Bowls

I used {this} bread recipe to make the bread bowls. Instead of completing the cycle in the bread machine I set it on the dough setting and when it was completed, divided the dough into four balls. I put the dough balls onto a greased cookie sheet, covered, and let rise for about 45 minutes. Then I poked them in the oven with the stew for about 30 minutes (but check them, don’t want them to burn!) After they’ve cooled, slice about 1/2 an inch off the top of the round, and remove the innards of the bread. I left about 1/2 an inch of bread lining to make the bowl, worked perfectly. You can save the innards to make bread crumbs if you’d like. Fill the bowls with the yummy stew and you have yourself a lovely and totally edible presentation.

Growing up, we ate this dish on hot biscuits. Either choice is quite yummy 🙂

And there you have it. Amazingly simple, hearty, and absolutely delicious!

Have a very happy day!



Loaded Potato Soup (Dairy Free!)






*This is kind of a non recipe recipe. I don’t measure my spices, I just throw them in, taste, and adjust accordingly.*

Loaded Potato Soup


6-7 cups peeled, cubed potatoes

1 large onion, diced

Salt to taste

Pepper to Taste

Onion Powder to taste

Garlic Powder to taste

Mrs. Dash Extra Spicy Blend to taste

Earth’s Balance Buttery Spread

6-8 Slices Bacon, crisped and crumbled


Boil potatoes and onions until potatoes are fork tender. (approximately 16 minutes) Don’t drain! Add in the Earth’s Balance, I used about 1/2 a cup, and your spices and mash until soupy. Taste and adjust until you have the flavor you want, serve, and garnish with bacon crumbles.

So this recipe isn’t really a recipe so much as a springboard for ideas. Next time I think I might add browned sausage and forgo the bacon to make it a more filling meal. If you have broth on hand, like vegetable or chicken broth, drain those potatoes and replace the liquid with that! I can’t do chicken and I was out of veggie broth, so I just used the starchy cooking water.

Another way to make this is to use leftover mashed potatoes. That’s essentially what we made here, just soupified. Yes, new word, haha. I would  add water or broth, spices to taste, and sauteed onions to the mashed potatoes and just make soup from that. Super easy, right?

I hope this ‘recipe’ is helpful to you! Take the idea and run with it! It’s another totally adaptable, customizable dish that you can tailor to fit your needs without much effort! Enjoy and please let me know how it goes!

As always, if you have any questions or need anything, you’re welcome to contact me! Look in the About page and you’ll see my contact information 🙂

Have a happy day!


I Present: The Cupcakes

We had a lovely birthday celebration yesterday! We enjoyed family, laughed  harder than I remember laughing in my life and ate some really good food!

I used the Divvies Famous Chocolate Cupcake recipe that I found on Allergic Kid a while back when she reviewed the Divvies Cookbook (sigh, I so want that cookbook), along with a fantastic chocolate buttercream frosting from Epicurious. We then covered them in sprinkles and topped each with a Maraschino Cherry. Divine!!!!!! Oh, and by the way, this is all VEGAN! Totally safe, and nobody even knew they were egg and dairy free!  Woo!

We made the cupcakes up on Tuesday afternoon so they would have a day to sit. Trust me, let them sit a day, the flavors will meld and become even more delicious and it’s then that you can’t tell they’re vegan.  It’s pure awesomeness.

I took a lot of pictures of these things, but my point and shoot simply couldn’t portray the simple beauty. I hope you can see from the picture at least somewhat how gorgeous these cupcakes are.

My suggestion: Go make these! The recipe is super easy, you will love it, and so will all your family and friends. (as long as they like chocolate and/or cake of course ) 😉

Happy Baking!



The Popcorn Conundrum

My husband and I got the rare treat to go on a date here recently. After much discussion, we decided to go see a movie. I think the last time we saw a movie in a theatre was at least four or five years ago. I was so excited to go out with my husband! I knew that the movie theatre would be full of popcorn, but living in a relatively dairy free bubble made me forget exactly what was on the popcorn as well as the quantity.  Before we left we discussed treating ourselves to a small bag of the previously mentioned, fairly toxic substance.

The sight I was greeted by at the concession counter literally made my blood run cold. There was buttered popcorn EVERYWHERE! I kid you not. It covered the floor, it covered flat surfaces, EVERYTHING!!!!! I imagined every butter covered hand that touched every single thing in that theatre. *Shudder* Then our cashier set our bag down in the popcorn maker to put our popcorn in it.

I don’t know about you, but I try very hard to avoid touching the thing that can cause two of my beloved children to go into anaphylactic shock. Even though my kids weren’t there I was thinking about my purse, my jacket, my pants, anything that would potentially come into contact with any form of dairy that I would take into my house upon our arrival home. I seriously have a phobia about touching this stuff. “This stuff” being dairy, remember?

Moving on, it took me a long time to relax a little bit and simply enjoy the movie. We saw the latest Harry Potter which is fabulous by the way!!! After the movie we washed up and made a point to touch nothing with our bare skin on our way out the door. I literally had my hands up like a surgeon after sanitizing their hands to ensure I touched nothing, haha.

So, with movie theater, (and microwave for that matter), popcorn out of the question, how can you enjoy popcorn?  Make your own on the stovetop at home, pop in a movie, and pile on the couch together! It’s SO easy, and really tasty! I usually use the recipe on our popcorn….canister?….to make our basic popcorn.

The recipe is quite simple really,

3 Tablespoons Oil

½ Cup popcorn kernels

Combine oil and kernels in a large, heavy bottomed pot, and place the lid slightly cracked to allow steam to escape. Cook on medium heat until popping slows, remove from heat and dump into large bowl. Salt to taste and enjoy!

See, super easy right?

I usually sprinkle the popcorn with nutritional yeast and salt for snacking. Joy the Baker has a fantastic kettle corn recipe that we ate vats of during the summer of 2009. You could also sprinkle it with cinnamon and sugar, chili powder and salt, or, I’ve got to tell you this one. My husband thinks it’s really weird, but one of my favorite ways to eat popcorn is to spray vinegar on it. Yup, vinegar. I don’t know why, but it’s incredibly delicious. Mmm, now I want some.

So go ahead! The world is your oyster! Make some delicious popcorn and then let us know how it goes! I’d love to hear your recipes or tips!

How do you prepare popcorn at home?

{clip art credit}

Basic Tostada Recipe (Dairy Free!)

One of the simplest meals in my arsenal is a Basic Tostada. It’s super easy, really tasty, cheap and totally adaptable.  Before I realized I could make my own tostada shells for a fraction of the price of store-bought, I could pull this meal together in 20 minutes max.  Now it takes maybe 30 minutes, which is still awesome for an allergy friendly crowd pleaser.

Basic Tostada Recipe


1lb ground beef

½ cup chopped onion

2 cloves garlic, minced

¾ cup water

1 tablespoon chili powder

1tsp cumin

1tsp garlic powder

1tsp salt

¼ tsp pepper

1 can refried beans

2 tbsp salsa

Corn tortillas

Fixings (lettuce, tomato, salsa, cilantro, etc, whatever suits your fancy)


Preheat your oven to 400F. Brown beef, onion and garlic together in a large skillet on medium high heat until beef is cooked through and onions are soft. Drain off the fat and return pan to stove. Add water and spices and bring to a boil. Reduce heat and simmer, uncovered, for 8 minutes. Meanwhile, put as many corn tortillas as you can fit and/or want on a cookie sheet and stick in the preheated oven for 8-10 minutes. (pay close attention to these, don’t want them to burn!)

Now you get to make a choice. You may choose to warm and serve the refried beans separately or mix them directly into the meat mixture. It’s up to you, I’ve done it both ways and both work just fine. Warming the beans up separately makes for a prettier presentation while mixing them right into the meat is a bit more convenient. Add the salsa to/with the beans and heat over medium heat until beans are bubbly.

Serve with the crisped tortillas and enjoy!

Remember how I said this recipe was totally adaptable? Just last night I modified it to suit Maya’s food needs. She can’t have garlic, beef, or tomato, so I mashed up some previously cooked black beans and added my onion/garlic free chili powder recipe along with the rest of the spices and cooked that up. Then I just smeared the bean mixture on a crispy tortilla. It was super simple, but she loved it. (It was really tasty if I don’t say so myself)

Dairy Free, Egg Free, Breakfast Bars

Breakfast Bars:


2 cups rolled oats

1/4 cup brown sugar

1 teaspoon cinnamon

1/2 cup applesauce

1 teaspoon vanilla

3/4 cup milk of your choice or water (we used sweet almond milk in our last batch)

1/4 cup raisins


Preheat oven to 350F

Prepare square 8×8 pan with oil. Mix dry ingredients in bowl then add in the wet ingredients and raisins. Spread evenly in your oiled 8×8 pan and bake for about 30 minutes.

Vegan Hot Chocolate

I used this recipe to make my own chocolate syrup so my kiddos could have some yummy hot chocolate and chocolate milk. Oh my goodness yum! It tastes just like the kind you get in a certain squeeze bottle 🙂 It really and truly does. Also, it’s super easy, really cheap and pretty quick to make!

To make hot chocolate with it:

2-3 tbsp Homemade Chocolate Syrup

1 c milk of your choice (sweet almond is fantastic, though I’m sure soy would be fine too)

Mix syrup and milk in medium sized mug. Heat in the microwave for about 1 to 2 minutes. Stir well and enjoy!

Super simple right? Oh, quick note, I used plain white cane sugar for mine, and it still turned out great!