t h e m a y f i l e s is foremost a family blog, chronicling everyday life. Life including natural, healthy eating (with recipes thrown in at random), home educating (with ideas popping up sporadically), an attempt to homestead on .2 acres (with very meager yields), raising 3 of 4 children with a rare genetic disorder, and lots of highly personal family triumphs and failures. You may also find an eclectic array of musings on politics, exercise, sewing, emergency preparedness, backyard chickens, and religion. This blog isn't a campaign to glorify anyone or anything. Just simply a record.

12.18.2009

Our Dairy Free Adventure

A while back a kind reader wondered how our dairy free adventure is going. Here is my update.It is hard to separate from the first few months of this pregnancy. I have to ration my energy so things have changed a bit.

I have found it is much more difficult to eliminate dairy than other animal products or refined sugar. I can make an amazing Chocolate Mousse Pie with no refined sugar, yet it is chock-full of dairy. I also noticed the vast majority of my vegetarian recipes include dairy of some sort.

So I find we have about 6 recipes we rotate through. The Quinoa and Artichoke Skillet, Penne with Mushrooms, Artichoke and Tomatoes, Spicy Black Beans and Rice, Kamut and Black Bean Tacos, Burritos, and Pasta with Tomato Basil Sauce. I really desperately need some new recipes.

I realize I haven't posted some of these recipes so I will try to remember each time I make them to take pictures and post.

I find we don't really use almond milk much. The flavor is not my family's favorite. We do use coconut milk which I make the same way as the almond milk. I guess I better post on that one too. Coconut milk is creamy and great in recipes like the corn bread. We also use it on our hot cereal or oatmeal in the mornings.

I use Cashew milk, just blended cashews and water, no straining, as a great thickener in recipes as well. It doesn't have the strong flavor of the coconut milk so can be a great creamy additive. Cashew milk also makes a great orange julius.

But I struggle thinking of other recipes. I need to get some vegan cookbooks to maybe help.

We do still use a small amount of raw unpasteurized milk and cheese. We go through about a 1/2 gallon every two weeks and about 1/4 - 1/2 pound of unpasteurized cheese a week. I use the cheese to add just a touch to a burrito or I give the children a little slice now and again as an extra treat. I feel the amount of dairy is very minimal and keeping within the scope of the word of wisdom.

I have had a little feta once or twice the last couple of weeks on my salads. I couldn't stomach the salad without it!

I never serve meat as a main dish. My children do have tuna probably 1-3x a week. And, like I mentioned previously, I have had smoked salmon about twice a week for the last few weeks. I also had some scrambled eggs.

4 comments:

Erin said...

Since I know you posted this because I asked, I thought it'd share a favorite vegan meal I make. We actually eat plenty of dairy, this one just happens to be vegan. Mostly, I like that it's not mexican, since it seems that most of my vegetarian cooking seems to be mexican. I made up this recipe (not even really a recipe, since it's so simple) for breakfast on father's day, but it was a little too much work for breakfast, and it is hearty enough for a dinner. So now I make it for dinner.

Veggie Skillet:
Potatoes
Any other vegetables you have
Salt
Pepper
Basil

Slice Potatoes in food processor and any other veggies that need to be sliced thin (like carrots). Saute in evoo until maybe half way done. Meanwhile, chop up all other vegetables into small-ish pieces. Add to the skillet in order of how long they take to cook. I've used tons of different vegetables. For example, I'd do: Potatoes, carrots, beets (though beets color it all weird). Saute, then add onions, peppers, broccoli. Saute, then add green beans, asparagus. Saute, add tomatoes. Add spinach at the end just to wilt. Then salt, pepper, and basil to taste (fresh basil best, but dried works, too).

I think what makes it good (it is really good, btw) are plenty of potatoes - I usually aim for about 1/3 of it to be potatoes. Also, variety of veggies is so yummy. I usually add a little of everything I have in the fridge. Finally, not to under-cook or over cook any of the veggies, but to time it just right when to add them.

Anyway, there you go if you'd like another recipe.

Jo Lynn said...

Wow, I raelly don't think I could DO Th at. sorRY SAV IS HElping me type right now. ha ha Do you not want dairy because of all the hormones? Very interesting and very impressive.

Jacque said...

Thanks for the update on the no dairy. I am always wondering how it is going with your family. I wish I could start my family over again and start my kids eating more vegetarian or even vegan. But at 18 and 21 years old it is almost a lost cause :)

Alisa said...

I can probably help out with some new menu ideas. Not all of the recipes on my blog are vegan, but all are dairy-free - www.onefrugalfoodie.com, and this is my main site - www.godairyfree.org.

The recipes in my book are vegan, and tested kid-friendly, but beyond Go Dairy Free, I really recommend the following vegan cookbooks for dinner ideas:
Eat Drink & Be Vegan, 1000 Vegan Recipes (great for ideas), 30-Minute Vegan.

I use and enjoy these myself. I'm happy to help with menu ideas!