It’s that time of year again; dark, cold nights, wooly winter warmers and the need to fill your tummy with something hot and comforting. This soup is great all year round, and is super easy to make. Courgettes (or zucchini, depending on where in the world you are) are tasty, versatile and easy to find.
I love fudge. I love the texture, I love the taste. Before I became dairy free, I only ever attempted to make it once and it was so complicated I never did it again! As I now live online, I have seen many recipes for raw vegan fudge with various flavourings. So, I thought I…
Pesto is one of the ingredients I HATED giving up. It still makes me mad that it contains dairy in the first place. So, I have- since giving up dairy- searched and scoured shops to find a good replacement.
This is my go-to chocolate cake recipe. Whether it’s for a birthday, a dinner party or just for dessert it really does tick every box. Chocolate cake is a cause for serious debate in my house, but we all come down to the same conclusion. It can’t be dry. Before giving up dairy, I had…
This week, September turned into October and everything got quite autumnal. So I thought I’d bake something to reflect the season- warm, spiced and comforting. I also used this recipe to have a go at baking with oil. I chose olive oil as I didn’t want some refined, tasteless oil but something with its own distinct…
This dish is a real one-pot wonder. It takes a little time and patience, but the end result is so worth it. This recipe works for 2-4 pork shoulder steaks, although it really is based on how many can fit in your pan/dish of choice. Ingredients 2-4 Pork Steaks (or any other lean cut of…
A dairy-free panini, as with pizza, needs to be really special to stand up to its cheese-packed ancestors. As an ingredient, cheese packs so much. It is rich, it is creamy, it has texture, saltiness, sharpness and often a little nutty sweetness. This panini, for me, packs enough flavour to hold itself up against any…
So, I have a confession. I LOVE chocolate and peanut butter. Probably slightly too much. The combination of sweet and creamy and salty and rich just makes for such a delicious dessert and peanut butter is the ultimate friend for the dairy-intolerant.
Banana muffins are the way I use up bananas that are no longer appetising. These muffins are sweet and comforting, and the oats add a nice texture without turning it into something other than a cake. This recipe makes 12 muffins Ingredients 150g plain flour 1/2 teaspoon baking powder 1 teaspoon bicarbonate of soda…
There are so many different varieties of milk on the market. Every single one of them is advertised as the only ‘milk’ you need. I have tried most types of milk available in UK supermarkets and health food shops and thought it would be good if I shared my findings and opinions.
The Dairy-Free Foodie 