Wednesday, June 24, 2009

A few free dairy-free recipes:)

Although living with a food allergy can be a very daunting and difficult task, as you empower yourself with
knowledge and skills, you truly can embrace and savor life, in spite of your food allergy. Enjoy! (For more free
recipes, visit:


3 c flour
2 c white sugar
6 T cocoa (unsweetened)
2 tsp. baking soda
2 tsp. baking powder
2/3 c vegetable oil
2 c water
2 T distilled white vinegar
2 tsp. vanilla extract
1/2-3/4 tsp. salt

In large bowl mix all dry ingredients. In
another bowl mix all wet ingredients.
Add to dry ingredients. Beat until
smooth. Bake in a greased 9” x 13” pan
at 350° F. for 20-25 minutes, or until
toothpick comes out clean. Top with
desired frosting. Yield: 10 - 12 servings


1/3 c soymilk or rice milk
1 tsp. vanilla
6 T dairy-free margarine
2 2/3 c confectioner’s sugar, sifted
1/2 - 2/3 c cocoa powder

Cream dairy-free margarine in small
mixer bowl. Add cocoa and
confectioner’s sugar alternately with
soymilk. Beat to spreading consistency
(additional T of soymilk may be needed.)
Blend in vanilla. Yield: 2 cups frosting


3 T olive oil
2 T Balsamic vinegar
1 T honey or sugar
1/4 tsp. salt
Dash of pepper
1/4 tsp. poppy seeds
8 c spring salad mix (baby greens)
1/3 c roasted almonds, sliced
2 green onions, sliced
2 c strawberries, washed and sliced

In a small bowl, whisk together oil,
vinegar, honey, salt, and pepper. Set aside.
In a salad bowl, combine spring salad
mix, almonds, onions, and strawberries.
Pour dressing mixture over salad just
before serving. Yield: 6 servings


2 c pineapple juice
1 frozen banana
1 c blueberries, fresh or frozen
1 c strawberries, fresh or frozen
Ice, as needed

Combine the juice and fruit in a blender.
Blend until smooth. Add ice until
smoothie is at desired consistency (this
will not be necessary if all the fruit was
originally frozen – if smoothie is too
thick, thin with a little water
or juice). Yield: 2 - 4 servings Variations:
You can make any smoothie using the 2 c
pineapple juice and frozen banana as a
base. Replace frozen fruit with apples,
frozen grapes, raspberries, peaches,
mangoes, kiwi, oranges, pears, etc.


1 1/2 c all-purpose flour
3/4 c sugar
1/2 c plus 2 T dairy-free margarine,
1/3 c soymilk, regular
2 eggs
2 medium bananas, sliced
1 T lemon juice
1 tsp. baking soda
1/2 tsp. salt
1/2 c chopped nuts, divided in half

Place all ingredients except 1/4 c nuts
into a large mixing bowl. Mix well.
Grease the bottom and sides of a ring
mold with dairy-free margarine, then
sprinkle 1/4 c chopped nuts on dairy-free
margarine. Pour batter into ring mold
and bake at 350ยบ F for 40 – 50 minutes,
or until completely cooked on the inside.
(Test with toothpick). Let stand 5 minutes,
and then turn out onto plate. (Note: You
can also cook this in a loaf pan. Adjust
bake time as needed.) Yield: 8-10 servings


1 pkg. (16 oz.) penne pasta
1/4 c olive oil
1 tsp. lemon juice
1 tsp. basil, dried
1 tsp. pepper
1 tsp. garlic salt
1 – 2 tomatoes, coarsely chopped
1 green bell pepper, coarsely chopped
1 onion, coarsely chopped
1 cucumber, coarsely chopped
1 c black olives, sliced

Cook pasta according to package
directions. In small bowl, mix together
olive oil, lemon juice, basil, pepper,
and garlic salt. In large bowl, combine
pasta, tomatoes, bell pepper, onion,
cucumber, and olives. Add oil
mixture. Stir to coat evenly. Chill before
serving. For more flavor, add Italian Salad
Dressing, if desired. Yield: 8 servings

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