Category Archives: Side Dishes

Funeral Potatoes

I know I have previously posted this recipe, but recently I made some changes to the recipe that I think improved on it.   One thing that I changed (and one I can’t believe I didn’t think of before) was using So Delicious Cultured Coconut (which is basically coconut yogurt) instead of sour cream or the vegan sour creams.

In the past I had used the vegan sour cream, but I greatly prefer the use of the much more natural So Delicious Cultured Coconut.  The result is, or course, delicious.  So delicious is fact, I decided to enter it in the So Delicious and Go Dairy Free Spring Fling Dairy-Free Recipe Contest.

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Funeral Potatoes
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Ingredients
  1. 3 tablespoons oil or non-hydrogenated vegan margarine (Earth Balance)
  2. 2 medium onions, chopped fine (about 2 cups)
  3. 1/4 cup sweet rice flour
  4. 1-1/2 cups low-sodium chicken or vegetable broth
  5. 1 cup dairy-free milk
  6. 1-1/2 teaspoon kosher salt
  7. 1 teaspoon dried thyme
  8. 1/4 teaspoon freshly ground pepper
  9. 1-1/2 cups loosely packed dairy-free cheddar cheese (one that melts well such as Daiya)
  10. 8 cups frozen shredded hash brown potatoes
  11. 1/2 cup So Delicious Cultured Coconut, plain
Optional Topping
  1. 1 cup crushed gluten-free cornflakes (remember regular corn flakes often have barley malt in them, making them not gluten-free)
  2. 1/4 teaspoon kosher salt
  3. 1 tablespoon oil or non-hydrogenated vegan margarine (Earth Balance), melted
  4. 2 scallions, greens only, thinly sliced (optional)
Instructions
  1. Adjust oven rack to middle position and heat oven to 350 degrees. Heat 3 tablespoons of oil in a heavy-bottomed pot over medium high heat. Cook onion until softened, about 5 minutes. Add flour and cook, stirring constantly for about 1 minute, until slightly golden.
  2. Whisk in broth, scraping the bottom of the pan in order to get all of the brown bits off the bottom. Stir in milk, salt, thyme, and pepper and bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, 3 to 5 minutes. Whisk in cheese until smooth. Stir potatoes into sauce, and cook, stirring occasionally, over low heat until thawed, about 5 minutes. Off heat, stir in yogurt until combined.
  3. Scrape mixture into 13 by 9-inch baking dish. If using the topping, mix together cornflakes and 1 tablespoon of oil, and 1/4 teaspoon salt in a small bowl. Sprinkle evenly over casserole. Bake 45-50 minutes until topping is browned and sauce is bubbly. Let cool 10 minutes before serving (the hardest part of the recipe). Top with sliced scallions.
Notes
  1. This dish can be made ahead and refrigerated for 2 days (wait on mixing the topping until ready to cook). To cook, cover the refrigerated dish with foil and bake for 20 minutes. Remove foil (add topping if using) and bake until golden brown and bubbly, 45-50 minutes).
One Fine Tomato http://onefinetomato.com/
In previous years, this was a standard dish on our Easter table.  In previous years, however, it was laden with preservatives, and many things I’m now allergic to.  This version is allergen friendly and I promise, you won’t miss the preservatives.   

Twice-Baked Potatoes

I was born and raised in the great, potato-growing state of Idaho.  Potatoes are a big deal here.  Really big.  I remember that in 4th grade we had to compose a song about potatoes.

Yes, you read right, and yes, I still remember the words and tune almost 20 years later (we even had to create a dance, which I have conveniently blocked out of my mind).

Potatoes! Potatoes! Baked potatoes! 

Julienned, french-fried, mashed, and hashed.

Maine potatoes aren’t good for lunch,

But Idaho potatoes we love to munch!

I’ve never been to Maine or had potatoes from there to my knowledge, so I have no idea where the third line came from.  The thing is, I’m not the biggest fan of baked potatoes.  I may have to turn in my Idaho card for saying that, but I’m going to say it.  

Something that I remember having while growing up, and actually enjoying, however, was Twice-baked potatoes.  I suppose the reason why I liked them was because they were more of a mashed potato, and they were also loaded with the good stuff like sour cream, butter, bacon, and lots of cheese. 

When my family started eating more healthy and dairy-free, however, the recipe needed an overhaul.  To replace the sour cream, I found the perfect substitute in So Delicious Cultured Coconut (or yogurt).  It provides the necessary tang and creaminess.  Smoked paprika is used to replace the smokiness of the bacon, and dairy-free cheese is used in place of cheddar cheese.   

The result is delicious, without feeling the least bit deprived.

Twice-Baked Potatoes
Serves 8
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Cook Time
1 hr 15 min
Cook Time
1 hr 15 min
Ingredients
  1. 4 large russet potatoes (from Idaho, of course, about 5-6 inches long)
  2. 3/4 cup So Delicious Cultured Coconut (yogurt), plain
  3. 1/3 cup dairy-free cheddar cheese, plus more for sprinkling
  4. 3/4 teaspoon salt
  5. 1/4 teaspoon freshly ground pepper
  6. 3/4 teaspoon mustard powder
  7. 1/4 cup scallions, green and light-green part only, thinly sliced (plus more for sprinkling if desired)
  8. 1/4 teaspoon smoked paprika
Instructions
  1. Preheat oven to 350 degrees and bake potatoes for one hour (don't forget to pierce them with a fork).
  2. In a medium bowl, whisk together the remaining ingredients until combined. Slice the baked potatoes in half, lengthwise, and scoop out the flesh into the yogurt mixture; reserve the skins.
  3. Using a hand mixer or just a potato masher, blend (or mash) the potato/yogurt mixture until it's the consistency that you like your mashed potatoes (I like mine with some texture still to them, others like it smooth and creamy; either way is delicious).
  4. Portion into reserved potato skins and sprinkle with extra cheese. Move oven rack to the upper-middle position. Bake for 15 more minutes, or until cheese is melted. You can also put them under the broiler for an additional 3-5 minutes to get the cheese brown, and crispy.
  5. Serve with an extra sprinkle of sliced scallions and a dash of paprika if desired.
One Fine Tomato http://onefinetomato.com/
I decided to also enter this recipe in So Delicious and Go Dairy Free March Recipe Madness Contest.  I again barely made it under 8 ingredients with this one.  

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Roasted Broccoli with Cheeze Sauce

There are many, many, many, many, many (get my point?), many dairy-free cheese sauces out there.  So why am I throwing another one out there?  The thing about most of the recipes out there is they either have flour, nuts, or tomatoes in them; each something that at least one of my family members is allergic to.   There are also sauces with dairy-free cheeses, but those can get pricy, and unhealthy.  

So, in short, I wanted to create a recipe that all of my family members can have, and one that is a little more healthy.  

Roasted Broccoli with Cheeze Sauce
Serves 5
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Prep Time
5 min
Cook Time
10 min
Prep Time
5 min
Cook Time
10 min
Broccoli
  1. 1-1/2 pounds broccoli florets, cut into 1 inch pieces
  2. 2 tablespoons olive oil
  3. 1/2 teaspoon kosher salt
  4. 1/4 teaspoon freshly ground pepper
Cheeze Sauce
  1. 2 tablespoons non-hydrogenated vegan margarine (e.g. Earth Balance)
  2. 2 tablespoons sweet rice flour
  3. 1/8 teaspoon garlic powder
  4. 1/4 teaspoon mustard powder
  5. 1/2 teaspoon chili powder
  6. 1/8 teaspoon tumeric
  7. 1/4 teaspoon salt (or more, to taste)
  8. 1/8 teaspoon freshly ground black pepper
  9. 3 tablespoons nutritional yeast
  10. 1-1/2 cups So Delicious coconut milk, unsweetened
Broccoli
  1. Preheat oven to 450 degrees. In a large bowl, toss together broccoli, olive oil, and 1/2 teaspoon salt and 1/4 teaspoon pepper. Place on large sheet tray and cook in preheated oven for 10-15 minutes, until broccoli is tender and florets are lightly browned.
Cheeze sauce
  1. In a small pan, melt margarine over medium heat. Whisk in flour, garlic powder, mustard powder, and chili powder. Cook for 1 minute, until very fragrant. Whisk in coconut milk and whisk constantly until thickened.
  2. Season with salt and pepper to taste. Serve over cooked broccoli.
One Fine Tomato http://onefinetomato.com/
Roasting the broccoli is nice for a change, lending a slightly different flavor and texture.  I like this recipe because you can make the sauce while the broccoli is cooking making it a quick recipe, so I decided to enter it in the So Delicious Fast and Fresh Dairy-Free Time Trials Contest.   I actually did this one with a stopwatch and was able to get it done (trimming broccoli included) in 13’22”.

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