The author of this cookbook became involved in dairy-free cooking when her mum was diagnosed with colitis and needed to change her diet. This book puts forward a more lighter... cleaner way of eating which combines great ingredients with a simple dairy free approach. This cookbook is great for those who have a lactose intolerance and those who want to minimize dairy or ditch dairy all together. There are plenty of inspiring recipes for any occasion. Mexican Corn Cakes with Avocado Crush, Spiced Sweet Potato Chowder, Creamy Lemon Potatoes with Herby Salmon, Fiery Fish Pie, Spaghetti Carbonara, Roasted Cauliflower and Broccoli Mornay with Chorizo Crumb, and Plummy Chocolate Mousse with Pistachios... to just name a few of the tempting recipes.
Deliciously Dairy Free is a smorgasbord that allows you to have fun and flavourable outcomes with dairy free cooking and baking to ensure you are not missing out. The recipes are arranged within 7 chapters: Breakfast & Brunch, Big Salads & Super Soups, Weekday Favourites, Weekend Delights, The Clean Bake, Desserts, and Basics; and at the front of the cookbook is a helpful 2 page Recipe Finder that breaks down each chapter's recipes into a quick glance chart of: Contains no eggs, Contains no nuts, Gluten/Wheat free, Vegetarian, and Vegan. Beautiful mouthwatering photographs and recipes most often are on one page, which I consider a plus.
I decided to share, what I would say would be the most "milk/dairy laden recipe" transformed... Macaroni and cheese. As you know, macaroni and cheese or Mac'n'Cheese is notoriously known for it's creamy gooey cheesy comfort goodness that is why I was quite interested with such a dairy-free option.
Double Baked Mac & Cheese with Roasted Vine Tomatoes
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1/4 cup olive oil
1/4 cup all purpose flour
1 tablespoon Dijon mustard
3 3/4 cups soy milk
1 1/2 cups finely grated dairy-free sharp cheddar cheese
freshly grated nutmeg, to taste
10 oz dried macaroni, cooked according to the package instructions
3 tablespoons dairy-free fresh white bread crumbs
13 oz baby vine tomatoes, kept on the vine
chili or olive oil, for drizzling (optional)
6 rindless smoked bacon slices
salt and pepper
Preheat oven to 400ºF
Heat 3 tablespoons of the oil in a large saucepan, add the flour and mustard and cook over medium heat for 30 seconds. Remove from the heat and add all the soy milk. Beat well until all the lumps have gone, then return to heat and bring to boil, stirring constantly. Simmer for 4 - 5 minutes, until thickish and smooth.
Add three-quarters of the dairy-free cheese, remove from the heat and stir until melted. Season to taste with nutmeg and salt and pepper.
Stir the cooked macaroni into the sauce and transfer to a large or 2 medium-sized, shallow ovenproof dishes. Mix together the remaining cheese and bread crumbs and sprinkle over the dish.
Bake for about 15 minutes, until golden and bubbling hot and a good crust has formed.
Remove the mac and cheese from the oven, lay the tomato vine over the top and drizzle with chili or olive oil, if using, then return to the oven for another 8 - 10 minutes.
Meanwhile broil or fry the bacon until crisp.
Crumble the bacon over the mac and cheese and serve at once.
Hope everyone is having a good week. - JD