Archive for August, 2010

Inspired by Land O’Lakes, I made the necessary substitutions and this turned into an outstanding dessert. It absolutely couldn’t be easier – put the ingredients in a blender, pour into pan, and bake. And while I thought that nothing could surpass this cutie, I have to say that this pie really stands out. I’ll be making it again soon.

Magical coconut custard pie

2 cups nondairy creamer

1 cup sweetened flaked coconut

3/4 cup sugar

1/2 cup all-purpose flour

3 tablespoons margarine, melted

4 eggs

1 teaspoon vanilla

Freshly grated whole nutmeg, if desired

Heat oven to 325 degrees F. Grease and flour 9″ pie pan; set aside.

Place creamer in 5-cup blender container; add all remaining ingredients except the nutmeg. Cover; blend at medium speed until well mixed (1 to 2 minutes).

Pour egg mixture into prepared pie pan; sprinkle top with nutmeg. Bake for 40 to 50 minutes or until knife inserted in center comes out clean.

Serve warm or chilled. Store refrigerated. Makes 8 servings.

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What could be better? Mix together your favorite Italian meats, grilled or marinated (or both) veggies, a few olives for good measure,  some rolled up soy provolone slices, lovely sweet grape tomatoes, and can’t forget an Israeli pickle or two. Presto – a quick and mouth-watering salad or appetizer for your eating pleasure. We ate this with some great crusty Italian bread.

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While the creator of this recipe called this a breakfast casserole, I decided, after my nondairy adaptations, to simply call it a zucchini casserole. I substituted tofu for ricotta cheese, and grated soy parmesan for the real thing. I used a multi-grain bread instead of white bread. This came out light and quite flavorful – no tofu aftertaste – very wholesome. I would actually serve this as a breakfast casserole; also for lunch or a light dinner with salad. Wonderful.

Zucchini casserole

6 eggs

1 cup firm tofu

1 cup grated soy parmesan

1/4 teaspoon tabasco sauce

1 teaspoon salt

1/8 teaspoon freshly ground black pepper

3 cups grated zucchini (3 fresh zucchinis)

1 1/2 cup chopped plum tomatoes (4-5 fresh tomatoes)

1/2 cup sliced fresh basil (from about 20 leaves)

4 cups cubed day-old multi-grain bread (about 4 slices)

olive oil

Preheat oven to 350 degrees F. In a large bowl, beat the eggs. Add the tofu and beat until smooth. Mix in the grated soy parmesan, tabasco, salt, and pepper.

Prepare the vegetables and bread. Once you chop the tomatoes, squeeze excess moisture out of them through a sieve. Add the tomatoes, basil, and zucchini to the egg mixture. Moisten the bread cubes with a little water, then squeeze out any excess moisture using paper towels. Mix the bread cubes into the egg mixture.

Coat the bottom and sides of a 9 x 13″ baking dish generously with olive oil. Pour the egg vegetable mixture into the baking pan and even it out in the pan. Place in the middle rack of the oven. Bake for 30 minutes at 350 degrees F. The casserole should pff up and brown lightly. If it hasn’t after 30 minutes (mine did not) at 350, increase the heat to 425 degrees and cook for 5 – 10 minutes more. Remove from oven and let cool on a rack for 10 minutes before cutting into squares. Makes 6 – 8 servings.

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This recipe uses fresh end-of-summer vegetables. It’s so surprising that something that has such a simple ingredient list could have such flavor burst. But here it is – this just may be my favorite salad of the year. In this photo, I forgot to add the hazelnuts; I didn’t think that this salad could get any better, but the hazelnuts just make the whole salad go pop. The original recipe does not call for chicken – that’s my addition. But you could go either way with this, and it’s win/win.

Sweet corn salad with green beans and hazelnuts (from Food&Wine)

1/2 cup hazelnuts

9 ears corn, shucked

1 pound fresh green beans

1/4 cup plus 2 1/2 tablespoons extra-virgin olive oil

2 1/2 tablespoons white wine vinegar

salt and freshly ground pepper

1 pound grape tomatoes (3 cups), halved

2 scallions, thinly sliced

2 grilled boneless chicken breasts, cut into bite-sized pieces (optional)

Preheat toaster oven to 350 degrees F. Put the hazelnuts on the oven tin and toast them for 8 minutes, or until they are golden brown. Let cool, then rub the nuts together in a kitchen towel to remove the skins. Transfer to a work surface and coarsely chop the nuts.

Bring a large pot of water to a boil. Add the ears of corn and boil them over moderately high heat until just tender, about 4 minutes. With tongs, transfer the corn to a rimmed baking sheet. When cool enough to handle, cut the kernels from the corncobs.

Add the green beans to the pot and boil until crisp-tender, about 3 minutes. Drain and rinse the beans under cold water. Pat dry. Cut the beans into 1″ lengths.

In a large bowl, mix the olive oil with the vinegar, and season with salt and pepper. Add the tomatoes, scallions, corn, and beans and chicken, and toss. Sprinkle with the hazelnuts and serve. Makes 8 servings.

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Well, well. It seems that SOMEONE IS RIPPING OFF MY BLOG POSTS AND PHOTOS. Yes, that means you, HealthyFoodBlog.net. The following posts, 5 of them to count, that show up on HealthyFoodBlog are directly stolen, words and photos, from my blog, Got No Milk, https://gotnomilk.wordpress.com: Moroccan onion rings, Kefta tagine mkawra, Wild mushroom and tofu ricotta ravioli, Sausage and spinach crustless quiche, and Onion marmalade.

Healthyfoodblog.net – you are stealing my property and copying my work. You are not authorized to do this. You neither asked for nor received permission to use my posts and photos in the manner that you have. Furthermore, you have taken credit for my work and caused confusion as to whom the original author of the work is. You have willfully infringed on my rights and could be held liable for statutory damages as high as $100,000. Copyright infringement is a direct violation of the Digital Millennium Copyright Act and International Copyright Law.

I demand that you immediately cease the use and distribution of the work, and all copies of it, that you remove any further works you may have stolen, and that you stop infringing my rights in the future. Furthermore, I demand that you post an apology on the site, clarifying who the real author is and that you inform others that might have been misled by your misuse of the work’s origins.

If I have not received compliance from you within 72 hours, I will consider taking full legal remedies available to rectify this situation, including contacting my lawyers and your site’s administrators. Sincerely, kitchenetta.


As soon as I saw these blueberry maple pecan cinnamon buns, I went totally gaga. I knew I could turn these into nondairy delights. What I didn’t realize was that these are fairly lowfat for cinnamon buns. I knew they were gonna taste really good, but was totally blown away by how GREAT they truly were.

Blueberry maple pecan cinnamon buns (with my nondairy modifications)

1 recipe basic sweet yeast dough (see below)

1/2 cup sugar, brown

2 teaspoons cinnamon

1 cup blueberries

1/2 cup pecans, toasted and chopped

1 batch maple cream cheese glaze (see below)

Punch down the dough, and knead for 30 seconds. Cover the dough and let it rest for 10 minutes. Roll out the dough on a floured surface into a 24″ x 12″ rectangle. Mix the brown sugar and the cinnamon and sprinkle it onto the dough followed by the blueberries and pecans. Roll the dough (lengthwise) into a log and pinch the edges; cut into 12 even slices.

Arrange the buns in a greased pan, cover in plastic wrap and let rise until doubled in size, about 1 hour and 30 minutes. Bake in a 375 degree F. preheated oven until lightly golden brown, about 15 – 20 minutes. Top the buns with the glaze.

Basic sweet yeast dough:

1/4 cup warm water

1 tablespoon active dry yeast

1 teaspoon sugar

1/3 cup sugar

2 eggs, room temperature

1/3 cup margarine, melted

1/2 cup soy sour cream, room temperature (I used Tofutti brand)

1 teaspoon vanilla extract

1 teaspoon salt

3 1/4 cups flour

Mix the water, yeast, and the 1 teaspoon sugar into a large bowl and let it sit until foamy, about 10 minutes.

Add the 1/3 cup sugar, eggs, margarine, sour cream, vanilla, salt, and 2 cups flour and mix for 2 minutes (about 200 strokes by hand). Stir in enough of the remaining flour to make a soft dough. Turn out the dough onto a lightly floured surface and knead dough until smooth, about 5 minutes. (dough should feel soft, not sticky).

Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let the dough rise until it has doubled in size, about 1 hour and 30  minutes.

Maple cream cheese glaze:

4 ounces soy cream cheese (I used Tofutti brand)

1/4 cup maple syrup

Beat the maple syrup into the cream cheese until it reaches the desired consistency.

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Sweet AND savory, these melt in your mouth.

Moroccan onion rings (from Tasty Kitchen)

1 teaspoon cumin

1/2 teaspoon cinnamon

1 teaspoon mild curry powder

1/2 teaspoon ground ginger

2 large onions, sliced into large rings

2 tablespoons olive oil

2 tablespoons water

1 tablespoon sugar

salt and pepper

Preheat oven to 400 degrees F. In a small bowl mix together the cumin, cinnamon, curry powder, and ginger.

Dip each slice of onion into the spice mixture and place on a baking dish. Drizzle the onions with olive oil; pour the two tablespoons of water into the baking dish. Cover the dish and bake in the oven for 35-40 minutes.

Remove dish from oven, uncover, and sprinkle the onions with sugar.

Return uncovered dish to oven, and bake 15 minutes more. Makes 2 servings.

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This delighful Moroccan dish is normally cooked in a special earthenware pot known as a tagine, but comes out quite delicious in a large shallow pan.

Kefta tagine mkawra (tagine of meatballs in tomato sauce with eggs)(from Claudia Roden, one of my favorite cooks)


1 1/2 pounds ground lamb or beef (I used turkey)

1 onion, very finely chopped

3 tablespoons finely chopped parsley

salt and pepper

pinch of ground chili pepper, to taste

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1 teaspoon ground cumin

vegetable oil for frying


2 onions, chopped

2 tablespoon olive oil

2 cloves garlic, crushed

1 1/2 pounds tomatoes, peeled and chopped

2 teaspoons sugar


1 small chili pepper, seeded and chopped (optional)

3 tablespoons chopped parsley

3 tablespoons chopped cilantro

6 eggs

For the meatballs, mix all the ingredients together except the oil and knead into a soft paste. Roll into marble-shaped balls and fry them very briefly in batches in shallow oil, shaking the pan to color them all over. Lift out with a slotted spoon and drain on paper towels.

In a large shallow pot which you can bring to the table, prepare the sauce. Fry the onions in oil til soft. Add the garlic, tomatoes, sugar, salt, and chili pepper if you like, and simmer for 20 minutes, until reduced. Add parsley, cilantro, and the meatballs, and cook 5 minutes.

Just before serving, break the eggs carefully over the sauce, leaving them whole, cover and cook until the whites have set. Makes 6 servings.

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What a wonderful recipe. I never boiled my tofu before, but I really liked the results of this preparation – it tasted very ricotta-like, and had a fabulous texture. I used shitake mushrooms for this recipe, and made my favorite tomato sauce. I should have taken a photo of the filling, but once we started eating these little lovelies, there was no stopping us.

Wild mushroom and tofu ricotta ravioli

tofu ricotta:

1 pound firm tofu, drained

3 tablespoons fresh lemon juice

2 teaspoons agave nectar

1 teaspoon dried basil

1/2 teaspoon salt

1/4 teaspoon garlic powder

Break tofu into large chunks. Place in a saucepan and cover with water. Bring to a boil, reduce heat, and simmer for 5 minutes. Drain well. Chill uncovered in the fridge until cool enough to handle. Crumble and place in a bowl with remaining ingredients. Mash and blend until mixture has the consistency of ricotta cheese. Chill several hours or overnight.

wild mushroom filling:

8 ounces wild mushroom (like shitake, or baby bella, or oyster)

3 cloves garlic, finely minced

1/4 cup fresh basil leaves, minced

1 tablespoon olive oil

1 teaspoon fresh rosemary, minced

salt and pepper, to taste

Heat olive oil over medium-high heat. Add garlic and saute about 2 minutes. Add mushrooms and saute 5 minutes, then add fresh herbs and saute another 5 minutes. Salt and pepper to taste.

For ravioli assembly:

40 wonton wrappers

3″ round biscuit/cookie cutter

Lay one wrapper flat on your work surface. Add about a teaspoon of the tofu ricotta mixture to the center of the skin. Top with about a teaspoon of the mushroom filling. Dip your fingers in water and use them to moisten the wonton wrapper all around the filling, to the edge. Lay another wrapper on top of the first, and press out as much air as possible around the filling.

Using the biscuit cutter, center it around the filling and press down firmly. Peel away and discard the edges of dough around the cutter.

Bring a large pot of water to a boil, add ravioli, and boil for 5 minutes. Drain well and top with tomato sauce and fresh basil. Makes 4-6 servings.

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Peach brown betty

Taking advantage of all the ripe peaches I picked up at the market, this recipe does them justice. A touch of vanilla goes pleasingly well in the dish, and adding breadcrumbs to the filling did help sop up some of the juices during baking, but, fortunately, not all – kind of the best part. That and the topping. YUM.

Peach brown betty (mildly modified from CooksCountry.com)


4 slices hearty white sandwich bread, torn into pieces

5 tablespoons margarine, cut into 1/2″ pieces and chilled

1 tablespoon granulated sugar

1/4 teaspoon ground cinnamon

peach filling:

2 tablespoons margarine

3 1/2 pounds peaches, peeled, pitted, and cut into 1/2″ wedges

1/3 cup granulated sugar

1/3 cup light brown sugar

1 tablespoon lemon juice

1 teaspoon vanilla extract

1/8 teaspoon salt

Adjust oven rack to middle position and heat oven to 400 degrees F. Pulse bread and margarine in food processor until coarsely ground. Set aside. Combine sugar and cinnamon in small bowl.

Melt margarine in large nonstick skillet over medium-high heat. Cook peaches, stirring occasionally, until they begin to caramelize, 8-12 minutes. Off heat, stir in 1 cup crumb mixture, sugars, lemon juice, vanilla, and salt. Transfer peaches to a 2 quart baking dish.

Top peach mixture with remaining crumbs. Sprinkle with cinnamon sugar and bake until topping is golden brown and juices are bubbling, 20-25 minutes. Cool 10 minutes. Serve warm. Makes 6 servings.

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Simplicity. Inspired by this recipe. Wonderful.

Sausage and spinach crustless quiche

1/2 pound spicy Italian chicken sausage, crumbled and browned

2 cups frozen chopped spinach, thawed

1/2 cup shredded soy cheddar cheese

6 eggs

1/2 cup almond milk

salt and pepper

Grease a 9″ deep dish pie plate and preheat oven to 400 degrees F.

Layer spinach, cheese, and sausage in pie plate.

In a bowl, whisk together the eggs and almond milk with a fork. Sprinkle with salt and pepper.

Pour egg mixture over ingredients in the pie plate. Place pie plate in the oven and bake for 30-45 minutes or until completely set and browned on top. Cool, slice into wedges, serve. Makes 6 servings.

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