"Milk" for Cereal (Vegan, Gluten-Free, Nut-Free, Soy-Free)
Go Dairy Free viewer Kristen really thought outside of the carton with this idea: "Yum! Just tried carrot juice on cereal! Sounds crazy but I always thought carrot juice was more like "carrot milk" so I tried it and delicious!"

Kristen may be onto something in using produce to make milk for cereal. Pineapple and bananas also have a nice milky consistency when blended.

Double-the-Cinnamon Rolls - Make Ahead (Vegan, Nut-Free, Soy-Free)
Recipe by Alisa Fleming, author of Go Dairy Free: The Guide and Cookbook and founder of GoDairyFree.org. Reposted from Alisa's personal blog, One Frugal Foodie.

As luck would have it, I was out of eggs. So these cinnamon rolls are vegan (dairy-free, egg-free), but don’t let that fool you, they are incredibly tender and delicious. You won’t know the difference between these and those fluffy store-bought cinnamon rolls. In fact, my husband swore that these were much better. As verified by the quantity he ate before I could even take a picture …



Overnight Double-the-Cinnamon Rolls

(Vegan, Dairy-Free, Egg-Free, can be Nut-Free, can be Soy-Free) - Inspired by a recipe on Don’t Eat Off the Sidewalk

Dough:

1 Package Active Dry Yeast (or 2 1/4 teaspoons)
1/2 Cup Almond Milk (or other milk alternative such as rice milk for nut-free), heated to lukewarm
3 Cups Bread Flour or All-Purpose Flour, plus more as needed
1 Teaspoon Ground Cinnamon
1 Teaspoon Salt
3/4 Cup Mashed Ripe Banana*
1/4 Cup Coconut Oil or Margarine, melted (I used coconut oil; can sub other oil if needed)
1 Tablespoon White Sugar or Evaporated Cane Juice
Filling:

1/2 Cup Firmly Packed Brown Sugar
2 Teaspoons Ground Cinnamon
3 Tablespoons Margarine or Coconut Oil (I used margarine)
Glaze:

3/4 Cup Sifted Powdered Sugar
1/4 Teaspoon Vanilla Extract
Water as needed (1 to 2 Tablespoons)
1 1/2 Teaspoons Maple Syrup (optional)
Margarine or Coconut Oil (optional)
In a large mixing bowl, combine the yeast and the warm milk alternative, and let it rest for 5 minutes. In a separate bowl, sift together the flour, cinnamon, and salt, and set aside. Returning to the yeast, mix in the banana, melted oil or margarine (I used coconut oil), and sugar. Add half of the flour mixture to your mixing bowl and stir to combine. Slowly mix in the rest of the flour until a nice dough forms.

Turn the dough out onto a lightly floured surface, and knead it for 10 minutes or so, adding more flour, 1 tablespoon at a time, as needed to keep it from sticking to your hands. You should end up with a fairly soft dough that is just slightly sticky. Place the dough in a greased bowl, cover and allow it to rise in a warm place for about 45 minutes, or until it has doubled in size. Tip: I actually mix the dough by hand in a round pyrex baking dish with a glass lid. When done making the dough, the bowl is still lightly floured/greased (I cheat and even knead the dough in the bowl), and I just pop the lid on and set it aside to rise.

Punch the dough down; cover and let rest for 5 minutes. While that is resting, combine the filling ingredients. If using chilled margarine, you should end up with coarse crumbles. If you are like me and use softened margarine, you will get big soft globs of sugar. Oil or shortening should work okay, but I do like margarine for the filling.

Roll the dough into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture (it won’t fully cover, just evenly spread it out in small pieces as much as possible). Roll up the rectangle tightly, from the long side, pinch the seam to seal, dabbing it with a bit of water if needed. Cut the roll into 12 even slices. Place the slices in a greased 9-inch square or round baking pan**, cut sides down. Give them a little bit of space, as they will rise. Cover with plastic wrap, and pop them in the fridge to rise overnight.

In the morning, pull the cinnamon rolls from the fridge and place them on top of the stove while you preheat the oven to 375ºF. Bake them for 20-25 minutes, or until they are a light golden brown (I like them on the less browned side).

Let those piping hot cinnamon buns cool while you whisk together the glaze. Really all you need to do is whisk the powdered sugar with the vanilla extract and start with just a tablespoon of hot water, adding more only as needed. I also added some pure maple syrup, which I thought mellowed out the powdered sugar and added nice flavor, and I also added about a teaspoon or so of coconut oil to help round it out. Do what you like best, taste-testing as you go of course!

Serve up the cinnamon buns and drizzle with as much glaze as you like, or for less of a sugar rush, enjoy them as is.

Yields 12 cinnamony buns

Notes / Options:

* No Banana? - Like the recipe from Don’t Eat of the Sidewalk, you can use pumpkin puree or sweet potato puree in equal amounts to substitute for the banana. Heck, you may even be able to use applesauce … or some dairy-free yogurt!

** Pan Size - I actually didn’t have any 9 x 9 pans, so I used an 8-inch cake pan, fit nine cinnamon rolls in it (giving them each a wee bit of room to expand) and popped the other three, cut sides down in three muffin tins. The ones in the muffin tins cooked up just a few minutes faster. Feel free to wedge these babies into whatever size pans you have available. Give them just a bit of room, but not too much; you want them to rise, but also to be smooshed together once they rise and bake for that tender, pull-apart affect.

Yummy Waffles (Vegan, Gluten-Free, Nut-Free, Soy-Free)
This recipe was promoted in an article on "Recipes for People with Food Allergies (submitted by Deborah Mathis, Auburndale)."

Yummy Waffles

1 and 1/2 cups white rice flour
1 cup brown rice flour
1/2 cup tapioca flour
6-7 tsp baking powder
1/2 tsp xanthan gum
3 Tb sugar
1/2 tsp salt
2 Tb brown sugar
1/4 tsp vanilla
3 Tb corn oil
2 and 1/2 cups oat milk (or rice or coconut milk)

Combine all. Cook on griddle sprayed with corn oil or sprayed waffle maker until done.

1-2-3 Portobello Chicken (Egg-Free, Gluten-Free, Nut-Free, Soy-Free)
This simple recipe is from the Levana Cooks newsletter. Levana Kirschenbaum is the author of the cookbook, Levana Cooks Dairy-Free!

1-2-3 Mushroom Chicken

1 whole chicken
2 teaspoons turmeric
1 1/2 pounds portobello mushrooms, diced

Preheat the oven to 425 degrees.
Place all ingredients in a baking pan just large enough to fit all ingredients snugly in one layer. Mix thoroughly, making sure the turmeric is coating the chicken and mushrooms. Place the chicken in the pan breast side down, mushrooms all around. Bake uncovered 1 hour. Turn the chicken over and bake 15 minutes longer. Let the chicken rest just a few minutes before cutting. Serve hot with all accumulated liquids.

Baby Squash Saute (Egg-Free, Gluten-Free, Nut-Free, Soy-Free)
Thanks to Posted by Patricia DiGiacomo of Fit Fare and Cook Local (awesome blog) for this easy recipe.

Ingredients:

1 pint baby squash
1/2 cup chorizo (about 2 ounces)
Olive oil
5-7 Roma tomatoes or three cups of cherry tomatoes
One onion
3 cloves of garlic

Prepare the veggies: Rinse the baby squash and remove any stems. Slice the onion into large chunks and mince the garlic. Chop the tomatoes into large chunks.

Heat a large skillet on medium heat and add a tablespoon of olive oil to the pan.

Saute the onion and garlic until the onion is tender, approximately 5-7 minutes. Add the chorizo and continue to saute, stirring occasionally, until the chorizo starts to brown. Add the baby squash and tomatoes.

Cover, reduce the heat to medium-low, and simmer for 30-40 minutes.