Raspberry black pepper hot chocolate
spices, ginger, baking, cooking
In a saucepan, combine:

10 oz. frozen raspberries
Enough water to cover them

Bring to a boil. Cook until raspberries have thawed and are falling apart. Strain, mashing the fruit against the strainer to get all the juice out. Rinse out the pot and return the juice to it. Add:

3 tbsp sugar

Simmer down into a syrup, stirring frequently. It's done when it coats the spoon.

Meanwhile, chop up:

6 oz. dairy-free dark chocolate (I like Scharffenberger)

In a pot that holds at least 2 quarts, place:

1 quart unsweetened soy milk (or non-dairy "milk" of your choice)

Slowly heat until just starting to boil. Add the chocolate and whisk like mad, careful not to let the pot boil over, until the chocolate has all melted and the texture is even.

Pour the syrup into the hot chocolate and stir well. Serve with a few grinds of black pepper on top of each mug, and perhaps a few decorative raspberries floating on top. Let the leftover hot chocolate get cold, run it briefly through the blender to mix in the skin that formed on top, and store it in the fridge; it's just as good cold, and would make good ice pops too.

spices, ginger, baking, cooking
I believe I have perfected my horchata recipe! I have seriously been beta-testing different versions for weeks. Very very pleased with how this came out.

1) Make cinnamon infusion. Bring 4c water to a boil in a small pot or pan with a tight-fitting lid. Place 2 heaping teaspoons of ground cinnamon in a disposable paper tea bag and put it in the water, holding it in place with the lid. Boil ten minutes. Discard the tea bag. (DO NOT squeeze it to try to get the last of the liquid out. You'll end up with shreds of wet paper and cinnamon all over the place.) Take the infusion off the heat, let it cool, and store it in the fridge in a container with a tight-fitting lid.

2) Make 1:1 sugar syrup. Put equal parts sugar and water in a pan, bring it to a boil, and whisk until the sugar completely dissolves. Immediately take it off the heat, let it cool, and store it in the fridge in a container with a tight-fitting lid.

3) Make the horchata base. In a blender, coarsely grind 1.5c white rice and then .75c slivered blanched almonds. You want to release the rice starch and almond oils, but you don't want to turn them all the way into powder. Place the ground rice and almonds in a two-quart glass jar. Pour in 4c boiling water and .75tsp vanilla extract. Stir with a long wooden or plastic spoon (carefully--the jar is full of boiling water!) and store in the fridge. Check it twice a day; if the liquid layer on top is still mostly clear, give the jar a good shake and put it back in the fridge. When the liquid layer has turned cloudy white (which will take a few days), it's ready. The longer you leave it, the thicker it will be, so patience is definitely rewarded here. When you can't bear to wait any longer, strain the liquid into a bowl through a regular strainer. Rinse out the jar and strain the liquid back into the jar through a fine strainer. You should end up with about 3c of horchata base.

4) Make horchata! To the base, add .75c cinnamon infusion, .25c sugar syrup, and 2c cold water. If you want it more cinnamony or more sweet, adjust the proportions. To avoid over-diluting, a good rule of thumb is that the total volume of infusion, sugar syrup, and water should be about equal to the total volume of horchata base. Remember that horchata should have a milky texture, and err on the side of less dilution as it's served over ice and the melting ice cubes will dilute it further. Store it in the fridge.

Dill tahini sauce
spices, ginger, baking, cooking
Dill tahini sauce:

15 oz. tahini
15 oz. water
Juice of half a lemon
.25 tsp salt
At least eight sprigs dill and more if you like

Put all of the above in your blender. Whir until fully blended and emulsified. Store in fridge; the longer you let it sit, the more the dill flavor will come through. Makes about 4 cups.

I think I ignored non-dairy creamy sauces for a long time because I thought they would taste "weird" or "fake". I can't believe it took me so long to discover things like tahini that aren't fake dairy but just happen to be creamy yet dairy-free. And it's so easy to make!

(crossposted to vegancooking)

Hainanese chicken rice
spices, ginger, baking, cooking
Recipe from this fabulous site. The summarized directions are copied below, but do follow that link if you want some serious food porn, complete with childhood memories and photographs of Singapore.

Hainanese chicken riceCollapse )

Greek roast chicken with caper butter, roast lemons, and skordalia
spices, ginger, baking, cooking
Chicken behind the cut tag; skordalia out in the open because I was so thrilled to find a vegan mashed potatoes recipe!

Greek roast chicken with caper butter and roast lemonsCollapse )

For the skordalia
.5 lb potatoes
3 cloves garlic
.25 tsp fine sea salt
.125 tsp freshly ground black pepper
2 Tbsp red wine vinegar
6 Tbsp extra-virgin olive oil

Peel the potatoes and cut them into 1-inch cubes. Place in a pot and cover with cold water. Bring to a boil and then simmer 10 minutes or until tender. Drain and mash.

Crush the garlic, add the salt to it, and then use a mortar and pestle (or the back of a spoon) to mash it into paste. Combine with the potatoes and pepper. Add the vinegar in a slow but steady stream while mixing; repeat with the oil and mix until incorporated. This is for people who REALLY LIKE garlic. I am not one of those people, so I didn't have much of it, but sinboy loved it.

Dairy-free ravioli at Trader Joe's!
spices, ginger, baking, cooking
Chicken sausage and wild mushroom ravioliCollapse )

Welcome to Down with Dairy!
courtesy, welcome, manners
This community is a place to share recipes, review products, and ask questions pertaining to dairy-free cooking and eating. Whether you're vegan, keeping kosher, or coping with a dairy allergy, you'll find plenty here to entice your taste buds.

Please read the community etiquette guidelines on our profile page before posting. Right now posting is unmoderated; we'd love to keep it that way. Just remember that everyone is here for a different reason, and be respectful and inclusive in your posts and comments.

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