Dairy Free Archives | Fake Food Free

Pappardelle Pasta Tossed with Creamy Almond Spinach Sauce

April 3, 2018

This pasta is tossed in a creamy, dairy-free almond spinach sauce. It’s a meatless meal that is flavorful and filling!

If I had to pick one ingredient that I’m really inspired to work with right now, it would be nuts. But not nuts as a crunchy snack or topping.

Nuts as a soaked and blended ingredient to make things creamy while also adding protein.

A couple years ago, I made this Broccoli Cashew Soup. There have been plenty more experiments.

This time I’m using almonds. I bought a big bag of slivered almonds a while back with every intention to start perfecting my macaron making skills.

Fish Burgers with Skillet Corn and Sweet Peppers

September 2, 2015

I’ll admit it. I’m easily bored by fish. I really like fish, but I can only have so much baked white fish and pecan crusted salmon before I long for something more creative.

The solution this time? Grind it up and make burgers.

Chickpea Bowls with Ginger Cucumbers and Spicy Peanut Sauce

August 20, 2015

I’m happy to say that Fake Food Free has transitioned to the Substack Newsletter called Every Corner of the World.

I hope to see you there.

I can’t get enough of foods in bowls.

There is something about having several tasty ingredients in one container that is drizzled with a sauce or dressing and topped with condiments that creates my idea of a perfect meal.

The combinations are endless, but I find that I’m most often drawn to those that don’t make complete sense. The more random the ingredients, the more I want to eat them.

Take this creation, for example. A chickpea seems like an odd thing to combine with Korean chili powder and cucumbers, but somehow it works.

Chocolate Cherry Goji Bars from Superfood Snacks

July 17, 2015

There is a good chance that just opening this book will make you healthier. I know it’s a pretty bold claim, but I’m certain it’s true.

I received a review copy of Superfood Snacks: 100 Delicious, Energizing & Nutrient-Dense Recipes by Julie Morris a few weeks ago and it has been sitting on my desk glowing with health and vibrance ever since. I gladly accepted the offer from Navitas Naturals to review the book. They even sent along some goji berries and cacao nibs so I could make this recipe. But I wasn’t sure what to expect until I finally go the copy.

It turns out, I’m kind of crazy about it.

Lentils with Curry Turkey Meatballs and Lemon Spinach

July 8, 2015

In this recipe, slow cooker lentils are topped with turkey meatballs and then brightened with a sprinkle of fresh spinach for an easy one-bowl meal!

I tend to eat in earth tones. It’s something I didn’t realize until I began photographing my food.

Think about it. The occasional leafy green aside, many healthy foods are pretty much a big bunch of off white, beige and brown.

Lentils, beans, chickpeas, cauliflower, oats, onions, garlic, meats, mushrooms — all pretty much the same boring color. It’s unfair, too, because they can be pretty darn delicious.

Almond Coconut Spread

June 3, 2015

Before you read on, you should know that I had no intention of posting this on the blog. It all began while experimenting with ways to use the nut meal that was leftover from making almond milk.

While I was sprinkling it over salads and stirring it into yogurt, I thought, it must have enough life left in it to blend into something spreadable.

Cinnamon Cardamom Hazelnut Milk

May 21, 2015

I wasn’t quick to jump on the nut milk bandwagon.

It’s not that I don’t like almond milk, but when everyone started going crazy for it, seeing it as the new health drink, all I really saw was another processed food. I’m not a fan of all the thickeners and fillers in the ingredient lists on most labels. That’s not to say, I haven’t found a few varieties I enjoy, it just never became a wonder drink for me.

It took a while for me to realize that I could make my own. And not only almond milk, but milk from just about any nut out there. Still, even with that knowledge, I’ve failed to give it a try, despite my DIY attitude in the kitchen.

Simple Yellow Split Pea Dal with Garam Masala

April 9, 2015

This easy yellow split pea dal is loaded with the delicious flavors of coconut milk and garam masala. It cooks quickly in a Crock-Pot-style slow cooker for a super simple side dish.

I know what you are thinking. Really, Lori? Another recipe topped with an egg? Wait. I can explain.

You see, a few weeks ago I stocked up on lentils, dal and split peas of all varieties. Since then, I’ve thrown together some great Indian-inspired dishes. A few spices here and there, some stock, maybe some tomatoes and we’re good to go on the bean and legume group.

The problem? They are ugly. I mean, U-G-L-Y.

At the same time, though, they are super simple, and tasty with a capital T.

Spicy Noodle Bowl with Sausage and Greens Paired with Cultivar Rose Wine

March 24, 2015

This spicy noodle bowl is topped with turkey sausage, mustard greens and garlic. It’s vibrant flavors pair well with the 2014 Cultivar Rose that I received as part of the Cultivar Wine Bloggers!

Growing up, like most people who come from the middle portion of the U.S., comfort food was defined by things like mashed potatoes, pot pies and biscuits and gravy. Heavy, nap-inducing and delicious.

Fortunately, travel has introduced me to a few more things that define comfort food for others around the world. Feijoada in Brazil, fish and chips and pastries in Europe, but nothing can compare to noodle dishes in Southeast Asia. They have redefined comfort food for me.

Bourbon Chocolate Marshmallows

December 16, 2014

Grab your mug of hot cocoa! These Bourbon Chocolate Marshmallows are the perfect topper for any of your favorite warm holiday drinks!

Growing up, marshmallows were the underdog in a box of mixed chocolates. They ranked just one level above that strange fruity nougat. Marshmallows covered in chocolate weren’t so disappointing to cause one to return a half eaten selection to the box, but they evoked a sigh and thoughts of something more glamorous like a caramel or toffee.

Things changed when homemade marshmallows gained popularity. That’s probably because they are ten times better than any marshmallow I’ve had from a chocolate box or a bag from the store. They are every bit as glamorous as caramel and toffee.