Friday, May 29, 2009
Nasoya Vanilla Silken Creations
(Review for Go Dairy Free)

I really don't even know where to begin with this. Ever since I got this stuff I have been running ideas through my head for what to do with it. Essentually, it is pudding. So, there are the usual trifles and pies. I wanted something a little different. I finally decided that I needed to look at it and taste it and then go from there. Well, at first glance, it was a little weird looking. Then I got a spoon and dug in...words can not say how great the Nasoya Vanilla Silken Creations is! I was totally blown away. It is exactly what it claims to be...a non-dairy starter for smoothies and desserts. Heck, it is more than a starter...it could be the dessert! I looked on their site for ideas and then thought about the things that I have been missing out on since I stopped eating dairy. I am happy with the nutritional breakdown and I knew right away that I could use this product to make healthier versions of some of my long lost loves! Silken Creations comes in three flavors - vanilla, dark chocolate and strawberry. I have all three flavors, but decided to start with the vanilla...I am just that kind of girl! I don't know about the rest of you, but I am the only one in this house that is dairy free. So, when I get a product, I want to make sure that I can use it all up before it goes bad. I hate throwing food away! Besides, the true test of a dairy free product for me is if I can get my family to enjoy it with me. That way we can eat the same thing! So, I decided to try using the Vanilla Silken Creations in the shortcake "biscuit" dough. I was a little scared because I was going from nothing. I just wanted to see what would happen. Well, let me tell you what happened...this sweet, pillowy, soft roll was born right out of my oven! These are so good that after I finished the shortcake with strawberries and a little Vanilla Silken Creations on the bottom of the plate, I got another roll to clean the plate! Don't judge me! Seriously, I highly recommend this product for eating straight out of the container and in recipes! I can't wait to try the other two flavors!
Nasoya Vanilla Shortcakes

1 cup white wheat flour
1 cup + 1 TBSP all purpose flour
2 tsp baking powder
1/8 tsp salt
1 cup Nasoya Vanilla Silken Creations

Combine the white wheat flour, 1 cup of the all purpose flour, baking powder and salt and mix it with a whisk. Just for your reference (and mine) I used the spoon and sweep method when measuring the flour. Next, using a rubber spatula, stir in the Nasoya Vanilla Silken Creations. Don’t over mix. Stir just until combined. Cover the bowl and place it in the refrigerator to thoroughly chill. I did this for a couple of hours, but you could do it over night, as well. After chilled, spread a tablespoon of all purpose flour on the counter and lightly press the dough over itself to make the dough easier to handle. You will still see a little flour, but that is ok. Form the dough into a circle and place on a parchment lined baking sheet. Spray a large knife with cooking spray and then use it to slice the dough into 8 triangles. Separate them just slightly. They will rise and come together when baked. Bake at 425 degrees 15 minutes or until lightly browned on top.

134 calories per shortcake

To make the shortcake, I placed a 1/4 cup of Vanilla Silken Creations on my plate and then placed the shortcake on top with strawberries on the side. Oh it was so good! By the way, did you notice there was no added fat to this recipe? No butter at all and they were so moist on the inside.

These strawberries were so good! I love summer!

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posted by Sarena Shasteen - The Non-Dairy Queen @ 5:36 PM   5 comments
Monday, May 25, 2009
Update on Cinnamon Rolls
Ok, so I made these again adding the Light Smart Balance back in and using some whole wheat flour. They were better than before by adding a little fat to the dough. Oh, and I made 9 instead of 12. I will just go ahead and put the recipe on here too with the changes. It was very moist outside yesterday (when I made them and then refrigerated them) and I discovered that does really affect the dough. So, remember that if you bake any breads that require yeast...you will probably need a little more flour!
Cinnamon Bread with Potato Dough
(adapted from Go Dairy Free Tender Squash Rolls-get this book!)
3/4 cup Light Soymilk
1/2 cup or 4 oz. cooked mashed potato (I have microwaved and boiled the potato and both work)
2 TBSP Unsweetened Applesauce
2 TBSP Smart Balance Light
2 1/4 tsp rapid rise yeast
2 cups All Purpose Flour
1/2 Whole Wheat Flour
1 tsp salt

Filling
1/2 cup light brown sugar
2 tsp cinnamon
2 TBSP Light Smart Balance

Glaze
1 cup powdered sugar
1-2 TBSP water or non dairy milk

Heat soymilk in the microwave for about 1 minute (to 120-130 degrees). In a bowl, mash the potato, smart balance and applesauce until smooth (I used a fork). In a separate mixing bowl, combine the yeast, 2 cups of flour and salt. Add the soymilk and potato mixture to the flour mixture and mix until combined. Add more flour a 1/4 cup at a time. I used 2 1/2 cups at this point. Knead dough for 5 minutes (I did this in my mixer). Spray a large bowl with cooking spray and then place your kneaded dough in it. Turn in over to coat the top of the dough. Dampen a towel with water and microwave it for 1 minute. Place the warm towel over the dough and place it in the microwave...don't turn it back on (this forms a nice proofing box) - or put it in a warm place. Let the dough rise for about an hour or until doubled in size.

Combine the filling ingredients with a fork. Next, spray an 9 or 10 inch square baking pan with cooking spray. On a Silpat or floured counter roll the dough into a 12 x 10 rectangle. Sprinkle the filling mixture on the dough evenly and press it in a little. Roll the dough up starting with the long end. Press the seem to seal. Cut into 9 equal buns. Place in the prepared dish.

Option 1
Microwave the towel for about a minute. Place the warm towel over the rolls and place them back in the microwave or a warm place. Let rise for 30 minutes to an hour until doubled in size. Place in a preheated 375 degree oven for 15-20 minutes. Bake until golden brown.

Option 2
Cover with a towel and place in the refrigerator over night. Pull out of the fridge in the morning and microwave the towel for about a minute. Place the warm towel over the rolls and place them back in the microwave or a warm place to double in size, about 30 minutes. Place in a preheated 375 degree oven for 15-20 minutes. Bake until golden brown and still gooey!

Combine glaze ingredients and mix until smooth. Pour over warm rolls and eat!

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posted by Sarena Shasteen - The Non-Dairy Queen @ 8:12 AM   3 comments
Saturday, May 23, 2009
Cinnamon Buns
So I took it one step further! That potato bread is officially a staple here! So, I decided that since it is so soft and yummy that I would make some cinnamon rolls with the basic dough. I made a couple of changes just to see what would happen and we all liked it so much, that it was gone by the end of the day! I also made a cinnamon swirl loaf with another batch of dough and that one is gone now too...before I got a shot of it. So, my family is loving this and I am happy because it has some whole grain in it, it is low fat and it has no crazy preservatives in it! As for the cinnamon buns, we have different opinions on how much glaze is needed. Most of us like a light glaze, so that is what I do on the whole pan. The the other one...he gets a little extra on his individual buns!
Cinnamon Bread with Potato Dough
(adapted from Go Dairy Free Tender Squash Rolls-get this book!)
3/4 cup Light Soymilk
1/2 cup or 4 oz. cooked mashed potato (I have microwaved and boiled the potato and both work)
1/4 cup Unsweetened Applesauce
2 1/4 tsp rapid rise yeast
1 1/4 cups Bread Flour
1 1/4 cups White Whole Wheat Flour
1 tsp salt

Filling
1/2 cup light brown sugar
2 tsp cinnamon
2 TBSP Light Smart Balance

Glaze
1 cup powdered sugar
1-2 TBSP water or non dairy milk

Heat soymilk in the microwave for about 1 minute (to 120-130 degrees). In a bowl, mash the potato and applesauce until smooth (I used a fork). In a separate mixing bowl, combine the yeast, 2 cups of flour and salt. Add the soymilk and potato mixture to the flour mixture and mix until combined. Add more flour a 1/4 cup at a time. I used 2 1/2 cups at this point. Knead dough for 5 minutes (I did this in my mixer). Spray a large bowl with cooking spray and then place your kneaded dough in it. Turn in over to coat the top of the dough. Dampen a towel with water and microwave it for 1 minute. Place the warm towel over the dough and place it in the microwave...don't turn it back on (this forms a nice proofing box) - or put it in a warm place. Let the dough rise for about an hour or until doubled in size.

Combine the filling ingredients with a fork. Next, spray an 11 x 7 baking pan with cooking spray. On a Silpat or floured counter roll the dough into a 12 x 10 rectangle. Sprinkle the filling mixture on the dough evenly and press it in a little. Roll the dough up starting with the long end. Press the seem to seal. Cut into 12 equal buns. Place in the prepared dish.

Option 1
Microwave the towel for about a minute. Place the warm towel over the rolls and place them back in the microwave or a warm place. Let rise for 30 minutes to an hour until doubled in size. Place in a preheated 375 degree oven for 15-20 minutes. Bake until golden brown.

Option 2
Cover with a towel and place in the refrigerator over night. Pull out of the fridge in the morning and microwave the towel for about a minute. Place the warm towel over the rolls and place them back in the microwave or a warm place to double in size, about 30 minutes. Place in a preheated 375 degree oven for 15-20 minutes. Bake until golden brown and still gooey!

Combine glaze ingredients and mix until smooth. Pour over warm rolls and eat!

I have discovered that a lot of things that I make are brown. I am going to work on that!

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posted by Sarena Shasteen - The Non-Dairy Queen @ 4:43 PM   3 comments
Wednesday, May 20, 2009
Oatmeal Ice Cream
This ice cream is, in fact, oatmeal. I started to think about it while I was eating my oatmeal and loving how creamy it was. I wondered if it would work to make my favorite breakfast into ice cream??? I started to look at what my options were for milk, sweeteners and emulsifiers. Now, I must warn you that I am not a super sweet ice cream fan. I, actually, used to be more of a frozen yogurt kind of person. So, I go a little lighter on the sweetener than most probably would. If you want it sweeter, I would use some liquid sweetener (maybe agave nectar). This ice cream is very creamy. It does harden up in the freezer, but if you sit it out for about 10 minutes before serving it, it will soften up!
I like using a little Truvia in this recipe to cut down the sugar and it has erythritol in it (an alcohol) that helps the ice cream not freeze up too solid. I also make vanilla extract at home so it is made with vodka. The alcohol in my vanilla is also good for it not freezing so hard.

Oatmeal Brown Sugar Ice Cream

2 ½ cups light soy milk
1/3 cup quick oats
1/3 cup light brown sugar
2 packs Truvia
1 TBSP Arrowroot powder
1 TBSP vanilla extract
pinch salt

Combine ¼ cup soymilk and arrowroot and set aside.

Combine soy milk, oats, sugar, Truvia and salt. Bring to a boil stirring occasionally. When the mixture comes to a boil, reduce heat to medium and cook for 5 minutes. Stir occasionally. After 5 minutes, turn off the heat. Stir in the arrowroot slurry until mixture is slightly thickened. Stir in vanilla and refrigerate until chilled. Pour into ice cream maker and prepare according to manufacturers directions.

Makes 2 ½ cups
115/ half cup

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posted by Sarena Shasteen - The Non-Dairy Queen @ 5:04 PM   17 comments
Friday, May 15, 2009
This is a loaf of Potato Bread. I thought I would see if it would work and the answer is YES! I have now baked it as a loaf of bread twice. Once exactly like the rolls only at 375 degrees for 30 minutes and the second time using 1 cup of white whole wheat flour and baking it for 35 minutes. I also put a little melted Smart Balance Light on the top at 25 minutes. This slices beautifully and makes a great sandwich.

Potato Bread
(adapted from Go Dairy Free)
3/4 cup Light Soymilk
1/2 cup or 4 oz. cooked mashed potato (I have microwaved and boiled the potato and both work)
2 TBSP Smart Balance Light, melted
2 TBSP Unsweetened Applesauce
2 1/4 tsp rapid rise yeast
2 3/4 to 3 cups Bread Flour (exchange with one cup of White Whole Wheat Flour)
1 tsp salt

Heat soymilk in the microwave for about 1 minute (to 120-130 degrees). In a bowl, mash the potato, smart balance and applesauce until smooth (I used a fork). In a separate mixing bowl, combine the yeast, 2 cups of flour and salt. Add the soymilk and potato mixture to the flour mixture and mix until combined. Add more flour a 1/4 cup at a time. I used 2 1/2 cups at this point. Knead dough for 5 minutes (I did this in my mixer). Spray a large bowl with cooking spray and then place your kneaded dough in it. Turn in over to coat the top of the dough. Dampen a towel with water and microwave it for 1 minute. Place the warm towel over the dough and place it in the microwave...don't turn it back on (this forms a nice proofing box) - or put it in a warm place. Let the dough rise for about an hour or until doubled in size.

Next, spray an 8 inch bread pan with cooking spray. If the bread is too sticky, flour your counter with about 2 TBSP to 1/4 cup of flour and knead a few times (sometimes I need to do this and sometimes I don't. It depends on the moisture outside.). If you don't need more flour, grab dough and fold it over a few times to make an oblong shape. Place in the prepared dish and push it to fit in the dish. Microwave the towel for about a minute. Place the warm towel over the rolls and place them back in the microwave or a warm place. Let rise for 30 minutes to an hour until doubled in size. Place in a preheated 375 degree oven for 30-35 minutes. Bake until golden brown.This is my newest not so guilty pleasure. With the weather getting warmer, I have started to make my newest favorite ice cream again. I made this one a while back and have now perfected it! There is a secret to it though. Would you believe that this could be eaten for breakfast? Can you guess what flavor it is???


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posted by Sarena Shasteen - The Non-Dairy Queen @ 5:32 PM   8 comments
Potato Rolls
Those of you who have been reading, know that I have been on a search for a soft homemade yeast bread recipe for our everyday bread. Well, even though I have not posted on it in a while, I have still been on the hunt. I have done quite a bit of research on what makes a softer bread and I have finally found one that I am completely comfortable with and will continue to make on a regular basis!
The secret ingredient...potato! Yes, the overstock of potato in my pantry has higher meaning...a bigger purpose if you will...to feed my yeast and make my bread rise! While part of my reading has come from the internet (I love to read other people's opinions on what works and what does not), the other part of my research has been from books that I have in my own collection. One of my favorite resources is Go Dairy Free! There is a recipe for Tender Squash Rolls in this book that I have had my eye on since I got it. I wondered if I could modify it to fit the bill for my families needs/wants using potato instead of squash. I mean, I have nothing against using squash (seriously, I eat pumpkin almost everyday), but I have so many potatoes that need to be eaten! So, I tweaked it and I have found a winner! These were gone in one night. I know that seems bad, but they are low sugar/fat and we used them for our black eyed pea burgers.
I will share my changes, but you really should get this book. It only proves that having a great resource like this helps guide you to make things that will suit your own families needs/wants!
(See how happy they are! They were actually wrestling to get into the picture!)

Potato Rolls
(adapted from Go Dairy Free)
3/4 cup Light Soymilk
1/2 cup or 4 oz. cooked mashed potato (I have microwaved and boiled the potato and both work)
2 TBSP Smart Balance Light, melted
2 TBSP Unsweetened Applesauce
2 1/4 tsp rapid rise yeast
2 3/4 to 3 cups Bread Flour
1 tsp salt

Heat soymilk in the microwave for about 1 minute (to 120-130 degrees). In a bowl, mash the potato, smart balance and applesauce until smooth (I used a fork). In a separate mixing bowl, combine the yeast, 2 cups of flour and salt. Add the soymilk and potato mixture to the flour mixture and mix until combined. Add more flour a 1/4 cup at a time. I used 2 1/2 cups at this point. Knead dough for 5 minutes (I did this in my mixer). Spray a large bowl with cooking spray and then place your kneaded dough in it. Turn in over to coat the top of the dough. Dampen a towel with water and microwave it for 1 minute. Place the warm towel over the dough and place it in the microwave...don't turn it back on (this forms a nice proofing box) - or put it in a warm place. Let the dough rise for about an hour or until doubled in size.

Next, spray a 13x9 inch pan with cooking spray. Flour your counter with about 1/4 cup of flour. Pour your dough out on the floured surface. Knead a few times and then separate into 12 equal rolls. Place in the prepared dish. Microwave the towel for about a minute. Place the warm towel over the rolls and place them back in the microwave or a warm place. Let rise for 30 minutes to an hour until doubled in size. Place in a preheated 400 degree oven for 10 - 15 minutes. Bake until golden brown.Max is the true tester of any yeast bread here and I can't tell you how many he ate like this! He likes one side buttered and the other side without. He is so my son! I do the same thing!

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posted by Sarena Shasteen - The Non-Dairy Queen @ 4:18 PM   2 comments
Monday, May 11, 2009
Potato Pancakes
These little pillows of love were created from an overage of potatoes in the pantry. The illustrator and I are starting to buy more in bulk when things go on sale. We just happened to buy huge amount of potatoes just recently...and we still had potatoes in the pantry. So, when I went to bake a few potatoes for dinner the other night, I noticed they were on their last leg. So, I baked off 12 potatoes. Ok, we are a family of 4. That is a lot of potatoes to cook at once. So, I started to think about what I could do with the other 8 potatoes we had sitting in the fridge haunting me. Seriously, food that is sitting around and needs to be recreated to trick people into eating it...haunts me! I will get therapy for that at some point in my life...I promise. So, I decided to do two things with them. The first step was to make potato skins. I will share that one when I have perfect it dairy free. For now, I will share what I did with the inside of the potatoes. I looked around for a while and just decided that it really could not be that difficult. Most people were frying up some concoctions in so much grease...they looked disgusting. Needless to say, I went with my own fat free version. So, we were having breakfast for dinner...again (it is my favorite)! I put all of this together and when the mixture came together, I knew this would be a great addition to our regular rotation. This is a side dish that would go well with breakfast, lunch or dinner! Jay dipped his in ketchup and I really can't say that was wrong either! They are crispy on the outside and creamy on the inside! So, definitely give these a try!

Potato Pancake
1 1/3 cups mashed up cooked potato (this is what I had, but you can give or take a little)
2 TBSP all purpose flour
1/4 cup egg substitute
1/2 tsp salt
fresh ground pepper to taste

Combine all of the ingredients in a bowl. Mix it together until all starts to stick together. Form into the patty size you would like. I used an ice cream scoop that is about a quarter cup. Wet your hands a little bit with water to keep the pancakes from sticking to your hands. Fry in a nonstick skillet coated with cooking spray until golden brown on each side. I used an electric skillet set on 350 degrees.

8 small pancakes = 47 calories each

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posted by Sarena Shasteen - The Non-Dairy Queen @ 9:30 AM   2 comments
Tuesday, May 5, 2009
Carrot Bundt Cake
I have discovered lately, that I have not been working to my potential (or at least that I have not been baking to my potential)! With all of the stress around here for the past month, I have really let the baking go. I kind of got a little out of inspiration and I was lacking sleep big time. I can't let that be the excuse any more. The funk in baking ended on Saturday when I literally threw together a pound cake on a whim (more on that one later). Well, the cake was three quarters of the way gone within an hour after it came out of the oven. Including cooling time, if you would say there was any. Mind you, I have three boys here to feed and I bake my pound cakes in bread pans, but still, that was quick! So, the next day (when the cake was gone), I was asked nicely, if I could make more pound cake. I was happy to oblige since everyone was loving them! So, I decided to do a pound cake, but make it marbled with chocolate (more on that later). That one was gone in less than 24 hours. So, I decided today would be a cake that I wanted. The illustrator asked if I could make it bigger, so I decided to make this one a Carrot Bundt Cake. I like the crumb of this cake. It baked up nice and crusty on the outside, while staying moist on the inside. You see, I am a cupcake person while others here are bread or cake people. So, I thought this was the best of all worlds. It would give me the outside I love, while giving everyone else the moist, chewy insides! Also, some people like frosting while others (me) prefer it plain. I always have cream cheese frosting on hand here for these occasions! So, I guess this one is good for everybody! Oh, did I mention it is fat free???

Fat Free Carrot Bundt Cake

1 cup all-purpose flour
1 cup white whole wheat flour
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 cup unsweetened apple sauce
1 tablespoon vanilla extract
3/4 egg substitute (like egg beaters)
3 cups shredded carrot

Preheat the oven to 350 degrees.

Fluff the flour and then scoop it into dry measuring cups. Add the sugar, baking soda, cinnamon and salt to the flour. Mix well with a wire wisk. Next combine the apple sauce, vanilla and egg substitue. Mix well. Pour the flour mixture into the wet mixture and mix just until moist. Fold in carrots.

Pour batter into a bunt pan coated with cooking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack (or an empty beer bottle if you are the illustrator). Then remove from pan. Cool completely on wire rack (or eat immediately if you are my family).

2817 calories for the whole cake

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posted by Sarena Shasteen - The Non-Dairy Queen @ 4:10 PM   5 comments
Sunday, May 3, 2009
Home Free Review
Review for Go Dairy Free

I have to admit that I am the kind of person that would rather make something from scratch than read the label on a box to figure out if it is safe for me to eat or not. I get tired of reading the fine print on a label every time I go to the store to buy something packaged. I realized the other day that the sandwich buns I buy all the time had changed their ingredients list. It makes going to the store such a pain. I have gotten to the point where, if it is not labeled plain and simple, then I don’t even bother. I got a package from Home Free products the other day that included three boxes of cookies. I was happy to see right off the bat that it was very clearly labeled with allergy free information! It is all there, for you to see without scanning every detail on the box! I received the Mini Oatmeal Chocolate Chip, Mini Chocolate Chip and Soft Oatmeal Cookies. Now, I love whole grain, organic foods ordinarily.
So, I decided to give these the real test…my little guys. I have to say that these were giving a huge, double thumbs up from the critics! They loved them and wanted more! I even had a little cookie monster walking around with the package. We had to tell him not to eat the whole package of Mini Oatmeal Chocolate Chip Cookies. So, I would say Home Free products are great to have on hand when you don’t have the time to make a homemade treat, but don’t feel like reading through the garbage on the side of all the other products out there! You do have to order them online from http://www.homefreetreats.com. Although that is not as convenient as getting them from the store, it is nice to know that there is a company out there that provides good allergy free treats that the whole family can enjoy!
One Frugal Foodie is doing a give away for these treats. Make sure you head over there to get in the drawing!

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posted by Sarena Shasteen - The Non-Dairy Queen @ 3:34 PM   1 comments

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Sarena Shasteen - The Non-Dairy Queen
Home: Atlanta, GA, United States
About Me: Lactose Challenged
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