Posts tagged ‘dairy-free sour cream’

Southwest Black Bean Stew {Allergy-Free}

This recipe is delicious! And who doesn’t love a crock-pot meal?? I’ve adapted this from a recipe my sister-in-law came up with. I usually call it ‘that chicken-black bean-cream cheese-crock-pot meal’, but thought that title might be a¬†little long. So, without further ado…

Southwest Black Bean Stew {Allergy-Free}

1 lb boneless, skinless chicken breast

2 cans Bush’s seasoned black beans

1 bag frozen corn {non-buttered}

Emeril’s Southwest Seasoning {or similar}

1 small jar of your favorite salsa {THIS IS KEY! I love Trader Joe’s salsa, but it has been processed around several allergens}

8 oz Tofutti Cream Cheese {this is dairy-free}

Put chicken, beans, corn, seasoning and salsa in the crock-pot. Cook on low for 8 hours. About an hour before cook time is over, use a fork to break up the chicken. It should be very tender and falling apart. Cut the cream cheese into cubes and put in the crock-pot. Once cream cheese is melted, stir the stew to incorporate it throughout. Garnish with cilantro, Tofutti brand sour cream and salsa. Serve over rice or with tortilla chips.



March 30, 2011 at 8:48 am Leave a comment

Allergy-Free Substitutes

If you’re like me, you know that finding a good substitute for certain ingredients while baking or cooking allergy-free is no easy task….in the beginning. I searched everywhere looking for appropriate substitutes that would actually achieve the results I was looking for. So, I thought I would list susbtitutes that I like to use.

For eggs:

1/4 cup applesauce = 1 egg

1 tsp baking soda + 1 tsp apple cider vinegar = 1 egg

1/2 banana, mashed = 1 egg

1 1/2 tsp Ener-G egg replacer mixed with 2 T almond milk or water = 1 egg

1 T cornstarch = 1 egg (this is the one I use most!)

1 T ground flaxseed mixed with 3 T warm water = 1 egg (I use flaxseed in my waffles/pancakes by itself in place of eggs and it tastes great!)

4 1/2-5 oz jar prune puree (baby food prunes) = 1 egg (I have never used this, but it supposedly works like the applesauce does.)

1/4 cup soy yogurt (or coconut milk yogurt) = 1 egg

In place of cow’s milk:

1 cup almond milk {or rice or soy milk} = 1 cup cow’s milk

1 cup almond milk {or soy or rice milk} + 1 T lemon juice = 1 cup buttermilk {let sit for 10 minutes to sour before using}

yogurt can be replaced with soy or coconut milk yogurt

sour cream, cream cheese can be bought in the Tofutti brand {sold at Whole Foods and other stores}

ice cream = Tofutti brand, SoDelicious, Coconut milk types {several options are available now even in regular grocery stores}

1/3 cup canola oil = 1/2 cup butter {read labels on the oil bottles – a lot have been processed around peanuts}

1 cup dairy-free, soy-free vegetable shortening = 1 cup unsalted butter

I also use Smart Balance LIGHT buttery spread {this is dairy-free}

I’m sure there are other substitutes out there, but these are the ones I use most often. Hope this helps you! And if you have any substitutes you use, feel free to leave a comment and let us all know!

March 28, 2011 at 11:59 am Leave a comment

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