Lactose Intolerance: two words that I never thought I’d have to associate myself with. Up until a few months ago, I was totally lactose tolerant – coffee with cream, homemade macaroni and cheese, greek yogurt with Wegman’s granola (I might reminisce a lot during this blog post – bear with me). And now – I won’t go into the details – but let’s just say dairy and I don’t see eye to eye anymore.
In an attempt to make myself feel better about not being able to sprinkle (okay, okay – completely engulf) my pasta with Parmigiano-Reggiano cheese, I have begun to compile a book of recipes for those who cannot tolerate stuff of a dairy-persuasion. It mostly just entails former recipes, minus the dairy ingredient, but it’s still helpful. Below are a few of my favorites:
Dairy-Free Basil Pesto:
– 1 ½ cups fresh basil leaves
– 3 garlic cloves, peeled
– ¼ cup pine nuts (or peanuts – they’re less expensive)
– 2 tablespoons lemon juice
– 2 tablespoons olive oil
– ¼ teaspoon salt
– Place all ingredients into a food processor and blend until mixture becomes a smooth paste.
– If mixture turns out to be too thick, add more olive oil ½ tablespoon at a time; if mixture turns out to be too thin, add more basil, ¼ cup at a time.
Dairy-Free Fruit Smoothie
– 1 ripe banana
– ½ cup blueberries
– 4 or 5 strawberries
– ½ cup orange juice (or soy milk, depending on your preference)
– 1/8 teaspoon vanilla extract
– Place all ingredients into a blender.
– Blend until mixture reaches desired consistency.
– 5 cups unsweetened, shredded coconut
– 1 ½ cups granulated sugar
– Pinch of salt
– 4 large egg whites, lightly beaten
– 1 teaspoon vanilla extract
– Preheat oven to 350°F and line a large baking sheet with parchment paper
– In a large bowl, mix together the coconut, sugar and salt
– Add egg whites and vanilla extract to mixture, and mix until well combined.
– Roll mixture into 1 – 2 tablespoon balls, and transfer to baking sheet
– Bake cookies for 12 -15 minutes, or until light golden brown.
– Cool on a wire rack
– Serve at room temperature.