Things That Are True - Recipe for Peace

Earlier this evening I tweeted the following:

In the interest of world peace, I suppose it behooves me to post my recipe for all to see. HWSNBN may have married me for my blueberry pie, but I think the meatloaf is a big part of why he's still here.

Mix all this stuff with a cup of milk - world peace in a stainless steel bowl

Preheat oven to 350 degrees.
Mix all of the following ingredients in a bowl:

1 1/2 lbs of lean ground beef
1 onion, chopped
1 egg
4 or 5 cloves of garlic, minced
(Your mileage may vary - whenever I see a recipe that's supposed to feed 6 people that calls for 1 clove of garlic, all I can think is, "You're adorable.")
About a tablespoon of dried mustard powder
About a tablespoon of herbes de provence
2 or 3 tablespoons of Worcestershire sauce (I just let it glug into the bowl until I think there's enough.)
Three slices of bread, chopped small (or about 1/2 cup of dried breadcrumbs)
1 cup milk - I use soymilk to keep it dairy-free

Mix well, transfer to ungreased loaf pan, and spread about 1/2 cup of ketchup (or bbq sauce, or if you're really fancy, sundried tomato puree) all over the top of it to cover. Bake at 350 degrees for 1 hour 15 minutes, or until meat thermometer inserted in the centre reads 160 degrees.

I don't have a photo of the finished product - it came out of the oven and more or less immediately into the gaping maws of HWSNBN and The Imp. I also ate rather a lot of it. But really, it should sit for five to ten minutes to make it easier to slice.

If there are any leftovers, sandwiches are definitely the way to go.

Do you have a recipe that could be responsible for world peace? Can you share the link in a comment? Please?

Things That Are True - Ingredients

I am so full.

In keeping with my belief about good food, good friends, and good stories, we had a friend over to share a meal with us tonight. There was roast beef, and yorkshire pudding, and glazed carrots, and mashed potatoes. And gravy. Mustn't forget the gravy, for it was made with roasted onions and bacon drippings and it was a glorious experience in and of itself.

Here's something you didn't know you needed to know: it is perfectly advisable to make yorkshire pudding with soy milk. This was the first time I tried it without regular milk, and it was delicious. If you didn't know, you wouldn't know.

For dessert we had warm chocolate chip cookies and home made ice cream. Well, sort of ice cream. I suppose legally I'd have to call it non-dairy frozen dessert.

But not the kind you can get in the grocery store. Have you seen what goes into that?

Click the photo to embiggen.

I've found frozen fruit purees that have no multisyllabic chemistry major words in the ingredient list, but nothing that actually approximates ice cream. No matter how "health food" the store or brand, I've never been able to find any non-dairy ice cream whose ingredient list didn't give me the heebie jeebies. So I thought, "How hard can it be to make soy ice cream at home?" Convincing HWSNBN that buying an ice cream maker was in his best interest wasn't too difficult.

Here's what goes into our homemade soy ice cream:

Soy milk, vanilla extract, and sugar

The recipe, adapted from the instruction booklet that came with the ice cream maker:

4 1/2 cups of soymilk
1 cup of sugar
1 tablespoon of vanilla extract

Mix soymilk and sugar together in a bowl until the sugar dissolves. Stir in the vanilla extract. Pour the mixture into your ice cream maker, and turn it on. (Follow your ice cream maker's instructions.)

Then make some chocolate chip cookies while you wait for the ice cream to freeze.

Serve warm cookies with cold ice cream and receive the undying gratitude and admiration of your friends and family.

I really am absurdly full. Urp.

Things That Are Dairy-Free: Frosting

I have a dairy-free chocolate cake recipe that I've used for years, but had begun to despair of ever finding a dairy-free frosting recipe that didn't suck. While I've never been a buttercream fan - too much sweet and not enough substance for my taste, I could eat cream cheese frosting or and ganache every day of my life and never tire of either. (Except for the whole giant ass thing that would happen. I wouldn't enjoy that much.)

I like healthy food, but I'm not especially keen on health food, if you know what I mean. I don't want carob anything. Dessert is a treat, it should be decadent. I like an unapologetic frosting: thick, gooey, not too sweet. A frosting of substance. And my temporary solution of melted chocolate thinned with soy milk drizzled over cake and cupcakes just wasn't meeting my cake filling needs.

And then I found a Fudge Frosting recipe in the tired old Betty Crocker cookbook in the back of my cupboard, which I adapted to make Imp-friendly by substituting dairy-free margarine for butter, and soymilk for regular milk. I slightly decreased the sugar, and of course I increased the chocolate, because adding more chocolate to everything is pretty much my entire reason for living.

The Imp helped with the measuring and the stirring - and the spoon licking, which is pretty much his entire reason for living. It was a big hit at a family birthday party - no one even noticed its lack of milk ingredients. Win!

The Imp demonstrates his whisking prowess

So here's what we did:

3/4 cup granulated sugar
2/3 cup baking cocoa
1/2 cup soymilk
4 Tbsp dairy-free margarine (I use Fleischmann's)
2 Tbsp light corn syrup
Dash of salt
1 to 1 1/2 cups icing sugar
1 tsp vanilla extract

Mix granulated sugar and cocoa in a saucepan. Stir in remaining ingredients except icing sugar and vanilla, and heat over medium/medium-high heat until it boils, stirring often. Boil for 3 minutes, stirring constantly. Remove from heat and leave it to cool for a half hour or so.

Whisk in icing sugar and vanilla until smooth. For a smooth frosting use less icing sugar, for a stiffer frosting, use more.

This makes enough to fill and frost an 8-inch two-layer cake. I like to make a three layer cake, myself, and fill it with sliced strawberries or raspberry jam, then frost the cake with yummy chocolatey goodness. Because adding fresh fruit to cake makes it health food, you know.

I'd love to hear about any other dairy-free frosting recipes if you've got 'em!

But no carob, please. It's an abomination.

Things That Are Dairy-Free: Chocolate Cake

Over the last several months, since we discovered The Imp's allergy to all things milk, I've been looking for dairy-free substitutes for some of my old tried-and-true favourites. I refuse to accept that having an allergy means all the fun stuff is off-limits! For chocolate cake, fortunately, my old tried-and-true was already dairy-free, a fact I didn't even realize until I really started paying attention. The cake is actually vegan, although that's not its raison-d'être. It's not from a vegan or health-food cookbook, in fact it's adapted from the most basic of cookbooks: Betty Crocker's New Cookbook, which I've had forever. (I have the 8th edition.) It's deliciously moist and chocolatey, and dead simple to make. It's been my go-to cake recipe for years - long before The Imp's allergy made it a necessity.

Toddler approved! The Imp enjoys his 2nd birthday cake.

This post also features this cake (with photos), in our life pre-non-dairy. So easy a toddler can make it!

The recipe below makes one layer in a 8 inch square or round pan. For two layers, make the recipe twice. For three, make it three times, etc. For a larger cake like the one pictured in this post, double the recipe and bake each layer in a 13 x 9 inch pan.

I haven't tried it, but I'm sure you could make cupcakes with this recipe too - the cooking time would be much shorter.

Anyway, on to the ingredients:

1 2/3 cups flour
1 cup packed brown sugar
1/4 cup pure baking cocoa powder (I like
Fry's)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil (I use canola)
1 teaspoon white vinegar
1 teaspoon vanilla


Heat oven to 350 degrees F.

And here's why it's so easy. Mix all the dry ingredients with a fork right in the cake pan - ungreased. Then stir in all the wet ingredients. When well mixed, stick it in the oven for about 30 - 40 minutes. Voilà.

That's the recipe more or less as it appears in the book. I often have a heavier hand with the cocoa powder, using 1/3 of a cup - how can cake be too chocolatey, I ask you? Also since I'm not a fan of super-sweet, I go a bit lighter on the sugar - a scant cup, unpacked.

My oven tends to run a bit hot, so I start checking it at the 25 minute mark. When a toothpick inserted in the centre comes out clean, it's done. Baking too long will result in a dry, crumbly cake. So don't do that!

I usually make 2 - 3 layers at once, then assemble them with jam and/or fresh fruit as a filling between the layers and pour melted chocolate chips (the Safeway Organic brand chocolate chips are a rare dairy-free option) thinned with soymilk over the top as a ganache-style frosting.

I am, however, looking for good dairy-free frosting recipes. Suggestions welcome!