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Ashley Adams

Ashley\\\'s Dairy Free Cooking Blog

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Fresh Gazpacho Recipe

Friday May 30, 2014

Fresh GazpachoSummer fruits and vegetables are all so brilliantly colorful and refreshing, and I sincerely miss them during the winter months, so while they're available and in season, I look for any excuse to use them. This especially applies to tomatoes; if you have ever worked as a cook in a restaurant, you know that tomatoes are one of the most difficult things to cook without or find during the cold weather months, and although in modern times, you can almost always find a tomato if all you want is any old tomato (and mealy or sour), you know that a good tomato only makes an appearance when they're in season, which is now.

Of course, I'm often taking healthy things and turning them into rich cobblers and pizzas, but one summer not too long ago, I decided to take the detox route and make one of my favorite tomato-laden warm-weather soups to celebrate the beloved fruit, summer, and good health. After bringing home a few pounds of perfect cherry tomatoes and strawberries, I whipped up a batch of this Fresh Gazpacho (using gluten-free dairy-free bread crumbs). Prepared with cherry tomatoes, zucchini, cucumber, cilantro and even some strawberries for sweetness, this healthy chilled soup savors of summer and bright, good things. (Oh, and May is also Gazpacho Aficionado Month, so what better time to make gazpacho than now?)

Photo 2008 Ashley Adams, licensed to About.com, Inc.

Vegan Strawberry-Blueberry Cobbler

Thursday May 29, 2014

Vegan Strawberry Blueberry CobblerWith summer in full swing and the Fourth of July just around the corner--and all the picnics, outdoor parties, and family get togethers that go with it--I thought I'd start sharing my favorite festive All-American favorites early this year. I'll start with one of my all-time favorites, this Strawberry-Blueberry Cobbler, which, with all of it's red-white-blue goodness, bubbly fruit and bicuity top, couldn't be more summery or festive for seasonal picnics and the Fourth of July. (And it's *vegan* to boot!)

Photo 2009 Ashley Skabar, licensed to About.com, Inc.

Top 10 Ways to Cook Dairy Without Eggs

Thursday May 29, 2014

10 Ways to Cook Eggs Without DairyAs we near the end of May--which also happens to be National Egg Month, who knew?--I thought I'd share an article I wrote a while back on the 10 Ways to Cook Eggs without Dairy (yes, it's true: eggs are not dairy).From baked to scrambled, you'll find a way to prepare the tasty protein that the whole family will love.

Can you believe it's almost June already?!

Photo 2011 Ashley Adams, licensed to About.com, Inc.

Gluten-Free Dairy-Free Banana Nut Maple Bread Recipe

Monday May 26, 2014

Gluten-Free Dairy-Free Banana Nut Maple RecipeI never get tired of making new recipes for banana bread. It's one of the most versatile and forgiving quick breads out there, and it's great for people on alternative diets. This loaf, for example, I made on the fly last week (and then again this week following my notes so I could share it with you all), and it came together so beautifully. Gluten-free, dairy-free and loaded with cashews, bananas, and maple, this Gluten-Free Dairy-Free Banana Nut Bread was both indulgent and refreshing on a summer morning.

2014 Ashley Adams, licensed to About.com, Inc.

Summer Quinoa Stir-Fry

Thursday May 15, 2014

Summer Quinoa Stir-Fry Recipe

This Summer Quinoa Stir-Fry is easily one of my favorite weeklies during the warm season, and it's one of those dishes that is just *made* for alternative diets, as stir-fries don't require dairy ingredients or animal ingredients to be amazing. Prepared with tofu, quinoa, kale, cherry tomatoes, bell peppers, and pine nuts, it's simple, healthy, and bursting with seasonal flavors.

Photo 2011 Ashley Adams, licensed to About.com, Inc.

Dairy-Free Gluten-Free Blackberry Cobbler

Saturday May 10, 2014

Dairy-Free Quiche RecipesWith spring and summer come some of my favorite desserts--namely, berry cobblers. Bubbly, simple, and filled with the flavors of the season, cobblers are one of those desserts that you can serve anytime--at a Mother's Day meal, a picnic, a potluck, or just with tea.

Cobblers are pretty versatile, too. If you have a favorite recipe for the topping, you can just select the berries or fruits that inspire you at the market on a given day and make a pretty amazing dessert just like that. I have a few variations of toppings that I love, like the one for this Dairy-Free Gluten-Free Blackberry Cobbler that is also egg-free and vegan. When I saw a few pints of beautiful organic blackberries in the market a couple weeks ago, I just had to take them home with me and make a cobbler! This time, I made them into individual cobblers, which was a lovely way to serve such a homey treat.

Photo 2014 Ashley Adams, licensed to About.com, Inc.

Dairy-Free Quiche Recipes For Mother's Day

Saturday May 10, 2014

Dairy-Free Quiche RecipesHappy Mother's Day weekend! If you're still looking for something to make for your mama tomorrow, you can't go wrong with a dairy-free quiche. Simple but impressive, healthy but decadent, a dairy-free quiche is something that feels in indulgnet but is actually pretty good for you.

As those of your who regularly follow my blog know, I love a good dairy-free quiche. Quiches are normally prepared with a lot of dairy ingredients (butter in the crust, milk or cream and cheese in the filling), but I've been making them for years with substitutions, and there have been so many times that people have told me they prefer the dairy-free quiches to regular ones (they're healthier than dairy-laden versions but lack none of the delicious creamy texture and rich flavor). Look through my favorite Dairy-Free Quiche Recipes for your favorite!

Photo 2010 Ashley Adams, licensed to About.com, Inc.

Baked Burritos for Cinco de Mayo!

Monday May 5, 2014

Baked Burritos RecipeHappy Cinco de Mayo, everyone!

To celebrate this fifth day of May, I thought I'd share a few recipes that prepare burritos in the most delicious way: baking them.

You might not have thought about popping your burritos in the oven before, but after you've tried it, you'll never eat an unbaked burrito again. This Baked Burrito Recipe is unconventionally delicious and dairy-free, prepared with a savory pumpkin-black bean filling, cardamon-scented onions, dairy-free sour cream and spicy salsa, and then after the burritos are filled and rolled, they are placed seam-side down in a 500F oven, flipped once, and baked until brown on both sides. The result is something that is comforting, nourishing and a bit lighter than traditional cheese-filled varieties, and it's been a favorite in my home for years.

I serve my burritos with a fork, knife, and extra dairy-free sour cream, guacamole and salsa, but baking your burritos also makes them easier to hold and enjoy if you prefer. For fun summer picnics, I've been known to wrap my burritos in foil right after taking them out of the oven, pack up the picnic basket and head out to the park. But if there is one point I'd like to make, it's this: how you decide to serve and fill them is up to you, but in my most honest opinion, an unbaked burrito has nothing on a baked one.

Here are two more tasty fillings for your baked creations:

  • Easy Baked Rice and Bean Burritos
  • Baked Sweet Potato and Edamame Burritos
  • Photo 2010 Ashley Adams, licensed to About.com, Inc.

    Vegan Meyer Lemon Cheesecake

    Saturday April 19, 2014

    Vegan Meyer Lemon CheesecakeIf carrot cake is not your thing, then this Vegan Meyer Lemon Cheesecake might be just the perfect dairy-free and vegan cake for your Easter Sunday celebration tomorrow. Yep, that's right: it's a cheeseless (and eggless!) cheesecake, and it's so good, no one will know. Bright, lemony, creamy, and just so good, you will not have any leftovers.

    Photo 2011 Ashley Adams, licensed to About.com, Inc.

    Golden Split Pea Soup

    Friday April 18, 2014

    Yellow Split Pea Soup RecipeGreen Split Pea Soup has been a traditional Easter dish in my family for as long as I can remember, and although this tradition seems to have originated because ham is usually the main dish, I make it every year, sans the ham. This Yellow Split Pea Soup is a new favorite in our household, but after we enjoyed it last year, it's clear that it's here to stay. Healthy, hearty, and so cheap, you can prepare this lovely, comforting soup as long as you have:

  • 2 1/2 cups dried yellow split peas
  • 2 cans of vegetable broth
  • 2 onions
  • 2 carrots
  • 2 stalks of celery
  • half a bulb of garlic
  • or, in other words, about 10 bucks. It's beautiful enough for a family Easter celebration but simple enough for everyday meals. (If you're just figuring out what to make for Sunday's celebration today, you might just need something simple!)

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