Easy Dairy-Free Huevos Rancheros

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I’m a big fan of breakfast. It’s my favorite meal of the day. But breakfast can get boring if you tend to eat the same thing every morning. It can also be daunting if you’re trying to go dairy-free and you’re used to eating things like cereal with cow’s milk or bagels with cream cheese.

So for all of you breakfast eaters who need some dairy-free inspiration, I welcome you to the first post of my Dairy-Free Breakfast Series!

Just to clarify, I don’t consider eggs to be dairy, since my dietary restriction is lactose. I love eggs and they are the staple of my breakfasts. They’re a great source of protein, and if I don’t have protein at the start of my day, I can barely function.

Today I’d like to share a ridiculously easy recipe for huevos rancheros that can be whipped up with stuff I usually have on hand. The photo above shows one I made using leftover homemade black bean chili, but you can use canned beans. I promise you won’t miss the cheese. There are enough strong flavors in this dish to make up for the lack of queso.

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Cholula: Mexican food’s best friend. If you don’t have it, get some.

EASY DAIRY-FREE HUEVOS RANCHEROS RECIPE

1 tablespoon olive oil
2 eggs
1/4 cup refried black beans (canned is fine)
1/4 cup salsa
Cholula or other hot sauce, to taste
2 teaspoons minced cilantro
tortilla chips
guacamole or sliced avocado (optional)

Heat the oil in a non-stick skillet over medium heat. Crack the eggs into the pan, cover and cook for approximately 2 minutes, or until the whites cook through.

Meanwhile, heat the refried black beans in the microwave until hot.

Spread the warmed beans on a plate. Top with the fried eggs. While the pan is still hot, warm the salsa, seasoning it with Cholula to taste. Garnish the eggs with the salsa and minced cilantro. Serve with tortilla chips and, if you have it, guacamole or sliced avocado.

Makes one serving.

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Trader Joe’s Non-Dairy Coconut Whipped Topping

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FINALLY! A non-dairy whipped topping that tastes like real whipped cream!

For years I’ve been searching for non-dairy whipped topping that approximates Reddi Wip. (Yeah, I know it’s low-brow, but sometimes you just want to shoot whipped cream out of a can.) Last Christmas I tried a rice-based one called Soyatoo! that was awful. But I’d never seen a coconut-based one until I found this all-new offering from Trader Joe’s.

You may have noticed that Trader Joe’s is hit-or-miss. Some of their products are keepers, like their Oreo Cookie knock-off, Joe-Joe’s. Some, not so much — like their Indian papadum in a Pringles-like can. (Not surprisingly, that one went away years ago.)

But this one is a hit. It tastes just like whipped cream, except a little more coconutty. And although making whipped coconut cream isn’t that hard, you can’t beat the convenience of the nitrous-propelled stuff. The hissing sound it makes when you squirt it reminds me of old-fashioned ice cream parlors. In fact, I put some on a sundae topped with chopped nuts and a cherry, and it was a sight to behold.

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Under the topping: Ben & Jerry’s Non-Dairy Chocolate Fudge Brownie.

If you want a midcentury throwback dessert that will delight people of all ages, make Jell-O and decorate it with this whipped topping. This stuff is perfect for Jell-O!

And you can always squirt some whipped topping on a mug of hot chocolate or coffee. Add a light dusting of cinnamon or cocoa powder, and you’ve got an Instagrammable beverage that puts Starbucks to shame.

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Daiya New York Cheezecake

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The best thing about writing a food blog is it gives me an excuse to try stuff I’d otherwise feel guilty about eating. Like cheesecake! Excuse me, I mean “cheezecake,” which is the cutesy way of saying it contains no real cheese.

Daiya Foods is a brand that makes a lot of dairy-free products — some good, some not so good. Daiya Mozzarella, for instance, is the vegan cheese that Blaze Pizza uses, and I love it. But Daiya Cream Cheeze is awful. Which is why I was skeptical about the New York Cheezecake. Add to that a gluten-free crust, and I was ready to hate it.

But I didn’t. In fact, I liked Daiya New York Cheezecake so much that I ate two servings of it. (The servings are small; don’t judge.)

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Its texture is smooth and creamy. It’s tangy like cream cheese. And the crust, although nothing to write home about, is pretty decent. Actually, considering it was frozen and defrosted, the crust is pretty damn good.

Now, I haven’t eaten real cheesecake in about five years, and sometimes I wonder how much my tastebuds have skewed since I started eating fake dairy products. So just to be sure I wasn’t crazy, I made my husband — an inveterate dairy-eater — try some of this cheezecake. Even he liked it!

It also helps when you make your cheezecake look like a Pac-Man.

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Here’s some good news: Daiya makes a Pumpkin Spice Cheezecake. I won’t be getting that one because after taking a stand against the Pumpkin Spice Latte (read rant here), it would seem hypocritical to embrace the Pumpkin Spice Cheezecake.

But for those of you who enjoy pumpkin-flavored things, the Daiya PSC would be a super-easy dessert to serve at your Thanksgiving gathering this year. Just keep in mind you have to defrost it a day in advance. It’s also quite small; a whole cake is only four servings. So if you’re serving a big brood, get a few.

To all my American readers, have a lovely Thanksgiving. Thanks for being you!

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Progresso Tomato Basil Soup

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It’s that time of year when I start eating a lot of soup. Of course, homemade is the best, but I like to keep a few canned soups on hand for those days when I don’t have the energy to cook.

I love a smooth, tangy tomato soup. Many have dairy in them, so I’m always on the lookout for ones that don’t. Progresso Tomato Basil is dairy-free and I was excited to try it, since their Chickarina soup is one of my favorites.

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Unfortunately, this tomato basil soup was a huge disappointment. It’s a beautiful red color, but has a thin, watery consistency. And it’s way too sweet. I don’t understand why any soup should have sugar in it; soup should be strictly savory, in my opinion. This one tastes like ketchup.

To quote my favorite movie, Goodfellas, “I ordered some spaghetti with marinara sauce, and I got egg noodles and ketchup.” Nothing should ever taste like ketchup — except ketchup. And even that’s questionable.

So where can you find a good dairy-free tomato soup? They serve a fantastic freshly-made one at Tender Greens, a healthy California chain that focuses on sustainable ingredients and will soon be opening locations in New York and Boston. Their roasted tomato soup is vegan, and it’s delicious and easy on the eyes with a drizzle of basil oil floating on top.

In the meantime, stay away from Progresso’s tomato soup and always check the label on canned soups to see if there’s sugar added. If it’s the second or third ingredient listed, you can bet it’s going to be too sweet.

Know of any great canned dairy-free soups? Please share in the comments!

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Dairy-Free Wedge Salad

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Like many people, I’m not a big fan of iceberg lettuce — or as my favorite YouTube food reviewer Daym Drops calls it, “crunchy water.” Pretty much the only time you’ll catch me eating iceberg lettuce is in a wedge salad, a classic that you find at old-school steakhouses.

A wedge salad traditionally consists of a wedge of iceberg lettuce (hence the name), smothered in crispy bacon, tomatoes, and bleu cheese dressing. Because I’m lactose-intolerant, when I order a wedge salad in a restaurant, I ask for Thousand Island dressing instead of bleu cheese. But I must admit I miss that cheese.

Recently I discovered Follow Your Heart Vegan Bleu Cheese Salad Dressing and knew I had to try it on a wedge salad. It worked beautifully. The recipe is simple, but there’s one part that can be tricky…

The key to a successful wedge salad is crispy bacon. After years of making limp, chewy bacon, I finally rolled up my sleeves and did some research. Here’s the trick: Start with a cold (not preheated) pan and add a little water before cooking.

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Probably should’ve used a bigger pan, but you get the idea.

As the water evaporates, it renders the fat from the bacon, and you end up with leaner, crispy bacon that doesn’t get burnt — unless, of course, you wander away from the stove and forget about it. The water step doesn’t add that much cooking time, and it always results in bacon with that proper “crispity-crunch.” As Daym Drops would say, “This is how bacon is supposed to be.”

DAIRY-FREE WEDGE SALAD RECIPE

4 slices bacon (not thick-cut)
1 small head iceberg lettuce, cut into 4 wedges
1 cup Follow Your Heart Vegan Bleu Cheese Salad Dressing
1 vine-ripened tomato, chopped
1/4 cup chopped red onion (optional)
ground black pepper to taste

Lay the bacon slices in a cold (not preheated) skillet. Add enough cold water to cover the bottom of the pan. Cook over medium-high heat until the water evaporates, leaving melted bacon fat. Turn heat down to medium and continue cooking the bacon, turning frequently, until crispy. Remove bacon from pan and drain on paper towels. When cool enough to handle, chop the bacon into bite-sized pieces.

Place one lettuce wedge on each of four plates. Top with dressing, tomatoes, red onion (if desired), and bacon. Season to taste with freshly ground black pepper. Serve with a fork and knife. Makes 4 servings.

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Paradis Handcrafted Ice Cream

Last week I was trapped in the San Fernando Valley during a heat wave, and I did what any sane person would do: I got ice cream. But this isn’t so easy for us lactose-intolerant folks. The options for us are usually very slim.

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I looked up “vegan ice cream” on Yelp and found Paradis Handcrafted Ice Cream in Sherman Oaks. A look at their menu made it instantly clear that this place has more interesting vegan options than most ice cream shops. (One nitpicky point: I wish they separated their vegan flavors from the dairy ones on the menu.)

On the day I visited, the three vegan flavors were strawberry sorbet, elderflower sorbet, and peanut butter coconut cream caramel chocolate chip. The strawberry is a constant, but the other two vegan flavors change daily.

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I love the taste of elderflower, but this sorbet is a little too subtle for me. The peanut butter coconut cream caramel chocolate chip is better; it reminds me of Ben & Jerry’s Non-Dairy P.B. & Cookies.

But the best vegan flavor was the strawberry sorbet. It’s smooth, creamy and fluffy — not dense, icy or overly sweet. (Actually, none of their ice creams is too sweet, which earns Paradis five stars in my book). There are bits of real strawberries mixed in, but they aren’t big enough to interrupt the smooth texture.

Simply put, it tastes like real strawberry ice cream.

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Full disclosure: I was a bad girl and sampled a spoonful of the Afternoon Tea ice cream, even though it contains dairy. I’m sorry to report that it is absolutely delicious. It’s like having a cup of Earl Grey and a tea biscuit… in ice cream form. I pleaded with the guy behind the counter to tell the powers-that-be to make a dairy-free version of it.

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You can check Paradis’s Facebook page to see each day’s flavors. A soon as they have Grandma Margaret’s Apple Cinnamon Pie Sorbet, I’m making a special trip to Sherman Oaks.

PARADIS HANDCRAFTED ICE CREAM, 14512 Ventura Blvd., Sherman Oaks, CA 91403

 

Why I Hate Starbucks and Will Never Drink a Pumpkin Spice Latte

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If you’ve been following my blog, you know I hate Starbucks. Well, today I’m going to explain why. First, let me just say that I’m not one of those people who hates things just because they’re popular. For example, I love Star Wars. I’m a huge fan of The Beatles. I am unapologetically a dog person.

But Starbucks, like the worst popular stuff, appeals to the lowest common denominator. Simply put, their coffee sucks. That’s the number one reason I hate them. You can’t make good coffee drinks if your base is bad. If you haven’t noticed the mediocrity of their beans, it’s probably because the drinks you’re getting are so heavily flavored with syrups and other bells and whistles. Try this experiment: Get a cup of Starbucks’ regular old drip coffee. You’ll see that it’s bitter and burnt-tasting.

Here’s another reason I hate Starbucks: False advertising. I wrote a blog post about this recently when I got suckered into trying their masterfully marketed Toasted Coconut Cold Brew. Starbucks is constantly rolling out new concoctions that sound appealing but are nothing but the same bad coffee with a shot of sickly-sweet syrup. Which brings me to my next point.

Starbucks is all about sugar.

This is especially obvious now that it’s autumn and Starbucks has brought back its famous Pumpkin Spice Latte. The fanfare around the Pumpkin Spice Latte, or “PSL” as it’s known among rabid fans, is absurd. (It’s like the McRib. People go nuts over that nasty thing, simply because it’s not available all the time.) Comedian John Oliver aired a hilarious segment about the PSL craziness on his HBO show “Last Week Tonight.” (Warning: This clip contains profanity. Very funny profanity.)

So what’s a Pumpkin Spice Latte? According to Wikipedia, it’s “a coffee drink made with a mix of traditional fall spice flavors (cinnamon, nutmeg, and clove), steamed milk, and espresso, topped with whipped cream and pumpkin pie spice. Since 2015, it has also contained a small amount of pumpkin puree.”

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Now available in instant, which contains no pumpkin at all.

That’s right, only in the last two years has the PSL contained any real pumpkin. Before that, all the “pumpkin” flavor came from artificial flavorings. But people drink all sorts of unnatural stuff if it’s yummy enough, and last fall I decided to see what all the fuss was about, since Starbucks now offers almond milk and coconut milk as dairy-free alternatives.

I asked the barista if he could make a PSL with coconut milk. “Sure,” he said. But here’s the problem: I asked for no sugar. And he couldn’t do it — because the syrup that makes the drink taste like pumpkin is already sweetened. This is the same thing that happened with the Toasted Coconut Cold Brew, and it’s the case for every flavored coffee drink at Starbucks.

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The latest Starbucks fall offering.

Americans are hooked on sugar. And Starbucks, though not solely responsible for this problem, is definitely not helping. Starbucks drinks are nothing but milkshakes with caffeine in them. In fact, Starbucks is alarmingly popular with kids and teenagers. Have you heard of the Cotton Candy Frappuccino? No? That’s because it’s on the secret menu that only kids seem to know about. Even if they get their drinks non-caffeinated, there’s so much sugar in these Fraps that the kids will be bouncing off the wall in minutes.

Do yourself and your loved ones a favor. Don’t fall for this Pumpkin Spice Latte bullshit. You don’t need a diabetic coma to embrace the festive fall season. Just… carve a pumpkin or something.

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