Pistachio Snowballs


I’m taking a break from my Dairy-Free Breakfast Series to honor the Christmas tradition of sharing cookie recipes. I clipped this recipe from the Los Angeles Times a year ago and was excited to finally try it out yesterday. These cookies aren’t dairy-free — they contain butter — but there’s not enough lactose in one or two to upset my stomach.

I love these cookies because they’re slightly exotic and not too sweet… and I’m obsessed with spherical food. (I find rolling food into balls oddly therapeutic.) They taste a lot like shortbread, but the hint of rosewater and cardamom give them a Middle Eastern kick.

If you’re not a fan of pistachios, you’ll want to pass this one up. Those little green nuts make up much of the dough.

Adapted from a recipe by Beth Corman Lee

1/2 cup (1 stick) butter, softened
1/4 cup sifted powdered sugar, plus more for coating
1 teaspoon rosewater
1/4 teaspoon ground cardamom
1/8 teaspoon salt
1 cup sifted flour
1/2 cup finely chopped toasted pistachio nuts

In a large bowl, using an electric mixer, beat together the butter and powdered sugar until light and fluffy. Beat in the rosewater, cardamom, and salt. Slowly beat in the flour until fully incorporated. Beat or stir in the nuts.

Roll the dough into a ball and wrap tightly with plastic. Refrigerate the dough until chilled, at least one hour.

Heat the oven to 400 degrees.¬†Break off and form the dough into one-inch balls. Place the cookies on a parchment-lined baking sheet so they’re not touching each other. Bake until set but not browned, about 8 to 12 minutes.

Transfer the cookies to a wire rack. After they’re cool enough to handle but still warm, roll them in powdered sugar to coat. Return them to the wire rack to cool completely. Makes about 18 cookies.



The Slut (Coddled Egg & Mashed Potato)

“The Slut” from Eggslut in Venice, CA.

Welcome to Week 2 of my Dairy-Free Breakfast Series! This week I’m going to tell you how to make “The Slut,” the signature dish at L.A.’s popular breakfast joint, Eggslut. It’s a coddled egg over super-smooth mashed potatoes, poached in a little glass jar and topped with minced chives and a generous sprinkling of coarse sea salt. It’s served with toasted baguette slices drizzled with olive oil. Yeah, it’s as good as it sounds.

The best part is it’s easy (and much cheaper) to make at home, especially if you have leftover mashed potatoes lying around. All you need is a small glass jar with a lid and a large pot full of water.

Here’s how my homemade version turned out.

I didn’t have any bread, so I ate it with a side of bacon.

For the best results, use really smooth mashed potatoes. You can see my recipe for Milk-Free Mashed Potatoes here. Also, keep an eye on your egg. Some people like their eggs more well-done than others. The rate at which your egg cooks can vary a lot depending on several factors.

Have a slutty morning!


1/2 cup mashed potatoes
1 egg
minced chives, to garnish
coarse sea salt, to taste
3 slices toasted baguette
olive oil

Fill a large pot with water, making sure there’s enough to cover the glass jar you’re using. Bring the water to a boil on the stove.

If you’re starting with cold mashed potatoes, heat them up first. Place the warm mashed potatoes at the bottom of a small glass jar (a jelly jar works great). Crack the egg on top of the mashed potatoes. Screw the lid onto the jar.

Turn the heat down to medium-low so that the water is simmering gently. Using tongs, carefully lower the lidded jar into the water. Cover the pot and simmer for 5 to 10 minutes, or until the egg white is no longer clear but the egg is still jiggly.

Remove the jar from the water. Wearing heat-proof gloves, carefully unscrew the lid. Garnish with chives and sea salt. Spoon your Slut onto baguette slices drizzled with olive oil. Makes one serving.


Easy Dairy-Free Huevos Rancheros


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.

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


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.