Dairy and Soy free Lasagna that tastes like the real deal!

Lately, I have wanted to let Major try a lot of the “typical” kid foods.  The problem with most of these foods is that they usually are packed with dairy.  I came across the recipe for this Chive Nut Ricotta (see recipe below)    online that looked promising.  It uses soaked cashews to create a ricotta like substance.  I am VERY skeptical of cheese substitutes, but neither my husband nor I could tell the difference between this and regular ricotta!  It’s THAT good!!  On the top of mine in the picture, I put a few of the mozzarella style Daiya shreds, but next time I think I would leave them off and just let the last layer be marinara sauce.  It didn’t add anything to the flavor of the dish, but it didn’t hurt it either, so it’s entirely up to you!  If you don’t do wheat or gluten you could substitute the pasta with a gluten free option, and also the egg could be omitted from the ricotta, just with a little less firm of a result.  

Dairy and Soy Free Lasagna

1 jar of marinara sauce that is dairy and soy free (in the BR area I like Monjuni’s sauce, sold at whole foods and other local grocers)

1 box of no boil lasagna noodles

1 recipe of chive nut ricotta, (see recipe below)

1 egg

1 lb. of pork Italian sausage, sauteed until cooked through then drained

Preheat your oven to 375 degrees F.  Make the chive nut ricotta (see link to recipe above.)  After you make the chive nut ricotta, place it in a bowl then add about 3 T. of water and 1 egg.  Stir thoroughly until combined. 

Grease a 9x13 pyrex dish with olive oil to prevent sticking.  Begin the layers with enough marinara sauce to create a thin layer on the bottom of the dish.  Next, cover the sauce with the no cook noodles.  The next layer is the chive nut ricotta, put enough to create about 1/4” layer.  On top of the chive nut ricotta add the meat, then another layer of marinara sauce.  Repeat this until all of your ricotta is gone and the lasagna pan is full!  Bake the lasagna for approximately 40 minutes, or until the lasagna is 165 degrees when measured with a thermometer. 

Let rest for 15 minutes before cutting and serving!

WARNING:  THIS RECIPE IS NOT FOR THOSE WITH NUT  ALLERGIES!  

Vegan Chive Ricotta “Cheese”



2 cups of soaked raw cashews, soaked overnight and drained

2 fresh garlic cloves


2 Tbsp olive oil


1/4 cup So Delicious Coconut Creamer, Original Flavor


3 Tbsp apple cider vinegar

1 Tbsp dried Italian herb blend


1 T. honey


1/2 bunch fresh chives


 In the pitcher of your blender, soak the cashews in enough water to cover them by 1 inch, overnight or at least 6 hours.  Completely drain the cashews then add all of the remaining ingredients to the pitcher of the blender.  Blend on high until smooth, more coconut creamer may be used if a thinner texture is desired, or your blender keeps getting caught.  This may take a few minutes because blender power and speed can vary.  If you are using this recipe for the lasagna right away, add the egg into the mixture and blend until completely mixed then spoon it into the layers as needed, if not put in an air tight container and refrigerate.

Source: http://kblog.lunchboxbunch.com/2010/06/vegan-chive-ricotta-nut-cheese-spread.html?m=1

Zucchini Muffins

Major won’t eat vegetables these days, so out of desperation I decided to come up with a recipe for muffins that I am able to hide all kinds of goodies in.  Every time I make them I try to add another veggie into them, the latest batch I made had 2 grated carrots in addition to the zucchini in them, and they are a big treat for breakfast!  I hope your kids enjoy these muffins as much as Major does!

Zucchini Muffins

2 2/3 c. white whole wheat flour

1 c. brown sugar

1/2 c. agave nectar

2 tsp. baking powder

1 tsp. ground cinnamon

1/8 tsp. allspice

1.5 c grated zucchini

5 oz. coconut oil, melted

1/4c. milk alternative, (I use oat milk but any milk sub will work!)

2 T. vanilla (you are not reading it wrong, it says Tablespoons)

2 eggs

1 tsp. salt

1 c. walnuts or raisins (optional)

Preheat the oven to 400 degrees F.  Next, mix all of the ingredients together in a large bowl or mixer.  Once the ingredients are thoroughly mixed together pour into muffin cups (either grease a muffin tin or use cupcake papers) using an ice cream scoop.  Bake for approximately 20 minutes, or until a tooth pick comes out clean when inserted into the center of the muffin. 

Rice dressing, a family favorite, Major style

This is a recipe that my family serves at holidays and for special occasions.  I have always loved this recipe but it was off limits for us because it normally has ground beef instead of ground turkey.  Luckily, I was able to find a “Major safe” version of the bulk sausage at my local whole foods in the butcher case (just ask your butcher!)  It was a hit with my whole family.  Major was hesitant to try it at first, as he is with most new foods, but ended up loving it and going to town on it!

Rice Dressing

1 lb. breakfast pork sausage (like Jimmy Dean, I used the whole foods version)

1 lb. ground dark meat turkey

2 yellow onions, chopped

1 stalk celery, chopped

1.5 bell peppers, chopped

.5 bunch of green onions, chopped

2 cups of brown rice, cooked

Salt, pepper, and old bay seasoning to taste

Olive oil

Cook the onions, celery, and bell peppers over high heat in olive oil until soft.  Next, season the meat with old bay seasoning liberally and add it to the vegetables in the pot and break up with the back of a spoon until it is browned.  Turn the heat down to simmer and simmer stirring frequently for 1 hour.  Add the green onions and simmer for 15 more minutes.  After the meat mixture is cooked slowly stir in the rice until you reach the desired ratio of meat to rice (I didn’t use quite all of the cooked rice because I prefer a lot of meat in my rice dressing!)  Serve warm.  

Going Dairy Free 101

Going Dairy Free 101

·    DO NOT USE COFFEE MATE!  It says it’s dairy free, but it has milk protein in it!

·    If a product says it’s lactose free, it is not indeed dairy free, and usually contains milk protein (casein or whey).

·    Read all of the ingredients on a product label, even if it has an allergen statement, which is a statement at the bottom of the ingredients of a product that reads “MAY CONTAIN:”

·    These are all of the names milk/milk protein can go by on a product label:

▪  Acidophilus Milk ▪  Ammonium Caseinate ▪  Butter ▪  Butter Fat ▪  Butter Oil ▪  Butter Solids ▪  Buttermilk ▪  Buttermilk Powder ▪  Calcium Caseinate ▪  Casein ▪  Caseinate (in general) ▪  Cheese (All animal-based) ▪  Condensed Milk ▪  Cottage Cheese ▪  Cream ▪  Curds ▪  Custard ▪  Delactosed Whey ▪  Demineralized Whey ▪  Dry Milk Powder ▪  Dry Milk Solids ▪  Evaporated Milk

▪  Ghee ▪  Goat Milk ▪  Half & Half ▪  Hydrolyzed Casein ▪  Hydrolyzed Milk Protein ▪  Iron Caseinate ▪  Lactalbumin ▪  Lactoferrin ▪  Lactoglobulin ▪  Lactose ▪  Lactulose ▪  Low-Fat Milk ▪  Magnesium Caseinate ▪  Malted Milk ▪  Milk ▪  Milk Derivative ▪  Milk Fat ▪  Milk Powder ▪  Milk Protein ▪  Milk Solids ▪  Natural Butter Flavor ▪  Nonfat Milk

▪  Nougat ▪  Paneer ▪  Potassium Caseinate ▪  Pudding ▪  Recaldent ▪  Rennet Casein ▪  Skim Milk ▪  Sodium Caseinate ▪  Sour Cream ▪  Sour Milk Solids ▪  Sweetened Condensed Milk ▪  Sweet Whey ▪  Whey ▪  Whey Powder ▪  Whey Protein Concentrate ▪  Whey Protein Hydrolysate ▪  Whipped Cream ▪  Whipped Topping ▪  Whole Milk ▪  Yogurt ▪  Zinc Caseinate

Source: http://www.godairyfree.org/dairy-free-grocery-shopping-guide/dairy-ingredient-list-2

·    Goat, Sheep, and any other mamallian milk is usually not safe for most kids, they are molecularly similar.

·    If after being on a strict dairy free diet for 2 weeks or more and you have seen no change, you may consider going soy free as well.  A large percentage of children who are allergic to dairy are also allergic to soy!

·    Using google to look for dairy free products to replace your old dairy full products is a great idea!  There are A LOT of alternatives out there!

·    Dairy free does not mean you can’t eat anything, it just requires a little more thought!

·    You CAN eat out at restaurants!  You HAVE to tell your server/order taker that you have a SEVERE dairy allergy (even though it’s probably not you that has it, they won’t understand the whole explanation about breastfeeding) and you cannot have anything with dairy AND butter.  Then ask to speak to a manager or the chef who will help you order.  I also find that at a restaurant, it helps to call ahead and speak to a manager and clearly explain your needs to them, then they know you’re coming.  I also look at the menu online if it’s available and try to pick out a few items that may be dairy free to ask the chef/manager about!

·    The book and blog Allergic Girl by Sloane miller is a great resource for how to live a full life without eating allergens.

·    Godairyfree.org is also a great resource! See their grocery shopping guide here: http://www.godairyfree.org/dairy-free-grocery-shopping-guide/dairy-ingredient-list-2