Cocoa powder

Very disappointed that Fry's cocoa now all carry a new "may contain milk" warning on the label (some of the formats used to be ok - they did make good efforts to communicate the new warning).  Means we have to go exploring for a replacement product for a staple in the kitchen.

Found Selection Brand at Metro, UPC 5974988721, with no such warning.

Called their customer care agent at 1866-595-5554 (open M-F 0830-1630) option 4 customer care, option 8 speak to an agent.  Listed allergies ("All of that?" he asked, rather incredulously).  After a few moments on hold, came back with:

• peanuts, treenuts: not in product, line, nor facility (good!)
• milk/dairy: not in product or line, but is in facility (unsure)
• soy, eggs and shellfish: not in product or line (good enough)
• gelatin, kiwi and legumes: checking with vendor (appreciate effort to call back).

update: there is no gelatin or kiwi in the facility, but there are legumes on the line.

Becel Vegan Buttercream Icing

Many thanks to http://www.thekitchenmagpie.com/vegan-buttercream-icing-recipe

for providing a simpler alternative to the other buttercream icing recipe we have been using.  We haven't tried it yet, and look forward to any feedback.

 

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Vegan Buttercream Icing

Author: Karlynn Johnston

Prep time:  5 mins

 

Simply the best tasting vegan buttercream icing. You have to use the exact brand of vegan margarine I suggest. Be prepared to impress!

Ingredients

• 1 cup of Becel Vegan Margarine
• 3 teaspoons of vanilla
• 4 cups of icing sugar
• 1-3 tsp of rice milk

Instructions

1. Using a stand mixer or hand beaters, whip the margarine until fluffy.
2. Slowly add in the icing sugar until it’s combined well.
3. Add in your vanilla,
4. At this point, check your consistency. Margarine isn’t as dense as butter, so my amount of rice milk is very small. Is your icing nice and whippy at this point? Try maybe a slight teaspoon of rice milk. I chose rice milk because it’s virtually tasteless, allowing the vanilla to flavor the icing instead. I would not use soy because of the after taste you can get with it.
5. Once you are happy with the consistency, place in the refrigerator until you are going to decorate.

Chocolate Coffee Icing

This recipe makes 12 good size portions.
Adapted from supermarketguru

Chocolate Coffee Frosting ingredients

1 pound confectioner’s sugar (aka icing or powdered sugar)
4 tablespoons cocoa
6 tablespoons boiling coffee, strong
6 tablespoons butterFAT (BECEL VEGAN MARGARINE OR SHORTENING), softened
1 teaspoon pure vanilla extract

Directions

In a large bowl, sift together the cocoa and the sugar.
Add the boiling coffee and melted butterFAT, then add the vanilla extract.
Beat until smooth and thick enough to spread.

Asian Chicken Noodle Soup

adapted from: http://www.foodnetwork.com/recipes/kathleen-daelemans/asian-chicken-noodle-soup-recipe/index.html Total Time: 22 min Prep: 15 min Cook: 7 min Yield: 8 servings

Ingredients

Un soupçon de (1-2 c à thé)
    aged Italian vinegar (1tsp) + agave nectar (2tsp) ---  ( to replace soy sauce)
    garlic powder (less than 1 tsp) or 1 clove garlic, minced
    1 teaspoon sesame oil
    0.5 tsp tablespoons minced fresh ginger or jarred
    1 tsp rice vinegar
    chicken broth
    Canola oil
    boneless, skinless grilled chicken breast, cut crosswise into thin strips
    4 cups chopped Chinese vegetables (Baby bok choy, celery, onion) or Napa cabbage
    (if not for Lucas: 1/2 teaspoon Vietnamese chile paste and
    1/2 cup chopped fresh cilantro leaves and
    6 scallions, thinly sliced on the bias)

1 (5-ounce) package rice noodles or chow mein noodles, prepared according to packing directions

Directions

Heat oil - add onions until transparent: Low heat
Add chicken broth and all other ingredients, except chicken - Let simmer 5 -10 minutes
Add chicken to heat up in soup.
Pour over prepared Chinese noodles. (Garnish with cilantro and scallions.)

vegan Mac Un-Cheese

trying this recipe from:
http://www.yummly.com/recipe/_vegan-Mac-Un_cheese_-Recipezaar?servings=4

1 lb pasta 2 cups vanilla-flavored soymilk or rice milk 2 tablespoons soy margarine 2 tablespoons vegan mayonnaise (such as vegenaise or nayonaise) (optional) 1 cup nutritional yeast 1 teaspoon turmeric

1/4 teaspoon ground sage 1 teaspoon salt 3/4 teaspoon ground pepper 1/2 teaspoon garlic powder

Cook pasta and drain. In a large bowl, combine pasta and all other ingredients. Mix thoroughly and enjoy. For variety, mix in one cup of steamed vegetables, such as broccoli or peas. Vegan Mayo is optional, but recommended for creamier meal. Notes: clumpy, warmed it up in microwave. still seems very runny, added 1tsp egg replacer (would've used cornstarch if I could find some)

more dairy-free recipes

found some great recipes here based on So-Delicious coconut-based milk, yoghurt and/or ice cream.  We can't wait to try them out!
http://www.turtlemountain.com/recipes/desserts/old_fashioned-rice-pudding%E2%80%A8

Easy chocolate ganache/fondue recipe

Note that it will not harden (it is not a glaze).
Delicious in pancake rolls, as fondue, or ganache for desserts.  

Ingredients

1 bag (~280g) of vegan Dairy/nut-free chocolate chips (mini chips easiest to work with)
~2 Tbsp full-fat coconut milk

Based on other recipes, could also add:

1/4 cup crystal margarine and 2 Tbsp tapioca flour (ht: cjc)

1/2 tsp vanilla and (optional) 1/4 cup liqueur (ht: spruceeats)

Directions

1. Melt chocolate and margarine together in microwave in small bursts (30s at 50%), in a double-boiler, or in a small saucepan on induction at lowest heat.  Stir frequently and stop heating when chocolate reaches a uniform texture, be careful not to overheat!  Add coconut milk as needed to get the desired consistency (may not be needed if also adding any liqueur).
2. Remove from heat, add the vanilla (and corn syrup and liqueur, if using) and combine well while still warm.  
3. Pour into a fondue pot, serve and enjoy!

Snow Bars

1 Box of Saltine crackers (enough to fill a cookie sheet) -- or any safe salty cracker
1 cup dairy-free margarine (at time of update, Becel Vegan seems ok provided it hasn't been contaminated with previous use)
1 cup brown sugar
2 cups dairy&nut-free chocolate chips (e.g., Enjoy Life)

Oven: 350º F

1. Grease cookie sheet (one with a rim).
2. Lay crackers out on cookie sheet. Cover the entire sheet with one layer.
3. Melt butter/margarine and sugar on stove until smooth, then pour mixture evenly over crackers.
4. Bake at 350º for 10 minutes.
5. Remove pan and turn off oven.
6. Immediately pour chocolate chips on top. Return to oven for about 4 minutes.
7. Remove from oven, and spread chocolate chips over entire sheet with a knife or spatula.
8. Freeze for about 3-4 hours.
9. Remove from freezer and break into pieces.