All posts tagged: dairy-free

A Very, Very Autumnal (and Dairy-Free) Banana Bread

I really can’t get enough of this whole autumn thing. The world is split into two by the time early to mid October rolls around: people who fear the nights drawing in quicker and people who revel in it. I, in case you hadn’t noticed already, fall into the latter camp. But I have sympathy with the poor souls who don’t enjoy this time of year, I really do. My Mother, for example, is just miserable about the fact that it’s dark at 7pm again – and it’s going to get even darker even sooner before too long. This recipe is for those people. A warm, sweet gift to anybody that just can’t stand sweater weather. Cate, what’s with this “dairy-free” situation? I hear you ask. Well, I’ve been putting off telling you this.. I’m allergic to dairy again. There, I said it. I had a terrible, horrific allergy to dairy as a baby/child, and it appears to have returned. I’m pissed about it, but what can you do? I’m an adaptable girl, let’s move …

Almond Milk Review: Rude Health vs Alpro vs Almond Breeze

A couple of weeks back, I asked you which dairy milk alternative you wanted to see reviews and comparisons for. The answer was a resounding “almond milk, please!”, so I spent the entire weekend drinking my body weight in milk to provide you with everything you need to know on the top three brands. You’re welcome. Each brand has been scored out of ten in three categories: In Coffee, Taste, and Consistency (consistency here meaning thickness in comparison to dairy milk). So without further ado.. Alpro  7/10 – After you pour it in, there’s a little bit of visible separation that’s slightly unappealing, but with a second stir it settles down and comes together again, so that’s not a big deal. It’s thick enough to still taste and look like a standard milky coffee (so it’s good for if you’re trying to trick someone in to swapping to almond milk, for whatever wily reason you may be doing that). Almond Breeze 5/10 – There’s no separation at all, but I think this is more down …

Kale and Spring Onion Bake

If it’s possible for a brassica to be fashionable, kale is so en vogue, so its only right that I begin venturing in to the realms of how to make it delicious. If I haven’t used an ingredient before, my first instinct is to add cheese, so this is what I’ve done. This cheesy baked dish is more of a side than a main (think saag paneer) but if you want to turn it in to the main event, add 75g cooked pasta before putting it in the oven. I’m doing a dairy-free thing right now, so the ingredients are very goat-centric, but if you’re not abstaining, you can easily sub all the relevant ingredients for dairy versions. Serves 2 100g curly leaf kale (chopped) 6 spring onions, finely chopped 25g goat butter 1 tsp plain flour 150ml almond milk 100g hard goat cheese, grated Pinches of both salt and pepper Fill a large saucepan 1cm high with salted boiling water and put the kale on to boil. Don’t panic that its not immersed, it …