Squash Casserole {Dairy Free}

When I first published this recipe, it was laden with cheese. I altered the ingredients to accommodate my new dietary needs (I explain more here) and transformed this recipe into a deliciously dairy free side dish!

Squash Casserole {Dairy Free}
Yield: about 8 side dish servings

Ingredients

• 1 lb yellow squash (2-3 medium) - peeled, seeded, chopped
• 1 large (or 2 small) yellow onion, chopped
• 1 tsp minced garlic (fresh, not dried)
• 1/2 cup mayonnaise
• 2 eggs, room temperature
• 1/2 cup Daiya cheddar style shreds
• 1/4 cup nutritional yeast
• 1/4 tsp salt
• 1 tsp dried parsley

Directions

1. Steam squash, onion, and garlic in slow cooker on low for 6-8 hours, or until tender. Drain off excess liquid. Use immersion blender to desired smooth, or chunky, consistency.
2. Preheat oven to 350°F. Grease casserole dish with nonstick cooking spray; set aside.
3. Stir mayonnaise into squash mixture. Beat eggs and slowly whisk into squash mixture. Stir in cheddar shreds, nutritional yeast, and salt until evenly distributed.
4. Pour into greased casserole dish. Sprinkle top with parsley.
5. Bake 35 minutes, or until top turns golden brown. Serve hot from the oven and enjoy!

Note

• Zucchini can be used in place of yellow squash, or try a combination of the two! Acorn squash also works well. Really, any savory squash will do!

Recipe adapted from Genius Kitchen.

Vegan Sour Cream

Just like its dairy-filled counterpart, this vegan sour cream is thick, creamy, tangy, and deliciously satisfying!

Vegan Sour Cream
Yield: 2-3 cups

Ingredients

• 1 1/2 cups raw cashews, soaked in water overnight
• 3/4 cup water
• 2 Tbsp apple cider vinegar
• 1 Tbsp fresh lemon juice
• 1/2 tsp salt
• OPTIONAL: 1 cup unsweetened non-dairy yogurt

Directions

1. Drain water from cashews and add to high powered blender (such as Nutri Ninja). Add 3/4 cup fresh water, apple cider vinegar, lemon juice, and salt. Blend until very smooth. (I run multiple blend cycles on my Ninja to reach the perfect consistency.)
2. Pour cashew mixture into a bowl and stir in yogurt. This is optional, but it elevates the sour cream to another level in terms of texture and flavor!
3. Use sour cream immediately, or transfer to a small covered container and refrigerate for up to a week. (It also freezes well.) Enjoy!

Recipe adapted from Nora Cooks.

Oatmeal Cranberry White Chocolate Chip Cookies

My husband had a potluck at work this week, and when I went to look for this recipe, I realized I haven't made these cookies since I started my blog! This is one of those tried and true recipes that stands the test of time. The cookies are hearty from the oatmeal with a hint of sweetness from the white chocolate that perfectly balances the tartness of the cranberries. The pop of color makes them perfect for the Christmas holidays!

Oatmeal Cranberry White Chocolate Chip Cookies
Yield: 2 1/2 dozen

Ingredients

• 2/3 cup butter, softened
• 2/3 cup brown sugar
• 2 eggs, room temperature
• 1 1/2 cups Bob's Red Mill Gluten Free Quick Cooking Oats
• 1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/4 cups dried cranberries
• 2/3 cup white chocolate chips

Directions

1. Preheat oven to 350°F.
2. Using stand mixer fitted with paddle attachment, cream butter and sugar together until light and fluffy. Add eggs, mixing well.
3. Combine oats, flour, baking soda, and salt in separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition.
4. Fold in dried cranberries and white chocolate chips.
5. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
6. Bake 10 minutes, or until golden brown. Cool on baking sheet for 2 minutes before removing to wire rack to cool completely.
7. Store in airtight container at room temperature. These cookies age well!

Recipe adapted from Ocean Spray.

Cinnamon Rhubarb Bread

This super-moist quick bread balances the tartness of rhubarb with the sweetness of brown sugar and is studded with pecans for a nice little crunch. Enjoy a slice for breakfast or as an afternoon snack. It makes a great gift, too!

Cinnamon Rhubarb Bread
Yield: 1 loaf

Ingredients

• 1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 3/4 cup brown sugar
• 1/4 cup coconut oil
• 1/4 cup applesauce (or 2 oz tub of Gerber 1st Foods Prunes)
• 1/2 Tbsp lemon juice plus enough almond milk to measure 1/2 cup, stir & let stand 5 minutes
• 1 tsp vanilla
• 1 egg, room temperature
• 2 cups diced rhubarb
• 1/2 cup chopped pecans

Directions

1. Preheat oven to 350°F. Grease 8x4-inch loaf pan; set aside.
2. In large bowl, whisk together flour, baking soda, salt, and cinnamon; set aside.
3. In stand mixer fitted with paddle attachment, cream brown sugar, coconut oil, and applesauce (or prunes). Stir in milk mixture, vanilla, and egg. Add dry ingredients and combine thoroughly.
4. Fold in rhubarb and pecans.
5. Pour batter into prepared loaf pan. Bake 50-55 minutes, or until toothpick inserted into center comes out dry.
6. Cool for 10 minutes and then remove bread from pan to wire rack to cool completely before slicing.

Recipe adapted from Today.

Flourless Chocolate Torte

My husband asked me not to make him a birthday cake this year.

Wait a second... what?!

I express my love for others by baking them delicious desserts, especially for birthdays. So I found a clever way around the issue: I baked him a last-day-of-the-spring-semester cake to celebrate the end of his 10th(!) year of teaching. Sneaky, huh? ;)

Flourless Chocolate Torte
Yield: 9" round cake

Ingredients
Cake:

• 1 1/3 cups bittersweet chocolate chips
• 1/2 cup coconut oil
• 5 eggs, room temperature
• 3/4 cup sugar
• 1 tsp vanilla
• 1/2 tsp salt
• 1/2 cup walnuts, finely chopped

Ganache:

• 1/4 cup almond milk
• 1/2 cup semisweet chocolate chips

Topping:

• finely chopped walnuts, as desired

Directions

1. Preheat oven to 350°F. Grease 9" round cake pan with nonstick cooking spray; set aside. (If planning to remove cake from pan before topping with ganache, line bottom with parchment and spray a second time.)
2. Melt bittersweet chocolate and coconut oil in saucepan over low heat. Let cool.
3. Meanwhile, in stand mixer fitted with whisk attachment, beat eggs and sugar at medium speed for 5 minutes. Mix in vanilla and salt.
4. Stir chocolate into egg mixture until well combined. Fold in walnuts.
5. Pour batter into prepared pan. Bake for 30-35 minutes, until set. Let cool. (If parchment was used, remove before making ganache.)
6. Once cake has cooled completely, heat almond milk and semisweet chocolate in saucepan over low heat. Spread ganache evenly over cake and sprinkle with walnuts.
7. Store in refrigerator to keep ganache firm. Remove cake from refrigerator 15-20 minutes before ready to serve. Slice and enjoy!

Unlike most of my recipes which come from online sources, this one actually came in the mail! The realtor who helped us buy our home 10 years ago sends out these fun monthly postcards with various topics related to home ownership. Of course, my favorite ones are about food!

Obviously this mailing was sent out during the holidays, and it's taken me nearly 5 months to get around to making it. But hey, I think I deserve some brownie points (no pun intended) for at least hanging onto the recipe for that long and not losing it in the meantime!

Spicy Vegan Hot Corn Dip

This zesty dip is packed with bold Mexican flavors. And the best part? It doubles as both an appetizer and a side dish. Win!

Spicy Vegan Hot Corn Dip
Yield: about 4 cups

Ingredients
Sauce:

• 1 cup raw cashews, soaked in water overnight
• 1 cup almond milk
• 1/3 cup nutritional yeast
• 1 Tbsp lemon juice
• 1 Tbsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt

Dip:

• 2 (15 oz) cans Mexicorn, drained
• 7 oz can mild diced green chiles, drained
• 1 cup Daiya cheddar style shreds
• 1/2 cup sliced green onions

Directions

1. Preheat oven to 350°F. Grease small baking dish with nonstick cooking spray; set aside.
2. In large bowl, combine Mexicorn, chiles, Daiya shreds, and green onion; set aside.
3. Drain water from cashews. In high powered blender (such as Nutri Ninja), combine cashews, milk, nutritional yeast, lemon juice, chili powder, cumin, garlic powder, and salt. Blend on high until smooth and creamy. Pour sauce over veggies in mixing bowl and stir to combine.
4. Transfer mixture to prepared baking dish. Bake on center rack for 15-20 minutes, or until dip begins to bubble and lightly brown on top.
5. Remove dip from oven and serve immediately with your choice of tortilla chips, chopped veggies, or other dippers!

Notes

• As written above, the dish is more mild in terms of spiciness. Want to kick it up a notch? Increase the level of heat by adding cayenne pepper, hot sauce, and/or chopped jalapeño.
• This dish can be made ahead of time, so feel free to prep it all the night before and bake when you're ready the next day. Simply cover with foil (to prevent over-browning) and bake away!

Recipe inspired by Peas and Crayons.