and while it’s really not all that exciting, if one has to go dairy-free this is the age to do it. the internet has given me lots of ideas and the freezer section is now full of non-dairy treats that don’t all have to do with something related to tofu. i stood in the whole foods freezer section in wide-eyed wonder as i realized that this lenna-imposed semi-vegan state i’m in might just be all right. who wouldn’t want to eat passion fruit/mango coconut milk ice cream? (ignore the fact that you almost have to get an extra job to pay for the stuff.) as for an actual milk/liquid substitution, almond breeze wins, hands down. and for quick “must have something sweet now!” moments, lindt 70% dark chocolate has not a trace of dairy.
lenna’s sensitivity is so great that i’ve cut out anything that has a milk product in the ingredient list. so needless to say baking has pretty much taken a hiatus in this house. which isn’t all bad because the inferno that is south florida isn’t exactly friendly to 400 degree ovens. and there have been a few non-dairy baking busts that don’t really do anything to encourage me. apple crisp made with coconut oil instead of butter? um…oily. and i love coconut oil, just not when it’s swimming around with my oats and apples.
still, there is quite a bit of coconut consumption in the house. coconut milk ice cream. coconut yogurt. coconut macaroon pancakes. i found the pancake recipe on heidi swanson’s 101 cookbooks, and she came up with another winner here (though i did add a tad too much salt…). whereas over the past few weekends i watched the boys cook up and gobble down stacks of pancakes while i poached yet. another. egg. this weekend we each had our separate stations and i got to sit down with my own stack. i think i’ll still make them once i’m back in dairy world, but they’ll become more of a once-in-a-while treat as i’m never one to turn down a pancake that’s practically fried in butter.