マヨネーズなしポテトサラダ
Ingredients:
instant mashed potato flakes
ham, chopped
marinated onions
green onions, chopped
vinegar
olive oil
salt & pepper
Make mashed potato according to the package instructions. To make it dairy-free, use
soy milk instead of milk,
Smart Balance Light (this is the only
Smart Balance without whey) instead of butter. While the potato is still hot, mix in vinegar. In a large bowl, mix all the ingredients.
How to make marinated onions: Slice onions as thin as possible (I use a slicer to do this). In a glass container, mix onions, vinegar, oil (either vegetable oil or olive oil), salt, and pepper. Cover and store in the refrigerator. Marinate at least a few hours before using. You can keep it in the refrigerator for about two weeks.
I recommend Pyrex rectangle food storage container with a lid for marinated onions. These are also great for storing vegetables that I slice/chop/steam/boil in advance.
My son and daughter made these cookies by themselves! They were so proud. :D
OXO Good Grips Silicone Cookie Spatula
Dairy-free chocolate chips
An egg-free/dairy-free/peanut-free 10" red velvet cake with dairy-free cream cheese frosting and filling by Let Them Eat Cake, The Allergy-Friendly Patisserie for Pingu's brother's and father's birthdays. So beautiful, impressive, and tasty. Everybody enjoyed it. Thank you for letting my daughter eat cake, Amanda and Jason!
Dairy & Egg-Free Lasagna with ground chicken. Made white sauce with soy milk and Japanese consomé. It was a hit!
採れたてローズマリー入りフォカッチャ風サクサクブレッド
クイックはちみつパン
Instead of deep-frying eggplant, I used frozen grilled eggplant (that already had lots of olive oil), sprinkled it with panko, and baked it in the toaster oven. In a baking dish, I placed some pasta sauce, eggplant, pre-baked frozen chicken nuggets, dairy-free cheese as the last layer, and baked it in the oven. This is kind of a cheating recipe, but it tasted very good.
Egg/Dairy/Peanut-Free Red Velvet Cupcakes with Vegan Cream Cheese Frosting by The Allergy-Friendly Patisserie
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