So being dairy free means I’m missing out on all my favourite recipes that include, well, dairy. Being the flexible girl I am (okay so I’m only sometimes flexible, like in yoga, sometimes…) I decided to try a recipe from my weekday go-to collection and alter it. Dairy free!
Dairy free and fabulous!
Here is my take on Broccoli Pesto Pasta (dairy free). This is an adaptation from another blogger which I love. (Find her original recipe here.) Although it’s low on the protein side of things that’s nothing that can’t be made up for with snacks throughout the day. Like all the hummus and peanut butter we ate finishing up the chopped raw veggies and pretzel sticks!
And here are the results of trying it out on the kids:
As you can see it was a complete failure. At least for having leftovers, well leftover for the following day.
And then there was the epic dessert that was to end my dairy-deprived 6 weeks. We even had invited guests over! This is The Ultimate Tiramisu. It is like heaven on earth. No, it is heaven on earth, in tiny bites that dance on your tongue like little happy fairies and make your hips wiggle just right while dancing the salsa. Or at least dancing, there is a lot of dancing and happiness involved.
Only, after purchasing all the dairy (marscapone, condensed milk, heavy whipping cream) there were no find lady fingers to be found. For those not familiar, (like many of the store clerks I asked) they are the little crunchy, flaky, air-filled sponge cookies that hold the liquor and coffee goodness in the cake. (Is tiramisu a cake? More like an experience!) I drove around for over an hour in search of these little ladies and even used my “source of all things good in the kitchen” friend (who knows where to get anything, at anytime) with no avail.
So I took it as a sign that maybe, just maybe jumping off the wagon with both feet wasn’t such a great idea. And since we are overflowing with peaches on sale right now, I opted for peach crumble. The night before guests. As a consolation prize of no tiramisu. And as it was the night before the guests, I was still dairy free. Another alteration!
The recipe is a little bit horrific when it comes to be counting fat, and calories, and nutritional value (unless you count the peaches – yeah vitamins!) For a once in a while treat, like when those peaches go on sale in the middle of summer, when the weather isn’t too hot to turn on the oven. It is perfection. And peaches!
First I sliced up about 6 very ripe peaches in a greased glass pan. I layered the peaches sprinkling a total of 2 tsp of tapioca, squeezing a small half lemon, 2 tsp Earth Balance and 1 tsp of brown sugar.
Once mixed evenly I used my hands to create “crumble”. And put HALF on the peaches. (Freeze the other half for more peaches later!) If you re-read the butter and sugar content you will understand me in feeling better about less crumble and more peaches. Bake at 375degrees for 45min, or until nicely browned. Then allow to cool before eating. This is best made if you can pull it out right before dinner, then serve warm after dinner is done (I allow at least 1 hour to cool.)
I guess a big part of me failing at the tiramisu is a life lesson that I repeat over and over (and over). I seem to get stuck wanting something and when it doesn’t immediately happen I feel like a failure.
Failing has nothing to do with it. You don’t fail until you actually quit. So by quitting you fail. And I am far from quitting. This is so true for my yoga practice as well. Trying to conquer handstand without a wall, and forearm scorpion. I just keep trying over and over and over. I’m not failing because I won’t quit.
This weekend I will go out again and look for those lady fingers. The dairy is waiting in my fridge for the special moment when it all will come together. And my yoga mat is calling me. Despite falling on my face and my ego bruising in front of a class of 20, I will get there yet. Even if I have to modify at a wall for a while, or seven years.
As for the guests that next night. We did BBQ peaches. Peaches. So. Good! And ice cream. The real stuff. Next to what was left of my non-dairy coconut ice cream. Which I opted for, because given the choice, it didn’t seem like a big deal anymore.