I am totally having a love affair with coconut. I won't even bother to tout its health benefits (there are many!), but merely rave about it's deliciousness and versatility. What?? You doubt me?? If you are living this life of the dairy free, I am sure that you crave insanely for all that is creamy -- mmmm, ice cream, creamy casserole, mmm... I have solved that problem -- my miracle of life, the creme de la creme, coconut milk!! Oh yes my dairy free friends, it is heavenly.
Coconut Ice Cream is one of life's greatest pleasure. And oh, so easy! Especially if you have an ice cream maker.
2 cans of coconut milk
a few heaping spoonfuls of cocoa (can't you seem how precise I am?)
a generous squirt of agave nectar
Dump into the ice cream maker and viola! Sweet and creamy ice cream!
And then this evening, I was craving one of my hubbies favorite pre-dairy free dishes Beef Stroganoff. This posed me with a challenge -- I don't like beef, Christopher can't have the sour cream, he and Andrew can't have the egg noodles -- Oh My! But I conquered all and was proclaimed by my grateful (and satisfied) husband as having "hit a home run!"
Not So Beefy, Dairy Free Stroganoff
1/2 lb local ground pork
1/2 onion
1 small can tomato paste
1 C broth
1 big splash of red wine (dry)
1 six oz container COCONUT YOGURT!! (Plain)
Brown the pork with the onions in a bit of olive oil. Sprinkle with GF flour. Mix in the paste, broth, and wine. Simmer until thick and bubbly. Dump in the coconut yogurt and mix. Simmer until warmed through. Serve over GF pasta (we LOVE quinoa pasta!)
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