Carrot Souffle

I based my recipe on this recipe from Recipezaar.  Then I started making modifications to it.  So here's my version.

Carrot Souffle (Serves 4)
1.5 lb carrots, peeled & cut into a few pieces
1/2 c coconut milk
2 egg yolks or egg replacer
1/2 t vanilla
1/4 c brown sugar
1 t baking powder
1/4 c non-dairy milk alternative (I used So Delicious Coconut Milk Beverage)

1. Steam or boil your carrots til soft.  Then roughly mash them with a fork or potato masher.
2. Preheat oven to 350F.
   
3. Place coconut milk, vanilla, carrots, eggs, and bron sugar in a blender.  Blend til very smooth.  This is going to take a bit.  I usually have to stop and move things around a bit.  It works best too if the liquids are on the bottom.
4. Pour your carrot puree into a glass casserole dish (I use an 8x8 square or smaller with this amount).  
5. Mix in the baking powder.  You can also add in a couple of tablespoons of flour at this point to make a stiffer souffle if you like. 
6. Bake at 350 for about 30 minutes.  

My younger child loves this.  My husbands says it tastes like pie! 

You can vary the seasoning -- ginger or nutmeg would be a natural fit with carrot.  I was also thinking that some orange flavor would go nicely, so maybe using some orange juice (and less sugar, I bet) or orange extract instead of vanilla.  This is a great holiday recipe too.

Posted to  Our Krazy Kitchen's Fall Recipe Roundup

Biscuits

Well the chicken with curried peaches (I ended up using plums since the peaches were not ripe) wasn't anything particularly worth blogging about. The biscuits were good though -- the ones I cut out with a star-shaped cookie cutter were very popular with Miss Picky.

Dairy-Free/ Soy-Free Biscuits
Makes 12+ (depending on how big you cut them)

2 c AP flour

3 T baking powder

1/2 t salt

3-4 T shortening*

1/2 t instant yeast (I use the kind for bread makers)

2/3-3/4 c rice milk + 2 t lemon juice

* Spectrum Organic Vegetable Shortening is made from palm oil. No soy, no trans fats....not health food but certainly fills a void when you're avoiding dairy & soy products. I've also found generic store versions of the same thing at Whole Foods & SunHarvest/Wild Oats/Henry's.

1. Preheat oven to 450.
2. Combine dry ingredients (except yeast).
3. Cut in shortening til crumbly/coarse meal stage.
4. Add in rice milk and yeast and stir to combine.
5. Knead til a nice dough forms.
6. Roll out to 1/2" thickness. Cut.
7. Bake on ungreased baking sheet for about 12 min.

DF-SF Ranch Dressing

I found this recipe for Vegan Ranch Dressing on Recipezaar the other day and adapted it making it soy-free and no longer vegan. I used my favorite Hellman's Canola Mayo (or of course you could always just make mayo), rice milk (regular Rice Dream which is pretty sweet), and dried parsley instead of fresh (1t/1T). It made a very nice ranch.