Southern Cornbread Dressing: Dairy and Egg Free

Y’all, we have some news.  We’ve moved back down south!  Which is why I didn’t post for months.  Life was a little crazy for a long stretch.  But now we have moved halfway across the country, sold our Iowa condo, bought a new house and are kind of settled in.  We’ve been in our house for almost 6 weeks, so there’s still a lot to do.

We hosted Thanksgiving at our new house and I was in charge of making almost everything.  I’ve tried my hand at making my mom’s incredible cornbread dressing before and it was a flop- 2 years in a row.  I gave up on making it last year.  This year, however, I had a lightbulb moment.  I discovered a gravy recipe from about.com and have adapted it to fit our needs.  The gravy is creamy, delicious, and could mimic the canned cream of chicken my mom’s recipe uses.

I didn’t even include it in my Thanksgiving post, because, well, I’ve failed miserably in the past.  But not this time.  This time I ROCKED IT!  Finally!!!

My mom’s recipe uses chicken broth, eggs, cream of chicken soup, butter, cornbread, sage, and minced onion.

I decided to make my cornbread with gravy, but added sage and poultry seasoning to my gravy to give it the same flavor as my mom’s.  I used vegan butter and vegetable broth.

The result?  My father asked my mom IF SHE MADE THE DRESSING!

That was the moment I gave myself a secret high five and knew this recipe was good.

So if you’re looking for a savory and delicious cornbread dressing recipe for the holidays or for any day, I have just the recipe for you!

Southern Cornbread Dressing: Dairy and Egg Free

( Cornbread recipe adapted from here.  
Southern Cornbread Dressing recipe adapted from my mom’s recipe.)

Make the cornbread the day before or first thing in the morning.  I make it the night before as it frees up more time on the big day.

Ingredients:

  • 2 tablespoons ground flax seeds
  • 6 tablespoons water
  • 1 cup all-purpose unbleached flour
  • 1 cup cornmeal
  • 4 teaspoons baking powder
  • 3/4 teaspoon sea salt
  • 1 cup SO Delicious Lite Culinary Coconut Milk
  • 1/4 cup canola oil

Directions:

1.  Preheat oven to 425 degrees.

2.  Grease an 8×8 inch baking dish with vegan butter.

3.  Boil the water in a small saucepan and add the ground flax seed. Stir well with a fork or whisk.  Reduce the heat and simmer the ground flax seed in the water for 2-3 minutes or until thickened, stirring occasionally.  Mine was ready in 2 minutes.

4.  Set the flax egg to the side.  You’ll use it in step 6.

5.  Grab a clean bowl and combine the flour, cornmeal, baking powder, and salt.  Mix well.

6.  Add the ground flax seed mixture, coconut milk, and canola oil to the flour mixture. Mix until just until smooth.

7.  Put the cornbread mixture into the greased pan. Bake for 20 to 25 minutes, or until toothpick or knife inserted in the middle comes out clean.  Mine was done in 20 minutes.

STEP 2 to be completed the next day or once the cornbread has cooled completely:

Directions:

1.  Preheat oven to 350 degrees.

2.  Make homemade gravy but double the recipe and add 1 tsp of poultry seasoning and 1/4 teaspoon sage.

3.  Crumble cornbread in a bowl.

4.  Add 1/2 of the gravy and a generous splash of vegetable broth.  Stir well.  Add more gravy and veggie broth until the cornbread mixture looks soupy.  I used more gravy than broth because the gravy has all of the typical cornbread dressing flavor.  You will not use all of the gravy- I had maybe 1/2 cup of gravy left.  I splashed in veggie broth maybe 3 times.

5.  Grease a larger baking dish (I have one in between the 8×8 and 9×12 pans and used the in between size.)

6.  Pour in soupy cornbread mixture.

7.  Bake for 20-30 minutes, or until dressing is firm but not dry.  I used convection bake and mine was done in 23 minutes.

8.  Use the extra gravy to pour over the dressing.

DSCN2592

This is the cornbread dressing.  I realized I had no photos of it and snapped this quick photo at the last second.

Yummy Christmas Recipes: Dairy & Egg Free

The only thing I've done so far- make amazing fudge!

The only thing I’ve done so far- make amazing fudge!

Hiya. Merry (almost) Christmas friends! We have been quite the busy bees with vacation, traveling from Iowa to South Carolina to Florida and so on!

Things finally settled down for literally, like, ONE day and now we’re ramping up for Christmas.

This year, we’re trying something different. The Huzz’s family always had their big meal on Christmas Eve. Growing up, my family always had the BIG meal on Christmas day. (Seriously, y’all, my mom cooked and baked for days!!! Her spread is crazy big!) This year, we are going to follow in the tradition of the Huzz’s side and have our big meal on Christmas Eve.

Here’s what we plan to make. Click on the colored words to follow the links to the recipes.

And by the way, it’s 8:30 pm on December 23rd and I’ve only accomplished ONE THING on this list…yeah, I better get to getting!

Christmas Dinner and Treats:

Mojo Crockpot Chicken (Click here to see how to make homemade mojo marinade. There’s not a recipe for this one. I’m making it up. I’ll put the chicken in the crockpot. Pour the mojo on a whole chicken. Probably throw in a chopped onion, some adobo seasoning, salt, pepper, onion powder, garlic powder and oregano. Cook on low for 8 hours.)

Ranch Mashed Potatoes

Grilled Asparagus (Rinse asparagus, snap off ends, season with olive oil, salt and pepper. Grill on medium on grill pan until tender.)

Balsamic Roasted Baby Carrots

Classic Dinner Rolls (Sub non-dairy milk and vegan butter. Use the bread machine to make dough on dough setting.)

Gluten Free and Dairy Free Fudge (I used SO Delicious boxed Culinary Coconut Milk Lite.  This is the one recipe I’ve made so far.  I’ve only licked the spoon and it was AMAZING!)

Buckeyes (Use vegan butter and Enjoy Life chocolate chips)

Vegan Sugar Cookies with Easy Royal Icing (We decided not to use food coloring.  Our cookies will just be decorated with white icing.  And maybe a few sprinkles!)

Pumpkin Pie with Coco Whip from SO Delicious

Easy Cinnamon Roll Recipe for breakfast on Christmas morning (I have a cinnamon sensitivity so I’m omitting the cinnamon.  I might sub allspice but most likely I’ll add brown sugar instead of the cinnamon or allspice.)

That’s our safe menu plan.

This Christmas, we’ve been teaching SG that Christmas is not about getting gifts or Santa.

In our house, we’re trying to focus on the ultimate gift, the gift of a precious babe born into this world to save us from our sins.  God gave us the ultimate gift of Jesus, which is why our little family celebrates Christmas.

“I bring you good news of great joy that will be for all people.
Today in the town of David a Savior has been born to you; he is Christ the Lord.”

Luke 2:10-11

We hope you have a wonderful and blessed Christmas.  I wish you all a safe and wonderful day together filled with lots of safe food!

3 Affordable (and Adorable!) Homemade Gift Ideas

Christmas is almost here. I can hardly believe it! Seriously, this year has FLOWN by!

This year, I’m trying to focus on meaningful and homemade gifts. Here are a few of my favorite gifts to give.

1. Homemade Dry Shampoo
Since writing the original dry shampoo post, I’ve found a way to make this gift adorable. I found spice jars for $1. I tossed the spicy hole filled shaker thing in the trash. I don’t need it for this. I fill the jar with my homemade dry shampoo. I ordered small round labels from vistaprint.com and put a cute “Dry Shampoo” label on each lid. I buy inexpensive make up brushes for $1 and include that along with the dry shampoo. The gift is too cute for words. I personally love my dry shampoo and use it weekly. I think it’s a great little gift!

Homemade Dry Shampoo

Homemade Dry Shampoo

A practical and pretty gift!

A practical and pretty gift!

2. Homemade Taco Seasoning
I use this recipe from 100 Days of Real Food. It’s super easy to make and only has 4 ingredients! I found these super cute little mason jars from Target for $1.99 each. Each jar holds 3-4 batches of this recipe. I printed a little label on colored card stock. I used a business card template only to keep the size small and played with it a few times to get the font the right size. I cut it and punched a hole and attached it to the spice jar with some twine. (The twine was a clearance deal at Target- I think I paid 45 cents for it!)

Doesn’t everybody make tacos?

Homemade Taco Seasoning

Homemade Taco Seasoning

Handmade Label

Handmade Label

Back of Mason Jar

Back of Mason Jar

Inside the Jar

Inside the Jar

3. Homemade Pumpkin Bread Mix
I love pumpkin bread! I premix my dry ingredients and store them in empty and cleaned giant olive jars. I could use that jar with a pretty handmade label or splurge and buy a cute and new jar. Fill the jar with the dry ingredients. Make a label on card stock including “Homemade Pumpkin Bread Mix” along with the directions. Directions: Preheat oven to 350 degrees. Mix 1 cup pumpkin puree, 1/2 c canola oil, 3 Tbsp of maple syrup & 3 Tbsp water. Add dry mix. Bake for 45-50 minutes for large loaf.

As a gift, the jarred dry mix would look adorable with a can or box of pumpkin puree and a mini maple syrup bottle. I haven’t yet given this as a gift, so I don’t have a photo to share yet. But here’s what the glass jar of dry mix and a box of pumpkin look like together… precious!

Just needs a pretty label

Just needs a pretty label

These gifts are easy to make, useful, affordable and just plain adorable! Merry Christmas and happy gift giving!

Homemade Apple Pie: Dairy, Egg, & Cinnamon Free

Apple pie without cinnamon or dairy???

That might be what you’re thinking right now. Keep reading! I promise the recipe is yummy.

I searched high and low for a recipe I could adapt and use for our diet. I’m so thankful for Grandma Ople, whoever she is, because this is her recipe.

I’ve adapted it slightly with vegan butter and the way I put the pie together.

If you can have cinnamon (I can’t), then feel free to add a sprinkle or two. I think it’s lovely without it.

I’ve made it several times over the past year, and every time it has been wonderful.

I hope you like it, too.

Apple Pie
(adapted from this recipe)

Ingredients:

For Crust:

For Apple Filling:

  • 1/2 cup vegan butter
  • 3 Tbs flour
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/4 cup water
  • 6-8 Granny Smith Apples (or at least 2/3 Granny Smith and 1/3 other apples)

Directions:

  1. Preheat oven to 425 degrees.
  2. Center and place pie crust in a pie pan.
  3. Peel, core, and cut apples in slices.
  4. Place apple slices on top of pie crust.
  5. Melt butter in a pan. Add flour and mix well.
  6. Add sugar, brown sugar, and water. Whisk and bring to a boil. Let simmer on medium low for 5 minutes. Stir/whisk often.
  7. Pour hot sugar mixture over the apples in the pie pan, reserving a little bit to brush on top of the crust.
  8. Center and gently place pie crust over the mound of apples.
  9. Roll the top pie crust under the bottom pie crust. You might have bumpy large lumps in some parts but that doesn’t bother me. 🙂
  10. Use a fork to crimp the rolled together edges or use your fingers to crimp the edges.
  11. Use a sharp knife to make a few slits in the pie crust.
  12. Brush the reserved sugar mixture on top of the pie (can do this as soon as the top crust is added so the sugar mixture doesn’t harden.)
  13. Place pie on a cookie sheet (in case of overflow) and bake for 15 minutes at 425 degrees. Reduce temp to 350 degrees and bake for 40-45 minutes.

There ya have it, friends. Our favorite apple pie recipe. We are looking forward to the upcoming holidays, as this pie will be served at both Thanksgiving and Christmas.

You can also add a scoop of SO Delicious Soymilk Creamy Vanilla Ice Cream on top of your warm, homemade apple pie.

Enjoy. 🙂

Apple Pie Filling

Apple Pie with Sugar Mixture on Top

Homemade Apple Pie

Easy 5 Ingredient Cherry Pie: Dairy & Egg Free

I’ve literally been wanting to write this post for a year now! I’m working on another post filled with links to dairy and egg free recipes for the holidays. That has finally motivated me to get this done!

Soon I will also share a dairy, egg & cinnamon free apple pie. It’s a great pie! So is this cherry pie. What can I say? We love homemade pies!

It is lovely that this recipe only uses 5 ingredients. I could make a homemade crust (and please feel free to make your own!) but I make so many other things from scratch, that I LOVE using this crust.

The recipe was adapted from the following two recipes. Click here and here to read the original recipes.

Cherry Pie

Ingredients:

For Filling:

  • 3 bags of frozen pitted cherries
  • 3/4 c sugar
  • 2 Tbsp lemon juice
  • 1/3 c cornstarch

For Crust:

Directions:

  1. Preheat Oven to 375 degrees.
  2. Place all filling ingredients in medium sized pan and bring to a boil, stirring gently. Once it boils, lower to a simmer until the filling thickens. Take off of the heat and let cool slightly.
  3. In a pie pan, center one of the pie crusts. It will hang over the edge of pan.
  4. Pour the cooled filling into the pie pan.
  5. Center the other pie crust and put it gently over the cherry pie filling.
  6. Roll the top pie crust under the bottom pie crust. You might have bumpy large lumps in some parts but that doesn’t bother me. 🙂
  7. Use a fork to crimp the rolled together edges or use your fingers to crimp the edges.
  8. Use a sharp knife to make a few slits in the pie crust.
  9. Sprinkle a little bit of white sugar on top. (optional)
  10. Place pie on a cookie sheet (in case of overflow) and bake for approximately 50 minutes.
  11. Let cool. Enjoy!

Cherry Pie Filling

 

Homemade Cherry Pie

Homemade Cherry Pie