Life In The Fine Print

Hi! I'm Kathleen. Welcome to my site! I am constantly experimenting with dairy/nut free cooking and baking. Enjoy!

[lifeinthefineprint]

Dairy free lasagna

Ingredients

* Package of lasagna noodles

* 1 lb of ground beef

* 3 tbsp of olive oil (divided)

* 1/4 cup all-purpose flour

* 1 cup oat milk

* 1/2 cup vegan sour cream (I use Good Karma)

* 1 1/2 cups of vegan mozzarella (I use Daiya)

* 1/4 cup of white wine

* 1/4 chicken stock

* 24 oz jar of tomato sauce

* 1 tbsp onion powder

* 1 tbsp garlic powder

* 1 tbsp parsley flakes

* 1 tsp Italian seasoning

* 1/2 tsp red pepper flakes

Preheat oven to 350 degrees

Bolognese Sauce

1. Add 1 tbsp to a large skillet and brown the ground beef.

2. Add onion powder, garlic powder, and Italian seasoning to the ground beef.

3. Pour in about 3/4 of the tomato sauce jar into the large skillet along with the white wine and chicken stock. Let simmer for about 10-15 min.

4. While the sauce is cooking, cook lasagna noodles according to the package.

Vegan “Ricotta” Cheese Mixture

1. In a sauce pan add the remaining 2 tbsp of olive oil and 1/4 cup of flour to make a roux.

2. Whisk in oat milk and vegan sour cream until mixture thickens.

3. Stir in parsley flakes and 1 cup of vegan mozzarella cheese. Let cool.

Lasagna Assembly!

1. In a baking dish spread about a 1/3 of your bolognese sauce on the bottom.

2. Add a layer of noodles.

3. Add another 1/3 of the sauce to your noodles. On top of the meat sauce, add half of the “cheese” mixture.

4. Add another layer of noodles, 1/3 of sauce, and the remaining half of the cheese mixture.

5. Add a top layer of noodles, cover them with some of your remaining tomato sauce from the jar. Sprinkle the remaining mozzarella cheese (about a 1/2 cup) on top.

6. Cover with foil and bake for 45 min.

7. Uncover and bake for an additional 10 minutes.

8. Broil uncovered for 5 minutes.

[lifeinthefineprint]

Pizza roll appetizer 🍕

Ingredients:

1 tsp garlic powder

Pinch of salt and pepper

2 tsp Italian seasoning

Pinch of red pepper flakes

1/2 cup of pizzza sauce

1/2 cup of shredded vegan mozzarella

2 tbs of olive oil

1 can of crescent rolls

1 package of pepperoni

Method:

1. Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Set aside.

2. In a mixing bowl, combine garlic powder, salt and pepper, 1 tsp Italian seasoning, red pepper flakes, pizzza sauce, and shredded vegan mozzarella. Whisk together. Set aside.

3. Roll out and separate crescent roll dough. Put two pieces of pepperoni on each rolled out dough. Add 1 tbs of sauce mixture on top. Then, roll the crescent roll up. Place on baking tray. Repeat with the rest of the dough.

4. When all the rolls are on the tray, drizzle the tops with olive oil and the remaining tsp of Italian seasoning.

5. Bake in the oven for 10-12 minutes. They should be puffy and golden brown. Enjoy!

*recipe makes 8 pizza rolls*

[lifeinthefineprint]

Vegan pumpkin pie 🥧

Ingredients:

Pie crust-

2 and 1/2 cups of flour (plus 1/3 cup of flour for rolling out)

1 tsp of salt

1 tsp of sugar

1 cup of margarine

1/2 cup of cold water

Filling-

1 can of Libby’s pure pumpkin 15 oz

1 can of condensed oat milk

1/3 cup unsweetened apple sauce

2 tsp of vanilla extract

1 and 1/2tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ginger

3 tbs maple syrup

Pinch of salt

Method:

1. Preheat oven to 425 degrees.

2. In a mixing bowl combine dough and place in the fridge while preparing filling. Then in a large mixing bowl combine all the filling ingredients and whisk together. Set aside.

3. Take your dough out of the fridge and separate it into two equal parts. Roll out one of the balls and place on the bottom of a pie plate. Trim any excess dough from the top of the plate. Pour your filling on top of the crust. Bake the pie in the oven for 15 minutes at 425 degrees then reduce to 350 and bake for 60-70 minutes.

4. Remove the pie from the oven. There will be a slight wobble on top of the pie. This is ok! Let it cool COMPLETELY. This will be about 2-4 hours.

5. When the pie is fully cool let it set in the fridge overnight.

6. The second dough ball from cane be used to bake decorations for the top of your pie.

[lifeinthefineprint]

Crispy Cajun Chicken Thighs

Ingredients:

1. 3 tbs of olive oil

2. Salt and pepper

3. 1 tbs of Cajun seasoning

4. 1 tsp of garlic power

5. 6 boneless chicken thighs

Method:

1. Preheat oven to 425°F. Line a sheet tray with foil and place a baking rack on top.

2. Pat chicken dry with a paper towel.

3. In a mixing bowl, combine olive oil, salt and pepper, and Cajon seasoning. Stir together.

4. Coat all of thighs with the seasoning and oil mixture.

5. Place thighs on the baking rack and bake 40 minutes. Then cook under broil for about 2-3 minutes to really brown the thighs. Then enjoy!

[lifeinthefineprint]

Pumpkin pie oatmeal cookies 🎃

Ingredients:

1. 2 tsp pumpkin pie spice

2. 1 tsp baking soda

3. 2 tsp vanilla extract

4. 1/3 cup unsweetened applesauce

5. 1/3 cup white sugar

6. 1 and 1/2 cup flour

7. 3 cups of quick oats

8. 3/4 cup brown sugar

9. 1 cup salted margarine

10. 1 cup of vegan white chocolate chips

Method:

1. Preheat oven to 350 degrees. In a large mixing bowl, combine pumpkin pie spice, baking soda, white sugar, flour, brown sugar, and oats. Whisk together.

2. Add in vanilla, applesauce, and margarine. Mix until dough is formed. Add in the white chocolate chips and mix.

3. Line baking sheets with parchment paper. Form dough balls about 1 tbs worth. Place on sheet and lightly flatten the top by gently pressing the top of dough ball. Continue until all the dough is used.

4. Bake at 350 for 10-12 minutes or until lightly browned. Let them cool on the baking sheet for 5 minutes and then transfer them to a wire cooling rack until completely cooled. Makes about 24 cookies.

[lifeinthefineprint]

Vegan blackberry goat cheese toast🍞

Ingredients:

1. 2 slices of sourdough bread

2. 1 tsp vanilla extract

3. 2 tbs of flour

4. 1/2 to 1 tbs of liquid monk fruit sweetener (depending on how sweet you want the jam)

5. 2 tbs of water

6. 1 and 1/2 cup of blackberries

7. Vegan goat cheese

Method:

1. In a small sauce pan, combine vanilla, flour, monk fruit sweetener, and water. Whisk together, then add the blackberries. Let cool on low heat for 5 minutes. Stir frequently! After five minutes gently mash the blackberries with a fork. Stir again. Set aside to cool.

2. Toast your bread and spread vegan goat cheese on top.

3. Top with blackberry jam and enjoy!

[lifeinthefineprint]

💕Celebration Sprinkle Cookies 💕

Ingredients:

1. 2 and 3/4 cups of flour

2. 1 tsp baking soda

3. 1/2 tsp baking powder

4. 1 cup salted earth balance

5. 1 and 1/3 cup of sugar

6. 1/4 cup of unsweetened apple sauce

7. 1 tbs vanilla extract

8. 1/2 cup of rainbow sprinkles

Method:

1. Line baking sheets with parchment paper. Preheat oven to 350 degrees.

2. In a large mixing bowl combine flour,baking soda, baking powder, and sugar. Whisk together.

3. Add earth balance, vanilla extract, and apple sauce. Form a smooth dough ball and then add the sprinkles and evenly mix into the dough.

4. Form cookie balls the size of a tablespoon. Place cookies on baking tray and use two fingers to flatten the tops of the balls slightly.

5. Bake at 350 for 10-12 minutes. Bake the cookies in batches. You don’t want them close together on the tray when baking. The cookies should be lightly browned on the bottom. Let them cool on the baking sheet for 5 minutes and then transfer them to a wire cooling rack until completely cooled.

[lifeinthefineprint]

Faux mozzarella sticks 😋

Ingredients:

1. 6 daiya mozzarella cheese sticks

2. 1 cup seasoned bread crumbs

3. 1/2 tsp of salt and pepper

4. 1 tsp of garlic powder

5. 1 cup of just egg

Method:

1. Prepare a baking tray and spray with oil.

2. In a mixing bowl, put the seasoned bread crumbs with salt and pepper and 1 tsp of garlic powder. In another bowl, put the 1 cup of just egg.

3. Dip a mozzarella stick into just egg and then into the bowl with the breadcrumbs and coat completely. Press down so that the breadcrumbs stick. Repeat this with all the sticks and then transfer to baking sheet and put in the freezer for 1/2 hour.

4. After 30 minutes, take the tray out of the freezer and repeat above process. Dip the sticks in just egg and then breadcrumbs and then freeze for another 30 minutes. This second coating is really what is going to keep the cheese from melting out when cooked.

5. Take out of freezer and set your air fryer to 400 degrees. Spray the air fryer basket with oil and then spray the mozzarella sticks with oil.

6. Air fry a couple of sticks at a time for 5 minutes. Then flip the sticks, spray with more oil and cook for another after 5 minutes until golden brown. Repeat with the rest of your sticks and then enjoy!

[lifeinthefineprint]

Just egg breakfast ramekin 🤩

Ingredients:

1. 1 tsp of olive oil

2. 1/2 cup of just egg liquid

3. 1 tbs of chopped bacon

4. 2 tbs chopped spinach

5. 4-5 chopped cherry tomatoes

6. Sprinkle of salt and pepper

Method:

1. Preheat oven to to 425 degrees and coat a ramekin with olive oil.

2. In a small bowl combine 1/2 cup just egg, chopped bacon, chopped spinach, 4-5 sliced cherry tomatoes, and season with some salt and pepper.

3. Pour mixture into ramekin and bake in the oven for about 30-35 minutes or until it is no longer liquid in the middle. Everyone’s oven is a little different so it may take longer or shorter to cook your dish. Once you hit 20 minutes check on the dish regularly in the oven.

4. When you remove it from the oven, let it cool for 5 minutes and then enjoy!

[lifeinthefineprint]

Chicken Enchiladas 🤩🙌🏻

Ingredients:

1. 3 cups of cooked shredded chicken

2. 1 tsp salt and 1 tsp pepper

3. 1 tbs minced garlic

4. 1 tsp onion powder

5. 1/4 tsp cayenne

6. 1 tsp paprika

7. 1/2 tsp cumin

8. 1 tsp chili powder

9. 1/4 cup vegan sour cream

10. 1 and 1/2 cups of cooked corn

11. 1 cup rinsed canned black beans

12. 3 cups of red enchilada sauce

13. 3 cups of vegan Mexican cheese blend

14. 1 package of 8 large flour tortillas

15. 1 lime

16. 1 tbs of chopped cilantro

Method:

1. Preheat oven to 375 degrees.

2. In a large bowl, add the shredded chicken, salt, pepper, garlic, onion powder, cayenne, paprika, cumin, chili powder, vegan sour cream, 1/4 cup of red enchilada sauce, corn, black beans, and 1/2 cup of vegan cheese. Stir together.

3. In a large baking dish, pour 1 cup of red enchilada sauce evenly in the dish.

4. Ensemble 8 enchiladas in the tortillas and line them up. You want there to be no empty spaces in the dish.

5. Top with 1 and 1/2 cups of red enchilada sauce and then sprinkle 2 cups of the vegan cheese over the top.

6. Bake 30-40 minutes in the oven at 375 degrees. Then, Broil for about 3-4 minutes until the cheesy crust is browned. Watch closely so that the top does not burn!

7. Remove from oven and squeeze a lime over top and sprinkle with fresh cilantro. Enjoy!

[lifeinthefineprint]

Baked eggplant 🙌🏻

Ingredients:

1. Two large eggplants

2. 2 tbs of Olive oil

3. 1 and 1/2 cup of seasoned breadcrumbs

4. 1 tsp of paprika

5. 1 tsp of Italian seasoning

6. 1 tsp of garlic powder

7. 1 cup of melted margarine

8. 1/2 tsp of salt and 1/2 tsp of pepper

9. 1 cup of vegan mozzarella cheese

Method:

1. Preheat oven to 400 degrees. Grease a large baking sheet with 1 tsp of olive oil.

2. Prepare two large mixing bowls. One will have the breadcrumbs, salt, pepper, garlic, Italian seasoning, and paprika. Stir to combine. Put the melted margarine in the other mixing bowl. Set aside.

3. Slice two large eggplants into 1/2 inch rounds. Dip each piece in the margarine and then cover in breadcrumbs. When fully covered in the breadcrumbs place on baking sheet. Repeat until you have done all the eggplant slices.

4. Drizzle the remaining 1 tbs of olive oil over the slices on the baking sheet. Top with 1 cup of vegan mozzarella cheese. I put about 1 tbs of cheese on each slice.

5. Bake for 45 minutes and then put under broil for 1-2 minutes. Let cool and then serve.

[lifeinthefineprint]

Blueberry lemonade 🍋🫐

Ingredients:

1. 1 tbs of blueberry purée ( you can purée the blueberries in a blender)

2. 1 lemon slice

3. Juice of 1 lemon

4. Handful of ice

5. Handful of blueberries

6. 1 tsp of monk fruit extract

7. 1 cup of water

[lifeinthefineprint]

Lemon olive oil cake 🍰 🍋

Ingredients:

2 cups of flour

1 and 1/2 cup sugar

1 tsp salt

1 and 1/2tsp of baking powder

Zest of 2 lemons

1 cup olive oil

1 tbs vanilla extract

1 and 1/4 cup of oat milk

Juice of 1 lemon

Powdered sugar

3 tbs of ground flax seed and 9 tbs of water

Method:

1. Preheat oven to 350 degrees. Grease a 9 inch spring form pan with olive oil. Line the bottom of the pan with parchment paper.

2. In a small bowl, combine flax seed and water. Whisk together and let it sit for 10-15 minutes to thicken.

3. In a large mixing bowl, combine flour, sugar, salt, baking powder, and lemon zest.

4. In another bowl combine wet ingredients. Combine the olive oil, vanilla, lemon juice, oat milk, and flax egg.

5. Add the wet ingredients into the dry and whisk until smooth.

6. Pour the batter into the pan and bake in the oven for 90-95 minutes. Check that a toothpick comes out clean! Let the cake cool for 15 minutes. Then remove from spring form pan to cool completely on a wire rack. Lastly, top the cake with some powdered sugar and lemon slices. Enjoy!

[lifeinthefineprint]

Breaded Flounder 🙌🏻

Ingredients:

1. 2 pounds of flounder

2. Olive oil

3. 1 cup of flour

4. 1 cup oat milk

5. 1 1/2 cup of plain bread crumbs

6. 1 tbs fresh parsley

7. 1/2 tsp salt

8. 1/2 tsp pepper

9. 1 tsp of garlic powder

Method:

1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper and a little bit of olive oil.

2. Set up three mixing bowls. One should have the flour. Second should have the oat milk. The last bowl should contain the bread crumbs. Mix into the breadcrumbs the salt, pepper, and garlic powder.

3. Dip one piece of flounder into the flour. Cover it completely. Then dip it in the oat milk. Lastly, put it in the bread crumbs bowl and press the bread crumbs all over the fish. Transfer the fish into the baking sheet. Repeat with all the fish.

4. Top the fish on the baking sheet with the fresh parsley. Then spray or drizzle olive oil all over the fish.

5. Bake in the oven for 20 minutes.

6. Enjoy!

[lifeinthefineprint]

Sun-dried tomato risotto☀️🍅

Ingredients:

1. 4 cups of chicken stock

2. 8.5 oz jar of sun dried tomatoes

3. 1 cup of risotto

4. 1/2 tsp salt

5. 1/2 tsp of pepper

6. Zest of 1 lemon and juice

7. 1 tsp of minced garlic

8. 1 tsp of Italian seasoning

9. 1 tbs of olive oil

Method:

1. Bring two cups of chicken stock to a boil. Then reduce to low heat. Add in the risotto, garlic, Italian seasoning, olive oil, lemon zest/juice, salt, and pepper. Stir often!

2. When most of the 2 cups of chicken stock is absorbed, add the left over 2 cups of stock. Stir.

3. Add in the sun-dried tomatoes and let the rest of the stock absorb. Stir often until rice is soft and fluffy.

4. Serve and enjoy!

[lifeinthefineprint]

Pretzel Bread 🥨

Ingredients:

1. 1 1/2 cup of warm warm

2. 2 1/4 tsp of yeast

3. 1/2 tsp of sugar

4. 1 tsp olive oil

5. 12 cups of water

6. 1 cup baking soda

Dough-

1. 1 tbs of sugar

2. 1 tbs of brown sugar

3. 2 tsp of salt

4. 4 1/2 cups of flour

5. 1/3 cup melted earth balance margarine

Method:

1. In a bowl, sprinkle yeast over warm water. Stir to mix together and let it sit about 10 minutes. Set aside.

2. Combine all the dough ingredients until a ball is formed then knead it on a floured surface until the dough is smooth, elastic and slightly sticky.

3. Coat the inside of a large bowl with 1 tsp of olive oil and use a paper towel to get the oil all over the sides and bottom of the bowl. Then roll the dough ball around the bowl until it is fully covered in the a layer of oil. Cover the bowl with a dish cloth and let it rise for 1 hour. It should be doubled in size.

4. Then cut the dough into 2 loaves. Place on a sheet pan lined with parchment paper and cover and let rise again for 10-15 minutes. Preheat oven to 450 degrees.

5. Bring 12 cups of water to a boil and then add 1 cup of baking soda. Gently place one loaf in boiling water for 30 seconds, turning halfway. Remove with a large slotted spoon to prepared baking sheet. Repeat with other loaf. Brush each with melted margarine and sprinkle with coarse salt. Slice a line through the top of the loaf.

6. Bake for 20-25 minutes in a 450 degree oven until lightly browned

7. Slice and eat hot/warm!

[lifeinthefineprint]

Stuffing Casserole 😍

Ingredients:

Gravy-

1. 4 tbs of margarine

2. 1 tsp onion powder

3. 1 tsp garlic powder

4. 1/2 tsp salt

5. 1/2 tsp pepper

6. 1/2 tsp thyme

7. 3 cups oat milk

8. 3 cups chicken broth

9. 1 cup of flour

Filling:

1. 1 bag of stuffing about 4-5 cups

2. 1 tbs of olive oil

3. 1 cup frozen peas and carrots

4. 1.5-2 lbs of chicken breast

Method:

1. Preheat oven to 400 degrees.

2. Cook chicken sliced into 1 inch pieces in olive oil or margarine. When the chicken is mostly cooked add in the frozen peas and carrots.

3. Grease a 2 court baking dish.

4. I’m a sauce pot combine all of the gravy ingredients. Whisk frequently over medium heat until the sauce thickens.

5. Add two cups of stuffing into the chicken mixture. Then mix in 3 cups or gravy. Pour the filling into the baking dish.

6. Top with remaining stuffing about two or three cups then pour the remaining gravity on top. Bake for 30 minutes. Then put it under the broiler for 1-2 minutes.

7. Enjoy!