These last few weeks, I have been struggling with some food related problems. I’m not exactly sure what it is that is bothering me, but my breaking point came a few days ago when I had some really bad stomach pain. I had been “putting up” with it for awhile, but I decided something had to change! So, for the time being, I have decided to eliminate dairy from my diet. Yes, this is a big step for the girl that makes her own cheese.
Believe it or not, when I was in high school, I was actually found to be allergic to dairy. I would get terrible headaches, and break out in hives when I consumed any sort of dairy. But, somehow, I grew out of it! So, I know I can do this, and I know it is something I need to do right now.
I’m trying not to think about it too much, because otherwise I focus on all the foods I CAN’T have. My philosophy all throughout my weight loss, and since going gluten/grain free – is to focus on what I CAN have, and find ways to still have the foods that I love. Because I really do find great pleasure in cooking and eating!
So! Now that is out of the way. My husband is still eating cheese and milk and yogurt (yogurt! That has been a downer for me, because I love my yogurt! And especially making my own yogurt!) I have been trying to make foods that are naturally dairy free, just like I like to make foods that are naturally gluten free!
So, I decided to jump right in! This broccoli/cauliflower casserole is generally made with a cheesy dairy-filled sauce, and topped with several kinds of cheese. Why not!
This first thing I did was make a non dairy “parmesan cheese”.
Non Dairy Parmesan Cheese Crumbles
Adapted from Yummy Vegetarian Delights
Print this recipe!
1 cup walnuts
1/2 cup nutritional yeast
salt/pepper to taste
Place the walnuts in a food processor and process until finely ground. Add in the nutritional yeast, and salt/pepper, and pulse to combine.
Store in the fridge.
So tasty! It is crunchy as well, which is what I was looking for as a topping on my casserole.
I think this will be good on just about anything! It is slightly salty (which parmesan cheese is), slightly cheesy from the nutritional yeast (like parmesan), and even has a slight crunch!
Broccoli Cauliflower Casserole
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2 broccoli crowns, cut into florets
1/2 head of cauliflower, cut into florets
1 tbsp coconut oil
3 tbsp quinoa flour
2 cups unsweetened almond milk
2 cloves of garlic, peeled and minced
1 tsp fresh rosemary, chopped
salt/pepper
1/4 tsp fresh nutmeg, grated
1/4 cup dairy free parmesan cheese
Preheat the oven to 350 degrees F.
Cut the broccoli and cauliflower into florets. In a large skillet, add 2 inches of water to a bowl. Add the broccoli and cauliflower, and blanch about 5 minutes, until just fork tender.
Drain the broccoli and cauliflower into a strainer, and wipe out the pan. Place back on the stove over medium heat.
Add the coconut oil, and melt. Add in the flour, minced garlic, and chopped rosemary. Whisk to form a paste. Season with salt and pepper. Slowly add in the milk, whisking constantly. Continue whisking as the the mixture comes to a boil. It should thicken slightly as it heats up. Add additional flour, if needed, to make it the consistency you would like. Add salt/pepper to taste. Pour in the broccoli and cauliflower mixture and mix to coat all the vegetables.
Prepare your baking dish – an 8×8 baking dish would work. I used a casserole dish. Pour in the broccoli/cauliflower mixture, and top with 1/4 cup of the parmesan cheese.
Bake for 30 minutes, or until warmed and the sauce is bubbly.
Sprinkle with additional “parmesan” if you would like… live it up! And if you want to go back for seconds … that’s ok too!
This is being shared with Allergy Friendly Lunchbox and Wellness Weekend.
I am always amazed when I see your recipes and the substitutions that you have been able to make. You really should write a book my friend
Blessings to your day,
m.
haha, and you always make me smile Maria!
I get the same symptoms when I eat/drink dairy, Jane. The funny thing is that my entire family became lactose intolerant at the same time. Makes me wonder if it is something they are feeding the cows or maybe some inoculation that is now used. I’ll have to give your non-dairy Parmesan a try. Thanks for being the guinea pig! Have you ever checked out the Hallelujah Acres website? They have lots of recipes that are vegan (non-dairy). Very interesting!
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I have not heard of Hallelujah Acres, I will have to check that out! I’ll be the guinea pig anytime
I love your attitude about not dwelling on what you can’t have.
Lea Ann recently posted..Chile Cheese Cake, A Crowd Pleasing Appetizer for May Wine Time
This looks incredible! I love both broccoli and cauliflower and have never tried a cheese sprinkle made with walnuts before–will have to give it a go! I think you won’t miss dairy at all. . . it’s been 12 years for me, and I don’t even think about it any more.
I think this recipe would be perfect for Wellness Weekend (open until midnight tomorrow on my blog). . . I do hope you link it up! Have a great weekend. 
Ricki recently posted..Chai Ice Cream (No Ice Cream Maker Required!)
Thank you so much for your encouragement Ricki! I will come and link up right now!
Just seeing you in your coat made me smile because it is going to be 102 here today
Good luck on dropping the dairy, if it makes you feel better it is worth it.
Rhonda recently posted..Rachael Ray’s General Tso’s Chicken
hahaha, yeah that picture was from February I think
We are supposed to hit 90 this week! But over 100 in May? ahhhh!
I like the hummingbird pics! Thanks for stopping by my blog.
Thank you! And thanks for stopping by my blog as well
It is crazy to see the hummingbirds up close … their beaks really are soooo long!
Jane, I love your attitude about focusing on all the goodness you can eat – even on a limited diet. I often give up dairy and sugar when my belly is feeling bad and it does help me.
Have you ever considered sheep or goat? Some people can tolerate those even when cow’s milk doesn’t work. We can buy a really delicious sheep yogurt here that is delicious!
Wishing you a happy belly,
Erin
erin @ yummy supper recently posted..ASPARAGUS + DUCK EGG FRITTATA
Thanks so much Erin … I have tried goats milk, but not sheeps milk! I will have to look for a local source for that, thanks for the ideas!
This really does sound amazing! I hope it doesn’t turn out to be dairy that’s bugging you….cheese and yogurt are so good! But you know that—and the great thing really is that you can find awesome alternatives like this!
Thanks for sharing
I’ll be interested to find out what you learn on your exploration!
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This recipe looks delicious. I’ve slowly cut out most dairy in my diet over the last year. I’m not completely dairy free as I love an occasional Greek Yogurt or shake of feta on my salad. I didn’t have any health issues but I found it helpful to cut all dairy 4-5 days before a race. It seemed to guarantee no stomach trouble.
I hope you are feeling better.
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Thanks Aimee .. .that is interesting! I don’t drink a lot of milk, but I do love yogurt and cheese. I am doing ok so far, with a couple days in dairy free. Unfortunately, I have been having other issues … I think I had some gluten or something bothered me, because the last couple days have been pretty bad .. .sigh. I’m thinking a trip to the doctors is going to happen soon. It does seem though that I have periods were all different types of food bother me, which makes it difficult to pinpoint a problem!