There are days when the usual ho hum meals just won't do. Sometimes, the masses require something more elaborate or shall I say, more hearty and homey. My favourite comfort food is baked ziti. My mom is a master when it comes to that particular dish. Then again, I have yet to find a food item that she hasn't mastered. She's one of those people who can make a plain apple taste better just by looking at it.

I learned how to make baked ziti after helping my mother in the kitchen every so often. I've adapted her recipe to make it dairy free. Traditionally, my mom would include some cooked ground beef in the middle layer, but I didn't have any. For a protein source, I served my popular easy bake chicken instead. It's delicious. And now, it's dinner time... Oh and don't forget the greens - some form of salad or veggie side dish alongside rounds up the meal.

Dairy Free Baked Ziti
Yields: Single 9x13 inch tray (8 servings)

450 grams dry pasta (only penne, rigatoni or ziti)
3 Tbsp dairy free margarine
5 Tbsp whole wheat flour
4 cups unsweetened soy milk (buy unsweetened, really, ziti is not meant to taste sweet)
salt and freshly ground black pepper to taste
1 cup dairy free pasta sauce
1/2 tsp crushed dried basil
1/4 tsp crushed dried rosemary

Cook pasta according to the directions on the package.

While pasta is cooking, begin making the bechamel sauce by melting margarine in a heavy sauce pot on medium high heat. Add the flour and stir quickly making sure not to burn. Lower the heat if you have to. Stir continuously until flour is cooked. The colour will darken slightly and you'll be able to smell it. Slowly add the soy milk while whisking rapidly so as to avoid clumps. Continue to stir with whisk until the bechamel thickens and coats the back of a spoon. Season with salt and pepper then set aside but mix occasionally to keep a skin from forming.

Drain pasta and in the same pot pour the tomato sauce. Add salt, pepper, basil, and rosemary. Stir until heated then add the pasta and toss to coat. Transfer to a glass 9x13 inch baking dish or corning ware if you prefer. (This is where you would add ground beef, in between two layers of pasta, but I had none on hand.) Pour the bechamel sauce over the pasta and even it out with a spatula to cover the entire thing. Put in the oven under the broiler setting for about 10 to 15 minutes or until the top is dark brown and bubbly. Let set for 5 minutes before slicing. Serve with a side dish of greens or garden salad.

Nutritional Info (per serving)
Calories 338.38, Total Fat 8.05g, Cholesterol 0mg, Sodium 315.14mg, Potassium 382.46mg, Total Carbohydrates 55g, Fiber 1.78g, Sugar 4.45g, Protein 11.4g

Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.

Dairy and egg free chocolate chip cookies are not really very difficult to make and so many variations are out there. It's not the taste that makes the allergy friendly variety challenging; it's the texture. With a little bit of creativity, you can get the results you want, whether you like a chewy chocolate chip cookie or a crunchy one. That being said, the key to making perfect chocolate chip cookies is to avoid overbaking them. Every oven varies so you need to adjust your baking time according to your oven. Chocolate chip cookies are very delicate and overcook quite easily. One minute longer can mean the difference between soft and chewy, and hard as rock hockey pucks.

Last month I went into a chocolate chip cookie frenzy. For an entire week, I was baking one batch of chocolate chip cookie after another. I tried so many different recipes from a number of my usual dairy versions but none of them came out the way I wanted them, crispy on the outside, soft on the inside. They were all good mind you, but they just didn't measure up to the delicious ones you buy at the store. I wanted to make a chocolate chip cookie that resembled the packaged cookies, not only in taste, but also in texture. So I came up with this recipe which I've had many (and I mean many) people taste. It is by far the best chocolate chip cookie I've made and is a favourite among family and friends. Most of my taste testers thought these cookies are better than store bought ones. They have an added bonus too - less fat, less sugar and no cholesterol. They do go fast, however. Once you try them and like them, I strongly suggest doubling the recipe. It'll go in no time!

Dairy, Egg & Nut Free Chocolate Chip Cookies
Yields 3 dozen

1/2 cup dairy free margarine, softened
6 Tbsp brown sugar, packed
2 Tbsp granulated sugar
2 tsp vanilla extract
1/4 cup soymilk
1 1/4 cup all-purpose flour
3/4 tsp baking soda
1/4 tsp salt
1/2 box dairy free instant vanilla pudding powder (the 6-serving or 153g size box)*
1 cup dairy free semi-sweet chocolate chips

Preheat oven to 375 degrees. Line 3 cookie sheets with silicone mats or parchment paper. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream margarine and sugars until light and fluffy. Add vanilla and soymilk. Mix until thoroughly combined.

In a separate bowl, combine flour, baking soda, salt, and instant pudding powder. Add to the wet ingredients and mix until the dough just comes together. Add chocolate chips and stir with a rubber spatula.

Using a small cookie scooper, place cookies about two inches apart on baking tray. Lightly flatten the surface of the cookies. Do not press too hard as they will spread and puff slightly.

Bake for 8 to 10 minutes or until golden around the edges and the middle looks wet. They might look doughy when they first come out but they will firm up as they cool. Let them sit on the baking tray for 2 minutes then promptly remove them to a wire rack to cool completely.

*Note: Please make sure that the instant pudding powder you use is allergy safe. Store brand and low fat versions often contain dairy or are made on equipment that shares dairy and nuts. I use the 6-serving (153g) size of Kraft's Vanilla Instant Pudding Powder which is completely dairy, egg, peanut and tree nut free.

Nutritional Info (Per Cookie)
Calories 74.12, Total Fat 3.98g, Cholesterol 0mg, Sodium 82.6mg, Potassium 9.29mg, Total Carbohydrates 9.59g, Fiber 0.39g, Sugar 3.22g, Protein 0.67g

Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.

Today I woke up in a total baking mood so after my morning coffee I headed straight into the kitchen. What to make? Something fruity or citrus would be perfect as a mother's day treat but I needed something that can be whipped up quickly, as in under 30 minutes start to finish. Cookies take very little time to bake, so cookie it was. I wanted a cookie that's decadent and tender so I came up with Lime Drops. They were incredibly easy to make and literally took less than 30 minutes including the baking time. I zested and juiced the lime while the mixer beat the sugar and margarine until fluffy. The batter was done in ten minutes and it took only 10 to 12 minutes to bake. These cookies are quite tart but the sweetness of the glaze takes the edge off. They are very tender and have that melt in your mouth trait. For a tropical twist, add 1/2 teaspoon of coconut extract to the batter.

Dairy, Egg, & Nut Free Lime Drop Cookies
Yields 15 cookies

1/4 cup dairy free margarine, softened
1/4 cup vegetable shortening
1/3 cup granulated sugar
1 lime, juiced and zested
1 cup all purpose flour
1/2 tsp baking powder

Glaze
3/4 cup confectioners sugar
1 Tbsp lime juice

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or silicone mat.

In the bowl of a stand mixer fitted with the paddle attachment, cream dairy free margarine, shortening and sugar until light and fluffy. Reserve one tablespoon of lime juice for the icing and add the remaining juice and zest to the mixture. Stir until thoroughly incorporated.

In a separate bowl combine flour and baking powder. Add to the wet ingredients. Mix until the dough just comes together. Using a cookie scooper, drop rounds of dough unto cookie sheet. Lightly flatten the tops without pressing too hard. Bake for 10 to 12 minutes or until edges are golden brown.

Let cool on baking sheet for a few minutes then transfer to a wire rack to cool completely. Drizzle with glaze.

To make the glaze:
Combine sugar and reserved lime juice. Mix until you have smooth consistency like that of honey. Pour into a plastic bag and make a slit in the side. Drizzle glaze over cookies.

Nutritional Info (Per Cookie)
Calories 107.53, Total Fat 6.55g, Cholesterol 0mg, Sodium 57.35mg, Potassium 16.23mg, Total Carbohydrates 11.55g, Fiber 0.35g, Sugar 4.68g, Protein 0.93g

Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.