Whether it's for medical necessity or personal preference, in this day and age I feel like everyone knows at least one person who has dietary restrictions.
After having some medical issues myself, I had a blood test done in October that seemed to indicate I had mild food allergies to basically every staple of the American diet (namely milk, wheat, corn, eggs, soy, peanuts, and beef).
Let me tell you, this can really mess with your mind. I challenge anyone to walk into the average grocery store and load up their cart with a variety of foods that do NOT contain any of the above.
Well after getting a skin test done by an allergist a few weeks ago, it turns out I do not have allergies to any foods, except fish. The doctor suggested that at worst, I may have a sensitivity to gluten and recommended I try a "GF" diet.
But this all came after 6 weeks of avoiding eggs, wheat, and dairy as much as possible. So although it pains me to give up my breads and flour-based treats, it has been a lot more manageable to avoid one type of food than 3+.
I have only just begun being gluten free after the New Year (and a pasta-filled visit to my grandmother's house yesterday broke my streak!). But I have to say, whether it was all in my mind or not, I did feel better after limiting those foods. And in the process, I also realized that while there is really no true substitute for milk (at least in my mind), you can still make some tasty things with alternatives.
Not that I'll be going vegan any time soon. Right after my allergist appointment, the first thing I did was head to Dunkin' Donuts for an iced coffee with cream - heaven!
Frozen Coconut Chocolate Chip Mousse (Vegan)
- 1 14-oz. can full-fat coconut milk*
- 1/3 C. cocoa powder
- 1/2 C. powdered sugar
- 1/4 t. salt
- 1 t. vanilla extract
- 1/3 C. vegan chocolate chips
Refrigerate coconut milk until cold. In a large bowl, combine coconut milk with cocoa powder, powdered sugar, and salt. Mix with an electric mixer on high speed, until fluffy (about 3 minutes). Add vanilla extract and mix until combined. Stir in vegan chocolate chips. Transfer to a freezer-safe, coverable container and freeze until firm.
*Note: I have read on more than one occasion that not all coconut milks are created equal. For one, I don't think this would work with a "lite" coconut milk, or the refrigerated kind in a carton - make sure you use canned, full-fat. Also, you may need to experiment with different brands of coconut milk.
Recipe Adapted from Kojodesigns