One of main changes I’ve noticed since having to go dairy-free and spelt living is that I tend to cook even more at home. No choice as most places I try to eat out in make me ill. One of the typical lines is “oh yes there’s no dairy in that at all and we cook it in butter”! as if in some way I must stand up and applaud them for the latter. I’m not saying anymore except this, it’s a worry when someone working in the food industry doesn’t know butter is dairy. Or the other good one with that is the chef has told them that there’s only a little bit of butter so won’t affect my diet. As if it’s not bad enough they insult my body shape. (OK I need to lose a bit but I don’t need a chef to point it out, now do I?). I’m sure you’ve come across similar, have you? In saying all that I have a little set of trusty haunts that I love.
Luckily I love cooking and especially coming up with new recipes. I cheated a bit yesterday and did my old favourite, the white yeast spelt bread from my book (Dairy-free & Spelt Living). This was enjoyed with the Comforting & Spicy Squash and Sweet Potato soup from the blog here. Later on I snuck in one of The Vegan Project’s Quinoa & Chickpea burgers with a bit of potato mash and some broccoli. All this finished off with a slice of a vegan cake I’m working on. So all in all, it’s good to eat meatless, dairy free and wheat-less wonders (not that this needs saying but just as a reminder spelt flour does contain gluten so not recommended for coeliacs, you need to check with your medical support whether you can use it or not).
Do you have a trusty bread that you make over and over again? I freeze mine and with large loaves I cut it into slices first, then I only take out what I need, do you do similar?
Ah the weekend is just here. Are you planning on baking, not sure myself? I notice with weekends lately they never fall into my plans anymore so I’ve decided to just run with it for the next while and wait til things calm down a bit.