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Victoria’s Recipe Box – Dairy Free Cream Of Mushroom Soup

By February 18, 2017 General, Recipies
diary free cream of mushroom soup

For all those who are lactose intolerant, starting a vegan diet, or simply cutting out dairy from their diet, you are going to love this recipe! Anything with mushrooms makes me nostalgic for my younger years. They remind me of my dad and mushroom picking in the woods of New England. Afterward my dad would make a savory dish of sautéd mushrooms with onions, bacon, and sour cream. My savory mushroom soup recipe reminds me a lot of his dish. I have supplied the complete recipe below for you to try and love for yourself.


4 tbsp coconut oil
1 medium onion chopped
6 oz baby bella mushrooms sliced
2-3 oz shiitake mushroom sliced
2 cloves garlic minced
1/4 cup dry white wine
1/cup beef stock
1 can coconut milk
1 tbsp fresh parsley, finely chopped
Handfull chopped arugula
Sea salt and freshly ground black pepper to taste
2 slices maple wood bacon cooked and broken to pieces

In a large pot over medium heat melt two table spoons of coconut oil. Cook the mushrooms until they begin to turn a golden color. Remove them from the cooking pot and set aside.

Melt the remaining coconut oil in the same pot. Add the onions until tender. Add the garlic and cook for approximately 30 seconds longer. Add the white wine. Cook for a few minutes so that the alcohol burns off and the brown bits stuck to the bottom of the pan come up.

Add the coconut milk (I like Thai Kitchen Unsweetened Coconut Milk for its creaminess) and beef broth, stirring until a consistent and creamy sauce takes shape. Lower the heat and stir in the mushrooms and allow them to simmer slightly for 5 – 7 minutes.

Turn off soup. Stir in arugula and parsley. Top with bacon pieces.

Serves Four

dairy free cream of mushroom soup recipe

Do you LOVE this recipe? Get your downloadable cream of mushroom soup recipe card and share it with your friends. Create a gift by adding some or all of the ingredients into a basket along with this recipe card.

Remember to check back often for more recipes.

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Cheesecake Filled Strawberries

By February 16, 2017 breakfast, Brunch and Bubbly, Desserts, Dinner Party, food, General, Recipies

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The other day I made my Pineapple Coconut Carrot Naked Cake and I had some left over cream cheese frosting. If you have found yourself in the same predicament, then you will love this recipe. It is simple. First cut the tops and tips off your strawberries, scoop out the center, and fill with cream cheese frosting. You will want to sprinkle some graham cracker crust (or cinnamon works nicely as well. I am in love with cinnamon and cream together) over the top to finish it off. Arrange on a platter. I do a little volunteer work at my local art center. I brought these in to share with the group and they absolutely LOVED them! If you are making this recipe from scratch read on for directions on how to make the cream cheese filling.

cheese cake filled strawberries


1 bushel of strawberries
5 graham crackers crushed
1 package of Philadelphia Cream Cheese (or any cream cheese you like) softened.
1/2 cup confectioners’ sugar (or to taste)
1/2 teaspoon of vanilla extract


Cut the tops and the tips off of your strawberries so that they won’t topple over when placed on a serving tray. Scoop out their cavities.

Beat cream cheese, confectioners’ sugar, and vanilla extract together in a bowl until smooth. Spoon into a piping bag. Fill the cavities of the cored strawberries with the cream cheese mixture. Sprinkle with crushed graham crackers.

Arrange on a dish. Keep refrigerated until ready to serve. Bon Appétit!

Have you tried these? What do you think? Share your comments below.

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Pineapple Coconut Carrot Naked Cake

By February 12, 2017 Brunch and Bubbly, Desserts, General, Party Ideas, Recipies
cream cheese frosting recipe

With this weekend’s brunch and bubbly with the girl’s quickly approaching, I am scrambling to get things done. My theme is tropical and I wanted to bake something special for the ladies that would be pretty and have a tropical flair. Now I love a good cream cheese frosting. Who doesn’t right? The problem is carrot cake is the only thing that comes to mind when thinking of cream cheese frosting. So I added some pineapple and coconut to the recipe. It is sure to to leave my guests obsessing over this cake.

pineapple coconut carrot cake

Make this indulgent cake the next time you are having guests for brunch or dinner. You are sure to be the belle of your ball.


Cake Ingredients
2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups plus 1 Tbl all-purplose flour, divided
2 tsp ground cinnamon
2 tsp baking soda
1 1/2 tsp kosher salt
1 lb grated carrots
1/2 cup diced fresh pineapple
1/2 cup shredded coconut

Frosting Ingredients
3/4 lb cream cheese at room temperature
1/2 lb unsalted butter at room temperature
1 tsp pure vanilla extract
1/2 lb confectioners’ sugar sifted
1/4 cup shredded coconut

Preheat the oven to 350 degrees F.

Butter 2 8-inch round cake pans.


Beat sugar, oil, and eggs together in a bowl with an electric mixer until light yellow. Add vanilla. In another bowl, sift together 2 1/2 cups of flour, the cinnamon, baking soda, and salt.

Add the flour mixture to the wet ingredients in the large bowl. Add carrots, pineapple and coconut to the batter and mix well.

Divide the batter equally between the 2 cake pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans.


Mix the cream cheese, butter and vanilla in a  bowl with an electric mixer until just combined. Add sugar and mix until smooth.

Optional: Arrange rosemary or thyme on a cake pedestal for decoration. I am in love with this rustic look.

Place 1 cake layer, flat-side up, on a cake pedestal. With a spatula, spread the top with frosting. Place the second layer on top with the rounded side up. Spread the frosting evenly on the top and sides of the cake. To achieve this trendy naked cake look scrape the frosting from the sides.

Sprinkle the shredded coconut over the top of the cake. If desired add a slice of pineapple and a sprig of rosemary as a garnish.

At a loss for what to do with the extra cream cheese frosting? Try my cheesecake filled strawberry recipe.

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Victoria’s Recipe Box – My Favorite Gluten Free Vegan Chocolate Chip Cookies

By February 10, 2017 Cookies, Desserts, General, Recipies
Gluten Free Vegan Chocolate Chip Cookies

Most of you may know that I am originally form the North East. While living in New England I created my recipe for this gluten free vegan chocolate chip cookie recipe. They are made with real maple syrup from Wilmer A. Livingston’s shed  in Foster, RI. There was something about the intoxicating aroma’s of the tree sap being boiled down to produce that amazing maple flavor, that I couldn’t help but purchase two jars for our morning pancakes that day. I soon discovered that the yummy sweetness would be a perfect compliment (and alternative sweetener) to the rich chocolate chunks and shredded coconut in my cookie recipe. And maple syrup is naturally low glycemic. It was a win win.

vegan chocolate chip cookie recipe

Most of the ingredients for my recipe were purchased at Whole Foods Market. However, you can find them at any health food store. Enjoy!

2 cups rolled oats
1/4 cup date sugar
1 1/3 cups gluten free all purpose flour
1/2 tsp baking soda
pinch salt
1/2 cup shredded unsweetened coconut
3/4 tsp Guar Gum
1 tsp. Vanilla
5 Tbs softened Earth Balance Vegan Buttery Sticks
2 medium ripe bananas
1/3 cup maple syrup
1 cup vegan choc chips
1/2 cup chopped walnuts

Preheat oven to 325 degrees. Combine oats, sugar, flour, baking soda, salt, guar gum and coconut in a large bowl. In a medium bowl beat vanilla, buttery sticks, bananas, and maple syrup until smooth and creamy. Add the mixture to the dry ingredients and mix just enough to combine all the ingredients. Fold in chocolate chips and chopped walnuts. Drop by the heaping teaspoon full onto a non stick cookie sheet about 1 1/2 inches a part.  Bake for 12-14 minutes. Remove from the over and cool.

Makes 36 cookies.

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