what do I put on my potato and rice now?

[karika]

I have gone dairy free. I read about canola and how it is actually an oil made from the rapeseed plant and can cause lots of health problems. I used to live in NC and didn't eat organic or necessarily healthy. Back then I put slabs of Parkay Margarine on my baked potato or my rice. Then I went mostly organic, but could never find a spread I liked, so i was using something called Canola Harvest... then I did the research on the canola.... so then I bought Horizon butter. Then I went dairy free altogether.... so at the natural store there was a vegan spread called Earth Balance, so I bought that. Now I see it also has canola oil in it... what to do? what is a good replacement for margarine that does not contain milk or canola? does anything like that exist? I do not buy things made from GMO anymore (so most soy is out) or palm oil which is collected in a way that is damaging to the forests.... so any suggestions?

[Chamomile Girl]

Unrefined coconut oil. Its yummy!

[CageFreeFamily]

We use coconut oil and a good nutty flavored olive oil.
You could also try some other flavorful animal fats (besides dairy) like bacon grease, tallow or roasted marrow.

[CageFreeFamily]

You could also try ghee (clarified butter) which is casein and lactose free.

[fruitfulmomma]

Another vote for coconut oil.

[cristeen]

On rice, I like it just with soy sauce - asian style.

But barring that, I go with other animal fats, or CO. Bacon fat is lovely with potatoes, but duck or goose fat is even better.

[bobandjess99]

On the potato, just salt and pepper. On rice, i like soy sauce, or again, just salt and pepper and some veggies to give it flavor...confetti rice is a staple around here.

[lil_earthmomma]

Potatoes are great with olive oil. Try pan frying them in some olive oil, rosemary and garlic. Mmmmmm


Sesame oil all the way for rice!!! The dark toasted stuff has a flavor that's outa this world.

A lot of endorsement for coconut oil, which I will second!

[elanorh]

Just a little olive oil will go a long way, I agree on that!

Other things (more of a baked potato bar here than 'butter' substitute):
Salsa
Olive oil, with diced green onions and sliced black olives (or without oil)
Saute spinach with a little garlic and olive oil, top your 'tato and eat up
Meat that you have available - ground beef in gravy; or chopped bacon, etc.

I've found that a good salt can make the difference - sea salt is very nice.

I'm a total potato fiend, my mother went through 100 pounds less of potatoes the year I left for college (bear in mind I was only gone for 8 months). I think I was in college when I discovered that actually, I like potatoes best without butter - the potato flavor isn't drowned out by the butter that way, and I like the potato flavor!

Some other ideas:
Fingerling potatoes with olive oil and sea salt, roast at 425 'til they're tender.

Yukon gold potatoes with olive oil and kosher salt, minced garlic and fresh rosemary - BABY size Yukon gold - roast at 375 until crispy and done (about an hour) (cut the larger ones in half; rosemary and garlic are optional).

Yukon gold mashed potatoes - make as for regular mashed potatoes, except use olive oil (not EVOO) and chicken broth for your milk and butter. You can actually do this with just the oil - it's almost indistinguishable from dairied mashed potatoes.

Roast potatoes, onions, and carrots (equal amounts, or a ratio to taste) at 400 with oil, salt to taste, covered with foil while roasting until done (about half an hour -- stir once).

HTH - I've been dairy-free off and on for the past 6 1/2 years, on elimination diets while breastfeeding both of my girls.

[ollyoxenfree]

You may have to re-educate your taste buds.

After reading your post, I realized how little I use butter for either potatoes or rice. I only use butter with mashed potatoes, but we rarely eat mashed potatoes. We usually have them oven or pan roasted, and I use olive oil for that.

A really easy, very tasty potato dish can be made on the stove top with whole baby or fingerling potatoes. Put them in a skillet, and add chicken stock until about 2/3s deep to the potatoes. Add a tablespoon of olive oil, some fresh thyme, and salt and pepper. Bring to a boil, turn heat down and cover and simmer. When tender but not mushy, use the bottom of a mug to press down on each potato, just enough to split the skin. Continue to simmer until all the liquid has been absorbed, and the potatoes have browned in the pan.

I can't imagine butter on rice. It would never enter my mind to do that, lol!

Flaxseed oil is another option for a butter substitute. Some of them have a "softer' flavour, so you may have to experiment a little with different brands.

[Kelilah]

You really have not lived until you've had a soft, hot baked potato smothered in crispy chilled coleslaw.

[CookAMH]

Originally Posted by CageFreeFamily

You could also try ghee (clarified butter) which is casein and lactose free.

[karika]

thanks for all the good ideas! i have coconut oil so i will try that first... and the recipe ideas sound yummy! thank you all so much!

[kjbrown92]

Gravy on potatoes or rice
(we're dairy and soy free as well, among other things)

I also put coconut milk yogurt on baked potatoes (tastes like sour cream)

Baked potato is also good with chili on top

[Jojo F.]

Personally, I went dairy free for a long time and there is NOTHING like a potato with real raw butter.

My journey with dairy was somewhat of an easy one once I tried raw. After that I think my gut got colonized with the right stuff to help me process casein and lactose/lactase and all things dairy.

kjbrown92- the chili reminded me of BBQ potatoes, we had those a couple weeks ago, very good.

Coconut milk yogurt is such a great idea!!