Easy Creamed Turkey Soup with Vegetables (dairy-free, gluten-free)

This is an easy way to use up extra turkey (or chicken if you prefer). I didn’t have a lot of soups growing up because my father wasn’t a “soup” guy. But a long-time friend really loved creamed soups and when she was dying of cancer, one of the few things I could always get her to eat was my cream of chicken or turkey soup. So here’s the recipe revamped without the dairy or gluten.

In a medium size Dutch oven, heat:

2 tablespoons olive oil

Add:

1 cup diced onion

1 cup diced celery

1/2 cup diced turnip and/or parsnip

1 teaspoon turmeric

1 teaspoon dry sage

Saute over medium heat until onions are translucent. Add:

2 tablespoons gluten-free all purpose flour and stir to mix and absorb all the fat. Let cook for several minutes before adding:

2 cups chicken or turkey STOCK (use stock not broth for a stronger flavor)

1 small bag of mixed vegetables (if you’re like me, remove the corn; wish someone would make mixed frozen vegetables without corn!)

Cover, reduce heat to low and let simmer until vegetables are cooked, 10-15 minutes.

The soup will thicken while it simmers so stir occasionally so that it doesn’t stick to the bottom of the pan.

When the vegetables are cooked, add 1 cup of non-dairy milk and 1-2 cups of cooked brown rice. Heat and serve.

Variations if you don’t care for sage or tumeric, or just want a different taste!

Italian: Add 1 tablespoon diced garlic and substitute thyme, basil, marjoram, and/or rosemary for the sage and tumeric.

Indian: Use a peeled and diced sweet potato instead of the turnip/parsnip. Add 1 tablespoon of curry powder instead of the sage and before the flour. Curry powder needs to develop its flavor so cook it for a few minutes before adding the flour and stock.

Mushroom: Add a 6-8 ounce box of sliced baby bella or whatever mushrooms you love instead of the mixed vegetables.

Vegan: Use vegetable stock instead of chicken or turkey and delete the meat. Add a drained can of your favorite beans.

Curried Vegetable Pie (dairy free, gluten free, soy free, vegan)

I LOVE curry! It’s one of my very favorite dishes so when I saw a recipe in the Trader Joe Fearless Flyer for Spicy Pumpkin Curry Pot Pie, I had to adapt it. Since I didn’t put any pumpkin in my pie, I’ve renamed the recipe to fit the actual ingredients. Since it contains beans, you could serve it as a side dish or an entree.

Like many of my recipes, this one can be adapted to suit your family’s tastes. For example, I used butternut squash but any winter squash, including pumpkin, could be substituted. Also, I love white kidney beans so I used those but feel free to substitute another bean, such as garbanzo; instead of parsnips, you could use carrots, and instead of the chopped dates, feel free to use dried cranberries, raisins, currents, etc. Whatever your choices, remember that curry loves sweet foods!

You’ll need for the vegetables:

3 tablespoons olive oil

1/2 cup diced onion (I used sweet onions)

2 medium parsnips, cut into medium sized pieces

1 cup butternut squash, cut into medium sized pieces

1 bunch rainbow chard cut into shreds (feel free to use any chard or kale)

Salt and pepper to taste

1 teaspoon finely chopped garlic

16 oz can of beans, drained

1/3 cup chopped dates (or other dried fruit)

For the sauce, you’ll need:

1/4 cup avocado oil

1/4 cup gluten free flour mix

1 tablespoon curry powder

1 cup non-dairy milk

1 teaspoon to 1 tablespoon curry paste (depending on your taste)

And for the pie, you’ll need:

1 9″ pie gluten-free pie crust (I use Wholly Gluten Free even though it has a small amount of sugar in it but feel free to use whatever pie crust your family likes, just remember, don’t put a cold pie crust on top of hot mixture or hot mixture into a cold uncooked pie crust) (or see my recipe for gluten-free pie crust)

Preheat oven to 400 degrees. In a large skillet, add the 3 tablespoons of oil, heat then saute the onion and parsnips (or carrots) for about 5 minutes. Add the squash, cover and cook another 5 minutes. Add the chard, salt, pepper, and garlic. Cover and cook for about 5 more minutes or until vegetables are softened but still hold together. Remove from heat.

To prepare the sauce, heat the oil in the bottom of a saucepan and add the curry powder (remember not to burn the curry, just toast it so have your heat on medium). Add the flour and whisk in; it should absorb all the oil. Let simmer on low for several minutes to cook the flour. Add the non-dairy milk (any milk except soy which will not thicken); coconut milk would be wonderful if you can eat coconut. Whisk constantly until thickened; if too thick (should be the consistency of watery mash potatoes), add a little more milk. Once completed, pour over the vegetable mixture and stir to combine. Grease a 9″ round casserole dish and then add the vegetable mixture.

If you are using a frozen pie crust, prebake per directions. Many frozen crusts will not come out of the pan until pre-baked (like the Wholly Gluten Free crust I use). That works well since then we’re putting a hot crust on hot mixture. Once pre-baked, flip it on top of the vegetable mixture. Bake in the oven until crust is done and mixture is bubbly, about 30 minutes. Serves 6-8.

HINT: If you’d like to add some crunch to this dish, add some seeds, I used pumpkin.

Spice Cake with Parsnips (dairy-free, gluten-free, egg-free, refined sugar free, vegan)

My mother always made a spice cake for my sister’s birthday.  It was her favorite and she would have loved this one.  Its light and moist texture will make even the pickiest cake eater happy.  Topped with a spiced cream cheese frosting, its a delight.  

Preheat oven to 350 degrees.  You’ll need:

  • 9×13 baking dish, lightly sprayed with non-stick cooking spray
  • 1 cup cooked and pureed parsnips (steam the parsnips until tender; blend in food processor with a little water, up to 1/4 cup, to make puree; you’ll need approximately 1 pound of parsnips to make a cup of puree)
  • 1 1/2 cups all purpose gluten-free flour
  • 1/2 cup tapioca flour
  • 1 teaspoon xanthan gum
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon allspice or nutmeg (I don’t like nutmeg so I usually use allspice but if you do like nutmeg, feel free to use it instead of the allspice)
  • 1/2 cup date sugar
  • 1 tablespoon lucuma
  • 1 teaspoon vanilla
  • 1/4 cup avocado oil
  • 3 tablespoons ground flax combined with 1/3 cup hot water, cooled
  • 1 teaspoon baking powder
  • 1/2 cup non-dairy milk
  • 1/2 cup club soda
  • 1/2 cup hemp hearts (or if you can eat them, chopped walnuts)

Before beginning anything else, combine the ground flax and hot water so that it can stand for about 5 minutes and cool for later use.  Combine the dry ingredients in a large bowl.  Whisk to aerate and set aside.  Combine the parsnips, oil, date sugar, lucuma, vanilla, baking powder and flax gel and beat to combine with a hand or stand mixer.  Add to the dry ingredients along with the milk and club soda and beat until well combined.  

Spoon into the prepared baking dish.  Mixture is quite thick so needs to be spread evenly in the pan.  Bake for 20 minutes or until toothpick comes out clean.  Remove and let cool on the counter for an hour before frosting.

To make the frosting, combine:

  • 1/4 cup of vegan margarine
  • 10 ounces of non-dairy cream cheese
  • 1/2 teaspoon monk fruit powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg or allspice

Using a hand mixer, beat until smooth and ingredients well combined.  Frost the cake and top with hemp hearts or chopped nuts.  

Turkey Osso Buco (dairy-free, gluten-free, egg-free)

One of our favorite cold weather meals is a turkey osso buco (or turkey stew) made with root vegetables.  The hot gravy with the succulent root vegetables is so warming and very filling.  I don’t always use the same vegetables but they are usually root ones although I’ve been known to add both peas and string beans to the stew.

You can cook this either in a dutch oven in your oven or in a crock pot.  You’ll need:

  • Turkey leg quarter or breast
  • 1 large Russet potato, peeled and diced
  • 1 large turnip, peeled and diced
  • 3 small to medium parsnips, peeled and sliced
  • 1 medium sweet potato, peeled and diced
  • 3-4 medium carrots, peeled and sliced
  • 1 medium onion, peeled and diced
  • Salt, pepper and herbs to taste
  • 1 quart turkey (or chicken) stock
  • 1/4 cup gluten-free brown rice flour
  • 2-3 tablespoons olive oil

Cut the turkey leg quarter in pieces (leg and thigh).  Put in a gallon food storage bag, the brown rice flour along with salt, pepper and herbs to taste (I like to use some paprika, oregano, thyme, parsley, along with the salt and pepper; if I don’t have those, I’ll use a teaspoon of Mrs. Dash or other herb mix).  Shake to mix and then add the turkey piece(s) and shake to coat.

In a skillet large enough to hold the turkey piece(s), heat the olive oil and then add the turkey over medium heat to brown.  While the turkey is browning, dice the onion.  If you are using a crock pot, add the onion to the cooker.  If you are using a dutch oven, you’ll want to brown your turkey in that and add the onion when the turkey is browned.  Be sure to brown all sides of the turkey.  Remove the turkey and add the dredging flour to the oil and stir so that the flour absorbs the oils and drippings from the pan.  If you are using a slow cooker, add the flour mixture to the pot and then add the turkey along with the stock.  If you are using the dutch oven, simply add the stock and the turkey back in.

Using a slow cooker, turn it onto high and cook for 3-4 hours.  If you’re using a dutch oven, you’ll want to prepare the vegetables (peel and dice them) and add them into the dutch oven before cooking in the oven at 325 degrees for 3-4 hours.  I’ve found that the vegetables don’t cook well in the slow cooker so I peel and dice them and cook them on the stovetop separately,  mostly cooked through and then add them to the crock pot during the last hour of cooking.

Makes six to eight servings.  You’ll want to deskin and debone the turkey pieces before serving.

Roasted Root Vegetables (vegan)

I can only make this dish when I have company coming because if I make it when its just Earl and I, I eat the whole bowl!  These are sooooooo good, soft on the inside and crunchy on the outside.  Feel free to add or subtract vegetables you prefer.  A very easy recipe to make and I’ve never had anyone complain that they didn’t like it.  In fact, my brother doesn’t care for sweet potato but he really love this dish.  You can make your life easier by purchasing already diced root vegetables.  My local Whole Foods store sells a mixture of sweet potatoes, carrots, and parsnips so all I have to dice is the turnip.  I’ve also used butternut squash.

Heat your oven to 400 degrees.  Into a large bowl add:

  • 1-2 sweet potatoes, peeled and diced
  • 3 large carrots, peeled and diced
  • 3 large parsnips, peeled and diced
  • 1 large turnip, peeled and diced
  • 1 large red onion, peeled and cut into large chunks
  • 2 tablespoons olive or avocado oil
  • dried herbs of choice (I use about 1 teaspoon of an herb mix like Mrs. Dash or McCormick)
  • Salt and pepper to taste

Mix thoroughly.  Pour onto a large baking pan making sure that you have only one layer.  If you don’t have a non-stick baking pan, be sure to grease it before adding the vegetables.  Bake for 30 minutes or until vegetables are soft and bottoms are browned.  If you like, after 15 minutes, you can take them out of the oven and turn the vegetables over so that the other side will also get brown and crunchy.

Celery Root and Parsnip Mash

Celery root has a very strong flavor and if  you love the taste of celery, that’s a good thing.  However, if you’re wanting a mash to compete with mashed potatoes, strong celery taste isn’t the best thing.  I love parsnips and thought they would go very well with the celery root and I was right; if you like parsnips, you’ll love this side dish as much as I do.  The parsnips really compliment the celery root well, modifying the strong celery taste with the sweetness of the parsnip.

In a large pot (I used my 4 quart pan), add a steamer and water to just cover the bottom of the steamer.  This makes 6 servings.  Add:

  • 1 peeled and diced medium celery root
  • 3 medium parsnips, peeled and diced
  • 1/2 medium onion sliced and halved (I used a red onion and the mash almost looked like red skin potatoes when I was done) OR 1 leek cleaned and sliced OR 2 shallots diced
  • 2 cloves of garlic peeled

Steam until very tender.  Drain off the water.  I then moved the root and parsnips to a larger pot (you want a fairly deep one because these bounce when you whip them).  Using a masher, mash as much as you can by hand.

Add milk (I started with 1/4 cup of hemp milk) and 1/4 cup of avocado oil.  I then used my hand mixer to puree but you could also use your food processor or an immersion blender.  Add more milk if necessary to  get the consistency your family likes.  Be sure to add salt and pepper to taste.

TIP:  Just like mashed potatoes, feel free to “fancy” this up with some bacon bits, chives, non-dairy sour cream, or additional garlic.