One of the most versatile soups, cream of mushroom soup is delicious by itself or in any number of casserole dishes. Its very easy to make. This recipe makes two servings.
Add to a medium skillet:
- 1 tablespoon olive oil
- 1 pound of diced mushrooms (I usually buy one package of mixed mushrooms and then a small package of baby bella so that it has some variety) [I put mine in the food processor and pulse until they’re diced]
- 1 tablespoon dry parsley
Cook until the mushrooms release their liquid and are soft, about 5 minutes. Add to the pan:
- 2 tablespoons brown rice flour
Mix into the mushrooms and cook over low heat for 2 minutes so that the flour starts to cook. Whisk in:
- 1 cup vegetable or mushroom stock
- 1/2 cups non-dairy milk of choice
Cook it for a few more minutes until it thickens. I then like to cook it a few more minutes so that the taste develops. Ready to eat or use in your favorite casserole.
Nothing goes better with a roasted chicken or turkey than some cranberry sauce. Since I can no longer eat the canned kind, I’ve learned to make my own. And its really quite easy to do. Increase or decrease the sweetener to your taste. I like mine a little tart but my husband likes his a little sweeter so I usually break the batch in half and add a little more sweetener to his. Freezes quite well.
In a medium saucepan:
- 1 pound fresh or frozen cranberries (thawed), cleaned [remove any cranberries that aren’t perfectly round and intact]
- 1/2 cup agave nectar (OR 1/2 cup honey OR 1 teaspoon monk fruit powder OR 2 teaspoons stevia)
- 1/2 cup cranberry juice
- juice of one orange
- 1/2 teaspoon ground allspice (I prefer allspice but if you don’t, feel free to use cinnamon, nutmeg, or even ground cloves)
Cook over medium heat, stirring frequently, until the berries burst and the compote begins to thicken. This should take about 15 minutes. Be sure to remove from the heat as soon as it thickens or you’ll lose the pectin and it won’t gel. Once its cooled, you can grind it in your food processor or blender for a smooth sauce or leave it whole for a chunkier version.
What a wonderful thing a duck breast is — however unforgiving! Just a few seconds and you’ve overcooked it. Your duck breast should be cooked to medium (although my brother likes his medium rare). Remember when you’re grilling it that it will continue to cook a little while you let it rest after removing it from the heat. One breast per person is a serving.
For 2 people:
- 2 duck breasts, removed from package and dry on a paper towel. If they are bloody, I usually rinse them under cold water before drying on a paper towel. Score the fat cap (I do one cut lengthwise and then several cuts across each breast). Salt and pepper to taste — remember that the salt will help render the fat so salt that side a little more liberally.
Heat a grill pan, or your outside barbecue grill, over a high heat. Once it is very hot, add your duck breast(s) fat side down and reduce heat to medium. Cook for 5 minutes on the fat side and then turn over for a minute to sear the meat side. Turn it again to the fat side, cover and cook for another 4-5 minutes. Remove cover and let cook another 2-5 minutes depending on doneness. The breast should give slightly when cooked to medium. The more give, the rarer the meat. Remove from pan and let rest 3-5 minutes before slicing.
While the duck is cooking, dice one red or purple plum and put in a small saucepan with a 1/4 cup of water. Add 6-8 pitted cherries (I actually had some dried bing cherries in the cupboard that I used). Cover and cook on medium low heat for 8-12 minutes until the plums are soft enough to mash. The skin will melt into the sauce. If you prefer, blackberries would also go very well with the plums and the duck.
Duck goes really well with lots of sides. I usually serve mine with the celery root and parsnip mash along with some sautéed bok choy, green beans with garlic sauce, maybe even some of our fresh tomato slices or a small tossed salad.
One of my favorite vegetables during the summer are the yellow and zucchini squash. Since I was a teenager, I’ve enjoyed them the best by simply sautéing the slices with some onion and garlic in a little oil (back then I used butter but that’s not possible any longer!). Very easy and quick dish to make. Serves 2.
Slice, as thin as you can, except the garlic:
- 1/2 medium onion
- 2 small zucchini squash
- 2 small yellow summer squash
- 1 garlic clove (diced)
TIP: Always cut up your onion and garlic first and let sit for 5-10 minutes to release the flavors before cooking.
In a medium saute pan, heat 1 tablespoon oil. When the oil is hot, add the onion and squash with the garlic on the top. I like to salt it so that the squash releases its natural liquids. I also add some dashes of my favorite dried herb mixture. Stir to mix in the salt and herbs and then saute on medium high until the onion and squash start to become translucent then turn down the heat to medium low, cover the pan and cook until the squash is cooked, 3-5 minutes. Remove lid, increase the heat to brown slightly.
Yes, you can make your own rice milk and its actually very easy to do, and much less expensive then buying quarts of it at the store. You also control the amount of fat and sugar in the rice milk. Here’s the basic recipe.
Add to a blender
- 6 cups of cool water
- 1 1/2 cups of cooked brown rice (you can use white rice if you prefer)
- 2 tablespoons of agave nectar*
Blend until smooth, it takes quite awhile, I usually blend it for approximately 8-10 minutes. Pour through a small sieve to get out residue of the rice that did not blend. Store in the refrigerator; this will last approximately 6-7 days.
*Optional; you can also increase or decrease the agave depending on how sweet you want the milk; for savory recipes, use less agave and for dessert recipes, use a little more if you want.
To make vanilla rice milk, add 2 teaspoons of vanilla.
Preheat oven to 450 degrees. Grease 8×10 pan. To make biscuits blend:
- 1/4 cup all purpose gluten free flour
- 1/2 cup sweet sorghum flour
- 1/4 cup amaranth flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon guar gum
Add and blend using a pastry cutter or fork
- 1/4 cup softened margarine
- 1/3 to 1/2 cup rice milk (or your favorite non-dairy milk), should be thick and a little sticky but not too dry
- 1 teaspoon vinegar
Spoon into pan; makes 6 medium sized biscuits. Bake for 12-15 minutes.
To make sausage gravy, fry in a non-stick skillet
- 1 pound lean turkey sausage (if you use pork sausage, drain off fat before proceeding)
When cooked, add
- 2 cups of your favorite non-dairy milk (DO NOT USE SOY MILK)
Whisk until smooth
- 1 tablespoon gluten-free all purpose flour (depending on the milk you use, you might need to use more than 1 tablespoon but no more than 2 TBS should work)
- 1/2 cup non-dairy milk, except soy
Add to pan; whisk until smooth and thickened; this should only take about 2-3 minutes over medium heat.
Doesn’t everyone love a good pasta and cheese? For those of us who are allergic or sensitive to dairy this is one comfort food we thought we’d have to give up forever. However, today with all the non-dairy cheeses that are available, making a pasta and cheese dish is quite easy to do. And if you want to lighten it up, substitute cauliflower rice for half the pasta. You could also use chopped broccoli. This one is very creamy and luscious. Here’s how I make it.
- 2 cups of non-dairy milk
- Ground pepper to taste
- 12 ounces of cheese (Daiya, Kite Hill, etc.)
- 8 ounces of pasta
- Topping of cheese or gluten-free breadcrumbs mixed with a fat such as olive oil or your favorite margarine
In a 2 qt saucepan, heat 1 1/2 cups of your favorite milk (I use Tempt hemp milk; its strong flavor holds up to the cheese). Add 1/4 teaspoon ground pepper and 12 ounces of Daiya Classic Cheese blend or your favorite non-dairy cheese (you want to use grated cheese here). When milk gets hot, reduce heat to low. Stir frequently to blend as the cheese melts.
Heat 4 qts water in a large pot. When its boiling, add 8 oz of your favorite pasta (I used Ancient Grains Supergrain rotini but I often use Lensi Chickpea pasta, or POW) along with 1 teaspoon salt. Cook according to package directions, drain.
Grease a 2 qt casserole pan, add cooked pasta and about two-thirds of your cheese sauce. Stir to mix. I top it with a couple of slices of Daiya Provolone but you could also use a mixture of margarine (or oil) and gluten-free bread crumbs (my husband’s favorite). Bake at 400 degrees for approximately 30 minutes.
I’ve always loved meatloaf. After growing up on a dairy farm, it was a shock in my early forties to become allergic to everything from a cow. No more meatloaf! I was devastated. So I’ve developed a recipe for a beef-free meatloaf that will please any meatloaf lover, and even those who don’t like meatloaf.
Pre-heat over to 400 degrees. In your food processor, grind up:
- 8 oz portabello mushrooms (I like to use either the baby or sliced)
- 3/4 cup shredded carrots
- and 1 medium onion cut in wedges.
Once ground, place in a large mixing bowl. Add
- 1 lb ground turkey breast
- 1 lb ground pork (or if you don’t want to use pork, use 2 lbs ground turkey, not breast)
- 1/2 cup Organicville Ketchup made with agave or 1/2 cup tomato paste
- 1/4 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 tablespoon of your favorite herb mixture (i.e., Mrs. Dash or McCormicks)
- 1/4 cup oat flour
- 1 tablespoon ground flax
Mix (using your hands is the easiest way) until blended. Don’t overblend. Spray an 8×10 or 9×12 pan with non-stick cooking spray. Place mixture in pan and shape into a loaf. You can either spread the top with more ketchup or cover with bacon strips. Add a 1/2 cup water to the pan so that the bottom of your meatloaf doesn’t burn. Bake for approximately 1 hour until internal temperature reaches 170 degrees. Let stand 10-15 minutes before slicing.