Basic Cream O' ______ Soup

As a girl, I seem to remember that all things yummy began with a single can of cream o' mushroom or cream o' chicken soup.  I can still remember how much my little belly LOVED my mom's creamy enchiladas, green bean casserole, tuna casserole, homemade chicken pot pie, or chicken with noodles.  So, of course I wanted to feed my own children's little bellies these yummy dishes as well.  With a little bit of determination and a whole lot of Google Search Engine, I found this recipe for basic cream soups.

By the way, I would love to give credit to whomever created this recipe, but I wrote it down by hand many years ago and can't seem to find it.  So, whoever you are, thank you so very much for the base ingredient of so many great meals.

BASIC CREAM SOUP

• Melt 3 Tablespoons "safe" margerine in a sauce pan. 
• Blend in 3 Tablespoons Flour, 1/4 teaspoon salt.
• Cook and stir until bubbly.
• Using wire whisk, stir in one cup of "safe" milk, stock, or combination (I have used both soy and rice milk.  Both work great.  It just depends on your personl taste)
• Cook just until smooth and thick.
• Makes slightly over 1 cup and is the same as a 10 oz. can of undiluted condensed soup.

OPTIONS:

Cream of Chicken:  Use chicken broth or "safe" bouillon as half the liquid.  Add 1/4 teaspoon poultry seasoning and some diced chicken (I buy the rotisserie chickens from Costco).

Cream of Mushroom:  Saute 1/4 cup chopped mushrooms and 1 Tablespoon finely chopped onion in "safe" margerine before adding the flour.  (I have also used the canned mushrooms in a hurry and they work great).

Cream of Celery:  See mushroom recipe, but use 1/2 cup of celery instead of mushrooms.

You can vary the flavor by adding curry powder, garlic, onion, celery, salt, lemon juice, chili powder, parsley, chopped veggies, chives, etc...

QUICK TIP:   This soup freezes very well.  I whip up a huge batch every so often and freeze in glass jars.  Just thaw in a pan of warm water when needed for a recipe! Very convenient!

Lasagna

Ah, yes, Lasagna... perhaps the most anxiety-filled dish for vegans, dairy-allergy, and egg-allergy sufferers alike.  Well, prepare right now to have your socks knocked off!  Even my meat and dairy-loving parents from Wyoming asked me for this recipe after I made it during one their [Suprise! We're in town!] visits.

This dish can be made vegan, or not, depending on your food preference.  Serve it with a mixed green salad, side of steamed broccoli, and some garlic bread.  Yummy!

INGREDIENTS:
1-1/2 to 2 pounds Firm Tofu
1/4 cup olive oil
1/8 cup fresh lemon juice
1 teaspoon salt
1 teaspoon oregano
2 Tablespoons fresh minced basil (I add twice this amount because I'm a basil fanatic!)
Lasagna Noodles
1 jar Italian-style tomato sauce (your favorite spaghetti sauce)

OPTIONAL:  1 regular size roll of Jimmy Dean All-Natural sausage (no nitrates or preservatives!)

DIRECTIONS:

1. If making a meat version, fry the Jimmy Dean sausage until cooked.  Combine with the tomato sauce and simmer while putting together your other ingredients.
2. Press Tofu to remove excess water by wrapping in a clean towel and placing a heavy pan on top for 10 to 15 minutes.  After pressed, combine with oil, lemon juice, salt, oregano, and basil.  Smash with a potato masher.
3. Lightly oil casserole pan.  Cover bottom of dish with a little sauce to prevent noodles from sticking.  Layer the noodles, sauce, and tofu mixture.  Continue the layering process until ingredients are gone.  Make sure you end with the tomato sauce mixture on top.
4. Cover the pan with foil and bake for 20 minutes, then bake for 20 minutes uncovered.  Bake @ 350 degrees.

Frosting

I've already received several requests for the frosting that will accompany those beautiful cupcakes. 

Hold on to your hat folks!....In order to save time (as well as keep a stash in the pantry for last minute invites), I turn to Pillsbury and Duncan Hines ready-made frostings. 

I should note:  Pillsbury is my usual go-to-frosting because it's always dairy-free (even the Cream Cheese version!).  However, Duncan Hines goes back and forth.  They were dairy-free, then they weren't, and now they are going back to dairy-free again.  So, you have to really watch your labels because it could change each time you go to the store.

Cupcakes

Ok, truth be told, I have a love/hate relationship with Valentine's Day, Halloween, and Easter.  Not to mention the weekly round of in-class birthday parties for the 30 kid's in RJ's class.  It is difficult for me as a mother to watch my child's face, after he leaves a party, when he holds the package of food he wasn't able to eat, or opens up the goody bag and has to hand it over because of something he can't have. For when it really comes to it, as much as I want my child to experience the normalcy of childhood, of life, it eludes him at times, the dividing factor being food.

In order to combat this ever-present dilemma, I am the mom who shows up to everything with 30 cupcakes in hand.  One for every child so nobody is left out.  I keep these cupcakes in the freezer; thawing them and frosting them right before we go.  Works like charm!

INGREDIENTS
2 cups sugar
3 cups flour
1/2 cup cocoa powder
1 tsp salt
2 tsp baking soda
2 tsp vanilla
2 Tbl white vinegar
2 cups water
3/4 c oil

Mix all ingredients together, coat pan with cooking spray or cupcake liners, and bake!!

Cake:  Bake in 9 x 13 cake pan @ 350 for 35-40 minutes
Cupcakes:  Bake in lined cupcake pan @ 350 for 18-20 minutes

Potato Salad

Ah, so you have to make something for your next family event, and you're the one with all the allergies, huh? 

Well, guess what? You're in luck!

This potato salad recipe has saved me at countless family events, friends' parties, and holiday get-togethers. And, not only is it one of my personal favorites, but it always gets rave reviews from everyone who tries it. In fact, it's actually one of those dishes that people always claim doesn't "taste vegan," which is code for: "tastes surprisingly good."

(Not that there's anything wrong with something "tasting vegan," obviously - but we all know that's the phrase that many people use for "weird" vegan foods that actually aren't so weird.)

POTATO SALAD

INGREDIENTS
2 lbs potatoes (5 to 6 medium), peeled and cut into 3/4-inch chunks
1 cup Vegannaise
2 Tbs. apple cider vinegar
1-1/2 tsp. kosher salt
1 tsp. sugar
1/4 tsp. ground black pepper
1 cup thinly sliced celery
1/2 cup chopped onion
Dill Pickles, diced, enough to your taste (we love pickles so I dice probably 4-5)
Yellow mustard

DIRECTIONS

• Boil the potatos on the stovetop or microwave until fork tender.  Drain and cool SLIGHTLY.
• In a large bowl, combine Vegannaise, vinegar, salt, sugar, pepper, celery, pickles, and onion.  Stir until mixed well.
• Stir in enough mustard until the sauce is a nice yellow color (or to taste).
• Add potatos while they are still warm so they mash up nicely.
• Stir and mash until everything is mixed well.
• Refridgerate at least 1 hour (or longer to allow the flavors to meld).

ENJOY!

Ranch Dressing

One of the things I missed most about going dairy and egg-free was ranch dressing.  This recipe comes so close you won't miss a thing!!  In fact, I've served this at dinner parties with a veggie tray or chips and everyone raved about my "homemade dressing."   An added bonus....It's vegan!  So, by eliminating the dairy and eggs, this dressing is extremely low-calorie without losing any flavor!

INGREDIENTS
(this recipe makes an extra large batch to keep on hand in an airtight container, but you can easily break it down to a smaller batch)
15 Saltine crackers
2 cup dried parsley
1/2 cup minced onion
2 Tablespoons dill weed
1/4 cup onion salt
1/4 cup garlic salt
1/4 cup onion powder
1/4 cup garlic powder

DIRECTIONS
1 Tbl. Mix (more or less to taste)
1 Cup Vegannaise
Add a little water to adjust the consistency
Refridgerate for 30 minutes to thicken or serve immediately

Pancakes or Waffles

Recipe:  Pancakes or Waffles That Taste Great from Bakin' Without Eggs by Rosemarie Emro

These pancakes are AMAZING!  My son would eat them every single day.  Because there is no dairy or eggs, I can keep the ingredients in an air-tight container in the fridge and scoop out enough for a pancake several days in a row.  This recipe is hearty, tastes great, and makes such a convenient breakfast (ok, dinner sometimes too!).

INGREDIENTS

2 cups unbleached all-purpose flour
4 teaspoons baking powder
1/4 teaspoon salt (optional)
3 Tablespoons sugar
2 cups "milk" (we use soy milk and it's fantastic!)
4 Tablespoons oil or applesauce
1 teaspoon vanilla extract
Butter to cook (just enough to coat pan to fry pancakes)

DIRECTIONS

1. In medium size bowl, combine all ingredients.  Whisk together until smooth.
2. Pancake Cooking Directions:  In a skillet on medium heat, melt butter and brown pancakes on both sides just as you would any other pancake.
3. Waffle Cooking Directions:  Heat a non-stick-coated waffle iron and follow griddle directions as you would for any other waffle.

Variations:  Add 1/2 cup of blueberries, strawberries, peaches, apples, etc...

Banana Bread

Recipe:  Susie's Banana Bread from Bakin' Without Eggs by Rosemarie Emro

Hands down, this is the best of the banana breads.  It is moist, delicious, and the orange adds a hint of citrus.  This is definitely a favorite in our house.  Freeze a couple loaves and you'll always have a fulfilling snack on hand.

INGREDIENTS

4 very ripe bananas, mashed
2 cups unbleached all-purpose flour
1 cup sugar
1/4 teaspoon salt
2 teaspoons baking soda
1/2 cup oil
3 tablespoons orange juice concentrate
1/2 cup nuts, optional

DIRECTIONS

1. Preheat oven to 350F.  Lightly butter or spray a 9x5x3-inch loaf pan.
2. In a large bowl, combine all ingredients.  With a wooden spoon, mix until smooth, then fold in nuts.
3. Spoon out batter into prepared pan
4. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
5. Remove pan from over and cool for 15 minutes on wire rack, then  turn out onto plate.

NOTE:  This recipe has not worked out well for me when making a double batch.  If you want to make additional loaves, I would recommend mixing the ingredients for each loaf in separate bowls.

Penne with Shrimp Scampi

 

 

 

 

 

 

 

 

 

 

Ingredients

• Cooking oil of your choice
• 1 tablespoon kosher salt plus 1 1/2 teaspoons
• 1 bag or box of Penne Pasta (we use whole grain pasta)
• 3 tablespoons butter (Nucoa Margarine - I buy mine at Smith's - is dairy-free)
• 2 1/2 tablespoons good olive oil
• 1 1/2 tablespoons minced garlic (4 cloves)
• 1 pound large shrimp (about 16 shrimp), peeled and deveined
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup chopped fresh parsley leaves
• 1/2 lemon, zest grated
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/8 teaspoon hot red pepper flakes

• Feta Cheese (optional)

Directions

Cook pasta according to directions on the package.  Meanwhile, in another large (12-inch) pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.  When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.



*If you are okay with dairy, feta cheese is an amazing addition to this dinner.