Recipes and Foods For The Milk Free

I made a large batch of this after Thanksgiving with leftover turkey and froze it up to eat this month. We often get a bit sick right after the holidays (probably due to all the stress, traveling and bad eating) but we were lucky enough not to this year, anyone got any wood I can knock on? I was planning on having it then but it looks like we’re just going to have to have a dairy free turkey noodle soup just to have it!

Dairy Free Soup Recipe : Dairy Free Turkey Noodle Soup

Ingredients

Shredded turkey or turkey cut into cubes

Turkey broth or chicken broth - I used the broth I made from our Thanksgiving turkey

egg noodles

celery

Directions

Throw everything in a pot and heat until noodles are the desired softness! This freezes well, especially if you freeze before the noodles are completely done then finish cooking them when you thaw and reheat.

This is a recipe my mom came up with after we realized I had never had green bean casserole before. There are so many recipes that call for cream of mushroom soup that finding a dairy free soup version is great! I use this in a lot recipes now, though I don’t think I have ever just had it as a dairy free soup. I also don’t have a picture as  the last time I made it I used it for green bean casserole on Thanksgiving and kept forgetting to take pics in all the craziness.

Dairy Free Soup : Cream of Mushroom Soup

1/2 a container of regular mushrooms chopped very very fine

tablespoon of oil

Soy Milk or whatever dairy free milk you use

flour

garlic to taste

salt

pepper

Directions for Dairy Free Soup:

Heat oil in pan then simmer the mushrooms and a small amount of garlic (no more than a teaspoon of the garlic in a jar) for a few minutes. Add a small handful of flour (I have small hands so if yours are big you may want to make it even smaller). Slowly poor in some dairy free milk.  Cook until done. You may need to add some more flour to thicken it or add more milk to thin it.

Chicken bouillon has milk in it. For that matter, so does beef bouillon.  At least all the brands I’ve used have had it in it.  I now make my own chicken broth and freeze it, not only is it a dairy free recipe but it is also much tastier than some old powdered chicken broth.  I usually set aside a day a month and just cook up a whole bunch of dairy free chicken broth that I can use throughout the month in many other dairy free recipes.

Dairy Free Recipe: Chicken Broth (I realize the picture isn’t that appetizing but this had also dethawed a bit before I snapped the photo)

Ingredients:

Fresh veggie clippings (ends of celery, carrots, onions, etc)

15 chicken wings (or equivelant or whatever was cheapest. Chicken with the bone in produces the best taste)

Directions:

Boil all of this in a large stock pot.  I usually start in the morning and by lunch I take the chicken out and eat it for my lunch.  I also drain the liquid through a colander into a bowl.  I then fill the stock pot with the chicken bones and veggies back up again and set it all to boil for another round. Pour the broth in the bowl into ice cube trays and set in the freezer.  After the stock pot full of goodies has boiled for another couple of hours I repeat the process and freeze the rest.  Depending on how the second set of broth looks and taste I may make a third batch but most of the time all the good stuff has cooked out in the second batch.  You can either leave the ice cube trays in the fridge until you are ready to use the cubes or you can break the frozen cubes into a ziplock bag and freeze that so that you can grab however many cubes you need.

Serving size:

I generally use about six ice cubes when a recipe calls for a cube of bouillon but I also adjust and add more or less as needed for a recipe.