Tag Archives: soy free recipe

Soy Free Macaroni and Cheese

Need an easy dish for your holiday dinner? This macaroni and cheese recipe is super easy, delicious, and it’s my Mother’s recipe, so I can assure you it’s good! It’s also a great weeknight dinner idea.

 

Maraconi

Soy Free Macaroni and Cheese

One package of pasta (Rice pasta or 100% whole wheat pasta work great and should be soy free.)

2 packages (8 oz) extra sharp cheddar, grated (I use Cabot Seriously Sharp)

Two Eggs (I have found soy free eggs at Whole Foods)

1-2 cups milk as desired(grass fed or unsweetened alternative milk)

Butter (optional-I use Kerrygold grass fed butter)

Boil pasta according to package directions. In a bowl, add egg, milk and optional butter and whisk until blended. In a deep, 8 x 11 baking dish, layer macaroni and cheese without placing top layer of cheese. Pour milk/egg mixture evenly into the dish until the mixture is at least 1/2 to 3/4 of the way up the dish. Bake on 350 for 15 minutes. Top with final layer of cheese and bake in five minute increments. You will know that the dish is done when you place a spoon on the side of the dish and the milk mixture is no longer liquid but also not dry either.

Serves 6-8.

 

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Recipe: Tomato-Less, Soy-Free Spaghetti

spaghetti

This recipe can be cooked several ways, just like a spaghetti. To avoid triggering acid reflux, I omit tomato, use onion flakes instead of real onion, and go easy on the garlic powder and cumin. This recipe can be cooked in a slow cooker, a quick meal in a skillet, or can be cooked and then baked in the oven like baked spaghetti. This meal is also good for leftovers, so doubling the recipe is a big help on busy days.

Serves: 6

1 lb ground beef

Onion flakes, salt, pepper, rosemary, garlic powder, and cumin to taste

10 oz. fresh or frozen spinach

1/2 c. cheese

2 carrots, sliced

8 oz soy-free pasta of your choice (I prefer brown rice pasta…)

4 thinly diced shiitake mushrooms (optional)

3/4 c. milk or unsweetened coconut milk (for baked version only)

If you have any other veggies that are on the verge of not being fresh, they can likely be used in this recipe.

Slow cooker and skillet version:

Begin cooking pasta according to package directions.  Brown meat and add spices. Add mushrooms, celery, carrots, and spinach. Cook until tender. Serve with shredded cheese over pasta.

Baked version:

Preheat oven to 350. Follow the directions above for slower cooker/skillet version. After cooking all ingredients until tender, mix in large bowl with pasta, milk, and cheese. Place in 2 quart casserole dish and bake covered for 30 minutes.

Author: Alanna Waldrop

 

 

 

 

 

Recipe: Soy-Free Asian Noodle Bowl

Asian Noodle Bowl

I love ethnic restaurants in general, and I have had to come to grips with the fact that I will need to start making my own Asian dishes for the most part. Below is my favorite soy-free Asian dish so far:

1/2 head of bok choy, sliced (or swiss chard)

2 inch piece of fresh ginger, chopped

2 cups soy-free vegetable broth

1 tbsp. soy-free canola oil

10 medium frozen, pre-cooked shrimp

1 or 2 pieces of fish – optional (I use tilapia or flounder)

4 shiitake mushrooms, thinly diced

1/2 container of  soy-free brown rice spaghetti noodles (I use Tinkyada brand noodles)

1/4 tsp. garlic powder

Salt and pepper to taste

Start by cooking brown rice noodles according to package directions. While noodles cook, place shrimp in warm water to de-thaw. In a small skillet, defrost and sautée fish. In a large skillet, sautée shiitake mushrooms, ginger, and bok choy. Add vegetable broth and a little salt, pepper, and garlic powder. Cook covered for 2 minutes, or until bok choy stalks are tender. Add the pasta, shrimp, and fish to your large bok choy skillet and stir.

Author: Alanna Waldrop