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we use rice milk and earth balance soy and milk free margarine. no difference of taste so use it for the whole family!
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Blog Post CommentWhat if I don't have veggie or chicken stock? Also what if I don't have unsweetened milk alternative and what do you mean when you said "save the potato cooking water and use it"?
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Blog Post CommentWhen you drain the potatoes, put a bowl or something in the sink and drain the potatoes over that. You won't need all of the cooking water. Just usually a cup or so. I use a glass mug. On Nov 13, 2017 4:06 AM, "Kids With Food Allergies" < support@aafa.org > wrote:
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Blog Post Comment❤️I just add olive oil, salt, pepper, and garlic powder to my mashed potatoes. I don't drain them so well that I need to add any liquid. Chicken broth is a nice addition, but I don't like to add cold broth, and I'm too lazy to heat any, so unless I'm cooking a meal that has generated chicken broth, I don't use it. Even guests seem to like my mashed potatoes, so I think it works. You would be able to tell the difference if you were eating them side-by-side of potatoes with real milk and butter,...
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Blog Post Comment❤️we mash same way we would otherwise and then use rice milk and then earth balance soy free. tastes great!
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Blog Post Comment❤️We use cooked potatoes, avocado oil, classic rice milk (unsweetened), salt & pepper. The avocado oil has a very neutral taste compared to other oils and adds a smooth texture. It's also great for the omega-3 health benefits. I use an electric mixer to whip the potatoes like my mom did which makes a big difference in getting a classic mashed potato texture. My extended family didn't even know they were vegan mashed potatoes until I told them and had the option of adding butter...
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Blog Post CommentSounds delicious, thanks for sharing your tips! I have always wondered about avocado oil, sounds like it might be a more versatile oil then I thought it could be!
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Blog Post CommentOh yum! I've used avocado oil on popcorn - it would be great in mashed potatoes!
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Blog Post Comment❤️Re: How Do You Make Creamy Mashed Potatoes Without Milk or Soy?
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Blog Post CommentSounds like a great and versatile substitute, Jacqui14TL!
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Blog Post CommentOur most popular pumpkin pie recipe is " Mom's Pumpkin Pie "
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Blog Post Comment❤️Thank you for sharing these tips and recipes! When I have to make one in a rush--I put a box of Enjoy Life soft baked cookies (gluten, dairy, egg, nut free) into a bag and smash them up...then I just press them into the pie plate! The snickerdoodles are great as a base for pumpkin pie!
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Blog Post CommentTatimom, That is an excellent #SAFEHack! Thank you for sharing!
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Blog Post CommentThat's a great idea Tatimom! Do you add melted margarine like a graham cracker crust?? Or are the soft cookies enough to hold together on their own??
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Blog Post Comment❤️I've done it both ways--and I don't think the margarine adds much other than fat, hahaha!
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Blog Post CommentIt's too late for Turkey Day, but for next month, what I found when I am making dough is to make it days ahead of time and let it sit in the fridge for a few days. Somehow it came out better that way.
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Blog Post CommentMy gf dough has to sit in fridge at least a few hours. I just try to make it the night before. If I have all my sides done Wed, I can bake my pies Thurs. No one is coming for dinner, so I don't have to "entertain".
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Blog Post Comment👍bits of squash are the basis for our stuffing. better if you can roast the pieces of squash first. be sure to use lots of marjoram or poultry seasoning for that familiar stuffing taste
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Blog Post CommentThanks for the tips Jennifer!
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Blog Post CommentYum! Can this be used to make other "cream of" soups too?? I know I can't find cream of celery soup that is called for in some old family recipes I have.
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Blog Post CommentHi Kathy, Yes, I would assume this would do nicely with celery instead of mushroom. I've not made it myself (I'm just now convincing myself that it's okay to eat celery twice a year ). I would suggest replacing the 1 cup of mushrooms with about 3/4 cup diced celery. For the cream of mushroom soup, it is delicious on pasta -- I mix it with broccoli and served on gluten-free pasta. Also--good for casserole; but if you're storing it before use, it will really thicken/condense (garbanzo flour is...
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Blog Post CommentOooh, on biscuits! I can see this being very adaptable!
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Blog Post CommentThank you so much for this! I have been wanting a "cream of" recipe for the longest time. Can I use regular all purpose flour with this recipe?
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Blog Post CommentStacey -- You should be able to use regular flour. I have used a similar recipe for years and I always use regular wheat flour.
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Blog Post CommentMy son has celiac disease and have been looking for something to substitute for the cream soups that are in so many traditional recipes. I made this tonight to try it on green bean casserole minus the French onions and it was amazing. Way better than the can stuff! Thank you so much.
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Blog Post CommentGlad you liked it Jill. How old is your son?
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Blog Post CommentMy son just turned 2 and was diagnosed at 18 months. I also have a 4yr old daughter that is dairy free. She can tolerate baked dairy pretty well, but we eliminate all other major dairy sources. Both of my children have also had severe GERD since birth. Jill
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Blog Post CommentOooh, now I wanna try green bean casserole! Glad it was a hit for your family Jill.
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Blog Post CommentJill, I'm so happy you enjoyed the recipe! It's great to hear feedback like that. --Melanie
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Blog Post CommentI don't really know how to cook (thanks, food allergies, for making me learn!). How would I turn this into cream of chicken? Also, what kind of flour could I use if not using this recipe right away? (so it won't thicken so much)
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Blog Post CommentTo do cream of chicken, I normally saute onion and celery minced in the oil. Add the flour and blend that all up. Then instead of milk substitute, I use chicken stock. I generally use a rice flour blend - there is one called Kathy P's brown rice flour mix which is my go to. You can us? A commercial blend. I habe not tried it with garbanzo like this recioe. I use 1 tbsp fat, 1 tbsp flour, and 1 cup stock for a slightly thickened sauce. If I want it thicker, I go up to 1.5 tbsp fat/flour...
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Blog Post CommentCouple of questions: 1) How long can this safely be stored in the fridge (i.e. could I make it this weekend and use it in a recipe Tuesday night?) 2) I suppose this could also be used as a base in a pot pie recipe for leftovers next weekend - if it does store, or can it be frozen? and 3) Does the coconut taste come through? (not a coconut fan...) I have never made a green bean casserole but now I want to try!
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Blog Post Comment❤️Hi Allison! I haven't made this recipe specifically, so I'm not sure on the storing or freezing of it, but I can answer your third question. We use the unsweetened coconut milk all the time--in the green SoDelicious box (the picture above shows the "original" SoDelicious coconut milk, which is slightly sweetened), in savory dishes like mac n' cheese, and mashed potatoes and we've never noticed a coconut flavor at all.
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Blog Post CommentI don't find the green SoDe has a coconut flavor. I'm not a big fan of coconut flavor either, and that is my go to milk sub. I'm not sure how long it will store in the fridge. Some thickeners hold up better than others and I haven't use garbanzo flour. I find most times, if I use a gf flour mix, thickened things hold up pretty well or even get a little too thick and need to be thinned a little when I reheat it. I'd probably not keep it more than 3 days in the fridge. But that's more based on...
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Blog Post Comment❤️Thank you! Thank you! This was awesome in green bean casserole. I made a whole dairy free thanksgiving. I find it hard to tell my 5 year old (milk & peanut) he can't eat something and my husband loved it. It's his favorite and he said it was awesome. So if I could reach through the internet and hug you, I would.
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Blog Post CommentAw that's great that it made your day!
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Blog Post CommentThat's awesome, Tricia! You just made my day. Virtual hugs (((((hugs)))))
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Blog Post CommentHi, This looks like just what I am looking for, but do you know if I can jar this in my canner for future use?
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Blog Post Comment❤️This cannot be safely processed in a canner since it contains a thickener. You can try freezing it.
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Blog Post CommentA few people mentioned freezing, curious if anyone has tried it and how it worked out?
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Blog Post Comment❤️I haven't frozen this particular recipe, but I have successfully frozen a version of cream of celery soup.
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Blog Post Comment❤️I can't speak to this recipe, but because we avoid corn, I make a corn free (but NOT safe for milk or wheat food allergies) version of condensed cream of mushroom soup, with cream and flour , and I freeze it very successfully. This is despite the fact that most freezer resources tell you that you can't freeze cream-based, flour-based sauces without a loss of taste or texture. True, if you were using this as cream of mushroom soup, you'd need to add more milk to adjust for the thickness of...