32. Dairy-Free Crème Anglaise (custard)

I haven’t tried this, but my step mother has, and she thinks its wonderful!

Ingredients
175g of 6oz Soft Silken Tofu
1 tbsp of Apple Juice
2 teasp of Barley Malt Powder
120ml or4fl.oz. Rice Milk
1 tbsp of Arrowroot
1 teasp of Vanilla Extract
1 teasp of Maple Syrup
Instructions
1. Place tofu, apple juice, barley malt powder, and half the rice milk in a blender until smooth.
2. In a small bowl mix the remaining rice milk and arrowroot and stir until smooth.
3. Transfer the tofu mixture to a pan and heat, stirring, over medium heat for about 1 minute.
4. Stir in the arrowroot mixture and heat until it thickens, constantly stirring.
5. Remove from the heat then add maple syrup and vanilla extract. Mix well. Serve hot or cold.

30. Dairy Free Cream of Mushroom Soup

I’ll be creating sections on different elimination diets. The first post in the Dairy Free section is this delicious recipe for Dairy-Free Cream of Mushroom Soup.

Ingredients:
2 finely chopped Onions,
2 tbsp of Olive Oil
350g or12oz Mushrooms, finely chopped
1 tbsp of Paprika
1 teasp of Cayenne Pepper
600ml or 1pt of Fresh Vegetable Stock
Salt
225g or 8oz Medium or Soft Tofu
1 tbsp of Vegetable Oil
2 tsp of Lemon Juice

Instructions

1. Heat the olive oil in a saucepan then add the chopped onion and sauté for 4-5 mins.

2. Add the mushrooms, paprika and cayenne and stir. Reduce the heat, cover and cook gently for further 9-10 minutes.

3. Stir in the salt, pepper and stock and bring to the boil, then simmer for a further 3-4 minutes.

4. Then place the tofu, vegetable oil and lemon juice in a blender until smooth.

5. Stir this mixture into the saucepan and heat, without allowing it to boil. Taste and adjust seasoning as necessary. Serve immediately.