We had a really cold January and we had been traveling, so it was nice to come home and make a nice pot of soup and some corn bread. When traveling with food allergies sometimes you end up eating the same thing over and over.
I like to make this soup when I make Chili for the nightshade eaters. I’m not sure if it’s the color of the soup or the fact that there is beans in it that remind me of Chili. It could be the fact that it tastes better with corn bread. If you have not had chili with corn bread it is the best!
This soup reheats well and I love to add tons of cilantro, avocado and lime on top. Enjoy!
The holidays would not be complete without green bean casserole. When we first went dairy and gluten free we went many years without this holiday staple. Then I learned to make a roux and I started making this casserole again without the French Fried Onions. And then, ALDI started making gluten free french fried onions and holidays dinner was complete!
Personally I like it if the green beans are still a little crunchy so I use fresh beans. Using can or frozen beans is fine too. The other ingredient that can be changed around is the onions. I like using dried chopped onions, the ones you get in the spice isle. These make me think more of the dried onion soup mix that I used before we started our gallery journey.
I hope this recipe helps make your holidays complete. – SB
Slowly whisk in chicken broth followed by the rice milk. Whisk until thickened.
Season with salt and pepper, and add 1 tablespoon of lemon juice.
In a saute pan heat a few tablespoons of olive oil and add mushrooms and stir occasionally until mushrooms are softened. Add the garlic to the mushrooms and heat for just one minute more.
In a casserole dish combine green beans, roux, mushrooms, chopped onions, nutritional yeast, a whole can of french fried onions, and season with salt and pepper.
Cook at 350 for 20 minutes. Take out casserole and stir. Top the casserole with some more french fried onions and cook for 10 more minutes.
This can be made a few days ahead of time and reheated for you r holiday dinner. Enjoy! – http://www.cygnetorganize.com
Avoiding nightshades is hard. I’m constantly saying “I can’t eat that.” In the winter it is nice to have something hearty and warm. I currently think one of the easiest ways to make sweet potatoes is in the crockpot. I wrap them in foil. No wholes poked in them. No oil. Just the sweet potatoes wrapped in foil. I put them in the crockpot on low for 8 hours.
When the 8 hours are up I take them out. Leave them in the foil and allow them to cool. I store them in the refrigerator. When I want one, I unwrap, split in half and heat it up in the microwave.
What is it about these cold dreary days that make me want to cook bright looking food? I try to cook a soup at least once a week. I have some tried and true, and then some “only if we are snowed in and have all day” recipes. This recipe falls into the “tried and true” category.
This recipe originally called for potatoes, but I do not eat night shades so I needed a substitute. When I am looking to replace potatoes, if there is not celery in the recipe then I always choose to use rutabaga. (If there was celery I would have used celery root.) I really like rutabagas and wish more people would try them. They have a nice soft texture and a somewhat sweet taste.
The other substitution from the original chowder recipe was the milk. I started out with canned light coconut milk as the liquid for this chowder. Using the canned light coconut milk makes a very smooth thick soup. Recently I have been using the SoDelicious Coconut Milk Unsweetened (green box) to cut out a few calories. The soup ends up not as velvety, but is still very tasty.
There is a tablespoon of flour used to thicken the soup. I used sweet rice flour when I made it, but you could use any gluten free flour or starch.
This soup is gluten-free, dairy-free and nightshade-free.
Eating out with food allergies is tough. One of our favorites is PEI WEI. Their gluten-free sweet and sour is amazing. We even order the sweet and sour chicken without the sauce and the chicken is then similar to chicken nuggets. Also PEI WEI has those awesome choose from hundreds futuristic soda machines. We have eaten at PEI WEI in multiple cities and have always had no problem ordering. Check to see if there is one near you.
Happy 2016! It’s the beginning of a new year, and that means many things…the school year is partway over, I am counting the hours until my children return to school, it is NAPO GO month, and there are 365 days ahead of me to reach the goals I am setting for the year.
I am always trying to find foods to go along with each holiday and occasion we celebrate. I had read a few years ago that it was good luck to eat black-eyed peas for New Years. I found this Hoppin” John recipe from Simply Recipes that was mostly free of the things we can not eat. I left out the green peppers and Cajun seasoning, no Nightshades. I also used a can of black-eyed peas and just warmed them through instead of cooking it for an hour. I served it along with a beef roast and roasted root vegetables. It was a great meal to start off the new year.
