Recipes - Some good non-dairy, low gluten, soy free eats

Submitted by Barbara on Mon, 04/27/2009 - 02:20

Make your own apple pectin from the leavings

For full version, see link.  What follows is abbreviated.


Celia suggests peeling and coring the apples, if using whole fruit and saving the pulp for apple sauce, butter or pies.  Whatever you’re using – whole apples or leavings, place all the peel and cores into a large pot and add enough water till they float, only just. You want to cut out needless cooking time by not over-watering so as to ensure you get pectin rich liquid sooner rather than later.

You could also use the apples, pulp included. According to Celia, it produces a slightly nicer tasting pectin, and you can pass the leftover pulp through a food mill to make apple sauce or apple butter.

Next step – cover and bring the pot to a rolling boil, reduce the heat and allow to boil gently, ensuring the pan is covered for a couple of hours or until the solids turn soft  and the apples become a rosy mushy brown.

Once boiled, line a colander with a clean piece of cheesecloth and pour boiling water through it to sterilise the fabric – superb tip, again from Celia. Thank you.

Place the colander over a large stock pot and carefully tip the apple mass and liquid through it. Do not press the pulp, or you’ll get cloudy pectin. Leave to drip for several hours or overnight, folding the ends of the cloth over the top of the apples, then cover gently with the stockpot lid to keep bugs and insects out.

Once the liquid has completely drained, remove the colander and re-heat the pectin until boiling. You will need to reduce the pectin until it reaches the required strength. I boiled mine for about an hour. Just because.

And then I tested it.Caveat emptor: The test yields a poisonous mixture which should NOT be consumed. Be careful. To test, cool a couple of tablespoons of pectin in the fridge (Celia says the test won’t work if the pectin is hot). Then pour some methylated spirit/rubbing alcohol into another bowl. Tip the cold pectin into it.  Pectin should gel.  If not, cook down further.  Discard alcohol/pectin mixture and try again.

Then freeze or can to store.

Coconut Milk Vanilla IceCream

Gluten & Wheat free--Dairy free--Soy Free

  • 1 can coconut milk
  • 1/4 tsp guar gum ( Make a paste with a little of the coconut milk before adding in)
  • 3 tbl evaporated cane juice
  • 1 pinch salt
  • 2 tsp vanilla
  • 1 tbl liquor or high proof alcohol

If you want to make popcicles you can omit the liquor.  Other wise it freezes to hard.  You can also leave out the vanilla and try your own flavors.  I recently tried chocolate and triple sec and it was very good.

Honey Lemonade

All measurements are approximate.

  • 3 cups lemon juice
  • 10 cups warm water
  • 2.5 cups honey

If you are really clever, you can use your solar oven to heat the water ahead of time.  Add the honey to the water and dissolve.  Then add the lemon juice.  Its good warm or even better cold.


Vegetable Broth


Thats because vegetable broth isnt made from a recipe.  Its meant as a way to use the woody parts of broccoli, leek that bolted and are now as tuff as tree bark, onion skins, bulb of mustard greens, carrot tops, and things that you have too much of in the garden.  If you are buying things to make vegetable stock from, you are doing it wrong (IMO).  Simply keep a large tub or bag in the freezer and add things to it.  You will have more than you need before you know it.

Pumpkin Pie

Gluten & wheat free--Dairy Free--Soy Free

Buy or make a wheat free pie shell.  If wheat free isnt important to you, you can make your own pie shell in advance.

Pre-heat the oven to 450 degrees.  Mix the following:

  • 2 eggs beaten (or vegan egg substitue)
  • 1/3 cup evaporated cane juice
  • 1 tsp organic cinnamon
  • 1 tsp organic vanilla
  • 1/2 tsp ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • 1 can organic pumpkin or make your own from a sugar pie pumpkin.  Carving pumpkins have little flavor.
  • 1 can coconut milk.  Use about 12 oz of the heaviest part of the milk.  Find something else to do with the rest.

Bake at 450 for 30 mins.  Turn down to 350 degrees and bake for another 45 mins.


Shepard's Pie

Low Gluten & Wheat --Dairy Free--Soy Free

Polenta Shell- In large microwavable bowl, mix the following.  Microwave on high until the water is absorbed.  Stir regularly.  Once the polenta is cooked, press it into a pie pan or baking dish.  I like to use polenta because it holds together better than mash potatoes and add an extra dimension to the flavor and texture.  Always use corn products sparingly.

  • 1 cup polenta
  • 3 cups water
  • 2 tsp salt

Filling- Prepare along side the mashed potatoes.  Fill the shell when ready.  I use poultry sausages in mine but you can easily omit this to make it vegan.

  • 1 small onion diced and caramelized. Then add
  • 1/2 lbs of sausages cut up small and brown.  Wilt the following 3 in the pan
  • 2-3 baby bok choy diced
  • 3 stalks celery
  • 1 carrot.  Then add,
  • 16 oz cooked chick peas rinsed.

White Sauce- Pour over filling before topping with mashed potatoes.

  • 2 TBL margarine
  • Almond milk
  • Flour or substitute.

Topping- Make a half recipe of Garlic Mashed Potatoes. Prepare while the polenta is cooking.

Bake long enough to brown and set.  Its already cooked so exact time depends on you and your oven.


Garlic Mashed Potatoes

Wheat & Gluten Free--Dairy Free--Low Soy

Non-dairy mashed potatoes is one of my great victories.  If you love rich food and garlic, you'll love this.

  • 3 lbs potatoes, pealed and cut into large chunks.  Cover with water and add
  • 1-2 tsp salt.  Boil until potatoes are nearly done.  Then add
  • 2 tsp diced garlic.  When garlic and potatoes are finished, drain off as much water as you are able.  Add
  • 2 TBL margarine.  Mash and add
  • 1 cup coconut milk.