Tuesday, August 26, 2014

Dairy Free Recipe

Renee Gosselin, MS MBA RD

With so many different types of allergies that are prevalent in the United States, I would like to share a recipe for those with food dairy restrictions

Vegetable Pot Pie


2 Tablespoons Olive Oil
1 onion chopped
8 oz of mushrooms
1 clove garlic
2 carrots, diced
2 Potatoes – diced (peeled or unpeeled your preference)
2 stalks celery – sliced
2 cups cauliflower
1 cup green beans – (1/2 inch pieces)
3 cups vegetable low sodium broth
1 tsp salt (optional)
1  tsp black pepper
2 tablespoons corn starch
½ teaspoon sodium reduced soy sauce
1 pasty pie crust (make sure to opt for a dairy free one or find a recipe that makes it dairy free)
                I found an example of one at this website http://thejoyfulpantry.com/2012/10/13/never-fail-dairy-free-pie-crust/

Oven preheated to 425 F

Heat the oil in a skillet (Large)
Cook onions, garlic, and mushrooms in the oil for about 5 minutes
Stir potatoes, carrots, and celery into this mixture
Next, stir in cauliflower, beans, and vegetable broth
Bring mixture to a boil and simmer for approximately 5-10 minutes under tender
Season with pepper and salt (optional)

In a bowl, mix cornstarch, reduced sodium soy sauce and ¼ cup water until dissolved
Stir into vegetables and cook until the sauce thickens about 3 minutes
Pour filling into pastry crust – seal with pastry dough and flute the edges
Bake in oven for 30 minutes or until pie crust is brown


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