Clam Chowder. No Dairy. No Kidding.

This is what it looked like in my town the other day:

So I made clam chowder.

It was only logical.

And forget everything you’ve ever heard about clam chowder being made with heavy cream and butter.

Because that recipe is so ten years ago.

We all know that the trendy thing to have now is food allergies. So the following recipe will be ‘THE’ way to chowder your clams.

Here is what you’ll need:

One package of this, cut into little pieces, cooked and set aside (Um, yes. The entire package.):

 Silk Almond Original Unsweetened (the unsweetened part is very important):

You’ll also need:

• Three 6.5 oz cans of clams, drained.

(I used Snow’s, which is free of major allergens. You can also find clams at your local Costco that are free of allergens as well.)

• 1/2 cup gluten free flour

And then go ahead and peel, slice and cube:

• 8 – 10 medium potatoes

Next, dice into tiny, little pieces:

• 1-2 ribs of celery
• 3 green onions

Set your peeled, cubed potatoes, celery and onions in a 4-5 quart stockpot. Add enough water to *just* cover the potatoes.

To the potatoes and water add:

• 1 clove (or two!) of garlic
• 2 tsp salt
• 1 tsp poultry seasoning (trust me here)
• 1 tsp crushed, dried basil
• Any other seasonings you want to throw in. Seriously. That’s how I make mine.

Bring the pot to a boil.

Once your potatoes are fork tender to your desired doneness, turn the heat to medium low. Add your cooked bacon and drained clams to the pot.

Whisk up your 1/2 cup flour with just enough water (almost 1 cup) to make a thick but almost runny base for thickening.

Using a strainer that looks something like this:

… pour your water/flour mixture through the strainer into the simmering pot, stirring constantly. (If you don’t have a strainer that sits over the pot on its own, you may want to add another set of hands to the process. Trust me on this. You will.)

Keep the pot simmering while stirring constantly. As mixture thickens, slowly add Unsweetened Original Silk Almond until the liquid comes to within a few inches of the top of the pot.

• If you are allergic to almonds, other unsweetened original milk alternatives work as well. I have used hazelnut milk, and it was fantastic.  Just be sure your milk substitute is unsweetened and without any flavorings (vanilla, etc.).

If your chowder is being stubborn about thickening, dilute another 1/4 cup of flour in water and add it slowly to the pot, as before.

And here is our final product (ONCE AGAIN, photographed with my cell phone as it was 7:30 at night. Let’s just say the day involved a certain number of teenagers with sports practice, groceries and a sick sixteen year old man child.):

And one more time, the rundown on the ingredients, just so you don’t miss a thing:

• 1 package bacon, chopped, cooked up and drained
• Silk Original Unsweetened Almond milk
• 8-10 medium potatoes, peeled, cubed
• 1-2 celery ribs, chopped up in tiny pieces
• 3 green onions, chopped
• Three 6.5 oz cans clams, drained
• 1/2 cup gluten free flour
• 1 clove (or two!) of garlic
• 2 tsp salt
• 1 tsp poultry seasoning
• 1 tsp crushed, dried basil
• Any other seasonings you have a hankering about throwing in. Really.

If desired, serve with a dollop of Earth Balance and salt & pepper to taste.

Happy Chilly Days!

Tuna Noodle Casserole Revised: No Dairy, Soy, Gluten or Eggs

The above picture may not mean much.

Until I explain it, that is. Then it will.

The above photograph shows a child who lists Tuna Noodle Casserole in the top ten of her favorite foods.

That in and of itself is amazing.

She loves broccoli too.  The weirdy.

And said child also does not have one food allergy. That I know of. Yet. Give her time, it will come. She’s mine.

But until then, she willingly eats my allergy free creations without a speck of distaste. I consider her to be one of my most important critics because she eats ‘regular’ food all the time.

Including ‘regular’ Tuna Noodle Casserole.

Since I have a hankering for it from time to time, I decided to make a cheesy, comforting allergy free version.

And now I’m going to share it with you.

Lucky.

Tuna Noodle Casserole – Allergy Free Style

• 1 – 16 oz package gluten free elbow, shell or spiral pasta (such as Tinkyada)
• 1 1/2 cups (or 2 cups if you like it very creamy) Vegenaise *** 
• 1/2 cup Daiya Mozzarella Shreds
• 1/2 cup Original Unsweetened Almond milk
• 1 can sliced black olives (Lindsey makes a natural canned olive)
• 1/2 cup fresh, sliced mushrooms
• 1/2 cup peas, thawed
• 2 to 3  – 5 oz cans drained tuna (check for allergens)
• 1/2 tsp salt and pepper OR 1 to 1 1/2 tsp Mrs. Dash Table Blend (highly recommended)

Preheat oven to 375 degrees.

Cook pasta in a large stock pot until al dente (you don’t want it soft or it will be too squishy when baked). Drain.

While the pasta is draining in the colander, in the stock pot, blend together the Vegenaise, Daiya, Almond Milk and seasonings. Stir well. Next add the drained olives, the mushrooms, the peas and the drained tuna. Stir until blended.

Gradually add the cooked pasta to the sauce blend. Do not add all the pasta if it seems like it will overtake the sauce and make the casserole on the dry side.

Spray a 9×13 glass casserole dish with cooking spray (or oil it with your choice of oil) and dump in your saucy pasta concoction.

Bake uncovered for 15-20 minutes or until casserole is bubbly and the top is a LIGHT golden brown.

You can also top with crushed gluten free crackers the last five minutes of baking, if desired.

***If soy is not an issue for you, substitute a 1/2 cup of the Vegenaise with a 1/2 cup of Tofutti Sour Cream, if desired.

Happy Fishing for Comfort Foods!