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366 Simply Delicious Dairy-Free Recipes

Vegetarian Senegalese Soup

Traditionally made with chicken, this vegetarian version is as cool, creamy, and curried as the original.

2 tablespoons vegetable oil

3 cups vegetable stock

2 onions, chopped

1 cup chopped celery

1 Golden Delicious apple, peeled and chopped

1 1/2 tablespoons curry powder

2 tablespoons all-purpose flour

1 cup soy milk

1/2 cup golden raisins, plumped in warm water for 10 minutes and drained

Heat the oil in a large saucepan over medium-low heat, add the onions, celery, and apple and cook, covered, for 10 minutes, stirring occasionally, or until the vegetables are softened. Stir in the curry powder, and cook the mixture, stirring, for 2 minutes. Stir in the flour, cook the mixture, stirring, for 2 minutes. Add 1 cup of the stock. Bring the liquid to a boil and simmer the mixture, stirring occasionally, for 10 minutes.

Puree the mixture in a food processor, transfer to a bowl, and stir in the remaining 3 cups stock. Let the mixture cool, stir in the soy milk, and chill for 2 hours, or until it is cold. Garnish the soup with the raisins.

4 to 6 servings

Ziti Florentine

1 10-ounce package frozen spinach, cooked

1 tablespoon olive oil

1/4 cup minced shallots

1 tablespoon all-purpose flour

1 cup hot soy milk

1 cup firm tofu, drained and crumbled

1/2 cup grated soy cheese

1 tablespoon chopped fresh basil

Pinch nutmeg

Salt and freshly ground black pepper

1 pound ziti, or other tubular pasta

Drain cooked spinach, and squeeze dry. Chop and set aside. Heat oil in a medium skillet, add shallots, and cook over medium heat for 5 minutes, or until soft. Stir in flour and cook, stirring for 2 minutes. Reduce heat to low, stir in soy milk, and cook to produce a smooth sauce, about 3 minutes. Add the spinach, stirring to blend in, then add the tofu, soy cheese, basil, nutmeg, and salt and pepper. Meanwhile, cook pasta in a large pot of boiling salted water until tender, but firm to the bite. Drain pasta and toss with the hot sauce. Serve immediately.

Serves 4 to 6

Asparagus Quiche

Serve with a salad for an elegant luncheon that can be prepared in advance and reheated. This quiche is also good served at room temperature. (From 366 Simply Delicious Dairy-Free Recipes by Robin Robertson, Plume/Penguin Putnam.)

1 cup unbleached all-purpose flour
1/4 teaspoon salt
1/4 cup (1/2 stick) chilled margarine, cut into pieces
2 tablespoons cold water
12 asparagus spears, trimmed
1 pound firm tofu, drained and pressed
1/2 cup soy milk
1 tablespoon corn oil
1/4 teaspoon turmeric
2 medium onions, minced
2 tablespoons corn oil
Salt and pepper to taste
1/4 teaspoon ground nutmeg

In a food processor combine the flour and the salt, add the margarine and process in on/off pulses until the mixture is crumbly. Slowly add enough water, pulsing processor, to form a soft dough. Form the dough into a ball, and flatten to a disc. Wrap in plastic and refrigerate 30 minutes. Roll out on a lightly floured surface and fit into a 9-inch tart pan or pie plate. Trim and flute the edge. Line crust with aluminum foil, and fill with dried beans. Bake in a preheated 375 degree oven for 10 minutes, or until crust is set. Remove foil and beans. Continue baking until crust is light brown, about 8 to 10 minutes longer, and remove from oven.

Filling: Steam the asparagus until just tender but still firm. Reserve 6 spears, chop the remaining asparagus, and set aside. Combine the tofu, soy milk, oil, and turmeric in a food processor and blend until smooth. Sauté the onion in oil until soft, then combine with the tofu mixture in a bowl. Add chopped asparagus. Season with salt, pepper, and nutmeg. Pour filling into prepared crust, and arrange reserved asparagus spears in a spoke-like fashion, evenly spaced in top of filling. Bake for 30 minutes, or until the filling is firm. Allow to cool several minutes before cutting.

6 servings

Strawberry Banana Shake

Keep peeled, frozen bananas on hand for when the "milk" shake mood strikes. Used instead of ice cubes for thickness, the banana adds flavor as well as potassium and other nutrients to your favorite concoction. (From 366 Simply Delicious Dairy-Free Recipes by Robin Robertson, Plume/Penguin Putnam.)

1 cup strawberries
1 cup soy milk
1 medium banana, peeled, cut into chunks, and frozen

Wash and trim strawberries. Combine strawberries and soy milk in a blender and blend until smooth, about 30 seconds. Add frozen banana and blend until thick and smooth, about 30 seconds. Pour into 1 large or 2 small glasses and serve.

1 to 2 servings

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