My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 15 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.

Tuesday, December 9, 2014

Egg Free, Dairy Free Creamy Sausage and Rice

This is a creamy, simple casserole.

Creamy Sausage and Rice

1/4 cup dairy free margarine
1/4 cup flour
2 cups soy milk
1 pound sausage, casings removed and browned like ground beef
2 cups uncooked instant rice, cooked

Melt the margarine in a large saucepan over medium heat. Add the flour then whisk until completely moistened. Slowly add the soy milk, whisking constantly, until combined and the sauce has thickened. Add the sausage and rice. Cook and stir until heated through and thoroughly combined.
*  If you would like this casserole a little crispier on the top and bottom, you can place all of the ingredients in a sprayed 9x13 baking dish then bake at 375 for 30 minutes.
*  A can of peas or corn can be added to the casserole if desired.

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