Egg Free, Dairy Free, Nut Free Simple Chocolate Pudding and Pie Filling (no refined sugar)

The girls love our Chocolate Pudding and Pie Filling, but I've been trying to figure out ways to limit the amount of refined sugars in my recipes. This pudding is thick, chocolatey, and very good. You can see in the pictures that the pudding is very thick, which would be perfect to use for a chocolate pie. However, I reduced the amount of cornstarch and it was the perfect consistency for pudding (although the girls really liked it thick). I placed both measurements in the recipe so you can decide how thick you want your pudding to be.

Simple Chocolate Pudding and Pie Filling (no refined sugar)

2 cups soy milk
1/4 cup cocoa powder
1/4 - 1/3 cup maple syrup or honey
3-4 tbsp cornstarch (The more cornstarch the thicker the pudding will be.)
1/2 tsp vanilla extract
1/8 tsp salt

Place all of the ingredients into a saucepan over medium-high heat. Cook and whisk until the mixture comes to a boil. Once it begins to boil, whisk constantly for 2-4 minutes until the pudding is thickened and smooth. Eat warm or cover and place in the fridge.

Egg Free, Dairy Free, Nut Free Jazzy's Milkshake without Ice Cream

I wish the pictures would show how creamy and thick these delicious milkshakes are.

 



Jazzy's Milkshake without Ice Cream

1 1/2 cups soy milk
5 ice cubes
Big squirt chocolate syrup, strawberry syrup, a spoonful of Sunbutter,
          or a few drops of vanilla extract
1 fresh banana, optional but very good and adds creaminess

Blend all of the ingredients until all of the ice is crushed.
*  I don't measure anything, I just add what everyone wants and blend. It turns out great every time.
*  If you blend too long, the ice will melt instead of adding to the thickness of the drink.
*  The banana adds a wonderful creaminess.
*  Our favorite combinations are...
    Sunbutter with chocolate syrup
    Sunbutter with banana
    Banana with strawberry syrup
    Banana with chocolate syrup
    Banana with vanilla extract

Egg Free, Dairy Free, Nut Free Snow Ice Cream

The girls love to make snow ice cream every time it snows. It is very simple to make and they love to make their own. They make vanilla, chocolate, and strawberry flavored. So simple but so good!

Snow Ice Cream

Fill a bowl with clean snow. Stir in vanilla extract, chocolate syrup, or strawberry syrup. Then, stir in enough soy milk to make the ice cream the consistency you like.

Egg Free, Dairy Free, Nut Free Crock Pot Rice Pudding

We love rice pudding. Making it in the crock pot is easy because the rice goes in raw. We love the pudding warm and cold. Since first making this recipe in November, we've made it at least once a month.

 

Crock Pot Rice Pudding

3 cups uncooked Minute rice
6 cups soy milk
1 cup sugar, more or less depending how sweet you want your pudding OR
           1/2 cup brown sugar
2 tbsp vanilla extract
1 tbsp cinnamon or to taste

Combine all of the ingredients in a sprayed crock pot. Cook low 2 1/2 hours.
* You can cut this recipe in half and it works perfectly. I like to have extra so we can have some warm the day I make it then chilled the next day.
* It's not quite as creamy and it loses a little flavor, but if you don't want to use so much soy milk (actually I ran out), you can use 3 cups water and 3 cups soy milk.

Egg Free, Dairy Free Creamed Ground Beef

A simple, hearty meal. We love Creamed Sausage and Creamed Chicken so I decided to make it with ground beef.

 

Creamed Ground Beef

1 lb ground beef
1/4 cup flour
Salt and pepper to taste
1 1/4 - 1 1/2 cups soy milk

Brown the ground beef then drain most of the grease. Stir in the flour, salt, and pepper until thoroughly mixed. Over medium heat, add the soy milk, stirring constantly, until the mixture reaches the consistency you desire. Serve over hot cooked noodles, rice, mashed potatoes, biscuits, toast or bread.
*  Depending what other sides I have with the meal and how hungry my family is, I usually double this recipe.

Egg Free, Dairy Free Chicken Corn Cobbler

This Chicken Corn Cobbler is very delicious and hearty. We loved the chicken, potato, and corn filling topped with the fluffy biscuits.

Chicken Corn Cobbler

2 cups cooked diced or shredded chicken
1 can creamed corn
1 can corn
1 can diced potatoes
1 1/2 cups Bisquick baking mix
3/4 cup soy milk

Combine the chicken, creamed corn, corn, and potatoes in a sprayed 8x11 baking dish. In a separate bowl, combine the Bisquick and soy milk. Drop by spoonfuls onto the chicken mixture. Bake at 350 for 40 minutes or until the biscuits are golden and cooked through.

Egg Free, Dairy Free Vanilla Quinoa Pudding

I've never used quinoa before. I saw it advertised on TV so I decided to try it. I used it like I would tapioca or rice. The girls enjoyed this hearty grain, especially with extra cinnamon sugar on top. The flavor of the quinoa was stronger than I expected so it may take me a little while to get used to it. Since the quinoa is a healthy grain and the rest of the ingredients are pretty healthy, the girls enjoyed this pudding for breakfast with some fruit.

Vanilla Quinoa Pudding

1 1/2 cups water
3/4 cup quinoa, rinsed
1 1/2 cups soy milk
1 tbsp. brown sugar
1 tsp vanilla extract
1 tsp cinnamon

Bring the water and quinoa to a boil in a medium saucepan. Reduce the heat, cover, and simmer for 15 minutes. Add the soy milk then cook over medium heat for 10 minutes or until thickened, stirring occasionally. Remove the saucepan from the heat then stir in the brown sugar, vanilla, and cinnamon. Allow the pudding to set for 10 minutes before serving.

Egg Free, Dairy Free Creamy Broccoli Cauliflower Soup

This is now my favorite soup. We've already made this soup many times. It freezes and reheats great. If you like your soup with a little more spice, add more pepper.

Creamy Broccoli and Cauliflower Soup

3 cups chicken broth
16 oz frozen broccoli
16 oz frozen cauliflower
2 cups soy milk (you can use more or less depending how thick you want your soup), divided use
2 tbsp. cornstarch
1/4 tsp pepper
1/4 tsp salt

Bring the broth to a boil in a soup pot over medium high heat. Add the broccoli and cauliflower. Boil for 5-8 minutes or until tender. Do not drain. Use an immersion blender to blend the vegetables until smooth. In a small separate bowl, whisk 1/2 cup of the soy milk, cornstarch, pepper, and salt. Pour the mixture into the vegetable mixture then whisk in. Add the remaining 1 1/2 cups of soy milk then whisk until thick and bubbly.
*  The soup freezes very well.
*  If you don't have an immersion blender, you can cool the ingredients a little then pour it into a blender then blend until smooth. Depending on your size of blender, you may need to blend it in batches. When smooth, place it back in the pan then continue as instructed.

Egg Free, Dairy Free, Nut Free Shake and Make Ice Cream

We now have a new favorite ice cream!!! My ice cream maker stopped working, so we've only been able to make either instant pudding ice cream or frozen banana ice cream in the blender. Each batch made enough for each of the 3 girls to have an ice cream cone. So far we've made 4 different flavors. The top is vanilla, the middle is mint with blue food coloring and the bottom is chocolate. Somehow I forgot to take a picture of the strawberry.

Shake and Make Ice Cream

1 cup soy milk
2 tbsp sugar
1 tsp vanilla extract
1 snack sized Ziploc bag
1 quart sized Ziploc bag
Ice (about 2 trays full)
1/3 cup rock salt

Place the soy milk, sugar and vanilla into a snack sized Ziploc bag and zip closed. Place enough ice in the quart sized Ziploc bag to fill it half way then add the salt. Place the snack sized bag into the quart sized bag then zip to close. Hold the gallon bag with a dish towel then shake the bags and rock them back and forth for 4-6 minutes or until the consistency you desire is reached. The longer you shake the bags, the thicker the ice cream becomes, so we usually shake the bags for about 4 minutes. Serve immediately.
* Food coloring can be added to make the ice cream and color you like.
* Instead of the vanilla extract, try mint extract, chocolate syrup, strawberry syrup or any other flavor desired.
* Each batch makes 3 ice cream cones or a big single serving bowl full.

Egg Free, Dairy Free Quick and Easy Creamy Sausage Casserole

This casserole is a family favorite. It is so quick and easy to make that it's on my list of recipes for when I'm short on time.

Quick and Easy Creamy Sausage Casserole

1/2 cup dairy free margarine
1 cup flour
2 1/2 - 3 1/2 cups soy milk, depending how thick you want your white sauce
1 package smoked sausage or polska kielbasa, sliced then cut into quarters
2 cans diced potatoes
2 cans green beans

Melt the margarine in a large saucepan over medium heat. Whisk in the flour. Add the soy milk then cook and whisk until thickened and smooth. Add the sausage, potatoes and green beans. Cook and stir until heated through.
*  1 lb cooked diced ham can be used in place of the sausage.
*  Corn can be used in place of the green beans.

Egg Free, Dairy Free Banana Smoothie

I've been making these Banana Smoothies for Jazlyn since she was little. My girls still request them at least once a week.

Banana Smoothie

Fresh bananas, sliced
Soy milk or safe milk of your choice
Chocolate syrup, strawberry syrup, vanilla extract or flavoring desired

Place all of the ingredients into a blender. Process until smooth. The thickness of your final smoothie depends on how much milk you add.
*  To make a single serving, I use a Magic Bullet personal blender, place in 1 sliced banana, add a big squirt of the flavoring they want then fill the blender a little over 3/4 full with the milk. Then I blend until smooth.