Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the wp-ultimate-recipe domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /home/maryzahc/public_html/adultfoodallergies.com/wp-includes/functions.php on line 6121 Main Dishes/Entrées – Page 7 – surviving the food allergy apocalypse (archive)
Main Dishes/Entrée [ahn-trey] noun: a dish served as the main course of a meal. These recipes will not contain dairy, eggs, gluten, wheat or hazelnuts. If we use a top 8 allergen, we will use a tag warning of its use.
I am not quite sure who figured out that beans and greens is an excellent combination, and that almost any greens and beans can be used, and that, if the beans are cooked (or canned, if you can use them) and the greens aren’t collards (which really do take time), this is a quick and healthy and satisfying meal. I’m a fan because I like greens and often forget how much — until I make another version of this and wonder why I don’t eat this regularly.
Feel free to add a grain of your choice, but I usually skip that. Brown rice is particularly complementary. But in a rush, which I kind of feel I always am lately, beans and greens is enough.
This makes two large servings, three “normal” sized servings, and is great leftover.
Swiss Chard and Cannellini Beans
2 Tablespoons oil of your choice
1 can (or 2 cups) cooked cannellini beans, rinsed and drained (if canned)
freshly ground pepper, to taste
2 Tablespoons dry sherry, dry white wine, or water
1 Tablespoon chopped garlic (if using crushed from a jar, use about 2 teaspoons)
1 bunch of Swiss chard, rainbow if you can get it, stems chopped, leaves chopped (separated)
1-2 Tablespoons balsamic vinegar (beware “caramel coloring” or other additives) or lemon juice
Heat a large skillet over medium heat until hot.
Add oil. Heat until shimmering.
Add beans. Cook maybe 5 minutes, until they start to crisp a little.
Add pepper and sherry/wine/water. Cook until the liquid you just added is reduced by half.
Add chopped stems and garlic and stir well. Cook 2-3 minutes.
Add chopped chard leaves in handfuls, stirring each handful in as it wilts and adding the next. When it’s all in, add the vinegar or lemon juice, stir well, and let cook another minute. Taste, and add salt, pepper, or olive oil as needed to finish.
Grilled Chimichurri Pork Chops. Photo by J. Andrews
A few years ago my friend Liz was up in the Boston area and we went out to dinner somewhere north of Boston. I think it was an Argentinian restaurant, but I’m not 100% sure. This was pre food allergy apocalypse, but I was in a phase of not eating much beef. For whatever reason I ordered pork chops, which, I think, is an odd choice for me — I can’t recall ordering them out before or since. But these were amazing. They were marinated in chimichurri sauce and then grilled. This recipe is my attempt to recreate that meal, but also just to make chimichurri.
Chimichurri sauce, as the internet has well-educated me, is a traditional Argentinian condiment that the non-South American internet has fallen in love with, and, as the internet is wont to do, bastardized. Yes, you can add all sorts of ingredients to all sorts of recipes, but then they are no longer that thing, right? So far as I can tell, this is a reasonably traditional chimichurri. From what I can tell, it doesn’t really need anything else — it’s really good as it is.
The other thing that internet writers rail against is the claim that, in Argentina, chimichurri is used “like ketchup” or “on everything.” Now, I do have one friend who does use ketchup on everything, but overall, ketchup is not all that universal in my opinion. But I do think that the reason writers may say these things about chimichurri is that it really is amazing and, if you make it, YOU might want to use it on everything. And because I’m me, I’m frying my breakfast potatoes in it now. I may need chimichurri in my life forever. See, internet, that’s just projection.
I pulled the parsley apart, measured it, and scaled the recipe to the amount of parsley I had. I’d suggest you consider doing the same unless you are way better at using up leftover parsley than I am. I’m pretty sure that traditionally, fresh oregano would be used. I couldn’t find any. I used dried. I also used a food processor. Tradition only goes so far. This recipe does make way more than you need for a recipe of pork chops, unless you’re cooking for a mob, so make plans for the leftovers. (Breakfast potatoes.)
Chimichurri Sauce Grilled Pork Chops
4 cups flat leaf parsley, leaves removed from stems (one bunch of parsley)
2 Tablespoons dried oregano
6 cloves of garlic, or about 1/4 of the head
2 pinches red pepper flakes
2 teaspoons salt
1/2 teaspoon freshly ground black pepper (or you know, “enough.” Do people measure freshly ground pepper, really? I never do.)
1/2 cup red wine vinegar
1.5 cups olive oil
This is what herbs look like when “ground” in a food processor
With your S-blade in your food processor, pulse the parsley down a bit.
Add the oregano, garlic, salt, and red and black peppers. Pulse until ground.
Scrape the ground herbs and spices into a bowl. Stir in the vinegar, and then the oil — use a fork to get the best mixing.
Let this sit at room temperature for 2 hours to let the flavors meld, and then bottle up and store in the fridge. I’m assuming this will last a few weeks. To use, spoon herbs up from the bottom and use as a marinade, condiment, or anything else you can think up.
For the pork chops:
thick, bone-in pork chops, however many you need.
In a glass dish, spoon a layer of chimichurri into the bottom of a glass dish. Place pork chops on top of this layer, and top with thick spoonsful of chimichurri. Cover and refrigerate overnight or up to 12 hours or so.
Marinated pork chops. Photo by J. Andrews
Grill by the “piled” method — put all your charcoal to one side (or turn on half the burners). Place the meat over the hot side of the grill to sear the outside, both sides, and then move to the cool side of the grill (which really isn’t cool) and cook until done. For pork, that’s 145°F, remembering to rest the meat for at least three minutes after cooking before cutting into.
Add some extra chimichurri before serving. Then proceed to prove the internet right and use chimichurri on all the things.
(P.S. to my friend Cathy, yes, this is just like when I discovered lefse and put “inappropriate” things on it.)
Hot Dog with Ketchup, Mustard, Relish, and Red Cabbage Sauerkraut, and a bad attempt food styling using the sauerkraut juice – Photo by J. Andrews.
When I was diagnosed with the dairy allergy, I could still have Pearl and Boars Head hot dogs. And then came the corn allergy, and wiped out both of those choices too. So I was left with trying to make my own. The thing is you really need a KitchenAid Mixer with the Food Grinder attachment and the Sausage Stuffer accessory or a sausage stuffing machine (they have those, seriously, who knew?) to make this. Or you can just make them into patties and fry them. We did that with a bit of the leftover filling and it tasted hot dog-like.
You can get a beef collagen casing from LEM Products, which is what I did (I’m not saying it’s not corn contaminated, it probably is, but I seemed to tolerate them okay, and I only plan to do this once in a great while) or you can get someDeWied Natural Sheep Casings.
By the way, we have no affiliation with Amazon, the above links are just so that you can see the product and look at the information.
I didn’t grind my own meat but you could. I decided to cheat and get some ground beef because this was going to be a big enough process all on its own without getting all Denise crazy. You may also want to use a food processor, as discussed below to get a better texture in the filling. This recipe does take two days, so please read the whole thing.
Also before anyone asks, the hot dog bun pictured is not gluten-free or otherwise safe. I don’t have a safe hot dog bun yet, but I thought the pictures would look stupid if it was just a hot dog on a plate with condiments. Don’t worry, we fed it to my husband who has no food allergies.
Homemade Hot Dogs:
Again, this recipe does take two days, so please read the whole thing.
2 1/2 pounds of ground beef (don’t get any leaner than 80% or you’ll have really dry icky hot dogs)
1 Tablespoon and 1 teaspoon of kosher salt
1 cup of ice water
1 Tablespoon of ground mustard
1 Tablespoon of paprika
1 teaspoon of ground coriander
1/4 teaspoon of ground black pepper
1 1/2 teaspoons of garlic powder
2 Tablespoons of cane sugar syrup (You will need to make it ahead of time – there are two good recipes and I’ve used both before. The one from thekitchn.com makes about a quart, and the one from justapinch.com makes about two cups.)
hot dog casings (see notes above for your choices)
On the first day, take the ground beef, the kosher salt and the ice water and put it in a bowl. Knead the ingredients together with your hands until everything is well incorporated. Cover it with plastic wrap and let it sit in the fridge overnight.
Ground Beef Mixture
On the second day when you’re ready to start stuffing, place the mustard, paprika, coriander, black pepper and garlic power in a small bowl and mix well.
Spices before mixing
Take the ground beef out of the fridge and pour the spice mixture and the cane sugar syrup over the ground meat. Knead the spices and cane sugar syrup into the meat until everything is well incorporated.
Knead spices and cane sugar syrup into ground beef mixture
If you do not have a food processor, place the ground beef mixture into your KitchenAid mixer bowl, use the flat beater attachment and turn the mixer to high and beat for several several minutes. Just understand that the texture may be a bit more rustic than if you used a food processor. If you do have a food processor, in batches, process the ground beef mixture with the regular chopping blade and process into a fine paste.
Ground beef mixture in mixer
When you have finished processing the ground beef mixture either in the food processor or the mixture, spread a piece of parchment paper, or cling wrap out on a cookie sheet. I like to lay a sheet of parchment paper down first, just for ease of cleaning and it makes it easier to remove the paste later to put in the food grinder to stuff the casings. Spread the paste out on the cookie sheet so that it is a even layer across the cookie sheet. Place it in the freezer for 30 minutes.
Ground beef mixture spread out on cookie sheet
While you are waiting for the ground beef mixture to chill, set up your KitchenAid Mixer with the Food Grinder attachment and the Sausage Stuffer accessory. Depending on the size your casing you’ll need to choose the larger or smaller nozzle. I needed to use the smaller nozzle with the casing I chose, and I used very little of it. I probably have enough casings left to do 5 or 6 more batches. Slide the casing on the nozzle.
KitchenAid mixer set up with Food Grinder, Sausage Stuffer and with casing on nozzle
When the ground beef mixture has chillled, take it out, and place small-ish meat ball sized blobs of ground beef mixture in the food grinder. Slide a bit of the casing forward and tie the end closed before you start the mixer. Put the mixer on speed 4, and as meat comes out, hold the casing on the nozzle so that more casing does not slide out until the casing has been filled by the meat coming out. It’s easier said that done, and I found that it was helpful to have my husband assist me at this point, as I needed the two extra hands. Make sure you shut off the mixer just before the last bit of casing is filled as you’re going to want to have room to tie it off. Add more casing if you have more ground beef mixture and repeat this process to fill the casing. I will say that is easier if you have one person run the Food Grinder and one person deal with the casing.
Holding casing while mixture fills it
Once you have filled the casing, you are going to want to portion off your hotdogs by twisting the casing. Be careful, I broke one strand open trying to portion them off.
Twisting filled casing to portion hotdogsHot dogs after portioning
Preheat your oven to 225ºF and place your hotdogs on a rack on another sheet pan.
Hotdogs before cooking in oven
Place the hot dogs in the oven and cook until their internal temperature is 150ºF. This could take 40 minutes to an hour. Check them with a meat thermometer occasionally.
Hotdogs after coming out of the oven
Transfer them to a bowl of ice water, and when cool you can store them in the fridge or freezer to use later.
Cooked hotdogs cooling in ice water bath
We saved out a couple from the ice water bath, and fried them up immediately. After all, all that hard work had to be rewarded right?
Homemade Hotdogs fried in a skillet
We froze the remainder and took them to a cook out and grilled them.
Hot Dogs on the Grill – Photo by J. Andrews
Hot dog with ketchup, relish and mustard – Photo by J. Andrews
Denise and I both love sushi, and, with a little care, it’s something we both seem to be able to order out in relative comfort. But I could eat sushi a lot more often than I go out to eat. You can make sushi at home, but mostly, I’m too lazy to roll my own maki*, and I don’t trust my own judgement on sushi grade fish. When I do sushi at home, it’s always vegan.
So my solution to weeknight laziness and/or heat is a sushi salad — flavors on the order of a California roll** or a veggie roll, which differs from restaurant to restaurant. I’m going to give a menu of options — the rice, cold avocado and cucumber, and dressing are necessary. Everything else is optional — I’m including some roasted veg, as an option, and some additional vegetables I’ve used and liked.
This recipe makes one sushi rice bowl. Increase as needed to feed more people. The roasted veg will make enough mushrooms for one, but I would just roast the whole bunch of asparagus and use the leftovers for snacking the rest of the week.
The recipe calls for sesame in the form of seeds in the dressing and toasted sesame oil in the rice and roasted vegetables — this is optional. It adds a nice bit of flavor, but if you’re allergic or just don’t have it, don’t worry about it; your sushi bowls will still be good.
*(Side note: Want to learn to roll sushi? The internet has tons of videos, but the one I learned from is part of the sadly short-lived Post-Punk Kitchen video series: Episode 1: Sushi and Cupcakes, which I used years ago when living in Bismarck, North Dakota before they got a sushi restaurant — they have one now. If you can eat soy, try the tempeh “spicy tuna.” It’s so good.)
**(Side note 2: Regarding California rolls, beware the imitation crab sticks. They can be rife with allergens, including dairy, soy, egg, and gluten, and likely they have corn derivatives. It would be generally safer to avoid it.)
Vegan sushi rice bowl with just raw vegetables: cucumber, avocado, sugar snap peas
Vegan Sushi Rice Salad
Rice:
1/2 cup sushi rice
1 cup water
1 Tablespoon rice wine vinegar (set aside for after rice is cooked — and check this for additives!)
1/2 teaspoon toasted sesame oil (optional)
Cooked option veg:
3 or so shitake mushrooms, washed and stemmed
1 bunch asparagus, ends broken off and discarded (you will likely have leftovers of this, which is good!)
1 teaspoons toasted sesame oil (optional)
1 Tablespoon olive oil
salt (optional) and pepper, lightly applied
Raw veg (use these with or without roasted vegetables):
1/2 cup cucumber, cut into sticks or cubed
1/2 avocado, cubed
1/4 sheet nori, cut into thin strips and then into bits (use scissors for this)
Additional raw veg options:
carrots, finely shredded
sugar snap peas, strings removed, cut in half
Dressing:
1 Tablespoon gluten-free tamari or soy sauce replacer, or coconut aminos (I have not tested coconut aminos in this recipe)
1 teaspoon rice vinegar (check this for additives!)
1 pinch of garlic powder
1 pinch of ginger powder
1 pinch of wasabi powder (optional)
1 Tablespoon sesame seeds (optional)
If you’re going to roast vegetables, preheat the oven to 425ºF.
Start the rice. I always use a rice cooker, but if you don’t, you can do this on the stovetop. Just don’t ask me how. I can’t cook rice on the stove at all.
Roast veg: Toss mushrooms and asparagus in oils, and sparingly sprinkle with salt and pepper. Place on a parchment paper-covered baking sheet, and bake for 15-20 minutes, until tender.
While the rice is cooking, prepare your raw vegetables.
Prepare the dressing by mixing everything together.
When the rice is done, toss the rice with rice wine vinegar and toasted sesame oil, if using. If using raw carrots, I like to toss them in with the hot rice to soften them.
Scoop the rice into a bowl. Top with the roasted and raw veg, sprinkling nori on top, then add the dressing.
Thai food was one of the biggest losses for me. My husband and I had our first date at a Thai restaurant, and I used to get delivery there so often that the staff knew it was me just from my voice on the telephone. It was not uncommon for us to have Thai once or twice a week, especially when I was still in private practice. But Thai’s kind of hard without coconut.
This recipe’s kind of concept more than a recipe, because there are so many variables and and you can make so many curries, i.e. green, red, yellow, Massaman, etc. I used a commercial curry paste because it looked relatively safe for me, although we’ll see in the next few days whether I got corned or not (corned is like being gluten-ed but obviously with corn). However, there are tons of curry paste recipes on the internet that people can modify for their own diets, if the suggestions are not safe for you. Or you can use use a curry powder spice mix you like. I’ve also used the DIY Singapore Seasoningfrom our DIY Spice Mix Day post. Also, if you make curry paste, freeze it in an ice cube tray so you can grab a chunk when you want. You can use any meat you want, or not. You can also use whatever vegetables strike your fancy.
Quick Thai-Inspired Curry Noodle Stir Fry
Makes about 3-4 servings, depending on serving size.
1/2 of a 1 pound package of rice noodles (I used the kind that I would use for pho, but you can pick the width of rice noodle you like)
2 Tablespoons of olive oil, grape seed oil, or an oil that’s safe for you
1 cup of cashew milk or other non-dairy milk (If you can have coconut milk, by all means use it. I can’t use commercial cashew milk so I make my own, soaking 1 cup of cashews in hot water for a couple of hours, draining the water, and putting them in the blender with two cups of new water. It’ll make more than you need, but it freezes well.)
1/2 pound of beef, pork or chicken cut into stir fry sized strips (Chicken’s out for me, but if you can eat it go for it.)
3 scallions, sliced into quarter inch pieces
1/2 cup of snow peas
10-12 asparagus stalks, trimmed and cut into 1″ pieces
2 carrots, julienned
1 small onion or half a medium onion, cut in half and sliced thinly crosswise to form slices in a curved shape
1 medium bok choy (about 6-8 inches long), sliced crosswise to form small bite size pieces
2 Thai chilies, de-stemmed and sliced (optional, leave out if really spicy is not your thing)
5-6 Thai basil leaves
First up, prepare all your vegetables. Keep the bok choy or any other greens separated from the rest of the vegetables because they will cook quicker and need to be added at end. To do the carrots, I cheat and use a peeler that juliennes.
Julienne Peeler
Fill a large stock pot with water and bring to a boil. Add your rice noodles, boil for 6-8 minutes and then drain. If you’re using smaller rice noodles, you might not need as much cooking time, so check your package’s instructions. Place the noodles aside until the curry is finished.
Prepared Rice Noodles
In a large skillet, add the oil, the cashew milk, water, and curry paste or spice mix. Stir to combine over medium heat.
Curry Paste and Cashew Milk Mixture
Add your meat if you’re using it, and cook until the meat is cooked through. Then add your vegetables with the exception of the bok choy (or other green of choice).
Curry before adding greens
Cover your skillet with its lid and let it simmer for a few minutes to let the asparagus and carrots cook. Then add your bok choy and simmer until the bok choy is ready. When the bok choy is ready, mix in your Thai basil leaves.
Completed Curry/Stir Fry Thing
Place a bed of rice noodles on a plate and spoon your curry over it. If you have extra Thai basil leaves and want to be fancy, garnish your dish with them.
Bison Chili with sliced avocado — keeping you warm until spring really shows up
I know, I know, I know. It’s MAY. Which is more than officially spring. I should be posting fresh asparagus recipes, or greener than green salads, or something fresh and colorful, right? Instead, I have chili. Seriously? In May?
But yes, chili. See spring is a rather evil season in most of the northern part of the US, especially this year. It’s been a fickle and bitchy season — teasing, taunting, and often freezing. So after spending a few days outside last week in this capricious weather, I am offering a mild and tasty chili (no 18 types of peppers in this version), made lighter with lean bison rather than beef, with a good mix of spices to warm you up and yet not remind you of winter. Hopefully.
Oh, and if you want to vegetarianize the basic chili spice recipe here, I think TVP reanimated with mushroom broth might make a good substitute, but I didn’t try it because of the soy allergy. If you give it a go, will you let us know in the comments?
Mmmm, spring chili. Why not?
Bison Chili
2 Tablespoons oil
2 cups chopped onion (about 1 1/2 medium onions)
1/2 teaspoon kosher salt
1 lb. ground bison
2 Italian peppers, cleaned and chopped (these are more sweet than spicy, long and green)
1 1/2 teaspoons oregano
1 1/2 teaspoons cumin
4 teaspoons chili powder
1 can of chili beans (I’ve been using a can of mixed types of beans, which I kind of love)
1 teaspoon fresh, minced garlic or 1/2 teaspoon garlic powder
Heat a large stock pot over medium heat. When the pan is hot, add the oil and let it heat until shimmering.
Add the onion and salt, cook until translucent. Then add the peppers, cook for another minute or two, then add the garlic if you’re using fresh garlic. Stir well.
Add the meat and break it up as it cooks. When the meat is broken up well and mostly cooked, add the dried seasoning (add garlic powder here if you’re using that).
Add the beans, stir well, and then add the tomatoes. When the mixture is at a low boil, turn it down to low and simmer it for at least 40 minutes.
Add toppings and serve! This chili really benefits from a little avocado on top — I think the richness and “green” flavor compliments the lean meat (add just a pinch of kosher salt to the avocado to make its flavor really pop). Leftovers are pretty great over baked sweet potato.
**This spice blend contains sesame. You can leave it out.
So, in North Dakota (and, I think, Minnesota), a casserole is called “hot dish.” It’s a simple descriptive name, but it can be said so evocatively — and hot dish is exactly what this raw end of winter needs, if you ask me. Last week was, if I can be blunt, a bit of a bitch, and warm comfort food was definitely called for, for sanity’s sake. And all comfort food in my world must include potatoes. This hot dish features a casserole staple — ground beef — mixed with green beans and seasoned tomato sauce, topped with mashed potatoes. It’ll chase the winter chill right out of you.
This is a recipe from my childhood, but apparently it pre-dates my parents’ marriage, too. When I called my mother to ask about a weird direction in the recipe, she admitted she’d been making the recipe since she was in high school and no longer has a written recipe. It’s cheap, quick, and easy, on top of being comfort food, and I needed to alter only a few things to make it allergy-friendly.
Brilliant Ring of Mashed Potato
Hamburger Green Bean Hot Dish
3-4 medium potatoes, peeled and cubed
1/4-1/3 cup non-dairy milk (I use almond — any of them should work)
1 Tablespoon Earth Balance margarine (or other safe-for-you option)
1 small onion, chopped
1/2 lb. ground beef
2-1/2 teaspoons oregano
1 teaspoon dill
1/2 teaspoon garlic powder
1 can tomato sauce
1/2 lb frozen green beans
one bunch of scallions, chopped, green parts only
salt and pepper, to taste
Boil potatoes in salted water until tender.
Brown onion and beef in a skillet over medium heat. You don’t need to add oil — let the grease from the beef come out, then add the onions, and they will cook in the beef fat. Cook until onions are fully translucent. Drain off grease.
Add salt and pepper. Add oregano, dill, and garlic, and stir well.
Add tomato sauce, green beans, and scallions. Bring mixture to a boil. If you do this over medium, it gives you time to mash the potatoes.
Mash potatoes adding the margarine and milk — you may not need it all, so only add about 1/4 cup to start with, and see if you need the rest. The mashed potatoes should be a little stiff, as they will absorb some of the tomato sauce while cooking, and more when served.
Taste the beef mixture and the potatoes. Add more salt and pepper if you need it.
Pour beef mixture into a greased casserole dish. Top with mashed potatoes. By family tradition, I piled the mashed potatoes in a pretty ring around the edge of the dish, but I’m sure this is not necessary.
This is another one of those posts that is a recipe, but more an idea than a straight-up, dictatorial recipe. When I was a kid, my mother would sometimes make “potato boats” for special occasions. It’s not that twice-baked potatoes are hard, but the baking things twice part does take time — and there’s the cooling off in between so that you can handle the potato. In college, a friend told me her family used to make meals of these potatoes. A meal made up of potatoes is right up my alley, and I was thinking all sorts of possibilities come out of this.
So this is a tuna casserole-style potato boat meal, but there have to be an infinite number of other options. How big is your imagination? How about a leftover chili twice-baked, topped with some vegan cheese? Or a jambalaya potato, stew potato, curried spinach potato? What do you have leftover in your fridge? (Bonus suggestion: While I tried really hard to do a twice-baked sweet potato, structurally, it was not possible. But leftover chili over a sweet potato is an incredible lunch combo.)
For this recipe, though, I’m going with a reimagined classic, tuna casserole. In this version, the mashed potato takes the place of noodles, and I’ve made a mushroom duxelle sauce to use in place of the can of cream of mushroom soup, relying on a herbes de provence blend of herbs to elevate this to a more adult palate of flavor while not destroying the comfort food base. These can be prepared the day before and just baked the final time before serving.
Potatoes in Process
Tuna Casserole Twice-Baked Meal Potatoes
Makes 4 potatoes
4 large baking potatoes
1 1/4 cup cooked chopped broccoli
5 Tablespoons Earth Balance or other fat
1/2 cup onion, diced
8 oz white button mushrooms (one small package), cleaned and chopped
1 Tablespoon herbes de provence blend of herbs
1/2 teaspoon dry mustard
1/2 cup + 1 Tablespoon non-dairy milk
Salt and Pepper to taste
6 oz of safe for you tuna (watch out for soy, particularly, if that’s an allergen)
Bake potatoes at 350°F for 90 minutes.
If you need to, cook and chop the broccoli.
In a large skillet, melt 3 tablespoons of your fat. Add the chopped onion and cook until translucent. Add the mushrooms, and cook until they’ve shrunk and released their moisture. Then add the herbs, dry mustard, and stir thoroughly. Add the additional 2 tablespoons of fat, melt it, and then add the non-dairy milk and cook for a few minutes. Taste and adjust the salt and pepper.
When the potatoes are baked and then cool enough to handle, cut a slim slice off the top, length-wise, and scoop the cooked potato out into a bowl, being careful not to destroy the skin. Do this for all the potatoes. Add the mushroom mixture and mash the potatoes thoroughly, adding more non-dairy milk if needed. Mix in the broccoli and the tuna.
Spoon the mixture back into your prepared potato skin shells, making a pretty mound on top of each.
At this point, you can either cover these and refrigerate them, or you can proceed straight to the second baking.
If you are baking potatoes that you’ve just prepared, they are at room temperature or warmer, so bake them at 350°F for 25 minutes uncovered.
If you have refrigerated the potatoes overnight, cover them with foil and bake for 25 minutes at 350°F. Then uncover and bake 25 minutes longer.
Enjoy with a little side salad — or just on their own.
