Mojakka Dairy Free Recipes

Steps:

• In a large pot over medium high heat, brown the meat on all sides in the butter. Add 4 cups of the water and bring to a boil. Add the onion, salt and ground black pepper. Reduce heat to low and simmer for one hour.
• Add the carrots, celery and potatoes and simmer for another 1 1/2 hours. Then combine the flour and remaining 1/2 cup water in a separate small bowl, forming a thin paste. Add this to the soup, stirring well; simmer for 15 more minutes.

Steps:

• Clean the potatoes and cut in half. Cook for 7-10 minutes in a large stew pot. Make sure you check them. Stick a fork in them at the 7 minute mark. If they are still a little hard that's perfect. Take them off the heat and remove from the water.
• Put the fish and bay leaves into the potato water and cook for 10-15 minutes. Remove the bay leaf when done and set the fish aside.
• Pour the potato/fish water into another pot.
• In the pot you just poured the water out of; add the vegan margarine and saute the scallions, celery, thyme, salt and pepper. Don't brown this, just cook until the onions are soft. Add the flour and mix well stirring gently.
• Add the water back into the pot as well as the soy milk and let it simmer on medium for about 10-15 minutes. I noted that the liquid didn't thicken up all that much. You can of course add more flour if you want it thicker. One tablespoon per cup of liquid should do it. That would mean 8 tablespoons of flour.
• While that's simmering flake the fish and add the fish and potatoes into the liquid.
• Sprinkle with fresh parsley if you wish. I used the dried and sprinkled it on top.
• Bon Appetit!

Steps:

• In a large pot over medium high heat, brown the meat on all sides in the butter or margarine.
• Add 4 cups of the water and bring to a boil.
• Add the onion, salt and ground black pepper. Reduce heat to low and simmer for one hour.
• Add the carrots, celery and potatoes and simmer for another 1 1/2 hours.
• Then combine the flour and remaining 1/2 cup water in a separate small bowl, forming a thin paste. Add this to the soup, stirring well and simmer for 15 more minutes.

Steps:

• Heat the oil in a 5 quart chef's pan or dutch oven. Add the onions, mushrooms and garlic and saute until soft and just beginning to brown. Turn up the burner to high and add the wine, scraping up any browned bits from the bottom of your pan and reduce for a minute or two until a bit creamy then add the flour, stir to coat the vegetables then add the Beef Broth while stirring. Bring up to a boil while stirring, the soup will thicken slightly (this is not a super thick soup) Then reduce heat and simmer for 10 minutes or so. Ladle a bit out to adjust the seasoning - some commercial broths can be salty so taste first. Then add your salt and pepper and enjoy! Bon Appetit!