If you're concerned about soy (or gluten) our doctor recommended a 5 to 7 day elimination of the offending food (dairy on the other hand takes 2-3 weeks to leave your system).
So in honor of our first farmer's market this weekend here is a lovely soy-free dairy-free asparagus tart.
This recipe is adapted from Pease Pudding.
1/2 cup soy-free margarine/coconut oil (solid)/shortening
3/4 whole wheat cup flour
2 tbsp iced water
1 pinch salt
Pulse margarine, flour, salt in food processor until crumbly. Add in egg and water and mix until soft dough forms. You may need to scrape down the sides and/or mix with a spatula. Make into a loose ball, cover and refrigerate at least 20 min. Roll pastry out to fit tart tin and press into place, trim edges off pastry. I recommend using Martha's brilliant rolling technique by placing the lightly floured dough in between two sheets of plastic wrap and rolling until round. Peel off one side of the plastic and gently drape the dough over your pan.
1 cup cashew sour cream2 eggs
1-2 tsp whole grain mustard (I used dijon once and it was really too sour and overpowering)
salt and pepper
One bunch fresh asparagus (woody bottoms snapped off)
Whisk together sour cream, egg, mustard and salt and pepper. Pour into uncooked tart crust. Place asparagus gently across filling, alternating tips and stems if you want to be fancy.
Bake at 350F for 35 min until filling is set. The whole thing won't be as pretty as the dairy version but it's still yummy!1 cup raw cashews (must not be roasted or salted)
Cashew Sour Cream
Cashew Sour Cream
1/4 teaspoon salt
1 teaspoon apple cider vinegar
2 tsp lemon lemon juice
Soak cashews in cold water covered refrigerated overnight. Drain. Blend with lemon juice, vinegar and salt, adding small amount of water until the desired consistency is reached.