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We hope you got benefit from reading it, now let’s go back to cheesy vegetable soup (lactose intollerant friendly) recipe. To cook cheesy vegetable soup (lactose intollerant friendly) you only need 16 ingredients and 6 steps. Here is how you do it.
The ingredients needed to cook Cheesy Vegetable Soup (Lactose intollerant friendly):
- You need bunch Broccoli Florets
- Prepare bunch Carrot chips
- Provide large handful cauliflower
- You need 1 packages snow peas
- Get 1 packages Sugar snap peas
- Take 1 packages Melissa's Extra Firm Tofu
- Take 2 cup Daiya Cheddar cheese shreds (vegan, lactose free)
- Prepare 2 tbsp RealLemon Juice
- Take 5 cup Vegetable broth
- Use 2 medium Handful Spinach Leaves (Powdered)
- Provide Greek seasoning
- You need basil
- Provide Parsley
- Provide large Handful soy flavor bacon bits
- You need 2 tbsp EarthBalance vegan butter
- Provide 2 bags Uncle Bens Natural Whole Grain Boil in Bag Brown Rice
Instructions to make Cheesy Vegetable Soup (Lactose intollerant friendly):
- Prep. Tofu for use: Slice and press for 45 minutes (to drain water out)
- Cut up the broccoli florets, cauliflower, carrot chips, snow peas, and sugar snap peas into small pieces. Set Aside for now..
- In blender, blend Tofu with vegetable broth and RealLemon Juice. Set aside.
- In crockpot add the cut up vegetables (from step 2), blended tofu (from step 3), Greek Seasoning, basil, parsley, soy flavor bacon bits, earthbalance butter, dried spinach leaves (crush them to a powder first.), and Daiya cheddar cheese shreds.
- Cook in crockpot for 4 to 5 hours.
- Boil up rice. Remove from baggies and slowly stir into crockpot. Do this when soup is almost done.
Another thank you to our reader, herewith some tips of preparing food safely.
It is extremely important to prepare food safely to help stop harmful germs from spreading and growing. You can take some actions to help protect yourself and your family from the spread of harmful germs. Jump to table of contents Wash your hands
Your hands can easily spread bacteria around the kitchen and on food.
Before beginning to prepare food After touching raw foods like poultry, meat and veggies After going to the bathroom After touching the bin after touching pets
Do not forget to wash your hands thoroughly too, because wet palms disperse bacteria more easily. Maintain worktops clean
Before you start preparing meals, it’s significant worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw meat, poultry, vegetables or eggs you will need to wash them thoroughly.
You ought to change dish cloths and tea towels frequently to prevent any bacteria growing on the substance.
Raw foods such as fish, poultry and vegetables may contain dangerous bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat food, such as salad, fruit and bread. That is because these kinds of food will not be cooked before you eat them, so any bacteria that get on the meals won’t be killed.
To help stop bacteria from spreading:
Don’t let raw food like fish, poultry or veggies touch other food Don’t prepare ready-to-eat food using a chopping board or knife that you have used to prepare uncooked food, unless they have been washed thoroughly Clean your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Buy raw fish or meat and shop at the bottom shelf of the fridge, where they can’t touch or drip onto other foods Don’t wash raw meat before cooking Wash, peel or cook veggies unless these are called’ready-to-eat' on the packaging
Check the tag
It’s very important to read food labels to be sure everything you are likely to use has been saved properly (according to any storage directions ) and that none of the meals is past its’use by' date.
Food that goes off fast usually has storage instructions on the label that say just how long you can keep the food and if it must go from the fridge.
This kind of food often has particular packaging to keep it fresh for longer. But it will go off immediately once you’ve opened it. That is the reason the storage instructions also tell you how long the food will keep when the packaging has been opened. For example, you might see’eat within two days of opening' on the label. Use by dates
You shouldn’t use any food after the’use by' date, even if the food looks and smells fine, since it might contain harmful bacteria. Best before dates
The’best before' dates marked on most foods are more about quality than safety. If this date runs out, it does not mean that the food will be harmful, but its flavour, colour or texture may begin to deteriorate.
An exception to that can be eggs, which have a best before date of no more than 28 days after they are laid. After this date, the caliber of the egg will deteriorate if any salmonella germs are present, they could multiply to high levels and could make you ill.
If you plan to use an egg after its best before date, be sure that you only use it in dishes at which it will be fully cooked, so that both white and yolk are strong, like in a cake or even as a hard-boiled egg.
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