Other – Page 5 – Family Feast

Most commercial broths and many packaged sauces hide soy, so planning a soy-free holiday menu takes a bit more checking than you might expect. You can still serve a classic roast turkey or a honey-glazed ham, plus hearty sides, a bright citrus salad, and two easy desserts that rely on simple ingredients. Follow the recipes for clear swaps, timing tips, and a shopping checklist so the meal comes together smoothly—start with the turkey prep and move through sides so nothing overlaps. Roast Herb-Crusted Turkey With Garlic Butter A golden, herb-crusted roast turkey glazed with garlicky butter — juicy, fragrant, and perfect for a soy-free holiday centerpiece. Ingredients: 1 whole turkey (10–12 pounds), thawed and giblets removed 8 tablespoons (1 stick) unsalted butter, softened 4 cloves garlic, minced 2 tablespoons fresh rosemary, finely chopped 2 tablespoons fresh thyme leaves, chopped 2 tablespoons fresh sage, chopped 1 tablespoon fresh parsley, chopped Zest of 1 lemon 1 tablespoon lemon juice 1 teaspoon kosher salt (plus more for seasoning) 1/2 teaspoon freshly ground black pepper 1 large onion, quartered 1 lemon, halved 4–5 sprigs fresh rosemary and thyme (for cavity) 1 cup low-sodium chicken or turkey broth (optional, for pan) Olive oil for rubbing (about 1–2 tablespoons) How to Make: Preheat oven to 325°F (165°C). Position a rack in a roasting pan. Pat the turkey dry inside and out with paper towels. Season the cavity lightly with salt and pepper. Stuff the cavity with the quartered onion, halved lemon, and the sprigs of rosemary and thyme. In a small bowl, combine softened butter, minced garlic, chopped herbs (rosemary, thyme, sage, parsley), lemon zest, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix until smooth. Gently loosen the skin over the breast by sliding your fingers between the skin and meat. Spread about half the garlic-herb butter under the skin over the breast meat. Rub the remaining herb butter all over the outside of the turkey. Drizzle or rub a little olive oil over the skin to help browning if desired. Tie the legs together with kitchen twine and tuck the wing tips under the body. Place the turkey breast-side up on a rack in the roasting pan. Pour 1 cup of low-sodium broth into the pan if you want pan juices and to keep drippings from burning. Roast the turkey, basting loosely with pan juices every 30–45 minutes, until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C). For a 10–12 lb turkey plan on about 2.5–3 hours; adjust for your bird’s size. If the skin is browning too quickly, tent the turkey loosely with foil for the remainder of roasting. When done, remove the turkey from the oven and transfer to a cutting board. Tent with foil and let rest 20–30 minutes before carving to keep it juicy. Carve, arrange on a platter, and spoon pan juices over slices or make gravy from the drippings if you like. Enjoy serving a beautifully roasted, herb-crusted turkey that’s all garlic-butter flavor and no soy — happy holidays and big smiles at the table! Honey-Glazed Ham With Clove and Orange A glossy, citrus-kissed ham that fills the house with warm clove and orange aromas — perfect for a soy-free holiday centerpiece. Ingredients: 1 (7–9 lb) fully cooked bone-in ham 1 cup pure honey 1/2 cup fresh orange juice (about 2 oranges) Zest of 1 orange 2 tablespoons brown sugar 2 tablespoons Dijon mustard (check label if strict soy-free) or substitute whole-grain mustard 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg (optional) 12–15 whole cloves 1/2 cup water or apple cider (for the roasting pan) Fresh orange slices (optional, for garnish) How to Make: Preheat the oven to 325°F (165°C). Place the ham cut-side down in a roasting pan. Score the fat in a diamond pattern about 1/4 inch deep and stud each diamond with a whole clove. In a small saucepan, combine the honey, orange juice, orange zest, brown sugar, mustard, cinnamon, and nutmeg. Warm gently over low heat, stirring until sugar melts and the mixture is smooth. Add 1/2 cup water or apple cider to the bottom of the roasting pan to keep the ham moist. Brush about half of the honey glaze over the ham, reserving the rest for later. Cover the ham loosely with foil and roast for about 1 1/2 to 2 hours, or until heated through (about 10–12 minutes per pound) — remove foil for the last 30 minutes. Every 10 minutes during the final 30 minutes, brush the ham with more glaze to build a sticky, caramelized surface. If the glaze begins to darken too quickly, tent foil lightly and continue roasting until done. Remove the ham from the oven and let it rest 10–15 minutes before slicing. Garnish with fresh orange slices if desired and serve warm. Enjoy a slice of this honey-glazed, clove-scented ham — your holiday table just got a little sweeter and a lot more festive! Maple Dijon-Glazed Roasted Carrots and Parsnips Bright, sweet, and a little tangy—perfectly caramelized carrots and parsnips for the holiday table. Ingredients: 1 lb carrots, peeled and cut into 2–3-inch sticks 1 lb parsnips, peeled and cut into 2–3-inch sticks 2 tablespoons olive oil 2 tablespoons pure maple syrup 1 tablespoon Dijon mustard (confirm soy-free brand) 1 teaspoon apple cider vinegar or lemon juice 1/2 teaspoon kosher salt, or to taste 1/4 teaspoon freshly ground black pepper 1/4 teaspoon ground thyme or 1 teaspoon fresh thyme leaves (optional) 1–2 tablespoons chopped fresh parsley for garnish (optional) How to Make: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it. Toss the carrot and parsnip sticks with olive oil, salt, and pepper in a large bowl until evenly coated. Spread the vegetables in a single layer on the prepared baking sheet, cut sides down if possible. Roast for 20 minutes, stirring or flipping once halfway through, until they begin to brown and soften. Meanwhile whisk together the maple syrup, Dijon mustard, and apple cider vinegar (or lemon juice) in a small bowl until smooth. After 20 minutes, remove the pan from the oven and drizzle or brush the maple-Dijon glaze over the vegetables. Toss gently to coat. Return to the oven and roast 8–12 more minutes, until the glaze is sticky and the edges are caramelized. If using thyme, sprinkle it on in the last 2 minutes of roasting to release aroma without burning. Transfer to a serving dish, taste and adjust seasoning if needed, and sprinkle with chopped parsley before serving. Finish with a warm, glossy pan of maple-Dijon goodness that’s sure to disappear fast! Classic Mashed Potatoes With Chive Butter Creamy, comforting mashed potatoes brightened with fresh chives and rich butter — a perfect soy-free holiday side. Ingredients: 2 pounds Yukon Gold or Russet potatoes, peeled and cut into 1–2 inch chunks 4 tablespoons unsalted butter (room temperature) 1/2 cup whole milk (warmed) — or use cream for richer texture 2 tablespoons sour cream or plain Greek yogurt (optional, for extra creaminess) 1/4 cup finely chopped fresh chives (plus extra for garnish) 1 teaspoon kosher salt, plus more to taste 1/2 teaspoon freshly ground black pepper Optional: pinch of garlic powder or 1 clove garlic, peeled (boiled with potatoes) How to Make: Place potato chunks in a large pot and cover with cold water by about 1 inch; add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender, about 15–20 minutes. Drain potatoes thoroughly and return them to the hot pot for a minute to evaporate excess moisture. Mash the potatoes with a potato masher or ricer until mostly smooth. Stir in the butter until melted and incorporated. Gradually add the warmed milk and sour cream (if using) until you reach your desired creaminess. Fold in the chopped chives, salt, and pepper; taste and adjust seasoning as needed. Transfer to a serving bowl and sprinkle extra chives on top for color. Serve immediately and enjoy warm, buttery mashed potatoes that pair beautifully with any holiday main — comfort in every scoop! Creamy Dairy Gravy (Soy-Free) A rich, velvety dairy gravy that’s smooth, savory, and completely soy-free — perfect for drizzling over mashed potatoes or holiday roast. Ingredients: 4 tbsp unsalted butter 3 tbsp all-purpose flour 2 cups whole milk (or use half-and-half for extra richness) 1 cup low-sodium chicken or vegetable broth 1/2 tsp kosher salt (adjust to taste) 1/4 tsp freshly ground black pepper 1/4 tsp garlic powder (optional) 1/4 tsp onion powder (optional) 1 tsp Dijon mustard (optional, for depth) Fresh chopped parsley for garnish (optional) How to Make: Melt the butter in a medium saucepan over medium heat until foamy. Sprinkle in the flour and whisk constantly to form a smooth roux; cook 1–2 minutes until lightly golden but not brown. Slowly pour in the milk while whisking to prevent lumps. Add the broth in a steady stream, whisking until the mixture is smooth. Bring to a gentle simmer, stirring frequently; the gravy will thicken in 3–5 minutes. Stir in salt, pepper, garlic powder, onion powder, and Dijon mustard if using; taste and adjust seasoning. If the gravy is too thick, whisk in a little extra broth or milk to reach your desired consistency. Remove from heat and strain through a fine-mesh sieve for an ultra-smooth finish, if desired. Serve hot over mashed potatoes, roasted vegetables, or carved meats; sprinkle with chopped parsley. Enjoy — creamy, comforting gravy for the holidays without a drop of soy! Green Bean Almondine With Lemon Zest Bright, zesty green beans with toasted almonds — simple, elegant, and perfect for the holiday table. Ingredients: 1 lb fresh green beans, trimmed 2 tbsp unsalted butter (or olive oil for dairy-free) 1/3 cup sliced almonds 1 small shallot or 1/4 small onion, finely minced 1 garlic clove, minced Zest of 1 lemon 1–2 tbsp fresh lemon juice (to taste) Salt and freshly ground black pepper, to taste 1–2 tsp chopped fresh parsley (optional, for garnish) How to Make: Bring a large pot of salted water to a boil. Add the green beans and blanch 3–4 minutes until bright green and just tender. Drain and immediately plunge the beans into a bowl of ice water to stop cooking; drain and set aside. In a large skillet over medium heat, melt the butter (or warm the olive oil). Add the sliced almonds and toast, stirring, 2–3 minutes until golden and fragrant — watch carefully so they don’t burn. Add the minced shallot and cook 1–2 minutes until softened. Stir in the garlic and cook 30 seconds more until fragrant. Add the blanched green beans to the skillet and toss to coat and heat through, about 2–3 minutes. Remove from heat, stir in lemon zest and lemon juice, and season with salt and pepper to taste. Transfer to a serving dish and sprinkle with chopped parsley if using. Finish with a bright squeeze of lemon over the top and enjoy a crisp, nutty side that pairs beautifully with any roast! Cheesy Scalloped Potatoes Bake A cozy, creamy, ultra-cheesy scalloped potato bake that’s totally soy-free and perfect for holiday sides. Ingredients: 3 pounds russet or Yukon Gold potatoes, peeled and thinly sliced (about 1/8-inch) 3 tablespoons unsalted butter 2 tablespoons olive oil 1 medium onion, thinly sliced 3 cloves garlic, minced 2 cups whole milk (or unsweetened oat or almond milk if dairy-free) 1 cup heavy cream (or full-fat coconut milk for dairy-free) 2 cups shredded sharp cheddar cheese (or dairy-free cheddar) 1/2 cup grated Parmesan cheese (or nutritional yeast for dairy-free) 2 tablespoons all-purpose flour (or gluten-free flour) 1 teaspoon Dijon mustard 1/2 teaspoon nutmeg (optional) 1 teaspoon salt, plus more to taste 1/2 teaspoon black pepper 2 tablespoons chopped fresh parsley for garnish How to Make: Preheat oven to 375°F (190°C). Toss sliced potatoes in a bowl with 1/2 teaspoon salt and set aside. In a large skillet, heat butter and olive oil over medium heat until butter melts. Add sliced onion and sauté 5–7 minutes until soft and lightly golden; add garlic and cook 30 seconds. Sprinkle flour over the onions and stir 1 minute to cook the raw taste. Slowly whisk in milk and cream until smooth and slightly thickened. Stir in Dijon, nutmeg (if using), 1 teaspoon salt, pepper, and 1 1/2 cups of the shredded cheddar; remove from heat when cheese is melted. Arrange a layer of potato slices in a greased 9×13-inch baking dish, overlapping slightly. Spoon a third of the cheese sauce over the potatoes, spreading gently. Repeat layering potatoes and sauce two more times, finishing with remaining potatoes and the rest of the sauce. Sprinkle the top with remaining 1/2 cup cheddar and the Parmesan. Cover tightly with foil and bake 40 minutes; remove foil and bake another 20–25 minutes until potatoes are tender and top is bubbly and golden. Let rest 10 minutes before serving so slices hold together. Garnish with chopped parsley and serve warm. Finish: Serve up rich, melty slices and enjoy the irresistible comfort of cheesy, soy-free scalloped potatoes! Cranberry-Orange Relish With Fresh Herbs Bright, zesty relish that balances tart cranberries, sweet orange, and bright fresh herbs — perfect for cutting through rich holiday dishes. Ingredients: 12 oz fresh cranberries (about 3 cups) 1 large orange, zested and juiced 1/2 cup granulated sugar (adjust to taste) 1/4 cup honey or maple syrup (optional, for extra sweetness) 1/4 cup finely chopped fresh parsley 2 tbsp finely chopped fresh mint or basil (mint for brightness, basil for a savory twist) 1 small shallot, finely minced (optional) 1/4 tsp kosher salt 1/4 tsp freshly ground black pepper 1/4 cup toasted pecans or walnuts, chopped (optional for crunch) 1–2 tbsp cold water (only if needed to help blend) How to Make: Rinse and drain the cranberries, discarding any soft berries. Zest the orange, then juice it and set both aside. In a food processor, pulse the cranberries with the orange zest and orange juice until coarsely chopped — don’t over-blend; you want texture. Transfer the chopped mixture to a bowl and stir in the sugar and honey/maple syrup if using; taste and adjust sweetness. Fold in the chopped parsley, mint or basil, and minced shallot if using. Season with salt and pepper, taste, and tweak acidity or sweetness as needed. Stir in the chopped toasted nuts if you like a crunchy element. If the relish seems too stiff, stir in 1–2 tablespoons cold water to loosen slightly. Chill the relish at least 30 minutes to let flavors meld before serving. Serve this bright relish alongside roast turkey, ham, or spread on crackers — it’s holiday sparkle in a spoon! Sweet Potato Casserole With Pecan Streusel Sweet Potato Casserole With Pecan Streusel — a cozy, crowd-pleasing side that’s buttery, sweet, and perfectly crunchy on top. Ingredients: 3 pounds sweet potatoes (about 4 medium), peeled and cut into chunks 1/3 cup unsalted butter, softened 1/3 cup brown sugar, packed 1/4 cup milk (dairy or your preferred non-dairy) 1 large egg, lightly beaten 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 teaspoon kosher salt Pecan streusel: 1 cup pecans, chopped 3/4 cup all-purpose flour 1/2 cup brown sugar, packed 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 6 tablespoons unsalted butter, melted How to Make: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish. Place sweet potato chunks in a large pot, cover with water, and bring to a boil. Cook until very tender, about 15–20 minutes; drain well. Mash the potatoes in a large bowl until smooth. Stir in softened butter, brown sugar, milk, egg, vanilla, cinnamon, nutmeg, and salt until creamy and combined. Spread the sweet potato mixture evenly into the prepared baking dish. Make the streusel: combine chopped pecans, flour, brown sugar, cinnamon, and salt in a bowl. Pour in the melted butter and stir until the mixture holds together in coarse crumbs. Sprinkle the pecan streusel evenly over the sweet potato layer. Bake for 25–30 minutes, until the top is golden and the edges are bubbling. Let cool for 5–10 minutes before serving. Serve warm and enjoy that sweet, nutty crunch — the perfect holiday side! Dinner Rolls With Olive Oil and Rosemary Golden Olive Oil & Rosemary Dinner Rolls — crisp outside, tender inside, and impossibly fragrant. Ingredients: 3 1/2 cups (420 g) all-purpose flour, plus extra for dusting 2 1/4 tsp (1 packet) active dry yeast 1 cup (240 ml) warm water (about 105–115°F / 40–46°C) 1/4 cup (60 ml) extra-virgin olive oil, plus 2 tbsp for brushing 2 tbsp honey or sugar 1 tsp fine salt 1 large egg (optional, for richer dough and egg wash) 1 tbsp fresh rosemary, finely chopped (plus extra sprigs for garnish) Flaky sea salt for sprinkling How to Make: In a small bowl, stir the warm water, yeast, and honey (or sugar). Let sit 5–10 minutes until foamy. In a large bowl, combine the flour and salt. Make a well in the center. Add the foamy yeast mixture, 1/4 cup olive oil, and the egg (if using) into the well. Mix until a shaggy dough forms. Turn dough onto a floured surface and knead 8–10 minutes until smooth and elastic. If dough is sticky, sprinkle a little flour as needed. Flatten dough slightly and sprinkle the chopped rosemary over it. Fold and knead gently 1–2 minutes to distribute the rosemary evenly. Lightly oil a clean bowl with olive oil, place the dough inside, turn to coat, and cover with a clean towel or plastic wrap. Let rise in a warm spot until doubled, about 1–1.5 hours. Punch down the dough and divide into 12 equal pieces. Shape each piece into a tight ball by pulling edges underneath and pinching the seam at the bottom. Arrange rolls in a greased 9×13-inch pan or a round 10-inch pan so they just touch. Cover and let rise 30–45 minutes until puffy. Preheat oven to 375°F (190°C). Brush the tops with the remaining 2 tbsp olive oil (or beat and brush with the egg for a glossy finish). Sprinkle lightly with flaky sea salt and a few tiny rosemary leaves or a sprig tucked between rolls for aroma. Bake 18–22 minutes until golden brown on top and cooked through. Rotate pan halfway if your oven runs hot. Remove from oven and brush again lightly with olive oil. Let cool a few minutes before serving. Serve warm with extra olive oil for dipping or alongside your holiday feast — these rolls will disappear fast! Winter Citrus and Fennel Salad With Pomegranate Bright, invigorating salad that tastes like sunshine on a chilly day. Ingredients: 3 oranges (navel or blood), peeled and thinly sliced 2 blood oranges or 2 grapefruit, peeled and thinly sliced (optional for color contrast) 1 small fennel bulb, thinly sliced (fronds reserved) 1 cup pomegranate seeds (arils) 2 tablespoons extra-virgin olive oil 1 tablespoon fresh lemon juice 1 tablespoon honey or maple syrup Salt and freshly ground black pepper, to taste 2 tablespoons chopped fresh mint or parsley (optional) A few fennel fronds for garnish How to Make: Peel and slice the oranges and any additional citrus into thin rounds or segments, removing any seeds. Trim and thinly slice the fennel bulb; reserve a few fronds for garnish. Arrange the citrus slices and fennel on a serving platter or in a shallow bowl, layering for a pretty presentation. Scatter the pomegranate seeds evenly over the citrus and fennel. In a small bowl, whisk together olive oil, lemon juice, and honey (or maple syrup) until combined; season with a pinch of salt and pepper. Drizzle the dressing over the salad and gently toss or press together so flavors mingle. Sprinkle chopped mint or parsley and fennel fronds on top for color and extra aroma. Taste and adjust seasoning if needed, then serve immediately or chill briefly to let flavors meld. Enjoy this bright, festive salad that’s as beautiful as it’s delicious! Sticky Cinnamon Apple Cider Pork Chops Sticky Cinnamon Apple Cider Pork Chops — cozy, caramelized pork chops with a warm cinnamon-apple glaze. Ingredients: 4 bone-in or boneless pork chops (about 1-inch thick, ~1.5–2 lb total) Salt and freshly ground black pepper, to taste 1 tablespoon olive oil 1 medium apple (Honeycrisp or Gala), cored and thinly sliced 1 small yellow onion, thinly sliced 1 cup apple cider (non-alcoholic) 2 tablespoons apple cider vinegar 2 tablespoons brown sugar (light or dark) 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger (optional) 1 tablespoon Dijon mustard 1 tablespoon butter Fresh thyme sprigs or chopped parsley for garnish (optional) How to Make: Pat pork chops dry and season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Sear pork chops 3–4 minutes per side until golden-brown; remove to a plate (they will finish cooking in the sauce). Add sliced onion and apple to the same skillet; sauté 3–4 minutes until softened and starting to caramelize. Stir in apple cider, apple cider vinegar, brown sugar, cinnamon, ginger (if using), and Dijon mustard; scrape up any browned bits from the pan. Bring the mixture to a gentle boil, then reduce heat to medium-low and simmer 5 minutes so the flavors meld. Return pork chops to the skillet, nestling them into the apple-onion mixture; spoon some sauce over the chops. Simmer uncovered 6–8 minutes, turning once, until pork reaches 145°F (or until juices run clear and chops are cooked through). Remove chops to a plate and tent with foil. Increase heat and boil the pan sauce 2–3 minutes to thicken slightly. Stir in butter to gloss the sauce, taste and adjust seasoning with salt and pepper. Spoon the sticky cinnamon-apple sauce and cooked apples over the pork chops. Garnish with thyme or parsley if you like. Serve with mashed potatoes or roasted vegetables and enjoy the warm, festive flavors — perfect for a cozy holiday meal! Flourless Chocolate Almond Torte A rich, indulgent chocolate torte that’s naturally flourless and perfect for holiday dinners. Ingredients: 8 ounces (225 g) bittersweet or dark chocolate, chopped 1/2 cup (113 g) unsalted butter 3/4 cup (150 g) granulated sugar 3 large eggs, room temperature 1 teaspoon vanilla extract 1/2 cup (60 g) finely ground almonds (almond flour or blitzed whole almonds) 1/4 teaspoon salt Confectioners’ sugar or cocoa powder, for dusting Optional: toasted sliced almonds or fresh berries for garnish How to Make: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment. Melt the chocolate and butter together in a heatproof bowl set over simmering water (or gently in short bursts in the microwave), stirring until smooth. Whisk the sugar into the warm chocolate mixture, then let it cool slightly. Beat the eggs and vanilla together until just combined, then whisk them into the chocolate mixture in two additions. Stir in the ground almonds and salt until the batter is uniform and glossy. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake 25–30 minutes — the center should be set but still a little fudgy; a toothpick may come out with a few moist crumbs. Cool the torte completely in the pan on a wire rack, then release and transfer to a serving plate. Dust with confectioners’ sugar or cocoa powder and garnish with toasted almonds or berries if using. Serve slices with whipped cream or a scoop of vanilla ice cream — indulgence guaranteed! Ginger Molasses Cookies With Icing Ginger Molasses Cookies With Icing — warm, spicy, and perfectly chewy for holiday cookie trays. Ingredients: 2 1/4 cups all-purpose flour 2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (1 1/2 sticks) unsalted butter, softened 1 cup granulated sugar (plus extra for rolling) 1/4 cup brown sugar, packed 1 large egg 1/4 cup molasses 1 teaspoon vanilla extract Icing: 1 cup powdered sugar 1–2 tablespoons milk (dairy or non-dairy) 1/4 teaspoon vanilla extract (optional) A pinch of salt How to Make: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. In a bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt. In a large bowl, cream the softened butter with 1 cup granulated sugar and the brown sugar until light and fluffy. Beat in the egg, then stir in the molasses and vanilla until smooth. Gradually mix the dry ingredients into the wet until just combined; don’t overmix. Scoop tablespoon-sized portions of dough, roll into balls, and roll each in extra granulated sugar to coat. Place dough balls about 2 inches apart on the prepared baking sheets and gently flatten each slightly with your palm. Bake for 9–11 minutes, until edges are set and tops are slightly crackled; centers will still be soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing. For the icing, whisk powdered sugar with 1 tablespoon milk and the vanilla; add more milk a little at a time until you reach a pipeable but not runny consistency. Add a pinch of salt to balance sweetness. Pipe or drizzle icing onto cooled cookies and let set for 20–30 minutes. Enjoy these cozy, gingery molasses cookies with a sweet glaze — perfect with a cup of cocoa! Conclusion You’ll find these soy-free recipes simple to follow and easy to share, and you’ll probably spot a pattern: family favorites use basic ingredients and steady techniques. Make the turkey, then the gravy; roast the carrots, then warm the rolls. The citrus salad brightens heavy plates, and the flourless torte gives a rich ending without soy. Use what you have, swap one ingredient if needed, and enjoy a holiday meal that’s both safe and satisfying.