Because my spouse does not like pies, but really likes the crumble and the gooey stuff inside my apple pie, I came up with this sweet and scrumptious apple crisp. If the inners and the top are your things, then this crisp, with a dollop of vegan vanilla ice cream is the perfect end to your Thanksgiving meal.
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Servings: 6 to 8
1/2 cup GLUTEN-FREE ALL PURPOSE FLOUR (I use King Arthur)
(I use all purpose flours with Xanthan Gum already in the mix.If you don't then you will need to add it. When adding xanthan (zan-than) gum to a recipe, use about 1/4 teaspoonper cup of flour. Blend it evenly into your dry ingredients before mixing.)
1/2 cup GLUTEN-FREE ROLLED OATS
1/2 cup LIGHT BROWN SUGAR - PACKED (For a sugar-free recipe use coconut sugar instead)
1/2 tsp BAKING POWDER
1/4 tsp GROUND CINNAMON
1/8 tsp SALT
5 Tbsp VEGAN BUTTER - softened and chopped up
4 GRANNY SMITH APPLES (5 cups)- peeled & chopped into small cubes
3 Tbsp VEGAN BUTTER - melted
2 Tbsp GLUTEN-FREE ALL PURPOSE FLOUR (with Xanthan Gum)
1 Tbsp LEMON JUICE
3 Tbsp CASHEW MILK (or any nut-milk)
1 tsp VANILLA EXTRACT
1/4 cup LIGHT BROWN SUGAR - packed
1/2 tsp GROUND CINNAMON
1/2 tsp GROUND NUTMEG
1/8 tsp SALT
PRE-HEAT oven to 375 degrees F
COAT 8X8 baking dish with cooking spray
In a medium bowl, COMBINE all the topping ingredients and mix until it forms small crumbles. If you have a pastry blade that might help.
REFRIGERATE the topping until later
In a large bowl, ADD the chopped apples
ADD the butter, flour, lemon juice, milk, vanilla, brown sugar, and spices and stir until completely combined
TRANSFER the apple mixture into the greased baking dish and spread evenly
SPRINKLE topping evenly over apples and pat down so that it covers nicely
BAKE for 30-35 minutes or until the top is golden brown.
COOL in the pans for 5-10 minutes before serving
STORE in an air-tight container in the refrigerator for up to 3 days. This crisp freezes well for up to 3 months. Thaw in the refrigerator and reheat in over on 350 for 20 minutes.
I was yearning for a gluten-free chicken pot pie that had more stuff in it than just 4 cubes of chicken and a few peas and carrots, and especially with a crust that wasn’t just placed on top and fell right off. I realized that I had to make my own from scratch since nothing like that was available commercially. WOW! was I surprised at how yummy it came out. Not only is the crust flaky but the filling is full of white meat chicken, carrots, peas, onion, and gravy that is flavorful and filling. You can shorten the preparation time by using a store-bought gluten-free crust if you can find one.
Cooling Time: 15 minutes (the more time the better)
Servings: 12 slices
(makes 2-10" crusts for top and bottom)
3 cups GLUTEN-FREE ALL-PURPOSE BAKING FLOUR with Xanthan gum included
1/2 teaspoon SALT (or more to taste)
1 cup (2 sticks) VEGAN BUTTER (I use EARTH BALANCE) - cold
1/2 cup DAIRY-FREE MILK ALTERNATIVE (I use CASHEW MILK) - cold
2 fresh skinless, boneless CHICKEN BREASTS - cubed
(omit chicken and substitute spinach to make it vegetarian)
1 can SLICED CARROTS (or 1 cup fresh or frozen)
1 can GREEN PEAS (or 1 cup fresh or frozen)
1/3 cup VEGAN BUTTER
1/3 cup YELLOW ONION, chopped
1/3 cup GLUTEN-FREE ALL-PURPOSE BAKING FLOUR
1/2 teaspoon SALT
1/4 teaspoon BLACK PEPPER
1/2 teaspoon GARLIC POWDER
1/2 teaspoon DRIED THYME
4 cups (32 oz) CHICKEN BROTH/STOCK (or use Vegan Stock)
2/3 cup DAIRY-FREE MILK ALTERNATIVE (Cashew)
PRE-HEAT oven to 425 degrees F
SPRAY PIE PAN with non-stick spray or shorting
In a medium bowl, COMBINE Gluten-Free All-Purpose Flour with Xanthan gum and salt together
CUT cold vegan butter into the flour mixture (I use a knife and fork because I don’t have a pastry knife). The butter should be about the size of peas.
ADD dairy-free milk, a little at a time, to moisten the mixture.
Using your hands WORK the milk into the flour until a good dough is formed. Add more milk if needed.
SEPARATE dough into 2 balls
ROLL 1 ball between 2 pieces of lightly dusted wax paper with a rolling pin (or on a gluten-free floured dough board) until you have a circle at least 10′ in diameter (match your pie pan size).
Remove the top piece of wax paper and FLIP the dough into the bottom of the pie pan. Remove the bottom piece of wax paper and gently press the dough into the bottom of the pan making sure to close any cracks in the dough by gently rubbing with your fingers.
TRIM edges if needed
ROLL 2d ball between 2 pieces of wax paper like you did the 1st one
Set 2d crust aside until you are ready for it
In a medium saucepan, COMBINE chicken, carrots, and peas. ADD 4 cups of broth/stock to cover and BOIL for 15 minutes. REMOVE from heat, DRAIN but SAVE stock to be used later, and set aside
In a medium saucepan (the same or new) over medium heat, MELT butter and COOK onions until soft and translucent.
STIR in flour, salt, pepper, thyme, garlic powder.
SLOWLY STIR in 1-3/4 cup of saved stock and dairy-free milk.
SIMMER over medium-low heat until thick. STIR frequently.
REMOVE from heat and set aside.
PIE CONSTRUCTION INSTRUCTIONS
PLACE the CHICKEN MIXTURE in the bottom pie crust, filling about 1/2 way
POUR GRAVY MIXTURE over top of chicken mixture, filling about 3/4 way
COVER the pie with the 2d crust and SEAL the edges using a fork around the whole rim, trimming any excess that hangs over the sides.
PRICK the top of the crust with a fork in many places, or cut a few slits, to let the steam escape.
BAKE on a BAKING SHEET on BOTTOM RACK for 35-40 minutes or until the top is golden brown.
COOL for at least 15 minutes to allow the filling to set
It’s OK if you don’t want to believe me, but this is the best Banana Bread you will ever eat and it is also gluten and dairy free. Once you make it you will absolutely agree. I made this batch with dairy-free chocolate chips and topped it with walnuts but I have also made it with raisans, flax seed, and almonds. Let me know how yours turns out and what options you put in.
Preparation Time: 15 minutes
Cooking Time: 45-50 minutes
Servings: 12 slices (2 loaves)
4 large EGGS 4-5 very ripe BANANAS, mashed 1 cup SUGAR 4 ounces natural APPLESAUCE 1/3 cup high quality VEGETABLE OIL 1 teaspoon VANILLA 2 cups GLUTEN-FREE ALL-PURPOSE BAKING FLOUR 1 teaspoon BAKING SODA 1/4 teaspoon SALT OPTION Pairings: 1/2 cup DAIRY-FREE CHOCOLATE CHIPS 1/2 cup WALNUTS, chopped/smashed or 1/2 cup RAISINS 1/2 cup FLAX SEED 1/2 cup ALMONDS, chopped
PRE-HEAT oven to 350 degrees F
COAT two 9X5 loaf pans with cooking spray
In a large bowl, BEAT the eggs and add the bananas and MASH together (or you can mash the bananas before this step, but I don’t like to dirty too many bowls)
ADD the sugar, oil, vanilla, and applesauce and mix together well
In medium bowl, BLEND together the flour, salt, and baking soda
ADD the dry ingredients into the banana mash and with a big spoon or spatula MIX until all the dry ingredients are combined. Banana lump are fine, don’t over mix.
FOLD IN any mix-ins at this point
TRANSFER the batter into the loaf pans and SPRINKLE the top of each loaf with the nuts
BAKE for 45-50 minutes or until a toothpick in the center of the loaf comes out clean
COOL in the pans for 10 minutes and then REMOVE from pans and cool on a wire rack for another 20 minutes
NOTE: Try peeling your bananas from the bottom up, instead of the stem down, for easy, no mess peeling, especially when over ripe.
STORE in an air-tight container on the counter for up to 2 days, then refrigerate. This bread freezes well for up to 6 months. Slice it frozen and toast it in the toaster oven.
Matzo Brei is a fast and crunchy alternative to pancakes or waffles any morning of the year. Personally, I eat gluten-free matzo all year round, but it is around the Jewish holiday of Passover when observant Jews cannot eat unleaved bread, that people tend to focus on this tasty cracker. This classic Passover breakfast is light and delicious, so don’t wait until holiday time to try it.
Preparation Time: 5 minutes
Cooking Time: 5 minutes
4 large EGGS 4 sheets of regular GLUTEN-FREE MATZO style crackers 1/2 cup CASHEW MILK (or other milk alternative) 2 tablespoons of VEGAN BUTTER (I use Earth Balance non-soy) SALT to taste CINNAMON to taste STRAWBERRIES (or other berries), maple syrup or honey, or even jam
In a large bowl, BEAT the eggs and WHISK in the milk. ADD salt to taste (but if using salted matzo, be sparing)
RUN each matzo board under cold water for 10-20 seconds a side, until it begins to soften. The amount of time depends on the type of matzo you are using. I recommend just plain flavored, not egg or onion. Don’t let it get too soft because it will become mushy.
SHAKE off excess water and BREAK the matzo boards into 1/2″ pieces and SOAK them in the egg/milk mixture for a minute or 2
While the matzo is soaking, HEAT a large skillet on medium-high heat until hot and then MELT the butter in it
ADD the soaked matzo to the skillet and let it COOK for about 60-90 seconds into a pancake. Sprinkle with cinnamon at this point if you desire.
Some people like to scramble the matzo brei instead. If you would like to try it that way just saute it while cooking instead of letting it set into a giant pancake.
FLIP the pancake in one big piece, or SPLIT the pancake into 4 sections and flip each section over, and COOK an addition 30-60 seconds.
Quick and easy foil packets of salmon and asparagus baked in the oven make this dairy-free / gluten-free high protein dinner something to look forward to on a busy night. Thaw frozen fillets in the refrigerator during the day so they are ready to cook when you get home from work.
Preparation Time: 5 minutes
Cooking Time: 14-17 minutes
2 SALMON fillets 1/2 teaspoon ROASTED GARLIC POWDER 1/2 teaspoon PAPRIKA 1/2 teaspoon ground BLACK PEPPER 1/2 teaspoon KOSHER SALT 1/2 pound ASPARAGUS SPEARS, trim the ends off 1/2 cup VEGAN BUTTER, melted (EARTH BALANCE Non-soy sticks) 3 tablespoons LEMON JUICE 1/2 tablespoon GARLIC, minced 1 teaspoon BASIL
PREHEAT the oven to 400 degrees F
PREPARE 2 sheets of heavy-duty aluminum foil (about 12X18″)
CUT the ends off the asparagus and divide the bunch in 2
In a small bowl, MIX garlic powder, paprika, salt and pepper
SPRINKLE 1/2 the dry mixture on one side of the salmon fillets and RUB gently totally covering the fillets
FLIP the salmon fillets and SPRINKLE the other 1/2 of the dry mixture and RUB gently to ensure fillets are well seasoned
PLACE each salmon fillet in the center of a foil sheet
PLACE 1 asparagus bunch next to each fillet on the foil
In a small bowl, MIX the melted butter, lemon juice, minced garlic and basil
Turn the edges up on the foil packets a little bit so that the butter doesn’t overflow and POUR the butter mixture over everything
SEAL the foil packets:
With the fillet and asparagus in the center of the foil sheet, BRING the long sides together in the center
CREASE the pieces together and tightly fold in a downward motion, continuing to create folds until the foil lies flat against the packet’s top
FOLD the shorter sides inward in a similar fashion. You don’t want the steam or juices to escape.
BAKE in the oven for 12-14 minutes
Carefully OPEN the tops of the foil packets and BROIL for 2 more minutes
SERVE with an additional side of rice if so desired
STORE in the refrigerator in an air-tight container for 1-2 days
Shrimp is my quick and easy dinner protein, especially because I can use frozen, peeled and deveined shrimp in only 10 minutes. This sauce is sweet and tangy and sticks perfectly to the shrimp, making it just right for licking your fingers. I buy a 2 lb bag of frozen large shrimp when I find it on sale so that I always have some on hand. If you have time, make the sauce about 30 minutes before and let the shrimp marinate in the refrigerator allowing for a more robust flavor. I served the shrimp over vegetable infused quinoa with steamed seasonal vegetables.
Preparation Time: 12 minutes
Cooking Time: 6-8 minutes
1 lb of SHRIMP, peeled and deveined (I like tail-on) 1/2 cup MAPLE SYRUP 2 tablespoons of LEMON JUICE 2 tablespoons of GLUTEN FREE SOY SAUCE 2 teaspoons DIJON MUSTARD 1 teaspoons GINGERROOT, minced 1 tablespoons of extra virgin OLIVE OIL Dried PARSLEY Sides: Stovetop Quinoa (15-20 minutes) Frozen seasonal vegetables (6-7 minutes)
If using frozen shrimp, you can quickly DEFROST them by placing the amount of shrimp you want to cook in a colander. Place the colander in a large bowl and run it under cold water until water covers the shrimp. Let the shrimp sit in the cold water for about 10 minutes. PULL the shrimp out of the water and RINSE with fresh water. DRAIN and PAT DRY before adding to marinade.
If you use shell on shrimp, which adds more flavor to the dish, it can get messy to eat. I prefer to remove the shells prior to cooking or purchase already shelled shrimp. But I do leave the tails on. It’s a personal choice.
DEVEIN the shrimp before cooking if you are taking the shell off
PREPARE QUINOA or RICE per package directions (15-20 minutes)
In a large bowl (big enough for the shrimp), WHISK together maple syrup, lemon juice, gingerroot, gluten-free soy sauce, and mustard
ADD the thawed shrimp and MIX well to cover
If you have the time, REFRIGERATE for 30 minutes
PREPARE VEGETABLES per package directions (~8 minutes)
HEAT olive oil in a large skillet over medium-high heat
ADD the marinated shrimp to the skillet, spreading the shrimp out evenly in the pan and add some leftover marinade as well to heat as additional sauce
COOK the shrimp for 2 minutes and then TURN them over and cook another 2 minutes (this is mostly to heat them if using precooked shrimp). COOK 3-4 minutes a side if using uncooked shrimp, until they turn a nice pink.
REMOVE from heat and SPRINKLE with dried parsley
SERVE over quinoa or rice with a side of seasonal vegetables, using extra sauce if you like
STORE in the refrigerator in an air-tight container for 2 days
Being dairy-free, I love when Passover comes around because the desserts are among my favorites. I created this gluten-free vegan Matzo Bark as an alternative to all the cakes and macaroons that I make this time of year. If you want to make it Kosher for Passover, then make sure to get Shmurah matzo. You can top this with any type of nut or even cherries or cranberries. Let me know what you think.
Preparation Time: 20 minutes
Cooking Time: 1 hour
5-6 gluten-free SALTED MATZO-Style boards If making for Passover use Shmurah matzo 1 cup DARK BROWN SUGAR, packed 1 stick VEGAN BUTTER (Soy-free Earth Balance) 2 cups VEGAN CHOCOLATE CHIPS (Enjoy Life) 1/2 teaspoon pure VANILLA Pinch of SEA SALT 1/2 cup SALTED PEANUTS, smashed/finely chopped 1/2 cup ROASTED ALMONDS, chopped Non-stick COOKING SPRAY PARCHMENT paper
PREHEAT oven to 350 degrees F
LINE rimmed baking dish with parchment and SPRAY with non-stick spray
COVER the bottom of the baking dish with a single layer of matzo. Break the pieces if you need to make them fit.
In a saucepan over medium heat, COMBINE sugar and butter, STIR frequently until it bubbles and boils. Be careful not to burn the syrup. BOIL for 1-minute stirring constantly.
ADD a big pinch of salt and the vanilla to the syrup
POUR the syrup over the matzo and SPREAD evenly with a heat-proof spatula
BAKE 7-10 minutes until toffee syrup is bubbling. Make sure to check frequently so that it does not burn.
REMOVE from the oven and immediately SPRINKLE the chocolate chips over the toffee and let it MELT for 1-3 minute from the heat of the syrup
SPREAD the melted chocolate chips evenly with a heat-proof spatula
SPRINKLE the nuts over the chocolate and PRESS gently so that they stick well
REFRIGERATE the sheet for 30 minutes to 1 hour until hard
BREAK the matzo boards into pieces and store in an air-tight container until ready to serve
This quick mostly store-bought ingredients meal helps me get through the week, especially by Wednesday night. Store-bought/ pre-made vegan meatballs or vegan Italian sausage adds a hearty chunkiness to the sauce. Zucchini is my Italian go-to add-in vegetable for pasta sauce but any vegetable or mix of vegetables will work (carrots, eggplant, squash…). With a few additions, jar sauce can taste like homemade in no time.
Preparation time: 5 minutes
Cooking time: 25 minutes
9 meatleass gluten-free/dairy-free meatballs or Italian sausage 1 pound gluten-free SPAGHETTI pasta noodles 2 tablespoon OLIVE OIL 2 medium ZUCCHINI, sliced 1 ONION, chopped 24 ounce jar of PASTA SAUCE (I like tomato & basil flavored) 1 tablespoon BASIL, if not using flavored sauce 1 teaspoon OREGANO, if not using flavored sauce 1 pinch KOSHER SALT, to taste 1/2 teaspoon ground BLACK PEPPER, to taste Optional toppings: Sprinkle of Vegan PARMESAN CHEESE
PREPARE PASTA (approximately 11 minutes)
In the appropriately sized saucepan for the amount of pasta you are cooking, BOIL water over high heat. COOK pasta according to the package.
Drain the pasta and save some of the water to use later in the sauce (like 1/4 cup)
PREPARE MEATBALLS (approximately 10 minutes to bake)
Follow the package directions for skillet cooking or baking of meatballs
SET ASIDE when done
PREPARE ZUCCHINI and SAUCE (while pasta and meatballs are cooking)
In a skillet over medium-high heat, ADD oil until hot
ADD zucchini and onions and SAUTE for 5 minutes until the zucchini is browned but not soft
ADD the pasta sauce to the skillet and bring to a BOIL
LOWER the head and let SIMMER for 8-10 minutes (Reducing the sauce thickens it and concentrates the flavors).
PUT IT ALL TOGETHER
ADD the meatballs to the sauce and toss to cover
USE the saved pasta water to extend the sauce if needed
Heat the mixture until meatballs are sufficiently warmed
PLATE up pasta and TOSS with sauce mixture
SERVE with a topping of vegan parmesan cheese if you like
STORE pasta separate from sauce in airtight containers in the refrigerator for 3-4 days. FREEZE sauce for up to 3 months. Pasta doesn’t freeze well.
I really enjoy the mix of sweet and sour flavors and this easy 30-minute veggie stir-fry highlights the flavor combination well. As you know if you have tried some of my other stir-fry tofu recipes, use extra firm cubes, dry them well, roll them in cornstarch and fry them in the wok for that perfect texture.
Preparation Time: 15 minutes
Cooking Time: 15 minutes
SAUCE Sweet & Sour Sauce 1 can (8 ounces) CRUSHED PINEAPPLE in 100% juice (drain and retain juice) 1/2 cup packed BROWN SUGAR 1 tablespoon CORNSTARCH 1/2 teaspoon SALT 1/2 cup WATER 6 tablespoons APPLE CIDER VINEGAR STIR-FRY 1 tablespoon cooking OIL 1 14-ounce block of extra firm TOFU, pre-cubed 1 10-ounce bag of mixed ASIAN Vegetables 2 tablespoons CORNSTARCH Pinch of SALT BASMATI RICE, per serving Optional Toppings: toasted sesame seeds, seaweed, or green onions
PREPARE RICE according to package directions
OPEN pineapple can and PRESS out the juice into a separate cup. SET aside
In a medium saucepan, MIX brown sugar and cornstarch
ADD water and the separated pineapple juice. STIR
STIR in the vinegar
BOIL over medium-high heat STIR continuously for 1 minute
ADD crushed pineapple and continuing stirring until thick
If using prepackaged extra firm cubes, DRAIN water from the package. PAT dry with a paper towel. SPRINKLE with a pinch of salt.
If using a block of extra firm tofu, DRAIN water from the package. Line a plate or baking sheet with paper towels. Place tofu on top of the paper towels and then cover with another layer of paper towels. PRESS gently to remove extra moisture. CUT tofu into 1-inch cubes. SPRINKLE with salt.
In a large bowl, PLACE 2 tablespoons of cornstarch.
ADD dried tofu cubes to cornstarch and roll them around until they are evenly coated.
HEAT 1 tablespoon of oil in a wok (or large skillet) over medium heat. Roll oil around to make sure to coat bottom and sides.
ADD coated tofu to wok and cook for 2 to 3 minutes until golden brown on one side. Do not stir for the first 2 minutes so that it can set.
With a spatula, TURN and brown the tofu on the other side for another 2 to 3 minutes until it’s totally golden. STIR occasionally.
TRANSFER the tofu to a plate lined with a paper towel and set aside.
COOK frozen vegetables in the WOK according to directions on the package (usually steam for 6 or 7 minutes)
COMBINE ALL INGREDIENTS
Return the wok to high HEAT
ADD tofu to the veggies in the wok
ADD sauce and using a large spatula TURN to coat everything evenly. Season to taste.
SERVE over rice. Sprinkle with toasted sesame seeds, seaweed, or green onions.
I’m stuck inside today because of winter storm Petra, with snow expected to be 8 inches before it turns to ice. So, I crafted this hearty vegetable soup full of vitamins and minerals for dinner. I paired it with my incredible vegan gluten-free grilled cheese sandwich, but it would go great with crusty french bread too. You can actually use whatever vegetables or beans you have in the cabinet so feel free to improvise.
Preparation Time: 10 minutes
Cooking Time: 45 minutes
2 tablespoons OLIVE OIL 1 yellow ONION, diced 4 cloves GARLIC, minced 4 large CARROTS, peeled and sliced 4 CELERY stalks, diced 2 cups little RED POTATOES, scrubbed and cubed 4 cups VEGETABLE BROTH 4 cups WATER 1 15 ounce can of DICED TOMATOES 1 15 ounce can of KERNAL CORN 1 15 ounce can of GREEN BEANS 1 15 ounce can KIDNEY BEANS, drained and rinsed 1 BAY LEAF 1 teaspoon dried THYME 1/2 teaspoon dried ROSEMARY 1 15 ounce can CHICKPEAS, drained and rinsed SALT and PEPPER to taste
GATHER and PREPARE all ingredients
HEAT oil in a large stock pot over medium-high heat
ADD onion and garlic and SAUTE for 5 minutes
ADD celery, carrots, potatoes and SAUTE for another 5 minutes stirring frequently
ADD thyme, rosemary, and salt and pepper to taste
ADD broth, water, kidney beans, corn, green beans, and bay leaf and bring to a BOIL
When boiling, REDUCE heat, COVER, and SIMMER for 20 minutes
STIR in chickpeas and ADD more salt and pepper to taste and cook an additional 15 minutes
STORE in the refrigerator in an airtight container for a week or freeze for up to 4 months
Here’s a savory vegan alternative to the usual sweet sweet potato side dish that you find at many holiday meals. This 30-minute mash is vegan, vegetarian, gluten-free, dairy-free and generally allergy free but it is well spiced and creamy, with coconut milk, vegan butter, nutmeg, cinnamon, and sage. Give it a try next time you are planning on serving potatoes.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
2 large SWEET POTATOES 4 tablespoons Vegan BUTTER, melted 1/2 cup COCONUT MILK, warmed 1/2 teaspoon CINNAMON 1/2 teaspoon SAGE 1/4 teaspoon NUTMEG 1/4 cup BROWN SUGAR SALT and PEPPER to taste Sprinkle of PARSLEY
SCRUB, PEEL, and CUT potatoes into big even sized chunks. Chunks of similar size will cook at a more consistent rate.
PLACE potatoes in a medium pot and cover with COLD water enough to cover potatoes by about 1 or 2 inches
ADD a pinch of salt and bring to a BOIL
When the water is boiling, REDUCE heat to a SIMMER for 15 minutes until potatoes are fork tender (soft)
While the potatoes are cooking, in a medium saucepan on medium heat, MELT the butter
ADD sage and saute
WARM the coconut milk
DRAIN the potatoes in a calendar and then RETURN to the still warm potato pot
ADD the sage, butter, milk, spices and brown sugar mixture to the potato pot
MASH gently. I like to leave my potatoes chunky. Don’t over mash or the potatoes can become pasty.
When there is just a little bit of veggies and rice left over from the night before or you have some fajitas from a Mexican dinner in the refrigerator that you just don’t want to go to waste, the solution is this easy omelet that is great for breakfast or dinner. Basically, you can mix almost anything with a couple of eggs and have a tasty meal in less than 15 minutes.
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Any combination of veggies and starches can work. May I suggest: 1/2 ONION, chopped 1 cup MUSHROOMS, sliced 1 BELL PEPPER, chopped 1 small bowl leftover cooked RICE, warmed or chopped up boiled or roasted POTATOES 2 or 3 small TOMATOES 4 EGGS, beaten Splash of DAIRY-FREE MILK ALTERNATIVE, I like cashew milk 1 teaspoon DAIRY-FREE BUTTER SALT & PEPPER to taste Handful of VEGAN CHEDDAR CHEESE, shredded
Depending on what leftovers you are using, you may or may not need to CHOP them up a little finer before frying
In a medium skillet, with a metal handle so that it can go in the oven, over medium-high heat, MELT the butter
FRY the vegetable leftovers together
WARM rice in a microwave if using
ADD rice or potatoes, salt and pepper to taste
If you are adding fish (or even meat) now would be the time to mix it in. COOK all ingredients until you feel they are well heated
BEAT eggs with a splash of dairy-free milk in a small bowl
POUR beaten egg mixture over the leftovers covering all ingredients. Depending on how much leftovers you use, you may need to add another egg or even 2.
COOK until the bottom of omelet is golden but the top is still uncooked
REMOVE the skillet from stove
ADD a handful of cheese shreds and place skillet under the oven BROILER until the top is golden brown and the eggs appear set (cooked through)
CUT the omelet in half or quarters, depending on size
SERVE with gluten-free toast and fresh fruit for breakfast or try a nice salad for dinner
STORE in an airtight container in the refrigerator for 2 days (would you call these leftover leftovers?)
Make any night special when you turn dairy-free butter, garlic, olive oil, red pepper flakes, and white wine into this quick and easy shrimp scampi. I use frozen jumbo shrimp with the tails on, which defrost in ice water in 10 minutes. Because I love sweet peas, I tend to go overboard with them in the mix – how many you add to the plate is really up to you.
Preparation Time: 10 minutes
Cooking Time: 5 minutes
1-1/2 pounds (24-30) large or jumbo SHRIMP, shelled & deveined I use tail-on because it's pretty. 6 to 8 shrimp per person 3 tablespoons vegan BUTTER 2 tablespoons extra virgin OLIVE OIL 4-5 cloves GARLIC, minced (1 tablespoon) 1/2 teaspoon RED PEPPER FLAKES (more to taste) 1/2 teaspoon KOSHER SALT (more to taste) 1/2 cup WHITE COOKING WINE 1 tablesppon LEMON JUICE Ground BLACK PEPPER to taste Top with PARSLEY, chopped 10-12 Ounces of SWEET PEAS (1 bag frozen) SERVING SUGGESTION: Serve over JASMINE RICE
COOK rice or pasta according to package directions. This may take up to 20 minutes so start it before defrosting shrimp.
If using frozen shrimp, you can quickly DEFROST them by placing the amount of shrimp you want to cook in a colander. Place the colander in a large bowl and run it under cold water until water covers the shrimp. Let the shrimp sit in the cold water for about 10 minutes. PULL the shrimp out of the water and RINSE with fresh water. DRAIN and PAT DRY before adding to skillet.
Shell on shrimp adds more flavor to the scampi but is messy to eat, I prefer to remove the shells prior to cooking. But I do leave the tails on. It’s a personal choice.
DEVEIN shrimp before cooking if taking the shell off.
COOK frozen sweet peas according to package directions (usually 5 minutes in the microwave)
HEAT a skillet on high
When hot, REDUCE heat to medium-high and ADD butter and olive oil until melted and foam has subsided
ADD garlic, red pepper flakes, and salt and SAUTE until garlic starts to brown. Do not let the mixture burn.
ADD shrimp to skillet
STIR in the white wine and mix well. COAT shrimp well with the butter, oil, wine mixture
Evenly spread shrimp in the skillet and INCREASE heat to high
BOIL everything for 3 minutes
FLIP the shrimp over and BOIL for another 1-2 minutes
REMOVE from heat and ADD lemon juice and black pepper
SERVE over rice with sweet peas and a sprinkle of parsley
STORE in an airtight container in the refrigerator for up to 2 days
There are many healthy reasons to eat zucchini: it’s a good source of fiber, calcium, minerals, and vitamins. But let’s face it, I love these 30-minute vegetable patties just because they taste amazing. Dairy-free cheese makes them moist and red pepper flakes give them a little kick. Dip them in some marinara sauce and serve with more veggies and rice. You can make 16 cakes if you want them for appetizers, but I make 8 big ones and have 2 for dinner.
Preparation Time: 15 minutes
Cooking Time: 6-12 minutes (6 minutes a cake)
Servings: 8 cakes
2 medium ZUCCHINI (3 cups) 3 EGGS, beaten 1 small ONION, chopped 3 cloves GARLIC, chopped 3/4 cup gluten-free ITALIAN BREAD CRUMBS 1/4 cup gluten-free ALL PURPOSE FLOUR (or gf baking mix) 1/4 cup dairy-free PEPPERJACK CHEESE 1/2 cup dairy-free CHEDDER CHEESE 1/2 teaspoon KOSHER SALT 1/2 teaspoon RED PEPPER FLAKES 2 tablespoons VEGETABLE OIL
SHRED 3 cups of zucchini. I use a food processor which makes it quick and easy.
SALT zucchini and place in a colander for 10 minutes
PRESS down on the zucchini with paper towels to express all the excess liquid into the sink. Getting out as much moisture as you can will improve the texture of the patty.
PAT dry with a paper towel
In a medium bowl, BEAT the eggs
ADD the onion, garlic, gluten-free flour, dairy-free cheeses, red pepper flakes, and salt to taste. MIX well.
STIR zucchini into the mixture and mix well
PLACE bread crumbs in a flat bottom baking dish
Wet your hands slightly and fORM the zucchini mixture into patties
ROLL the patty into the bread crumbs, making sure to coat each side fully
In a large skillet, HEAT the oil over medium-high heat
Place the patties into the skillet and COOK for 3 to 4 minutes per side, until golden brown
REMOVE patties from skillet and DRAIN/BLOT on a plate covered with a paper towel
SERVE with marinara sauce for dipping
STORE in foil in the refrigerator for 4-5 days. FREEZE for 90 days.
The Polar Vortex has brought unprecedented cold weather. They say it hasn’t been this cold in a generation. Cold Weather = Hot Soup. I quickly sauteed some chicken and pressure cooked it with Great Northern White beans, onion, garlic, carrots, green and red peppers, and spices to make this dairy-free and gluten-free tummy warmer in less than an hour. Stay warm.
Preparation Time: 15 minutes
Cooking Time: 20 minutes (plus preheating and cooling of Instant Pot)
1-1/2 tablespoons OLIVE OIL 3 skinless boneless CHICKEN BREAST (2 lbs) 2 YELLOW ONIONS, diced 1 tablespoon (3 cloves) GARLIC, minced 6 cups reduced-sodium CHICKEN BROTH 4 large CARROTS, peeled and cut into 1/2 inch slices 1/2 GREEN BELL PEPPER, diced 1/2 RED BELL PEPPER, diced 1 30-ounze can GREAT NORTHERN WHITE BEANS, drained & rinsed 2 BAY LEAF 1 teaspoon dried ROSEMARY 1/2 teaspoon dried THYME 1/4 teaspoon SMOKED PAPRIKA 1 teaspoon SALT 1/2 teaspoon ground BLACK PEPPER Optional Toppings: Gluten-Free TORTILLA CHIPS
Turn Instant Pot on to SAUTE normal setting
When pot display says ‘HOT,’ ADD the oil and SWIRL it around to coat the bottom of the pot
ADD chicken breasts and SAUTE the chicken, about 3 minutes each side, until browned (6 minutes total)
REMOVE chicken from pot and set aside
With Instant Pot still on SAUTE normal setting, ADD the onions and cook for 3 minutes, until translucent
ADD the garlic and SAUTE another 30 seconds, stir frequently
ADD carrots, green pepper, red pepper, bay leaf, rosemary, thyme, smoked paprika, salt, and pepper and mix well
STIR in the broth and SCRAPE pot to mix well
STIR in beans and mix well
RETURN the chicken to the pot and submerge in broth mixture
CLOSE the pot lid tightly
SET pressure release valve to ‘SEALING’
SET manual pressure cook button to high pressure for 10 minutes
The Instant Pot will reach desired pressure within 10-15 minutes and then it will begin to count down the set amount of time
When the timer finishes counting down the 10 minutes, PRESS ‘CANCEL,’ and carefully MOVE the release value to ‘VENTING.’ Allow a natural pressure release for 5 to 10 minutes, and then you can quick pressure release the rest. Use tremendous caution when working with steam and when venting your Instant Pot.
REMOVE the lid once the pot pressure is released and using tongs REMOVE chicken from the pot and place in a bowl
SHRED chicken by holding each piece with a fork or the tongs and pulling it apart with another fork. Chicken should be well cooked and shred easily.
RETURN shredded chicken to the pot and STIR
SEASON soup with additional salt and pepper to taste
SERVE in bowls topped with gluten-free tortilla chips
STORE in the refrigerator for 2-3 days in an airtight container
I missed having a thick slice of homemade bread, like I used to before I was gluten-free, to go along with my warm bowl of butternut squash soup. So, I created this delicious gluten-free, dairy-free, paleo bread that brings together the nutty flavors of almond and coconut with just a hint of cinnamon spice and maple. The bread is so moist that you don’t even need additional spreads.
Preparation time: 10 minutes
Cooking time: 30-35 minutes
Servings: 8 to 12 slices
1-1/3 cups ALMOND FLOUR 1/2 cup COCONUT FLOUR 1/4 cup FLAX SEED MEAL 1 teaspoon BAKING SODA 1/2 teaspoon SALT 5 EGGS 2 teaspoons LEMON JUICE 2 tablespoons MAPLE SYRUP 3 tablespoons VEGAN BUTTER (+1 tablespoon for topping), melted 1/2 teaspoon CINNAMON, ground (+1/2 teaspoon for topping)
PREHEAT oven to 350 degrees F
PREPARE a 9X5 loaf pan with parchment paper
In a large bowl, COMBINE almond flour, coconut flour, flax seed meal, baking soda, salt, and cinnamon. Mix well.
In a medium bowl, WHISK eggs
MIX maple syrup into eggs
WHISK melted butter into egg mixture. Stir well.
COMBINE the egg mixture with the dry mixture. STIR well, making sure that there are no lumps in the batter.
POUR the batter into the prepared loaf pan. Pat down the loaf so that the top is level for a nice looking crust
BAKE for 30 to 35 minutes until golden brown
While bread is baking, PREPARE topping
In a small bowl, MELT 1 teaspoon of butter
MIX 1/2 teaspoon of ground cinnamon into the butter
REMOVE the loaf from the oven when a toothpick inserted in loaf comes out clean
LIFT the loaf by the parchment and place on a plate to cool
BRUSH topping mixture over loaf while hot
SERVE warm or room temperature
STORE in the refrigerator in foil for 4 to 5 days or freeze for 3 months
A fast breakfast favorite around my house is French Toast. The great thing about my French Toast is that I use multigrain gluten-free bread which tends to be denser than traditional white or even whole wheat and is a weightier and more satisfying bite. Even the gluten-eaters in the family prefer it made this way.
Preparation time: 5 minutes
Cooking time: 6 minutes
6 slices multi-grain gluten-free BREAD, I use Canyon Bakehouse Ancient Grain 2 EGGS, beaten 2/3 cups MILK ALTERNATIVE, I use Unsweetened Cashaw Milk 1 teaspoon VANILLA EXTRACT Pinch SALT 2 tablespoons COOKING OIL, for frying 1/2 teaspoon CINNAMON, ground Serve with cut FRUIT, MAPLE SYRUP or HONEY
In a shallow dish, BEAT the eggs well
WHISK in the milk alternative, vanilla, and salt
HEAT the oil in a large frying pan on medium-high heat
Using a fork, DIP each slice of bread into the egg mixture, turning it over to make sure that each side is well coated. The longer the bread is in the egg mixture, the soggier it becomes, so don’t let it sit too long.
FRY the coated bread slices in the frying pan for 2-3 minutes until golden brown then FLIP and fry the other side
SPRINKLE cinnamon on each side of the bread while frying
REMOVE the French Toast and keep warm in a 200 degree F oven until ready to serve
SERVE with cut strawberries, blueberries or other fruit and top with honey or pure maple syrup.
If you like flavor, this 30-minute easy to prepare gluten and dairy free restaurant-style dinner is my new go-to favorite. If you want to impress someone but don’t have much time, this is the perfect seafood dinner to do it with. The secret for the swordfish is my dairy-free seasoned compound butter which was inspired by Chef Dennis. Paired with garlic spinach and rosemary potatoes, you can’t get much more flavorful in 30 minutes. Let me know what you think.
Preparation time: 15 minutes
Cooking time: 15 minutes
SWORDFISH 1 tablespoon EXTRA VIRGIN OLIVE OIL 2 6-ounce SWORDFISH fillets Pinch SEA SALT 2 tablespoons VEGAN BUTTER, room temperature 1 1/2 teaspoons dried PARSLEY 1 clove GARLIC, minced 1/2 teaspoon GINGER, ground 1/8 teaspoon crushed RED PEPPER 1/4 teaspoon LEMON JUICE POTATOES 4 cups RED POTATOES, cubed 1 tablespoon VEGAN BUTTER, melted 1 clove GARLIC, minced 1 teaspoon dried ROSEMARY SALT & PEPPER to taste SPINACH 1 10-ounce bag of SPINACH (4 cups fresh) 1 tablespoon EXTRA VIRGIN OLIVE OIL 1/2 teaspoon GARLIC SALT Sprinkle of VEGAN PARMESAN CHEESE
PREHEAT over to 400 degrees F
SEASON the swordfish with sea salt to taste
HEAT the oil in an ovenproof frying pan over medium-high heat
PLACE the swordfish in the frying pan and COOK for 3 minutes, until browned
FLIP the swordfish over and MOVE the frying pan to the oven
BAKE for 10 minutes until swordfish is done.
In a small bowl, prepare the compound butter by mashing the room temperature butter with the parsley, garlic, ginger, crushed red pepper, and the lemon juice until well blended. Set aside.
While fish is in the oven prepare the spinach and the potatoes
When fish is cooked, CAREFULLY REMOVE the frying pan from the oven (use oven mitt because the handle will be very hot) and RETURN to the stove on medium-high heat
ADD the compound butter to the frying pan and MELT until bubbling, SPOONING butter on top of fish to flavor both sides
SERVE swordfish on a plate and SPOON more butter on top
HEAT oil in a frying pan or wok
ADD spinach and COVER tightly for 5 minutes to steam spinach
SPRINKLE garlic salt on spinach, COVER and continue to COOK for 5 more minutes, or until spinach has wilted to the desired level
SERVE with a SPRINKLE of vegan parmesan cheese, if desired
In a medium (8-inch) microwave-safe baking dish, MELT the butter (1 minute at 50% power usually works for me, but microwaves vary)
MIX to combine the garlic and rosemary into the melted butter
ADD the potatoes and TOSS well with butter mixture
COVER and MICROWAVE for 8 minutes or until the potatoes are fork-tender (it really depends on how small you cut them)
SERVE swordfish, spinach, and potatoes together and enjoy
It has been snowing for the last 24 hours and it’s really accumulating out there (already about 8 inches). I needed something hearty and warm for when the shovelers came inside. My answer was a large pot of colorful, aromatic French vegetable stew over hearty quinoa. I make my Ratatouille in one pot on the stove and it is naturally gluten-free and vegan. For bread eaters, this might pair really well with some crusty French bread.
Preparation time: 30 minutes
Cook time: 25-30 minutes
1 EGGPLANT, peeled and cut into bitesize cubes 1 tablespoon EXTRA VIRGIN OLIVE OIL 1 large ONION, diced 4 cloves GARLIC, minced 1/4 cup dry RED WINE 28 ounce can diced TOMATOES, with juice 1/2 cup WATER 1 BAY LEAF 1 teaspoon dried BASIL 1/2 teaspoon dried THYME 1/2 teaspoon dried OREGANO 1/2 teaspoon crushed RED PEPPER FLAKES 1/4 teaspoon ROSEMARY, ground 1 teaspoon SEA SALT, divided 1/2 teaspoon BLACK PEPPER, ground 2 medium ZUCCHINI, peeled and cut bitesize 1 YELLOW SQUASH, peeled and cut bitesize 1 RED BELL PEPPER, cut bitesize 1 YELLOW BELL PEPPER, cut bitesize 2 cups QUINOA, rinsed (plus 4 cups water to cook) Pinch of PARSLEY
CUT off both ends and CUT the eggplant into bitesize cubes
PLACE the eggplant cubes into a colander and TOSS with 1/2 teaspoon of sea salt to express excess water. SET ASIDE for about 20 minutes while preparing the other ingredients.
RINSE before using
RINSE 2 cups of quinoa in a mesh strainer under cold water
ADD rinsed quinoa to 4 cups water in a saucepan and bring to a boil.
REDUCE heat and simmer for 15-20 minutes until there is no more water
Fluff before serving
HEAT olive oil in a large saucepan over medium-high heat
SAUTE onion and garlic until onion is translucent, about 5 minutes
ADD red wine, can of tomatoes with all its juice, and the bay leaf. STIR until well blended.
ADD the basil, oregano, rosemary, thyme, red pepper flakes, 1/2 teaspoon salt, black pepper, and eggplant. MIX well and COVER tightly for 10 minutes over medium-low heat until eggplant is tender.
ADD zucchini, squash, bell peppers and STIR well. COVER again and simmer for another 8-10 minutes. Having a tight cover on your saucepan allows the liquid to recirculate back into the stew instead of getting lost through evaporation.
REDUCE HEAT and cook until vegetables are fork-tender. SEASON with additional salt to taste and STIR occasionally
The flavor will improve over time so you can REMOVE it from heat and let it sit for up to 3 hours on the counter
SERVE over quinoa with a pinch of parsley
STORE in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months
The secret to this well seasoned gluten-free tilapia dish is browning the panko mixture before you bread the fillets. Tilapia is an inexpensive farm-raised white fish that is easy to cook, low in fat, and a good source of protein. Don’t overlook its nutritional benefits. This recipe gives it flavor and pizzaz. Let me know how yours turns out.
Preparation time: 10 minutes
Cooking time: 15 minutes
1 cup gluten-free PANKO BREAD CRUMBS 3 tablespoons EXTRA VIRGIN OLIVE OIL 4 TILAPIA FILLETs, about 6 ounces each 1/4 teaspoon ROASTED GARLIC POWDER 1/2 teaspoon GINGER, ground 1/2 teaspoon PAPRIKA 1/2 teaspoon crushed RED PEPPER FLAKES KOSHER SALT, to taste BLACK PEPPER, to taste Serving suggestion: LEMON wedge
PREHEAT oven to 425 degrees F
In a medium flat bottomed bowl (because you will be using it to bread the fillets), COMBINE panko crumbs, garlic powder, ginger, paprika, and red pepper flakes with 1 tablespoon of olive oil. MIX well.
SPREAD panko mixture on a baking sheet and BAKE for 5 minutes, until lightly browned.
RETURN to bowl
SEASON fillets with salt and pepper, to your taste
PRESS each fillet into the prepared panko mixture, coating both sides thoroughly. (And I mean really PRESS with your hands so it sticks well.)
PLACE the fillets on the baking sheet that you used to brown the panko mixture.
DRIZZLE the remaining 2 tablespoons of oil over the fillets
BAKE for 15 minutes
SERVE warm, with a wedge of lemon
STORE in an airtight container in the refrigerator for 1-2 days
If winter had a taste, this quick, easy, and delicious side dish would be it. Who can resist maple syrup, brown sugar, and spices? Don’t be afraid of the acorn squash’s rugged exterior. With a sharp knife and a cutting board, you will master this veggie in no time. Leave the skin on, it’s soft and edible when roasted.
Preparation time: 10 minutes
Cooking time: 30 minutes
2 ACORN SQUASH, cut in 1-inch slices 2 tablespoons VEGAN BUTTER, melted 1 tablespoon OLIVE OIL 1/4 cup pure MAPLE SYRUP 1/4 teaspoon CINNAMON, ground 1/8 teaspoon CLOVES, ground 1/2 teaspoon KOSHER SALT 1 tablespoons BROWN SUGAR, more to taste
PREHEAT oven to 400 degrees F
WASH squash and pat dry
With a sharp knife, SLICE 1/4 inch off the stem and base ends of the squash
SET the squash down on the flat sliced stem end and CUT the squash in half from top to bottom
Using a large spoon, REMOVE the seeds and pulp from each half and discard/compost.
Lay each piece on its flat side and CUT 1-inch slices
In a medium-size microwave-safe bowl, COMBINE the butter, maple syrup, oil, cinnamon, salt and cloves and heat for 30-45 seconds, until the butter melts. STIR well.
On a rimmed baking sheet, ARRANGE the slices in a single layer.
BRUSH the maple mixture over all the slices
TURN the slices with a fork and BRUSH the other side
SPRINKLE brown sugar on each slice
BAKE for 15 minutes and then flip each slice and bake another 15 minutes. You know they are done when they are well carmelized and tender.
STORE in an air-tight container in the refrigerator for 2-3 days
If sauteing bay scallops in garlic, white wine, and vegan butter weren’t delicious enough, serving them with pasta and sweet peas make this dish not only flavorful but colorful too. I love finding different gluten-free kinds of pasta. Tagliatelle is similar to fettuccine; its a long, flat, egg noodle. Jovial Foods makes a nice brown rice variety. If you are looking for a seafood dish to serve your friends and family, this gluten-free, dairy-free delight will get no complaints, I promise.
Preparation time: 5-10 minutes (fresh vs frozen)
Cooking time: 15 minutes
1 pound gluten-free TAGLIATELLE PASTA noodles 10 ounces SWEET PEAS (fresh or frozen) 3 tablespoons VEGAN BUTTER, divided in 1/2 1 tablespoon OLIVE OIL 1 pound BAY SCALLOPS, rinsed and dried (fresh or frozen) 3 cloves GARLIC, chopped 2 tablespoons LEMON JUICE 1/4 cup + 1 tablespoon WHITE WINE 1 tablespoon BASIL 1 teaspoon OREGANO 1 pinch KOSHER SALT, to taste 1/2 teaspoon ground BLACK PEPPER, to taste Optional toppings: Sprinkle of Italian PARSLEY, chopped Sprinkle of Vegan PARMESAN CHEESE
BOIL water over high heat for the pasta. COOK pasta according to the package. Best to cook ‘al dente’ (firm to the bite).
Drain the pasta but SAVE about 1/2 cup of the pasta water for later
If using FROZEN, follow the package directions.
If using FRESH, I recommend steaming then in a saucepan.
FILL a saucepan with enough water to cover the bottom but not up to the steamer basket
Bring the water to a BOIL over high heat
ADD the sweet peas and COVER for 2 minutes
REMOVE from heat and set aside
If using FROZEN scallops then THAW in a colander under cold running water for about 5 minutes. RINSE scallops and PAT dry with a paper towel.
If using FRESH scallops, RINSE and PAT scallops dry with a paper towel.
HEAT a large heavy frying pan over medium-high heat. ADD oil and 1-1/2 tablespoons of butter until it starts to brown.
ADD 1/2 the scallops to the very hot skillet*. SPRINKLE with salt and pepper and SEAR for 90 seconds without stirring.
*The key to searing the scallops is a very hot pan and leaving lots of room for them to cook. If the pan is not hot enough and the scallops are crowded, they will steam instead of sear. Scallops contain a lot of liquid which will express when they cook. And, I recommend that you take the scallops off the heat a little before you think they are done because they will continue to cook in the bowl.
FLIP the scallops over and SEAR on the other side for another 90 seconds.
REMOVE the first batch of seared scallops from the pan. PLACE in a medium bowl and set aside.
ADD more butter, if needed, and the remaining scallops.
SEAR the scallops the same way as you did the first time.
REMOVE the second batch and add to the first.
PREPARE THE SAUCE
In the frying pan you used for the scallops there should still be a hot oil/butter mixture on the bottom. If not, ADD more butter, if you need, and heat until bubbling.
ADD the garlic and SAUTE for 1 minute until it starts to brown.
ADD the white wine, basil, and oregano and let it bubble. REDUCE for 1 minute.
ADD the lemon juice. Salt and pepper to taste.
COOK for 1-2 minutes. It should reduce about 1/3.
PUT IT ALL TOGETHER
ADD the scallops to the sauce and toss to cover with sauce
ADD the cooked pasta to the sauce and use the saved pasta water to extend the sauce if needed
TOSS the pasta with the sauce and scallops to combine
MIX in sweet peas for color and taste. The amount of peas to add is really a personal preference., I used the whole bag.
TOSS everything to combine
SERVE with a topping of parsley and/or vegan parmesan cheese
This is my first known attempt at a PALEO treat and they taste amazing. I created these muffins with almond butter, almond flour, bananas, and eggs. They are dense like banana bread but easier to eat in muffin form. They are dairy-free, grain-free, and if you don’t use the paleo chocolate chips, they contain no extra sugar and are soy-free too. We have been eating them with dairy-free cream cheese for breakfast all week.
Preparation time: 10 minutes
Cook time: 19 minutes
Servings: 18 muffins
3 large EGGS, room temperature 1/2 cup natural ALMOND BUTTER 1/2 teaspoon VANILLA EXTRACT 4 ripe BANANAS, mashed (about 1-1/2 cups)* 1 cup ALMOND FLOUR 1 teaspoon corn-free BAKING POWDER 1 teaspoon BAKING SODA 1 teaspoon CINNAMON, ground 1/4 teaspoon ALLSPICE 1/2 teaspoon NUTMEG, ground 1/4 teaspon SALT 1/3 cup WALNUTS, chopped plus some for topping Optional: 1/4 cup Paleo dairy-free MINI CHOCOLATE CHIPS** plus some for topping
*I freeze over-ripe bananas often (why waste them?). They work great for mixes like this. They thaw quickly and mash easily. ** Without the chocolate chips these muffins will also be soy-free
PREHEAT the oven to 375 degrees. (This is 25 degrees warmer than we are going to bake them at, but the extra heat to start helps the muffins brown on top when cooked.)
LINE 18 muffin cups with paper liners (I use 2 12-cup muffin traysbecause that is what I have.)
In a medium bowl, MASH bananas until smooth.
In a large bowl, BEAT the eggs and then ADD almond butter and vanilla. WHISK them all together well.
ADD mashed banana puree to the wet mixture
DUMP in almond flour, baking soda, baking powder, and spices. Gently MIX dry ingredients with wet mash mixture until there are no lumps. The batter should be a medium consistency. Don’t use an electric mixer because over beating the batter will cause the muffins not to rise. Just mix until you don’t see any more flour.
FOLD in walnuts and chocolate chips (if using).
Using a soup ladle, FILL each muffin lined cup 2/3 full
Optionally, TOP 1/2 the muffin cups with some extra chopped nuts and 1/2 with extra chocolate chips
LOWER the oven temperature to 350 degrees
BAKE the muffins for 14-19 minutes. Check them at 14 minutes. You know they are done when a toothpick inserted in the center comes out clean (unless it hits a chocolate chip, then use another toothpick and try again).
COOL the muffins in the pan for 5 minutes then transfer to cooling racks. Cool completely.
STORE in an airtight container for 2-3 days or FREEZE in an airtight container for 3 months.
TO MAKE A LOAF INSTEAD OF MUFFINS: If you want to try this as a bread instead of muffins, then mix all ingredients as above, but use a loaf pan instead of a muffin tray. LINE the loaf pan with parchment paper. FILL the loaf pan with the batter. TOP with chopped nuts. REDUCE oven temperature to 350 and BAKE for 50-60 minutes (using the toothpick method above to test for doneness). COOL completely in the loaf pan. LIFT out the bread using the parchment paper and slice.