Cashew Cream

I’m so smitten with this recipe. It takes minutes to whip up, and it’s such a lovely substitute for dairy in SO many recipes. It’s not meant to taste like cheese or butter, but to lend rich, dairy-free creaminess to a dish that calls for it. And it does it well!

* This is the basic recipe and can easily be embellished any way you want. So use as-is, or herb'n'spice it up however you like!

YIELD approx 2 1/2 cups

INGREDIENTS

        1 can full-fat canned coconut milk (1 2/3 cups)

        1 2/3 cups raw, whole cashews

        2 teaspoons lemon juice

        1 1/2 teaspoon minced garlic

        3/4 teaspoon black pepper

        1 1/2 - 2 teaspoons salt (to taste)

INSTRUCTIONS

    1.    Combine ingredients in a high powered blender or small food processor (I actually use my immersion blender in a large mason jar) and process until smooth. This will likely take several minutes, depending on the strength of your machine. The smoother, the better, so don't be shy!

    2.    If you need to drizzle this over a dish, just add a little water until it’s the consistency you like.

NOTES

If you soak the cashews overnight, do so in filtered water with 1/4 tablespoon of salt, and then rinse and pat dry. The consistency of your sauce will be smoother and a tad thinner, and you'll decrease the phytic acid content. However, I have no trouble using un-soaked cashews in a pinch - just makes for a slightly courser texture. Yummy, all the same!

Bacon Spinach Stuffed Pinwheel Steaks

This is such a fun, yummy way to prepare steak. And look how pretty!

* If you're avoiding soy, try substituting coconut aminos in place of the Bragg's liquid aminos, Worcestershire sauce or tamari.

YIELD 4 servings

INGREDIENTS

        1 1/2 pounds flank steak

        4 strips of bacon

        2 cups fresh spinach

        1/8 cup sun dried tomatoes (not stored in oil), soaked and chopped

        1/4 onion, chopped

        Salt and pepper

        For Marinade

        1/2 cup Bragg's Liquid Aminos or tamari

        1/4 cup gluten-free Worcestershire sauce

        4 tablespoons minced garlic

        1 tablespoon lemon juice

        1 teaspoon dried basil

INSTRUCTIONS

    1.    Mix marinade ingredients and, in a large resealable bag, marinate steak for at least 30 minutes (the longer the better)

    2.    Preheat oven to 350F

    3.    Soak sun dried tomatoes in enough boiling water to cover them, for about ten minutes to rehydrate, then chop them up

    4.    Chop bacon and onion, and sauté until bacon is crisp and onions are tender

    5.    Now the steak. It's likely a long cut of meat, so to make it more manageable, cut in half, across the grain

    6.    Now you'll be preparing each piece the same way. Place them in front of you with the grain running perpendicular to you (not side-to-side). You want the steak to be thin and rollable, so with a sharp knife, carefully butterfly the meat, halving the thickness. This means you want to start at the end closest to you and cut away from yourself (knife parallel with the table), through the center of the meat, until you reach about an inch from the other side. Then stop cutting to leave that end intact. The result should be a piece of meat that opens up like a book. A weird, meaty book.

    7.    Open your steaks up and evenly salt and pepper them to taste, then arrange a layer of spinach, sun dried tomatoes, onions and bacon on each piece

    8.    Beginning at one end, tightly roll each up and secure with several toothpicks or cooking string

    9.    Before they go in the oven, cut each roll in half, and bake them standing up on their ends (spiral facing up)

    10.    Bake 30-60 minutes, depending on desired doneness, then allow to rest for a few minutes, removing toothpicks/string and cutting each roll in half to serve

Flaked Salmon Dinner Salad

Flaked salmon is a delicious way to dress up a dinner salad!

YIELD 4 servings

INGREDIENTS

        4 salmon filets (3-6 ounces each)

        Salt and pepper

        1 tablespoon lemon juice

        For Dinner Salad

        10 ounces mixed greens

        8 ounces cherry tomatoes, halved

        1 bell pepper, diced

        1 avocado, sliced

        1/4 cup raisins or currants

        1/4 cup sunflower seeds

        You favorite low-sugar salad dressing

INSTRUCTIONS

    1.     Preheat oven to 400F

    2.    Place filets, skin side down, in an oiled baking dish

    3.    Drizzle with lemon juice and sprinkle with salt and pepper

    4.    Bake uncovered for 15-20 minutes, or until fish easily flakes with a fork

    5.    While fish is baking, cut veggies and prepare the salad

    6.    Dish salad into each bowl and when fish is ready use a fork to pull chunks off (this is called "flaking") and top salads with it

    7.    Drizzle your dressing on and enjoy!

Buffalo Shrimp Salad

This is one of my favorites. The marinade carries just enough heat, gets lovely and caramelly when cooked and coats the shrimp so nicely. I'd call it mildly spicy (no teary eyes), so definitely add more hot sauce if you like the burn. In this photo I used giant prawns, so I only portioned 3 per plate, but the size of the shrimp is up to you. Also, I kept the salad ingredients really simple, but of course use whichever veggies you like.

YIELD 4 servings

INGREDIENTS

        1 to 1 1/2 pounds shrimp (4-6 ounces/person)

        1 bell pepper, chopped

        1 carrot, peeled & chopped

        1/4 cup sunflower seeds

        6 cups mixed greens

        Approx 1 cup Creamy Dairy-free Ranch Dressing

        Coconut oil to coat skillet

        For Marinade

        2/3 cup hot sauce (I used Frank's Red Hot Original Cayenne Pepper Sauce because I liked the ingredients and there's no sugar added)

        1/3 cup water

        1 tablespoon honey

        1 tablespoon minced garlic

INSTRUCTIONS

    1.    Combine marinade ingredients and set aside while you peel and prepare the shrimp

    2.    Allow your shrimp to marinate in the fridge as long as you can, conveniently (I know no one wants to stand around, waiting for shrimp to get tasty, so you could prepare that part the night before. But not to worry, they'll still be delicious after just 20 minutes in the sauce. Personally, I like to log at least an hour.)

    3.    If you haven't yet, take the time they're marinating to make the ranch dressing and chop the salad vegetables

    4.    When the shrimp are done soaking, take them out of the sauce and cook in a bit of oil on medium until they're nearly, but not quite cooked through (just a few minutes)

    5.    Then turn the heat down to low and add the marinade - allow to cook a few more minutes, until shrimp are thoroughly cooked/opaque and the sauce is thick and caramelized

    6.    Serve over a bed of greens and any other veggies you like, and drizzle with ranch

Six-Ingredient Wraps

I love these guys. They're the result of trial (and trial and trial) and error and more trial. I wanted to come up with something that was low-carb, strong enough to hold the contents of a burrito (although I still use a fork most times because they can get messy), and didn't taste too coconutty to be savory. And this is it! I use them for burritos, soft tacos, quesadillas, and their flavor is even delicate enough to be used as a crepe!

* Don't be dismayed if they're not perfectly round! I've made them so many times and they never look quite "perfect." But that's okay, delicious imperfection is charming.

YIELD 8 medium wraps

INGREDIENTS

        4 eggs, beaten

        1/2 cup full-fat canned coconut milk

        1/2 cup water

        3 tablespoons tapioca flour

        1 tablespoon coconut flour

        1/4 teaspoon salt

        * Nonstick cooking spray

        * Large, thin spatula

INSTRUCTIONS

    1.    Stir tapioca flour into water and whisk together with coconut milk and eggs

    2.    Continue whisking as you add in your coconut flour and salt (allow to sit for a few minutes so the coconut flour can soak up some of the moisture)

    3.    Heat your skillet on med/low, making sure it's completely heated before you start

    4.    Spray pan with non-stick coconut oil, and pour 1/4 cup of batter into the pan - I like pouring the batter in the center and then filling in around the edges to round it out (make sure it doesn't get too big - the smaller they are, the easier to work with)

    5.    Let it cook for a minute or two, testing the edge when it looks ready to flip

    6.    Slide your spatula under the center of the wrap and flip - allow to cook for another minute or two, and it's done!

NOTES

- After pouring batter onto the skillet, you can use your spatula to help spread it or rein in runaway edges. Don't worry if it's wonky, it'll still be tasty and do the job.

- These are hearty little wraps, but when you're just learning to make them, it may help to use a second spatula to work the wrap onto the first one for the first flip.

* Normally I use Kelapo Extra Virgin Coconut Oil Cooking Spray on my skillet because it's soy-free, but with these wraps you've got to use something nonsticky-er. So because this is one of the few sources of soy in our diets, and it's such a small amount, I figure the pros outweigh the cons and I just use it. If you figure out another way to do this successfully, do share!

Pineapple Rosemary Bread Pudding

Toasty and custardy, this bread pudding is just perfect with a little coconut milk. I'm a fan of the traditional cinnamon raisin recipe, but the bread and egg base makes it a good canvas for trying out new flavors. And pineapple and rosemary meld so well together. Subtly herby and bright, with the maple bringing a smooth, warm sweetness. Oh it's so lovely. I hope you like it.

YIELD 12 servings

INGREDIENTS

        1 loaf B&B bread, cubed (roughly 5 cups)

        1 cup small-chopped pineapple

        1 cup full fat canned coconut milk

        2 tablespoons butter, ghee or coconut oil (my preference for this recipe is butter or ghee, but coconut oil will work too if you're strictly non-dairy)

        5 eggs

        3/4 teaspoon rosemary, finely chopped (this is enough to give it a subtle herbal finish, round up to 1 teaspoon if you'd like more)

        1 1/2 teaspoons vanilla

        1 teaspoon cinnamon

        1/4 teaspoon nutmeg

        1/2 cup pure maple syrup

        Coconut oil to coat casserole dish

INSTRUCTIONS

1. Heat butter/ghee in a skillet on medium/low and sauté rosemary and pineapple, stirring occasionally - cook for 15-20 minutes to reduce and thicken
2. Once it's reduced, spoon out the pineapple/rosemary to cool in the fridge, leaving thickened juice in the skillet and set aside
3. While the pineapple mixture is cooling, whisk eggs, coconut milk, vanilla, maple syrup, cinnamon and nutmeg together
4. When the pineapple is cool, stir it into egg mixture, and then stir the bread cubes into that - allow to soak for at least 10 minutes (remember to refrigerate if you soak it for much longer)
5. Pour mixture into oiled casserole dish (7"x11"ish) and drizzle with the reserved pineapple butter sauce from the skillet
6. Bake at 350F for 30-35 minutes, until center is set and firm
7. Serve warm with coconut milk or a scoop of vanilla (...or eat it cold, from the pan, with a spoon the next day, no shame)

Crazy Good Lasagna

Did you know how simple and versatile grain-free lasagne can be?? There are several veggies I like to use as "noodles." They're hearty, layer well and each bring their own flavor and texture to the dish. I love them all, and I hope you enjoy discovering each of them in all their unique yumminess. And speaking of "versatile," this recipe also works great with ground beef, turkey or sausage, depending on what you're up for. Have fun with it!

*DAIRY-FREE RECIPE BELOW MAIN RECIPE

YIELD 4-6 servings

INGREDIENTS

        3 to 4 medium-large zucchinis OR 1 large eggplant OR 6-8 cabbage leaves, depending on size (see notes below for “noodle” prep)

        8 ounces mushrooms, sliced

        2 cups fresh spinach

        1 tablespoon dried minced onions

        1 tablespoon minced garlic

        1 teaspoon dried basil

        1 teaspoon salt

        1/4 teaspoon black pepper

        2 1/2 cups ricotta cheese

        4 eggs, beaten

        4 cups of your favorite marinara sauce

        3 cups Italian blend shredded cheese

        1 pound ground meat (beef, turkey, or sausage)

INSTRUCTIONS

    1.     Prepare the "noodles" and set aside

    2.    Combine ricotta, eggs and 2 cups shredded cheese, and set aside in fridge

    3.    Brown meat and mushrooms on medium heat, then combine with 3 cups marinara, onions, garlic, basil, salt and pepper

    4.    Time to build! Spread half marinara meat sauce mixture (about 3 cups) on bottom of a large (3 qt) casserole dish. Layer half of the cabbage leaves/an even layer of zucchini or eggplant on next. Then spread 1 1/2-2 cups ricotta mixture on the "noodles." And layer on 2 cups fresh spinach.

    5.    Do it again: On top of the spinach, spread the rest of your marinara meat sauce, another layer of "noodles," and the remainder of your ricotta mixture

    6.    Now instead of another layer of spinach, spread on the last cup of marinara and then sprinkle the rest of your shredded cheese (1 cup) on top

    7.    Bake at 350F for 25-30 minutes

NOTES

Easy "noodle" prep (and I've gotta stress this - they don't need to be perfect)!

Zucchini: Cut 1/4" thick strips of zucchini, lengthwise. Try to keep similar thicknesses (again, it's okay if that's not perfect), but don't worry about making them super long. Long is cool, but the short ones work fine too.

Eggplant: Cut 1/4" thick rounds. Place in a colander in the sink, and salt liberally to draw out excess liquid. Allow to sit for about 30 minutes, then rinse and pat dry.

Cabbage: This is our favorite! Boil 6-8 cabbage leaves (depending on size) in enough water to cover them, for 4-6 minutes, or until tender, and pat dry. Trim off any extra thick stem bits. Set aside.

Dairy-Free Lasagna

Coming up with a delicious grain-free, dairy-free lasagna has been one of my favorite challenges. I won't lie, it was daunting (mostly because of my enduring love of all things cheesy), but I was determined. And this lasagna, my friends, is SO yummy. I can't wait for you to try it!

YIELD 4-6 servings

INGREDIENTS

        3 to 4 medium-large zucchinis OR 1 large eggplant OR 6-8 cabbage leaves, depending on size (see notes below for “noodle” prep)

        8 ounces mushrooms, sliced

        2 cups fresh spinach

        1 tablespoon dried minced onions

        1 teaspoons dried basil

        1 teaspoon salt

        1/4 teaspoon black pepper

        1 cup cashew cream

        4 eggs, beaten

        4 cups your favorite marinara sauce

        1 pound ground meat (beef, turkey, or sausage all work well)

        4 tablespoons almond flour/meal

INSTRUCTIONS

    1.    Prepare the "noodles" and set aside.

    2.    Combine 1 cup cashew cream with 1 cup marinara and mix in eggs. Pop in fridge until needed.

    3.    Brown meat and mushrooms on medium heat, then combine with 3 cups marinara, onions, garlic, basil, salt and pepper

    4.    Time to build! Spread half marinara meat sauce mixture (about 3 cups) on bottom of a large (3 qt) casserole dish. Layer 3-4 cabbage leaves/an even layer of zucchini or eggplant on next. Then spread 1 1/2 cups red/cream sauce on the cabbage leaves. And layer on 2 cups fresh spinach.

    5.    Do it again: On top of the spinach, spread the rest of your marinara meat sauce, another layer of "noodles," and the remainder of your red/cream sauce.

    6.    Now instead of another layer of spinach, sprinkle about 4 tablespoons of almond flour/meal.

    7.    Bake at 350F for 25-30 minutes.

NOTES

Easy "noodle" prep (and I've gotta stress this - they don't need to be perfect)!

Zucchini: Cut 1/4" thick strips of zucchini, lengthwise. Try to keep similar thicknesses (again, it's okay if that's not perfect), but don't worry about making them super long. Long is cool, but the short ones work fine too.

Eggplant: Cut 1/4" thick rounds. Place in a colander in the sink, and salt liberally to draw out excess liquid. Allow to sit for about 30 minutes, then rinse and pat dry.

Cabbage: This is our favorite! Boil 6-8 cabbage leaves in enough water to cover them, for 4-6 minutes, or until tender, and pat dry. Trim off any extra thick stem bits. Set aside.

Maple Glazed Salmon

I love how few ingredients it takes to prepare this delicious salmon dish. And it's so easy!

* If you're avoiding soy, try substituting coconut aminos in place of the tamari.

YIELD 4 servings

INGREDIENTS

4 salmon filets (3-6 ounces each)

For Glaze

1/4 cup pure maple syrup

2 tablespoons apple cider vinegar

2 tablespoons tamari sauce

1/2 teaspoon cayenne pepper (or to taste)

INSTRUCTIONS

1. Place filets, skin side up, in an oiled baking dish
2. Whisk together glaze ingredients and pour over filets (lifting fish a bit to allow marinade underneath) - allow to marinate in the fridge for at least 30 minutes, but ideally several hours, flipping fish once halfway through (should be skin-side down now)
3. Preheat oven to 400F and bake uncovered 15-20 minutes, or until fish easily flakes with a knife