Carob Buttercream Frosting (dairy-free, gluten-free, refined sugar-free, egg-free, vegan)

One of the most difficult parts of making a cake or cookies that need frosting is making a frosting without confectioners sugar. Here’s the perfect answer! So smooth and creamy as well as delicious. You can, of course, substitute chocolate if desired.

In a medium sized bowl mix:

1/2 cup sweet potato puree (I used canned)
1/2 cup date sugar
1/4 cup maple syrup, agave or coconut nectar, OR 1/2 teaspoon stevia powder OR 1/4 teaspoon monk fruit powder
2 teaspoons vanilla extract
1/3 cup carob powder OR cocoa powder
1/4 cup tahini or, if you can use it, nut or seed butter
2 tablespoons shortening such as Spectrum OR solid coconut oil OR vegan margarine or butter

Using a hand mixer, blend until smooth and well blended.

Sugar Cookies (dairy-free, gluten-free, sugar-free, egg-free, vegan)

My son’s favorite Christmas cookie is a decorated sugar cookie. I haven’t been able to make him any in years but this year will be different (of course I have to find my cookie cutters first!). This cookie comes out crispy and full of flavor. My husband says the consistence was a little powdery but making sure the cookies are a little thicker and don’t get too brown took care of that problem. Makes 2 dozen cookies (approximately).

Preheat oven to 350 degrees. In a small bowl whisk together:

1/3 cup agave or coconut nectar
1 tablespoon ground white chia seeds
2 tablespoons non-dairy milk such as hemp or soy
1 1/2 teaspoons vanilla extract

Let sit for 5 minutes. Meanwhile, in a food processor blend:

1/2 cup brown rice flour
1/2 cup millet flour
1/3 cup garbanzo bean flour
1/3 cup tapioca starch
1/3 cup arrowroot starch
1 1/2 teaspoons baking powder
1 teaspoon xanthan gum

Blend just until mixed. Blend in:

1/2 cup shortening such as Spectrum or solid coconut oil, a tablespoon at a time

When combined and mixture is crumbly, add the liquid and blend until well mixed. Be sure to stir the mixture so that any flour on the bottom of the processor gets blended as well. For drop cookies, drop by tablespoon onto cookie sheets either lined with parchment paper or sprayed with non-stick cooking spray. Flatten with your palm or a lightly oiled or silicone spatula. If rolled cookies are desired, drop the dough onto a sheet of plastic wrap, place another sheet on top, flatten and wrap. Refrigerate at least one hour before rolling out and baking. Bake between 10 and 15 minutes depending on how thin the cookies are or how large.

Orange Sugar Cookies: Substitute orange juice for the milk and add grated rind of one orange to the dry ingredients. I also added 1 teaspoon of ground cloves, delicious!

Strawberry Sugar Cookies: Reduce brown rice and millet flours to 1/3 cup and add 1/3 cup ground dried strawberries.

Quinoa and Rice Cereal with Fruit (dairy-free, gluten-free, sugar-free, vegan)

I grew up in New Hampshire and my mother was always very frustrated with me in the winter because I absolutely refused to eat any type of hot cereal. I remember distinctly back in the 1950s and 1960s that Maypo was the go to hot cereal along, of course, with oatmeal. Not for me! I hated hot cereal, it was always so slimy in my mouth. Probably the way my mother cooked it. My mother would be so upset with me now to see how much hot cereal I eat during the winter. This is one of my favorites. I used to buy expensive quinoa and rice cereal already premade, just add the liquid and cook it. Now I make my own; so easy and it can be done with the new overnight refrigerator technique. I give you the stovetop version here. Makes two servings.

In a medium saucepot:

1/2 cup white quinoa
1 small pear diced
8-10 blackberries or raspberries (blackberries don’t break up as much as raspberries so I usually use those and its fine to take them out of the freezer and add them into the pot frozen)
1/2 teaspoon vanilla extract
dash or two of salt

In a blender, blend until mainly smooth:

1/2 cup cooked brown rice
1 cup cold water

Add this to the pot, cover and cook over low heat, stirring frequently. This will thicken quickly because of the fruit so be sure to stir often. Keeping it covered insures that the quinoa cooks. When the quinoa looses its white sheen, its cooked. If its too wet, cook uncovered for a few more minutes.

Serve with a drizzle of maple syrup if the fruit hasn’t gotten it sweet enough. You can also feel free to add a tablespoon of ground flax, some chia seeds, raisins, dried cranberries, etc. Or substitute an apple for the pear.

To use the overnight refrigerator technique, put all the ingredients into a large mason jar, shake to mix (or stir), and refrigerate overnight. Heat up in the morning and enjoy.

Stuffed Mushrooms (dairy-free, gluten-free, egg-free, soy-free, sugar-free)

One of my favorite appetizers is stuffed mushrooms, as long as the main stuffing ingredient isn’t bread crumbs. That happens a lot, especially in restaurant servings. These are stuffed with crab but you could substitute any ground meat or no meat at all, simply add more chopped mushroom and perhaps some onion to the mixture. The recipe makes between 12 and 15 mushrooms depending on the size and how much stuffing you like.

You’ll need:

12-15 medium to large button or baby bella mushrooms
1/4 cup avocado oil (or olive oil)
1 cup crab meat, claw works fine, don’t need lump in this case
1/2 cup breadcrumbs
1/2 to 1 teaspoon dried herbs, depending on personal taste (I use Mrs. Dash mixture but any herbs preferred will work)
1/4 teaspoon garlic powder
Salt and pepper to taste
1/4 to 1/2 cup shredded non-dairy cheese of choice

Preheat oven to 400 degrees. Clean the mushrooms by wiping off the outside and removing the stems. If they are really dirty, feel free to remove the skins. I prefer to remove them and take away the filmy outside once cooked.

Place on a small cookie sheet that’s been sprayed with non-stick cooking spray. Cut off the inside portion of the mushroom stems and dice. Put avocado oil and diced mushrooms in a saute pan and cook for several minutes. This is where you could also add some onion or garlic to taste. Once diced mushrooms (and onions and garlic if added) are soft, remove from heat and stir in crab meat, herbs, and breadcrumbs.

Place 1 tablespoon to 2 tablespoons of the stuffing mixture into each mushroom cap depending on its size. When all the caps are filled, sprinkle some cheese on each. Place in the oven for 20-25 minutes until mushrooms are cooked. You can tell when they are cooked because they’ll shrink and expose more stuffing.

Serve hot.

Chicken “Alfredo” (dairy-free, gluten-free, soy-free)

This creamy, rich slightly cheesy sauce is definitely something anyone can find comforting and warming. And so much easier to make than at least I ever thought. I’d eaten it out but not at home thinking it was difficult and so fattening that it was to be avoided. This is a much lower calorie dish that you can adjust to fit your tastes. Makes two servings.

“Alfredo” Sauce:

1/4 cup avocado oil
1 teaspoon finely minced garlic (about 1 medium clove)
1 cup thick rice milk (blend 1/3 cup rice with 1 cup cold water)
1/2 cup non-dairy cream cheese
1 teaspoon dried parsley
1/4 cup non-dairy shredded cheese (I used a blend of cheddar and mozzarella but use whatever you have on hand; of course the traditional Alfredo uses parmesan)

Heat the oil and garlic in a small saucepan over low heat until warm. Add the rice milk and cream cheese and blend until cheese melts. Add the parsley and shredded cheese and heat until cheese melts stirring frequently.

Cook two chicken breasts (or use precooked breasts from a roasted chicken or store bought cooked chicken). I used the POW Red Lentil spaghetti because its one of my favorites and I like to add protein whenever I can. Cook pasta per box instructions. Drain and mix sauce into pasta. Divide between two plates and add slices of the chicken breasts.

Cooked peas, pieces of asparagus, or other vegetables works well with this recipe.

Carob or Chocolate Cheesecake (dairy-free, gluten-free, egg-free, sugar-free, vegan)

I’ve been making a dairy-free and gluten-free cheesecake for years; the issue has always been how to get rid of the eggs that are essential to setting the cheesecake since its so similar to custard. I think I’ve finally found the answer – a combination of aquafaba and xanthan gum in the mix. This one turned out very rich and decadent, smooth and creamy with a soft, crumbly carob or chocolate crust. The recipe makes 4 small cheesecakes or 1 8″ cake.

Preheat oven to 350 degrees.

Crust: In a food processor or bowl with hand mixer combine:

1/2 cup vegan margarine such as Earth Balance
1 teaspoon vanilla extract
2 tablespoons aquafaba
1/2 cup date or coconut sugar

Process or mix until well blended. Add:

1 cup gluten-free all purpose flour
1/4 cup carob or cocoa powder
1 teaspoon baking powder
Dash of sea salt

Mix or process until combined. Batter will be very thick and sandy. Press into the bottom of an 8″ springform pan or 4 individual springform pans.

Cheesecake: Melt over a double boiler:

1 tablespoon vegan margarine
5 ounces unsweetened carob chips or 100% chocolate (unsweetened baking chocolate)

Set aside once melted and let cool slightly. Mix in a medium bowl:

3/4 pound softened non-dairy cream cheese

Beat until smooth. Gradually beat in chocolate mixture. Add:

1/2 cup thick non-dairy milk such as hemp or soy
1 teaspoon vanilla

Mix until smooth. Add while mixing:

1 cup date or coconut sugar, 1/4 cup at a time

Be sure to scrap down the sides of the bowl as you mix in the ingredients. Add:

2 tablespoons carob or cocoa powder
2 tablespoons all purpose gluten-free flour
1 teaspoon xanthan gum

Mix until combined. Set aside. Beat in a separate bowl (with clean beaters):

6 tablespoons aquafaba
1/4 teaspoon cream of tartar

Beat until stiff peaks form. Fold into the carob mixture. Pour into springform pan(s). Bake in middle of oven for 30 minutes (for one 8″) or 20 minutes (for 4 small). Reduce heat to 325 degrees and bake an additional 30 minutes (for one 8″) or 20 minutes (for 4 small), or until there is just a slight jiggle in the middle of the cheesecakes. Turn off oven and crack open the door and leave the cheesecakes in the oven to cool for 1 hour. Remove from oven and let sit on the counter for another 30 minutes. Remove side(s) of springform pan(s). Put in the refrigerator and cool until totally cold (about 4 hours). Remove bottoms of springform pan(s).

Pumpkin Spice Muffins (dairy-free, gluten-free, egg-free, sugar-free, soy-free, vegan)

This is a very moist muffin, almost decadent in flavor with all the spices added. Yet with the garbanzo beans ground into the wet ingredients, it has some protein along with the carbohydrates. Its sweetened with dates so there’s no added refined sugar. Because its gluten-free, it needs to cook a little longer than a regular muffin and it also needs to be made in regular muffin/cupcake pans rather than the jumbo (or the teeny ones would work but you’ll get more than the dozen). And its versatile, you can make it with pumpkin, sweet potato, or butternut squash (or a mixture of squashes).

Prepare 12 muffin/cupcakes by grease and flouring them. Preheat oven to 350 degrees.

In a blender or food processor, combine until smooth:

1 cup drained garbanzo beans
2 cups (or 15 ounces if you’re using canned) pumpkin, sweet potato or squash
1/2 cup non-dairy milk
1/3 cup olive oil
1/2 cup chopped dates (using the ones mixed with flour will help dry the batter)
1/2 cup dried prunes (or you could use dried figs)
2 teaspoons vanilla extract

Meanwhile in a large bowl combine:

1 1/4 cups all purpose gluten-free flour
1/4 cup tapioca flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon ground cloves
1/2 cup chopped dates

When the wet ingredients are well mixed and all solid bits are broken down, add the wet ingredients to the dry ingredients and hand mix until all the flour is combined. Divide as evenly as possible between the muffin cups and bake for 20-30 minutes depending on the size of your muffins. If you’re using the teeny muffin pans, baking time will probably be only 10-12 minutes. These are so tasty that they don’t need cream cheese or butter but can be eaten just as baked. Be sure to let them sit 10-15 minutes after removing them from the oven so that they dry out a little more in the baking pan.

Lasagna Rolls (dairy-free, gluten-free, egg-free, soy-free)

This is a comfort food for me that I haven’t had in years because the original recipe I used called for jumbo shells or manicotti, neither of which I’ve been able to find in my local grocery stores in gluten-free form. They are available on Amazon.com but since I didn’t have any today, I used some lasagna noodles – I tried two kinds, Tinkyada made from brown rice and Explore made from pea protein. When cooked, they both tasted about the same, like lasagna noodles so in the future, I’ll probably use the Explore because it has a higher protein and lower carbohydrate count. This is really quite an easy recipe to make. And you can either use a marinara sauce or the mushroom béchamel recipe given here. If you wanted to make this a vegan meal, Kite Hill makes an almond milk ricotta cheese which you can use to make a vegan filling.

Preheat your oven to 350 degrees. For the lasagna noodles mix:

1 pound ground turkey, not turkey breast which will be too dry OR you can use 1/2 pound ground veal or a pound of hamburger. If you use veal, also add 1/2 pound ground pork.
2 teaspoons ground sage (you’d probably want to use thyme, marjoram, or another herb if you use a different meat)
1/4 cup shredded non-dairy cheese
1/4 cup ground mushrooms (this adds moisture to the mix)
1/4 cup minced onion
Salt and pepper to taste (I used about a 1/4 teaspoon of each)

Cook 10 (depending on which noodle you decide to use) lasagna noodles per package directions or when the water boiled, I added the noodles and when it came back to a boil, I cooked them for 3-4 minutes, then turned off the heat and covered it for another 3-4 minutes. Be sure when you remove them from the pot to run cold water over them so that they don’t stick together. (I had to pull apart the Explore noodles since they stuck together in the boiling water.)

For the longer, brown rice noodles, cut them in half so that you have two equal sized pieces from each noodle. The Explore noodles, I just used a larger portion of the meat to fill each one. Take approximately 1/4 cup of meat mixture, shape it into a log to fit in the noodle side to side rather than lengthwise. Be sure that you’ve put a good amount of sauce into your baking dish before you add the rolls because they will stick to the bottom of the baking dish. Line the rolls up in the baking dish with the ends side of the noodle on the bottom. Once you have them all in the pan, add more sauce to the top, non-dairy cheese shreds if you like, and bake at 350 degree for 45 minutes if your oven isn’t pre-heated or 30 minutes if its to temperature.

For the Mushroom Béchamel Sauce, put into a saute pan:

1/4 cup olive oil
6-8 ounces of sliced mushroom, or you can dice them if you prefer
1/4 cup of minced onion
2 diced garlic cloves

Cook until soft, approximately 4-5 minutes. Stir in:

Salt and pepper to taste
1 teaspoon ground sage (again, if you’re using veal or hamburger, use a different herb)
3 tablespoons gluten-free brown rice flour

Let this cook for a minute to get the flour incorporated and then add:

1 1/2 cups non-dairy milk (anything other than soy)

Cook until the milk gets hot. This will thicken in the oven as the noodles and meat cook so it doesn’t need to be thickened on top of the stove.

Vanilla Cake with Chocolate Swiss Butter Cream Frosting (dairy-free, gluten-free, egg-free, refined cane sugar-free, vegan)

This is a fairly easy cake to make if you have a hand mixer. Using the coconut sugar makes it look a little funky since coconut sugar is brown, it certainly can’t be called a “yellow” cake which is what one would think a vanilla cake should be. However, I tried it out on four different people and they all said it was vvvveeerrrryyyy tasty! Its versatile as well — the batter can be used as a bundt cake, layer cake, sheet cake, cupcakes, or as the base for a coffee cake. In fact, that’s what tasters said it tasted more like, coffeecake, than a yellow cake. Unfortunately, I’m allergic to coconut so I couldn’t taste it myself although it smelled REALLY good. I’ll be trying this again with different sweeteners to see how it works so stay tuned. It would also be very delicious with the strawberry cream cheese frosting already posted on my blog.

Preheat your oven to 350 degrees. Grease and flour whatever baking pan used (I only had the jumbo cupcake pans and those were really too big for these cupcakes so if you want to make cupcakes, I would suggest using smaller tins).

With an electric mixer in a large bowl, combine:

2 cups coconut sugar (or date sugar)
1/2 cup avocado oil
1/2 cup olive oil

Mix until blended (the coconut sugar will stay granular at this point. Add:

1 1/2 cups all purpose Gluten-free flour blend (I used Bob’s Red Mill)
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons vinegar
1/2 cup non-dairy milk

Mix until blended and then add:

1 1/2 cups all purpose Gluten-free flour
3 teaspoons vanilla extract
3/4 cup club soda

Again, mix until well blended. I had to use a scraper to keep the batter from climbing the mixer blades. Pour into prepared pan(s). It will make three 8″ or 9″ cake layers, a 10×14″ sheet cake, 10-12 jumbo cupcakes, or a bundt cake. Baking times will differ depending on what pan you choose to use. My jumbo cupcakes took 30 minutes; a bundt cake will probably take 50-60 minutes. Layers I would think would take around 20 minutes. I used the toothpick into the center of the cake to be sure it was done and I could see it was pulling away from the sides of the baking pan. Cool in pan for a few minutes before removing to a cooling rack. This is a very moist cake so I suggest that you don’t put these cupcakes into a plastic bag (I made that mistake and they all stuck together the next day when I went to frost them).

Chocolate Swiss Butter Cream Frosting

Combine in a small pan:

1 1/2 cups date sugar
1/4 cup agave nectar
1 1/2 cups water
1/8 teaspoon salt (or a couple of dashes)

Using a candy thermometer, heat mixture to soft ball stage (220 degrees). Stir frequently. Date sugar doesn’t dissolve like regular white cane sugar so expect it to take quite awhile to get to 220 degrees (like a half hour; I actually gave up after about 20 minutes when it finally reached 200 degrees and my frosting turned out a little softer than it should). While the sugar syrup is cooking, beat:

1/4 cup aquafaba
1/4 teaspoon cream of tartar

Beat at medium speed until stiff peaks form and then continue beating for another 3-5 minutes at high speed. Slowly add the sugar mixture and beat on high for another 3-5 minutes. Add:

2 ounces melted baking chocolate OR 2 tablespoons carob powder dissolved in 1 tablespoon olive oil

When well combined, slowly add in small pieces:

1/4 to 1/2 cup vegan margarine (the amount depends on how buttery and fluffy you want the frosting; I use Earth Balance Soy Free)

Continue beating until the margarine is well combined (you can tell from the picture that I didn’t quite achieve this task and that was mainly because I forgot it in the original beating so adding it later using a whisk and you can see how well that worked!).

Turkey Osso Buco (dairy-free, gluten-free, egg-free)

One of our favorite cold weather meals is a turkey osso buco (or turkey stew) made with root vegetables. The hot gravy with the succulent root vegetables is so warming and very filling. I don’t always use the same vegetables but they are usually root ones although I’ve been known to add both peas and string beans to the stew.

You can cook this either in a dutch oven in your oven or in a crock pot. You’ll need:

Turkey leg quarter or breast
1 large Russet potato, peeled and diced
1 large turnip, peeled and diced
3 small to medium parsnips, peeled and sliced
1 medium sweet potato, peeled and diced
3-4 medium carrots, peeled and sliced
1 medium onion, peeled and diced
Salt, pepper and herbs to taste
1 quart turkey (or chicken) stock
1/4 cup gluten-free brown rice flour
2-3 tablespoons olive oil

Cut the turkey leg quarter in pieces (leg and thigh). Put in a gallon food storage bag, the brown rice flour along with salt, pepper and herbs to taste (I like to use some paprika, oregano, thyme, parsley, along with the salt and pepper; if I don’t have those, I’ll use a teaspoon of Mrs. Dash or other herb mix). Shake to mix and then add the turkey piece(s) and shake to coat.

In a skillet large enough to hold the turkey piece(s), heat the olive oil and then add the turkey over medium heat to brown. While the turkey is browning, dice the onion. If you are using a crock pot, add the onion to the cooker. If you are using a dutch oven, you’ll want to brown your turkey in that and add the onion when the turkey is browned. Be sure to brown all sides of the turkey. Remove the turkey and add the dredging flour to the oil and stir so that the flour absorbs the oils and drippings from the pan. If you are using a slow cooker, add the flour mixture to the pot and then add the turkey along with the stock. If you are using the dutch oven, simply add the stock and the turkey back in.

Using a slow cooker, turn it onto high and cook for 3-4 hours. If you’re using a dutch oven, you’ll want to prepare the vegetables (peel and dice them) and add them into the dutch oven before cooking in the oven at 325 degrees for 3-4 hours. I’ve found that the vegetables don’t cook well in the slow cooker so I peel and dice them and cook them on the stovetop separately, mostly cooked through and then add them to the crock pot during the last hour of cooking.

Makes six to eight servings. You’ll want to deskin and debone the turkey pieces before serving.