No eggs, no dairy – how can one possibly make creme brulee without these things? At least one that actually tastes good? Well, here’s how. Although it’s much more a pudding than a custard, this tasty vanilla creme brulee will satisfy anyone’s desire for a rich, creamy dessert. If you don’t have a brulee torch, simply put the ramekins under the broiler for a couple of minutes – be sure to watch them closely!
In a 2-quart saucepan whisk vigorously:
1 3/4 cups non-dairy milk (any milk except soy) – for a richer creme brulee, use 1 cup of non-dairy creamer and 3/4 cup milk*
1/4 cup avocado oil (or other mild tasting oil)
3 tablespoons arrowroot
1/4 cup date sugar
3/4 teaspoon agar
2 teaspoons vanilla extract
pinch of sea salt
Whisk until the arrowroot, agar and date sugar are all dissolved. Place over medium heat, whisking often, until the mixture thickens and you see small bubbles along the outer edge of the pot. Remove from heat and pour into 1/2 cup ramekins and let cool on the counter for about 1 hour before covering with plastic wrap and refrigerating until thoroughly chilled, 2-3 hours. Before serving, sprinkle the top of each ramekin with:
1/4 to 1/2 teaspoon of date sugar
Using either a torch or the broiler, caramelize the sugar. This should take about 1 minute per ramekin with the torch and about 3-5 minutes under the broiler. Date sugar doesn’t caramelize as easily as cane sugar and will not get hard. Let sit for about 5 minutes before serving.
*If using a creamer that has added fat, reduce the amount of oil added to the milk or omit it entirely.
I’ve recently found that tomatoes and tomato-based sauces bother my stomach so I’ve been searching for alternatives, especially since my favorite foods are ribs and wings. Here’s one that’s very tasty and easy to make. I used a jar of dill pickle mustard that I had in my cupboard and wow, that a great taste! Only takes a couple of minutes to mix and can be frozen if you don’t use it all. I made a batch of chicken wings with it.
In a small bowl (about 2 cups) combine:
1/2 cup mustard – any mustard will work – I’ve used the dill pickle mustard as well as my usual stone ground and both made very delicious sauce
1/4 cup honey (date sugar, coconut or agave nectar, maple or date syrup would also work)
1/4 cup avocado oil
1/4 cup white vinegar (rice or apple cider vinegar would also work)
1 small can green chilis (about a 4-ounce size; I used mild but feel free to use a hotter variety if your family likes them)
1/2 teaspoon cumin
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
Using an immersion blender, blend until smooth. Brush on ribs or wings or serve on the side once the meat is cooked. Makes about 1 3/4 cups of sauce.If you don’t have an immersion blender, use a regular blender.
I brushed the sauce on the wings before baking them for 40 minutes in a 350 degree oven.
Here’s another very easy side dish that’s just yummy if you like eggplant, especially if you love it as much as my grandson does! This would work for zucchini or yellow squash as well.
First, wash, remove stem end, and peel*:
1 large Italian eggplant (or multiple other smaller ones), about 1-1 1/2 pounds
Cut into 1/2″ slices crosswise. Place on a cooling rack over your sink (or if you have a very large sink, in your sink). Once all the slices are on the rack, sprinkle with:
1/2 teaspoon sea salt
Be sure to sprinkle on both sides. Then place a baking sheet on top of the slices and weigh them down with something heavy like canned goods or a bag of flour. Let sit for approximately 30 minutes. You’ll see that they are now wet. Remove tray and weight before washing each slice under cool water. Dry using paper towels or a clean kitchen towel.
Preheat the broiler in your oven or start the grill. If using the broiler as I did, spray a baking sheet large enough to hold all the slices comfortably with non-stick cooking spray. Place the slices on the sheet and then sprinkle each slice with:
Ground black pepper
Herb of choice (I used an Italian seasoning mixture but any herb your family likes will work)
Spray the tops of the slices with more cooking spray (I use avocado oil spray but whatever you normally use will work). Place under the broiler for approximately 10 minutes until the slices begin to soften and turn golden brown. Remove and turn them over, return to the broiler and broil for an additional 5-10 minutes. Serve immediately. A nice pasta sauce would compliment them nicely.
If you’re grilling the eggplant slices, spray each side with cooking spray and sprinkle with the herbs before placing on the grill.
*FYI, I peeled strips off my eggplant and found that they were very tough and inedible after broiling.
I do love a good coleslaw. I’ve put several recipes for it on my blog over the years and here’s another one that I think is up there near the top. Quick and easy to make, it tastes delicious. Of course, if you can use real soy sauce, feel free but use only half as much as the soy sauce substitute. And I know, more brown food! Can’t seem to stop making brown things.
To make the sauce whisk together:
1/3 cup rice vinegar
1/3 cup avocado oil
5 tablespoons seed or nut butter (I used pumpkin seed butter but tahini would also work well)
1/3 cup soy sauce substitute (or 3 tablespoons soy sauce) (SEE recipe under SAUCES)
3 tablespoons date sugar (or honey, agave or coconut nectar, or date syrup)
1 teaspoon garlic puree
1 tablespoon freshly grated ginger (Optional)
1 teaspoon sesame oil (toasted preferably)
1/4 cup toasted sesame seeds
Whisk until thoroughly blended and then pour over:
5 cups shaved green cabbage (or Napa cabbage, even some bok choy would work)
2 cups shaved red cabbage
1 cup shredded carrots
1 cup diced water chestnuts
1 cup diced Asian pear*
6 scallions, chopped (reserve a few of the chopped greens for garnish)
Mix thoroughly (I used a serving fork) to combine the sauce with all the ingredients. Makes 8-10 servings.
*Asian pears aren’t very sweet and are very firm. If you can’t find Asian pears, feel free to add another chopped fruit such as pineapple. Regular apple or pear won’t work very well here. Jicama would also work but not add any sweetness but you could substitute some apple juice for some of (or all of) the oil. You may want to omit the date sugar if you add pineapple or apple juice.
My husband loved chicken tenders. I think more because they’re usually deep fried than for their texture which I find generally to be stringy because they’re often overcooked. I found an adaptable recipe online so I decided to give them a try. It’s quite an easy recipe to make but I’d suggest you make the sauce first so the tenders don’t sit around after frying waiting for the sauce. Like most things that are fried, once dipped in the sauce, they will quickly lose their crunch so serve immediately after you finish preparation. Makes 2 servings.
First, put the oil on to heat. In a deep 12″ skillet heat over medium high heat:
approximately 3/4″ of oil (I used a mix of olive and avocado oil)
Next prepare the sauce. In a small saucepan, whisk together:
1/3 cup soy sauce substitute
1 tablespoon date sugar
1/2 tablespoon sriracha sauce
1 teaspoon pumpkin seed butter (or any butter you like – sunflower, peanut, tahini, etc.)
1 teaspoon grated ginger (optional)
2 tablespoons water (more may be added if the sauce gets too thick)
1-2 teaspoons arrowroot (I used 2 and the sauce got much too thick)
1 teaspoon minced garlic or garlic puree
Cook over medium heat until thickened. I had to add about 1/4 cup of water to thin mine out and I think now that I probably should have made it even thinner so that the sauce wasn’t as thick on the tenders but I didn’t mind it since the sauce is so delicious!
Next coat ONE POUND of chicken tenders. Mix together in a shallow dish:
1 cup gluten-free panko bread crumbs
1/4 teaspoon sea salt
1/8 teaspoon ground black pepper
1/4 teaspoon paprika (or if you want them really spicy, use red pepper flakes instead)
In a separate shallow dish add:
1/2 cup non-dairy milk
1 teaspoon rice vinegar
Dip each tender into the milk to coat and then into the crumb mixture. Gently place in the oil that should now be at 350 degrees (after you add the tenders if the oil is still at temperature, reduce heat from medium high to medium). Cook on the first side for approximately 3-4 minutes before turning and browning on the other side for another 2-3 minutes or until firm. Remove from fat. Be sure not to crowd the tenders in the skillet. Drain on paper towels. When all the tenders are fried, dip each one into the sauce making sure to coat evenly. Serve immediately.Garnish with fresh cilantro or green scallions.
I don’t usually post anything about the recipes that I try that don’t turn out well but here’s one I made last night which failed in what it was supposed to be but became an inspiration for something else. I’ve always loved granola but there’s always something, often times raisins or nuts in it, that I can’t have (never mind all the sugar!). The oatcakes recipe I tried to make last night failed miserably – all it wanted to do was crumble. I thought and thought today, what can I do with this? Don’t want to throw it out, it tastes good, maybe use it as a topping for a pear brown betty. Then it hit me – it’ll make really tasty granola. So I added some pumpkin seeds, freeze dried raspberries and some small pieces of chopped dates and guess what – I was right! Oh so delicious! Here’s the basic recipe for the “oatcakes” which you can then add any number of dried fruits and nuts/seeds to for a delicious granola. Just watch out cuz it’s addictive!
Line a medium sized sheet pan with parchment paper. In a medium size bowl combine:
2 cups uncooked gluten-free oatmeal
1 cup gluten-free all-purpose flour
1/2 teaspoon sea salt
1/2 cup fine date sugar
In a small bowl (I used a 1 cup glass measure), combine:
1/4 teaspoon baking soda
1/4 cup hot water
Stir to dissolve the baking soda before adding:
1/2 cup avocado oil
Optional at this point maybe add one or two spices:
Stir into the dry ingredients, the mixture will be crumbly but try to bring it together as much as possible. Spread out on the sheet pan and cool in the refrigerator for 15-20 minutes before baking. Preheat oven to 400 degrees about 5 minutes before the mixture is ready to bake. Bake for approximately 20 minutes until the top is golden brown. Remove from oven and cool before breaking up and putting in a storage container (I used a gallon food storage bag). Add any number of ingredients such as:
1/4 cup pumpkin seeds, sunflower seeds, sesame seeds, hemp hulls
1/4 cup of any type of nuts (if you can eat nuts) like chopped cashews, almonds, walnuts or pecans (roasted of course)
1/4 cup small pieces of chopped dates
1/4 cup freeze-dried fruit such as raspberries, strawberries, etc.
1/4 cup dried fruit like cranberries, blueberries, cherries, etc. – even raisins for those who can eat them!
I must be quite slow on the uptake – it occurred to me while I was typing this that the original recipe writer probably wanted us to use cooked oatmeal rather than uncooked! I’ll have to try it that way.
I’m always looking for ways to make desserts that don’t contain lot of sugar and/or simple carbs. So when I found a recipe for an oatmeal pie crust, the thought hit me that this would be an interesting concept to investigate. Having more plums on hand than I could eat that were ripening rapidly, I thought it would be a tasty combination and indeed it turned out to be just that. If you’d like to make a crumb crust for the top as well, increase the crust recipe by 50%.
Preheat oven to 375 degrees. In a medium bowl combine:
1 cup rolled gluten-free oats
1/4 cup gluten-free all-purpose flour (just brown rice, sorghum, oat, etc., would also work)
1/3 cup date sugar*
1/2 teaspoon sea salt
1/3 cup avocado oil (or melted vegan butter or margarine)
Stir until it forms a crumbly texture. Press firmly in the bottom of a 9″ pie plate. Cover with parchment paper and fill with dried beans or pie weights. Bake for approximately 15 minutes or until crust is browned. Let cool while the plums are prepared.
In a medium bowl combine:
3-4 cups (depending on how full you like your pie) diced plums (skins on is fine as long as they’re organic)
1/4 cup date sugar*
1 teaspoon cinnamon
2 tablespoons all-purpose gluten-free flour
2 tablespoons avocado oil (or melted vegan butter or margarine)
zest of 1 small lemon and juice from 1/2 the lemon
Stir to combine ingredients before spooning into the pie crust. If desired, cover with more crust mixture before baking for 45-60 minutes (depending on how full the pie is). Cool completely before cutting. Serve with a non-dairy whipped topping or, vanilla or lemon sauce (see recipes under sauces).
*To lower the glycemic index value of the dessert even more, substitute 1/4 teaspoon of monk fruit powder in the plums and 1/3 teaspoon in the crust. If you choose this alternative, start with 1/4 cup of oil and add by tablespoons until the mixture is a crumbly consistency.
I don’t eat a lot of oatmeal since I became diabetic but I do enjoy it now and then. Here’s a twist on the standard bowl of oatmeal or the now in vogue baked oatmeal bowls. This is another instance where you can get creative and use whatever fruit sauce or jam you’d like to flavor the oatmeal such as apple, banana, strawberry, etc. Very easy to make; the food processor does all the work, especially if you buy pre-shredded carrots. And of course, feel free to adjust the spices to your families taste – nutmeg, coriander, etc.
First preheat oven to 350 degrees. Line a 9×9″ baking pan with parchment paper, overhanging on two sides so that the bars can be lifted out of the pan when cooled. In the bowl of the food processor add:
2 cups rolled oat
Pulse until it’s a coarse texture then add:
1/2 cup pumpkin seeds
1/2 cup pitted dates (softer the better so if they are hard, soak in hot water for 5 minutes)
2 tablespoons avocado oil
1 1/2 cups fruit sauce or jam
2 tablespoons chia seeds
1 generous teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/2 teaspoon sea salt
1 teaspoon vanilla extract
Pulse to combine before adding:
2 cups shredded carrots
1/2 cup rolled oats
1/4 cup shredded coconut (optional)
Pulse to combine and break down the carrots. Spoon into prepared pan and bake for 35-45 minutes depending on how your oven runs. Cool in pan before lifting using the overhanging parchment paper and cut into squares. Store in airtight container or in the refrigerator. Can be frozen.
I’m updating this recipe. Just spoke with my son and daughter-in-law who said it was good but it wasn’t sweet enough! I admit, I don’t like my desserts as sweet as most people so I’ll adjust the recipe so that those of you who want a sweeter cake can still use this recipe.
I love carrot cake but I love my carrot cake to be more like a spice cake with some carrots in it. So unlike most carrot cakes, I add more spices. If you don’t, feel free to stop with the cinnamon. I was easily able to divide this cake into two bowls and mix some ground walnuts into one bowl (for my son and his family) and some chopped dates and pumpkin seeds into the other for me. This cake only takes one bowl and is fairly easy to mix even for me with 2 rotator cuff tears.
First, preheat oven to 350 degrees. Grease and flour 2, 8″ baking pans (I used one square and one round so that I knew which was which!). In a medium-large bowl, combine:
3 tablespoons ground flax
7 tablespoons warm water (1/3 cup + 1 tablespoon)
Whisk to combine and then let sit for 5 minutes or so to form flax gel. When ready add to it:
1/3 cup avocado oil
1/4 cup maple syrup
Whisk or stir to combine and then add:
1 scant cup unsweetened fruit sauce (apple, pear, peach, oh pineapple would be good) [I actually only had 7/8 of a cup and it worked fine]
1/2 to 1 cup date sugar (depending on how sweet you want it)
3/4 teaspoon sea salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
Stir or whisk to combine. Add:
3/4 cup non-dairy milk
Stir or whisk to combine (by now the whisk will be having a difficult time so use a hand mixer if necessary). Add:
1 cup grated carrots
1 1/2 cups all-purpose gluten-free flour
1 cup oat flour
Stir to combine adding another 1/4 cup of non-dairy milk if necessary. Stir in:
1/2 to 3/4 cup chopped walnuts, feel free to mix it up using chopped pumpkin seeds, sunflower seeds, and/or dates, chopped raisins, cranberries, or dried pineapple also work (Optional)
Spoon the batter equally between the two pans and bake for 40-50 minutes or until a toothpick inserted into the center comes out clean (I would actually bake it about 5 minutes more after the toothpick comes out clean). Don’t worry if it’s slightly overbaked since gluten-free baked goods take longer to cook than regular ones, it still comes out fine.
Remove from oven and let cool, on a cooling rack, for 15-20 minutes before removing from pan. Let cool completely before frosting or serving. For faster cooling, place in the refrigerator for about a half hour. Serves 8-12.
Vegan “Cream Cheese” Frosting
One just has to have cream cheese frosting on carrot cake! I’ve tried several nut-free, tofu-free recipes for vegan cream cheese and none of them worked very well until I found this one, delicious! Of course, if you don’t care for sweet potatoes, it may not be your cup of tea. It uses white flesh sweet potatoes which are starchier and not as sweet as the ones we’re used to here in the U.S. They can be called Japanese, Hannah, or Batata.
Wash, peel and dice:
1 large or 2 medium-sized white flesh sweet potatoes
Since we don’t want to add any liquid to the sweet potatoes, it’s very important that they are steamed rather than boiled. Steam until fork tender. Place in a small to medium bowl. Using a potato masher, mash and then measure out 2 cups.
Transfer the 2 cups to another medium bowl (or the same one if it used all the mashed potatoes). Add:
1/3 cup avocado oil
Juice from one lemon (about 2 tablespoons)
1 teaspoon white vinegar
1/8 teaspoon salt
There’s the basic recipe for vegan “cream cheese”. To make it into frosting, whip in using a hand mixer:
1/4 to 1/2 cup maple syrup, agave nectar, honey, etc.
1/2 teaspoon vanilla extract
Will frost two layers of a naked cake (no frosting on the sides).