SPRING RECIPES
FRUITS & VEGETABLES IN SEASON
Apricots • Artichokes • Asparagus • Belgium Endive • Bitter Melon Broccoli • Butter Lettuce • Chayote Squash • Cherimoya Collard Greens • Corn • Fava Beans • Fennel • Fiddlehead Ferns Green Beans • Honeydew Melon • Jackfruit • Lime • Lychee Mango • Morel Mushrooms • Mustard Greens • Oranges • Peas Pineapple • Purple Asparagus • Radicchio • Red Leaf Lettuce Rhubarb • Snow Peas • Sorrel • Spinach • Strawberries Swiss Chard • Vidalia Onions • Watercress • White Asparagus
◁ CRISPY CAULIFLOWER BBQ TACOS WITH LIME CREMA AND SHREDDED CABBAGE
SERVES 4
SOY FREE, SUGAR FREE
These spicy, sweet, crispy, and tangy tacos are so addictive! If you don’t like habanero pineapple BBQ sauce, use your favorite one instead. The cauliflower is the only time-consuming part, but if you get all the other ingredients ready while the cauliflower is double baking, these can come together quickly!
INGREDIENTS
3/4 cup (90 g) brown rice flour
3/4 cup (180 ml) unsweetened plain almond milk
1/4 cup (60 ml) water
2 teaspoons garlic powder
2 teaspoons paprika
1 cup (100 g) panko breadcrumbs
1 teaspoon sea salt
1 medium head cauliflower, cut into small florets
1 cup (240 ml) habanero pineapple BBQ sauce or other favorite
2 tablespoons (30 ml) sriracha
1/2 cup (120 g) plain coconut Greek yogurt
2 tablespoons (30 ml) freshly squeezed lime juice
8 corn tortillas
1 cup (110 g) shredded red cabbage
1 avocado, thinly sliced
1 jalapeño, sliced (optional)
METHOD OF PREPARATION
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper; set aside.
2. In a large bowl, whisk together the flour, milk, water, garlic powder, and paprika.
3. Pour the panko into a shallow bowl or plate and season with the salt.
4. Dip the florets into the batter, making sure they are completely coated. Then roll them in the panko. Lay the coated cauliflower onto the prepared baking sheet. Repeat with all the cauliflower.
5. Transfer the baking sheet to the oven and bake for 25 minutes.
6. Remove from the oven. Pour the BBQ sauce and sriracha into a bowl. Dip the florets into the BBQ sauce mixture. Put them back on the baking sheet. Bake for another 25 minutes.
7. While they are baking, make the lime crema. In a small bowl, whisk together the coconut Greek yogurt and lime juice. Set aside.
8. Warm the tortillas. To serve, top each tortilla with the crispy cauliflower, some red cabbage, sliced avocado, some jalapeño (if using), and a drizzle of the crema.
◁ ITALIAN STUFFED ARTICHOKES
SERVES 4
GRAIN FREE, NUT FREE, SOY FREE, SUGAR FREE
Artichokes are probably my favorite vegetable, and that is saying a lot. I grew up having these Italian stuffed artichokes every year for my birthday; they hold a special place in my heart. They take a little prep work but once stuffed, they are an easy and elegant main dish.
INGREDIENTS
4 large globe artichokes
1 cup (100 g) Italian-style breadcrumbs
1/2 cup (20 g) nutritional yeast
4 cloves garlic, thinly sliced
4 teaspoons (20 ml) extra virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon Maldon sea salt
METHOD OF PREPARATION
1. Fill a large stockpot one-fourth of the way with water and bring to a boil over high heat. Insert a steamer. To clean the artichokes, cut about 1/2 inch (1.3 cm) of the prickly top off and cut the stem so a flat surface remains.
2. Pull the leaves away from the artichoke, creating pockets for stuffing.
3. In a bowl, combine the breadcrumbs, nutritional yeast, and garlic, and then stuff it into the artichoke leaves, making sure to spread the mixture all around.
4. Drizzle with the olive oil and season with the kosher salt and pepper.
5. Place in the steamer basket and cover. Steam over medium heat for 1 hour, checking periodically to make sure the water level does not need to be replenished.
6. When you can easily pull an outside leaf off, they are done. Serve hot with a little Maldon sea salt and a spoon for the heart.
◁ KOREAN SPRING ONION AND MUNG BEAN PANCAKES
MAKES 18
NUT FREE
Spring onions are such a versatile, often overlooked, vegetable. They get their chance to shine in this dish. These pancakes are so tasty, with the combination of carrots, spring onions, and kimchee. They make a perfect accompaniment to a miso soup or ginger salad for a light and simple lunch.
INGREDIENTS
1/2 cup (25 g) split mung beans, soaked in warm water for 2 hours and drained
1 cup (240 ml) water
1 tablespoon (15 g) brown miso
2 teaspoons coconut sugar
1/2 cup (60 g) brown rice flour
2 tablespoons (30 ml) grapeseed oil, divided
1 cup (160 g) chopped spring onions
1 cup (120 g) shredded carrot
1/2 cup (50 g) roughly chopped kimchee
DIPPING SAUCE
3 tablespoons (45 ml) soy sauce
1 teaspoon toasted sesame oil
1 teaspoon coconut sugar
1 teaspoon gochugaru (Korean red pepper flakes)
2 teaspoons toasted sesame seeds
METHOD OF PREPARATION
1. In a high-powered blender, combine the soaked and drained mung beans, water, miso, and sugar. Blend on high speed until the mung beans are finely chopped.
2. Add the brown rice flour and blend on high speed again until combined, about 20 seconds. Pour into a large bowl.
3. In a large sauté pan over medium-high heat, add 2 teaspoons of the grapeseed oil to the pan. Mound a tablespoon (10 g) each of onions, carrot, and kimchee in the pan for a pancake, then top mound with 1 heaping tablespoon (15 ml) of the batter. Cook the pancakes on one side for about 2 minutes or until browned and crispy, then flip and cook on the other side for another 2 minutes. Transfer to a paper towel-lined plate and repeat with the remaining oil, onions, carrots, kimchee, and batter. Keep warm.
4. To make the dipping sauce, whisk together the soy sauce, oil, sugar, gochugaru, and sesame seeds in a small bowl. Serve with the hot pancakes.
◁ GRILLED ASPARAGUS SALAD WITH ARUGULA, MINT, AND OLIVES
SERVES 4
GLUTEN FREE, GRAIN FREE, NUT FREE, SOY FREE
Asparagus has a short window when it is at its peak, and when that season hits, you better believe everything I make has asparagus in it! This salad showcases the flavor of grilled asparagus, something that intensifies and enhances its natural bright, clean, and earthy notes.
INGREDIENTS
ASPARAGUS
2 pounds (910 g) asparagus, medium thickness, ends trimmed
3 tablespoons (45 ml) olive oil
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
DRESSING
1 tablespoon (11 g) Dijon mustard
1 teaspoon fresh lemon zest
2 tablespoons (30 ml) freshly squeezed lemon juice
1 teaspoon maple syrup
3 tablespoons (45 ml) extra virgin olive oil
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
SALAD
4 cups (120 g) wild baby arugula
1/2 cup (15 g) fresh mint leaves, torn
1/2 cup (50 g) Cerignola olives, pits removed and roughly chopped
METHOD OF PREPARATION
1. Preheat the grill to medium-high. Line a baking sheet with parchment paper.
2. To make the asparagus, spread the spears on the prepared baking sheet. Drizzle with the olive oil and sprinkle with the salt and pepper. Toss to coat.
3. Place the asparagus spears on the grill, making sure they are perpendicular to the grates so that they don’t fall through. Cover the grill and grill for 3 to 4 minutes or until nicely charred on one side and still crisp. Do not overcook. Transfer back to the sheet pan.
4. To make the dressing, in a small bowl, whisk together the Dijon, lemon zest, lemon juice, and maple syrup. Slowly drizzle in the olive oil. Season with salt and pepper.
5. To assemble the salad, arrange the grilled asparagus on a platter. Top with the baby arugula, mint leaves, and olives. Drizzle with the dressing and serve.
◁ COLLARD GREEN WRAPS WITH TURMERIC RICE, PICKLED VEGGIES, AND COCONUT PEANUT BUTTER SAUCE
SERVES 6
I grew up eating braised collard greens, a cooking method that leaches a lot of the vitamins and nutrients from these naturally healthy greens. This dish showcases their bright and vibrant color and then enhances them with the most beautiful stuffing of yellow turmeric rice and quick pickled spring vegetables, plus the sauce is to die for!
INGREDIENTS
6 large collard green leaves
QUICK PICKLES
1 cup (120 g) carrot matchsticks
1 cup (120 g) daikon radish matchsticks
1 cup (120 g) cucumber matchsticks
1 cup (240 ml) rice vinegar
1/3 cup (65 g) raw cane sugar
1 tablespoon (18 g) sea salt
1 cup (240 ml) hot water
TURMERIC RICE
1 cup (165 g) sprouted brown rice
1 tablespoon (8 g) turmeric
13/4 cups (420 ml) water
1/2 teaspoon sea salt
1 tablespoon (15 ml) toasted sesame oil
SAUCE
1 cup (240 g) creamy peanut butter
1/2 cup (120 ml) coconut milk
3 tablespoons (45 ml) water
3 tablespoons (45 ml) freshly squeezed lime juice
3 tablespoons (45 ml) tamari
1 tablespoon (15 ml) sriracha
1 tablespoon (6 g) freshly grated ginger
METHOD OF PREPARATION
1. To make the quick pickles, in three separate mason jars with tight-fitting lids or other glass containers with lids, separate the carrot, daikon, and cucumber. Top each jar with one-third of the vinegar, sugar, salt, and hot water. Close the lids, shake, and allow to pickle while you get the rest of the ingredients ready.
2. To make the rice, in a medium saucepan over medium-high heat, add the rice, turmeric, water, salt, and sesame oil. Stir and bring to a boil. Reduce the heat to a simmer, cover, and cook for 30 minutes. Turn off the heat and allow to steam for another 10 minutes. Fluff with a fork.
3. Cut the protruding stems off of the collard green leaves. Hold a sharp knife parallel to the bottom of the leaf and slice off as much of the tough stem as you can, while maintaining the integrity of the leaf.
4. Bring a large pot of salted water to a boil. Dip each leaf into the water for 20 seconds or until bright green and malleable. Set the blanched greens on a paper towel-lined plate to drain and cool.
5. To make the sauce, in a high-powered blender, combine the peanut butter, coconut milk, water, lime juice, tamari, sriracha, and ginger. Blend on high speed until smooth and creamy. Transfer to a bowl to serve.
6. To make the wraps, lay one collard green leaf face down on a cutting board. Fill the bottom third with 2 tablespoons (30 g) of rice and place the pickled veggies (no brine) on top of the rice. Tuck in the sides and then roll up like a burrito. Repeat with the remaining collards.
7. Serve with the dipping sauce.
◁ LITTLE GEM, CARROT, RADISH, AND SNAP PEA SALAD WITH GREEN GODDESS DRESSING
SERVES 8
GLUTEN FREE, GRAIN FREE, NUT FREE, RAW, SOY FREE, UNPROCESSED
This simple and unique salad should only be made when you have the perfect spring greens, crisp and tender sugar snap peas, luscious and earthy heirloom carrots, and unique and colorful watermelon radishes. The dressing is delicious as a crudité dip too!
INGREDIENTS
DRESSING
1 clove garlic
1 avocado, peeled and pitted
1/2 cup (120 ml) water
1/3 cup (80 ml) apple cider vinegar
1/4 cup (60 ml) freshly squeezed lemon juice
1/4 cup (60 ml) extra virgin olive oil
1/2 cup (20 g) packed basil leaves
1/2 cup (15 g) packed parsley leaves
1/2 cup (30 g) packed green onion tops (green part only)
1 tablespoon (8 g) capers
1 teaspoon raw agave nectar
1/4 teaspoon sea salt
SALAD
6 Little Gem lettuce heads, cores removed, leaves separated
3 colorful heirloom carrots, peeled and shaved
2 watermelon radishes, trimmed and shaved
1 cup (120 g) sugar snap peas, trimmed and cut on the diagonal
METHOD OF PREPARATION
1. To make the dressing, add the garlic, avocado flesh, water, vinegar, lemon juice, oil, basil, parsley, green onions, capers, agave, and salt to a high-powered blender. Blend on high speed for 1 minute or until smooth and creamy. Transfer to a mason jar with a tight-fitting lid.
2. To make the salad, on a platter, arrange the lettuce, carrots, radishes, and sugar snap peas.
3. Drizzle with as much dressing as you like and serve.
◁ BLACK RICE RAMEN WITH KOMBU DASHI-MISO BROTH AND SPRING VEGETABLES
SERVES 4
GLUTEN FREE, NUT FREE, SUGAR FREE
Kombu is the key ingredient in making dashi broth. It is a member of the kelp family that provides dishes with umami flavor, nutrients, and minerals. It can even be added to dried beans to make them more digestible. Here we use it to make the base of our miso soup. It takes a few hours to make but is well worth the effort. I make a double batch and freeze the cooled broth for a quick and simple assembly later on. You can add whatever vegetables you want to this soup; it truly is a comfort food.
INGREDIENTS
8 cups (1920 ml) filtered water
4 kombu seaweed squares
One 3-inch (7.5 cm) piece fresh ginger, roughly chopped
4 cloves garlic, smashed
1/2 cup (30 g) shiitake mushroom stems
3/4 cup (180 g) white miso
10 ounces (280 g) dried black rice ramen noodles, cooked according to package directions, drained and reserved
4 teaspoons (20 ml) toasted sesame oil, divided
1 cup (70 g) fresh shiitake mushrooms, stems removed and sliced
4 baby bok choy, stems removed and washed
2 large carrots, peeled and thinly sliced
1 cup (120 g) snow peas, strings removed
1 cup (140 g) fresh peas
METHOD OF PREPARATION
1. In a large stockpot over high heat, add the water, kombu, ginger, garlic, and mushroom stems. Bring to a boil, reduce the heat to a simmer, and cook for 3 hours or until flavorful and reduced by half.
2. Drain the solids from the dashi broth and discard. Return the broth back to the stockpot. Whisk in the miso. The broth can be made up to this point, cooled, and frozen for ease. If using right away, cover and keep warm.
3. Divide the noodles among bowls. In a large sauté pan over medium heat, add 1 teaspoon of the oil. When hot, add the mushrooms and sauté for 3 minutes or until tender. Divide the cooked mushrooms among bowls.
4. In the same sauté pan, add another 1 teaspoon of oil. Once hot, add the baby bok choy and sauté for 2 minutes. Divide among the bowls.
5. In the same sauté pan, add 1 teaspoon of oil. Once hot, add the carrots and sauté for 3 minutes or until crisp tender. Divide among the bowls.
6. Lastly, add the remaining 1 teaspoon oil. Once hot, add the snow peas and fresh peas and sauté for 1 minute. Divide among the bowls.
7. To serve, ladle the miso broth over the noodles and vegetables and serve hot.
◁ SPRINGTIME BUDDHA BOWLS WITH CARROT GINGER SAUCE
SERVES 4
NUT FREE
The Buddha bowl is extremely versatile. Here I have showcased the spring farmer’s market, but this bowl can be transformed year-round to fit whatever is in abundance. Oh, and you might want to double the dressing; it keeps well for a week in the refrigerator and is great on any and everything.
INGREDIENTS
11/4 cups (200 g) quinoa
1 large sweet potato, peeled and cut into 1-inch (2.5 cm) cubes
5 tablespoons (75 ml) avocado oil, divided
11/4 teaspoons sea salt, divided
4 large heirloom carrots, peeled and cut into 1-inch (2.5 cm) pieces
1 medium golden beet, peeled and cut into 1-inch (2.5 cm) cubes
1 medium red beet, peeled and cut into 1-inch (2.5 cm) cubes
2 cups (140 g) broccoli florets
1 pound (455 g) asparagus, ends trimmed
2 cups (60 g) spring baby greens
2 ripe avocados, halved, pitted, and thinly sliced before serving
2 Persian cucumbers, thinly sliced
SAUCE
2 large carrots, peeled and roughly chopped
One 2-inch (5 cm) piece fresh ginger, peeled and roughly chopped
1/3 cup (80 ml) rice vinegar
1/3 cup (80 ml) extra virgin olive oil
11/2 tablespoons (23 ml) maple syrup
2 tablespoons (30 ml) freshly squeezed lime juice
1 tablespoon (15 ml) tamari
1 tablespoon (15 ml) sriracha
2 teaspoons toasted sesame oil
METHOD OF PREPARATION
1. Cook the quinoa according to the package directions. Set aside and keep warm.
2. Preheat the oven to 425°F (220°C). Line three baking sheets with parchment paper; set aside.
3. In a large bowl, add the sweet potato, drizzle with 1 tablespoon (15 ml) of the oil, and sprinkle with 1/4 teaspoon of the salt. Transfer to one of the baking sheets, arranging in a single layer on half of the baking sheet.
4. In the same bowl, add the carrots, drizzle with 1 tablespoon (15 ml) of oil and sprinkle with 1/4 teaspoon of salt. Toss well to coat and arrange in a single layer on the other half of the baking sheet. Transfer to the oven and roast for 30 minutes or until tender and caramelized, stirring halfway through the cooking time.
5. In the same bowl, add the golden and red beets, drizzle with 1 tablespoon (15 ml) of olive oil and sprinkle with the 1/4 teaspoon of salt. Toss to coat and add to the second baking sheet. Transfer to the oven and roast for 25 to 30 minutes or until tender, stirring halfway through the cooking time.
6. In the same bowl, add the broccoli, drizzle with 1 tablespoon (15 ml) of olive oil, sprinkle with 1/4 teaspoon salt, and arrange on half of the third baking sheet.
7. Finally, add the asparagus to the same bowl, drizzle with the remaining 1 tablespoon (15 ml) olive oil, sprinkle with the remaining 1/4 teaspoon salt, and arrange on the other half of the third baking sheet. Transfer to the oven and roast for 10 to 15 minutes, stirring halfway through.
8. While the vegetables are roasting, make the sauce. In a high-speed blender, add the carrots, ginger, rice vinegar, olive oil, maple syrup, lime juice, tamari, sriracha, and sesame oil. Blend on high speed for 1 to 2 minutes or until smooth and creamy.
9. To serve, divide the quinoa among four bowls. Divide all the roasted vegetables among the bowls. Divide the spring greens, avocado, and sliced cucumbers among the bowls. Drizzle with the sauce and serve at room temperature or hot.
◁ CREAM OF CELERY AND CELERY ROOT SOUP
SERVES 4
GLUTEN FREE, GRAIN FREE, NUT FREE, RAW, SOY FREE, SUGAR FREE
Celery and celery root often get thought of as an understudy and not the star, but not in this soup. This light and flavorful soup is so comforting and refreshing. Pair it with a salad or a chunk of great crusty bread and you have a simple lunch or a light dinner.
INGREDIENTS
1/4 cup (60 g) vegan butter, such as Miyoko’s
1 large head celery, washed and thinly sliced, leaves reserved for garnish
1 medium leek, washed well and sliced
8 ounces (225 g) celery root, peeled and diced
8 ounces (225 g) Yukon gold potatoes, peeled and diced
4 cloves garlic, minced
4 cups (960 ml) vegetable broth
1/2 cup (15 g) chopped fresh parsley
1/2 to 1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 cup (15 g) fresh chervil leaves
METHOD OF PREPARATION
1. Heat the butter in a large Dutch oven over medium heat. Add the celery, leek, celery root, and potatoes. Sauté for 10 minutes, stirring frequently, until softened and lightly caramelized.
2. Add the garlic and stir for 30 seconds.
3. Add the broth and turn the heat up to medium-high. Bring to a boil, lower the heat to a simmer and cook for another 10 minutes or until the celery root and potato are tender.
4. Add the parsley and stir.
5. Using an immersion blender, blend the soup until creamy. Season with salt and pepper.
6. Ladle into bowls and serve topped with the reserved celery leaves and chervil.
◁ FRESH PASTA WITH MORELS AND PEAS
SERVES 4
GRAIN FREE, NUT FREE, SOY FREE, SUGAR FREE
Traditional homemade pasta normally uses egg yolks; I promise you won’t feel like this one is missing a thing! It’s so versatile as well. You can use it for lasagna noodles, pappardelle, fettuccine, linguine, or spaghetti. Morels can be a little sandy, so make sure you take a damp cloth to them and brush them off well. If these little sponges do need to be rinsed because they are particularly dirty, make sure you dry them extremely well on a kitchen towel prior to cooking, or you will just steam them and miss the caramelization we are looking for in this dish.
INGREDIENTS
FRESH PASTA
2 cups (240 g) semolina flour, plus more for sprinkling
1 cup (120 g) all-purpose flour
1 cup (240 ml) hot water
SAUCE
1/4 cup (60 g) vegan butter
4 ounces (112 g) morels, cleaned with a damp cloth, cut into quarters lengthwise
4 cloves garlic, minced
1 cup (140 g) fresh shelled peas
1/4 cup (10 g) nutritional yeast
1/2 to 1 teaspoon sea salt
1 teaspoon freshly ground black pepper
Dill (for garnish)
METHOD OF PREPARATION
1. To make the pasta, in the bowl of a food processor, combine the semolina and all-purpose flour. Blend on high speed, slowly adding the hot water through the spout. The mixture will start out coarse, then slowly form one big ball of dough after about 2 minutes of processing. Continue processing for 30 seconds after a ball has formed.
2. Remove the dough from the processor. Flatten it into a disk 1/2 inch (1.3 cm) thick, cut it into quarters, then cover with a dry towel and allow to rest for 15 minutes.
3. Sprinkle a little extra semolina flour onto a clean work surface. Roll out of one of the quarters of dough to the desired thickness, between 1/8 and 1/4 inch (3 and 6 mm). Cut into desired shapes. For this pasta, fettuccine or spaghetti would be ideal.
4. Bring a large pot of salted water to a boil. Boil the pasta for 2 to 3 minutes. Reserve 1 cup (240 ml) of the cooking liquid and drain the pasta.
5. While the pasta is cooking, heat a large sauté pan over medium heat. Add the butter and melt. Add the morels and cook for 3 to 4 minutes, until lightly browned. Stir in the garlic and peas and sauté for 1 minute longer.
6. Add the nutritional yeast, salt, and pepper. Turn the heat to low.
7. Add the cooked pasta to the sauce, along with the reserved cooking liquid. Sauté for 30 seconds to meld the flavors, garnish with dill, and then serve immediately.
◁ STRAWBERRY SHORTCAKE WITH WHIPPED COCONUT CREAM
SERVES 8
GRAIN FREE, SOY FREE
Strawberries are like candy when they are in season. They are sugary sweet and vibrant in color. Any other time I could care less about this nutritious fruit, but at their peak, I cannot get enough. Make this simple dish when you have that feeling, because any other time and it’s just not worth it.
INGREDIENTS
WHIPPED COCONUT CREAM
One 14-ounce (392 g) can coconut cream, chilled overnight
2 tablespoons (16 g) organic powdered sugar
1 teaspoon vanilla extract
STRAWBERRIES
2 pints (455 g each) strawberries, rinsed
1/2 cup (100 g) coconut sugar
BISCUITS
4 cups (480 g) unbleached all-purpose flour
3 tablespoons (36 g) organic unbleached cane sugar
1/4 teaspoon kosher salt
5 teaspoons (15 g) baking powder
1 cup (240 g) vegan butter, such as Miyoko’s, at room temperature, divided
11/4 cups (300 ml) cashew or almond cream
Sprig of mint (for garnish)
METHOD OF PREPARATION
1. To make the whipped coconut cream, place your mixing bowl in the freezer for 10 minutes.
2. Once your bowl is cold, remove the can of cold coconut milk from the refrigerator. Carefully remove the top of the can; do not shake or tip upside down. Scoop the thick layer of coconut cream from the top of the can, leaving the water at the bottom for another use.
3. Using a whisk attachment, beat the coconut cream on medium speed for 2 to 4 minutes, or until the cream becomes light and fluffy and peaks form. Add the powdered sugar and vanilla and beat until just incorporated.
4. To prepare the strawberries, hull the strawberries and cut them into quarters. Place half in a bowl with the coconut sugar and lightly mash. Cover and set aside to let the flavors meld. Reserve the other half of the strawberries in a bowl.
5. To make the biscuits, preheat the oven to 450ºF (230ºC). Line a baking sheet with parchment paper; set aside.
6. In a large bowl, sift the flour, cane sugar, salt, and baking powder. Whisk to combine. Add 3/4 cup (180 g) of the butter and rub it into the dry ingredients until well dispersed and crumbly.
7. Add the cashew or almond cream and mix to form a soft dough.
8. Drop 8 round mounds onto the prepared baking sheet, spacing them about 2 inches (5 cm) apart.
9. Melt the remaining 1/4 cup (60 g) butter and brush the tops of the drop biscuits.
10. Transfer to the oven and bake for 15 minutes or until the tops are golden brown and puffy. Allow to cool for 5 minutes.
11. To serve, cut the biscuits in half. Place the bottom halves on a platter, spoon a large dollop of the coconut cream among the four bottom halves, continue with a large dollop of the mashed strawberries and quartered strawberries among the biscuit bottoms. Then finish with the top half of the biscuit and a final dollop of strawberries and cream. Garnish with mint and serve immediately.
◁ COCONUT RICE PUDDING WITH MANGO
SERVES 6
GLUTEN FREE, SOY FREE
Rice pudding: it’s such a shockingly delightful dessert to me. This one is so creamy and complex, and exquisitely beautiful. The mango on top of this coconut-laden black rice is just perfect. I always serve a little extra diced mango with this pudding. Someone always wants just a little more of its goodness.
INGREDIENTS
11/2 cups (240 g) forbidden or black rice
Two 14-ounce (392 g) cans unsweetened light coconut milk
1/2 teaspoon sea salt
1/2 cup (100 g) organic unbleached sugar or coconut sugar
1/2 vanilla bean, split open and scraped
1 cup (240 ml) nut milk
1 lime, juiced
2 ripe mangoes, peeled, pitted, and diced
METHOD OF PREPARATION
1. Mix the rice, coconut milk, salt, sugar, and vanilla bean in a large pot; bring to a boil. Decrease the heat to low and simmer, stirring occasionally, for 1 hour or until the mixture reaches the desired thickness and the rice is done.
2. Add the nut milk during the last 1/2 hour of cooking and stir more frequently to prevent scorching, as the pudding will absorb most of the liquid. Remove from the heat and add the lime juice to taste.
3. Taste for salt and adjust as desired.
4. Let cool and serve with diced mango tossed with the remaining lime juice to taste.
◁ STRAWBERRY COCONUT MILKSHAKE
SERVES 2
GRAIN FREE, NUT FREE, RAW, SOY FREE
One trick I have learned over the years of eating with the seasons is that if I love a fruit and it has a short window of being the most nutritious and tasty, I individually quick-freeze them so that I can have them at other times of the year. Berries are ideal to be used in this way. Just wash your berries and hull/chop them if necessary, place them on a parchment-covered baking sheet, transfer to the freezer, and freeze them. Then store in an airtight container in the freezer until you need them. That way, you can have this refreshing milkshake any time of the year.
INGREDIENTS
2 medium bananas, peeled, sliced, and frozen
One 14.5-ounce (406 g) can coconut milk
1 cup (145 g) fresh strawberries, hulled and frozen
2 tablespoons (30 ml) maple syrup
1 teaspoon vanilla extract
METHOD OF PREPARATION
1. In a high-powered blender, combine the frozen bananas and coconut milk. Blend on high speed until smooth and creamy, about 1 minute.
2. Add the strawberries, maple syrup, and vanilla. Blend on high speed until smooth and creamy, about 1 minute longer.
3. Pour into two glasses and serve immediately.
◁ KEY LIME PIE SHAKE
SERVES 2
GRAIN FREE, SOY FREE
Key lime pie is such a treat, one that is traditionally not plant-based friendly. This shake is super easy, so flavorful, and wonderfully reminiscent of the actual pie. I do not suggest substituting regular limes for the Key limes; it’s just not as good. And make sure you do not skip the graham cracker-rimmed glass; it sets this shake over the top.
INGREDIENTS
2 medium bananas, peeled, sliced, and frozen
1 cup (240 g) plain almond Greek yogurt
2 teaspoons finely grated Key lime zest
1 cup (240 ml) freshly squeezed Key lime juice
1/4 cup (60 ml) coconut nectar
1 teaspoon vanilla extract
2 lime wedges
2 tablespoons (10 g) vegan graham cracker crumbs
METHOD OF PREPARATION
1. In a high-speed blender, combine the bananas, yogurt, zest, juice, coconut nectar, and vanilla. Blend on high speed until smooth and creamy, about 1 minute.
2. To serve, rub the lime wedges along the rim of two glasses, then roll the rim in the graham cracker crumbs. Pour the shake into the glass and serve with the lime wedges immediately.
◁ CARROT CAKE WITH CREAM CHEESE FROSTING
SERVES 16
GRAIN FREE
Carrot cake happens to be my favorite cake, and this one is so moist and tender from the pineapple. Make sure you line the cake pans with parchment, which ensures easy removal from the pans.
INGREDIENTS
CAKE
Coconut oil spray
11/4 cups (300 g) unsweetened applesauce
2 cups (400 g) coconut sugar
9 tablespoons (135 ml) aquafaba (chickpea water)
1 cup (120 g) unbleached all-purpose flour
1 cup (120 g) almond flour
11/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
2 cups (240 g) freshly grated carrot
1 cup (100 g) shredded unsweetened coconut
1 cup (240 g) crushed pineapple in juice, do not drain
FROSTING
1/2 cup (120 g) vegan butter, such as Miyoko’s, at room temperature
8 ounces (225 g) vegan cream cheese, at room temperature
1 teaspoon vanilla extract
3 cups (360 g) organic powdered sugar
TOPPING (OPTIONAL)
1 cup (140 g) toasted, chopped walnuts
1 cup (100 g) toasted shredded coconut
METHOD OF PREPARATION
1. Preheat the oven to 350°F (180°C). Line two 9-inch (23 cm) cake pans with parchment paper and coat with coconut oil spray; set aside.
2. To make the cake, in a large bowl, combine the applesauce, coconut sugar, and aquafaba. Whisk to blend.
3. In another large bowl, whisk together the flour, almond flour, baking powder, baking soda, salt, and cinnamon. Add the dry ingredients to the wet ingredients and stir to combine.
4. Add the carrots, coconut, and crushed pineapple to the mixture and stir until just combined. Divide the mixture between the prepared pans and transfer to the oven.
5. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
6. Let the cakes cool for 10 minutes before removing from the pans and cooling completely on a wire rack.
7. While the cake is baking, make the frosting. In a large bowl with a handheld mixer or in the bowl of a stand mixer, combine the softened butter and cream cheese. Whisk on medium speed until combined. Add the vanilla.
8. Slowly incorporate the powdered sugar until the frosting is smooth and creamy.
9. To frost the cake, invert one cake on a cake stand or platter. Apply half of the frosting and spread. Add the other cake on top and spread the other half of the frosting over it. Add the toasted walnuts and/or coconut, if desired. Refrigerate for at least 1 hour prior to serving.
◁ LEMON POUND CAKE WITH FRESH SPRING BERRIES
SERVES 16
GRAIN FREE, SOY FREE
Pound cake by definition is a cake that contains equal weights of flour, butter, and sugar… whoa! This lightened-up version is charmingly refreshing with the lemon flavor and then made even more so with a bounty of berries. This recipe makes two loaf cakes or one large cake, but it freezes well.
INGREDIENTS
Coconut oil spray
31/2 cups (420 g) unbleached all-purpose flour
1/4 cup (30 g) cornstarch
21/2 tablespoons (20 g) baking powder
1/2 teaspoon kosher salt
3 tablespoons (18 g) freshly grated lemon zest
1/4 cup (60 ml) freshly squeezed lemon juice
2 cups (200 g) organic unbleached cane sugar
2/3 cup (160 ml) coconut oil, melted
12/3 cups (400 ml) unsweetened almond or cashew milk
2 tablespoons (30 g) unsweetened applesauce
1 teaspoon vanilla extract
1 teaspoon lemon extract
2 cups (300 g) mixed fresh berries, such as blueberries, strawberries, blackberries, raspberries, and/or boysenberries
METHOD OF PREPARATION
1. Preheat the oven to 350°F (180°C). Spray two 81/2 x 41/2 x 21/2-inch (21.6 x 11.4 x 6.3 cm) loaf pans or one Bundt pan with coconut spray; set aside.
2. In a large bowl, whisk together the flour, cornstarch, baking powder, and salt.
3. In another large bowl, whisk together the lemon zest, lemon juice, sugar, coconut oil, nut milk, applesauce, vanilla, and lemon extract.
4. Add the wet ingredients to the dry and whisk until just combined. Do not overmix.
5. Divide the batter between the prepared loaf pans and transfer to the oven. Bake for 45 minutes to 1 hour or until a toothpick inserted in the center comes out clean.
6. Remove from the oven and allow to cool in the pan for 10 minutes. Turn the cakes out onto a wire rack and cool until ready to slice.
7. To serve, wash and prepare all the berries. Hull and quarter the strawberries, if using.
8. Slice the pound cake and serve with a big spoonful of fresh berries.
◁ COCONUT BREAD
SERVES 8
GRAIN FREE, SOY FREE
This quadruple-threat coconut bread—with coconut milk, coconut oil, shredded coconut, and coconut nectar—is perfect toasted with some nut butter for breakfast or a snack or topped with some whipped coconut cream (shown here) for dessert. It freezes well too, so make a double batch and have it ready for whenever the craving hits.
INGREDIENTS
Coconut oil spray
11/2 cups (180 g) almond flour
1 cup (120 g) whole spelt flour
11/4 cups (125 g) unsweetened shredded coconut
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
One 13.5-ounce (378 g) can full-fat coconut milk
1/4 cup (60 ml) coconut oil, melted
1/4 cup (60 ml) coconut nectar
1 teaspoon vanilla extract
METHOD OF PREPARATION
1. Preheat the oven to 350°F (180°C). Spray an 81/2 x 41/2 x 21/2-inch (21.6 x 11.4 x 6.3 cm) loaf pan with coconut spray; set aside.
2. In a large mixing bowl, whisk together the almond flour, spelt flour, shredded coconut, baking powder, baking soda, nutmeg, and salt. Make a well in the center of the dry ingredients.
3. In another large bowl, whisk together the coconut milk, coconut oil, coconut nectar, and vanilla.
4. Add the wet ingredients to the well in the center of the dry ingredients and use a wooden spoon to stir until just combined. Do not overmix.
5. Transfer to the prepared pan and bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean and the bread is golden brown.
6. Remove from the oven and cool in the pan for 10 minutes. Turn out onto a wire rack and cool completely before slicing.
◁ BAKED LEMON POPPY SEED DOUGHNUTS
MAKES 12
GLUTEN FREE, GRAIN FREE, SOY FREE
These pretty little doughnuts are just bursting with lemon flavor. The extra step of the poppy seed drizzle sets these baked doughnuts over the top. These are a quick bread, so do not overmix the batter or you will have hockey pucks instead of light and airy doughnuts.
INGREDIENTS
DOUGHNUTS
Coconut oil spray
21/4 cups (270 g) oat flour
1/2 cup (60 g) finely ground almond flour
1 tablespoon (6 g) poppy seeds
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup + 2 tablespoons (150 ml) warm water
1/2 cup (120 ml) unsweetened almond milk, at room temperature
2 tablespoons (30 ml) freshly squeezed lemon juice
2 tablespoons (12 g) lemon zest
3 tablespoons (45 ml) coconut oil, melted
1/4 cup (50 g) coconut sugar
1/4 cup (60 ml) maple syrup
1 teaspoon vanilla extract
GLAZES
1/2 cup (60 g) organic powdered sugar, divided
11/2 teaspoons lemon juice
1 teaspoon unsweetened almond milk
1 teaspoon poppy seeds
METHOD OF PREPARATION
1. Preheat the oven to 350°F (180°C). Spray two doughnut pans with coconut oil; set aside.
2. To make the doughnuts, in a large bowl, whisk together the oat flour, almond flour, poppy seeds, baking soda, baking powder, and salt.
3. In another medium bowl, whisk together the water, milk, lemon juice, lemon zest, coconut oil, coconut sugar, maple syrup, and vanilla.
4. Add the wet ingredients to the dry and whisk until just incorporated. Do not overmix.
5. Divide the batter between the prepared doughnut pans. Tap the pans to release any air bubbles. Transfer to the oven and bake for 10 to 14 minutes or until a toothpick inserted near the center comes out clean.
6. Allow to cool on a rack for 10 minutes. Tap the pans on a flat surface to loosen the doughnuts and then flip the pan upside down to release the doughnuts. Allow to cool completely on the wire rack.
7. While the doughnuts are cooling, make the glazes. In a small bowl, combine 1/4 cup (30 g) of the powdered sugar and lemon juice. Whisk until combined. In another small bowl, whisk together the remaining 1/4 cup (30 g) powdered sugar, almond milk, and poppy seeds.
8. Dip the doughnuts in the lemon glaze and then drizzle with the poppy glaze. Transfer back to the wire rack to allow the glaze to firm up.
◁ MATCHA SPONGE CAKE WITH RASPBERRY CREAM
SERVES 8
GRAIN FREE, NUT FREE, SOY FREE
A sponge cake is a batter traditionally made with air being beaten into separated egg yolks and whites. This plant-based twist uses aquafaba beaten to form soft white peaks and is equally light and airy. If you can’t find self-rising flour, another key ingredient in this cake, simply mix 2 cups (240 g) all-purpose flour+1 tablespoon (8 g) baking powder + 1/2 teaspoon kosher salt, then measure out 11/2 cups (180 g) for this recipe.
INGREDIENTS
CAKE
Coconut oil spray
1 cup (240 g) unsweetened plain coconut yogurt
3/4 cup (150 g) organic cane sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup (120 ml) aquafaba (chickpea water)
1/2 cup (120 ml) coconut oil, melted
1 teaspoon vanilla extract
11/2 teaspoons high-quality matcha powder
1/2 teaspoon kosher salt
11/2 cups (180 g) self-rising flour
FROSTING
One 13.5-ounce (378 g) can full-fat coconut milk, refrigerated overnight
2 tablespoons (30 g) seedless raspberry jam (or fresh raspberries)
1 teaspoon of lime zest (optional)
METHOD OF PREPARATION
1. Preheat the oven to 350°F (180°C). Spray two 8-inch (20 cm) cake pans with coconut oil, line with parchment paper, and set aside.
2. To make the cake, in a large bowl, combine the coconut yogurt, sugar, baking soda, and baking powder. Allow to sit for 10 minutes or until small bubbles start to form.
3. While the coconut mixture is working, whip the aquafaba. In another large bowl, use an electric mixer on high speed to create soft, white peaks, 5 to 10 minutes. Set aside.
4. Once you see bubbles in the yogurt mixture, whisk in the coconut oil, vanilla, matcha powder, and salt. Then sift the flour over the top of the mixture and fold it in. The batter will be stiff at this point.
5. Fold half of the aquafaba into the batter at a time, until your batter is light and airy.
6. Divide the batter between the prepared pans and transfer to the oven. Bake for 20 to 30 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the cakes to cool completely on a wire rack. Once cool, invert the pans and remove the cakes from the pans.
8. To make the frosting, open the can of coconut milk, being careful not to shake it. You want just the cream, not the coconut water. Scoop off the cream, leaving the water behind for another use, and transfer to a medium bowl. Using an electric mixer on medium-high speed, whip the coconut cream until light and fluffy, 3 to 5 minutes.
9. Once the cakes have cooled completely, place one round on a cake stand and spread or pipe with half of the raspberry. Option to instead add whole raspberries, in two circular rings on top of the layer of cream, as pictured. Add the other cake on top and decorate with fresh raspberries and lime zest. Best eaten within 2 days.
◁ BLUEBERRY COFFEE CAKE
SERVES 12
GRAIN FREE, SOY FREE
A simple coffee cake is a thing of beauty; is it breakfast, a snack, or dessert? Who knows! What we do know is it is delicious. You could switch up the blueberries for blackberries, raspberries, or boysenberries. Do not overmix this quick bread!
INGREDIENTS
Coconut oil spray
1 cup (120 g) unbleached all-purpose flour
1/2 cup (60 g) oat flour
6 tablespoons (75 g) coconut brown sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
6 tablespoons (90 ml) aquafaba (chickpea water), lightly whipped (see here)
1/3 cup (80 g) unsweetened applesauce
1/2 cup (120 ml) unsweetened almond or cashew milk
1 teaspoon vanilla extract
1 cup (150 g) fresh blueberries
TOPPING
1/3 cup (40 g) oat flour
3 tablespoons (36 g) coconut brown sugar
1/2 teaspoon ground cinnamon
1/4 cup (60 ml) coconut oil
1/3 cup (45 g) walnuts, chopped
METHOD OF PREPARATION
1. Preheat the oven to 350°F (180°C). Spray a 9 x 9-inch (23 x 23 cm) pan with coconut oil; set aside.
2. In a large bowl, whisk together the flour, oat flour, coconut sugar, baking powder, salt, and cinnamon.
3. In another medium bowl, whisk together the aquafaba, applesauce, milk, and vanilla.
4. Add the wet ingredients to the dry and whisk until just incorporated. Do not overmix. Fold in the blueberries.
5. Pour the batter into the prepared pan.
6. To make the topping, in a small bowl, combine the oat flour, brown sugar, cinnamon, oil, and walnuts. Mix until crumbly.
7. Scatter the mixture over the top of the batter. Transfer to the oven and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
8. Serve warm.