Recipes

Mother-Sauce Mayo

Mother-Sauce Mayo

Everyone’s quick to praise aioli, but they’re less willing to profess their love for its more understated cousin: mayonnaise. I, on the other hand, describe mayonnaise as “the home” because you can season it to your liking and put it on just about anything. It’s hard to believe that nearly a cup of oil can be emulsified into one egg yolk, but I assure you that, with some patience, a room-temperature egg can turn into what I consider to be the ultimate mother sauce. It takes a little more effort, yes, but a homemade, hand-whisked mayo makes all the difference in the world.
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Ingredients

Makes about 1¼ cups

Instructions

  • Place the yolk in a large bowl and add the vinegar.
  • Using a hand whisk, whisk until combined.
  • Continue to vigorously whisk the yolk while you add the oil in very small increments.
  • (And when I say small, I mean three drops at a time, especially to start. If you accidentally add too much oil at once, the sauce will break. In this case, your best option is to start over. )
  • Continue to add the oil and whisk as the sauce starts to thicken.
  • When it becomes very thick and difficult to whisk, add a small splash of cold water and a pinch of salt.
  • Continue with this process patiently, until you’ve whisked in all of the oil.
  • Continue to add water when you notice the mayonnaise becoming too thick.
  • Season with a few large pinches of salt, adding more to taste.
  • With most things, and especially with mayonnaise, it’s important to get the salt level correct before you add other seasonings.
  • Whisk in the additional seasonings as desired and adjust to your liking.
  • Use immediately, or store covered in your refrigerator for up to 4 days
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Course; Sauce

No-Bake Peach Pie

No-Bake Peach Pie

As a person who enjoys cooking much more than baking, there are a few qualities that make some desserts more desirable than others for me and this dessert has them all. It’s simple, doesn’t require baking, and it’s absolutely decadent! I’ve made this pie using a variety of fruits, including mangoes, mixed berries, pears, and even fresh figs. You can’t go wrong topping it with whatever is in season. Be sure to cut thin slices because the coconut cashew cream is extraordinarily rich and filling.
Couverts10
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Ingredients

FOR THE CRUST:

FOR THE FILLING:

Instructions

  • To make the crust, combine the walnuts, dates, cinnamon, and salt in a food processor and blend until the ingredients are finely chopped and well combined.
  • Scrape the mixture into a 9-inch pie pan greased with coconut oil.
  • Press into the bottom of the pan, pushing the crust up to reach the top edge all around.
  • Wash the food processor before proceeding.
  • To make the filling, put the hot water and creamed coconut in the food processor and let sit for 5 minutes so the coconut can soften.
  • Add the cashews, maple syrup, and vanilla bean seeds and blend until smooth.
  • Spread the cream evenly into the crust.
  • Arrange the peaches in a circular pattern over the cream filling.
  • Can be served immediately.

Notes & Wine Advice

Walnuts contain higher amounts of omega-3s than any other nut and are a rich source of unique anti-inflammatory phytonutrients.
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Course; Dessert / Fruit / Pie

Vanilla Wafer Pudding

Vanilla Wafer Pudding

This recipe was a happy accident. I was trying to make macadamia nut cream, thinking it would have similar properties to cashew cream. Turns out that’s not the case, but I kept adding ingredients to smooth out the texture and then put it the refrigerator and forgot about until the next day. When I pulled it out and had a couple bites, I kept feeling like it reminded me of something very familiar. A couple more bites and it dawned on me … it tastes exactly like vanilla wafers!
Couverts2
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Ingredients

Instructions

  • Place all the ingredients in a food processor and blend until smooth.
  • Transfer to an airtight container and refrigerate for at least 2 hours or overnight.
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Course; Dessert

Strawberry Rhubarb Crumble

Strawberry Rhubarb Crumble

Strawberry rhubarb pie is definitely the way to my husband’s heart. It reminds him of spending time in the kitchen with Grandma Babb on the farm. So I knew this recipe was a winner when my strawberry-rhubarb-pie connoisseur gave it the seal of approval and went back for seconds … and thirds. It doesn’t last long in our house, but that’s exactly what I expect of a good dessert.
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Ingredients

FOR THE FILLING:

FOR THE CRUMBLE:

Instructions

  • To make the filling, in a medium bowl, combine the coconut palm sugar, arrowroot powder, and salt.
  • Add the rhubarb and strawberries, and gently toss until coated.
  • Spread the fruit in a 10-inch pie pan and set aside.
  • To make the topping, in another medium bowl, combine the coconut palm sugar, flours, baking powder, cinnamon, and salt.
  • Stir in the oats.
  • In a small bowl, stir together the hot water and flaxseed.
  • Allow the mixture to sit for 10 minutes, then add it to the dry ingredients.
  • Stir in the agave.
  • Using your hands, knead the ingredients until well combined.
  • Sprinkle the topping evenly over the fruit.
  • Drizzle the coconut oil evenly all over the topping.
  • Bake the crumble for 45 to 50 minutes, or until the topping turns a golden-brown color and the fruit is bubbling.
  • Allow to cool slightly before serving.

Notes & Wine Advice

Rhubarb is a good source of powerful antioxidants like lutein and lycopene, so it helps rid the body of free radicals that can cause inflammation and it keeps the immune system in check.
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Course; Dessert / Fruit

Baked Pears or Apples with Cashew Cream

Baked Pears or Apples with Cashew Cream

Whenever I make cashew cream, I marvel at the simplicity of it! It’s such a naturally delicious topping, and it pairs extremely well with baked pears or apples. Your house will smell like a freshly baked pie, and you’ll have a healthy, satisfying dessert! The cashew cream is also great as a dip for raw fruit.
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Ingredients

Instructions

  • Preheat the oven to 375 degrees F.
  • Place the pears or apples face down in a medium baking dish.
  • Add ½ cup of the water to the dish, cover with foil, and bake for 45 minutes.
  • Uncover, sprinkle the fruit with cinnamon, drizzle with agave, and bake for another 5 minutes, or until the fruit is soft but not mushy.
  • Meanwhile, place the cashews in a food processor.
  • With the machine running, slowly drizzle in the remaining ¼ cup water until the cream is the desired consistency.
  • Scoop the fruit into bowls and top with a heaping spoonful of cashew cream.
  • Serve warm.
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Course; Dessert / Fruit / Nuts

So-Easy Coconut Mango Sorbet

So-Easy Coconut Mango Sorbet

Rich, creamy coconut milk and naturally sweet mangoes make this dessert seem absolutely sinful—but it’s not! You can enjoy this quick and easy treat without a care in the world. For my clients who complain of having uncontrollable ice cream cravings when family members are enjoying theirs in front of them, this sorbet does the trick. You can experiment with different types of fruit, but there’s something about the tropical combination of mangoes and coconut milk that provides just the right amount of sweetness and the perfect silky texture.
Couverts4
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Ingredients

Instructions

  • Place all the ingredients in food processor or blender and blend until smooth.
  • Serve immediately or freeze until the sorbet is the desired consistency.
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Course; Fruit / Ice cream

Rustic Pear and Fig Crostatas

Rustic Pear and Fig Crostatas

When I prepare this dessert in the cooking classes I teach, I tell students that the beauty of making a “rustic” dessert means that the crust doesn’t have to look picture perfect. The amazingly easy gluten-free crust was inspired by a local gluten-free bakery called Flying Apron, and it can be a bit crumbly but it still works extremely well as a rustic wrap for fruit. The rich flavor of the figs blends beautifully with several varieties of pears, including Bartlett, Bosc, and Comice. This is sure to be a hit at any dinner party. Top it with cashew cream or some vanilla Coconut Bliss nondairy frozen dessert and you will think you’ve died and gone to heaven.
Couverts6
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Ingredients

  • 7 to 8 fresh figs cut into ½-inch chunks
  • 1 large unpeeled pear thinly sliced
  • 1½ cups brown rice flour plus more for dusting
  • ¼ teaspoon sea salt
  • ½ cup plus 3 tablespoons coconut oil
  • 3 tablespoons agave nectar or maple syrup
  • 1 to 2 tablespoons cold water
  • ¼ cup honey

Instructions

  • Preheat the oven to 350 degrees F.
  • Combine the figs and pear in a medium bowl and set aside.
  • In a small bowl, combine the flour and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the coconut oil until softened, about 1 minute.
  • With the mixer on low speed, slowly add the flour mixture until incorporated.
  • Add the agave and cold water and continue beating until a soft dough has formed.
  • (Alternatively, you can mix the dough by hand, kneading the ingredients to incorporate.
  • )
  • Dust a large piece of parchment paper (placed on top of a cutting board for ease) and your hands well with brown rice flour.
  • Divide the dough into 6 equal balls.
  • Flatten 1 ball and sprinkle with more flour.
  • Roll the dough into a 4-inch disk.
  • Spread 2 large spoonfuls of the fruit mixture into the center, leaving ½-inch of dough around the edges.
  • Pull the dough up around the edges of the fruit, leaving the very center exposed.
  • Repeat with the remaining dough balls and fruit.
  • Carefully transfer the parchment with the crostatas to a baking pan.
  • Drizzle honey over the top of each crostata and bake for 25 minutes, or until the crusts are golden brown and the pears are soft.

Notes & Wine Advice

Pears contain some unique phytonutrients called flavonols, which help improve blood sugar balance, support the immune system, and decrease inflammation.
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Course; Dessert / Fruit

Mixed Berry Walnut Crumble

Mixed Berry Walnut Crumble

I love to make this dessert when my family comes to visit because everyone likes it, and it can double as breakfast the next morning. Trust me, no one ever complains about eating dessert for breakfast. When I’m serving it for dessert, I like to serve it warm and top it with some Coconut Bliss, a delicious nondairy ice cream substitute.
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Ingredients

FOR THE FILLING:

FOR THE CRUMBLE:

Instructions

  • Preheat the oven to 350 degrees F.
  • Lightly grease a 9-by-13-inch baking dish with coconut oil.
  • To make the filling, in a large bowl, combine the berries, agave, arrowroot powder, cinnamon, and nutmeg and toss until the berries are well coated.
  • Transfer to the baking dish, cover with foil, and bake for 35 minutes.
  • Meanwhile, to make the topping, combine the oats, walnuts, flour, agave, cinnamon, and allspice in a medium bowl.
  • Add the coconut oil and blend with a fork or pastry cutter until the mixture is crumbly.
  • Spread the topping over the fruit filling.
  • Bake, uncovered, for 20 minutes, or until the topping is browned.
  • Allow the crumble to cool slightly before serving.
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Course; Dessert / Nuts

Pumpkin Coconut Pie with Almond Crust

Pumpkin Coconut Pie with Almond Crust

This pie is gluten-free, dairy-free, and absolutely delicious! Combining mildly sweet pumpkin with thick, rich coconut milk makes for a decadent filling that’s sure to impress your dairy-loving friends. And since the crust is made from almonds and the filling is made from a vegetable in the squash family, it’s a low-glycemic, guilt-free dessert. This recipe makes a double crust, but you’ll only need half for a single pie, so the second portion can be frozen for up to three months for future use.
Couverts8
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Ingredients

Instructions

  • To make the crust, in a large bowl, combine the almond meal, arrowroot powder, baking powder, salt, and xanthan gum and mix well.
  • Add the coconut oil and blend with a fork or pastry cutter until the mixture is crumbly.
  • Slowly stir in the water until the dough forms a ball.
  • Divide into 2 equal balls, wrap in plastic wrap, and refrigerate for about 1 hour.
  • Preheat the oven to 375 degrees F.
  • To make the filling, in a small bowl, stir together the hot water and flaxseed.
  • Allow the mixture to sit for 10 minutes, then transfer to a large bowl.
  • Add the pumpkin puree, coconut milk, agave, cinnamon, ginger, salt, nutmeg, and cloves and mix thoroughly.
  • Place 1 dough ball between 2 sheets of waxed paper and gently roll it out to about 10 inches in diameter.
  • (The dough tears easily.
  • ) Carefully transfer the dough to a 9-inch pie pan and press it gently in place.
  • Bake for 8 to 10 minutes to warm the crust.
  • The crust may start to brown slightly.
  • Pour the filling into the crust and bake for 35 to 45 minutes, or until the filling no longer jiggles.
  • You may need to place foil around the edges if the crust starts to brown too much.
  • Let the pie cool completely and refrigerate for 2 to 3 hours before serving.

Notes & Wine Advice

If you’re not avoiding eggs, you can substitute 2 eggs in place of the hot water and flaxseed mixture.
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Course; Pie / Quiche

Sweet Potato Shepherd’s Pie

Sweet Potato Shepherd’s Pie

Shepherd’s pie is my rainy day, stay-in-my-PJs-and-watch-movies supper. This version of a classic comfort food foregoes the cream but features high-quality meat and a garlicky sweet potato topping. Even though this pie is made mostly from vegetables and is dotted with green peas, I still feel compelled to serve some greens on the side, like the Wilted Kale Salad with Shredded Beets and Carrots or just some simple sautéed broccoli.
Couverts8
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Ingredients

Instructions

  • Preheat the oven to 400 degrees F.
  • Slice the top off the head of garlic to expose the cloves.
  • Drizzle with the olive oil and wrap the head in foil.
  • Place in the oven and roast for 50 minutes.
  • Meanwhile, place a steamer basket in a large saucepan with 1 inch of water.
  • Put the sweet potatoes in the basket, cover the pan tightly, and steam for 15 to 20 minutes, or until the potatoes are tender and pierce easily with a fork.
  • Drain and transfer the potatoes to the bowl of a food processor or stand mixer.
  • Carefully squeeze the garlic cloves into the bowl.
  • Add the broth and blend until the potatoes are thick and creamy.
  • Season to taste with salt and pepper.
  • Turn on the broiler.
  • Place the bison in a large skillet over medium heat.
  • Add the salt, pepper, and nutmeg and sauté the meat until brown.
  • Use a slotted spoon to transfer the bison to a bowl.
  • Add the onion to the skillet and sauté until tender.
  • Add the mushrooms and carrots, along with a little olive oil if needed, and sauté for 3 to 4 minutes.
  • Add the peas and return the meat to the skillet.
  • Cover and cook for 5 minutes.
  • Transfer the meat mixture to a 9-by-12-inch baking dish or deep pie pan and spread the sweet potatoes evenly over the top and to the edge of the pan.
  • Place the dish in the oven and broil until the sweet potatoes begin to brown, 5 to 7 minutes.

Notes & Wine Advice

Sweet potatoes, which are not a member of the nightshade family, are an excellent source of complex carbohydrates and fiber.
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Course; Quiche