3 tablespoons of butter, vegan butter or coconut oil
2 tablespoons of flour
1 package of frozen puff pastry dough
salt and pepper to taste
Remove one sheet of puff pastry dough from the package and set on the counter to defrost, at least an hour.
Cut up the chicken meat, carrots, onion, celery, and mushrooms.
Preheat oven to 450 F.
Melt 2 tablespoons of butter or whatever solid fat you’re using in a small saucepan. Add the flour and stir well with a wooden spoon. Cook on medium heat for 2-3 minutes, not letting it brown, to cook off the flour taste.
Pour in the chicken stock and stir well. Bring to a low boil and let thicken for 3 minutes.
In a frying pan, melt a tablespoon of butter. Add the onions, celery and carrots. Saute until the onions are soft and translucent, about 5 minutes. Add the mushroom and cook for another 2 minutes.Add the chicken and the chicken stock gravy. Mix well. Turn off the heat.
Unfold the defrosted puff pastry sheet.
Cut into circles to fit over the ramekins you will be serving the chicken pot pies in. I use the ramekins themselves, biscuit cutters or pie stamps to get creative and to cut the dough.
Ladle the chicken stew mixture into each ramekin. Top with the puff pastry dough.
Bake until golden brown and puffy, for about 20-25 minutes. Serve immediately
1.5 pounds fresh green beans, rinsed and ends trimmed
2 Tbsp vegan butter/coconut oil
1 small onion, chopped
2 cloves garlic, minced
3 large portobello mushrooms, chopped
1 tsp kosher salt
1/2 – 1 tsp freshly ground black pepper, to taste
2 Tbsp unbleached all-purpose flour
1 cup low sodium chicken broth
1 cup Ripple Original Half & Half
salt and pepper to taste
1/2 cup whole wheat panko breadcrumbs
6 oz french fried onions ( I get them from Trader Joe’s available seasonally)
Preheat oven to 375°F. Grease a 9×13 casserole dish, set aside.
Blanch the beans: In a large pot, bring about a gallon of water and 2 tablespoons of salt to a boil.
Add the green beans and boil for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking process. Drain and set aside.
Melt butter in a large skillet set over medium-high heat. Add the garlic and onions, stirring occasionally, until the onions begin to soften, about 4 to 5 minutes. Add the mushrooms, salt and pepper and continue to cook for another 1 to 2 minutes.
Sprinkle in the flour and stir to combine. Cook for 2 minutes. Add the chicken broth and stir to combine. Then add the half and half and simmer until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes. Season to taste with salt and pepper.
Remove from the heat and stir in all of the green beans. Transfer green bean mixture to prepared casserole dish. Top with the bread crumbs and then layer the french fried onions on top.
Place casserole in the oven and bake until bubbly, about 20 minutes. If your onions start to brown too quickly, cover the casserole with foil. Serve immediately!
This delicious, scrumptious cake recipe is originally my Mother In-laws. However, it requires 1-3/4 sticks of butter, refined sugar and flour. Therefore, I had to make some nutritional changes for a more conscious product. But I must say this is by far the easiest, and fastest cake I baked up. Give this recipe a try and leave some feedback on what you think of the result. Happy Baking!
1 Cup White Whole Wheat Flour
1 cup Unbleached All purpose flour
2 Cups Organic Evaporated Cane Sugar
1 stick butter, Room temperature or vegan butter sticks if making non dairy
1/2 cup Unsweetened Applesauce
1 tsp vanilla Extract
1 (12oz) bag of Fresh Cranberries
Heat oven to 350F. Line a 9×13 baking pan with parchment paper and grease with cooking spray or just grease the pan directly if it’s a metal pan. In a stand mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter, applesauce and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.
Spread evenly in the 9×13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. Let cool completely before cutting into small slices. Dust with powdered sugar after completely cooled. Enjoy!
1/2 Cup coconut oil or 1 stick of Butter or Vegan Stick
1 tsp finely ground black pepper
1/2 Cup Unbleached All Purpose Flour
4 cups Turkey Drippings or Chicken Stock
*If using drippings from a chicken or turkey: Pour drippings into a fine mesh strainer then allow the drippings to cool a bit so that the fat rises to the top and starts to solidify. Use a spoon to remove the fat. If you don’t have enough drippings to equal 4 cups, add enough chicken or turkey stock until you have 4 cups of drippings.
*If you’re not using turkey or chicken drippings, use 4 cups chicken or turkey stock.
In a large saucepan, melt oil or butter over medium-low heat.
Sprinkle in 1 teaspoon coarse black pepper
Slowly add in 1/2 cup all-purpose flour, constantly whisking to combine.
After a few minutes, the flour will be well incorporated into the butter/ oil. Slowly begin to pour in drippings and/or chicken broth into the pan, constantly whisking.
Allow the gravy to cook for several minutes, so that it can thicken up. Serve immediately, or keep on very low heat until you’re ready to serve.
5 Large Sweet Potatoes, peeled and boiled until soft (about 20min)
3/4 Cups Milk ( any kind of brand will work including non dairy. )
3 Tbsp Butter (Vegan spread or coconut oil works well too)
1/2 tsp sea salt
1/2 tsp ground cinnamon
1/4 tsp nutmeg
2-1/2 Cups Mini Marshmallows
When potatoes are done. Drain and mash them. Add all ingredients except marshmallows. Stir well to combine. Using a 9×13 casserole baking dish. Spread your sweet potato mixture evenly and coat with marshmallows into an even layer. Broil on low for about 2-4 min. Keeping an eye on it to make sure it doesn’t burn.
Heat oven to 425F. Trim any visible fat and pin feathers. Pat the outside dry with a paper towel. Salt the cavity and exterior of the chicken. Throw in the smashed garlic inside the cavity. Season cavity with 1-1/2 tsp of thyme. Squeeze the lemon inside and throw in both halves. Rub mayo on the breast only. This will make the breast roast a nice golden color. Season with paprika, remaining thyme, turmeric and pepper. Place chicken onto a roasting pan. Cover with foil and roast for 1 hour. Take foil off and roast an additional 20 min or until food thermometer registers 165F in thigh.
4 Large Eggs
1/2 cup +1/8 cup avocado oil
1/2 cup +1/8 cup unsweetened applesauce
1-1/4 cup coconut or cane sugar
2 tsp vanilla extract
1 cup white whole wheat flour
1 cup unbleached All purpose flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp sea salt
2 tsp cinnamon
3 cups grated carrots
1 cup walnuts chopped
Heat oven to 350F. Beat eggs, oil, sugar vanilla. In a separate bowl whisk your dry ingredients and gently add in to your wet mixture just until moistened. Do not over mix. Fold in carrots and walnuts. Using two 8″ round cake pans that have been greased and floured with cooking spray. Pour your batter and bake for 30-40 min or until a wooden toothpick inserted comes out clean.
Bundt: Use 10 cup Bundt pan. Spray with baking spray or spray with cooking spray and dust with flour. Bake at 350F for 50 min.
The combination of anything raspberry and chocolate in my opinion is a marriage in pastry heaven! According to wholefoodsmarket.com this is one of the oldest known cakes mentioned in cookbooks as early as 1653. Obviously I had to put the recipe to the test and the results- DELICIOUSNESS!
1-1/2 cups white whole wheat flour 1 cup ground blanched almonds or almond flour 1/2 cup cane or coconut sugar 2 tablespoons unsweetened cocoa powder 1/2 teaspoon ground cinnamon Pinch of salt 4 tablespoons cold butter, cut into small pieces or vegan shortening
1/4 cup avocado oil 2 egg yolks 1 1/2 tablespoons lemon juice 1 1/2 tablespoons any milk on hand 1 cup raspberry preserve or jam
Preheat oven to 350°F. Put flour, almonds, sugar, cocoa, cinnamon and salt into a food processor and pulse to combine. Add butter and oil pulse until mixture resembles coarse meal; transfer to a large bowl. In a small bowl, beat together yolks and lemon juice then add to flour mixture along with milk and stir with a fork just until mixture comes together.
Press about 2/3 of the dough into an 8-inch tart pan with a removable bottom or spring form pan to form a 1/2-inch-thick crust. (If using a tart pan, crust should reach the top of the pan. If using a spring form pan, crust should reach about 1 inch up the sides.) Spread jam thickly over the bottom of the crust; set aside.
Working on a well-floured surface, use floured hands to roll remaining dough into 3/4-inch-wide ropes. Press ropes into 1-inch-wide strips and lay across tart in a crisscross pattern to form a lattice top. Bake tart until jam is bubbly and crust is just golden brown around the edges, about 40 minutes. Serve tart at room temperature or chilled, dusted with powdered sugar, if you like.