Crispy Fennel & Apple Salad with White Wine Vinaigrette

What is it like? 

- Crunchy, crispy & juicy

- Super refreshing

gluten free dairy free fennel and apple salad recipe


Serves 4-6, prep 10 minutes

1 fennel bulb, sliced thinly, white part only; also slice 2 tbsp of the fronds
2 stalks celery, diced
1 large apple, sliced small
Onion, diced
1/4 cup parsly, sliced
1/4 cup raisins
1 tbsp wine whine vinegar or lemon juice
1 tbsp olive oil
salt, to taste 


  1. Chop all of the vegetables and the apple and place them in a large bowl. 
  2. Add the raisins, drizzle the salad with white wine vinegar, olive oil, salt to taste, toss and serve! 
  3. This salad makes great leftovers, just add a little more vinegar or lemon before serving it the next day. 

Carrot Cake Pancakes

What are they like? 

- Deliciously chewy

- Full of oats, carrots, raisins & walnuts

- Awesome with maple syrup & whipped coconut cream

gluten free dairy free carrot cake pancakes recipe


1 1/2 cups gluten free flour
1 1/2 tsp psyllium husk powder
1 tsp baking soda
2 tsp cinnamon
1/4 tsp nutmeg, 1/2 tsp ginger, 1/2 tsp salt
1/4 cup walnuts
1/3 cup raisins
1 cup shredded carrot
1/4 cup unsweetened coconut 

1 1/2 cups soy milk OR preferred milk
2 tbsp coconut oil
1 egg OR substitute vegan egg
1 tbsp honey, optional OR agave for vegan
1 tsp vinegar
1 tbsp vanilla 


  1. Mix together the dry and wet ingredients in separate bowls. Then pour the wet in to the dry and mix until combined. 
  2. Place a heavy skillet over medium high heat, like a cast iron, but any skillet will work. Add 1 tsp of oil and place spoonfuls of batter into the pan. Turn the pancakes over once small bubbles surface and start to pop. Cook pancakes for several more minutes and then test for doneness and repeat with another batch.
  3. Keep them warm and serve. If you are feeling like going all out, bellow is an excellent topping! 

My favorite topping for pancakes, waffles, or french toast is as follows:
- a spread of almond butter
- sliced pear  
- frozen blueberries, warmed (the juice makes a great sauce) 
- maple syrup
- walnuts & cinnamon
- whipped coconut cream, optional 

Just place the toppings on the table and everyone can help themselves. 

Sweet Pork Spring Rolls, perfect for dipping

What are they like? 

- Crispy

- A gentle fusion of Asian-American flavors 

- Sweet & salty 

Here is a photo of the filling, which is also great just served with rice.

Here is a photo of the filling, which is also great just served with rice.



Fried or fresh, your choice! 

1 lb ground pork OR baked tofu
1 tsp preferred oil, plus 2 tsp sesame oil
1/2 onion
4 leaves of green cabbage, chopped very thinly
2 large carrots, grated
1/2 cup chopped parsley
1 tsp apple cider vinegar
2 tsp sugar
2 tbsp low sodium soy sauce or too taste, plus low sodium soy sauce for dipping 


If you are eating these fresh, add a large piece of crispy romaine lettuce or bean sprout to add a nice crunch! 


  1. Heat a large pan over medium heat. Add 1 tsp preferred oil, such as grape seed or olive oil (the olive oil tastes great in the recipe, even though it is not an asian flavor). 
  2. Sauté the ground pork with the onion for about 8 minutes, until the pork is almost cooked. Then add the rest of the ingredients and sauté until the cabbage is tender if you plan to eat the spring rolls fresh*. 
  3. Prepare the gluten free spring roll rice wraps according to package instructions. Usually they sit in warm water for about 30 seconds until they become soft and pliable. Spread the rice wrap out on a plate, place 2 heaping spoonfuls of the pork filling in the wrap, roll them up (like a burrito), and serve! 

These rolls have such great flavor that I prefer not to mask it with a strong sauce, simply dip them in low sodium soy sauce. 

*If you plan to shallow fry these spring rolls, make sure the pork is cooked, but the cabbage should still be a little tough to chew. To shallow fry, make the rolls with the slightly undercooked filling, heat 1/2 inch of high smoke point oil (such as grape seed or canola oil) in a clean pan over medium heat and place the rolls in the oil. The oil should be about 375°F and you will probably need to turn down the burner after the first few minutes of cooking. Cook the rolls until they are light brown and then flip them and repeat. Place the rolls on a paper towel-lined sheet to cool. 

Triple Cream Brie..

What is it like? 

- Extra creamy

- Intensly cheesy

- Perfectly smooth

vegan brie recipe


1 cup coconut cream
1/4 cup oil
1/4 tsp tumeric
1 oz dried shiitake mushrooms hydrated in 1/4 cup warm water (include water)
1 tbsp nutritional yeast
1/4 tsp smoked paprika
1 tbsp dark miso
1 tbsp tapioca starch
3/4 tsp salt

Soak the dried mushrooms in 1/4 cup warm water and allow them to hydrate for about 20 minutes.

Once the mushrooms are hydrated, combine all of the ingredients in the blender and blend for about 1 minute, until combined.

Transfer the mixture to a small sauce pan and heat gently over medium heat. Whisk to prevent sticking. When the mixture gets hot and a few bubbles rise from the bottom of the pan, be sure to stir it continuously as it thickens. Allow it to “simmer” for about 2 minutes while stirring.

Transfer the cheese to a heatproof container for storage and allow it to cool at room temperature for about a half hour before placing in the fridge.

Enjoy with your favorite bread or crackers.

Some dishes, especially ones with a lot of spices or herbs, develop flavor as they rest. These recipes, such as many soups, stews and curries, are often better the next day. This cheese, however, is great once it is cooled and probably will not least that long. It is best if eaten within 3 days, but will keep for up to five days.

The best dairy free and gluten free Crepe Recipe

What is it like?

- Tender

- Moist 

- Perfect for filling

See the Mushroom Filling recipe below the crepe recipe!

the best crepe recipe gluten free and dairy free


Makes about 6 crepes, 10 minutes prep, 15 min cooking

2 eggs
1 cup low fat coconut milk or water
1 cup cashew flour (I bought it at Trader Joe's)
2 1/2 tbsp potato starch
1/4 tsp psyllium powder
1/4 tsp salt
about 1 tbsp coconut oil or preferred oil for cooking


  1. Place all of the ingredients in the blender and blend until well combined, about 30 seconds.

  2. Allow to rest in the fridge for at least 1 hour, or until the next day.

  3. Place a wide, shallow pan over medium heat. Nonstick works the best, but you can use a different pan with additional oil. Add 1/2 tsp preferred oil to the pan and about 1/4 cup of batter. The crepe will begin cooking immediately after it hits the pan, so quickly tilt the pan so that the batter spreads evenly into a thin layer. If the crepe is too thick, add a little more water for the next one (a tsp at a time). Once the crepe looks firm on top, flip the crepe and cook for about 30 more seconds. Transfer to a plate to serve.


  • For savory crepes you can add black pepper, a spice, or a dried (1/4 tsp) or fresh herb (1/2 tsp), like parsley or thyme. For sweet crepes you can add 1 tsp vanilla and/or a dollop of your favorite sweetener.

  • I used to cook whole wheat crepes and the leftovers would become discolored. What is great about this recipe is that they look and taste fresh after sitting in the fridge overnight. Reheat in the microwave or on the stovetop.

Mushroom Filling for Crepes

gluten free dairy free crepe recipe


Makes 4 crepes, 10 minutes prep, 5 minutes cooking

5 oz mushrooms (maitake are excellent but you can use white, crimini, shiitake, or preferred type)
extra virgin olive oil, as needed (about 3 tbsp)
2 oz smoked salmon, optional*
2 cloves garlic, optional
1/4 tsp dreid or fresh thyme
dash of salt

Wash the mushrooms and allow to drain. Slice the mushrooms and sauté with garlic, thyme and salt over medium heat in a wide pan with 1 tsp olive oil until they are tender, about 5 minutes. Cook them in two batches so that they do not steam.
Place 1/4 of mushroom filling on a crepe with 1/2 oz salmon divided into very small pieces, and drizzle 1-2 tsp olive oil over filling. Roll up the crepe or fold it in quarters and serve warm.

*If you do not use salmon, you may want to add vegan cheese or regular cheese if you can tolerate it.

Do not over cook your mushrooms! You can test them as they sauté by removing one, allowing it to cool and then tasting it. It should have a bite to it. If it is totally limp, it will have lost a lot of its flavor and appeal.