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!

Recipe

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

Directions:

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.

TIPS:

• 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

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

Directions:
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.

TIPS:
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.

Shiitake and Diakon Miso Soup

What is it like? 

- Healthy & Purifying

- Simple, easy-to-make meal

- Loads of veggies

Recipe

About 1 cup chopped daikon radish root, purple or white
daikon radish greens, sliced
8 oz shittake mushrooms, sliced
2 cloves garlic, crushed, optional
1  anaheim pepper or other green pepper, sliced
optional: 1/4 tsp dried oregano, 1/4 tsp dried thyme, 1/4 tsp dried dill
1-2 tbsp miso (make sure it is gluten free), to taste
4 cups stock (your choice) or enough to cover the vegetables
1-2 tbsp coconut or grape seed oil

Directions:

1. Sauté the daikon radish root over medium heat with 2 tsp oil until browned. Allow it to sauté for several minutes without stirring it to help them brown.
2. Add the dried herbs and radish greens and sauté until they wilt, tossing them every 2 minutes or so (you may to add a little extra oil).
3. While they cook, over medium heat sauté the sliced mushrooms in a separate pan in two batches with a couple teaspoons of of oil.
4. Once the green have wilted add the chicken stock and miso and bring to a simmer. Then add the sautéed mushrooms and cook for a few minutes, until the daikon radish root is tender.
    

Serve as is, or include toasted bread along side this dish. To make a more full meal it can be served with almost any grain, such as rice, quinoa, or millet with a side of pickled vegetables or

Notes:
These greens have a nice bite to them, offering wonderful peppery flavors and also a nice crunchy, yet tender vein.

Vegan Pizza!

Recipe coming soon!

"Carnitas" Beans

1 1/2 cups pinto beans, soaked for 4+ hours OR 2 14oz cans of pinto beans
Optional: 4 oz maples chicken sausage or 1-2 pieces of bacon sautéed until cooked + 1 tsp honey OR vegan sausage or bacon + 1 tsp agave
2 onions, diced
2-4 cloves garlic, crushed OR 1/2 tsp garlic powder
1 tsp cumin, 1/2 tsp dried oregano, 1/2 tsp coriander, 1/4 tsp cinnamon, (optional), 2 bay leaves, 1/2 - 1 tsp salt
4 cups stock (your choice)

Directions:

1. In a large (10-12 inch) sauté pan, caramelize the onions over medium heat, until brown, only stirring every several minutes. You may need to add a little water as they caramelize to keep them from drying out. Add the sausage(s) with the onions and allow them to brown (and cook if they are raw). If you are cooking bacon, cook it in a separate pan so that the fat can be discarded or saved for another purpose (you may add some of it to the beans if you wish).
2. Once the onions are cooked, add the garlic, and allow it to sauté for about one minute.
3. Add the rest of the ingredients, and bring it to a simmer until the beans are soft (easily squished between your tongue and roof of mouth). This recipe is best the next day after the ingredient have had a chance to fully incorporate.

This dish can be served with rice, tacos, nachos, or just enjoyed on its own.

Pork Chops with Rich Mushroom Sauce

What is it like?

- Classy

- Decadent

- Delicious 

Recipe

3 pork chops
1-2 tbsp coconut, grape seed oil or your preferred oil
1 onion, diced
8 oz mushrooms
3 cups chicken stock, divided OR your preffered stock
1/4 cup white wine
1/2 tsp dried tarragon, 1/2 tsp dried sage, 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme), 1/4 tsp salt
thickener: mix 1/2 tbsp glutenous “sweet” rice flour with 1/2 cup stock
1 tbsp low sodium soy sauce (gluten free type)
2-3 tbsp coconut cream, or to taste

Directions:

1. Heat a large pan (see photo) over medium high heat and add 2 tsp oil. Salt the pork chops with 1/4 tsp salt on both sides. Add chops to pan once it is hot. Allow chops to cook for about 4 minutes on each side, or until cooked. The chops will stick to the pan while they are browning. Once they are ready to flip, they will be easy to release and you will see red liquid start to release on top of the pork chops. Once they are cooked, set aside.
    
2. Turn the heat down to medium and add 2 tsp oil to the same pan and add the chopped onion with the tarragon, sage, and thyme. Once caramelized, remove and set aside. Next, sauté the mushrooms in two batches with about  2 tsp of oil. Once cooked, set aside in a separate bowl.
    
3. Turn the heat up to high for abut 20 seconds, then add the wine, followed by the chicken stock and bring to a simmer. (If you do not like the look of the brown bits that release from the bottom of the pan, you can strain the liquid and return it to the pan.) Add the onions/herbs and simmer the stock until it reduces in volume by about 1/3. Then whisk in the thickener and add the mushrooms. Simmer for 2 minutes, until thick. Then whisk in the coconut cream and serve over pork chops. 

The pork chops are excellent served with young broccoli rabe, which can be quickly steamed or sautéed over medium heat with your preferred oil and garlic until wilted.