dairyfree

Pork shoulder braised in a homemade Thai-style red curry paste with carrots and coconut milk then served over steamed jasmine rice.. 

Red Curry Braised Pork

PASTE:3 coconut milksteamed jasmine rice

Protein Pancake Cereal

eggs

protein powder

banana

oats

tsp baking powder

salt

tsp cacao powder

non-dairy milk (You may need more dependig on the thickness of your mixture)

Coconut oil or oil spray

To make your pancake batter, pop all of the ingredients into your blender and blitz until smooth. If you feel like your batter is a little too thick, add some extra milk and blend again. You don&#039;t want this to be as runny as crepe mixture though so be careful not to over do it.

Heat a little oil or cooking spray in a non-stick frying pan over medium heat. Transfer your batter into a squuezy bottle if you have one, or if not use a spoon to create little pancake dollops around the pan.

Once bubbles start to appear on the surface, carefully flip these over and cook on the other side. Repet this process for the remaining mixture.

Serve your pancake cereal with toppings of choice. I love lots of fresh berries and a good drizzle of honey!

Easy Meaty Vegan Black Bean Burgers, which are super quick to make, require only a couple of ingredients and taste amazing!

Easy Meaty Vegan Black Bean Burgers

can of black beans

walnuts

rolled oats use gluten-free if needed

thyme

garlic

tsp of onion granules

cumin

Add all of the ingredients in a food processor and blitz. You may need to stop and scrape off the sides a few times. It&#039;s best to keep it course, you don&#039;t want a puree. Taste the mixture to check to season and add more salt/spices if necessary.

Refrigerate for about 15 minutes. This helps it firm up a little and makes it easier to shape the burgers.

Shape into 4 patties, pressing them together really really firmly then using the palm of your hand press down on the top of each one to make it a burger shape. If they crack a bit just press them gently back together.

Place the burgers on a lined baking tray with parchment paper and bake them in the oven on 375°F/180C until heated through and a bit crusty on the outside (about 25 minutes).

An East African salad made with fresh tomatoes, onion, avocado, cucumber, chili peppers, and lime juice.. 

Kachumbari

This is the best 10-Min Healthy Cheesy Nut-Free Vegan Pasta sauce you’ll ever have- It’s rich and creamy, yet highly nutritious, and perfect for pasta dishes.

10-Min Healthy Cheesy Nut-Free Vegan Pasta

beans

tbsp tahini

tbsp white miso paste

yeast

lemon zested

garlic powder

onion powder

¼ tsp white pepper

½ tsp dried mixed herbs

Place all ingredients except the pasta in a high-speed blender and mix until you have a super creamy consistency.

If necessary, you can add a little more plant based milk. Ideally, leave the sauce in the fridge to chill for a 1, this will enhance the flavors, but it's not essential.

The dressing thickens a bit, but you can add a little milk later.

Boneless chicken breasts dipped in melted butter and rolled in Cajun spices then pan seared and served on whole wheat buns with lettuce, onion, and avocado mayo.. 

Blackened Chicken Sandwiches with Avocado Mayo

TBSP garlic powder2 TBSP onion chicken breast

A refreshing way to start your day! Kombucha Smoothie Bowls are healthy, filled with wholesome ingredients and keep you full and satisfied.

Kombucha Smoothie Bowls

½ cup frozen fruit of

tbsp chia seeds

Sliced fresh fruit

Maple syrup or honey

almonds

Almond butter butter

Hemp seeds

Flax seeds

Toss all ingredients into a high powdered blender.

Blend on high for 20 seconds until smooth. Smoothie will be thick.

Pour into a bowl and garnish with your favorite toppings!

I highly recommend a good drizzle of almond/peanut butter, maple syrup/honey, and some sort of nuts for an added crunch! Enjoy!

A mayonnaise based sauce with garlic, lime, cumin, salt, and cayenne. Perfect for grilled meats and BBQ.

Brazilian Garlic Sauce

mayonnaise

garlic clove, minced

lime juice

tsp cumin

cayenne

Chilli oil goes with EVERYTHING! This video shows you how i like to make the current version that we are devouring on our stirfrys, dumplings and noodles. Flavorsome and jazzed up with a myriad of spices this chilli oil doubles as a soup base for hot pot too.

Chilli Oil

dried chilli

cinnamon

bay leaves

tsp black peppercorns

green cardamon

black cardamon

star anise

fennel seeds

ginger

onion, sliced

spring onions, sliced

rice bran oil

tbsp sugar

tbsp rice vinegar

Soak dried chilli in hot water for 10 minutes.

Break cinnamon stick in half, snap off a few points off the star anise.

Bruise garlic and slice spring onions length ways into batons.

If using stalks rather than picked, roughly chop the coriander.

When oil is hot add, garlic, ginger, onions, spring onions and coriander.

Remove from the oil when the alliums start to brown.

Add chillis to the hot oil, stir continuously.

When oil starts to colour, add dried spices. Stir and fry for 2 minutes.

Turn the heat down if oil is approaching smoke point.

Add sugar and rice vinegar. Fry for 5 minutes.

Remove from the heat. Rest for 10 minutes.

Strain the chilli oil into an airtight container.

Add some of the strained solids to allow for further infusion of flavour.

A New Orleans soup aka &quot;Old Sober&quot;, Cajun seasoned beef noodle soup topped with a hard boiled egg and green onions.

Yakamein

paprika

oregano

cayenne pepper

salt & pepper

beef

TBSP peanut oil, divided

yellow onion, diced

tomato paste

TBSP soy sauce

vegetable broth

spaghetti

green onions, thinly sliced

hot sauce (such

A simple Irish stew made with bone-in lamb shoulder, potatoes, and carrots.

Irish Lamb Stew

olive oil

lamb shoulder

yellow onion, chopped

TBSP all-purpose flour

beef broth

carrots,

Potatoes,

parsley

Step 1

Heat the oil in a dutch oven over medium-high heat.

Step 2

Pat the lamb shoulder dry with paper towels then generously season with salt and pepper. Sear the lamb in the hot oil until well browned on all sides, 2 to 3 minutes per side. Transfer seared lamb to a plate and set aside.

Step 3

Add the onions to the pot and cook until softened, about 3 minutes.

Step 4

Stir in the flour until thoroughly combined, about 1 minute.

Step 5

Pour in the beef broth and stir to combine. Add the lamb and bring to a boil.

Step 6

Reduce heat to medium-low. Cover and simmer until meat is tender and falls off the bone, about 2 hours.

Step 7

Transfer the lamb to a plate and discard bone and extra fat. Break up the meat into bite size pieces and return to the pot along with the carrots and potatoes. 

Step 8

Increase heat to medium and cook uncovered, stirring occasionally, until carrots and potatoes are tender and stew has thickened, about 25 minutes.

Step 9

Take off the heat and stir in the fresh parsley. Season with salt and pepper to taste.

Step 10

Cranberry-Cherry Pie

CRUST:

2 2/3 cups almond flour (Bob’s Red Mill)

1 cup + 1 tbsp tapioca starch

1 teaspoon salt

ghee Balance

water

FILLING:

3 cups Frozen Cherries

1 1/2 cups Fresh Cranberries

3/4 cup Coconut Sugar

tablespoons Tapioca Starch

Cinnamon

1/2 teaspoon gelatin (or agar powder

1 tablespoon Lemon Juice

1 teaspoon Vanilla Extract

In a medium to large bowl, add frozen cherries and fresh cranberries. Add lemon juice and vanilla extract, toss until evenly combined.

In a separate, small bowl, whisk together the coconut sugar, tapioca starch and gelatin.

Pour dry mixture over berry/cherry mix and toss again. Set aside.

Whisk together almond flour, tapioca starch and salt.

Cut butter into flour, making sure no pieces are larger than pea size.

Slowly add your cold water into your flour/butter blend until dough has formed. (You can mix by hand or food processor if preferred). It will be stickier and more pliable than traditional dough–similar to play-doh. Let dough rest for a few minutes, it will thicken slightly.

Press half of the dough into the pie pan and work dough up the sides and around the edges. You may find it easier to work with the dough if you dip your fingers into water first. I keep a small cup by my working station. (Alternatively, you can roll the dough in-between two pieces of parchment paper, remove top layer and turn over onto pie pan and make any necessary adjustments.

Roll out the remaining half of the dough in between two pieces of parchment paper. (And not too thin, you want a little thickness for the top layer, it will be easier to work with).

Peel off top layer of parchment paper. Swiftly and carefully turn rolled dough onto pie. Peel back the paper and trim excess. It’s ok if there are cracks, they can be fixed by dipping your fingers into water and mending.

Make a few vent holes and brush with full fat coconut milk as an &#8220;egg&#8221; wash if desired. Sprinkle the top with coarse coconut sugar, flute edges and carefully place pie into oven for 45-60 minutes (my oven takes closer to 60 minutes, but start checking in at 30 minutes). I like to place aluminum foil or a pie crust shield around the edges at this point to avoid outer edge burning.

Let pie cool before serving as the filling will set during the cooling process. Enjoy!!

Super Easy 5 Ingredient Coconut Flour Waffles! Made with real food ingredients, these low carb waffles are the perfect fuel for a busy morning or weekend breakfast. Freezer friendly for meal prep too! Paleo + Low Calorie + Gluten Free

5 Ingredient Coconut Flour Waffles

almond milk (or milk of choice)

tbsp unsweetened almond milk (or milk of choice)

coconut flour

Heat a waffle maker and spray the inside with nonstick cooking spray liberally. Do not use butter or coconut oil or the waffles will stick.

Place eggs in a mixing bowl with almond milk (use 1/4 cup of ALMOND milk PLUS 2 tablespoons of ALMOND milk - this is not an error!) and whisk together until smooth.

Fold in coconut flour (measured properly), baking powder and cinnamon until combined. Do not over mix. The batter should be thick. Note - if you overmix it will yield smaller or fewer pancakes.

Transfer the batter to the waffle maker and cook 10 minutes. DO NOT REMOVE or OPEN TOO SOON OR WAFFLES WILL FALL APART. All waffle makers are a different, mine cooks quickly so you may need to cook yours longer than 10 minutes.

Carefully lift the waffle from the waffle maker with a small spatula and transfer to a plate while you cook the next one. It&#39;s very important you DO NOT prematurely remove the waffle from the maker or flip the waffle or it will fall apart. Note, you will need to add more cooking spray before adding the remaining batter.

The recipe makes two large waffles (my waffle maker is large). One serving equals a half of a large waffle.

If you love these waffles, check out these Pumpkin Coconut Pancakes too!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1580071816/onbt5fh4d2kodxepxvxl.mp4

Coconut Flour Waffles

"Pumpkin Pie" Buckwheat Dog Biscuits

1 1/3 cups buckwheat flour

1/3 cup potato starch (not potato flour)

1 teaspoon ground ginger

1/2 teaspoon baking soda

1/3 cup pumpkin puree

1/3 cup water

2 teaspoons maple syrup

1 tablespoon apple cider vinegar

1 tablespoon olive oil

In a large bowl, whisk together buckwheat flour, potato starch, cinnamon, ground ginger and baking soda.

Stir pumpkin, water, olive oil, apple cider vinegar and maple syrup into your dry mix. Then form into dough by hand. Dough will be a bit sticky. Let dough rest for 5 minutes, then form into a disc.

Roll dough out in between two pieces of parchment paper (this will keep it from sticking to the rolling pin). Cut out dog biscuit shapes and place on parchment paper lined baking sheet.

These will go in for a double bake. Bake first at 350 degrees for 20 minutes, turning them over once at ten minutes in. Place them on a wire rack to cool completely. Turn the oven temperature down to 250 degrees. Place them back in the oven for 30 minutes, this will dry them out. Remove and place on wire rack again to cool completely.

Serve biscuits to your favorite canine friend! Store leftovers in an airtight container.

These treats are perfect for both of my dogs with different issues.  One is currently having GI issues due to antibiotics and these treats are the only thing she is willing to eat.

Top 22 dairyfree recipes from across the web

The most viewed dairyfree recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Red Curry Braised Pork

Protein Pancake Cereal

Easy Meaty Vegan Black Bean Burgers

Kachumbari

10-Min Healthy Cheesy Nut-Free Vega...

Blackened Chicken Sandwiches with A...

Kombucha Smoothie Bowls

Brazilian Garlic Sauce

Chilli Oil

Yakamein

Irish Lamb Stew

Cranberry-Cherry Pie

5 Ingredient Coconut Flour Waffles

"Pumpkin Pie" Buckwheat Dog Biscuit...

Grain-Free Soft Pretzel Bites

Onigirazu (sushi sandwich)

Bold Date BBQ Sauce

Slow Cooker Carolina Pulled Pork Sa...

Chickpea eggplant salad

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Instant Pot Chicken Thighs and Rice...

Top 22 dairyfree recipes from across the web

The most viewed dairyfree recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Red Curry Braised Pork

Protein Pancake Cereal

Easy Meaty Vegan Black Bean Burgers

Kachumbari

10-Min Healthy Cheesy Nut-Free Vega...

Blackened Chicken Sandwiches with A...

Kombucha Smoothie Bowls

Brazilian Garlic Sauce

Chilli Oil

Yakamein

Irish Lamb Stew

Cranberry-Cherry Pie

5 Ingredient Coconut Flour Waffles

"Pumpkin Pie" Buckwheat Dog Biscuit...

Grain-Free Soft Pretzel Bites

Onigirazu (sushi sandwich)

Bold Date BBQ Sauce

Slow Cooker Carolina Pulled Pork Sa...

Chickpea eggplant salad

French Potato and Greens Salad

Chicken and Broccoli Noodles in Gar...

Instant Pot Chicken Thighs and Rice...

The most viewed dairyfree recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine