1 pound boneless, skinless chicken (breast or thighs)
4 oz dairy free spread, cut into cubes
1/2 cup full fat coconut milk, shaken or whisked
In the inner cooking pot of the Instant Pot, add the tomatoes, garlic, ginger, turmeric, cayenne, paprika, one teaspoon of garam masala, cumin, and salt. Mix thoroughly, then place the chicken pieces on top of the sauce.
Lock the lid into place. Select Manual or Pressure Cook, and adjust the pressure to High. Cook for ten minutes.
When the cooking is complete, let the pressure release naturally. Unlock the lid. Carefully remove the chicken and set it aside.
Using an immersion blender in the pot, blend together all the ingredients into a smooth sauce. Let the sauce cool for several minutes.
Add the butter cubes, cream, remaining teaspoon of garam masala, and cilantro. Stir until well incorporated. The sauce should be thick enough to coat the back of a spoon when you’re done.
Remove half of the sauce and freeze it for later, or refrigerate for as long as three days.
Add the chicken back to the sauce. Preheat the Instant Pot by selecting Sauté and adjust to Less for low heat. Let the chicken heat through. Break it up into smaller pieces, if you like, but don’t shred it.
These potatoes are made using the same basic technique for making risotto, but they are really easy to make.
Recipe by cookingchanneltv.com
* I recommend using Go Veggie dairy-free parmesan
2 pounds russet potatoes, diced into half inch pieces
1 teaspoon salt, divided
1 small onion, diced
3 cups stock (chicken or vegetable)
4 oz mushrooms, sliced
1/2 cup dairy free parmesan cheese*
2-4 tablespoons dairy free spread
2 tablespoons olive oil, divided
Wash and cut the potatoes into small cubes. You can peel potatoes if you like. Put potatoes in a saucepan, and cover with water. Add 1/2 teaspoon of salt. Bring to a boil over high heat, turn heat down and simmer about 5 min until al dente. Drain.
Heat 1 tablespoon oil in a heavy, medium-sized saucepan over medium heat. Add the minced onion, drained potatoes, with the other 1/2 teaspoon salt, and one ladleful of stock. Cook, stirring continuously, until the stock is almost fully absorbed.
In a separate pan, saute the mushrooms in a tablespoon of olive oil and toss gently until they begin to brown.
Continue to add the stock to the potato mixture, one ladleful at a time, while stirring continuously, until the potatoes are tender and creamy on the outside, about 5 to 10 minutes. Begin to ‘press down’ into the risotto with your spoon so that some of the potatoes get mushed which will help to build that ‘creamy’ texture. Taste the potatoes. If they’re soft, you won’t need to add any more liquid. If they still have a bite in the middle, you can add a bit more stock.
Add the mushrooms, and cheese, and stir. Add the spread, and continue stirring, adding a bit more stock if needed.
Preheat the oven to 350°F. Lightly grease an 8″ square pan or 9″ round pan.
To make the topping: Whisk together the 2/3 cup brown sugar, salt, 3/4 cup flour and 1 teaspoon cinnamon. Add the melted spread, stirring just until well combined. Set the topping aside.
To make the filling: Mix together 1/3 cup brown sugar and 1 teaspoon cinnamon. Set it aside.
To make the cake: Beat together the oil, eggs, granulated sugar, pumpkin, remaining spices, salt, and baking powder until smooth.
Add the 1 1/2 cups flour, stirring just until smooth.
Pour/spread half the batter into the prepared pan, spreading it all the way to the edges. If you have a scale, half the batter is about 13 1/2 ounces.
Sprinkle the filling evenly atop the batter.
Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don’t combine filling and batter thoroughly; just swirl the filling through the batter.
Sprinkle the topping over the batter in the pan.
Bake the cake until it’s light brown on top, and a toothpick or cake tester inserted into the center comes out clean, about 40 to 45 minutes.
Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve the cake right from the pan.
* you can use butter or other vegetable oil
* I recommend using only the King Arthur Measure for Measure flour in this recipe. I have tried other flours and they did not work as well.
2 large eggs
1 1/4 cups dairy free milk
3 tablespoons grapeseed oil*
1 1/2 cups King Arthur measure for measure flour*
3/4 teaspoon salt
2 teaspoons baking powder
2 tablespoons granulated sugar
Beat the eggs and milk until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the butter or vegetable oil.
Whisk the dry ingredients together to evenly distribute the salt, baking powder and sweetener.
Gently and quickly mix into the egg and milk mixture. Let the batter rest for at least 15 minutes, while the griddle is heating; it”ll thicken slightly.
Heat a heavy frying pan over medium heat, or set an electric griddle to 375°F. Lightly grease frying pan or griddle. The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately.
Drop 1/4 cupfuls of batter onto the lightly greased griddle. Bake on one side until bubbles begin to form and break, about 2 minutes; then turn the pancakes and cook the other side until brown, about 1 1/2 to 2 minutes. Turn over only once. Serve immediately.
* I used tinkayada gluten free lasagna noodles
* I used go veggie dairy free parmesan
9 pre-cooked gluten free lasagna noodles*
1 1/2 cups cooked boneless chicken breast
1 cup dairy free mozzarella cheese
1/2 cup dairy free parmesan*
1 1/2 cups baby spinach
5 oz cooked bacon, crumbled
6 tablespoons dairy free spread
6 tablespoons white rice flour
2-3 cups dairy free milk
1 small onion, chopped
Cook lasagna noodles according to package directions. Set aside. Preheat oven to 375 degrees.
In a large skillet, cook bacon until just getting crisp, add onion and saute until onion begins to get translucent. Add spinach one handful at a time, and stir until wilted. Repeat with remaining spinach. Empty mixture into a bowl-set aside.
In the same pan on medium heat, melt earth balance spread, add gluten free flour, stir together until just combined. Add milk, a bit at a time, whisking to remove lumps. Milk should begin to thicken. Keep adding milk until desired consistency of sauce is reached. Sauce should be thick. Reduce heat to low. Season to taste. Add cooked chicken and bacon mixture back into the sauce-heat through. Remove pan from burner, set aside.
Add a little of your sauce mixture to the bottom of your casserole. Add one layer of lasagna noodles over sauce to fit your pan. Add a layer of sauce-sprinkle with dairy free parmesan and dairy free mozzarella. Repeat until dish is filled ending with a layer of lasagna noodles. Spread remaining sauce on top of lasagna.
Sprinkle top with dairy free parmesan and dairy free mozzarella to cover noodles. Bake at 375 for about 25 minutes, until bubbling and cheese is beginning to brown.
Preheat oven to 350 degrees F and grease a 9-x-5″ loaf pan.
In a measuring cup, mix dairy free milk and vinegar together. Let stand about ten minutes, or until thickened.
In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
In the bowl of a stand mixer, combine sugar, butter, milk mixture, vanilla, eggs and bananas until smooth.
Add flour mixture in three parts to mixer bowl until combined, then fold in chocolate chips.
Transfer batter to prepared baking pan and bake until deeply golden and a toothpick comes out clean, about 55-60 minutes. Let cool at least 10 minutes before removing from pan. Let cool completely on rack.