Free Recipes

Happy Easter! 

Rack of Lamb

Spring Lamb is mild and a nice alternative to beef-the other red meat! Garlic, rosemary, Dijon mustard and ground nuts create a flavorful, crispy topping for a rack of lamb.

Yields: 1 rack of lamb, serves 2

1 rack of grass fed lamb, best in the springtime*

¼ cup gluten-free Dijon mustard, no preservatives(Annie’s Honey Mustard)

3 Tablespoons fresh rosemary, chopped

2-3 cloves garlic, crushed

½ cup “nut parmesan” or ground nuts (raw almonds, pistachios, hazelnuts)

2 Tablespoons extra virgin olive oil 

sea salt and freshly ground black pepper

If lamb is frozen, defrost in refrigerator for 12-24 hours. Rinse lamb in cold water and pat dry with paper towels. Salt and pepper the lamb on both sides. Preheat oven to 375 degrees. In a bowl, whisk mustard, rosemary and garlic together and spread evenly over fat side of the lamb. In another bowl, mix “parmesan” and olive oil together and pour over the mustard and pack it down evenly. Place on a baking sheet or dish and bake on the middle rack of the oven for approximately 10 minutes or until the internal temperature is 140 degrees (medium rare) in the center of the chops. Remove from oven and cover tightly with foil and rest for 10 minutes. Cut in between the bones and serve. Great served with mashed potatoes (see index) and sautéed greens or Brussel sprouts (see index).

*I recommend Colorado or California Lamb; it is milder than imported.+

Lemon Meringue Tart

This tart has a sour filling, sweet, fluffy topping and a crispy crust! It’s delicious any time of year- refreshing in the summer and great in the winter when lemons are in season!

Yields: 1-10 inch tart, serves 8-10

1 recipe sweet tart dough, chilled

1 recipe lemon curd, room temperature*

1 recipe meringue or coconut whipped cream

Roll out tart dough and place in tart pan and press excess dough off the edges. Refrigerate for 30 minutes to prevent shrinking. Preheat oven to 350 degrees.  Place a piece of parchment over dough and pour dry beans, uncooked rice or pie weights on top of parchment. Bake for 20 minutes on the middle rack. Remove from oven and take out the dried beans and parchment. Continue to bake for approximately 10 more minutes or until golden brown. Cool completely on a rack at room temperature. Fill crust with lemon curd and refrigerate for 2 hours. Make meringue and pipe or spoon over lemon curd. Cut and serve immediately or refrigerate for 1-8 hours. If you wish, you can brown the meringue with a kitchen torch or under a broiler for 2 minutes until golden brown. Enjoy!

*If you make the curd the day you assemble the tart, cool to room temperature and pour it into the shell, and it will set evenly and glossy when refrigerated. If you are short on time, make the curd ahead of time and smooth with an offset spatula. Don’t worry most of it will be covered with meringue anyway.

To save time, make the tart dough 1 day to 1 week ahead and keep refrigerated.

Sweet Dough for Tarts

This is versatile and tasty sweet dough that may be used for any tarts.

Yields: 2 (10 inch) Tarts or 8 (4 inch) Tarts

12 ounces Vegan Butter(I use Miyoko’s-at Trader Joes and health food stores)

1 cup coconut sugar

1 lg. organic egg, for vegan use 1 TBSP. Flaxseed, ground + 3 TPSP filtered water

3 cups gluten-free oat flour

½ teaspoon Himalayan salt, fine

2 teaspoons gluten-free vanilla extract

1 teaspoon gluten-free lemon extract*

Directions:

  1. In an electric stand mixer, fitted with paddle attachment, cream vegan butter and coconut sugar until light and fluffy. Occasionally scrape down sides and bottom of bowl for even mixing.
  2. Measure & whisk flour and salt and set aside. 
  3. Add egg, vanilla extract and lemon extract on low speed. 
  4. Gradually add flour on low speed until combined. Stop the mixer and scrape down sides and bottom to be sure it is mixed evenly and mix again. 
  5. Put dough on a cookie sheet and refrigerate for 1 hour before rolling out or in a plastic freezer zip bag. If you freeze it, thaw it out in the refrigerator overnight. This is great for any fruit tarts, especially lemon meringue! *If you are making a chocolate tart, substitute the lemon extract for orange if you like. 
  6. Roll out on a floured board or between two pieces of plastic wrap or a 2 Quart ziplock bag with the sides cut open to  ¼ inch thick. 
  7. Take a rolling pin and gently roll the dough around the pin from one side to the other or remove the top layer of plastic and flip over the dough onto the tart pan. Gently roll it over the tart pan evenly and press it in by hand. 
  8. Chill the tart pan/dough for 30 minutes before baking to prevent shrinking. Do not skip this step or the dough will shrink! 
  9. Bake at 350 degrees until golden brown. See the directions for the tart you are making. Some tarts you can pour the filling in and bake with the raw dough at the same time. Cold fillings need to be poured into a cool tart shell that has already been baked. 

Lemon Curd

A tart-sweet silky curd that tastes like a lemon drop candy! Can be made Egg-free/Vegan if you wish.

Yields: 4 cups

Ingredients

2 cups freshly squeezed organic lemon juice(Eureka or Meyer)

2 cups raw mild honey or 1 ½ cups coconut nectar(light colored)

12 organic lg. eggs, beaten or VEGAN VERSION: 1 TBSP + 1tsp. agar agar or Kuzu(Japanese isle-looks like chalk, gut healing)

1 sticks vegan butter(Mikyoko’s), cold/cubed or 1/2 cup lemon olive oil

Directions

  1. 1.Wash lemons with vegetable wash and rise well. 
  2. 2.Zest lemons with microplane fine grater, set aside. 
  3. 3.Juice lemons and remove seeds, set aside. 
  4. 4.In a mixing bowl, whisk eggs and sweetener, set aside. 
  5. 5.In sauce pot, heat juice to simmer over low heat. 
  6. 6.Remove pot from heat and quickly pour in all of egg/sweetener mixture while whisking vigorously. 
  7. 7.Whisk continuously over low heat until thickened, about 3-5 minutes. 
  8. 8.Whisk in one pat of vegan Earth Balance at a time until melted or slowly pour in oil while whisking. 
  9. 9.Pour through a fine strainer into a bowl. 
  10. 10.Stir in zest. 
  11. 11.Ladle or spoon into heatproof glass or ceramic containers, cover and refrigerate until set. 

Variations: you can substitute lemon juice for fresh grapefruit juice. Also substitute with the same citrus zest and citrus olive oil.

This makes a great filling for Lemon Meringue Pie/Tart! Enjoy over scones or use for cake or tart filling. Serve with fresh fruit and berries.

Coconut Whipped Cream

Yields: 1 1/2-2 cups

Just as creamy and fluffy as the dairy version, but better because it is dairy-free and lasts longer!

Ingredients:

1 can organic coconut cream, refrigerated 8 hours or more*

1/4-1/2 tsp. stevia

1 vanilla bean

Directions:

Open can and scoop out the solidified coconut cream. Pour off any cloudy liquid coconut water or use it for a smoothie. 

Cut vanilla bean lengthwise and scrape out seeds with a small paring knife. 

Put coconut cream and 1/2 teaspoon stevia and vanilla bean seeds into a bowl or stand mixer and whisk until fluffy. This will keep for 7 days in the refrigerator.

You can also use a whipped cream canister with CO2 cartridges.

*SCD Diet: no gums, get on ThriveMarket.com

Scones

These are a cousin to a biscuit and are served with afternoon tea in England. Often they are topped with lemon curd or raspberry jam, and are delicious with a cup of tea or coffee.

2 ¼ cups gluten-free oat flour, sifted

3 teaspoons baking powder

½ teaspoon Himalayan salt, fine

1/3 cup vegan butter or coconut oil(refined)

1 ½ Tablespoons coconut nectar or raw local honey or real maple syrup

1 lg. organic egg, beaten or 1 TBSP. Flaxseed, ground + 3 TBSP. Filtered water

¾ cup plant-based milk or coconut milk

½ teaspoon gluten-free vanilla extract

½ cup organic dried cherries or dried fruit of your choice, optional

Zest of 2 tangerines or 1 orange or 1 lemon, optional

One egg white + 1 teaspoon water, beaten, optional-plain water is fine

Directions:

  1. Preheat oven to 400 degrees
  2. Sift all dry ingredients into the bowl of an electric stand mixer. 
  3. Add vegan butter and mix with the paddle attachment. 
  4. Add all wet ingredients, dried fruit, zest and mix just until combined. 
  5. Scrape out onto a well floured cutting board. Gently roll out to ¾ inch high. Cut into wedges or use a biscuit cutter.
  6. Lightly brush the egg white/water mixture over the top of scones.
  7. Place on a baking sheet and bake for 15-18 minutes or until golden brown. 

Scones are meant to be on the dry side to absorb vegan butter and jam that are traditionally served with them. If you want to eat them alone then, bake 2 minutes less.

8. Let cool on baking sheet for 5 minutes and serve warm. These are best served immediately or the same day. They will get soft and crumbly after one day, especially if it is raining!

+

Mashed Cauliflower

This is very similar to light and fluffy mashed potatoes! It is a low glycemic substitute, and great for those that are sensitive to night shades, usually people with arthritis. Enjoy as is or use in place of mashed potatoes. It is a much better food combination than meat and potatoes because you will digest it easier.

Yields: 4 small servings depending on the size of the cauliflower

1 head organic cauliflower

1 tsp. finely ground Himalayan salt

black pepper to taste

tiny pinch of nutmeg

2 TBSP. Vegan Butter or avocado oil

  1. Put the Cauliflower into a pot with a steamer insert. 
  2. Fill the pot with cold water just until the water starts to come through the bottom of the steamer.
  3. Cover the pot, turn on high and bring to a boil. 
  4. Boil covered about 10 minutes or until fork tender all the way through.
  5. Put Cauliflower and all the rest of the ingredients into the food processor.
  6. Process with the s blade until the mixture is completely smooth.
  7. Taste and adjust seasoning to your liking. 
  8. Best served hot. Will keep in the refrigerator for a few days. 

Scalloped Ham and Potatoes

A childhood favorite of my sister and me! Hope you enjoy these creamy potatoes and ham as either a main dish or a side dish. Make ahead and reheat just before serving in the microwave or oven.

Yields: 4-6 servings or one 2 quart soufflé dish or 8×8 baking dish

6-8 large Russet or Yukon gold potatoes

1 double recipe of “cream” sauce (see index) use almond milk or chicken broth

1 cooked Applegate or preservative free ham steak* (no nitrates), ¼ inch cubes

Make the “cream” sauce and set aside. Preheat oven to 375 degrees. Scrub potatoes with vegetable wash and cold water, rinse well. Slice into ¼ inch slices with a food processor using the slicing blade, a mandolin or by hand with a sharp 8 inch chef’s knife. Fan them into a 2 quart round soufflé dish, or an 8×8 glass baking dish so they are overlapping by a ½ inch. Sprinkle ham in between each layer of potatoes as you go along finishing with a layer of just potatoes. Continue to do this in circles or rows until all potatoes are in the dish. Pour cream sauce over potatoes and gently shake so all the sauce will be evenly distributed. Bake on the middle rack of the oven for 1 hour or until bubbling. Place under broiler on the top shelf for 2 minutes or until golden brown. Serve immediately.

*Wellshire Farm is all natural and no nitrates or preservatives, available at Whole Foods Market

“Cream” Sauce

This sauce is one of the 5 Mother sauces that is the basis to create all other sauces in French cooking. It is my version of Béchamel, but is really a Volute. It can be used for any recipe using a white cream sauce.

Yields: 1-2 cups

¼ cup finely chopped yellow or white onion or shallot*

2 Tablespoons avocado oil or vegan butter

2 Tablespoons Gluten-free oat flour

1-2 cups almond milk or chicken stock or vegetable stock (depending on the recipe)**

1 bay leaf

1 teaspoon dried thyme or 1 Tablespoon fresh thyme

1/16 teaspoon freshly grated nutmeg

sea salt/pepper to taste

In a 2 quart sauce pot over medium-high heat, add oil. Sauté onion in oil until it is translucent. Whisk in flour and cook for 2 minutes, whisking constantly. Quickly pour almond milk or stock, while whisking, the pot-be careful, it will splatter. Bring to a boil and whisk until it is very smooth and thick. Add bay leaf, nutmeg, and salt/pepper. Turn down to low heat and simmer, cook for 5 minutes. Strain through a fine mesh sieve for a more velvety texture. This will thicken quickly. 

**Add more almond milk or stock if it is too thick until desired consistency. I use half cashew milk or almond milk and half broth for flavor and texture.

Mashed Cauliflower

This is very similar to light and fluffy mashed potatoes! It is a low glycemic substitute, and great for those that are sensitive to night shades, usually people with arthritis. Enjoy as is or use in place of mashed potatoes. It is a much better food combination than meat and potatoes because you will digest it easier.

Yields: 4 small servings depending on the size of the cauliflower

1 head organic cauliflower

1 tsp. finely ground Himalayan salt

black pepper to taste

tiny pinch of nutmeg

2 TBSP. Vegan Butter or avocado oil

  1. Put the Cauliflower into a pot with a steamer insert. 
  2. Fill the pot with cold water just until the water starts to come through the bottom of the steamer.
  3. Cover the pot, turn on high and bring to a boil. 
  4. Boil covered about 10 minutes or until fork tender all the way through.
  5. Put Cauliflower and all the rest of the ingredients into the food processor.
  6. Process with the s blade until the mixture is completely smooth.
  7. Taste and adjust seasoning to your liking. 
  8. Best served hot. Will keep in the refrigerator for a few days. 

Use stock when making a savory dish such as creamed tuna or chicken

*For more flavor: Cut an onion in half and simmer it covered in the almond milk or stock with bay leaf for 10 minutes.

CHEEZE SAUCE: Add 1 package vegan Miyoko’s Mozzarella. Great for Mac n cheese or over Broccoli and Cauliflower. 

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Sautéed Kale

Kale is a wonderful vegetable that is packed with vitamins and calcium. Even kids love this recipe! 

Yields: 2-4 servings

1 bunch kale (any variety) dino is my favorite

2 Tablespoons extra virgin olive oil

1 clove fresh garlic, sliced thinly

Himalayan salt or ume plum vinegar*

 freshly ground black pepper

Optional: 2 TBSP. Pine nuts and 1 TBSP. barberries or dried cranberries

Directions:

  1. Cut the kale leaves in 1 inch horizontal strips, discard tough stems. 
  2. Wash well in cold water and spin in a salad spinner. 
  3. Heat the oil over medium heat in large sauté pan. Add pine nuts, garlic and cook over medium heat for 1 minute. 
  4. Add kale, salt or ume plum vinegar and pepper. Sauté 1 minute then stir and turn over. When all kale is wilted and soft it is cooked. Serve immediately. 

*Ume plum vinegar is made by brining Japanese plums in salt. It is very flavorful and a great substitute for salt when sautéing vegetables.

If you have any leftover, use this for an omelet or serve warm with a fried egg on top the next day!

14 thoughts on “Free Recipes

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  4. hi…im looking for dairy free and also cane sugar free recipes for my one year old daughter as she has an intolorance to both…cheers

    • Hi Kim,

      You can use my cookbook when she starts eating solid foods. Until then I would buy a good baby food cookbook or just make organic pureed vegetables for her. If she has a lot of food allergies, I urge you to get her under the care of a good Naturopathic Doctor who has a 4 year degree in it. If you are from Australia contact http://www.doctorgluten.com Dr. Rodney Ford in New Zealand. He is the best and a leading expert on gluten and food allergies.

  5. I thought eating gluten free meant no flour or anything with wheat/gluten, but your chili recipe has flour and also beer in it which both contain wheat/gluten??

  6. Stuffing! Your stuffing is soooooooooooooooo good! I love the density, texture and of course flavors in the mushroom version!

  7. Hi Lauren,
    Mu husband and I met you and bought your book at the Campbell Farmers Mkt. this past Sunday.
    Since we’re fast approaching Thanksgiving day I’m wondering if you have a recipe for gluten free stuffing that’s worth making. In fact, any Thanksgiving dish recipes would be appreciated.
    Thanks, Kathleen

    • Kathleen,
      Yes, there are two stuffing recipes in my cookbook-cornbread or regular that can be made with Gluten free bread-see pages110, 117. I made the cornbread stuffing in a cooking class I taught yesterday and everyone loved it. This week I will be posting a guide for menu planning for Thanksgiving so everyone can enjoy the holiday without being overwhelmed or overworked on T-day! Enjoy and Happy Thanksgiving, Lauren Hoover

  8. Hello,
    These recipes look wonderful! I am very allergic to dairy also can not eat wheat/gluten so I’m always looking for alternatives that won’t leave me unsatisfied. I am so happy to find your website. I will be getting the book for sure! My question to you is, do you have a newsletter to subscribe to for info and more recipes??? One that can be emailed regularly? Just wondering… Thank you for bringing hope to us allergy folk!

    • Dear Izabella,

      Thank you for the positive feedback. My mission is to help. You can come onto my blogsite http://www.NoWheatNoDairyNoProblem.com and click on orange button subscribe in a reader. Or email me http://www.laurenhoover@gmail.com and request that I add you to my data base. I send out weekly emails of updates. I post a new article and recipe of the week once per week. Enjoy the cookbook and let us know how you are enjoying it. In the meantime, come onto the blog and get the Pumpkin Cheesecake with Gingersnap Crust-this week. P.S. I do remove the recipe of the week each week, so get it while it is up. Be Well, Lauren

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