Tag: dairy free

Poached Pear with Gluten Free Crumble & Vegan Ice Cream

Although alcohol is not recommended for cleansing, this recipe cooks out any of the alcohol and makes this a decadent dessert. You can always omit the champagne and use any liquid, even water, for this recipe.

poached pear

TOTAL 80 minutes

Serving Size: 6 people

Ingredients

  • 1 cup champagne or other liquid
  • 3 pears (d Anjou, Bartlett, Asian) halved and scooped with melon ball 
  • 1 tbsp honey 
  • 1/2 cup gf flour 
  • 3/4 cup gf oats 
  • 1/4 cup coconut sugar 
  • Pinch sea salt 
  • 2 tsp vanilla 
  • 3 tbsp vegan butter 
  • Vegan ice cream to serve 

poached pears in oven

Directions

Preheat oven 375 F. Mix honey and champagne together.

In a shallow baking pan lined with foil, lay the scooped pears on the pan, skin side down. Pour champagne mix to cover. Cover with foil and bake 10 minutes. Add another 10 minutes if pears are not ripe.

While pears bake, mix flour, oats, sugar, salt, butter and vanilla.

Remove pears and foil. Top evenly with crumble. Continue to bake, uncovered, for 20 minutes or until the crumble is golden brown. Remove pears.

Serve on a plate with scooped vegan ice cream. Enjoy this delicious and healthy dessert! 

Warm Butternut Squash Salad

Warm butternut squash: this is a delicious fall treat for those first cool days that signal the end of summer. It’s also a hit at Thanksgiving dinner. It’s very filling and makes you feel warm inside even though it’s a salad. It’s also very healthy and vegan. – Veronica

DOWNLOAD PDF

warm butternut salad

TOTAL 30 minutes

Serving Size: 2-4 people

Ingredients

Warm butternut squash

  • 1 Tablespoon coconut oil
  • 1/4 cup diced sweet or yellow onion
  • 1 small butternut squash,
seeded and diced
  • 1 clove garlic, minced or pressed
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon fresh thyme leaves
  • 1 cup cooked quinoa
  • Sea salt, to taste
  • Freshly ground black pepper
  • 4 cups wild greens (arugula, spinach, or mixed herbs)
  • 1 cup pomegranate seeds

Directions

Warm butternut squash: In a large non-stick pan, heat the coconut oil over medium heat. Add the diced onion and butternut squash. (The smaller the squash is diced the more quickly it will cook.) Sauté the squash and onions over medium heat for about 5 minutes, or until the squash is soft. Do not burn the squash or onions.

Add the garlic, nutmeg and thyme, and cook for 1 to 2 minutes more. Transfer the butternut squash to a bowl and stir in the cooked quinoa. Add salt and pepper to taste. Cool mixture in the refrigerator.

To serve, mix the dressing ingredients and drizzle over greens. Top with cooled butternut squash mix and garnish with pomegranate seeds. Serves 2-4.

Red White & Blue Popsicles

Little ones will love these frozen summer Red White and Blue Popsicle treats. Use coconut yogurt, fresh fruit, and natural non-sucrose sweeteners to make them happy without making them wild with the sugar crazies! – Veronica

red white & blue popsicles

INGREDIENTS

  • 8 oz. So Delicious Coconut Yogurt (original, unsweetened)
  • ½ cup organic coconut or almond milk (original, unsweetened)
  • ¼ cup fresh lime juice
  • 1 drop of organic liquid Stevia or 1 tsp. coconut nectar (optional)
  • ½ cup organic blueberries
  • ½ cup organic raspberries, chopped
  • Popsicle mold for 6
  • 6 Popsicle sticks

Combine coconut yogurt, milk, lime juice and sweetener (optional) in a bowl with a spout, so it’s easy to pour, and mix well.

Drop two blueberries and two raspberries at the very bottom of each popsicle mold.

Fill the popsicles half-way with the coconut yogurt mixture.

Add 2 more blueberries and raspberries in the middle.

Fill almost to the top and again, add 2 of each fruit.

Place the top cover over the popsicle mold.

Carefully place the sticks in the center hole of the mold – more than halfway the popsicle, but not all the way to the top. Also remember to leave enough room at the end of the stick for someone to hold in their hand.

Place in the freezer for 5 hours or overnight.

When removing, allow the popsicles to sit out for 10 minutes and slowly remove by gently wiggling them side-to-side.

Vanilla “Milk” Shake

Vanilla milkshake recipe –  Too much dairy can be bad for digestion, especially for kids, which is why more people are choosing to limit their intake or eliminate it completely from their diets. Here’s a creamy and delicious mock milkshake recipe that will please your taste buds and your tummy! – Veronica

Vanilla Milk shake

  • 1 cup – Raw Almond Milk or Coconut Milk
  • 1/2 cup – Cashews (soaked for one hour and drained)
  • 1 cup – Ice 1 tbsp – Raw Coconut Nectar (I use Coconut Secret)
  • 1 tsp – Pure Vanilla Extract
  • 1 Vanilla Bean, scraped (optional)

Process all ingredients in Vitamix blender until smooth. Enjoy immediately.

Share a pic of your Vanilla “Milk” Shake with me! @chefvlife #chefvlife

Find this and other easy recipes in my new book, Making Cleansing Easier. Visit ChefV.com/book

Awesome Mac & ‘Cheese’

Chef V’s tip: This is my gluten-free, dairy-free version of macaroni and cheese. – Veronica

super smoothie

TOTAL 10 minutes

Prep Time: 8 minutes

Serving Size: 1 Person

Ingredients

  • 3 cups filtered water
  • 2 cups peeled and chopped butternut squash
  • 1/2 cup Chef V’s Raw Almond Milk
  • 1 clove garlic, minced or pressed
  • 2 cups raw cashews, soaked and drained
  • 1/2 lemon, juiced
  • 1/4 teaspoon sea salt
  • 2 cups cooked brown rice elbow pasta
  • Freshly ground pepper, optional

Directions

Bring the 3 cups of water to a boil in a saucepan and cook the butternut squash for 20 to 30 minutes, or until soft. Process the cooked squash, almond milk, garlic, cashews, lemon juice, and salt in a Vitamix until smooth. Combine the ‘cheese’ sauce and cooked pasta, season with black pepper if desired, and serve.

© 2021 Chef V, LLC.