Tag: vegan butter

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! 

Chef V’s Cooking with V – Salmon Beurre Blanc

Welcome to Chef V's Cooking School!

I'm Veronica, Certified Nutritional Therapist, author, and proud owner of Chef V. You might know me for my Green Drink and Cleanses, but I started Chef V as a personal chef. In my first video cooking series, I'll be sharing some of my clients' favorite recipes with you.

Using this blog and my YouTube channel, I welcome you to my kitchen. We're going to laugh, learn and cook – together.

This month we are making Salmon with Beurre Blanc Sauce, with my friend Maddi assisting.

Cooking with Chef V

Maddi is a friend and customer of Chef V. In 2017 she had a massive stroke, and has worked incredibly hard to recover. I'm honored to know her and to support her in eating healthy – and delicious. – Veronica

Maddi

SALMON BEURRE BLANC DIRECTIONS
Watch Veronica make the recipe in the video above

salmon beurre blanc

INGREDIENTS

for sauce:

  • 1 shallot (about 2-3 tbsp.) finely minced
  • 1/4 cup lemon juice
  • 1/2 cup dry white wine
  • 6 tbsp. vegan butter
  • Salt & pepper to taste

For salmon and pasta:

  • 1 package lentil, quinoa, or brown rice pasta
  • 2 tbsp. olive oil
  • 1 tbsp. lemon juice
  • 2 4-6oz wild salmon fillets – rest to room temperature
  • 1 tbsp. chopped parsley (for garnish)
  • Salt & pepper to taste

DIRECTIONS

quinoa enchilada ingredients

PREPARE THE INGREDIENTS

1. SHALLOT
Finely dice the shallot, slicing lengthwise and then chopping on its side. Save in a small bowl.

mise en place chopped

2. PARSLEY
Roll the fresh parsley loosely into a ball, then chop that up and throw that garnish into a small bowl.

salmon beurre blanc pasta

3. LEMON
Juice the lemon and save in a small bowl.

boil water

PREPARE THE PASTA

1. Bring the water to a boil with one tsp olive oil and a pinch of salt.

boil water

2. Rip the dry pasta in half, adding it to the boiling water.

salmon cooking

GRILL THE SALMON

Sprinkle salmon with salt and pepper. Heat Grill pan or pan to medium high heat.

When the pan is hot, place the salmon in the pan with the skin side up, cook the salmon for 3 minutes on each side, and remove when still pink in the middle.

It is easy to cook something more, but you can't undo an overcooked piece of salmon! Remove salmon and let rest.

making the sauce

making the sauce

MAKE THE BEURRE BLANC SAUCE

To cook the sauce add white wine, shallot and lemon juice to a medium heat saucepan and reduce to half. Slowly add one tbsp. of vegan butter at a time and whisk to create a thick sauce.

final recipe

ASSEMBLE THE DISH

Drain the pasta and place a portion on a plate. Place the salmon right on top. Then we take the beurre blanc sauce and pour it over the salmon and the pasta.

final recipe

NOW THE BEST PART – THE TASTE TEST!

Brandon says “mmmm… – that Beurre Blanc sauce – the lemon and the wine! Who knew eating healthy could be fun.”

Maddi says “it's delicious” – and her sous chef Dad says “nice and light and delicious!”

© 2021 Chef V, LLC.