Beef Stroganoff
Stroganoff has always reminded me a bit of Hamburger Helper. And not in a good or bad way, but just a way that made it not exciting for me to eat. This Beef Stroganoff though, ladies and gentlemen, let me tell you…this creation is a…
Tag: dairy-free
Caramel Apple Cheesecake Bars
When I want to splurge with dessert, it’s with cheesecake. I love it so much! With these easy cheesecake bars, I can eat cheesecake guilt-free any time I want. Plus, it’s much quicker than making the real thing and you can’t tell the difference. And…
Carrot Cake with Cream Cheese Frosting (dairy-free)
After being inspired by our Carrot Cake Pupcakes, I needed to make a human version in cake form and a bit sweeter. This carrot cake is so moist and dense and the cream cheese frosting so creamy, you’ll be eating seconds and even thirds before you know it.
I absolutely love when healthy things turn out yummy enough to feel like you’re cheating a bit, but your stomach will thank you that you’re not. I may have strategically made this the week my husband was traveling for work…more cake for me obviously. Needless to say, I was quite pleased it turned out perfect.
The cream cheese frosting sent the spicy carrot cake over the top though. It’s so creamy and in no way gives away that it’s dairy-free. All around a win-win dessert! You can fold in some pineapple chunks into the half of the frosting used for the center of the cake.
Store the cake in the fridge for up to one week.
Carrot Cake with Cream Cheese Frosting (dairy-free)
Ingredients
Cream Cheese Frosting
- 2 – 8 oz portions of cream cheese or almond milk cream cheese, room temp
- 1/2 teaspoon pure vanilla extract
- 1/4 – 1/2 cup powdered sugar, powdered monkfruit, or maple sugar
Carrot Cake
- 2 cups almond flour
- ½ cup coconut flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon cinnamon
- 1 tablespoon all spice
- ½ teaspoon ground nutmeg
- 1 teaspoon ground cloves
- ¾ cup coconut sugar or granulated sweetener of choice
- ½ teaspoon pink Himalayan salt
- 3 eggs (room temp)
- ½ cup almond butter (any nut or seed butter will work)
- ¼ cup + 6 tablespoons milk of choice
- 1 teaspoon pure vanilla extract
- 1/3 cup avocado oil or melted coconut oil
- 3 cups finely shredded carrots
Instructions
- In a medium bowl add cream cheese and beat with an electric mixer or stand mixer until smooth and fluffy. Sift in the powdered sugar or powdered monkfruit or add maple sugar to desired sweetness, and the vanilla extract. Set in fridge for 1 hour for flavors to develop. Allow to sit to room temp before frosting your cake.
- Preheat oven to 350⁰F. Grease and line the bottom of two 8” round cake pans with parchment paper.
- In a medium bowl sift together flours, baking soda, baking powder, cinnamon, all spice, nutmeg, cloves, sweetener, and salt.
- In a separate bowl beat together eggs, almond butter, milk, vanilla, and oil. Pour into dry ingredients and mix until well combined, adding additional milk if needed. Fold in carrots.
- Evenly separate batter into each cake pan. Bake on middle rack for 25-35 minutes or until skewer comes out clean. Remove and let cool for 10 minutes in pan. Flip cake pans over on a cooling rack until cakes release and allow to cool completely.
- Place one cake portion on a platter and top with half of frosting. Spread frosting evenly to the edges. Place other cake portion on top and frost cake as desired.
Chipotle Ranch (Dairy-Free)
The perfect spicy twist on our dairy-free Ranch. Adds a great tangy spice to any salad or chicken dish. No one will ever be able to tell it’s dairy-free. Try it on our BBQ Chicken Salad.
Chocolate Chip Cookie Ice Cream Pie (vegan)
I absolutely LOVE the Vegan Ooey Gooey Chocolate Chip Cookies, and now that the weather is warming up I wanted something I could enjoy as a tasty cool down treat. I needed to combine the power of ice cream with those darn perfectly chewy cookies. …
Spicy Tuna and “Tempura” Shrimp Sushi Burrito
Two of the best things on this planet – burritos and sushi. BOOM! It’s like eating your favorite roll, but bigger! This used to be one of the things my eating partner/coworker/friend (shout out to Elena!) ate on a regular basis at a little place in downtown Sacramento. Now that neither of us are down that way these days, I needed a way to make sushi burritos a part of my life again. Stat.
Now, I spent some time pondering how to best fill this sushi burrito of mine. And by “spent some time”, I mean like 30 seconds. Since spicy tuna is my jam (I seriously love it), I knew that was a must. But that couldn’t be my only protein. If I was going to make this burrito, I was going to make it right. That meant tempura shrimp for a crunch. It’s not like I was going to batter up some shrimp and fry them though. An idea came to me as I was toasting the shredded coconut for the pancake parfaits – dude, coat that shrimp and make a coconut “tempura”.
Now all that was left was crafting this masterpiece. And masterpiece it was. Also, surprisingly simple and quick. Enough to where I’ll be making them often. Yum!
Spicy Tuna and “Tempura” Shrimp Sushi Burrito
Ingredients
- 1 cup brown rice, cooked as instructed on bag + additional 1/4 cup water (quinoa also works, but cook as directed)
- 1-2 tablespoons rice vinegar
- ½ – pound fresh wild ahi tuna, ½ inch cubes
- 2 tablespoons avocado mayo (Primal Kitchen makes a great one)
- 1 tablespoon Sriracha or chili paste of choice, or to taste
- 1 teaspoon lime juice
- 4 shrimp, peeled and deveined
- ½ cup finely shredded coconut
- 1 tablespoon coconut oil, or oil of choice
- ½ cucumber, peeled and julienned into 3-inch strips
- ½ jalapeno, thinly sliced
- 2 scallions, thinly sliced
- 2 leaves red kale, torn into 3 to 4-inch pieces
- ½ avocado, thinly sliced
- ½ cup cilantro leaves
- 4 sheets nori
- 2 tablespoon coconut aminos, or to taste
Instructions
- Cook brown rice as instructed on the bag plus add an additional 1/4 cup water to what is instructed (or quinoa as instructed). Once finished, add in 1 tablespoon of rice vinegar. Allow to sit for a few minutes, taste and then add additional tablespoon of vinegar, if needed. Allow rice to cool to room temperature while you prepare remaining ingredients.
- In a small bowl add mayo and Sriracha and mix. Then add lime juice and stir to combine.
- Fold in cubed tuna to mayo mixture and set aside.
- Dry shrimp with a paper towel. On a plate add the shredded coconut and roll shrimp in coconut until completely covered. Press onto the shrimp so it sticks.
- In a medium pan heat 1 tablespoon oil over medium-high heat until hot but not smoking.
- Add shrimp to pan and cook about 3 minutes each side. Set aside to cool before slicing into ½ inch pieces while you prep the other ingredients.
- Prepare the cucumbers, jalapenos, kale, avocado, and cilantro.
- Wrap bamboo sushi mat with plastic wrap . Place 2 sheets of nori on the mat, overlapping about 1 inch.
- Spread half of the rice on the nori leaving about an inch on all sides
- On one of the short edges, place half of the spicy tuna mixture, follow with the shrimp and veggies.
- Finally sprinkle about 1 tablespoon of coconut aminos and additional Sriracha, if desired.
- Time to roll! Use the bamboo mat to press down slightly as you roll the burrito, being sure to tuck the edges in as you go.
- Use parchment paper to wrap the burrito. Slice in the middle at an angle and serve.