Recipes

Recipes available:
Dairy-free Crème Brûlee
Salmon fillets with roasted potatoes & broccoli
Stir Fried Veggies and Chicken with Green Pea


Dairy-Free Crème Brûlee

by Nicole Porlier, Culinary Nutrition Expert

Ingredients:

  • 1 can of full fat coconut milk (put cans in fridge overnight) liquid removed)
  • 2 teaspoons of vanilla extract
  • 1 tablespoon ice wine
  • 2/3 cup of coconut sugar + more for topping
  • 4 egg yolks
  • 2 quarts of hot water

Method:

  1. Pre-heat oven to 325 degrees F.
  2. In a medium saucepan, combine the coconut cream. It’s okay if a tiny bit of the liquid gets into the pan but for the most part, you ONLY want the cream and not any of the liquid at the bottom of the can.
  3. Stir in the vanilla extract and icewine and heat the pan over medium until it just starts to simmer. Once simmering, take off of heat, cover, and let sit for 15 minutes.
  4. When the coconut cream mixture is nearly ready, cream together the egg yolks and the sugar using a stand mixer or hand mixer. Whisk until the yolks start to get lighter in color and the mixture is a bit fluffy.
  5. While whisking, pour the coconut cream mixture into the egg mixture and stir to combine.
  6. Prepare your baking tray by placing a couple paper towels into the bottom a baking tray with high sides (I used a 13×9 pan and it was great). This will prevent your ramekins from slipping while you carry the tray.
  7. Place four ramekins into the baking tray and pour the crème brulee mixture evenly into the four ramekins.
  8. Take your hot water and pour it into the tray so it fills it up HALF WAY up the side of the ramekins. The water helps the crème brulee to cook more evenly.
  9. Bake in the oven for 40-45 minutes. They’re done once the top is solid but STILL has a good little bit of a jiggle to it, kind of like pudding.
  10. Once out of the oven, let cool enough so that you can touch the ramekins with your hands. Place in the fridge for AT LEAST 3 hours but preferably over night. (they can sit in the fridge for up to 2 days).
  11. When ready to serve, take out of the fridge and pour about 1-2 tablespoons onto the top of each crème brulee. Using a kitchen torch, torch the tops of each ramekin so that the sugar is fully crystalized and it has a nice deep golden brown color.
  12. Serve immediately

We recommend a nice cold glass of Ice wine to pair with this delicious desert!  Enjoy!


Salmon Fillets en “Papillote” served with
Roasted potatoes and Broccoli

by Nicole Porlier, Culinary Nutrition Expert

Ingredients: (based on servings for 2)

  • 2 Salmon fillets
  • 3 carrots
  • 1 red pepper
  • 1/2 red onion
  • 10 crimini mushrooms
  • 10 baby potatoes (red and white)
  • 1 lemon
  • 5 tablespoons olive oil 2 for salmon and 3 tablespoons for potatoes
  • 2 tablespoons fresh oregano or 3tbsp dry
  • 1 bunch fresh dill(save a couple of sprigs of dill for decor)
  • 2 large broccoli florets

Method:

  1. Rinse salmon fillets and pad dry
  2. Cut all veggies into small pieces for faster cooking
  3. Cut 2 lemon slices
  4. chop dill and fresh oregano
  5. Cut baby potatoes in half
  6. Preheat oven to 425 degrees
  7. Place salmon fillets onto parchment paper or bags
  8. Add all veggies and 1 tablespoon olive oil on each fillet
  9. Add 2 tablespoons of dill and 1 slice lemon on each fillet
  10. Close the parchment paper so that no air escapes(this preserves natural juices)
  11. Toss olive oil , oregano, lemon juice and potatoes in a bowl
  12. Toss well and transfer potatoes to oven safe dish
  13. Add salmon and potatoes to oven
  14. Bake for 30 minutes ( potatoes may need and extra 10 minutes)
  15. You can also start cooking  potatoes and add salmon after 10 minutes for more accurate timing
  16. While potatoes and salmon are cooking
  17. While potatoes and salmon are cooking…
  18. sprinkle a dash of dried dill on plate as decoration using a white plate if possible
  19. Steam broccoli
  20. When potatoes and salmon are done put on the plate
  21. Make a slit into parchment paper but be careful as the steam will be hot
  22. Add broccoli to plate
  23. Serve and Enjoy

We recommend either a New Zealand Pinot Noir ( slightly chilled) Note: red wines are not typically chilled but Pinot Noir is one wine that is enjoyed when chilled) or New Zealand Sauvignon Blanc to serve with this meal.


Stir Fried Veggies and Chicken with Green Pea
and Kale Fusilli Pasta

by Nicole Porlier, Culinary Nutrition Expert

Ingredients:

  • 1 tablespoon olive oil
  • 1/4 red onion
  • 1 portobello mushroom
  • 2 tomatoes
  • 5 sundried tomato
  • 1 bunch asparagus
  • 1 red pepper
  • fresh basil
  • 1 mango
  • 1/4 cup cashews
  • 2 cups GF Kale and Pea fusillli

Method:

  1. chop the onion
  2. cut up all veggies
  3. Cut asparagus up to the part that gets thicker and discard ends
  4. slice mango in strips
  5. heat oil in frying pan
  6. Add onion until fragrant
  7. Add tomatoes and cook for 5 minutes stirring them in with onion
  8. Add chopped basil
  9. Add remaining vegetables except asparagus
  10. cover on low heat until vegetables are cooked
  11. Cook chicken breasts
  12. once cooked slice cjicken in strips
  13. Add asparagus and sliced mango and cashews
  14. Boil water for pasta and follow package instructions
  15. Add chicken to stir-fry and serve over pasta

We recommend a dry Riesling from either California or Washington state with this healthy dish! Enjoy!

Sesame Crusted Tofu served with Bok Choy and Quinoa

Ingredients

  • 1 (14 oz) block of extra-firm tofu, drained
  • 2 tablespoons sesame oil, divided
  • 2 teaspoons rice vinegar
  • 4 teaspoons Coconut aminos sauce
  • 1-inch piece ginger, grated
  • 4 tablespoons chickpea flour or any bean flour
  • 2 tablespoons toasted sesame seeds
  • 8 baby Bok Choy
  • 1 cup red and white Quinoa

Method:

  1. To drain the tofu, put it on a paper towel-lined plate; cover it with another paper towel, and then a tray. Weigh the tray down with a heavy object (such as a large can of tomatoes or beans) and let it drain for 30 minutes.
  2. To make the marinade, whisk together 1 tablespoon of oil (reserving the other 1 tablespoon of oil for cooking later), the vinegar, soy sauce, garlic, ginger, and black pepper in a medium bowl. Cut the tofu in half so you have 2 blocks, then slice each block cross-wise into 6 equal slabs; put the sliced tofu in the marinade and let it sit in the fridge for 30 minutes, stirring occasionally.
  3. Combine the flour and sesame seeds in a shallow dish; dredge both sides of each tofu piece in this mixture. Heat the remaining 1 tablespoon of oil in a large nonstick skillet over medium-high heat; add the tofu and fry until golden on both sides, about 3 minutes per side.
  4. Steam Bok Choy
  5. Drizzle a little bit of Coconut aminos (instead of soy sauce)
  6. Cook Quinoa as per package
  7. Enjoy!

We recommend having a chilled glass of Off dry Gewürtztraminer-Riesling