This was my very first attempt at making a “paleo” cream sauce, without dairy! I totally winged it…and it was fabulous not to mention easy. Put it on eggs, steamed veggies, zoodles (or any other vegetable noodle), paleo biscuits, meat, seafood, etc.! I suppose you could eat it as a soup too, it’s rich. It’s very versatile and keeps well.
Avocado Cream Sauce
2 cans coconut milk
1 1/2 avocados
6 garlic cloves, chopped
1 pkg baby crimini mushrooms, chopped
2 TBSP garlic powder
Ground black pepper
Himalayan pink salt
Add the 2 cans of coconut milk to a saucepan and heat over medium heat. Add the 1 1/2 avocados (I would’ve added 2, but the 1/2 of the 2nd avo was no good), and let the avo soften in the heat for a few minutes. With an immersion blender, blend the avocados into the coconut milk – took about 3 minutes. Add the garlic cloves, and all spices. Saute over medium heat for 15-20 minutes continuing to stir then add the chopped mushrooms. Continue sauteing over medium heat until the mushrooms are soft to your liking (I don’t like mushy mushrooms, but it’s taste/texture preference here).
Tip: If you use a quality coconut milk, you won’t taste any coconut 😉
First, I put it on my zoodles – which, don’t really look like “zoodles” because the gargantuan zucchini didn’t exactly want to work with my spiralizer. Haha. There was zucchini flying everywhere and puppy Lucy was happy about that.
I had chicken drumsticks (with the skin ON of course) in the fridge begging to be used, so I whipped up a marinade the other evening (full disclosure, inspired by Nom Nom Paleo’s Orange Sriracha Chicken, but I didn’t have the ingredients, so went the Thai flavored route and used what I had!) and a crunchy side salad!
Grapefruit Sriracha Drumsticks
Juice of 1 grapefruit (mine totaled just under 1 cup)
1 TBSP sriracha
1/4 cup coconut aminos
1/4 cup fish sauce (I use red boat)
1/2 cup almond butter (creamy)
1 TBSP garlic powder
1/2 tsp onion powder
Dash fresh ground salt/pepper
I marinated the drumsticks for 1 hour in the fridge, then placed them in an 8×8 glass baking dish, and drizzled a little of the extra marinade on them. I baked them at 350 degrees for about 30 minutes, or until they reach the correct internal temperature. I really enjoyed the rich nutty flavor, it reminded me of a Thai peanut sauce. Next time, I’ll add 1 more TBSP of sriracha for a bit more heat! Forgot to take pics, my bad, but trust me!
As a side, I made a raw brussels sprouts salad (LOVE the crunch). I threw about a 1/2 bag of shredded sprouts into a bowl, cut up some mini heirloom tomatoes, fresh ground salt/pepper, drizzle of garlic olive oil, drizzle of balsamic vinegar, and topped it off with about 1/2 teaspoon of celery seed. Such a fabulous celery flavor and paired really well with the chicken.
I heart mushrooms, of all kinds. I don’t discriminate. This has the perfect nutty, comforting flavor! The truffle really comes out with the use of both the oil and salt.
1 package shiitake mushrooms
1 package white mushrooms
1 package crimini mushrooms
1 yellow onion, diced
5 cloves garlic, diced
1 can coconut milk
1 container (like the rectangle) chicken stock
1/4 teaspoon yellow curry
1 tsp truffle salt
Fresh ground black pepper
1 TBSP white truffle oil
In a stock pot, begin sautéing the onion and garlic in 1/2 of the truffle oil on medium heat, seasoning with ground pepper. Just when the onions start to change color and become transparent, add all mushrooms. Continue sautéing everything until the mushrooms become soft. Add all the remaining ingredients, and bring to a boil. Turn down and let simmer for 15-20 minutes. Use an immersion blender right in the stock pot to blend into a creamy thick bisque! Serve immediately.
It reheats very, very well. Despite the coconut milk, it doesn’t taste coco-nutty because of the addition of the yellow curry. You could easily add garnishments like scallions, bacon bits, thyme, etc.!
Broccoli slaw-so versatile! It stays firm like an al dente pasta if not overcooked. Last week I made what not only looked like, but tasted like, pasta!
Faux Pesto Pasta
1 bag of broccoli slaw
1/2 diced red onion
Cherry or grape tomatoes
Sliced white mushrooms
I sautéed the onion in about a TBSP of coconut oil. Once the onion started to soften, I added the bag of broccoli slaw, and seasoned with a little salt/pepper/garlic powder. I continued sautéing until everything was hot, and at the last-minute added the mushrooms and tomatoes (since they’re soft and I didn’t want them mushy). Last, I topped with a garlic vegan pesto I found at the Hillcrest Farmers Market a week ago. If your eyes were closed, you’d think you’d have a giant bowl of pasta with sauce in front of you. Will definitely make again, and again.
Berry season rocks! The other night I threw some ripe strawberries in a bowl to have with dinner. I’d say 99% of the time, fruit is consumed as-is in our home, but decided to change it up quick for something different. Sweet tooth, satisfied!