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Hockley Valley light spelt flour is ideal for making homemade gnocchi, pasta, ravioli, and more!
Crispy Turmeric Gnocchi - Basic Spelt Flour Gnocchi Recipe - Egg Free, Dairy Free. How to make homemade crispy gnocchi from scratch with only four ingredients. Made with pure spelt flour. Ideal recipe for beginner cooks or beginner pasta makers. Meditative cooking technique.
Read moreCrunchy bread crumbs, sauteed fennel, tons of fresh parsley, lemon, garlic, and whatever type of fettuccine you prefer (glutinous or gluten free)
This dairy free pasta recipe is the type of meal that calls for dim lighting, your comfiest outfit, and two forks so that yourself and your best pal or partner to casually dig in. Pour the wine and scarf it down. Watch an old movie. This relaxed dish is so beautiful and satiating that you won’t need anything else., except maybe a simple tossed salad to finish it off.
This is my preferred type of dinner. Nothing fancy, just a simple pasta dish that’s loaded with flavor and texture. The breadcrumbs add so much texture to this dish, but they also give it that lovely fresh bread scent which I so love.
To present this dish, just toss it all into a big bowl or serving plate and lazily sprinkle the bread crumbs and chili peppers on top. This is not one to impress with your presentation skills or your chef tongs. Leave it untwirled.
Read moreRoast chicken, mushroom, and black olive ravioli in homemade chicken broth. A classic dish that my family used to eat on Sunday afternoons. It’s a hot bowl of comfort food at its finest.
Roast Chicken, Mushroom, and Black Olive Ravioli in Broth - Dairy Free, Nut Free. Did you think it was impossible to create savory, succulent ravioli or tortellini without using cheese in the stuffing or without a sage butter sauce? Then you will be very pleasantly surprised by this belly-warming, comfort food recipe for dairy free ravioli.
Read moreDairy Free Rosé Pink Pasta Sauce is a perfect meal for two!
Dairy Free Rosé Pink Sauce is creamy and smooth, and less acidic tasting than regular tomato sauce.
Read morePink ravioli made with Hockley Valley spelt flour and beautiful beet juice
Ravioli is the perfect stay at home dinner idea for you and your loved ones this Valentine’s Day (or Galentine’s Day!). Not only is pasta-making an ideal activity for two, but this ravioli is a lovely bright pink colour too.
Read moreImagine serving this light and fresh linguine dish on a hot summer day. Itès dairy free, nut free, soy free, and can easily be made with a gluten free pasta of your choosing.
A light and fresh pasta recipe that’s bursting with zesty flavors of fresh tomato, garlic, olives, and herbs. The only cooking required is the pasta itself! The rest can be prepared ahead of time and stored in the fridge until ready to use.
Read moreA luxurious cream sauce made without dairy or nuts!
Read moreAn incredibly delicious dairy free cream sauce with butternut squash and mint
Read moreA potato free pumpkin gnocchi with a rich and silky dairy free cream sauce. Nut free and soy free too!
Read moreJammy San Marzano Tomato Sauce made in your own kitchen, without the need for industrial sized stock pots or sauce machines.
Read moreAn easy weeknight shrimp pasta recipe that will blow away your dining companions. Dairy free!
Read moreEgg-free spelt flour pasta is a staple basic recipe to add to your repertoire, and can be utilized in so many different pasta dishes.
Read moreHand-rolled gnocchi is a fun recipe to make with kids, and requires you to get your hands in there to shape the dough. The ingredients are incredibly simple; just Hockley Valley Spelt Flour, potato, and salt. I added dill to the dough to add more flavor, and to contribute more green to the dish. What you top it with is up to you!
Read moreMake your own spelt flour pasta from scratch, then follow my recipe for a simple mushroom and fresh herb linguine. A great idea for Valentine’s Day dinner with your significant other. Dairy free, peanut and nut free, soy free, fish and shellfish free.
Read moreRich and Smooth Roasted Garlic and Cauliflower Sauce is a vegan, dairy free, nut free alternative for pasta with cheese.
Read moreDairy free mushroom pasta with a creamy white wine sauce. Made WITHOUT cheese, butter, or cream, and made WITH a vegan wine. Includes tips for finding wine.
Read moreThe easiest foolproof dairy-free spaghetti carbonara! Tons of flavor from crisp bacon, black pepper, and nutritional yeast.
Read moreA quick and easy weeknight pasta with plenty of veggies, protein, and flavor. This is a staple in my home, and a recipe that I love to make when I’m home alone for the evening.
Read moreDespite my allergy to dairy and nuts, I am a huge pesto lover! Making dairy-free, nut-free pesto is so easy and really delicious. I use shelled pumpkin seeds instead of pine nuts to achieve the right texture and flavor. What I enjoy most about this recipe is how bright and light it is. The flavors of the lemon juice and olive oil really shine through, as does the earthiness of the whole wheat pasta.
Free from: peanuts, nuts, dairy, egg, soy, fish, shellfish
Alternatives: If you have gluten intolerance or wheat allergy, use a gluten-free pasta that is allergy-safe for you
Ingredients
1 1/2 cups whole basil leaves
1 tbsp. lemon juice
1/4 cup pepitas (shelled pumpkin seeds)
1/4 cup avocado flesh
1/3 cup + 1 tsp olive oil
2 servings cooked whole wheat linguine
1 bell pepper (or half each of two colours of bell pepper, like I used)
salt and pepper to taste
Cut the pepper into chunks and toss with about 1 tsp of olive oil. Spread out on a baking sheet lined with parchment paper and season with salt. Roast at 400F for about 15 - 20 minutes.
Add the basil, lemon juice, pepitas, avocado, and olive oil to a food processor and pulse until smooth.
Once the peppers are cooked, slice them into strips. Toss the peppers, cooked linguine, and pesto so that everything is well combined.
Serves 2
A beautiful and delicious tomato-less sauce made with carrots, red bell peppers, and fresh basil leaves.
Pasta with Nomato (Tomato-less) Red Sauce. Having gone through periods of constant GERD and acid reflux, I was forced to temporarily alter my diet, omitting tomatoes, onions, garlic, and many other foods. The problem was that culturally, eating pasta with tomato sauce as a component of my meal was something I did 3 - 4 times per week. The combination of tomatoes, garlic, and onion was far too much for my twisted up tummy to handle. I decided to make my own “nomato” sauce because even though I was temporarily avoiding tomatoes, I still loved to make homemade sauce. I hope you enjoy this recipe as much as I do!
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