Lactose Free Recipes

Pumpkin Pie Filling

pumpkin-sugar pie

Pumpkin pie from scratch is surprisingly easy: just roast a pie pumpkin (or any sweet squash), scoop out the flesh, and mix it with coconut milk and spices. The coconut milk gives the pie filling a smooth, custard-like texture. So yummy!

9″ pie pan
Pie crust
2 cups pumpkin (1 can organic pumpkin pie filling or 2 cups fresh cooked pumpkin, roasted or steamed)
1 cup organic light coconut milk
3/4 cup sugar (brown, white, or mixed)
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg, freshly grated
Pinch of clove

Preheat oven to 425 F. Mix all ingredients well in a large mixing bowl. Pour into uncooked pie crust. Place in oven and immediately turn down to 375 F. Bake approximately 50 minutes or until custard filling is nearly set. Remove from oven and let cool completely.

We thank Kate McDermott of The Art of the Pie for this recipe.

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Rye Honey Cake

Rye flour

What do you do with rye flour? Why, you make a delicious honey cake, of course!

1 cup Nash’s rye flour
1 cup Nash’s soft white wheat flour
1/3 cup granulated sugar
2 teaspoons baking soda
1 teaspoon orange zest
1 teaspoon ground cinnamon
1/2 teaspoon anise seeds, crushed (optional)
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
1/8 teaspoon ground cloves
2/3 cup honey
2 eggs, lightly beaten
1/4 cup light vegetable oil
1/4 cup water

Preheat oven to 350 F. Lightly grease an 8-inch-by-8-inch baking pan and set aside.

Stir together dry ingredients, and then add honey, eggs, oil, and water. Mix the batter until the ingredients are incorporated, but not over-mixed, about two minutes. Pour the batter into the prepared pan and bake 30 minutes, until the cake tests done 1/2 inch from the center.

Cool the cake for 10 minutes in the pan, then transfer to a wire rack to cool completely.

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Kale Detox Salad

green curly kale

This is a refreshing salad to make after a rich feast like Thanksgiving dinner.

Salad
2 12-ounce bunches kale, stems removed, leaves cut into thin strips or chiffonade
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon salt, divided
1 cup whole pecans or hazelnuts
1 medium turnip, peeled and grated (1 cup)
1 medium rutabaga, peeled and grated (1 cup)
1 medium carrot, grated (1 cup)
2 green onions, cut thin on diagonal
1/2 cup pure maple syrup or honey
2 tablespoons organic canola oil or vegetable oil
1/4 teaspoon cayenne pepper

Dressing
2 tablespoons lemon juice or vinegar
1 tablespoon grated lemon zest
1 tablespoon olive oil
1 tablespoon low-sodium soy sauce
2 teaspoons agave nectar or honey

Massage olive oil, vinegar and half of the salt into kale for a minute or two and then set aside for about 20-30 minutes. Gently toss turnips, rutabagas, carrots, nuts and onions with the maple syrup or honey, oil, cayenne and remaining salt.

Make the dressing by whisking the lemon juice, zest, olive oil, soy sauce and agave or honey. When kale is softened, combine it with the root mixture, and then toss everything with the dressing.

We thank the Vegetarian Times for this recipe.

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Cranberry Sauce with a Jolt

1 cup sugar
2 red jalapenos, seeded and finely diced
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon cayenne
1 tablespoon grated ginger
12 ounces fresh cranberries

Put sugar, jalapenos, lemon juice, salt and cayenne in a saucepan on medium-high heat and stir until sugar is dissolved. Simmer 2 minutes. Add ginger and cranberries, stir to coat and bring to a brisk simmer. Reduce heat to medium and let mixture cook, stirring occasionally, until cranberries have softened and no liquid remains in pan. Let cool.

We thank The New York Times’ David Tanis for this recipe.

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Whole Grain Mustard

Making your own whole grain mustard takes only a few minutes.

1/2 cup apple cider vinegar
1/2 cup Nash’s black mustard seeds (or mix 1/4 cup brown and 1/4 cup yellow mustard seeds)
1/4 cup beer (any kind)
1 tablespoon brown sugar or honey
1/2 teaspoon salt

Soak the mustard seeds in the vinegar and beer. Eight hours is the minimum recommended soak time, and overnight works great. Leave them at room temperature and cover them so nothing gets in the mustard. IMPORTANT: don’t soak them in a metal bowl. The vinegar will react a bit with the metal and you’ll end up with a slightly metallic-tasting mustard.

When you come back the next day, the mustard seeds will be plumped and soft. Add your brown sugar or honey and salt. Then pulse the mixture in a food processor until it is very smooth or just a little for a whole grain texture.

Add turmeric or cayenne for color, or a pinch of horseradish for taste, if desired.

We thank Macheesmo.com for this recipe.

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Kate McDermott’s Cranberry Pie Filling

Cranberries aren’t just for Thanksgiving relish anymore — they make a tasty and vibrant pie filling for your post-turkey dessert spread.

Enough fresh cranberries to fill a pie pan to 1/2″ below the rim (about 2.5 – 3 cups)
1 cup sugar
2 gratings of fresh nutmeg
A few squeezes of fresh orange juice or a dash of Grand Marnier
1 tablespoon organic corn starch
Pinch salt
Bottom and top pie crusts

Pulse 3/4 of the cranberries in a food processor briefly to get a variety of sizes of pieces. Combine with the 1/4 whole berries. Mix with other ingredients. Place in an open pie crust and dot a little butter on top. Top with a whole crust or better yet, a lattice crust. See ArtofthePie.com for instructions on doing the lattice.

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Potato Pancakes

sunchokes

Sunchokes, also called Jerusalem artichokes, can be used much like potatoes. There’s no need to peel them, and their off-white insides blend well with the potato in this recipe.

1 large baking potato
1/2 medium onion
1/2 cup sunchokes or parsnips (optional)
1 large egg
1 tablespoon chopped parsley
1 tablespoon Nash’s flour
1 tablespoon dry bread crumbs
1/4 teaspoon dry thyme
Juice of 1 lemon
Salt and pepper
Oil for pan frying
1/3 cup applesauce

Using a food processor or a box grater, coarsely grate the potato, onion and sunchokes/parsnips into a bowl. Using your hands, squeeze out the excess liquid and place the dry mixture in a bowl. Add the egg, parsley, flour, breadcrumbs, thyme, lemon juice and seasonings. Mix well.

Heat 1/2 cup of oil in a heavy skillet. Add 1/2 cup mounds of mixture to the hot oil, and flatten down to a 3/4-inch thick pancake. Turn heat to medium. Cook for 5 minutes on each side or until crispy and golden. Serve with the applesauce.

We thank The Food Network for this recipe.

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Sweet Potato/Squash & Lacinato Kale

1 large sweet potato OR 1 small winter squash
1 bunch lacinato kale
2 cloves garlic
Juice of one-quarter lemon
1/4 teaspoon cinnamon
1 teaspoon honey or maple syrup
1/8 teaspoon ground cloves
Salt and pepper to taste
Pinch red pepper flakes
2 tablespoons olive, peanut or organic canola oil

Peel the sweet potato/squash and cut into bite-sized pieces. Cook in 1 tablespoon oil over medium heat, stirring occasionally, until just brown on all sides and soft. While they are cooking, wash kale, remove the ribs, and cut the leaves into thin ribbons. Mince or press the garlic and set aside. Once the potato/squash is fully cooked, add the cinnamon, cloves, salt and pepper and then set aside.

Heat remaining oil in the pan and saute garlic and chili flakes for 2-3 minutes, stirring often, until fragrant. Add kale to the pan and stir often until it’s cooked down significantly and is tender. Season the greens with salt and pepper to taste. Combine the potato/squash, honey or maple syrup, and lemon juice with the greens, stir and serve.

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Arugula Chicken Salad

arugula

Nash’s arugula has impressively large leaves and a spunky flavor!

1/4 cup minced pimiento
1/4 cup olive oil
2 tablespoons balsamic vinegar
Salt and pepper to taste
Six chicken thighs, or other dark chicken meat, barbecued on a grill (If you bake or sauté the chicken, add a few drops liquid smoke to the dressing)
2 bunches arugula

Cut the chicken into bite-sized pieces. Wash the arugula and gently pat dry. Heat the other ingredients together in a saucepan. Put arugula in a bowl and add hot dressing, tossing to coat. Serve with chicken pieces on top.

Arugula makes a terrific wilted salad because its piquant flavor stands up so well, but there is something special about combining it with a smoky taste.

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Collard Greens Vegetarian

Nourish Restaurant in Sequim, WANourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week. This recipe features collard greens, a cousin of beets, dandelion, mustard and turnips. They are loaded with beta carotene and vitamin A to help fight disease. They also have a good amount of the antioxidant vitamin C and fiber. They help fight osteoporosis by providing bones with a great dose of vitamin C.

collard greens

Collard greens help you fight disease — and they’re tasty, too!

3 cloves garlic
1/2 large yellow onion, chopped
2-3 cups vegetable broth
1 teaspoon smoked salt
1/2 teaspoon red pepper flakes
2 pounds collard greens
Black pepper and hot sauce

Saute onions until tender. Add garlic and cook until onion and garlic are fragrant, 2-3 minutes.

Add vegetable broth.

Season broth with smoked salt and red pepper flakes.

Add the greens. Greens wilt down as they cook.

Simmer for one hour, do not boil. Watch and add more broth if needed.

Add smoked salt, pepper flakes and black pepper to taste.

Nourish Tip: Good with a little vinegar too!

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