Chef Joeys Dairy Free Pound Cake Recipes

CHEF JOEY'S DAIRY FREE POUND CAKE

Steps:

• Zest the lemons and set aside. Do this before juicing as its easier.
• Set oven to 325'F.
• Grease a 16 cup tube pan. Dust with flour by swirling it around the bottom and sides. Then flour the tube as well. Tap out the excess.
• Sift the spelt, baking powder and salt together in a medium bowl and set aside.
• In the bowl of a stand mixer cream the margarine until it's light and fluffy.
• Add in the sifted sugar and beat for about 5 minutes making sure the sugar is well incorporated.
• Add the egg replacer in 1/4 cup increments until all added and make sure this is well mixed.
• Beat in the lemon zest and juice.
• With a good rubber spatula add in the sifted dry ingredients until well mixed.
• Mix in the vegan sour cream.
• Put the batter into your prepared tube cake pan.
• Bake for about 1 1/2 hours. Using a wooden kabob skewer test for done-ness. I stuck the skewer a few times near the middle as this is the thickest part. If it comes out clean then the cake is done.
• Cool on a metal rack for 15-20 minutes. Then run a knife around the outside of the cake.
• Turn the cake onto the metal cooling rack and then put it right side up. Let the cake cool completely.
• You can make this a few days ahead.
• Wrap in tin foil and store in the fridge.
• Remove what you're going to eat before serving and let come to room temperature.
• Bon Appetit!

VEGAN TOFU POUND CAKE

Steps:

• Preheat oven to 350'F.
• Add dry to wet ingredients and combine to make a nice smooth batter.
• Bake in a greased loaf pan for about 50 minutes.
• Cool and remove from pan.
• Slice and serve with your favorite fruit compote.
• Bon Appetit!

CHEF JOEY'S SPANAKOPITA CASSEROLE (DAIRY FREE)

Steps:

• Remove the puff pastry from its package and let it thaw for at least 40 minutes.
• Cut up your potato and add enough water to cover. Boil until fork tender.
• In the mean time, melt the coconut oil in a large saute pan.
• Saute the onion for a few minutes, then add the shallots and garlic, saute until all are transparent.
• Add the cleaned spinach, kale and nettles. I found I had to add them a little at a time to the saute pan because there was so much.
• Add the chicken broth into the saute pan as you add the greens. When the greens mixture is totally cooked remove from the saute pan and set aside to cool. The chicken broth should have reduced down considerably. Don't use the liquid if there is any left, just discard it or use it in something else.
• Shred the cheese and add the eggs and combine well and set aside.
• Check the puff pastry to see if its thawed out enough to roll. If it is, take one of the sheets and roll it out to fit into a 9x9" casserole dish. Make sure you get all the air bubbles out from under it while placing it in the casserole dish.
• Combine the cooled greens/onion/garlic mixture in the cheese and egg mixture. You might want to stick this in the freezer for 5 minutes to help it cool faster. Don't forget its in there, you don't want it to freeze.
• Add a little more coconut oil to the saute pan and saute the mushrooms until they get soft, then add the liquid smoke. Mix it up a little more.
• Remove the greens from the freezer if they're still in there.
• Layer the mushrooms on the bottom of the casserole first. Then the greens/onion/garlic mixture. Then the potatoes that you cooked.
• Salt and pepper the potatoes.
• The 9 x 9" casserole dish should be full to the top. Fold the sides of the puff pastry over on top of the potatoes and add the top piece of puff pastry tucking the sides inches This will keep the juices inches You don't have to roll out the top piece of pastry, it should fit perfectly on the top of the casserole.
• Brush the top of the pastry with beaten egg if you wish. It makes the top look nice and golden brown.
• Bake in a 350'F oven for 40 minutes.
• When you take the casserole out the top will probably be puffed up. Just let it sit and cool on a wire rack, the top will drop down.
• Serve hot.
• Bon Appetit!