All recipes are copy righted, these are intended for home use only, these may not be published or used in a commercial environment without written permission from the publisher, Cafe Chocolade.  

Porcini Mushroom Pasta 6-8 portions - GF, EF, CF, SF, OF, NF - DF option

Porcini Mushroom Pasta
6-8 portions
8oz  Cafe Chocolade Porcini mushroom Pasta
Cook in salted water 8-10 minutes, on the simmer side, drain, toss with mushroom sauce & serve.
Mushroom sauce:
1# mushrooms of choice, king trumpets, white & brown beech wood, Chinese & Japanese Shiitake, hen of the woods, chanterelle, Oyster, bears tooth, cauliflower, lions Mane, porcini etc. sliced ¼ inch thick
Try not to use button or portabella mushrooms
1/2 vidalia onion, sliced
1 1/2  c  white wine, use a good quality wine
1 1/2  c  Café Chocolade dairy free cream or real cream 40%
2  cloves of garlic chopped
Seasoning - salt, black pepper to taste-1/2 tsp each +/-
oil of choice
 
Heat pan, add oil, no smoke, just watery
Add sliced onion & sauté for a couple minutes, no color
Add sliced mushrooms & sauté till they start to sweat, only a few minutes,
you see some water coming out
Add garlic, just mix in
Add the white wine & reduce by half
Add salt & pepper
Add the Café Chocolade dairy free cream or real, both is the same cooking process
Taste & adjust seasoning
Reduce the cream till you see the bubbles pop slowly & are kind of thicker & a light-yellow color.
Taste again & adjust
Add the pasta to re-warm
Add dairy free cheese of choice or real cheese over top
Serve with a Café Chocolade Baguette or bread of the week
Add some steamed veggies, asparagus, artichoke, cauliflower, baby-colored carrots, peas, sweet peas, etc.
Enjoy! 
GF, EF, CF, SF, OF, NF - DF option

Homemade Doritos - GF, EF, DF, SF, OF, NF

Homemade doritos
 8 corn tortillas
cut each into 6 triangles
2 T          avocado oil
Toss cut tortillas in oil
1 ½ t           chili powder
1 ½ t           smoked paprika
1 ½ t           garlic powder
1 t          salt
4 T          nutritional yeast
Mix
Toss oiled tortillas in dry mix
Lay on sheet try & bake at 350f for 15 minutes, flip halfway through & Enjoy
GF, EF, DF, SF, OF, NF​
 

Parsley Almond Pesto - GF, EF, DF, SF, CF, OF - Can be NF

Parsley Almond Pesto
GF, EF, DF, SF, CF, OF - Can be NF
5 cloves garlic
1 1/2  c lightly packed flat-leaf parsley with thick stems removed
¾  t       salt
1/2 t     black pepper
1/3 c      oil
1/3 c       unsalted blanched almonds- use Sunflower seeds or other seed if nut free is needed
toasted nuts or seeds & a great new flavor
check seasoning


Run everything through your food processor, to get an even pesto consistency, but not totally creamy.
 
Use this as a dip, spread for toast, BBQ cooking seasoning


Or use one of our pastas...
Garlic orzo
Basil Garlic penne
Chive, Lemon pepper, Parsley Fusilli
Garlic Penne
Roasted Garlic Chickpea
All would work great for a quick easy dinner!

 

Onion Soup Mix - Onion Dip GF, SF, NF, can be - DF, CF, EF

Onion Soup mix
1 t           onion powder
½ t         garlic powder
1 t           sugar
½ t         salt
2 t           cornstarch, tapioca starch will work
3 t           minced dried onions
3 packets of gluten free beef bouillon granules, vegetable bouillon if needed
Just mix all together, keep in airtight container in the fridge for a month.
 
For Onion dip
½ c  113 g mayonnaise, egg free if needed
1 ½ c    336 g sour cream, DF if needed
1 recipe homemade onion soup mix
mix well, let sit in fridge for at least an hour.

Kentucky style Fried Chicken Batter - GF, EF, SF, NF, OF - can be made plant based, vegan just not SF

Kentucky style Fried Chicken Batter
Can be made with tofu for a plant based, vegan option

4 pounds bone-in skin-on chicken parts, can use firm tofu for a plant based, vegan option
12 oz buttermilk
1 c plain yogurt (can use 1 additional cup buttermilk in place of the yogurt)
Dairy free if needed
Mix, let sit in zip lock bag over night, remove from bag shake off extra marinade
280 g        Café Chocolade basic roux mix
1 t               freshly ground black pepper
1 ½ t          salt
1 ½ t          smoked Spanish paprika
½ t             dried oregano
½ t             dried thyme
½ t             dried parsley
¼ t             ground cumin
¼ t             ground cinnamon
½ t             onion powder
¼ t             garlic powder
¼ t             chili powder
35 g           sugar
Mix, put dry ingredients in zip lock bag, two pieces of chicken at a time, shake till well coated, repeat with rest of chicken, place on sheet try & let sit at room temperature till starts to form a paste on the chicken, around 20-30 minutes.
 
If using firm tofu, treat it the same, but the frying time is till the crust turns a nice brown.
No need for eternal temperature, a golden brown crust is fine.
Still fry at 350f


Neutral oil of choice for frying
About 3 inches of oil heated to 350 f
Fry all the pieces for 7 minutes on each side, use tongs or a slitted metal spoon, make sure the chicken does not stick to the bottom, then reduce the oil to 325 f. & finish cooking the chicken till the eternal temperature is 165 f. Use a temperature device to test the inside of the chicken away from the bone.
Let drip dry & cool a bit to serve.

 

Southwest Taco Pasta - GF, EF, SF, OF, NF - DF AND CF option

Southwest Taco Pasta
4-6 portions


8 oz Café Chocolade Southwest Pasta
Simmer pasta for 8-11 minutes in salted water, stirring so they do not fall to the bottom of the pot & stick, taste test to get the paste as you like it, strain,rinse with cold water to flush the starch, tosses pasta in oil of choice so it does not stick, set aside.
½ diced vidalia onion
Sauté in oil of choice, just to soften
3+ diced cloves of garlic, add to onion & finish sautéing, do not color onion or garlic, just sauté till soft.
Add anything you would normally like on your tacos:
Seasoned sautéed burger
Sautéed Pork
Any fresh veggies, my favorite:
All Sautéed
 ¼ inch diced potatoes
Sliced in bite sized pieces Broccoli
Sliced in bite sized pieces Cauliflower
Snow Peas
¼ inch diced Jicama
¼ inch diced Yucca, sautéed till tinder
Fresh corn
Bean of choice, a 15 oz can is fine, just drain
Add to garlic & onion mix, season to taste with
Salt, black pepper, smoked paprika, Ancho powder & a bit of cumin
Around a ¼ to ½ tsp each
Add pasta
Just stir sauté all, till warm
 
Toppings:


Guacamole:
1 soft avocado
1/4 tsp. salt
1/4 tsp. black pepper
¼ tsp. cumin
¼ tsp Ancho powder


3 Tb. Vidalia onion
Sauté till soft then add
1-more garlic cloves sauté with onion till soft, with just a bit of color,
Add to avocado mix & smash, keep it kind of chunky
Add lime juice if you wish
 
Tomato Salsa:
 One large tomato, diced, set in bowl
Sauté 3 Tb. Diced Vidalia onion, just till soft
Add
1-more diced garlic clove, sauté to just a bit of color
Add to tomatoes, off the heat
Diced hot pepper if you wish
Season with salt & black pepper to taste
 
Garnishes:
Sliced radish
Hot pepper of choice
Green onions
Cilantro
Cheese of choice, dairy free or not
Fresh lime
Enjoy

Lemon Garlic Penne Tomato Pasta - GF, EF, SF, CF, OF - can be DF and NF

Lemon Garlic Penne Cherry Tomato Pasta
8oz. Café Chocolade Lemon Garlic Penne
Simmer in salted water 8-10 minutes, stir often so the pasta does not stick, simmer till softness to your choice, drain, rinse with cold water to flush the starch
Toss with oil of choice in a bowl & set aside
 
¼ medium vidalia onion, sauté in oil of choice, color just a bit. Add 4 + large garlic cloves, minced
Sauté with onion, do not color
 
Add
2 c  cherry tomatoes, cut in half
Add to onion garlic mix ^& sauté till the tomatoes start to warm. Add the pasta & stir to warm all & tomatoes soften
Season with salt & black pepper
 
Serve with:
Cheese of choice, dairy free or not
Fresh Basil, sliced of just torn
A nice drizzle of a good quality extra virgin olive oil or oil of choice
Some balsamic glaze
Toasted pine nuts or toasted seeds of choice
Garlic bread with bread from Café Chocolade

Mac n Cheese - GF, EF, SF, OF, CF, NF - DF Option

Mac n Cheese
3-4 portions
 
12  ounces Café Chocolade dry GF penne
Cook pasta & toss in oil of choice so it does not stick, set aside
 
4  tablespoons unsalted butter chopped, use DF butter if needed
Heat butter, when bubbling a bit add
¼ cup Café Chocolade roux mix, available at the shop
Mix in starch mix & stir till all butter & starch are mixed & makes a smooth paste
 
12 fluid ounces evaporated milk at room temperature
12 fluid ounces milk plus more as necessary, at room temperature
Stir slowly the liquids into the starch paste & keep stirring till it forms a smooth sauce, do not boil, keep it on the simmer side.
 
3 cups - 12 ounces cheddar cheese shredded
½ teaspoon salt
¼ teaspoon freshly ground black pepper 
Add the cheese & seasonings into the sauce & stir till the cheese melts, do not boil just let the cheese melt. Adjust the seasoning to taste, feel free to add different seasonings.
Fold in the pasta, top with more cheese, you can add GF breadcrumbs & pop in your toasted oven or air fryer oven to crisp up the breadcrumbs.
Top with some chives, avocado, sour cream or anything that sounds good.

Notes:
You can use DF milk, nut or oat milk will work, I would not use coconut milk.
Any DF cheese will work, just make sure you do not, boil it, just a light melt.
If you cannot find a DF butter, we Cafe Chocolade can sale you some.
We also have the roux flour mix.

Black Garlic Hummus - GF, EF, DF, SF, OF, NF, CF

Black Garlic Hummus
1 – 15 oz can chickpeas, or another bean
Drain & rinse
 1 T   extra virgin olive oil, or other oil
1 T     tahini
Juice of 1 lemon
 Pinch of salt, white pepper is good
1 T     Black Garlic – from Café Chocolade or store bought
 
Blend everything in a food processor till smooth.
Let sit for 30 minutes adjust the seasonings, place in display dish, drizzle with a good quality extra virgin olive oil & some green onions, chives, radish or such.
Serve with Café Chocolade Pita, or Baguette & fresh vegetables.
Enjoy!

 

Vegetable Stir-Fry Noodles - GF, EF, DF, NF, OF - CF depends on type of pasta, 4 portions

Vegetable Stir-Fry Noodles
GF, EF, DF, NF, OF - CF depends on type of pasta
4 portions
8 oz Café Chocolade pasta or rice noodles
Cook & set aside
 2 T         (sesame) or oil of choice
½ T         fresh ginger grated
3-4          garlic cloves minced
Sauté in oil, don’t color the garlic, just a couple minutes
1                 large carrot thinly sliced
2                 add carrots & just mix in
7 oz         fresh mushrooms sliced, try not to use button or portabella
1 red bell pepper sliced
1 medium zucchini sliced
Or any other veggie as you wish
Add 8 oz tofu diced if you wish
Add veggies & sauté till mushrooms water starts to evaporate
¾ t          onion powder
½ t          smoked paprika
Salt & black pepper to taste
Add seasonings & taste, adjust seasonings if needed
 
 Sauce:
⅔ c          vegetable broth or water
3-4 T       tamari or soy sauce, (GF) or coconut aminos
2 T           rice vinegar
2 T           maple syrup or more to taste
Mix together & set aside
1 T           cornstarch
Whisk cornstarch with ¼ c of above liquid
1 pinch of red pepper flakes - optional
Bring broth to a light boil, add cornstarch mix in & stir till thickens.
Fold sauce, pasta & veggies all together & serve.
 
Green onion to garnish
Sesame seeds to garnish, if no allergies 

Hummus Pasta 4 Portions - GF, EF, DF, SF, NF - CF depends on pasta

Hummus Pasta
4 Portions
6 oz Café Chocolade Pasta of choice, penne, orzo, fusilli, fancy waves
Cooked, strained, rinsed, tossed in oil of choice so it does not stick & set aside
1 - 15oz can Chickpeas or beans of choice, drain & rinse
2-6 cloves fresh garlic - minced
Sauté garlic in 2 T oil or butter of choice, do not color
Place beans, garlic &
1 tsp      salt
1 tsp      white pepper
1 T           cider vinegar
¼ cup    oil of choice
1-2 T       white wine if you like it a bit thinner, optional
Chili flakes optional are good
Blend all smoothly in a food processor, does not have to be 100% pureed, some pieces are fine.
Mix with pasta, chill for an hour,
garnish with your favorite veggies, a drizzle of oil & some balsamic or any other condiments you like
enjoy!

Homemade Ranch Seasoning - GF, EF, SF, OF, NF, CF

Homemade Ranch Seasoning

 

 

1/2 cup cultured buttermilk blend powder

1 Tbsp. onion powder

1 Tbsp. garlic powder

1 Tbsp. dried parsley

1 Tbsp. dried chives

2 tsp. dried dill

1 1/2 tsp. kosher salt

1 tsp. lemon pepper

1 tsp. Accent seasoning (optional)

1/2 tsp. dry mustard

1/2 tsp. dried tarragon

 

Easy, just put everything in a zip lock bag and shake, store it in a dry, cool place in your bag.

¼ cup to 1 cup of sour cream, for service.

1 2 3