Strawberry and Rhubarb Puff Pastries

Strawberry and Rhubarb Puff Pastries- Dairy and Egg Free, Vegan

Strawberry and Rhubarb Puff Pastries
https://youtu.be/UJ1gxVy27qM

Nothing better than this strawberry rhubarb combination. However, I’ve also combined rhubarb with blueberries and it’s very good as well!

The first thing we want to do is make a compote for the filling and make sure your puff pastry is thawing out in the fridge. It needs a couple of hours to thaw. Follow the instructions on the package.

For the compote you will need:

1 cup chopped strawberries, washed and hulled

1 cup rhubarb, chopped into approximately 1/2 inch to 3/4 inch pieces 

1/2 cup granulated sugar

1 tbsp cornstarch

1 tbsp freshly squeezed lemon juice 

1 square of puff pastry, thawed and rolled out to 12x12 inch square

Fresh strawberries for garnish

Coconut whipping cream for filling

Place the strawberries and rhubarb into a pot along with the sugar, cornstarch and lemon juice and cook down, while stirring often, for about 10 to 15 minutes until thickened.  Set aside and cool. It will continue to thicken a little more as it thickens.

Roll out your puff pastry dough to 12 x 12 inches. You can find puff pastry dough in the freezer section and they usually come in a package of two. I am using one. I let it thaw for a couple of hours in the fridge. This puff pastry is totally dairy and egg free, and vegan.

Next cut the rolled out dough into even sized rectangles......or whatever shape you like. You can even simply cut it in half and make a large rectangle shaped pastry. The rectangles are 2 x 4 inches. I was able to get 8 rectangles.

Bake them in a preheated 400 F oven for about 15 minutes until slightly golden.

Once everything is cooled you can assemble.

Slit your pastries in half, horizontally. Place your whipping cream, I used a coconut based cream, on the bottom half. Top with 2 to 3 Tbsps of the strawberry and rhubarb mixture and cover with the other half of the puff pastry. Place a bit more cream on top and garnish with fresh strawberries! 

Best when served immediately. Does not keep well overnight in fridge.

Looks and tastes delicious!!

Fish Tacos

 Fish Tacos- Dairy and Egg Free with Tomato and Avocado Salsa

Crispy fish filets topped with a delicious salsa. So easy to make and sooooooooo tasty. You could bake the fish filets, if you prefer.

You will need: ( for 2 people - 2 tacos each)

One large basa filet, thawed and patted dry with paper towels- you can use any other white, mild tasting fish

1/2 cup flour, lightly salted

1/2 cup water

1 cup bread crumbs - I use a mixture of Italian bread crumbs, pinko crumbs and corn meal

1 tbsp of taco seasoning mix, spicy or hot - mix it into your breadcrumbs 

4 tortillas- I used corn tortillas 

Begin by cutting your fish filets into strips so you have 8 pieces. Dredge filets in the flour, then dip into water, and finally coat with the breadcrumbs

Heat up your frying pan to medium high and add a couple of tbsps of a light vegetable oil

Fry your filets until cooked, a few minutes on each side. If breadcrumb mixture begins to burn, lower heat.

In a separate frying pan, lightly coated with a vegetable oil, heat your tortillas until lightly golden. Don’t over do it or they will become too hard. You can also warm them up in the microwave for 15 seconds on high heat. They can also go into a hot oven for a few minutes.

Place two pieces of cooked fish onto one tortilla and top with salsa.

So good😋😋

Salsa recipe: enough for 4 tacos - can easily be doubled for more tacos

Half a tomato, diced

Half an avocado, diced

Half a green onion, thinly sliced

4 slices of pickled jalapeños, diced

Juice of half a lime

1 tbsp freshly chopped parsley 

Sprinkle of salt

Mix altogether. This can be made ahead of time and refrigerated.

Asparagus and Ham Roll-ups with Mornay Sauce

 Asparagus and Ham Roll Ups with Mornay Sauce

Vegan, Dairy Free and Egg Free options included!

Asparagus and Ham Roll Ups with Mornay Sauce
https://youtu.be/PpIKPG958ZY

There’s nothing better than fresh Ontario asparagus! This is asparagus season and I love to include it in as many recipes as I can. 

I would normally wrap the asparagus and ham in homemade crepes but I recently tried wrapping them up in flour tortillas and they’re just as good. They save a lot of time too.

You will need, for 2 people: (2 roll ups per person)

12 asparagus stalks - cooked ( 3 per roll up )- see how to cook asparagus below

4 flour tortillas- you can also use corn tortillas if you prefer

4 slices of cooked ham - ( one slice per roll up). For vegan options, replace ham with fried mushrooms- delicious😋

One and a half cups of Mornay sauce - this is basically a Bechamel sauce with grated cheddar cheese added. Recipe on how to make your own below, dairy free option, vegan, included below.

Directions:

Begin by cooking your asparagus. Simply put then in a shallow pan with some water and a drizzle of olive oil, lightly salt them and let them cook until fork tender. Follow link below for YouTube tutorial.

How to Cook Asparagus

https://youtu.be/Y7_7jtvaNh0

Lay 3 asparagus stalks onto each tortilla. Top with cooked ham.

Spoon Mornay sauce over the asparagus, about 3 tbsps for each. Roll the tortilla up and place into a baking dish seam side down. Spoon more Mornay sauce over the tortilla. Then sprinkle with grated cheddar cheese. I used sharp cheddar but you can use whatever you like.

Place baking dish into a 375 to 400 oven and bake for about 20 minutes until cheese all melted and bubbly and tortilla is heated through and through. All the ingredients are cooked so they don’t need much time in the oven. You may also want to broil for a couple of minutes to get the top all bubbly. Keep an eye on it though! Don’t know about you but every time I broil, I end up burning it😔

Mornay Sauce: This sauce goes well with other vegetables as well, such as cauliflower and broccoli.

2 tbsps butter ( or vegan margarine)

2 tbsps flour

1/4 tsp salt

Pepper to taste

1/2 tsp dry mustard ( leave it out if you don’t have it)

1 1/4 cups of milk, I use 2% (or almond or soy milk)

1 handful of grated cheddar cheese, I use sharp cheddar ( or any vegan cheese that you like)- (be careful, vegan cheese tends to be saltier than regular cheese- so I would put a little less) Also, vegan cheese may need a flavour boost, so consider adding a bit of garlic powder

More grated cheddar, or vegan cheese, to sprinkle on top.

In a small pot over medium heat, melt your butter. Using a wooden spoon, stir in your flour. Add your salt, pepper and dry mustard and stir. Let cook for a few minutes. Stir in the milk and then add the grated cheese. Continue to stir over medium heat. The cheese will all melt and it will begin to thicken. Continually stir or it will stick to the bottom of the pot. Once thickened, remove from heat. This should only take a few minutes. It will coat your wooden spoon when thickened. It’s ready to go!

Pasta Alla Norma

 Pasta Alla Norma- A surprisingly quick and easy recipe using eggplant. It’s also dairy and egg free, vegan.

Pasta Alla Norma, Dairy and Egg Free, Vegan
https://youtu.be/hDyK40Ydz4c

You will need: ( for 4 people)

1 medium sized eggplant- peeled and cubed. It will shrink to almost nothing when cooked so you can put more if you like.

Extra virgin olive oil- you will need several tbsps to fry the eggplant. Eggplant tends to absorb a lot of oil while cooking so you want to use a good olive oil

Half a medium onion, chopped

2 medium garlic cloves, minced

1 jar Passata, or can of Italian plum tomatoes 

3/4 of a Tsp each of dried basil and oregano, or to taste

3/4 tsp salt, or to taste 

pepper, to taste

Vegan mozzarella cheese to sprinkle on top, if desired. If you don’t have a dairy allergy, top with grated Parmesan or Romano cheese.

Pasta- (400 grams)I used penne rigate but you can use rigatoni or any broad or large pasta shape.

In a large frying pan, drizzle 3 to 4 Tbsps of some good olive oil.

Saute, over medium to medium high heat the eggplant until almost fully cooked through. Should only take a few minutes. Add a little more olive oil as needed.

Remove eggplant from frying pan. It will be returned to the pan to finish cooking once the sauce is cooked.

In the same pan, drizzle a couple of tbsps of olive oil and fry the onion and garlic over medium heat for a minute or so.

Add your jar of Passata or can of plum tomatoes. Stir and add your basil, oregano salt and pepper. Let simmer for about half an hour until reduced and thickened.

Boil the pasta.

Return the eggplant to the sauce and simmer for about 5 more minutes until eggplant is cooked through and through. I like to see the chunks of eggplant in my sauce. If you prefer, you can cook the eggplant in the sauce a lot longer so it disintegrates. Easily becomes invisible if the children might be hesitant about eating eggplant 😁

Taste for seasoning.

Boil your pasta and add to the eggplant sauce! Top with any cheese of your choice. 

Few ingredients, but delicious 😋 

Vegan Banana Muffins

 Vegan Banana Muffins

This will be the easiest and quickest banana muffin recipe you will find. Just stir all the ingredients in a bowl with a fork! They are so tasty and moist without eggs or dairy.

Vegan Banana Muffins
https://youtu.be/whChm6coYss

You will need:

5 very ripe bananas - I usually freeze my overripe bananas and pull them out for this recipe. Freeze them whole with the peel on.

Remove them from freezer about one hour prior to use. Once thawed, peel and put into a large bowl. Using a fork, mash the bananas.

Then stir in: ( stir after each ingredient)

3/4 cup granulated sugar

1 egg replacer ( 1 tsp egg replacer plus 2 tbsps water)

You can also add 1/3 cup unsweetened applesauce or 1tbsp chia seeds with 3 tbsps water to replace the 1 egg.  If using chia seeds, let sit with water for 5 minutes.

1/3 cup melted vegan margarine- I melt it in the microwave then let sit until cooled

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1 1/2 cups unbleached flour - stir in half at a time until very well incorporated 

1/2 cup of chopped walnuts, if desired. You can also add dates or raisins, or chocolate chips.......or nothing at all.

Line your muffin tray with muffin or cupcake liners. Fill each with 2 tbsps of batter.

Bake in a preheated 375 F oven for 20 minutes or until toothpick comes out clean. Let cool in muffin tray.

Makes 12 muffins.

How to Make Pink Pasta, Caramelle and Cappelletti

Cappelletti and Caramelle - Dairy and Egg Free pasta dough and filling!!

The beautiful little pouches of deliciousness are quite easy to make and the pink hue make them very pretty.

Cappelletti translates to little hats - they actually look like Cardinal hats.

Caramelle translates to candy and the pasta looks like candy wrapped bonbon.

Follow my YouTube link for tutorial.

How to Make Pink Pasta, Caramelle and Cappelletti
https://youtu.be/1puNiMZwpJw

It’s so easy to make pink pasta! All you need is some beet juice. I recently made a delicious beet salad and held on to a cup of the beet water after boiling. I let it sit sit until it cooled a little and used the warm beet water instead of regular water. Such a pretty, natural colour and I avoided using food colouring.

Pasta Ingredients:

1 cup unbleached flour

1 cup Semolina flour

3/4 cup warm beet water

1 tsp salt

Mix the two flours with the salt, together on a board or granite counter, (marble works too), and gradually add the warm beet water.

You may not need all the water. Knead until smooth.

You can watch YouTube video for tutorial.

Let dough sit covered in plastic wrap for about 10 minutes.

Ingredients for meat filling:

3/4 lb ground beef, pork, or veal or a mixture of all three. You can also use ground chicken or turkey.

Lightly oil a frying pan and add meat. Cook until pink is gone:

Then add:

1/2 small onion, finely chopped

Small garlic clove, finely minced

1/2 tsp salt or to taste

Pepper to taste

1/2 tsp dried Basil

1/2 tsp dried Oregano

2 tbsps finely chopped fresh parsley, or tsp dried parsley

A handful, or two, of your favourite grated cheese

Continue frying until fully cooked. Remove from heat and add cheese of your choice..... Romano cheese, Parmesan cheese or ricotta. If you want to keep it dairy free use vegan Romano or mozzarella cheese.

Let mixture cool prior to filling the Cappelleti  or Caramelle.

Follow YouTube link to see tutorial.

When rolling out your pasta on pasta machine, roll it out to the very last notch on machine setting. Fill with meat immediately. You don’t want the pasta to dry out or it won’t fold and bend.

Follow YouTube link to see tutorial.

Boil your pasta until they float, a minute longer. Homemade pasta cooks within a couple of minutes. Top with your favourite sauce.

How to Make Marinara Sauce Recipe
https://youtu.be/KBCZGHFdDK8

Beet Salad

Beet Salad

Whether you choose to boil or roast your beets, they will take about one to one and a half hours to become fork tender depending on their size. I boiled my two large beets whole, with the skins on, for one and a half hours.

A trick to peeling them without staining your hands is to peel them under running water or remove skins while the beets are immersed in water. The skins will come right off and your hands won’t stain.

You will need:

2 large beets, boiled, peeled and cubed into bite sized pieces

Half a small onion, thinly sliced ( I used sweet Vidalia)

3 tbsps olive oil

1 tbsp red wine vinegar

1 tbsp apple cider vinegar

Half a tsp salt, or to taste

Some fresh cracked pepper, to taste

1/2 tsp sugar, or to taste

Mix all together and refrigerate.

The longer it sits the better it tastes as the vinegar has a chance to soak into the beets.

Vegan Date Squares

 

Date Squares - Dairy and Egg Free, Vegan

Access YouTube link below for recipe

Vegan Date Squares - link 
https://youtu.be/wExRX8WTTsQ

Definitely a healthy snack and this recipe is not too sweet. They’re just perfect.

Line a 8 x 8 inch pan with parchment paper

You will need: ( for the filling)

2 1/2 cups of pitted and roughly chopped dates, or 430 grams

1 cup water

2 tbsps lemon juice

2 tbsps brown sugar

1/2 tsp baking soda

Put all the above ingredients, except the baking soda, stir together and bring to a boil. Once boiling, add the baking soda and stir. Lower heat and simmer. Continue stirring. The baking soda will make everything foamy for about a minute so make sure your pot is big enough to handle the growth in volume. After about a minute of stirring, the foam will subside. Continue stirring for another 4 to 5 minutes until the dates break down completely. Set the date mixture aside to cool.

Ingredients needed for top and bottom crust:

1 3/4 cups quick oats

1 cup unbleached flour

3/4 brown sugar

1/4 tsp baking powder

3/4 cup vegan margarine

In a large bowl, mix the oats, flour, brown sugar and baking powder. Add the margarine and mix it into the oat mixture until well incorporated.

Take half the mixture and press into a 8 x 8 baking dish that’s lined with parchment paper.

Spread the cooled date mixture over the crust. Take the other half of the oats and spread on top of the dates. Press down gently.

Put pan into a 350 F oven for about 50 minutes or until crust is slightly golden. 

Let cool completely, in pan on a cooling rack, before cutting into squares.

Will make about 30 small squares. 1 1/2 inch squares.

Vanilla Cupcakes - Dairy and Egg Free

Vanilla Cupcakes - Dairy and Egg Free

Makes 12 cupcakes

Preheat oven  to 350 F

Really quite simple and quick. Tastes great too and has a spongy, moist texture. 

You will need:

1.5 cups unbleached flour

1 tsp baking soda

1/2 tsp salt

Combine the above ingredients in a bowl and stir

In another larger bowl combine all the ingredients listed below:

3/4 cup almond milk or any other dairy free milk

1/2 cup sugar

1/2 cup light brown sugar, I used golden

1 tbsp apple cider vinegar

1/3 vegetable oil, I used a canola olive oil blend

1 tsp vanilla

Using a whisk, add the dry flour mixture to the wet.

Stir until well blended.

Spoon into paper lined cupcake pan.

Cook in a preheated 350 degree oven for 20 minutes or until slightly golden.

Frosting recipe:

Mix together in a stand mixer or using an electric hand held mixer:

- hold back some of the icing sugar. Then gradually add until you get the fluffy texture that you’re looking for.

1/2  cup vegan margarine

1 1/2 cups icing sugar

1/2 tsp vanilla

4 drops of food colouring....or as many as you need to achieve your desired shade.

Ensure cupcakes are totally cool before you frost them. I used a pastry bag with my favourite tip for my frosting 

You can simply spread it on with a knife if you don’t have a pastry bag.

Enjoy!!

Stuffed Pasta Shells - With Dairy and Egg Free Option

 Stuffed Pasta Shells - TwoWays

With Ricotta Cheese and Spinach 

Stuffed Pasta Shells- Two Ways - YouTube tutorial 
https://youtu.be/8IT_FHc7Iuo

How to Make Marinara Sauce Recipe
https://youtu.be/KBCZGHFdDK8

With Ground Beef and Spinach - Dairy and Egg Free

How to Make Marinara Sauce Recipe
https://youtu.be/KBCZGHFdDK8

Whichever one you choose, let me tell you that they are both delicious.

For the Ricotta Cheese stuffed shells you will need: (for 3 to 4 people or 15 shells)

15 pasta shells

1 tub ricotta cheese - (500 grams) the dryer the better

1 egg, slightly beaten

3/4 of a cup of chopped spinach. I buy fresh spinach, boil it then squeeze out all the water and chop. You can also add frozen spinach. Thaw it out, squeeze out all the water and chop.

3 tbsps Parmesan cheese and more to sprinkle on top

1 tsp dried parsley or 2 tbsp fresh parsley, finely minced

3/4 tsp salt

1/4 tsp pepper

1/2 cup - 3/4 cup grated mozzarella cheese for top

Marinara Sauce - YouTube link provided above for recipe

Begin by boiling the pasta shells until done. Drain and let sit.

Mix the slightly beaten egg with the ricotta cheese. Add the spinach, Parm cheese, parsley, salt and pepper. Stir until well incorporated.

Stuff the pasta shells. Lay filled shells into prepared oven dish that has a layer of sauce on the bottom. Top with more sauce, more Parm cheese and mozzarella cheese. Cover with foil and bake in a 350-375 oven for 40 minutes. Pull the foil off in the last ten minutes of baking so cheese melts nicely on top and turns golden.

For Meat and Spinach pasta shells:

15 pasta shells

1 lb or 450 grams of beef, veal or combination of beef,veal,pork ground meat

1/2 small onion, chopped

1 - 2 garlic cloves finely minced

3/4 cup chopped spinach, boiled or fresh baby spinach. ( you can add 2 to 3 handfuls of fresh spinach to the cooked meat. Let it cook until it wilts. It only takes a few minutes)

1 tsp dried parsley or 2 tbsp fresh parsley, finely minced

3 tbsps vegan Romano imitation cheese

1/2 tsp salt - or to taste. 

1/4 tsp pepper

Marinara Sauce - YouTube video link provided above for recipe

1/2 cup to 3/4 cup- Grated Vegan Mozzarella cheese for top

Boil pasta shells. Drain and set aside.

Fry up the meat, then add onion and garlic and let them cook for a minute or two. Stir in the spinach. If using fresh, stir until it’s wilted. Remove from heat and stir in your parsley, vegan Romano cheese, salt and pepper.

Stuff your shells and place in oven dish with a layer of sauce on bottom. Top with more sauce, vegan Romano cheese and vegan mozzarella cheese. Cover with foil and bake in a 350-375 F oven for about 40 minutes until heated through and through.

Pull foil off in the last 10 minutes of baking.

Pasta with Pancetta and Peas

 Fusilli Lunghi con Pancetta e Piselli - Dairy and Egg Free, vegan option

Pasta with Pancetta and Peas
https://youtu.be/s9ZnlN4xL2c

This will be quickest and easiest pasta you will ever make next to my Aglio e Olio pasta recipe. For those nights where you are rushed, this is not only fast to make but healthy to eat and the family will love it.

This dish is versatile. You can swap out the peas for fava beans, asparagus or broccoli. These vegetables would need precooking though and not as quick to make. If you don’t have pancetta you can use bacon.....or leave the meat out altogether if you want to make it vegan. You can also use whatever pasta you have in your pantry.

For 3 to 4 people you will need:

300- 400 grams or roughly a little more than half of the 500 gram package of Fusilli

1 tsp salt

3 tbsps olive oil 

2 garlic cloves, minced

1/2 of a small onions, finely chopped

1 cup of frozen peas, rinsed to thaw them out quicker

6 thick slices of pancetta cut into small cubes

Pasta water,  set aside 1 cup.

Get a pot of water boiling, add 1 tsp of salt to your water then add your pasta 

Drizzle your large frying pan with 3 tbsps of olive oil. Warm it up on medium to medium high heat and throw in your cubed pancetta. Stir it until it becomes a little golden. Add the garlic and onion. Cook for a couple of minutes then add the frozen peas.  Stir and let it all cook together for a couple of minutes more. 

As soon as your pasta is ready, add it to your frying pan along with some of the pasta water, begin with half a cup. Mix and stir and let  the pasta water thicken. Add more water if it needs it.

Top with your favourite cheese, Parm or Romano or Vegan Romano cheese. 

If your pasta sits too long it will dry up. You can add more pasta water as you need to. Best if eaten immediately.

Enjoy!!

Vegan Tea Biscuits

Vegan Tea Biscuits- so delicious and quick to make! You can add whatever you like to this recipe ......such as vegan cheese, ham, raisins,etc. Make them your own!!

You will need:

2 cups all purpose flour

4 tsps baking powder

1 tsp salt - less if you are adding cheese or ham as they both contain salt

1/2 cup Crisco, all vegetable shortening - room temperature 

3/4 cup almond milk....or any milk substitute beverage 

Preheat oven to 400F. Grease a large baking sheet.

Combine the flour, baking powder and salt in a medium bowl and whisk together.

Add your room temperature shortening to flour mixture and use a pastry cutter or knife to cut the shortening into the flour so that it resembles a coarse texture.

At this point, you can stir in your shredded cheese or chopped ham...or whatever you like. 

Stir in the milk. Stir until it forms a ball then put it on a floured surface and knead it until it comes together and is smooth. If too mucky, add more flour.

Roll out to 1/2 inch thickness. Then using a 2 1/2 inch cookie cutter, cut circles and place on cookie sheet. Roll out the excess dough to make more biscuits. 

Let rest for about 10 minutes then place in a 400 F preheated oven.

Bake for 12 to 15 minutes.

This recipe should make 10 biscuits.

So good you won’t miss the eggs or butter.

Ravioli with Butternut Squash- Dairy and Egg Free, Vegan options

Looking for something special to make for your loved ones? ❤️❤️❤️

Try stuffing your ravioli with butternut squash and greens, slathered with a sage and garlic butter. Absolutely delicious. 

Butternut Squash Ravioli
https://youtu.be/86msWdntO3Q

For the Sage butter sauce,  heat up some olive oil, butter or vegan butter and gradually, on low, add one whole garlic cut in half and let it infuse its flavour into the oil. Throw in 6 to 7 leaves of fresh sage, or one tsp of dried sage and just let it simmer. Be careful. Don’t burn it.It only needs 3 to 4 minutes. If you have parsley, throw that in there too.

You can also smother them with a Marinara tomato sauce. See YouTube link below for the recipe.

How to Make Marinara Sauce Recipe
https://youtu.be/KBCZGHFdDK8

You will need:

-One batch of pasta dough- if you are making your own, stop at the second to last notch on the pasta machine.

-One medium sized butternut squash

-One bag of spinach or any green of your choice

You can access my YouTube tutorial on how to make your own pasta dough by following this link: How to Make Pasta Dough and Fettuccini by Hand

https://youtu.be/Jcmbp1fXK6U

We will begin by roasting a medium sized butternut squash in the oven. Cut it into cubes. Drizzle with olive oil, salt, pepper and garlic powder. Make sure every piece is well coated. Roast on a sheet tray at 400 F for half an hour, or until tender. You can access my YouTube tutorial if you need more details on how to roast butternut squash: How to Roast Butternut Squash

https://youtu.be/nOMya9E_Su8

Next you will need to boil one bag of spinach. I used a mix of baby greens - spinach, Swiss chard and bok choi. Boil for a couple of minutes until wilted then drain and stop the cooking by rinsing in cold water. Let drain well. Squeeze all the water out with your hands and chop.

Using a potato masher, mash the squash until you are happy with the texture. I like mine on the creamy. Stir in the spinach. Now at this point you can add whatever cheese you like. You can use vegan Romano cheese or any vegan cheese that you like. Just grate it and stir it in. If you don’t have a dairy allergy, you can stir in some ricotta cheese with an egg, Parmesan cheese or Romano.

Place a generous teaspoon on a your dough and cover with another piece of dough. Take your finger and press down the dough by going around the filling. This will take some of the air out and seal it.

You can either use a ravioli cutter or you can fold the dough over and cut out with a rotary dough cutter. You can check out my YouTube link for ideas.

For the heart shaped ravioli, I used my rotary cutter to cut the dough into the heart shape.

Bring your salted water to a boil and add your ravioli. When they begin to float, let them boil for a couple of more minutes until cooked.

If you are not cooking the right away, you can refrigerate them by covering them with plastic wrap. Make sure you flour your dish or tray first.

If you want to freeze them, place them on a sheet tray that’s liberally floured and place into your freezer for a couple of hours. Make sure they are not touching each other or they will stick together. Once frozen, you can put them in a freezer bag.

Enjoy!!