Multiple Sclerosis Friendly Recipes

Salmon Patties

2/21/2021

This recipe has all of the goodness of salmon and herbs, but gives you an alternative way to prepare it. When we buy salmon we typically roast the filets in the oven with some lemon juice and soy sauce. While this makes for a really delicious main, sometimes it's nice to change it up. These salmon patties are a great way to add a twist to your dinner. The dill flavor is really the star here; however basil, mint, cilantro, or parsley would also work well if you aren't a fan of dill.

When you buy your salmon filets, ask to have the skins removed; this will save you some time in the prep stage as well. The main word of caution is to not over process the ingredients. It really only takes 10 pulses for the first round and up to 5 to incorporate the yogurt/tofu. Over processing will break down the fish too much and make it mushy. Just have all of your starting ingredients sliced and diced and it will all come together.

Salmon Patty Recipe
gluten-free, refined sugar-free

Ingredients:

1 lb Skinned salmon filet, cut into 1 inch cubes
2 Spring onions, diced
1 Dill pickle spear, sliced
2 Tbsp Fresh dill, diced
1 tsp Dijon mustard
1 tsp Salt
1/4 tsp Black pepper
1/4 cup Dairy-free, sugar-free plant-based yogurt OR 1/4 cup silken tofu with 1 tsp lemon juice

Instructions:

Add all ingredients except yogurt/tofu to a food processor.
Pulse mixture 10 times.
Then add the yogurt/tofu and pulse a few more times until all ingredients are combined. Do not over process.
Preheat oven to 375°F.
Divide mixture into 4-6 portions, form patties and place on a lined baking sheet.
Bake for 20 minutes then broil for 5 minutes.

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Dairy-Free Pudding Three Ways

2/21/2021

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It's hard to believe that the base of these recipes is a pack of tofu. The final product is basically indistinguishable from traditional pudding. It's soft, creamy, and delicious. Everything a good pudding should be. I recommend using firm tofu for the vanilla pudding recipe, but for the banana or chocolate pudding, you can either use silken or firm tofu as the base. Don't worry how runny the mixture is after blending the ingredients; after sitting in the fridge, the mixture will firm up to perfection.

Since the banana pudding calls for real bananas, they do tend to oxidize quite quickly so the banana pudding doesn't last as long as the vanilla or chocolate. After a day it will turn darker, it's still okay to eat, just not as appealing to the eyes. I think any of these would be a great filling for a mousse pie. I just haven't been able to conjure an acceptable crust that will do the filling justice, however. For now, it pairs wonderfully with fresh berries or as a creamy topping on cake or brownies. Serve it in a glass with layers of fresh fruit and it can be a fancy parfait as well.

Dairy-Free Pudding Recipes
vegan, plant-based, refined sugar-free, gluten-free

Vanilla Pudding
Ingredients:

16 oz Firm tofu
1/3 cup Maple syrup or raw honey
2 tsp Pure vanilla extract
1 Tbsp Nut butter

Banana Pudding
Ingredients:

16 oz Tofu (silken or firm)
2 Ripe Bananas
1/3 cup Maple syrup or raw honey
1 tsp Pure vanilla extract
1 Tbsp Nut butter

Chocolate Pudding
Ingredients:

16 oz Tofu (silken or firm)
1/3 cup Dutched cocoa powder
1/3 cup Maple syrup or raw honey
1 tsp Pure vanilla extract
1 Tbsp Nut butter

Instructions:

Add all ingredients to a blender and blend until smooth.
Refrigerate at least 4 hours to firm.

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Naan

2/15/2021

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One thing that always stopped me from making Naan, was that all the recipes called for yogurt to make the dough. While there are times that I am lucky enough to find a plant-based, unsweetened, no sugar-added yogurt at the store, it isn't something I always have on hand. That is why this recipe is so great, you do not have to have any special vegan yogurt to make it.

It only takes a few ingredients that are hopefully regular staples in most people's household. Also, since yeast is not used in this recipe there is no waiting around for the dough to rise, just about 10 minutes for the dough to rest after kneading (in which time you can prepare some Hummus for dipping!). Then roll out and pop it in the oven. After 15 minutes your freshly baked Naan is ready.

Naan Recipe
vegan, plant-based, refined sugar-free
Ingredients:

2 cups Whole wheat flour
1 cup Almond Milk or other plant-based milk
2 tsp Baking powder
1/2-1 tsp Salt
1 Clove garlic, minced

Instructions:

Add all ingredients to a large bowl and mix to combine.
Once the ingredients come together, begin to knead with your hands until the dough becomes soft and pliable (about 5 minutes). If it is too sticky, dust with some flour.
Let the dough rest for about 10 minutes.
Then divide the dough into 8 pieces.
On a floured surface roll out each piece of dough to a thin layer.
You can then either put these in the oven for 15 minutes at 350°F or heat a non-stick frying pan and heat each side for a few minutes until bubbles form and until browned.

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Salmon Patties

Dairy-Free Pudding Three Ways

Naan

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