Audrey cooked dinner for us tonight. She opened a package of wheat protein called Seitan and made delicious vegetarian tacos. A dash of this and a dash of that. She claimed that it was a secret recipe, but I think she was just improvising as she went. She enjoys the kitchen almost as much as I do. She is fast — turning out a meal in a matter of minutes, leaving behind a mess as if the hurricane has swept through the kitchen. She looked so cute and sweet in her apron that I couldn’t get mad at her.
In April, Audrey and I filmed at this lovely little cafe theater in Las Vegas called Inspire Theater. On the magazine rack I saw a stack of Vegetarian Times Special with “5-Ingredient Recipes” on the cover and I immediately swiped one copy. This 5-ingredient soufflé recipe is grain free, dairy free, paleo-friendly and deceptively easy to make. It is melt-in-your-mouth light and airy. Most importantly, it is absolutely delicious!
2 teaspoon coconut oil
4 large eggs, separated
3 tablespoon honey, softened or Joseph’s sugar free maple syrup
3 tablespoon fresh organic Meyer lemon juice + zest from 1 lemon
3 tablespoon almond meal
Preheat oven to 350F. Grease 6 4oz. ovenproof ramekins with coconut oil up to the rims. Chill ramekins in refrigerator.
Whisk together 3 egg yolks, honey, lemon juice, lemon zest and almond meal in medium bowl. (Discard or use the extra yolk another time.)
Beat 4 egg whites with electric mixer until stiff peaks form. Fold meringue into egg yol mixture with spatula.
Fill Ramekins two-thirds full, and bake 10 to 12 minutes, or until puffy and golden brown. (I baked it for 12 minutes.) Serve immediately.
We made the first batch with honey and a second batch with Joseph’s sugar-free maple syrup. Both came out great.