Written by Amie Valpone
I woke up craving a dish I haven’t had in years. It was a recipe a friend of mine used to make for Creamed Salmon and Eggs. I am a suck for pretty much anything in a cream sauce– chalk it up to being a military brat; I was practically raised on creamed chipped beef on toast.
My friend’s recipe was simple- just hard boiled eggs, canned salmon, butter, flour and milk. I decided to give the recipe not only a gluten free update but to make it a tad more sophisticated as well.
I took my traditional recipe and cut the fat without sacrificing one bit of flavor. Dairy, egg, sugar and grain free. Vegan adaptable.
A nourishing bowl of comfort that is dairy free and easily vegan free as well. As delightful to look at as it is to eat.
I guess it’s the gorgeous weather we have been having over here on the West Coast of Florida that has turned my head to thoughts of Spring. For a place where seasons consist of the hot and humid season, the hotter than hell and so humid you can’t breathe season, and hurricane season, the current weather