Posted on 1 Comment

Oyster Mushroom Po’ Boys

These will please any type of eater. they have the perfect texture and flavor you would come to expect of a good Po’ Boy. After first bite I knew these would be a favorite. Oh, and another thing, I made them in an air fryer.

Make up the Cajun Remoulade first.

Dry Breading Ingredients:

  • 2/3 c GF Panko Bread Crumbs
  • 1/3 c GF All-Purpose Flour Blend
  • 2 tsp smoked paprika
  • 2 tsp kelp/seaweed powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

Combine all of the ingredients together. Spread  breading mixture onto a large plate or small sheet pan for dredging.

Wet Breading Ingredients:

  • 2 tbsp coconut aminos
  • 1/4 c water
  • 1 tbsp arrowroot/cornstarch

Mix together the wet ingredients for the breading into a medium bowl. This slurry tends to separate so you may have to stir periodically to recombine.

Mushrooms:

  • 6 oz. oyster mushrooms sliced into shrimp size strips

This is an important step. You do not want the bites to be too big.

Dip the mushroom pieces into the wet breading ingredients. Then transfer the mushroom pieces into the dry breading ingredients. Make sure the mushrooms are completely coated.

Transfer prepared mushroom pieces to the air fryer. Air Fry at 360 degrees for 6-8 minutes. It is best to cook the mushrooms in batches, stirring the mushrooms to get an even cooking on them mid way through the cooking time.

Assembly:

  • GF Hoagie Rolls or Baguettes
  • Cajun Remoulade
  • Oyster Mushrooms
  • Shredded Cabbage
  • 1 tomato, sliced

On a split hoagie roll/baguette layer shredded cabbage, tomato slices, oyster mushrooms and top with Cajun Remoulade.

Serve. Eat. Enjoy.

DSC_0058 2

Posted on Leave a comment

Orzo with Chickpeas and Veggies

Orzo is probably my husband’s favorite pasta. I finally found some gluten-free orzo. Now, I can make us both orzo.

  • GF Orzo
  • 12 oz multicolored cherry tomatoes, quartered
  • 1 1/2 c chickpeas
  • 2 c fresh spinach, chopped
  • All-Purpose Seasoning
  • 1 tsp lemon zest
  • 1/2 – 3/4 c pasta water
  • nutritional yeast

Prepare orzo according to package directions. Drain the orzo, reserving some of the pasta water.

In a large skillet add: tomatoes, chickpeas, spinach. Generously sprinkle the All-Purpose Seasoningonto the chickpeas and veggies in the skillet. Cook the chickpea mixture over medium heat.

Combine the orzo and the chickpea mixture along with some of the pasta water. Stir in the lemon zest and some nutritional yeast to taste. Taste for seasoning. Add more All-Purpose seasoning as needed.

Serve. Eat. Enjoy.

DSC_0057

 

Posted on 5 Comments

Coconut-Curry Jackfruit and Noodles

I was inspired by a recipe I found in a magazine to make this fragrant flavorful dish. It is simple to make but tastes so delicious.

Jackfruit:

Preheat oven to 350 degrees. Line a baking sheet with either a silicone mat or parchment paper.

Spread the shredded jackfruit into a thin layer onto the prepared baking sheet. Sprinkle the jackfruit with the All-Purpose Seasoning.

Bake in preheated oven for 10-15 minutes. Stir jackfruit and bake for an additional 10-15 minutes. Set aside.

Noodles:

  • 1 8 oz. package rice noodles.

Prepare rice noodles according to package directions. Set aside.

Coconut-Curry Sauce:

  • 1 c sweet onion, minced
  • 2 tbsp fresh ginger, peeled, minced
  • 2 tsp garlic, minced
  • 2 tbsp red curry paste
  • 2 can coconut milk, shaken
  • 1 c vegetable broth, + more sautéing the aromatics

Sauté the onion, ginger and garlic over medium-high heat in a large sauce pan, until the onion is translucent. Use vegetable broth as needed for the aromatics, in case they start to stick to the pan.

Add the the red curry paste to the onion mixture. Work the red curry paste into the onion mixture until the mixture is completely coated with the red curry paste.

Add the coconut milk and the vegetable broth. Bring sauce to a simmer. When the sauce begins to simmer add the jackfruit. Continue to simmer for an additional 5 minutes.

Garnish:

  • 1 lime, cut into wedges
  • cilantro, fresh

Divide noodles into 4 bowls. Ladle Coconut-Curry Sauce over noodles. Garnish with a lime wedge and cilantro.

DSC_0060

Serve. Eat. Enjoy.

DSC_0058 2

Posted on 3 Comments

Orange-Almond Jackfruit Salad

Before WFPB/Vegan eating, I would make Chicken Salad quite often. This particular salad is a spin on a chicken salad I used to get at a local restaurant, but now it is WFPB/Vegan.

The key to the jackfruit, is to rinse it really well and then roast it in the oven.

  • 1 cans of jackfruit, brined, rinsed, drained, shredded
  • All-Purpose Seasoning + more for seasoning
  • 1 orange, zested, peeled, chopped
  • 1/4 c almonds, sliced
  • 1/4 c dried onion, minced
  • 1 tsp spice brown mustard
  • Vegan mayonnaise or Cashew Sour Cream
  • Himalayan salt to taste (optional)

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat.

Spread the shredded jackfruit onto the the prepared baking sheet. Generously sprinkle the All-Purpose Seasoning on the shredded jackfruit.

Roast jackfruit for 20-25 minutes; stirring the jackfruit after to minutes. Remove jackfruit from oven and transfer to a large bowl.

Add the remaining ingredients to the bowl of jackfruit and stir. Add as much vegan mayonnaise or Cashew Sour Cream as you need to achieve the desired creaminess. Taste for seasoning.

Chill Orange-Almond Jackfruit Salad for at least an hour to let the flavors meld together.

Note: I have served this in lettuce cups, on gluten-free bread, in a salad with assorted greens. There are so many ways to serve this wonderful bite.

Serve. Eat. Enjoy.

DSC_0055

 

Posted on 3 Comments

Thai Curry Vegetables with Rice Noodles

I was wanting to make something Asian for dinner, but something different from my usual and was easy. This dish hit the spot and I had everything all on hand.

  • 1 bag (20oz) Deluxe Stir-Fry Vegetables, frozen
  • 1 bag (20 oz) Sugar Snap Pea Stir Fry, frozen
  • 2 recipes Thai Curry Sauce
  • 1 package Pad Thai Rice Noodles
  • peanuts, chopped, garnish

Prepare Thai Curry Sauce.

Soak the Pad Thai Rice Noodles in hot water in a large bowl. While the Thai Curry Sauce is simmering and the noodles are soaking; cook the vegetables in a large skillet over high heat.

After you have soaked the noodles for about 5-8 minutes, drain the noodles and add them to the Thai Curry Sauce. This will finish the cooking process and they will absorb the flavor from the Thai Curry Sauce.

Add the Thai Curry Sauce with the rice noodles to the vegetables. Thoroughly stir all the ingredients together.

Garnish with some chopped peanuts. the peanuts add a nice texture variation.

DSC_0058 2

 

Serve. Eat. Enjoy.

DSC_0056

 

 

 

 

Posted on Leave a comment

Roasted Red Pepper & Artichoke Hearts in a Blender Cream Sauce (Pantry Pasta)

With this dish I basically grabbed things from the pantry and put them all together. I really had no specific plan. I just wanted something tasty and easy to make.

  • 1 recipe Blender Cream Sauce – Nut Free
  • 12 oz. GF Caserecce Pasta (I like Jovial)
  • 12 oz. jar rosted red peppers, chopped
  • 14 oz. artichoke hearts, chopped
  • 15.5 oz cannellini beans, drained, rinsed
  • 1 c peas, frozen
  • All-Purpose Seasoning
  • nutritional yeast, garnish

Note: You may not need a full recipe of the Blender Cream Sauce – Nut Free. I didn’t use a full recipe. I transferred the unused portion to a mason jar and refrigerated until another time.

Prepare pasta according to package directions. Drain and set aside.

While the pasta is cooking prepare the Cream Sauce – Nut Free. Set aside.

Add the roasted red peppers, artichoke hearts, cannellini beans and peas to the pot you cooked the pasta in. Sprinkle a generous amount of All-Purpose Seasoning onto the ingredients in the pot.

Sauté the ingredients until they have been heated through. Return the pasta to the pot and thoroughly stir.

Pour the Cream Sauce – Nut Free into the pasta mixture. Stir until everything is coated with the Cream Sauce and all the ingredients are heated through.

Garnish with nutritional yeast.

DSC_0053

Serve. Eat. Enjoy.

DSC_0056

 

Posted on 2 Comments

Greens & Broccoli Salad

This salad is a mashup of a greens salad and a broccoli salad. I had brought this salad to a gathering at church and came home with an empty bowl. I love to bring things I know I can eat that is delicious, plant based and good me and the others that will partake. I do not usually advertise that the dish is plant based, but I love seeing their reactions when they taste my food, and then I give them the whammy – It is plant based.

Dressing:

  • 1/2 c almond yogurt
  • 1/2 c vegan mayo
  • 1 tbsp apple cider vinegar
  • 1 tbsp sweetener (I used coconut sugar)

Combine all of the dressing ingredients and set aside.

Note: You could replace the almond yogurt with Cashew Sour Cream. Also, you could leave out the vegan mayo and just go with 1 c of almond yogurt or Cashew Sour Cream.

Salad:

  • 1 head of broccoli, chopped into florets
  • 2 heads of romaine lettuce, chopped
  • 1/2 c dried cranberries
  • 1/2 carrots, matchsticks
  • 2 tbsp sunflower seeds
  • 2 scallions, chopped

Prepare a large bowl of ice water and set aside. Bring a large pot of water to a simmer. Blanch the broccoli florets in the simmering water. When the broccoli begins to turn a deep green and has softened slightly, remove the broccoli from the simmering water and place it into the ice bath. This will stop the cooking of the broccoli.

Remove the broccoli from the ice bath and let drain on a dry cloth. You do not want the broccoli wet. It will dilute the dressing and make the romaine leaves soggy. No one wants a soggy salad.

Combine all of the salad ingredients into a large bowl. Stir all the ingredients together so that they are all coated with the dressing.

Chill salad for at least 1 hour.

Serve. Eat. Enjoy.

DSC_0062

Posted on Leave a comment

Baked Spanish Rice Tostadas

I had some Baked Spanish Rice Casserole leftover so changed it up a little and made baked Spanish Rice Tostadas. The crunch of the tostada shells is a perfect variation to the original Baked Spanish Rice Casserole.

Warm Baked Spanish Rice Casserole in a large skillet over medium heat. While the Baked Spanish Rice Casserole is warming in the skillet warm the tostada shells in the oven.

Note: I usually begin to preheat the oven at 350 degrees and put the shells in the oven while it is preheating. By the time the oven is preheated the shells are warmed.

Build your Baked Spanish Rice Tostadas. Garnish with your favorite toppings.

Serve. Eat. Enjoy.

DSC_0059 2

Posted on 4 Comments

Breakfast Scramble Bowl

This breakfast has been my companion for most of last week. Because I had Made a sheet pan of baked potatoes at the beginning of the week, my time to create this wonderful breakfast was cut down dramatically. And, this is why I love to batch cook.

Add the potato and the mixed vegetables to a large skillet. Sprinkle some All-Purpose Seasoning on top of the vegetables and chopped potato. Cook the potato and vegetables over medium to medium-high heat until the potatoes are golden and the vegetables have been cooked through.

While the potato and the vegetables are cooking mix up the chickpea flour, Almond Milk and a sprinkling of All-Purpose Seasoning in a large measuring cup.

Remove the vegetable mixture from the skillet and transfer to a bowl. Set aside.

Pour the chickpea mixture in to the skillet. Do not try to stir the chickpea mixture right away. Let it cook on its own, until you are able to flip it over. Then you can break it up into “scrambled” bites.

Adde the scrambled chickpea mixture to the vegetable mixture and top with Cashew Sour Cream.

Serve. Eat. Enjoy,.

Note: This recipe is for one person, but it can be increased to feed as many people as needed.

DSC_0055

 

Posted on Leave a comment

Spaghetti and Lentil Meatballs

This meal came together so quickly, because I had most of it already prepared. I had the Lentil Meatballs and the Marinara already made. I just had to combine them and make some GF spaghetti.

That is what happens when you have done some batch cooking ahead of time.

Simmer the Lentil Meatballs in the Marinara Sauce until they have heated through. I have found the Marinara Sauce tends to thicken substantially because of the Lentil Meatballs, so if you do not like your sauce as thick as we do just thin it out with some vegetable broth or water.

Cooke GF Spaghetti according to the package directions. Rinse. Drain. Return the spaghetti to the pot that you cooked it in. This helps dry up some of the residual water that might be left from the rinsing- draining process.

Layer a bed of spaghetti and the Marinara Sauce and Lentil Meatballs.

DSC_0053

Serve. Eat. Enjoy.

DSC_0054