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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.

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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.

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Serve. Eat. Enjoy.

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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.

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Serve. Eat. Enjoy.

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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.

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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.

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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.

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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.

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Serve. Eat. Enjoy.

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Jackfruit-Cranberry Salad

Before WFPB/Vegan eating, I would make a Chicken-Cranberry Salad quite often. This is my WFPB Vegan version that is just as good.

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

  • 2 cans of jackfruit, brined, rinsed, drained, shredded
  • All-Purpose Seasoning + more for seasoning
  • 1/2 c cranberries, dried
  • 1/2 c pecans, toasted, chopped
  • 1/4 c dried onion, minced
  • 2 tsp spice brown mustard
  • Vegan mayonnaise or Cashew Sour Cream
  • 1/2 c celery, diced (optional)
  • Himalayan salt to taste

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 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 Jackfruit-Cranberry 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.

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Layered Southwestern Salad

I made this salad for a gathering at church this past Sunday night. I have been dubbed the salad queen now.

  • 4 corn tortillas, cut into strips
  • 2 c corn, frozen, thawed
  • 1 recipe Tofu Sour cream of Cashew Sour Cream
  • 1/4 c cilantro + more for garnishing
  • 1 tsp garlic, minced
  • 1/2 tsp Smokey Southwestern Seasoning + more for garnishing
  • 2 limes zested, juiced, divided
  • 6 c romaine lettuce, chopped
  • 4 roma tomatoes, diced
  • 1 15 oz. can black beans, rinsed, drained
  • 1/2 c favorite salsa, divided (We like Newman’s Peach or Mango)
  • 1 15 oz. can pinto beans, rinsed, drained
  • 3 avocados, halved, seeded, peeled and chopped

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Cut the tortillas into 1/4 inch strips. Bake the tortillas strips for 7-10 minutes, until they are crispy. Set aside.

Make Cashew Sour Cream Dressing by combining Cashew Sour Cream, cilantro, garlic, Smokey Southwestern Seasoning, zest of 2 limes and the juice of one lime in a food processor. Process until smooth and creamy. Set aside.

In a 4 quart glass bowl, layer the romaine lettuce and then the tomatoes.

In a medium bowl combine the black beans and 1/4 c of the salsa. Stir the ingredients together so that the beans are completely covered by the salsa.

Layer the black bean mixture on top of the tomatoes.

Layer the corn on top of the black bean mixture. (You can use the same bowl you used for the black beans.)

In a medium mixing bowl stir together the pinto beans and the remaining salsa. Layer the pinto bean mixture on top of the corn.

In a medium bowl toss together the avocado and the juice of half a lime together. Coat the avocado with the lime juice. (The lime juice not only adds flavor, but it also keeps the avocado from oxidizing and turning brown.)

Layer the avocado onto the pinto bean mixture.

Layer the Cashew Sour Cream Dressing onto the avocados.

Sprinkle some Smokey Southwestern Seasoning on top of the Cashew Sour Cream Dressing.

Garnish the Salad with the corn tortilla strips and some fresh cilantro. Also, sprinkle some of the Smokey Southwestern Seasoning on top of the tortilla strips.

Note: You can also make Tofu Sour Cream by combining 14 oz package of extra firm tofu, 1 tbsp of lemon juice and 1 tbsp of white/red wine vinegar into a food processor and process.

Serve. Eat. Enjoy.

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Baked Spanish Rice Casserole

This is a great dish to bring to a cookout or to a gathering. I have been thinking of making this for a few weeks. Most of the preparation is hands off and it only requires one pot. Now, how easy it that?

  • 1/2 onion, chopped
  • 10 oz. diced tomatoes with green chilies
  • 1 tbsp garlic clove(s), minced
  • 1 tbsp tomato paste
  • 1 15 oz. tomato sauce
  • 2 1/2 c vegetable broth
  • 2 tsp Smokey Southwestern Seasoning
  • 2 bay leaves
  • 2 c brown rice, long grain
  • 1 15 oz. black beans, drained, rinsed
  • 1 14 oz. jackfruit in brine, drained, rinsed, shredded
  • 1/2 c nutritional yeast
  • 1 c corn kernels
  • 1 c green peas
  • 1 lime zested, juiced
  • 1/4 c + more for garnish fresh cilantro, chopped
  • 1 avocado, diced
  • Cashew Sour Cream, garnish

Preheat oven to 375 degrees.

Combine onion, tomatoes, garlic and tomato paste into a food processor. Blend ingredients until it turns into a sauce.

Add tomato sauce, vegetable broth, Smokey Southwestern Seasoning, and bay leaves into a large dutch oven and stir. Cook sauce until it begins to simmer.

Add brown rice, black beans, nutritional yeast and jackfruit to the sauce and stir thoroughly. Cover dutch oven with a lid or aluminum foil and bake for 60 minutes. No Peeking. If you peek, you will let out the steam. The steam is what helps the rice to cook perfectly. So there is no peeking for 60 minutes. After 60 minutes check the rice for doneness. If rice is not done add some more vegetable broth or water and cover rice and cook a little bit longer.

When rice is done fluff with fork. Stir in corn, peas, lime and half of the cilantro.

Garnish with remaining cilantro, avocado and Cashew Sour Cream.

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