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Kung Pao Brussels Sprouts with Tofu

I have been wanting to make Kung Pao Brussels Sprouts since I had them in a restaurant. My version does not require any special equipment, like a wok.

  • 1 lb brussels sprouts, cleaned, trimmed, halved
  • 1 lb firm tofu, pressed, cut into cubes
  • Kung Pao Sauce

Preheat oven to 400 degrees.

Spread out brussels sprouts and tofu evenly onto a baking sheet pan. Roast sprouts and tofu in the oven until the sprouts are crispy and tofu is golden. About 20-30 minutes.

Pour Kung Pao Sauce over the brussels sprouts and tofu. Stir to completely coat the sprouts and tofu. Serve over rice or noodles.

Serve. Eat. Enjoy.

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Vegetable Panang Curry

This Vegetable Panang Curry is better than take-out. Easy to make and so flavorful and delicious.

Jasmine Rice:

Combine ingredients into a large pot. Bring rice to a bowl and then reduce heat to a simmer. Cover pot with lid and cook rice until liquid is absorbed. Set aside. Fluff rice with fork just before serving.

Panang Curry Sauce:

  • 1 lime, zest, juice
  • 1 tbsp garlic clove, minced
  • 1 1/2 tsp ginger, fresh, minced
  • 1 tbsp red curry paste
  • 2 tbsp peanut butter
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 can coconut milk
  • 2 tbsp maple sugar or maple syrup
  • 2 tbsp coconut aminos

Combine ingredients into a medium pot over medium heat . Stir the ingredients until completely combined.

Vegetables:

  • 20 oz. sugar snap pea stir-fry, frozen
  • 6oz. edamame

Add the sugar snap pea stir-fry mix to the Panang Curry Sauce. Cook the vegetable mix until they are tender.

Microwave or steam the edamame until warmed through. Set aside.

Assemble:

Fill half to a third of the bowl with the jasmine rice. Fill half to a third of the bowl with the Vegetable Panang Curry. Then add the edamame.

Garnish:

  • 2 basil leaves, sliced

Sprinkle sliced basil leaves over the entire bowl.

Serve. Eat. Enjoy.

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Heart of Palm “Lobster” Roll

Back a year or so a go my husband and I would go up to New England for a week  every month for his work. These “Lobstah” rolls remind me of that time. They got the “You can make these again” statement.

Filling:

  • 2 14 oz can of heart of palm, sliced
  • 1 tbsp Old Bay Seasoning
  • 1 tsp seaweed powder

Drain the heart of palm. In a large bowl, soak the heart of palm for 10-15 minutes. Drain the soaking water.

Season the heart of palm with Old Bay Seasoning and the seaweed powder. Stir to thoroughly coat the palm pieces. Set aside.

Sauce:

  • 1/2 c vegan mayonnaise, or cashew sour cream
  • 1 stalk of celery, finely diced
  • 1 tbsp dill, dried
  • 1 tsp Old Bay Seasoning
  • 1 tsp lemon juice

Combine all of the ingredients into a medium bowl. Stir together until completely combined.

Add the sauce mixture to the heart of palm. Completely coat the heart of palm mixture with sauce. Set aside and chill.

Assemble:

  • GF baguettes or rolls

Split rolls and fill with the heart of palm filling.

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Serve. Eat. Enjoy.

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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.

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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.

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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.

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Serve. Eat. Enjoy.

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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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