Category: Vegan

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Creamy Lemon Vinaigrette

One of my favorite things to make are sauces/dressings/marinades. They tend to elevate and tie together  any dish you are making. This particular one has a wonderful tangy lemon flavor that can be used for so many things. I made it to go with a Pesto Jackfruit Quinoa Bowl. I will post the recipe for the bowl soon.

Combine all ingredients into a medium size bowl and whisk together. Add as much of the Cashew Sour Cream as you want to get the desired consistency. Chill.

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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Cajun Remoulade

This Cajun Remoulade was made for some Oyster Mushroom Po’ Boys that I had made for dinner recently. I will post the recipe for the Oyster Mushroom Po’ Boys soon. The remoulade has a nice spicy kick. I will be thinking of other ways to use this kicking sauce.

  • 1/4 c vegan mayo or cashew sour cream
  • 2 tsp rice wine vinegar
  • 1 tbsp dill pickle, minced
  • 1 tsp spicy brown mustard
  • 1 1/2 tsp cajun seasoning

Combine all of the ingredients into a medium size bowl. Stir the ingredients until they are completely incorporated together. Chill.

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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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Creamy Citrus Dressing/Sauce

This sauce I came up with by combining my Citrus Vinaigrette and my Cashew Sour Cream. The combination turned out amazing. I have used it to make a jackfruit salad and as a sauce for a Roasted Root Vegetable Bowl. It would be great as a dressing for a salad.

Add the cashew sour cream to the Citrus Vinaigrette to achieve desired consistency. Stir to thoroughly combine together.

Serve. Eat. Enjoy.

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Citrus Vinaigrette

Made this dressing for a salad I was taking to a gathering. The citrus flavor is delightfully refreshing. I blended mine in a blender, however, you could make this in a mason jar. By blending the dressing the zest becomes more incorporated into the dressing.

  • 1 orange, zested, juiced
  • 1 lemon, zested, juiced
  • 1 lime, zested, juiced
  • 2 tbsp water
  • 1-2 tsp spicy brown mustard
  • pinch of Himalayan salt
  • sweetener of choice to taste

Blend all the ingredients together in a blender (or shake together in a mason jar).

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National Meatball Day – Lentil Meatballs

In honor of National Meatball Day I thought I would repost my Lentil Meatball recipe. It is a recipe that all types of eaters really like – from Omnivore to WFPB/Vegan. I hope you enjoy them as much as we do.

This is one of those combine everything together type of recipes. One of my favorite kinds.

First Blend:

  • 1/2 c onion, chopped
  • 8 oz. portobello mushrooms
  • 1 tbsp All-Purpose Seasoning
  • 1/2 c walnuts
  • 1/2 c nutritional yeast

Combine onions, mushrooms, All-Purpose Seasoning, walnuts and nutritional yeast into a food processor. Process until the ingredients are well incorporated.

Second Blend:

Add lentil, tomato paste, GF All-Purpose Flour Blend and GF oats to the food processor. Process until all the ingredients from the first blend and the second blend are completely combined.

Refrigerate for 30-60 minutes for the ingredients to firm up.

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone mat.

Form the lentil mixture into golf ball size balls. This recipe makes about 24 lentil balls. Place the lentil balls onto the prepared baking sheet.

Bake for 15 minutes. Turn lentil balls over and bake for an additional 10 minutes.

Serve with pasta and a favorite sauce, or in your favorite grain bowl.

Serve. Eat. Enjoy.

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Cilantro-Garlic Sauce

I made this sauce to go with some falafels I had made. Not only was it a great compliment to the falafels, but it is also tasty as a dressing for a salad. It is super easy to make.

Combine all of the ingredients into a high-speed blender and blend. Scrape down the sides of the blender container as needed. Chill for  at least an hour to let the flavors meld together.

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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Sheet Pan Tofu Broccoli and Butternut Squash with Balsamic Syrup

This meal is prepared in the oven on one sheet pan. You could use precut broccoli and butternut squash for a shortcut. This is an easy recipe, it just has a few steps.

Tofu:

  • 14 oz. extra firm tofu
  • 1 tbsp coconut aminos
  • 1 tbsp vegetable broth

Preheat oven to 450 degrees.

Press tofu to remove liquid from the tofu. By pressing the tofu it will allow it to absorb the marinade. I pressed the tofu for about 30 minutes, and then I marinated the tofu for 30 minutes in a baking dish. Set aside.

Broccoli:

Combine all of the ingredients in a large bowl and toss to coat the broccoli. Set aside.

Butternut Squash:

Combine all of the ingredients into a large bowl. Toss together the ingredients to coat the butternut squash. Set aside.

Spread the butternut squash out into an even layer onto a sheet pan. bake for 15 minutes. remove pan from oven and stir: move squash to one side of pan.

Spread broccoli out on other side of pan. Place the tofu in the center of the pan. Make sure all the ingredients make contact with the pan. Return pan to the oven; cook until squash is tender, 20-25 minutes.

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Drizzle with Balsamic Syrup.

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Serve. Eat. Enjoy.