I have used this Thai Curry Sauce for my Thai Curry Sweet Potato Bowl and for my Thai Curry Vegetables with Rice Noodles (will be a future post). It is also great as a dipping sauce for spring rolls.
- 1 can coconut milk or coconut cream
- 1/4 c vegetable broth
- 1 tbsp maple syrup
- 1 tbsp red curry paste
Combine all of the ingredients into a medium saucepan and stir. Cook sauce until warm.
Note: You can swap out the coconut milk for another plant milk (about 1 3/4 c). Just add 1/2 tsp of coconut extract so you still have the same flavor profile.
Note: Often times I like to double the sauce so have some leftover to use as a marinade or just some for a sauce to use.
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.
Serve. Eat. Enjoy.
The first time I made this sauce it was for my Creamy Primavera. I wanted to share the recipe for the sauce, because it deserves its own post. I hope you enjoy it as much as we have.
- 2/3 c sunflower seeds, raw, unsalted
- 1/4 c nutritional yeast
- 2 tbsp lemon juice
- 2 tbsp dijon mustard
- 1 tsp garlic, minced
- 1 tsp All-Purpose Seasoning
- 1 tbsp arrowroot
- 1 1/2 c plant milk
Combine all of the ingredients into a high-speed blender. Blend for about 50 seconds, until smooth and creamy. Use as desired.
Here is another Company worthy dessert that will definitely make an impression. I brought this to a gathering, and once agin came home with an empty bowl. Initially I was going to make this into mini shot glass parfaits, but time was not on my side so I went with a plan B, and I’m glad I did. It looked amazing, and tasted even better.
- 6 small avocados, skinned, seeded
- 1 c vegan dark chocolate chips, melted
- 2 tbsp raw cacao
- 6 tbsp maple syrup
- 6 tbsp Almond Milk, unsweetened, vanilla
- 2 tbsp vanilla extract
- pinch of Himalayan salt
Combine all ingredients into food processor. Blitz until ingredients are well blended. Scrape down sides as needed. Taste for sweetness and adjust as needed.
- Whipped coconut cream
- 4-5 oz. raspberries
- 1/4 c mini dark chocolate chips, vegan
- 1/4 c almonds, sliced
Layer Chocolate Mousse in the bottom of a trifle bowl.
Layer with the whipped coconut cream.
Note: To make whipped coconut Cream, chill two cans of Coconut cream overnight. Open cans of coconut cream and scoop out the cream that has risen to the top. Whip coconut cream until light and fluffy with a mixer. You can use the remaining part of the coconut cream for smoothies.
Arrange the raspberries around the edge of the trifle bowl on top of the whipped coconut cream.
Sprinkle the mini chocolate chips into the center of the trifle. Sprinkle the sliced almonds on top of the mini chocolate chips. Chill for at least on hour.
Serve. Eat. Enjoy.
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.
- 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.
- 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.
Once again, I made a large sheet pan of baked potatoes to be used throughout the week in different ways for meals. Because I did that batch cooking ahead of time it made the rest of the cooking in minutes.
I had served these with Baked Spanish Rice Tostadas. It made for a wonderful lunch.
Add baked potatoes and the Smokey Southwestern Seasoning to a large skillet. Cook potatoes until they are heated through. Garnish with Cashew Sour Cream.
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.
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.
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.
Serve. Eat. Enjoy.
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.