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Hungryroot: Lemongrass Tofu Nuggets Stir-fry with Thai Peanut Sauce

I received a meal box from Hungryroot for my birthday from one of my sons. In the box were 3 meals and 2 desserts. I thought I would share our meals with you, letting you know our thoughts, the changes we made and how they turned out.

One feature I really appreciated about the Hungryroot Subscription box was that I was able to specify what kind of foods I wanted. For instance, I chose vegan gluten free, which was perfect for me. Also, you are able to adjust how often you would like to receive certain ingredients: often, sometimes, or never.

Our subscription box was classified as small. It was received in good shape and all the ingredients were cold and unharmed.

The first meal I made was the Lemongrass Tofu Nuggets Stir-fry with Thai Peanut Sauce. This meals came with 3 ingredients: Hungryroot Thai Peanut Sauce, Hungryroot Braised Lemongrass Tofu Nuggets, and Hungryroot Seven Veggie Stir-Fry.

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To be honest, this was not enough for 2 people. I bulked it up with a bag of frozen broccoli and 2 cakes of brown rice noodles. By adding these extra ingredients I had enough for both of us and a little leftover for one of us for lunch the next day.

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There was minimal prep work to do. The meal came together rather quickly even with the additional ingredients I added to complete the meal.

We enjoyed the flavors. My husband liked the Hungryroot Thai Peanut Sauce, but he likes my Peanut Sauce better. I would agree with him on this. We both liked the Hungryroot Braised Lemongrass Tofu Nuggets.

The recipe called for oil to brown the tofu and cook the stir-fry veggies. I skipped that and used water. They came out perfect, so there is no need to use oil.

Overall, we enjoyed the meal. You definitely need to supplement ingredients if you want this meal for more than one person.

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Next: Hungryroot: Kohlrabi Noodles with Basil Zucchini White Bean Salad and Beet Pesto. I will let you know how it turns out.

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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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Raspberry-Brownie Trifle

I love the look of layered desserts. They always receive oohs and aah, just because how they look. Then when they are tasted the eye rolls of nirvana start. This is one of those desserts.

It took my a few tries to get the brownies just right. I do not want someone to say these are good for WFPB brownies. I want them to be shocked and awed that they are WFPB brownies – better than good – AMAZING.

Brownie (1 recipe): 2 recipes are needed to make the trifle

  • 1 1/2 c chickpeas/garbanzo beans, drained, rinsed
  • 1/2 c peanut butter
  • 1/3 c maple syrup
  • 1/2 c melted vegan dark chocolate chips
  • 2 tbsp plant milk, unsweetened, vanilla
  • 1 tbsp cocoa
  • 1 tsp pure vanilla
  • 1/2 tsp baking powder
  • 1/2 tsp instant coffee
  • 1/4 tsp baking soda
  • 1/4 tsp Himalayan salt

Preheat oven to 350 degrees. Line a 9-inch cake pan with parchment paper.

Combine all the brownies ingredients into a food processor. Process, until the batter is smooth and creamy.

Spread the batter into the prepared cake pan.

Brownie Topping:

  • 1/4 c vegan dark chocolate chips

Sprinkle the chocolate chips on top of the batter. Bake for 25 minutes.

Remove brownie from oven and let it completely cool on a cooling rack.

Slice the brownies into large chunks.

Layer 1 recipe of the brownie into the bottom of the trifle bowl.

Trifle Layers:

  • 2 packages of raspberries
  • 2 cans of coconut cream, chilled, whipped
  • vegan dark chocolate chips, garnish
  • almonds, sliced, garnish

Layer some raspberries on top of the first layer of brownie.

Spread the whipped coconut cream over the layer of raspberries.

Repeat brownie, raspberry and coconut cream layers.

Line raspberries around the trifle bowl on top of the last layer of coconut cream.

Sprinkle the chocolate chips into the center of the trifle, on top of the last layer of coconut cream.

Sprinkle the almonds on top of the chocolate chips.

Chill the trifle for 30+ minutes.

Serve. Eat. Enjoy.

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Layered Italian Salad

I made this salad for a gathering and came home with an empty bowl. It is my WFPB take on a popular “house” salad at a popular Italian chain restaurant.

I made it in a layer form, because it looks so good.

Salad Layers:

  • 1 head romaine lettuce, chopped
  • 10 oz. cherry or grape tomatoes, halved
  • 1 c kalamata olives, pitted, halved
  • 1 c banana peppers, sliced
  • 1 c carrots, shredded

Layer the ingredients: romaine lettuce, cherry tomatoes, kalamata olives, banana peppers and carrots in a trifle bowl (or a straight sided bowl). Set aside.

Dressing:

Mix together all the ingredients in a medium bowl. Spread the dressing on top of the layered salad.

Garnish:

  • 1/2 c pine nuts, toasted
  • 2-3 tbsp vegan parmesan (optional)

Sprinkle the vegan parmesan onto the dressing. Sprinkle the pine nuts on top of the vegan parmesan.

Cover bowl and let chill in the refrigerator for at least 30-60 minutes.

Serve. Eat. Enjoy.

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Quinoa-Chia Seed Bread

This bread is Gluten-Free and Yeast Free. I had made a couple of loaves of this bread for a client who cannot have gluten or yeast. The quinoa is a great source of protein.

To make the bread is a two day process due to the soaking of the quinoa and chia seeds. The soaking time is hands off, so you do not have to feel like you have to sit and watch it do its thing. It is easy to mixx up – use your food processor. Also, it take 90 minutes to bake. Just set a timer and you can go about doing other things.

Soaking:

  • 1 3/4 c quinoa seed
  • 1/4 c chia seed
  • 1/2 c water

In a large bowl soak the quinoa in some cold water. Soak overnight in the refrigerator.

In a small bowl combine the chia seed and the 1/2 c water. Let the chia seed mixture soak in the refrigerator overnight as well.

Batter:

  • 1/2 c water
  • 1/4 c olive oil or apple sauce
  • 1/2 tsp baking soda
  • 1/2 tsp Himalayan salt
  • 1 1/2 tbsp lemon juice

Preheat oven to 325 degrees (convection) or 350 degrees (conventional).

Line a loaf pan with parchment paper.

Drain the quinoa and rinse thoroughly using a sieve.

Place the quinoa into a food processor. Add the chia gel, water, olive oil or applesauce, baking soda, salt, and lemon juice.

Process quinoa mixture until it resembles a batter mixture.

Spoon the batter into the prepared loaf pan.

Bake for 90 minutes. I know that seems like a long time, but the bread needs time to cook and the quinoa to become tender.

Remove the bread from the oven and cool 30 minutes in the loaf pan. Then remove the bread from the pan and cool completely on a cooling rack. The bread should be moist in the center and crisp on the outside. Cool completely before e slicing.

Keep the bread wrapped in the refrigerator for up to a week. the bread freezes well for about 3 months.

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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Thai Curry Sauce

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.

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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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Blender Cream Sauce – Nut Free

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.

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Chocolate Mousse Trifle

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.

Chocolate Mousse:

  • 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.

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