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Pesto Jackfruit Quinoa Bowl

It had been awhile since I had made quinoa. So I decided it was about time to start making it again. It is packed with protein and is so versatile. You can make bread, flat bread, breakfast, and this Pesto Jackfruit Quinoa Bowl. Makes 2-4 servings.

In a large skillet add of the ingredients. Warm quinoa mixture over medium-high heat, about three minutes. The kale should be wilted.

Transfer some of the quinoa mixture to a bowl. Top with some of the reserved sun-dried tomatoes. Drizzle on the quinoa some of the Creamy Lemon Vinaigrette.

Serve. Eat. Enjoy.

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Spiced Pan Toasted Pecans

I always try to keep a jar of these Spiced Pan Toasted Pecans. they are great for green salads, desserts, and jackfruit salads. This time I made extra and used them for the Roasted Root Vegetable and Broccoli Bowl.

  • 1 cup of pecans
  • 1 tbsp of maple sugar
  • 1/2 tsp Baking Spice Blend
  • 1/2 tsp Vanilla Powder
  • pinch of Himalayan Salt

Combine all of the ingredients into a medium – large skillet. Heat ingredients over medium heat. Toast pecans until the maple sugar has melted and is coating the pecans.

Transfer pecans onto some parchment paper/silicone mat or aluminum foil and let cool. When they are cooled they can be stored into an airtight container.

 

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Roasted Jackfruit – Basic Recipe

Jackfruit is a versatile ingredient for a meat substitute. The trick I have found to make it perfect is to roast it in the oven. Here is how I roast my jackfruit and it turns out perfect every time.

Preheat oven to 350 degrees.

Make sure you throughly rinse the jackfruit. Otherwise, it will have a briny taste.

I usually shredded mine as I am rinsing the jackfruit. It is multitasking at its finest.

Spread the shredded jackfruit onto a sheet pan.

Generously season the jackfruit with the All-Purpose Seasoning.

Note: I will sometimes use my Smokey Southwestern Seasoning instead of the All-Purpose Seasoning, if I want to make some Tex-Mex.

Roast for 10 minutes; stir jackfruit, and roast for an additional 10 minutes.

You can find some of my jackfruit recipes under the jackfruit category.

Serve. Eat. Enjoy.

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Penne Cauliflower Mornay Sauce and Peas

This is a simple pasta dish that is quick, yet so delicious. If you already have the Cauliflower Mornay Sauce made and waiting in the refrigerator it will be even faster.

Prepare penne according to package directions. During the last minute of cooking the pasta add the peas to the water. Drain pasta and peas. Return to pot they were cooking in.

Add the Cauliflower Mornay Sauce to coat the penne.

Note: If you find the Cauliflower Mornay Sauce is too think, just add some more plant milk to the sauce to make your desired consistency.

Garnish with basil.

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Cauliflower Mornay Sauce

This sauce is luscious and velvety. It is great on pasta, steamed veggies, potatoes, mushroom steaks and the list goes on. It is a sauce you will want to keep on hand in the refrigerator.

In a medium size pot add the cashews, cauliflower, garlic and bay leaf. fill the pot with water to cover the ingredients. Bring to a boil and cook until the cauliflower is tender.

Drain the water and transfer the ingredients into a high-speed blender. Add the miso paste and the All-Purpose Seasoning. Begin to blend. Slowly add the almond milk. Blend until the sauce is smooth and velvety.

This recipe makes about 2 quarts. If you find that the sauce is too thick when it is reheated, just add some more almond milk to thin it out to your desired consistency.

Serve. Eat. Enjoy.

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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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Kung Pao Sauce

I was inspired to make this sauce from a restaurant that made Kung Pao Brussels Sprouts. Here is my version of the sauce.

Slurry:

  • 1/2 c water
  • 3 tbsp cornstarch

Combine the water and cornstarch into a large measuring cup. Whisk together with a fork. Make sure you whisk again before pouring into the sauce. The cornstarch tends to settle in the bottom of the cup.

Sauce:

  • 1 c water
  • 1 tbsp miso paste
  • 1/4 c sweetener
  • 1 tbsp sriracha
  • 3 tbsp coconut aminos
  • 2 tbsp rice wine vinegar
  • 2 tbsp toasted sesame oil (optional – if you are avoiding oil)
  • 1 tsp garlic, minced
  • 1 tsp fresh ginger, minced

Combine all of the ingredients into a medium size saucepan. Bring ingredients to a slow boil over medium heat. Reduce heat to a simmer and slowly pour in the slurry while stirring. Continue to simmer until the sauce is no longer cloudy from the slurry. Remove from heat.

Serve. Eat. Enjoy.

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Apple Cake

I adapted this cake from my Vanilla Cake recipe. I had some freeze dried apples that I wanted to use and I had been craving cake. I do not make cake as much as I used to, but I just had to have it.

Dry Ingredients:

Preheat oven to 350 degrees. Grease or parchment line a 13×9 baking dish.

Sift together all the dry ingredients.

Stir In:

  • 2 oz. freeze dried apples

Stir in freeze dried apples into the dry ingredients, completely coating the apples.

Wet Ingredients:

  • 1 1/4 c almond milk, vanilla, unsweetened
  • 1 c  applesauce, unsweetened
  • 1/4 c apple cider
  • 2 tsp pure vanilla extract

Mix together all the wet ingredients in a large container.

Combine the dry ingredients and the wet ingredients together.

Pour batter into prepared baking dish.

Bake for 40 – 45 minutes. Do the toothpick test (toothpick should come out clean). Remove from oven and cool completely.

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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