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Apple-Cranberry Pecan Jackfruit Salad

This is my third version of jackfruit salad. The apples add a sweet crunch, while the cranberries add a sweet tang. It is the perfect bite.

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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 apple, chopped (I used honey crisp)
  • 1/4 c cranberries, dried
  • 1/4 c pecans, toasted, 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 Apple-Cranberry Pecan 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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Hungryroot: Ginger Tahini Yuba Noodles with Broccoli Rice and Thai Peanut Sauce

Here is the last meal review for my first subscription box of Hungryroot that I received as a gift from one of my sons – Ginger Tahini Uba Noodles with Broccoli Rice and Thai Peanut Sauce.

Received in the Hungryroot Box : Ginger Tahini Uba Noodles, Thai Peanut Sauce and Broccoli Rice.

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I added some brown rice and some mushrooms to bulk up the meal. I also used some of my All-Purpose Seasoning to punch up the flavor. I had to make Peanut Sauce because I had used all of the sauce in the Lemongrass Tofu Nuggets Stir-fry with Thai Peanut Sauce. Plus, we liked my Peanut Sauce better.

Like the other meals that I reviewed, this one was very easy and fast to assemble.

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Hungryroot: Kohlrabi Noodles with Basil Zucchini White Bean Salad and Beet Pesto

Kohlrabi Noodles with Basil Zucchini White Bean Salad and Beet Pesto is the meal I will be reviewing today.

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The items included in the subscription box are the following: Beet Pesto, Kohlrabi Noodles, and Basil Zucchini White Bean Salad.

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I added All-Purpose Seasoning and Chopped frozen spinach. Next time I would use fresh spinach.

This meal came together very quickly, about 15 minutes.

I liked the meal, however, my husband not so much. It could have been the spinach. My All-Purpose Seasoning added a much needed boost of flavor. The Beet Pesto turned the Kohlrabi Noodles slightly pink.

Overall, I liked the meal, but I would definitely play with the additional ingredients. It was easy to assemble and took very little time to put together.

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Next: Hungry:Ginger Tahini Yuba Noodles with Broccoli Rice and Thai Peanut Sauce.

 

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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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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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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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Breakfast Scramble Bowl

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.

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Jackfruit-Cranberry Salad

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.

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Creamy Primavera

This is such a simple, yet satisfying meal. With a little help from the freezer you can have a  delicious and healthy meal on the table in under 30 minutes.

Sauce:

  • 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 sauce ingredients into a high-speed blender. Blend for about 50 seconds, until the sauce is smooth and creamy.

Set sauce aside.

Pasta Primavera:

  • 12 oz Caserecce (I like jovial)
  • 1 lb California Blend, frozen
  • 2 c spinach, fresh, chopped
  • 1/2 c peas, frozen

Cooke caserecce according to package directions. Reserve about a cup of the cooking liquid before draining. At the last two minutes of the pasta cooking add the California Blend to the water.

Remember to reserve about 1 c of the pasta water before draining. Drain pasta and the veggies. Return the pasta and veggies to the pot. Add the chopped spinach, peas and the sauce. Stir until everything is well combined. Using the reserved pasta water, thin out the sauce to your desired consistency.

Top with a sprinkling of nutritional yeast.

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Note: This recipe makes 4 generous servings.

Serve. Eat. Enjoy.

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