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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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Creamy Citrus & Cilantro Sauce/Dressing

This Creamy Citrus & Cilantro Sauce/Dressing gets its creaminess from cannellini beans and soaked cashews.The brightness comes from the lemon and lime and the earthiness is from the cilantro.

This sauce is a twist on my Creamy Cannellini Sauce. It is a versatile and completely delicious sauce/dressing. I paired it with my Easy Falafels for the picture – YUM!

Combine all the ingredients into a high-speed blender. Blend until smooth and creamy.

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Serve. Eat. Enjoy.

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Roasted Vegetables with Spinach Pesto

I had some carrots and parsnips in the crisper drawer that needed to be used. Also, I had some baby potatoes that needed to be used. Out of necessity that is how I came up with this meal.

These veggies will be great for a base for a bowl. Just add some beans and greens and you are all set. By using two sheet pans of veggies I will have a big start on quite a few meals for the week.

  • 1 pound carrots, cleaned, chopped
  • 8 oz. parsnips, cleaned, chopped
  • 24 oz. baby potatoes, cleaned, chopped
  • All-Purpose Seasoning
  • 1-1 1/2 c chickpeas, cooked, drained, rinsed
  • Spinach Pesto

Preheat oven to 400 degrees. Line baking sheets (I used two) with a silicone mat/parchment paper .

Place carrots and parsnips on one baking sheet. Sprinkle All-Purpose Seasoning on top of the carrots and parsnips. Place baby potatoes on the other baking sheet, and sprinkle All-Purpose Seasoning on the potatoes.

Roast the vegetables for 20 minutes. After 20 minutes, stir all the vegetables and chick for doneness. Continue to roast from 10-20 minutes. the vegetables should be fork tender.

When the vegetables are done transfer them to a large bowl. Add the chickpeas to the veggies. Pour Spinach Pesto over the vegetables and stir so that all the vegetable are coated.

Serve as is or add some greens and non-starchy veggies.

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Serve. Eat. Enjoy.

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Chickpea Pizza Crust

I have been meaning to make this crust for a few weeks. I have finally gotten around to getting it made. This is a super-easy crust. You can change up the flavors with whatever seasonings you want to use. I made two crusts for JB. One with no seasoning and the second one using JB’s All-Purpose Blend II.

Make a couple of crusts and freeze some for another time. That way half the work is done when you are in the mood for pizza.

  • 1 c chickpea flour
  • 1 c plant milk, unflavored, unsweetened
  • 1 tbsp tahini
  • 1 tbsp lemon juice
  • 1/4 tsp baking powder
  • 1/4 tsp Himalayan salt
  • 1 tsp favorite seasoning (optional)

Note: My favorite seasoning is my All-Purpose Seasoning.

Add all the ingredients into a high speed blender. Blend for about 50-60 seconds.

Heat a 10-inch nonstick skillet over medium heat.

Pour batter into warm skillet. Cook for 5-10 minutes. The top of the crust will look somewhat dry and have lots of bubbles. Flip over and cook for another 5-10 minutes. Transfer to a cooling rack to completely cool.

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

Top the pizza crust with your favorite toppings. Bake in oven for 15-20 minutes.

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Serve. Eat. Enjoy.

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Creamy Farfalle with Jackfruit Peas & Mushrooms

I had some jackfruit and mushrooms leftover from making JB’s Jackfruit Hand Pies and decided to veganize one of my favorite dishes I use to order when we went out for Italian.

The restaurant version would have chicken and Alfredo sauce. I veganized it with jackfruit for the chicken and I used my Cashew Béchamel – Basic White Sauce for the Alfredo. It was a hit.

Cook farfalle according to package directions. Drain and set aside.

In the same pot you cooked the farfalle in, add the Jackfruit and Mushroom mixture, mushrooms, peas and generous amount of All-Purpose Seasoning.

Sauté the veggies until the mushrooms have softened a little, about 5 minutes. Add the farfalle, Cashew Béchamel – Basic White Sauce and vegetable broth to thin the sauce as needed.

Stir all the ingredients together until completely mixed.

This recipe makes 4-6 servings, depending on serving size.

Serve. Eat. Enjoy.

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Lentil Meatballs

I made these because I was wanting to try my hand at using lentils in a different way. There is no need to cook the lentils before making the meatballs. By soaking them the lentils keep their texture, yet are tender.

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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