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Creamy Lemon Vinaigrette

One of my favorite things to make are sauces/dressings/marinades. They tend to elevate and tie together  any dish you are making. This particular one has a wonderful tangy lemon flavor that can be used for so many things. I made it to go with a Pesto Jackfruit Quinoa Bowl. I will post the recipe for the bowl soon.

Combine all ingredients into a medium size bowl and whisk together. Add as much of the Cashew Sour Cream as you want to get the desired consistency. Chill.

Serve. Eat. Enjoy.

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Orzo with Chickpeas and Veggies

Orzo is probably my husband’s favorite pasta. I finally found some gluten-free orzo. Now, I can make us both orzo.

  • GF Orzo
  • 12 oz multicolored cherry tomatoes, quartered
  • 1 1/2 c chickpeas
  • 2 c fresh spinach, chopped
  • All-Purpose Seasoning
  • 1 tsp lemon zest
  • 1/2 – 3/4 c pasta water
  • nutritional yeast

Prepare orzo according to package directions. Drain the orzo, reserving some of the pasta water.

In a large skillet add: tomatoes, chickpeas, spinach. Generously sprinkle the All-Purpose Seasoningonto the chickpeas and veggies in the skillet. Cook the chickpea mixture over medium heat.

Combine the orzo and the chickpea mixture along with some of the pasta water. Stir in the lemon zest and some nutritional yeast to taste. Taste for seasoning. Add more All-Purpose seasoning as needed.

Serve. Eat. Enjoy.

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National Meatball Day – Lentil Meatballs

In honor of National Meatball Day I thought I would repost my Lentil Meatball recipe. It is a recipe that all types of eaters really like – from Omnivore to WFPB/Vegan. I hope you enjoy them as much as we do.

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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Coconut-Curry Jackfruit and Noodles

I was inspired by a recipe I found in a magazine to make this fragrant flavorful dish. It is simple to make but tastes so delicious.

Jackfruit:

Preheat oven to 350 degrees. Line a baking sheet with either a silicone mat or parchment paper.

Spread the shredded jackfruit into a thin layer onto the prepared baking sheet. Sprinkle the jackfruit with the All-Purpose Seasoning.

Bake in preheated oven for 10-15 minutes. Stir jackfruit and bake for an additional 10-15 minutes. Set aside.

Noodles:

  • 1 8 oz. package rice noodles.

Prepare rice noodles according to package directions. Set aside.

Coconut-Curry Sauce:

  • 1 c sweet onion, minced
  • 2 tbsp fresh ginger, peeled, minced
  • 2 tsp garlic, minced
  • 2 tbsp red curry paste
  • 2 can coconut milk, shaken
  • 1 c vegetable broth, + more sautéing the aromatics

Sauté the onion, ginger and garlic over medium-high heat in a large sauce pan, until the onion is translucent. Use vegetable broth as needed for the aromatics, in case they start to stick to the pan.

Add the the red curry paste to the onion mixture. Work the red curry paste into the onion mixture until the mixture is completely coated with the red curry paste.

Add the coconut milk and the vegetable broth. Bring sauce to a simmer. When the sauce begins to simmer add the jackfruit. Continue to simmer for an additional 5 minutes.

Garnish:

  • 1 lime, cut into wedges
  • cilantro, fresh

Divide noodles into 4 bowls. Ladle Coconut-Curry Sauce over noodles. Garnish with a lime wedge and cilantro.

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Serve. Eat. Enjoy.

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Sheet Pan Tofu Broccoli and Butternut Squash with Balsamic Syrup

This meal is prepared in the oven on one sheet pan. You could use precut broccoli and butternut squash for a shortcut. This is an easy recipe, it just has a few steps.

Tofu:

  • 14 oz. extra firm tofu
  • 1 tbsp coconut aminos
  • 1 tbsp vegetable broth

Preheat oven to 450 degrees.

Press tofu to remove liquid from the tofu. By pressing the tofu it will allow it to absorb the marinade. I pressed the tofu for about 30 minutes, and then I marinated the tofu for 30 minutes in a baking dish. Set aside.

Broccoli:

Combine all of the ingredients in a large bowl and toss to coat the broccoli. Set aside.

Butternut Squash:

Combine all of the ingredients into a large bowl. Toss together the ingredients to coat the butternut squash. Set aside.

Spread the butternut squash out into an even layer onto a sheet pan. bake for 15 minutes. remove pan from oven and stir: move squash to one side of pan.

Spread broccoli out on other side of pan. Place the tofu in the center of the pan. Make sure all the ingredients make contact with the pan. Return pan to the oven; cook until squash is tender, 20-25 minutes.

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Drizzle with Balsamic Syrup.

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Serve. Eat. Enjoy.

 

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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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