Southwest Black Beans and Cornbread

 Who doesn’t love a quick and easy weeknight dinner that will leave you full and satisfied? A quick batch of cornbread topped with some jazzed up canned beans, tomatoes, onions, avocado, and a tasty southwest dressing will become one of your new favorite simple dinners! You can also replace the all purpose flour in the cornbread recipe with your favorite gluten free flour blend, making this a perfectly filling gluten free meal.

Who doesn’t love a quick and easy weeknight dinner that will leave you full and satisfied? A quick batch of cornbread topped with some jazzed up canned beans, tomatoes, onions, avocado, and a tasty southwest dressing will become one of your new favorite simple dinners! You can also replace the all purpose flour in the cornbread recipe with your favorite gluten free flour blend, making this a perfectly filling gluten free meal.

INGREDIENTS:

  • 2 15 oz cans of black beans

  • 1 teaspoon smoked paprika

  • 1 teaspoon garlic powder

  • 1/2 teaspoon Low Sodium Better Than Bouillon

  • 1/2 cup water

  • Juice from 1 lime

  • 1 tomato

  • 1 avocado

  • 1/2 red onion

  • 1/4 cup chopped cilantro

  • 1 pan Perfect Vegan Cornbread

Southwest Dressing:

  • 1/2 cup vegan mayo

  • 1 tablespoon apple cider vinegar

  • 1 teaspoon dijon mustard

  • 1 teaspoon each, smoked paprika, garlic powder, onion powder

  • 1/2 teaspoon each, salt, and chili powder

Instrucitons:

  1. Prepare cornbread according to instructions, baking in a prepared 9x13 baking dish or jelly roll pan.

  2. Pour both cans of beans, liquid included, into a medium pot. Add paprika, garlic, bouillon, juice from half of the lime, and water. Heat on medium heat until the beans begin to boil. Lower heat, and let simmer for 15 minutes.

  3. Dice the tomato, onion, and avocado into a small dice. Mix the diced veggies, cilantro, and juice from 1/2 of the lime in a bowl, with a dash of salt.

  4. Mix all ingredients together for the southwest dressing in a small bowl or mason jar.

  5. To serve, cut cornbread into rectangles. Top a few pieces of cornbread with a scoop of black beans, some of the diced veggie mix, and a drizzle of southwest dressing.

serves 4-6

Jackfruit and Orzo Soup

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Ingredients:

  • 1 can jackfruit in brine

  • 2/3 cups dried orzo

  • 2 carrots, diced

  • 3 stalks of celery, diced

  • 1 small yellow onion, diced

  • 1 teaspoon minced garlic

  • 8 cups water

  • 2 teaspoons Reduced Sodium Better than Bouillon

  • 1 teaspoons dried thyme

  • 1-2 teaspoons dried dill

  • 1 teaspoon dried parsley

  • 1 teaspoons salt

  • pepper to taste

Instructions:

  1. In a large pot or dutch oven, heat a few teaspoons of oil over medium heat. Add onion, carrots, garlic, and celery, and allow to cook until the onions are translucent.

  2. Drain jackfruit, and roughly chop the pieces, or use your hands to shred them. Add to the pot, along with 2 teaspoons of Better than Bouillon. Sauté the jackfruit with the veggies, and the bouillon paste for a few minutes.

  3. Add the water, and remaining ingredients. Stir well, then educe heat to low, and simmer for 25 - 30 minutes.

  4. Serves 4 - 6.

Unstuffed Vegan Cabbage Rolls

 Cabbage rolls are one of my favorite comfort meals, however they are not quick. That’s why I love this recipe for “unstuffed” cabbage rolls. It’s so much faster, and just as delicious, and comforting. This recipe makes a lot and freezes well, so it’s also perfect for meal prep, or even a pot luck.

Cabbage rolls are one of my favorite comfort meals, however they are not quick. That’s why I love this recipe for “unstuffed” cabbage rolls. It’s so much faster, and just as delicious, and comforting. This recipe makes a lot and freezes well, so it’s also perfect for meal prep, or even a pot luck.

Ingredients:

  • 1 medium to large head of green cabbage; cored, and cut into strips

  • 1 bag meatless crumbles, or 4 Beyond Meat Burgers thawed

  • 1 large yellow onion, diced

  • 1 28 oz can crushed tomatoes

  • 1 14.5 oz can diced tomatoes

  • 2 tablespoons tomato paste

  • 2 cups cooked brown rice

  • 2 tablespoons brown sugar

  • 1/2 cup water

  • 1 teaspoon each dried thyme, dill, garlic powder, and salt

  • 2 teaspoons smoke paprika

  • pepper to taste

  • juice from 1 lemon

  • fresh, or dried parsley for garnish

Instructions:

  1. In a large, deep skillet, heat a few teaspoons of oil medium heat. Add diced onion, and meatless crumbles, or Beyond Burgers to the pan. Cook until the crumbles have cooked through.

  2. Next, add the cabbage, and water. Allow the cabbage to cook for about 5 minutes, just long enough for it to cook down a bit. Add the remaining ingredients, and give every thing a good stir.

  3. Once it begins to come to a simmer, reduce heat to low, and cover with a lid.

  4. Allow to cook for 30-35 minutes, stirring occassinsaly to keep anything from sticking to the bottom of the pan.

  5. Serve garnished with some fresh, or dried parsley.

This recipe will serve 6 - 8 people. If you are single, or a small family, you can easily freeze any leftovers portioned in freezer bags. I often freeze half for a quick week night dinner. Just leave out to thaw, and reheat in a pan on the stove top.

Smokey Vegan Tomato Bisque Soup

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Ingredients:

  • 1 28 oz can of crushed tomatoes

  • 1 14 oz can of diced or crushed tomatoes

  • 1/3 cup cashews soaked for several hours, or covered in water and microwaved for 3 minutes, then drained

  • 2/3 cups water

  • 1 cup water plus 1 teaspoon low sodium Better Than Bouillon, or 1 cup vegetable broth

  • 1 large yellow onion

  • 2 teaspoons minced garlic

  • 1 teaspoons dried thyme

  • 1/2-1 teaspoon smoked paprika

  • 1 teaspoon dried parsley

  • 1 teaspoon salt

  • pepper to taste

Instructions:

  1. Dice onion. Heat a small sauce pan on medium heat with a teaspoon of oil. Add the onion and garlic and saute until the onion is translucent.

  2. Add the onion, and both cans of tomatoes to a high speed blender, or food processor. Blend until the mixture is smooth. Transfer mixture to a large pot, or dutch oven.

  3. If using Better Than Bouillon, whisk it into the the 1 cup of water and add to the pot. If using vegetable broth, add it to the pot. Bring the pot to a boil, then reduce heat to a simmer.

  4. In the same blender or food processor you used for the tomatoes, (no need to even rinse) add the soaked and drained cashews, and the 2/3 cups of water. Blend until completely smooth. Add the cashew cream to the pot with the tomatoes.

  5. Add the seasonings, and stir. Allow soup to simmer for about 20 minutes, stirring occasionally.

  6. Serve garnished with fresh herbs, or vegan parmesan cheese.

serves 4-6

Smokey Lox Vegan Cheese Ball

 My all time favorite breakfast is a  carrot lox  bagel, with onions and capers. So it only seemed natural to take all of those elements and turn them into an absolutely perfect cheese ball. Serve this cheese ball with crackers, or veggies at a party, or smear it on a bagel for breakfast. Either way, just try not to eat the whole thing at once.

My all time favorite breakfast is a carrot lox bagel, with onions and capers. So it only seemed natural to take all of those elements and turn them into an absolutely perfect cheese ball. Serve this cheese ball with crackers, or veggies at a party, or smear it on a bagel for breakfast. Either way, just try not to eat the whole thing at once.

Ingredients:

  • 1 cup cashews soaked over night, or microwaved 3 minutes, then drained

  • 1/2 cup refined coconut oil

  • 1/2 cup chopped carrot lox

  • 2 tablespoons capers, drained

  • 2 teaspoons light miso paste

  • 1/2 small onion

  • 1/4 cup nutritional yeast

  • 1 tablespoon apple cider vinegar

  • 1/2 teaspoon salt

  • 1 teaspoon liquid smoke

  • optional 2 teaspoons dulse flakes (seaweed flakes)

  • Extra strips of lox, or everything bagel seasoning for garnishing the tops of the cheese balls.

Instructions:

  1. Cut the onion into quarters, and pulse a few times in your high speed blender, or food processor.

  2. Now, add all of the ingredients, minus the lox and capers, to a food processor or high speed blender. Process until completely smooth. You will likely have to scrape the sides down a few times to get all the cashew bits blended.

  3. Add capers and pulse just a few times. Next, fold in the lox using a spoon. You don’t want to blend the lox.

  4. Line 2 small bowls, or ramekins, with a pieces of plastic wrap. You want a piece big enough that it will hang a good bit over the sides.

  5. If using lox to garnish, lay 4 or 5 strips across the bottom of the plastic wrapped bowls. If use everything bagel seasoning, sprinkle about a tablespoon into the bottom of the bowl.

  6. Divide the cheese mixture between the bowls. Take the pieces of plastic wrap that are hanging over the sides, pulling them up, twisting them together at the top.

  7. Put the cheese balls in the fridge for 3-4 hours to firm up before serving. Store leftover in fridge for up to 5 days.

Serve with cracker or veggies, or on a bagel

Savory Vegan Noodle Kugel

 If you have ever had kugel then you know…if you haven’t, then you should, asap!! Kugel can be savory or sweet, but I have always preferred savory. This recipe is kind of a mash up of mac and cheese, and a casserole, with the perfect blend of onion, and spices. So if it’s your first time making a kugel, please leave me a comment, and let me know what ya think!! But I think you are gonna love it!

If you have ever had kugel then you know…if you haven’t, then you should, asap!! Kugel can be savory or sweet, but I have always preferred savory. This recipe is kind of a mash up of mac and cheese, and a casserole, with the perfect blend of onion, and spices. So if it’s your first time making a kugel, please leave me a comment, and let me know what ya think!! But I think you are gonna love it!

Ingredients:

  • 1 1/2 cups vegan cottage cheese

  • 1 1/2 cups vegan sour cream

  • 1 large yellow onion, finely chopped

  • 1 1/2 cups aquafaba

  • 1/4 cup corn or tapioca starch

  • 1/4 cup melted vegan butter

  • 16 oz bag of egg-less extra wide pasta ribbons

  • 2-3 teaspoons minced garlic

  • 1 teaspoon smoked paprika

  • esalt and pepper to taste

Instructions:

  1. Cook noodles to package instructions. Drain and set aside

  2. Heat a small skillet on medium heat with a teaspoon of butter. Once the butter has melted, add the onions and sauté until they are soft and translucent.

  3. In a large bowl mix the cottage cheese, sour cream, aquafaba, starch, and butter. Next add in the onions, garlic, seasoning. Finally, fold in the cooked and drained noodles.

  4. Transfeter mixture to a 9x13 baking dish, and bake for 30-40 minutes.

  5. Garnish with fresh or dried parsley, and extra paprika. Serve warm or at room temperature.

Easy Vegan Cottage Cheese

Ingredients:

  • 1 package extra firm tofu

  • 1 package silken tofu

  • 2 tablespoons nutritional yeast

  • 1 teaspoon apple cider vinegar

  • juice from half a lemon

  • 1 teaspoon of salt

Instructions:

  1. Add the silken tofu, nutritional yeast, vinegar, lemon juice, and salt to a food processor or blender. Blend until the mixture is completely smooth.

  2. Crumble up the extra firm tofu, and fold into the creamy tofu mixture.

  3. Store in an airtight container in the fridge for up to one week.

Loaded Vegan Baked Potato Soup

 I love this loaded baked potato soup because it is a quick, easy, and filling dinner if you are pressed for time. You could easily use leftover baked potatoes, or prep some baked potatoes over the weekend for an ever quicker weeknight dinner! Use whatever toppings you have on hand for this hearty, delicious soup, that will leave you full, and satisfied!

I love this loaded baked potato soup because it is a quick, easy, and filling dinner if you are pressed for time. You could easily use leftover baked potatoes, or prep some baked potatoes over the weekend for an ever quicker weeknight dinner! Use whatever toppings you have on hand for this hearty, delicious soup, that will leave you full, and satisfied!

Ingredients:

  • 4-5 russet baking potatoes

  • 4 cups of plant based milk

  • 1/3 cup all purpose flour

  • 1 small yellow onion, finely diced

  • 2 cups water

  • 1/2 cup vegan sour cream

  • 2 teaspoons low sodium vegetable Better than Bouillon

  • 1/2 teaspoon black pepper

  • 3 tablespoons vegan butter

Optional Toppings:

  • chives, or diced green onions

  • vegan cheese shreds

  • coconut bacon

  • vegan sour cream

instructions:

  1. Wash potatoes. Pierce through each one a few times with a sharp knife. Place on a baking sheet, and bake at 400 degrees for 30 minutes, or until a knife will easily pierce through the potatoes. Remove from oven, slicing each potato open to allow to cool.

  2. Heat a large pot, or dutch oven on medium heat on your stove top. Add 1 tablespoon of butter, then add the onions, and cook until soft, and translucent.

  3. Add the other 2 tablespoons of butter allow to melt. Next, sprinkle the 1/3 cup of flour over the onions. Allow the flour to cook for a few minutes, and incorporate with the melted butter.

  4. Whisk in the milk, water, and Better Than Bouillon, and reduce heat to low. Let soup simmer, and thicken for about 15 minutes, stirring occasionally.

  5. Once the soup has thickened, scrape out the insides of the potatoes into the pot. Use the back of a wooden spoon to mash up the pieces of the potato a bit once in the pot.

  6. Stir in the sour cream, pepper, and extra salt if you think it needs it. Let simmer for another 10-15 minutes.

  7. Serve soup topped with diced green onions, more sour cream, vegan cheese shreds, or coconut bacon.

Serves 4-6

Easy Coconut Bacon

 BACON! It seems to be that one food people miss when they go vegan, or plant based. I admittedly ate my fare share of turkey bacon back in the day, and have had my moments of missing that smokey, salty, crunchy element in certain recipe. Coconut bacon is great for topping salads, grit bowls, soups, or adding to any recipe that calls for crispy bacon. It’s easy to make, and pretty tasty! Don’t skip out on the liquid smoke, though. It is the key ingredient in making this mock bacon taste like the real deal.

BACON! It seems to be that one food people miss when they go vegan, or plant based. I admittedly ate my fare share of turkey bacon back in the day, and have had my moments of missing that smokey, salty, crunchy element in certain recipe. Coconut bacon is great for topping salads, grit bowls, soups, or adding to any recipe that calls for crispy bacon. It’s easy to make, and pretty tasty! Don’t skip out on the liquid smoke, though. It is the key ingredient in making this mock bacon taste like the real deal.

Ingredients:

  • 1 cup unsweetened shredded coconut

  • 2 tablespoons soy sauce or coconut aminos ( if you use coconut aminos add 1/2 teapsoon of salt)

  • 1 tablespoon maple syrup

  • 1/2 teaspoon smoked paprika

  • 1 teaspoon of liquid smoke

Instructions:

preheat oven to 350 degrees

  1. Mix coconut, and all other ingredients in a bowl.

  2. Spread coconut mixture onto a parchment lined cookie sheet, and bake for 5 mintues.

  3. Stir the coconut around on the pan, and continue baking for another 5 minutes or until the coconut is brown and crispy. Watch the coconut carefully to make sure it is not burning, as it can burn quickly.

  4. Allow to cool, and store in an airtight container in the fridge for up to one week.

Vegan Spinach and Artichoke Dip

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Ingredients:

  • 1 container of plain vegan cream cheese

  • 2 14 oz cans of artichoke hearts

  • 9 oz container of fresh baby spinach

  • 1 small/medium yellow onion

  • 1/4 cup vegan mayo

  • 2 teaspoons of minced garlic

  • juice from 1 lemon

  • 2 teaspoons all purpose seasoning ( I use Trader Joes 21 season salute)

  • 1 teaspoon of salt

  • 1/2 teaspoon pepper

  • OPTIONAL, 1 round loaf of vegan bread to use as a bread bowl

Instructions:

  1. Drain the artichoke hearts and chop them up a bit.

  2. Dice the onion and sauté in a medium pan with a teaspoon of oil until it becomes soft, and translucent.

  3. Place the spinach in a large microwave safe bowl, and microwave for 2-3 minutes, just long enough for the spinach wilt. Allow the spinach to cool, and place in a clean kitchen towel. Wring out the spinach in the towel to remove as much liquid as you can. Remove spinach form the towel, and chop it up a bit.

  4. In a large bowl combine spinach, artichokes, onion, and remaining ingredients. Stir well.

  5. Transfer mixture to a medium sized casserole dish, and bake for 25 to 30 minutes. You just want it to get nice, and bubbly hot.

  6. If you are serving the dip in a bread bowl, but the center out of the bread make a bowl for the dip. Save the scrap bread for dipping. Transfer dip to the bread bowl and serve with extra cut up bread, crackers, or veggies. Otherwise, serve in the dish you baked it in with bread, cracker, or veggies for dipping.

Perfect Vegan Cornbread

 Nothing goes better with a hot bowl of soup, chili, or beans than some homemade cornbread. My mom has always used mayo in her cornbread in place of eggs, so swapping out for vegan mayo was an easy fix. Using oat milk will help you get a darker color in vegan baked goods, but use whatever plant based milk you have on hand. You can easily bake these up in a muffin tin as well, if you prefer corn muffins to regular cornbread.

Nothing goes better with a hot bowl of soup, chili, or beans than some homemade cornbread. My mom has always used mayo in her cornbread in place of eggs, so swapping out for vegan mayo was an easy fix. Using oat milk will help you get a darker color in vegan baked goods, but use whatever plant based milk you have on hand. You can easily bake these up in a muffin tin as well, if you prefer corn muffins to regular cornbread.

Ingredients:

  • 1 cup cornmeal

  • 1 cup all purpose flour

  • 2 teaspoons baking powder

  • 1 teaspoon salt

  • 1/4 cup sugar

  • 2 tablespoons melted vegan butter

  • 1/4 cup vegan mayo (the mayo acts as an egg replacer in this recipe)

  • 1 cup plant based milk

Cooking Instructions:

preheat oven to 425 degrees

  1. Mix together dry ingredient in a large bowl.

  2. Next, add in wet ingredients and mix well.

  3. Lightly oil a small cast-iron skillet or baking pan before adding the batter. If using a cast iron skillet, place it in the oven as it preheats. Pouring the batter into a hot pan will help it form a nice crispy edge.

  4. Let cornbread bake for 20-25 minutes or until a toothpick poked in the middle comes out clean.

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Classic Vegan Sausage Balls

 Growing up in the south, sausage balls were a party staple. Every baby shower, bridal shower, or family gathering had a tray of these tasty treats. By simply swapping out the cheese and sausage in the original recipe for vegan versions, these yummy little bites will quickly become vegan party favorite!

Growing up in the south, sausage balls were a party staple. Every baby shower, bridal shower, or family gathering had a tray of these tasty treats. By simply swapping out the cheese and sausage in the original recipe for vegan versions, these yummy little bites will quickly become vegan party favorite!

Ingredients:

  • 2 cups Bisquick brand all purpose mix

  • 1 8oz bag of vegan cheddar shreds (I used Follow Your Heart)

  • 1 14oz package vegan sausage (I used LightLife, Gimme lean)

  • 1/4 cup water

Cooking Instructions:

Preheat oven to 350 degrees.

  1. In a large bowl, combine sausage, cheese, bisquick, and water.

  2. Mix up the ingredients using a large wooden spoon, or your hands. I find it much easier, and quicker to just use my hands to get it all mixed together.

  3. Once the mixture is ready, use a small cookie scoop or teaspoons to portion out the mixture. Roll the portions into balls, and place them on a parchment lined cookies sheet.

  4. Bake the sausage balls for 20 - 25 minutes. Let cool before serving.

Pumpkin Spice Vegan Cheese Ball

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This sweet, creamy, pumpkin spice cheese ball is perfect for serving with fruit or cookies at your next get together. It is also makes for a great anytime snack, or dessert. Cheese balls don't always have to be savory, and this one proves it!

INGREDIENTS:

  • 1 cup cashews soaked in hot water for a few hours or microwaved for 3 minutes then drained

  • 1/2 cup refined coconut oil

  • 1/4 cup canned pumpkin or pumpkin puree

  • 1 teaspoon vanilla extract

  • 3 tablespoons maple syrup or maple butter

  • 1/4 teaspoon salt

  • 1 teaspoon cinnamon

  • 1 teaspoon pumpkin pie spice

  • A few graham crackers (Nabisco brand is honey free)

Icing drizzle:

  • 1/4 cup powdered sugar

  • 1/2 teaspoon pumpkin pie spice

  • A few drops of maple syrup to thin out the icing

INSTRUCTIONS:

  1. Add all of the ingredients to a food processor, or high speed blender, and blend until the mixture becomes completely smooth.

  2. Crush the graham crackers into a fine crumb. I normally just put them in a zip lock bag use a rolling pin to crush them.

  3. Line 2 small bowls, or ramekins, with a pieces of plastic wrap. You want a piece big enough that it will hang a good bit over the sides. Sprinkle some of the crushed graham crackers on the bottom of the bowls.

  4. Divide mixture evenly into the bowls. Now take the plastic wrap hanging over the edges, bring together and twist to seal up the cheese. Allow to harden in the fridge for 3 - 4 hours to firm up.

  5. Once cheese is ready, whisk together the icing ingredients. If the mixute gets too thin, add some more powdered sugar.

  6. Remove both cheese balls from the bowls, and plastic wrap. Drizzle tops with icing.

  7. Put cheese balls in an airtight container and store in the fridge for up to 5 days.

    Serve with fruit or graham crackers

Pumpkin Spice Vegan Pop-Tarts

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INGREDIENTS:

 

  • 1 cup whole wheat flour
  • 1 cup all purpose flour 
  • 3/4 cup vegan butter
  • a pinch of salt
  • 3 - 4 tablespoons ice water
  • 3 tablespoons Pumpkin Butter
  • 1/4 cup powdered sugar
  • a drizzle of maple syrup
  • 1/4 teaspoon pumpkin pie spice

cooking Instructions:

  1. Preheat oven to 350.
  2. Add both cups of flour, butter, and salt to a food processor and pulse until well combined.
  3. Add in the water, one tablespoon at a time until a soft dough has formed. 
  4. Roll the dough out on a flour dusted, smooth surface to a 1/8 of an inch thick rectangle. You can trim up the edges with a sharp knife and save the scrap dough. 
  5. Once the dough is trimmed and even, cut 3 inch by 5 inch rectangles from the dough, give or take. Be sure when you are calculating how many you can cut, to have a even number. Each pop tart needs 2 rectangles. Roll out any scrap dough and repeat the process.
  6. Scoop a teaspoon of pumpkin butter onto a rectangle, and smear it around a bit in the middle, carefully to not get too close to the edges. 
  7. Top the pumpkin butter covered piece of dough with another rectangle of dough, and use a fork to press, and seal the edges. (for step by step pictures of the process, check out our Strawberry Pop-Tart recipe)
  8. Place pop tarts on a parchment lined baking sheet, or lightly spray one with cooking oil and bake for 20 - 25 minutes.
  9. While pop tarts are baking, mix together the powdered sugar with just a few drops of maple syrup, just enough to thin it out. Add the pumpkin pie spice and stir. If it is too thin, you can add a little more powdered sugar to thicken it back up. You want a spreadable consistency.
  10. Once pop tarts have cooled a bit, spread the icing and serve.

Yields 8 pop tarts.

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Pumpkin Butter

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INGREDIENTS:

  • 1 15oz can of pumpkin 
  • 1/2 cup brown sugar
  • 1/4 cup water
  • 2 teaspoons pumpkin pie spice 
  • 2- 3 tablespoons maple syrup

COOKING INSTRUCTIONS:

  1. Add all ingredients to a medium sized pot, and whisk together. 

  2. Turn pot on med/low heat and allow pumpkin butter to simmer for about 30 minutes, stirring regularly. The Pumpkin butter will begin to thicken a bit as some of the liquid cooks out, and the sugars melt. 

  3. Once finished, store in mason jars, or an air tight container in the fridge. 

Southwest Salad with Crispy Potatoes

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INGREDIENTS:

  • 1 head romain lettuce
  • 1 small bag mixed greens
  • 1 tomato
  • 1 cucumber
  • 1 avocado 
  • 1/2 - 1 yellow or red bell pepper
  • 1/2 cup crispy french fried onions (most brands are vegan, but be sure to check)
  • 2 medium to large red potatoes 
  • 1 can black beans, drained and rinsed

Southwest Dressimg

  • 1/2 cup vegan mayo
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dijon mustard
  • 1 teaspoon each, smoked paprika, garlic powder, onion powder
  • 1/2 teaspoon each, salt, and chili powder 

InstrucTions:

  1. Wash potatoes but don't peel them. Dice into cubes. Heat a medium sized skillet on medium heat with a few teaspoons of oil. Add the potatoes and a few shakes of salt, and cook until they begin to brown, and crisp. This takes anywhere between 10 and 15 minutes, depending on the pan you use. I have learned over time that they will cook, and crisp much faster in a cast iron skillet. Once potatoes are done, set aside.
  2. Wash and chop all of the veggies, and lettuce.
  3. In a large salad bowl, toss the lettuce, chopped veggies, rinsed black beans, crispy onions, and potatoes.
  4. In a small bowl, combine all of the ingredients for the dressing, and stir well.
  5. Serve salad topped with southwest dressing.

serves 4-6

Pumpkin Spice Vegan Cream Cheese

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INGREDIENTS:

  • 1 cup cashews
  • 3 tablespoons canned pumpkin
  • 1/4 cup coconut cream ( from a can of full fat coconut milk)
  • 2 tablespoons refined coconut oil
  • 1 teaspoon lemon juice
  • 2 teaspoons pumpkin pie spice
  • pinch of salt 
  • 2 tablespoons maple syrup

INSTRUCTIONS:

  1. Soak cashews overnight, or cover with water and microwave for three minutes. Drain water.
  2. Refrigerate one can of full fat coconut milk for a few hours. Once it is  good and cold, the cream will separate from the liquid in the can. Open and use 1/4 cup of just the cream.
  3. Add cashews, coconut cream, and remaining ingredients in a high speed blender or food processor.
  4. Blend until the nuts are completely broken down, and the mixture is creamy smooth.
  5. Put the cream cheese in a shallow bowl, or a few ramekins, and refrigerate for several hours until the cream cheese sets.

*I revised the original amount of 1/4 cup pumpkin for a better consistancy

Vegan Buffalo "Chicken" Bites

 These tasty little bites will be a crowd pleaser, or make a perfect snack. Whip up a batch with some left over buffalo dip, or double the recipe for a delicious party appetizer!

These tasty little bites will be a crowd pleaser, or make a perfect snack. Whip up a batch with some left over buffalo dip, or double the recipe for a delicious party appetizer!

INGREDIENTS:

You will need one ice cube tray for this recipe

  • 1 can jackfruit in brine
  • 1 8oz container vegan cream cheese
  • 3/4 cups of buffalo sauce (I use Franks)
  • 1/2 cup vegan mayo
  • Pinch of salt
  • 1/4 teaspoon pepper
  • 2 tablespoons corn or tapioca starch
  • 1 plus 1/2 cups vegan cheddar shreds (like Follow Your Heart)
  • 1 pe-made pie crust (most pre-made pie crust is vegan, but some brands are not. Just make sure to check )

INSTRUCTIONS:

Pre-heat oven to 350 degrees.

  1. Drain jackfruit and chop the pieces, or shred them using you fingers into a medium sized bowl. The fruit pulls apart easily, and I find using my fingers easier than chopping.
  2. Add the remaining ingredients, except 1/2 cup of cheese to the bowl, and mix well.
  3. Transfer mixture to a small baking dish and top with remaining 1/2 cup of cheese.
  4. Bake for 20 - 25 minutes or until cheese on top is melty. 
  5. Roll out pre-made pie crust until it is big enough to drape over an ice cube tray, and there is enough excess hanging over the edge to fold back over the top. (check out the photo above for an example)
  6. Drape dough over the ice cube tray, leaving a good amount hanging over one side, and lightly press dough down to create dips where the ice would go.
  7. Scoop a few teaspoons of buffalo dip into each divot, then fold the excess dough back over to cover the tray. Press lightly on the dough until you can see the lines from the tray, and the edges seem sealed.
  8. Carefully flip the tray upside down onto a lightly floured surface. If the dough rips or cracks, just use your fingers to pinch it back together the best you can.
  9. Using a pizza cutter, or sharp knife, cut out the bites, using the lines  between the bites as your guide.
  10. Place bites on a parchment paper lined baking sheet, and bake at 350 degrees for about 20 minutes.
  11. Serve with vegan blue cheese dressing. 

Vegan Blue Cheese Dressing

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INGREDIENTS

  • 1 cup vegan mayo
  • 2 teaspoons dijon mustard
  • 2 teaspoons light miso paste
  • 2 tablespoons vegan sour cream, or plain vegan yogurt 
  • 1 tablespoon apple cider vinegar 
  • 1 teaspoon onion powder
  • 1 teaspoon dried dill
  • 1/2-1 teaspoon salt 
  • 1/4 block firm tofu

INSTRUCTIONS

  1. Mix together all of the ingredients except tofu. 
  2. Once all of the ingredients are well combined, crumble the tofu and fold in.
  3. Store in an air tight container in the fridge for up to week.

Light and Fluffy Vegan Pancakes

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INGREDIENTS:

  • 1 1/4 cups all purpose flour
  • 2 tablespoons white sugar (If vegan, not plant based, make sure the brand you use is in fact vegan, not all white sugars are. I use Florida Crystals)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cup plant based milk
  • 1 tablespoon melted vegan butter

COOKING INSTRUCTIONS:

  1. Whisk all dry ingredients in a large bowl. 
  2. Add in the melted butter, plant based milk, vanilla, and stir well.
  3. Heat a large skillet on medium heat. Add a teaspoon of vegan butter or spray the pan with cooking oil. Using a 1/4 cup measuring cup, scoop out batter into the skillet, 2 or 3 pancakes at time. 
  4. Let pancakes cook until tiny bubbles begin to form and pop, once this happens they are ready to flip. Cook on the other side for another minute or two, until cooked through.
  5. Repeat, adding more butter or oil to the pan as needed, until all batter is used. 

Serves 3 - 4