Plantain Jerk Tacos

Plantain Jerk Tacos

Cook and Prep Time:

Serves:

You Need

  • 2-3 Plantains, sliced
  • 1 T Extra Virgin Olive Oil
  • Salt & Pepper, to taste

For the Sauce

  • 6-8 cloves Garlic, minced
  • 3-4 Scallions chopped
  • 1 thumb-sized piece Ginger, minced
  • 1 Habanero Pepper, minced (optional)
  • 1-2 t Dried Thyme
  • 2-3 t Allspice
  • 1 t Ground Cinnamon
  • 1 t Ground Ginger
  • 1 t Garlic Powder
  • 1 t Onion Powder
  • 1 t Ground Nutmeg
  • 1 t Ground Cumin
  • 1 t Smoked Paprika
  • 1 t Ground Clove
  • 1 T Tomato Paste
  • 1 T Miso Paste
  • 1 T Maple Syrup
  • 1 T Red Wine Vinegar
  • ¾ cup Water OR Vegetable Stock
  • 1 T Arrowroot Powder + 1 T Water
  • Salt & Pepper, to taste

For the Avocado Crema

  • 2 Avocados
  • 1 bunch Cilantro
  • 1 Lime, juiced
  • Salt & Pepper, to taste

For Serving:

  • Sautéed Black Beans
  • Chopped Cilantro

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Bring a skillet to medium-heat.  Once hot, sauté scallions, ginger, pepper, and garlic.  Cook until fragrant, and scallion is more translucent, 3-5 minutes.
  3. Add the dried thyme, cinnamon, clove, smoked paprika, cumin, nutmeg onion powder, garlic powder, and allspice.  Cook until fragrant, 1 minute.
  4. Add the water, tomato paste, maple syrup, and miso paste.  Bring to a simmer and cook until thickened.
  5. Make your arrowroot slurry and add it to your sauce.
  6. Make the avocado crema.  Combine all ingredients in a blender and pulse until smooth.
  7. Fry the plantains.  Add 1 T Extra Virgin Olive Oil to a skillet set to medium-high heat.  Cook for 2-3 minutes per side, or until browned.  Then, flip and repeat.
  8. Add half of the sauce to the plantains, and toss to combine in the skillet.
  9. Build your tacos.  Add your black beans, plantains, top with your avocado crema.  Enjoy!

Homemade Pizza Sauce

Homemade Pizza Sauce


Cook and Prep Time: 30 minutes
Serves: 4


You Need


• 1 28oz. can Tomato Puree
• 1 Yellow Onion, diced
• 1 head Garlic, minced
• 2 tsp. Onion Powder
• 2 tsp. Garlic Powder
• 1 tsp. Dried Oregano
• 1 tsp. Dried Basil
• Salt & Black Pepper, to taste
• 1 tsp. Extra Virgin Olive Oil or Vegetable Stock, for sautéing


DIRECTIONS

  1. Rinse and chop the produce accordingly
  2. Set a small pot to medium heat. Once hot, add garlic and onion. Sauté for 4-5 minutes, until the onion is translucent. Stir frequently to avoid burning.
  3. Add tomato puree and spices. Bring to the sauce to a boil. Then cover, and place on a low flame. Cook for 20 minutes, stirring occasionally.
  4. With an immersion blender, blend the sauce until smooth. Season to taste.
  5. Add the sauce to your pizzas, and enjoy!

Pico de Gallo

Pico de Gallo


Cook and Prep Time: 10 minutes (+ 2-3 hours)
Serves: about 3 cups


You Need

• 1-pint Cherry Tomatoes, chopped finely
• ½ Red Onion, diced
• 2-3 cloves Garlic, minced
• 1 cup Cilantro, finely chopped
• ½ Bell or Serrano Pepper, diced
• 1 Lime, juiced
• Salt, to taste
• Black Pepper, to taste


DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Combine all ingredients in a bowl, and toss to combine.
  3. To enhance the flavor, let the Pico de Gallo rest in the fridge for 2-3 hours, if possible, before serving.
  4. Serve as a side, on top of tacos, quesadillas, burritos, with rice and beans, or to enhance salads. Enjoy!

Balsamic Roasted Carrots with Homemade Gremolata

If you really want to impress your family and friends this holiday season, check out these carrots for the holidays!

These carrots are roasted to pefrection, and then topped off with some delicious, sweet, and tangy balsamic vinegar.

While those are finishing off, make this delcious gremolata for some real pop!

Hope you enjoy!

Balsamic Roasted Carrots with Gremolata

Cook and Prep Time: 35 minutes

Serves: 4-6

You Need

  • 2-3 lbs. Carrots, ends trimmed
  • 1 tsp. Olive Oil
  • Salt, to taste
  • Black Pepper, to taste
  • 1 tbsp. Balsamic Vinegar
For the Gremolata:
  • 1 cup Parsley
  • 2-4 cloves Garlic, grated
  • 2 Lemons, grated
  • Salt, to taste

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Line 1 baking tray and preheat your oven to 400˚F.
  2. Roast the carrots.  Season the carrots with salt and pepper, and coat with 1 tsp. of olive oil.  Roast the carrots for 30-35 minutes.  Remove the carrots halfway, and add the balsamic vinegar, and toss to coat.
  3. Meanwhile, make the gremolata.  Chop the parsley finely, and combine that with grated garlic and lemon zest.  Season lightly with salt.
  4. When the carrots are done roasting, top them with the gremolata, and serve.  Enjoy!

Tofu “Chicken Cheesesteak”

Sometimes, it’s fun to try new things.

I’ve seen vegan takes on the cheesesteak, many of which are made with meat substitutes.

So I figured “Why not give one a try with tofu?” And this is what the result was!

It doesn’t have to be complicated either, and it’s fun way to spice things up!

So if you’re looking to change things up every so often and treat yourself, this is a fun way to do it!

Tofu “Chicken Cheesesteak”

Cook and Prep Time: 35 minutes

Serves: 4

You Need

  • 2 blocks Tofu, cut into ½ inch cubed pieces
  • 1 Yellow Onion, julienned
  • 1 Red Bell Pepper, julienned
  • 1 Green Bell Pepper, julienned
  • 4-5 cloves Garlic, thinly sliced
  • 8 oz. Mushrooms, chopped roughly
  • 1 tbsp. Olive Oil OR Vegetable Stock, for sautéing
  • 2 tbsp. Arrowroot Powder
  • 2 tbsp. Ground Cumin, divided into equal portions
  • 2 tbsp. Garlic Powder, divided into equal portions
  • 2 tbsp. Onion Powder, divided into equal portions
  • 2 tbsp. Smoked Paprika, divided into equal portions
  • 2x 1 tbsp. Tamari

Additional Sandwich Fixings:

  • Cashew Cheese Sauce
  • Fresh herbs
  • Hot Sauce

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Divide the spices equally into 2 separate bowls.
  2. Add the tofu to a bowl.  Add 1 portion of the spice mixture, 1 tbsp. tamari, and the arrowroot powder.  Toss to combine evenly.
  3. Cook the tofu.  Set a large skillet to medium heat.  Once hot, add the tofu.  Cook for 4-5 minutes, until the edges are crispy and warmed through.  Season to taste.  Then, remove the tofu from heat and return the pan for Step 4.
  4. Cook the vegetables.  Set a large skillet to medium heat.  Once hot, add the onions, peppers, and garlic.  Cook for 4-5 minutes, until onion is translucent.  Stir occasionally to avoid burning.   Then, add the mushrooms.  Cook for an additional 5-7 minutes, until the mushrooms have reduced in size and the water has evaporated.  Then, add the second portion of spices and tamari.  Toss to coat evenly, and cook for 2-3 additional minutes.  Season accordingly, if needed.
  5. Make the sandwiches.  Add the tofu, vegetables, and favorite toppings to a baguette.  Enjoy!