BBQ Mushroom & Jackfruit “Pulled Pork” Tacos

Who doesn’t love tacos?

This is one of my favorite versions to date!

Admittedly, I’ve never been a huge fan of jackfruit, but I think when you pair it with some mushrooms, and combine them with a delicious homemade BBQ sauce, it is going to be very difficult to NOT have a crowd pleaser on your hands!

If you’re looking to impress, then look no further!

BBQ Mushroom & Jackfruit “Pulled Pork” Tacos

Cook and Prep Time: 35 minutes

Serves: 4 people

You Need

  • 1 20 oz. can Jackfruit
  • 6 oz. Maitake Mushrooms, chopped
  • 1 15 oz. Pinto Beans, rinsed and drained
  • 1 Yellow Onion, diced
  • 2-3 cloves Garlic, minced
  • Salt, to taste
  • Black Pepper, to taste
  • BBQ Sauce
  • Olive Oil or Vegetable Stock, for sautéing
BBQ Sauce
  • 1 Yellow Onion, diced
  • 2-3 cloves Garlic, minced
  • 1 ½ cup Tomato Puree
  • 2 tbsp. Maple Syrup
  • 2 tbsp. Apple Cider Vinegar
  • 1 ½ tbsp. Tamari
  • 1 tsp. Chili Powder
  • 1 tsp. Smoked Paprika
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Powder
  • 1 tbsp. Balsamic Vinegar
  • 1 tsp Chili Flakes (optional)
  • Salt, to taste
  • Black pepper, to taste
  • ¾ cup Water

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Make the BBQ sauce.  Preheat a large pan or skillet to medium heat.  Once hot, add 1 tsp. olive oil.  Once hot, add the garlic and onion.  Cook for 4-5 minutes, until onion is translucent, stirring occasionally to avoid burning. 
  3. Add the remaining BBQ sauce ingredients and stir to combine.  Bring to a simmer, and then cook for 5-7 minutes, or until desired thickness is reached.  Season with salt and pepper as needed.
  4. Allow to stand and cool for about 10 minutes, and then transfer to a blender.  Pulse until smooth.
  5. Make the “pulled pork.”  Preheat a large pan or skillet to medium heat.  Once hot, add 1 tsp. olive oil.  Once hot, add the garlic and onion.  Cook for 4-5 minutes, until onion is translucent, stirring occasionally to avoid burning. 
  6. Add the jackfruit and mushrooms.  Sauté for 5-6 minutes, until mushrooms have released all of their liquid.  Stir frequently.
  7. Add the BBQ sauce to the pan.  Stir to combine, adding water as needed.  Stir to combine, and allow the jackfruit to simmer for 15-20 minutes, until flavors have combined and desired thickness is reached.
  8. Serve with slaw, refried beans, on toasted buns or sweet potato discs as sliders.  Enjoy!

Black Bean and Mushroom Soup

Warm and cozy is how I would describe this soup!

Plus, if you like mushrooms, I think this really highlights the flavor!

Such a deep, rich flavor can be developed so quickly with seasonal herbs and spices, and this makes for fantastic lunch or dinner!

Today, I used cremini mushrooms, but you can feel free to mix and match any mushrooms you like!

I also added black beans here to add a little bit more protein, fiber, and healthy carbohydrates to this soup.

In effect, this makes the soup a one-pot meal if you so choose. A dream for many home cooks like myself!

You can also serve this up with some brown rice, quiona, or other whole grain along with some roasted veg or a salad.

Enjoy!

Black Bean and Mushroom Soup

Cook and Prep Time: 30 minutes

Serves: 4-6

You Need

  • 1 28 oz. can Black Beans, rinse and drained
  • 2 lbs. Cremini Mushrooms, chopped
  • 1 Yellow Onion, diced
  • 4 cloves Garlic, minced
  • 4 cups Vegetable Broth
  • 5 oz. Coconut Yogurt
  • Salt, to taste
  • Black pepper, to taste
  • 3 tbsp. Garlic Powder
  • 1 tsp. Dried Thyme
  • 1 tsp. Dried Rosemary
  • 1 tsp. Sage
  • Chopped Scallion, for garnish
  • Olive Oil or Vegetable Stock, for sautéing.

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Set a pot to medium heat.  Once hot, add the onion.  Cook until softened and caramelized, 5-6 minutes.  Then, add garlic, and cook for 1 more minute, until fragrant.  (Add vegetable stock to deglaze as needed).
  3. Add mushrooms, and stir to combine.  Cook through until their liquid has burned off, 5-7 minutes.
  4. Add back beans, yogurt, and spices, and stir to combine.  Then, and vegetable stock, and bring the soup to simmer.  Allow soup to simmer for 5 minutes, and season to taste.  Turn off the heat.
  5. Using an immersion blender, blend until smooth.
  6. Serve with chopped scallions and toasted sourdough bread.  Enjoy!

Plant-Based Palak Paneer | Dairy-Free Palak Paneer | EASY VEGAN Palak Paneer Recipe

**Plant-Based Palak Paneer | Dairy-Free Palak Paneer | EASY VEGAN Palak Paneer Recipe**

If you’re looking to sneak some greens in, try this recipe!

This palak paneer is LOADED with flavor!

I’ve talk about spinach in another video, but I think this just might be my favorite way to use it!

Obviously to make this dairy-free, we need a paneer substitute, and this is where tofu comes into play!

I prefer a baked tofu for the texture (you can check the blog for a separate post on that).

But this is delicious, warm, and comforting.

What more can you ask for at this time of year?!

Full video and written recipe below!

Tofu Palak Paneer

Cook and Prep Time: 40 minutes

Serves: 4

You Need

  • Crispy Baked Miso Tofu (Recipe Below)

For the Spinach Sauce:

  • 10 oz. Baby Spinach 
  • ½ cup Soaked Cashews (ideally overnight.  You can boil these in 15-20 minutes to soften if needed)
  • 1 1/4 cups water
  • 1 tsp. Salt

For the Masala:

  • 1 cup Brown Rice, cooked
  • Spinach Sauce (above)
  • 4-5 cloves Garlic, minced
  • 1 White Onion, diced
  • 1 in. Fresh Ginger, minced
  • 2 small Tomatoes, diced
  • 1 tbsp. Garam Masala
  • ½ tsp. Cumin Seeds
  • Salt, to taste
  • Black Pepper, to taste
  • 1 tsp. Olive Oil
  • 1 tsp. Turmeric
  • Chopped Cilantro, for garnish

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Preheat your oven for the tofu (see below).  Bring 1 pot of water to a boil. 
  2. One the oven is hot, begin baking the tofu (see below).
  3. Make the spinach sauce.  Blanche the spinach quickly in the boiling water, 1-2 minutes, or until wilted.  Then, add the spinach, cashews, water, and salt to a blender.  Blend until smooth.
  4. Set a large skillet to medium-heat.  Once hot, add cumin seeds. Toast until they begin to brown slightly, 30-60 seconds.  Then, add garlic, ginger and onion.  Cook until onion is translucent, 4-5 minutes. 
  5. Add spices (garam masala, turmeric).  Cook until fragrant, stirring occasionally to avoid burning, about 1 minute.  
  6. Add the spinach sauce, and toss to combine.  Fold in the tofu to combine (or add on top at the end to keep them crispier).
  7. Serve with brown rice, and garnish with cilantro leaves and/or lime wedge. Enjoy!

Crispy Baked Miso Tofu

Cook and Prep Time: 35 minutes

Serves: 3-4

You Need

  • 2 blocks Firm or Extra-Firm Tofu, cut into ½ inch blocks
  • 2 tbsp. Arrowroot Powder
  • 1 tbsp. Olive Oil
  • 1 tsp. salt
  • 2 tbsp. White or Yellow Miso Paste
  • 2 Lemons, juiced

DIRECTIONS

  1. Press the tofu by wrapping the blocks in paper towels or a clean dish towel. Place a plate or pan on top of the wrapped tofu, and put something heavy (such as a cast iron pan) on top of that. Let the tofu press for about 30 minutes.  Preheat oven to 400˚F.  Line 1 baking tray.
  2. Slice the tofu accordingly.  In a bowl, add the tofu, oil, salt, arrowroot powder.  Toss to combine, taking care to not break the tofu.  Whisk together the miso paste and lemon juice.  Season accordingly with salt and pepper.
  3. Place tofu on the baking tray, and bake for 20 minutes.  Then, remove the tofu, add the sauce, and stir to combine.  Bake for 10 minutes more.
  4. Serve as desired.  Enjoy!

Roasted Chipotle Pepper-Lime Chickpeas | Chickpeas | Spicy Chickpea Recipe

Chickpeas are one of my favorites! Definitely a go-to during the week.

Incredibly versatile and tasty, as well as a great source of fiber and plant-based protein.

From falafel, to hummus, to flour, to simply roasted, the list goes on.

My favorite chickpea recipe is actually quite simple.

Roasted with some spices, and served with a variety of other veggies.

I prefer them on the spicier side, so I bring some ground chipotle pepper to bring the spicy, smoky kick!

Then toss in some fresh parsley for some brightness and you have chickpeas you have have on their own, on top of salads, or as a snack! The choice is yours!

Roasted Chipotle Pepper-Lime Chickpeas

Serves 2-3

Cook and Prep Time: 30 minutes

You Need:

  • 1 29 oz. can Chickpeas, rinsed and drained
  • 1 tsp. Olive Oil
  • Salt, to taste
  • Pepper, to taste
  • 1 Lime, juiced
  • 2 tbsp. Ground Chipotle Pepper
  • 1 tbsp. Garlic Powder

DIRECTIONS

  1. Rinse and drain the chickpeas.  Heat an oven to 400°F.  Juice the lime.
  2. On a baking tray, add chickpeas and spices.  Sprinkle olive oil and lime juice all over and mix well with hands. 
  3. Once oven is warm, place chickpeas in the oven for 20-25 minutes, or until slightly crispy, mixing halfway through. 
  4. Place in a bowl for serving.  Garnish with fresh parsley.  Enjoy!

Spicy Salsa Verde | Plant-Based Salsa Verde | Grilled Tomatillo Salsa

Years ago, the first time I had a green salsa, my mind was blown for two reasons.

  1. ) I had no idea salsa could be green.
  2. ) I did not know what tomatillos even were!

These little green cousins of tomatoes are incredibly delicious, and in my opinion make a better salsa in many cases!

Take it up a level by grilling these tomatillos to enhance the flavor.

And really, the rest of your flavors are your standard salsa ingredients. And feel free to add as much heat as you’d like!

Serve it up with some homemade chips and you will have a crowd pleaser for any get together!

Tomatillo Salsa

Cook and Prep Time: 5 minutes

Serves: 6-8 people

You Need

  • 5­-6 Tomatillos, halved
  • 1 Green Bell Pepper, diced
  • 1 clove Garlic,
  • ½ Red Onion, chopped
  • 1 Lime, juiced
  • ¼ cup Cilantro
  • Salt, to taste
  • Black Pepper, to taste
  • 1 tbsp. Red Chili Flakes or Chili Powder (optional)

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. (Optional) Set a pan (ideally a grill pan) to medium heat.  Add 1 tsp. olive oil.  Once hot, add the tomatillos face-down.  Cook until caramelized slightly, 2-4 minutes, depending on size.  Then, remove them from heat.
  3. Place all ingredients in a food processor.  Pulse until smooth.
  4. Enjoy!

Vegan Mac n’ Cheese with Roasted Broccoli and Red Onion

We all have our indulgences from time to time.

For me, I like to make them as guilt-free as possible!

So we arrive somewhere around this: Mac n’ Cheese, but a sauce made predominantly out of sweet potatoes and cashews.

Who knew?!

When I made this for the first time years ago, I was really skeptical about the combination, but I get it now.

It works, but you just have to try it. Then you’ll get it.

Top it with some roasted veggies of your choosing, and serve over some red lentil pasta, and you’re golden!

Vegan Mac n’ Cheese with Roasted Broccoli and Red Onion

Cook and Prep Time: 1 hour

Serves: 3-4 people

You Need

  • 2 boxes Lentil Pasta
  • 2 cups Roasted Sweet Potatoes, cut into ½ inch pieces
  • 1 head Garlic, roughly chopped
  • 1 ½ cups Cashews, soaked overnight
  • ½ cup Nutritional yeast
  • 1 tbsp. Paprika
  • 1 tsp. Turmeric
  • 1 tsp. Dijon Mustard
  • Salt, to taste
  • Black Pepper, to taste
  • ¼ cup Parsley, chopped, for garnish
  • 1 Red Onion, cut into half moons
  • 3 cups Broccoli Florets

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Preheat an oven to 400˚F.  Cook the pasta according to package instructions.  Line 1 baking tray.
  2. Add red onion and broccoli to baking tray.  Season with salt and pepper, and add 1 tbsp. olive oil.  Toss to coat evenly. Once the oven is hot, add to oven and roast for 20 minutes.
  3. Meanwhile, add the sweet potatoes, garlic, nutritional yeast, cashews, spices, salt, and pepper to a blender.  Add ½ cup of water from the soaked cashews and 2 tbsp. of water.  Pulse until smooth.  Add more water if needed.
  4. Add 2-3 tbsp. of your sauce to the pasta, and toss to combine.  Plate your pasta, and top with sauce, and then roasted vegetables.  Garnish with fresh parsley.  Enjoy!

Red Lentil Dal | WFPB Dal | Dairy-Free Dal | Easy Vegan Dal Recipe

Some let dal stew for hours and hours on the stovetop.

However, particularly on weeknights, I don’t have hours to make dal.

So this version can be done in 45 minutes or less! Like my other dal recipes on the blog, this is an incredibly adaptable recipe too!

This red lentil dal is packed with flavor, incredibly nutritious, and easy to make in bulk.

Oh, and it tastes AMAZING too! What more can you ask for?

Red Lentil Dal

Cook and Prep Time: 35 minutes

Serves: 4

You Need

  • 1 cup Red Lentils
  • 5-6 cloves Garlic, minced
  • 2 cups Vegetable Stock
  • 1 small can (15 oz.) Crushed Tomatoes
  • 1 White Onion, diced
  • 1 bunch Scallions, chopped, greens and whites separated
  • 1 cup Cashew Milk
  • 1 ½ inch piece of Ginger, minced
  • 1 Jalapeno Pepper (or other chili pepper), diced (optional)
  • 1 tsp. Ground Cumin
  • 1 tsp. Ground Coriander
  • 1 tbsp. Curry Powder
  • 1 tsp. Garam Masala
  • ½ Lime, juiced
  • Chopped Cilantro, for garnish
  • Lime wedges, for garnish
  • Scallion Greens, for garnish
  • Olive Oil or Vegetable Stock, for sautéing

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Combine ground cumin, coriander, curry powder, and garam masala.
  2. Set a large skillet or pan to medium heat.  Once hot, add 1 tsp. olive oil or vegetable stock.  Then, add garlic, chili pepper, scallion whites, white onion, and ginger.  Cook for 3-4 minutes, until onion is translucent, stirring frequently to avoid burning.
  3. Add the ground spices, and toss to combine.  Cook until fragrant, about 1 minute, stirring frequently to avoid burning.
  4. Add lentils, vegetable stock, and tomatoes.  Stir to combine, bring to a simmer, and cover.  Simmer for about 20 minutes, covered, until the lentils are cooked through. 
  5. Add cashew milk, and stir to combine.  Cook for 5 more minutes, uncovered, or until desired thickness is reached.
  6. Add lime juice.  Season with salt and pepper to taste. Stir to combine.
  7. Serve with brown rice, and garnish with lime wedge and cilantro.  Enjoy! 

How to Make Roasted Peppers | Vegan Romesco Sauce | Vegan Stuffed Bell Peppers [Plant Based]

Bell peppers are in season!

They are a great source of vitamin C, as well as vitamins E and K, folate, potassium, and manganese.

You see bell peppers quite frequently in stir-fries and sauteed with onions. So today, we are going to try some new (hopefully different) dishes.

We are first going to make roasted bell peppers. We are then going to use our homemade roasted peppers to make a vegan romesco sauce (which came out delicious by the way).

Finally, we are going to make a quick filling to make stuffed bell peppers.

You can find the written recipes and video below.

Also, feel free to check out my live cooking classes here!

Enjoy!

Oven Roasted Bell Peppers

Cook and Prep Time: 50-60 minutes

Serves: 6 Peppers

You Need

  • 6 Bell Peppers, whole (realistically, you can use as many as you want)
  • 1-2 tbsp. Olive Oil
DIRECTIONS
  1. Rinse the peppers, and line 1 baking tray.  Preheat your oven to 400˚F.
  2. Lie peppers sideways on your baking tray, with the stems pointing outward.  Brush the peppers with olive oil.
  3. Once the oven is hot, place the tray in the oven, and allow the peppers to roast for 20 minutes.
  4. Remove the tray from the oven.  Using a pair of tongs, flip each pepper so the other half is facing upward.  Place the peppers back in the oven and roast for 20 more minutes.
  5. Remove your peppers from the oven.  The peppers should look charred and have a soft texture.  They may have collapsed as well, which is fine.  If they are still firm, place them in the oven for another 5 minutes and monitor them.
  6. Steam the peppers.  Place your peppers on a cutting board or large flat surface.  Cover them with a bowl, and allow them to steam for 10-15 minutes.
  7. Peel the peppers.  Slice peppers lengthwise, and open up the pepper to it is flat.  Remove the stem. Scrape any leftover seeds away.
  8. Flip the pepper so the skin side is facing up.  Peel the skin using your hands.  You can leave some charred skin for flavor if desired.
  9. For storage, place peppers in a glass jar, and cover with olive oil.  Enjoy!

Vegan Romesco Sauce

Cook and Prep Time: 5 minutes

Serves: 1 pint

You Need
  • 2-3 Roasted Bell Peppers
  • 2-4 cloves Garlic
  • 1 Lemon, juiced
  • ½ cup Almonds
  • 2-3 tbsp. Olive Oil
  • Salt, to taste
  • Red Chili flakes, optional
  • ¼ cup Parsley, for garnish
DIRECTIONS
  1. Rinse and chop the produce accordingly.
  2. Place all ingredients in a food processor or blender, and pulse until smooth.  Add more water or olive oil if needed.  Adjust seasonings to taste.
  3. Serve as a dip or sauce.  Garnish with fresh parsley.  Enjoy!

Tex-Mex Stuffed Roasted Red Peppers

Serves 4

Cook and Prep Time: 60 minutes

You Need:
  • 4 Red Bell Peppers, tops removed
  • 1 large can (29 oz.) Black Beans, rinsed and drained
  • 1 Sweet Potatoes, cubed into ¼-inch pieces
  • 1 medium Red Onion, Diced
  • 2 cloves Garlic, minced
  • 2 cups Spinach or other Leafy Greens, roughly chopped
  • 1 small can Diced Tomatoes
  • 1 tbsp. Tomato Paste
  • Olive Oil
  • Salt, to taste
  • Black Pepper, to taste
  • 1 tbsp. Cumin
  • 1 tbsp. Ground Chipotle Pepper (optional)
  • 1 tbsp. Chili Powder
  • ¼ cup Cilantro, chopped, for Garnish
  • 1 Lime, cut into wedges, for garnish
DIRECTIONS
  1. Rinse and chop all produce accordingly.  Line 1 baking tray and preheat oven to 425°F.
  2. Heat a large skillet to medium heat, and add 1 tbsp. olive oil.  Then, add sweet potatoes to pan, stirring occasionally. Cover and cook for 3-4 minutes. 
  3. Add onion and garlic, and cook for 2 minutes.  Stir occasionally to avoid burning.  Add tomato paste.  Continue to cook for 2 additional minutes, until onion is translucent.
  4. Add tomatoes, beans, and spinach to the pan, and stir to combine.  Add salt, pepper, cumin, chipotle pepper, and chili powder and stir to combine for 1-2 minutes.
  5. Meanwhile, on a baking tray, place peppers upright and begin to evenly distribute sweet potato-lamb filling.  Place peppers into oven for 15 minutes.
  6. Remove from oven and place on serving plates.  Garnish with cilantro and lime juice.  Enjoy!