Buffalo Jackfruit Dip

BUFFALO JACKFRUIT DIP 

Ingredients:

2 ( 8 oz.) Vegan Cream Cheese 

2 cans green jackfruit in brine or water

1 tsp. garlic powder 

1 tsp. onion powder 

1 tsp. paprika 

Salt & Pepper 

1/2 cup Buffalo sauce 

1/2 cup Vegan Ranch 

4 oz. Vegan cheddar cheese shreds

Chopped Parsley 

Method:

1. Preheat oven to 425°

2. Drain jackfruit completely- squeeze extra water out of the jackfruit. 

3. Spray a sheet pan with non stick spray

4. Shred jackfruit with your hands or a fork and place on sheet pan.

5. Place jackfruit in the oven until it is dried out and no longer translucent. 

6. Empty cream cheese into a mixing bowl and microwave until softened.

7. Add jackfruit, garlic powder, onion powder, paprika, salt, pepper, 1/4 cup Buffalo sauce, 1/4 cup of ranch, and 3/4 of cheddar cheese to cream cheese and mix until blended. 

8. Spray an 8x8 pan with non stick spray and add cream cheese mixture.

9. Swirl the remaining Buffalo sauce & ranch on top of the cream cheese. 

10. Sprinkle with the remaining cheese & Parsley. Cover with tin foil 

11. Bake for 20 minutes covered.

12. Remove tin foil and bake an additional 5 minutes until cheese has completely melted.

13. Remove from oven and let cool for 5 minutes before serving with chips. 

Makes 8 servings

Tip: use leftover Buffalo Jackfruit dip as a filling for a quesadilla the next day.

 

 

Kimchi & Mushroom Ramen

 

 

INGREDIENTS:

6 cups vegetable broth 

8 oz. of vegan Kimchi

4 bunches of ramen

Fresh mushrooms 

Soy sauce 

Sriracha (optional)

METHOD:

1. Heat broth to boiling

2. Add mushrooms 

3. Add ramen & cook until almost ready

4. Add kimchi 

5. Flavor with Soy sauce and Sriracha 

Makes 4 servings 

Garlic &Herb Mashed Potatoes

 

INGREDIENTS:

4 CUPS OF POTATOES, CUBED*

1.5 CUPS OF UNSWEETENED PLANT MILK *

1 TBSP. VEGAN BUTTER

3 CLOVES OF GARLIC, MINCED

FRESH CHOPPED PARSLEY 

ITALIAN SEASONING 

SALT & PEPPER 

METHOD:

1. PUT YOUR CUBED POTATOES INTO A LARGE, STURDY MIXING BOWL. 

*I LEAVE MY SKINS ON MY POTATOES, BUT YOU CAN PEEL THEM IF YOU WANT A SMOOTHER TEXTURE. 

2. WARM MILK AND BUTTER OVER MEDIUM LOW HEAT UNTIL YOU SEE STEAM RISING. DO NOT BOIL. 

3. ADD GARLIC, PARSLEY, ITALIAN SEASONING, SALT, AND PEPPER TO THE WARM MILK. 

4. LET THE GARLIC FLAVOR YOUR MILK. YOU WILL KNOW IT'S READY ONCE YOU CAN SMELL THE GARLIC. 

5. ADD HALF YOUR MILK TO THE POTATOES AND START TO MASH (YOU CAN USE A HAND MASHER, A BLENDER, WHATEVER METHOD YOU PREFER). ADD MORE MILK SLOWLY UNTIL YOUR POTATOES REACH THE CREAMINESS LEVEL YOU PREFER. (MORE MILK = A SMOOTHER TEXTURE. LESS MILK = A MORE LUMPY TEXTURE). 

6. CONTINUE TO MASH YOUR POTATOES UNTIL THEY REACH YOUR DESIRED TEXTURE. 

7. SERVE YOUR POTATOES WITH MELTED BUTTER AND GARNISH WITH FRESHLY CHOPPED PARSLEY (OPTIONAL).

Maple Mustard Roasted Brussel Sprouts

 

INGREDIENTS: 

3 BAGS BRUSSEL SPROUTS, CUT IN HALF (ABOUT 6 CUPS)

1/2 CUP GRAINY BROWN MUSTARD 

1/2 CUP OLIVE OIL

1/4 CUP MAPLE SYRUP 

METHOD:

1. PREHEAT OVEN TO 400°

2. MIX OLIVE OIL, MAPLE SYRUP, AND MUSTARD TOGETHER

3. SPRAY DISH WITH NON STICK SPRAY 

4. POUR BRUSSEL SPROUTS IN DISH. 

5. POUR MUSTARD MIXTURE OVER BRUSSEL SPROUTS AND TOSS WELL.

6. COOK FOR 30-45 MINUTES, UNTIL GOLDEN BROWN. 

7. MAKES 6 SERVINGS. 

Vegan Chick'n & Stuffing Casserole

 

INGREDIENTS:

(Filling)

1 (10oz) package vegan Chick'n strips 

Olive oil

3 Tbsp vegan butter

3 Tbsp AP Flour 

3 cups unsweetened plant milk

1 Tbsp vegan Chick'n broth base

1/2 tsp turmeric

1 tsp garlic powder 

1 tsp onion powder 

1 Tbsp parsley 

1 tsp rotisserie chicken seasoning 

Salt & Pepper 

2 (15 oz) cans of mixed vegetables, drained well

(Topping)

1 (6oz) box stuffing 

1 1/2 cups vegetable broth

1/4 cup of vegan butter

2 tsp. Italian seasoning 

METHOD: 

1. Preheat oven to 400°

2. Brown your vegan Chick'n strips. Cut into bite sized pieces. Set aside. 

3. Over medium heat, create a roux using 3 Tbsp of vegan butter and 3 Tbsp of all purpose flour. 

4. Add plant milk, vegan chicken broth base, garlic powder, onion powder, parsley, rotisserie chicken seasoning, salt & pepper to your roux. Use a whisk to combine and prevent lumps. Allow to come to a boil to reach desired thickness. Remove from heat. 

5. Boil your vegetables broth and 1/4 cup of butter over medium heat. Pour over your Stuffing. Add Italian seasoning to stir to combine. 

6. In a larger mixing bowl, combine vegan Chick'n strips, broth mixture, and 2 cans of mixed vegetables. 

7. Pour the mixture into a greased Casserole dish and top with the prepared Stuffing. 

8. Bake for 25 minutes,  until Stuffing is browned. 

Serves 4-6. 

Spinach & Cheese Stuffed Mushrooms

 

Ingredients:

2 (8oz) Baby Bella mushrooms, remove stems & clean 

4 oz. Baby spinach, chopped fine

6 oz. vegan cream cheese (I used Tofrutti)

1/2 cup vegan shredded mozzarella (I used Violife)

1/2 Tbsp. Minced garlic 

1 tsp. Paprika 

2 tsp. Greek seasoning 

1 Tbsp. grated vegan parmesan (I used Go Veggie) 

Salt & pepper to taste

Method:

1. Preheat oven to 450°

2. Combine all ingredients (except the mushrooms, obviously) in a medium sized mixing bowl. 

3. Stuff your mushrooms with your spinach mixture. 

4. Coat a 11x13 baking dish with non stick spray

5. Put your mushrooms in the baking dish

6. Cook for 25- 30 minutes.  

Makes about 20-25 mushrooms (depending on the size of mushrooms that come in your package). 

 

Vegan S'mores Pie

Recipe:

1 prepared graham cracker crust

1 (5 oz.) Box of chocolate cook & serve pudding mix

2 cups of unsweetened plant milk 

Dandies vegan marshmallows 

Melted vegan butter to brush the top of marshmallows. 

Method:

Preheat oven to 450.

2. Combine plant milk & pudding mix in a pot over medium heat. Whisk occasionally to thicken.

3. Once pudding has thickened, pour into your pie crust.

4. Top with marshmallows 

5. Brush marshmallows with a light coating of butter to help them brown in the oven. 

6. Put your pie in oven just long enough to brown your marshmallows.

7. Take pie out the oven and allow to completely cool. 

8. Place pie in the oven for at least 3 hours to allow it to "set". 

Serve cold. 

Makes 8 servings