Monday, August 2, 2021

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.


 

 

Wednesday, March 3, 2021

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