Entrees

Sante Fe Slow Cooker Jackfruit

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  • 2 cans young jackfruit (in brine)
  • 4 tbso spicey bbq sauce
  • 4 tbsp water
  • 1 tbsp tomato paste
  • 1.5 tsp cumin
  • 3 garlic cloves, minced
  • 1/2 tsp oregano
  • 1 tsp paprika
  • 1 tsp hot pepper flakes (or more to taste)
  • 1 tbsp apple cider vinegar
  • 1 can diced stewed tomatoes
  • 1 bay leaf
  • 1/2 tsp salt
  • Few drops liquid smoke
  • 1/2 package tofu (crumbled), optional

Put all ingredients in a slow cooker and place on low for 4 hours, or high for 2.  Once it is done cooking, shred the jackfruit with 2 forks.  Want to have it in a taco?  Preheat the oven to 300 degrees (I did this in the toaster oven).  Taking a soft tortilla, and place in the oven over two rungs of the rack, allowing the ends of the tortilla to hang down.  Allow this to cook for about 8 minutes or until slightly browned. Enjoy!

Grilling Bean Burger

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  • 1 flax egg (1 tbsp flax meal, 3 tbsp water)
  • 1 can kidney beans
  • 1 cup shredded carrot
  • 1 clove garlic, minced
  • 2 tbsp tomato paste
  • 1 tbsp tahini
  • 1 tsp apple cider vinegar
  • 1/2 tsp liquid smoke
  • 1/2 tsp molasses
  • 1/2 tsp paprika
  • 1 1/2 tsp oregano
  • 1/4 cup breadcrumbs (gluten free if needed)
  • 1/4 cup oats (gluten free if needed)

Mix water with flax and reserve in the fridge.  Put kidney beans in food processor and blend until chopped up, but still has some texture.  Place in a bowl with remaining ingredients, including flax egg, and mix well. Form into about 4 to 8 patties (depending on size desired) and bake in the oven at 400 degrees for about 10 minutes a side.  Freeze if desired and re-cook in a non stick pan or on the bbq. 

Product Review: Engine 2 Plant Strong Ravioli

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Exploring grocery stores is actually one of my favourite things to do - I love looking around for new products that may be useful for my clients, and also pick up a few new things to try.  I know a lot of bloggers and people personally who talk down on packaged foods - and yes in an ideal world would make all our foods from scratch, but we don't always have the time.  Some days you may be able to prioritize meal planning and cooking, and other days kids after school sports or work might be number one. 

I'm glad there aren't any Whole Foods in town, because I think I'd end up spending waaay to much money on fun convenience meals.  I came across this Engine 2 Plant Strong raviolis last time I was there and they are SOOO good.  I wouldn't even know where to begin making ravioli from scratch, so this is definitely a keeper for those busy nights.  The noodles are whole wheat (with vital wheat gluten) and and beans in the filling. Really quick and easy to prepare as well. 

Vegan Poke

I saw online that some specialty stores and restaurants were selling a vegan sashimi-style fish, and I thought to myself why not just make my own!  I had never had a poke bowl (pronounced Pok-ay) so I thought this would be a perfect opportunity!  This is an amazing dish to bookmark for summer when tomatoes are in season. YUM!

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  • 2-3 ripe plum tomatoes
  • 2-3 tbsp low sodium soy sauce
  • 1-2 tsp sesame oil
  • 1/4 tsp powdered ginger
  • 1/2 tsp siracha (or to taste)

Boil water in a medium pot. Wash your tomatoes, and pierce the skin a few times with a fork. Prepare a large bowl of ice cold water, set aside. Place the tomatoes in the boiling water, and watch carefully. Once the skin starts to split, remove the tomatoes with a slotted spoon and plunge directly into the ice water. Once cool to the touch, peel off the skin, slice into small sections and remove any seeds and ribs. 

In a shallow bowl, add the rest of the ingredients and mix.  Coat the tomatoes in the mixture, and lets them set for 10 minutes or so in the bowl. Remove and add on top of sushi rice, in collard green sushi rolls or a poke bowl!  Remember, unlike sushi this is low in protein.  Edamame is a great compliment to this vegan sashimi!  Enjoy xo