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. 

Recipe Review: Vegan Keto Bagel (Meat Free Keto)

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These little bagels are oddly delicious, as you begin to mix u the ingredients, you don't think they are going to turn out (and they do seem a little greasy as you mix them). But I really enjoyed the creamy flavour and the dense, chewy texture.  They are also full of fibre so they are pretty satisfying.  Because the base of these bagels are tahini and flax, they do have a slightly earthy, savoury flavour - but I found them great topped with peanut butter, and as a bun for a sandwich. 

This recipe makes two servings, but I would recommend making an extra batch.  Keep in mind, these do take time to bake (about 40 minutes), so you may want to make them ahead of time but they store well in a well sealed container. 

You can find the recipe here:  Give it a try, enjoy!

OatFree Hot Cereal (Gluten Free, Vegan)

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This is a great option for anyone who needs to follow a gluten free diet, psyllium husk is gluten free and gives this cereal a great texture!  Psyllium husk is rally high in soluble fibre, so it makes it really filling as well, and as a bonus psyllium is great for regularity (for those with IBS-D it may help you out!) and cholesterol lowering. 

  • 1/2 scoop protein powder (I used Vega Sport)

  • 4 tbsp psyllium husk

  • 1/2 cup plant milk (unsweetened)

  • Optional: 1/2 tsp vanilla extract, 1/2 tsp cinnamon powder, frozen fruit

Mix protein powder with enough water (or milk) to form a paste. Add to the bowl the psyllium husk and milk. Mix well and let it sit for 3 to 5 minutes (mixing occassionally), adding more liquid as needed. Serve with toppings of choice. 

Cookie Dough Breakfast Muffin

  • 1/4 cup chickpea (besan) flour

  • 1/2 very ripe banana, mashed well

  • 2 tbsp peanut flour

  • 1/2 tsp vanilla extract

  • 4 tbsp plant based milk

  • Sprinkle of chocolate chips

Grease a microwave safe bowl, and add all ingredients together. Microwave for 2 minutes at power level 70. Cook for an additional 30 sec increments (on high) until the cenre is a bit firm to the touch. Enjoy!

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!

  • 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

Vegan Holiday Roast

Need something quick and delicious this holiday season?  This is amazingly delicious and can't be easier if you have a bread maker. 

seitan roast

I cannot take credit for this masterpiece, its from the blog Vegan Nosh - Lazy Dave's $5 bread machine Turkey Flavoured Seitan. Now yes, I called this a roast because mine didn't really look or taste turkey-like. 

Check out the recipe here. Happy holidays!