wholistically
HUMAN
Vegan Recipes
The Best Burritos
Ingredients
Bru Bru's Hot Pepper sauce • Pinto Beans • Chili, Cumin, Onion & Garlic powders • Sucanat or Coconut Sugar • Thai Hom Mali Rice • jarred crushed Tomatoes or Fresh Tomatoes & jarred Tomato paste • Green Bell Pepper • Yellow Onion • Jalapeño • Garlic • Lemon juice • Lime juice • Cilantro • Shiitake Mushrooms • 'Better Than Boullion' Vegetable base • Garlic • Red Miso • extra-firm silken Tofu • Crushed Red Chili Flakes • Tumeric
Cook beans by boiling them in enough water to cover them, for 3 minutes. Pour out water and fill pot so beans have enough water to soak overnight. When beans are done soaking (they should still be covered), add more water and cook on high 'til water is boiling. Turn heat to medium and cook until beans look refried, or are very tender- whichever you prefer. Season with chili, cumin, onion and garlic powders. For sweeter beans use sucanat or coconut sugar. Now that beans are done, cook white rice and make two versions; lime-cilantro rice and spanish rice. Spanish rice can be made with cooked; diced tomatoes, diced green peppers, diced yellow onion, diced jalapeño, minced garlic and lemon juice. For extra color you may add tomato paste, or just use jarred crushed tomatoes instead of fresh. To make the lime-cilantro rice use lime juice and chopped cilantro. Next, we have the Shiitake mushroom steaks. First, make vegetable stock with purified water and 'Better Than Boullion' vegetable base in a pan. Sauteé minced garlic in the vegetable stock. Slice Shiitake mushrooms and put them in the pan with salt. Put lid on mushrooms, adding water and stirring frequently to prevent mushrooms from sticking. After 30 minutes has passed and mushrooms appear to have shrunken by half, take off the lid and cook water out completely. Take out the mushrooms and put them in a bowl. Next- for the 'chicken' flavoring, we start with red miso with some water in pan on low to make red miso broth. Mince garlic and sauteé it in the broth on medium. Cube tofu and toss in a bowl with salt, chili flakes, tumeric, cumin, garlic and onion powders. Add seasoned tofu to red miso broth and toss gently with fork. When tofu is cooked through- move to one side of pan and return Shiitake steaks to pan so they may both stay warm. Now that you have your rice, beans and meat replacements- make vegan sour cream, fresh salsa and guacamole. When all your burrito fillings are made- steam organic tortillas and fill! Add Bru Bru's Hot Pepper Sauce and lime for extra flavor. So good! For nachos use baked tortilla chips instead of a tortillas. For fake cheese, you may also use shredded organic polenta.
Tacos/Tostadas
Ingredients
non-GMO Corn tortillas • fat-free refried Beans • Thai Hom Mali Rice • Guacamole • Lettuce • Herdez Salsa • Lousiana Hot Sauce • Corn
Cook rice and beans. Season to your tastes. Cook small organic corn tortillas in the oven or preferably on a hot surface, like the bottom of a cast iron pan! Have ready a head of 'Living Lettuce' to pluck off of, guacamole, Herdez salsa, Lousiana hot pepper sauce, and thawed frozen or fresh- lightly cooked corn. Layer ingredients on a heated tortilla in order of beans, rice, lettuce, corn, guacamole, salsa, and hot sauce. Very quick and delicious!
Enchilada Casserole
Ingredients
non-GMO Corn tortillas • fat-free refried Beans • Thai Hom Mali Rice • Herdez Salsa • Corn • Cauliflower • Frozen Spinach • Red Ancho Chiles • Tomatoes • White and/or Yellow Onion • Hot Peppers • Black Olives • Guacamole • Cilantro
Layer the bottom of a pan/dish with organic corn tortillas. Add a layers of fat-free (oil-free) refried beans, rice mixed with salsa (spanish rice) and corn, boiled cauliflower pureed in a blender and cooked with frozen spinach (creamed spinach), and enchilada sauce (made with red peppers/tomato, onion, peppers, and cilantro,) with a layer of tortillas whenever structure is needed. Bake in oven 'til heated throughout. Garnish with black olives, guacamole, and salsa!
French Fries w/ Ketchup
Ingredients
Potatoes • salt-free All-purpose seasoning • Vinegar
Salt-free Ketchup
½ c. water • 7 oz. salt-free Tomato paste • ½ Apple, cored • 1 tbsp. Lemon juice • 1 tbsp. Apple cider vinegar • ¼ tsp. dried oregano • ½¼ tsp. granulated garlic
Make salt-free ketchup with ½ cup water, 7 oz. no-salt tomato paste, ½ of an apple, cored, with or without skin, 1 tbsp. lemon juice, 1 tbsp. apple cider vinegar, ¼ tsp. dried oregano, and ¼ tsp. granulated garlic. Combine all ingredients in a blender until smooth. Cut potatoes with a mandoline, and toss in your choice of vinegar and/or salt-free all-purpose seasoning. Place fries on a cookie sheet with parchment paper and bake.
French Fries Bravas
Ingredients
Potatoes • Garlic • Salt • 7 oz. jarred Tomato sauce • Ahi Amarillo • chopped Parsley and Rosemary
Make Bravas sauce by sauteéing garlic in salt and water until it starts to brown. Add tomato sauce. Reduce to a thicker consistency. Then, add Aji Amarillo sauce and pinches of chopped parsley and rosemary. Cut potatoes with a mandoline. Place fries on a cookie sheet with parchment paper and bake.
Chili Fries
Ingredients
Potatoes • All-purpose seasoning • Beans • Lemon juice • Onion, Garlic, Chili, Cumin and (optional) Cayenne powders • Salt • Pepper • diced Tomatoes
Cut, season with all-purpose seasoning, and bake potato wedges on a cookie sheet with parchment paper. Make chili with beans of your choice and jarred diced tomatoes, onion, garlic, chili, cumin, and optional cayenne powders, salt and pepper. Pour chili on fries, drizzle on the lemon juice, and enjoy!
Click Photo for Recipe Video!
Sweet Chili Wedges
Ingredients
Potatoes • ½ c. Coconut sugar • 3 chopped Chili Peppers • 1 chopped Green Onion • ¼ c. Lime and/or Lemon juice • Lettuce • Cucumber
Recipe & Photo Credit:
Freelee the Banana Girl
Make sweet chili dipping sauce by combining ½ c. coconut sugar, ¼ c. filtered water, and 3 chopped chili peppers in a saucepan, stirring, for 3 minutes. Then, add 1 chopped green onion and 1/4 c. lime and/or lemon juice. Take sauce off burner and pour into bowl. Cut and bake potato wedges on a cookie sheet with parchment paper. Dip your wedges into the sauce or wrap your wedges in lettuce with cucumber spears and dip!
Simple Potatoes
Ingredients
Potatoes • Lemon • All-purpose seasoning • fresh or frozen Vegetables
Wash, cube, and boil- (skin if green (toxic element) is present under the skin,) potatoes. Season with lemon juice and all-purpose seasoning. Top with vegetables like asparagus, brocolli, Non-GMO corn, or frozen vegetables of your choice.
Rice and Veggies
Ingredients
Thai Hom Mali Rice • Lemon • Lime • All-purpose seasoning • Asparagus • Peas • Zucchini • any fresh or frozen Vegetables
Cook rice according to package instructions. Season with lemon juice and all-purpose seasoning. Boil or steam your choice of vegetables.
Wild Rice Soup
Ingredients
Carrots • Celery • White Onion • Leek • Zucchini • Non-GMO Corn • Tomatoes • Potatoes • Wild rice • 'Better Than Boullion' Vegetable base • All-purpose seasoning
Prepare vegetables; slice carrots & celery, dice white onion, chop leek, cube zucchini, slice off corn, dice tomatoes, and cube potatoes. Cook potatoes, carrots, celery, onions and leek until soft. Cook wild rice according to instructions. Add zucchini, corn and tomatoes along with vegetable base, and all-purpose seasoning. Once zucchini is soft add rice and serve.
Veg Noodle Soup
Ingredients
Carrots • Celery • White Onion • Potatoes • 'Better Than Boullion' Vegetable base • All-purpose seasoning • Gluten-free Pasta
Prepare vegetables; slice carrots & celery, dice white onion, and cube potatoes. Cook potatoes, carrots, celery, and onions, in vegetable base, adding all-purpose seasoning -- until carrots are soft. Cook noodles. Once noodles add to vegetable soup and serve.
Asian Noodle Soup
Ingredients
Celery • Carrots • White Onion • Zucchini • Jalapeño • Rice noodles • Fresh Basil • Crushed Red Chili Flakes • Lime juice
Fill a small stockpot halfway with water, bring to a boil. Chop and add celery, carrots, white onion, and zucchini- in that order. Once all veggies are close to done- cut and add jalapeño, and start cooking thick rice noodles. Once rice noodles are done, add soup and then noodles to a separate bowl- garnishing with basil, crushed red pepper flakes and lime juice.
Vegan Pho
Ingredients
'Better Than Boullion' Vegetable base • Soy sauce • Dark Miso • peeled & sliced Ginger • minced Garlic • chopped White Onion • Chicory • Whole Cloves • Cinnamon Sticks • Fennel Seeds • Star Anise • Rice noodles • Non-GMO Sriracha Sauce • Lime juice • fresh Basil • sliced Green Onions • Mung Bean sprouts • Jalapeño slices
Make Pho broth by bringing a small stock-pot to a boil- adding 'Better Than Bouillon' vegetable base, soy sauce, dark miso, ginger, garlic, white onion, and spices of ground chicory root, whole cloves, cinnamon sticks, fennel seeds and star anise. Cook on high for 2 hours, then strain. Cook rice noodles, then strain. Pour Pho broth on noodles in a separate bowl. Garnish with Sriracha sauce, lime juice, basil, green onions, mung bean sprouts and jalapeño slices if desired.
Mae Ploy Noodles
Ingredients
frozen or fresh Carrots, Brocolli, Cauliflower, Corn, Peas, and Spinach • Garlic • Onion • 'Better Than Boullion' Vegetable base • Soba, Somen or Udon noodles • Mae Ploy
Cook vegetables; frozen packaged vegetables or fresh, in this order; carrots, brocolli, cauliflower, corn, and peas. Add tender vegetables to garlic and onion sauteé in 'Better Than Boullion' vegetable base. Add spinach to sauteé. Make wheat noodles (Soba, Somen, or Udon) according to package instructions. Top noodles with vegetables and Mae Ploy sauce.
Mushroom Noodles
Ingredients
½ clove Garlic • 'Better Than Boullion' Vegetable base • Baby Bella & White Button Mushrooms • Hoisin sauce • Green Onions • Basil • GreeNoodles
Start by sauteéing half a clove of minced garlic in a pan with vegetable broth until garlic starts to brown. Throw in sliced portabello & white button mushrooms. Cook slowly and sauteé until mushrooms have shrunk to half their size, add Hoisin sauce and reduce. Once mushrooms have a nice glaze, add green onions and basil. Cook GreeNoodles in vegetable stock. Top noodles with mushrooms.
Spicy Ramen
Ingredients
Fresh Oregano, Rosemary, Sage, Thyme, and Basil or dried Italian seasoning • ½ minced Garlic clove • 14.5 oz. jarred Tomato sauce • ½ lg. Red Bell Pepper • ⅓ Red Onion • ½ Box White Button Mushrooms • 1 box Ancient Grains Quinoa Rotelle Pasta • Sucanat • Crushed Red Chili Flakes
Add finely chopped herbs or dried italian seasoning and ½ minced garlic clove to 1 can or 14.5 oz. (jarred) no salt added diced tomatoes in a saucepan. Dice ½ large red bell pepper and add to saucepan. Slice ⅓ of a red onion, paper-thin, on a mandoline, and add to saucepan. Slice lengthwise ½ box of white button mushrooms and add to saupan. Cook 1 box of Ancient Grains Quinoa(/Corn) Rotelle pasta. Add sucanat (dehydrated sugarcane juice crystals) and crushed red chili flakes, cooking for 3 minutes. Take off heat and add chopped basil. Top noodles with sauce and enjoy!
Pizza Spaghetti
Ingredients
Thyme • Oregano • Sage • Rosemary • Basil or dried Italian seasoning • jarred diced Tomatoes • Red Onion • Green Bell Pepper • Mushrooms • 1 box Ancient Grains Quinoa Pasta • Garlic • Coconut sugar
Chop thyme, oregano, sage, rosemary or use dried Italian seasoning. Add to 1 jar diced tomatoes in a saucepan. Add ⅓ of a red onion sliced in 1/8 in. rings with an OXO SteeL mandoline. Chop 1 green bell pepper and add. Slice or dice ⅓ box of mushrooms and add. Cook 1 box of Ancient Grains Quinoa(/Corn) Elbow Pasta. Mince and add 1 clove of garlic and 2 tbsp. coconut sugar into sauce, stirring until coconut sugar is dissolved. Turn off heat. Add basil last to prevent from wilting too much. Top pasta with sauce and serve.
Bagel Sandwhich
Ingredients
Non-GMO Bagel • Stone-ground mustard • Dye-free Pickles • Dye-free Pepperoncini's • Tomatoes • Lettuce • Avocado
Avoid seed bagels if you're prone to acne. Toast bagel, and spread on stone-ground mustard. Top with pickles and pickled peppers, sliced tomatoes, lettuce, and avocado.
Source: Forks Over Knives
By: Isa Chandra Moskowitz
Carrot Cake
Ingredients
¾ c. Maple syrup • 8 oz. can crushed Pineapple, drained • ⅓ c. unsweetened Applesauce • 1 ⅔ c. Spelt flour • 2 ¼ tsp. baking powder • ¾ tsp. baking soda • ½ tsp. salt • 1 ½ tsp. cinnamon • ½ tsp. nutmeg • ½ tsp. ginger • ¼ tsp. allspice • 3 medium Carrots, peeled and grated • ¾ c. Golden Raisins • ½ unsweetened shredded Coconut
Frosting
Organic powdered Sugar, canned Coconut milk, Vanilla extract
Preheat oven to 350 degrees F. Have ready an 8x8 in. nonstick or silicone baking pan. In a large bowl, vigorously whisk together the maple syrup, crushed pineapple, and applesauce. Sift in the spelt flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and allspice. Mix well. Fold in the grated carrots, raisins, and shredded coconut. Pour the batter into the prepared pan. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let cool completely before frosting with a mixture of powdered sugar, canned coconut milk, and vanilla extract.
Millet Balls
Ingredients
Millet • 'Better Than Boullion' Vegetable base • Tomato Paste • Egg Replacement powder
Seasoning Mix
Thyme • Ground Fennel Seed, Rosemary • Coriander • Onion & Garlic Powders • Black Pepper • Crushed Red Pepper Flakes • Cumin
Cook millet with seasoning mix, vegetable base, and tomato paste. Once millet is thoroughly cooked, and has absorbed all the water in the pot along with the flavors of the other ingredients- add a generous amount of egg replacement powder, to make the mixture stick together. Once millet has cooled to room temperature, shape into balls and place on a baking tray. Bake 'til the ousides are crispy, and entire milletball has firmed. Serve on top of spaghetti, and enjoy!
Spring Rolls
Ingredients
Brown Rice Papers • Non-GMO Tofu • Rice noodles • Lettuce • Red Cabbage • Cucumber • Carrots • Lime juice & zest • Mint
Plum sauce
Prune juice • PB2 • Mae Ploy • Red Curry Paste • Vinegar • Garlic
To make spring rolls, first cook rice noodles, and combine ingredients for plum sauce to cook in a saucepan. Prepare and arrange vegetables and herbs 'mise en place' as follows; slice red cabbage thinly and chop into smaller peices. Next, julienne a cucumber, 'matchstick' carrots, chiffonade mint and basil leaves by rolling them up and then slicing the roll thinly. Then cut firm tofu into sticks. Leave 'Living Lettuce' to pluck off of.
Spring rolls are simple. First, you must wet the rice papers, front and back, and as quickly as possible- add a stick of tofu, rice noodles, julienned cucumber, matchstick carrots, mint, red cabbage, and lettuce- with a little bit of plum sauce inside. Roll up, and you're ready to dip in the plum sauce.
Pho Rolls
Pho sauce
Lime juice • Lime zest • Coconut milk
If you want to make Pho rolls, prepare Pho broth as the Vegan Pho recipe calls for above, and use it to cook rice noodles in. With Hoisin, roll up your Pho rolls. Use a sauce of blended lime zest, lime juice and coconut milk to complete the Pho-nominal experience!
Sub' Sandwhich
Ingredients
1 Non-GMO Vegan Baguette • Lettuce • Tomatoes • Avocado • Red Onion • Non-GMO Dye-Free Pickles • Dye-Free Pepperoncini's • Stone-ground Mustard
Vegan Oil-free Mayo
12 oz. extra-firm silken Tofu, drained • 1/2 tsp. garlic powder • 1/2 tsp. onion powder • 1/2 tsp. salt • 3 tbsp. red wine vinegar
To make mayonnaise, combine said ingredients in a blender or food processor 'til smooth. For a lower fat version, use 'lite' extra-firm silken tofu.
Red
Potatoes
Red Bell Pepper
Zucchini
Baby Corn
Carrots
Peas
White Onion
Red Curry Paste
Kaffir Lime Leaves
Parsley
Yellow
Potatoes
Red Bell Peppers
Tomato
Pineapple
Yellow Onion
Bamboo Shoots
Coconut Milk
Yellow Curry Paste
Parsley
Tofu Sticks
Ingredients
12 oz. extra-firm silken Tofu, drained • Salt • Curry powder
Marinara Sauce
Diced Jarred Tomatoes • Jarred Tomato Paste • Garlic • Onion • Basil • Oregano • Rosemary • Thyme • Sage
Green
Potatoes
Zucchini
Green Beans
Peas
Bamboo Shoots
White Onion
Coconut Milk
Green Curry Paste
Kaffir Lime Leaves
Parsley
Jungle
Potato
Eggplant
Bell Peppers
Carrots
Bamboo Shoots
Peas
Yellow Onion
Kaffir Lime Leaves
Banana
Banana
Sweet Potato
Carrots
Baby Corn
White Onion
Coconut Milk
Parsley
To make one of the curries listed, follow these general guidelines; Firstly, cook vegetables in curry water in order of what takes the longest to cook. For a less bitter tasting eggplant- bake whole eggplant beforehand in a dish filled with salt, surrounding the eggplant. Coconut milk doesn't need to be added until the very end. Kaffir lime leaves should be used to soak into the curry and then can be removed. Parsley is only used as a garnish, you may also use carrot flowers.
Thai Curry
They remind me of chicken, in a stick form (like fish sticks.) Start by cutting tofu into 'sticks'. Combine salt, and curry powder in a bowl. Roll tofu sticks in the spices, coating all sides. Put sticks on a baking tray with parchment paper and cook in the oven. For a dipping sauce make Marinara sauce by first sauteéing garlic and chopped white onion in salt and water. Then, once garlic and onions begin to brown, add jarred diced tomatoes and tomato paste, and dry or fresh chopped herbs. Simmer until white onion has become translucent.
Pumpkin Curry
Ingredients
Potatoes • Sweet Potatoes • Pumpkin • Onion • Zucchini • Green Beans • Brocolli • Green Bell Pepper • Curry powder
Make pumpkin in advance by putting deseeded chunks of pumpkin in a baking tray with water covered with aluminum foil, and bake for about three hours, or until scoopable. Scoop pumpkin out of the rind once cooled. Store half the pumpkin (that you will not be using) in the freezer. When you are ready to make the curry- roast both sweet and regular, cubed and seasoned potatoes. While those are roasting, sauteé chopped onion, cubed zucchini, green beans, brocolli, and sliced bell pepper in water and salt. Once potatoes are done, toss them in the sauteé pan continuing to cook. Then, take half of the half of the pumpkin you refrigerated from yesterday and pureé it in an immersion blender. Add the pureéd pumpkin and unpureéd pumpkin to the sauteé with curry powder to taste. Serve on top of white rice.
Brocolli Curry
Ingredients
Potatoes • Carrots • Broccoli • Onion • Green Bell Pepper • Spinach • Garlic • Curry powder
Start with a pot of boiling water add cubed potatoes and chopped carrots. While that boils begin sauteéing garlic with salt until browned adding water to prevent sticking, then add white onion and bell pepper- sauteéing until softened. When potatoes and carrots are nearly done- add broccoli florets. When both the boiling and sauteé are done, drain boiling pot and add to sauteé pan. Add curry powder and mix well. Serve on top of white rice.
Lasagna
Ingredients
Diced Jarred Tomatoes • Jarred Tomato Paste • Garlic • Onion • Basil • Oregano • Rosemary • Thyme • Sage • 'Better Than Boullion' Vegetable base • 1 lg. Cauliflower • frozen Spinach • Lasagna Noodles • Black Olives • Parsley
Make marinara sauce with diced tomatoes, tomato paste, minced garlic, paperthin sliced onion using a mandoline, and finely chopped herbs. While that is cooking, boil cauliflower in vegetable broth until tender, and blend into a cream sauce using vegetable broth. In a pan, cook frozen spinach with cauliflower cream sauce. Layer the bottom of a pan/dish with lasagna noodles and consecutive layers of marinara sauce, creamed spinach, and cauliflower cream sauce. Repeat layers until dish is full, with the last layer being marinara sauce. Garnish with black olives and bake in oven 'til lasagna noodles are cooked. Garnish with parsley and serve.
Rigatoni & Peas w/ Curried Cream Sauce
Ingredients
1 lg. head Cauliflower • 'Better than Boullion' Vegetable base • 2 Shallots • 2 cloves Garlic • Curry powder • Crushed Red Chili Pepper flakes • 2 cups Peas • 1 lb. cooked Rigatoni
Cook rigatoni and drain. Cook cauliflower in vegetable stock. Blend into a pureé using vegetable broth. Sauteé finely chopped shallots and garlic in salt and water until browned. Add curry powder and crushed red chili flakes to sauteé. Add cauliflower pureé and mix in. Then, add peas and cook until hot- if frozen. Mix sauce and rigatoni together. Serve!
Gluten-Free Pizza
Ingredients
Bob's Red Mill Gluten-free Pizza Dough Mix • Sucanat or Coconut sugar • Chili powder • Onion & Garlic powders • Italian dried seasonings • jarred diced Tomatoes • Tomato paste • Rosemary • Oregano • Thyme • Sage • Basil • Red Onion • Garlic • Pineapple • Tomatoes • Bell Peppers • Mushrooms • Potatoes • Jarred Artichoke Hearts • Corn • Bru Bru's Hot Pepper Sauce • Bee-free Honee
Make gluten-free crust with Bob's Red Mill Gluten-Free Pizza Dough Flour. Add sucanat or coconut sugar, chili powder, onion & garlic powder and italian dried herbs into the flour. Do not use yeast-packet. Cook pizza crust for ten minutes and then take out to top. Make pizza sauce with glass jarred diced tomatoes & tomato paste, italian herbs (dried or fresh) of rosemary, oregano, thyme, sage and basil last, as well as red onion and garlic. Cut up pineapple, tomatoes, bell peppers, mushrooms and potatoes. Boil potatoes and mushrooms. Top pizza crust with sauce and for a cheesy look, grate organic (non-GMO) polenta. Top the pizza with cut ingredients plus glass jarred artichoke hearts, and organic (non-GMO) cooked corn. Place pizza back in oven for another 10 minutes. Serve with Bru Bru's Hot Pepper Sauce and Bee-free Honee.
Mexi Platter
Ingredients
Thai Hom Mali Rice • Cilantro • Lime juice • Beans • Cumin, Chili, and optional Cayenne powders • Onion and Garlic powders or Garlic & Red Onion • Non-GMO Corn • Cherry Tomatoes • Lettuce • Green Onions • Tofu Sour Cream or Coconut Yogurt
Cook beans or use canned beans and add seasonings of cumin, chili, cayenne (opt.), onion & garlic powder or garlic and red onion, organic (Non-GMO) corn, and salt. Cook rice. Add cilantro and lime to your tastes and mix. Sauteé onions (red & green) with minced garlic until browned, in water. Add Upton's Chorizo Seitan and cook until thoroughly heated. Now, rip or cut up lettuce leaves into peices of your liking, or use whole leaves for Mexi lettuce wraps. Add lime juice and green onions to the beans. Serve rice and beans, sides of Pico De Gallo or Fresh Salsa, Gucamole, Lettuce, and Tofu Sour Cream or Coconut Yogurt to fill soft corn tortillas.
Baked Tortilla Chips
Ingredients
Non-GMO corn tortillas
Cut up organic (non-GMO) corn tortillas into chip shapes. Put in oven and bake. Check chips frequently to make sure they don't burn.
Vegan Sour Cream
Ingredients
1 pkg. extra-firm silken Tofu • Salt • Coconut Vinegar • Lemon juice • Green Onions
Make vegan sour cream with 1 package of extra-firm tofu, 1 tsp. salt, 2 tsbp. coconut vinegar and 3 tbsp. lemon juice. Blend in a blender until smooth and serve in a small bowl garnished with green onions.
Guacamole
Ingredients
Limes • Avocados • Red Onion • Garlic • Tomatoes
Make guacamole by squeezing limes into a bowl, adding avocado halves, mashing and then adding chopped red onion, minced garlic, and chopped tomatoes.
Fresh Salsa
Ingredients
Tomatoes • Red Onion • Corn • Avocado • Red Bell Pepper • Lime juice • Jalapeño • Garlic • Cilantro
Make Fresh Salsa by combining; fresh diced tomatoes, red onion, corn, avocado, red bell pepper, lime juice, jalapeño, garlic and cilantro.
Pico De Gallo
Ingredients
Tomatoes • Red Onion • Lime juice • Cilantro • Garlic • Jalapeño
Make Picco De Gallo by combining; 3 deseeded tomatoes, sliced, 1/2 red onion, chopped, juice of one lime, 2 tbsp. chopped cilantro, 2 minced garlic cloves, and 1 minced jalapeño.
Pulled Jackfruit
Sandwiches
Ingredients
Jackfruit • Ketchup • BBQ Sauce • Chili Sauce • Cane Vinegar • Smoked Paprika • Liquid Smoke
Celery Ginger Coleslaw
Red Cabbage • Celery • Pickled Ginger • Coconut Yogurt • Stoneground Mustard • Jalapeño • Agave Syrup • Lime Juice • Salt
Cook unripe cubed canned Jackfruit with Ketchup, BBQ sauce, and Chili sauce (spicy), a dash of vinegar, smoked paprika and a tad of liquid smoke. Prepare the 'slaw by thinly chopping celery, cabbage, and dicing the pickled ginger. Massage these ingredients with salt. Next, blend Coconut Yogurt, Stoneground Mustard, Jalapeño, Agave Syrup, and Lime Juice. Mix dressing in with vegetables and serve as a side dish with french fries and a Pulled Jackfruit Sandwhich.
Hummus Pitas
Ingredients
Garbanzo Beans • Pita Bread • Sage • Rosemary • Basil • Garlic • Lemon • Onions • Peppers
Veggies
Celery • Carrots • Tomato • Iceberg Lettuce • Avocado