Inspired by electric eats quick lunch ideas this was soo good as a wrap or just that salad you know is gonna hit the spot! Since I work from home this was perfect with minimal prep.
Ingredients:
1 cup of non-dairy yogurt
Juice from 2 key limes
1 small red onion diced
1 small radish diced
1 tsp of sea salt
1/4 tsp cumin
1 tsp onion powder
1 tsp smoked paprika
1 English cucumber diced
Add in chopped Dill
Add in chopped Parsley
Mix all together & enjoy!
My husband is not vegan…but when he told me I made this one with love I knew it was a hit. This is warm, winter, melt in your mouth with a little bit of spice whole food plant based comfort food. Here is the recipe:
To marinate jackfruit:
2 cans of organic jackfruit (Trader Joe’s)
1/2 cup Cashew Yogurt
1 tablespoon Curry seasoning
1/4 tsp turmeric
1/4 tsp Creole seasoning
1/4 tsp cumin
1/4 teaspoon sweet paprika
1/2 teaspoon onion powder
Mix well and let marinate in the fridge for 30 minutes or overnight
On a warm pan add 2 tbs. Grapeseed oil or vegan butter for cooking
Add spices to pan before you add marinated jackfruit:
1 red onion finely chopped
1/2 sweet onion finely chopped
1 tsp grated ginger
2 bay leaves
1 tsp cumin
1/2 tsp fresh or dried parsley
2 tbs date sugar
2 Cinnamon sticks
4 cardamom seeds
1 tsp coriander powder
4-5 julienne cut sundried tomatoes
Green Cilantro Lime Sauce:
1/2 cup of cashew yogurt
Handful of Cilantro
Juice from 4 key limes
1/2 teaspoon cumin
1 tbs. Extra virgin olive oil
1 tb. organic braggs Apple cider vinegar with the mother
2 sundried tomatoes
Sprinkle to taste course sea salt
Remove cardamom seeds and bay leaf
Add in 1 can of full fat coconut milk (I used trader joe’s)
Juice from one key or organic lime
Let it brown and simmer then add in jackfruit
Cook until it gets a little color and add in can of coconut milk and lime juice.
Cover and simmer on low heat until ready.
Feeds 4
Add chapati or Naan for dipping on curry sauce.
On my work breaks even though I work from home finding quick easy lunches I don’t have to slave in the kitchen over is key! This took 15-20 min. and I made 3. I used @nasoya vegan egg roll rappers stuffed it with Whole Food’s hummus, sun dried tomatoes, and avocados. This was err thing💥 simple and hit the spot👌🏽
Recipe: Whole Foods Organic Hummus Sundried Julienne Cut Tomatoes. 1 ripe avocado cut in halves Cleveland kitchen classic caraway sauerkraut pinch of Smoked paprika. Grapeseed oil for frying
Place ingredients in egg roll dough to your liking, heat up the oil and fry until golden on both sides! Enjoy
Fun fact: Haitians eat Spaghetti for breakfast lol…first thing in the morning my dad would make us Spaghetti with leftovers…it could be fish, greens, chicken and it always brings back memories of being home with them. So I decided to add a spin to a traditional favorite dish and make it vegan! Plaintains, calalou, spaghetti made with tomato paste, and avocado with arugula. This was soo good!
This is one of my favorite recipes since its so easy to put together. Trying to find more easy alkaline recipes has definitely been a welcomed challenge. This one feels and tastes like comfort food on a Sunday. It was hard for me to share this with my kids because it was so good!
Ingredients:
• 1 packet of oyster mushrooms (you can find them at whole foods or your local Asian grocery store)
• Grape seed oil for frying.
• Glass jar of marinated artichokes (I used trader Joe’s)
In a bowl add:
• 1 1/2 cups of spelt flour
• 1 tb of salt
• 2 tsps of black pepper
• 2 tbsps of onion powder
• 1 tbsp of sweet paprika powder
Instructions:
• Add Ingredients into a large Ziplock bag and lightly shake
• Add the frying oil to a cast iron skillet. Adjust the heat to medium (allow the heat to warm the pan before adding any mushrooms to prevent soggy recipes
• Once the oil is hot, add the mushrooms and fry on each side until firm and crispy, about 3-4 minutes in total
• Repeat this until all mushrooms and artichokes have been fried
• Place on a cooling rack until ready to be served
It’s Spaghetti night but tasted way more dressed up💕, this Vegan Spaghetti sauce was bougie and vegan. There used to be a time that I thought sauce HAD to have ground meat in it to be official..and when I say that I mean vegan grounds too. They are sometimes just as unhealthy as the actual thing you’re trying to avoid. Believe it or not it’s all in the mind what makes food a complete meal to you and sometimes all it takes is just rethinking your norm to be open enough to try something new! It’s all in the sauce💕
Our boys Bry and Liam looked so confused when they seen the baby corn on their plates today. But they tried and for the day momma felt like she conquered!
Where do you find it? You can find it at any local grocery store in the international aisle. You’d be surprised what your little one is willing to try when your open to try new things Its! Its always a win when your toddlers actually eat what you put in front of them and it doesn’t end up on the kitchen floor!
My Favorite Brunch Bowls…
This has become one of my favorite brunch bowls!! Let me tell you its quick, its easy! And as a mommy of three I don’t have no time so this works out perfect. I just cut up some Cocktail Cucumbers (mini cucumbers) from Trader Joe’s but I’m sure you can find them from any local grocery store throw it in a zip lock bag and shake it up with Garlic dressing or Zesty Italian seasoning packets you can find in the baking aisle and dress it on up with some extra virgin olive oil and Voila! You have yourself a quick little snack that will hold you over until your next meal!
I know I’m not the only parent who has struggled trying to find what your toddler will actually eat? You too? Well with three toddlers running around I have learned a thing or two with what works when it comes to preppin’ healthy meals that they not only like but will eat again and again!
CollinsonThree 