Month: February 2021

Recipe By: Lori Gibson “The Clean Veganista”

Ingredients:

• 2 cans young/green jackfruit packed in water, drained, rinsed, squeezed to remove excess liquid
• 1 large onion, peeled and sliced
• 1 each: red, yellow, orange & green bell pepper or whatever you happen to have on hand, sliced

Marinade Ingredients:

• 1/2 tsp garlic powder OR fresh garlic, minced
• 2 tsp cumin
• 1 handful fresh cilantro OR culantro, minced
• 2 tbsp. Teriyaki Balsamic
• 1 tbsp. Smoked hickory Balsamic
• 1/4 cup coconut aminos
• Juice of 1 large lime
• 2 tbsp. nutritional yeast
• 1/8 tsp poultry seasoning
• Few turns freshly ground whiskey barrel smoked black pepper

Sides, toppings and serving suggestions:

• Flour tortillas
• Avocado or guacamole
• Refried beans
• Mexican rice
• Sliced jalapeños
• Cashew sour cream

Directions:

1. Using your hands, shred/break apart jackfruit pieces so that it resembles pulled chicken.
2. Combine marinade ingredients, add shredded jackfruit and toss to distribute; marinate in the fridge for 30 minutes or up to 48 hours.
3. Heat skillet over medium heat, add onion & peppers, cover and cook for about 8 minutes, lifting the lid and stirring 2 minutes, until tender-crisp. Add water 1 tbsp. at a time as needed to deglaze the pan.
4. Add jackfruit to the skillet, cover and cook for 2-4 minutes or until the jackfruit is heated through.
5. Serve with your fave toppings.

Recipe by Rita Rosenlieb
Facebook: A Healthy Life
Email: designedforyou@me.com

Ingredients:

• 3 large portabella mushrooms, cut into bite-sized chunks
• 1/2 – 1 onions, sliced
• 1/2 – 1 bell pepper, sliced
• 1 tsp. cilantro, dried
• 1 tbsp. Simply Lemon Balsamic
• 1 tbsp. Cilantro Herb Balsamic
• 1 tsp. Persian Lime Pepper from Nick at localspicery.com
• 2 tsp. Vegetarian Pepperoni Blend Seasoning from Nick at localspicery.com

Directions:

1. Preheat air fryer to 400 degrees
2. In a large bowl, toss all ingredients. Place the mix in the air fryer at 400 degrees for 10 minutes.
3. Remove from air fryer and stir well, then air fry for another 5 minutes.
4. Remove and enjoy! Great as a side, or served over a baked potato or rice.

Recipe By: Angela Mills
Featured on Tuesdays With Thomas 2/2/21

Ingredients:

• 4 large bananas, over-ripe
• 5 tbsp. unsweetened cocoa powder
• 1/4 cup dried cherries, chopped
• 1 tbsp. Very Cherry balsamic

Directions:

1. Preheat oven to 350 degrees, line an 8x4inch loaf pan with parchment paper. Do not go any larger, as they will be too thin and burn.
2. Using a hand mixer or food processor, mash bananas until they become a puree consistency with no chunks left. Whisk in remaining ingredients to form a smooth batter. Pour this batter into the loaf pan and spread evenly, tapping a few times to remove air bubbles.
3. Bake at 350 degrees for 20-25 minutes. The brownies are done with the top looked dry and dark and the center is not jiggly but still wet on a toothpick. Let brownies rest in the fridge for 1-2 hours, that center will thicken enough to cut with a knife.
4. Serve and enjoy! The outside of the brownies will be dark, this is normal. Store uneaten brownies in the fridge. The brownies should be sweet, but not too sweet. you can taste the batter before baking and adjust sweetness to taste.

Recipe By: Ruthie Sater
Featured on Tuesdays With Thomas on 2/2/21

Ingredients:

• 1 cup raw sunflower seeds or cashews, soaked to soften
• 1 1/2 cups plant based milk of your choice
• 1 tbsp. Very Cherry Balsamic
• 1/4 tsp cinnamon
• 1/2 tsp vanilla powder
• 2 tbsp. date syrup (optional, substitute agave syrup or 2-3 soaked dates)
• 2 tbsp. cocoa powder
• frozen cherries, pitted for bottom of glass. (optional: substitute fresh or thawed cherries, the frozen ones add a syrup to the pudding as they thaw)
• optional: shredded coconut for garnish

Directions:

1. In a blender or food processor blend oat milk, balsamic, cinnamon, vanilla powder, and cocoa powder until smooth.
2. place a few frozen cherries in the bottom of fancy glasses. Then pour the pudding into the glasses leaving some room at the top for garnish. Top with more cherries and garnish with a sprinkling of shredded coconut. Serve and Enjoy!

Recipe by : Kristen Norsworthy
Featured on Tuesdays with Thomas on 2/2/21

Ingredients:

• 2 acorn squash, 1lb each (optional: substitute delicata squash, we did both)
• 1 cup red quinoa, rinsed
• 2 cups ready to use sodium-free vegetable broth
• 1/3 cup dried cherries, chopped
• 1/4 tbsp. black pepper, freshly cracked and divided
• 1 tbsp. Very Cherry Balsamic
• 2 tsp. agave nectar
• 1 cup arugula, roughly chopped
• 1 cup spinach, roughly chopped
• 1/3 cup hazelnuts or almonds, chopped

Directions:

1. Preheat oven to 350 degrees. Cut squash in half and de-seed, place cut side down on baking sheet. bake for 40-45 minutes, or until tender.
2. While the squash is baking combine quinoa and broth in a regular saucepan and bring to a boil over medium-high heat. Reduce heat to low, cover and simmer for 10 minutes. Stir in cherries, cover and simmer another 2-5 minutes or until liquid is absorbed. Let stand, covered, for 5 minutes then fluff with a fork.
3. In a large bowl, whisk together the cooked quinoa with the remaining ingredients until combined.
4. When squash is baked, flip and fill squash with quinoa mixture. Then serve and enjoy!