Crispy Baked Avocados!!

Happiness!!!
And they are crispy! Oh my!

2 tbsp. rice flour
1/4 tsp salt
1/4 tsp pepper
blend

1/4 cup gluten free bread crumbs

Ener G Egg Replacement to equal 2 eggs

2 avocados, sliced

Turn on broiler. Dredge avocado pieces in flour, then dip in 'egg mixture' then roll in the bread crumbs. Place on greased cookie sheet. Spray olive oil over the slices. Broil for 5 minutes, flip and broil for 2 more minutes.
Serve immediately. When I make them again I will add some spice (cayenne) to the flour mixture.

Smokey Kale Salad

Oh I am thrilled that there are people who come up with these incredible recipes. The dressing is amazing!!!  WOW.

Ingredients

Salad

• 1 lb. sweet potatoes peeled and chopped
• 2 teaspoons olive oil
• ⅛ teaspoon salt
• Pinch of pepper
• 15 oz. can of black-eyed peas, rinsed
• ¼ cup your favorite vegan BBQ sauce
• 1 large bunch of kale, torn off of the ribs into bite-sized pieces
• Drizzle of olive oil
• ¼ cup roasted pepitas (shelled pumpkin seeds)

Smoky Ranch Dressing

• ½ cup raw cashews
• Hot water
• ⅓ cup soy milk
• 1 tablespoon white vinegar
• ½ tablespoon fresh lemon juice
• 1 tbsp. chopped white onion
• 1 clove garlic, chopped
• 1 tbsp. fresh parsley, chopped
• ½ teaspoon liquid smoke
• 1/2 tsp maple syrup
• ¼ teaspoon sea salt
• ⅛ teaspoon black pepper

Instructions

1. Preheat oven to 375F and line a baking sheet with parchment paper.
2. In one bowl toss the chopped sweet potato with the 2 teaspoons of oil, salt and pepper; then spread it out into a single layer on half of the baking sheet.
3. In another bowl, stir the black-eyed peas and BBQ sauce together, then spread the mixture out on the other half of the baking sheet.
4. Once the oven is to temperature, place the baking sheet inside and roast for 15-20 minutes, or until the sweet potatoes are fork-tender.
5. While that is roasting, stir together the soy milk and vinegar to create a "buttermilk" mixture, in a small bowl.
6. Then cover the raw cashews with very hot water and soak them for 10 minutes. Drain and rinse the cashews and place them in a blender, along with the rest of the dressing ingredients, including the "buttermilk". Blend until very smooth.
7. Once the dressing is made, set it aside and place the torn kale pieces into a bowl with a light drizzle of oil. Massage the kale for a minute, and divide it between four salad bowls.
8. When the black-eyed peas and sweet potatoes are done in the oven, divide each mixture between the four bowls, starting with the black-eyed peas. Next, drizzle the desired amount of dressing on top, then sprinkle a tablespoon of roasted pepitas on each salad.
9. Serve immediately.

Spinach Dip!

Yummy. I needed this today. SO good. Great with fresh bread or like I did a spoon :)
Find the recipe at:
http://norecipes.com/recipe/vegan-spinach-dip/

No Chicken Noodle Soup

Comfort food! I love how my house smells so good. Easy to put together with ingredients you will most likely have on hand.

 

• 1 1/2 cups sliced carrots, sliced
• 1 1/2 sliced celery stalks
• half of a large white onion, finely chopped 
• 1 large garlic cloves, finely minced
• 2 1/2 cups potato (1/2 inch cubes)
• 6 cups veggy broth 
• 1 teaspoon dried thyme
• 1 teaspoon fine sea salt
• handful of rice noodles
• 2 tablespoons nutritional yeast

Instructions

1. Prepare all of your veggies and set aside.

2. Add the veggy broth to a large pot, bring to a boil. Add all of the rest of the ingredients except the pasta. Stir well and bring back to a boil. Once boiling, immediately turn to the lowest heat, cover and simmer 20 minutes.

3. Add the pasta and bring back to a boil. Once boiling, leave the lid off and turn the heat to medium-high and cook for about 10-15 minutes, or until the pasta is tender, but still firm. Turn off the heat. . Garnish with fresh chopped parsley and black pepper, if desired.

 

Cauliflower Meatballs

These are amazing!!!

1 head of cauliflower
4 tbsp. vegan margarine
1/4 cup onion, chopped finely
1 tsp salt
freshly ground pepper
4 tbsp. rice flour
Gluten Free bread crumbs
cayenne pepper (optional)

Steam cauliflower until soft. Drain and mash. Add all the rest of the ingredients except the bread crumbs. Let sit for 10 minutes. Roll into balls. Heat up a skillet on medium. Add your choice of oil. (I use coconut) fry until golden.

BBQ Sandwich!!!

I finally found Jackfruit. Who finds these incredible recipes??  Another WOW recipe. Next time will add lettuce and tomato to the sandwich.

BBQ JACKFRUIT

• 2 20-ounce cans young green jackfruit in water (NOT in syrup or brine)
• 1/4 cup BBQ seasoning (2 Tbsp brown sugar + 1 tsp paprika + 1 tsp garlic powder + 1/2 tsp salt + 1/2 tsp pepper + 1/2 tsp chili powder)
• 3/4 cup BBQ sauce (ensure it’s vegan) + more for topping

AVOCADO SLAW

• 2 cups shredded cabbage + carrots
• 1/2 ripe avocado
• 1 Tbsp maple syrup
• 1 lime, juiced
• Salt + Pepper to taste

FOR SERVING

• bun or bread. I used GF bread, toasted.

Instructions

1. Rinse, drain and thoroughly dry jackfruit. Chop off the centre "core" portion of the fruit and discard. Place in a mixing bowl and set aside.
2. Mix together BBQ seasoning and add to jackfruit. Toss to coat.
3. Heat a large skillet over medium heat. Once hot, add 1-2 Tbsp oil of choice and seasoned jackfruit. Toss to coat and cook for 2-3 minutes to achieve some colour.
4. Add BBQ sauce and thin with enough water to make a sauce. Stir and reduce heat to low- medium and cook for about 20 minutes (up to 35 minutes on low for a deeper flavour).
5. Remove lid and stir occasionally. For finer texture, use two forks to shred the jackfruit as it cooks down.
6. In the meantime, make slaw by adding all ingredients except vegetables (avocado through salt + pepper) to a small mixing bowl and whisk to combine.
7. Once the jackfruit has been properly simmered, turn up heat to medium-high and cook for 2-3 more minutes to get a little extra colour/texture. Then remove from heat.
8. Place generous portions of slaw on the bottom buns or bread, top with generous serving of BBQ jackfruit. Serve with extra BBQ sauce!

 

FRIES

From "Oh She Glows" these are very good. I sprinkled some cayenne on them so they had a great kick. Mmmmm

2 large Yukon Gold Potatoes
1 tbsp. arrowroot powder
1 tbsp. grapeseed oil (I used olive oil)
Sea Salt
Freshly Ground Pepper
Seasonings of your choice (cayenne, chili, garlic powder etc)

Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
Quarter the potatoes lengthwise. Slice each quarter in half (or thirds, if the potatoes are large)
Place the arrowroot powder and wedges in a plastic bag. Seal the bag and shake vigorously until potatoes are coated with the powder.
Drizzle the oil into the bag, seal and shake until potatoes are fully coated.
Place potatoes on baking sheet. Season and bake for 15 minutes, then flip and bake for 10 to 20 minutes more, until golden and puffy. Serve immediately.