Entrees

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Soy Free Crispy Honey Salmon Bowls with Jalapeño Peach and Mango salad.

Yield: 4

Author: Jen Adair Adapted from Half Baked Harvest

Prep time: 20 MinCook time: 10 MinTotal time: 30 Min

This fresh and flavorful bowl with sweet and spicy flavors is a great weeknight dinner in just 30 minutes.

Ingredients

1/4 cup tamari or soy sauce, I use "No Soy" Sauce for a soy-free version
2 teaspoons fish sauce
3 tablespoons honey
1 tablespoon fresh grated ginger
2 tablespoons chili paste
4 (4-6 ounce) salmon filets
4 tablespoons salted butter
6 cloves garlic, minced
1 can coconut milk
3-4 cups cooked rice, (I use 1 can of coconut milk for part of the water measurement).

Salsa

2 medium, ripe mangos, diced
2 ripe peaches, diced
1/4 cup candied jalapeños
1/4 cup cilantro, chopped
1/4 cup basil, chopped
2 tablespoons lime juice

Instructions

In a bowl, combine the tamari or "No Soy", fish sauce, honey, ginger, and chili paste.
2. Melt the butter in a large skillet over medium-high heat. Add the salmon, skin side down, and cook for 3 minutes, until the salmon is crisp. Flip, reduce the heat to medium, and add the garlic. Cook another minute.
3. Pour in the sauce. Cook another 3 minutes, until the sauce, thickens. Remove the salmon from the skillet. Slide salmon onto a sheet pan lined with parchment and broil until crispy.
4. To the skillet add 1/4 cup of water. Scrape up any sauce in the pan and simmer until the sauce comes back together.
5. Meanwhile, make the salsa. Combine all ingredients in a bowl. Season with salt.
6. Spoon the salmon over the bowls of rice. Pour the sauce over the salmon. Top with the salsa and enjoy! I always add extra jalapeños.

Candied Jalapeños

Bring 1/3 cup honey to a gentle boil. Simmer over low for 3-5 minutes.
2. Meanwhile, arrange 1 jalapeño sliced in a glass jar. Pour the honey over the jalapeños. Add 2 tablespoons of apple cider vinegar and a pinch of salt. Let cool.

Spicy Meatball Bowl with Cucumber, Mango and Peach Salad.

Yield: 4

Author: Jen Adair

Prep time: 45 MinCook time: 9 MinTotal time: 54 Min

Ingredients

1 pound ground chicken or pork
4 green onions chopped
3 cloves minced garlic
2 tablespoons grated ginger
1/2 cup cilantro, chopped
1 teaspoon Worcestershire sauce
black pepper
2 tablespoons sesame oil
1/3 cuptamari or soy sauce
1-2 tablespoons chili sauce
2 tablespoons honey
1 tablespoon black sesame seeds
1 teaspoon cornstarch or arrowroot
3 cups steamed rice

Cucumber, Mango, Peach Salad

2 Persian cucumbers, sliced
2 ripe mangos, 1-2 peaches, or a mix, chopped
1 tablespoon Gochurgaru flakes
2 teaspoons salt
1 tablespoon tamari or soy sauce
1 tablespoon black sesame seeds

Instructions

1. To make the meatballs. Add the chicken, or pork, green onions, 1 clove minced garlic, 1 tablespoon grated ginger, cilantro, Worcestershire sauce, and a pinch of pepper to a bowl. Mix until just combined. Coat your hands with a bit of oil and roll the meat into tablespoon-size balls (will make 15-20 meatballs).
2. Heat the oil in a large skillet over medium-high heat. Add the meatballs and sear until crisp and mostly cooked through, about 5-8 minutes, turning them 2-3 times.
3. Meanwhile, make the sauce. In a glass jar, combine the tamari, 1/3 cup water, 3 cloves minced garlic, 1 tablespoon grated ginger, chili sauce, honey, and sesame seeds. In a small bowl, mix the cornstarch with 1 tablespoon water.
4. Pour the sauce over the meatballs. Simmer 2-3 minutes, then add the cornstarch, and cook until the sauce lightly coats the meatballs. Keep your eye on it, it will thicken quickly.
5. Add the cucumbers to a bowl and toss with 2 teaspoons of salt. Let sit for 5 minutes, then drain out the water. Add the mango, peaches, gochugaru flakes, tamari, and sesame seeds.
6. Spoon the rice into bowls. Add the salad, the meatballs, and a handful of green onions and basil.

Crispy BBQ Salmon Tacos with Avocado Mango Salsa and DF Jalapeño Cream Smear

Yield: 6

Author: Jen Adair Adapted From The Half Baked Harvest

Prep time: 25 MinCook time: 10 MinTotal time: 35 Min

This simple salmon taco recipe is crunchy and flavorful with a simple bbq seasoning and an unexpected cream cheese smear that has you coming back for more!

Ingredients

4 (4-6 ounce) salmon or white fish filets, cut into bite-size chunks (I had the butcher remove the skin)
1/4 cup avocado oil
1 tablespoon honey
1 teaspoon tajin r
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
salt
12 corn tortillas
shredded lettuce/cabbage, for serving

Jalapeño Cream Cheese

6 ounces dairy-free cream cheese, I used Kite Hill. YOu may also use real cream cheese.
1-2 tablespoons chopped roasted jalapeño peppers
1/4 teaspoon garlic powder
sea salt

Mango Avocado Salsa

1 1/2 cups diced mango
1 avocado, cubed
1-2 jalapeño seeded and chopped
1/2 cup cilantro, chopped
1 tablespoon lime zest, plus 1/4 cup lime juice
1/3 cup salsa verde
(If short on time buy mango salsa and add avocados)

Instructions

Preheat the oven to 450° F.
2. On a baking sheet, toss the fish pieces with olive oil, honey, Tajin, paprika, garlic powder, onion powder, and a pinch of salt. Arrange in a single layer. Roast 10-15 minutes or until the fish is cooked to your liking. During the last minute, switch the oven to broil and broil until lightly charred. Set the fish aside.
3. To make the jalapeño cream. Combine all ingredients in a bowl. Season with salt.
4. To make the salsa. Combine all ingredients in a bowl.
5. Spread the cream cheese on the bottom of your shells. Layer in the lettuce, fish, and salsa.

One Skillet Creamy Sun-dried Tomato Chicken and Rice

Yield: 6

Author: Jen Adair / Adapted from Half-Baked Harvest

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

This is a perfect one-pan dinner, quick, easy, hearty, and delicious plus its dairy-free and gluten-free.

Ingredients

2 tablespoons avacado oil
1 pound boneless, skinless chicken breasts or small thighs
1 teaspoon dried oregano
1 teaspoon paprika
1/4-1/2 teaspoon crushed red pepper flakes
salt and pepper
2 tablespoons butter
1 tablespoon arrowroot
1 medium shallot, chopped
2 cloves garlic, minced or grated
1 cup arborio rice
1/3 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
1 cup plant based milk, I used creamy oatmilk
2 teaspoons dijon mustard
1/3 cup grated df parmesan cheese, I used Follow Your Heart
2 cups fresh baby spinach
1/2 cup oil-packed sun-dried tomatoes, oil drained
juice of 1 lemon
fresh rosemary, for serving (optional)

Instructions

Preheat the oven to 400 degrees F.
Heat 1 tablespoon olive oil in a large oven-safe skillet set over medium-high heat. Rub the chicken with 1 tablespoon olive oil, the oregano, paprika, red pepper flakes, salt, and pepper. When the oil is shimmering, add the chicken. Sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.
Meanwhile, in a saucepan add two tablespoons butter, once melted stir in 1 tablespoon arrowroot and blend, cooking slightly. Whisk in the plant based milk and heat until it thickens just slightly.
To the same skillet you seared the chicken in, add the butter and shallot, cooking until fragrant, about 3 minutes. Add the garlic and rice, cooking until lightly golden, 2-3 minutes. Add the wine and de-glaze the pan. Add 1 1/2 cups water. Bring to a boil, cook 3-5 minutes, then add the df cream mixture, mustard, parmesan, spinach, and sun-dried tomatoes, stirring until the spinach has wilted. Slide the chicken and any juices left on the plate back into the skillet. Transfer to the oven and cook, uncovered for 10-15 minutes, until the chicken is cooked through.
Serve the chicken topped with lemon juice and rosemary, if desired.

30 minute Creamy Thai Turmeric Chicken & Noodles

Author: Half- Baked Harvest

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Ingredients

1 1/2 pounds boneless skinless chicken thighs or breasts, cubed
1 tablespoon ground turmeric
2 teaspoons ground ginger
black pepper
2 tablespoons low sodium soy sauce or tamari
1 teaspoon honey
3 tablespoons sesame oil
4 baby bok choy or 1 bunch kale, chopped
2 medium shallots, chopped
3 cloves garlic, minced or grated
1-inch fresh ginger, peeled and grated
1/4 cup fresh cilantro and or Thai basil, chopped
1/4 cup Thai red curry paste, using more or less to taste
2-3 cups canned full-fat coconut milk
2 tablespoons fish sauce (or low sodium soy sauce)
8 ounces rice noodles, or noodle of your choice or rice
sliced limes, mixed herbs, and thinly sliced shallots, for serving

Instructions

Toss the chicken with turmeric, ground ginger, pinch of pepper, soy sauce, honey, and 1 tablespoon oil. Let sit 5 minutes.
Heat 2 tablespoons oil in a large Dutch oven or braiser over medium-high heat. Add the chicken and sear until browned, about 3 minutes, stirring 2-3 times. Toss in the bok choy and cook 2 minutes more, until just charred on the edges. Transfer everything to a plate.
To the same Dutch oven, add 2 tablespoons oil, the shallots, garlic, fresh ginger, and cilantro/basil, cook 3 minutes, then stir in the curry paste. Cook until fragrant, about 2 minutes. Stir in about 2 cups coconut milk and fish sauce. Slide the chicken and bok choy back into the sauce. If you want more sauce, add the additional coconut milk...I always use 3 cups. Simmer over medium heat until the sauce thickens slightly, 5 minutes.
Meanwhile, cook noodles according to package directions.
Divide the noodles between bowls and ladle the chicken and sauce over. Top each bowl as desired with herbs, shallots, and lime juice.

You can find this Easy Creamy Vegan Tomato Soup recipe here.

Autumn Squash Soup

Yield: 8+

Author: Jen Adair

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

1 butternut squash cubed, 5 cups.
2 Tbsp. olive oil, divided
1 tsp. salt, divided
1/2 tsp. cinnamon
1 Tbsp. brown sugar
1 yellow onion, diced
2 carrot, sliced
3 garlic cloves, minced
2 gala apple cored, peeled, and cubed
2.5 c. vegetable broth
1/2 c. non-dairy milk
1 c. pumpkin puree
Small bunch of broccolini for garnish, steamed
Pepitas for garnish
Microgreens for garnish

Spice Mix

1 tsp. curry powder
1 tsp. cinnamon
1/8 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. cayenne pepper

Instructions

Line a cookie sheet with parchment paper. Cube the butternut squash. In a large bowl toss squash in the olive oil, half the salt, and cinnamon, and roast at 400F for 20-25 minutes.
Meanwhile, mix your spice ingredients in a small bowl and set aside. Chop the veggies, garlic and, apple and add to the frying pan. Saute in 1 Tbsp. olive oil with the spice mix until fragrant.
Stir in remaining salt, the vegetable broth, non-dairy milk, pumpkin puree, roasted squash and, brown sugar. Let simmer until tender. Add to a food processor, or high-speed blender and garnish with steamed broccolini, microgreens, pepitas and some non-dairy cream. Serve with crusty bread and a salad!

Yield: 12

Author: Minimalist Baker

Fresh Pizza Sauce

Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

Ingredients

1 Tbsp olive oil (if oil-free, sub water)
3 cloves garlic, minced or pressed
1/2 tsp red pepper flakes (omit for less heat)
1 (28-ounce) can crushed tomatoes (San Marzano for best flavor)
1 tsp dried oregano (or double the amount of fresh oregano, minced)
1 tsp dried basil (or double the amount of fresh basil, minced)
3/4 tsp sea salt
1 tsp maple syrup (or other sweetener of choice // adds balance)

Instructions

Heat a medium saucepan over low-medium heat. Once hot, add olive oil and garlic and sauté until fragrant — about 1 minute. Add red pepper flakes and stir to infuse flavor. Turn down heat if cooking too quickly.
Add remaining ingredients (crushed tomatoes, oregano, basil, salt, and maple syrup) and bring to a simmer over medium heat.
Once simmering, allow to cook for 10-15 minutes or until slightly reduced. If splattering, reduce heat and cover. When done cooking, the flavors should be deep and well integrated. Taste and adjust as needed, adding more maple syrup for sweetness, salt for overall flavor, red pepper flakes for heat, or oregano or basil for more herby flavor.
Serve on your favorite pizza. Store leftovers in a sealed container in the refrigerator for up to 4-5 days or in the freezer for up to 1 month.

Yield: 8 enchiladas

Author: Jen Adair

Roasted Poblano Vegan Enchiladas

Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour

Ingredients

1 poblano pepper
1 jalapeño
2 tbsp olive oil
1 red onion roughly chopped
1 tsp cumin
1 tsp oregano
1/2 tsp salt
1/2 tsp pepper
1 clove garlic
1/2 tsp smoked paprika
2 limes, juiced
8 oz. vegan cream cheese (kite hill is my fav)
8 oz. plain vegan yogurt ( I used oatly)
1/4 c. cilantro, plus more for garnish
1.5 cups frozen corn, thawed
1 15 oz can pinto beans, drained and rinsed
1 15 oz can green enchilada sauce
8 corn tortillas
2 avocados
hot sauce for serving

Instructions

Place the poblano and jalapeño on a baking sheet. Turn the oven to broil and roast on top rack fo 10 minutes - flip halfway. You want both sides charred. Remove from the oven and let rest under a towel to steam for 5 minutes. Remove the towel and allow the peppers to cool, then remove the skins and stem and roughly chop.
While the peppers are cooking, heat 1 tbsp oil in a pan over medium heat. Add onion, cumin, oregano, salt and pepper. Cook for 5 minutes or until the onions start to soften. Set aside.
Preheat oven to 350 degrees.
Add the poblano, jalapeño, onions, garlic, paprika, remaining olive oil, and juice from 1 lime to food processor or high speed blender. Blend until combined.
Next, add the mixture to a bowl and combine with cream cheese, 4 oz of yogurt, cilantro, corn and pinto beans. Mix until combined and adjust seasoning as needed.
Wrap tortillas in a damp paper towel and place in microwave for 30-60 seconds, or until warmed through. Add 1/2 cup of enchilada sauce to bottom of baking dish. Spoon equal amounts into each tortilla, wrap and place seam side down in baking dish. Top with the remaining enchilada sauce and place in oven, uncovered, for 20-30 minutes, or until hot and bubbly.
While the enchiladas cook, combine the remaining yogurt and lime juice in a bowl, stir and set aside.
Remove the enchiladas from oven and top with yogurt sauce, hot sauce, avocado slices and cilantro.
*If you are sensitive to heat you can remove the seeds from the peppers.

Yield: 4-6

Author: Jen Adair

BBQ Chicken

Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M

Ingredients

2.5 lbs. Chicken thighs ( bone-in or boneless)
1 large bottle Sweet Baby Ray's bbq sauce
2 garlic cloves, minced
2 Tbsp. olive oil
1 tsp. garlic onion powder
salt and pepper to taste

Instructions

Preheat oven to 400 degrees.
Rinse and pat dry chicken thighs. Arrange in a dish and drizzle with olive oil, season with salt, pepper, onion powder and minced garlic. Cover and let rest.
Line a cookie sheet or jelly roll pan with tin foil.
When oven is hot place thighs on prepared pan and cook for 25 minutes if boneless or 35 minutes with bone-in. Monitor to prevent over cooking. Remove from oven.
Turn oven up to 425 degrees.
Baste tops generously and return to oven for 7 minutes.
Flip chicken and baste generously again and roast another 7 minutes.
Repeat this process one more time, as the chicken gets sticky.
Serve while hot with side dishes.

Yield: 4

Author: Jen Adair

Baked Feta Pasta

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

6 oz. Cherry tomatoes
4-5 Cloves of fresh chopped garlic
4-5 TBSP Olive Oil (I use Avocado Oil)
1 tsp. Dried Italian seasoning
Salt and pepper to taste
1/2 Cup Tomato sauce
2 TBSP Grated parmesan cheese (I substituted this with Follow Your Heart DF parmesan)
Fresh basil
4-5 Cups Cooked pasta (I substituted this for gluten free penne)
9 oz. Feta Block (I substituted this for Violife DF feta block)

Instructions

Preheat your oven to 400 degrees.
In a 9" x 9" baking pan, add your feta block (drained) in the center.
Add the tomatoes around it.
Sprinkle your chopped garlic over feta and tomatoes.
Drizzle 2-3 TBSP of olive oil all over the cheese and tomatoes.
Sprinkle seasoning on top.
Bake for 30 minutes or until the cheese feels soft.
While baking, boil water and cook your pasta then drain.
Take out your feta tomato dish lightly mash with a fork or potato masher. Add your drained pasta.
Optional: add your fave tomato sauce, drizzle with more olive oil, add fresh basil and parmesan cheese.

Yield: 8

Author: Jen Adair

Jen's Easy Vegan Gluten Free Lasagna

Prep time: 20 MinCook time: 1 H & 10 MTotal time: 1 H & 30 M

Ingredients

2 packages Beyond Meat Ground
1 large onion, chopped
4 T. minced garlic
1/2c. chopped fresh basil
Avocado oil
3 jars tomato sauce ( I prefer Muir Glen)
1 tsp cinnamon
1 tsp. garlic powder
1 tsp. celery salt
1 tsp. paprika
1 tsp. cumin
4 T. Italian Seasoning & another 2 T. for ricotta mixture
1 bay leaf (remove from sauce before assembly)
Salt and pepper to taste
1 container of Follow your heart shredded parmesan
2 containers of Kite Hill non dairy ricotta
1 package Daiya Mozzarella Shreds
2 packages of Barilla Gluten Free no-bake lasagna noodles

Instructions

Heat large pot, once hot add avocado oil and chopped onion and garlic. Cook for 2-3 minutes until clear and then add all the ground beyond meat. Blend and season with cinnamon, garlic powder, celery salt, paprika, cumin, pepper and generously season with Italian seasoning. Once meat is cooked add all three jars of sauce and season to taste. (I usually add more Italian seasoning).
While that simmers, in a large bowl add two containers of ricotta and the whole container of shredded parmesan. Salt and pepper to taste, and 2 T. of Italian seasoning. Blend well.
In a 9x13 pan cover bottom with some sauce and your first layer of noodles. Cover noodles generously with sauce. (This sauce is what will cook your noodles).
Then dollop your ricotta mixture on top of noodles, only using half. Blend around the surface. It’s ok, if it gets mixed together with the sauce.
Sprinkle with 1/3 of the chopped basil and repeat for another layer. Once both layers are complete add a third layer of noodles and the rest of the sauce. Making sure the noodles are covered well in sauce otherwise you will have tough noodles. :) Sprinkle the top generously with the mozzarella shreds and seal tightly with tinfoil. It may feel like it’s going to overflow (but it won’t) so place the 9x13 on a cookie sheet to keep your oven clean.
Bake at 425 for 40 min. Remove foil and bake another 15 min. Let rest on counter for 15 min before serving.
Enjoy! You just had a plant based lasagna and no one will ever no the difference! :)

Yield: 8

Author: Jen Adair

Butternut Squash Sage Risotto

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

Ingredients

7 c. low-sodium chicken broth
1 tbsp. extra-virgin olive oil
1 small onion, chopped
2 tbsp. butter, divided
4 c. cubed butternut squash (from a 2 1/2-lb. squash)
3 cloves garlic, minced
2 c. arborio rice
1/2 c. white wine
1 c. freshly grated Parmesan
2 tbsp. freshly chopped sage

Instructions

In a medium saucepan over medium heat, bring chicken broth to a simmer. Reduce heat to low.
In a large pot or Dutch oven, heat oil. Add onion and cook, stirring often, until beginning to soften, about 5 minutes. Stir in squash, 1 tablespoon butter and garlic. Cook until the squash is beginning to color around edges and then soft, about 6 minutes. Season with salt and pepper.
Stir in remaining tablespoon butter arborio rice, stirring quickly. Cook until the grains are well-coated and smell slightly toasty, about 2 minutes. Add the wine and cook until the wine has mostly absorbed.
With a ladle, add about 1 cup hot broth. Stirring often, cook until the rice has mostly absorbed liquid. Add remaining broth about 1 cup at a time, continuing to allow the rice to absorb each addition of broth before adding more.
Stir often and cook until squash is tender and risotto is al dente and creamy, not mushy, about 25 minutes. Stir in Parmesan and sage, then season with salt and pepper before serving.

Yield: 7 Crusts

Author: Jen Adair

Gluten Free Pizza Crust

Prep time: 20 MinCook time: 2 MinTotal time: 22 Min

Ingredients

1000g flour (I used Fioreglut)
800g water
15g yeast
35g oil
25g salt

Instructions

Mixer:
Mix water and yeast using a mixer with dough hook, mix until it appears creamy.
Add in half a bag of Fioreglut flour.
Add in salt, being careful to add it slowly so it mixes into ALL the dough not just one place.
Add in the rest of the bag of flour.
Lastly, drizzle in the oil until mixed in. Mix until the dough forms a ball.
Cover your bowl and set in the fridge for 30 minutes.
Oil your hands and remove the dough from bowl. Break into batters weighing 250-280g. for 12in pizzas. This will be about 6-7 crusts.
Wrap each batter in plastic wrap and put them in the fridge in a well covered container for 3 hours or up to 24. When ready dust your workspace with gluten free flour and roll out your batters, top them with your favorite toppings and bake at 700 degress for 2-3 minutes.
Bowl Method:
Add flour to large metal bowl. Make a well in the center of the flour. Mix your yeast and water and pour into the well and mix together with a wooden spoon. Add in salt and oil and mix until it forms a ball.
Follow the above instructions to finish.

Yield: 4-6

Author: Jen Adair (adapted from The NY Times)

Summer Pasta with Veggies and Sausage

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

Extra Virgin Olive Oil
1 medium onion, diced
2 lbs. zucchini, sliced into 1/4 inch thick pieces
1 lb. pork sausage
1/4 c. sun-dried tomatoes
Salt and pepper
2 garlic gloves, minced
1 ounce basil, 2 cups loose leaves
1 lb. pasta
8 oz. ricotta, about 1 cup
Pinch of red pepper flakes
Zest of 1 lemon
2 ounces parmesan, about 1 cup, plus more for serving.

Instructions

Put a pot of water on to boil. In a large skillet over medium high heat, cook the onions in 3 Tbsp. olive oil until soft, 5 to 8 minutes. Reduce heat as necessary to keep onions from browning. Add zucchini, season generously with salt and pepper, and continue cooking, stirring occasionally until soft, about 10 minutes. Turn off heat.
Brown sausage in separate skillet and keep warm.
Meanwhile, use a mortar and pestle or high speed blender to mix garlic, basil and a little salt into a paste, stir in 3 Tbsp. olive oil.
Salt the pasta water and add pasta, stirring. Boil per package instructions. Drain and reserve 1 cup of the pasta water.
Add cooked sausage and sun-dried tomatoes to zucchini skillet, then add pasta, the cooking water, all of the ricotta, crushed red pepper and lemon zest. Mix gently. Check seasoning and adjust. Cook for 1 minute until incorporated. Mixture should be creamy. Add in the basil paste and half the grated parmesan and stir. Spoon into pasta bowls and garnish with parmesan.

Yield: 10

Author: Jen Adair

Sweet Potato Black Bean Enchiladas

Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

Ingredients

10 medium corn tortilla or gluten free tortillas
3 c. cubed sweet potatoes
1 Tbsp avacado oil
1 tsp. ground cumin
1/2 tsp. smoked paprika
1/4 tsp. sea salt
1 15 oz. can of black beans, drained and rinsed (or sub pinto or refried)
1 bag of Daiya Mexican Cheese Shreds or Follow Your Heart
Handful of chopped cilantro
3 c. red enchilada sauce, store bought

Instructions

Preheat oven to 400 degrees and position a rack in the middle of the oven.
Add cubed sweet potato to one large baking sheet (or more as needed) and drizzle with oil, cumin, paprika, and salt. Toss to combine.
Bake for 20-25 minutes or until sweet potatoes are fork tender and slightly caramelized. Set aside to cool. Also reduce oven heat to 350 degrees.
Add drained black beans to a mixing bowl with roasted sweet potatoes, 1/2 the cilantro and 1/2 the dairy free cheese and stir to combine.
Wrap tortillas in damp cloth towel and microwave to warm for 30 seconds to make more pliable. (Alternatively, place wrapped tortillas directly on oven rack for a few minutes to heat through.) This will help them become more pliable and easy to roll.
Pour about one third of the enchilada sauce into the bottom of a 9×13-inch (3 quart | or similar shaped) baking dish. Spread to coat.
Lay one corn tortilla down in the saucy dish to coat. Then flip it over to coat the other side. Fill with ~1/3 cup of the filling. Then roll up and lay seam-side down at the edge of the dish. Continue until all tortillas are filled and rolled, adding more sauce as needed to moisten tortillas. Add any remaining filling to the edges of the dish. If you run out of space to roll the tortillas in the baking dish, continue saucing, filling, and rolling them on a small serving plate.
Pour remaining enchilada sauce over the top of the enchiladas. TIP: Use less sauce for slightly drier enchiladas.
The more sauce you use, the more tender the tortillas will become.
Sprinkle remaining cheese on top.
Bake at 350 degrees F (176C) for 15-20 minutes or until warmed through. Top with desired toppings and serve. We went with fresh jalapeño, cilantro, and avocado crema, but these enchiladas are delicious on their own!
Leftovers will keep covered in the refrigerator up to 3 days or in the freezer up to 1 month, though best when fresh. Reheat in a 350-degree oven for 15-20 minutes or until warmed through.

Yield: 6-8

Author: Jen Adair

Thai Chicken Thighs

Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M

Ingredients

1/2 c. soy sauce
1/3 c. brown sugar
1/4 c. peanut butter
3 Tbsp. hoisin sauce
2 Tbsp. minced fresh ginger
2 Tbsp. minced fresh garlic
2 Tbsp. chile-garlic paste
1 Tbsp. cornstarch
10 boneless skinless chicken thighs
1/4 c. chopped fresh cilantro

Instructions

Combine soy sauce, brown sugar, peanut butter, hoisin sauce, ginger, garlic and chile paste in a re-sealable container. Mix well. Stir in cornstarch. Add chicken to marinade, cover, and refrigerate for 30 minutes.
Preheat oven to 400 degrees. Line a jelly roll pan or rimmed cookie sheet with a double layer of foil large enough to seal and envelop the chicken.
Place chicken thighs on foiled cookie sheet and cover with marinade. Fold the foil over the top and seal to fully cover chicken.
Bake for about 1 hour. Unwrap and sprinkle cilantro over top. Serve over rice of choice.

Yield: 6

Author: Jen Adair

Jen's Veggie Bowls

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Ingredients

2 large sweet potatoes, cubed.
1 medium bag of brussel sprouts, halved.
1 large onion, coarsely chopped.
1 zucchini sliced and quartered.
1 box of mushrooms, diced.
3 large ripe avocados
2 tbsp. Avocado oil
3/4c. Veganaise or Mayo
6 cloves of garlic ( I use the jarred minced garlic)
1/4c. nutritional yeast
Salt, pepper, onion powder
2 bags of original Right Rice. You can use quinoa or regular rice as well. (But, the Right Rice is so good and packed w/ power).

Instructions

Preheat oven to 375 and line a cookie sheet with parchment. Layer the sweet potatoes, brussels and zucchini on pan, drizzle with avocado oil and generously salt and pepper, then roast for 30 min or until tender and slightly crisp.
Meanwhile cook the rice.
In a separate pan sauté the onion, mushroom and half the garlic with some avo oil and season with garlic powder and pepper.
For the Avo Sauce: In a bowl or blender ( I use my VitaMix) add three ripe avocados, 3/4c. Veganaise, 3 cloves of garlic, 1 Tbsp. sriracha, and 1/4c. nutritional yeast. Mix until smooth, add water if to thick.
When veggies are done. Grab a bowl and layer with rice, veggies from cookie sheet, sautéed onion and mushroom mixture and a generous dollop of avo sauce. Enjoy!

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Yield: 4

Author: Minimalist Baker

1 Pot Pumpkin Yellow Curry

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

CURRY:
1 1/2 Tbsp coconut oil (or avocado or grape seed oil // sub water if avoiding oil)
1 medium shallot (minced)
2 Tbsp minced fresh ginger
2 Tbsp minced garlic
1 small red chili or serrano pepper (stem + seeds removed // thinly sliced)
1 large red bell pepper (thinly sliced lengthwise)
3 Tbsp yellow (or red) Thai curry paste (I prefer Thai True brand)
3 1/2 cups peeled and cubed pumpkin or butternut squash
2 ounce cans light coconut milk (sub full-fat for extra creamy texture or 1/2 of the coconut milk for vegetable brothfor thinner curry)
2 Tbsp maple syrup or coconut sugar (plus more to taste // or sub stevia to taste)
1 tsp ground turmeric
1 healthy pinch sea salt
1 Tbsp coconut aminos (or sub tamari or soy sauce if not gluten-free)
1 cup chopped broccoli
2 Tbsp lemon juice
2/3 cup roasted cashews* (lightly salted or unsalted are best)

Instructions

Heat a large pot over medium heat. Once hot, add coconut oil, shallot, ginger, garlic, and pepper. Sauté for 2-3 minutes, stirring frequently.
Add bell pepper and curry paste and stir. Cook for 2 minutes more. Then add pumpkin and stir. Cook for 2 minutes more.
Add coconut milk, maple syrup or coconut sugar, turmeric, sea salt, and coconut aminos and stir. Bring to a simmer over medium heat.
Once simmering, slightly reduce heat to low and cover. You want a simmer, not a boil, which should be around low to medium-low heat.
Cook for 10-15 minutes, stirring occasionally, to soften the pumpkin and infuse it with curry flavor.
At this time, also taste and adjust the flavor of the sauce/broth as needed. I added more maple syrup for sweetness, sea salt for saltiness, and a bit more curry paste for a more intense curry flavor. Don’t be shy with seasonings – this curry should be very flavorful.
Once the broth is well seasoned and the pumpkin is tender, add broccoli, lemon juice, and cashews and cover. Simmer for 3-4 minutes more over low to medium-low heat.
Optional: Scoop out half of the broth/sauce and half of the pumpkin (try to exclude the broccoli) and blend until creamy and smooth in a blender for a thicker, creamier curry. Return to pot and warm for a few minutes before serving.
Serve as is or over rice, quinoa, or cauliflower rice. This dish gets elevated with the addition of fresh lemon juice and Thai or regular basil or cilantro for serving.
Best when fresh, though leftovers will keep in the refrigerator up to 3-4 days or in the freezer for 1 month. Reheat on the stovetop or in the microwave until hot.

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Yield: 4-6

Author: Jen Adair

Lime Cilantro Chicken

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

Ingredients

8 boneless skinless chicken thighs
Avocado Oil
6 garlic cloves roughly chopped
1c. dry white wine
2 limes, juice of
2c. chicken broth
1 bunch cilantro stems removed + chopped, more for garnish
Spice Mix:
1Tbsp. seasoning salt
1tsp. sweet Spanish paprika
1tsp black pepper
1Tbs garlic powder
1/2tsp. ground nutmeg

Instructions

Preheat your oven to 375 degrees F.
In a small bowl, mix the spices. Pat the chicken thighs dry, and season each thigh on both sides with the spice mix. Let the chicken thighs sit in room temperature for about 15 minutes.
Brown the chicken. When ready, heat 1-2 tablespoons of olive oil in a cast iron skillet (with a lid). Brown the chicken thighs deeply on both sides in the heated oil. Remove from skillet and set aside briefly.
Lower the heat and deglaze the skillet with the white wine. Let cook to reduce and then add the broth. Bring the liquid to a simmer then add the lime juice and garlic.
Now. return the chicken to the skillet and toss in the cilantro. Bring to a high-simmer for about 5 minutes or so.
Cover the skillet with the lid and transfer to the heated oven for 45 minutes or until the chicken is fully cooked through.
Remove from the oven and let sit for 5 minutes before serving. Garnish with more cilantro, if you like.

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Yield: 6

Author: Minimalist Baker

1 Pot Red Lentil Chili

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

Ingredients

2 Tbsp avocado or coconut oil
1 medium white or yellow onion, diced
1 medium red pepper, diced
1/2 tsp each sea salt and black pepper
(divided // plus more to taste)
1 small jalapeño, diced with seeds
(remove seeds or reduce or omit for less heat)
4 cloves garlic (4 cloves yield ~2 Tbsp)
3 Tbsp chili powder powder
(divided)
2 Tbsp ground cumin
(divided)
1 tsp smoked paprika
2 ounce cans diced tomatoes (if unsalted, add more sea salt)
3 Tbsp tomato paste
1 3/4 cup water
(plus more as needed)
3/4 cup dry red lentils thoroughly rinsed in cold water + drained
1 ounce can kidney beans (slightly drained)
1 ounce can black beans (slightly drained)
2 Tbsp coconut sugar (or maple syrup)
1 ounce can corn, drained (optional)

Instructions

Heat a large pot over medium heat. Once hot, add oil, onion, and red pepper. Season with a healthy pinch each salt and pepper and stir. Sauté for 3-4 minutes, stirring frequently.
Add jalapeño and garlic to a mortar and pestle and crush into a rough paste (alternatively, blend in a small food processor, or finely mince). Add to the pot with onion and red pepper, and season with another pinch salt and pepper.
Add 2/3 of the chili powder (2 Tbsp as original recipe is written), half of the cumin (1 Tbsp as original recipe is written), paprika, diced tomatoes, tomato paste, and water, and stir to combine. Bring to a low boil over medium high heat.
Once boiling, add lentils and reduce heat to medium-low or low, so it’s at a gentle simmer. You want to see bubbles, but you don’t want it boiling. Cook for 15 minutes, or until lentils are mostly tender. As it’s cooking you may need to add more water if the mixture is looking too dry and the lentils aren’t submerged (I didn’t find that necessary).
Next add kidney beans, black beans, 1/4 tsp each salt and pepper, and remaining cumin (1 Tbsp as original recipe is written) and chili powder (1 Tbsp as original recipe is written), and stir to combine.
Bring to a simmer over medium heat, then reduce heat slightly to low (or medium-low), add corn (optional), cover, and gently simmer for 20 minutes to meld the flavors together. Stir occasionally.
Taste and adjust seasonings as needed, adding more chili powder or cumin for smokiness, salt for saltiness, or a little coconut sugar to balance the heat and draw out the other flavors.
Serve as is, or garnished with Fritos, fresh jalapeño, cilantro, red onion, and/or avocado (optional).
Store leftovers in the refrigerator up to 4 days, and in the freezer up to 1 month. Reheat on the stovetop, or in the microwave.

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