Month: March 2022

Growing up, one of my favorite meals was spaghetti and meatballs. I spent time in my meat-based life developing a flavorful and tender meatball. I feel that I have been able to transfer what I learned in that process and have developed a plant-based solution. Updated 5/15/2022

Ingredients

1 Can No Salt Added Kidney Beans
1 Can No Salt Added Lentils
24 oz Portobello mushroom
2 Medium Onion
2 Stalks Celery
1 Large Carrot
5 – 6 Cloves Garlic
½ Cup Chick Pea flour
2 Cup Oats
1 Cup Nutritional Yeast
3-4 Luv Beets
3 tbsp Ground Flax Seeds
1 tbsp White Miso Paste
1 tbsp Tapioca Starch
1 tsp Marmite
1 Bunch Parsley (tops only)

Directions

Chop Onion and sauté using water to prevent sticking. Chop Celery and Carrots add to Onions. Lightly brush portobello mushrooms to clean them. Chop the mushrooms add onions, and cook until all moisture is gone.

Drain and rinse the can of beans, drain and rinse lentils, adding 1/2 of the lentils to the food processor bowl (reserve the rest for later). Pulse bean/lentil mixture. Add 1 cup of oats and the remaining ingredients besides the mushroom blend and Parsley Pulse quickly to incorporate flavors.

Pour the mixture into a bowl with the remaining lentils and oats. Mix all to incorporate.

Process the mushrooms blend by pulsing it to a nice chop. When done, add to the bowl along with chopped Parsley. Mix all to incorporate. Transfer to the storage container to chill.

Using the scoop of your choice, scoop out the balls to pan and bake until done. I use an air fryer.

Growing up, one of my favorite desserts was always chocolate pudding. I enjoyed it in every form possible. I have struggled to find a store-bought one I wanted in my plant-based journey. I started playing with ideas on making a luscious version and came upon the idea of using a sweet potato. My new favorite dessert came into creation. My final addition to the recipe was the salt character I got from the Green Salt. I hope you enjoy it.

Ingredients

1 ½ lb Cooked Sweet Potatoes
1¼ cup Unsweetened Plant Milk
½ cup Cocao + Reishi or any Organic Cocoa Powder
½ tsp Powdered Vanilla
½ tsp Green Salt
8 Seeded Medjool Dates soaked (please add more or less to your desired sweetness)

Directions

Peel the sweet potato and wrap it in foil. Bake until tender.

When the sweet potato is done, add it and the remaining ingredients all together in a blender. Blend until smooth, and then chill for at least 1 hour.

Links provided for unique ingredients are not sponsored.

I have been working on several flavors to make an enjoyable white sauce. I finally returned to one of my favorite flavors, rosemary. Once I hit on this combination of flavors, I could not help but smile ear to ear. One of the best items used is the sweet corn broth from Plantstrong foods. Recipe updated 5/15/2022

Ingredients

1 large head of Organic Cauliflower
1 box Plantstrong Sweet Corn Broth
1 box Organic Cannellini Beans
1 cup Organic Raw Cashews
¼ cup Water
½ cup Nutritional Yeast (recommend Well Your World’s Nutritional Yeast)
2 tbsp Tapioca Flour
2 tbsp Granulated Garlic
1 tbsp Granulated Onion
1 tbsp White Miso Paste
2 tsp Organic Dried Rosemary
1 tsp Ground Cumin
1 tsp Plant-Based Lactic Acid
½ tsp Ground Mustard
¼ tsp Cayenne Pepper
¼ tsp Fresh Grated Nutmeg

Directions

Soak cashews for 3 hours to overnight. Drain spent water.

Trim the green parts off the cauliflower and place with broth in pressure cooker setting it for 3 minutes with a 10 minute natural release period.

Combine all ingredients in 64 ounces high-speed blender container. Blend at maximum speed until smooth. When the sound changes, the sauce is thickened and is ready to transfer to storage containers.

Living in North Carolina, I have been looking for new options to make a mock pulled style sandwich. I found a good starting idea at Kathy’s Vegan Kitchen where she uses sweet potatoes for the mock meat. I loved the idea. While her recipe seemed solid, I thought it might lack some of the slow-smoked goodness of what we are replacing. I came up with a spice blend to fix that and changed to air frying the sweet potato. It is not often I make something for the first time and say to myself, wow, I have to make that recipe again.

Ingredients

Pulled Sweet Potato

1 medium Sweet Potato
1 medium Red Onion
5 cloves Garlic

Pulled SP spice blend

2 tsps Nutritional Yeast
2 tsps Garlic Powder
1 tsp Onion Powder
½ tsp Ground Cumin
½ tsp Cracked Black Pepper
½ tsp Smoked Paprika
¼ tsp Ground Mustard
¼ tsp Ground Coriander
⅛ tsp Cayenne Pepper

BBQ sauce of choice

Coleslaw

1 bag Coleslaw Mix
1 Lemon plus grated zest
2 tbsp Apple Cider Vinegar
2 dollops of John’s WFPB Rosemary Dream Sauce
1 tsp Cracked Black Pepper
½ tsp Dill
½ tsp Dijon Mustard
⅛ tsp Cayenne Pepper – optional

Directions

Pulled Sweet Potato:

Preheat the air fryer.

Blend the dry spices for the potato portion.

Clean sweet potato, then grate it with skin. I use my food processor to make this easier. In the bowl, mix grated potato with the spice blend.

Air fry until cooked through and primarily crispy.

In a pan, saute onions until tender. Add garlic during the process, but avoid burning the garlic when tender; add grated and cooked sweet potato. Top with BBQ sauce and stir.

Coleslaw:

Put coleslaw mix in a bowl. Blend remaining ingredients together, add sauce to coleslaw mix and make sure it is well coated.

This part can be made ahead.

The Sandwich:

I use the Ezekiel Sprouted grains sesame seed version. Warm a hamburger bun. Add pulled sweet potato mix, then top with coleslaw.