Main Dishes

now browsing by category

 

Cashew Crusted Cabbage Steaks

Cashew Crusted Cabbage Steak

Vegan, Gluten Free

Happily serves 4

Avocado oil

ALL ORGANIC INGREDIENTS

1 Whole Purple Cabbage

ALMOND BUTTERMILK:

1 Cup Unsweetened Almond Milk

1 TBSP Lemon juice

COATING:

1 ½ Cups Raw Cashews

1 tsp Sea salt

1/4 tsp Cayenne pepper

3/4 tsp Garlic powder

1 ½ tsp Smoked Paprika

3 TBSP Arrowroot (or cornstarch)

1 TBSP Avocado oil

Optional: 1 ½ tsp Curry, turmeric or cumin powder

 

Preheat oven to 425.

Line a large baking sheet with parchment paper.

Prepare vegan buttermilk by adding almond milk and lemon juice to a shallow dish. Stir and set aside

Slice Cabbage into 1 inch “steak” rounds.

Add an inch water in a steamer basket to a large pot and bring to a low boil. Add cabbage and cover, steam for 4-5 minutes to partially cook.

This will ensure proper cooking time and help the inside by tender when the exterior is browned and crispy.  You can also air fry for 4 minutes.

Remove and set aside on a separate dish.

Prepare the cashew coating by adding cashews, salt, cayenne pepper, garlic powder, curry powder, paprika, and arrowroot starch to a food processor.

Mix until a semi-fine meal is achieved, it should be pretty fine so it can coat the cabbage.

Transfer coating to a shallow dish and set aside.

Dip the steamed cabbage in the almond buttermilk, ensuring both sides are adequately coated.

Set back on platter so excess will drip off and season both sides with sea salt.

Next, dredge the cabbage in the cashew coating until thoroughly coated, using a spoon to add more coating to any bare spots. Then transfer cabbage steaks to your prepared baking sheet

Spray avocado oil to help them crisp up.

Bake for about 15-20 minutes, or until the cabbage steak  is easily pierced with a knife and the exterior appears golden brown and crispy.

Remove from oven to cool slightly before serving.

 

Cooking tips:

Line a large baking sheet with parchment paper.

You use a cooling rack that is oven safe, place that over the parchment paper to help the cabbage crisp up more.

The cabbage underside can get a little more browned when not using a cooling rack.

Cooking the cabbage in the upper third of the oven helps prevent the bottoms from burning.

Stuffed Bell Peppers-EASY! Grain Free!

Stuffed Bell Peppers

Dairy Free, Gluten Free

Happily serves 2

black pepper

ALL ORGANIC INGREDIENTS

2 Green Bell Peppers

2 Chicken Sausages

1/2-1 Cup Butternut squash pasta sauce (you can use marinara)

2 TBSP Avocado Oil

1/2 Cup Dairy Free Mozzarella Cheese

1 tsp Minced Garlic

1 tsp Minced Onion

1 tsp Herb seasoning

1-2 tsp Himalayan Sea Salt

Cut Bell Pepper in half.  Remove seeds.

Dice Sausage or you use ground meat.

Mix sauce, seasons, salt and meat together.

Lay bell pepper in a stone pan and fill with sauce mixture.

Bake 10 minutes.

Add cheese and bake 5 more minutes until melted.

Lentil Mushroom Stew. Meatless meal idea

Lentil Mushroom Stew

Vegan, Gluten Free

Happily serves 2-3

ALL ORGANIC INGREDIENTS

3/4 Cup Lentils

2 1/2 Cup Bone broth

1/2 Yellow onion

2 Garlic cloves

1 Cup Mushrooms

1/2 Cup Zucchini

1/4 Cup Celery

1 tsp Thyme

1/2 tsp Sage

3/4 tsp Sea Salt

1/4 Cup Red Wine or 1 TBSP Balsamic Vinegar

1 TBSP Coconut aminos

Cut or mince garlic and set aside.

Rinse Lentils well.

Wash and Chop veggies.

Cook lentils according to Package.

Add bone broth, onion, celery, zucchini in a pan, simmer until cooked.

Cook Mushrooms separate so you can drain off the water in the pan.

Add cooked lentils and garlic and the spices.

Add vinegar and coconut aminos, mix well and serve.

Tips:

Spices and herbs should not be cooked with the rest of the ingredients so you don’t lose the nutrients through heat.  Always finish your dish then add spice to remain freshness and get maximum nutrient density.

Gluten Free Penne Pasta made from Green Lentils-Meatless Meal Idea! High in Protein

Pasta salad

Brussel Sprout Penne Pasta
Gluten Free, Vegan
Happily Serves 2

 

ALL ORGANIC INGREDIENTS

1 Cup Brussel Sprouts
1 Cup Penne Pasta
2 TBSP Olive oil or Avocado Oil
2-3 TBSP Lemon Juice
1-2 tsp Sea Salt
1/8 Red Onion
1 Garlic Clove
1 Green Onion
1 tsp Minced Onion

Cut bottom core off, cut and quarter and wash Brussel sprouts well (they hide dirt well)
Air fry 7 minutes or Bake 15 minutes.
Cook Vegan Green Lentil Penne Pasta according to Package. You can cook it in Veggie broth or Bone broth for greater flavor and nutrients.
Cook Red onion 5-7 minutes (this is easier on digestion)
Add all ingredients together.
You can serve warm or as a cold pasta

Tuna Fish made for Adults! Easy to assemble “kits” for meal prep

Tuna Fish 

Gluten Free, Dairy Free

Happily serves 2

 American cuisine

ALL ORGANIC INGREDIENTS

8 oz White Albacore Tuna

2 TBSP Vegan Mayo

1 TBSP Lemon Juice

2 tsp Dill Weed

1 tsp Sea Salt

1 tsp Garlic

1 tsp Minced Onion

1/4 Cup Celery

1/8-1/4 Cup Chopped Dill Pickles (or Relish) depends on your preference 

Optional: Stuff Tomato with Tuna filling or Lettuce Wrap

If you do use a tomato, Cut in half.

Remove the seeds, place in a small jar.  Add Lemon juice and sea salt and crack peppers.

Chop Celery

If you are using canned Tuna, make sure it’s WILD!

DO NOT DRAIN the liquid (omegas), mix in with the fish and other ingredients.

Serve to your liking.  You can use celery to dip in it, add it to flax crackers, wrap in lettuce or stuff a tomato or pepper.

Taco “Meat” for Vegans!

Vegans like Tacos too!  Here is your option to enjoy the texture and all the flavor and spices you love! 

Articles

Gluten Free

Happily Serves 2

ALL ORGANIC INGREDIENTS

2 Cups Jack Fruit

1/2 Cup Jodi’s Homemade Ketchup (you can add more spice to make it more of a bbq flavor)  

Optional:

1/4-1/2 Cup Bone broth to slow cook or use vegetable stock

Shred Jackfruit and slow cook in crock pot on low for 2 hours or heat on stove top.  Add BBQ or ketchup and desired spices.

Serve in lettuce wraps or veggie stir fry for variety.

Mac and Cheese!! Tasty, Vegan and Gluten Free!

Mac and Cheese Cups
Vegan, Gluten Free
Happily Serves 2

Articles Avocado oil

ALL ORGANIC INGREDIENTS

4 oz dry Gluten Free Pasta
1/4 Cup Almond or Coconut Milk
1/4 tsp Sea salt
1 TBSP Nutritional Yeast (optional)
1/4 Cup Shredded Cheddar Cheese (SoDelicious brand)
1 TBSP Butter

Preheat oven to 400.
Spray a mini muffin or cupcake tin with coconut or avocado oil. Set aside
Cook Pasta according to instructions, drain completely.
Add all other ingredients to the pot with the drained pasta.
Cook over low heat, stirring continuously, until cheese melts.

Portion into the muffin tins and press each down.
Bake 20 minutes
The cups should set up without falling apart.
Let them cool at least 15 minutes before removing.


https://amzn.to/2Gx6CRT

 

Avocado Cucumber Cream Soup

Vegan, Dairy Free, Keto 

ALL ORGANIC INGREDIENTS 

Happily serves 1

1 Avocado

1/2 Cucumber

2 Celery stalks

1/4 Cup Lemon juice

1/4 Parsley

1/4 tsp Sea Salt or Cilantro Lime Salt 

Optional:

Top with Chopped Cucumbers for texture

Wash and coarsely chop celery

Peel Cucumber

Blend all ingredients together.

Adding Sea Salt will enhance all flavors and provides minerals.

Chocolate Peanut Butter Breakfast Hummus

ALL ORGANIC INGREDIENTS 

1 Cup Butter Beans

1/2 Cup Full Fat Coconut Milk

1 tsp Cinnamon 

1 tsp Sea Salt

1/2 Cup Chocolate Peanut Butter

1/4 Cup Monk Fruit (or Stevia)

Rinse and drain Butter beans if you aren’t cooking them yourself.  

Soak with 1 TBSP salt for 12-24 Hours.  Change water after 12 hours, continue soaking.  Rinse and drain.  Add to the Crock pot with distilled water (preferably) and slow cook on low for about 8-10 hours.

Drain off about 80% of water.

Add all ingredients to Food Processor and blend well.  

You can add more Coconut Milk if you want a thinner consistency. 

*Any nut butter will be ok, you can use plain sunflower or almond butter and add 1/4 cup raw cacao and 1/4 Cup Monk Fruit to make it chocolate flavored

BBQ Beef

BBQ Beef 

Gluten Free

Happily serves 16

coconut oil

ALL ORGANIC INGREDIENTS 

1 Boneless beef chuck roast (about 4 pounds)

3 TBSP Coconut oil, divided

2 Yellow Onions, chopped

1 Cup Ketchup

1 Cup Beef (Bone) broth 

2/3 Cup Chili Sauce

1/4 Cup Apple Cider Vinegar

1/4 Cup Coconut Brown Sugar or Monk Fruit

3 TBSP Worcestershire Sauce

2 TBSP Mustard

2 TBSP Molasses

2 TBSP Lemon Juice

1 tsp Sea salt

1/4 tsp Cayenne Pepper

1/8 tsp Pepper

Optional: 1 TBSP Liquid Smoke 

 

Chop onions.

In a Dutch oven, brown roast on all sides in 1 TBSP Coconut oil. 

In a large saucepan, saute onions in 2 TBSP coconut oil until tender. 

Add remaining ingredients, bring to a boil. 

Reduce heat; simmer, uncovered, for about 15 minutes, stirring occasionally. 

Pour over roast. 

Cover and bake at 325° for 2 hours.

Turn the roast and bake for 2 more hours or until meat is very tender. 

Remove roast; shred with a fork and return to sauce.