𝗥𝗲𝗰𝗶𝗽𝗲Sweet and Spicy BBQ Jackfruit, Kale and Mango Melts Makes 3 servings:3 wraps/flatbreads 1 can of jackfruit (in brine)1 small onion (or 1/2 medium onion)2 garlic cloves 1 jalapeño 1/3 cup vegan BBQ sauce1 large handful of chopped kale (I used purple kale) 1/2 cup chopped mango 1/2 cup vegan cheese Fresh lime juice _____Drain jackfruit and break pieces apart. In my opinion it works best just to use your hands. If there are any tough, chewy seeds cut them up with a knife or discard those pieces. Thinly slice onion and jalapeño and chop garlic.Heat up a few drops of avocado oil in a non stick pan (low heat) and fry onions until fragrant and starting to brown. Next, add...
RECIPE:INGREDIENTS (for 2-3 servings)400 g of flour1 tsp salt1/2 tsp turmeric powder1 1/2 cup of cold water1 tbsp olive oil1 garlic clove (chopped)400 g mushrooms (sliced)3/4 cup of white wine1 tbsp flour1 cup of soy or oat cream2 tablespoons parsley (chopped)Method:1. Put the flour, salt, curcuma powder and water in a food processor and blend until the mixture holds together (depending on the flour, you may need to add more water or flour).2. Once the mixture forms a ball, cover it and let it rest in the refrigerator for 1 hour.3. For the filling, heat the oil in a pot, add the garlic and sauté for 2 minutes. Add the mushrooms and fry for 5-20 minutes.4. Add the wine and...
Recipe:
2 almond tortillas heated up on medium high in a pan sprayed with avocado oil, (heat the spinach in the same pan while the tortillas are cooking). Mash some black beans onto one side of the tortilla and add a sprinkle of cumin, then top the beans with vegan Gouda (or any plant cheese or your choice). Once the cheese starts melting add some of the wilted spinach and some mashed avocado and fold over. Cook for another 30 seconds or so.
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Mango Chipotle sauce: 1/2 ripe mango blended with 1-2 tablespoons of chipotle sauce (or any hot sauce if your choice).
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Recipe: _____ about 1 1/2 lbs, 1 cup flour, 1 tsp olive oil, 1 tsp kosher salt, pepper, 1/2 cup vegan pesto 1 In a large pot cover potatoes with cold water, bring to a boil, then simmer 30 min till fork tender, drain, peal skin off with fork while still warm 2 On work surface put potato through a ricer (preferred method) or mash, spread riced potato out, wait 5 min till less hot, then sprinkle with salt/pepper gently combine using hands or bench scraper. Give a taste, adjust till it taste good to you 3 Next add flour a bit at a time ,drizzle in oil, gently working it into a dough. Fold the dough in overlapping layers...
