Do you have a ton of oranges or simply want to just brighten up your morning? Then this is the jam for you! I have to say, I normally keep strawberry or peach jam on hand during the springtime, but my new favorite is this orange and ginger, it’s fresh and flavorful. And for all those bakers, this would be great in a citrus sponge roll cake!
Yield 1 cup
2 cups chopped oranges, peeled, cleaned, and sliced
With tons of pantry items and a couple staple vegetables, you can make a delicious vegan macaroni and cheese dish! This Mac dish is made with a plant-based na-cho average cheese sauce that is paired with frozen broccoli. If you have some extra ingredients laying around, like parsley, panic bread crumbs or vegan cheeses, you can add them to the top and bake it until golden brown and bubbling. This recipe is a simple way to be creative with your vegetables and any other produce you may have laying around.
In a large pot filled 3/4 of the way with well-salted water, boil your pasta according to the boxed instructions. In the last minute of cooking your pasta, add frozen broccoli. Drain and add it back to the pot.
Stir in the cheese sauce and pour mixture into a small lightly greased casserole dish. Top with breadcrumb mixture (optional)
Bake for 10-18 minutes or until cheese is slightly brown and bubbling.
Chef’s tip: If you are in a pinch on ingredients, forget the toppings and just eat the macaroni and cheese once you add the cheese sauce to the pasta and broccoli.
The best meatless meatballs using SunFlower Family sunflower haché. The haché was infused with Asian seasonings and paired with a homemade sweet-and-spicy pepper glaze. For the sauce, I used my homegrown scotch bonnet and ghost peppers, which really kicked it up a notch. For some added flavor, make sure to use some leftover Vietnamese Pho Broth, I promise its much better than vegetable broth.
In a small bowl, soak the haché with roughly 1/4 cup of water (just until moistened); Do not over soak.
In a larger mixing bowl, combine all of the ingredients for the “meatballs” well mixed.
In an air-fryer (or oven) set the meatless meatballs in an even layer and cook at 400 degrees F for 15-20 minutes or until golden brown. In the meantime, prepare the sauce.
In a sauce pan on medium-high heat, add the minced scotch bonnet pepper, garlic, onion, rice vinegar, tamari, brown sugar, tomato paste, ginger, pinch of salt and pepper, cornstarch mixture, and veggie broth. Stir until smooth and sauce has thickened.
Once “meatballs” are finished, place onto a serving dish and drizzle the sauce over each.
Chef’s tip: You can sauté the onions prior to making the “meatball” mixture for added flavor.
What’s more perfect than a big bowl of warm lentil soup to comfort you through those cold wintry days. The best thing about this soup is how minimal the recipe is without lacking on the flavor. Serve it up with some rustic bread that’s been slightly toasted and enjoy with your family and friends.el
When you have to make a dessert that is easily shareable, these bars are your go-to dessert. With a simple glaze that covers the top, these homemade applesauce bars are the perfect treat! The best way to enjoy these bars are when they come out of the oven and have slightly cooled. The warm sensation with Fall flavors and cinnamon glaze is a finger-licking good recipe.
In a bowl, combine the sugar, apple sauce, and oil. Mix together the flour, baking soda, salt, cinnamon, nutmeg, and cloves in a separate bowl and add it to the wet mixture. Stir until combined. Fold in the raisins and nuts.
Grease and flour a 13×9-inch baking pan and add the cookie bar mixture.
Bake for 30 minutes. Remove from oven and allow to cool slightly before topping with glaze.
Chef’s tip: You can swap the raisins for another type of dried fruit of your choosing.
When breakfast rolls around in the morning, this oatmeal with berries and chocolate granola is the best. Drizzling the warm oatmeal and toppings with some agave gives a perfect sweetness to the meal that isn’t over powering like maple syrup can tend to be. Topping your oatmeal with my homemade granola is a great way to add some extra crunch!
If you think you’ve seen it all, let’s just say you haven’t yet. This superfood guacamole, made with Moringa powder, has a mild earthy taste that enhance the natural avocado flavor. Since taco Tuesday isn’t just about tacos, this recipe will be a great way to elevate your meal.
Turn plain biscuits into something special with this Easy Cheesy Biscuit recipe! It is 100% plant-based, dairy free, and insanely delicious. Whether you are enjoying biscuits and gravy in the morning or having a family dinner, these biscuits will do the trick.
One of my favorite things I recently acquired a taste for are my grandmothers cucumber and onion salad, which is marinated in vinegar and sugar overnight. The sweet taste and tangy flavor from the two ingredients give this side dish the perfect touch it needs.
Yields 2 cups
Serves 2-3 people
1 medium onion, sliced very thin
1 English cucumber, sliced thin
1/4 cup vinegar to start then 1/2 cup of more
1-1/2 tsp. organic cane sugar
Thinly slice the onion, cucumber, and add to a mixing bowl.
In another bowl, add the vinegar, sugar, and stir combined. Pour over cucumber and onions and give a good toss.
Place into the fridge for 3-4 hours or overnight for best results.
Chef’s tip: Allow the cucumbers, onion, and “brine” to meld overnight for maximum flavor.