Honeydew Cranberry Parfaits
Honeydew Cranberry Parfaits

Honeydew Cranberry Parfaits

Honeydew Parfaits with Cranberry Orange Sauce

Jill Keb with Plant Life Journey Retreats
This 3 ingredient sweet sauce will level up your fruit or greens salads every time. We believe, layering sweet melon and berries in a pretty dish with this delicious and versatile cranberry orange sauce will make everyone feel special and delighted. More Fruit Please!
Prep Time 5 minutes
Course Breakfast, Dessert, Dressing, Sauce

Equipment

  • 1 High Powered Blender

Ingredients
  

  • 1 cup orange juide freshly squeezed if possible
  • 1/2 cup cranberries fresh (available seasonally in most stores)
  • 6 medjool dates pitted
  • 1 pinch salt of choice optional
  • 1 honeydew melon, cut or diced
  • 1/4 cup blueberries, blackberries or both

Instructions
 

  • Place the orange juice, cranberries, dates and pinch of optional salt into a blender and blend on high until the mixture is very smooth
  • Layer honeydew pieces into a pretty dish, top with berries and sauce and serve

Notes

If your dates aren't creamy and soft, you can soak them in hot water for 15 minutes and drain before adding.
Really wow your family or guests by also layering in a low-fat granola and plant-based yogurt for a very filling and pretty meal!
Another idea is to use this sauce as a base for mocktails. Add club soda or sparkling water, a cinnamon stick and frozen cranberries as your ice cubes for a pretty Holiday Mocktail.
Keyword cranberries,, dates, orange
Tofu Walnut Balls
Tofu Walnut Balls

Tofu Walnut Balls

Tofu Walnut Balls

Our Dear Friend LuAnn Bermeo came up with these versatile, freezable, delicious savory balls. Works well in all things you would have used meatballs for.
Prep Time 30 minutes
Cook Time 45 minutes
Course Appetizer, Lunch, Main Course, Snack
Cuisine American, Barbeque, Italian

Equipment

  • Food Processor

Ingredients
  

  • 4 slices whole grain quality bread enough to make 2 cups of soft breadcrumbs (we recommend Ezekiel brand)
  • 1 cup raw walnuts
  • 1/2 cup rolled oats
  • 1/4 cup vital wheat gluten flour (not regular flour)
  • 2 Tbsp dry minced onions found in the seasoning section (aka onion flakes)
  • 1 16 oz tofu, firm or extra firm water packed and usually in the produce (refrigerated) section
  • 1/2 cup water
  • 2 Tbsp tamari or soy sauce or bragg's liquid aminos
  • 1 1/2 Tbsp Chicken-style or Beef-like seasoning read ingredients and look for a clean blend or make your own
  • 1 Tbsp nutritional yeast aka. nooch
  • 1 tsp ground sage powder
  • 1/2 tsp dried basil
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder

Instructions
 

  • Place 4 slices bread into a food processor and process until soft crumbs form.
  • Measure 2 cups bread crumbs into a large bowl and freeze and label any remaining crumbs.
  • Process walnuts and oats until finely chopped and add to the bread crumbs in the bowl.
  • Now add the vital wheat gluten and minced onions to the bowl and stir well to combine.
  • Add remaining ingredients to the food processor and mix well to combine, scraping down sides as needed.
  • Pour seasoned tofu mixture into the large bowl and stir well. Form into small balls (we use a 1 inch baller, optional) and place on a parchment lined baking sheet.
  • Bake at 350 for 25-30 minutes.
Keyword savory, tofu, walnuts
Instant Pot Polenta

Instant Pot Polenta

Instant Pot Polenta

Instant Pot Polenta

Creamy, easy comfort food!
Prep Time 5 minutes
Cook Time 20 minutes
Course Breakfast, Main Course, Side Dish
Cuisine American
Servings 2 people

Equipment

  • Instant Pot

Ingredients
  

  • 1 cup medium grain corn meal or polenta
  • 4 cups broth or water
  • 3/4 tsp salt
  • 3/4 tsp garlic powder
  • 3/4 tsp dried herb blend of choice

Instructions
 

  • Add all ingredients to the Instant pot and stir well
  • Set to manual, high pressure, sealing of the valve. Set to 9 minutes
  • Carefully open vent or let pressure come down naturally. Stir and enjoy

Video

Vegan Gouda

Vegan Gouda

Vegan Gouda - 2

Vegan Gouda

Although this recipe has a lot of ingredients, the hardest part is making sure you have them all on hand and then just taking the time to measure as well as getting over your potential "fear" of using agar as this isn't an ingredient my mom ever used. It's otherwise a pretty easy recipe with some nice variations you could get creative with, such as adding some vegan cream cheese with sliced olives for example as seen in the photo. Lower your expectations on the mouthfeel as there is no fat in this recipe... yet, it has a lot of flavor and you can feel good about snarfing it all up on rice cakes or crackers, etc.
Prep Time 10 minutes
Cook Time 15 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 4 people

Ingredients
  

  • 5 Tbsp agar-age flakes OR 1 1/2 Tbsp agar powder
  • 1/2 cup carrots, chopped
  • 1/2 cup cashews
  • 1/4 cup nooch aka. nutritional yeast
  • 3 Tbsp tahini
  • 3 Tbsp lemon juice
  • 1 Tbsp dijon mustard
  • 2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp dry mustard
  • 1/4 tsp turmeric
  • 1/4 tsp paprika
  • 1/4 tsp cumin
  • 1/8 tsp liquid smoke
  • 1 3/4 cup water

Instructions
 

  • Lightly oil a 3 cup bowl or mold with a rounded bottom and set aside
  • Combine water & carrots in a saucepan & bring to a boil. Reduce heat, cover and cook until very tender @ 10-15 minutes
  • Remove lid and stir in agar flakes. Bring to boil again. Reduce heat and simmer, stirring often until agar is dissolved @ 5-10 more minutes
  • Move to a food processor or blender and add the remaining ingredients
  • Process a few minutes until completely smooth, scraping down sides as necessary
  • Pour into oiled bowl and smooth the top (or at this point add sliced olives, nuts, etc.
  • Cool, uncovered, in the refrigerator. After completely chilled, it will be ready to unmold and serve. Slice into wedges & enjoy. Freezes well
Keyword cheese, dairy-free
Egg-y Brunch Casserole

Egg-y Brunch Casserole

Egg-y Brunch Casserole

Egg-y Brunch Casserole

This is just a yummy combination of my favorite bread, potatoes and seasoned tofu. We have served this casserole at many of our weekend Retreats. I like to make my own breakfast sausage patties and freeze them. See my Chick-It & Breakfast Sausage recipes to use in this recipe if desired. Trader Joe's has a nice poultry seasoning as of this writing, but I LOVE my Chick-It recipe! Thanks to Delisa Renideo, (yestolifesolution.com) - I always have this recipe made up and on hand!
Prep Time 15 minutes
Cook Time 50 minutes
Course Breakfast
Cuisine Casserole
Servings 8 people

Equipment

  • blender and large baking pan

Ingredients
  

  • 6 slices rye or pumpernickel bread, cubed or torn up day old, or left open overnight preferred
  • 1 32 oz bag shredded potatoes or cubed potatoes thawed or frozen but broken up
  • 2 pkgs. silken tofu
  • 3 Tbsp Vegan Poultry seasoning Trader Joe's brand, etc. See my Chick It recipe
  • 4 Tbsp nooch aka. nutritional yeast
  • 1 1/2 Tbsp onion powder
  • 2 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp tumeric
  • 1 tsp parsley
  • 1 tsp salt
  • 1 box vegan sausages, thawed and crumbled If buying a 'raw' version like beyond sausage, cook first, then crumble or chop

Instructions
 

  • Set the oven to 350 and prepare a 9 x 13 baking pan (or use parchment)
  • Place bread cubes in bottom of baking pan
  • Blend the silken tofu with remaining seasonings and pour 1/2 the mixture on top
  • Layer the potatoes and crumbled sausage next, saving some sausage for the top
  • Add the remaining blended tofu, sausage and sprinkle with paprika
  • Cover and bake for 30 minutes, then uncover and bake an additional 20 minutes until potatoes are browned and tofu is set. Let rest 10 minutes before slicing

Video

Notes

You may find that you need to add up to 1/4 cup water to the Tofu/seasoning mixture. Try adding just enough to get it all to blend well.
Keyword Casserole, vegan