Mango Sorbet
Mango Sorbetto

Mango Sorbetto

Mango Sorbetto

Jill Keb with Plant Life Journey Retreats
This recipe (along with banana nice creams) have been 'Game Changing' for me. Who knew in my binge eating days of eating pints and quarts of fattening cow milk ice cream (EWWW) that there was a MUCH HEALTHIER, creamy, cold, sweet alternative just waiting for me to throw together whenever I wanted! Life is Good.
Prep Time 2 minutes
Blending 3 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Whole Food Plant Based
Servings 1

Equipment

  • 1 Food Processor or High Powered Blender Typically, the Wide Mouth of a Food Processor works BETTER

Ingredients
  

  • 1 10oz. bag Frozen Organic Mango Chunks
  • 1 lime juiced
  • 6 soft medjool dates, pitted soak to soften in hot water if needed
  • 1/2 cup water or plant milk of choice

Instructions
 

  • In a food processor or high speed blender, add mango, dates and lime juice and a little bit of the water (or plant milk) and start to blend. Add more water as needed to blend to smooth and creamy.
  • Optional Toppings: cinnamon, pms(pure maple syrup), nuts of any kind, berries of any variety and/or more chopped dates. Serve Immediately.
Keyword Mango, Sorbet, Sorbetto, vegan, wfpb, wfpbno

 

Our Favorite Lasagna

Jill Keb with Plant Life Journey Retreats
Using uncooked noodles and the pulse/chop action of your food processor, makes this easy and flavorful lasagna a breeze!
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Resting Time 10 minutes
Course Main Course
Cuisine Italian
Servings 8

Equipment

  • 1 Food Processor
  • 1 Large Bowl
  • 1 9 x 13 baking dish or 2 square foil pans

Ingredients
  

  • 2 24oz jars Marinara equivalent to 6 cups sauce
  • 1 16oz. box whole wheat lasagna noodles
  • 5 cloves garlic - peeled (skins removed)
  • 1 1/2 cups walnuts
  • 1 1/2 cups mushrooms of choice we like baby portabellas
  • 1 medium onion, cut into smaller chunks any variety
  • 1 crown broccoli, cut into large chunks
  • 2 cups baby spinach
  • 1 red pepper, cut into large chunks
  • 2 Tbsp nutritional yeast (aka. nooch) optional - plus more for topping
  • 2 tsp Italian seasoning blend or basil or oregano
  • to taste Salt and Pepper

Tofu Ricotta

  • 1 14 oz. pkg. organic firm or extra firm tofu
  • 3 Tbsp lemon juice
  • 1 Tbsp miso paste or tamari
  • 1 tsp basil
  • 1 clove garlic, peeled
  • 1/2 tsp salt

Instructions
 

  • With the S blade running on your food processor, drop 5 (+ depending on size) garlic cloves to mince, leave minced garlic in workbowl for next step.
  • Cut onion into smaller pieces, place in processor and PULSE to mince. Transfer garlic and onions to a large mixing bowl.
  • Continue, one at a time, pulsing each "sauce ingredient" to finely ground/mince and transfer into your large bowl. Walnuts, mushrooms, broccoli, spinach and lastly the red pepper.
  • Add the 2 jars of marinara (or 6 cups homemade tomato sauce) to the large bowl of veggies and stir well to combine. Add Italian herbs or basil, nooch if using, and salt and pepper to taste.
  • Rinse the food processor and make the tofu Ricotta by blending those ingredients until creamy.
  • Preheat the oven to 350 degrees. Line a baking pan (or two baking pans) with parchment (optional). Add about 1 1/2+ cups of the sauce mixture to the bottom of the baking dish. Add lasagna noodles and don't worry if they don't fit perfectly. You can break them up a little but they don't need to touch for this to turn out well.
  • Add more sauce, then another layer of noodles, then layer of ricotta (saving some for the top) Try to eyeball everything to use up the noodles, sauce and ricotta without concern, because this is going to taste delicious and slice well!
  • The top of the lasagna should have some sauce and dollops or spread of ricotta. (Sprinkle additional nutritional yeast optional.) Cover TIGHTLY with aluminum foil and bake 70 minutes. Remove from oven and let rest for about 10 minutes before cutting and serving. Enjoy!

Notes

See our Cashew Based Ricotta in recipes if you want a tofu-free ricotta.
https://www.plantlifejourney.com/dressings/easy-ricotta-cheese/
To make your own marinara sauce you can simply blend:
2 28 oz. cans of San Marzano whole tomatoes
8 cloves garlic
2 tsp sweetener of choice
2 tsp salt (less or more to your choice)
1 tsp each: ground blk. pepper & dried oregano 
pinch crushed red pepper flakes 
Keyword Tofu Ricotta, Vegan Lasagna
Our Favorite Lasagna

Our Favorite Lasagna

Potato and Veggie Soup

 

Potato and Veggie Soup

Potato Vegetable Soup

Using a food processor can make many kitchen tasks a breeze. This recipe is comfort food for winter and cold season.
Prep Time 15 minutes
Cook Time 30 minutes
Course Soup
Cuisine American
Servings 10

Equipment

  • 1 Food Processor optional, but HUGE time saver
  • 1 Immersion blender or blender

Ingredients
  

  • 10 cups veggie broth, water or combination of both
  • 6 cloves garlic peeled
  • 1 large red onion, quartered and sliced a few more times to make smaller chunks
  • 4 carrots, ends cut off peeled or scrubbed well
  • 4 celery stalks, trimmed
  • 2 lbs baby gold potatoes peeled or not
  • 2 cups baby spinach
  • 1 small broccoli crown
  • 1/4 cup plant milk of choice use an unsweetened variety if possible
  • 2 Tbsp chick-it seasoning (or un-chicken blend of choice) see in recipes
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp parsley dried or fresh
  • 2 tsp salt (or to taste)
  • 1/2 tsp black pepper or to taste
  • 1 bay leaf

Instructions
 

  • In a large stock pot, add 10 cups water/broth, cover and set to medium high.
  • In a food processor with the S blade running, drop the peeled garlic in to mince.
  • Open the lid, add quartered/roughly chopped red onion and pulse to chop small. Add to the pot.
  • Switch to the slicing blade and slice the carrots and celery. Add those to the pot.
  • Run the potatoes through the slicing blade and place those into a second medium size pot on the stove. Cover potatoes with water and boil gently for about 15 minutes until cooked and fork tender.
  • Hand chop (or food processor pulse/slice) the broccoli and add to the large pot along with handfuls of spinach, dry seasonings and bay leaf.
  • Once potatoes are fork tender, drain off the water and add 1/4 c. plant milk. Immersion blend to a runny mashed potato consistency. Add to big pot and stir well to combine.
  • Add lemon juice, taste and adjust seasonings as desired. Enjoy!

Notes

Greg's Note: Stir in peanut butter and yellow curry powder to your own bowl if you're feeling more like Indian Food! It's fun to be creative and mix up recipes to your own taste and what you have on hand and enjoy!
Keyword Broccoli, potatoes, Soup, spinach
Chick-it seasoning
Chick-it seasoning

Chick-it seasoning

Chick-it seasoning

Chick-it seasoning

This recipe can be your new "secret ingredient" for soups, stews, baked tofu slices, veggie broth or anything you want to add some chicken-like flavor to!
Prep Time 5 minutes
Course Soup, stew, tofu
Cuisine Whole Food Plant Based

Equipment

  • 1 Blender

Ingredients
  

  • 1 1/2 cup Nooch shorthand for nutritional yeast
  • 2 1/2 Tbsp Italian seasoning blend of choice
  • 2 Tbsp Salt
  • 1 Tbsp Onion powder
  • 1/2 Tbsp Parsley Flakes
  • 1/2 Tbsp Garlic powder
  • 2 1/2 tsp celery seed
  • 1/2 tsp turmeric
  • 1/2 tsp sage
  • 1/2 tsp marjoram

Instructions
 

  • Blend all the ingredients in a DRY blender until Fine. Store in an airtight container (no need to refrigerate). Add to anything.
Keyword Chicken, Easy, no bake, nooch, nutritional yeast, savory, seasoning, wfpbno
Baked Tofu Slices

Baked Tofu Slices

Baked Tofu Slices

Jill Keb with Plant Life Journey Retreats
These are a MUST HAVE in your fridge for sandwiches and quick snacking. Jill's husband Greg calls them 'fish sticks' and the possibilities are vast to utilize these on your WFPB journey.
Prep Time 5 minutes
Cook Time 35 minutes
Course Appetizer, Lunch, sandwich, Side Dish, Snack
Cuisine American, Asian

Equipment

  • 1 Baking pan

Ingredients
  

  • 1 Firm or Extra Firm Water-Packed Organic Tofu find in the refrigerated section of most grocers
  • 1/4 cup Tamari, soy sauce or Bragg's - OPTIONAL your preference or just add some salt
  • 1/4 cup nutritional yeast found in most grocers by the bob's red mill flours
  • 2 Tbsp Chick-it Seasoning*(see in recipes) or poultry seasoning blend or Un-chicken blend of choice You don't need the soy sauce if your seasoning blend already has salt. You decide.

Instructions
 

  • Drain the tofu well and cut into slices about 1/4" thick
  • set out 1 or 2 plates or shallow bowls and add tamari (optional see notes) in one and seasonings in the other
  • dredge each side of each tofu slice into the wet (if using) and then the dry seasonings
  • place on a parchment lined baking sheet and bake at 350 degrees for 35-45 minutes (depending on the amount of water in the tofu and your desired result). Longer cooking time can produce some crispy edges.
  • Enjoy immediately or store in an airtight container in fridge for up to 7 days

Notes

You don't need the soy sauce if your seasoning blend already has salt. You decide. We LOVE our own Chick-it Seasoning recipe and you can find that in our recipe collection. It has enough sodium and flavor so coating the slices in a mix of nooch and chick-it, will be your new GO-TO! 
Keyword nutritional yeast, tofu

Curry Chickpea Salad

Curry Chickpea Salad

Jill Keb with Plant Life Journey Retreats
Fast and Easy to whip together for a sandwich filling or to serve on crackers
Course Appetizer, Lunch, Salad, sandwich

Equipment

  • 1 Food Processor

Ingredients
  

  • 1 clove garlic
  • 1/4 red onion, cut to large pieces to drop in machine or use green onions (2-3)
  • 1 1/2 cups chick peas (aka. garbanzo beans) 1 14 oz. can chick pea
  • 1 small bunch parsley, fresh - to taste
  • 1/4 cup tahini
  • 2 Tbsp lemon juice
  • 1 Tbsp pure maple syrup
  • 2 tsp curry powder
  • 1 tsp paprika
  • 1 tsp hot sauce of choice optional

Instructions
 

  • Start your food processor with the S blade running. Drop in the garlic
  • Open machine. Add onion and beans. PULSE to chop until the beans are dice size
  • Remove to a mixing bowl and add remaining ingredients
  • Add salt and pepper to taste and stir well. Serve with grapes optional
Keyword chick peas, curry, garbanzo, parsley
Decadent Dairy-Free Cheese Spread
Decadent Dairy-Free Cheese Spread

Decadent Dairy-Free Cheese Spread

Decadent Dairy-Free Cheese Spread

A wonderfully decadent cheese spread for special occasions
Prep Time 3 minutes
Blending Time 7 minutes
Course Appetizer, Cheese, Side Dish, Snack

Equipment

  • 1 High Powered Blender

Ingredients
  

  • 3/4 cup cashews, soaked for 1-8 hours
  • 1/4 ripe avocado
  • 2 Tbsp sherry cooking wine
  • 2 Tbsp tomato paste
  • 2 Tbsp ACV (apple cider vinegar)
  • 3 Tbsp water
  • 2 Tbsp Nooch (nutritional yeast)
  • 1/2 tsp miso paste
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp dry mustard
  • 1/4 tsp paprika
  • 1/4 tsp tumeric

Instructions
 

  • Blend first 6 ingredients well, scraping down the sides many times as needed, being patient to get the nut mixture creamy 🙂
  • Add remaining seasonings and blend well again
  • Serve immediately, refrigerate for up to 2 weeks or freeze and thaw before use
Keyword appetizer, cheese, wfpb, wfpbno

 

Dreamy Chocolate Pie

Dreamy Chocolate Pie

This pie is quite a favorite with all our Retreat Guests! It's a NO BAKE pie recipe that also freezes well.
Prep Time 20 minutes
Refrigerator Time 2 hours
Course Dessert
Servings 10 slices

Equipment

  • 1 Food Processor

Ingredients
  

No Bake Crust

  • 1 1/2 cups raw almonds
  • 1 cup medjjol dates, pitted
  • 1/3 cup cocoa or cacao powder
  • 2 Tbsp ground flaxseed
  • 1/2 tsp almond extract
  • 1/2 tsp salt
  • 4 Tbsp plant milk of choice more as needed just until mixture sticks together

Filling

  • 1 cup non-dairy chocolate chips, melted
  • 1 cup natural almond butter or peanut butter
  • 12 oz. silken tofu, firm or extra firm the shelf-stable boxed silken tofu is usually in the asian section at most grocers
  • 1/2 cup pure maple syrup
  • 2 tsp vanilla

Instructions
 

For the Crust

  • In a food processor, process the almonds until crumbly. Note: this will be LOUD
  • Add dates, cocoa (or cacao), flax and salt and pulse process again to combine
  • Add milk until the mixture will stick together. Line a pie plate with mixture, pressing up sides to fill

For the Filling

  • In a food processor, combine tofu, maple syrup and vanilla. Process until smooth
  • Add nut butter and process again until smooth
  • Melt chocolate using a double boiler or microwave in a glass dish one minute at a time until melted. Add melted chocolate to the processor and combine well, scraping down sides as needed.
  • Pour onto pie crust and chill for several hours until firm
  • When ready to serve, top with raspberries or strawberries
Keyword chocolate, dates, no bake, pie, wfpb
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
Creamy Dijon Dressing
Creamy Dijon Dressing

Creamy Dijon Dressing

Creamy Dijon Dressing

Creamy Dijon Dressing

Jill Keb with Plant Life Journey Retreats
Here at Plant Life Journey, we like to find alternatives greasy, fatty oils in our dressings. Did you know that all oils are highly processed and that oil is 400 times more calorically dense than fruits and veggies?? This recipe yields a rich, creamy, texture with all the flavor just waiting to dip or coat your salad and/or veggies in.
Prep Time 5 minutes
Cook Time 10 minutes
Course Appetizer, Dressing, Salad, Sauce
Cuisine American, French

Equipment

  • 1 High Powered Blender

Ingredients
  

  • 1 cup pre-cooked, cooled or cold brown rice see notes
  • 1 cup plant milk of choice look for clean plant milks without fillers and additives
  • 1 Tbsp nooch (aka. nutritional yeast)
  • 3 Tbsp fresh lemon juice
  • 2 tsp white balsamic vinegar
  • 1 tsp kosher salt
  • 1 tsp Dijon mustard
  • 1 clove garlic
  • 1/2 Medjool date please remember to remove the pit 🙂
  • 1/2 tsp onion powder
  • 1/2 tsp poultry seasoning we used Spice Islands brand- see notes
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 tsp dried parsley
  • 1/4 tsp black pepper
  • 1/4 tsp lemon zest
  • 1/2 cup water

Instructions
 

  • Add all the ingredients except the water, into a small to medium pot on the stove.
  • Turn the heat on and up to medium high. Stir the mixture often until it just starts to bubble. Turn the heat down and continue to cook and stir for about 5 minutes to ensure the rice has plumped back from it's potentially dried and cooled state.
  • Add all ingredients to a blender and blend for about 2 minutes. Add 1/2 cup water to your desired level of consistency. This dressing can be thinned with a little more or less water as desired.

Notes

Creamy Dijon Dressing

Creamy Dijon Dressing

Over the years we've discovered things like making "fried rice" is best using cooled rice and as such, trying to make this recipe with just cooked, hot rice - may lead to a gummy, sticky outcome. Just a guess, but if you try and it turns out, please let us know in the comments section. 
The Spice Island Poultry Seasoning has listed: sage, coriander, marjoram, allspice, celery seed and blk. pepper
You may omit if you don't have it a poultry seasoning blend or try adding a tiny bit of sage, etc.
May also add the whole medjool date if you want the end dressing a little sweeter
Keyword dijon,, Dip, dressing, Salad, Sauce