Gochujang Cauliflower with Fresh Herbs – Raw or Baked

, ,

gochujang cauliflower

Gochujang Cauliflower with Fresh Herbs - Raw or Baked

Kathy Taylor at Plant Life Journey Retreats
Zesty gochujang dressing, fresh herbs, chewy sweet dates and crunchy pistachios combine to make this delicious cruciferous goodness! Amazing textures, sweet and savory flavors and loaded with fiber and nutrients. Serve as a side with our Gochujang Tofu or over a bed of greens. This recipe can be made with baked cauliflower or with raw cauliflower, and the dressing can be spicy or mild by adjusting the amount of gochujang paste. Our measurements are for a double batch of dressing, so you can make the dish a little extra saucey or have enough leftover to use as a veggie dip for a later time (goes great with cucumbers). See notes below for tips about gochujang paste.
Print Recipe Pin Recipe
Prep Time 15 minutes
Course Dressing, Lunch, Side Dish
Cuisine American, Asian, Whole Food Plant Based

Ingredients
  

Baked Cauliflower (or skip baking for Raw)

  • 1 head cauliflower or save time and use a bag of florets
  • 1 TBSP lemon juice if making baked version
  • salt & pepper to taste if making baked version

Gochujang Sauce / Dressing

  • 6 TBSP Tahini
  • 2 TBSP Water
  • 2 tsp Gochujang Paste use gochujang PASTE not gochujang sauce; add more for spicier dish
  • 3 TBSP Lemon Juice
  • 2 TBSP pure Maple Syrup add another 1/2 TBSP if increasing Gochujang paste
  • 3/4 tsp salt +/- to taste

Topping to Garnish - adjust quantities to taste

  • 2 to 4 Medjool Dates remove pits & chop into small pieces
  • 1/4 cup raw pistachios remove from shells & lightly chop
  • fresh mint lightly chopped
  • fresh dill lightly chopped

Instructions
 

Baked Cauliflower or Raw

  • For Raw, cut cauliflower into smaller bite-size chunks, skip lemon juice, seasoning and baking instructions and proceed to making the gochujang sauce.
    For Baked, preheat oven to 425F. Cut cauliflower into large bite-sized chunks, toss in lemon juice then place on a parchment lined baking sheet. Sprinkle with salt and pepper to taste. Then bake for 20 to 30 minutes, to desired tenderness.

Gochujang Sauce / Dressing

  • Combine all sauce ingredients (tahini through salt) in a small bowl or wide mouth glass mason jar. Whisk until all combined.

Combine & Plate

  • Once cauliflower is baked (unless you are skipping for Raw version), add cauliflower to a large bowl. Pour your desired amount of sauce over the cauliflower and stir gently to coat every piece. At this point, you may stir in the toppings OR for better presentation and color, we recommend placing the gochujang cauliflower in a serving bowl or individual bowls and sprinkle each with the toppings.

Notes

 
When purchasing, make sure to get Gochujang PASTE. There are many Gochujang SAUCES out there, most have oil or refined sugar, etc.  This recipe uses PASTE to make a thick creamy sauce without refined oil or sugar.
If you are unfamiliar, Gochujang paste is not too hard to come by. We like the one from Trader Joe's, but when they were temporarily out of it, we found it at H-Mart. Check your local Asian grocer. When purchasing, check the ingredients (no oil, no sugar, etc) and also the spice level. Some are extra hot... this recipe is based on the milder Trader Joe's product.
Once you find a Gochujang paste you prefer, check out our Gochujang Tofu recipe to pair with this cauliflower dish.
Keyword cauliflower, dairy-free, gochujang, raw, vegan, wfpbno

Instant Pot Tofu & Red Curry Rice

, ,

Instant Pot Tofu & Red Curry Rice

Jill Keb with Plant Life Journey Retreats
Wowza, this delicious dish is so easy and versatile. Look for red curry paste in the Asian section and check ingredients for a no oil product. Add veggies of your choosing to customize this dish. You can make it in the oven if you would like - see instructions at the bottom.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Course Main Course, Side Dish, stew
Cuisine Thai
Servings 4

Equipment

  • Instant Pot Optional
  • Food Processor Optional

Ingredients
  

  • 2 cloves garlic
  • 1/2 red onion
  • 1 knob fresh ginger
  • 2 Tbsp red curry paste find in asian section, check for no oil
  • 1 cup brown rice
  • 2 cups veggie broth
  • 1/2 head broccoli, cut into pieces as you like
  • 6-8 baby potatoes, cut to size of your preference
  • 1 red pepper, chopped
  • 1 14 oz. extra firm tofu (water packed & organic), cubed
  • 1/2 can lite coconut milk save the extra for another dish or dressing
  • 1 lime, juiced
  • 4 Tbsp cilantro, chopped for garnish
  • 2 green onions, chopped for garnish
  • Salt and Pepper to Taste

Instructions
 

  • Start by dropping the garlic and ginger into a running food processor to mince. You can also mince with a knife or other tools
  • Rough cut the onion and place large chunks into the same food processor (with the garlic and ginger) and pulse to dice the onion. You can also use a knife or other tool to dice the onion
  • Set the instant pot to saute mode and stir the onion, ginger and garlic with a bit of water or broth to start cooking
  • Add the red curry paste and stir to mix in
  • Add the rice, broth, broccoli, red pepper, potatoes and tofu & stir
  • Set the instant pot on SEAL, for Manual 23 minutes. Wait for 10-15 minutes to carefully do a manual release.
  • Stir in the coconut milk & lime juice
  • Serve with cilantro and green onions if desired. Enjoy

For Oven baking

  • Place & sitr all ingredients in a large casserole dish with lid or tight foil to cover. Bake for 65 minutes at 350 degrees in a pre-heated oven.
Keyword red curry, rice, thai, tofu, vegan, wfpb

Blueberry Bliss Balls

,

Screenshot

 

Blueberry Bliss Balls

Got Sprouts? These delicious freezer bites are going to be your NEW Favorite!
Print Recipe
Course Dessert, Snack
Cuisine Whole Food Plant Based
Servings 16 balls

Equipment

  • 1 Food Processor

Ingredients
  

  • 1 cup dates medjool, pits removed
  • 1 cup walnuts
  • 1/2 cup blueberries
  • 1/4 cup alfalfa sprouts or other sprout of choice
  • 1 Tbsp lemon zest
  • 2 Tbsp lemon juice
  • 1/4 tsp cinnamon
  • dash nutmeg & kosher salt optional

Instructions
 

  • Pulse everything in a food processor until well combined
  • Roll into balls and keep and eat from the freezer
Keyword dairy-free, sprouts, vegan, wfpbno

Carrot Ginger Dressing – No Oil

 

Carrot Ginger Dressing

Jill Keb with Plant Life Journey Retreats
This Japanese inspired salad dressing is sweet and tangy, high on flavor yet low on fat.
Print Recipe Pin Recipe
Prep Time 10 minutes
Course Dressing
Cuisine Asian, Japanese

Equipment

  • Blender
  • Food Processor optional

Ingredients
  

  • 1 1/2 cups grated carrots
  • 1 whole Navel orange, skin and seeds removed can try clementines also
  • 2 Tbsp rice vinegar
  • 2 Tbsp tamari
  • 2 Tbsp pure maple syrup
  • 1-2 inch hunk ginger use less or more to your preference
  • 2 tsp miso paste
  • 3 whole medjool dates, pitted soften in hot water if needed
  • 1/3 cup water less or more to your desired consistency

Instructions
 

  • Blend everything well in a high speed blender & enjoy.

Notes

Keyword dairy-free, low fat, vegan, wfpbno

HummAmole

 

HummAmole

Jill Keb with Plant Life Journey Retreats
A fun cross between Hummus and Guacamole. Blending WARMED beans will produce a creamier texture.
Print Recipe Pin Recipe
Prep Time 6 minutes
Cook Time 4 minutes
Course Lunch, Snack
Cuisine American, Mediterranean, Mexican

Equipment

  • Food Processor
  • Small Saucepan

Ingredients
  

  • 1 14 oz. can organic garbanzo beans - DO NOT DRAIN or use 1 cup cooked beans with 1/2 cup cooking liquid
  • 1 ripe avocado
  • 1 clove garlic
  • 1 lemon - juiced / about 3 Tbsp lemon juice can use lime &/or a little rind also
  • 2 tsp seasoning mixture of choice like the Costco brand no salt seasoning
  • 1/2 vidalia onion, diced
  • salt and pepper to taste
  • cilantro, chopped green onion, diced tomatoes, shredded carrots, mild jalepenos, etc. optional additional ingredients

Instructions
 

  • Use a small saucepan to warm the canned beans with their cooking liquid, the clove garlic and the seasonings.
  • Bring to a light boil then carefully drain seasoned liquid into a glass measuring jar. Transfer warmed beans to a food processor or blender.
  • Add the ripe avocado and blend well using as much of the seasoned liquid as you need to reach the desired level of consistency you desire.
  • Top with diced sweet onions and serve with celery sticks or other veggies, etc.
Keyword avocado, garbanzo

Rich and Hearty Quinoa Chili

, ,

 

Rich & Hearty Quinoa Chili

Jill Keb with Plant Life Journey Retreats
There's something special about this chili. It's super thick, luscious and just made me want to keep eating it! The seasonings combine so well with the cute little lima beans that don't get used enough in my opinion. It's a very filling chili that packs that extra protein punch with the quinoa and variety of beans. Feel free to switch up the beans or ingredients to what you have on hand or like.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Course Main Course, Soup
Cuisine American

Ingredients
  

Saute These Ingredients First:

  • 1 medium onion of choice, chopped or diced
  • 2 medium carrots, sliced into coins, or diced
  • 2 medium celery stalks, diced or sliced
  • 1 small zucchini, diced (optional)
  • 1 small poblano or green or red pepper, chopped or diced

After the above ingredients are softened, add these:

  • 1 cup quinoa, rinsed well
  • 2 cups veggie broth
  • 4 cloves garlic, chopped or minced
  • 1 28 oz. crushed tomatoes San Marzano tomatoes are best if you can get them
  • 1 15 oz. tomato sauce
  • 1 15 oz. diced tomatoes
  • 1 15 oz. garbanzos/ aka. chickpeas 1 1/2 cups cooked from dry
  • 1 15 oz. kidney beans
  • 1 1/2 cups baby lima beans find in the freezer dept.

Seasonings

  • 2 1/2 Tbsp chili powder
  • 2 tsp paprika
  • 2 tsp cocoa powder
  • 1 tsp cumin
  • 1/2 tsp monkfruit sugar or sweetener of choice
  • 1/4 tsp nutmeg
  • 1/4 tsp crushed red pepper
  • 1 green onion, sliced (optional for topping) or chives or parsley or cilantro
  • Salt and Pepper to Taste

Instructions
 

  • Place the first 5 ingredients in a large stock pot set to medium high heat and saute using bits of veggie broth or water as needed to prevent sticking. Stir often and cook until onions are translucent and carrots are cooked al dente. This set will take about 15-20 minutes.
  • Add the next set of ingredients along with the seasonings. Keep stirring often as you bring the mixture to a boil, then turn down the heat but continue to stir and prevent any sticking as this chili thickens up as the quinoa cooks (about another 20 minutes).
  • Add Salt and Pepper if using, top with green onions or chives and enjoy!

Notes

San Marzano tomatoes refer to a specific variety of plum tomato originating from the Agro Sarnese-Nocerino region in Campania, southern Italy (near Naples and Mount Vesuvious). They are sweeter and less acidic than most other tomatoes, resulting in a smoother, more luxurious sauce with deep, fruity notes prized by chefs. Look for labels saying "Pomodoro San Marzano dell'Agro Sarnese-Nocerino DOP" which will also have a red and yellow starburst logo to indicate their authenticity. 
Keyword carrots, celery, Chili, garbanzo, kidney beans, lima beans, onion, quinoa, san marzano, veggie broth

Crunchy Coconut Curry Vegetable Salad

 

Crunchy Coconut Curry Vegetable Salad

Jill Keb with Plant Life Journey Retreats
Looking for the healing power of crunchy, colorful veggies in a delectably delicious coconut curry sauce? We were! Let your food processor do the heavy lifting to prep your veggies for this one! All the veggies are optional to what you have on hand or what you like.
Print Recipe Pin Recipe
Prep Time 30 minutes
Course Lunch, Main Course, Salad, Side Dish
Cuisine American, Indian

Equipment

  • Food Processor
  • Blender

Ingredients
  

Grating Blade

  • 2 zucchini use the amount you like for all the veggies
  • 3 carrots

Slicing blade

  • 1/4 red cabbage
  • 3 stalks celery

S Blade

  • 1/4 cup cilantro bunch, rinsed
  • 1 handful fresh mint optional

Use a knife for these

  • 1 red pepper, diced
  • 4 green onions, sliced thin and include white and green parts diced sweet vidalia onion also works well
  • 1/2 cup mung bean sprouts (rinse if not pre-rinsed) these should be ready to use as is, from produce section

Sauce Ingredients

  • 1 sm. knob fresh ginger
  • 1 can lite coconut milk
  • 2-3 Tbsp nut butter of choice
  • 1 lime, juiced
  • 1 Tbsp tamari, soy sauce or coconut aminos
  • 2 tsp curry powder
  • 1/2 tsp cumin
  • salt and pepper to taste

Instructions
 

  • Use the blades as recommended or not, or experiment with your machine.
  • Dump everything above the sauce list into a big bowl after prepping.
  • Blend all the sauce ingredients well, stir and adjust seasonings. Enjoy!
Keyword carrot, carrots, cilantro, curry, Dates, chocolate, nut butter, pistachios, lite coconut milk, mint, mung bean sprouts, red cabbage, red pepper, zucchini

Cauliflower Casserole

,

 

Cauliflower Casserole

Jill Keb with Plant Life Journey Retreats
Cauliflower is the star in this luscious, home-style casserole. Easy to make and bake! We liked it before it went into the oven also and set some aside for a next day for a crunchier meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Course, Side Dish
Cuisine American

Equipment

  • Blender

Ingredients
  

  • 3 cups cauliflower, cut into bite size pieces we used 1 large head of cauliflower
  • 1 cup parsnips OR carrots, chopped or sliced
  • 1/2 cup red pepper, seeded and diced
  • 1/4 cup vidalia onion use any variety but we used this sweet variety
  • 1 cup celery, chopped
  • 1 8 oz box Upton's traditional seitan, chopped, optional can use another brand or leave out
  • 1 cup cashews or sub another nut or use silken tofu
  • 1 cup unsweetened soy, almond, coconut or rice milk sub veggie broth
  • 1/4 cup nutritional yeast aka. nooch
  • 2 Tbsp tahini
  • 2 Tbsp fresh lemon juice
  • 2 tsp dijon mustard
  • 2 tsp garlic powder
  • 1 Tbsp fresh dill sub 2 tsp dried
  • 1/2 tsp tumeric
  • 1/2 tsp smoked paprika
  • pinch red pepper flakes
  • to taste salt and pepper

Instructions
 

  • Preheat the oven to 400 F. Place the cashews in a bowl and cover with HOT water.
  • Place all the remaining ingredients, except the milk, into a large bowl and stir well to combine.
  • Rinse the cashews and blend with the milk until creamy. Pour into the big bowl and stir well again. Taste and adjust seasonings if desired. (You may even wish to set some of this dish aside in a 'raw' version rather than baking it.)
  • Transfer to a casserole dish with lid and bake 30-40 minutes. You may want to remove the lid for the last 10 minutes. Some veggies may still have some crunch at 30 minutes, so cook to your preference.
Keyword carrot, cauliflower, celery, nooch, onion, parsnip, seitan

Festive Christmas Tree Candy

,

 

Festive Christmas Tree Candy

Kathy Taylor with Plant Life Journey Retreats
A "good for you" candy-like treat that is quite simple and easy to make in any shape for anytime!
Print Recipe Pin Recipe
Prep Time 5 minutes
Freeze Time 20 minutes
Course Dessert, Snack
Cuisine American
Servings 4

Ingredients
  

  • Medjool Dates, pits removed split open to lay flat
  • Nut butter of choice Almond, peanut, etc.
  • Chocolate chips or Carob chips Dairy Free & Melted

Topping Suggestions

  • Pistachios crushed
  • Pomegranate seeds or raspberry bits, cherry bits or strawberry
  • Coconut flakes optional
  • Orange Zest optional
  • Salt, flaky or kosher optional - just a pinch

Instructions
 

  • Have all your ingredients ready to go. Wait to melt the chocolate until you have the first 2 layers done. (see Video on our Youtube channel)
  • Layer one: on a sheet of parchment paper, lay out the opened dates flat to form a triangle
  • Layer two: spread on nut butter of choice
  • Layer three: melt chocolate or carob and pour/spread on top
  • Sprinkle on the toppings You choose to use and freeze

Notes

We didn't add measurements because it will vary depending on how many dates or candy shapes you want to make. We used 12 dates in our YouTube Video to make 2 little trees. Have fun with it and get the kiddos involved!
https://www.youtube.com/watch?v=GJrENoVynnM&t=19s
Keyword Dates, chocolate, nut butter, pistachios

Persimmon Bliss Parfaits

,

Persimmon Bliss Parfaits

Kathy Taylor with Plant Life Journey Retreats
Easy, creamy, no-bake recipe that will delight your tastebuds and your guests. Enjoy the healthful benefits of persimmons and the indulgent layer of dairy-free cheesecake on a slightly sweet, nutty crust.
Print Recipe Pin Recipe
Prep Time 20 minutes
Refrigeration Time 3 hours
Course Dessert, Snack
Cuisine American
Servings 4

Equipment

  • Food Processor
  • Blender

Ingredients
  

'Crust' Layer

  • 1/2 cup raw almonds
  • 1/4 cup pitted medjool dates
  • pinch sea salt

Cheesecake Filling

  • 1 1/2 cups raw cashews, soaked in boiling water for 15 minutes then drained
  • 1/4 cup water
  • 1/4 cup silken tofu
  • 2 TBSP monk fruit sugar (or sweetener of choice-see notes)
  • 1 TBSP lemon juice

Persimmon Topping

  • 1 1/2 cups peeled and chopped ripe persimmons* see notes below
  • 2 Tbsp pure maple syrup (or sweetener of choice)
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cardamom
  • 1/8 tsp clove

Instructions
 

Cheesecake Filling

  • Blend all "cheesecake" ingredients in a high-speed blender until completely smooth. Chill in the refrigerator while you make the rest.

Crust

  • Place all crust ingredients in a food processor. Pulse or process only until the mixture resembles coarse sand. Transfer to a bowl and set aside.

Persimmon Topping

  • Place all persimmon topping ingredients in the clean food processor and pulse to blend, leaving some chunks if desired

Assembly

  • Divide the crust into 4 glasses, reserving 1-2 Tablespoons for topping later.
  • Carefully spoon the cheesecake layer in next, dividing evenly. Refrigerate for 30 minutes or until chilled.
  • Lastly, spoon out the persimmon layer into each glass and top with a pinch of the crust mixture. Chill until ready to serve.

Notes

Persimmons- Look for delectable persimmons in your grocery store from October thru December. Fuyu and Percinnamon variety are great for snacking and can be eaten right out of your hand like an apple. The Hachiya type (shaped more like an acorn) can ONLY be eaten when it is very soft and jelly-like. We used Fuyu in this recipe, but you can try other varieties.
Sweetener-  We used Monkfruit, but you may substitute with pure maple syrup, date paste (may affect color) or other sweetener of your choice.
Silken Tofu- Typically found in shelf-stable packaging (not refrigerated), brands such as mori-nu. If you prefer to make this soy-free, you can substitute with a dairy-free yogurt of your choice.
Keyword dessert, fruit, persimmon, sweet