Mexican Layer Dip

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Mexican Layer Dip

Jill Keb with Plant Life Journey Retreats
Been making this awesome dip for over 20 years. Everyone LOVES it! Sometimes, we like to make it our dinner or evening meal.
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Prep Time 25 minutes
Course Appetizer, Side Dish
Cuisine Mexican
Servings 8

Ingredients
  

  • 2 14 oz cans of Fat Free Refried Beans (3 cups) Or you can use whole pinto beans, rinsed and drained!
  • 1/4 cup Fresh Cilantro, minced more or less to your taste - can omit
  • 2 tsp Taco Seasoning or ground cumin or other Mexican blend of seasonings
  • 3 cups Salsa of choice (24 oz. jar)
  • 2 cups Guacamole (more or less) Store bought or homemade
  • 1 cup Sour Cream of choice (8 oz.) Vegan or Dairy-Free optional. We like Kite Hill brand
  • 1 medium Carrot, hand grated or through the food processor
  • 1/4 cup Black Olives, sliced (more or less to your desire)
  • 8 Grape Tomatoes, diced (or dice a regular tomato) slice a couple times to make small bite size pieces
  • 2 Green Onions, sliced red onion could also be used
  • 8 Pickled Jalepenos, sliced you'll find these in a jar in the Mexican section. Buy MILD if you are spice sensitive also may use diced banana peppers as an alternative

Instructions
 

  • In a medium size mixing bowl, stir the refried beans, cilantro and seasonings and place that layer in the bottom of a pie plate, dish or serving platter (you might use 2 as this will make TWO pie plates)
  • Spread on a layer of Guacamole, then Salsa, then sour cream -dividing between the 2 pie plates or platters
  • Sprinkle on carrots, green onions, black olives, tomatoes and pickled jalepenos
  • Serve with corn chips and enjoy!

Notes

Keyword Dip, Healthy, Mexican, wfpb

Jill’s Secret Spread and Dip

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Jill's 'Secret' Spread and Dip

Jill Keb with Plant Life Journey Retreats
My neighbor assumed this was an avocado based dip because of the color and rich flavors. A fun combination of pesto and hummus, this dip tastes decadently cheesy without the dairy or fat!
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Prep Time 15 minutes
Course Appetizer, Side Dish
Cuisine American, French, Italian
Servings 8 people

Equipment

  • 1 Food Processor

Ingredients
  

  • 1 1/2 cups garbanzo beans aka. chick peas, drained SAVE the cooking liquid - aka. Aquafaba
  • 1 whole lemon, zested then juiced lemons yield various amounts of juice so set some aside and use your judgement to add later as you adjust seasoning at the end
  • 1/2 cup fresh basil packed down to measure
  • 3 cloves garlic papery skins removed & ready to drop in machine
  • 2 Tbsp Nutritional Yeast aka. Nooch
  • 2 Tbsp Tahini
  • 1 Tbsp Aquafaba the cooking liquid from the beans
  • 1/2 tsp salt more or less - to taste - optional
  • 1/2 tsp freshly ground black pepper of choice more or less - to taste - optional

Instructions
 

  • Using the S blade on a food processor, run the machine and drop the 3 peeled whole garlic cloves into the chute
  • Add drained beans, basil, lemon zest, nooch, tahini, aquafaba and 1/2 of the lemon juice (reserve some to add more at the end as you like)
  • Let machine run for several minutes, scraping down the sides as needed.
  • Add more aquafaba if desired. Blend until very creamy, adjust seasonings and serve as desired.
Keyword cheese, chick peas, dairy-free, garbanzo, wfpbno

Easy Ricotta ‘Cheese’

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Easy Ricotta 'Cheese'

Jill Keb with Plant Life Journey Retreats
There are endless uses for this quick cheese! Spread on baguettes, stir into curries or chilis, sweeten and serve with fruit, etc...
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Prep Time 5 minutes
Soaking Time 1 day
Total Time 1 day 5 minutes
Course Appetizer, Side Dish
Cuisine American, Italian
Servings 8

Equipment

  • 1 High speed Blender or food processor

Ingredients
  

  • 2 cups cashews, soaked in water overnight or for 8 hours
  • 1 tsp salt
  • 1 Tbsp lemon juice
  • 1 tsp ume plum vinegar optional
  • 1/2 cup water

Instructions
 

  • Drain cashews. Blend and pulse remaining ingredients only until the mixture looks like a thick oatmeal (will thicken further in fridge)
  • Serve as desired or store in a covered container and enjoy within 2 weeks

Notes

Keyword cheese, dairy-free, vegan

Beets with Ricotta ‘Cheese’ Bowl

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Beet and Ricotta 'Cheese' Bowls

Jill Keb
Beet lovers will appreciate making beets the star of the meal in this fun and healthy bowl!
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Prep Time 5 minutes
Course Appetizer, Lunch, Salad, Side Dish, Snack
Cuisine American, French
Servings 2

Equipment

  • Instant Pot optional

Ingredients
  

  • 4 beets, cooked and sliced
  • 2 slices sourdough bread of choice, toasted and cubed
  • 2 cups microgreens, or sprouts, or lettuce or greens of choice
  • 2 whole green onions, trimmed and sliced use green parts
  • 2 Tbsp aged balsamic vinegar
  • 6 small scoops purchased Vegan Ricotta see our recipe for 'Easy Ricotta Cheese'

Instructions
 

  • If using an instant pot to cook beets: cut off the beet greens, rinse, add enough water to come up 3/4 way up a beet, close lid and toggle to sealing, set manual time to 28 minutes. Use manual or natural steam release to open lid, let cool before easily removing skins.
  • Use 2 wide soup bowls to layer the cooked beets around in a pretty fashion, along with the toasted bread cubes, greens and scoop ricotta into the center.
  • Sprinkle on the green onions, Salt and Pepper to taste and drizzle the aged balsamic. Serve and Enjoy.
Keyword beets, bowl, cheese, dairy-free, microgreens, wfpb

Vietnamese Supper Salad

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Vietnamese Supper Salad

Jill Keb, Plant Life Journey Retreats
Let your machine do the work. Use your food processor grate, slice and pulse the veggies and make the dressing. No need to clean out your blades or food processor between steps, as it is all going in the same salad. We brought this to a big outdoor concert event and received tons of great comments and requests for the recipe!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Lunch, Main Course, Salad, Side Dish
Cuisine Asian
Servings 6 people

Equipment

  • 1 Food Processor With variable blades

Ingredients
  

  • 1 14oz pkg Rice Noodles of choice Break in half before cooking (optional)
  • 1 Lg Sweet Potato Cubed
  • 2 Cup Shelled Edamame (not in pods) or Peas
  • 1 7oz pkg Baked Teriyaki Tofu or use Tofu of choice
  • 2 Large carrots, peeled
  • 1 Long seedless cucumber, halved lengthwise
  • 1 Red Pepper, cut into 4 large pieces Remove insides/seeds
  • 4 Green Onions Trim off the roots, use the rest
  • 1/4 Cup Fresh Basil
  • 1/4 Cup Fresh Cilantro
  • 1/4 Cup Fresh Mint

Dressing for Salad

  • 1/2 Cup Natural Peanut Butter (ingredients should be just peanuts and optional salt)
  • 1/4 Cup Ketchup
  • 1/4 Cup Tamari (for gluten-free) or Soy Sauce or Bragg's Amino
  • 1/4 Cup Rice Vinegar
  • 1 TBSP Pure Maple Syrup
  • 1 tsp Onion Powder
  • 1 tsp Ginger Powder

Instructions
 

  • In a large pot, boil about 6 cups of water then add cubed sweet potatoes. Boil for about 20 minutes, until just fork-tender. Remove from pot with a slotted spoon (do not dump out cooking water yet) and rinse cubes in a colander with cold water. Once cooled, add to a very large bowl.
  • Bring same cooking water back to boil then add noodles and cook according to package. If using frozen peas or edamame, add them to the boiling noodles during last minute or two of cooking to thaw. When done, drain all in a colander and rinse well with cold water. Once cooled, add to the very large bowl with potatoes.
  • Using the grating blade on your food processor, process carrots through the chute. Dump grated carrots into the very large bowl of potatoes/noodles.
  • Change the blade on your food processor to the slicing blade, then process red peppers through the chute. Dump sliced peppers into the very large bowl of previous ingredients.
  • Slice green onions in little rounds, using green parts as well. Add to very large bowl of previous ingredients.
  • Cut tofu into small bite-sized chunks and add to large bowl of previous ingredients.
  • Change food processor to the S-blade. Add all fresh herbs to food processor bowl, cover and pulse to mince. Add minced herbs to the large bowl of previous ingredients.

Dressing Instructions

  • Place all dressing ingredients to food processor and process well to blend, scraping down sides as needed. Add dressing to large bowl of previous ingredients and mix well. Then serve.
Keyword dairy-free, Easy, gluten-free, one-pot, potatoes, vegan, wfpb, wfpbno

Easy Summer Salad

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Colorful Beautiful Summer Salad with Corn

Colorful Beautiful Summer Salad with Corn

Easy Summer Salad

Jill Keb
Make this beautiful, colorful delicious salad using fresh summer ingredients, including corn on the cob. Want to have a taste of summer in the winter? Just thaw some frozen corn to substitute.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Salad
Cuisine American
Servings 4 people

Ingredients
  

  • 4 ears Corn on the Cob
  • 1 can Pinto Beans or Beans of choice, rinsed & drained
  • 1 Red Pepper, chopped
  • 1 Carrot, grated
  • 1 Cucumber, diced
  • 1 Tomato or bunch of Cherry Tomotoes, sliced or diced
  • 4 Radishes, sliced thinly
  • 1 small Red Onion, sliced We used pickled onions in the picture...your choice!
  • 1 head Boston Lettuce or choice of Lettuce, torn into pieces

Dressing Ingredients

  • 1 can Lite Coconut Milk
  • 1 Ripe Avocado, take out pit & scoop out flesh
  • 1 Lime, juiced
  • 1 small bunch Cilantro

Instructions
 

  • Wash outer husks of corn on the cob well then place on microwave safe dish and cook in microwave on high for 3 minutes per ear (12 minutes total for 4 ears). Microwave times may vary. Husks and silk will slide right off (caution; they will be HOT...use oven mitt). Once cooked, cut kernels off cob to use in salad. Alternatively, take off husks/silk, cut kernels off uncooked cob and then steam, saute or microwave for 3 - 5 minutes.
  • While corn is cooking, prepare dressing as follows.
  • Dressing: In a blender, combine coconut milk, avocado, lime juice and cilantro, as well as your choice of seasonings, salt and pepper to taste.
  • Layer all salad ingredients in bowls a top with dressing to serve.
Keyword dairy-free, Easy, gluten-free, vegan, wfpb

Creamy Kickin’ Rice Primavera

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Creamy Kickin' Rice Primavera
Creamy Kickin' Rice Primavera

Creamy Kickin Rice Primavera

Creamy Kickin' Rice Primavera

Creamy Kickin' Rice Primavera

Need a quick meal idea? Kick up your leftover cold rice with veggies on hand, spice and some vegan cream cheese. Use frozen brown rice, frozen and fresh veggies (of choice) and a little vegan cream cheese to create a quick, savory and optionally spicy rice primavera. Getting to know your spicy curry blends takes some practice. If you have access to an Indian grocery store why not go there and explore or order from one of the many spice purveyors online. Curry paste can also be used in this dish. Get creative and have fun with it. 
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Side Dish
Cuisine Indian
Servings 2 large

Ingredients
  

  • 1 small onion, chopped
  • 1/2 red pepper, chopped
  • 2 garlic cloves, minced or use garlic ramps if available, chopped
  • 1 cup asparagus, sliced or use zucchini, broccoli, etc.
  • 1 cup frozen soup veggies (carrot, pea, corn and green beans)
  • 1 cup frozen cubed potatoes or frozen hash browns
  • 1 Tbsp red or yellow curry spice blend of choice spice to your taste with addition hot sauce or cayenne
  • 2 Tbsp vegan cream cheese of choice oil free, such as kite hill or miyoko's brands
  • 1-2 cups water or broth as needed
  • 2 cups COLD or frozen brown rice
  • 2 Tbsp fresh basil, sliced or parsley or spinach, etc.

Instructions
 

  • Take out leftover/frozen brown rice, veggies of choice and potatoes from the Freezer, measure them out and set them aside.
  • In a deep fry pan set on medium-high heat, add chopped onion with water nearby to add in and stir as needed. Cook for about 5 minutes.
  • Add chopped red pepper, stir and cook adding more water as needed for another 5 minutes.
  • Add remaining veggies and rice saving fresh herbs if using for last. Warm through, add seasonings, hot sauce if desired and salt/pepper to Taste.
  • When everything is warmed through and seasoned, taste again and add optional vegan cream cheese, stir well to combine and serve with warm bread or pita.
Keyword curry, dairy-free, Easy, one-pot, savory, vegan, wfpb

Kokomo Parfait

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Kokomo Parfait

 

Kokomo Parfait

Kokomo Parfait

This recipe is a modification of our basic Kokomo Toast recipe. So easy to make and presents well as a dessert or brunch item. It is optimal to refrigerate 1-2 hours before serving for best consistency.
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Prep Time 10 minutes
Refrigerate 1 hour
Total Time 1 hour 10 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 6

Equipment

  • Toaster

Ingredients
  

  • 4 slices whole grain bread we prefer Ezekiel brand Raisin Bread
  • 3 TBSP nut butter of choice
  • 1/4 cup pure maple syrup
  • 1 tsp cinnamon
  • 2 cups fresh fruit of choice (i.e. chopped apples, berries) we used sliced strawberries & blueberries

Instructions
 

  • Toast slices of bread, then cut into bite sized squares.
  • While toasting bread, stir to combine maple syrup, nut butter and cinnamon in a medium size bowl.
  • Gently fold in the cut up pieces of toast and stir until coated.
  • In 4-6 parfait glasses or clear dessert bowls, alternately spoon in the toast and fruit, adding additional fruit on top.
  • Optimal to refrigerate 1 to 2 hours before serving while bread absorbs the nut butter mixture and softens.

Notes

Keyword Easy, Kids, Toast

Beautiful Berry No-Bake Cheesecake

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Beautiful Berry No-Bake Cheesecake

Jill Keb
"Wow" your family or guests with this decadent luscious dessert! This beautiful layered cheesecake is easier to prepare than it looks and modifiable with you choice of berries. A silicone mold is recommended to easily pop out the squares, but muffin tin liners may also be used. We used all four sections of the the 1 cup Souper Cube mold and after removing the frozen sections, cut each in half.
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Prep Time 30 minutes
Freeze Time 3 hours 30 minutes
Total Time 4 hours
Course Dessert
Cuisine American
Servings 8 small squares

Ingredients
  

  • 1/2 cup almonds, raw unsalted (skin on or off)
  • 1/4 cup unsweetened coconut flakes
  • 1/4 cup Medjool dates (about 4 or 5) pitted
  • 3/4 cup cashews, raw unsalted soaked 15 min. in hot water then drained
  • 3/4 cup unsweetened almond milk (or non-dairy of your choice)
  • 6 TBSP lemon juice, divided 1/4 cup and 2 TBSP
  • 7 TBSP pure maple syrup, divided 1/4 cup and 3 TBSP
  • 2 cup blueberries or berries of choice
  • 1 pinch salt

Instructions
 

  • Start soaking the cashews in hot water. After at least 15 minutes, drain.
  • Combine almonds, coconut, dates and 1 Tbsp lemon juice in a food processor until small crumbles. If using the 1 cup Souper Cube silicone mold, press 1/4 of the mixture into each of the 4 sections. Alternatively, press a small amount into the bottom of each muffin liner, about 1/4" to 1/2" thick. This is your first layer.
  • Blend cashews (drained) with plant milk, 1/4 cup lemon juice and 1/4 cup maple syrup in a high speed blender until smooth. Reserve and refrigerate roughly 1/3 of this cheesecake mixture for later. Pour the other 2/3 of this mixture in even amounts over your first layer in the molds and place molds in the freezer for at least 1 1/2 hour to set.
  • While your second layer is freezing, make your berry compote...
  • In a saucepan over medium-high heat, stir berries with 1 TBSP lemon juice, 3 TBSP maple syrup and pinch of salt. You may want to slightly mash larger berries with the back of a fork or potato masher. Continue stirring until mixture thickens, approximately 15 minutes. Then, refrigerate to cool while first two layers continue to freeze.
  • When your bottom layers are finally set, begin to make the third layer (leave bottom layers in freezer until you have finished this next step). Divide the berry compote, blending 1/2 cup compote with the reserved cheesecake mixture in blender. Remove molds from freezer and pour this evenly over molds to make your third and final layer. Return molds to the freezer for another 2 hours. Reserve and refrigerate the remaining compote as a topping for serving.
  • Once all layers are frozen and set, remove from freezer and immediately remove from silicone mold. Let thaw about 10 minutes before cutting rectangle in half and serving. Optionally, top with a drizzle of reserved berry compote, some fresh berries, coconut flakes, chopped nuts, etc.
Keyword dairy-free, Easy, gluten-free, vegan

Souper Cube Silicone Mold

Layers and Silicone Mold