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

Salsa Verde

Jill Keb with Plant Life Journey Retreats
If you haven't made this easy and delicious salsa yet, step outside your comfort zone and we promise - you will be proud of yourself just like we were, ha! You can find Tomatillos in many Hispanic or major grocery stores.
Prep Time 10 minutes
Cook Time 30 minutes
Blending Time 1 minute
Total Time 40 minutes
Course Side Dish, Snack
Cuisine Mexican

Equipment

  • 1 Food Processor or Blender

Ingredients
  

  • 2 lbs. Tomatillos, papery husks removed, rinsed and halved about 16-20 medium Tomatillos
  • 1 large Onion, skin removed and quartered any type of onion you have or like (use 2 if small)
  • 4 cloves Garlic, cut close to the root end but leave the skins on you will remove the skin after baking
  • 1 Lime, juiced
  • 1/2 cup Cilantro, rinsed and big stems removed

Instructions
 

  • Line a large baking pan with parchment and set oven to 375 degrees
  • Prepare Tomatillos by slipping the skins off, rinsing and slicing in half, place on baking sheet
  • Cut onion and place on baking sheet
  • Slice large tip off the garlic cloves, leaving skins on and place on baking sheet
  • Bake veggies in oven for 25 minutes or until light browning occurs
  • Carefully remove garlic from skins, discard skins. Add all baked veggies to a food processor or blender
  • Add lime juice, cilantro and salt/pepper to taste and pulse/blend to chunky or smooth. Taste and adjust salt if needed. Store in refrigerator up to 2 weeks or freeze.
Keyword Salsa, Salsa Verde, Tomatillo

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...
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
Cauliflower Cheesy Sauce

Cauliflower Cheesy Sauce - 2

Cauliflower Cheesy Sauce

Cauliflower Cheesy Sauce

Cauliflower Cheesy Sauce

Forks Over Knives
I love the many, many, many ways to make a cheesy sauce! Using cooked cauliflower can lend a buttery result in my opinion. Comfort food can be ooooh so Healthy AND Comforting! What do you think?
Prep Time 10 minutes
Cook Time 25 minutes
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Blender

Ingredients
  

  • 1 head cauliflower, trimmed and chopped about 5 cups
  • 2 cups potato, peeled & chopped Yukon gold or any variety
  • 1/2 cup unsweetened plant milk of choice
  • 1/2 cup nooch aka. nutritional yeast
  • 2 cloves garlic, peeled and crushed open
  • 2 tsp white wine vinegar
  • 1 tsp miso paste
  • 1 tsp onion powder
  • 1/2 tsp dried marjoram OR oregano
  • 1/2 tsp yellow mustard
  • 1/4 tsp tumeric
  • Pinch Salt and Pepper to taste more for topping as desired
  • Pinch Paprika for topping optional

Instructions
 

  • In a large saucepan cover the cauliflower, potato and garlic with water. Cook until well done @ 25 minutes until very tender
  • Drain, but SAVE the cooking liquid
  • Blend the cooked veggies with the remaining ingredients adding small amounts of cooking liquid as needed to reach desired consistency
  • Add salt & pepper to taste. Sauce will thicken as it cools

Video

Keyword cauliflower, cheese, nooch, vegan