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
Avocado Toast
Avocado Toast

Fancy Avocado Toast

Fancy Avocado Toast

Kathy Taylor with Plant Life Journey Retreats
Excellent for Guests, our signature toast offers lots of extras for wow factor and taste
Prep Time 15 minutes
Course Breakfast, brunch, Snack
Cuisine American, French
Servings 4

Ingredients
  

  • 4 slices Ezekiel Bread, toasted
  • 1 large Avocado, ripe (will give a little when pressed in)
  • 1 Tbsp Lemon (or lime), juiced
  • 1/2 cup Organice Grape Tomatoes, halved
  • 1/4 cup Radishes, sliced thin
  • 1 Tbsp Everything but the Bagel seasoning blend
  • 1 Tbsp Balsamic Vinegar or Glaze
  • 1/2 cup Sprouts of choice or slivered greens of choice optional
  • 1/4 cup Pickled Onions optional

Instructions
 

  • Cut avocado, remove seed carefully and scoop into a mixing bowl
  • Mash avocado with a little lemon juice
  • Spread onto toast and cut on a diagonal making 8 pieces
  • Sprinkle on everything but the bagel seasoning and add remaining ingredients, balsamic glaze last
Keyword avocado, Toast

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
Chopped Greens and Fruit Salad

 

Chopped Greens and Fruit Salad

Smoothie Salad

Jill Keb with Plant Life Journey Retreats
This chopped greens and fruit salad is a great way to start your day! Eat anytime for blast of nutrients. Quantities are up to you..... so many options. Very Refreshing!
Prep Time 10 minutes
Course Breakfast, Lunch, Salad, Snack
Cuisine Whole Food Plant Based
Servings 1

Equipment

  • 1 food processor with pulse option

Ingredients
  

  • 3 handfuls Mixed organic baby Greens of choice
  • 1 Banana, roughly chopped
  • 1/2 Cucumber, roughly chopped
  • 1 handful Blueberries
  • 1 handful Raspberries
  • 1 handful Blackberries
  • 1 handful Grapes
  • 1 Lime, juiced

Instructions
 

  • pulse the greens just until broken down, move to a medium sized bowl
  • add all the fruit and cucumber and pulse until just chopped, transfer to bowl
  • add juice of lime, stir well and eat with a big spoon!
Keyword banana, blueberries, cucumber, grapes, lime, microgreens, spinach

Ranch Dressing II

Jill Keb with Plant Life Journey Retreats
This quick and easy ranch makes just about anything taste better!
Prep Time 5 minutes
Blending Time 5 minutes

Equipment

  • Blender or food processor

Ingredients
  

  • 1 12.3 oz. Silken Tofu usually in the Asian aisle
  • 1/4 cup Lemon Juice
  • 2 cloves Pickled Garlic - from jarred olives stuffed with garlic Soak 2 garlics in vinegar overnight as an alternative option
  • 1 tsp Agave OR Pure Maple Syrup or sweetener of choice
  • 1 tsp Herb Blend of Choice (includes dill & parsley) We used 24/7 Brand Saucy Ranch Blend, google for other herbal ranch recipes
  • 1/2 tsp Salt

Instructions
 

  • Blend all ingredients well, scraping down the sides as needed. Adjust flavors and store in an airtight container for up to 2 weeks.
Keyword dressing, ranch

 

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.
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

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!
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