Tag Archive for: Vegan

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
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

 

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

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

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!
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
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.
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
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. 
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

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.
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