Tag Archive for: wfpb

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

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
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

 

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

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

Beet and Ricotta 'Cheese' Bowls

Jill Keb
Beet lovers will appreciate making beets the star of the meal in this fun and healthy bowl!
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