Green Curry Mango Sauce with Tofu and Green Cabbage.

Not quite sure where summer has run off to...its 50 degrees and raining here today! Thus, a cooked food recipe is essential to warm up! Enjoy this one--sweet and spicy with hints of tangy and salty. Basically perfect...whatever your craving at the moment! 

    Green Curry Mango Sauce with Tofu and Green Cabbage. 

Green Curry Mango Sauce with Tofu and Green Cabbage. Vegan, Gluten-free. Serves one. 

Ingredients

1. 1/2 cup coconut milk

2. 1 cup frozen thawed mango chunks

3. 1 T green curry paste

4. 2 tsp coconut flour

5. Dash of braggs aminos

6. Scallions for garnish

Method

1. In a small soup pot, combine coconut milk and curry paste and whisk over medium heat until mixed. 

2. Add thawed mango and braggs aminos and stir. 

3. Bring to a simmer. Simmer 5 minutes, add coconut flour, stir, reduce heat, and continue to simmer for 5-7 minutes. Sauce is done when thickened and carmelized. Serve over tofu and cabbage with Pitas or brown rice. 

Holiday post!: Memorial Day BBQ Pulled Porkless Pizza with Vegan Coleslaw!

Talk about lightbulb recipe moments! This one is a winner winner PIZZA dinner! Sooooooo good and so easy you'll cry. This Memorial Day, opt out of the all-American fat and calorie-laden burger, and choose my super healthy and delish Vegan BBQ pizza. You can thank me later 👌

Memorial Day BBQ Pulled Porkless Pizza. 

         Close up. YASSSSSSS 😍😍😍

Memorial Day BBQ Pulled Porkless Pizzas with Vegan Coleslaw. Vegan, Gluten-free option. Serves one. 

Ingredients

For the pizzas:

1. 2 vegan pita breads (can use gluten free)

2. 2 T BBQ sauce (pre-packaged, or try my "Spicy BBQ Sauce"...find it in my recipe file!)

3. 1 c canned jackfruit, drained

4. 1 tsp braggs aminos

5. Onion, garlic powders

6. Black pepper to taste

7. Dashes of paprika and cumin

For the coleslaw:

8. 3/4 cup shredded green cabbage

9. One small carrot, grated

10. 1/4 cup sliced sweet onion

11. 4 oz. silken soft tofu

12. 2 tsp vinegar

13. 1/2 tsp Dijon mustard 

14. 1/8 tsp each onion and garlic powders

15. Black pepper to taste

16. Dash of braggs aminos

Method

1. Don't let he long ingredient list scare you off--these little fellas are SOOOO simple. Place Pitas on a baking sheet and spread 1 T BBQ sauce on each. Set aside. 

2. Preheat oven to 350. Heat a nonstick skillet over medium heat. "Shred" jackfruit by forcing a form through each piece. You will end up with "shreds" that resemble shredded chicken, or in this case, pork!

3. Place jackfruit shreds in skillet with aminos, splash of water, and all spices. Cook about 5 minutes, till slightly browned (should look like pork). Divide among pizzas and spread evenly. 

4. Place in oven and bake uncovered for 8 minutes. 

5. While pizzas are browning, combine all veggies for slaw in a medium size bowl. In your food processor, combine tofu, vinegar, Dijon, spices (minus pepper), and aminos. Blend until smooth and add to slaw veggie bowl. Add pepper and mix well. 

6. Once cooled, place slaw on top of pizzas and serve. 

Krazy Krunchy Korean Kimchi Salad.

Whoever can say this five times fast is totally talented...!

What started out as a "clean out the fridge" salad quickly turned into another recipe creation! Super simple and quick, this is a perfect snack or Asian meal accompaniment. Enjoy!

         Krazy Krunchy Korean Salad. 

Krazy Krunchy Korean Salad; Vegan, Gluten-free. Serves one (makes one "mega salad"). 

Ingredients 

1. 8 oz. green cabbage, chopped 

2. 4 oz. firm tofu, cubed

3. 6 oz. vegan kimchi 

4. Dash of bragg's liquid aminos 

5. 1/4-1/2 tsp ginger powder

6. Juice of 1/2 lemon

Method 

1. Add cabbage to a LARGE bowl. Too with kimchi, tofu, aminos, lemon, and I ginger. Enjoy!

South of the Border Spicy Tex-Mex Salad.

I love my spicy foods! And what better way to get that hot fix than with a SALAD?! This is so simple, so quick, so yummy. A perfect addition to my "Mexican Lasagna"!

South of the Border Spicy Tex-Mex Salad. 

South of the Border Spicy Tex-Mex Salad; Vegan, Gluten-free. Serves one (makes one "mega salad").  

Ingredients 

1. 9 oz. raw green cabbage, shredded

2. 2 medium (or 9 baby) carrots, peeled and chopped

3. 1/4 cup chopped green bell pepper

4. 1/4 cup chopped red bell pepper

5. 2 T bragg's liquid aminos

6. Onion and garlic powders, cumin to taste

7. 1/2 T nutritional yeast

8. Dash of cayenne

Method

1. Add the ingredients to a large bowl in the order listed. That's it! Enjoy! 

Coconut Cabbage Curry.

This is a great side dish to go along with any indian themed meal. Quick, easy, delicious, and nutritious, this simple yet tasty side dish is the whole package. 

              Coconut Cabbage Curry.  

Coconut Cabbage Curry; Vegan, Gluten-free. Serves one. 

Ingredients

1. 5 oz. green cabbage, torn or chopped

2. 1/8 cup canned light coconut milk

3. 1/4-1/2 tsp curry powder, depending on desired spiciness 

4. Dash of bragg's liquid aminos

Method 

1. Heat a nonstick skillet over low medium heat. Add coconut milk with a splash of water until it sizzles. Add cabbage and sauté lightly. 

2. Add aminos and curry and turn heat to medium. Saue until cabbage is throroughly coated in coconut milk and curry, and liquid is absorbed. Enjoy!