Let It Beet

EGGPLANT + JACKFRUIT THAI GREEN CURRY 🌱 Love making this incredibly flavorful dish for a quick weekday dinner and having leftovers for the week! 😋.

INGREDIENTS:
- 1/3 onion, chopped
- 2-3 garlic cloves, diced
- 1 bell pepper, diced
- 1 eggplant, peeled
- 1 can of jackfruit, drained
- 3 tbsp Thai green curry paste (I used thai kitchen)
- 1 can of coconut milk
- 1/2 can of chickpeas
- 1-2 tsp brown sugar
- 1 tbsp soy sauce
- 1 tsp cumin
- salt and pepper to taste
- Juice of lime to taste

DIRECTIONS:
1. Sauté chopped onion, garlic and bell pepper in olive oil for 5-10 min. Add jackfruit, season with salt and pepper, and cook down for an additional 5-10 minutes.
2. Meanwhile, peel eggplant and cut into 1 inch cubes. Toss in olive oil and roast in oven or air fryer at 400 for 20 minutes, flipping halfway.
3. Add coconut milk and curry paste to the sautéd veggies and gently whisk together. Season to taste again (salt, pepper, cumin and lime juice).
4. Add chickpeas and roasted eggplant and let simmer until mixture thickens to your desired consistency. I’ll sometimes add a few tsp of flour if I want it thicker.
5. Plate with rice and top with cilantro (or whatever greens you have!)

✨ ENJOY!✨

VEGAN BUFFALO CAULIFLOWER BITES 🌱 Holy vegan goodness. These hit the spot! Crunchy outside, soft inside & packed with flavor. I love these on their own, in a taco or topped on mac and cheese. So delish!

INGREDIENTS
- 1 head of cauliflower
- 1 cup veggie broth
- 1/3 soy sauce

Batter:
- 1 cup flour
- 1 cup almond milk
- 2 tsp hot sauce

Seasoned breadcrumbs:
- 1 1/2 cup breadcrumbs
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp chili powder
- 1/2 tsp pepper

Hot sauce:
- 3-4 tbsp hot sauce
- 3 tbsp vegan butter, melted
- 1 tbsp agave

DIRECTIONS
1. Cut up cauliflower into medium-sized florets and marinate in veggie broth and soy sauce for at least 30 minutes to an hour (drain before dredging).
2. Mix together flour, almond milk and hot sauce and dredge cauliflower pieces completely in mixture, and let excess drip off. Then, coat each dredged piece in seasoned breadcrumbs and place on a sheet to roast.
3. Spray or drizzle with olive oil and air fry or roast in oven at 400 for 20 minutes, tossing half way.
4. Immediately, coat all roasted pieces in hot sauce mixture (more or less depending on your preferred amount of sauce).
5. Serve with vegan ranch or on top of some vegan mac and cheese!

✨ENJOY!✨

VEGAN OKTOBERFEST 🍁 Since Addison Oktoberfest didn’t happen this year (because 2020 is the wurst), we celebrated with some vegan brats and 3 Nations Brewing Cozy Bavarian. It did not disappoint! 🍻😋.

VEGAN OKTOBERFEST FEAST:
- Beyond Meat brats
- pretzel buns
- sauerkraut
- caramelized onions
- seasoned waffle fries

VEGAN BLUEBERRY CAKE DONUTS 🍩🌱 Very excited about having recently purchased donut baking sheets and testing new donut recipes each week 🙃☺️. Blueberry cake donuts have always been my go-to, so thrilled to have finally veganized them! Give ‘em a try 😋.

INGREDIENTS
- 2/3 cup almond milk
- 1 tbsp apple cider vinegar
- 2 cups flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 cup olive oil
- 1 tsp vanilla extract
- 2 tbsp applesauce
- 1/2 heaping cup blueberries

DIRECTIONS
1. Preheat oven to 350°F.
2. Combine almond milk and apple cider vinegar to create a vegan buttermilk. Let sit for ~10 min.
3. Whisk together flour, sugar, baking soda, salt and cinnamon.
4. Add oil, vanilla and applesauce to milk mixture, then add wet mixture into dry mixture. Gently combine all ingredients without overmixing.
5. Fold in the blueberries. Then spoon mixture into donut baking sheet. Bake for 25-30 minutes.

✨ENJOY!✨

VEGAN JAMBALAYA 🌶 All about this spicy comfort meal! So full of flavor and packed with veggies. But the Gardein Italian Sausages take this dish to another level 😋 Plus, it makes a ton of leftovers!

INGREDIENTS
- 3/4 cup of rice
- 2 cups of veggie broth
- 1/2 onion, diced
- 1 bell pepper, diced
- 2 garlic cloves
- 2 small carrots, finely chopped
- 1/2 tsp salt
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1/4 tsp pepper
- 1 can diced tomatoes
- 1 can of kidney beans
- Italian saus’ages

DIRECTIONS
1. Cook rice in one pan with veggie broth, and in another large pan, sauté vegetables with olive oil. Once cooked down, add seasonings.
2. Add the canned tomato and kidney beans to vegetables and let simmer for 10 minutes.
3. In a third pan, cook the sausages per package instructions and add to veggies.
4. Add the veggie and sausages to the cooked rice and combine. Season to taste one last time.
5. Serve with roasted zucchini and top with arugula or parsley.

ENJOY! ✨

VEGAN APPLE CINNAMON PANCAKES 🍎🥞🍁 Can’t get enough of these delicious, fluffy, fall flavored pancakes! Plus, you can refrigerate or freeze them and pop them in a toaster throughout the week.

INGREDIENTS
- 1 cup flour
- 2 tsp baking powder
- Pinch of salt
- 2 tbsp sugar
- 1 tsp apple cider vinegar
- 1 cup almond milk
- 1 tbsp oil
- 1/4 or 1/2 apple, diced
- 1 tsp cinnamon
- Agave to taste

DIRECTIONS
1. Combine apple cider vinegar and almond milk and set aside to curdle for about 10 minutes.
2. Whisk together flour, baking powder, salt and sugar in a large mixing bowl and set aside.
3. Stir in oil to milk mixture, then pour into flour mixture and fully combine without over mixing.
4. Peel and dice a quarter or half of an apple then gently fold into batter.
5. On an oiled frying pan at medium heat, scoop batter into round pancake shapes (do about two at a time) and let sit until bubbles form on the top, then flip over to cook for about 1 minute.
6. Drizzle with agave to serve. 😋

ENJOY! ✨

AÇAÍ BOWL • BOWL MAMI 🍓 What a weekend breakfast should look like 🤩 Such a treat to wake up to an açaí bowl. Recently tried and love it! They have a great menu with bowls, smoothies and tasty vegan toasts.

📸🍌🍓:
- Bowl Mami açaí bowl topped with banana, blueberries, strawberries and chia seeds.

What toppings are your go-to for an açaí bowl?

EASY STRAWBERRY JAM 🍓 Enjoy homemade jam with wayyyy less sugar than store bought!

INGREDIENTS
- 1 cup strawberries*
- 1/4 cup sugar
- Juice of 1 lemon
- 1 tbsp water

DIRECTIONS
1. Add all ingredients to a large sauce pan and bring to a simmer on medium-low heat.
2. Keep the strawberries simmering and stir as needed until the berries breakdown.
3. Give it a taste and add more sugar to sweeten or lemon juice to cut the sweetness.
4. Jar up and enjoy!

NOTES
*You can use frozen if you don’t have fresh on hand!

VEGAN VIETNAMESE TAKEOUT 😋 Finally tried the vegan menu at Cris and John in Addison and was blown away! So many vegan options & clearly labeled on their menu 💯. The broth alone was worth a trip out there! Excited to have a go-to takeout spot now.

❓Has anyone tried the Phoritto?!

📸🥡🥢:
- Dry Noodles with Tofu
- Steamed Dumplings
- Side of Veggie Broth

JACKFRUIT CHICKN NUGGETS 🌱 I’ve been excited to try turning jackfruit into chicken nuggets since it has such a perfect perfect pull-apart texture. They turned out awesome! On my first attempt, I wish I would have cut the jackfruit pieces smaller and marinated them longer. But overall, big fan of the texture and taste!! Note: I air fried mine, but you could always fry them in oil on the stovetop.

INGREDIENTS
- 1 can of jackfruit in brine, drained
- Olive oil to coat jackfruit

Jackfruit Marinade:
- 1/2 cup veggie broth
- 1/3 cup soy sauce
�Breading
- 1 cup flour
- 1 1/2 tsp salt
- 1 tsp sugar
- 1 tsp ground black pepper
- 1/2 tsp onion powder
- 1/2 tsp thyme
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 4-5 shakes of cayenne pepper to taste
- 4-5 shakes of oregano to taste
�Vegan Buttermilk
- 1 cup almond milk (or non-dairy milk)
- 1 1/2 tbsp apple cider vinegar
- Dash of hot sauce

Sauce (Optional)
- 1/3 cup bbq sauce
- 1/4 cup vegan mayo
- 1 tbsp hot sauce

DIRECTIONS
1. Drain can of jackfruit and cut pieces in half (vertically) keeping part of the hard part on the bottom in tact in order to hold the shredded jackfruit parts together.
2. Marinate the jackfruit for 30 minutes - 4 hours, the longer you marinate, the more flavor your nuggets will have.
3. In one bowl, combine flour and seasonings to make the breading. In another bowl, mix the buttermilk ingredients together, allowing it to sit for up to 10 minutes.
4. Create an assembly line with the jackfruit, milk and breading. Take one piece of jackfruit, dip in the buttermilk mixture, then in the breading, back in the buttermilk, then in the breading again. Set aside to fry.
5. If using an air fryer, I found that lightly dipping the pieces in olive oil before frying gives it a better crunch on the outside. (An olive oil spray would work too!) Do this right before you put a batch of breaded jackfruit into the air fryer. Cook at 380 for ~20 minutes, flipping halfway.
6. (Optional) Once jackfruit finishes frying, coat the pieces in the sauce mixture

✨ENJOY!✨

🌱‘Turkey’ Jackfruit Pasta Salad by Bosh. LOVE to make this for lunch or meal prep for the week. Super easy and only a few ingredients.

While boiling the pasta, drain and cut up some canned jackfruit and heat in a pan with olive oil and season to taste. Strain pasta and transfer to a bowl adding the seasoned jackfruit, walnuts, dried cranberries, vegan mayo, apple cider vinegar and salt/pepper.

Head to Bosh for full recipe! 🤩

VEGAN TOFU PARMESAN 🌱 Looking for a new way to transform tofu? This vegan take on chicken parm is delicious and a great way to add protein into a hearty pasta dinner. Make sure to marinate your tofu before cooking to give it extra flavor!

INGREDIENTS
- 1 block of tofu
- 1/2 cup veggie broth
- 1 tbsp soy sauce
- 1 tbsp balsamic vinegar
- 1 cup flour
- 1 tbsp Italian herbs
- 1 cup plant milk
- 1 cup breadcrumbs (more if needed)
- 1 tsp salt
- Olive oil

DIRECTIONS
1. Cut tofu into 6 pieces and press for at least 30 minutes.
2. Marinate the pieces in veggie broth, soy sauce and balsamic vinegar.
3. In one bowl add the flour and herbs, in a second, add the plant milk, and in a third, the breadcrumbs and salt.
4. Take each piece of tofu and coat in flour, then milk, then breadcrumbs and place in air fryer.
5. Spray or drizzle with olive oil and cook at 400 degrees for 20 minutes, flipping halfway through.
6. Serve over spaghetti and marinara and top with vegan cheese.

✨ENJOY!✨

CRABLESS CAKES 🌱 In addition to being vegan, I’m also allergic to seafood, so it’s pretty exciting to create a plant-based alternative that seems like the real deal. Hearts of palm has a similar texture to crab meat and takes on a fishy flavor with nori and seasoning. So delish!!

INGREDIENTS
- 1 tbsp olive oli
- 1 shallot, diced
- 2-3 garlic cloves, minced
- 1 can whole hearts of palm, drained and chopped
- 1 green onion, minced (white part included)
- 1 small sheet or noir, chopped (about 1 tbsp)
- ⅓ cup bell pepper, diced
- ½ tsp paprika
- ½ tsp chili powder
- ½ tsp salt
- pepper to taste
- 1 can of cannellini beans, drained
- 2 cups flour, divided
- 1 cup almond milk (or any plant milk)
- 1 cup panko bread crumbs

DIRECTIONS
1. Sauté shallot and garlic in olive oil over medium heat until translucent and fragrant.
2. Add hearts of palm, green onion and bell pepper and continue to sauté for 5-10 minutes, adding about 1-2 tbsp of water as the pan dries out. Add seasonings, taste and adjust as needed.
3. Finely chop the nori sheet into small flakes and add to the mixture.
4. Transfer the mixture to a mixing bowl and chill in freezer or fridge until the mixture is cool to touch.
5. Drain the can of cannellini beans and mash in a separate bowl, then add to the mixture once it’s cooled.
6. Once mixture has cooled down, add about 1 cup of flour to firm up the mixture, and form into 5-10 patties (depending how large you make them) about ½ inch tall. If the mixture is too sticky to handle, add more flour or it will be hard to bread.
7. In 3 shallow dishes separate the flour, plant milk and panko for breading the patties. Take one patty, dip both sides in flour, then submerge in plant milk, and then coat completely in the panko. Set in air fryer and repeat. Drizzle, spray or brush olive oil on the tops of the crabless cakes.
8. Cook in air fryer at 400°F for ~20 minutes flipping halfway.* You will probably need to cook in batches to not overcrowd the air fryer.
9. Serve and enjoy! Top with lemon juice or plain vegan yogurt.

NOTES
* If you don’t have an air fryer, you can definitely bake these - bake them at 400°F for 30+ minutes until the outside is crispy.

JACKFRUIT THAI GREEN CURRY 🌶 Oh man, this was soo good 😋. First time I tried making a green curry dish and it was delish!! Loved the spicy, savory and creamy combo. Plus it’s packed with nutrients! You can also change out the veggies used in this dish which makes it really versatile.

INGREDIENTS:
- 1 cup of rice
- 2 cups of water or veggie broth
- 1/3 cup chopped onion
- 2 garlic cloves
- 1 can of jackfruit
- 2-3 tbsp Thai green curry paste
- 1 can of coconut milk
- 1 head of broccoli, breakdown into florets
- 1 zucchini, quartered
- 1/2 cup frozen mixed vegetables
- 1/2 can of chickpeas
- 1/2 bell pepper, diced
- 2-3 tsp sugar
- 2 tbsp soy sauce
- Salt and pepper to taste
- 1 tsp cumin
- Juice of 1/2 a lime (or more to taste)

DIRECTIONS:
1. Cook 1 cup of rice in 2 cups of water or veggie broth. Bring to a boil, then simmer for 25-60 minutes depending on your type of rice.
2. Coat broccoli florets and quartered zucchini in olive oil, salt, pepper and lemon juice then roast in oven at 425°F for around 30 minutes.
3. Meanwhile, sauté onion, garlic and bell pepper in olive oil until translucent and fragrant. Add jackfruit, lightly season with salt/pepper and cook for 5 minutes.
4. Add coconut milk and curry paste to the pan and whisk together. Season to taste again (salt, pepper, cumin and lime juice).
5. Add frozen veggies and chickpeas, and cook everything for 10-15 minutes.
6. Plate the rice, top with the jackfruit curry mixture and add the roasted broccoli and zucchini.

✨ ENJOY! ✨

CARNITAS-STYLE JACKFRUIT 🌱 If you’re looking for a tasty way to cook jackfruit, try this tangy, Mexican-inspired recipe for a delicious main to add to any rice or quinoa bowl.

INGREDIENTS
- 1/4 onion, diced
- 2 garlic cloves, diced
- 1 can of jackfruit, drained
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp paprika
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tsp tomato paste
- 1 tbsp soy sauce
- 1 tsp agave
- 1/4 cup orange juice
- Juice of 1/2 a lime

DIRECTIONS
1. Sauté onion and garlic in olive oil until translucent and fragrant on medium heat (~5-10 minutes).
2. Drain the can of jackfruit and roughly chop jackfruit or use two forks to pull it apart. Add jackfruit and spices to onion and garlic, mixing together.
3. Add tomato paste, soy sauce, orange juice and lime juice and cook on medium-high heat until most of the moisture is absorbed. Season to taste one final time.
4. Add too your favorite Buddha bowl!

✨ ENJOY & COMMENT if you try! ✨

FLUFFY + FLAKY VEGAN BISCUITS 🌱 Homemade biscuits and jam are such a treat! I must say, these turned out pretty amazing and made plenty for the week. While some store bought biscuits are accidentally vegan, if you have the time, I highly suggest making your own. 🍓 Homemade jam recipe coming soon!

INGREDIENTS
- 4 cups all purpose flour
- 1 3/4 cup almond milk*
- 3/4 cup vegan butter, chilled
- 2 tbsp baking powder
- 1 tbsp sugar
- 1.5 tsp salt
- 2 tsp apple cider vinegar

DIRECTIONS
1. Preheat oven to 425°F degrees.
2. Combine apple cider vinegar and plant milk and set aside to sit for a few minutes.
3. Combine flour, baking powder, sugar and salt in a bowl and mix.
4. Add chilled vegan butter to dry mixture in pieces, using a fork to combine until it has a sandy texture.
5. Add almond milk mixture and fold in, mixing just until it's combined, do not overmix.
6. Place on a flat, floured surface and sprinkle more flour on top. Push down and fold in half. Rotate dough 90 degree, push down and fold in half again. Do this 5-6 times for a flaky biscuit.
7. Finally, flatten out to about 1 inch thick with a rolling pin, and cut 2 1/2 inch circles** and place on a greased or lined baking sheet. Lightly brush the top of the biscuits with almond milk or olive oil.
8. Bake for 12 minutes or until the bottoms are a light golden brown.
9. Allow to cool for a few minutes and then enjoy!

NOTES
*Sub any plant-based milk for almond milk
**I used a pint glass and major jar to cut the biscuits for different circle sizes

TAHINI TOFU + CAULIFLOWER BOWL 🌱 I can’t get enough of tahini these days! This bowl is super flavorful and makes plenty of leftovers. 😋

INGREDIENTS
- 1 block of firm tofu
- 1 head of cauliflower
- 2 sweet potatoes
- 1 cup of frozen edamame, shelled
- 1 cup rice
- 2 cups veggie broth or water
- 2 cups kale, steamed
- Salt/pepper to taste
- 1/2 tsp garlic powder
- 1/2 tsp cumin

SAUCE
- 1/3 cup tahini
- 3 tbsp soy sauce
- 2 tbsp rice wine vinegar
- 2 tbsp peanut butter
- Add water to thin out as needed
* Whisk all ingredients together

DIRECTIONS
1. Press tofu for at least 30 minutes, cut into cubes and air fry for for 15-20 minutes at 400 or in the oven at 425 for 20 minutes.
2. At the same time, peel and dice sweet potato and breakdown cauliflower into small florets, toss both in olive oil, salt/pepper and roast at 425 for 30-45 minutes, shaking halfway through.
3. Meanwhile, cook rice with veggie broth or water and season to taste.
4. While rice is cooking, steam frozen edamame and kale in a covered sauce pan with a tbsp of water for a few minutes.
5. Once cooked, toss the tofu and cauliflower in 2/3 of the sauce.
6. Add rice, tofu, cauliflower, sweet potato, edamame and kale to a bowl, top with diced tomato and drizzle over the rest of the sauce.

ONE POT PASTA (VEGAN) 🌱 If you’re curious about trying more plant-based options or trying to cut out dairy, this is my go-to recipe for an easy, cheezy pasta dish! This recipe is from and is seriously worth trying! 😋🤩.

INGREDIENTS
- 1/2 onion, diced
- 2-3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 pint grape tomatoes, halved
- Salt/pepper to taste
- 2 ½ cups vegetable broth
- 2 ½ cups almond milk
- 16 oz penne, fusili or rigatoni pasta
- 5 oz fresh spinach
- ⅓ cup nutritional yeast

DIRECTIONS
1. In a large pot, add the olive oil and onion and cook for 3-5 minutes on medium heat.
2. Add the garlic and tomato paste, cooking for 3 more minutes, stirring occasionally.
3. Add tomatoes and cook for 3-5 more minutes.
4. Season with salt and pepper, than add the veggie broth, almond milk, and pasta.
5. Stir and bring to a boil, then cover, reduce heat, and let simmer for 10-15 minutes or until most liquid is absorbed.
6. Add the spinach and nutritional yeast and stir until combined. Season to taste one last time and ENJOY ✨

AIR FRYER PLANTAINS + TOFU CUBANO 🌱

Feeling festive with this Cuban-inspired bowl! Having never cooked plantains before, I was super excited to test it out in the air fryer. They definitely take this dish to the next level. Disclaimer: this wasn't a quick meal but it was well worth the wait 😋

INGREDIENTS
- 1 cup rice
- 2 cups water/veggie broth
- 1 package of firm tofu, pressed + cubed
- 1 plantain, sliced on a diagonal
- 1 can kidney beans
- 1/2 tsp cumin
- 1/2 tsp oregano
- Juice of 1/2 a lime
- 1 tbsp soy sauce
- Salt/Pepper to taste
- 2 sweet potatoes, cubed
- 1 avocado, sliced

*Makes 2-3 servings

DIRECTIONS
1. Cook rice with veggie broth or water. Once cooked, season to taste with salt and pepper. Then gently stir in the kidney beans.
2. Meanwhile, cube your pressed tofu, lightly coat with olive oil and air fry at 400 for ~20 minutes (shake 2-3 times). *Or you can roast in the oven.
3. Once crispy, transfer to a sauce pan and sear on medium-high heat with soy sauce, lime juice, cumin and cilantro until well coated. Add salt/pepper to taste.
4. Meanwhile, roast sweet potatoes in the oven at 400 for ~30 minutes (coat with olive oil and season to taste).
5. Finally, air fry plantains (slice and lightly coat in olive oil and salt) at 400 for 15 minutes flipping half way through.
6. Dish up, top with avocado and more cilantro, and enjoy the leftovers!

VEGAN BANANA BREAD RECIPE 🍌🍞

Unbelievably tasty banana bread that is completely dairy free! Loved having this around the house as a quick breakfast, something simple to snack on or as an after dinner treat.

WET INGREDIENTS
- 3 ripe bananas
- 1/2 cup apple sauce
- 1/2 cup olive oil
- 3/4 cup sugar
- 2 tsp vanilla

DRY INGREDIENTS
- 2 cups flour
- 1 tsp baking soda
- 3/4 tsp salt
- 1 tsp cinnamon
- 3/4 cup chopped walnuts

DIRECTIONS
Preheat over to 350°F. First mix together wet ingredients. Then, add dry ingredients to same bowl. Be sure to measure the walnuts out first before chopping. Pour mixture into a greased loaf pan and bake for 60-65 minutes. Let cool for 10-15 minutes. Enjoy!

STRAWBERRY + ROASTED BROCCOLI SALAD RECIPE 🍓

This is a friendly reminder that salads don’t have to be boring 😅. When I’m craving something super healthy, this is my go-to salad. It checks all my boxes: Nutrient-rich. Crunchy. Savory. Sweet. Tangy. Creamy. Plus, mixing hot and cold ingredients is essential to a great salad, in my opinion. What’s your favorite salad toppings?

💠 INGREDIENTS
- Spinach or mixed greens
- Fresh strawberries, halved
- Cherry tomato, halved
- Roasted broccoli
- Red onion, sliced
- Avocado
- Sunflower seeds
- Walnuts, chopped

💠 Dijon-Agave Vinaigrette
- 1/4 cup olive oil
- 1 tbsp + 1 tsp apple cider vinegar
- 1-2 tsp Dijon mustard
- 1 tsp agave
- Salt/pepper to taste

💠 DIRECTIONS
1. Preheat oven to 425°F.
2. Toss broccoli florets in olive oil, salt, pepper and lemon juice, and roast in oven for about 25 minutes.
3. Build your salad by starting with a spinach/greens base, add roasted veggies and the remaining ingredients.
4. Lastly, whisk all the vinaigrette ingredients together and pour over salad.

✨ ENJOY! ✨