Category: Family Friendly

Categories
Family Friendly Mains

Crispy Jackfruit Carnitas

Crispy Jackfruit Carnitas

This delicious recipe can be used in so many ways – tacos, bowls, burritos, enchiladas, salads, etc. Make extra and freeze for future use.

Ingredients

Carnitas

  • 3 cans (20 oz. each) canned young jackfruit in water (not syrup), drained
  • Avocado oil spray
  • ½ medium onion, diced
  • 3 cloves garlic, minced or pressed
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1 teaspoon ground cumin
  • 2 teaspoons smoked paprika (or sub regular paprika)
  • 1 teaspoon salt (optional)
  • ½ teaspoon black pepper
  • 1 ½ fresh navel oranges
    • Zest from one orange
    • 1 ½ juiced (about 2/3 cup juice)
  • 2 tablespoons lime juice, plus ½ of an additional lime for serving
  • 3 tablespoons tamari (or soy sauce)
  • ½ cup water
  • 3 bay leaves

Serving suggestions

  • Corn tortillas
  • Guacamole
  • Sliced jalapeños
  • Thinly sliced red cabbage
  • Lime wedges
  • Chopped cilantro
  • Salsa

Instructions

  1. After draining jackfruit, shred pieces coarsely into shreds that resemble shredded chicken or pork. Place shreds onto a clean kitchen towel and roll towel up, squeezing gently to extract additional water. (This will help to absorb more flavor from the marinade.)  Set aside.
  2. Combine the garlic, oregano, thyme, cumin, paprika, salt, pepper, orange juice and zest, lime juice, tamari, and water in a mixing bowl.
  3. Spray the bottom of a large pot with oil spray and place over medium heat. Add the diced onions and cook for 3-4 minutes, or until translucent.
  4. Next, add the jackfruit, marinade, and bay leaves to the pot. Stir and reduce to medium-low. Cover and simmer for about 15 minutes, stirring occasionally to prevent sticking to the bottom.
  5. Preheat the oven to 400°F.
  6. Spray a non-stick baking sheet with oil spray and transfer the jackfruit to the sheet in a single layer, using two pans if necessary (this is important to get a nice crispy exterior). Spray the top with oil spray. Bake for 20-25 minutes, mixing halfway. Check crispness starting at 20-minutes and watch closely until done to prevent burning or drying out.
  7. Squeeze ½ of a lime over and toss.
  8. Serve these jackfruit carnitas in corn tortillas with any of the above toppings. Or make a carnitas bowl by serving with corn, rice, beans. your choice of toppings.

 

Adapted from BrokeBankVegan.com

Categories
Family Friendly Sauces, Dips & Dressings

Amazing Cheese Sauce

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Amazing Cheese Sauce

This vegan cheese sauce will take care of all of those cheese cravings.  It is rich, creamy and gooey, and also very nutritious as it is made from mainly vegetables and spices.

Ingredients:

  • 12 oz. russet or gold potatoes, peeled and cut in 1 inch dice (approximately 2 1/2 cups)
  • 1/2 cup carrots (diced)
  • 1/4 cup nutritional yeast
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon white vinegar
  • 1/2 teaspoon salt, or more to taste
  • 1 tablespoon miso paste (optional)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Optional for nacho cheese flavor: ¼ cup canned fire roasted diced green chilis, drained; ½ teaspoon minced canned chipotle chili; 1/4 teaspoon ground cumin; 1/8 teaspoon mustard powder

Instructions:

  1. Boil the potatoes and carrots for about 20 minutes or until soft.
  2. Drain them (do not rinse) and add them to a blender. 
  3. Add all the remaining ingredients and blend until smooth, scraping down the sides as needed (adding 1-2 tablespoon of water at a time if needed to blend – be careful not to thin too much). If making nacho cheese flavor, add spices and blend well then add chilis,  pulsing to combine. Some visible chili pieces will be seen.

Dip tortilla chips or use for macaroni and cheese, over steamed broccoli, etc.  We like to make a large batch and freeze in smaller containers. To use from frozen, defrost and warm, whisking with additional water if needed.

Categories
Family Friendly Vegetables

Honey Ginger Carrots

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Honey Ginger Carrots

A beautiful and delicious glazed preparation for fresh spring carrots, using the carrot tops for garnish if available.  Carrots are in the same family as parsley with the leaves having a somewhat similar flavor profile.  Feel free to substitute one for the other. 

Did you know that carrots were originally purple? I used purple, orange, yellow and red carrots here. Using different colors provides your body with a variety of antioxidants.

Ingredients:

  • 1 tablespoon olive oil
  • 1 tablespoon finely chopped ginger (or ginger from tube – available in the grocery produce section)
  • 1 1/2 tablespoons honey
  • 6 medium carrots, scrubbed and cut lengthwise, leaving a short section of green tops if fresh.
  • Reserve 1 tablespoon of chopped fresh carrot tops if available. Otherwise use 1 tablespoon of chopped parsley.
  • 1/4 cup water
  • 1/4 cup orange juice
  • 1/2 lemon for finishing
  • Salt and pepper

Instructions:

  1. In a medium pan over medium-high heat, add oil and stir in ginger. Add honey and stir to dissolve.
  2. Add carrots and toss to coat. Pour in water and orange juice.
  3. Cover to steam, stirring occasionally and cook 15 -20 minutes or until tender and juices make a glaze, adding a tablespoon of water more if needed.
  4. Season to taste with salt and pepper. Serve with a squeeze of lemon and a sprinkling of chopped carrot tops or parsley.
Categories
Family Friendly Salads Snacks

Cowboy Caviar

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Cowboy Caviar

Cowboy Caviar

An easy crowd-pleaser that takes only 15 minutes to make. This recipe is likely to become a favorite and can be enjoyed in so many ways. Try it with baked tortilla chips, in a warmed tortilla, or over greens or whole grains.

Makes 6-12 servings (lunch/ light meal vs. potluck or appetizer)

Ingredients

  • 2 medium tomatoes, diced
  • 15 oz can black beans, rinsed and drained
  • 15 oz can black eyed peas, rinsed and drained
  • 1 ½ cups frozen sweet corn, thawed
  • 2 ripe avocados, diced
  • ⅓ cup red onion, finely diced
  • 2 tomatillos, diced (optional but recommended)
  • 1 jalapeno pepper seeds removed, finely diced
  • 1 clove garlic, grated (with microplane) or finely minced
  • ⅓ cup cilantro finely chopped

Dressing

  • 1 tablespoon olive oil
  • 3-4 tablespoons fresh lime juice fresh
  • 1 teaspoon honey
  • ½ teaspoon salt, optional
  • ½ teaspoon pepper

For serving, try any of the following

  • Tortilla chips for serving, baked chips preferred
  • Brown rice or other whole grain
  • Warmed tortillas
  • Over greens

Instructions

  1. In a small bowl, whisk together dressing ingredients.
  2. Combine the remaining ingredients, except avocado, in a large bowl. Toss well so that ingredients are well-combined.
  3. Pour dressing over the salad ingredients and toss well.
  4. This recipe can be refrigerated and tastes even better when the flavors have a chance to meld. Before serving, toss well and add the avocado, stirring gently to combine. Taste, adjusting flavors by adding additional lime juice, salt, pepper, or jalapenos to taste.
Categories
Family Friendly Mains Vegetables

Sorghum Stuffed Peppers

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Sorghum Stuffed Peppers

This is a recipe that is family friendly, hearty, and so flavorful that you will have it on frequent rotation.

Makes 4 servings as a main, or 8 servings as a side dish.

Ingredients

  • 2 cups cooked whole grain sorghum, cooled to room temperature
  • Avocado oil cooking spray
  • 4 large red bell peppers, halved and seeded
  • 3/4 cup salsa
  • 2 cloves garlic, minced
  • 1 Tbsp nutritional yeast
  • 1 tsp cumin powder
  • 1 tsp chili powder
  • 1 cup corn kernels, fresh or frozen and thawed
  • 2 cups cooked lentils
  • 1 cup chopped spinach or kale
  • ¼ tsp salt (optional)
  • ¼ tsp pepper

Toppings

  • 1 avocado, thinly sliced and 1/4 cup plain Greek yogurt (or avocado crema – see sauces section)
  • 1/2 cup salsa
  • Fresh cilantro sprigs
  • 2 Tbsp diced red onion
  • 1 lime, sliced into thin wedges

Instructions

  1. Preheat oven to 400 degrees F and spray a rimmed baking sheet with cooking spray.
  2. In a large mixing bowl, combine cooked sorghum, salsa, garlic, nutritional yeast, cumin, chili powder, corn, spinach (or kale), and lentils. Mix until combined.
  3. Stuff peppers with mixture, distributing evenly. Place peppers on baking sheet, and cover with tin foil.
  4. Bake for 20 minutes. Remove foil and bake for another 10 minutes, or until peppers are soft.
  5. Remove from the oven. Top each pepper with Greek yogurt and avocado slices (or avocado crema), a dollop of salsa, and a sprinkling of red onion and cilantro. Serve with a lime wedge.
Categories
Dessert Family Friendly

Dreamy Avocado Ice Cream

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Dreamy Avocado Ice Cream

You will need an ice cream maker for this recipe. But if you don’t have one, this also makes a phenomenal mousse – just chill well in the refrigerator after blending.  

Makes 8 servings

Ingredients

  • 3-4 Avocados, ripened (such as Hass), about 1 1/2 pounds
  • 1/2 cup Granulated Sugar
  • 1 cup Reduced Fat (2%) Plain Greek Yogurt (or non-dairy Greek yogurt)
  • 1/2 cup Cashew Cream (optional)
  • 1 tablespoon Fresh Lime Juice
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Salt (optional)
  • 1 Tablespoon Vodka* (optional, for keeping ice cream scoopable)

Optional add ins:

  • Chopped dark chocolate
  • Coarsely chopped pistachios or other nuts

Instructions

  1. Slice avocados in half and remove pits. With a spoon, scoop the avocado flesh into a food processor in chunks. Add sugar, Greek yogurt, cream, lime juice, vanilla, and salt. Puree until smooth and the sugar is completely dissolved, about 2 minutes.
  2. Freeze according to your ice cream maker’s instructions. ( Optional add-ins: About 5-10 minutes before the freezing time is complete, add the chopped chocolate or nuts and continue to mix.) Serve immediately (the mixture will have the consistency of soft serve) or freeze in an airtight container for 2 to 4 hours for a firmer consistency.
  3. After 4 hours, if not using the vodka, the mixture will become very firm. Let rest on counter 15-20 minutes prior to serving.

 

Adapted from WellPlated.com

Categories
Family Friendly Sauces, Dips & Dressings Snacks

Beet Hummus

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Beet Hummus

This recipe is a gorgeous addition to your meals, and can be used as a sandwich spread, a dip for vegetables or pita crisps, or as an appetizer on crostini with a sprinkle of goat cheese.

Serves 6-8

Ingredients

  • 3 large beets roasted, peeled, and chopped into ¼ cubes
  • 15 oz garbanzo beans cooked and rinsed
  • 3 large cloves garlic, coarsely chopped
  • 2 tbsp lemon juice (about 1/2 lemon)
  • 1 ½ tsp ground cumin
  • 1 ½ tsp smoked paprika
  • 1 ½ tsp chili powder rounded
  • ½ tsp red pepper flakes
  • 1 tbsp fresh thyme
  • ½ tsp sea salt
  • 3 tbsp tahini
  • ¼ cup vegetable broth

Optional Garnishes:

  • Goat cheese (plant-based or dairy)
  • Fresh thyme
  • Black sesame seeds
  • Drizzle of olive oil

 

Instructions:

  1. Place all ingredients except tahini and vegetable broth into the food processor. Pulse for 2-3 minutes, scraping down the sides with a spatula as needed to coarsely chop and combine the ingredients.
  2. Add tahini through the top opening and pulse to combine. Pour in vegetable broth with the motor running, adding liquid to your desired thickness.
  3. Place in a bowl or spread on crostini, garnishing with crumbled goat cheese, fresh thyme, black sesame seeds or a drizzle of olive oil as desired.

 

Adapted from Edible Education Experience

Categories
Dessert Family Friendly Snacks

Fruit Salsa with Cinnamon Chips

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Fruit Salsa with Cinnamon Chips

This is an extremely healthy, delicious snack or dessert that the whole family will love.

Feel free to use a combination of your favorite fruit in season. Firm frozen fruit can be used.

Fruit Salsa:

Ingredients

  • 1/2 cup sliced strawberries
  • 1/2 cup blueberries
  • 1 apple
  • 1-pound sliced peaches
  • 1/2 cup pineapple chunks
  • 3 tablespoons all-fruit jelly 
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh mint leaves

Instructions

  1. Finely chop all fruit.
  2. Chiffonade (finely slice) the mint.
  3. Juice the lemon and whisk with the jelly in a small bowl.
  4. Combine fruit, mint, and jelly-lemon mixture in a large bowl and stir gently to evenly coat the fruit. Taste and adjust flavors as needed.
  5. Refrigerate to combine flavors while the chips are prepared.

Sweet Tortilla Chips:

Ingredients

  • 6 six-inch corn tortillas
  • Olive oil spray
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat the oven to 350 degrees.
  2. Spray both sides of the tortillas with oil.
  3. Stack tortillas and cut into sixths with a sharp knife. Arrange tortilla wedges on a parchment paper lined baking sheet in a single layer, using two sheets if needed.
  4. Sprinkle chips with cinnamon and bake for 5-8 minutes, then flip/rotate chips, and bake for 5-10 minutes more. Cool for 10 minutes. (Chips will be done when crisp at the edges. They will crisp up more when cooling.)
  5. Serve with salsa and enjoy!
Categories
Family Friendly Sauces, Dips & Dressings

Avocado Crema

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Avocado Crema

This is a great way to extend the life of your ripe avocados and at the same time create a luscious spread/dip/topping for all kinds of dishes or snacks.

Makes about 3 cups

Ingredients

  • 2 large ripe avocados
  • 1/2 cup Greek yogurt (dairy or plant based)
  • 2 cloves garlic, minced or pressed
  • 3 tablespoons lemon (or lime) juice, freshly squeezed
  • 1/2 cup cilantro (optional)
  • Salt and pepper to taste

Instructions

  • Place avocados, yogurt, garlic, and citrus juice in a food processor and process until smooth.
  • Add cilantro, if desired, and pulse until combined. Add salt and pepper to taste.

Adapted from Edible Education Experience

Categories
Dessert Family Friendly Snacks

Easy Chocolate Hummus

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Easy Chocolate Hummus

This delicious dessert-hummus is so packed with healthful ingredients that you could have it for breakfast or a snack –  anytime that you need to satisfy that sweet-tooth.

Makes about 1 cup 

Ingredients:

  • 1 can black beans (or chickpeas), drained and rinsed
  • 4 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsweetened baking cocoa
  • 2 tablespoons almond butter (or other nut butter)
  • 1 tablespoon ground flax seed 
  • 2 tablespoons water (more as needed to thin)
  • Pinch of salt (optional)

Instructions:

  1. In a small bowl, mix ground flax seeds with 2 tablespoons water and let sit for 1 – 2 minutes.
  2. In a food processor, combine all the ingredients.
  3. Puree until smooth, about 30-60 seconds, scraping down the sides as needed.  Add a teaspoon or two of water at a time to create the desired consistency.
  4. Serve with banana slices, strawberries, apple slices, raspberries, toasted nuts, whole grain graham crackers or pretzels, etc.

Variations:

  • Double chocolate: Add a small handful of chocolate chips.
  • Mint-chocolate: Add a few drops of pure peppermint extract.
  • Almond joy: Add some shredded coconut and a little almond extract.
  • Mexican chocolate: Sprinkle in some cinnamon and cayenne.
  • Mocha: Add a pinch of instant coffee.
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