Mix Dry ingredients:
- 1 cup coconut flour
- 1/4 cup tapioca
- 1/2 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/2 cup dried cranberries
- 1/2 cup oatmeal (gluten free)
- 3/4 cup coconut sugar
Mix wet ingredients in a separate bowl:
- 1/2 cup applesauce
- 1 cup almond milk
- 1/2 tsp vanilla extract
Once you’ve blended the dry ingredients together, blend the wet ingredient mixture in. If it is too dry, add a little more almond milk so it is easier to scoop onto cookie sheet.
Bake for 18-20 minutes at 350 degrees.
I love experimenting with food, so when one of my followers suggested I “Veganize” the popular Mexican dish Tinga, I couldn’t say no!
It was my first time using JackFruit as a meat substitute, and I am very pleased with how well it emulates the texture and consistency of meat. I purchased a pack of 6 “Young Jackfruit in water” for about $17 on Amazon. Two cans = 1lb of “meat”.
What you’ll need:
2 Cans of Young Jackfruit in Water
1/2 can of chipotle peppers in adobo sauce
1 can (15 oz) of steamed tomatoes
1tbs Olive Oil
For the Sour Cream:
1/2 Cup soaked cashews
1 teaspoon nutritional yeast
1/2 teaspoon sea salt
1/4 cup water
(I blend the ingredients in my Nutribullet)
1.Heat the oil and saute the onions.
2.Mix chipotle in adobo sauce and tomato in a blender until smooth.
3. Drain and rinse Jackfruit. Pull apart the chunks so that it has the appearance of shredded chicken.
4.Add all the ingredients together in a pot and let simmer for about 15-20 minutes.
I then assemble the Tinga on a tostada and add a dollop of vegan Sour Cream. Soooo yummy!
I’m too distracted by my yummy leftovers to even finish this post… THESE GARLIC NOODLES ARE TO DIE FOR. Literally, I want this for my last meal. Not only is it super duper yummy, it’s also VERY easy to make.
What you’ll need:
Box of Spaghetti
6 cloves of garlic
1/4 cup Earth Balance Butter
1/3 cup low sodium Soy Sauce
1 tablespoon sugar
1 tablespoon sesame oil
1 tablespoon fresh chili paste
(Green onion optional)
- Bring water to a rolling boil. (I like to add salt to speed this up and add flavor to the noodles.)
- Add Noodles.
- In a separate pot melt butter, then add in sugar, soy sauce, garlic and chili paste until well blended.
- Drain noodles, return to pot and pour over mixture. Mix Well!
Enjoy the goodness of this Asian noodle dish!