Stuffed Sweet Potato:
Chickpeas (canned, or dried)
Note that the sweet potatoes take a long time to bake. Mine took almost 2 hours! Although it depends on the oven, and the size of the potato- it's still important to allow yourself plenty of time here.
1. Preheat oven to 180 C.
2. Cut sweet potato in half, and make small square incisions along the inside without cutting all the way through. This will help it bake faster.
3. Place on baking tray and cover with olive oil. Spice to your liking with paprika, ground coriander, cumin and sea salt. Add nutritional yeast to your liking, and a full clove of crushed garlic to each half of the potato.
4. These take awhile to bake! It depends on the size of your potato, as well. Set a timer for 45 minutes, and continue to check on it from there. The potato should be soft when it's done.
5. Make quinoa while it's baking.
1. Add crushed, fresh garlic to frying pan with olive oil (I used 4 cloves, because we like it garlicky).
2. Cook at a low to medium heat until garlic is browning.
3. Add 1 can of chickpeas, and spice with paprika, ground coriander, cumin and sea salt to your liking.
4. Cook on low to medium heat until beans are soft and flavorful.
1. Chop cauliflower, broccoli and kale (or any veggies of your choice).
2. Lightly steam veggies with a pinch of sea salt and black pepper.
3. Add a squeeze of fresh lemon to veggies and stir.
1. Once sweet potatoes are soft, remove from oven and plate by spread the half in half (still keep the cubed insides in tact.
2. Fill with quinoa and chickpea mixture.
3. Top it with avocado, sprouts, and drizzle with tahini. Add a sprinkle of fresh coriander to your liking.
4. Add a side of veggies (option to also drizzle with tahini and top with fresh coriander, as well).
Jackfruit (canned or fresh)
Lettuce of your choice
Green habanero pepper
Red bell pepper
As usual, measurements are approximate. Sorry in advance!
1. In a large pan, add 1 cup of water, 3-5 cloves of garlic (depending on your liking for garlic), half of yellow onion, paprika, sea salt. Fry ingredients until hot.
2. Chop and add 1 tomato and 1/2 - 1 whole red chili (depending on spice preference) to mixture. Keep hot, and stir accordingly for about 10 - 15 minutes until flavorful.
3. Shred jackfruit (with hands or knife), and add to mixture. Bring to low heat, and cover with lid (option to add more sea salt, paprika or water as needed).
4. Keep mixture on low heat while prepping the rest. The longer the jackfruit sits, the more flavorful it will be. Recommended a minimum of 45 minutes, which is why it's best to do first- so it can sit on the stove while you prep the rest.
5. Rinse and dry lettuce. Keep in fridge until plating.
6. Make quinoa, and keep warm.
1. Chop zucchini, asparagus, mushroom, bell pepper, and kale to your liking (I prefer small pieces) and add drizzle with olive oil and a pinch of sea salt.
2. These will cook pretty quickly, so no need to fry them up until about 10 minutes before serving.
1. Blend 1 1/2 tomatoes with 1 red chili, and 1 habanero pepper until liquid.
2. Add a squeeze of lemon (1/8 large lemon), and a pinch of sea salt.
3. Because I like my salsa a bit more chunky, I added 1/2 of chopped tomato to liquid salsa. This is optional.
4. Top with fresh cilantro to your liking.
5. Put in fridge.
1. I kept this guac pretty plain, because there's already so much going on with this dish. You can spice it up beyond this if you want.
2. Mash 1 - 2 avocados with 1/2 copped red bell pepper.
3. Lightly salt as needed, and add a squeeze of lemon.
4. Top with fresh cilantro.
5. Keep in fridge.
1. Dice 1 fresh mango into cubes and dust with cayenne pepper. Add a SMALL squeeze of lemon and SMALL pinch of salt.
2. Shake up so all cubes have some cayenne on them.
3. Keep in fridge.
1. Add whole black beans (canned or dry) to splash of water on stove.
2. Stir in a hefty dose of nutritional yeast so the mixture thickens and gets "cheesy."
3. Add chopped black olives and chopped pickled jalepenos to your liking.
4. Keep covered on low heat.
1. Take lettuce out of fridge. Make sure it's full dry.
2. You can add a little bit of everything to one lettuce cup. Or, you can only add jackfruit and salsa, guac, and mango topping- keeping the veggies and quinoa/beans outside.
3. Remember that the salsa, mango, and jackfruit will be packing some HEAT in terms of spice. So, make combos according to your spice tolerance.
Follow the Creamy Avo Dressing recipe
This made enough for two large servings.
Follow the Creamy Avo Dressing recipe.
1. I like to roast my veggies, because I find this keeps the most nutrition and offers the best flavor. But, you can steam or fry your's if that's your preference. I roasted broccoli, brussel sprouts and carrots. Roasting takes about 40 minutes, so if you opt to roast- then start with that. Spice with paprika and sea salt.
2. We don't have a spiraler, so I just bought two bags of zucchini noddles (zoodles), which was probably about 3 C total.
3. You have the option to keep the zoodles raw, or cook them.
4. If you're cooking them, use sesame oil to cook. First, fry up 2 large cloves of garlic with sesame oil. Then add zoodles with a bit of sea salt. Option to include additional sesame seeds here for flavor and crunch.
5. Shred 1 large carrot (raw) with cheese grater.
6. Once zoodles are cooked (they cook quickly!) and veggies are roasted, then add fresh spinach to a bowl.
7. Mix together grated carrots and zoodles, and add on top of spinach.
8. Put roasted veggies around the outer edges of the bowl, and add a dollop of Creamy Avo Dressing to the center. Sprinkle slivered almonds, hemp seeds, and a handful of alfalfa sprouts.
9. Roll up as many nori sheets as you'd like to make your own sushi-esque bites. Or, just shred nori strips over the top.
Follow the Juice Pulp Cracker recipe
Flax seed meal
YourSuperFoods Skinny Protein blend
YourSuperFoods Super Green blend
Follow Vegan Pesto recipe
This is totally up to you, but this is what I used:
Vegan Pesto recipe
Spice Up Your Life recipe
Cheeseless Cheese Fries:
Follow Spice Up Your life Sauce recipe
This made about 15 small, thin patties. As always, these are estimated amounts.
I suck at measuring, what can I say?
If you don't already have Juice Pulp Crackers made, these can take up to 2 hours. Check out the recipe for those here.
1. Cut sweet potatoes into strips, and roast in oven at 200 degrees Celsius. Potatoes for patties should be spiced with salt and smoked paprika. Follow recipe below for fries. This can take about 40 minutes. I already had left over roasted potatoes, so I used leftovers for the patties, and fresh ones for the fries. Add about 1 C of roasted, soft sweet potatoes to blender/food processor.
2. On stove, fry up 1/4 of white onion (or more if you like stronger onion flavor) and 2 large cloves of garlic with a bit of olive oil. Once brown, bring to simmer to keep warm.
3. Grate about 3/4 large carrot with cheese grater. Add grated carrots and 1 1/2 C of spinach to blender.
4. Add 1 can of black beans (or equivalent amount of black beans not canned) to bender.
5. Include about 1/4 C of flax seed meal (this will help bind the mixture) to blender.
6. Add hemp seeds to your liking, and 1 heaping tablespoon of YouSuperFoods Skinny Protien and Super Green blends.
7. Add warm onions and garlic to blender.
8. Include a 2 tablespoons of Vegan Pesto to blender.
9. Blend until sticky. If it's not sticky enough, then add more flax seed meal.
10. I made small patties to ensure they cooked all the way through. Scoop with tablespoon onto fry pan with only a small amount of olive oil. Cook to your liking.
1. As mentioned above, cut sweet potatoes into strips and roast in oven with olive oil. Spice with salt and nutritional yeast. The nutritional yeast gives the fries a cheesy flavor, so add to your liking.
2. Roast can take around 40 minutes. Check after 30.
3. Dip with Spice Up Your Life Sauce.
Putting Burger Together:
As mentioned above, this is totally up to you in terms of what you want to top your's with. I did a few different flavors that I'll list below.
1. Spread Juice Pulp Cracker with dip of your choice. On separate crackers, I used the recipes for Hummus, Vegan Pesto and Spice Up Your Life.
2. Add patty on top of cracker and spread. Option to add another, or the same, kind of spread again onto patty.
3. On patty I added tomato, avocado, spinach and sprouts. On another one, I used sauerkraut.
4. Other great options here are pickles, vegan cheese, and anything else you like to deck your burger out with!
- 1 large head cauliflower
- Snow peas
This is according to our serving size for two people. We had plenty of left overs.
*we chose gluten free tortillas made out of black rice, which were super yummy, but also fell apart really easily. It helps to get LARGE wraps, to make sure the ingredients don't burst out of the sides and make too sticky for the foil.
-1 Can of black beans
*you can also use dried beans, too.
-1 Sweet potato
-1 Red bell pepper
-1 Yellow bell pepper
-1 Yellow onion
-1 Bag of Spinach
-1 Red onion
-1 Clove of garlic
-1 Can pickled jalapeños
-1 Jar sliced black olives
-Salt and peper
A collection of simple, plant-based recipes that are nutritious and delicious.