Jackfruit Philly Cheesesteaks
When I first met Alex there wasn't a Philly Cheesteak he wouldn't eat for lunch. He LOVED them! He was a sucker for the 'traditional' - although clearly it's debatable what the traditional version is exactly. He's always considered the melted provolone slices, not the cheeze whiz sauce, the original version - and the chef in me wants to hope he's right. So when he told me he'd sort of been craving that familiar old sandwich, we knew we could make a vegan version that was just as friggin' good. And I think we nailed it on this one. The secret? The cheesier-than-ever Daiya provolone slices! They're the perfect sub for the ooey-gooey, melty cheese that makes the original so memorable. The slices melt and stretch just like real cheese, but are a delicious, plant-based alternative for anyone looking to eat better, whether they’re dairy-intolerant, allergic, vegan, or simply living a healthy lifestyle.
The jackfruit makes the perfect substitute for a shaved steak, and was super like the original once we got a little char on the jackfruit. Our best tip is to cook in cast iron if you can - you'll get nice, crispy edges on the jackfruit. Once you get the jackfruit cooked up you toss in the grilled veggies and cheese, and voila! You've got yourself a super yummy, way healthier Jackfruit Philly Cheesesteak Sub! These sandwiches are so yummy served up fresh, but can be easily wrapped in paper and taken along on a picnic. Either way, do yourself a favor and cook these up for yourself. The recipe makes enough for two, so you can make one for someone you really like or have leftovers for day two. Oh, and people usually ask - we find our jackfruit at local Asian markets, but you can usually find it, though overpriced, at Whole Foods as well. Enjoy!
Daiya vegan provolone cheese slices
1 loaf Italian bread or 2 large sub rolls, sliced
1 teaspoon coconut oil
1 medium yellow onion, thinly sliced
1 red bell pepper, thinly sliced
1 teaspoon coconut oil
2 - 20 oz. cans jackfruit, drained and shredded
1/2 cup water
1 large clove of garlic, minced
1 teaspoon liquid smoke
1 teaspoon maple syrup
1 tablespoon white cooking wine
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon soy sauce
salt + pepper to taste
Place the Daiya slices and sub rolls to the side, you'll need them after the filling is prepared.
Heat coconut oil in a medium-sized pan over medium heat. Sauté the thinly sliced onions and peppers until softened, about 8-10 minutes. Remove from heat and set aside.
Begin heating the next bit of oil in a large skillet over medium heat. As it heats up, pour in the shredded jackfruit, water, minced garlic, liquid smoke, and maple syrup. Sauté until the liquid reduces to about half, then add the white cooking wine, smoked paprika, onion powder, soy sauce, salt and pepper. Stir to combine, and continue to cook over medium heat until the liquid has completely reduced and the jackfruit is beginning to brown.
Throw the onions and peppers into the pan with the jackfruit and toss to combine. Line the mixture into a straight line across the middle of the pan. Place Daiya provolone slices onto the mixture (we used 2 per sandwich), then cover the pan with a lid for about 30 seconds to a minute, or until the cheese has become melty on top of the jackfruit mixture.
Use a spatula to scoop the mixture onto your sub rolls and enjoy!
Leftover filling will last in the fridge, covered, for a few days.
Traditional cheesesteaks are served on soft bread, but all we could really find was a french baguette. While soft sub rolls are my recommendation, use what you can find.
Buffalo Cauliflower Grinders
There's a new Whole Foods that was recently built near my house, and I love it. I try not to go too often, but with on-tap kombucha and a killer hot bar, how's a girl supposed to say no?! The store also serves up an incredible, vegan Buffalo Cauliflower Sandwich that I based this recipe off of. Okay, I totally stole the idea. I'm Sorry Whole Foods! Mostly because I can't afford to buy $9 sandwiches every damn day, but also because it's a super easy, super yummy sandwich combo. So maybe it's more like #srynotsry. The hardest thing to find - and maybe the most important part of any good sandwich - is good chewy bread, which I eventually found in the form of ciabatta rolls. You could also use demi-baguettes, or just slap the ingredients between two slices of thick, chewy bread. It's all gonna taste delicious, because buffalo cauliflower is maybe the best sandwich filling ever. It may the best thing ever, if we're being honest. It's spicy, it's tangy, it's so gooooood. So without further ado, I suggest you get to scrollin' and get to preppin' because these scrumptious sandwiches aren't going to make themselves!
1 teaspoon coconut oil
4 heaping cups cauliflower (about 1 large head cauliflower), chopped into bite-sized florets
1 cup hot sauce (we used Frank's Red Hot)
2 cups broccoli slaw (store bought OR just shredded broccoli, carrots + red cabbage)
1 tablespoon olive oil
1 tablespoon lemon juice
pinch of salt
4 demi baguettes or ciabatta rolls
1/2 cup vegan chive cream cheese (we used Kite Hill)
green leaf lettuce, enough for 4 sandwiches
Heat the coconut oil in a frying pan over medium heat. Chop the cauliflower florets and toss them in a pan with hot sauce. Cook them together over medium heat, tossing to coat, for about 12-15 minutes or until softened.
While the cauliflower cooks, pour the broccoli slaw mixture into a mixing bowl with the olive oil, lemon juice and pinch of salt. Toss to coat everything evenly and set aside.
Slice the ciabatta rolls or baguettes and smear about 2 tablespoons of cream cheese onto one side. Wash and dry the lettuce and set it aside.
When the cauliflower is done and cools slightly, scoop it onto the rolls and top with the slaw, leaf lettuce, and other half of the bun. Serve immediately or wrap in paper and take 'em along on a picnic lunch. Either way, enjoy!
Leftover cauliflower stays good in the fridge for up to a week.
Shredded Kale + Brussels Salad
This simple salad was originally something I though might make it into my upcoming cookbook, Homestyle Vegan, but didn't make the cut. It's delicious and one of my favorite ways to get my greens in, but wasn't quite the caliber of comfort food I wanted in the book, so I'm serving it up here instead! I know what you’re thinking - so many GREENS! But I promise, this salad is a game changer. It’s incredibly simple to make but packs a ton of good-for-you ingredients and tastes incredible. We dress it in a light, tangy champagne vinaigrette that’ll leave you craving more.
Looking for other salad inspiration? Try our Golden Beet Salad with Balsamic + Cashew Ricotta, Strawberry Walnut Kale Salad with Creamy Champagne Vinaigrette, or Mexican Wheat Berry Salad!
5 ounces (135 g) lacinato kale, rolled and thinly sliced
5 ounces (150 g) brussels sprouts, trimmed and shredded
3/4 cup (50 g) green onions, thinly sliced
1/2 cup (70 g) pine nuts
1/4 cup (60 ml) olive oil
1 small garlic clove
2 tablespoons (30 ml) champagne vinegar
1 tablespoon (15 ml) maple syrup
1 1/2 teaspoons (8 ml) lemon juice
3/4 teaspoon dijon mustard
pinch each of salt + pepper
Place prepared kale, brussels, green onions and pine nuts in a large bowl and toss to combine.
Prepare the dressing by blending olive oil, garlic, champagne vinegar, maple syrup, lemon juice, dijon mustard, salt and pepper in a high-speed blender or food processor until creamy.
Drizzle the dressing over the salad and toss to coat. Enjoy immediately!
Don’t have any champagne vinegar? Use whatever vinegar you have on hand, instead!
You can prepare the veggies and dressing separately ahead and dress as needed.
Smoky Kale + Butter Bean Soup
I know what you're thinking - GREEN kale soup?! Am I crazy?? I'm not, and I promise - this soup is kind of mind-blowingly good. Years ago at a restaurant I had a thick, green soup with a ton of spice. I doubt it was vegan, but I've been thinking about it ever since. And while I never got the secret recipe, I did do my very best to match the flavors and textures from that soup in this one. And I think I came pretty close. This creamy soup is packed with kale (so it's basically a salad, right?) and potatoes for creaminess, with a smattering of butter beans throughout and a ton of rich, smoky flavor. It tastes fantastic alongside a slice of crusty bread or topped with hemp seeds or oyster crackers for a little crunch. Alex gave this soup some pretty dirty looks before he took a bite - but he was totally pleasantly surprised! If he's a convert, I think I can make you one too. Either you're in or you're out at this point...so let's get cooking!
1 tablespoon olive or coconut oil
2 cloves garlic, minced
1 medium yellow onion, chopped
2 cups red potatoes, cut into 1-inch cubes
4 cups vegetable broth
2 teaspoons smoked paprika
1 teaspoon salt
1/4 teaspoon black pepper
2 1/2 cups cooked butter (lima) beans
3 packed cups kale, stems removed
hemp seeds, for garnish
Heat the oil in a large pot or dutch oven over medium heat. Sauté the garlic and onions together until fragrant, 3-5 minutes.
Pour in the potatoes, vegetable broth, smoked paprika, salt and pepper. Continue cooking over low-medium heat about 20-30 minutes, until the potatoes are fork tender.
Add in the beans, reserving a 1/2 cup to the side, and the kale. Stir to combine, and cook 5-10 more minutes. Remove from heat.
Blend the soup with an immersion blender or in batches in a high-speed blender until smooth. Pour in the remaining butter beans and stir. Serve immediately with a garnish of hemp seeds or crackers!
Butter beans are also known as lima beans, so use whichever. You can also sub white beans here.
Leftovers last about a week in the fridge or in the freezer indefinitely.
Golden Beet Salad with Balsamic + Cashew Ricotta
Beets are definitely one of the most underrated root vegetables. Most people think they don't (or KNOW they don't) like them, and most restaurants won't put a dish on the menu that nobody will order. It's a sad cycle, and beets usually get the short end of the stick. But unlike their earthier, more bitter, urine-dying red beet cousin, the golden beet is a sweet veggie that tastes great whether you pickle, bake, brine, roast or juice it. It has a mellow flavor (and color) that pairs really well with tangy, acidic flavors like balsamic vinegar and richer textures like crunchy walnuts and creamy cashew ricotta - which is why we paired them together! Plus, yellow beets are packed with good-for-you vitamins and minerals like fiber, iron, potassium and folic acid. If you haven't tried golden beets, or have just been waiting for the right recipe to test them out in, make this salad. It comes together super easily and tastes great, plus it somehow totally looks and sounds like a dish you'd only find at a fancy restaurant. Let's eat!
1/2 cup walnuts, chopped
1 cup raw cashews, soaked in warm water
2 tablespoons water
1/4 teaspoon salt
4 medium golden beets
4 cups arugula
balsamic vinegar, as needed for serving
Preheat the oven to 350º. Spread the chopped walnut onto a lined baking sheet. Bake for 8-10 minutes, stirring once. When finished, set aside to cool.
Soak the raw cashews in warm water for at least 30 minutes. Drain the nuts and pour them into a food processor. Pour in the water and salt and pulse until a fluffy, chunky texture is achieved (similar to ricotta cheese). Set aside.
Trim the ends of the beets, then place them into a medium-sized pot of water. Bring to a boil, then lower heat and cook over medium heat until fork tender, about 20-30 minutes. Drain the water and let cool slightly before using your fingers to slide the skins off. Toss the skins in the compost or trash and thinly slice the cooked beets.
Spread the arugula between two large plates and top with the toasted walnuts, a couple tablespoons of the cashew ricotta, sliced golden beets and a drizzle of balsamic vinegar. Serve immediately! (Or, just prep it and take it for lunch to work all week!)
Leftovers last up to a week in the fridge.
BBQ Cauliflower Bites
THE BIG GAME IS ALMOST HERE! And maybe like me you're like 'Uhhh cool.' But even if that's the case, we're both here because we like to eat delicious vegan food, which just so happens to be the only reason I tune into the Super Bowl - okay endless snacks AND the commercials. Whatever. The point here is that this gal LOVES snacking, and these BBQ Cauli Bites are the BEST snack! Spicy, tangy, sweet - as messy and delicious as the real thing, but without the meat or weird ingredients. These flavor-packed, guilt-free munchies will make you seem like the best cook at the party! Plus, cauliflower takes up way less room in your stomach than chicken would, aka MORE BEER.
Even if you're not into watching football this Sunday, you should still make these. 'Cause they are really fricken delicious. I made a pretty big batch last weekend and Alex and I finished it together, no problem. They don't need any dipping sauce since they're slathered in any BBQ sauce, but if you're into ranch dip, it might be a delicious addition. We also have a great recipe for crunchy coated cauliflower nuggets if that's more your style. Oh and this sriracha buffalo hummus? PERFECT with all that beer. Let's eat!
1 1/2 cups unsweetened almond milk
1 cup all-purpose OR whole wheat flour
2 teaspoons garlic powder
1 1/2 teaspoons smoked paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1 large head (about 6 cups) of cauliflower, cut into florets
1 1/2 cups BBQ Sauce
Preheat the oven to 450º. Line a baking sheet with parchment paper and set aside.
In a medium-sized mixing bowl, whisk together the unsweetened almond milk, flour, garlic powder, smoked paprika, salt, and pepper.
Dip the cauliflower florets into the mixture, coating evenly. Tap off any excess batter and place the florets onto the baking sheet. Bake for about 20 minutes, flipping halfway through.
While the cauliflower bites cook, heat the BBQ sauce in a small saucepan, stirring occasionally, until heated through. When the cauliflower bites have cooked, pull them from the oven and using tongs, carefully dip each floret completely into the bbq sauce mixture and place it back onto the baking sheet. Continue this until all the florets have been dipped. Bake for 25-30 more minutes, again flipping about halfway through. When they’re finished, serve immediately!
Leftovers don't reheat very well. These are best eaten fresh!
Potato Leek Gratin
If you've hung around here for awhile you probably know that I'm a big potato eater, having grown up in the great state of Maine. I like 'em cooked every which way and eat them way more than I probably should. But screw balance, because potatoes are the star of this dish and they are so, soooo worth it here. We started by slicing up our potatoes really thin, adding leeks cooked in garlic and rosemary, and covering the whole thing in a super cheezy sauce and homemade parmesan. It gets nice and bubbly when it cooks up and packs a ton of flavor. Its an easy dish to whip up and would make a great main or side dish at any meal. I used to love when my Mom would make gratin with dinner, so I'm happy I finally recreated the dish - but with a lot more flavor and a LOT less fat and salt than normal. It's cheezy, oozy-gooey, full of rich, savory flavor and something you're gonna wanna shovel into your mouth as soon as you pull it out of the oven - even Grandma will be impressed. Let's eat!
Looking for more with potatoes? Try our super popular Potato Leek Soup, Celeriac Mashed Potatoes, or Classic Backyard Potato Salad!
2 lbs. gold potatoes, thinly sliced
2 tablespoons coconut oil
4 large leeks, trimmed and thinly sliced
4 cloves garlic, minced
3 sprigs fresh rosemary
1 teaspoon salt
1/2 teaspoon pepper
1 cup unsweetened almond milk
1 - 14 oz. can full-fat coconut milk
1/2 cup nutritional yeast
3 tablespoons corn starch
2 tablespoons fresh rosemary, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup homemade parmesan cheeze, to garnish the top
Preheat oven to 375 degrees.
Thinly slice potatoes and layer them into a greased 9x13 inch baking dish.
Heat the coconut oil in a large cast iron pan over medium heat. When melted, sauté the leeks, garlic, and fresh rosemary over medium heat. Season with the salt and pepper and cook until softened and fragrant, about 5 minutes. [Take care NOT to burn the garlic + leeks- they don't taste good.] Remove the pan from heat, toss the rosemary stems, and pour the garlic leek mixture over the sliced potatoes in the casserole dish.
In the same pan you used to cook the leeks and garlic, whisk together the almond + coconut milks, nutritional yeast, corn starch, fresh chopped rosemary, salt and pepper. Cook over medium heat, stirring occasionally, until the mixture thickens - about 5 minutes. Pour this mixture over the leek and potatoes in the casserole dish and use a spoon to gently smooth it over the top, letting it fill the crevices between the veggies.
Sprinkle parmesan cheeze over the top and bake for 30-35 minutes, until the mixture is golden and bubbling. Serve + enjoy!
Leftovers save well in an airtight container in the fridge up to a week.
Winter Salad with Sweet Potatoes, Persimmon, Pomegranate,