Cajun Red Bean Burritos Feeling like I'm on FIRE with the recipes this month! I cooked for so long and for often, that for the last year or two I've needed a bit of a break. I've pulled back hugely from sharing recipes and simplified my own cooking style. It was worth it. I feel so much more motivation in the kitchen lately, and so much more creativity. I think a lot of life is like that - it flows in seasons. We're almost in a new season of the year and it's a season where I want lots of fresh, healthy food available. I've been using my excitement for cooking lately to prep food for my husband and I - it makes grabbing food and going during the week SO much easier! I love simple, easy, inexpensive recipes that can be made in bulk, and RightRice has once again made it easier than ever. These new medley's are so good and so easy to prepare, we end up making one flavor or another several nights a week and packing the leftovers for the next day's lunch! This recipe whips up quickly and is FREEZABLE! Yo - frozen burritos. YES PLEASE! Just leave out the avocado so it doesn't get mushy and you just meal prepped breakfast for the week!
Ingredients: 1 bag RightRice Cajun Spice Medley 1 teaspoon ghee or oil 1 medium red bell pepper, thinly sliced 1 medium onion, thinly sliced pinch of salt 1 - 15.5 oz can kidney beans, drained 1 tablespoon water 1/2 teaspoon garlic powder 1/2 tsp smoked paprika 1/2 salt tortilla(s), warmed sliced avocado, optional fresh chopped cilantro, optional Directions: Prepare RightRice according to instructions. While it sets, prepare the rest of the ingredients. In a saute pan over medium heat, warm the ghee. Toss in the sliced peppers, onions, and a pinch of salt and saute until soft, about 5-10 minutes. Remove from heat and set aside. In a smaller pan, heat the drained kidney beans, garlic powder, paprika and tablespoon of water. Cook over medium until heated through and warm, about 5 minutes, stirring occasionally. In the oven or over the stovetop, heat your tortilla. Not overly done - you want it soft enough to wrap around your fillings. Once the tortilla is warm, remove from heat and assemble burrito by layering with RightRice, onions and peppers, kidney beans, avocado and cilantro. Wrap the burrito around the fillings first by folding in the ends, then rolling and wrapping until burrito forms. Enjoy! **Leftovers are best left in pieces, with burritos being assembles just prior to eating. These burritos DO FREEZE WELL! Just wrap finished burrito in tin foil, place in freezer, and bake at 350 degrees for about 40 minutes to reheat. 
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SWEET CHILI CHICKEN + FRIED RICE LETTUCE WRAPS I wasn't sure this day would ever come. I've been blogging about food and writing recipes for nearly a decade, and this is the first inherently not-vegan recipe published on this site. It's nothing personal my veg friends - if you've been paying attention, I published a coming out of sorts on this bog about 3 years ago. I admitted that my veganism felt like a cage rather than helped me live an abundant life. I was sick, had developed a severe soy allergy, and was really tired of eating vegan because I has cornered myself into it rather than because it still brought me joy. Anyway - that was then, and this is now. You could, of course, omit the chicken here or substitute it for meat-free variation, but it works well in this recipe. I like the flavor and the added protein, and the whole dish whips up quickly and easily. Perfect for packed lunches or food prep weeks, and easy to make and share. I'm maybe most excited about the addition and ease of the RightRice Fried Rice Medley in the recipe. Easy to make, full of vegetables and legumes, good for you - and it tastes really good! I admittedly was hesitant on my first taste test of the medley alone; would it taste like real fried rice? It totally does! A little lighter and healthier, but I prefer it that way anyway. And as someone with an aforementioned severe soy allergy, it was such a treat to find that all of RightRice's products are totally soy-free. This is the closest thing to 'asian-style food' I've had in so long - it's traditionally hard to find without soy! Scroll down for the simple recipe + assembly instructions!
INGREDIENTS: 1 bag of RightRice Fried Rice Medley 1 cup cooked chicken breast, shredded 1 head Butter or Romaine Lettuce sweet chili sauce, for topping cilantro, for garnish DIRECTIONS: In a saucepan, prepare RightRice Fried Rice Medley according to directions. While it sits (you’ve got 12 minutes!), prepare your chicken breast by shredding with two forks. Set aside. Wash your lettuce well, then slice large individual leaves from the head to use as lettuce cups. Cut with a shark knife toward the base of the head. Make sure lettuce cups are shaken or patted dry before using. Once RightRice is ready, simply toss in the chicken and toss to combine. Scoop 1/4 portions of the mixture into your lettuce cups and drizzle with sweet chili sauce (available at all grocery stores). Sprinkle with a little cilantro + enjoy! Leftovers can be stored in an airtight container overnight, but are best enjoyed fresh. Serves 4.  Jackfruit Burrito Bowls I didn't eat a ton of Mexican-inspired dishes growing up on the East Coast, and when I did they involved a lot of weird things like black olives and shredded mozzarella cheese. Eep. Now that I've been a California resident for officially a decade, I have a much finer appreciation for traditional Mexican dishes - and a serious love for hot hot salsa. When I want something a little spicy, my go-to is almost always tacos; but sometimes, you just need to mix it up - or in this case, you just happen to be out of tortillas! Which is fine, because even bowl style with crunchy corn tortilla chips and jackfruit instead of carne asada, these bowls are still so so much better and - dare I say - much closer to the original. I took all my favorite ingredients and tucked them into one bowl, and it's a simple one to toss together, too. The jackfruit is a great option for meat-free friends or meatless Monday meal inspiration, and the addition of RightRice as a protein / carb base elevates the flavor and takes the nutritional punch of the dish to the next level. Plus, it's easy to make for two or to pack half for lunch leftovers!  The big key here is really keep your ingredients as fresh as possible. There's just something about limp, wilted cilantro and browning avocados that makes any meal look sad and like it should've been served up days earlier. Plus, little customizable add-on's to the dish like corn chips, lime slices, and hot sauce can take your bowl from chipotle-style to personal chef status realllll quick. And THAT means meal prep for the week just got a lot more exciting. Get it, girl. Recipe below!
Ingredients: -1 bag of Spanish RightRice (or use brown rice here for another healthy option) -1 10 oz package of Upton’s Chili Lime Jackfruit (or buy and season your own) -1 15 oz. (445 ml) can black beans -1 tablespoon lime juice -1 teaspoon salt -1 teaspoon chili powder -1 teaspoon cumin -avocado, cilantro, salsa, tortilla chips and limes for topping Directions: Prepare the Spanish Right Rice according to the instructions on the package, then set aside. Sauté the jackfruit in a medium-sized cast iron or frying pan until the edges brown, and set that aside while you cook the black beans. To cook the beans, pour them into a second, smaller pan and add the lime juice, salt, chili powder, and cumin. Add a splash of water and cook over medium heat, stirring occasionally, until heated through. When your beans are done, it’s time to construct the bowls! To prep the bowls, layer in Spanish Right Rice, jackfruit, and black beans. Top with avocado slices, chopped cilantro, and salsa. Serve tortilla chips and limes on the side for garnish and flavor. Serves 2. Enjoy!  Dang - I LOVE a good bowl, and this is a really great bowl! I can't wait to hear what you think, especially if you try it with the RightRice - I have been loving it as a sub for regular rice a few times a week for something different and a little more well rounded nutritionally, especially now that I'm working out so much more often. What are your favorite healthy food / snack subs?? Would love to hear how you switch it up in the comments below. Enjoy, babes!  Chickpea NOodle Soup Whether you’re sick with a fever or a broken heart, this soup is the answer. We replaced the chicken in this classic comfort food with chickpeas to give you the protein you need to help recover when you’re feeling sick, and the broth filled with fresh thyme and garlic will smell so good your sinuses will want to clear up all on their own! If you’re still heartbroken, a little ice cream probably wouldn’t hurt, either! This recipe is straight from my new cookbook, The Ultimate Vegan Cookbook! (Which, by the way, is 45% OFF today for Cyber Monday! 🙌) It made a sneak appearance in my last cookbook too - it's THAT good, guys. This soup is single-handedly the most requested sick-day recipe in our home, and it's the one dish I always make for friends and family when they need a little pick-me-up, too. It whips up easily and tastes so much like the real thing - with no chicken at all! Still packed with protein from the chickpeas and tons of flavor from all the fresh herbs, this soup is a serious crowd-pleaser. Scroll down and let's eat!
INGREDIENTS 2 tablespoons (30 ml) olive oil 4 cloves garlic, minced 2 medium onions, chopped 4 medium carrots, thinly sliced 4 celery ribs, thinly sliced 6 - 8 sprigs fresh thyme 1 bay leaf 2 quarts (1892 ml) vegetable broth 8 ounces (227 g) whole wheat rotini noodles 1 cup (240 g) cooked chickpeas salt + pepper to taste chopped fresh parsley, garnish crackers or bread, garnish DIRECTIONS In a cast-iron dutch oven or large soup pot, heat the coconut oil over medium heat until melted. Add onions, carrots, celery, garlic, fresh thyme & bay leaf and sauté until veggies are softened, but not browned. Add vegetable broth and bring to a boil. Once the soup is boiling, add the noodles and chickpeas and cook about 8 minutes, until the noodles are almost completely cooked (don’t worry, they’ll continue cooking in the water). Add salt and pepper to taste. Remove from heat and serve with freshly chopped parsley and salty crackers or bread! TIPS Serves 6. Leftover soup can be refrigerated up to a week or frozen indefinitely and reheated as needed. You can sub gluten-free noodles here, if you prefer!  Chilled SOBA NOODLE SALAD WITH SUNBUTTER SAUCE I’ve been really grooving on quick, healthy, on-the-go meals lately. They never go out of style, make running out the sorry and to the studio much easier, and are a great way to make sure you’re packing some real food and real nutrition into your busy days. One of my favorite cold salad options is a soba noodle salad. I had my first one years ago and have loved the simplicity ever since. Cold, sturdy, wheat-based soba noodles boiled to perfection and chilled, then tossed with a sweet, tangy peanut sauce and fresh, crisp veggies - the perfect lunch or dinner! However, as someone with a few food allergies herself, I get that those delicious peanut sauces aren’t especially delicious or functional for people with nut allergies. So I’ve partnered with my pals over at SunButter to create a totally nut-free version of one of my favorite dishes - simplified and paired down to the easiest version BUT that still tastes like the traditional version - so you can be eating in no time!
SunButter makes the best sunflower seed butter option on the market - and it’s totally free of the top 8 food allergens! A serving packs just as much protein as traditional nut butter, but more magnesium, vitamin E and iron - and less saturated fat, too. It makes a great snack on it’s own, but you are going to fall in love with it as the main sauce ingredient in this satisfying bowl. Since it is allergen-free, SunButter also makes a great option for kid’s lunches and is available at major grocers and food stores all over the US! To get started, all you’ll need is your favorite jar of SunButter, some quality soba noodles, and your favorite uncooked veggies. Let’s get cooking!
INGREDIENTS: SunButter Sauce: 1/2 cup Natural SunButter 2 tablespoons fresh lime juice 1 tablespoon coconut aminos 1/2 teaspoon maple syrup 1/4 teaspoon sesame oil 1 1/2 teaspoons fresh ginger, grated 2 cloves garlic, minced 3-6 tablespoons water Soba Noodle Bowl: 6 oz whole wheat soba noodles 2 cups red cabbage, thinly sliced 1 1/2 cup bell pepper, thinly sliced 1 cup carrot, thinly sliced 1 jalapeño, thinly sliced 1/4-1/2 cup cilantro, roughly chopped sesame seeds, for garnish DIRECTIONS: In a small bowl, whisk together the SunButter, lime juice, coconut aminos, maple syrup, sesame oil, fresh ginger, and garlic. Once combined completely, begin adding in water 1 tablespoon at a time, until mixture becomes smooth and creamy. Add water until the sauce is your preferred texture. Set aside. Cook the soba noodles to directions on package. Remove from heat, strain, and run under cold water until the noodles are no longer hot to the touch. Place the noodles into a bowl and into the fridge to chill while you prep the veggies. Thinly slice your cabbage, bell pepper, carrot, jalapeño and cilantro and toss them into a large mixing bowl. Pour your SunButter Sauce over the veggies and toss to combine. Throw in the chilled soba noodles and gently toss again to combine. Top with a little extra chopped cilantro and sesame seeds for garnish and enjoy immediately! NOTES: Serves 4-6. Leftovers last 3 days in the fridge. Sub in whichever favorite veggies you prefer!  Loaded Vegan Nacho Fries Hi friends! We love great plant-based cheeses over here and one of our favorite brands, Daiya Foods, is launching a bunch of new, improved, and DELICIOUS products TODAY, March 10th, at Expo West! Expo is the biggest food show of the year and only the best products make an expo launch - so you KNOW they're gonna be great. How else can you trust that they're better than ever? Because (lucky me!) I got to taste-test all the new styles and flavors and I can promise you - they are SO good! They're still churning out delicious, dairy-free, soy-free, gluten-free plant-based alternatives, but are introducing a few new products this weekend as well - both the improved Daiya Shreds Cutting Board Collection and Cheeze Slices in several flavors. A noticeable improvement from the original version, Daiya is officially stepping up the plant-based cheese game with their new shreds and slices! The new cheeses are made with coconut oil but have the same incredible melt, stretch and taste as dairy-based cheese and can be enjoyed hot or cold. Plus, the cheeses do not contain any titanium dioxide OR carrageenan and are a great source of calcium! I love that Daiya Foods is passionate about keeping their products plant-based for everyone - whether they’re dairy-intolerant, allergic, vegan, or simply living a healthy lifestyle. As someone with a lot of allergies and dietary restrictions, eating Daiya is a delightfully mindless indulgence. It's comfort food with a conscience! And it's available nearly everywhere these days! In over 22,000 grocery stores across the US and Canada, including Whole Foods, Kroger, Safeway and Publix. Going to Expo West tomorrow? Or not and wondering what all the fuss is about? Check out our 2015 + 2016 blog posts to find out why EVERYONE in the vegan/ blogging/ health field will be there!
INGREDIENTS 1 lb. frozen or fresh-cut french fries 1/4 cup enchilada sauce 1/2 cup Daiya Pepperjack Shreds - Cutting Board Collection 1 cup cooked black beans 1 medium tomato, chopped 1/2 medium red onion, finely chopped 1 jalapeno, thinly sliced 1/2 avocado, halved + thinly sliced cilantro, finely chopped lime wedges, for garnish DIRECTIONS Bake the fries on a baking sheet according to directions or at about 350 degrees for about 40 minutes, flipping halfway through. When finished, move the cooked fries to an oven-safe pan or container (this will be where you assemble your nachos) and set the oven to 'broil' or to at least 450 degrees. Drizzle the enchilada sauce over the fries evenly, then top with the Daiya Pepperjack Shreds. Place the dish in the oven until the cheese is melty, about 3-6 minutes depending on the temperature. Remove the dish from the oven and top the nacho fries evenly with the cooked black beans, chopped tomato and onion, jalapeño, avocado, cilantro + lime and enjoy immediately! NOTES You could also sub in Daiya Shreds - Cutting Board Collection in Cheddar, if you prefer. We loved the extra kick of spicy that the pepper jack gave here! Serves 2-4, depending on your appetites.
Keep an eye out for these updated packages on the shelves from Daiya soon! (And if you'll be at Expo today, come visit me at the Ozery Booth in Hall E before heading upstairs to Hall D to try Daiya's samples 😊) The Daiya Slices are the perfect addition to your favorite sandwiches. They are round in shape for convenience, and come in an updated, re-sealable package. Available in four crave-worthy flavors, including Cheddar Style, Swiss Style, Provolone Style, and the newest flavor - American Style. The new Daiya Shreds – Cutting Board Collection are perfect on pizza, cheesy pastas, your favorite Mexican dish (like our Nacho Fries above!), or in a simple grilled cheese sandwich. With a more dairy-like flavor and texture compared to Daiya Original Shreds, the Cutting Board Collection features the same amazing melt and stretch in Cheddar Style, Mozzarella Style and Pepperjack Style. You can find more on the new - and all of - Daiya Food's products here. See you all at Expo this weekend!  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! 
INGREDIENTS 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 DIRECTIONS 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! NOTES 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 Jackfruit Grinders + BEETxBEET Giveaway!
I love the vegan clothing and awareness company BEETxBEET and that they stand up for our animal friends, but I love owner, activist and girl boss Jacky Wasserman even more. We've been friends for a few years now after meeting at a vegan Oktoberfest and interviewing her about her company back where she first started. She works her ass off saving animals and making rad clothing, which has expanded from a few humble t-shirts to hats, notebooks and sometimes even customized cup cozies! She's had some great new, clever shirts come out lately so we decided to team up and create a recipe based on each of her most popular styles - and pair them each with a giveaway of the t-shirt itself! We made some great meals we think you guys are going to love - and then got to eat them ALL. Haha, but only to make sure they tasted perfectly before we shared them. Promise. (Ahh, the life of a food blogger. It's rarely glamorous, but it is full of taste-tests!)
Today we're rocking Jackie's clever, 'It's not you, it's MEAT' shirt. It is available in Men's + Women's styles, and is the softest cotton tee almost EVER. We paired it with a Buffalo Jackfruit Sandwich because it is the perfect sandwich for a protein-head - and it totally MEAT-free! This sandwich is spicy, tangy, crunchy, filling and fresh - you'll be craving another one for weeks afterward! You can get the recipe by scrolling down a bit. To enter the giveaway to WIN your very own 'It's not you, it's MEAT' tee, scroll all the way down to the bottom of the page and fill out the widget. We'll let the widget randomly choose one winner and we'll email that person directly for size information + gender preference. GOOD LUCK! 
INGREDIENTS
1 teaspoon coconut oil 2 - 20 oz. cans of jackfruit (use plain or brined, not in syrup) 1/2 cup hot sauce (we used Frank's Red Hot) 3 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 vegan mayo, for spreading DIRECTIONS Heat the coconut oil in a frying pan over medium heat. Toss the jackfruit in a pan with the hot sauce. Cook them together over medium high heat, stirring regularly, for about 12-15 minutes or until the jackfruit begins getting a bit crispy and hot. While the jackfruit 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 a little vegan mayo onto one side. When the jackfruit is done and cools slightly, scoop it onto the rolls and top with the slaw and other half of the bun. Serve immediately or wrap in paper and take 'em along on a picnic lunch. Either way, enjoy! NOTES Serves 4. Leftover jackfruit stays good in the fridge for up to a week. 
Cranberry Apple Salad with Pepitas and Apple Cider Vinaigrette
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