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So far s3vAF0odzz has created 11 blog entries.

Savory Coconut “Bacon” Mac n Cheese

Healthy comfort food at it’s finest. Non-dairy cheese and Savory Coconut Jerky team up to create a creamy, smokey sauce that will leave you wanting more. Use gluten-free, chickpea pasta for an extra protein boost!

Ingredients
1/2 cup chopped Savory Coconut Jerky
2 cups Violife Just Like Cheddar shreds
8 oz Banza chickpea pasta
2 cups unsweetened dairy-free milk
2 tablespoons nutritional yeast
2 tablespoon vegan butter
Sea salt and black pepper to taste

Directions
1. Cook the pasta according to the package instructions. Drain and transfer to a bowl.
2. Heat the milk in a small pot over medium heat, adding the cheese shreds and butter and stirring until it becomes a rich, thick sauce. Season with salt and pepper.
3. Stir in the pasta and serve.

Makes 2-4 Servings.

Savory Coconut “Bacon” Mac n Cheese2019-04-15T22:21:27+00:00

Chipotle Lime Jerky Coconut Tofu Tacos

Taco ‘bout making us hungry!  Tofu Tacos topped with Chipotle Lime Coconut Jerky, pineapple salsa, and chipotle mayo for a delicious mix of textures and flavors. Adapted from a recipe by our friends at Three Bunnies.

Ingredients
6 grain-free tortillas like Potapas
½ cup  chopped Chipotle Lime Coconut Jerky
– Filling
14 oz diced firm tofu
½ cup full fat coconut milk
1 tablespoon lime juice
1 tsp ground ginger
¼ teaspoon sea salt
– Pineapple Salsa:
3⁄4 cup diced pineapple
¼ cup sliced grape tomatoes
¼ minced red onion
2 tablespoons chopped cilantro
1 tablespoon minced jalapeno
1 tablespoon lime juice
Chipotle Mayo
1 cup soaked cashews
1 soaked and de-seeded chipotle chili
¼ cup soak water from chipotle
¼ cup avocado oil
½ tablespoon lemon juice
½ cup chopped red bell pepper
½ teaspoon sea salt

Directions
1. Make Filling: Preheat oven to 425º F. Mix all filling ingredients in a bowl. Allow tofu to marinate for 10 minutes and transfer to a lined and oiled baking sheet. Bake for 60 minutes, flipping after 30 minutes.
2. Make Pineapple Salsa: Combine all salsa ingredients in a bowl.
3. Make Chipotle Mayo: Blend all mayo ingredients, except oil until smooth. Stream in oil last to emulsify.
4. Warm tortillas and layer with Tofu Filling, Chipotle Lime Coconut Jerky, Pineapple Salsa and Chipotle Mayo.

Makes 6 tacos.

Chipotle Lime Jerky Coconut Tofu Tacos2019-04-15T22:28:01+00:00

Space Truffles

Take chocolate to another dimension with these Space Ice Kream coated orbs. These luscious morsels are made with raw cacao and cashews, providing rich, creamy flavor and an abundance of vitamins and minerals.

Ingredients
1 batch Raw Cacao Fudge
½ cup crushed Vanilla Space Ice Kream crumbs

Directions
1. Form chilled Raw Cacao Fudge into 1 – 2 tablespoon balls
2. Roll balls in Space Ice Kream crumbs to coat.
Makes 16 truffles.

Space Truffles2018-08-29T07:42:17+00:00

Savory Coconut “Bacon” Vegan Quiche

Healthy comfort food at it’s finest. Non-dairy cheese and Savory Coconut Jerky team up to create a creamy, smokey sauce that will leave you wanting more. Use gluten-free, chickpea pasta for an extra protein boost!

Ingredients
1/2 cup chopped Savory Coconut Jerky
1 – 9 inch, gluten-free frozen pie crust
1 cup sliced red onions
3 Follow Your Heart VeganEggs (6 level Tbsp VeganEgg™ + 1 cup ice cold water)
3/4 cup canned full fat coconut milk
1/2 cup non-dairy shredded cheddar cheese
2 tablespoons nutritional yeast
1 tablespoon avocado oil
1 tablespoon minced garlic
1 teaspoon kala namak Indian black salt
½ teaspoon paprika
1/4 teaspoon black pepper

Directions

Preheat oven to 375°F.
Thaw pie crust until just soft enough (about 10 minutes) to easily prick bottom and sides with a fork. Bake crust on center rack until fully cooked and lightly golden, about 10 minutes. Set aside and turn oven down to 350°F.
Heat oil in a sauté pan over medium heat.
Cook onions until soft and translucent, about 10 minutes.
In a medium bowl, combine VeganEgg™ powder, nutritional yeast, paprika, black salt and pepper.
Add ice cold water and whisk until smooth. Pour in coconut cream and whisk to incorporate.
Spread onions and cheese over bottom of cooked crust, then pour over egg mixture. Arrange chopped Savory Coconut Jerky on top.
Bake at 350°F for 45 minutes until custard is set and top is lightly golden.

Makes 4-6 Servings.

Savory Coconut “Bacon” Vegan Quiche2019-04-15T22:48:22+00:00

Chipotle Lime Coconut “Bacon” BLT

The perfect lunch or easy weeknight meal, this simple but satisfying sandwich features Chipotle Lime Coconut Jerky, is super easy to prepare and only requires 5 ingredients!

Ingredients
2 slices gluten-free, vegan bread, like Little Northern Bakehouse
3 strips Chipotle Lime Coconut Jerky
2 slices tomato
1 leaf lettuce
1/4 cup mashed avocado

Directions
1. Toast bread (optional).
2. To assemble sandwich, spread avocado on the toasted bread slices. Layer one slice with lettuce, tomato slices and Chipotle Lime Coconut Jerky. Top with other piece of bread.

Makes 1 sandwich.

Chipotle Lime Coconut “Bacon” BLT2019-04-15T22:32:11+00:00

Savory Coconut “Bacon” German Potato Salad

Anything bacon can do, Savory Coconut Jerky can do better. This family favorite with a healthy update is a great alternative to the classic creamy American potato salad.

Ingredients
6 cups diced redskin potatoes
1/3 cup chopped Savory Coconut Jerky
1/2 cup sliced green onions
1/4 cup olive or avocado oil
3 tablespoons apple cider vinegar
2 tablespoons coconut sugar
2 tablespoons Dijon mustard
1 teaspoon sea salt
1/4 teaspoon ground black pepper

Directions
1. Place the diced potatoes into a large pot and fill with enough filtered water to cover the potatoes completely.
2. Bring the water to a boil, and cook for 10 minutes or just until the potatoes can be pierced with a fork, but not falling apart when pierced. Drain potatoes, transfer to a bowl and combine with green onions. Set aside.
3. Whisk together dressing – oil, vinegar, sugar, salt, mustard and pepper in a saucepan and bring to a simmer for 3 minutes.
4. Stir heated dressing into potato mixture and top with chopped Savory Coconut Jerky.

Makes 4 – 6 servings.

Savory Coconut “Bacon” German Potato Salad2019-04-15T22:24:32+00:00

Milk Chocolate Fudge with Strawberry Space Ice Kream Krumbles

A game changer for anyone with sweet tooth, this nutrient-dense and super rich fudge satisfies cravings while providing minerals, antioxidants and healthy fats. Raw cacao butter gives it a fragrant smell and more intense flavor than conventional chocolate. Top it with Strawberry Space Ice Kream for an otherworldly experience.

Ingredients
2 cups cacao butter
2 cups raw cashews
1 cup Strawberry Space Ice Kream, chopped up
1 cup maple syrup
¾ cup cacao powder
½ teaspoon sea salt

Directions
1. Place cacao butter in a double-broiler to melt.
2. Process cashews in a food processor into a smooth and creamy butter.
3. Add melted cacao butter, maple syrup and salt to food processor and blend into cashew butter.
4. Incorporate cacao powder into the cashew butter mix by processing briefly.
5. Transfer batter to an 8×8 dish and top with chopped up pieces of Strawberry Space Ice Kream, pressing them into the fudge.
6. Refrigerate for at least 2 hours to chill.
Makes 16 squares.

Milk Chocolate Fudge with Strawberry Space Ice Kream Krumbles2018-10-31T05:29:50+00:00

Savory Coconut Jerky Sushi Roll

A raw, vegan sushi roll that’s light and perfect for summer. It features a parsnip “rice” that is an anti-inflammatory alternative to traditional sushi rice. Rehydrated Savory Coconut Jerky is combined with fresh veggies and avocado to create a flavorful filling.

Ingredients
2-3 nori sheets
1 sliced avocado
½ cup sprouts
– Parsnip Rice
1 cup peeled and chopped parsnip
2 tablespoons raw pine nuts
1 tablespoon rice vinegar
½ tablespoon lemon juice
1 teaspoon coconut nectar
¼ teaspoon sea salt
– Savory Coconut Filling
½ cup diced Savory Coconut Jerky
¼ cup diced sweet bell peppers
¼ cup diced cucumbers
2 tablespoons sliced green onions

Directions
1. Make Parsnip Rice: Combine parsnip and pine nuts in a food processor and pulse until rice-sized.
2. Transfer to a bowl and stir in remaining ingredients. Set aside.
3. Make Savory Coconut Filling: Combine all ingredients in bowl and let sit for at least 1 hour.
4. To form rolls, lay nori flat and spread with a layer of rice, followed by a layer of the Savory Coconut filling. Top with avocado slices and sprouts and roll.
5. Serve with tamari or coconut aminos.
Makes 2-3 rolls.

Savory Coconut Jerky Sushi Roll2019-04-15T22:25:10+00:00

Strawberry Bliss Bowl

This luscious smoothie bowl couldn’t be much easier to make with just three simple ingredients for the  base. Thick and creamy and loaded with delicious fruity and crunchy toppings, it fuels like a meal while being refreshing and absolutely delicious.

Ingredients
– Base
1½ cups frozen strawberries
½ cup soaked cashews
½ cup unsweetened almond milk
– Toppings
1 cup fresh strawberry slices
¼ cup sprouted and dehydrated buckwheat groats
Strawberry Space Ice Kream

Directions
1. Combine frozen strawberries, soaked cashews and almond milk in a blender, blending until completely smooth. Mixture should be thick.
2. Transfer to a bowl and add toppings.

Strawberry Bliss Bowl2018-08-13T15:27:26+00:00

Savory Coconut “Bacon” Loaded Baked Potato

Upgrade on a family fave! Top your next baked potato with chopped up Savory Coconut Jerky for serious spud success.

Ingredients
1 baked Russet potato
¼ cup chopped Savory Coconut Jerky
2 tablespoons non-dairy cheese shreds
1  tablespoon non-dairy sour cream or yogurt
1  tablespoon Quick BBQ Sauce
– Quick BBQ Sauce
1/2 cup ketchup
1 ½ tablespoons filtered water
1 tablespoon maple syrup
1 tablespoon avocado oil
¾ teaspoon raw apple cider vinegar
½ teaspoon smoked paprika powder
½ teaspoon Dijon mustard
¼ teaspoon garlic powder

Directions
1. Make Quick BBQ Sauce: Combine ingredients in a high-speed blender.
2. To assemble, slice open potato and top with remaining ingredients.

Makes 1-2 Servings.

Savory Coconut “Bacon” Loaded Baked Potato2018-11-01T21:51:30+00:00