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.

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

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.

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.

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

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.

Chipotle Lime Coconut BLT

The perfect lunch or easy weeknight meal, this simple but satisfying sandwich is super easy to prepare and only requires 5 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

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.

Savory Coconut German Potato Salad

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

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

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.

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.

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

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

Savory Coconut 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.

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

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.

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.

– 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

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.

Chipotle Lime 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.

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

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.

Deep Dish Pizza Kale Chips

Fun Fact: These kale chips were a part of the original lineup of products when Seva Foods launched in 2017. We call them “kettle-style” kale chips because they are so thick and crunchy.

2  bunches (about 8 cups) de-stemmed and chopped kale
1 lb tomatoes
2 ½ cups soaked and drained sunflower seeds
1 cup water
½ cup nutritional yeast
¼ cup chopped onion
2 tablespoons lemon juice
1 tablespoon miso
1 tablespoon minced garlic
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons sea salt
1 teaspoon fennel seeds
½ teaspoon black pepper

1. Place all ingredients except kale in a blender or food processor and process until smooth to make coating.
2. Place kale in a large bowl and use your clean hands to mix together the chips and coating.
3. Transfer coated kale to lined dehydrator racks., arranging kale in a single layer.
4. Dehydrate for 24 hours at 115 degrees F.

Makes 8 – 10 servings.