Zucchini Stuffed Portobello Mushrooms With Avocado Pesto. After a cold winter and lots of soups and pastas, I felt that it was time for a salad like creation with only vegetables. The portobello mushrooms are baked with spices and stuffed with a simple combination of zucchini, artichokes and bruschetta. Top the mushrooms and zucchini with the incredibly yummy avocado pesto, and it is a delicious, healthy meal. Vegan, gluten free and dairy free.
Jamaican Jackfruit With Quinoa. Jackfruit is a perfect meat substitute that gives a recipe flavor and substance. This Jamaican combo with sweet potatoes, pineapple and banana is sweet and delicious and is ready in under thirty minutes. Vegan, gluten free and dairy free.
Creamy Cajun Mushroom Pasta. This dish is one of my favorites–great spicy flavor, and so, so easy to make. Just saute vegetables, blend garlic cashew cream and add to cooked pasta. If you use lentil pasta as I did, you will have additional protein with every serving. Vegan, gluten free and dairy free and ready in less than 30 minutes.
Kale Breakfast Bowl With Rice And Beans. Breakfast is perfect for any meal– breakfast, lunch, dinner or midnight. This vegetarian breakfast bowl is absolutely delicious, and packed with fiber, protein and vitamins. Vegetarian, gluten free and dairy free. Vegan option – omit eggs.
Jackfruit Kimchi Fried Rice. Although I am not an expert on Asian food, I do appreciate the cuisine, and readily admit that this is not something I learned to cook from my mother. With that said, I saw a mesmerizing video on Facebook by Chef Deuki Hong where he prepared Kimchi Fried Rice containing traditional ingredients like bacon and butter. It looked so delicious, I really want to make something similar, with great spicy flavor. Here is an adapted version… vegan, vegetarian, gluten free and dairy free, inspired by him. Ready in 30 minutes.