Adapted from the Native Forest Organic Young Jackfruit label Very tasty served as an appetizer spread with crackers & veggies, or open faced on toast, or as a delicious…
With a citrusy oil-free dressing and the addition of butternut squash, apple, currents, pomegranate, and pumpkin seeds, this kale and quinoa-based salad checks all the boxes—it is colorful, flavorful,…
Vegan, oil and gluten free Inspired by Carleigh Bodrug at PlantYou.com– https://plantyou.com/ Preheat the oven to 400 F, or if convection, 375 F. Line a low sided baking sheet…
This is a take-off on Chef AJ’s terrific House Dressing. It has a savory, heady, and umami rich flavor that can take on any greens including kale and arugula.…
There are many versions for this popular Chinese salad. It is cool, crunchy, and bursting with flavor. This is a great salad to serve with spicy dish, or on…
Blend all in a small processor or a blender. It will thicken somewhat as it sets. Flavors blend and marry after an hour or so. Serve over a mixed…
This doubles and triples well, and so good that you will want to use lots! Mix all except the toasted nuts. Turn onto a rimmed cookie sheet–best if…
From Chef AJ who explained that this is a favorite of the world-renowned Beatle photographer Henry Grossman Cube the watermelon and cucumber. Add fresh mint and lime to taste.…
Adapted from Tami @ Nutmeg Notebook Makes 6-7 cups This quick and easy recipe can be served as a filling for tacos, wraps, a salad topper, and a side…
In a large non-stick skillet ‘dry sauté’ the corn kernels on medium high till charred, 8-9 minutes. Add a spoonful of water at a time to prevent sticking if…