Upside Down Peach Polenta Cake (Becky Hill)

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Becky | Plant-Based Health Coach

Ingredients

  • 3
    Large, Ripe Vegans
  • 1/2
    cup Raw Cane Sugar
  • 1/4
    cup Water
  • 3/4
    cup Fine Cornmeal/Polenta
  • 3/4
    cup Fine Ground Almond Flour
  • 1
    TBSP Fine Ground Almond Flour
  • 1 1/4
    cup Gluten Free 1-1 Flour Blend
    (preferred) or All-Purpose
  • 1/2
    tsp Baking Powder
  • 1/2
    tsp Sea Salt
  • 1/4
    tsp Ground Nutmeg or Cinnamon
  • 2/3
    cup Powdered Raw Cane Sugar
  • 1/2
    cup Avocado oil
    or other neutral oil
  • 3/4
    cup Plant Milk
    I use homemade oat milk, see last week's bonus recipe
  • 1/2
    cup Unsweetened Applesauce
  • 2
    tsp Vanilla Extract

Instructions

1
Heat oven to 350F. Grease your cake tin or baking pan and line the bottom with parchment paper
2
Remove peach pits and cut peaches into slices about 1/2 in thick. Arrange slices in a circular pattern on bottom of pan
3
Combine raw cane sugar and water in the sauce pan or skillet. Cook over medium high heat until the mixture turns amber, about 10-12 min.
4
Remove from heat & pour this caramel sauce evenly over the peaches. Set aside.
5
Place the cornmeal, ground almonds, flour, baking powder, baking soda, salt & nutmeg or cinnamon in a large bowl and whisk to combine.
6
Add the raw powdered cane sugar, oil, plant milk, applesauce, and vanilla extract to a medium liquid measuring cup or small
7
Add wet ingredients to dry, and whisk the batter until no dry lumps remain
8
Carefully pour the batter over the peaches in your prepared pan, and spread it level
9
Bake for about 35-40 minutes until a skewer inserted into the center comes out clean or with a few moist crumbs
10
Let cool a bit before serving & enjoy! The cake will keep for 3-4 days in fridge.
Becky | Plant-Based Health Coach's avatar
Heat oven to 350F. Grease your cake tin or baking pan and line the bottom with parchment paper

Summer Squash Gratin (Becky Hill)

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Becky | Plant-Based Health Coach

Ingredients

Gratin

  • 1/2
    Medium Yellow or White Onion
  • 1/2
    tsp Salt
  • Sea salt & black pepper
  • 3/4
    cup Cashew Parm
  • 2
    Medium Yellow and/or Green Summer Squash
    sliced into 1/8 inches thick
  • 1/2
    tsp Garlic powder
  • 1
    TBSP Olive oil
  • 2
    TBSP Olive oil
  • 1/4
    cup Cashew Parm
  • 1
    large handful Snap Peas (about 1/2 lb)
    stem ends & strings removed

Cashew Parmesan

  • 1
    cup Raw cashews
  • 1/4
    cup Nutritional Yeast
  • 1
    tsp Sea Salt
  • 1/2
    tsp Garlic Powder
  • 1/4
    tsp Smoked paprika
    optional

Instructions

1
Add all of the cashew parm ingredients to a blender or food processor. Pulse until you have a fine crumbly meal. Set aside for your gratin.
2
In a medium sized cast iron or oven safe skillet, add 1 TBSP Olive oil over med-low heat. Add your diced onion and cook 5-10min until soft.
3
Season with a pinch Sea salt & black pepper, set aside.
4
Preheat your oven to 400 degrees
5
Meanwhile, add your squash rounds and prepare Snap Peas to a large mixing bowl. Add 2 TBSP Olive oil, 1/2 tsp Salt, a pinch of black pepper…
6
1/2 tsp Garlic powder, and 1/4 cup Cashew Parm and toss gently in the bowl to fully coat
7
Add onions to the bottom of the skillet. Then add your squash, layering green/yellow if you have both colors. Start in the outside and work your way in
8
Once you’ve used all of your squash, add the Snap Peas to the top, tucked in so they follow the circular motion
9
Evenly top with the remaining 3/4 cup Cashew Parm, and bake at 400 for 30min. If the top isn’t toasty enough, broil 1-2min, but watch closely so it doesn’t burn
10
Let cool for a few minutes in the pan before serving this excellent side dish, or make it a light lunch by adding your choice of protein. Enjoy every bite!
Becky | Plant-Based Health Coach's avatar
Add all of the cashew parm ingredients to a blender or food processor. Pulse until you have a fine crumbly meal. Set aside for your gratin.

Spicy Smoky Cauliflower Wings (Becky Hill)

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Becky | Plant-Based Health Coach

Ingredients

Cauliflower bites

  • 1
    Head cauliflower
  • 1
    cup Gluten free flour
  • 1
    cup Veg broth

Miso Ginger Mayo

  • 1/4
    tsp Ground ginger
  • A splash of liquid aminos
  • 2
    TBSP Lemon juice
  • 1/4
    cup Plant mayo
  • 1
    TBSP White miso

Smoky Spicy Sauce

  • 4.5
    TBSP Liquid smoke
  • 1
    TBSP Smoked paprika
  • Pinch of sea salt
  • 6
    TBSP Liquid Aminos
  • 1.5
    tsp Ground pepper
  • 3
    TBSP Sunflower oil
  • 1/4
    cup Maple syrup

Instructions

1
Wash and tear / cut 1 Head cauliflower into bite sized pieces
2
Preheat air fryer / convention oven to 395F (can use regular oven but recommend 400F & longer bake time)
3
Make batter - whisk together 1 cup Gluten free flour, 1 cup Veg broth and add any spices you want.
4
Toss cauliflower in batter until it’s evenly coated
5
Once hot, spray air fryer basked in oil, add the cauli and set the timer to 20 minutes
6
3-5 minutes in, pull basket out and use tongs to tear pieces apart so they don’t all stick together. Every 5 min, do this and toss in basket so they cook evenly
7
After 20 min, you’re done! Eat naked, toss in your fav sauce & serve w/ something to dip OR while the bites bake, make Miso Mayo & Spicy Sauce
8
MISO GINGER SAUCE Combine 1/4 cup Plant mayo, 1 TBSP White miso, 2 TBSP Lemon juice, A splash of liquid aminos, 1/4 tsp Ground ginger - whisk until smooth
9
SMOKY SPICY SAUCE Put a deep sauce pan on med-high heat
10
Add 3 TBSP Sunflower oil, 6 TBSP Liquid Aminos, 4.5 TBSP Liquid smoke, 1 TBSP Smoked paprika, 1.5 tsp Ground pepper, Pinch of sea salt, and 1/4 cup Maple syrup
11
Whisk to combine and cook until the sauce thickens to the consistency of thin maple syrup
12
Turn off heat, add your crispy cauliflower and toss to combine. Add toppings as you wish-sesame seeds, crushed peanuts, chopped green onion etc. DONE
13
ENJOY EVERY BITE! I had mine with some garlicky green beans 🤤
Becky | Plant-Based Health Coach's avatar
Wash and tear / cut 1 Head cauliflower into bite sized pieces

Crispy Corn Riblets (Becky Hill)

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Becky | Plant-Based Health Coach

Ingredients

  • 2
    Corn on the Cob
  • 1
    TBSP Avocado oil
  • 1/2
    TBSP Liquid Aminos
    or use soy sauce or tamari
  • 1
    tsp Maple Syrup
  • 1
    tsp Smoked Paprika
  • 1/2
    tsp Garlic powder
  • 1/2
    tsp Liquid smoke
    optional
  • 1/2
    tsp Black pepper
  • Large pinch Sea Salt

Instructions

1
Combine all the ingredients except the corn in a small bowl and whisk to combine
2
Using caution and a sharp knife, cut each ear of corn in half crosswise (not lengthwise). Then quarter each half of the cob lengthwise to form your “riblets”
3
Lay the corn in the baking sheet or in oiled air fryer basket and brush each side with seasoning
4
Over: Bake for 25-30min Air fryer: Bake for 12-15 minutes. The longer you bake, the crispier the riblets will be. They will start to curl in the air fryer
5
As you bake or air fry, continue to brush more sauce on the riblets until you run out of seasoning and flip halfway through cooking time
6
Garnish however you would like! Cilantro, chopped chives etc. Great served w/spicy lime mayo. Add chipotle or taco seasoning and a dash of lime to you fav mayo
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Cashew Alfredo (Becky Hill)

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Becky | Plant-Based Health Coach

Ingredients

  • 4
    TBSP Hot oil
  • 1
    Large onion
  • 1
    cup Vegetable broth
  • 3/4
    cup Cashews
    soak overnight or in boiling water for 10 min
  • 1
    cup Veggie broth
  • 2
    TBSP Garlic powder
  • 1
    tsp Smoked paprika
  • 4
    TBSP Nutritional yeast
  • 1
    TBSP Lemon juice
  • 1/2
    tsp Salt
  • 1/2
    tsp Pepper
  • 1-2
    TBSP Water
  • 1
    TBSP Potato starch

Instructions

1
Chop 1 Large onion (save scraps for future broth - recipe below) & sauté in~ 4 TBSP Hot oil in a large sauce pan. Oil free? Skip it-
2
Add 1 cup Vegetable broth & sauté until the onions are soft
3
Add to a high speed blender, along with another 1 cup Veggie broth, 3/4 cup Cashews (soak overnight or in boiling water for 10 min)
4
2 TBSP Garlic powder, 4 TBSP Nutritional yeast, 1 TBSP Lemon juice, 1 tsp Smoked paprika, 1/2 tsp Salt & 1/2 tsp Pepper. Purée until smooth.
5
Heat up a large pot of water (+whatever your directions say) for your pasta
6
When boiling, add pasta to water, I used @seggianofoods tagliatelle. If you’re gluten-free or keto use whatever pasta you want & cook to directions.
7
As pasta cooks, heat onion pan up again with some oil and chop whatever veggies you want: I added more onion, broccoli & mushrooms. Add to pan and steam/sauté,
8
Cashews are a great source of protein, but I wanted a little extra pizazz so I added @gardein chick’n strips!
9
Add sauce to the veg pan and cook on med-high until it thickens. If not thick enough, mix 1 TBSP Potato starch & 1-2 TBSP Water and stir in
10
When your pasta is ready, drain. Option: if veggies/sauce isn’t ready yet add a little olive oil so it doesn’t start to stick
11
Add pasta to the pot and gently turn over in the sauce and veggies so it’s evenly coated.
12
DONE! Plate it up. I added my coconut bacon bits and served with toasted sourdough with olive oil and sea salt, a plant based parm would be great! ENJOY! 😋
Becky | Plant-Based Health Coach's avatar
Chop 1 Large onion (save scraps for future broth - recipe below) & sauté in~ 4 TBSP Hot oil in a large sauce pan. Oil free? Skip it-

Carrot Barbacoa & Carrot Top Chimichurri (Becky Hill)

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Becky | Plant-Based Health Coach

Ingredients

Carrot Barbacoa

  • 3
    cloves Garlic
  • 1/2
    White or Yellow Onion
    minced
  • 2
    TBSP Oil
  • 1
    Can (400g/15oz) Chickpeas
    rinsed & drained
  • 1.5
    cups Shredded & grated carrots
    save the carrot tops
  • 2
    TBSP Maple syrup
    sub any sweetener
  • 2
    tsp Ground Cumin
  • 1/4
    tsp Ground Cloves
  • 1.5
    tsp Smoked Paprika
  • 1/5
    tsp Dried oregano
  • 1/2
    tsp Salt & Black Pepper
    each or more to taste
  • 1-3
    Whole Chipotle Peppers in Adobo Sauce
    canned
  • 2
    TBSP Liquid Aminos
    or coconut aminos, soy sauce
  • 2
    TBSP Lime Juice
  • 1
    TBSP Apple Cider Vinegar
  • 1/4
    cup Water

Carrot Top Chimichurri

  • 1/2
    cup Fresh cilantro
    or parsley
  • 1
    cup Carrot Top Greens
    stems removed
  • 1/3
    cup Red wine vinegar
  • 1/2
    tsp Paprika
  • 2
    tbsp Fresh oregano
    or 1 tbsp dried oregano
  • 3
    cloves Garlic
  • 1
    tsp Red pepper flakes
  • 1/2
    tsp Salt & pepper
  • 1/4
    Onion
    or small shallot
  • 3/4
    cup Olive oil

Instructions

1
Heat a large skillet ver medium heat. When hot, add 2 TBSP Oil, 1/2 White or Yellow Onion (minced), & 3 cloves Garlic and sauté until tender & slightly browned
2
Add all of the remaining ingredients - start with less chipotle peppers if you don’t love spice and taste test as you cook - and stir to combine
3
Cover and cook on medium-low heat for about 15-20 min. Add more water as needed. Taste and add more spices, sweetness, or acid (lime/ACV) as you like
4
BONUS RECIPE: CARROT TOP CHIMICHURRI Branch 1 cup Carrot Top Greens (stems removed) in hot water for a few minutes to release the bitterness
5
Add greens, 3 cloves Garlic, and 1/4 Onion (or small shallot) to a small food processor and pulse to chop
6
Add 1/2 cup Fresh cilantro (or parsley), 3/4 cup Olive oil, 1/3 cup Red wine vinegar, 2 tbsp Fresh oregano (or 1 tbsp dried oregano)
7
1 tsp Red pepper flakes, 1/2 tsp Paprika, 1/2 tsp Salt & pepper and pulse again until throughly combined. Taste and adjust seasonings as needed.
8
If you don’t have a food processor you can make this in a small bowl - just hand chop carrot tops & mince garlic by hand, then whisk ingredients above
9
This tastes amazing right away and even better as it sits and the flavors marinate
10
DONE! Delicious for barbacoa tacos, burritos, on a salad or in a sandwich sloppy joe style
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BBQ Pulled Jackfruit (Becky Hill)

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Becky | Plant-Based Health Coach

Instructions

1
You can use fresh or canned jackfruit. If you’re feeling adventurous, have a lot of time, and your grocery store sells fresh jackfruit, go for it!
2
I usually use canned jackfruit because all the hard work is done! Make sure you buy jackfruit in water-based brine
3
Heat up oil in a skillet on med-high & add drained jackfruit to the pan when hot. Toss for a few minutes.
4
Toss in sauce/seasonings-a fav BBQ, buffalo, taco seasoning w/broth/water, Sloppy Joe sauce, or “dry” w/fav seasonings (add broth or water for next step)
5
Lower heat and simmer in sauce for a few minutes, tossing to evenly coat & cook
6
After 5 minutes, take two forks and start to pull apart the jackfruit pieces. Shred all of the pieces to similar sizes. Let simmer a few more minutes.
7
I did a very full burrito with @majesticgarlic, veggies and hot sauces! But you can use this in whatever you want. Options are endless 🤤
8
ENJOY every bite!! I had to eat my packed burrito with a fork and knife 😂
Becky | Plant-Based Health Coach's avatar
You can use fresh or canned jackfruit. If you’re feeling adventurous, have a lot of time, and your grocery store sells fresh jackfruit, go for it!

Baked Green Tomato BLT (Becky Hill)

Becky | Plant-Based Health Coach's avatar
Becky | Plant-Based Health Coach

Ingredients

  • 2
    Large Green Tomatoes
    (or 4 small) slice to even, medium thickness, about 1/2in
  • 1/2
    cup Plain Plant Milk
    I make my own Oat Milk - easy bonus recipe below!
  • 1
    tsp Lemon Juice or Apple Cider Vinegar
  • 1/2
    cup Almond flour
  • 1/4
    cup Nutritional yeast
  • 1
    tsp Garlic Powder
  • 1/2
    tsp Smoked Paprika
  • 1/2
    tsp Black Pepper
  • 1/2
    tsp Sea Salt
  • Dash of Cayenne Pepper

Instructions

1
Preheat oven to 425F & line baking sheet with parchment paper (You can also use the air fryer at 395F)
2
Add all dry ingredients to a bowl for your bread crumbs, whisk together then separate mixture evenly into two bowls
3
Prepare your assembly line: sliced tomatoes, plant milk mixture, one bowl of bread crumbs, prepared baking sheet or oiled air fryer basket
4
Dip a tomato slice into the almond milk, covering both sides, then dip each side into the Bread Crumbs covering each side, then transfer to baking sheet
5
Bake for about 15 minutes (less for air frying, check at 10 min), the ropes should be gold. Flip and bake another 5 min or longer until the other side is gold
6
Assemble your Sammy: slice of bread, sauce, tomato slices, lettuce/other veggies & Bread. DONE! Enjoy.
7
Tips of the Week: Any leftover plant milk/bread crumbs can be mixed together for a batter that is excellent for cauliflower bites! Bake at same temps til crispy
8
Make your own easy, 5 min, cost efficient and chemical/additive free Oat Milk: Use a ratio of 1 C Rolled Oats: 4 C cold Filtered Water.
9
Add your Oats & Water to a high speed or reg blender with a pinch of sea salt. Blend on high for about 30-45 seconds, 1 min. for a reg blender.
10
Strain immediately through a nut milk bag. Store in jar or sealed container 3-5 days in fridge.
11
To avoid mushy oats / slimy oat milk, water must be cold & you need to work fast (no soaking), and do not use quick-cook or steel cut oats.
12
Separation is normal given there are no additives, give your jar a good shake to mix before using.
Becky | Plant-Based Health Coach's avatar
Preheat oven to 425F & line baking sheet with parchment paper (You can also use the air fryer at 395F)