Vegan Fish Sticks

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Ingredients

  • 1
    Tbsp Nori
  • 14.1
    oz Green Jackfruit
    drained and rinsed
  • 2
    tsp Salt and Pepper
  • 1
    Tbsp Lemon Juice
  • 1
    Tbsp Tamari
  • 1/4
    Cup Flour
    gluten free
  • 1
    Tbsp Dill
    Chopped
  • 1/4
    Cup All Purpose Flour
    gluten free
  • 1/2
    Cup Breadcrumbs
    gluten free

Instructions

1
Vegan Fish Sticks Preheat oven 400degrees F Add 14.1 oz Green Jackfruit (drained and rinsed) and 1 Tbsp Nori to food processor and blend well.
2
2. Add 1 Tbsp Lemon Juice 1 Tbsp Dill (Chopped) 1/4 Cup Flour (gluten free) 2 tsp Salt and Pepper1 Tbsp Tamari and mix well.
3
3.Form sticks out of jackfruit mixture.Coat in flour tamari salt and pepper.Roll in 1/4 Cup All Purpose Flour (gluten free) or 1/2 Cup Breadcrumbs (gluten free)
4
4. Bake at 400 degrees F for 15 minutes. Flip and bake for additional 15 minutes.
5
Serve with vegan tarter sauce and enjoy!
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Vegan Fish Sticks Preheat oven 400degrees F Add 14.1 oz Green Jackfruit (drained and rinsed) and 1 Tbsp Nori to food processor and blend well.

Tofu Feta

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Ingredients

  • 1
    tsp Basil
  • 1
    Tbsp Lemon Juice
  • 1
    Tbsp Red Wine Vinegar
  • 2
    Tbsp Salt and Pepper
  • 1
    Tbsp Olive Oil
    extra virgin
  • 1
    tsp Oregano
  • 15
    oz Tofu
    firm

Instructions

1
Tofu Feta
2
1. Mix 1 tsp Oregano 1 tsp Basil 1 Tbsp Lemon Juice 1 Tbsp Red Wine Vinegar1 Tbsp Olive Oil (extra virgin)2 Tbsp Salt and Pepper
3
2. Cut 15 oz Tofu (firm) into chunks
4
3. Pour dressing over tofu and marinate overnight. Enjoy!
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Tofu Feta

Vegan Strawberries and Cream Popsicles

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Ingredients

  • 1
    cup Strawberries
    chopped
  • 13.5
    oz Coconut Milk
    Full Fat
  • 1
    tsp Vanilla Extract

Instructions

1
Vegan Strawberries and Cream Popsicles
2
1. Combine 13.5 oz Coconut Milk (Full Fat) 1 tsp Vanilla Extract1 cup Strawberries (chopped) in food processor and blend well.
3
2. Pour into 3 oz bath cups..
4
3. Put popsicle stick into each one. Freeze until solid.
5
4. Put in hot water for easy release!
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Vegan Strawberries and Cream Popsicles

Vegan S'mores Brownies

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Ingredients

Crust

  • 8
    ounce Vegan Gluten Free Graham Cracker
  • 1
    cup Dates

Brownie Layer

  • 1
    Cup Vegan Gluten Free Graham Cracker
    ground
  • 3/4
    Cup Cacao Powder
  • 1.5
    Cups Dates
  • 1/2
    tsp Vanilla Extract
  • 2
    tbsp Water
  • pinch Salt

Topping

  • 1/2
    Cup Chocolate Chips
  • 1/4
    Cup Vegan Gluten Free Graham Cracker
  • 3/4
    Cup Vegan Mini Marshmellows

Instructions

1
Soak the dates for the crust and brownie layer in hot water to soften them if needed. Drain. (Set aside 1 ½ cup dates for brownie layer.)
2
Mix dates with graham crackers in a food processor. It will form a ball.
3
Press crust mixture into a 7 ½" x 9 ½" baking dish (or similar size).
4
Mix graham crackers (about ⅔ package) in a food processor until ground. Measure to make sure you have 1 cup.
5
Mix ground graham crackers with cacao powder, dates, water, vanilla extract, and salt in a food processor until it comes together and forms a ball.
6
Spread brownie layer on top of crust, pushing down to make it even. Sprinkle chocolate chips on top of brownie layer.
7
Crumble ¼ cup graham crackers on top. Sprinkle vegan mini marshmallows on top of graham crackers.
8
Preheat oven broiler about 5 minutes on low. Place brownies in broiler (to toast the marshmallows). Broil for 2 minute and check on it. Place in the fridge.
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Soak the dates for the crust and brownie layer in hot water to soften them if needed. Drain. (Set aside 1 ½ cup dates for brownie layer.)

Vegan Mushroom Lasagna

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Ingredients

  • 1
    Cup Onion
    chopped
  • 2
    tbsp Olive Oil
  • 1
    clove Garlic
    mincee
  • 16
    oz Baby Bella Mushrooms
    sliced
  • 1
    batch Tofu Ricotta
  • Salt
  • Pepper
  • 25
    oz Marinara Sauce
  • 3
    tbsp Nutritional Yeast
    optional
  • 6
    Gluten Free Lasagna Noodles

Instructions

1
This no-boil Vegan Mushroom Lasagna is layered with tofu ricotta, mushrooms, garlic, onions and marinara sauce. Preheat oven to 375F.
2
This no-boil Vegan Mushroom Lasagna is layered with tofu ricotta, mushrooms, garlic, onions and marinara sauce. It is pure comfort!
3
Add mushrooms. Cook until onions are translucent and mushrooms are tender. Add salt and garlic. Cook 30 seconds longer.
4
Pour 1 cup marinara sauce in a 7 ½" x 9 ½" (or similar size) baking dish. Place 2 lasagna noodles on top of sauce.
5
Spread ⅓ of tofu ricotta mixture on top of noodles. Sprinkle 1 tablespoon nutritional yeast on top. Spread ½ of the mushroom mixture on top.
6
Pour 1 cup marinara sauce on top. Place 2 lasagna noodles on top of sauce. Spread ⅓ of tofu ricotta mixture on top of noodles.
7
Sprinkle 1 tablespoon nutritional yeast on top. Spread the rest of the mushroom mixture on top.
8
Pour 1 cup marinara sauce on top. Place 2 lasagna noodles on top of sauce. Pour 1 cup marinara sauce on top (yes it's out of order.)
9
Spread last ⅓ of tofu ricotta mixture on top of sauce. Sprinkle 1 tablespoon nutritional yeast on top.
10
Cover baking dish with aluminum foil. Cook covered for 50 minutes at 375°, then uncover and cook uncovered 10 minutes.
11
Let rest 10 minutes. Enjoy!!
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This no-boil Vegan Mushroom Lasagna is layered with tofu ricotta, mushrooms, garlic, onions and marinara sauce. Preheat oven to 375F.

Kombucha Scoby Strawberry Fruit Roll-ups

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Ingredients

  • 1 1/2
    Cups Strawberries
  • 1
    Cup Kombucha Scoby
    Chopped
  • Maple Syrup

Instructions

1
Kombucha Scoby Straberry Fruit Roll-ups
2
1. Add 1 Cup Kombucha Scoby (Chopped) and 1 1/2 Cups Strawberries to the food processor. Mix until no chunks of Scoby.
3
2. Add Maple Syrup 1 Tbsp at a time to taste and mix well.
4
3. Pour mixture and spread 1/8 - 1/4 inch thick on a Teflon lined dehydrator sheet.
5
4. Dehydrate at 110 degrees for about 24 hours. You should be able to easily peel it away from Teflon sheet. It should be dry and sticky to the touch.
6
5. Slice into 2 inch wide, long strips and enjoy!!
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Kombucha Scoby Straberry Fruit Roll-ups

Edamame Salad

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Ingredients

Miso dressing

  • 1
    Tbsp White Miso Paste
  • 1/4
    cup Apple Juice
  • 2
    Tbsp Tahini
  • 2
    tsp Maple Syrup
  • 1
    Red Potato
    Chopped
  • 1
    tsp Salt
  • 1
    Cup Edamame
  • 1/4
    Cup Red Bell Pepper
  • 1/4
    Cup Yellow Bell Pepper
  • 1
    Carrot
    finely chopped
  • 1
    tsp Salt
  • 1
    tsp Pepper

Instructions

1
Edame Salad 1. Quarter 1 Red Potato (Chopped)and place in saucepan with cold water and 1 tsp Salt. Bring to a boil, reduce to simmer. Cook about 8 min. Cool.
2
2. Make miso by whisking 1 Tbsp White Miso Paste 2 Tbsp Tahini1/4 cup Apple Juice 2 tsp Maple Syrup and mix thoroughly.
3
3. Boil 1 Cup Edamame for 4-6 min until tender. Drain. Chop boiled potatoes, and combine with edamame.
4
4. Add 1/4 Cup Red Bell Pepper 1/4 Cup Yellow Bell Pepper 1 Carrot (finely chopped)
5
5. Pour miso dressing on top along with 1 tsp Salt
6
6. Add 1 tsp Pepper and mix well.
7
Enjoy!
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Edame Salad 1. Quarter 1 Red Potato (Chopped)and place in saucepan with cold water and 1 tsp Salt. Bring to a boil, reduce to simmer. Cook about 8 min. Cool.