Tag Archives: food

Pressure Cooker Pulled Jackfruit

Pressure Cooker Pulled Jackfruit Sliders

I know that I did a jackfruit recipe not too long ago, but when I was flipping through JL Field’s awesome Vegan Pressure Cooking: Delicious Beans, Grains, and One-Pot Meals in Minutes cookbook I couldn’t resist making it again. Plus, I had it on hand! I’ve been looking forward to using this book since JL first mentioned that it was in the works. I have two pressure cookers, and made a seitan recipe during the holiday, but I am still not super comfortable with using them. JL is a master when it comes to vegan pressure cooking, so who else better to write this cookbook?

Vegan Pressure Cooking by JL Fields

Not only are the recipes delicious, the photos are beautiful, courtesy of the talented Kate Lewis. She did a great job making this book visually interesting and totally drool-worthy, even with most dishes being similar in style. A couple of dishes that stuck out to me were the tempeh tacos, the loose-meat sliders and vegan “pepperoni” sausage (which may be my next recipe to make!). 

JL does a great job of breaking down average cook times of ingredients like beans and vegetables, as well as answering basic pressure cooking questions to ease your pressure cooker-paranoia. Her writing is fun and informative, just like she is in person! I may be biased because JL is a friend of mine, as well as a mentor, but she really is a fantastic person and awesome advocate for veganism.

Pressure Cooker Pulled Jackfruit

Back to the recipe, it was insanely easy to whip up. Dice, saute, pressure cook, and BAM, you’re done. Mind you the pressure cooker only needed to be at full pressure for 3 minutes. 3 minutes, people! While it was cooking, I finely chopped some green cabbage and tossed it with vegan ranch to make a super-quick coleslaw for my pulled jackfruit sliders. Once the jackfruit was done, I let the pressure out, gave it a quick stir and assembled my tasty meal.

Vegan Pressure Cooker Pulled Jackfruit

I will say, the recipe calls for a 1/2 teaspoon of cayenne pepper; with the coleslaw and a little extra ranch I felt like it balanced out, but by itself it was pretty spicy. If you like spice (as I do) go for it, otherwise, tone it down a bit. :) Now scroll on down to find the recipe and enter the giveaway for your own copy of the cookbook!

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Cardamom Crème Brûlée with Candied Blood Oranges

Cardamom Creme Brûlée with Candied Blood Oranges

I think 2 years is long enough to wait for another iteration of my awesome vegan Vanilla Crème Brûlée, don’t you? If you haven’t seen that post or read the story behind the recipe, I highly recommend it. It’s filled with stress, tight deadlines, high expectations and success! This was mostly due to my friend, Chef Olivia Hernandez, who at the time was the head chef at El Cid in Silverlake, CA.

Making Creme Brûlée

Now, I’ve finally made a different flavor of this tasty dessert, and yet again it’s Olivia’s fault. We had been talking about this recipe a couple of weeks ago and she had been raving about it to some vegan friends of hers in Austin, TX. (where she’s located now). Then she challenged me to do a cardamom-flavored vegan Crème Brûlée, and of course I said, Yes!

Making vegan creme brûlée

But, I couldn’t just add some cardamom and call it a day; that wouldn’t be right. I changed up the ingredients a bit, tested out a new starch, added some other flavors and decided a complimentary garnish was in order. It’s citrus season, and coming up on Valentine’s Day, so blood oranges seemed like the perfect companion to this dessert. Not only did I candy them, turning them into sticky, delectable, orange gummies; I also used their zest in the Crème for a subtle citrus undertone.

How to make Candied Blood Oranges

So, you have a couple of textures within this treat: smooth and thick custard-y Crème, the quintessential crunchy sugar brûlée, and the soft but chewy candied blood orange slice. If that doesn’t get you drooling, you may need to get your pulse checked, or go look at some chocolate desserts.

You’re probably thinking, “I don’t have the time to put in the effort for this dessert”. You couldn’t be more wrong. Aside from the setting time, you spend 5 minutes prepping and 25 minutes cooking, most of that being pretty idle. Many people have had success with the first recipe that I created, and this one is just as easy.

Brûlée-ing the creme

One thing that I really tried to showcase with the step-by-step photos that tripped a couple of people up last time, was how thick you need the crème to be when it is heated in the pan. You want it to be gravy-like, but very smooth; dip a spoon into it and it should coat it with a thick layer then slowly drip off. Hopefully that helps!

Vegan Cardamom Crème Brûlée with Candied Blood Oranges

This dessert is great for Valentine’s day, because you can make it the night before and have it in the refrigerator overnight, then take the Crème Brûlées out when you’re ready to serve them. Sprinkle fine sugar over the top and get to torchin’ with your loved one, friend or yo’ fine self.

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Greens 24/7 and a Giveaway

Giveaway of Greens 24/7 by Jessica Nadel

Last year, you may remember me mentioning a cookbook that I was doing the photos for. If not, that’s okay, my memory is pretty crap, too! ;) One of the cookbooks that I worked on was Jessica Nadel’s, of Cupcakes and Kale, Greens 24/7! So far, this has been one of my favorite cookbooks to have done photos for; the recipes are beautiful and filled with colors, the ingredients fresh and Jess has a cooking style not unlike my own.

So, I thought it appropriate to give you the low-down on this book as far as what some of my favorite recipes are, favorite photos and overall thoughts on it. I can’t just do a simple review for this one, I’ve made every dish in it! For those of you who’d like to see more photos from the book, I posted quite a few on my photo portfolio site.

Kale & Herb Cornbread Muffins

To take you through the book, the first section talks about all different types of greens, then green vegetables/fruits, and some of the other specialty ingredients you will encounter in the recipe. There is also a sidebar about how Jessica and her family are vegan and why they choose to be (yay!). Then, you get a suggested week-long meal plan and after that you dive into the smoothies and breakfasts! My favorite breakfast recipe (hard to choose, though) was the Kale & Herb Corn Muffins, I’ve made them for friends since then and they are so good. I even made them with gluten-free flour, one time and they still came out tasty.

Chard & Coriander Pesto

Chard & Coriander Pesto

In the Green Sides and Small Bites chapter there are plenty of easy snack recipes, from dips to appetizers to food that you can take on-the-go. Truly, I love pesto, but it kinda seems like everything has been done. But, when I made the Chard and Coriander Pesto I was surprised by the new flavors and how well it all went together! As much as I love basil, cilantro in pesto was a refreshing break from it.

Waldorf Salad & Caesar Salad with Tempeh Bacon

Waldorf Salad & Caesar Salad with Tempeh Bacon

Even though I’m not typically into salads– as a vegan it’s easy to have an aversion to them because of being forced to eat sad ones while dining out– there are some good recipes with quite a variety in the soup and salad section. The soups range from light to hearty and same with the salads. I would say that the Caesar Salad with Tempeh “Bacon” was a simple favorite of mine.

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Buffalo Jackfruit Spinach Dip

Vegan Buffalo Jackfruit Spinach Dip

You guys, the internet has been flooding with Buffalo recipes for the past week or so and it is making me crave everything spicy. Of course, I kind of did it to myself by sharing my Buffalo Chickpea Nacho recipe and Olives for Dinner’s Sriracha Habanero Buffalo Seitan. Mmm.. To be honest, I’ve had this idea for a long time. My mom got a recipe from one of her friends years ago that was called “Buffalo Chicken Dip”. Basically, this thing was heavy, spicy, creamy and outright addictive.

Vegan Buffalo Jackfruit Spinach Dip

It has been a long, long time since I’ve had this dip, but I knew that I’d eventually have to veganize it. I even put it in my recipe idea note on my phone! What had immediately come to mind as far as subbing stuff out was to use jackfruit in place of shredded chicken, and for convenience-sake I used some vegan, non-dairy products. The spinach was my attempt to make this dip slightly less overindulgent. Ha!

Vegan Buffalo Jackfruit Spinach Dip

Of course, if you don’t want to use pre-made products you can make your own vegan cream cheese, vegan ranch and vegan cheddar, just know that the measurements may be different. The reason this dip is so perfect for game day is that it takes about 5 minutes of prep and then 30 minutes of baking. Easy-peasy!

Vegan Buffalo Jackfruit Spinach Dip

So, if you are into spicy, creamy, Buffalo foods, you should definitely try out this Buffalo Jackfruit Spinach Dip!

Vegan Buffalo Jackfruit Spinach Dip

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