Search Results

< Back Mason Jar Salad Prep Time: 5 minutes Cook Time: 30 minutes Serves: 4 Level: Beginner About the Recipe These Mason Jar Salads are an easy make-ahead meal, topped with hearty roasted sweet potatoes and protein-rich quinoa. They make a convenient packed lunch for the week, or a fast weeknight dinner! This make-ahead salad recipe features several warming salad toppers, including oven roasted sweet potatoes, quinoa, and a spicy orange-ginger dressing. The combination is totally addictive, and you can prepare all the cooked toppings ahead of time for a convenient option all week long. Ingredients INGREDIENTS 2 cups sweet potatoes , cut into 1-inch chunks 1 tablespoon olive oil 1 cup quinoa, cooked 1 head romaine, chopped 2 cups carrots, shredded 4 cups mixed greens or romaine 1 can black beans, drained & rinsed 1 cup sunflower seeds 4 quart-sized mason jars Preparation INSTRUCTIONS 1) Preheat the oven to 400ºF and arrange the potatoes into a single layer on the pan. 2) Drizzle the potatoes with olive oil. 3) Add the cinnamon, smoked paprika, cumin, salt and pepper. Use your hands to toss the seasonings in the oil. 4) Roast until tender, about 20 minutes. 5) While the sweet potatoes are in the oven, cook the quinoa according to the package instructions. 6) While the potatoes and quinoa cook, chop the cabbage and greens. Shred the carrots. 7) Prepare your salad dressing of choice. 8) You can serve the salad right away with the warm toppings, but for a make-ahead meal, allow the sweet potatoes and quinoa to cool before assembling the mason jars. (So that they don't steam the other veggies.) 9) To assemble the salads, add a 1/4 cup of dressing to the bottom of a mason jar. 10) Then add the shredded cabbage, carrots, 1/3 cup black beans, cooked quinoa, sweet potatoes, leafy greens and sunflower seeds on top. 11) Seal with a lid and store the salads in the fridge until ready to serve, up to 5 days. 12) When ready to serve, shake the jar to help distribute the dressing, then dump the jar into a large bowl and serve immediately. Previous Next

< Back Garlic Vinaigrette Prep Time: 5 minutes Cook Time: N/A Serves: 6-8 Level: Beginner About the Recipe Ingredients 1 1/4 cup olive oil 1 1/4 cup apple cider vinegar 8 garlic cloves, lightly crushed 3 Tbs lemon juice, freshly squeezed 1 tsp coconut sugar 1/2 tsp black pepper 1 tsp salt Preparation Make Place all ingredients in a mason and shake well. Then sit the vinaigrette in the refrigerator for 2-3 days to marinate. Previous Next

< Back Spinach & Feta vEggs Prep Time: 10 minutes Cook Time: 5 - 7 minutes Serves: 4-6 Level: Beginner About the Recipe Ingredients 1/2 onion, diced 1 red bell pepper, diced 2 tsp garlic powder 1 tsp smoked paprika 1/2 tsp Turmeric, ground 1 tsp black pepper 1/2 tsp black salt, optional 6 oz spinach, frozen 14 oz extra firm tofu, crumbled 1/3 cup vegan feta cheese, crumbled Preparation Prep Dice desired veggies and set aside. Make Add onions and bell peppers to a preheated pan over medium heat and water saute for about 2 minutes. Add crumbled tofu to the pan and stir well. Add all spices and mix well to incorporate thoroughly. Taste and adjust seasonings if needed. Add in spinach and mix well. Add in the non-dairy feta cheese and mix well. Serve immediately. Previous Next

< Back Butternut Squash & Chickpea Curry Prep Time: Cook Time: 20 minutes Serves: 6 Level: Beginner About the Recipe Ingredients 2 shallots 4 garlic cloves 2 Tbs Tomato paste 1 red chili, seeded 1 stalk lemongrass (use 2 tbsp of lemongrass paste as an alternative) 2" chunk of ginger root 1/2 cup cilantro, chopped 1 tsp cumin 1 tsp coriander, ground 1 lime, zested & juiced 1 Tbs tamari 14 oz coconut milk 1 butternut squash, chopped 14 oz chickpeas, canned 1 bouillon cube 2 cup kale, chopped Preparation Prep Make the curry paste with the ingredient from the shallots through the tamari by placing in a blender. Set aside. Make Add curry paste and coconut milk to a pan on medium heat. Add the butternut squash and cook until it begins to soften around 15 minutes. Add the chickpeas, stock and water, then reduce on medium-high heat, stirring often. Add the kale into the curry and stir. Squeeze fresh lime juice on the curry and serve. Previous Next

< Back WFPB Pumpkin Bread Prep Time: 5 minutes Cook Time: 45 minutes Serves: 8-10 Level: Beginner About the Recipe Ingredients 1 1/2 cup Oat Flour 1 cup pumpkin puree 1 cup coconut sugar 1/4 cup agave optional 1 Tbs cinnamon, ground 1/2 tsp ginger, ground 1/2 tsp cloves, ground 1/4 cup coconut oil, melted or unsweetened applesauce 1 tsp vanilla extract 1 1/2 tsp baking soda 1/2 tsp salt 1 1/2 Tbs apple cider vinegar Preparation Prep Preheat oven to 350 degrees Fahrenheit and line a standard loaf pan with parchment paper. Make In a large mixing bowl, combine the flour, pumpkin puree, coconut sugar, cinnamon, ginger, cloves, coconut oil, vanilla, baking soda and salt. Stir well. Add the vinegar and stir quickly to ensure it is fully incorporated. Transfer the batter to the loaf pan evenly. Bake until the center of the load starts to crack and the bread feels firm to the touch. This takes around 45 minutes. Allow to cool completely before removing from the loaf pan and cutting. Previous Next

< Back Lemon Garlic Asparagus w/ Pistachios Prep Time: 5 min Cook Time: 8-10 min Serves: 4 Level: Beginner About the Recipe A quick and delicious veggie side Ingredients 1/3 cup raw pistachios 2 lb asparagus 3 Tbs olive oil 2 lemons, 1 juiced and 1 sliced 2 garlic cloves, minced 2 tsp fresh tarragon, chopped Preparation Prep Preheat oven to 400 degrees F. Wash asparagus and trim woody ends. Make Place asparagus on a parchment-lined baking sheet in a single layer. Drizzle 1 tbsp of the olive oil over asparagus and ensure they are evenly coated. Season with salt and pepper. Bake in the oven for 8-10 minutes, until they turn bright green and tender. (The length of time depends on the thickness of the asparagus) Meanwhile, whisk together the lemon juice, garlic, tarragon and remaining olive oil. Once done, place the asparagus on a platter, drizzle with the dressing and sprinkle the pistachios. Serve immediately. Previous Next

< Back Gooey Chocolate Chip Cookie Bars Prep Time: 5 min Cook Time: 35 min Serves: 9 Level: Beginner About the Recipe Ingredients 1 cup cashew butter 1 Tbs chia seeds 3 Tbs water 1/2 cup maple syrup 2 Tbs coconut flour 2 tsp vanilla extract 1/2 tsp baking soda 1/4 tsp salt 1/2 cup chocolate chips Preparation Prep Pre-Heat oven to 350º Line baking dish with parchment paper Make Combine chia seeds and water in a small bowl and allow to sit for 5 minutes until it thickens up and has a gel like texture. In a large bowl combine; cashew butter, chia egg mixture, maple syrup, coconut flour, vanilla extract, baking soda, and kosher salt. Mix until everything is well combined. Sprinkle in chocolate chips and gently mix until they are evenly distributed throughout the batter. Transfer batter to a parchment-lined baking dish and gently pat the batter into the pan to even it out. Bake for 30 minutes or until the cookie bars are set up and lightly browned. Allow to cool completely before cutting into 9 squares Previous Next

< Back Korean Inspired Oats Prep Time: 5 minutes Cook Time: 5 minutes Serves: 1-2 Level: Beginner About the Recipe Ingredients 1/2 cup rolled oats 1 tsp better than bouillon 1 cup water 1/2 tsp ginger, freshly grated 1/2 tsp lemongrass paste 1 Tbs maple syrup (or agave) 1 tsp soy sauce 2 tsp gochujang (Korean Red Pepper Paste) Preparation Make To a saucepan, add all ingredients of medium-high heat. Cook for about 5 minutes (or until desired consistency is reached). Serve immediately and add toppings if desired. Toppings include nori sheets, cilantro, sesame seeds, etc. Previous Next

< Back Chickun Tikka Masala Prep Time: 30 min Cook Time: 35 min Serves: 6-8 Level: Intermediate About the Recipe Ingredients Brown Basmati Rice (pressure cook for 20 minutes) • 2 cups Basmati Rice rinsed and well drained • 2 cups Water • 2 tsp Salt • 1 tsp Cumin Seeds • 1/2 tsp Turmeric • 5 Green Cardamon • 3 Cloves • 1 Bay Leaf Soy Curl Marinade • 1 cup non-dairy greek yogurt • 4 cloves garlic, minced • 1 in ginger, minced • Juice of 1 lemon • 1 tbsp oil • 1.5 tsp salt • .5 tsp cumin • .5 tsp coriander • .5 garam masala Spice Blend • 1 1/2 teaspoon cumin seeds • 4 teaspoons coriander seeds • 6 cloves • 30 black peppercorns • 6 green cardamom pods, (black seeds only; discard pods) • 2 (2-to-3inch) cinnamon sticks • ½ tablespoon fenugreek leaves, AKA kasoori methi • 1 ½ teaspoons Indian red chili powder • 1 teaspoon ground turmeric • 1 teaspoon paprika • 1 teaspoon ground ginger • 1/2 teaspoon nutmeg, freshly grated (or pre-ground) Masala • 3 tbsp Oil • 1 tbsp Cumin Seeds • 6 whole dried red chilies (or sub with ½ tsp red pepper flakes, or omit for less heat) • 1 Onion, chopped • 4 tbsp Garlic, minced • 3 tbsp Ginger, minced • 1 Green Chili, fine dice • 2.5 cups tomato, diced • 2 tbsp Tomato Paste • 1 tbsp Garam Masala • 1/2 tsp Turmeric Powder • 1 tsp Kashmiri Red Chili Powder • 1 tsp Coriander Powder • 2 tsp Salt • 1/4 tsp Black Pepper • 1 1/4 cup Water • 14 oz Coconut Cream • 2 tbsp DF butter • 2 tbsp Fenugreek Leaves • 8-10oz Butler Soy Curls • 1 Lime, juiced • 1 cup Cilantro, chopped Preparation Instant Pot Brown Basmati Rice Add all ingredients to the instant pot. On high pressure, set the timer to 20 minutes. Allow the pressure to release naturally for 10 minutes. Fluff and serve. Soy Curl Marinade Rehydrate the soy curls with water for 10 minutes. Then, squeeze excess water out of the curls. Set aside. In a bowl, add all marinade ingredients. Add the soy curls to the marinade. Let curls marinade for at least 30 minutes up to overnight. When you're ready to bake them, set the oven for 425 and bake for 15-20 minutes (or until you see little burnt bits). Set aside. Spice Blend Heat a frying pan over medium heat. Once warm, add the whole spices (cumin and coriander seeds, cloves, peppercorns, cardamom seeds, cinnamon sticks, and fenugreek leaves). Toast, shaking the pan frequently, until they are very fragrant. Transfer the seeds out of the pan and allow to cool. Once cooled, add to a spice grinder and blend until finely ground. Pour into a bowl, add the ground spices (Indian red chile powder, turmeric, paprika, nutmeg, and ginger), and toss all the spices to combine. Masala Heat the 3 tablespoons of oil in a deep 12-inch sauté pan over medium-high heat. Once hot, add the cumin seeds and cook for 1 minute, swirling the pan frequently. Add the dried chilies and cook for another 30 seconds, swirling frequently to prevent burning. Add the onions and cook until golden brown. Add the garlic, ginger, diced serrano pepper, and turmeric, and cook for 1 minute, tossing frequently. Add the red chili powder, coriander, and tomato paste. Stir frequently for 30 to 60 seconds. Add the tomatoes and their juices, and cook until broken down and softened, 2 to 3 minutes. Add the cilantro stems (save some of the leaves for the garnish), kosher salt, and stir. Cover the pan and bring to a simmer. Simmer the masala for 15 minutes, opening the pot to stir occasionally, until the liquid has mostly evaporated. Scoop out the dried red chilies and discard. Add in the coconut milk, garam masala, and DF butter. Crush the fenugreek leaves in your hand to release the aroma and add to the masala. Increase the heat slightly and stir until everything is combined and the butter is melted. Add the baked soy curls and lemon juice. Simmer for 2 minutes and coat the soy curls in the sauce. Garnish the masala with the cilantro leaves and season to taste with salt. Serve the tikka masala with brown basmati rice and/or with DF garlic naan. Previous Next

< Back Steamed Cabbage Prep Time: 10 min Cook Time: 1 min Serves: 6 Level: Beginner About the Recipe Ingredients 1 cabbage, shredded 2 bell peppers, sliced 1 cup carrots, shredded 1 onion, diced 4 garlic cloves, minced 1 Tbs all purpose seasoning 2 tsp black pepper, ground 1 tsp salt 1 tsp mustard seeds 1 tsp coconut oil 1/3 cup water Preparation Prep Wash and shred cabbage. Set aside. Dice onion, bell peppers and garlic. Set aside. Make Heat instant pot on saute. Add oil and let it get hot. Add the mustard seeds and let them start to change color and pop. Switch off saute. Add cabbage, onion, carrots, garlic, bell peppers, all-purpose seasoning, black pepper and salt and mix well. Add water and mix well. Close lid and pressure cook on high pressure or 1 min. Let the pot sit for 5 mins then quick release. Previous Next

< Back Berries & Cream Prep Time: 15 min Cook Time: n/a Serves: 4 Level: Beginner About the Recipe Ingredients Fruit 2 cups blueberries 2 cups raspberries 2 cups cherries, pitted 2 Tbs balsamic glaze (or balsamic vinegar) Fluff 1 cup cashews, raw 1/4 cup plant milk of choice 3 Tbs maple syrup (or agave) 2 tsp vanilla extract 1/8 tsp salt Preparation Berry Prep Add berries to a bowl with the balsamic vinegar. Let it marinate for 15 minutes. Fluff Add all ingredients to a high-speed blender and blend until a thick consistency is reached. If necessary, adjust for sweetness level. Pour on top of berries and enjoy. Previous Next

< Back Egusi Soup [Melon Seed Stew] Prep Time: 15 minutes Cook Time: 45 minutes Serves: 4 Level: Intermediate About the Recipe Egusi soup is a spicy sauce used to eat with a range of swallows in Nigeria. The soup has three main components — the red soup base, the melon seeds, and the greens. Ingredients 2 cup Egusi seeds, ground 14 oz jackfruit, canned in brine or water 2 small tomatoes, roughly chopped 1 large red onion, roughly chopped 2 red bell pepper, roughly chopped 1 scotch bonnet pepper 1 bunch spinach or kale, chopped (Okazi or Ugu or uziza or bitter leaves) 4 Maggie cubes 2 tsp thyme, dried 2 Tbs red palm oil 1-2 cups vegetable broth 1 tsp iru, optional 2 nori sheets, ground Preparation Prep Quarter the red onion. Dice 1/4 of the onion and set aside. Grind the egusi seeds in a small blender. Place ground egusi seeds a bowl. Add 1 cup of water to the egusi seeds and mix until a thick paste forms. Set aside. Grind nori sheets. Set aside. Make Rinse and drain jackfruit. Boil jackfruit for 10-15 until tender. Then, set aside. Add red palm oil to a pan with 1/4 of diced red onion and iru (if using). Add in the boiled jackfruit. Using a wooden spoon, break the jackfruit into bite-sized pieces. Cook for ~5 minutes. Prepare the pepper blend by placing the following into a high-speed blender: remaining red onion, bell peppers, tomatoes, scotch bonnet and Maggie cubes. Blend well. Add the pepper blend and broth to the jackfruit and onions. Cook for ~5 minutes. Add spoonfuls of egusi paste and let cook for 10 minutes on low heat. Do not stir. Gently stir the soup and then add in your greens and nori. Allow greens to steam for about 3 minutes. Previous Next

< Back Groundnut Stew Prep Time: 10 min Cook Time: 35 min Serves: 6-8 Level: Beginner About the Recipe Ingredients Tomato-Pepper Sauce 1 habanero pepper 2 large plum Tomatoes 1 red onion, sliced (divided) 1-inch ginger root 3 cloves garlic Optional Soy Curls & Jackfruit (1) 8oz bag of Butker Soy Curls (1) 14oz can jackfruit 2 tsp paprika 2 Maggie cubes salt and pepper to taste Peanut Stew 2 cups of chopped sweet potatoes 1 cup of chopped carrots 3 tbsp oil (red palm or coconut) remaining half onion - sliced 1 tbsp Tomato paste 2 bay leaves 1 tsp iru (optional) 1 tsp thyme 2 bouillon cubes (e.g. Maggi cubes) 3/4 cup unsweetened peanut butter Salt and pepper to taste 2 to 3 cups chickenless stock 10oz spinach Preparation Prepare the Tomato-Pepper Sauce Add all ingredients to a blender and blend until smooth. Set aside. Prepare the Soy Curls/Jackfruit Add the soy curls to a bowl and add enough water to thoroughly cover them. Let them hydrate for ~5 minutes. Drain the water from the bowl. Then, using your hands, squeeze the excess water from the soy curls. Drain and rinse the canned jackfruit and place the bowl with the soy curls. Add the paprika, Maggi cubes and salt/pepper. Set aside. Peanut Stew Add oil to a pan. Once warmed, add the soy curls and jackfruit. Saute until soy curls begin to crisp. Add remaining red onion and saute until softened. Add tomato-pepper blend, tomato paste, iru and bay leaf to the pan. Add sweet potatoes and carrots. Cover and let simmer for 7-10 minutes. Once sauce has reduced, add remaining seasoning (Maggie cubes, thyme) Add peanut butter and stock. Stir well until peanut butter is well combined. Place lid and allow to simmer until potatoes and carrots are tender (~5-7 min). Add in spinach and stir well. Serve over millet, wild rice or fonio. Previous Next

< Back Kale Salad Prep Time: 5 minutes Cook Time: N/A Serves: 2-4 Level: Beginner About the Recipe Ingredients 1 lb kale, chopped 1 cup carrots, matchstick 1/4 cup vinaigrette of choice 1 Tbs sesame oil 1 lime, juiced 1 tsp salt 1/2 cup dried blueberries Preparation Prep Measure ingredients and have a large bowl ready to assemble the salad. Make To a large bowl, add kale, salt, lime juice and sesame oil. Using your hands, thoroughly massage kale under desired tenderness is reached. Add dressing and carrots to the massaged kale. Proceed with massaging the ingredients. Add the dried blueberries and gently toss until well distributed. Previous Next

< Back 30-Minute Stovetop Chili Prep Time: 10 - 15 minutes Cook Time: 10 - 12 minutes Serves: 6 Level: Beginner About the Recipe This delicious 30-minute chili is full of nutrition. It is a healthy recipe and the flavor is not compromised. Give it a try! Ingredients INGREDIENTS 2 tbsp oil 1 red onion, diced 3 cloves garlic, diced 3 celery stalks, diced 1 bell pepper, diced 1 package super firm tofu, crumbled 2 cups butternut squash, diced 1 pack chili seasoning 1 tbsp chili powder 1 can black beans, rinsed & drained 1 can tomatoes, drained 1 tbsp cinnamon 1 tbsp garlic powder 2 tbsp Better Than Bouillon vegetable paste 1.5 cups water 1 bunch cilantro, finely chopped Salt & pepper to taste Preparation DIRECTIONS 1. Heat oil on medium heat in a saucepan 2. Add onion and saute for ~2 minutes 3. Add garlic and saute for ~30 seconds 4. Add bell pepper and celery and saute for ~30 seconds 5. Crumble tofu into the pan 6. Add the butternut squash 7. Add chili seasoning, cinnamon, garlic powder, chili powder and Better Than Bouillon paste, mix well 8. Add water and mix well 9. Add lid to the pot and simmer for about 7-10 minutes 10. Add cilantro and salt and pepper to taste 11. Serve and enjoy! Previous Next

< Back Trail Mix Cups Prep Time: 5 min Cook Time: 25 min Serves: 7-8 Level: Beginner About the Recipe Ingredients 1/2 cup cashews 1/2 cup pistachios 1/2 cup almonds 1/2 cup pumpkin seeds 2 tbsp hemp seeds 1/3 cup maple syrup or agave flaky sea salt TT (optional) dairy-free chocolate sauce (optional) Preparation Mix together cashews, pistachios, almonds, hemp seeds, pumpkin seeds and maple (or agave) in a bowl until well-combined. Transfer mixture to a silicone muffin pan and pack firmly Bake in the oven on 350 F for ~25 minutes. Remove from oven and cool completely Add optional toppings if desired Previous Next

< Back Yassa No Poulet Prep Time: 40 min Cook Time: 20 min Serves: 4-6 Level: Beginner Plus About the Recipe Ingredients 4 cups onions 5 garlic cloves 1/3 cup lemon juice 1 tbsp ginger 3 tbsp mustard 1/4 cup parsley 1 teaspoon salt 1 teaspoon pepper 1/2 teaspoon chili flakes 2-4 Maggi cubes 1 cup water 2 bay leaves 3-4 slices of lemon 16oz extra-firm tofu Preparation Prep In a pot at medium heat, add the onions and 1 tbsp of oil. Cover the pot and let it sit for 35 minutes to slowly caramelize the onions. After 20 minutes, if you notice that the onions are steaming rather than turning brown, partially cover the pot to allow the moisture to evaporate and let the onion caramelize. Set aside. Tear tofu into bite-sized pieces and set aside. Directions In a bowl, combine mustard, lemon juice, garlic, black pepper, chili flakes and veggie bouillon cubes to make the marinade. Add in the tofu and mix well, then let it sit for 20-30 minutes Add a bit of oil to a pan and place marinated tofu. Sear well. Place all the tofu in the pot of onion. Add the rest of the marinade left over as well as 1/2 cup of water, the bay leaf and scotch bonnet pepper Partially cover the pot and let the sauce cook for about 15 minutes on medium-low heat Serve and enjoy Previous Next

< Back Raw Sweet Potato Crisp Prep Time: 15 min Cook Time: n/a Serves: 6 Level: Beginner About the Recipe Ingredients Sweet Potato 2 cup shredded sweet potatoes 1 cup soaked raisins 1/3 cup water 2 tbsp agave 1 tbsp vanilla extract 1/4 freshly ground nutmeg 1 tsp ground cinnamon 1/8 tsp salt Crisp 1.5 cups raw walnuts or pumpkin seeds 1 cup soaked raisins 1/3 shredded coconut Preparation Sweet Potato Add all ingredients to a high-speed blender and blend until creamy consistency is reached. Add additional water if needed Add Sweet potatoes to a casserole or pie dish Crisp In a food processor, blitz until a crumbly mixture forms. Place mixture on top of the sweet potatoes and enjoy. Previous Next

< Back Holiday Macaroni & Cheese Prep Time: 15 Cook Time: 50 Serves: 12 Level: Intermediate About the Recipe Ingredients 1 lb whole grain pasta 1 qt coconut or cashew milk, unsweetened 3 garlic cloves, peeled and lightly crushed with the back of a knife 3 Tbs dijon mustard 1 Tbs black pepper, freshly cracked 3 cups non-dairy cheese 3 Tbs vegan worcestershire sauce 2 Tbs hot sauce 1 cup club crackers, crumbled Preparation Prep Preheat oven to 350 degrees Fahrenheit. Cook the macaroni according to the package instructions. Reserve 1/2 cup of pasta liquid. Make In a pot, bring the milk and garlic cloves to a simmer. Add the mustard and 3 cups of cheese. Season with salt and pepper to taste. Simmer gently, stirring constantly until the cheese is melted and has integrated with the milk. . Add Worcestershire and hot sauce. Stir to blend. Taste for seasoning and adjust Add the macaroni to the milk and stir gently to blend. Allow the macaroni to rest on the stove, 5 to 10 minutes, so the pasta absorbs the flavors. Remove and discard the garlic cloves. Fill a baking dish with the macaroni mixture, top with 1 cup of shredded cheddar cheese and the crumbled Club crackers and bake 15 to 20 minutes or until the crust on top browns. Previous Next

< Back Jerk Tacos w/ Plantain Prep Time: 20 min Cook Time: 10 min Serves: 6 Level: Intermediate About the Recipe A taste of the Caribbean with these spicy jerk tacos with plantain; Ingredients 1 lb king oyster mushrooms, shredded 3 scotch bonnet peppers 2 shallots 4 garlic cloves 4 green onions 1/4 cup apple cider vinegar 1/4 cup soy sauce 1 Tbs miso paste 3 Tbs coconut sugar 2 Tbs coconut oil 3 Tbs ginger root 1 Tbs allspice, ground 1 tsp nutmeg, freshly grated 1/2 tsp cinnamon, ground 1 Tbs thyme, fresh 3 plantain, baked 2 limes, juiced 3/4 cup cilantro, chopped 2 avocado 6 whole wheat tortillas Preparation Prep Using a fork or a cheese grater, shred the mushrooms and set aside. JERK MARINADE: in a blender, add in all of the ingredients from the scotch bonnet peppers through the ground cinnamon. Blend well and set aside. BAKED PLANTAIN: follow the baked plantain recipe. Set aside. AVOCADO CREMA: in a blender, add avocado, 1/2 cup of cilantro and juice of two limes until creamy. Place crema in a bowl and set aside. Make In a large pan over medium heat, saute marinated mushrooms until browned. Add additional marinade if needed. Get tortillas and place 1-2 tablespoons of the avocado crema in the shells. Add the jerk mushrooms on top of the crema. Place 2-3 slices of plantain in the taco and top with the remaining cilantro. Optionally, drizzle marinade on top of the tacos and serve. Previous Next