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Vegan Grape Salad

5/31/2017

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While I can't speak for other places, growing up in the South you learn that "salad" does not always include, greens, or even veggies for that matter. At holiday gathering, family reunion, or church events you attend, it is likely you will find "salads" made with jello, marshmallows, cream cheese, and/or sour cream. Grape Salad is no exception. Though its roots are in Minnesota, the South has adopted this salad, which typically has a base of cream cheese and sour cream. I have given this crowd pleaser a bit of a face lift, making it vegan and lower in sugar. While I still wouldn't call it a true salad, or even consider it to be all that healthy, it is a yummy dish that is great for gatherings and potlucks.  

Vegan Grape Salad

For the salad:
  • 4 cups of seedless grapes, rinsed and dried ( I used red, but you can use any you like or a combo)
  • 1/2 cup cashew sour cream
  • 1 container of So Delicious CocoWhip!
For the topping:
  • 1/2 cup raw pecans, chopped
  • 1 Tablespoon hemp seeds
  • 1 Tablespoon coconut sugar
For the sour cream:
  • 1/2 cup raw cashews, soaked for 4 hours
  • 1/4 cup almond or coconut milk
  • 1 Tablespoon lemon juice
  • 1 teaspoon apple cider vinegar
  • pinch of salt

  1. In a high-speed blender, add cashews that have been soaked and drained, milk, lemon juice, apple cider vinegar, and salt. Blend until smooth. If mixture is too thick, add milk or water, 1 teaspoon at a time, until desired consistency is reached. Set aside. 
  2. After grapes have been washed and dried, add to a large mixing bowl. Add cashew sour cream and CocoWhip! to the grapes. Gently mix until grapes are coated and all ingredients are incorporated. Pour grape mixture into a 9 x 13 dish.
  3. In a small bowl, combine pecans, hemp seeds, and coconut sugar. Mix well. Evenly sprinkle the topping over the grape mixture. 
  4. Cover the dish and chill in the refrigerator for at least 4 hours. Serve and enjoy! 
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Southwestern Gnocchi

5/19/2017

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When you're short on time, pasta is an easy choice to help you get a good meal ready in a hurry. It serves as a great platform to add lots of veggies and and flavors. What's better than pasta? Gnocchi! What's better than gnocchi? Gluten free and vegan gnocchi! Nuovo Pasta is a brand that I love, found in the refrigerated section in my local Whole Foods. Their gnocchi has the perfect texture and simple ingredients. I've added some of my favorite flavors to their gnocchi and was able to get a tasty meal on the table in under 30 minutes. That is always a win in my book! 

Southwestern Gnocchi
  • 1 package of classic potato gnocchi (use Nuovo if you can find it to keep the meal GF and vegan)
  • 2 cups of black beans, prepared (or 1 can rinsed and drained)
  • 1 cup frozen corn
  • 1 14 oz can fire roasted tomatoes
  • 1 4 oz can diced green chilies
  • 1/2 an onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon crushed red pepper (optional)
  • 1/2 teaspoon salt
  • juice of 1/2 a lime
  • chopped cilantro and diced avocado for topping
 
  1. Prepare gnocchi according to package directions, drain and set aside.
  2. in a large skillet, heat oil over medium high heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more. Add cumin and chili powder, stirring well and cook for an additional 30 seconds. 
  3. Add tomatoes, green chilies, beans and corn to the pan. Bring mixture to a boil. Reduce heat, cover and simmer for about 10 minutes, stirring a few times as it cooks. 
  4. Add the salt, crushed red pepper, lime juice and give another stir. Add gnocchi, stir well to combine and allow the gnocchi to warm throughout, about 2-3 minutes. 
  5. Remove from heat. Serve and top with your favorite toppings such as fresh chopped cilantro, avocado, or a sprinkle of nutritional yeast. Enjoy!
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Jackfruit Carnitas(ish)

5/4/2017

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​Confession: I've never had carnitas and therefore do not really know what they tastes like. I stopped eating meat before I had even heard of carnitas. I am however aware of how they are made and the seasonings that provide the pork with its flavor. Since I am a taco lover, and my husband eats meat from time to time, I found it a fun challenge to make a vegan version of the much loved Mexican dish. ​I say "Carnitas(ish)" with emphasis on the "ish" since this dish is not made with meat and is made by someone who has gone into this attempt simi blindly :-).

Jackfruit is one of my favorite meat substitutes to use. Not only does is it vegan, soy and gluten free, it has a great texture, and it also provides lots of vitamins, minerals, phytonutrients, and fiber. It is also quick to prepare and quite versatile. 

I used the jackfruit cartinas for tacos topped with fresh avocado, pineapple salsa, and cashew sour cream. They could also be made traditional street style, topped with chopped onions, cilantro, and a squeeze of lime. Don't limit yourself to tacos though. Try using the carnitas on nachos, burritos, salads, baked potatoes and more! 


Jackfruit Carnitas(ish)​
  • 1 Tablespoon coconut oil
  • 2 cans jackfruit, rinsed and drained
  • ½ small onion, finely diced
  • 2 cloves garlic, minced
  • 2 teaspoons cumin
  • 1 teaspoon chili power
  • ½-1 teaspoon crushed red pepper
  • ½ teaspoon oregano
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon ground cinnamon
  • 1/8 teaspoon ground clove
  • Pinch salt
  • 2 teaspoons maple syrup
  • ¼ cup water
  • 1 tablespoon orange juice
 
  1. Drain and rinse jackfruit. Using your hands or a fork shred the jackfruit and remove any seeds you may find. Set aside. 
  2. In a large skillet melt coconut oil over medium-high heat. Once melted add onion and cook until translucent, 3-5 minutes. Add garlic and cook for about another minute. Add all spices (best to measure and combine in a small bowl ahead of time) and toast for about 30 seconds. 
  3.  Add water and scrap any browning off of the bottom of the pan. Add jackfruit and stir well. Lower heat to and allow to simmer for about 10 minutes stirring occasionally. 
  4. Add maple syrup and orange juice and stir well. Allow mixture to simmer for another couple of minutes. Taste and add any additional seasoning to your liking. Enjoy!
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