Mango Ceviche
Traditionally ceviche is a dish made with seafood, however this unique version is simpler and gives you tons of flavor completely plant based!
| Prep Time | 15 minutes |
| Servings |
people
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Ingredients
- 2 mangos Chopped into ~3/4" chunks
- 1 small red onion thinly sliced
- 1/2 jalapeno finely chopped
- juice from 3 limes
- 4 spigs cilantro leaves finely chopped
- 1/4 tsp salt
Ingredients
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Instructions
- Slice onion and place int a bowl of ice water to sit 10 minutes while other ingredients are prepared.
- Chop mango and place in a bowl with half of the lime juice and salt. Test and increase lime juice to your liking.
- Add jalapenos, cilantro, and drained onions.
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My Dollar Store and Leftover Dinner
This is one of my favorite supercheap and superfast meals – has everyone already thought of this? I take whatever Chinese leftovers I can scrounge up – mine or someone elses’s as long as they’re vegetarian – and I add up to a 10 ounce pack of Dollar store broccoli to them, and – voila! (what’s the Chinese translation for that?) Instant yummy and pretty healthy dinner – yummy because you have all the flavors from a Chinese restaurant, but way healthier because the ubiquitous oils are spread throughout a whole dinner instant of concentrated in a small portion.
If you’ve ordered (and I hope you have – it would be a great choice!) steamed tofu and veggies with sauce on the side such as the one dish in the picture, featured on most Chinese menus in the vegetarian section, you can add just a little of the sauce for flavor but use Bragg’s liquid aminos, low sodium soy sauce, sriracha sauce, etc. for the main kick.
For extra bonus points, order brown rice on the side instead of white if your Chinese or Asian restaurant offers it as an option – otherwise you can make your own.
People usually aren’t as crazy about brown rice but I have a couple secrets in that department – But that’s a blog for another time!….
Two Bean Enchiladas
The name Enchilada comes from the spanish verb enchilar which mean “to add chili pepper to”. In this recipe we will be creating a savory filling wrapped in tortillas and topped off with a delicious chili sauce!
This recipe is adapted from The Garden Grazer.
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
people
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Ingredients
Filling
- 6 tortillas traditionally corn but flour will also work
- 1 onion
- 1 red bell pepper
- 1 tsp smoked paprika
- 2 tsp cumin
- 3 roma tomatos
- 1 can black beans
- 1 can garbonzo beans
- 1/3 cup nutritional yeast
Enchilada Sauce
- 2 tbsp olive oil
- 1 1/2 cup vegetable broth
- 1 8 oz can tomato sauce
- 1/4 cup all purpose flour
- 2 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
Ingredients
Filling
Enchilada Sauce
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Instructions
Filling
- Dice onion and bell pepper and saute on medium heat for 8 minutes.
- Meanwhile, dice tomatoes and drain and rinse beans
- Once onions are tender add smoked paprika, cumin, tomatoes, beans, and nutritional yeast. Stir and heat for 5 minutes.
- Pre-heat the oven at 350 degrees and prepare enchilada sauce.
- Lightly oil a 9x13 baking dish and coat with a thin layer of enchilada sauce.
- Fill tortillas with filling and roll in, tucking in the sides. Place in dish and cover with enchilada sauce.
- Bake for 25 minutes.
Enchilada Sauce
- Heat oil in a small sauce pan over medium heat
- Add flour and spices and stir until lightly browned
- Stir in tomato sauce and broth until smooth. Continue cooking over medium until sauce slightly thickens.
Recipe Notes
These are great with sour cream or simple avocado!
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Fakin’ Bacon BLT Club Sandwich
This is a pretty obvious recipe but many people haven’t had the treat of a non-meat BLT yet – and that’s a shame! “Fake bacon” is available at most grocery stores now, and has come a long way in terms of flavor . Just make sure to read the list of ingredients – many companies put egg white in to make it crispier. Why make just a regular sandwich with these ingredients when the flavors are so good you can make it a double decker?
What’s tropical about this recipe, you ask? Absolutely nothing except the fact that it’s a really simple – leaving you lots of lounging time in the hammock! Ahhhh.
Nice paired with an easy cold salad such as tossed dark greens, a healthy cole slaw, 3-bean salad, pickled beets, or tomatoes or cucumbers in vinaigrette.
| Prep Time | 2 min. |
| Cook Time | 5 min. |
| Servings |
sandwich
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Ingredients
- 4 slices fake bacon such as Smart Bacon
- 2 slices tomato
- 3 slices whole grain bread - toasted if desired one of my favorites is Natures Own 12-grain bread
- 2 Tbs. dairy-free mayo several dairy-free national brands are available in most grocery stores - better yet, make your own!
Ingredients
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Instructions
- Spread the mayo on the bread - wait - you've made a sandwich before, right? Usually not my favorite part of a loaf, the heels in this case hold all the inner fixins' in nicely.
Recipe Notes
This has almost all the flavor but none of the carcinogens and sadness of real bacon. Back in 2015, processed meats (hot dogs, bacon, ham, sausage, deli meats, etc.) were classified as a carcinogen by the World Health Organization, so this is a much better option for your health - not to mention the pig's!
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Pineapple Island Ice Cream
This pineapple ice cream takes only TWO ingredients. You heard me right.
Frozen pineapple teamed up with So Delicious vanilla coconut yogurt create a smooth, sweet treat perfect for a hot day.
For a personalized touch try making your own coconut milk yogurt from scratch! Recipe coming soon.
| Prep Time | 5 minutes |
| Servings |
people
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Ingredients
- 1.5 cups frozen pineapple
- 1/2 cup Coconut milk yogurt This is approximately the amount from one small container.
Ingredients
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Instructions
- Blend pineapple and yogurt in high speed blender until smooth.
- Hint: you will need to stir with the attachment or pause and stir the mixture with a spoon a few times.
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Plantain and Black Bean Breakfast Burrito
This is a sweet and spicy burrito that will get you up and ready to take on the day!
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
burritos
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Ingredients
- 2 ripe plantains
- 1/2 cup water
- 1 lime (will use juice)
- 1 can black beans
- 1/2 cup mango salsa
- 4 flour tortillas I like to warm mine in the over before serving
- Optional: salt
- Optional: fresh mango
Ingredients
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Instructions
- Peel plantains and slice into ~1/2 inch slices.
- Add plantains, water, and juice from one lime into a small saucepan. Bring to boil, then cover and simmer until soft (15-20 minutes).
- When soft mash with a fork and season with salt if desired.
- Add beans and salsa to a small saucepan and bring to medium-low heat stirring occasionally for 3 minutes.
- Place a quarter of plantains and beans and salsa onto each warmed tortilla.
- Fold in the sides and roll up!
- Optional: I like to serve with a lime wedge and fresh mango.
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Hawaiian Rainbow Fruit Sticks
Not living in Hawaii means that rainbows don’t come my way frequently…so to bring myself back to the islands I decided to make my own in the kitchen!
Enter Rainbow fruit sticks!
So full of color – no filter needed!
| Prep Time | 10 minutes |
| Servings |
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Ingredients
- 4 Strawberries
- 4 pieces Mangos or oranges
- 4 pieces Pineapple or banana
- 4 pieces kiwi
- 4 blueberries
- 4 blackberries
Ingredients
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Instructions
- Wash your fruit!
- Chop the mango, pineapple and kiwi into thick pieces about an inch thick each way.
- Slide one of each fruit onto a wooden skewer starting with blackberries all the way to strawberries.
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Avocado and White Bean Beach Salad
A simple and fresh salad that is perfect to take outside to enjoy :).
Adapted from The Vegan Roadie, this salad will have you feeling happy and healthy!
| Prep Time | 10 minutes |
| Servings |
people
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Ingredients
- 1 can white beans
- 1 avocado
- 1 tomato I used a large plum tomato
- 1/4 sweet onion
- 1/2 lemon
- dash sea salt
- dash dried basil alternatively fresh cilantro would make a great addition!
Ingredients
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Instructions
- Drain and rinse white beans and place in large bowl.
- Chop avocado, tomato, and onion and add to the bowl.
- Gently mix together.
- Top with the juice from half a lemon,salt, and dried basil.
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Sweet and Spicy Avocado Toast
Avocado toast is usually too good to mess with… but this recipe adapted from The Vegan Roadie, has added fun flavors to the simple dish.
On this toast we will be adding the healthful but bitter green arugula! A little too bitter by itself is calmed down with the sweetness from pineapple and a spicy surprise from sriracha!
I’ve added an optional squeeze of lime juice to the dish as that is my favorite flavor to add to avocado.
| Prep Time | 10 minutes |
| Servings |
slices
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Ingredients
- 2 slices whole grain toast
- 1/2 cup arugula
- 1 avocado
- 1/3 cup fresh pineapple
- drizzle sriracha
- Optional: splash lime juice
- Optional: dash sea salt
Ingredients
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Instructions
- Toast 2 slices of bread.
- Mash avocado. Optional: add a squeeze of lime juice and a dash of sea salt.
- Cut the fresh pineapple into small cubes and mix with the avocado.
- Top the toast with arugula, avocado and pineapple smash.
- Drizzle on the desired amount of sriracha.
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Tomato Pineapple Refresher
A tropical salad in a glass, this veggie-full recipe from the smoothie delivery company Green Blender, is a refreshing drink especially nice for an afternoon snack or even a liquid lunch.
| Prep Time | 5 |
| Servings |
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Ingredients
- 1 1/2 ounce baby spinach
- 2 1/2 ounce grape tomatoes
- 4 ounce pineapple
- 5 ounce mini cucumber
- 1/2 to 1 lime, juiced
- 1 Tbs. flaxseed
- 1 cup water
- 1 cup ice
Ingredients
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Instructions
- Blend all ingredients. If your blender is not very powerful, blend the spinach with water before adding other ingredients.
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