Dairy-Free — Page 3

Loaded Vegan Nachos

October 21, 2018 by Nicole 2 Comments

Note to self: Only make these when having friends over or you WILL eat the entire pan yourself. These loaded vegan nachos with shredded jackfruit were my lunch and my dinner on Friday. Whoopsies.

These would make for the perfect game day appetizer if you have plant-based guests over (or are plant-based yourself). And I use “game day” as a general term because I honestly can’t keep up with what teams are playing right now. I don’t know what sport is on any given day but I’m confident there is a game on—Go SoxPatriotsCelticsBruins.

When it comes to picking a vegan shredded cheese, the brands I’d recommend for this recipe are Go Veggie Mexican Shreds or Daiya Cheddar Style Shreds. There are probably some other great ones out there (leave your recommendations in the comments!), but those are the two I’ve tried and like.

If you’re new to vegan shredded cheese, I want to set realistic expectations here. It’s different from cheese cheese in texture and taste. Don’t get me wrong, the taste is good, but it’s not quite the same and won’t melt quite the same. In a recipe like this with a ton of other flavors going on, you’re not going to notice the difference. Joe is always super suspicious of dairy alternatives and he absolutely loved these nachos. They’re delicious! But if you’re wary, you can always use regular shredded cheese instead.

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If you’re looking for other jackfruit recipes, try:

Go Pats! And Red Sox! And Celtics? Bruins? What season is it?? 😉

xo Nicole

Filed Under: Appetizers & Sides, Dairy-Free, Recipes, Vegan, Vegetarian

Cinnamon Raisin Apple Oatmeal Bake

September 30, 2018 by Nicole 2 Comments

I’ve got a yummy one for you today! ‘Tis the season for apple and pumpkin everything so I’m sharing this cinnamon raisin apple oatmeal bake recipe. I wish I could say I was using apples that I picked myself this weekend but Joe vetoed that activity. “I’ll go to a pumpkin patch with you but I draw the line at apple picking.” WHATEVER JOE. Maybe I’ll recruit a girlfriend and come back here next Sunday with another (freshly-picked) apple recipe for you.

This apple oatmeal bake is easy, vegan, and if you want it to be gluten-free, just use GF oats. Because it’s packed with oats and apple chunks it’ll keep you feeling satisfied all morning long. That’s one of the reasons I just love oatmeal in all its forms—I eat it for breakfast and am not hungry again until lunch. It’s perfect if I know I have a busy morning teaching.

A note on choosing the right apple. You want one that’s on the crispier side so that it won’t turn into total mush when you bake it. If you want specific suggestions, I like to use one Granny Smith for its crisp, tart taste and then one sweeter apple like Honeycrisp or Braeburn.

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Hope you all love this apple oatmeal bake as much as I do! I made a batch earlier this week and couldn’t stop eating it right out of the pan—sooo good. Then again, you could combine cinnamon, apples and maple syrup with just about anything and I’d love it. 😉

If you’re looking for more apple recipes, try these from the archives:

Apple Banana Quinoa Breakfast Cups
Apple Feta Quinoa Salad with Cranberries and Walnuts (could easily omit the feta if you’re dairy-free)
Sweet Potato Hummus on Toast with Apples & Avocados (<– love this as a snack when I’ve made a batch of sweet potato hummus!)

Enjoy the rest of your weekend!

xo Nicole

Filed Under: Breakfast, Dairy-Free, Recipes, Vegan, Vegetarian

BBQ Jackfruit Grain Bowls

September 16, 2018 by Nicole Leave a Comment

Today I wanted to share a way you could use the shredded bbq jackfruit recipe from last week. When I think “bbq,” two things come to mind: summer and football. So what more fitting time of year than now to talk about these bbq jackfruit grain bowls. They do NOT skimp on the flavor and I I think even your carnivorous friends will love them. 😉

I’m using brown rice, but you can use any grain you like. Even cauliflower rice! You could also nix the rice and put the rest of the ingredients on a bun. Eat it like a sandwich instead of serving them as a grain bowl—it’s your life, baby!

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NOTE ABOUT THE PINEAPPLE. If you have a grill, I highly suggest cooking the pineapple that way instead of in a pan like I did. If you do grill it, cut a fresh pineapple into rounds, removing the core. Toss in the maple syrup and chili pepper and grill a couple minutes each side. You could also always put fresh pineapple in your bbq jackfruit grain bowl instead—still delicious.

Anyone else’s tongue sting when they eat raw pineapple? I read (and don’t quote me on this, I forget the source) that it’s due to an enzyme in the pineapple actually breaking down your tastebuds. Apparently if you cook the pineapple, it won’t have that effect. Just thought I’d share this unverified, un-researched fun “fact” with you so you’d have a conversation starter at your football tailgate today. 😉

Before I sign off for today, just a note about tomorrow’s workout. I WILL have a new YouTube video up, but it won’t be until the afternoon.

xo Nicole

Filed Under: Dairy-Free, Dinner, Gluten-Free, Lunch, Recipes, Vegan, Vegetarian