Vegan Jackfruit Shawarma Bowl With Creamy Garlic Sauce

Vegan Jackfruit Shawarma Bowl With Creamy Garlic Sauce

This vegan jackfruit shawarma bowl is everything I need and more!  Filled to the brim with jackfruit shawarma, mint, greens, quinoa tabbouleh, avocado, hummus, sliced red onions and a creamy garlic sauce with Califia Farms almondmilk. i feel full + whole. peep the bio for the full recipe & seasonings to make the vegan shawarma! 

Vegan Jackfruit Shawarma Bowl With Creamy Garlic Sauce
Vegan Jackfruit Shawarma Bowl With Creamy Garlic Sauce

Quinoa Tabbouleh

  • 1 cucumber diced
  • 1 cup mini tomatoes halved
  • 1 cup kalamata olives halved
  • 1/8th cup chopped mint
  • 1/8th cup chopped cilantro
  • 1/8th cup chopped basil
  • 1 tsp garlic powder
  • 1 juice of lemon juice
  • 1 cup cooked quinoa
  • Salt and pepper to taste

Jackfruit

  • 1/4th teaspoon cumin
  • 1/4th teaspoon Paprika
  • 1/4th teaspoon Salt
  • 1/4th teaspoon Pepper
  • 1/4th teaspoon Turmeric
  • 1/4th teaspoon Cinnamon
  • 1/4th teaspoon Red Pepper Flakes 1/4th teaspoon Nutmeg
  • 3 tablespoons soy sauce
  • 1⁄2 lemon juice
  • 1⁄2 tablespoon nutritional yeast
  • 2 cups shredded jackfruit (can either be pre cooked or fresh, I prefer pre cooked, it’s easier to get in flavor and a meat like texture)

Creamy Garlic Sauce

Other optional additions/toppings on the bowl

Sliced red onion, romaine lettuce, hummus, avocado

Directions

Start by prepping your jackfruit and marinate in cumin, paprika, salt, pepper, turmeric, cinnamon, red pepper flakes, nutmeg, soy sauce lemon juice and nutritional yeast. Place aside until ready to cook.

Get your tabbouleh ready by dicing cucumbers, tomatoes, kalamata olives, mint, cilantro, basil and mixing with some cooked quinoa, garlic, salt and pepper.

Make your garlic sauce with Califia Original Almondmilk, vegan mayo, lemon juice and garlic powder (you can also use fresh minced garlic as well)

Once that’s ready, grill your jackfruit for 5-10 minutes until cooked through and start to assemble your bowl with greens, red onion, hummus, avocado, the jackfruit, tabbouleh and drizzled with garlic sauce.

Vegan Jackfruit Shawarma Bowl With Creamy Garlic Sauce

Steak BLT with Spicy Sesame Sauce

Steak BLT with Spicy Sesame Sauce

There is nothing I love more than the unison of ingredients and flavor of a BLT. Amp up your next sandwich by adding steak and a spicy sesame sauce with the recipe below. Crispy bacon from Jones Dairy Farm and a simple salt and pepper steak paired with a country loaf and a spicy sauce - score.

What I love about BLT’s is that they are simple but are so easy to make and equally delicious. The bacon kills it in a BLT because of the major crunch. See below for the full recipe!

Steak BLT with Spicy Sesame Sauce

Ingredients - For the BLT

  • 5-7 slices Jones Dairy Farm Bacon
  • 1 head Butter Lettuce
  • 3-4 beefsteak tomatoes, sliced
  • 2, 6oz flank steaks
  • Bread of your choice (we used a country French loaf), sliced

Spicy Sesame Sauce

  • 2 tablespoons Sriracha
  • 1⁄2 tablespoons sesame oil 3 tablespoons mayo
  • 1⁄2 teaspoon sugar
  • 1⁄2 teaspoon salt

Directions

Heat large skillet on medium heat. Add in your bacon slices, flipping 5-6 minutes until the bacon is crispy and cooked through. Once the bacon is done, take it out of the pan and place on paper towels to drain.

Make your spicy sesame sauce by thoroughly mixing Sriracha, sesame oil, mayo, sugar and salt in a small bowl.

In the same pan as bacon, season flank steak with salt and pepper and grill 3-4 minutes on each side, depending on thickness and desired doneness, I prefer medium rare. Let rest for 15 minutes before thinly slicing.

Time to assemble the BLT! Slather spicy sauce on bread, add lettuce, tomatoes, steak and bacon, top with more spicy sesame sauce and dig in!

Steak BLT with Spicy Sesame Sauce

This post is sponsored by Jones Dairy Farm. 

Thai Steak Lettuce Wraps With Pickled Carrots

Thai Steak Lettuce Wraps

Hiya thai steak lettuce wraps with 20 min' pickled carrots! This is on the agenda tonight - grilled with slow roasted garlic spread, sesame oil, fish sauce, soy sauce and dipped in habanero ranch from Tessemae's. Including a simple pickle of carrots, vinegar, water + salt. This is the perfect light meal for lunch or for dinner. You can also totally make this ahead and meal prep it for the ultimate main dish to fulfill all your cravings. 

DIRECTIONS:

Start by marinating your steak in a bowl with lime, garlic spread, fish sauce, soy sauce, sesame oil, salt and pepper, set side.

Make your pickled carrots by thinly sliced and then making little circle rounds and placing in a deep cup or mason jar with water, vinegar and salt, set in the fridge for 20-30 minutes. Prep your topping ingredients by making white rice, slicing scallion, jalapeno and lime wedges.

Heat a pan with olive oil until hot, place steak in skillet and grill until cooked through. Begin to assemble your lettuce wraps by placing your butter lettuce out, adding white rice, the steak, pickled carrots and your favorite toppings. Dip in habanero ranch and enjoy!

INGREDIENTS

20 Minute Pickled Carrots:

  • 1 lb carrots (sliced and rounded)
  • 1 cup vinegar
  • ½ cup water
  • 1 tsp salt

Steak Marinade:

Toppings

Watercress, Scallions, Rice Red Jalapeno, Lime Wedges, Tessemae’s Habanero Ranch, Butter Lettuce for the wraps

Thai Steak Lettuce Wraps
Thai Steak Lettuce Wraps

Shrimp Skewers with Peanut Pesto

Shrimp Skewers with Peanut Pesto

Looking for a quick and easy recipe for lunch or an appetizer? Look no further! These juicy jumbo shrimp skewers with peanut pesto are the perfect to snack on!

Shrimp Skewers with Peanut Pesto

Shrimp Ingredients:

1 lb jumbo shrimp
1 tsp salt
1 tsp garlic
1 tsp pepper
1/2 tsp paprika
parsley (for garnish) 
1 lemon (in wedges for garnish + for zest at the end) 
2 tsp peanut pesto (see below)

Peanut Pesto Ingredients:

2 cups basil
1 package mint
1 tsp peanuts
2 cloves garlic
2 chiles
1 lime
1 lemon
4 tsp olive oil

Directions

  • Make your pesto, in a blender put 2 bundles/packages of basil, 1 package mint, 1 tsp peanut, 2 cloves garlic, 2 chiles (of your choice), juice of 1 lime and 1 lemon and olive oil. Blend until a smooth pesto! 
  • Marinate your shrimp with salt, pepper, garlic, paprika and a little bit of the peanut pesto. Marinade in the fridge for 20-30 minutes. 
  • Heat a pan with a little drizzle of olive oil and when hot, start adding on your shrimp into golden brown and cooked through, about 3-4 minutes on each side.
  • Take off pan and let cool for a minute or two and add on the skewers. You can also add on the shrimp on the skewers before cooking but that's up to your preference! 
  • Plate and drizzle with some more of the pesto, top with parsley and serve with a side of pesto for dipping. Enjoy!
Shrimp Skewers with Peanut Pesto

Buffalo Cauliflower Tacos with Herbed Avocado Sauce

Buffalo Cauliflower

I think literally everything taste bette with a spicy buffalo sauce, am I right? Make this vegan alternative using hot sauce and vegan butter, not to mention a creamy marinade made with Califia Almondmilk Unsweetened Creamer and a vibrant green, herbed avocado sauce. You can either dip the buffalo cauliflower in the sauce like wings, or make DIY tacos for a party, get together or an evening night in for two!

Buffalo Cauliflower Tacos

Directions:

Start by making your buffalo sauce by adding hot sauce, vegan butter to a saucepan and melting down. Add cayenne, garlic powder, Chile flakes, lime juice and salt and pepper to taste.

While that’s melting and combining together, take 1 head of cauliflower and tear or cut apart the florets. Marinate in 1 cup almondmilk creamer. Although the creamer has a tad bit of sweetness, it adds a lot of flavor to the buffalo cauliflower! Marinate for 30mins-1hr.

Slice your lettuce and get your tortillas ready for charring. In the meantime, make your avocado sauce by placing 1 avocado, 1/2 cup parsley, 1/2 cup cilantro, 1 lemon juice, salt, pepper and 4 garlic cloves and mix in a blender until a creamy avocado sauce is formed. Add olive oil and more salt and pepper to taste.

Heat a deep pot with vegetable or peanut oil and take out your cauliflower. Set your station up by dredging your almondmilk marinaded cauliflower and placing it in the flour of your choice. Fry until Crispy. Set aside to dry on paper towels. (P.S you can totally bake this too if you want an even healthier alternative!)

Nows the fun part! Take your fried cauliflower and mix in with the buffalo sauce. Serve along side with your tortillas, lettuce and the avocado sauce. Eat by itself or make tacos!

Ingredients:

For the buffalo cauliflower:

  • 1 cup Califia Almondmilk Unsweetened Creamer
  • 2/3rd cup hot sauce
  • 3/4th vegan butter
  • 1/4th tsp cayenne pepper
  • 1/8 tsp garlic powder
  • 1 tsp chile flakes
  • 1/2 lemon juice
  • salt and pepper to taste 1 head of cauliflower Lettuce for topping Tortillas of your choice flour of your choice

For the avocado sauce:

  • 1 avocado
  • 1/2 cup parsley
  • 1 cup cilantro
  • 1 lemon
  • 4 garlic cloves
  • 3-4 tsp olive oil
Buffalo Cauliflower
Buffalo Cauliflower

Chicken Satay Skewers

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Chicken Satay Skewers
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Ingredients
  • 1 cup coconut milk
  • 1/2 tsp turmeric
  • 1/2 tsp cayenne
  • 1 tsp fish sauce
  • 1 tsp vinegar
  • 1/2 tsp chile flakes
  • 1 tsp sliced ginger
  • 1 cubed shallot
  • 1 cubed cucumber
  • salt and pepper to taste
Instructions
Cube your chicken and make your marinade by mixing in cucumber milk, salt, pepper, turmeric, cayenne, fish sauce, soy sauce, vinegar, chile flakes and ginger. Let marinade for 1 hr-overnight. Heat a pan with olive oil until hot, place your cubed chicken on wooden skewers and grill until charred and cooked through. Tip! Soak your wooden skewers in water overnight or an hour or two before so they don't burn. Serve with a cucumber, shallot salad and peanut sauce.

Keep up with me on Instagram @lindseyeatsla. And shop my favorite products here! 

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Tossed Taco Salad with Rainbow Veggies

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I am literally obsessed with making all kinds of colorful salads. There is just something about a meal with lots of colors that makes it so much more fun to eat. Today, we made this plant-based tossed taco salad with roasted corn, black beans, avocado, onions, tomatoes, tortilla chips, and greens! Oh and don’t forget a creamy homemade avocado dressing made with Califia Original Almondmilk that turned out super creamy and delicious! When you have a full, creamy and healthy salad dressing, it helps fill you up faster than just a regular balsamic & oil dressing. Read on for the full recipe below!

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Directions:

  1. Preheat your oven to 400 degrees and slice the corn off the cob

  2. When oven is ready, place the corn on parchment paper with your choice of spices (we used

    1 tsp salt, pepper, garlic and paprika) and let roast for about 20 minutes.

  3. While that’s roasted, prep your other veggies. Dice your tomatoes, onions, lettuce, cilantro

    and drain back beans.

  4. Get a blender or food processor and start to make your dressing by adding lemon, cilantro,

    garlic, avocado, almondmilk and salt and pepper to taste.

  5. Time to assemble your salad. Mix all components together with your dressing. Top with

    cilantro, 1/2 of a sliced avocado and 1/2 mashed for texture. Enjoy!

Salad Ingredients:

  • 4 roma tomatoes diced
  • 1 red onions sliced
  • 2 ears of corn roasted
  • 1 head chopped romaine lettuce 1 can black beans
  • cilantro for garnish
  • 1 avocado (1/2 sliced and 1/2 mashed) 1 cup tortilla chips smashed

Dressing:

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Conquer Game Day: Ahi Tuna Boats with Butternut Squash & Avocado Salsa

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Game day is almost here and there is nothing better than getting together to make your favorite appetizers, wings, dips -- you name it! Ditch your traditional guacamole and mix it up with these two amazing avocado recipes that are stunning visually and taste even better! For this years treats, we are mixing up some Ahi Tuna Boats with Butternut Squash and Avocado Salsa from Taylor Farms and Mission Produce Avocados. The best part is that these are crazy easy recipes that you can literally make it no time!

Head to @missionavocados or @yourtaylorfarms to enter a big GAME DAY Giveaway rn!! win a case of @missionavocados and @yourtaylorfarms greens and $100 Gift Card. Here's how to enter:

  • Follow @missionavocados + @yourtaylorfarms
  • Tag at least 3 friends that you are celebrating the #GameDay on the brand's posts
  • For an extra entry, share your #NotJustGuac recipes, such as this one! Giveaway closes 1/31 at 12pm PST. Winner will be announced 2/1. #NotJustGuac
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Butternut Squash and Avocado Salsa:

Directions:

  1. Start by preheating your oven to 400 degrees and get your cubed Butternut Squash and cut one more time in half. When preheated, place in the oven with 5-6 garlic cloves, paprika, Chil flakes, salt and pepper. Let roast for about 20-30 minutes.

  2. While that’s roasting, chop your tomatoes and basil for the salad.

  3. Take your ahi tuna and cube it and place in a bowl with 1 package of Taylor Farms Kale Mixture (use just the mixture and croutons, the kit comes with cheese and dressing! You can set aside to use for another meal!) Add sesame oil, soy sauce, sesame seeds, lemon juice and garlic powder. Set aside and let marinate.

  4. Time to assemble! Take out your roasted butternut squash and let cool for about 20 minutes, once that’s cooled, mix with 2 cubed avocados, the basil tomatoes and lemon. Serve with your choice of chip (we used pita chips!)

Slice your avocados in 1/2 to make “Boats”. Add in your tuna mixture and top with furikake. Get your forks, spoons and get ready to feast!

  • 4 cups cubed Taylor Farms Butternut Squash
  • 2 Mission Produce Avocados
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp chili flakes
  • 1 tsp oil
  • 5-6 whole cloves garlic (to roast with the squash) handful of chopped basil
  • 1/4 cup chopped tomatoes
  • 1/2 lemon
  • salt and pepper to taste
  • Pita Chips
  • Handful of Basil

Ahi Tuna Boats:

  • 2 6oz sushi grade ahi tuna
  • 4 Mission Produce Avocados halved (8 boats)
  • 1 Taylor Farms Kale Chopped Salad (omit cheese and dressing)
  • 2 t sesame oil
  • 3 t soy sauce
  • 1 tsp white sesame seeds
  • 1 tsp black sesame seeds
  • 1/2 lemon juice
  • 1/2 tsp garlic
  • topped with furikake
  • salt and pepper to taste

 

Game Changer: At Home Pork Bulgogi with Bacon Cheese Fondue

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KBBQ is one of my restaurant staples, there is nothing better than heading to Korean barbecue, eating banchan and ordering up (one of my favorites) bulgogi. Bulgogi is a thinly sliced marinaded meat with pears, garlic, ginger and soy sauce. I love getting this and what’s awesome is you can totally make this @ home. I paired the FARMER JOHN® Pork Tenderloin w a All-Natural Bacon Cheese Fondue. 

Some, not all, Korean BBQ spots, also serve some of their meats with cheese, where you watch it melt with your cooked meat to dip in like fondue. I notched it up by adding some FARMER JOHN® All-Natural Bacon. Although not as traditional, the smells in the air of your kitchen, and taste once it’s ready, will make you truly feel like you just stepped into your favorite KBBQ spot. 

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FARMER JOHN® Pork Tenderloin Bulgogi

  • 1 pear grated
  • 5-6 cloves of garlic grated 
  • 1 tsp ginger grated
  • 1/4 cup soy sauce
  • 1 tsp red pepper flakes
  • 2 tsp sesame oil
  • 1 tsp sesame seeds 
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp oil 
  • FARMER JOHN® Pork Tenderloin

Directions:

  1. Slice Farmer John Pork Tenderloin in thin strips, prepping it for your bulgogi marinade.
  2. Prepare your marinade items: 1 pear grated, 5-6 cloves of garlic grated, 1 tsp ginger grated, 1/4 cup soy sauce, 1 tsp red pepper flakes, 2 tsp sesame oil, 1 tsp sesame seeds, 1 tsp salt, 1 tsp pepper, 1 tsp oil. Add meat and set aside to marinate until rest of ingredients are ready.
  3. Once you have everything ready, get a pan hot with oil and start to grill your marinaded bulgogi. You can do this over a BBQ flame or you can use a pan on your stove, both work fine. 
  4. Grill about 6-7 minutes on each side, until charred and cooked through.

FARMER JOHN® All-Natural Bacon Cheese Fondue

  • 3-4 tsp of FARMER JOHN® All-Natural Bacon (1/2 for inside the fondue, 1/2 for garnish) 
  • 1 cup Gruyere Cheese (shredded)
  • 1 cup Swiss Cheese (shredded) or you can use Emmentaler or Cheddar
  • 2 garlic cloves 
  • 1 T white wine 
  • 1 tsp dijon vinegar 
  • 1 tsp flour 

Directions:

  1. Cube and crisp bacon. 
  2. Shred cheeses and get a pan hot with white wine, dijon and 2 garlic cloves. 
  3. Coat shredded cheese in flour and slowly add in melted cheese in batches. Keep mixing until a creamy fondue sauce forms, add in bacon and mix before it’s completely finished. Keep on low heat until ready to eat.
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Other: (if you want to make your bulgogi and fondue in a bowl!)

Radish & Zucchini Salad

  • 2 thinly sliced watermelon radish 
  • 2 thinly sliced zucchini 
  • 1 tsp sesame oil
  • 1 tsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • some greens of your choice 
  • and 1 cup of sushi rice (cooked according to package instructions)

Directions:

  1. Once your bulgogi is marinating and your fondue is melting, you can start to prep your rice and salad. 
  2. Slice your veggies for your salad and prep your rice according to the package instructions. Slice watermelon radish, zucchini and mix with sesame oil, olive oil, salt, pepper and garlic. 
  3. Create your bowl! Place your greens, your rice, bulgogi and the salad. Place a side bowl for the fondue topped with bacon. Enjoy!

and there you have it! at home KBBQ! 

*this blog post is sponsored by The Bacon PartyFarmer John

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Prep + Pared Vietnamese-Inspired Spicy Lemongrass Pork

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Sometimes we get tired and lazy after a long day of work, school or don’t feel like making dinner. You catch yourself eating not-so healthy either during the day and also for dinner time because you just don’t have enough hours in the day or you are just too tired to cook up a delicious and hearty meal, and that’s okay. But what you can do is find alternatives that are still just as delicious and easy to make (and even better too J). Ralphs has just launched a meal kit service that provides customers a convenient and affordable option for 2! Kit to Fork in 20 minutes with their Prep + Pared meal kits running about $14 (*This post is sponsored by Ralphs).

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A little bit about Prep + Pared meals: they are fresh-made, chef-designed meals. The meal kits are premeasured, pre-cut and ready in about 20 minutes. All ingredients are included in the kit, except salt, pepper and olive oil, which I know I always have on hand in my kitchen. What I loved about trying out the service is that I didn’t even need a knife or a cutting board. It was just cutting the bags, placing, mixing, and grilling!

With so many options, it was hard to choose just one at my local Ralphs. I decided on the Lemongrass Pork meal kit with Cabbage Salad and Coconut Rice.  It took me about 20 minutes to complete the whole meal! The recipe was easy to follow and designed in a really organized manner in terms of practical timing. :)

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The Prep + Pared meals are only available at local city Ralph’s and Kroger Stores, you can’t miss the sign that shows “Prep + Pared”! Other options for the meal kits include Peruvian Salmon, Thai Turkey Wraps, Tofu Tikki Masala + more. What would you try?

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Sonoma Veggie Burgers with Pickled Onion-Cabbage Slaw

Sonoma Veggie Burgers with Pickled Onion-Cabbage Slaw

It's officially #VeggieBurgerDay and what better way to celebrate than with some hearty and flavorful Sonoma veggie burgers from Amy's Kitchen. Mix and match your own flavors and toppings or use the below recipe of this Arugula, Pickled Onion-Cabbage Slaw with Blue Cheese Spread + Spicy Sesame Aioli. If you're feeling adventurous, add on some chips for some crunch and read on for the full recipe! 

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