#grecipes

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I love cooking during the Spring and Summer season for all the fresh and light ingredients. Not to mention who doesn’t l love BBQ? I know that I am a sucker for beef ribs and brisket and when it’s cook to perfection I can indulge all day. Although I’ve yet to see someone create a plant based rib or brisket, I have discovered undisputedly the most delicious BBQ “pulled” slider. It may be small in size but it’s holding in so much flavor from all of the various components. From the buttery (Vegan of course..) sesame bun to the crispy brussels spouts and the juicy ripe peaches this sandwich it all of that and more.

Ingredients: 

6-8 Sesame slider buns

1 lb Bella cremi mushrooms, thinly sliced

1/2 cup Brussels sprouts, shaved

1/4 cup Purple cabbage

1 Jalapeno

BBQ Sauce 

1 Peach, sliced

1/2 cup Ketchup

1/4 cup Yellow mustard

1/3 cup Water

1/4 cup Worcestershire sauce

1 cup Apple cider Vinegar

1/3 cup brown sugar

2 teaspoons of Red pepper flakes

1 tablespoon Garlic

1 tablespoon Onion Powder

dash Salt

dash Pepper

Directions: 

Place olive oil in a medium pan and sauté mushrooms on medium heat until mushrooms are cooked halfway through. Then remove from heat a place off to the side.

Heat olive oil in a small space pan and add saved brussels sprouts. Cook for 10-15 minutes until crispy.

Chop fine pieces of purple cabbage and set aside in a bowl.

Combine peaches, ketchup, mustard, water, Worcestershire sauce, apple cider vinegar and dry ingredients to the blender. Puree until mixture is a smooth consistency.

Add Sauce to mushrooms and cook down the sauce until a thick light brown color.

Preheat oven on low broil. Slice buns in half and hallow out the top bun. Butter both sides and place in oven for 3 minutes on the top rack. Remove buns once they are lightly toasted and set aside

Place mushrooms on bottom bun then top with brussels sprouts. Add purple cabbage on top then drizzle extra bbq sauce.

Serve immediately and enjoy

This little bite may be small but is packed with a bunch of wholesome goodness. Dates are a low-fat source of fiber, antioxidants and the essential minerals potassium and magnesium. Not to mention they help with muscle recovery but be sure to eat in moderation, since they are so rich. Pistachios contain fewer calories and more potassium and vitamin K per serving than other nuts. These particle nuts are a great source of protein which gives you a more fuller feeling helping with weight management.

This 3 ingredient recipe is great for a natural source of energy before or after your workout or if you’re needing a quick pick me up during the day. The combination of the salty and sweet makes for them to be irresistible but just enough for a perfect fix.

  Ingredients:

1 cup Dates, pitted

1 cup Pistachio’s, un-shelled

1/4 cup Pistachio’s (to cover dates)

1/4 cup Coconut fine shavings (to cover dates)

Directions:

Pour dates in food processor and blend until paste-like consistency.

Add pistachio nuts in and pause until the mixture forms into a course mixture.

Once fully blended finely, remove mixture from food processor and roll into small balls.

Roll dates in choice of coating; coconut or pistachio’s

Serve and enjoy.

Note: They can last for 3-4 days and keep in a cool climate or place in refrigerator. 

  xoxo -G

G Recipes : Pork Rack with Apple Pear Glaze

I’m always looking for thick cuts of meat to cook during the winter season that make for a hearty meals for my family. And it so happens that the rack of pork was on sale so I had to buy it. After going up and down the isles for a few minutes I began to find my inspiration with my Dean & Deluca fruit baskets that I received over the holiday with the fresh pears and apples. Which later lead me to…

G Recipes : Chipotle Chicken Enchiladas

The classic Mexican chicken enchilada recipe gets a healthy reboot while keeping its cheesy goodness. Cook chicken before rolling it up into an enchilada complete with spices and jalapenos. You’ll want to permanently switch to the healthy chicken enchilada recipe — and your family will never know the difference! – And you can’t forget the fresh queso fresco & cilantro to top it off. 

 INGREDIENTS 

G Recipes : District Jerk Chicken

My obsession with jerk seasoning came from 4 year ago when I was working at a restaurant in Washington, DC that served jerk wings and mac & cheese. No lie, probably better than some authentic Jamaican restaurants in Washington, DC. Nevertheless I used to sneak in the kitchen in between shifts and take the left over wings. Before you know it I watched the cooks make the marinate but of course the…

 INGREDIENTS

2 eggplants, sliced into 12 1/4-inch slices lengthwise* OR 12 lasagna noodles, boiled

2 lemons, juiced (~1/3 cup)

1 12-ounce block extra firm tofu, drained and pressed dry for 10 minutes

1/4 Tbsp active yeast

1/2 cup fresh basil, finely chopped

1 Tbsp dried oregano

3-4 Tbsp extra virgin olive oil

Salt + Pepper (~1/2 tsp each)

1/4 cup vegan mozzarella (not shown)*

INSTRUCTIONS

Preheat oven to 425 degrees F.

Salt eggplant slices on both sides and arrange in a colander in the sink to remove excess water/bitterness for 15 minutes. (If using lasagna noodles, boil, drain and set aside.)

Rinse salted eggplant slices well and dry thoroughly between two clean absorbent towels. Lay a baking sheet on top and place something heavy on top to absorb excess moisture.

Arrange slices on 1-2 baking sheets in an even layer and bake in a 425 oven for 13-15 minutes. Set aside and reduce heat to 375 degrees F.

While eggplant is baking, add all tofu filling ingredients to a food process or blender and pulse to combine, scraping down sides as needed. You are looking for a semi-pureed mixture with bits of basil still intact. Taste and adjust seasonings as needed, adding more salt and pepper for flavor, nutritional yeast for cheesiness, and lemon juice for brightness.

Pour about 1 cup marinara sauce into an 8×8 baking dish (or similar sized dish) and reserve rest of sauce for topping / serving. Set aside.

Scoop generous amounts (about 3 Tbsp) of ricotta filling onto each eggplant slice or lasagna noodle and roll up. Place seam side down in the sauce-lined baking dish. Continue until all filling and noodles or eggplant strips are used up. Pour more sauce down the center of the rolls for extra flavor (see photo).

Bake in a 375 degree oven for 15-23 minutes, or until sauce is bubbly and warm and the top of the rolls are very slightly browned.

Serve immediately with additional vegan parmesan cheese and fresh basil. Leftovers keep for a couple of days, though best when fresh.