#lunchbreaklive

[theplantbasedg]

NACHOS SUPREME W/SHROOM SHREDS...loaded and I mean loaded AF. @credofoods cheeze, black and pinto beans, etc...another @janeunchainednews #LUNCHBREAKLIVE situation. Watch cooking vid and grab recipe at @janeunchainednews on @facebook. #DopeFood  S/O @dereksarno @chadsarno @vegetaryn & @eatwickedfoods for the #mushroommafia gear!  (at Dallas, Texas) https://www.instagram.com/p/CJcMpGFJBS6/?igshid=1dnhanhu26ptf

[theplantbasedg]

I go all the way IN on fish(less) filets. Another @janeunchainednews #lunchbreaklive situation. Peep the vid and recipe on @janeunchainednews ~ @facebook. Crazy Crazy flava. #EatMoreVeganFood (at Dallas, Texas) https://www.instagram.com/p/CIPTKlspEOw/?igshid=1uieiroat0hhi

[theplantbasedg]

BBQ SLICED PORTO SHROOM SANDWICH...this was straight heat!!! TX BBQ style...another @janeunchainednews #LunchBreakLive situation. Recipe below:  Ingredients 2 medium size portabella mushrooms ¼ cup of veggie broth 1 tbsp of sea salt 1 tbsp of chipotle red flakes seasoning 1 tbsp of pepper 1 tbsp of smoked paprika 1 tbsp of garlic salt ½ cup of diced red bell pepper ¼ cup of diced onions ½ cup of chopped kale 2 tbsp of liquid smoke 2 tbsp of avocado oil 1 cup of BBQ sauce Pickles Hamburger buns French Fries (cooked) Large/heavy pot or cast iron skillet The Process 1) Preheat a large skillet (large enough to hold both mushrooms) on medium heat and add 1 tbsp of oil. 2) Add veggie broth to skillet. Place the portabella mushrooms upside down in skillet, combine spices in a bowl and equally sprinkle inside of each shroom. We have a shroom bowl to hold the flavors! 3) Time to smash the shrooms. Place a heavy pot or skillet on top of porta’s while in skillet. This will help remove excess water and flatten out while allowing cooking through easier. At the same time the shrooms will absorb all of the surrounding flavors. Cook on medium to medium low heat for 30 minutes using smash technique. 4) Remove heavy object from mushrooms. They should be flattened out by now and full of flavor. Flip shrooms over, turn heat on medium high so we can blacken. Flip consistently and cook for an additional 5-7 minutes. 5) While porta’s are in skillet slice each one long ways into strips. Remove and in a separate bowl add ½ cup of BBQ sauce and liquid smoke. Coat shroom strips well. 6) Let’s make the sandwich. Toast buns then layer in this order…bun, chopped kale, diced onions, diced bell peppers, saucy porto slices, pickles, French Fries and top bun. Trust me; this is going to be good! Enjoy!   (at Dallas, Texas) https://www.instagram.com/p/CHWj_aopFnN/?igshid=zixc7yxud02u

[theplantbasedg]

FRIED AVOCADO TACOS!! Look at em! Straight fire...another @janeunchainednews #lunchbreaklive situation. Recipe below. #DopeFood Fried Avocado Tacos Ingredients 1 cup homemade bread crumbs (3-4 pieces of bread for toast) ¼ cup of onion 5 peeled garlic cloves ¼ cup of corn meal ¼ cup of unbleached flour 2 vegan eggs 1 cup of plantbased milk (oat is what I like) 3-4 large avocados (cut into wedges, approximately 6-8 for each) 2 large king oyster mushrooms shredded (shred with a fork vertically) 2 tbsp of BBQ sauce 1 tsp of paprika 1 tsp of salt 1 tsp of pepper Avocado oil 2 tbsp of sea salt 1 cups Shredded Red Cabbage 1 large diced bell pepper 1 large diced jalepeno 6 corn or flour tortillas The Process 1. Take the breadcrumbs and place in a blender or food processer with onion and garlic. Blend for 60 seconds and set aside. Trust me…the added flavor to your batter is going to make you smile. 2. Before we get to the avocado, let’s get our mushroom shreds going. In a medium sized skillet pour in ½ inch of avocado oil and place on medium heat. Add the mushroom shreds, BBQ sauce, paprika, salt and pepper and cover/cook for 15-20 minutes. Make sure to check and stir every few minutes or so. Remove from heat when done. 3. In a separate deep cast iron skillet, pour in 2 inches of avocado oil on medium high heat. Get the dips ready…set up you dry batter #1 (corn meal and flour), wet batter (vegan egg and plant based milk) and dry #2 which is your breadcrumbs concoction. Take your avocado wedges, working in batches, and go #1, wet batter and #2 then to the oil. Fry avocado until golden brown, approximately 1 to 2 on each side maximum. Remove from heat and place on paper towel. 4. Let’s bring it all together…heat up your tortillas and add cabbage, bell peppers, jalepeno, avocado, mushroom shreds and whatever sauces you like and enjoy!!! (at Dallas, Texas) https://www.instagram.com/p/CGdjgIpJvQy/?igshid=m8b3zngkxo8d

[theplantbasedg]

FRIED JACKFRUIT BALLS were on the menu for @janeunchainednews #lunchbreaklive with hostess and good friend @thesuperfoodgoddess. Easy and tasty! I have to s/o @thesaucestacheguy for the inspo.  Fried Jackfruit Balls Ingredients 2-14 oz cans of young jackfruit 3 vegan eggs (egg replacer or flax) 2-3 tbsp of corn starch ¼ cup of panko bread crumbs 1 tsp of pickle juice 1 cup of all purpose flour 1 cup or corn meal ¼ cup of non-sweetened plant based milk 1 tbsp of sea salt 1 tbsp of pepper 1 tsp of smoked paprika 1 tsp of cayenne pepper 1 tsp of garlic salt Avocado oil 1 diced jalepeno (optional) Handful of diced onions (optional) The Process 1) A little time for extra prep will make this even better. First remove the jackfruit from the can and drain all of the water out. Break the jackfruit down by hand into stringy strands. If you prefer a more dense texture, blend jackfruit in food processor on low for 20-30 sec. 2) Next place jackfruit in a large mixing bowl & add 2 tbsp of corn starch, panko bread crumbs, 2 vegan eggs, salt, pepper, cayenne, garlic salt, pickle juice, paprika and jalepeno/onion (optional). Mix well until the mixture gets a thick & sticky texture. If it’s too wet to make balls that stick together add another tbsp of corn starch & mix. Place in refrigerator for 3-4 hours allowing flavors to blend & mixture to set. 3) Ready to cook?? Place a large skillet on stove, medium heat and add a ¼ inch of oil. 4) Remove jackfruit from fridge and roll up into small balls for frying. Try to make a little smaller than a golf ball. This will make for faster cooking. Roll up and set aside on a dish. 5) Now time for batter dipping then a swim in the oil. In 3 separate dishes add in corn meal for one, vegan egg & plantbased milk for another & last flour. Take a jackfruit ball & roll in corn meal fully covering, dip in wet concoction then cover again with flour. Get a batch together & place in oil. Cook 10-12 minutes or until golden brown and cooked through the middle. **here’s a trick, if you like your texture dry after removing balls from from oil, place in air fryer for 10-12 minutes on 350 degrees** https://www.instagram.com/p/CGIl1Z_J48E/?igshid=rf4a8d73y426

[theplantbasedg]

CHICK’N FRIED CAULIFLOWER, SPICY NOODLES & COLLARD GREENS w/TOMATO SAUCE DRIZZLED ON TOP. Once again, every bite was fantastic! Made this on @janeunchainednews #LunchBreakLive. Posting recipe in my stories later. #FoodPorn #VeganLife #Cook (at Dallas, Texas) https://www.instagram.com/p/CFf8SUHpodK/?igshid=pb1p59do6p11

[theplantbasedg]

Situation was crucial on @janeunchainednews #LunchBreakLive. Spinach tacos were all love. Have you tried cauliflower rice? If not, you’re missing out. Let me repeat myself...we eat good over here. Recipe below. #EatMoreVeggies  SPINACH TACOS, CAULI RICE AND BEANS Ingredients 1 cup of finely chopped spinach 2 garlic cloves diced ½ cup of ground or diced baby bella mushrooms 8-12 street taco size corn tortillas 1 cup of riced cauliflower 1 cup of cooked black or red beans (or a combo of the two) 15 oz of green enchilada sauce ¼ cup of diced onions ¼ cup of diced bell peppers ¼ cup of vegan cheeze shreds 2 tbsp of sea salt 2 tbsp of pepper 1 tbsp of smoked paprika 1 tbsp of cayenne pepper 1 tbsp of red pepper flakes The Process 1) Are you ready for some of the healthiest, tastiest soft tacos you’ve ever had? Ok then…let’s preheat the oven at 400 degrees 2) For the baking I use a large cast iron skillet. You can use the same or a medium to large oven safe pan. Pour enough enchilada sauce to completely cover the bottom of the dish. 3) We’ll make the tacos first. Individually, fill each tortilla with spinach, light amount of diced garlic and a spoon full or two of the ground mushrooms. Place each in skillet or pan, one next to the other, making a row from one side to the other. Do this in the middle of the pan or skillet. The beans and rice will be placed above and below the tacos separately. 4) Above the tacos, fill in the cauli rice and below the tacos pour in the cooked beans. Add onions and bell peppers to the tops of rice and beans. Simple. 5) Almost ready for the oven. Over the entire dish, sprinkle salt, pepper, cayenne pepper and red flakes. If you have extra enchilada sauce and you like your tacos saucier, add some to the tacos. Sprinkle some of your vegan cheeze over the tacos and oven time. 6) Cover and place in the oven for 20-25 minutes. 7) Remove, inhale the aroma and enjoy with your loved ones!  (at Dallas, Texas) https://www.instagram.com/p/CFay4QyJ2iz/?igshid=1g5on49avwulu

[theplantbasedg]

Why go elsewhere when you can do it yourself? So I did it! On today’s @janeunchainednews #LunchBreakLive made Shroom Neatballs (no meatballs) & Stringed Zucchini. You already know this was hittin!!! Putting recipe up in stories. You can watch me make it at #JaneUnchainedNews on @facebook. #HowVegansEat #PlantbasedG s/o to @beveganish for the tee “Vegans For Black Lives” (at Dallas, Texas) https://www.instagram.com/p/CE-pnrEJ_fA/?igshid=7n5s6rfgknde