Jen's Chipotle Ranch

Mayo:
1 cup light tasting oil
1 tbsp vinegar or lemon juice
1 tsp yellow mustard
1/2 tsp salt
3 tbsp aquafaba

Chipotle seasonings:
1/3 cup onion
3-4 garlic cloves
1/2 cup coconut milk
1 tsp paprika
1 tsp Chipotle powder
1/4 tsp dried dill
1/4 of a lime, juiced
1/4 tsp black salt (optional)

Place mayo ingredients in a tall glass or other container. Using a stick blender, blend from the bottom and slowly raise the blender upwards until all ingredients are emulsified and incorporated.

Next, add all the Chipotle ingredients and blend until smooth. Store in the refrigerator. The dressing will thicken in the fridge, so add more coconut milk or water if needed, to get a thinner consistency.

Lentil Spaghetti Sauce

1 lb crimini mushrooms, diced
1 med onion, diced
1/2 cup breadcrumbs
1/2 cup quick cook oats
4-6 cloves garlic
1 can lentils
1 lg can crushed tomatoes
1 sm can tomato sauce
Fresh basil
Salt and Pepper

Chop up mushrooms and onion and add to a skillet over medium heat. Cook until softened and onion is translucent. Add in garlic, oats, breadcrumbs and lentils. Cook for another minute or two. Mix in tomatoes and basil, then season with salt and pepper to taste. Simmer for about 10 minutes. Serve warm.

Veggie Quesadillas

Yellow Squash
Zucchini
Red Onion
Red/Green Bell Peppers
Mushrooms
Spinach
Fajita spices

Pesto
Pico de gallo
Tortillas
Ranch/chipotle ranch/sour cream/guac

Slice desired vegetables and mix together with fajita spices. In a skillet, saute yellow squash, zucchini, red onion, bell peppers, mushrooms and spinach. Set aside.

Spread pesto on one side of tortilla. Fill tortillas with veggie mix and pico de gallo, then fold in half. Crisp tortilla in skillet. Serve with Vegan sour cream, Ranch or Chipotle Ranch dressing, or guacamole.

Veggie Taquitos

1 can chickpeas, rinsed
Taco recipe
Tortillas
Avocado
Pico de gallo
Cheese

Pulse chickpeas in the food processor a few times. Make taco beef recipe and replace beef with diced chickpeas.

Place tortillas on a plate. Spread a strip of mashed avocado on the tortilla. Top with Pico and chickpeas, then add a little cheese. Roll them up and fry in pan.

Veggie Pizza Stromboli

1 dough (homemade calzone or bought)
1 tbsp oil
1/2 red onion, thinly sliced
1-2 bell peppers, assorted colors, thinly sliced
2 handfuls mushrooms, coarsely chopped
1 small can crushed tomatoes
2 tbsp garlic powder
1/4 tsp red pepper flakes
1/2 tsp oregano
2 large handfuls spinach
Salt and pepper to taste
1 cup Shredded cheese (cheddar, Monterey jack mix)
1/2 cup parmesan cheese
1 tbsp oil or 1 egg, whisked

Preheat oven to 375.
In a pan over medium heat, saute onion, peppers and mushrooms until slightly softened. Add in tomatoes, garlic, red pepper flakes, oregano and spinach. Salt and pepper to taste. Remove from heat.

Lay your dough on a greased baking sheet. Cut slits on two long sides, about 2 inches in from edge. Spread veggie mixture down the middle. Top with cheeses. Start crossing the strips of dough over the top and close the ends. Brush top with oil or whisked egg. Bake.

Jerk Chicken

8 Chicken Thighs (with bone)
2 Green Onions
1 tbsp. Jamaican Pepper (all-spice berries or pimento)
1 tbsp. Peppercorns
1 tbsp. Chili Flakes
1 thumb-sized piece of fresh Ginger
1 Scotch Bonnet (or Habanero)
1 large Garlic Clove
1 tbsp. Light Brown Sugar or Coconut Sugar (or add 1 more tbsp honey)
2 tbsp. Honey
1 tbsp. Soy Sauce or Coconut Aminos
1 tbsp. Coarse Sea Salt
1 tbsp. dried Thyme
4 tbsp. Oil
lime wedges

Combine all-spice berries, peppercorns, and chili flakes, and grind up with a pestle and mortar. Add the salt and continue to grind into a fine seasoning. Grate in the ginger and add the thyme. Add coarsely chopped habanero and garlic, then grind until it is almost a puree. Next, add the brown sugar, soy sauce, honey and oil, and mix together well. Finely chop the green onion and add to the marinade.

Cover the chicken with marinade in a bowl or plastic bag, let sit for a couple hours or overnight.

Grill the chicken about 10-12 minutes on each side, until juices run clear. Serve chicken with lime wedges that can be squeezed all over the chicken for freshness.

Cream of Chicken Soup

1 ½ cups Chicken Broth
½ tsp. Poultry Seasoning
¼ tsp. Onion Powder
¼ tsp. Garlic Powder
1/8 tsp. Black Pepper
Salt to taste
¼ tsp. Parsley
dash of Paprika
¼ tsp. Sage (optional)
¼ tsp. Thyme (optional)
1 ½ cups Milk or Coconut Milk
¾ cup Flour or Potato Starch

Stir together chicken broth and seasonings with ½ cup of milk. Bring to a boil.

Meanwhile, stir the remaining 1 cup of milk and the flour together in a separate bowl. Slowly drizzle the flour/milk mixture into the hot broth, stirring as you pour. Whisk briskly, until the mixture thickens and boils.

Remove from heat and let cool. Pour into an airtight container if you won’t be using it immediately. Can also freeze for later.