All posts filed under: Main Dishes

Top Secret Veggie Chili

Your mission, should you choose to accept it, is to make the best veggie chili in town. And why wouldn’t you? Veggie chili is healthy and hearty and tasty and the flavor is just so…American. Like BBQ, chili is one of those things we can imagine cowboys eating around the campfire in days gone by, making it the perfect thing to serve at your 4th of July cookout! I have to admit I am loath to give out this recipe. I’m a Scorpio and Scorpios love to keep secrets. In the past when people have asked for the recipe I’ve always given an artfully incomplete answer, but now that I’ve started this blog I’ve decided to offer it up for the greater good. It’s the right thing to do. I guess the first thing you should know is there are some secret ingredients. Ready, drumroll please… coffee, mexican chocolate and Sriracha! They may surprise you but they turn this chili into a melting pot of flavor. I happened to have a lovely coffee with chicory from my …

Carrot and Carrot Top Pasta with Walnuts, Pesto and Cashew Cheese

Published by Jacqueline King

I love this pasta so much! Not only is it delicious but it’s also beautiful. I love that it uses the whole carrot including the nutritious tops. Since the main ingredients are carrots and pasta it’s also a pretty inexpensive dish which makes it perfect for a family meal or a casual dinner party. Carrots are nutritional heroes. Few other vegetables or fruit contain as much carotene as carrots, which the body converts to vitamin A. They are an excellent source of vitamins B and C as well as calcium pectate, an extraordinary pectin fiber that has been found to have cholesterol-lowering properties. Lightly cooking carrots actually helps to break down their cell walls which means your body can absorb the nutrients more easily. The peel of the carrot is the post nutritious part so it’s always best to just give them a good scrub, rather than peeling them. Enjoy! Serves 4 Ingredients: 3 Tbsp Coconut Oil 1 small Onion, thinly sliced 4 Garlic cloves, thinly sliced 1/4 tsp Herb d’ Provence 4 medium Carrots, …

Feel Good Tacos with Avocado-Lime Mousse and Coconut Sour Cream

Published by Jacqueline King

These healthy, hearty lettuce tacos are totally crave-worthy. Being both of mexican descent and from Los Angeles (where we take our tacos seriously!), I don’t say that lightly. The filling is flavorful, smokey and meaty thanks to all of its savory and umami packed ingredients. The smoked salt is pretty key, you can find it at many supermarkets or gourmet markets or try my favorite from Hepp’s Salt Co. You’ll absolutely love how it tastes paired with the cool and creamy avocado mousse and tangy coconut sour cream. You can find coconut cream in cans in some supermarkets or asian markets, if yours doesn’t carry it, just get a can of coconut milk instead and place it in the freezer until it’s cold, about 30 minutes. The thick cream will rise to the top of the can. You can carefully scoop out the cream and use the remaining coconut water later in a smoothie or curry. You can read more about this and see pics here. As for the veggies on top, I listed some suggestions that …

Decadent Mushroom Lasagna with Pesto and Cashew Béchamel

Published by Jacqueline King

I am hosting Easter brunch this year so I wanted to come up with a main dish that would not only be meat and dairy-free, but special enough for a holiday and enticing to vegetarians and meat eaters alike. What I came up with is this sumptuous lasagna that is sure to please. You can use a mixture of any mushrooms you like, I used mostly portabello and white button mushrooms because they were the most reasonably priced at the market as well a a few oysters. I used orange thyme which worked beautifully but can be hard to find so use lemon thyme or regular thyme instead. The cashews are used to make both a delicate béchamel and a gooey plant-based mozzarella. Both are incredibly creamy and delicious with none of the strange flavor or ingredients of most store-bought vegan cheeses. You can use your favorite pesto recipe or buy store-bought. I find the refrigerated pestos in the deli case are usually much better than jarred varieties. You can find dairy free versions …

Zucchini Noodles with Quick Marinara and Creamy Cashew Parmesan Sauce

Published by Jacqueline King

This is such a delicious and healthy plant-based and gluten-free alternative to pasta! Everything comes together really quickly and the gooey cheese sauce tastes rich and decadent even though it contains only 2 tablespoons of cashews per serving. The secret to its texture is tapioca flour which comes from the starchy cassava plant. You get the nutty parmesan flavor from nutritional yeast which is one of the only vegan sources of vitamin B12. Using simple zucchini noodles means that even though this dish is really satisfying, it never feels too heavy like traditional creamy pasta dishes. Zucchini noodles also give you a lot more vitamins and have about 1/5th the calories of regular pasta. It’s one of my favorite recipes to make for lunch or weeknight dinners, I’m sure you’ll love it too. Enjoy! xJacq Ingredients: 2 Serving Marinara: 1 14oz. can fire-roasted tomatoes 2 Garlic cloves 1/4 Yellow Onion 1/8 tsp Agave Syrup 1/4 tsp each Kosher Salt, Black Pepper and Dried Oregano Cheese: 1/4 cup Raw Cashews, soaked and rinsed* 1 cup Warm …

Spring Clean Bowl with Wilted Greens, Cannelini Beans and Walnut Aioli

Published by Jacqueline King

I love this hearty bowl filled with delicious springtime flavors. It is perfect as a main dish because it has a good balance of healthy protein, fats, fiber and complex carbs. I spotted these gorgeous pea shoots at whole foods which are baby pea plants packed with vitamins A, C and folic acid. If you can’t find pea shoots, try substituting with spinach leaves, arugula or baby romaine leaves. The celery in the beans not only adds crunch and lots of flavor, but also contains antioxidants and is believed to have anti-inflammatory properties. What really makes this dish special, however, is the walnut aioli, which is pretty much to die for. You can also try making it with blanched almonds. Enjoy! xJacq Spring Clean Bowl with Wilted Greens, Cannelini Beans and Walnut Aioli Ingredients: Serves 2 Rice: 1 cup Brown Rice 1 cup Vegetable Broth 1 Tbsp Tamari Walnut Aioli: 1 cup Raw Walnuts 3-4 Cloves Garlic Juice of 1 medium Lemon 1/2 tsp Kosher Salt 1/4 cup + 2Tbs Water 1/2 cup Olive Oil Beans: 1 …

Baked Sweet Potato with Broccolini and Gooey Vegan Cheddar Cheese Sauce

Published by Jacqueline King

This recipe is such a treat! It tastes so rich it almost seems like it must be bad for you, but it’s actually packed with nutrients. The secret ingredient is tapioca flour, sometimes called tapioca starch, which is made from the cassava plant and naturally gluten-free. This is what gives your cheese sauce a thick, creamy, too good to be good for you texture! I use Bob’s Red Mill brand available at Whole foods and Trader Joe’s. Sweet potatoes are high in fiber, vitamins A, B5, B6, thiamine, niacin and riboflavin. They get their pretty orange color from the plant pigments carotenoids which are powerful antioxidants. The broccolini has vitamin C and calcium and you get some protein and healthy fats from the nuts so you’ll feel full and satisfied for hours. Best of all you get to enjoy the sweet, spicy, cheesy, yummy flavor! Enjoy xJacq Pre-heat oven to 400* Ingredients: 2-3 servings Sweet Potatoes: 2 Sweet Potatoes 1 tsp Coconut Oil 3 tsp Cashew Sour Cream Fresh Parsley or Chives, chopped, for garnish Broccolini: 1 tbsp …

Feel Good Jicama Nachos

Published by Jacqueline King

This is an awesome, healthy, plant-based alternative to traditional fat and calorie laden nachos. The best part is you get all of the delicious flavors of regular nachos without that heavy, greasy feeling. Since they are made with vegetables, nuts and legumes, you’ll be getting tons of fiber, vitamins minerals and healthy fats instead. These happen to be vegan, but everyone loves them. I put them out as a snack during football and my meat-loving husband gobbled them all up before I could even have two bites! Enjoy! xJacq Ingredients: 1 small Jicama 1/2 Onion, thinly sliced 2 Tbs Coconut or Olive Oil 1 can Black Beans, rinsed Pinch Salt, Pepper, Cumin and Cayenne 1/2 lime 3/4 cup Pico de Gallo 3/4 cup Guacamole 3/4 cup Cashew Cheese 1/4 tsp Taco Seasoning 1/2 lime 1/4 cup each chopped Olives, Jalapeño, Bell Pepper and Cilantro 2 Radish, thinly sliced Sauté the onion in oil over medium heat until it starts to brown add the black beans, a pinch cumin, salt & pepper, and cayenne and lower …

REAL FOOD FAST- Clean Veggie Curry Bowl

Published by Jacqueline King

Next time you’re feeling peckish try this quick and clean curry bowl. So many delicious flavors come together in this recipe- sweet, savory, spicy, nutty – all in just 10 minutes. Here I’ve laid out traditional measurements for everything, but also more casual measurement so you can just eyeball it when you’re in a hurry. I promise it will turn out perfectly either way. This is real food fast at its best. Ingredients: 1-2 servings 1/4 Onion 2 tsp coconut oil 1/2 Zucchini, 3/4 cup Mushrooms, (about 2 handfuls) 3/4 cup Cauliflower, broken into small florets (about 2 handfuls) 1 Garlic Clove, chopped 1/2 cup Vegetable Broth 1/4 tsp EACH Kosher Salt, Black Pepper, Curry Powder (2 big pinches each) 1 can Garbanzo beans, rinsed and drained Fresh Cilantro and Italian Parsley leaves (1 small handful each) 1/4 cup Walnuts, chopped (1 small handful) 1 Tbs Mango Chutney 1 Tbsp Coconut Yogurt or Cashew Sour Cream Sriracha (optional) Sauté the onion in coconut oil over medium heat. Meanwhile thinly slice the zucchini, and mushrooms. Add them to …

REAL FOOD FAST- Artichokes Provençal

Published by Jacqueline King

This french inspired meal comes together in 5 minutes and is super nutritious. All the veggies are packed with vitamins, minerals and phyto-nutrients. When parsley and garlic are eaten together they provide a synergistic boost to the immune system, aid digestion, and have natural antibiotic, anti-viral and anti-fungal properties. The beans are full of protein and fiber and the olives have healthy fats which means you’ll stay full and energized for hours. I use kitchen scissors to cut the sun-dried tomatoes, bell pepper and parsley. You don’t even really have to measure them; this recipe is so flexible you really can’t go wrong. Of course the most important thing is that it is absolutely delicious and makes a perfect quick lunch or dinner. Bon Appetit! xJacq Ingredients: Serves 1-2 1 Garlic clove, finely chopped Herb d’ Provence Olive Oil 1 can Cannellini (White Kidney) Beans 1 can Artichoke Hearts, halves or quartered Splash of White Wine or Veggie Broth Salt & Pepper 1/4 cup Black Olives 1.5 Tbsp Sun-dried Tomato, sliced 1.5 Tbsp Bell Pepper, chopped, fresh or jarred Fresh …