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gluten-free

Barbecue Buddha Bowl

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Barbecue Buddha Bowl

BARBECUE BUDDHA BOWL

serves 2
(Vegan, Gluten-free) 

Ingredients:
1 (14 oz.) pack of extra firm tofu
½ cup Jay D’s Louisiana Barbecue Sauce
2 cups brown Supreme Rice, cooked
½ ripe avocado
1 cup kale or spinach
½ cup tahini
2 Tbsp lemon juice
1 cup sweet potato, cubed
2 Tbsp water
1 tsp sea salt

Pre-heat oven to 425 degrees. Press tofu for 15-20 minutes to remove excess liquid. Place tofu into a medium sized bowl and add in ¾ cup Jay D’s Barbecue Sauce. set some aside for drizzling over baked tofu once finished. Mix together gently. (Marinate over night for best results.) 

Place tofu on a flat pan lined with parchment paper and do the same for the sweet potato cubes. Once oven is preheated, place tofu and sweet potatoes in the oven. (Tofu should take 20-25 minutes, sweet potato cubes should take 15 minutes.) While the tofu and potatoes are baking, whisk together the tahini, lemon juice, water and sea salt to create a dressing for the greens. 

After tofu and potatoes are finished, scoop out 1 cup of cooked brown rice into 2 separate bowls. Slice the ½ of an avocado into ¼ into cubes or thin slices. On top of rice, scoop out ½ of the baked BBQ tofu, ½ of the baked sweet potato, ½ cup of greens drizzled with ½ of the dressing, ¼ of an avocado - into each bowl for a completely satisfying meal!  

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Chocolate Chile Truffles

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Chocolate Chile Truffles

CHOCOLATE CHILE TRUFFLES

14 truffles
(Raw, Vegan, Gluten-free) 

Ingredients:
1 cup raw cashews
1 cup raw walnuts
1 Tbsp cacao powder
¼ tsp sea salt
½-1 tsp Jay D's Coffee Chile Rub
12 Medjool dates, pitted (soak in warm water 10 minutes if dried out) 
1 ¼ cups dairy free dark chocolate (chopped roughly) 
1 tsp coconut oil
Topping: ¼ cup cacao nibs, walnuts and/or sea salt for topping


Place cashews and walnuts into food processor and pulse until a meal consistency, set aside in a different dish. Next, place dates into processor and pulse until small clumps/small balls start to form. Add in cacao powder, Jay D’s Coffee Chile Rub, and half of the nut meal. Pulse and continue to add in small amounts of nut meal until a loose/soft dough starts to form. (You may not need to use all of the nuts, can use left overs for toppings.)

Once dough is easy to form, scoop out 1 Tbsp and roll into balls. If they are not holding together well, hold and press the dough into palm and heat for a few seconds. Approximately 14 balls should form, place these on parchment paper and place in freezer to chill. While these are chilling, melt chocolate in double boiler or microwave in 30 second increments. Once melted, stir in coconut oil to help the dipping process. Take the chilled dough out of the freezer and dip each ball and place back onto parchment paper. Once all are dipped, top with excess nuts, cacao nibs or sea salt. 

Let sit out at room temperature before diving in! Store at room temperature in airtight container. (For long term storage, use freezer.)

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