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These bright & tangy No-Bake Lemon Cheesecake Bars are about to be your new favorite spring dessert šŸ‹ā  They have a chewy graham cracker crust topped with a rich and creamy lemon cheesecake layer āœØ They are sooo easy to make, completely dairy-free and made with better-you-ingredients like Native Forest Organic Classic Coconut Milkā  and cashews. ā  Recipe below šŸ‘‡ā  ā  No-Bake Lemon Cheesecake Barsā  Ingredientsā  2 cups graham cracker crumbsā  1ā„2 cup unsalted vegan butter, meltedā  2 cups raw cashewsā  1 cup Native Forest Organic Classic Coconut Milkā  1ā„2 cup maple syrupā  1ā„4 cup melted coconut oilā  3 tbsp lemon zestā  2 tbsp lemon juiceā  1 tsp vanilla extractā  1ā„8 tsp saltā  ā  Instructionsā  1. Line an 8x8-inch baking dish with parchment paper, leaving some of the paper hangingā  over the edges.ā  2. In a bowl, add graham cracker crumbs and melted vegan butter. Mix together untilā  evenly combined. Transfer to the baking dish. Using clean hands or a silicone spatula,ā  firmly press it against the bottom of the dish. Set aside.ā  3. In a blender, add raw cashews, coconut milk, maple syrup, coconut oil, lemon zest,ā  lemon juice, vanilla extract, and salt. Blend until smooth and creamy. Pour cheesecakeā  over the crust.ā  4. Chill cheesecake bars inside the freezer for 4 hours (or overnight).ā  5. After, remove cheesecake from the freezer and let thaw for 5-10 minutes before slicing.ā  Enjoy!ā  #healthydessert #healthydesserts #healthydessertrecipes #veganrecipes #vegandesserts #vegandessert #healthyrecipes #coconutmilk #nobake #healthycheesecake #springdesserts #lemonbars #lemondessert #easterdessert
āœØ Chocolate Chip Date Blondies āœØā  ā  Meet your new favorite healthy treat šŸ‘‰ These healthier chocolate chip blondies are perfectly chewy, soft yet sturdy, and naturally sweetened with medjool dates šŸ¤¤ Made with Native Forest Organic Simple Coconut Milk and Letā€™s Do Organic Cornstarch for the perfect texture šŸ«”ā  ā  SAVE this post and grab the recipe below šŸ‘‡ by @upbeetandkaleingit āœØā  ā  Ingredients:ā  1 cup Medjool dates (pitted, soaked in hot water for 10 minutes, then drained)ā  1/2 cup full-fat coconut milkā  1/3 cup melted coconut oil or vegan butterā  1/4 cup almond butterā  1 tsp vanilla extractā  1 cup almond flourā  1/4 cup cornstarchā  1/4 cup oat flour (gluten-free)ā  1 tsp baking powderā  1/2 tsp baking sodaā  1/4 tsp sea saltā  1/2 cup chocolate chips (date sugar-sweetened)ā  ā  Directions:ā  Prep dates: Blend soaked dates, coconut milk, coconut oil, almond butter, and vanilla in a food processor until smooth.ā  Mix dry and wet ingredients: Stir the date mixture into the dry ingredients to form a thick batter. Fold in chocolate chips (save some for the top).ā  Assemble: Spread batter in a parchment-lined 8x8 pan and top with extra chocolate chips.ā  Bake: Bake at 350Ā°F (175Ā°C) for 25 minutes, until golden on top.ā  Cool: Let cool completely (fridge for 1 hour recommended) before slicing.ā  Store: Keep in an airtight container in the fridge for up to a week or freeze for longer storage.ā  #Healthydessert #healthydesserts #healthydessertrecipes #veganrecipes #vegandesserts #vegandessert #healthyrecipes #healthytreats #coconutmilk #veganbaking #healthybaking
4 MILLION of you saw our Tiramisu Cheesecake last spring, so we obviously had to share it againšŸ«” This dairy-feee cheesecake has an espresso mascarpone cheesecake filling, ladyfingers drenched in espresso, a creamy whipped topping and a generous dusting of cocoa powder for the most insane cheesecake youā€™ll ever have šŸ˜‹ Itā€™s made totally dairy-free, gluten-free with Letā€™s Do Organic Heavy Coconut Cream Cream šŸ„„ ā  ā  Grab the recipe below by @the_bananadiaries āœØā šŸ‘‡ ā  ā  Ingredients:ā  1 batch vegan mascarpone or sub 1 cup (240 g) dairy free yogurt*ā  2 batches vegan ladyfingersā  32 ounces vegan cream cheeseā  1 cup (240 mL) Letā€™s Do Organic Heavy Coconut Creamā  1 1/4 cups (250 g) granulated sugarā  8 tbsp (80 g) organic cornstarchā  1 tbsp vanilla extractā  1 tsp vanilla bean pasteā  1 cup (228 mL) hot waterā  4 tsp instant espresso powder, dividedā  1 cups vegan whipped creamā  2ā€“3 tbsp cocoa powderā  2 cups boiling water, for the water bathā  ā  Instructions in comments and at our website in bio šŸ”— #cheesecake #cheesecakerecipe #baking #viralrecipe #dairyfree #veganbaking #healthydesserts #coconutcream #vegandesserts #vegancheesecake #tiramisu
šŸŒā  Banana Pudding šŸŒā  ā  SAVE this recipe for the easiest dairy-free banana pudding made with just a few simple ingredients šŸ˜‹ This classic banana pudding has layers of rich homemade vanilla pudding, fresh banana slices, crunchy vanilla wafer cookies, and a luscious homemade coconut whipped cream šŸ˜®ā€šŸ’ØšŸ„° Perfectly creamy, crunchy, and full of banana goodness. ā  ā  Grab the recipe below šŸ‘‡ Made with Native Forest Organic Simple Coconut Milk and Letā€™s Do Organic Heavy Coconut Cream by @veggieworldrecipesāœØā  ā  Pudding Ingredients:ā  1 can of Native Forest Organic Simple Coconut Milkā  1/4 cup maple syrupā  2 tsp vanilla extractā  a pinch of turmericā  a pinch of saltā  3 tbsp cornstarchā  ā  Whipping Cream Ingredients:ā  1 can Letā€™s Do Organic Heavy Coconut Cream*ā  2 tbsp powdered sugarā  1 tsp vanillaā  ā  *Make sure to refrigerate the heavy coconut cream overnight before using!ā  ā  Toppingsā  vegan vanilla wafersā  banana slicesā  ā  Directionsā  Start by creating the pudding by adding all of the ingredients to a pan over low-medium heat. Whisk everything together and especially make sure to break up the clumps from the cornstarch.ā  ā  Continue to cook until the mixture starts to thicken and bubble just slightly. Remove it from the heat. Transfer to a new dish and refrigerate until it fully cools and thickens (1-2 hours at least).ā  ā  While the pudding is cooling, make the whipping cream. I find it helpful to use a stand mixer.ā  ā  Open the can of heavy coconut cream that you have refrigerated overnight. Scoop out just the solid part that has formed at the top and add to the stand mixer bowl.ā  ā  Note: if you donā€™t refrigerate the can overnight, a solid part wonā€™t form at the top and the recipe will not work.ā  ā  Whisk the coconut cream and add the powdered sugar and vanilla. Whisk until light and fluffy.ā  ā  Grab some cups and start creating the pudding. Add a layer of wafer cookies, then banana coins, pudding, and whipped cream, and repeat until you fill each cup.ā  ā  Dig in and enjoy!ā  ā  #dessert #baking #healthydessert #healthyrecipes #veganrecipes #vegandessert #dairyfree #nobake #glutenfree #snackideas #dairyfree #dairyfreerecipes #healthydessertrecipes #bananapudding
POV: Itā€™s the first day of spring and you make our viral (secretly healthy) carrot cake truffles šŸ„•šŸ° These easy, no-bake treats taste just like carrot cake plus theyā€™re packed with good for you ingredients like pecans, walnuts, medjool dates, Letā€™s Do Organic Shredded Coconut, shredded carrots, and then coated in a creamy white chocolate shell!āœØā  ā  Save this post and grab the recipe belowšŸ‘‡ā  ā  Ingredients:ā  2 cups raw pecansā  1 and Ā½ cups raw walnutsā  1 cup medjool dates, tightly packedā  1 cup shredded carrots (fresh carrots shredded at home)ā  1 cup Letā€™s Do Organic Shredded Coconutā  1 tbsp maple syrupā  1 tsp vanilla extractā  1 tsp ground cinnamonā  Ā½ tsp ground gingerā  Ā¼ tsp ground nutmegā  Ā½ tsp salt (less if your nuts are salted)ā  1 cup white chocolate chips or white melting chocolateā  1 tbsp coconut oil (optional)ā  ā  Instructions:ā  Add all of the ingredients (except white chocolate chips) to a food processor. This includes pecans, walnuts, medjool dates, shredded carrots, shredded coconut, maple syrup, vanilla extract, cinnamon, ginger, nutmeg, and salt,ā  Pulse/blend the ingredients until they combine into a sticky dough. You should be able to easily pinch the dough together with your hands. If it isnā€™t sticky enough, add an extra dash of maple syrup and blend again. If it is too wet, add extra nuts and blend again.ā  Using clean hands, scoop and roll the dough into balls. Set aside.ā  In a microwave-safe bowl, add the white chocolate. Microwave in 30-second intervals, stirring between, until melted through. Alternatively, use a double boiler to melt the chocolate.ā  Gently dip each truffle in the melted white chocolate, one at a time. Tap off any excess and set aside. Sprinkle on any topping of your choosing to decorate (like shredded coconut, sprinkles, or crushed pecans). Let the truffles set at room temperature (or chill in the refrigerator to set quickly). Enjoy!ā  ā  #healthydesserts #healthydessertrecipes #carrotcake #easterrecipe #shreddedcoconut #vegandesserts #vegansnacks #healthysnacks #carrotcakerecipe #springdessertā  #springrecipes
Our viral cookie dough stuffed cupcakes are about to break the internet again šŸ¤­ Imagine this: a soft vanilla cupcake STUFFED with gooey molten cookie dough, topped with creamy cookie dough frostingā€¦ sounds amazing right?! šŸ˜ Bonus points? It makes a small batch and theyā€™re totally dairy-free šŸ¤« Made with Letā€™s Do Organic Cornstarch for the perfect texture every time āœØā  ā  Grab the recipe below šŸ‘‡ ā by @the_bananadiariesā  ā  Ingredientsā  Cookie Dough:ā  1 cup (125 g) all purpose flour, heat treatedā  1 tbsp Letā€™s Do Organic Cornstarchā  1/2 cup (100 g) light brown sugarā  1/3 cup (90 g) vegan unsalted butter, room temperatureā  1 tbsp dairy freyogurtā  1 tsp vanilla extractā  1/8 tsp sea saltā  1/2 cup vegan mini chocolate chipsā  ā  Small Batch Cupcakes:ā  1/4 cup (56 g) vegan unsalted butter, melted and cooled to room temperatureā  7 tbsp (86 g) granulated sugarā  1 tbsp (15 g) vegan yogurt or vegan sour creamā  1/2 tablespoon pure vanilla extract + 1/2 tsp vanilla powder or vanilla bean pasteā  3/4 cup + 2 tbsp (110 g) all purpose flour or gluten free 1:1 baking flour*ā  2 tsp Letā€™s Do Organic Cornstarchā  1/2 tsp baking powderā  1/4 tsp baking sodaā  1/8 tsp sea saltā  7 tbsp (105 mL) dairy free milk , room temperatureā  1/2 cup vegan mini chocolate chipsā  ā  Vegan Cookie Dough Buttercream:ā  1 batch vegan buttercreamā  Remaining cookie doughā  1/4 cup vegan mini chocolate chips (optional, for more chocolate chips in the frosting if desired)ā  ā  Instructions pinned in comments šŸ“Œ ā  #veganbaking #vegancupcakes #vegancupcake #vegandesserts #vegandessertrecipes #vegancookiedough #cookiedough #healthydessertrecipes #healthydesserts #cookiedough #bakingrecipe #bakingvideo #cupcakerecipe #cupcakes #cupcake
ā˜˜ļø Mint Chocolate Chip Ice Cream ā˜˜ļøā  ā  Mint chip lovers, this oneā€™s for YOU! šŸ’š This homemade Vegan Mint Chocolate Chip Ice Cream is sweet, creamy, and packed with refreshing minty goodness and loaded with mini chocolate chips šŸ« Itā€™s even naturally colored with a hidden veggie šŸ˜‰ Trust us, you need to try it šŸ˜‹šŸØā  ā  Grab the recipe belowšŸ‘‡ Made with Native Forest Organic Classic Coconut Milk šŸ„„ ā  ā  INGREDIENTSā  2 cans Native Forest Organic Classic Coconut Milk ā  1 cup fresh spinach (optional, for color)ā  Ā¾ cup granulated sugarā  Ā¼ cup fresh mint leavesā  1 tsp peppermint extract (or to taste)ā  1 tsp vanilla extractā  Ā¼ tsp saltā  Ā½ cup mini chocolate chipsā  ā  āœØInstructions (Ice Cream Maker)āœØā  The day before making this ice cream, place the ice cream maker churning bowl inside the freezer. It should chill for 24 hours.ā  Add full-fat coconut milk, fresh spinach, sugar, mint leaves, peppermint extract, vanilla extract, and salt to a high-speed blender. Blend for 2-3 minutes, until smooth and creamy.ā  Pour mixture into the ice cream maker. Churn according to the ice cream makerā€™s instructions. During the final 2-3 minutes, add mini chocolate chips.ā  After, transfer to a freezer-safe container. Cover and chill in the freezer for at least 4 hours (or until firm). Alternatively, you can just enjoy it immediately as soft serve.ā  Remove ice cream from the freezer. Thaw for 5-10 minutes before scooping. Enjoy!ā  ā  āœØInstructions (No-Churn)āœØā  Add full-fat coconut milk, fresh spinach, sugar, mint leaves, peppermint extract, vanilla extract, and salt to a high-speed blender. Blend for 2-3 minutes, until smooth and creamy.ā  Pour mixture into a freezer-safe container. Add mini chocolate chips and swirl them around the mixture. Cover and chill in the freezer overnight (or until firm).ā  Remove ice cream from the freezer. Thaw for 5-10 minutes before scooping. Enjoy!ā  ā  #healthydessertrecipes #healthydessert #healthyicecream #veganicecream #dairyfreerecipes #dairyfreeicecream #icecreamrecipe #mintchocolatechip #stpatricksday #stpatricksdayfood
āœØHealthier Kudos Barsā  āœØ ā  ā  Weā€™re transporting you back to the 90ā€™s with these better-for-you kudos granola bars šŸ¤­šŸŒˆ This recipe is made with just a few easy ingredients and is entirely dairy-free & gluten-freeāœØ ā  Grab the recipe belowšŸ‘‡ Made with Letā€™s Do Organic Sweetened Condensed Coconut Milk by ā @feastingonfruit āœØ ā  ā  Instructions:ā  3 cups (240g) rolled oats 1/3 cup (45g) vanilla protein powder 2 tbsp (20g) chia seeds 1/2 tsp salt 1 14oz can Letā€™s Do Organic Sweetened Condensed Coconut Milk 1/2 cup (125g) peanut butter (or SunButter for nut-free) 1 tsp vanilla extract 1/2 cup (80g) mini chocolate chips 1/2 cup candy coated chocolate candies (vegan brand I used linked in my stories) Instructions: Preheat the oven to 350Ā°F and line an 8x8ā€ pan with parchment paper or grease. In a large bowl, stir together oats, protein powder, chia seeds, and salt. Add in peanut butter, sweetened condensed coconut milk, and vanilla. Mix until evenly combined and sticky. Fold in chocolate chips and candies. Press the mixture firmly into the prepared pan. Bake for 25-28 minutes. Cool completely before slicing (or even chill first to minimize crumbles) ā  #veganrecipes #healthydesserts #healthydessertrecipes #granolabar #healthyrecipes #vegansnacks #healthydessert #vegandesserts #vegangranola #veganrecipes #kidfriendlyrecipesā 
If youā€™re a matcha lover then you need to make this Matcha Chocolate Chip Ice Cream šŸµšŸŒˆšŸ€ It comes together with just 6 simple ingredients for an easy and delicious homemade ice cream that can be made no churn or with an ice cream maker šŸØšŸ«” Made entirely dairy-free with Native Forest Organic Classic Coconut MilkāœØ Save this post and grab the recipe belowšŸ‘‡ Ingredients 2 cans Native Forest Organic Classic Coconut Milk 3/4 cup granulated sugar 3 tbsp matcha powder 1 tsp vanilla extract 1/8 tsp salt 1/2 cup mini chocolate chips (or regular chocolate chips) Instructions (best method) 1. The day before making this ice cream, place the ice cream maker churning bowl inside the freezer. It should chill for 24 hours. 2. Add full-fat coconut milk, sugar, matcha powder, vanilla extract, and salt to a high-speed blender. Blend for 2-3 minutes, until smooth and creamy. 3. Pour mixture into the ice cream maker. Churn according to the ice cream makerā€˜s instructions. During the final 2-3 minutes, add chocolate chips. 4. After, transfer to a freezer-safe container. Cover and chill in the freezer for at least 4 hours (or until firm). Alternatively, you can just enjoy it immediately as soft serve. 5. Remove ice cream from the freezer. Thaw for 5-10 minutes before scooping. Enjoy! No Churn Method: 1. Add coconut milk, sugar, matcha powder, vanilla extract, and salt to a high-speed blender. Blend for 2-3 minutes, until smooth and creamy. 2. Pour mixture into a freezer-safe container. Add mini chocolate chips and swirl them around the mixture. Cover and chill in the freezer overnight (or until firm). 3. Remove ice cream from the freezer. Thaw for 5-10 minutes before scooping. Enjoy! #dairyfreeicecream #veganicecream #healthydessertrecipes #matchaicecream #healthydesserts #coconutmilk #healthyicecream #homemadeicecream #matcha #matchalover #matchagreentea #matchadessert #matcharecipe
Make our Matcha Fudge this St. Patrickā€™s Day šŸŒˆāœØ Itā€™s creamy, delicious, and ridiculously easy to make with just a few simple ingredients šŸ«”ā  No baking, no dairy, no glutenā€”just pure magic in every biteāœØ Save this post and grab the recipe below šŸ€ā  ā  Made with Letā€™s Do Organic Sweetened Condensed Coconut Milk by @purelykaylie āœØā  ā  Ingredients:ā  2 cans Letā€™s Do Organic Sweetened Condensed Coconut Milk (14oz total)ā  3 and Ā¾ cups white chocolate chipsā  1ā€“2 tablespoon matcha powderā  2 tsp vanilla extractā  Ā¼ tsp saltā  ā  Instructions:ā  Line a square baking dish with parchment paper, leaving some paper hanging over the edges. This will prevent the fudge from sticking to the pan.ā  In a large bowl, add the white chocolate chips. Shake the cans of sweetened condensed coconut milk. Pour coconut milk over the white chocolate chips. Microwave it for 90 seconds. Add matcha powder, vanilla extract, and salt. Whisk together to evenly combine the ingredients.ā  Pour the matcha fudge into the baking dish. Spread evenly across the bottom of the dish. If desired, decorate with toppings.ā  Chill fudge in the freezer for 2 hours or until firm. Lift parchment paper out of the pan to easily remove the fudge. Allow it to thaw for a few minutes before slicing into 16 bars. Enjoy!ā  ā  #veganrecipes #vegandesserts #matcharecipes #stpatricksday #stpatricksdayfood #healthydessertrecipes #healthydesserts #sweetenedcondensedcoconutmilk #healthydessert #healthyfudge #nobake #nobakedessert
šŸ€ Mint Nanaimo Bars šŸ€ā  ā  If you love all things mint chocolate this oneā€™s for you šŸ’š These easy no-bake Mint Nanaimo Bars have a crunchy chocolate cookie base, creamy mint buttercream frosting, and a rich chocolate ganache šŸ˜‹ā  ā  The best part? Theyā€™re completely no-bake, dairy-free, gluten-free, and veganāœØā  ā  Grab the recipe below šŸ‘‡Made with Letā€™s Do Organic Shredded Coconut šŸ„„ā  ā  CHOCOLATE CRUNCH BASEā  Ā½ cup vegan butterā  Ā¾ cup chocolate chipsā  2 cups graham cracker crumbs (gluten-free if needed)ā  1 cup Letā€™s Do Organic Shredded Coconutā  Ā½ cup sliced almonds (or finely chopped almonds, cashews, or walnuts)ā  1 tsp vanilla extractā  ā  MINT BUTTERCREAM FROSTINGā  Ā½ cup vegan butter, softenedā  Ā½ tsp peppermint extract (or 1 tsp peppermint flavor)ā  Ā¼ tsp saltā  2 cups powdered sugar, siftedā  1 tbsp almond milk (optional)ā  Green food coloring (optional)ā  ā  CHOCOLATE TOPPINGā  1 cup chocolate chipsā  2 tbsp vegan butter (or 1 tbsp coconut oil)ā  ā  Line a square baking dish with parchment paper, leaving some hanging over the edges.ā  For the chocolate crunch base, melt vegan butter and chocolate chips in the microwave, then mix with graham cracker crumbs, coconut, nuts, and vanilla. Press into the dish and chill.ā  For the mint buttercream, cream together vegan butter, peppermint extract, salt, powdered sugar, almond milk, and green food coloring. Spread over the chocolate layer and chill.ā  For the chocolate topping, melt chocolate chips and vegan butter, then pour over the mint layer.ā  Chill for 30 minutes, then slice into squares and enjoy! Remember to run a sharp knife under hot water for clean slices.ā  ā  #veganrecipes #vegandessertrecipes #vegandesserts #vegandessert #healthydesserts #healthydessertrecipes #shreddedcoconut #stpatricksday #nanaimobars #stpatricksdayrecipes #mintchocolate
āœØCoconut Peppermint PattiesāœØ ā  ā  You need to make these 4-ingredient No-Bake Peppermint Patties šŸ¤­ They went viral for a good reason: theyā€™re insanely delicious, no-bake, perfectly minty, ridiculously easy to make, and 100% dairy-free & gluten-free. šŸ¤ÆšŸ’šMade with Letā€™s Do Organic Unsweetened Shredded Coconut by @lindsay.keosayianā āœØā  ā  Grab the recipe belowšŸ‘‡ā  ā  Ingredients:ā  3 cups Letā€™s Do Organic Unsweetened Shredded Coconutā  2-3 tbsp pure maple syrupā  1/2 tsp peppermint extractā  melted dark chocolateā  ā  Instructions:ā  In a food processor or blender, combine the shredded coconut until it starts to stick together. Scrape down the sides as needed.ā  Add in the maple syrup and peppermint extract until you reach a dough-like consistency.ā  Form the mixture into discs and arrange them on a lined baking sheet.ā  Place in the freezer for 15 minutes to set.ā€Ø5. Melt the chocolate and dip each patty into the chocolate. Coat all sides and place back on the lined baking sheet.ā  Place in the freezer for 10-15 minutes until the chocolate is firm and enjoy!ā  ā  #healthydessertrecipes #healthydesserts #veganrecipes #vegandesserts #shreddedcoconut #easydessert #viralrecipes #healthyrecipes
šŸ Mushroom Stroganoff šŸ Welcome to EPISODE 7 of 7 days of easy jackfruit recipes šŸ«” Enjoy a creamy, comforting, and completely plant-based twist on a classic with this Vegan Jackfruit Mushroom Stroganoff āœØ Made with Native ForestĀ® Organic Young Jackfruit, crimini mushrooms, and a rich, savory sauce topped over your favorite noodle of choice šŸ˜‹ 8 servings ā  ā  Grab the recipe belowšŸ‘‡ ā  16 oz package noodles of choice (gluten-free optional)ā  1 Ā½ tbsp vegan butterā  Ā½ medium red onionā  8 oz crimini mushrooms slicedā  2 medium garlic cloves, mincedā  Ā¼ cup red wine vinegarā  1- 14oz can Native ForestĀ® Organic Young Jackfruit , drained, rinsed, and roughly choppedā  Ā¼ tsp dried thymeā  Ā¼ tsp salt (add more to taste)ā  1/8 tsp black pepperā  1/2 cube Edward & SonsĀ® Garden Veggie Bouillon Cube , dissolved in 1 cup hot waterā  1 tsp Letā€™s Do OrganicĀ® Cornstarchā  Ā½ Tbsp The Wizardā€™sĀ® Vegan Worcestershireā  Ā½ cup vegan sour creamā  ā  Instructionsā  1. In a large pan over medium heat, melt butter. SautĆ© the diced onions until theyā€™re soft and translucent. Add the sliced mushrooms and garlic and let it cook for 10 minutes (or until the mushrooms are tender).ā  ā  2. Add the red wine vinegar and let it cook for a few more minutes until the liquid thickens and reduces.ā  ā  3. Add the jackfruit, thyme, salt, and pepper and stir to combine.ā  ā  4. In a medium bowl, whisk together the vegetable broth and cornstarch. Pour it into the pan along with the Worcestershire. Stir well and then increase the heat to bring it to a low simmer. Reduce the heat to medium, cover, and let it cook for 20 minutes or until the jackfruit is tender and breaks apart.ā  ā  5. Meanwhile, cook the noodles according to the package instructions.ā  ā  6. Remove the lid and gently use a wooden spoon to break up the pieces of jackfruit. Stir in the sour cream and let it cook for a few more minutes until itā€™s warmed through.ā  ā  7. Serve over hot pasta. #jackfruit #jackfruitrecipes #veganrecipes #vegetarianpasta #vegetarianrecipes #healthyrecipes #plantbased #plantbasedfood #vegandinnerideas #vegetarianfood #vegetarianmeals
šŸ” Jackfruit Sloppy Joes šŸ” Welcome to EPISODE 6 of 7 days of 7 days of easy jackfruit recipes!āœØ Get ready for a delicious, and totally plant-based twist on a comfort food classic with these Jackfruit Sloppy ā€œJacksā€ šŸ˜‹Made with Native ForestĀ® Organic Young Jackfruit, sautĆ©ed onions, garlic, and yummy sloppy joe sauce that delivers all the hearty, saucy goodness without the meat. Serve it piled high on a soft bun for a fun, family-friendly meal thatā€™s plant-based, easy to make, and full of flavor. ā  ā  #jackfruitrecipes #jackfruitrecipe #jackfruit #veganrecipes #veganrecipe #vegetarianrecipes #plantbased ā  Ingredients:ā  2 cans Native Forest Organic Young Jackfruit , drained and choppedā  2-3Tbsp olive oil (or other vegetable oil)ā  1 small onion, dicedā  1-2 clove garlic, mincedā  1 Sloppy Joe seasoning packetā  1 6oz can tomato pasteā€‚ā€‚ā€‚ā  1 cup boiling waterā  Water sufficient to cover jackfruitā  Burger bunsā  ā  Instructions:ā  In a frying pan, add the jackfruit with enough water to cover it and bring to a boil. Reduce heat to medium-high and simmer about 10 minutes.ā  Mash the jackfruit to loosen and separate.ā  Drain off remaining water.ā  Add oil, onion and garlic to the jackfruit and sautĆ© on medium- high until the onion is translucent.ā  In a separate bowl, add the boiling water and stir in the contents of the seasoning packet until dissolved. Stir in the tomato paste.ā  Pour over the jackfruit and simmer for 5 minutes (or until desired consistency is achieved).ā  Serve piled high on a bun, with or without the top bun, and enjoy!
Jackfruit Fajitas šŸ«‘ Welcome to EPISODE 5 of 7 days of easy jackfruit recipes! Sizzle up a flavorful, plant-based feast with these Jackfruit Fajitas šŸŒ® Made with Native ForestĀ® Organic Young Jackfruit, sautĆ©ed onions, bell peppers, and bold fajita seasoning, this dish delivers all the smoky, savory goodness of traditional fajitas without the meat šŸ˜‹ Load up warm tortillas with your favorite toppings like guacamole, salsa, or cheese for a quick, easy, and delicious meal āœØ šŸ„‘ ā  ā Grab the recipe below šŸ‘‡ ā  Ingredients:ā  ā  1 tbsp Oilā  Ā½ Onion, thinly slicedā  Ā½ Bell Pepper (color of choice), thinly slicedā  1 - 14 oz can Native ForestĀ® Organic Young Jackfruit, rinsed, drained and choppedā  1/4 cup Waterā  1 packet Fajita seasoning, prepared as directedā  4 Tortillas (wheat, corn, GF)ā  toppings of your choice: cheese, veggies, salsa, avocado/guacamole, sour creamā  Instructions:ā  ā SautĆ© the onions and peppers in the oil until translucent.ā  Add the jackfruit and water. Stir well while some of the water cooks off and the jackfruit pieces soften more.ā  In the pan, press on the jackfruit pieces so that they further break apart.ā  Sprinkle and stir in the fajita seasoning until well blended. Heat again thoroughly.ā  Spoon into tortillas and add toppings of your choosing: shredded cheese, sour cream, chopped tomatoes, cilantro, guacamole, salsa. #jackfruitrecipes #jackfruit #jackfruitrecipe #veganfajitas #vegetarianrecipes #plantbasedmeals #easyveganmeals #easyveganrecipes #vegetariancooking
Teriyaki Jackfruit šŸš Welcome to EPISODE 4 of one week of 7 days of easy jackfruit recipes! Make a flavor-packed, plant-based meal with this easy Teriyaki Jackfruit recipe šŸ˜‹ Using Native ForestĀ® Organic Young Jackfruit, this dish delivers a deliciously tender, meaty texture soaked in a homemade teriyaki sauce made with tamari, garlic, and ginger āœØ ā  ā Grab the recipe belowšŸ‘‡ ā  Ingredients ā  ā  Teriyaki Sauceā  1/4 cup tamari or soy sauceā  1/2 cup waterā  1/3 cup sugarā  1/2 tsp minced garlicā  1/4 tsp minced ginger ā  ā  Teriyaki Jackfruitā  1 - 14 oz can Native ForestĀ® Organic Young Jackfruit , drained, rinsed, and roughly choppedā  1 tbsp oilā  ā  Instructionsā  Make the sauceā  Add the tamari or soy sauce, water, and sugar to a saucepan. Let it simmer until it comes to a boil.ā  Add the garlic and ginger and stir until the sugar has dissolved.ā  Taste the sauce and add more tamari or sweetener to taste. Set aside.ā  Make the jackfruitā  Heat oil in a frying pan and saute the onions until translucent. Add and cook jackfruit until slightly browned.ā  Pour in half of the pre-made teriyaki sauce and allow it to simmer with the jackfruit. Stir well so the jackfruit can absorb the sauce.ā  Add more sauce to taste.ā  Serve over rice or noodles. #veganmeals #veganrecipes #jackfruitrecipes #jackfruit #plantbasedmeals #plantbasedrecipes #healthyrecipes
Not Chickā€™n Salad Wraps šŸŒÆ Welcome to EPISODE 3 of 7 days of easy jackfruit recipes! Enjoy a delicious, plant-based twist on the classic chicken salad with these Not-Chickā€™n Salad Wraps! šŸ˜‹ Mixed with creamy vegan mayo, crunchy veggies, and fresh greens, these wraps are easy to make, and perfect for meal prep šŸ‘ Made with Native ForestĀ® Organic Young Jackfruit and flavored with Edward & SonsĀ® Not-Chickā€™nā„¢ Bouillon Cubes.ā  ā  Grab the recipe below šŸ‘‡ā  ā  Ingredients:ā  ā  1 can Native ForestĀ® Organic Young Jackfruit , drained and rinsedā  2 cubes Edward & SonsĀ® Not-Chickā€™nā„¢ Bouillon Cubesā  1/3 cup Vegan mayonnaiseā  Chopped green onion, carrots, celery, to tasteā  Salt and pepper, to tasteā  Instructions:ā  ā  Put jackfruit in a saucepan and cover with fresh water. Boil until jackfruit starts to separate.ā  Simmer for 5-7 minutes. Drain jackfruit and put back in the pan.ā  Add 1 cup water and 2 bouillon cubes to the pan. Bring to boil then simmer for 5 minutes, stirring regularly.ā  Drain and put jackfruit into a bowl. Add the mayonnaise, salt and pepper (if desired) and mash while stirring well to break up bigger chunks.ā  ā  #jackfruitrecipes #jackfruitrecipes #veganwrap #veganlunch #veganmeals #veganmealidea #plantbasedrecipes #plantbasedrecipe #plantbasedlunch #saladwrap #healthywrap #jackfruit #lunchideas #veganrecipes
šŸŒ® Jackfruit Tacos šŸŒ® Welcome to EPISODE 2 of 7 days of easy jackfruit recipes! Make flavorful, plant-based Jackfruit Tacos in minutes with this super easy and delicious recipe šŸ˜‹ Made with Native ForestĀ® Organic Young Jackfruit, these tacos deliver the perfect meaty texture without the meat.ā  ā  Grab the recipe below šŸ‘‡ā  ā  Ingredients:ā  ā  1 Tbsp Oilā  Ā½ Onion, dicedā  1 can Native ForestĀ® Organic Young Jackfruit , drainedā  Ā½ - Ā¾ cup Waterā  1 packet Taco seasoning, prepared as directedā  Instructions:ā  ā  SautĆ© the onions in the oil until translucent.ā  Add the jackfruit and water. Stir well while some of the water cooks off and the jackfruit pieces soften more.ā  In the pan, press on the jackfruit pieces so that they break (flake) apart.ā  Stir in prepared taco seasoning until well blended. Heat again thoroughly.ā  Serve taco filling in tortillas or hard taco shells with veggies of choice (chopped avocado, tomatoes, cilantroā€¦).ā  #vegantacos #jackfruitrecipes #jackfruittacos #jackfruitrecipe #veganmeals #veganmeals #plantbasedfood #plantbasedrecipe #plantbasedrecipes #jackfruit #youngjackfruit ā 
šŸ Jackfruit Bolognese šŸ Welcome to EPISODE 1 of 7 days of easy jackfruit recipes! Enjoy a rich, hearty, and plant-based twist on a classic Italian favorite with this Jackfruit Bolognese šŸ˜‹ Made with Native ForestĀ® Organic Young Jackfruit, this sauce delivers a meaty texture, slow-simmered with onions, carrots, tomatoes, and flavorful herbs. ā  ā  Grab the recipe below šŸ‘‡ā  ā  Ingredientsā  Ā½ white/yellow onion, dicedā  Ā½ carrot, dicedā  1 clove of garlic, mincedā  1- 14 oz can Native ForestĀ® Organic Young Jackfruit , drained, rinsed, and roughly choppedā  1 Tbsp tomato pasteā  Ā½ 14oz can chopped tomatoesā  Ā½ cube Edward & SonsĀ® Not-Beefā„¢ Bouillon Cubes, dissolved in 1 cup hot waterā  1 Tbsp tamari (soy sauce)ā  Ā½ Tbsp apple cider vinegarā  Ā½ tsp oreganoā  Ā½ tsp sageā  Ā½ bay leafā  1 tsp chipotle pepper flakes (optional)ā  salt and pepperā  Ā½ Tbsp oilā  8 oz package noodles of choice (wide, linguine..) use gluten-free (optional)ā  Instructionsā  ā  1. Dice the onion and carrot. Mince the garlic.ā  ā  2. Drain the jackfruit and roughly chop.ā  ā  3. Heat the oil in a pan, add your vegetables, saute for around 5-8 minutes on low heat until soft and translucent. Add the garlic and cook for a further minute.ā  ā  4. Add the jackfruit, tomato paste, soy sauce, apple cider vinegar, and herbs to the pan. Stir to fully coat the jackfruit and vegetables in the sauce ingredients.ā  ā  5. Break apart the jackfruit pieces into strands (to resemble a ā€œpulled porkā€ texture). Donā€™t worry if you donā€™t manage to pull apart every strand - the jackfruit will breakdown as the bolognese cooks.ā  ā  6. Add the tomatoes and Not-Beef brother, stir, and allow to cook on a low heat until most of the liquid has been absorbed into a thick tomato sauce.ā  ā  7. Meanwhile, cook the pasta according to the package instructions. Stir the cooked, drained pasta into the jackfruit bolognese.ā  ā  8. Remove the bay leaf and serve with a sprinkle of chipotle pepper flakes!ā  #jackfruitrecipes #jackfruit #veganpasta #veganrecipes #plantbasedrecipes #plantbaseddinner #plantbasedmeals #youngjackfruit #veganmeals #jackfruitrecipe #vegetarianrecipes #vegetarianrecipe
šŸ“Strawberry Peanut Butter Chocolate Bark šŸ“ā  ā  This strawberry peanut butter chocolate bark went viral for a good reasonšŸ«”i Itā€™s made with just 4 ingredients and sooo easy to make šŸ¤ Think, frozen strawberries, melted chocolate, peanut butter and Letā€™s Do Organic Unsweetened Shredded Coconut. Freeze and then enjoy for the perfect sweet and healthy treat! āœØā  by @lindsay.keosayianā  ā  Youā€™ll need:ā  fresh strawberries, slicedā  melted dark chocolateā  creamy nut butter of choiceā  Letā€™s Do Organic Unsweetened Shredded Coconutā  ā  1. Arrange your strawberry slices on a baking sheet lined with parchment paper.ā  2. Spread the nut butter evenly on top.ā  3. Pour the melted dark chocolate on top and spread evenly.ā  4. Sprinkle the shredded coconut on top.ā  5. Set the baking sheet in the freezer for about 1 hour.ā  6. Remove from the freezer, break into pieces, and enjoy!ā  ā  *Keep stored in an airtight container in the freezer.ā  .ā  .ā  .ā  .ā  #strawberrybark #chocolatestrawberry #barkrecipe #healthierdessert #healthierdesserts #peanutbutterchocolate #nobakedessert #frozendessert #frozendesserts #healthydessertrecipes #healthydesserts #vegandessert #vegandessertsā