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The Clean Vegan Cookbook – PRE-ORDER NOW!

I am absolutely thrilled to announce that my very first cookbook, The Clean Vegan Cookbook, is coming out January 10th, 2023 and is now available for pre-order! This book is a must-have plant-based cookbook for your kitchen – a collection of 60 of my most favorite healthy and delicious plant-based recipes. I have spent the past year testing and developing these BRAND new recipes and writing this book with Page Street Publishing of Macmillan, and I cannot wait for you to try them. I am a firm believer that food should be fun, and this book is just that. Joyful recipes that are sure to have you smiling ear to ear with tastiness in every bite.

The Clean Vegan Cookbook
PRE-ORDER NOW

The Clean Vegan Cookbook

I have designed this book to answer all of the questions I wish I had answers to when I first went vegan. It will help you simplify clean vegan eating and find meals you enjoy no matter what type of cuisine you are craving. My hope is for you to find joy and pleasure in realizing that clean and healthy vegan eating should never feel restrictive or limited, but instead crave-worthy and satisfying.

This book is organized by meal type to make your meal planning for the week easier than ever, so that you can quickly find a delicious recipe for a balanced breakfast, a nourishing main, a superfood soup, a glowing bowl of greens or a sinless sweet and healthy treat. Each recipe will have you exclaiming, “Wait, that’s vegan and healthy?” (Trust me – my husband Clinton says it all the time!) I hope that with every bite of these recipes, you and your loved ones will experience that excitement while also feeling the benefits of these clean vegan recipes.

The Clean Vegan Cookbook also provides a complete guide to plant-based eating covering all of the essentials that you need to have a diverse and well-rounded diet and explain simple ways to skip the junk and processed food that often gets looped into to vegan eating. Whether you’re new to the plant-based life, a seasoned pro, or someone who is just looking to incorporate plant-based meals occasionally, this book was designed to please those far and wide and satisfy every craving.

The Clean Vegan Cookbook is now available for pre-order on Amazon as well as many other retailers you can view here. I can’t wait for you to get your hands on the hard copy. While waiting for it to arrive to your door, I hope you will enjoy checking out some photos and highlights from the book below!

  • Teriyaki Cauliflower Bowls Recipe
  • Beet Vegan Ricotta Salad
  • Best Ever Tofu Scramble
  • Chocolate Dipped Coconut Macaroons
  • roasted cauliflower salad
  • Chicken Tortilla Soup recipe
  • Best Ever Blueberry Pancakes

What to Expect From The Clean Vegan Cookbook

Once you have your hard copy in hand, you will want to head straight to the Complete Vegan Staples Guide and Plant Based Protein 101 sections. These lists are two resources that many of you have been asking me about for years. I have finally created them in one easy-to-navigate guide which kicks off this book. It explains the core ingredients I personally keep in my fridge and pantry at all times, as well as the best complete plant-based protein sources, and most importantly – how to use all of them. It also explains when using oil is an absolute must, and when there are other ways to achieve the same result without.

In the Nourishing Mains section, you will find everything from Asian-inspired dishes like the “Teriyaki Cauliflower” above, to tacos, to flatbreads, grain bowls, and more. Flip to the Balanced Breakfasts for a collection of recipes both sweet and savory, including my go-to smoothie for boosting my energy, digestion, and overall wellbeing. The entire collection of Salads and Sandwiches is anything but boring and includes recipes like my “Fig Jam and Mozzarella Grilled Cheese” and a “Moroccan Carrot Salad” that will surely be in your regular rotation.

The Soup section is as cozy as you can imagine. If for no other reason, pre-order this book now so you can make my “Chicken Tortilla Soup, Hold the Chicken” on the coldest January days – it will warm you right up with every bite. Flip to the final pages for a section on Sinless Sweets, which includes my favorite sweet treats and desserts free of animal ingredients and refined sugar, but full of flavor – the “Chocolate Dipped Pecan Macaroons” are a must, trust me.

PRE-ORDER NOW

Ginger-Lemon-Bars-recipe
Lemon Ginger Bars with Shortbread Crust
Red-Lentil-Daal-recipe
Curried Red Lentil Soup
Rainbow-Sandwich-recipe
Rainbow Veggie Sandwich with Balsamic Beet Spread

Find a complete list of retailers and pre-order The Clean Vegan Cookbook by Jackie Akerberg here.

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vegan kale caesar salad

Vegan Kale Caesar Salad with Grilled Tofu

Caesar salad is a STAPLE must-have in any salad rolodex, and this recipe is the most perfect vegan kale caesar to add to your repertoire. The tender kale is the perfect carrier for the savory caesar dressing and the leaves are hearty enough to not be weighed down by the creamy texture. The creamy homemade vegan caesar is the perfect traditional caesar dupe and its much healthier and cleaner than its former egg, dairy and anchovy-based counter parts. Take this salad to any summer cookout and it is sure to be the star of the show. The icing on the cake is the perfectly grilled tofu that even meat-eaters will love. Read on for my tried and true tofu tips.

What You Need to Make this Kale Caesar Salad:

  • Kale: For this salad I love to use curly kale. Lacinato or dinosaur kale will also work, but the curly leaves really grip onto the tasty dressing.
  • Palmini Hearts of Palm Rice: This ingredient is key to add a healthy grain-like heartiness made from 100% hearts of palm. The rice-like texture adds a lot of volume and texture to your bowl.
  • Cherry Tomatoes
  • Chickpeas: You can leave these raw, or roast them in the oven for some extra crunch!
  • High-Protein Super Firm Tofu: This variety of tofu is the ticket to success for firm, meaty, grillable tofu. The only difference between super firm and extra firm tofu is that super firm has less water, so the texture is incredibly dense, durable and does not need pressed.
  • Coconut Aminos, Soy Sauce, or Tamari
  • Persian Cucumbers

What Makes this Caesar Dressing Vegan?

Traditionally, caesar salad is made with anchovies… cheese… mayonnaise… and raw egg! Shocking right?! Then to think of pouring that combination over your delicate nutrient-rich veggies?! I can’t even. But I CAN with this recipe. It it 100% vegan and made with clean plant-based ingredients you’re going to love. The combination results in the perfect copy-cat caesar flavor and the texture is just as creamy. To make this creamy vegan dressing you’re going to need:

  • Tahini: This creamy paste is made from ground sesame seeds and is the perfect savory base for this caesar dressing. Make sure to look for varieties of tahini that are very runny in texture. Alternatively, some brands can be very hard and also very bitter. It should be pourable right out of the jar without an inch of oil sitting on top.
  • Lemon Juice
  • Nutritional Yeast: This deactivated yeast is great for adding the cheesy Parmesan flavor to your caesar dressing. You can find it in most stores in the spice or baking sections. It is also full of nutrients and totally gluten free and vegan. A 2 tbsp serving contains 8g protein, 4g fiber, and is high in Vitamin B12, folic acid, other B vitamins, potassium, and zinc. I also love it sprinkled on popcorn! Yum!
  • White Miso Paste: This paste comes from fermented soybeans and also adds a phenomenal cheesy and umami flavor.
  • Paprika
  • Garlic Powder
  • Parsley
  • Dijon Mustard
  • Maple Syrup

Is this Vegan Kale Caesar Salad Healthy?

Heck yes it is! Any time you construct a recipe with mostly whole, plant-based ingredients you are set up for success, but especially compared to traditional caesar salads – this recipe is the obvious stand out. Besides the dressing, which is full of nutrients and free of animal-based saturated fat, the kale provides an abundance of vitamins, minerals and antioxidants.

how to massage kale

Can I Make This Kale Salad Ahead of Time?

One of my favorite things about this salad is that it can totally be made ahead of time. Because the kale is so hearty, you can even dress the salad in advance and it will only get tastier the next day! If you’re going to keep it in the fridge for multiple days, I would wait until right before serving to add the dressing and toss.

How to Get the Perfect Meaty Grilled Tofu:

If you don’t love tofu yet, trust me – you’re about to. While my heart will always be held by pan seared or crispy oven baked tofu, this recipe is for the grill lovers. You’re going to get perfect grill lines, the smoky BBQ grilled flavor, it only takes 6 minutes to cook, and there is no pressing needed! Follow the steps below and you will be eating PERFECT grilled tofu on this vegan kale caesar salad in no time.

  • Step 1: Buy the right tofu. This recipe calls for high-protein super firm tofu and I’m not accepting ANY substitutions. Okay, okay, you can substitute with extra firm if needed, but you won’t be as happy with the results. High-Protein Super Firm tofu is SO meaty and firm. Because of this, the texture is very similar to chicken and totally satisfies the meaty craving. Plus, it holds up really well on the grill and you won’t have any crumbling or breaking.
  • Step 2: Marinate. This step is actually optional. I like my tofu pretty plain, and enjoy pairing it with sauces or dressings to add flavor, but if you want an extra punch, marinating for at least 15 minutes is key.
  • Step 3: Add a little oil. This step is also technically optional if you avoid oil, but a small amount of oil will go a long way to prevent sticking on the grill!
  • Step 4: Grill! That’s right. There are really no tricks. Buy the right tofu. Marinate if ya want. Grill! I like to heat my grill to 375, place the slabs at an angle on the grates, grill undisturbed for 3 minutes, flip to the second side, and repeat! You will end up with the meatiest, tastiest tofu with a great flavor and STUNNING grill lines.

If you enjoyed this recipe, be sure to checkout my other kale salads like my Fall Harvest Kale Salad and my Green Goddess Nourish Bowl.

vegan kale caesar salad

Vegan Kale Caesar Salad with Grilled Tofu

A creamy vegan caesar salad with easy to make homemade dressing topped with perfectly grilled marinated tofu.
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Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Course: Dinner, lunch, Main Course, Salad
Cuisine: American
Keyword: caesar salad, grilled tofu, kale caesar salad, kale salad, marinated tofu, massaged kale, vegan caesar salad, vegan grilling, vegan kale salad
Servings: 4
Author: jackfruitfulkitchen

Ingredients

  • 1 bunch curly kale spines removed, finely chopped
  • 1 lemon juiced
  • 1 tsp olive oil
  • 12 oz Palmini heart of palm rice rinsed and drained very well
  • 1 cup cherry tomatoes halved
  • 2 persian cucumbers chopped
  • 14 oz chickpeas drained (optional to roast or buy pre-packed crispy roasted chickpeas)

Marinated Grilled Tofu

  • 16 oz high protein super firm tofu sliced into four 1/2" slabs
  • 1/4 cup coconut aminos, tamari, or soy sauce
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika

Vegan Caesar Dressing

  • 1/4 cup tahini
  • 2 tbsp white miso paste
  • 1 tbsp water
  • 2 lemons juiced
  • 1 tsp dijon mustard
  • 1 1/2 tbsp nutritional yeast
  • 1/2 tsp dried parsley
  • 1/2 tsp garlic powder
  • 1 tbsp maple syrup

Instructions

  • Begin by preheating your grill to 375 and lightly oiling the grates.
  • Add the soy sauce, olive oil, garlic powder and paprika to a shallow dish or reusable bag and stir with a spoon to combine. Add in your slabs of tofu and gently coat. Place in the fridge for at least 15 minutes, or up to 24 hours.
  • While tofu is marinating, add all of the ingredients for the dressing to a medium jar and whisk with a fork to combine. Season to taste with additional lemon or nutritional yeast if desired, and add up to 3 tbsp of water, 1 tbsp at a time, to achieve desired consistency. Water may not be needed at all, as texture and thickness of tahini can vary greatly. Set aside.
  • Once your grill is preheated, remove the slabs of tofu from the container, letting excess liquid drip off. Transfer to the grill and let cook, undisturbed, for 3 minutes. Flip and repeat on the second side. Remove from grill and place on a plate to cool for 3-4 minutes.
  • Add kale to a large mixing bowl and drizzle with lemon juice and olive oil. Use your hands to massage the leaves for 30 seconds until tender. Drizzle dressing over salad, reserving about 4 tbsp to drizzle on top of tofu after plating. Toss the kale and dressing to evenly coat. Add in the heart of palm rice and toss again. Distribute between 4 serving bowls and top with remaining salad ingredients.
  • Place the grilled tofu on top of each salad and drizzle with remaining dressing.
Tried this recipe?Let us know how it was!

jackfruitfulkitchen1 Comment
chana masala recipe

30 Minute Vegan Chana Masala

This colder weather has me craving cozier dishes, and this Vegan Chana Masala TOTALLY hits the spot. Chana masala is a combination of chana (chickpeas), tomatoes, and masala (a blend of north Indian spices). These ingredients are cooked together with onion, garlic, and ginger for a flavorful tomatoey stew. I was inspired to make this dish after having an authentic version at a local Nepalese restaurant, and I’m so glad I did. My recipe is simple, fast, easy to make, and full of flavor, and delicious alongside basamati rice, veggies, or toasted naan.

vegan chana masala

What is masala?

Masala is a very warm, fragrant and earthy blend of spices originating from northern India. This blend can be used in a variety of dishes including roasted veggies, tomato and cream based stews, stir frys, and more. The main components can vary but typically of masala seasoning is made with:

  • Cardamom
  • Cinnamon
  • Coridander
  • Cloves
  • Cinnamon

You can make a masala seasoning by combining these spices yourself, or use a chaat masala or garam masala blend.

ingredients for chana masala

I love this recipe because it is hearty and filling, full of plant protein, and high in fiber. It is absolutely delicious any time of day. I have even had the leftovers for breakfast with avocado and steamed spinach. Chana masala can also be served inside a wrap or you can add vegetable broth to enjoy as a soup.

What do I need to make Vegan Chana Masala?

  • Onion
  • Ginger
  • Garlic
  • Jalapeno or Chili Pepper
  • Cumin Seed
  • Mustard Seed
  • Ground Cumin
  • Turmeric
  • Coriander
  • Garam Masala
  • Canned Chickpeas
  • Canned Diced Tomatoes
  • Tomato Paste
  • Lemon Juice
  • Cilantro
  • Basmati Rice
  • Naan
chana masala one pot easy

Chana Masala can be served in a variety of ways. Traditionally, it is served with basmati rice and naan, but I also love it with massaged kale, fresh greens, or roasted veggies, like cauliflower!

chana masala recipe

30 Minute Vegan Chana Masala

30 minute, one pot chana masala made with tomatoes, chickpeas, spices, and herbs
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dinner
Cuisine: Indian, Nepalese
Keyword: chickpea curry, chickpea masala, one pot vegan dinner, vegan indian food, vegan recipes
Servings: 6
Author: jackfruitfulkitchen

Ingredients

  • 1 yellow onion, finely diced
  • 4 cloves garlic, minced
  • 2 TBSP ginger, minced
  • 1 jalapeno or chili pepper, finely diced adjust for desired spice
  • 1 tsp cumin seed
  • 1 tsp mustard seed
  • 2 tsp coriander
  • 1 tsp ground cumin
  • 1 1/2 tsp salt
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • 1 TBSP garam masala
  • 2 15 oz cans chickpeas, drained
  • 28 oz can diced tomatoes
  • 1 TBSP tomato paste
  • 1/2 lemon, juiced
  • 1/2 bunch cilantro, chopped plus more for garnish

To Serve

  • basmati rice, cooked according to package
  • garlic naan, gluten free if desired

Instructions

  • Heat 1 TBSP of oil or water (if oil free) in a large skillet over medium low heat.
  • Add in onion, garlic, ginger and jalapeño and sauté for 3-4 minutes until fragrant and tender. Add in seeds and spices and cook for another minute or so, adding additional water or oil if needed to deglaze.
  • Pour in chickpeas, tomatoes and tomato paste and bring to a simmer. Cook, uncovered for 15 minutes until desired thickness is reached. Season to taste and stir in cilantro.
  • Serve hot alongside rice, greens or veggies and top with fresh cilantro.
Tried this recipe?Let us know how it was!

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Yellow curry lentils with Roasted Butternut Squash

Creamy Lentil Curry With Roasted Butternut Squash

Jumping head first into November with a Creamy Lentil Curry recipe that will warm you from the inside out!This lentil bowl is easy to make and topped with caramelized butternut squash which makes it the perfect November meal.

creamy curry lentils with Roasted Butternut Squash

This is definitely one of those recipes that you will be excited to make again the very second it’s gone. Like many soups and stews, it actually gets better the second and even third day, so it is wonderful for leftover or to meal prep ahead of time for easy, healthy lunches. The curry powder, ginger and turmeric provide such bold, sweet and earthy flavors that you will want to add a spoonful of this stew on everything from roasted veggies, to rice, to greens.

spices for creamy lentil curry with butternut squash

What do I need to make this Creamy Lentil Curry?

  • Curry Powder: This ground spice blend is a mixture of turmeric, chili powder, coriander, cumin, ginger and pepper.
  • Kaffir Lime Leaves: These dried or frozen leaves have a spiced, bright citrus flavor that is a lot lighter than a bay leaf and perfect for brightening curries. You can find kaffir lime leaves at most spice stores, online, or at many asian food stores.
    • Note: If you do not have kaffir lime leaves, you may substitute 1 1/2 tsp of lemon/lime zest for each lime leaf.
  • Whole Cumin: Whole cumin provides much bolder bursts of flavor when you bite into the individual seed, compared to ground, so I like to use a combination of both.
  • Ground Cumin
  • Turmeric
  • Paprika
  • Cayenne
  • Red Lentils: Lentils are small legumes that are full of protein, fiber, and minerals. There are many types of lentils but red or yellow are best for this recipe as they have the shortest cook time.
  • Tomatoes
  • Water
  • Coconut Milk: Canned, full fat coconut milk will achieve the creamiest and most flavorful result in this recipe.
  • Tomato Paste
  • Chili Garlic Sauce
  • Carrot
  • Onion
  • Garlic
  • Ginger
creamy lentil curry with butternut squash perfect for fall

How to serve this Creamy Lentil Curry:

These creamy lentils are amazing on their own, but pair beautifully alongside basmati rice or massaged kale. I love to top them with a sprinkle of pumpkin seeds, fresh cilantro, sliced cucumber, and my favorite addition: roasted butternut squash. The sweet and caramelized flavor of the squash pairs wonderfully with the spiced, earthy, bold lentils and brings a lovely seasonal aspect for fall. You can mix the roasted squash into the lentils after cooking, or place on top when serving.

How to roast Butternut Squash:

how to prep butternut squash
how to cut butternut squash
how to slice butternut squash
how to roast butternut squash

Butternut squash has to be one of my favorite varieties of winter squash. Its sweet taste and creamy texture are delicious in so many different recipes. This wonderful taste is greatly enhanced after being roasted in a 400 degree oven. The edges become caramelized and the inside of each cube is tender, creamy and sweet. It can oftentimes seem daunting to peel and cube a large, firm squash, so don’t shy away from pre-cubed, store bought options, but for a step by step guide (with photos) of how to peel and prep your own, follow my tutorial here.

lentil curry meal prep

Can these lentils be made ahead of time?

YES! I actually RECOMMEND making it ahead of time as it actually gets better after 24-48 hours! After a day or two, the flavors and spices are married together for a bold and complete harmonious flavor. This means it’s perfect to make for meal prep! Make a big batch on Sunday and you will be enjoying delicious, warm curry all week long. Store each ingredient separately in airtight glass containers.

red lentil yellow curry

Creamy Lentil Curry With Roasted Butternut Squash

A gluten-free, vegan, one-pot lentil stew that is topped with caramelized butternut squash.
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Course: Dinner, lunch
Cuisine: Indian
Keyword: daal, dal, fall stew, lentil stew
Servings: 8
Author: jackfruitfulkitchen

Ingredients

Roasted Butternut Squash

  • 1 large butternut squash, peeled, deseeded, and cubed
  • 1 TBSP avocado oil or olive oil
  • 1 tsp salt and pepper

Lentil Curry

  • 1 TBSP coconut oil or vegan butter
  • 1 red onion, finely diced
  • 4 garlic cloves, minced
  • 2 TBSP fresh ginger, minced
  • 2 tsp cumin seed
  • 1 tsp ground cumin
  • 1 TBSP curry powder
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1/2 tsp cayenne optional, for extra spice
  • 1/2 tsp salt and pepper
  • 1 TBSP tomato paste
  • 1 1/2 C red lentils
  • 14 oz can diced tomatoes, with juices
  • 28 oz water
  • 3 kaffir lime leaves
  • 14 oz can full fat coconut milk
  • 1 TBSP chili garlic sauce
  • 1 carrot, shredded
  • 1/2 C cilantro, finely chopped

To Serve

  • massaged lacinto kale
  • pumpkin seeds
  • cucumber, sliced
  • fresh cilantro
  • basmati rice
  • naan bread

Instructions

  • Preheat oven to 425 and line a baking sheet with foil.
  • Spread cubed squash on baking sheet. Drizzle with oil and season with salt and pepper. Coat evenly. Place in oven and roast for 30-40 minutes until golden.
  • Warm a large dutch oven or pot over medium low heat. Melt butter or oil.
  • Add in onion and sauté until fragrant. Add in garlic, ginger and seasonings. Sauté for 1-2 more minutes. Stir in tomato paste and lentils to combine.
  • Pour in tomatoes and water and add in lime leaves. Bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally.
  • Once your lentils have thickened, add in coconut milk, chili garlic sauce, shredded carrot and cilantro. Gently simmer for 5 more minutes. Season to taste.
  • Serve hot over massaged kale and/or rice topped with roasted squash, fresh cilantro, and pumpkin seeds.
Tried this recipe?Let us know how it was!

jackfruitfulkitchen2 Comments
chewy chocolate chip pumpkin bars

Chewy Chocolate Chip Pumpkin Cookie Bars + Vegan Cream Cheese Frosting

Fall is here and these Chewy Chocolate Chip Pumpkin Cookie Bars with Vegan Cream Cheese Frosting are the PERFECT plant-based, gluten-free treat to celebrate halloween and have some festive fall fun in the kitchen! You no longer need to face the burden of choosing between Chocolate Chip Cookies and Pumpkin Bars – this recipe combines the two for an absolutely perfect match made in heaven. With this combo you have the fudgey, chewy, chocolatey goodness of a classic chocolate chip cookie blended with the spiced deliciousness of pumpkin bars for a delightful halloween treat. We all know no pumpkin bar would be complete without a creamy, sweet and tangy cream cheese frosting, and these bars have just that. Better yet, they’re naturally sweetened, 100% vegan and gluten free!

What makes these Chewy Chocolate Chip Pumpkin Cookie Bars vegan?

To make this recipe totally plant-based, a few simple vegan substitutes are used. Along with vegan butter and vegan chocolate chips, I used my favorite dairy-free cream cheese from Treeline. This creamy cashew-based spread is a healthier alternative to traditional cream cheese. It has a mild, tangy flavor and a smooth and silky texture, which is perfect for making vegan cream cheese frosting.

chocolate chip pumpkin cookie bars

How to make the best Chewy Chocolate Chip Pumpkin Bars

Start by lining a large 12” x 18” metal baking sheet with aluminum foil and lightly spraying with oil. You could also use a slightly smaller metal baking sheet for thicker bars. Set your pan aside. To begin making the dough, add your wet ingredients to a bowl and mix well to combine. Beat for 1-2 minutes until silky smooth. Once your dry ingredients are added, mix on low speed until combined, being sure not to over-mix. Then, gently fold in chocolate chips.

chocolate chip pumpkin cookie bars

Spread into your lined baking sheet and press into an even layer. After spreading, I like to perfect them by flattening with lightly oiled hands or the flat side of a metal spatula. Then, sprinkle with additional chocolate chips if desired and slide into your preheated 350 degree oven. Be prepared for your house to smell amazing. For the perfect texture you want to be sure to not over-bake these bars, you want them fudgey! 18-20 minutes should be perfect and you’ll know when they’re done if a toothpick inserted in the center comes out mostly clean.

vegan cream cheese frosting

The texture and taste of this Treeline cream cheese frosting is to die for so you’ll definitely be licking the spatula! But, make sure to let the bars cool completely before topping with your freshly whipped-up frosting. Practice your very best self control (or don’t) and spread your chilled bars with an even layer of frosting. Place back into the fridge and chill for at least 2 hours before slicing.

How to Serve These Bars

These bars taste their very best when they’re served cold and actually taste even better after a couple days in the fridge. Because of this, feel free to make ahead of time and pull them out right before your halloween party starts. Enjoy!

chewy chocolate chip pumpkin bars

If you like this cream cheese frosting, be sure to check out my other favorite vegan products from Treeline:

chewy chocolate chip pumpkin bars

Chewy Chocolate Chip Pumpkin Cookie Bars + Vegan Cream Cheese Frosting

These chewy chocolate chip pumpkin cookie bars are the perfect gluten free and vegan halloween treat. Fudgey, pumpkiny, full of dark chocolate chips, and layered with a silky vegan cream cheese frosting.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Chill Time: 2 hours
Total Time: 2 hours 30 minutes
Course: Dessert
Keyword: pumpkin bars, pumpkin cookie bars
Servings: 36 bars
Author: jackfruitfulkitchen

Equipment

  • 18" x 12" rimmed metal baking sheet
  • electric mixer
  • rubber spatula
  • aluminum foil
  • metal spatula
  • Mixing Bowl

Ingredients

Chocolate Chip Pumpkin Cookie Bars

  • 1/2 C coconut oil, melted
  • 1/2 C vegan butter, melted
  • 1/2 C cashew butter or almond butter
  • 1 C coconut sugar or brown sugar
  • 1 C pumpkin puree not pumpkin pie filling
  • 1/3 C pitted medjool dates, boiled for 5 minutes until soft or date paste or molasses
  • 1 TBSP vanilla extract
  • 3 C gluten free all purpose flour
  • 1 tsp baking soda
  • 1 TBSP arrowroot powder or cornstarch
  • 1 TBSP pumpkin pie spice
  • 1 tsp salt
  • 1 C vegan dark chocolate chips

Vegan Cream Cheese Frosting

  • 16 oz Treeline vegan cream cheese
  • 4 oz vegan butter, softened
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 2-3 C powdered sugar adjust for desired sweetness

Instructions

  • Preheat oven to 350 degrees.
  • Line a 12” x 18” baking sheet with foil and spray lightly with a neutral oil.
  • Add coconut oil, vegan butter, nut butter, sugar, pumpkin, dates, and vanilla to amixing bowl. Using a hand mixer, beat on high speed until well combined. 1-2minutes. Scrape down sides of bowl.
  • Add in remaining dry ingredients, except chocolate chips, and mix until just combined. Do not over-mix.
  • Gently fold in chocolate chips using the mixer on low speed or with a rubber spatula.
  • Pour dough onto baking sheet and use the spatula or lightly oiled hands to flatten into an even layer.
  • Bake for 18-22 minutes. For doughy fudgey bars, do not over bake! Remove from oven and let cool completely.
  • While bars are baking and cooling, prepare your frosting. Add vegan cream cheese, vegan butter, salt, cinnamon, and vanilla to a mixing bowl and use a hand mixer to beat on high speed until well combined. Add in powdered sugar 1 C at a time until desired sweetness is achieved.
  • Once bars are completely cooled, use a rubber spatula to spread frosting in an even layer. Place back in fridge and chill for at least 2 hours before serving.
  • Keep these bars in the fridge for up to a week and serve cold. These bars are actually BEST after 48 hours in the fridge.
Tried this recipe?Let us know how it was!

jackfruitfulkitchenLeave a comment
JackFruitful Kitchen Plant based Gluten free recipes

Rainbow nourish noodle bowl + mango green goddess sauce

One of my favorite things to make on a plant based diet is brightly colored, nutrient rich, flavor packed nourish bowls! The opportunities are endless, they can be customized for all members of your family, and they leave you full, satisfied, and well… nourished! This bowl goes well beyond its beauty with ingredients full of antioxidants and fiber, sure to boost your immune system, improve digestion, and leave you glowing. The best thing about nourish bowls is they truly help you look and feel your best, and are a great way to consume an abundance of veggies!

JackFruitful Kitchen Plant based Gluten free recipes

Rainbow Nourish Noodle Bowl + Mango Green Goddess Sauce

A flavorful plant-based bowl filled with nutrient-rich veggies and a refreshingly creamy mango avocado sauce.
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Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes
Course: Main Course, Salad
Cuisine: American, Asian
Keyword: buddha bowl, goddess bowl, green goddess, noodle bowl, noodle salad, nourish bowl, rainbow bowl, thai salad, vegan bowl, vegan dinner
Servings: 2
Author: jackfruitfulkitchen

Ingredients

Nourish Bowl

  • 2 Servings Noodles of Choice, prepared according to package and cooled Shirataki, Kelp, Vermicelli, Soba, or Rice Noodles are all delicious with this bowl
  • 1 Cup Red Cabbage, shredded
  • 1/2 C Red Beet, sliced This is the beautiful pink and white striped variety of beet. The exterior is a lighter red and less purple than the traditional beet.
  • 1 Red Bell Pepper, chopped
  • 1 Carrot, julienned and chopped
  • 1/2 C Yellow Sweet Corn Fresh or frozen
  • 1 English Cucumber, ribboned with a spiralizer or peeler
  • 1 C Lacinto Kale, chopped and massaged w/ 2 TBSP lemon juice until tender Lacinto Kale is my favorite kale as it is sweeter, more tender, and more mild than other kale. Massaging it with lemon juice and olive oil (optional) removes any bitterness and makes the texture a lot less rigid and more delicious.
  • 1/2 C Edamame, shelled I usually buy frozen shelled edamame and place in a dish of lukewarm water to thaw.
  • 2 TBSP Cashews, toasted
  • 1 TBSP Sesame Seeds
  • Fresh Mint & Cilantro, for garnish

Mango Green Goddess Sauce

  • 1 Ripe Yellow Mango, peeled
  • 1 Ripe Avocado, peeled
  • 2-3 Limes, juiced
  • 1 Garlic Clove
  • 1 TBSP Fresh Ginger
  • 1 C Cilantro
  • 1/2 C Mint
  • 1/2 tsp salt
  • water, if needed to thin Add water 1 TBSP at a time to achieve desired texture

Instructions

  • Add all ingredients for the nourish bowls to serving bowls. I like to create a base of kale and noodles first, and arrange the remaining ingredients on top.
  • Place ingredients for sauce in a blender (I like to use my small nutribullet for this, instead of getting out a large blender). Blend until smooth. Add water if needed to thin. Adjust lime, garlic, salt, and jalapeño to your liking.
  • Drizzle sauce over bowls right before serving, or serve on the side as a dipping sauce. Serve chilled.

Notes

These bowls are incredible for a vibrant healthy plant-based dinner, and they also make amazing lunches to make ahead of time for meal prep!
Tried this recipe?Let us know how it was!

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