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Cinco De Mayo Vibes - NEW Taco Recipe!

RecipeGet Your Vibes

NEW taco recipe, just in time for Cinco De Mayo!  The flavor is festive and super healthy. 

 Ingredients:

½ Head of purple cabbage

1 Red pepper

1 Mango

½ Sweet onion or purple onion

¼ Cup of cilantro

3-4 Portobello mushrooms

3 Limes

3-4 Tablespoons of honey

Get Your Vibes garlic cashew dip

Tortillas of your choice

Hoisin sauce

Olive Oil

Garlic powder

Pepper

Cumin

Salt

Start by shredding the purple, chopping the red pepper, onion, cilantro and mango.  Toss it in a large bowl.  Squeeze the juice from the limes (same a half of one for garnish or extra juice on top of the taco) in the bowl, add in the honey, about 1 teaspoon of cumin or more, ½ teaspoon or more of garlic powder and salt and pepper to your liking. Mix it really well, add in more lime, honey, or spices if you needed.

Thinly slice the portobello mushrooms, add them to a pan with a little olive oil.  Add in 3-4 tablespoons of hoisin sauce and sauté.  Add in some garlic powder, salt and pepper, combine on the stovetop until the mushrooms have absorbed the sauce and spices.  Once the mushrooms are done set them aside.  Warm your tortillas and add the GYV garlic cashew dip as a base, place the cabbage mixture on top, then add the mushrooms and feel free to garnish with more cilantro and fresh lime. 

It’s easy, healthy and really delicious!  Enjoy!

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Portobello Pulled Pork Sammie

RecipeGet Your Vibes

One of the fun things I enjoy about being plant based is recreating recipes that people would have never imagined being possible to make with plants.  My most recent creation is a pulled pork sandwich and I didn’t use any meat substitutes, I used plants!  Often times I feel like vegans use a lot of meat substitutes that are filled with gluten, wheat, soy, and other fillers that aren’t very good for us and can cause digestion complications, breakouts and other skin issues.  The superstar of this dish are Portobello mushrooms for the Get Your Vibes Portobello Pulled Pork Sammie!

With the season transitioning to fall this is the perfect recipe for a lazy day or night at home.  I enjoyed mine on a Sunday curled up on the couch watching football!

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Here is what you’ll need:

Serves 4-5 (or two sammies for two-three people, I definitely had seconds!) 

  • 6 Portobello mushrooms

  • Bag of buns (preferably gluten free)

  • 1-2 bunches of scallions

  • 3-4 cloves of minced garlic

  • Vegan Barbecue Sauce (I used Annie’s sweet and spicy)

  • Hoisin sauce (majority of the brands are vegan)

  • Olive oil

  • Sesame oil

  • Liquid aminos or soy sauce  

  • Vegan mayo

  • Cucumber

  • 1 medium red onion

  • Sesame seeds

  • S&P

Directions:

You want to start by preheating the oven to 350.  Thinly slice the Portobello mushrooms and add them to a baking pan or sheet.  Add 1 tablespoon of olive oil and 1 tablespoon of sesame oil, a sprinkle of salt and pepper, and combine.  Bake the mushrooms for 20-25 minutes.  While the shrooms are baking heat up 1 tablespoon of olive oil and 2 tablespoons of sesame oil on the stove top.  Add the minced garlic and about 1 BIG handful of chopped scallions (save some for the sammies) to the pan and sauté until golden brown.  Once the mushrooms are done add them to the pan and mix them in with the scallions and garlic.   After it’s been mixed add ¼ cup of barbecue sauce and ¼ of hoisin sauce, and 1-2 tablespoons of liquid aminos.  Combine, keep on low heat and let the flavors marinate together.  Toast the buns, add a layer of mayo to the top and bottom, thinly slice cucumber and red onion and add to the bottom bun, portion the shredded mushroom mixture on the buns, top with scallions and sesame seeds and serve!

I served mine with a side of sweet chipotle potatoes chips and it was delish!

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Cashew Garlic Dip

RecipeGet Your Vibes

Recently I had the opportunity to go on Lunch Break Live with Jane Velez Mitchell and share one of my favorite Get Your Vibes recipes, the always versatile and super easy Cashew Garlic Dip!

If you missed it, you can watch the interview live here!

I like to make this recipe at the start of each week because I enjoy adding a dollop on my salads, soups, toast and have it ready as a dip for any impromptu hang outs at my house.  It’s convenient and has great flavor.


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Start by soaking the cashews in 2 ½ cups in hot water for about 45 minutes to an hour.  Drain the cashews but save at least 1 cup of water, it’s important that all the cashews are covered by the hot water.  In a high-powered blender or nutribullet, add the cashews, cloves of garlic, black pepper, salt, lemon juice, nutritional yeast and then add the cashew water and blend!

It really is that easy!  I love to plate it and serve it as a crudité plate, as a spread on a sandwich as opposed to mayo, and like I mentioned earlier I love adding a dollop on top of my salad, soup or even a pasta dish, it also is a great replacement for sour cream!  So, as you see its simple, healthy and there are so many ways to enjoy it!

Ingredients:

1 ½ cups of cashews

2-3 cloves of garlic (depending on your flavor pallet)

Juice of 1 lemon

½ teaspoon of black pepper

¼ teaspoon of sea salt

¼ cup of nutritional yeast

 

 

Veggie Stir-Fry with Cashew Garlic Sauce

RecipeGet Your Vibes

If you haven’t noticed many of the Get Your Vibes recipes are extremely simple and easy to incorporate into busy nights.  And that is no mistake, life happens and we get busy but our health shouldn’t be jeopardized because we get busy.  This recipes is traditional with a fun twist, the cashew garlic sauce is amazing, try not to drink it…. but for real tho.  See below for the recipe!

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Let’s get started:

Serves 2

Stir-Fry:

1 cup sprouted rice

1/4 cup thinly sliced carrots

1/4 cup chopped celery

1/4 cup chopped broccoli 

1/4 cup sliced zucchini 

1/4 cup chopped mushrooms

1/4 cup green cabbage

chopped sweet onion, to your liking

1 garlic cloves 

1/4 cup liquid aminos

1-2 tablespoons coconut oil

scallions for flavor and garnish

cilantro for flavor and garnish 

Cashew Garlic Sauce:

1/2 cup of soaked cashews

1/2 lemon

2 garlic cloves 

few tablespoons of water

 

Instructions:

Start by soaking the cashews, you can soak them for 2-4 hours, if you forget or don’t have time to soak, just place them in boiling water until the are soft and can be punctured with a fork.  You’ll want to start cooking your rice, use your rice cooker or place 1 cup of rice in about 1 1/2 to 2 cups of water and let cook.  Once you have the cashews set aside and the rice going, use a teflon free skillet or wok, add the coconut oil and place on the lowest heat.  Chop your veggies and add to the wok, with the exception of the green cabbage, set that aside until the end, let the veggies cook on low to medium heat.  While your veggies are cooking add the cashews to a magic bullet or a blender of you don’t have a MB.  Add the 2 cloves of garlic, squeeze in the 1/2 lemon (be cautious of seeds) and add in a few tablespoons of water and blend.  If the sauce is too think then add in more water until it reaches desired consistency, I prefer a pourable sauce, one that I can drizzle on top, not too thick.  Set the sauce aside and check on the rice and then add the minced garlic clove, green cabbage and 1/4 cup liquid amigos to the veggies.  I also like my veggies with some crunch so I cooked them on low the entire time.   Plate the rice, place the stir-fry veggies on top, then top with a light sprinkle of scallions and cilantro, drizzle the cashew garlic sauce, sprinkle the rest of the scallions and cilantro and boom… Ya done and you’re about to Get Your Vibes with this dish!  This dish is filling, kids love it, dudes love it, its healthy, simply and filled with good vibes.  Enjoy and please leave any comments or questions below!

Tahini Veggie Stir Fry Pasta

Get Your Vibes

Do you ever have those moments when you throw something together and hope for the best?  This dish IS that.  It was a Friday night, I had just hit some golf balls at the range and I was craving something hearty and filling, but also quick and easy.  The combo of filling and quick, often doesn't go hand in hand but this is an exception.  Let's get to it so you can Get Your Vibes.

Serves 1-2

Ingredients:

  • 1 cup of Tinkyada spiral pasta (or your favorite gluten free pasta)
  • 1/2 cup of chopped purple cabbage
  • 1/2 cup of julienned carrots
  • 1/2 cup of spinach
  • 1/4 cup of sliced red onion
  • 1/2 avocado
  • 1/4 cup of tahini
  • 2-3 tablespoons of liquid aminos
  • 1 tablespoon of coconut oil
  • 2 teaspoons of garlic powder
  • 1 tablespoon of fresh lemon juice
  • S&P to taste

Start by chopping all your vegetables with the exception of the spinach, set them aside and boil the pasta.  Be sure to stir the pasta often, as gluten free pasta can get sticky.  Saute the veggies in the coconut oil until tender.  Once the pasta is done and the veggies are tender, strain the pasta and turn off the heat.  Add the pasta and spinach to the pan with the veggies, then gently combine the tahini, liquid aminos, garlic powder, S&P. and lemon juice.  Continue to gently fold and combine until everything is coated, then transfer to a bowl.  Top with cilantro, avocado and hemp seeds, put your feet up, Get Your Vibes and enjoy!

Tahini Veggie Stir Fry Pasta

 

 

Notes:  This isn't a sponsored post but I do really love the Tinkyada pasta, all of them!  In my opinion, it's one of the best gluten free pastas on the market and the ingredients pass the Get Your Vibes test!