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All For You

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Last night NBC broadcasted the 2018 Billboard Awards, hosted by Kelly Clarkson.  While we were so excited to watch the performances and find out who won in each category, we were really tuning in to see Janet Jackson receive the Icon Award for her contributions to the Billboard Charts.  Started back in 2011, Jackson joined the ranks of Neil Diamond, Stevie Wonder, Prince, Jennifer Lopez Celine Dion, and most recently, Cher.  With 40 songs charting, including 10 Number 1 and 27 Top 10 hits, it’s no surprise that Jackson was honored at this year’s ceremony. 

Janet has been very vocal in the past that she follows a strict vegan diet.  Being from Los Angeles, where you will find the most health conscious and particular of eaters, we know that just because it’s vegan, doesn’t mean it can’t be amazing.  Restaurants like Café Gratitude and Gracias Madre are staples in the food tapestry that makes up the LA culture.  In honor of Janet, Miss Jackson if you’re nasty, here are some of our favorite vegan recipes for your summer entertaining.

 

See you a the dinner table,

CBC Team

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Baked Buffalo Cauliflower Street Tacos

INGREDIENTS

  • Head of Cauliflower | Soy Milk | Flour | Garlic Powder | Paprika | Onion Powder | Salt | Pepper
  • Buffalo Sauce | Olive Oil
  • Flour Tortillas | Avocado | White Onion | Cilantro | Lime | Vegan Blue Cheese or Ranch dressing

DIRECTIONS

  1. Preheat oven to 450 degrees F
  2. Cut Cauliflower into florets
  3. Combine Soy Milk, Flour, Garlic Powder, Paprika, Onion Powder, Salt, & Pepper
  4. Coat Cauliflower in mixture and bake for 15-20 minutes
  5. Combine Buffalo Sauce and Olive Oil
  6. Remove Cauliflower and toss in Buffalo Sauce mixture
  7. Bake for an additional 5-10 minutes
  8. Build Taco with Flour Tortillas, Buffalo Cauliflower, Sliced Avocado, Chopped Onions, Cilantro, Fresh Lime Juice, and a drizzle of Vegan Blue Cheese or Ranch Dressing
  9. Serve and Enjoy
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Tuscan Pasta

INGREDIENTS

  • Extra Virgin Olive Oil | Portobello Mushrooms | Salt | Pepper | Oregano
  • Garlic | Vegan Butter | Cherry Tomatoes | Spinach
  • Coconut Cream | Vegan Parmesan Cheese
  • Vegan Pasta or Vegetable Noodles (Zoodles, Carrot Noodles, etc)
  • Lemon

DIRECTIONS

  1. Slice Portobello Mushrooms into thick pieces
  2. Over medium heat, sauté Mushrooms, Olive Oil, and Oregano, sprinkling Salt & Pepper to taste
  3. Remove Mushrooms once tender and lightly browned
  4. In same pan, add in Garlic and Vegan Butter
  5. Add in Cherry Tomatoes and sauté until they begin to burst
  6. Add in Spinach and cook until they start to wilt
  7. Stir in Coconut Cream and Vegan Parmesan Cheese and simmer
  8. Add Mushrooms back into skillet and cook until heated through
  9. Follow directions for Pasta
  10. Toss Pasta into Mushroom Sauce
  11. Squeeze with Lemon and enjoy
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Chimichurri Tofu

INGREDIENTS

  • Extra Firm Tofu
  • Fresh Parsley | Fresh Cilantro | Fresh Oregano | Garlic | Red Chili Flakes | Extra Virgin Olive Oil | Sherry Vinegar | Salt | Pepper

DIRECTIONS

  1. Slice Tofu into thick pieces and press, removing the liquid
  2. In blender, combine Parsley, Cilantro, Oregano, Garlic, and Red Chili Flakes
  3. Once finely chopped, add in Olive Oil in a steady stream and blend until combined
  4. Add in Vinegar and season with Salt & Pepper
  5. Marinate Tofu in ½ of Chimichurri Sauce
  6. Grill marinated Tofu over medium flame on both sides
  7. Remove and top with remaining Chimichurri sauce
  8. Serve and enjoy