Tag Archives: #wildtree

Jicama-Mango Slaw with BBQ ‘Pulled Pork’

January 18, 2019
My Real Dish
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#bbq, #jackfruit, #jackfruitsandwish, #jicama, #mangoslaw, #slaw, #veganslaw, #wildtree, dairy free, EGG FREE, Gluten Free, SANDWICH, vegan, vegetarian

It’s crockpot season here at my house! I’m loving comforting soups, chilis, and warming dishes. Trader Joe’s had some jicama and I got inspired. What is better with slaw than a ‘pulled pork’ slider? And, these sliders will blow your mind. I served them at my friend’s baby shower, and our colleague’s husband ate them up not knowing that they weren’t pulled pork! Regardless if you eat meat or jackfruit, this slaw is as wicked good as the sauce I used on the jackfruit.

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Jicama-Mango Slaw with BBQ 'Pulled Pork'

Servings: 10
Time: 10 minutes
Difficulty: easy
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This jicama-mango slaw is served over mango BBQ pulled jackfruit is easy, gluten-free, and vegan. It features Wildtree Chipotle Lime Rub and Wicked Good Slower Cooker Sauce.

Tips: I used gluten-free Schar Ciabatta Rolls

Ingredients

BBQ Mango Pulled “Pork”

1 mango
1 tablespoon agave syrup
2 teaspoons Wildtree Chipotle Lime Rub
½ cup Wildtree Wicked Good Slow Cooker Sauce (¼ cup to cook and ¼ cup when finished)
3 cans jackfruit

Jicama-Mango Slaw

9 oz of shredded slaw
¼ cup jicama, chopped
2 tablespoons cilantro
¼ cup vegan mayo
½ of a mango, sliced
Juice from ½ of a lime

[/recipe-directions]

First, put the Wildtree Chipotle Lime Rub on the jackfruit. Stir to coat.
Add the jackfruit to slow cooker.
Peel and slice one mango.
Purré the mango with 1/4 cup Wildtree Wicked Good Slow Cooker Sauce, add it to the jackfruit and let it cook in the slow cooker on low for ~3 hours. When the jackfruit is done, add the remaining 1/4 cup of sauce to the jackfruit. Shred it with two forks.
In a medium mixing bowl, prepare the slaw. Add the vegan mayo (I used Just Mayo) and lime juice, stir to combine.
Peel and chop the second mango in half.
Chop the jicama.
Incorporate the mayo mixture with the slaw, add cilantro, sliced mango, jicama and add salt and pepper to taste.
Make the sandwich sliders.

Chipotle Lime Roasted Sweet Potato Salad

One of my favorite ways to meal prep is to roast veggies. I love to make tons and then use them for salads, quinoa bowls, and even pasta dishes. Typically, I post a salad a day on Instagram and Facebook, so if you are a salad fan, then follow me there. This particular salad is so tasty that I had to post it here. Plus, it goes along with my recent Chipotle Lime Rub / Wildtree series. My other salads using this Chipotle Lime Rub are here: Chipotle Lime Chickpea Salad and Southwestern Chopped Ranch Salad.

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Chipotle Lime Roasted Sweet Potato Salad

Servings: ~2 large salads
Time: 30 minutes
Difficulty: easy
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This Chipotle Lime Roasted Sweet Potato Salad Recipe is a quick healthy side dish or a complete meal! It's inspired by Wildtree Chipotle Lime Rub and Sweet Onion Dressing that adds a tangy-sweet twist to the salad. This easy to make salad is vegan and naturally gluten-free.

Credit: My Real Dish

Tips: (1) Makes 2 large salads or several side-salads. (2) In order to get sweet potatoes roasted and caramelized, don’t use too much oil and roast them in a hot oven! (3) You can buy the Wildtree Chipotle Lime Rub and the Sweet Onion Dressing here.

Ingredients

2 sweet potatoes
1 1/2 tablespoons olive oil
1 teaspoon Chipotle Lime Rub
5 oz lettuce (I used a Baby Spinach and Baby Butter Lettuce Blend by Earthbound Farm)
1/2 cup edamame, shelled and steamed
1/2 cup cherry tomatoes, sliced in half
1/2 cup corn, steamed
1 avocado
~4 tablespoons Wildtree Sweet Onion Dressing

Directions

Heat oven to 425.
Peel and cut sweet potato into chunks; I made 1.5cm” thick slices.
Place sweet potatoes in a bowl, drizzle over olive oil, sprinkle with salt and pepper, and Chipotle Lime Rub, toss well to coat, and pour onto a baking tray or cookie sheet.
Roast them for 10 minutes, then flip them and roast them for another 15 minutes or until golden.
While they are roasting, cook the frozen corn, or edamame. Boil water and add frozen corn and edamame to a steam basket, and cook for 5 minutes. Remove and set aside.
Slice tomatoes.
When sweet potatoes are ready, combine ingredients into a large salad bowl, add Wildtree Sweet Onion Dressing, and serve.

Mediterranean Tofu Scramble (Vegan & Gluten Free)

This Mediterranean Tofu Scramble is the second tofu scramble in my series, check out my first recipe here: Asparagus and Artichoke Tofu Scramble. I loved the flavors of the kalamata olives, balsamic vinegar, shallots, garlic, tomatoes, and spinach. However, the scramble needed something, and since the ingredients would be awesome on a slice of gluten-free toast – I reached for the Wildree Bruschetta Blend that I had in my spice cabinet. The spice blend contains Organic Onion, Organic Tomato, Sea Salt, Organic Garlic, Organic Basil, Organic Parsley, and Organic Black Pepper. It perfected the dish!

My neighbor, Teri, sold me the Wildtree products. Wildtree has updated their spices to be certified gluten-free. They are also certified GMO free and organic and do not contain MSG, dye, or preservatives. Some of the other blends and dressings do contain a low amount of sugar though, so read your labels if that is important to you. I did a freezer meal workshop with Teri before going vegan. If you are not vegan or vegetarian, the workshops are easy ways to have meat prepared and ready to go. Anyway, I’ve been experimenting with how to use my spice kit that I purchased with veggie recipes. They have been the key in adding pizazz to my veggies, and I’ve been making some yummy dishes to share. You can order Wildtree products here. This Mediterranean Tofu Scramble turned out delicious, and it’s healthy and easy!

Prepare and sauté your veggies…

Add the tofu and olives…

Season with Wildtree Bruschetta Blend (or another bruschetta blend), add salt and pepper as desired, and then serve!

Servings: 2-3
Time: 15
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This vegan and gluten-free tofu scramble has kalamata olives, garlic, tomatoes, spinach, and shallots, and features Wildtree Bruschetta Blend, which can be substituted for another bruschetta spice blend if it's not available.



Credit: My Real Dish
Tips: (1) Drain the tofu before using it. (2) Extra firm tofu works best if you want chunks like a stir-fry, but the softer tofu, creates more of a soft scrambled egg consistency. However, the softer tofu has a tendency to stick to the pan, requires more oil, and is more wet.
Ingredients


8 oz organic and gluten-free tofu (I used soft)
1 cup spinach
2 handfuls of kalamata olives sliced in half
1 tablespoon balsamic vinegar
2 tablespoons olive oil
1 shallot 
1 clove garlic
1 cup baby tomatoes sliced in half
1/4 teaspoon Wildtree Bruschetta Blend (or another gluten-free bruschetta spice)
salt & pepper (to taste)



Directions

Finely chop the shallot, mince the garlic, and slice the baby tomatoes and olives in half.
Heat 2 tablespoons olive oil on medium-high heat in a large pan.
Add the spinach, shallots, garlic and sauté for 1 minute.
Add the tomatoes and balsamic vinegar, and sauté for 1 minute.
Drain the tofu and slice it into chunks.
Add the tofu to the pan along with the kalamata olives, and then sauté for 3 minutes.
Add Wildtree Bruschetta Blend (or another bruschetta seasoning) - you can buy the Wildtree Bruschetta Blend here.
Salt and pepper to taste (I did 5 grinds on a pepper grinder). 
Serve and enjoy! It's great with a slice of gluten-free toast!

My Real Dish

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