Tag Archives: #wildtreerecipes

Eggplant Tomato Zucchini Mushroom Bake

Fall is here! I’ve been loving this vegan, gluten-free oven roasted vegetable dish so much that I just bought three jars of this Wildtree Bruschetta Blend. I am constantly in need of easy and tasty dishes, that I can serve in many ways so that I can eat them for a couple of nights for dinner without getting bored. I’m a busy momma! I have served this dish over gluten-free noodles, served over rice, eaten as a side dish, and even served as an appetizer bruschetta style on top of a vegan gluten-free baguette. It is so versatile!

One Sunday evening, as I was meal prepping for the week, I pre-made the veggies in the pan and let them marinate overnight. I was amazed at how good the veggies were when they had time to soak in all the herbs and spices! I have also let them marinate after work before going to the gym for a couple of hours and I enjoyed the extra burst of flavor the marinating provides. However, if you are the wait-until-the-last-minute mom like I am, then don’t worry, you can just quickly chop and bake.

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Eggplant Tomato Zucchini Mushroom Bake

  • Servings: 10
  • Difficulty: easy
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Oven-roasted savory herbaceous veggies steal the show in this low-carb meal. Serve it alone, as a side dish, over rice or gluten-free noodles as a main dish, or over a sliced gluten-free baguette as a bruschetta-style appetizer. Features the Bruschetta Blend by Wildtree.

Tip: (1) My favorite gluten-free vegan baguette is Schar (they are reasonably priced on Vitacost or try your local grocery store). (2) If you do not have Wildtree Bruschetta Blend I have tried this when I was out of the spice blend: 1 tablespoon dried basil, 1 teaspoon dried parsley, 1/2 teaspoon organic garlic salt, 1/2 teaspoon organic dried onion, and 30 twists of pepper instead of 11. (3) Marinate overnight for maximum flavor. (4) You can substitute zucchini with a yellow summer squash.

Credit: My Real Dish

Ingredients

  • 3 portobellos
  • 1 medium eggplant
  • 1 zucchini (or yellow squash)
  • 1 large sweet onion
  • 2 sprigs fresh rosemary
  • 1 cup sliced cherry tomatoes
  • ½ cup olive oil
  • ¼ cup balsamic
  • 1 tablespoon garlic
  • 1 teaspoon real salt
  • 11 grinds of peppercorn medley grinder
  • 2 tablespoons Bruschetta Blend from Wildtree


Directions

  1. Heat oven to 400 degrees
  2. Chop vegetables
  3. Add ingredients to a large baking pan, and stir to coat vegetables with sauce and spices.
  4. Cook for 40 minutes, or until vegetables are tender. Stir every 15 minutes while cooking.

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Roasted Butternut Squash Salad with Raisins and Sweet Onion Dressing

Every day I am rushing. So when I accidentally bought three bottles of Wildtree Sweet Onion Dressing last week, I wasn’t surprised because I was in a hurry to get my order out since I was out of Chipotle Lime Rub and I thought I would FREAK. Now I’ve been creating new recipes to use finish this extra savory sweet tangy dressing. Today was a win! I present this roasted chipotle lime butternut squash with golden raisins, avocado, and cucumbers. You can buy the Sweet Onion Dressing and Chipotle Lime Rub here.

butternut squash salad with raisins & sweet onion dressing

Roasted Butternut Squash Salad with Raisins and Sweet Onion Dressing

  • Servings: 2 large servings
  • Difficulty: easy
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This salad features roasted butternut squash with agave, grapeseed oil, and Chipotle Lime Rub from Wildtree, golden raisins, avocado, cucumber, and Sweet Onion Dressing.

Tip: This dish serves two large 5 cup portions or can be a side dish for 5.

Credit: My Real Dish

Ingredients

  • 2lbs butternut squash (32 oz, 907 grams)
  • 1 teaspoon Chipotle Lime Rub
  • 2 tablespoons grapeseed oil (I used Wildtree’s)
  • 1 tablespoon agave syrup
  • 1/2 cup golden raisins
  •  2 avocados
  • 1 cup sliced cucumbers
  • 10 cups romaine lettuce


Directions

  1. Heat oven to 500 degrees.
  2. Chop the butternut squash
  3. Coat the butternut squash with 2 tablespoons grapeseed oil, 1 teaspoon Chipotle Lime Rub, and 1 tablespoon agave syrup, place squash on a glass baking pan and roast for 20 minutes or until tender.
  4. Peel and slice cucumbers and cut lettuce.
  5. Put the remaining ingredients in a bowl, drizzle with Sweet Onion Dressing and serve.

It’s no secret that my favorite spice blend is Chipotle Lime Rub by Wildtree – you can find these recipes with it on my blog: Peach Mango Rice with Chipotle Lime, Chipotle Lime Roasted Sweet Potato Salad, Chipotle Lime Chickpea Salad, and Southwestern Chopped Ranch Salad (Vegan). What’s your favorite seasoning or rub?

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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 sweet potato salad

Chipotle Lime Roasted Sweet Potato Salad

  • Servings: ~2 large salads
  • 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

  1. Heat oven to 425.
  2. Peel and cut sweet potato into chunks; I made 1.5cm” thick slices.
  3. 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.
  4. Roast them for 10 minutes, then flip them and roast them for another 15 minutes or until golden.
  5. 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.
  6. Slice tomatoes.
  7. When sweet potatoes are ready, combine ingredients into a large salad bowl, add Wildtree Sweet Onion Dressing, and serve.

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Chipotle Lime Chickpea Salad

We grilled zucchini and I made an extra so that I could have leftovers. I’m always trying to switch up my salads because I eat one every day and I don’t like to be bored. I’m obsessed with this Chipotle Lime Rub from Wildtree. I bought it in my freezer meal kit back in March and I’ve purchased four more jars since. Kind of insane, I know. I put it on everything from tacos to butternut squash. So I’ve decided that this rub will be the inspiration for my next Wildtree food series.

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chickpea salad

Chipotle Lime Chickpea Salad

  • Servings: ~1
  • Difficulty: easy
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This Chipotle Lime Chickpea Salad features avocados, grilled zucchini, carrots, pistachios, and a homemade salad dressing made with Wildtree Chipotle Lime Rub.


Credit: My Real Dish

Ingredients

  • 1 grilled or sautéed zucchini
  • ½ cup baby carrots sliced
  • ½ of a large avocado
  • ½ cup chickpeas/garbanzo beans, rinsed
  • ½ tablespoon sesame seeds
  • 1 teaspoon Wildtree Chipotle Lime Rub 
  • ½ teaspoon Redmond Real Salt
  • 3 grinds on the pepper grinder
  • Juice of ½ a lime
  • Drizzle with 2 teaspoons avocado oil (you can also use olive oil)
  • 1 tablespoon pistachios
  • 3 cups romaine lettuce, chopped


Directions

  1. Slice zucchini. Then grill or sauté it. If you sauté it, heat 1 tablespoon olive over medium heat or use a non-stick pan and cook for 2 – 3 minutes a side.
  2. Chop or tear romaine lettuce.
  3. Place romaine lettuce at the bottom of the bowl, add the baby carrots, rinsed garbanzo beans, and pistachios.
  4. Make the dressing. Combine the juice 1/2 of a lime in a liquid measuring cup along with the Wildtree Chipotle Lime Rub, Redmond Real Salt, pepper, and avocado or olive oil.
  5. Pour dressing on your salad, sprinkle with sesame seeds and serve.

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Southwestern Chopped Ranch Salad (Vegan)

This summer I discovered Just.Ranch – it’s a fabulous vegan ranch dressing. I’ve been indulging in it a lot! I love combining ranch with flavors that you wouldn’t expect!

Recently I’ve been trying to meal prep by roasting vegetables ahead of time for salads, bowls, and pasta. This week I marinated 18 ounces of chopped butternut squash in agave syrup, olive oil, and Chipotle Lime Rub by Wildtree. I’ve been using this rub in soups, on tacos, and even veggies. This salad has so many of my favorite flavors! I’m going to use the rest of the quinoa and chipotle lime butternut squash for some other dishes this week.

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southwestern salad

Southwestern Chopped Ranch Salad

  • Servings: 1 full meal
  • Difficulty: easy
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This Southwestern Chopped Ranch Salad is filling and flavorful with chipotle lime butternut squash, quinoa, black beans, avocado, and cherry tomatoes.


Credit: My Real Dish

Tips: (1) Prepare quinoa per bag. I made 1 cup in order to use it with the Roasted Butternut Squash in another vegan bowl this week. (2) I purchased 18 oz of butternut squash, roasted it with 1 tablespoon olive oil, 1/2 teaspoon Chipotle Lime Rub, 1 tablespoon agave syrup for 25 minutes in a 425-degree oven.

Ingredients

  • 5 cups romaine lettuce
  • 1/2 a red bell pepper (chopped)
  • 1/2 an avocado
  • 3 tablespoons of black beans, drained and rinsed
  • 2 tablespoons quinoa
  • 5 cherry tomatoes sliced in half
  • 2/3 cup Roasted Butternut Squash (Chipotle Lime Rub, agave syrup, and olive oil – see tips)
  • Vegan Ranch Dressing (I used Just.Ranch)


Directions

  1. Prepare quinoa and Butternut Squash per tip recommendations. Or the desired equivalent.
  2. Chop vegetables, drain and rinse the beans.
  3. Place romaine lettuce in the salad bowl and top with ingredients.
  4. Serve with Vegan Ranch Dressing.

What are your favorite salad combinations? Let me know in the comments!

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BBQ Peach Jackfruit With Chipotle Avocado Slaw

Jackfruit arrived at Trader Joe’s, and I have been having a blast playing around with it! This is my first recipe in a Jack Fruit Series! Everyone has been talking about the health benefits of this fat-free food that is packed with vitamins, high in fiber and very filling! You can read all about jackfruits and their health benefits here.

This is what I’ve learned about preparing jackfruit. First, don’t open the can all the way. Instead, leave it partially connected in order to drain the brine, fill water into the can, empty the water, and then repeat the rinsing process. Then, you remove the core from the jackfruit pieces. It is very similar to cutting the core off of a piece of pineapple.

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This was my first attempt at making “pulled pork” jackfruit sliders. Peaches are in season, and I’ve been eating them in salads, smoothies, and marinades. So I decided to give a nice twist to a traditional barbecue recipe. Jackfruit takes on the flavor of what you serve it with, so good sauces are important. I’ve been very busy lately; I didn’t have time to make the sauce from scratch, so I used Wildtree. Wildtree has yummy organic gluten-free sauces and spices. I actually downloaded an app to my phone that allows me to filter recipes by my desires: gluten-free and vegan. It’s really neat!

First, put Wildtree BBQ Gourmet Sea Salt Blend on the jackfruit. Stir to coat. Add to slow cooker or large sauté pan.

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Purée a peach in the Vitamix or high-powered blender along with 1 tablespoon agave syrup. Add it to jackfruit.

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Add 1/4 cup BBQ sauce and let cook in the slow cooker on low for 2.5 – 3 hours or 30 minutes on the pan on the stove on medium-low.

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After it is cooked, add the remaining 1/4 cup of additional BBQ sauce.

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While it’s cooking, prepare the Chipotle Avocado Slaw. Add the chipotle vegan mayo (I used Just Mayo Chipotle), avocado, apple cider vinegar in the Vitamix or blender.

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Mix avocado/mayo sauce with the slaw and toss to coat, and add salt and pepper to taste.

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It is hard to find gluten-free vegan buns. I used these Schar Multigrain Ciabatta.IMG_8821.JPG

Top the Peach BBQ Jackfruit sliders with Chipotle Avocado Slaw and serve.

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peach mango jackfruit pulled pork

BBQ Peach Jackfruit With Chipotle Avocado Slaw

  • Servings: 10
  • Difficulty: easy
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This chipotle avocado slaw with peach barbecue pulled jackfruit is easy, healthy, & vegan. It features Wildtree Products, but offers alternatives.

Tips: If you do not have the BBQ Gourmet Sea Salt Blend, you can try 1/2 teaspoon Sea Salt, 1/4 Dried Onion, 1/4 Cayenne Pepper, 1/4 Black Pepper, 1/4 Ground Mustard, and 1/4 dry vinegar powder

Ingredients

BBQ Peach Pulled “Pork”

Chipotle Avocado Slaw

  • ½ cup chipotle vegan mayo
  • 1 avocado
  • 2 tablespoons Apple cider vinegar
  • Salt and pepper to taste
  • 9 oz bag shredded green & red cabbage with orange carrots (I used the Trader Joe’s Blend)

[/recipe-directions]

  1. First, put Wildtree BBQ Gourmet Sea Salt Blend on jackfruit. Stir to coat.
  2. Add to slow cooker or large sauté pan.
  3. Add 1/4 cup BBQ sauce and let cook in the slow cooker on low for 2.5 – 3 hours or 30 minutes on the pan on the stove on medium-low. When the jackfruit is done, add the remaining 1/4 cup of BBQ sauce to the jackfruit.
  4. Add the chipotle vegan mayo (I used Just Mayo Chipotle), avocado, apple cider vinegar in the Vitamix or blender.
  5. Incorporate the avocado mixture with the slaw, and add salt and pepper to taste.
  6. Make your sandwich sliders.

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What is your favorite BBQ sauce or BBQ rub?

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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!

IMG_1878.JPGPrepare and sauté your veggies…

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Add the tofu and olives…

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Season with Wildtree Bruschetta Blend (or another bruschetta blend), add salt and pepper as desired, and then serve!IMG_1875.JPG

 Mediterrean Scramble updated

  • Servings: 2-3
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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

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


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