Tag Archives: #wildtreerecipes

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. You can buy it here. 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.


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.


  • 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)


  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!



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.


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! You can also order the products here.

First, put BBQ rub on jackfruit. Stir to coat. Add to slow cooker or large sauté pan.


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


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


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


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.



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

IMG_8811 updated.jpg

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.


peach mango jackfruit pulled pork

BBQ Peach Jackfruit with Chipotle Avocado Slaw

  • Servings: ~6 searchings
  • Difficulty: easy
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This chipotle avocado slaw with peach barbecue pulled jackfruit is an easy healthy vegan meal. It features Wildtree Golden BBQ Sauce and Gourmet Sea Salt: BBQ, but offers alternative options.

Credit: My Real Dish

Tips: Before cooking the jackfruit you have to prepare it by draining, rinsing, and coring it. (1) Don’t open the can all the way. Instead, leave the can partially connected in order to drain out the brine, fill water into the can, empty the water, and then repeat the rinsing process again. (2) Cutting the core off of the jackfruit pieces is very similar to cutting the core off of a piece of pineapple. Look for the similar texture.


BBQ Peach Pulled Jackfruit

  • 2 – 20 oz cans jackfruit
  • 1 fresh peach (or 3/4 cup frozen peaches)
  • 1 tablespoon agave syrup
  • 2 teaspoons Wildtree Gourmet Sea Salt: BBQ or if you don’t have Wildtree out of the US – it won’t be the same, but 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. 
  • 1/2 cup Gluten Free BBQ Sauce –  I used Wildtree Golden BBQ sauce (use 1/4 cup to cook and add 1/4 after it’s cooked and before serving). 

***You can order the Wildtree Products here.

Chipotle Avocado Slaw

  • 1/2 cup chipotle vegan mayo (I used Just Mayo Chipotle)
  • 1 ripe avocado
  • 2 tablespoons apple cider vinegar
  • Salt and pepper to taste
  • 9 oz bag cole slaw  (I used Trader Joe’s Shredded Green and Red Cabbage with Orange Carrots)

For Serving

  • 4 – 6 Gluten-free Vegan rolls.


  1. Prepare your jackfruit. See tips above for draining, rinsing, and coring.
  2. Add jackfruit to the slower cooker or large sauté pan on the stove.
  3. Add Wildtree Gourmet Sea Salt: BBQ or the blend in the ingredients on the jackfruit. Stir to coat.
  4. Purré a peach in the Vitamix or high-powered blender along with 1 tablespoon agave syrup. Add peach sauce to jackfruit in a slow cooker or large pot on the stove.
  5. Add 1/4 cup BBQ sauce and let cook on slow for 2.5 hours or 30 minutes on medium low the pan on the stove stirring and adding more sauce as needed.
  6. After it is cooked, add 1/4 cup of additional BBQ sauce.
  7. Prepare your slaw. Put the chipotle vegan mayo, avocado, apple cider vinegar in the Vitamix or high-powered blender.
  8. Incorporate the avocado mixture with the slaw, and add salt and pepper to taste.
  9. Make your sandwich sliders.


What is your favorite BBQ sauce or BBQ rub?




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…


Add the tofu and olives…


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.


  • 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)


  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!