Vegan

Veggie Skewers

Posted on Oct 9, 2019 in Lunch/Dinner, Vegan, Veggie

“Veggie Skewers”

Ingredients: (2-4 servings)

• 4 small, organic zucchinis, cut into chunks
• 1 large, organic purple onion, sliced to skewer-size
• 4 small, organic yellow squashes, cut into chunks
• 12 organic radishes, cut into thirds across
• 12+ organic grape tomatoes
• 1 can organic artichoke hearts
• Spray avocado oil
• Seasonings of choice (21 Seasoning, Old Bay, garlic powder, onion powder, smoked paprika, Italian seasoning, rosemary, etc. or any combination of your favorites!)

Using skewers gives your veggies an elegant, tasty appeal and can be used for barbequing, oven-roasting or oven-broiling

To fill each skewer, alternate ingredients onto skewer until full; proceed to next skewer; and continue until all vegetables are used

Sprinkle each stuffed skewer with seasoning(s) of choice and then spray with oil to keep seasoning(s) from falling off of the vegetables and sticking to cooking surface

Our goal at directionH is to keep you excited and energized in the kitchen environment and present savory nourishment to quench our passion for healthy longevity. These veggie skewers are exactly what we are expressing today. Our new trend is true health, revealing defined figures and strong physiques, with awakened energy and refreshing vitality. Enjoy these alongside a protein of your choice!

YOUR HEALTHY PLATE COACH – Rita

Vegan Enchiladas

Posted on Jul 24, 2019 in Lunch/Dinner, Vegan, Veggie

“Vegan Enchiladas”

My son has been gravitating to vegan dishes, but still indulges on a good piece of organic protein now and again. So, this recipe is dedicated to him and is my first success with my creative-vegan-side I didn’t even know existed, YES!

Ingredients: (serves 2-4)

2 (7.9 oz cans) organic, young Jackfruit, rinsed, drained and shredded OR 1 can Jackfruit prepared and one can low-sodium organic black beans
1 tsp. organic tomato powder
4 gloves garlic, minced
1 small, organic yellow onion, finely chopped
1 small, organic bell pepper, finely chopped or hardier variety of pepper if preferred
1 tsp. organic cumin powder
½-1 tsp. organic chili powder
½ tsp. organic celery seed
1 tsp. organic curry powder
1 cup grated, aged nut cheese
6 cassava flour tortillas
6 oz. favorite, organic, vegan enchilada sauce

Preheat oven to 350 degrees

Lightly oil small casserole dish with avocado oil and set aside

In large bowl, mix together prepared Jackfruit, tomato powder, garlic, onion, pepper, & seasonings…be sure to thoroughly mix all ingredients together

On gas burner with flame on low, heat a single tortilla until starts to bubble, flip and flame second side

Place tortilla into casserole dish, add 1/6 of prepared Jackfruit mix & 1-2 tsp. nut cheese roll into tube and repeat for total of six tortillas and line up in dish as seen in picture

Evenly pour sauce over rolled enchiladas and sprinkle with remaining nut cheese

Place prepared dish into pre-heated oven & bake for 30-35 minutes

Garnish with fresh, organic herb of your choice!

YOUR HEALTH PLATE COACH – Rita