Millionaire Candied Bacon

0 from 0 votes
Recipe by Sagen Jackson Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

7

minutes
Calories

100

kcal

Ingredients

  • 6 rice paper sheets

  • 2 Tbsp neutral oil

  • 3 Tbsp soy sauce

  • 1/2 Tbsp liquid smoke

  • 1 tsp cayenne pepper

  • 2 Tbsp maple syrup

  • 3Tbsp nutritional yeast

  • 2 Tbsp coconut sugar

  • 3 Tbsp crushed pecans

  • water

Preparation

  • Preheat oven to 400*
  • Cut rice paper into thick strips
  • Whisk liquid ingredients in a small bowl
  • In another small bowl add water
  • Stir coconut sugar and pecans together.
  • Taking two rice strips lay them on top of each other and first dip in small bowl of water. Then dip into bowl of marinade.
  • Lay flat onto parchment paper lined cookie sheet.
  • Sprinkle bacon with pecan sugar mixture.
  • Once there are no more remaining rice paper strips bake for 7 – 9 mins. Be careful to watch them as they do burn easily.
  • Allow to cool for 2 -3. minutes and enjoy!
  • Note: there will be some crispy sections and some sections that may be “gummier” than others.

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Mushroom Dill Creme Pasta

0 from 0 votes
Recipe by Sagen Jackson Course: DinnerCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 2 Tbsp avocado oil (or olive oil)

  • 1 head of cauliflower

  • 2 cups mushrooms

  • 2 Tbsp onion powder (or half onion finely chopped)

  • 1 Tbsp minced garlic

  • 1/4 cup fresh dill

  • 1/4 cup balsamic or red wine vinegar

  • 8 oz penne pasta

  • salt and pepper to taste

Preparation

  • Cut chop cauliflower into bite sized pieces and add to boiling lightly salted water. Boil cauliflower for about 10 minutes or until soft.
  • While cauliflower is boiling, slice mushrooms and finely chop dill.
  • Prepare pasta according to package directions and set aside.
  • Once cauliflower has been softened add to blender of food processor and blend until cauliflower is smooth and looks like mashed potatoes.
  • Prepare a skillet for sautéing by adding oil to skillet on medium heat.
  • Add mushrooms and onion powder (if using onions instead of onion powder add onions first and cook until translucent then add mushrooms and follow remaining steps) and allow to saute for 5 minutes.
  • Add in cauliflower puree, stir. Mix in vinegar, stir. Then add salt and pepper to taste.
  • Lastly add in freshly chopped dill and remove from heat. Continue to stir, tasting as you go and adding any seasonings as needed.
  • Serve over penne pasta and enjoy!

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Oreo Horchata Nice Cream

0 from 0 votes
Recipe by Sagen Jackson Course: DessertCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

10

minutes
Calories

114

kcal

This vegan oreo nice cream dessert recipe is perfect for any occasion and easy to create!

Ingredients

  • 1 cup frozen bananas

  • 1/4 cup coconut milk

  • 1/4 cup cinnamon-rice water

  • 1 Tbsp vanilla

  • 2 Tbsp ground cinnamon

  • Joy Oreo Cones

  • Cinnamon Rice Water
  • Water

  • 1 cup rice

  • 5 cinnamon sticks

Preparation

  • Cinnamon Rice Water
  • Add rice, cinnamon sticks to a 16 oz mason jar. Fill jar with water and let sit overnight.
  • Oreo Horchata Nice Cream
  • Mix rice water, bananas, coconut milk, vanilla and ground cinnamon in a blender and allow to blend until smooth.
  • Pour into an airtight sealable container and allow to sit in the freezer for about 2 – 3 hours or until desired firmness.
  • Once firm, scoop into oreo sugar cones and enjoy!
  • Don’t forget to take a picture and tag @thekitchendancepartii

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Vegan Salmon Tartare

0 from 0 votes
Recipe by Sagen Jackson Course: RecipesCuisine: FrenchDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

519

kcal

Simple vegan salmon tartare recipe. A crisp light, Summer meal.

Ingredients

  • 1/2 cup diced carrots

  • 1 Tbsp dijon mustard

  • 3 Tbsp Tahini

  • 1/2 cup cubed avocado

  • 1/2 cup pico de gallo

  • 1/2 cup black rice

Preparation

  • Marinate carrots with equal parts white vinegar and rice vinegar overnight⁣
  • Layer all ingredients in a cake ring (or simply add to your bowl like deconstructed sushi roll) on your plate⁣
  • Remove cake ring, garnish with cilantro and enjoy! ⁣

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Like a Chicken with its Head Cut Off

Bad metaphor but follow me here. Have you ever experienced having to drive to multiple grocery stores just to get the ingredients you need for your favorite vegan dinner recipes? Walmart doesn’t carry your favorite vegan mushroom stroganoff so you have to go to Target. But Target doesn’t carry your favorite vegan pasta so you have to drive to Whole Foods. But Whole Foods doesn’t have the gluten free flour you need for cooking your vegan pasta dishes from scratch so you have to check out Natural Grocers.

Sound familiar?

While the vegan movement is certainly gaining momentum there’s still a lag in getting what we need conveniently. This may certainly leave you running around feeling quite disoriented. Not to mention frustrated. Believe me, growing up in the South it’s already challenging enough to transition to a vegan diet. Then, as luck would have it, you find your favorite vegan brand one day and get so excited. Only to be quite disappointed at the lack of availability or easy access when looking to repurchase.

It Doesn’t Have to Be This Way

Right as the pandemic hit, Denton, Texas welcomed a breath of fresh air: Mashup Market. Basically, a gourmet grocery store for vegans. Seriously. You can find everything from lavender limoncello desserts to one of the best vegan lasagna frozen options you can buy.

Cherie, Mashup Market’s owner, describes being fed up with the tiring vegan scavenger hunt as well. Which turned out to be why she opened Mashup’s doors. A place for vegans (and non vegans alike) to find their favorite vegan brands under one roof.

But here’s the best thing, she took it a step further. She’s chosen to promote up and coming vegan brands. You know, the brand you discover randomly somewhere and think to yourself, “how is this not mainstream yet”? The brand that’s so good, you kinda want to keep it a secret so you won’t have to experience it flying off the shelves before you get to it!

I think all vegan foodies feel me on this. Yes, the vegan food movement is exploding right now but it doesn’t necessarily mean good options are landing on the scene. So when you do find a brand you love you may be tempted to stock pile it.

Thankfully, with Mashup Market’s two Denton locations, you don’t have to! Trust me, she’s got all your favorites stocked. Here’s a list of a few you may know and love. And if you don’t know them just yet, be sure to drop by the store to check them out because did I mention samples are available?? More on that later.

A Few of Your Favorite Things

Boneless Butcher Boneless Ribz

Looking to venture beyond the typical meat alternatives (…see what I did there..)? You won’t have to venture far when visiting Mashup because they are home to one of Dallas’s top meat alternative brands, Boneless Butcher. A Dallas favorite looking to help make the world a greener place one meal at a time. From vegan steaks, boneless ribz and cheddar bratz they’ve got your cravings covered.

Pan’s Mushroom Jerky

This Shark Tank winner is a must have grocery list item. Owner, Michael Pan, journeyed to Malaysia to reconnect with his roots and culture. Ultimately, leading him to uncover a family recipe that would turn into a fast growing plant based business.

Rooted Vegan Cuisine’s Lasagna

If there’s one thing I love it’s Italian food. The second thing I love is cooking. Can you guess what the third thing is? Showing you how to cook vegan food! But even I would skip the the simmering pasta sauce, layers of veggies and sink full of dishes for this vegan lasagna on a weeknight. My only “bad” review is I had to wait 45 minutes for it to heat in the oven.. darn!

Uncle Otis’s Earthly Goodness Vegan Ice Cream

Yes, I’m all for saving the animals, the planet and putting my health first. But, missing out on milkshakes and ice cream sundaes has been a blow. Especially, in this Texas heat. Thank goodness for Uncle Otis! Uncle Otis’s Earthly Goodness Vegan Ice Cream tastes just like any traditional marble slab creamery ice cream you can imagine. With flavors like peanut butter brownie and purple yam cheesecake, I think it’s safe to say vegan or non-vegans are sure to love this cold treat.

Frankly Good Nutty Oatmeal Texas Brittle

Now, if you want something sweet but not cold this is it. This brittle is perfect for snacking with a sweet tooth. Almost too perfect. So perfect, in fact, that you may look up and you’ve finished the bag. Not too sweet and doesn’t get stuck in your teeth. The perfect sweet snack, indeed!

Jada Brands Plant Based Chick’n Mix

This brand launched in November 2020, on Shark Tank. Cherie’s keen eye for great up and coming vegan brands came in handy even as the brand was turned down on the show. She saw opportunity in their plant based mixes and quickly brought them on board. As she mentions in the video this has quickly become a customer favorite and a new item for you to check out on your next grocery run.

What Are You Waiting For

Now that you have a good grocery list going, it’s time to stop in and discover your own favorites. Because did I mention there are samples available?! Yep, you’ll find your next favorite vegan brand when you stop in and grab a sample.

There are so many great products I don’t have time to mention. Plus, if you’re a real foodie, part of the fun is the adventure and discovering your own unique treats. I’m just happy to be your guide on the journey!

#HappyFoodDanceGuaranteed

Chili Mac

0 from 0 votes
Recipe by Sagen Jackson Course: DinnerCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

10

minutes
Calories

461

kcal

The best vegan chili mac for those ‘I need a comfort meal’ days.

Ingredients

  • 1 box Banza elbow noodles

  • 1 can 28 oz crushed tomatoes

  • 1 cup lentils, uncooked

  • 1 Tbsp olive oil

  • 1/2 cup walnuts, crushed

  • 4 tsp chili powder

  • 3 garlic cloves

  • 2 tsp cumin

  • 1 Tbsp pickled jalapenos juice (optional)

  • pinch salt and pepper

Preparation

  • Cook lentils and noodles according to package directions. Drain and set aside. (Pro Tip: Cook noodles to al dente so they won’t get mushy as they continue to cook in sauce).
  • Add olive oil, garlic, walnuts, cooked lentils and spices to skillet over medium heat and cook until fragrant, about 1 minute.
  • Stir in crushed tomatoes and cook an additional 2 – 3 minutes. Then add noodles. Cook for 5 – 7 minutes. Stirring occasionally.
  • Serve immediately.

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Lentil Tabbouleh

0 from 0 votes
Recipe by Sagen Jackson Course: LunchCuisine: MediterraneanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

5

minutes
Calories

498

kcal

A tangy, vegan twist on a Mediterranean classic, Tabbouleh!

Ingredients

  • 2 cups lentils, cooked and cooled

  • 1/4 cup freshly squeezed lemon, about 2 lemons

  • 1/4 cup olive oil

  • 3 1/2 tsp kosher salt

  • 1 medium purple onion, finely diced

  • 1 cup fresh mint leaves, chopped

  • 1 cup parsley, chopped

  • 1 cucumber, finely diced

  • 1 hothouse tomato, finely diced

  • 1 tsp black pepper

Preparation

  • Put all ingredients in a bowl and mix. Then season to taste with salt and pepper.
  • Serve immediately or cover and refrigerate, allowing the ingredients to settle and the flavor to improve.

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Black Bean Tostadas

5 from 1 vote
Recipe by Sagen Jackson Course: LunchCuisine: MexicanDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

10

minutes
Calories

236

kcal

A light and crispy meal perfect for lunch on the go or as a crunchy snack.

Ingredients

  • 1 can black beans

  • 2 Tbsp taco seasoning

  • 5 – 8 tostadas

  • Toppings: shredded lettuce, chopped tomatoes, sliced jalapeños, purple cabbage, hot sauce

Preparation

  • In a small saucepan gently heat the black beans until warmed through over medium heat. About 3 – 5 minutes.
  • Next, stir in taco seasoning and about 1/4 cup water. Bring beans to a simmer, about 2 – 5 mins.
  • Remove beans from heat, smash and then spread on top of tostada.
  • Top with desired toppings and serve warm. Enjoy!

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Fried Ramen Dumplings

0 from 0 votes
Recipe by Sagen Jackson Course: Uncategorized
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Easy, crispy dumplings.

Ingredients

Preparation

  • Preheat oven to 425* and prepare Nowadays nuggets per package direction. Roughly chop nuggets and set aside for assembly.
  • Boil ramen noodles for 3 minutes, drain and toss with seasoning packet, set aside for assembly.
  • Cut leafs off of bok choy, roughly chop and then boil for no more than 5 minutes, until leaves are just tender. Drain and set aside for assembly.
  • Heat peanut oil over medium high heat while assembling pockets.
  • For assembly: dip spring roll skin in water and wait 15 – 20 seconds until skin just begins to soften but is NOT sticky. Then add a heaping tablespoon of noodles, a heaping tablespoon of bok choy and a tablespoon of chopped nuggets into spring roll skin.
  • Fold each side of the spring roll skin over onto your filling until you have a square like pocket.
  • Fry each pocket for about 3 – 5 minutes on each side or until golden brown.
  • Allow to drain and cool slightly before serving.

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