Our Recipes

 

Jackfruit Carrot BBQ Sliders

Ingredients:

  • ⅕ cup yellow onion, diced
  • 1 Tbsp minced garlic 
  • 1 tsp ground cumin 
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp smoked paprika 
  • 12 tsp chili powder 
  • ¾ tsp black pepper, ground
  • 1 tbsp liquid smoke
  • 1 tbsp cup gluten-free vegan Worcestershire sauce
  • 1 cup shredded carrots 
  • 2 cans jackfruit, Native Forest, drained 
  • 1/4 quart barbecue sauce (see Homemade barbeque sauce recipe)
  • pickle slices (see Homemade pickle recipe)
  • Slider buns (for serving)

Preparation:

  1. Prepare the Jackfruit: drain and rinse the jackfruit. Remove the seeds and shred the jackfruit using your hands or a fork.
    Sauté Vegetables: Heat a large skillet over medium heat. Add the diced yellow onion and minced garlic. Sauté until the onion is translucent.
  2. Add Spices: Mix in the ground cumin, onion powder, garlic powder, smoked paprika, chili powder, and black pepper. Stir well to coat the onions and garlic.
  3. Combine Ingredients: Add the shredded jackfruit, shredded carrots, liquid smoke, and Worcestershire sauce to the skillet. Stir to combine all ingredients.
  4. Cook the Mixture: Let the mixture simmer for 10-15 minutes on low heat, stirring occasionally. The jackfruit should become tender and take on the spices’ flavors.
  5. Add Barbecue Sauce: Stir in the barbecue sauce and cook for an additional 5 minutes, allowing the mixture to heat through.
  6. Assemble Sliders: Spoon the jackfruit mixture onto slider buns. Top with additional barbecue sauce if desired.
  7. Serve hot and enjoy your Jackfruit BBQ Sliders

Homemade BBQ Sauce

Ingredients:

  •  ½ cup ketchup
  •  ¼ cup yellow onion, finely chopped
  •  1 tbsp minced garlic
  •  1.5 tbsp molasses
  •  ⅓ cup brown sugar
  •  2 tbsp soy sauce
  •  3 tbsp Sweet Thai chili sauce
  •  3 tsp Dijon mustard
  •  ¼ tsp black pepper
  •  2 tsp paprika
  •  2 tsp Worcestershire sauce

Preparation:

  1. Sauté the Onions and Garlic: In a medium saucepan, heat a little oil over medium heat. Add the finely chopped yellow onion and sauté until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
  2. Combine the Ingredients: Add the ketchup, molasses, brown sugar, soy sauce, sweet Thai chili sauce, Dijon mustard, black pepper, paprika, and Worcestershire sauce to the saucepan. Mix everything thoroughly until well combined.
  3. Simmer the Sauce: Bring the mixture to a gentle simmer over medium heat. Reduce the heat to low and let it simmer for 10-15 minutes, stirring occasionally.
  4. Adjust Seasoning: Taste the sauce and adjust the seasonings if desired. For example, you can add more sugar for sweetness or more soy sauce for saltiness.
  5. Cool and Store: Remove the sauce from the heat and allow it to cool. Transfer to an airtight container and store in the refrigerator for up to a week.
  6. Serve: Use this delicious barbecue sauce for grilling, marinating, or as a dipping sauce.

Pineapple Coleslaw

Ingredients:

  • 2 cups Green cabbage finely sliced
  • 2 cups Red cabbage finely sliced
  • ¼ cups Carrots, shredded
  • ¼ – ½ cups diced pineapple 

Coleslaw Dressing

  • ½ cup veganaise 
  • 1 Tbsp apple cider vinegar 
  • 1 Tbsp agave
  • 1 tsp salt
  • 1 tsp pepper

Preparation:

  1. Use a mandolin to shred both red and green cabbage. Shred carrots.
  2. Dice the pineapple into small pieces.
  3. Combine the shredded vegetables and diced pineapple in a bowl and set aside.

For the coleslaw dressing :

  1. In a separate bowl, combine vegan mayonnaise, apple cider vinegar, agave, salt, and pepper.
  2. Mix well until all ingredients are combined.
  3. Add the dressing to the bowl with the coleslaw mixture and toss to combine.
  4. Chill in the refrigerator until ready to serve.
  5. Enjoy your coleslaw!

Homemade Pickles

Ingredients:

  • Cucumber: 2 lbs
  • Fresh dill: 1 bunch
  • Sushi vinegar: ½ cup
  • White vinegar: 1 cup
  • Sugar: ½ cup
  • Hawaiian sea salt: ⅛ cup
  • Garlic cloves: 4 whole
  • Coriander seeds: 1 Tbsp

Preparation:

  1. Add pickling brine ingredients to the large pot on the stovetop burner and stir to dissolve salt and sugar.
  2. Let flavors meld together once hot, and turn off the heat 
  3. Add 2 cups of ice to cool down the mixture.
  4. Put the cooled brine into your desired jar (we suggest a sizeable wide-mouth mason jar). 
  5. Add spice kits to the liquid.
  6. Make the spice kit in a cheesecloth and then add it to your brine.
  7. After cooling, Add one bunch of fresh dill to your brine. 
  8. Prep cucumbers, wash, cut off ends, and slice into pickle rounds.
  9. Add sliced cucumbers to your mason jar. 
  10. Place the mason jar with pickles in the fridge for at least 24 hours. 
  11. For the best taste, let pickles brine for five days and enjoy!

Chickpea of the Sea Salad

Ingredients:

  • 15 oz Chickpeas (1 can, drained and rinsed)
  • ½ cup Veganaise
  • ½ tbsp Dijon mustard
  • 1 tbsp Furikake
  • 1 tbsp Dill weed (dried)
  • 1 tbsp Garlic powder
  • 1 tbsp Onion powder
  • 1 tbsp Miyako hijiki (seaweed, steeped in hot water) or sub kombu or wakame seaweed (for salty flavor)
  • ¾ cup Water (to steep the hijiki)
  • 2 tbsp Lemon juice (juice of one lemon)
  • 1 tbsp Lemon zest (zest of one lemon)
  • ¾ tbsp Salt (to taste)
  • ¾ tbsp Black pepper (ground, to taste)
  • ¼ cup Green onion (chopped)
  • ¼ cup Celery (chopped)

Preparation:

  1. Prepare the Hijiki: Steep hijiki in ½ cup of hot water for about 10 minutes.
  2. Make the Dressing: In a bowl, combine ½ cup Veganaise, ½ tbsp Dijon mustard, 1 tbsp Furikake, 1 tbsp Dill weed, 1 tbsp Garlic powder, 1 tbsp Onion powder, the steeped hijiki, ¾ cup water, 2 tbsp lemon juice, 1 tbsp lemon zest, ¾ tbsp salt, and ¾ tbsp black pepper. Blend until fully combined and smooth. Adjust seasoning if necessary.
  3. Combine Salad Ingredients: In a large bowl, add the drained chickpeas, chopped green onion, celery, diced tomatoes, and chopped pickles.
  4. Mix the Salad: Pour the dressing over the chickpea mixture and gently mix until everything is well coated.
  5. Serve: Spoon the chickpea salad onto whole wheat sliders and serve immediately. Make sandwiches on your favorite bread with the following toppings: tomato, pickles, and lettuce. Enjoy your Chickpea of the Sea!

‘Ulu Sweet Potato Salad

Ingredients:

  • 1½ cups ‘Ulu, Breadfruit (can use potato as a substitute)
  • 1½ cups Uala, Sweet potato 
  • ⅛ cup Carrots (shredded)
  • ¼ cup Green onion (chopped)
  • ¼ cup Celery (chopped)

For the Dressing 

  • ½ cup Veganaise
  • ½ tsp Black pepper (ground, to taste)
  • ½ tsp Garlic powder
  • ½ tsp Onion powder
  • ½ tsp Dill weed (dried)
  • 1 tsp Dijon mustard
  • 2 tsp Pickle brine
  • ½ tsp Salt 

Preparation:

  1. Prepare the Ingredients: If the breadfruit and sweet potatoes have not already been cooked, prepare them and allow them to cool. Shred the carrots and chop the green onions and celery.
  2. Make the Dressing: In a bowl, combine the Veganaise, black pepper, garlic powder, onion powder, dill weed, Dijon mustard, pickle brine, and salt. Whisk until smooth and fully combined. Taste and adjust seasoning as needed.
  3. Mix the Salad: In a large bowl, combine the cooked and cooled breadfruit and sweet potatoes. Add the shredded carrots, chopped green onion, and celery. Pour the Ulu Jala Dressing over the salad mixture and gently toss to combine.
  4. Serve: Chill if desired, then serve and enjoy your ‘Ulu Uala Salad!

White Bean & Pumpkin Soup

Ingredients:

  • 3 tbsp olive oil
  • 3 medium yellow onions, chopped
  • 7 stalks celery, chopped
  • 7 carrots, chopped
  • 6 cloves garlic, minced
  • 1 small roasted pumpkin (cut into chunks, about 2 quarts) –
  • 1 bay leaf
  • 1 cup white wine
  • 2 lbs white beans (uncooked)
  • 9 cups vegetable stock
  • 1 small bunch fresh thyme
  • 5 tbsp black pepper
  • Salt to taste

Preparation:

  1. Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onions, celery, carrots, and minced garlic. Sauté until the vegetables are softened, about 5-7 minutes.
  2. Add Pumpkin and Broth: Once the vegetables are softened, add the roasted pumpkin and vegetable stock to the pot. Stir in the bay leaf, white beans, fresh thyme, and black pepper.
  3. Simmer the Soup: Bring the mixture to a simmer. Allow it to cook for about 30 minutes, stirring occasionally. After 30 minutes, remove the bay leaf.
  4. Add Wine and Adjust Seasoning: Pour in the white wine and stir well. Taste the soup and adjust the seasoning with salt and more black pepper as necessary.
  5. Serve: Ladle the hearty pumpkin and white bean soup into bowls and enjoy!

Vegan Banana Bread

Ingredients:

  • ¾ lb bleached all-purpose flour
  • ½ tbsp baking soda
  • ⅓ cup coconut milk and water mixture
  • 3 tbsp flaxseed meal 
  • 1 tbsp ground cinnamon
  • ¾ tsp ground nutmeg
  • ⅛ tsp ground cloves
  • ⅛ tsp allspice (pinch)
  • 1½ tbsp apple cider vinegar
  • ½ tbsp vanilla extract
  • ⅔ cup canola oil
  • 1½ lb ripe bananas (mashed)
  • ⅓ cup brown sugar
  • ½ tbsp salt

Preparation:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C).
  2. Mix Dry Ingredients: In a large bowl, combine the flour, baking soda, ground cinnamon, nutmeg, cloves, allspice, and salt. Stir well to evenly distribute the dry ingredients.
  3. Prepare Flaxseed Mixture: In a small bowl, mix the flaxseed meal with water and let it sit for about 5-10 minutes to thicken.
  4. Combine Wet Ingredients: In another bowl, mix the coconut milk,  flaxseed mixture, apple cider vinegar, vanilla extract, and canola oil. Stir until fully combined.
  5. Mix in Bananas: Add the mashed bananas and brown sugar to the wet ingredients, mixing until well combined.
  6. Combine Wet and Dry Mixtures: Gradually fold the wet mixture into the dry mixture until just combined. Avoid overmixing.
  7. Pour into Pan: Grease a loaf pan and pour the batter into it, smoothing the top with a spatula.
  8. Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool: Once baked, remove from the oven and let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
  10. Serve: Slice and enjoy your delicious banana bread.

Vegetable Chickpea Frittata

Ingredients:

  • 1 ¼ cups Chickpea Flour (sifted)
  • ¾ cup ulu Flour
  • ½ cup Coconut Milk
  • ½ cup Water
  • ½ Tbsp Salt
  • ½ Tbsp Ground Black Pepper
  • ¼ Tbsp Turmeric 
  • 1 Tbsp Nutritional Yeast 

For the roasted vegetables: 

  • 1 ½ cups small diced Vegetables of your choosing (Fair Wind uses bell peppers, mushrooms, onion, and zucchini)
  • ½ Tbsp olive oil 
  • 1 tsp dried thyme 
  • 1 tsp garlic powder
  • Salt and pepper to taste

Preparation:

  1. Preheat Oven: Preheat your oven to 400°F (200°C).
  2. Roast the Vegetables: Mix your diced vegetables with olive oil, dried thyme, garlic powder, salt, and pepper in a bowl. Spread the seasoned vegetables on a baking sheet in a single layer. Roast in the preheated oven for about 15-20 minutes, or until tender and slightly caramelized. Stir occasionally to ensure even cooking. Lower oven to 300°.
  3. Prepare the Batter: In a mixing bowl, combine the chickpea flour, ulu flour, coconut milk, water, salt, ground black pepper, turmeric, and nutritional yeast. Whisk until you have a smooth batter. Ensure there are no lumps.
  4. Bake: Pour batter into a 9X13 pan. Bake in 300° oven for 20 minutes and then let cool. Top with our salsa verde recipe!

Salsa Verde

Ingredients:

  •  1 tbsp shallots (approx. ½ a shallot)
  •  ⅛ cup red wine vinegar 
  •  ¼ cup fresh cilantro
  •  ¼ cup fresh thyme
  •  1½ tbsp minced garlic 
  •  1 tsp black garlic (approx. half a head)
  •  ⅛ cup  capers
  •  ¼ tsp Hawaiian sea salt
  •  ¼ tsp black pepper, ground
  • ¾ cup extra virgin olive oil

Preparation:

  1. Prepare the Ingredients: Finely chop the shallots and add them to the red wine vinegar in a bowl and allow it to rest while you prepare the rest of the ingredients.
  2. Add Ingredients to Blender: In your blender, combine the shallots, red wine vinegar, cilantro, thyme, minced garlic, black garlic, capers (and their juice), Hawaiian sea salt, and black pepper
  3. Blend: Blend the ingredients on medium speed until they are well combined and smooth.
  4. Add Olive Oil: While the blender is running, slowly drizzle in the extra virgin olive oil. This gradual addition will help emulsify the mixture, creating a creamy consistency.
  5. Adjust Seasoning: Once all the oil is incorporated, taste the dressing. Adjust the seasoning with additional salt or pepper if desired.
  6. Store: Pour the emulsified dressing into a jar or container. Seal and refrigerate until ready to use. Shake or stir before serving.
  7. Enjoy: Use this delicious dressing on our Chickpea Frittata,  salads, grilled vegetables, or as a marinade!

Ginger Molasses Cookies

Ingredients:

  •  2 1/4 cups all-purpose flour
  • 8.54 oz melted coconut oil, refined (about 1.07 cups)
  • 9 oz brown sugar (about 1.13 cups)
  • 0.84 cups molasses (about 6.72 tbsp)
  • 1.68 tsp vanilla extract
  • 1.68 tsp baking soda
  • 1.12 tbsp salt
  • 1.12 tbsp ground ginger
  • 1.12 tbsp ground cinnamon
  • 1.68 tsp ground nutmeg

Preparation:

  1. Preheat the oven to 350°F (175°C).
  2. Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone baking mats.
  3. Mix Dry Ingredients: In a large bowl, combine: flour, brown sugar, baking soda, salt, ground ginger, ground cinnamon, and ground nutmeg. Whisk together until well mixed.
  4. Mix Wet Ingredients: In another bowl, combine: melted coconut oil, molasses, and vanilla extract.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture. Stir until fully combined, and you have a dough.
  6. Scoop the Dough: Use a tablespoon or cookie scoop to drop spoonfuls of dough onto the prepared baking sheets. Leave space between each cookie as they will spread.
  7. Bake: Bake in the preheated oven for 10-12 minutes or until the edges are golden brown.
  8. Cool: Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool.

Overnight Muesli

Ingredients:

  • 4 cups Organic Oats
  • 4 cups  coconut milk and water mixture 1:1 ratio 
  • ⅛ cup Pure Maple Syrup
  • ½ tbsp Ground Cinnamon
  • ¼ tbsp Salt
  • ⅓ cup Dried Cranberries 
  • ⅓ cup Raisins

Preparation:

  1. Prepare Liquid Mixture: Mix the coconut milk and water together. Adjust the ratio to your taste (you can use all coconut milk or a mix).
  2. Combine Dry Ingredients: In a large bowl, combine the oats, ground cinnamon, salt, raisins, and dried cranberries. Mix well.
  3. Add Liquid: Slowly add the coconut milk and water mixture to the dry ingredients, stirring gently to combine.
  4. Cover the bowl or transfer the mixture into individual jars or containers. Refrigerate overnight (or at least 4 hours) to allow the oats to soak up the liquid.
  5. Serve: In the morning, stir the muesli. You can add fresh fruit, nuts, or additional sweetener if desired. Enjoy cold!
Tip: Store leftovers in the refrigerator for up to 3-4 days. Just give it a good stir before serving.

Vegan Macnut Chocolate Chip Cookies

Ingredients:

  • 2 1/4 cups bleached all-purpose flour
  • 1 ½ cups coconut oil, refined
  • 1 ¾ cups brown sugar
  • 2.5 tsp vanilla extract
  • ½ cup coconut milk and water mixture
  • 1.5 Tbsp cornstarch
  • 1.5 tsp baking soda
  • 2 cups vegan chocolate chips 
  • ¾ cup macadamia nuts
  • 1.5 tsp salt

Preparation:

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, mix the flour, baking soda, and cornstarch.
  3. In another bowl, blend the brown sugar, coconut oil, and vanilla extract until creamy.
  4. Add the coconut milk and water mixture, mixing until well combined.
  5. Gradually add the dry ingredients to the wet mixture.
  6. Stir in the chocolate chips and macadamia nuts.
  7. Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
  8. Bake for 10-12 minutes or until golden brown.
  9. Allow to cool before serving.

Pineapple Vinaigrette

Ingredients:

  • 1 cup Pineapple (fresh or canned, drained)
  • ¼ cup Apple Cider Vinegar
  • 1 tbsp Agave syrup
  • 1 tbsp Dijon Mustard
  • 1 tsp Garlic Powder
  • ¼ tsp Salt
  • ¼ tsp Black Pepper (ground)
  • 1 cup oil

Preparation:

  1.  Prepare the Blender: Make sure your blender is clean and ready to use.
  2. Add Ingredients: Start by adding the pineapple to the blender. Pour in the apple cider vinegar. Add the agave syrup, Dijon mustard, garlic powder, salt, and black pepper.
  3. Blend: Blend the mixture on medium speed until smooth and well combined.
  4. Incorporate Oil: While the blender is running, slowly drizzle in the oil. This will help emulsify the dressing.
  5. Taste and Adjust: Stop the blender and taste the vinaigrette. Adjust seasoning if necessary (add more salt, pepper, or sweetness if desired).
  6. Serve: Once blended well, pour the vinaigrette into a jar or container.
  7. Store in the refrigerator for up to a week. Shake well before using.
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