vegan pulled pork sandwiches

Hello all! I know that title might sound weird, especially as my husband and I are religiously pork-free and don’t eat it at all, so why would we even want pulled pork sandwiches?

I don’t really know why I tried this recipe, but it might be because when I watch the Food Network, there are tons of pork recipes and juicy-looking pork stuff going on, and sometimes it does look good. I’m being honest, here. Sometimes it does look good.

Often I will see pork recipes that read tasty, and I will make them with chicken – usually works ok. But it’s not the same, and I also have plenty of recipes for pulled chicken what-have-yous. This is completely different! (And, side note, lentils and carrots are a lot cheaper than organic chicken!)

Not only that, but Joshua LOVED them! I mean, I didn’t even know he liked pulled pork sandwiches back in the day. But apparently yes! And these really were “the best”, as Minimalist Baker has said. Messy, and best eaten with a hard apple cider on the side…

Just saying.

toasted coconut overnight oats

I love a breakfast that I don’t have to cook in the morning, although I do a mean scrambled egg. My husband and I semi-recently added more carbs into our diet, lowering our fat intake, which means less eggs for breakfast and more oats. Along came this recipe, which combines oats with coconut milk and toasted coconut (which, if I’m being perfectly honest, I did not have and therefore did not use). It’s really tasty!

The chia seeds in these overnight oats add grayish specks throughout the creamy whiteness, and the whole thing has that somewhat gelatinous quality that chia seeds tend to lend. I know that none of this sounds particularly good, but I only mention it because every time I uncovered the bowl to help myself to a serving, I couldn’t help but think, “Huh, that doesn’t look as great as I remember it being…” and then I would taste it, and be like, “Wow! This is incredible!” So full disclosure.

Like I said, I left the toasted coconut out, but I would definitely use it if I had it. Also, if you happen to have a quality or special almond butter, now would be the time to pull it out, because it has a chance to shine here! I loved the roastiness of the almond butter with the creamy coconutty oats.

Also, I made mine vegan, with coconut yogurt, with great success. I also used half coconut milk and half almond, to cut the richness just a little.

lemon garlic tempeh

It turns out that you can’t substitute psyllium husk powder for hemp seeds. Perhaps, like me, you did not know this. Don’t be like me.


So this recipe is for a salad with broccoli, quinoa, and tempeh – a great combination! I’m not vegan, but I’ve always been a fan of tempeh. This recipe marinates the tempeh for an hour or overnight (I went with overnight), which gives it so much flavor. Instead of boiling my broccoli, I roasted it with olive oil and salt, because that is the only way broccoli should ever be eaten.

As for the delicious turmeric hemp dressing…I did not get to try it. If you want to know why, make the recipe using psyllium husk powder instead of hemp seeds, and you’ll see the problem. It was kind of gross. But let that not reflect at all on this awesome recipe! I’m sure the real dressing is delicious!

I’m saving it just for the tempeh!


mustard-crusted potatoes

To go along with my chicken I posted the other day, I made these mustard potatoes. They remind me of potatoes I had at my sister’s house one time – very tasty! For those of you watching your fat intake, as my husband is, I found the olive oil not totally necessary. The recipe calls for 1/3 cup, but I didn’t put near that much, and it worked great, all the same.

One important note, not mentioned in the recipe: line your baking sheet with tin foil. Obviously, the mustard sauce tends to drip onto the pan, and mine got burnt in place on my pan, which made clean-up difficult. Nothing wrong with the potatoes themselves, though – they were fine and not burnt at all.

This one’s a keeper!

Mustard-Crusted Potatoes

roasted cabbage with mustard sauce

Guess what! Well, two things. Last night’s dinner was actually delicious and I would make it again off the cleanse, AND tomorrow is kind of the last day of the whole cleanse and we are *so excited*!!

So last night’s dinner! It was cabbage. I mean, literally – mostly cabbage. I pulled from my memory and a few websites for inspiration, but this is mostly made up. Here’s the recipe:

Roasted Cabbage with Mustard Sauce

1 head green cabbage
Olive oil
Salt & pepper
2 small shallots, diced very small
6 tablespoons spicy brown mustard
3 small-medium Fuji apples, thickly sliced
1 large red onion, thinly sliced
1 teaspoon dried thyme

Preheat oven to 450.

Cut the cabbage into 8 equal wedges (I cooked only 6 of my wedges, because that’s how big my pan was). Lay each wedge in the center of a square of aluminum foil (one square per wedge), drizzle with a little olive oil, and sprinkle generously with kosher salt and pepper. Wrap the foil and crimp the ends around the cabbage wedges so they are sealed. Lay the foil packets on a metal baking sheet and bake for 55 minutes, or until you can push gently on the top of a packet and feel that the cabbage is meltingly tender inside.

While the cabbage is baking, put the shallots and 4 tablespoons of the mustard in a small saucepan with 1/3 cup of water. Bring to a simmer over low heat, stirring occasionally, and simmer uncovered until the water is evaporated. Remove from heat and stir in remaining mustard and a drizzle of olive oil. Season with salt and pepper to taste.

When the cabbage comes out of the oven, combine the apples and onion slices in a large bowl with olive oil, salt, and thyme, mixing thoroughly – break up the onion slices, make sure everything is well-coated. Throw the mixture onto a baking sheet in an even layer and put it into the oven – same temperature as the cabbage was – for about 15 minutes, maybe a few more, depending on your oven. The red onion should be soft, sticky, and maybe a little charred, the apples should have golden brown spots on them.

Serve the cabbage wedges with a dollop of mustard sauce and a spoonful of apples and onions on the side. If you’re not cleansing, maybe a link of chicken sausage? And a beer? 😉