Easy Candied Pecans
Jerry James Stone
August 29, 2019
Category: Vegan
Strawberry Quick Jam (No Pectin)
Jerry James Stone
August 18, 2019
Love homemade jams but not ready to start canning? In this video, I show you how to make a strawberry quick jam that is pectin-free and will stay fresh for about 3 weeks. It’s easy and delicious!
Ingredients
1 lb fresh strawberries
½ cup granulated sugar
2 tablespoons fresh lemon juice
Pinch of salt
Directions
Add strawberries, sugar, lemon juice, and a pinch of salt to a heavy-bottomed pot and cook the mixture over a medium heat. As the fruit begins to soften, mash the fruit with a potato masher. Place 2-3 metal spoons in the freezer.
Bring the mixture to a boil and stir frequently. Cook until the mixture thickens, about 20 minutes.
To check for doneness, dip one of the frozen spoons in the mixture. If you can drag your finger across and the jam holds its form, it is done.
Transfer the mixture to a 2 8-ounce mason jars and let cool. Seal and keep in the fridge for up to 3 weeks.
Cilantro Lime Rice with Avocado Oil
Jerry James Stone
August 17, 2019
Burritos, summer side dish, or just because you want to eat your feelings, this cilantro lime rice dish is amazing. Avocado oil gives a freshness that is unmatched.
Ingredients
1 cup basmati rice
1/2 lime, juiced
6 cups vegetable broth
1/3 cup chopped cilantro
2 tablespoons avocado oil
Directions
Bring the vegetable broth to a boil. Add the basmati rice and cook until tender; about 10 minutes. Make sure you are using my hack for perfect rice [link to video]
In a large mixing bowl, add the cooked rice, lime juice, cilantro, and avocado oil. Toss until fully mixed.
Enjoy!
Easy Enchilada Sauce Recipe
Jerry James Stone
August 4, 2019
In this video, I show you how to make an easy enchilada sauce using hot sauce and just a few other ingredients you already have at home. No more than 5 ingredients.
Ingredients
2 cups vegetable broth
3 tablespoons tomato paste
3 tablespoons Yellowbird Jalapeno Sauce
1 1/2 teaspoon sugar
3 tablespoons flour
Directions
Bring 2 cups of veggie broth to a simmer.
Whisk in tomato paste, YellowBird Jalapeno Sauce, and sugar.
Add 1/2 cup of the hot mixture to the flour and mix until a paste forms.
Slowly mix the paste back into the broth mixture.
Bring to a simmer and cook for 2 minutes.
Strawberry Coronarita Recipe
Jerry James Stone
July 20, 2019
This is your next margarita! This festive strawberry margarita has a Corona beer flipped up inside it … which is why they call it a Coronarita or a Mexican Bulldog Margarita. Either way, it is as tasty as it is fun! A delish marg with a beer chaser if you will.
Ingredients
16 ounces frozen strawberries
4 cups ice
1 cup tequila
1 cup triple sec
1 cup lime juice
1/2 cup agave
4 7 oz bottles of Corona
Directions
Add the strawberries, ice, tequila, triple sec, lime juice, and agave to a blender. Blend until smooth.
Divide the blended margarita between four stable glasses, such as a pint glass, leaving enough room for the beer bottles.
Flip a Corona bottle up into each one.
Cucumber Lime & Cilantro Rice Salad
Jerry James Stone
June 1, 2019
This summer rice salad recipe is everything you need for your next potluck, BBQ, or just to eat your feelings. Cucumber, yellow squash, and cilantro tossed with fresh lime juice, basmati rice, and avocado oil. It is so refreshing and yet filling.
Ingredients
1 cup basmati rice
½ lime, juiced
6 cups vegetable broth
⅓ cup chopped cilantro
1 small yellow squash, small dice
1 large cucumber, small dice
¼ cup avocado oil
Directions
Bring the vegetable broth to a boil. Add the basmati rice and cook until tender; about 10 minutes.
Strain the rice and place it in the fridge to cool for 30 minutes.
In a large mixing bowl, add the cooked rice, lime juice, cilantro, squash, cucumber, and avocado oil. Toss until fully mixed.
Enjoy!
Broccoli, Banana & Pineapple Green Smoothie Recipe
Jerry James Stone
May 30, 2019
Wanna sneak more broccoli into your diet? It is easy with this delicious and healthy smoothie. Yes, a broccoli smoothie! It’s bursting with tropical fruit and hemp, so you won’t even know it is there.
Ingredients
1/2 cup fresh broccoli
1 cup frozen mango chunks
1 cup frozen pineapple chunks
1 banana
1/2 cup pineapple juice
1/4 cup hemp hearts
Directions
Add everything to the blender and blend until smooth.
Peanut Butter Hummus Dip (Kid-Friendly)
Jerry James Stone
May 9, 2019
Getting adults to eat healthy is hard. It is even harder for kids. This peanut butter hummus recipe is packed with chickpea protein, healthy, and tasty as heck. Get your carrot and celery sticks ready to dip… dip it hard.
Ingredients
1 15 ounce can chickpeas, drained & rinsed
1/2 cup peanut butter
1/2 cup hot water
Celery & Carrots Spears
Directions
Add all of the ingredients to a food processor and process until smooth and whipped. You may need to add more water.
Pack in 8-ounce mason jars with dip, celery and carrots.
Roasted Radishes with Pesto (Vegan)
Jerry James Stone
May 4, 2019
Radishes like you have never had them! Roasted and delicious with a creamy pesto made from the radish greens. This side dish is yummy, vegan, and fights food waste!
Ingredients
Roasted Radishes
2 bunches of radishes
2 tablespoons olive oil
½ teaspoon sea salt
¼ teaspoon cracked black pepper
Radish Green Pesto
2 garlic cloves
½ cup radish greens
⅓ cup walnuts
½ cup olive oil
¼ teaspoon sea salt
Directions
Preheat oven to 400 degrees F. Move the rack to the middle position.
Cut the radishes into equal-sized pieces. If they’re particularly large radishes, cut them into quarters. Otherwise, simply cut them into halves. The goal is to have pieces that are of equal volume.
Add the radishes to a mixing bowl with the olive oil, salt and pepper. Toss the radishes until they are fully coated and seasoned.
Place the radishes on a baking sheet and face down if you want them to brown nicely.
If the radishes are small, roast them for 15 minutes and check to see if they’re done. If they’re larger, it may take up to 30 minutes. Check on them every 10.
While the radishes are roasting, let’s make the pesto!
Add the garlic, radish greens, walnuts, sea salt, and olive oil to a food processor and puree until the ingredients are fully chopped and form a nice even sauce.
Once the radishes are done roasting, top with the pesto and enjoy!
Creamy Lemon Pesto Salad Dressing (Vegan)
Jerry James Stone
March 9, 2019
Want a delicious and creamy pesto salad dressing that is also plant-based and vegan? You have to try this recipe! In this video, I show you how to make a lemon pesto vegan dressing using aquafaba.
Ingredients
1/2 cup aquafaba (liquid from a can of chickpeas)
1/4 tsp cream of tartar
1/2 oil
2 teaspoon lemon juice
3 cloves garlic, minced
1/2 teaspoon salt
2 teaspoons dried basil
Directions
Take your can of chickpeas and shake it well to mix in all the starches and proteins.
Open the can and pour it out through a strainer so as to separate the chickpeas from the liquid (aquafaba). NOTE: Any aquafaba you don’t use in this recipe can be saved by pouring it into ice cube trays until frozen. Once the cubes are frozen, pop them out, store it in a bag, and use anytime you need. Aquafaba is a great egg replacer, it can be used to make ice cream, mayonnaise, meringue, marshmallow fluff, and more.
Place 1/2 cup aquafaba in a bowl. Add in 1/4 teaspoon cream of tartar and start mixing with an electric hand mixer. Start off slowly and gradually increase speed.
Once the aquafaba is nice and foamy, begin adding in the other salad dressing ingredients. Do not stop mixing.
Add in 1/2 teaspoon salt, 3 minced garlic cloves, and 2 teaspoons lemon juice. Slowly pour in 1/2 cup olive oil while continuing to mix. Add in 2 teaspoons dried basil and slowly work it in.
Pour on your salad. Toss and serve!
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