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Peachy PERFECT FOOD

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Plant-based recipes & herbal creations from my kitchen.

From the Peachy Kitchen

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Spaghetti Squash with Jalapeño Pesto and Seared Oyster Mushrooms

Serves
2
Prep time
approximately 15 minutes
Cook time
approximately 40 to 50 minutes
Spaghetti squash with jalapeño pesto and seared oyster mushrooms

Spaghetti Squash Ingredients

  • 1 medium spaghetti squash
  • 1 tablespoon grapeseed oil
  • Half a teaspoon salt
  • Quarter teaspoon black pepper
  • Half a teaspoon garlic powder
  • 1 cup cherry tomatoes
  • Quarter cup fresh basil

Jalapeño Pesto Ingredients

  • Half a cup raw cashews
  • Quarter cup fresh basil
  • Quarter cup fresh parsley
  • 1 to 2 jalapeños, stems removed
  • 4 garlic cloves, peeled
  • 2 tablespoons hemp seeds
  • 1 tablespoon nutritional yeast
  • Half a cup reserved hot cashew soaking water, plus more as needed
  • Half a teaspoon salt
  • Quarter teaspoon black pepper

Seared Oyster Mushroom Ingredients

  • 8 ounces oyster mushrooms, keeping the clusters whole
  • 1 tablespoon grapeseed oil
  • Quarter teaspoon garlic powder
  • Salt and black pepper to taste
  • Fresh parsley for topping

Instructions

  1. Preheat the oven to 400°F. Cover the cashews with hot water and soak for 15 to 20 minutes. Reserve the soaking water before draining.
  2. Cut the spaghetti squash lengthwise and scoop out the seeds. Poke a few holes in the skin of each half. Drizzle the cut flesh with grapeseed oil and season with salt, pepper, and garlic powder. Massage the oil and seasoning into the flesh.
  3. Place the squash cut side down on a baking sheet. Roast for approximately 35 to 45 minutes, until nearly tender.
  4. While the squash roasts, prepare the pesto. Add the soaked cashews, basil, parsley, jalapeños, garlic, hemp seeds, nutritional yeast, salt, and pepper to a blender. Pour in half a cup of the reserved cashew soaking water and blend until smooth and creamy. Add more reserved water a tablespoon at a time as needed.
  5. Chop the cherry tomatoes and fresh basil and set aside.
  6. Pat the oyster mushrooms dry, keeping the clusters whole. Heat the grapeseed oil in a skillet over medium high heat. Sear the mushrooms for 4 to 5 minutes, then flip and cook for another 3 to 5 minutes, until browned and tender. Sprinkle with garlic powder during the final minute of cooking. Season with salt and pepper to taste.
  7. Five minutes before the squash is done, flip it cut side up. Add the chopped cherry tomatoes and fresh basil inside each half. Return to the oven for 5 minutes, until the squash is tender and separates easily into strands.
  8. Gently loosen the squash strands with a fork. Top with the jalapeño pesto sauce, followed by a whole seared oyster mushroom cluster. Finish with fresh parsley and serve.
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Alkaline Plant Based Nachos

Serves
4
Prep time
approximately 20 minutes
Cook time
approximately 30 minutes
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Plantain Chip Ingredients

  • 2 large green plantains
  • 1 cup olive oil for frying, plus more depending on your skillet
  • Sea salt to taste

Cashew Cheese Ingredients

  • 1 cup raw cashews
  • 2 tablespoons nutritional yeast
  • Half a cup reserved hot cashew cooking water, plus more as needed
  • Half a teaspoon vegetable bouillon or quarter cup vegetable broth
  • 2 garlic cloves, peeled
  • Half a teaspoon garlic powder
  • Half a teaspoon smoked paprika
  • Quarter teaspoon cayenne pepper
  • Salt and black pepper to taste

Walnut and Mushroom Meat Ingredients

  • 1 cup walnuts
  • 8 ounces white mushrooms, chopped
  • 1 tablespoon olive oil
  • 2 tablespoons coconut aminos
  • Quarter cup chopped onion
  • 2 garlic cloves, chopped
  • 1 jalapeño, chopped
  • Half a teaspoon garlic powder
  • 1 teaspoon chili powder
  • Half a teaspoon ground cumin
  • Half a teaspoon ground coriander
  • Salt and black pepper to taste

Fresh Pico Ingredients

  • 2 medium tomatoes on the vine, diced
  • Quarter cup finely diced onion
  • 1 jalapeño, finely diced
  • 1 tablespoon fresh key lime juice
  • Sea salt to taste

Fresh Guacamole Ingredients

  • 2 large ripe avocados
  • 2 tablespoons chopped fresh cilantro
  • Quarter cup prepared pico
  • 1 tablespoon fresh key lime juice, plus more to taste
  • Sea salt to taste

Instructions

  1. Place the cashews in a saucepan and cover with water. Bring to a boil, then gently boil for approximately 15 to 20 minutes, until softened. Reserve the hot cooking water before draining.
  2. In a separate saucepan, cover the walnuts with water. Bring to a boil, then gently boil for 20 minutes. Drain and pulse briefly into a coarse crumble.
  3. Prepare the pico by combining the diced tomatoes, onion, jalapeño, and fresh key lime juice. Season with sea salt to taste. Reserve quarter cup for the guacamole.
  4. Mash the avocados in a bowl. Fold in the chopped cilantro, reserved pico, key lime juice, and sea salt. Taste and add a little more lime juice if needed.
  5. Add the boiled cashews, nutritional yeast, half a cup of reserved hot cashew cooking water, vegetable bouillon or broth, garlic cloves, garlic powder, smoked paprika, and cayenne pepper to a blender. Blend until smooth and creamy. Add more reserved cooking water a tablespoon at a time until the cheese is easy to pour. Taste and season with salt and pepper.
  6. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped white mushrooms and cook for approximately 4 to 5 minutes, until softened and still juicy.
  7. Add the walnut crumble, coconut aminos, garlic powder, chili powder, cumin, coriander, salt, and pepper. Stir to combine, then add the chopped onion, garlic, and jalapeño. Cook for another 3 to 5 minutes, stirring occasionally, until the onion softens. Keep the mixture moist, adding a small splash of water if needed.
  8. Peel the green plantains and slice them into very thin, even rounds. Pour enough olive oil into a skillet to reach approximately a quarter inch deep. Heat to about 350 degrees Fahrenheit.
  9. Fry the plantain slices in small batches for approximately 2 to 4 minutes, turning as needed, until golden and crisp. Transfer to a cooling rack or a plate lined with paper towels. Sprinkle with sea salt to taste.
  10. Arrange the crispy plantain chips on a serving platter. Pour the cashew cheese over the chips first, then add the moist walnut and mushroom meat.
  11. Top with the fresh pico and plenty of homemade guacamole. Serve immediately.
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Sweet Potato Avocado Toast with Seasoned Ackee and Hibiscus Glaze

Serves
2
Prep time
approximately 15 minutes
Cook time
approximately 30 minutes
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Sweet Potato Toast Ingredients

  • 1 large sweet potato

Fresh Guacamole Ingredients

  • 1 large ripe avocado
  • 1 fresh garlic clove, finely minced
  • 1 tablespoon fresh key lime juice
  • Salt and black pepper to taste

Seasoned Ackee Ingredients

  • 1 cup canned ackee, drained
  • Quarter teaspoon garlic powder
  • Quarter teaspoon crushed red pepper
  • Salt and black pepper to taste

Fresh Toppings

  • 1 medium tomato, chopped
  • Quarter cup finely chopped red onion
  • 1 jalapeño, thinly sliced
  • Half a cup finely chopped kale, tough stems removed
  • 1 tablespoon chili crisp, plus more to taste
  • 2 tablespoons homemade hibiscus glaze
  • Fresh oregano leaves for garnish

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. Wash the sweet potato and slice it lengthwise into pieces approximately half an inch thick. Arrange the slices in a single layer on the baking sheet.
  3. Bake for approximately 25 to 35 minutes, flipping halfway through, until tender with lightly browned edges. Let the slices rest briefly before adding the toppings.
  4. Mash the avocado in a bowl. Stir in the fresh garlic and key lime juice. Season with salt and pepper to taste.
  5. Place the drained ackee in a separate bowl. Season with salt, pepper, garlic powder, and crushed red pepper. Fold gently to distribute the seasonings while keeping the ackee pieces intact.
  6. Spread the fresh guacamole over each sweet potato slice, then add the seasoned ackee.
  7. Top with the tomatoes, red onion, jalapeño, and chopped kale. Spoon over the chili crisp and drizzle with the homemade hibiscus glaze.
  8. Garnish with fresh oregano from the garden and serve.
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Homemade Hibiscus Glaze

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Ingredients

  • 3 tablespoons dried hibiscus flowers
  • One and a half cups water for the tea
  • 1 tablespoon arrowroot powder
  • 4 tablespoons cool water for mixing the arrowroot
  • 3 tablespoons agave

Instructions

  1. Bring one and a half cups of water to a boil. Add the hibiscus, remove from the heat, and let steep for approximately 10 minutes.
  2. Strain out the hibiscus flowers and pour the tea into a small saucepan.
  3. In a separate bowl, mix the arrowroot powder with 4 tablespoons of cool water until smooth.
  4. Stir the arrowroot mixture into the hibiscus tea, then add the agave.
  5. Simmer gently for approximately 8 minutes, stirring frequently, until the glaze reaches your desired consistency.
  6. Let cool slightly before drizzling over the sweet potato avocado toast.
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