Tag Archives: whitney watts

Chef Whitney’s Jackfruit Cakes Recipe

Perfectly crafted, deliciously seasoned and healthy, Chef Whitney, our January 2020 Chef of the month‘s Jackfruit cakes are great and easy dishes to enjoy. For an added yummy twist, Chef Whitney’s recipe is vegan friendly. Find out how to make delicious Jackfruit & Indulge below!

Ingredients

  • 1 Can jackfruit in brine, drained (TIP: Squeeze out access liquid from jackfruit and break jackfruit apart)
  • 2 TBSP mushrooms, diced
  • 1.5 TBSP red onion, chopped
  • 1-2 Garlic cloves, diced
  • 1 TSP sea salt, or to taste
  • ½ TBSP paprika
  • 1 TBSP garlic powder
  • ½ TBSP dry parsley
  • 2 TBSP spelt flour
  • 2 TBSP grape seed oil

Directions

  1. Put all of the seasonings, mushrooms, onion and garlic in a bowl and mix together. Sauté for 1 minute on medium high heat.
  2. Remove vegetables from heat and place into bowl with the jackfruit and spelt flour. Combine with your hands until the mixture sticks together. Form into cakes.
  3. Cover the bottom of a large skillet with a thin layer of oil (1 to 2 tablespoons) and heat on medium-high heat.
  4. When the oil is hot, add the cakes and cook until golden brown (approximately 5 minutes). Flip and cook until golden brown, and firm to the touch.

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Chef Whitney’s Vegan Mac and Cheese Recipe

Our January 2020 Chef of the Month, Whitney Watts, has shared her famous Vegan Mac and Cheese Recipe. This cheesy recipe is always a crowd pleaser, and as Chef Whitney says, “who doesn’t want to know how to make a tasty, easy Vegan Mac and Cheese?”

Ingredients

  • 2 Cups cooked macaroni shells
  • 1.5 Cups cooked butternut squash (peel, deseed, chop & boil for 15 minutes until soft)
  • 1 Cup Daiya Classic Blend shredded cheese
  • 1 Cup Daiya Cheddar shredded cheese
  • 1/3 Cup vegan cream cheese
  • 1.5 TBSP Paprika
  • 1 TBSP salt
  • 1 TBSP garlic powder
  • 1 TBSP curry powder
  • 1 TBSP grape seed oil

Directions

  1. Preheat over to 400.
  2. Add 1 cup of water to butternut squash and purée.
  3. Add cream cheese, add 1/2 cup of each Daiya shredded cheese (both classic and Cheddar), and seasonings. Purée until smooth and creamy.
  4. Mix in macaroni noodles.
  5. Add to baking dish ( I baked in a cast iron skillet), top with grape seed oil and bake for 25 mins or until top appears a bit crispy.
  6. Remove from the oven and let cool for 5-10 minutes.

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Instagram: @thisgirlsgrub
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Chef Whitney’s Vegan Gumbo Recipe

If you’re looking for a hearty, healthy stew, then look no further! Our January 2020 Chef of the Month, Whitney Watts, has shared with us her famous Vegan Gumbo Recipe. Complete with fresh ingredients and stock full of flavors, this Gumbo is a perfect to bring in the new year! Find it below.

Ingredients

  • 1 Cup of vegan butter (I used Earth Balance)
  • 1 red onion, roughly chopped
  • 1 Cup of flour (gluten free optional)
  • 10 Cups of water
  • 1/2 Cups of coconut aminos
  • 1 green pepper, roughly chopped
  • 1 red pepper, roughly chopped
  • 3 celery stocks, diced
  • 1.5 Cup of mushrooms, roughly chopped
  • 1/2 Cup of lentils
  • 1 Cup of cooked chickpeas
  • 1 Cup of crushed tomato
  • 1 TSBP Liquid smoke
  • 1 TSP Cayenne
  • 1 TBSP Thyme
  • 2 TBSP Garlic powder
  • 1/2 TSP Sea Salt
  • 4 Bay leaves
  • 1 Cup of fresh okra

Directions

  1. Add vegan butter to medium heat and stir until melted. Mix in red onion and stir until onion softens.
  2. Add flour and stir. It will form a tough/ lumpy consistency. Add water and continue to stir until smooth.
  3. Add in soy sauce, crushed tomato, stir and bring to simmer.
  4. Stir in all vegetables, seasonings and beans. Simmer on low heat for 45 minutes & stir occasionally. Eat with rice & enjoy!

Connect with our January Chef of the Month
Instagram: @thisgirlsgrub
Get Chef Whitney’s Catering

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