Instructions

1. Pre-heat the oven to 350.
2. Cut Brussel sprouts in half.
3. Place bacon in an oven-safe sauté pan.
4. Cook the bacon slightly, about 5 minutes.
5. Add Brussel sprouts and the olive oil.
6. Toss together.
7. Bake for 10 minutes.
8. Toss again.
9. Add Sweet Heat seasoning.
10. Bake for an additional 20 minutes or until golden brown.

Instructions

Cauliflower Steaks

1. Slice cauliflower in half, then from each half slice out from center, (about 1 inch thick) to create “steaks”. Any florets can be used later as mock “wings” with BBQ sauce.
2. For Grilling:
3. Coat steaks in olive oil and leave to grill on medium heat.
4. Shake Sauce Goddess Super Chunk Seasoning over cauliflower to give it an extra kick of flavor as it cooks.
5. Cook until golden and the cauliflower feels softened when poked with a fork.
6. Flip accordingly to achieve an even cook.

Mushroom Gravy:

1. In a saucepan over medium-low heat, melt cashew butter. Once it’s beginning to liquify, add fresh rosemary for flavor. Should become quite fragrant quickly.
2. Add sliced mushrooms and onions, cook until they begin to soften.
3. Add Sauce Goddess Super Chunk Steakhouse Seasoning. Add as much as you dare for an extra flavorful punch!
4. Once the mushrooms and onions are beginning to cook through, add the minced garlic and stir in.
5. Once the mushrooms, onion and garlic seem cooked through (but not browning), turn down the heat to low, gently add the flour and stir in so everything has a light coating.
6. After being coated in the flower and stirred for at least 30 seconds, slowly add the vegetable stock and stir.
7. Allow mixture to simmer until it thickens and begins to bubble. If you can stick a spoon in, run a finger over the gravy on the spoon and leave a clean line, it’s done and ready to be served!

Instructions

Making the glaze

1. Combine orange juice and honey (or sugar) in a sauce pan.
2. Cook over medium heat.
3. Stir occasionally to prevent the sugar from sticking to the bottom of the pan.
4. Cook until the juice is thicker and reduced by half.
5. Stir in Moroccan Twist.
6. Pour into a jar or pitcher to store.
7. Refrigerate to cool before adding to the fruit.

Assembling the salad

1. Prep the fruit by cleaning, pitted and chopping.
2. Pour a 1/4 cup of the glaze over the fruit.
3. Stir to combine and serve.

Instructions

1. Cook bacon in a skillet on medium heat for 5 minutes.
2. Add diced onions, cook another 3 minutes.
3. Add garlic and cook until the onions are translucent and the bacon is very done (almost crispy). This should take around 10 minutes.
4. Pour the bacon mixture and fat from the pan onto a paper towel to remove excess fat.
5. Place ground meat in the same pan and cook until done. Season the meat with BBQ spice rub if you like it spicy or just use salt and pepper if prefer a milder version.
6. Drain any excess fat.
7. In the same pan add the bacon mixture to the cooked meat.
8. Taste here and add more seasoning if needed.
9. Add sauce and warm meat for 5 more minutes.
10. Place meat on bun, top with cheese.

Instructions

1. Drain the can of black beans.
2. Place all ingredients into a blender or food processor.

3. Buzz it up.
4. Enjoy with chips, crackers or veggies.

Instructions

1. Stir together.