Jenny “KôHënnă” Lawrence

BAYOU BÉL BITES (V)

Raw pecan + cacao energy rooted in Creole decadence and botanical nourishment.

Ingredients:

(Yields approximately 12 bites):   

  • 1 cup raw pecans
  • 1 cup Medjool dates, pitted
  • ¼ cup raw cacao powder
  • 1 tsp cinnamon
  • 1 tsp vanilla extract or vanilla bean paste
  • Pinch of Celtic salt
  • 1 TBS unrefined coconut oil (cold-pressed, optional for texture)
  • 2 TBS cacao nibs or mini vegan dark chocolate chips (for texture)

Optional Coatings:

  • Shredded coconut
  • Finely chopped pecans (or pecan halves)
  • Cacao powder
  • Celtic salt

Directions:

  1. In a food processor add dates, pecans, coconut oil and Superfoods: cacao powder, cinnamon and vanilla.
  2. Pulse for about 20 seconds to break up the large pieces.
  3. Then blend for about 20 seconds more.
  4. Roll the mix into the desired size bites.
    (you might want to use gloves as the mixture is sticky!)
  5. If you like an additional crunch, add cacao nibs to the blended mixture and pulse a few times.
  6. Roll the final bites in the optional coating(s) of your choice.

 

Keep refrigerated in an airtight container for up to 7 days (or freeze for longer shelf life).

Enjoy! 

NOLA GLOW SMOOTHIE (V)

A lush, Creole-rooted smoothie channeling the beauty of Louisiana through fresh and frozen fruits, coconut milk or water and dash of date syrup.

Ingredients:

  • 1 frozen ripe banana (for creaminess and natural sweetness)
  • 1 cup fresh or frozen strawberries
  • 1 cup fresh or frozen blueberries
  • ½ cup fresh or frozen blackberries
  • ½ cup fresh or frozen mango chunks
  • ½ cup pineapple
  • ¾ cup coconut milk or coconut water (adjust for thickness)
  • 1 tsp date syrup (optional, for added sweetness)
  • Vegan protein powder (optional)

 

Directions:

  1. Add all ingredients to a high-speed blender.
  2. Blend until thick, creamy, and smooth.
  3. Taste and adjust sweetness or creaminess as needed.
  4. Pour into a glass. 

 

Enjoy! 

VOODOO FRIED RICE (V)

Call up your voodoo spirits with this simple and delicious fried rice recipe, straight from Louisiana to your kitchen.

Ingredients:

  • 3 cups cooked rice (cooled and chilled)  Purple, brown, red or white rice, whatever you like!
  • 2 tbsp avocado oil
  • 1 cup red bell pepper, diced
  • 1 cup green bell pepper, diced 
  • 1 cup yellow onion, diced
  • 1 tsp of each spice
    • smoked paprika
    • garlic powder
    • thyme
    • onion powder
    • black pepper
  •  4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 cup snap peas, trimmed and halved
  • 1 cup roughly chopped bok choy
  • 1 cup King Trumpet mushrooms, sliced (cooked separately then folded in at the end)
  • ½ cup Thai basil, roughly chopped
  • 1 TBSP lemon or lime juice
  • 1 TBSP
    • Coconut aminos
    • Celtic salt and black pepper, to taste

 

Garnishes (optional)

  • Sliced scallions
  • Microgreens, edible flowers, or fresh basil
  • Optional drizzle: light hibiscus citrus sauce
    (no chili or ginger version)

Directions:

  1. Before you get going, sauté your King Trumpet mushrooms in a small pan on medium high heat with a touch of avocado oil until lightly browned and set aside.
  2. Cook Base Vegetables: In a large skillet or wok, heat the avocado oil on medium.
  3. Sauté diced onions and bell peppers until softened, about 5 minutes.
  4. Aromatics: Add garlic and ginger, cooking for 1–2 minutes until fragrant. You did this 2 so I moved it up!
  5. Vegetables: Stir in snap peas. Cook for 2–3 minutes until crisp-tender.
  6. Add lemon (or lime) juice. Keep stirring.
  7. Add coconut aminos and let simmer for about 15 seconds. 
  8. Add in your cooked and chilled rice and keep stirring.
  9. Add in sautéed King Trumpet mushrooms.
  10. Fold in the sautéed mushrooms, you can turn the heat off and continue to mix. Add salt and pepper to taste.
  11. Plate & Garnish: Top with scallions and optional microgreens or edible flowers.

 

Enjoy! 

LOUISIANA FRY BREAD TACO (V)

A quick and easy vegan taco with Louisiana roots.

Ingredients:

  • Plant-Based Ground of choice
    (pre-cooked or uncooked)
  • 2 tbsp avocado oil
  • 1 cup yellow onion
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • ½ tsp cayenne pepper (optional)
  • ½ tsp thyme
  • 1 tsp lime juice (juice of 1/2 a lime)

Directions:

  1. Heat avocado oil in a skillet. Sauté yellow onions (red onion if you prefer) over medium heat.
  2. Add seasonings: smoked paprika, cumin, dried thyme, onion powder, garlic powder. Sauté the onions and seasonings for 3-5 minutes until slightly soft.
  3. Add in your preferred plant-based ground, sauté about a minute if pre-cooked, 8-10 minutes if not cooked. (Don’t let it stick to the pan!)
  4. Plate the taco! Add your taco mixture, then top with your favorite chosen toppings:
    • Plant based shredded cheese 
    • Vegan sour cream 
    • Guacamole 
    • Pico de Gallo 
    • Red onion 
    • Shredded Romaine lettuce 
    • Jalapeño peppers 

Notes:
Choose your favorite fry bread recipe! These are easy 3-4 ingredient recipes rooted in Native American history.
You can also use hard shell tacos, tortillas or make a lettuce wrap if you prefer.

For an extra kick, garnish with herbs, fresh avocado or microgreens.
Add a squeeze of lime and serve warm!

Enjoy! 

PECAN PRALINES (V)

A modern, healthier twist on the beloved Louisiana praline — soft, chewy, and nutty with rich caramel notes from coconut sugar and maple.

Ingredients (makes about 10):

  • 1 cup raw pecan halves
  • 1/2 cup full-fat coconut milk
  • 1/3 cup coconut sugar
  • 1 tbsp maple syrup or date syrup
  • 1/2 tsp vanilla extract
  • 1/8 tsp Celtic salt

Directions:

  1. Make the Praline Base:
    In a small saucepan over medium heat, combine coconut milk, coconut sugar, maple syrup, vanilla, and salt. Bring to a low simmer, stirring constantly.
  2. Toast the pecans. Lightly toast pecans in a dry skillet over medium heat for 3–4 minutes, stirring frequently until fragrant. Set aside.
  3. Thicken the Mixture. Let it simmer gently for about 8–10 minutes, stirring often, until it thickens into a caramel-like consistency (it should coat the back of a spoon). Be careful not to boil too aggressively or it may scorch.
  4. Fold in pecans. Turn off the heat and gently stir in the pecans to coat fully.

  5. Scoop. Drop spoonfuls onto a parchment-lined tray. Flatten slightly into discs with the back of a spoon if desired.

  6. Cool & Set. Let cool at room temperature or pop in the fridge for 30–45 minutes to firm up. 

 

Enjoy! 

BBQ BAYOU "BRISKET” (V)

Slow-simmered, smoky, and marinated overnight in bold Creole rub

Plant-based | Gluten-free | Soy-free | Nut-free | High-vibration Southern Comfort. 

Ingredients:

  • 2 cans young green jackfruit in water or brine (drained, rinsed, and shredded)
  • 1 small red onion, julienned
  • 1 sliced cubanelle pepper
  • 3 cloves garlic, minced
  • 1 Tbsp avocado oil
  • 2–3 Tbsp your favorite BBQ or Cajun seasoning
  • 1/2–2/3 cup your favorite BBQ Sauce
  • Splash of filtered water or vegetable broth as needed

Prep your jackfruit:

  1. Mix your shredded jackfruit and seasoning together.
  2. Optional: Drizzle with citrus juice or oil for extra depth.
  3. Cover and refrigerate overnight before cooking.

Directions:

  1. In a skillet over medium heat, add oil, and cook onion and peppers until soft and slightly browned (1-2min).
  2. Add jackfruit (which has been marinating overnight in your favorite BBQ or Creole rub)
  3. Stir in the marinated jackfruit, breaking it down with a spatula as it softens. Turn down your heat as needed if the jackfruit starts to stick to the pan.  Sauté for about  2-3 minutes.
  4. Add your favorite BBQ sauce and stir well. Simmer on low for 3-5 minutes 10–12 min until sticky, rich, and coated. Add a splash of water or broth if it gets too sticky, don’t let it get stuck to the pan!
  5. Taste and adjust seasoning before serving

 

Assembly:

  1. Use your favorite bun, gluten-free bread, pretzel roll, whatever you like! And you can toast it if you prefer!
  2. Add a little extra BBQ sauce to taste
  3. Pile on the BBQ’d jackfruit
  4. If you like slaw, add it on top!
  5. Add a few microgreens for garnish
  6. And pair with simple roasted potato wedges as a side. For a Louisiana twist, season your wedges with the same Creole seasoning as your marinated jackfruit.

 

Enjoy! 

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