Nutty Thai Lettuce Wraps

Talk about easy and delicious! These crunchy lettuce wraps are fun to eat and pair great with sticky rice and some hot miso soup. Thanks, Cookie and Kate!

Suggestions:
 
*If pecans aren't on sale, then you can also use cooked wheat-berries for the filling. I like to do half and half.

*I always double the recipe because they are so good!

*Use rice vinegar instead of apple cider vinegar. It's more authentic.

*Use soy sauce instead of tamari. It's pretty much the same thing. (Who has tamari lying around?)

*To make prep easier, throw all your veggies in the food processor.


http://cookieandkate.com/2015/thai-style-lettuce-wraps/

Veggie Lasagna Straight from Heaven

Engine 2 Sweet Potato Lasagna 

  

INGREDIENTS:

• 1 package Silken Lite tofu
• ½ teaspoon cayenne pepper
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 teaspoon rosemary
• 2 jars pasta sauce (I use Victoria White Linen Marinara from Costco. It's AMAZING) 
• 2 boxes lasagna noodles
• 1 bag of spinach (LOAD IT ON! YUM!)
• 2 sweet potatoes, cooked and mashed
• 6 roma tomatoes, sliced thin
• 1 cup raw cashews, ground
• VEGGIES! The recipe calls for specific ones, but honestly, you can use whatever the heck veggies you want! I just pick the veggies I have on hand: I've used broccoli, cauliflower, carrots, bell peppers, mushrooms, etc. Sautéed mushrooms add a meaty feel, while carrots add sweetness. You are the master of your own destiny :-) 

Tips: 

Let me tell you a secret about this recipe: it's way more complicated than it needs to be. The recipe asks you to cook your veggies one by one and set them aside in different bowls. Don't do that. (As shown above), just soften up your veggies all together in a big pot with olive oil--after you've sautéed your onion and garlic, of course. I like to have my onions nice and sweet before I add in the rest. (Also, pressure cookers are incredible for this prep!) 

Be forewarned, the recipe makes a TON of veggie filling. But this only means that you can save it to make a second lasagna. I also cook two and then freeze one for later (which my family greatly appreciates). 

The other great part about this recipe is that you don't have to cook your noodles separately. Just make sure they have sauce on either side, and they will cook in the oven. 

Lastly, don't forget the toasted cashews. They are essential to the recipe and are so good that you don't even miss the cheese! 

Bon Apetit! 

http://engine2diet.com/recipe/raise-the-roof-sweet-potato-lasagna/

Avacado Chickpea Sandwich

Behooooold! Our new favorite sandwich! 

Ingredients: 

Spread: 

1 Avacado

1/2-1 can chickpeas

Juice of 1 lemon

Sliced tomato

Slicked pickles

Spinach/lettuce

Fresh Basil

Bread, pita, or naan

Instructions: 

1. Throw the avacado, cooked (or canned) chick peas, and lemon juice in the processor. 

2. Spread on bread (I used fresh dill bread). 

3. Pack on the sandwich toppings!

4. Repeat (or not! I like it with only one slice, kind of like toast)

5. Enjoy! 

Lemony Lentil Arugula Salad

Oh my heart! This looks gross but tastes amazing! It comes from the Forks Over Knives Cookbook, but here's the basic idea:

Lentils cooked in vegetable broth then mixed with lemon zest, lemon juice, chopped mint, chopped cilantro, and garlic then spooned on top of a bed of arugula.  Yum! 

Sweet Potato Black Bean Chili

This is my new favorite vegan chili! It's perfect for fall cooking.  I seriously can't get enough of it.  Thanks, Gaby!

http://whatsgabycooking.com/black-bean-sweet-potato-chili/

Greek "Pizza" with My Favorite Homemade Hummus

Last year I asked my dad for easy plant-based lunch suggestions.  He likes to make pitas with hummus.  This has become a favorite.  I have also tried many different hummus recipes, and this is by far the best one I've had.  The pita "pizza" was also a hit with my toddler.  Sneaky veggies!

Ingredients: 

-pita bread

-hummus (here's the link to my favorite recipe: http://www.shugarysweets.com/2012/08/hummus) Don't forget to keep adding 1-2 tbs of water near the end while you blend, blend, blend

-your favorite veggies (I usually do tomatoes, peppers, cucumbers, and greens) 

-fresh herbs

-olive oil (I like mine extra spicy)

-feta cheese (optional)

Instructions: 

1. Warm or toast the pita.

2. Spread the hummus and then layer veggies (and cheese if you want). 

3. If you are eating it like a mini pizza, throw it in the oven/toaster oven on broil for a couple minutes to warm the toppings. 

4. Drizzle some spicy olive oil.

5. Garnish with fresh herbs. 

For my one-year old, I blended the veggies and added it to the top like a second spread.  He loved it!

Props to Shugary Sweets for the amazing hummus recipe! 

Butternut Squash Pasta Sauce Over Veggie Spaghetti

Last night I drew a blank on dinner, so I gathered the few veggies I had and conducted an experiment. Usually my food experiments turn out pretty bad  But for some reason, this one turned out AWESOME!  I must write this down before I forget.  

Ingredients: 

1 butternut squash, cooked or baked  (I boiled mine so I didn't have to use the oven) 

3-4 quartered tomatoes (roasted is optimal)

1 roasted red pepper (optional.  Again, I didn't want to use my oven)

4 cloves garlic (minced) 

1 onion (diced)

1 cup vegetable broth

2 tbs olive oil

handful of fresh herbs (I used garden basil and oregano) 

sea salt to taste 

For the pasta I used barilla veggie spaghetti.  Zucchini "Zoodles" would be even better.  

1. Sauté onion in olive oil.  Once golden, add garlic.  

2.  Add squash, tomatoes, (red pepper), vegetable broth, and herbs to pan. Simmer for 5-10 minutes until veggies are soft (You can add more broth if you like thinner sauce).   

4. Blend until smooth.  

5. Pour over cooked pasta. 

6. Sprinkle with sea salt and some more herbs.  The salt really brings out the sweetness of the sauce.  

Enjoy! 

Butternut Spinach Lasagna

This is an awesome Meatless Monday dish!  And I honestly like it way better than meaty lasagna.  True, it's not completely "plant-based," but it's a great little cheat.  I actually doubled the recipe so we could have loooots of leftovers.  Thanks, Julia! (juliasalbum.com)

Ingredients:

Butternut Squash Filling:

• 2 cups butternut squash puree (about half of squash)
• 1 cup ricotta cheese
• 1/2 cup milk (or more, if needed)
• 1/4 + 1/8 teaspoon salt
• 1/4 teaspoon nutmeg
Spinach Filling:
• 1 cup cooked spinach (8 oz uncooked)
• 1 cup ricotta cheese
• 1 cup mozzarella cheese
• 2 garlic cloves, minced
• 1/4 teaspoon salt
• pepper, to taste
Other Ingredients:
• 10 oz lasagna noodles, cooked (for gluten free, use Tinkyada brown rice lasagna noodles)
• 1 and 1/2 cups mozzarella cheese (or more)
• 1/2 cup Parmesan cheese (on top)
• Italian seasoning
• Paprika
• Basil

Instructions: 

1. For Squash Filling: Prepare the butternut squash puree.  Half the squash, drizzle with olive oil, and bake face-down for thirty minutes at 400 F.  Turn upright to cool

2. For Spinach Filling: While the squash is baking, sauté your garlic in a pain with olive oil then add a bag of spinach and a little water.  Cook on medium heat.  You need two cups of cooked spinach.  Afterward, mix in ricotta and spices.  

3. Puree the cooked squash in a food processor or blender.  Add the ricotta cheese, milk, and spices.  Blend it up real well and set aside.  You really only need half for the recipe, so save the other half for soup...or give it to your baby!

4. Get your ravioli noodles cooking.  Don't forget to add a little olive oil so they don't stick together. 

5. Layer as such (from the bottom): squash, noodles, spinach and mozzarella, noodles, squash, noodles, spinach and mozzarella, noodles, and (top) squash, spices & cheese! 

7. Cover with foil and bake at 375 F for thirty minutes covered then ten minutes uncovered.  Serve with warm bread.  Enjoy!  

Recipe from http://juliasalbum.com/2014/11/butternut-squash-and-spinach-lasagna/

Cuban-Style Rice and Beans

Wow. This was amazing!

Definitely want to save this for next week...and the week after that. 

I didn't have coconut cream so I simmered some coconut milk for about forty minutes to thicken it up. I also used red bell peppers because, let's face it, they're way better than green. 

And Logan loved his black beans, as usual. 

Here's the recipe link

http://www.theclevercarrot.com/2014/05/cuban-style-black-beans-rice-with-coconut-cream/

Thanks, Clever Carrot!