Chopped Spring Mix Salad

Chopped Spring Mix Salad
Serves 4-6 ~ Vegan, Gluten-Free, Soy-Free, Raw
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Salads are delicious, healthy and easy. In several minutes lunch or dinner is ready 🙂 . Here’s a salad you can crave, so quick and simple. Enjoy!

Ingredients and Directions:
2-3 Large Handfuls Spring Mix
1 Large Carrot, grated (or 2 small carrots)
½ Large English Cucumber, chopped
2 Radish, julienned
1 (15.5oz can) or 1 ½ Cup Chickpeas
½ Red Onion, chopped or sliced thin
1 Red Pepper, chopped
3 Tbsp Capers, optional

Combine and toss with some dressing. Enjoy!
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Up close and Beautiful ❤

Waldorf Salad with Kale & Chickpeas

Kale & Chickpea Waldorf Salad with Dressing
(Serves 4-6) – Vegan, Gluten-Free, Dairy-Free
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Want to know the secret to the best Waldorf Salad? Here it goes…toast the walnuts! Oh yes and organic is best this salad is all organic as is most of the dishes I create 🙂 . So about those Walnuts…this classic with Apples, Celery and Raisins is nothing without the Walnuts. Toasting them instead deepens the earthiness; it enhances the flavor and pairs well with the dressing for added creaminess. I used Raisins and Kale instead of the traditional grapes and lettuce. Tossed in a traditional “mayo” dressing with dill and celery seed which add an extra [hmm…] to the recipe. Fresh and crisp. Enjoy!

Ingredients:
8 Stalks Kale, washed, stems removed/chopped
2 Red Apples (Gala or Pink Lady), cored/chopped
3 Celery ribs, chopped
½ Cup Raisins
1 (15.5oz can) Chickpeas (Garbanzo Beans)
¾ Cup Walnuts, chopped (toasted)

Dressing Ingredients:
¾ Cup Vegenaise (vegan mayo)
1 Tsp Dijon Mustard
1 Tbsp Apple Cider Vinegar
Juice and Zest of ½ Lemon
1 Tbsp Blue Agave Nectar
¼ Tsp Dill Weed
¼ Tsp Celery Seed
¼ Tsp course Sea Salt

Directions:
-Remove Kale from stems, wash thoroughly I dry in my salad spinner before chopping then set aside.
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-Quarter and core apples then chop into bite-size pieces. Then combine Apples, Celery, Raisins, Chickpeas in a bowl and set aside.
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-Toast Walnuts in dry pan over medium heat for 1-2 minutes or until golden (you’ll be able to smell the nuttiness) keep shaking the pan so they toast up evenly and so they won’t burn.
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-Dressing: Whisk together all ingredients.
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To Combine there are a few options:
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#1 You can top the kale with the Apple mixture then drizzle the dressing over top.
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#2 You can toss the apple mixture with the dressing then top over the kale.
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  #2
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#3 You can toss everything together to combine, the dressing is just enough. The salad shouldn’t be swimming in the dressing and it won’t be dry either. Enjoy!
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Kale & Chickpea Waldorf Salad with Dressing

  • Servings: 4-6 ~ Vegan, Gluten-Free, Dairy-Free
  • Difficulty: easy
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Credit: https://veganrescue.com/

Waldorf Salad with Chickpeas/Kale
(Serves 4-6) – Vegan, Gluten-Free, Dairy-Free

Ingredients:
8 Stalks Kale, washed, stems removed/chopped
2 Red Apples (Gala or Pink Lady), cored/chopped
3 Celery ribs, chopped
½ Cup Raisins
1 (15.5oz can) Chickpeas (Garbanzo Beans)
¾ Cup Walnuts, chopped (toasted)

Dressing Ingredients:
¾ Cup Vegenaise (vegan mayo)
1 Tsp Dijon Mustard
1 Tbsp Apple Cider Vinegar
Juice and Zest of ½ Lemon
1 Tbsp Blue Agave Nectar
¼ Tsp Dill Weed
¼ Tsp Celery Seed
¼ Tsp course Sea Salt

Directions:
-Remove Kale from stems, wash thoroughly I dry in my salad spinner before chopping then set aside.
-Quarter and core apples then chop into bite-size pieces. Then combine Apples, Celery, Raisins, Chickpeas in a bowl and set aside.
-Toast Walnuts in dry pan over medium heat for 1-2 minutes or until golden (you’ll be able to smell the nuttiness) keep shaking the pan so they toast up evenly and so they won’t burn.
-Dressing: Whisk together all ingredients.

To Combine there are a few options:
#1 You can top the kale with the Apple mixture then drizzle the dressing over top.
#2 You can toss the apple mixture with the dressing then top over the kale.
#3 You can toss everything together to combine, the dressing is just enough. The salad shouldn’t be swimming in the dressing or it won’t be dry.

Kale & Quinoa Salad with Raspberry Vinaigrette Dressing

Kale & Quinoa Salad with Raspberry Vinaigrette
(Serves 2-4) – Vegan, Gluten-Free, Soy-Free
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Kale is nutrient dense and it is loaded with tons a good stuff. It’s no surprise that it’s considered a Super Food. Packed with Vitamin K, A, C, B6, Lutein and one cup boasts about 3 grams of protein and fiber. Excellent calcium and iron absorption also. I know I mentioned the power of spinach and Popeye yesterday, but imagine the strength he would’ve had if he ate kale instead, wow! It could’ve change the world, hehe.
Some additional ideas or variations of this salad: swap the dried cherries with cranberries or use an apple instead of a pear. Also, if the dressing is too tart or acidic add some sugar or additional Agave. Soak your peanuts, enjoy them raw or swap with chopped walnuts. Enjoy!

Ingredients:

3 Pieces Lacinato Kale, rinsed, stems removed and chopped
4 Pieces of Curly Kale, rinsed, stems removed and chopped
2 Tbsp Capers
½ Pear, julienned
½ Cup prepared Red Quinoa
¼ Cup Raw Peanuts
½ Cup Dried Cherries
½ Tsp Sea Salt
½ Tsp fresh Ground Pepper

Curly Kale – Washed, Dried, Chopped
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Dressing (Makes about 1 ½ Cups)
6oz Fresh Raspberries
¼ Cup Balsamic Vinegar
¼ Cup Apple Cider Vinegar
Juice of 1 Lemon
3 Tbsp Blue Agave Nectar
½ Cup Extra Virgin Olive Oil

Directions:
For Dressing – Combine all ingredients in high speed blender (I used a Nutribullet).
For salad – rinse and drain chopped kale, I used my salad spinner.
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Lacinato Kale – Wash, Dried, Chopped
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Combine all ingredients and toss together with ½ cup of prepared Raspberry dressing. Refrigerate for about 10-15 minutes for flavors to combine. Enjoy!

Kale & Quinoa Salad with Raspberry Vinaigrette

  • Servings: 2-4 ~ Vegan, Gluten-Free, Soy-Free
  • Difficulty: Easy
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Credit: https://veganrescue.com/

Ingredients:

3 Pieces Lacinato Kale, rinsed, stems removed and chopped
4 Pieces of Curly Kale, rinsed, stems removed and chopped
2 Tbsp Capers
½ Pear, julienned
½ Cup prepared Red Quinoa
¼ Cup Raw Peanuts
½ Cup Dried Cherries
½ Tsp Sea Salt
½ Tsp fresh Ground Pepper

Dressing (Makes about 1 ½ Cups)
6oz Fresh Raspberries
¼ Cup Balsamic Vinegar
¼ Cup Apple Cider Vinegar
Juice of 1 Lemon
3 Tbsp Blue Agave Nectar
½ Cup Extra Virgin Olive Oil

Directions:
For Dressing – Combine all ingredients in high speed blender (I used a Nutribullet). For salad – rinse and drain chopped kale, I used my salad spinner.
Combine all ingredients and toss together with ½ cup of prepared Raspberry dressing. Refrigerate for about 10-15 minutes for flavors to combine. Enjoy!

Warm Mushroom and Spinach Salad with Balsamic Vinegar Dressing

Warm Mushroom and Spinach Salad with Balsamic Vinegar Dressing
(Serving 2-4) – Vegan, Gluten-Free, Soy-Free
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Mushrooms! I love Spinach too! It’s funny when I think back to my childhood I remember the typical stuff like certain movies, t.v. and video games. It’s interesting how veggies were marketed to us in a roundabout way back then. Obviously times have now changed with all the commercials and advertising (especially here in the U.S.). I’m unclear as to what the true message is these days…junk, soda, greasy, cheesy, crust filled, all you can eat, candy etc. I think I read somewhere that 70% of the commercials on children t.v. channels are all junk foods. It’s no surprise the increase in obesity, diabetes heart diseases, cancer etc. in this country. Now when I was growing up I remember Spinach and Mushrooms the key ingredients in this dish which are both very nutritious. Remember Super Mario Bros. and Mushroom world. Mushrooms would allow me to double in size and strength or take an extra hit. Having strength to break bricks. Then there is Popeye whether the original intention was to boast the health benefits of spinach and maybe it wasn’t, the reality is we viewed Popeye as having incredible strength and abilities after eating a can of the stuff. The best part is…it really is a super food and nutritiously good for you. Vitamin A, K, B6, Iron etc. Enjoy!

Ingredients:
3 Tbsp Extra Virgin Olive Oil, divided
¼ Tsp Crushed Red Pepper Flakes
1-2 Garlic Cloves, minced
5oz Shiitake Mushrooms, sliced
3.5oz Bunapi Mushrooms (White Beech), ends removed
7 Whole White Button Mushrooms, quartered
6 Whole Baby Bella Mushrooms, quartered
¼ Tsp Sea Salt
3 Handfuls Fresh Baby Spinach (abt 4 Cups)
2 Tbsp Balsamic Vinegar
½ Tbsp Blue Agave Nectar
1 Tsp Horseradish Mustard or Dijon

Directions: 
-In sauté pan heat 2 Tbsp Olive Oil over medium-low heat, add Crushed Red Pepper Flakes and Garlic for about 2 minutes.
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-Remove Garlic-Red Pepper Oil and pour into a bowl, set aside.
-Back to empty pan – heat over medium and add mushrooms in batches. I started with Shiitake about 2-3 minutes until lightly golden. Remove from pan and set aside.
-Add quartered (larger pieces I cut down further) Baby Bella / Button mushrooms and ¼ Tsp Sea Salt and sauté for about 5 minutes. Remove from pan and add with Shiitake.
-To pan add 1 Tbsp Olive Oil and sauté Bunapi Mushrooms for about 5 minutes. They should pick up some nice color from the pan/prior ingredients. Remove and add with other mushrooms.
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-Back to pan add fresh Spinach and warm through until slightly wilted. Remove from pan and add with mushrooms, the spinach will continue to warm through with mushrooms.

For Dressing: -To bowl with Olive Oil, Garlic and crushed Red Pepper Flakes add: Balsamic Vinegar, Agave Nectar and Mustard – whisk together to combine. Toss all ingredients together to combine. Let stand for about 5-10 minutes before serving and enjoy!

Note from the past: Be sure to divide mushrooms and cook in multiple batches. If you throw all the mushrooms in the pan together at once they will get watery and steam up instead. You don’t want to over stir or season yet. You’ll want mushrooms to release their own natural moisture and sizzle into a golden color.

Warm Mushroom and Spinach Salad with Balsamic Vinegar Dressing

  • Servings: 2-4 ~ Vegan, Gluten-Free, Soy-Free
  • Difficulty: easy
  • Print

Ingredients:
3 Tbsp Extra Virgin Olive Oil, divided
¼ Tsp Crushed Red Pepper Flakes
1-2 Garlic Cloves, minced
5oz Shiitake Mushrooms, sliced
3.5oz Bunapi Mushrooms (White Beech), ends removed
7 Whole White Button Mushrooms, quartered
6 Whole Baby Bella Mushrooms, quartered
¼ Tsp Sea Salt
3 Handfuls Fresh Baby Spinach (abt 4 Cups)
2 Tbsp Balsamic Vinegar
½ Tbsp Blue Agave Nectar
1 Tsp Horseradish Mustard or Dijon

Directions: 
-In sauté pan heat 2 Tbsp Olive Oil over medium-low heat, add Crushed Red Pepper Flakes and Garlic for about 2 minutes.
-Remove Garlic-Red Pepper Oil and pour into a bowl, set aside.
-Back to empty pan – heat over medium and add mushrooms in batches. I started with Shiitake about 2-3 minutes until lightly golden. Remove from pan and set aside.
-Add quartered (larger pieces I cut down further) Baby Bella / Button mushrooms and ¼ Tsp Sea Salt and sauté for about 5 minutes. Remove from pan and add with Shiitake.
-To pan add 1 Tbsp Olive Oil and sauté Bunapi Mushrooms for about 5 minutes. They should pick up some nice color from the pan/prior ingredients. Remove and add with other mushrooms.
-Back to pan add fresh Spinach and warm through until slightly wilted. Remove from pan and add with mushrooms, the spinach will continue to warm through with mushrooms.

For Dressing: -To bowl with Olive Oil, Garlic and crushed Red Pepper Flakes add: Balsamic Vinegar, Agave Nectar and Mustard – whisk together to combine. Toss all ingredients together to combine. Let stand for about 5-10 minutes before serving and enjoy!

Note from the past: Be sure to divide mushrooms and cook in multiple batches. If you throw all the mushrooms in the pan together at once they will get watery and steam up instead. You don’t want to over stir or season yet. You’ll want mushrooms to release their own natural moisture and sizzle into a golden color.

Black Rice and Adzuki Bean Salad

Black Rice and Adzuki Bean Salad
(Serves 10-12) – Vegan, Gluten-Free, Soy-Free, Can be prepared Raw
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I love learning about new foods and trying new ingredients. There are times when I’m just browsing through the aisles and I’ll grab an item that I’ve never tried before. I’ll read about it, learn about it, and then I’ll create a new recipe in my mind. Of course I’m always interested in the nutritional value as well.
I came across Black Rice (Chinese) in the store the other day. Originally I was looking for an ingredient to add into a salad, I considered Couscous or thought about making another pasta salad. Then I came across this black rice. I learned that Black rice is very nutritious. It’s a Rich source of Iron, Protein, Fiber, Antioxidants and Vitamin E. There are more antioxidants in this rice than berries. The flavor was incredible also. The rice on its own had a rich almost nutty flavor, very delicious. I cooked this rice and grilled all the veggies – you can grill an ear of corn then cut the kernels off the cob or use canned corn or frozen thawed corn.
Alternatively, this salad can be made all raw. Soak the rice overnight or for about 10-12 hours, drain then rinse and allow the rice to dry before adding the veggies raw.
It’s Memorial Day today – thank you for all the people who have died in service. This weekend is also a popular day for BBQ’s as a kick-off to the summer season. This recipe makes a nice side dish, main dish (hell my husband had some this morning with his breakfast, lol); it is also great as a potluck item to bring also. Enjoy!
Below are some links that include some nutritional facts about two main ingredients in this recipe that may not be too familiar. Use it as a starting point for your research.
http://en.wikipedia.org/wiki/Black_rice
http://www.lotusfoods.com/index.php/categories/rices/forbidden-rice
https://jarohoney.com/sprouted-adzuki-beans-raw/
http://healthyeating.sfgate.com/nutrition-information-regarding-adzuki-beans-1807.html

Raw Preparation Tips/Links – Black Rice and Adzuki Beans
https://jarohoney.com/sprouted-adzuki-beans-raw/
http://www.vegkitchen.com/recipes/raw-organic-lotus-forbidden-black-rice-recipe/

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Black Rice and Adzuki Bean Salad

  • Servings: (About 10-12) ~ Vegan, Gluten-Free, Soy-Free, Can be made Raw
  • Difficulty: easy
  • Print

Credit: VeganRescue.com

Ingredients:
1 (15oz Can) Adzuki Beans
¼ Cup Extra Virgin Olive Oil
¼ Cup Apple Cider Vinegar
3 Tsp Sugar
½ Hothouse Cucumber, chopped
1 Carrot, shredded
½ Pint Cherry Tomatoes, sliced in half
1 Cup Black Rice, dry
1 ¾ Cup Water
1 Tsp Salt + Pinch of Salt for Rice
1 Tsp Course Black Pepper
½ – 1 Avocado, chopped
½ Red Onion, diced
½ Red Pepper, diced
1 Can of Corn or 1 ½ – Cups Frozen, thawed
Juice of ½ Lemon
A handful of Parsley, chopped
¼ Tsp Cayenne
¼ Tsp Cumin

Directions:
-Rinse Rice under cool water. Combine Rice and Water with a pinch of Salt in a medium saucepan. Bring to boil over medium-high heat. Cover then reduce heat and simmer for 30 minutes. Turn off heat and let stand for 5-10 minutes. Remove lid and fluff with fork and set aside until other ingredients are ready.
-Drain and Rinse Adzuki Beans. Combine in a bowl with Apple Cider Vinegar and Olive Oil.
-Optional: Grill Red Onion, Red Pepper and Cherry Tomatoes set aside to cool then chop.
-Combine and toss all ingredients together to combine. Top with additional Avocado before serving. Enjoy warm or cold!


Next Day 🙂

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Q is for Quinoa!

Quinoa
Vegan, Gluten-Free, Raw (can be prepared raw)

QQuinoa 🙂 . Sometimes I will buy a small 14oz package of Quinoa and will prepare the entire package to be used throughout the week in various recipes. I love Quinoa with herbs, olive oil and veggies added or as a salad garnish and it’s also fantastic added in a wrap.
Quinoa is indeed a Super Food. It contains all 9 essential amino acids and has been deemed a complete protein. It’s iron rich and is packed with Fiber, Zinc, Magnesium, Manganese and Vitamins B2 (Riboflavin), E and B6. So versatile and quick to prepare – I’ve added pics below of a couple dishes. Make a pot, be creative and stay healthy. Enjoy!

Basic Preparation: 1-Cup Quinoa to 2-Cups Liquid (Water or Vegetable Broth). In medium saucepan, combine both liquid and quinoa and bring to a boil. Cover then Reduce Heat to Low. Continue to simmer for 15-20 minutes. Remove lid then fluff with a fork. Liquid will absorb and germ will spirals out.

Veggie Quinoa Wrap
Wrap
Creamy Italian Dressing (recipe here)
Fresh baby Spinach
1/2 Avocado
Cucumber
Carrots
Quinoa

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Tossed Spinach Salad with Quinoa and Roasted Chickpeas
Fresh Baby Spinach
Radish
Carrots
Tomatoes
Broccoli
Roasted Chickpeas (recipe here)
Quinoa

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Q

Iceberg Wedge Salad with Creamy Italian Dressing – Vegan

Iceberg Wedge Salad with creamy Italian Dressing
(Serves 4 – 1 Head Lettuce) Vegan, Gluten-Free
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Iceberg lettuce is regularly accused of being boring and bland. Usually hidden in a burrito or wrap, maybe chopped in a salad or placed on top of a taco. But Iceberg has great potential, it can be luxurious and classy. If you’re looking to change your seemingly boring salad, next time try a wedge salad! I love this recipe because it is very simple but looks fancy. Partnered with a creamy classic. This Italian dressing is magnificent. It’s pretty bold to say something is the ‘best’ but this salad dressing is supreme! Enjoy!

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Ingredients:
Iceberg Lettuce
Cherry Tomatoes, quartered
Red Onion, sliced thin
Walnuts, chopped
Cucumber, diced
Capers
Chives
Coconut Bacon, optional (Find Recipe Here)

Directions:
-Remove outer layer of Iceberg lettuce and cut in half. Cut out core of lettuce and then cut in half.
-Rinse under cool water and drain on a paper towel until ready to serve.
-Add toppings and dress salad. That’s it!

Creamy Italian Dressing – Vegan
(Makes 2 Cups) – Vegan / Gluten-Free
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Ingredients:
1 Avocado, pitted
½ Cup Vegenaise
2 Tbsp Nutritional Yeast
5 Basil Leaves, chopped roughly
2 Tbsp Apple Cider Vinegar
¼ Cup Extra Virgin Olive Oil
Juice of ½ Lemon
2 Tsp Dijon Mustard
2 Tbsp Raw Blue Agave Nectar
½ Tsp course Black Pepper
½ Tsp Sea Salt
½ Tsp dried Oregano
½ Tsp Italian Seasoning
½ Tsp Smoked Paprika
2 Garlic Cloves, minced

Directions:
Combine all ingredients in food processor until creamy. Refrigerate any unused portion. Enjoy!

Note: Raw Option for this recipe – omit Vegenaise and replace with another Avocado.

I

Artichoke and Asparagus Antipasto Salad with Apricot Almond Butter Vinaigrette

Artichoke and Asparagus Antipasto Salad
(Serves 8-10) Vegan, Almost-Raw, Gluten-Free
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Blogging from A to Z beginning with the letter “A” today. So I decided to bring my “A” game. Art to Choke Hearts was the inspiration today; discussing Artichokes and the blog with my husband he mentioned Henry Rollins’ book over dinner, respect.
Italian on the menu tonight, so I was further inspired to make an Antipasto salad. The salad has Asparagus, Artichoke hearts, Almonds, Arugula and an amazing dressing of Almond Butter, Apricot and Agave. The dressing alone is killer! Enjoy!

Ingredients:
1 bunch Asparagus Spears, ends trimmed (Abt 50 spears)
2 Tbsp Extra Virgin Olive Oil
2 Garlic cloves, minced
1 Cup Carrots Chips
3 (14oz) Cans Quartered Artichoke Hearts
¼ Cup Water
1 Cup Roasted Red Peppers, sliced
6 oz Stuffed Green Olives
4 oz Capers
5 oz Sun-dried Tomatoes, sliced
½ Cup Sliced Almonds
1-2 Cups baby Arugula 

Directions:
-Trim Asparagus ends and then slice remaining in half. Heat 2 Tbsp Olive Oil in sauté pan and sauté Asparagus for 5 minutes. During that last minute add Garlic. Remove from pan and set aside.
-Add Carrots and heat through for 2 minutes back to same pan. After 2 minutes add water and heat for another 2 minutes to steam. Remove from pan and set aside.
-Back to same pan add Artichokes and heat through, warm for about 2-3 minutes. Remove from pan and set aside.
-In dry pan toss sliced almonds until lightly toasted.
-Toss together all ingredients: Asparagus, Carrots, Artichokes, Roasted Red Peppers, Olives/Capers, Sundried Tomatoes, Almonds and Arugula.
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Apricot Almond Butter Vinaigrette
(Makes 1 ½ Cup Dressing)
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Ingredients:
1/3 Cup Almond Butter (or 3 – 1.15oz Packs Justin’s) – pictured below
2 Tbsp Apricot Preserves
2 Tbsp Tamari Soy Sauce
2 Tbsp Extra Virgin Olive Oil
3 Tbsp blue Agave Nectar
3 Tsp Dijon Mustard
1 Tbsp Apple Cider Vinegar

Directions:

-Whisk all ingredients together and refrigerate any remaining.
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Zucchini Salad

Zucchini Salad (Serves 2)

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I thoroughly enjoy cooking and creating. There are some days that I literally open the pantry and refrigerator and voila! This salad happened on one of those days. Our children were visiting family for the day; Seth and I were about to enjoy a sandwich but I wanted something fresh to go along with it…a simple side salad. Boom…Zucchini salad! This recipe was perfect for just the two of us but could easily be doubled.

Ingredients:

1 large Zucchini, shaved

1 Vine Ripe Tomato, shaved

1 handful of Parsley, chopped

1 Scallion (Green Onion), chopped finely

3 Tbsp Apple Cider Vinegar

3 Tbsp Extra Virgin Olive Oil, good quality

½ Tsp Italian Seasoning

1 Tsp Dijon Mustard

1 Tsp blue Agave nectar

1 Tbsp Capers

Directions:

-Using a mandolin slicer or vegetable peeler, slice zucchini and tomatoes into ribbons from top to bottom. (I use the 1/16 or 1.5mm setting on my mandolin). Chop parsley and finely chop green onion, set aside with zucchini and tomatoes.

-Whisk together Vinegar, Olive Oil, Italian Seasoning, Dijon Mustard, Agave and capers until combined. Toss both together until combined. Enjoy!

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Vegan Asian Lettuce Wraps

Vegan Asian Style Lettuce Wraps

(Makes 12 Wraps)

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These lettuce wraps are bursting with flavor. The Asian influenced ingredients will dance on your taste buds. These are incredibly addicting and it is impossible to eat just one! Hearty, healthy and just Delectable!

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Ingredients:

1 (15.5 oz can) Chickpeas (Garbanzo Beans)  

4 Whole White Mushrooms                               – [Meat Base]

1 ½ Cups Whole Walnuts                                  –

1 (8oz) Can Whole Water Chestnuts, drained & rinsed

3 Scallions (Green Onions), chopped, divided

½ Tsp Salt

½ Tsp Pepper, fresh ground

3-4 Tbsp Sesame Seeds

2 Tbsp Extra Virgin Olive Oil

1 head Boston Lettuce

2 Medium Carrots, shredded

Dressing: – Whisk all ingredients together.

¼ Cup Soy Sauce

1 Tbsp Rice Vinegar

½ Tsp Sriracha

2 Tbsp pure Sesame Oil

3 Garlic Cloves, grated

1 Tbsp Fresh Ginger (About 1 ½ – 2 inch piece), grated

1 Tbsp Blue Agave Nectar

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Directions:

-In food processor blend Chickpeas, Mushrooms, Walnuts, ½ of the chopped scallions, Water Chestnuts and Salt/Pepper. Pulse for about 30-45 seconds stop at least once to scrap down sides then set mixture aside.

-Toast sesame seeds in a dry pan for about 2 minutes or until lightly toasted. Remove sesame seeds from pan and set aside.

-Return pan to stove and heat olive oil over medium heat. Add ‘meat’ mixture and half of the dressing, sauté for about 2 minutes until warmed through and incorporated. Remove pan from heat and allow filling to cool.

-While mixture is cooling, prepare your lettuce leaves – rinse/pat dry and shred carrots.

-For the dressing: whisk all ingredients together. *I only grate the garlic in this recipe since I’m already using my microplane for the ginger, feel free to mince the ginger if you prefer.

-Makes 12 wraps. Add about ¼ cup of filling per wrap. Top with about a Tsp of remaining dressing/sauce on each and divvy up the carrots and remaining scallions between each. Enjoy!