Vegan Lettuce Wraps

While I was making this dish I honestly wasn't sure how it was going to turn out. I just kept adding a little of this & a little of that, but the end result was too delicious not to share! These lettuce wraps are so fresh, crisp and savory. Take this dish to the next level by making my sweet umami sauce to drizzle on top or dip right on in. Seriously, so good! 

For the filling:

1 green onion- chopped (feel free to add more)

1-2 Tbsp olive oil 

1/4 cup fresh cilantro- chopped

1 cup mushrooms- chopped fairly small

1 can garbanzo beans- drained (no need to rinse)

1/2 cup frozen peas 

2 cups cooked green lentils 

1 cup frozen cauliflower rice 

1/4-1/2 cup low sodium soy sauce 

1 tsp fresh grated ginger

2 tsp sesame oil 

2 tsp rice vinegar 

1 pinch of red pepper flake

salt & pepper to taste 

Heat olive oil in a large skillet over medium heat. Add in green onions & cilantro and sauté until fragrant & softened, approx 1 minute. Toss in mushrooms and sauté until tender. Next, add in the remaining ingredients: garbanzo beans, frozen peas, cooked lentils, frozen cauliflower rice, soy sauce, spices, etc.  Sauté for several minutes until all veggies are tender yet still have a little crispness to them. Turn heat to medium-low and let simmer, stirring occasionally and adjusting seasoning to your liking. 

Sweet Umami Sauce (pure deliciousness) 

1/4 cup soy sauce 

2 Tbsp sesame oil 

2 Tbsp rice vinegar 

1/2 tsp fresh or ground ginger

2 Tbsp seedless blackberry jam or any jam you have at home

In a small bowl, whisk all ingredients together. So simple yet so complex. This is also the perfect dipping sauce for sushi! 

To assemble: 

1 head of crips romaine lettuce

Wash, dry and separate the lettuce. Fill the lettuce with the filling & top with sweet umami sauce! YUM!

Mediterranean Flatbread

This is an extremely versatile and super simple yet delicious flatbread. You can whip it up for a quick lunch or dinner or even serve as an appetizer. This has become a weekly staple in our house and I love it because you can switch up the flavors and ingredients. My favorite to make has a Mediterranean vibe - toasted naan, a layer of my Simple Homemade Hummus, topped with a layer of smashed avocado, arugula, sliced cherry tomatoes & fresh basil. It's then finished with extra virgin olive oil, balsamic vinegar & hemp hearts. I love all the different textures and bright flavors it provides. The creaminess of the hummus & avocado combined with the crunch of the toasted naan & hemp hearts is just so perfect. Light & fresh but still fills you up!

Ingredients:

Serves 1-2

1 piece Naan 

1/4 cup Hummus

1 large or 2 small ripe avocado- smashed

1 cup arugula 

1/2 cup cherry tomatoes, sliced in half

1-2 Tbsp fresh basil, chopped 

1 Tbsp raw shelled hemp seed (hemp hearts)

Drizzle of extra virgin olive oil & balsamic vinegar 

Directions: 

Preheat oven to 400 degrees. 

Prep your toppings and set aside. Place the naan directly on the top of rack and bake until golden brown, about 8-10 minutes. Remove from oven and place onto a cutting board or baking sheet. Using a spatula spread on a layer of hummus and then top with the smashed avocado and spread evenly. Next, add the arugula, sliced cherry tomatoes, fresh basil & hemp hearts. Finish off by adding a healthy drizzle of extra virgin olive oil & balsamic vinegar. Cut into 4 pieces & enjoy! 

The perfect quick bite or dinner in a pinch! 

Simple Homemade Hummus

Oh how I love me some hummus. Every time I make it from scratch I'm like why don't I make this all the time?! It's ridiculous how simple it is to whip up. Have it as a simple snack with pita, spread it on a veggie sandwich or try it with my Arugula Farro Salad! 

Ingredients:

1 can of chickpeas 

1-2 Tbsp of tahini (not totally necessary but I just love the flavor it adds) 

Juice from 1/2 a lemon 

3 Tbsp olive oil 

1/4 tsp of paprika 

pinch of salt 

2 -4 Tbsp water

Empty the contents from a can of chickpeas into a microwave safe bowl and cook for 3 minutes. Strain the liquid and place the chickpeas into a food processor. (Please go treat your self and buy one of these if you don’t already have one!! They are so useful, I love my Ninja and use it daily!)

Add the tahini, lemon juice, paprika & salt and blend on high. It will be thick and chunky but dont worry we’re about to smooth it out. Scrape down the sides and slowly drizzle in the olive oil while it is blending (if yours has a little opening, if not then add in 1 Tbsp at a time.) Next, add in the water 1 Tbsp at a time until you reach the consistency of your liking. Blend on high for 2-3 minutes until smooth. Feel free to keep a little chunky for extra texture! 

I love to serve mine with olive oil, fresh herbs, paprika & tahini, yum! 

This can be stored in an airtight container in the fridge for up to a week. 

Sweet Potato Fries with Tahini Mustard Sauce

These fries are killer - seriously next level! Such a simple item, perfect for a side dish, snack or just for the heck of it. They have that extra somethin' somethin' that rejuvenates your love for sweet potatoes. And if you eat as many sweet potatoes as I, you sometimes need to rekindle the flame. 

For the fries:

Serves 2-4

3 medium/large sweet potatoes

2 Tbsp olive oil 

1/2 tsp salt

1/2 tsp pepper

1/2 tsp paprika

Preheat oven to 425 degrees. 

Slice sweet potatoes into thin strips and place into a medium bowl. Add olive oil, salt & pepper, and paprika. Toss to coat, making sure each potato is glistening.  Transfer to a parchment lined baking sheet and spread them out so lay flat. Roast for 20-30 minutes until crisp & caramelized. 

Tahini Mustard Sauce:

2 Tbsp tahini 

1 tsp yellow mustard (dijon works too!)

1 tsp whole grain mustard 

1 tsp ground mustard (not 100% necessary, if you don’t have it just add more mustard!)

2 tsp pure maple syrup

pinch of salt & pepper 

2 Tbsp unsweetened almond milk 

In a small bowl whisk together all ingredients until smooth, taste & adjust seasoning to your liking. 

Once sweet potatoes fries are baked, drizzle sauce over top or leave dry & dip the fries into sauce. Yum!

You can actually put this sauce on just about anything. Max put it on his salmon & loved it!