Vegan Recipe

BARLEY SOUP

October 29, 2019 by Sarah Baade Leave a Comment

This has felt like the longest summer I’ve ever experienced. As of a few days ago, we were still hitting temperatures near the 90’s. Did Mother Nature forget to check the calendar? It is already late October?! Truthfully, I love living in a warmer climate. I’ve done my time with cold and snow and I learned it wasn’t for me. That being said, I can’t help but crave a few cooler (not cold) days so I can indulge in winter comfort foods. We are finally cooling off here in Texas and I’m going full out on my comfort food recipes.

I’ve been craving soup lately but my brain has also been wandering back to my recipe for Baby Bella Shepherd’s Pie. The solution? Turn the base of that shepherd’s pie into a soup! The result? Pure satisfaction! This soup is hearty and rich in flavor. Anyone who eats this is going to think you slaved away in the kitchen all day when, in fact, it is simple to make. Bonus? This is one of those recipes that tastes even better as leftovers.

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Barley Soup

This hearty soup is rich in flavor yet easy to make – a perfect way to warm up on a cold day.

Course: Dinner, Main Course, Soup

Cuisine: American

Keyword: Barley, Barley Soup, Dinner, Easy Recipe, Homemade Soup, Soup, Vegan Recipe, Vegetarian Recipe

Ingredients

2 Tablespoons olive oil
1 medium onion, chopped
4 large carrots, cut into 1/4" slices
2 large parsnips, cut into 1/4" slices
2 lb white mushrooms, stemmed and quartered
1 Tablespoon minced garlic
1 Tablespoon fresh thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
3 Tablespoons all-purpose flour
14.5 oz can petite diced tomatoes, undrained
1 Tablespoon Worcestershire sauce
4 cups vegetable broth
1 cup dry red wine
2 Tablespoons tomato paste
2/3 cup pearl barley

Instructions

In a Dutch oven or large pot, heat olive oil over medium heat. Add onions and cook until translucent. Add carrots and parsnips, cook an additional 2-3 minutes. Add mushrooms, garlic, thyme, salt & pepper. Cook until mushrooms start to sweat. Sprinkle flour over vegetable mixture and stir until evenly coated. Pour in diced tomatoes, Worcestershire sauce, vegetable broth and wine. Stir in tomato paste and barley. Increase heat to bring pot to a boil. Reduce heat and let simmer 45 minutes or until barely is cooked through.

Notes

Having a hard time pulling those thyme leaves off of the stem? Grab a few sprigs and tie them together with kitchen twine. Toss the whole bundle into the soup and simply remove the bundle when soup is fully cooked.
This is a thick, hearty soup. If you prefer a thinner soup, you can add water after simmering until you reach the consistency you desire.

THREE BEAN PITA SANDWICH

August 25, 2019 by Sarah Baade Leave a Comment

The great thing about food blogging is that inspiration comes three times per day, at a minimum. Breakfast, lunch, dinner and snacks. Any time we go out to eat or have a meal at a friend’s house, I am surrounded by inspiration. My husband recently requested a bean based sandwich. My brain instantly went to the three bean salad available at the Jason’s Deli salad bar. Why not make something similar and pop it into a pita?

I love a dish that can be served more than one way. This is that kind of dish. You can easily serve this up as a pita sandwich (as described in the recipe) but you could just as easily eat it as a salad. Alternatively, I think it could also make a great topping on a baked sweet potato. Main dish or side dish. Either way, I call it delicious. I always keep chickpeas and black beans in my pantry. This recipe is a perfect example of why they are staples.

Tips

You can eat this right away if you want to. However, you will get better flavor if you let the bean mixture marinate in the dressing for 30 minutes before eating it.
If you are packing this for lunch, I recommend packing the bean mixture and the pita bread separately so the bread doesn’t get soggy.

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Three Bean Pita Sandwich

This three bean pita sandwich turns pantry staples into a delicious meal.

Course: Main Course, Salad, Side Dish

Keyword: Beans, Pita, Sandwich, Three Bean, Three Bean Pita Sandwich

Servings: 4

Ingredients

15 oz canned black beans, drained and rinsed
15 oz canned chickpeas, drained and rinsed
15 oz canned kidney beans, drained and rinsed
1/2 small cucumber, diced
1/2 small red onion, chopped
1/2 cup radishes, thinly sliced
1 Tablespoon fresh parsley, chopped
1 Tablespoon fresh basil, chopped
1 teaspoon fresh oregano
4 6" whole wheat pita breads, cut in half

For the dressing

2 Tablespoons olive oil
2 Tablespoons red wine vinegar
1/2 teaspoon brown sugar
1/2 teaspoon garlic powder
2 teaspoons tamari sauce or low sodium soy sauce
1/4 teaspoon ground black pepper
1/4 teaspoon salt

Instructions

In a large bowl, mix together all of the beans, vegetables and fresh herbs. Set aside.
In a small bowl, whisk together all of the dressing ingredients. Pour dressing over bean mixture and stir until evenly coated.
When ready to eat, use a slotted spoon to scoop bean salad into pita halves.

If you enjoyed this recipe, you might also be interested in my curried chickpea salad sandwich or my veggie wrap with homemade jalapeno hummus.

BROCCOLI CHEESE QUICHE & SWEET POTATO HASH

April 10, 2019 by Sarah Baade 8 Comments

I’ve mentioned before that breakfast isn’t typically my thing, but brunch? Brunch is my jam! On the weekends, my husband and I each take a day to sleep in while the other one gets up early with our toddler. First of all, I love this sleep plan because we both end up feeling rested and rejuvenated. Second of all, by the time we are both up for the day it is the perfect time to hit up a restaurant for brunch. Our local favorites tend to give large servings which means leftovers. Leftovers that are absolutely delicious and all of us are eager to dive into during the week. There’s just something about breakfast foods for lunch or dinner that really hits the spot! I’m not alone on this line of thinking, am I?

A typical work day isn’t exactly conducive to brunch. Or is it? Hello meal planning! I was challenged by my friend, Nicolas, over at Blogtastic Food to create a dish that would work well for meal planning. I came up with two recipes to create a mini-brunch that I can take to work. These recipes reheat well which is ideal for this challenge but they are also easy to make. You can cook the sweet potato hash while the quiche is baking so everything is finished at the same time. Once it has all cooled off, pack individual servings into containers so you can grab and go as you head out the door for work during the week.

Tips:

Blind baking means you are going to partially bake the pie crust before you add the filling. It is worth the extra little bit of effort to blind bake your crust so you don’t end up with a soggy bottom on your quiche.
One of the great things about quiche is that you can take the egg base and change out the fillings. You could add ½ cup chopped ham cooked ham or bacon. If broccoli isn’t your thing, toss in some chopped bell peppers instead. Get creative!

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Broccoli Cheese Quiche

Servings: 8 slices

Ingredients

1 premade pie crust
8 large eggs
1 cup sharp cheddar cheese, shredded
1/2 cup gouda cheese, shredded
1 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup fresh broccoli florets, chopped

Instructions

Preheat oven to 375F. Arrange pie crust in a 9.5” pie dish. Line top of pie crust with parchment paper and then fill with dried beans or pie weights. Bake crust for 20 minutes.
While crust is baking, beat eggs in a large bowl. Mix in cheeses, cream, salt and pepper. Stir in broccoli.
Once blind bake is finished, pull the crust out of the oven then remove beans/weights and parchment paper. Pour egg mixture into pie crust and return to the oven and bake 40-50 minutes or until egg mixture has set.

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Sweet Potato Hash

Ingredients

1 Tablespoon olive oil
1 medium sweet potato, peeled and diced
1/4 cup yellow onion, chopped
1/4 cup red bell pepper, chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika

Instructions

Heat olive oil in a large sauté pan over medium heat. Add sweet potatoes and cook for 5 minutes, stirring occasionally. Add onion and sauté 5 more minutes or until onions start to become transparent. Add bell peppers and spices, sauté an additional 2 minute.

For more meal prep ideas, check out the following recipes from the other “meal prep challenge” collaborators.

THAI CHICKEN GREEN CURRY MEAL PREP
https://www.blogtasticfood.com/thai-chicken-green-curry-meal-prep/

MUSHROOM RISOTTO MEAL PREP
https://juliarecipes.com/2019/04/30/mushroom-risotto-meal-prep/comment-page-1/#comment-806

VEGAN MEAL PREP CHILI
https://holistichormonehelp.com/2019/04/24/vegan-meal-prep-chili/

RED LENTIL, TAMARIND & TOMATO SOUP
https://cuisinedeli.com/2019/04/30/red-lentil-tamarind-tomato-soup/

PUMPKIN, RICOTTA AND SAGE PASTA SHELLS
https://itsnotcomplicatedrecipes.com/pumpkin-ricotta-and-sage-pasta-shells/

INSTANT POT ROPA VIEJA FOR MEAL PREP
https://www.hangrywhitemale.com/instant-pot-ropa-vieja-for-meal-prep/

MEAL PREP: GARLIC SHRIMPS SKILLET WITH BULGUR
https://healthylaura.com/dairy-free/meal-prep-garlic-shrimps-skillet-with-bulgur/

EASY MEXICAN LASAGNA
https://realfoodhappyhome.com/easy-mexican-lasagna/

MAKE AHEAD MEAL PREP MINI FRITTATAS IN MUFFIN TINS
https://www.31daily.com/make-ahead-meal-prep-mini-frittatas-in-muffin-tins/

INSTANT POT STUFFED PEPPERS {WITH TURKEY AND QUINOA}
https://www.mealswithmaggie.com/instant-pot-stuffed-peppers/

ROASTED VEGETABLE BISQUE

December 9, 2018 by Sarah Baade 2 Comments

Lately I’ve been realizing just how busy my weekdays are. A typical day means I’m up at 5:45am to get ready and help our daughter get ready for the day. After working a full day at the office, I pick our daughter up from school then head home. We have just a little time to play before needing to get dinner going. Soon after dinner, we put our daughter to bed and then I rush out the door to get a workout in. Around 8:00pm I am finally able to relax and catch up with my husband on how our day was. I know my schedule isn’t all that unusual, lots of families have a similar (or crazier) routine. To be honest, I also have TONS of help from my husband, he is my ultimate teammate in life! However, reflecting on my schedule has emphasized the importance of easy meals in our household. I do prefer to cook homemade meals but I definitely have days when those chicken nuggets in the freezer are all I can muster. On the days when I am cooking, I try to fix healthy meals and expose my daughter to a variety of foods and flavors (with an emphasis on vegetables).

My daughter has been really eager to help in the kitchen lately which provides an opportunity to share a wider variety of foods with her. She might not end up eating what we fix (she is only two years old, after all, and I’m realistic) but the exposure is still there. If she sees us prepping and eating healthy foods, those options won’t be strange to her as she gets older. This bisque recipe is actually a perfect one for her to help with. I chop vegetables and then let her put them into a bowl, season them and pour them out onto a sheet pan for roasting. We have also been finding ways to incorporate other lessons into our cooking routines. “How many eggs did we put in the bowl?” “What colors do you see on the pan?” Not to mention she is learning how to follow directions. All of this learning is happening while helping to get dinner on the table. This is what we call a Win-Win situation, my friends!

Tips:

You can absolutely roast these vegetables the night before you plan to serve the bisque and then blend everything together when you’re ready to eat it. Store those veggies in a sealed container in the fridge. However, since the vegetables will be cold rather than hot from the oven, you might need to pour the blended bisque into a pot and warm it over the stovetop or in a crockpot before serving it.
If you’re making this for a bigger crowd, double the ingredients. You can still roast all the vegetables at the same time but it won’t all fit in the blender at once. Blend what you can then pour it into a large pot and repeat this until everything is in the pot. Stir it all together with a large spoon or whisk until fully incorporated.

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ROASTED VEGETABLE BISQUE

The perfect dish to warm you up on a cold evening.

Servings: 4 servings

Ingredients

1 cup Raw cashews
1 large head Cauliflower, cut into florets
4 cloves Garlic, unpeeled
2 Medium carrots, peeled and cut into 1" pieces
1 Medium yellow onion, sliced
2 Large red bell peppers, seeded and cut into large pieces
Olive oil for drizzling
Salt & pepper to taste
3 Tablespoons Red miso paste
1/2 teaspoon Ground cumin
1 Tablespoon Sriracha
2 cups Vegetable broth (more if you want to thin the bisque out a bit)
Croutons & chopped parsley for garnish

Instructions

Preheat oven to 400F. Place cashews in a bowl of water and let soak. While cashews are soaking, put cauliflower, garlic and carrots in a large bowl. Drizzle bowl of vegetables with olive oil and sprinkle with salt and pepper. Mix until evenly coated then spread evenly on a sheet pan. Place onion and peppers in the bowl used for vegetables then drizzle with olive oil and sprinkle with salt and pepper. Mix until evenly coated then spread evenly on a second sheet pan. Place both sheet pans in the oven and roast vegetables 20-30 minutes or until they are tender and edges start to brown. Note that the onion and peppers are likely to be done earlier than the other vegetables.
Drain and rinse cashews then place them in a high-powered blender. Peel roasted garlic cloves add them to the blender along with all of the vegetables. Add miso, cumin, sriracha and vegetable broth to blender. Blend on high until smooth and creamy. Garnish with croutons and parsley.

POMEGRANATE BLUEBERRY SMOOTHIE

November 24, 2018 by Sarah Baade Leave a Comment

I went, I ate, and I ate some more. I swear I tried to take small portions so as to have room to try every side dish. I didn’t succeed. The problem (truly the ONLY problem) with spending Thanksgiving with friends who love to cook is that you can’t possibly eat as much as you would like to. Every single dish was delicious. I walked away with a happy heart, a full belly, and arms full of leftovers to take home. Now that our leftovers are dwindling, I need a break from the comfort food. Did I really just say that?!? I love those traditional holiday dishes but moderation is a must.

In order to give my body a day or two of recovery, I’m trying to keep things lighter and healthier. I’m also embracing pomegranate season for this delicious smoothie. Pomegranate has become one of my favorite smoothie ingredients. Part of the allure could be that fresh pomegranates are hard to come by through most of the year – you want what you can’t have. But I actually really do love the flavor and find that they add a natural sweetness without the tartness that some other fruits can bring to a smoothie.

Tips:

You can portion out the fruit and spinach ahead of time, place them in a bag in the freezer. When you’re ready to make your smoothie, empty the contents of the bag into your blender and add the almond milk, flax seed and chia seeds.
See video below for my method of removing seeds from pomegranate.

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POMEGRANATE BLUEBERRY SMOOTHIE

Satisfy your sweet tooth with a healthy option.

Servings: 2 smoothies

Ingredients

seeds from 1 large pomegranate
1 frozen banana
2 cups frozen blueberries
2 cups spinach (loosely packed)
1 cup almond milk
1 Tablespoon ground flax seed (optional)
1 Tablespoon chia seeds (optional)

Instructions

Place all ingredients in a high-power blender and blend on high until smooth.

VEGAN SHORTBREAD COOKIES WITH DARK CHOCOLATE DRIZZLE

September 20, 2018 by Sarah Baade 12 Comments

Deep down, I’m a competitive person. Candy Land as a little kid, cheer competitions in high school, Scrabble in grad school. It doesn’t really matter the age or the activity, I don’t like to lose. As an adult though, I’ve learned how to internalize the competitive nature and focus on challenging myself rather than competing against others. The benefit of this is that the sky is the limit and I am always working to improve myself in some way or another.

Last month I was inspired by one of my favorite food bloggers and his recipe for a vegan lemon meringue pie. I have several friends who follow a vegan diet and making a delicious dessert that they can enjoy with everyone else is such a gift. Then came the opportunity to create my own vegan dessert recipe along with several other bloggers. Yes! Count me in! After contemplating several ideas, I decided to go with a classic shortbread cookie. Such an easy to make and easy to share treat that is made with easy to find ingredients.

Tips:

I used vegan butter for this recipe in order to give it a more traditional buttery flavor. However, you can sub out for an equal amount of coconut oil if you prefer.
As I developed this recipe, I noticed that the amount of flour needed varied slightly based on the amount of moisture in the air – a rainy day meant I needed more flour to reach that slightly crumbly state you want. If you don’t reach that crumbly state, the cookies will still taste delicious but the cookie consistency will be more like a soft sugar cookie.

VEGAN SHORTBREAD COOKIES WITH DARK CHOCOLATE DRIZZLE

For the cookies:

½ cup cold vegan butter, cut into 1” pieces

½ cup granulated sugar

¼ cup aquafaba (juice from canned chickpeas)

¼ teaspoon salt

¼ teaspoon almond extract

1 3/4 cups all-purpose flour (add more as needed, see tip above)

Cookie Directions:

In a stand mixer with a paddle attachment, beat butter and sugar on medium speed until it starts to become fluffy. If mixture starts sticks to sides of bowl, scrape down with a spatula. Add aquafaba, salt and almond extract, mix until ingredients start to blend.

With mixer speed set to low and add flour a ½ cup at a time, beat until fully incorporated. Dough may be slightly crumbly.

Place dough on a large piece of plastic wrap and form dough into a log shape. Fold plastic wrap over dough then roll log on the counter to help smooth it out. Log should be approximately 2” in diameter. Place dough log in freezer for 30 minutes to slightly firm it up.

Preheat oven to 350ºF.

Remove dough log from freezer and peel off plastic wrap. Using a sharp knife, slice log into ¼” thick rounds. Place rounds on a parchment covered baking sheet, ½”-1” apart. (Cookies won’t spread much so you can fit more onto a sheet than you could with other cookies.) Bake cookies 10-12 minutes or until bottom edges just begin to turn golden brown. Let cookies cool completely before adding chocolate drizzle.

For the chocolate drizzle:

3oz vegan dark chocolate bar, broken into 1” pieces

½ teaspoon coconut oil

Chocolate Drizzle Directions:

Place chocolate and coconut oil in a microwave safe bowl. Heat for 30 seconds at a time, stirring at each interval, until chocolate is completely melted and is smooth and shiny. Using a spoon or a small zip-lock bag with the tip of one corner cut off, drizzle chocolate over the cooled cookies.

VEGAN SHORTBREAD COOKIES WITH DARK CHOCOLATE DRIZZLE

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Easy to make vegan cookies that anyone will enjoy.

: Slice Of Honey

Cuisine: Dessert

Serves: 2 dozen cookies

Ingredients

For the cookies:
½ cup cold vegan butter, cut into 1” pieces
½ cup granulated sugar
¼ cup aquafaba (juice from canned chickpeas)
¼ teaspoon salt
¼ teaspoon almond extract
1¾ cups all-purpose flour (add more as needed, see tip above)
For the chocolate drizzle:
3oz vegan dark chocolate bar, broken into 1” pieces
½ teaspoon coconut oil

Instructions

In a stand mixer with a paddle attachment, beat butter and sugar on medium speed until it starts to become fluffy. If mixture starts sticks to sides of bowl, scrape down with a spatula. Add aquafaba, salt and almond extract, mix until ingredients start to blend.
With mixer speed set to low and add flour a ½ cup at a time, beat until fully incorporated. Dough may be slightly crumbly.
Place dough on a large piece of plastic wrap and form dough into a log shape. Fold plastic wrap over dough then roll log on the counter to help smooth it out. Log should be approximately 2” in diameter. Place dough log in freezer for 30 minutes to slightly firm it up.
Preheat oven to 350ºF.
Remove dough log from freezer and peel off plastic wrap. Using a sharp knife, slice log into ¼” thick rounds. Place rounds on a parchment covered baking sheet, ½”-1” apart. (Cookies won’t spread much so you can fit more onto a sheet than you could with other cookies.) Bake cookies 10-12 minutes or until bottom edges just begin to turn golden brown. Let cookies cool completely before adding chocolate drizzle.
Place chocolate and coconut oil in a microwave safe bowl. Heat for 30 seconds at a time, stirring at each interval, until chocolate is completely melted and is smooth and shiny. Using a spoon or a small zip-lock bag with the tip of one corner cut off, drizzle chocolate over the cooled cookies.

Notes

I used vegan butter for this recipe in order to give it a more traditional buttery flavor. However, you can sub out for an equal amount of coconut oil if you prefer.

As I developed this recipe, I noticed that the amount of flour needed varied slightly based on the amount of moisture in the air – a rainy day meant I needed more flour to reach that slightly crumbly state you want. If you don’t reach that crumbly state, the cookies will still taste delicious but the cookie consistency will be more like a soft sugar cookie.

As I mentioned above, this post was part of a collaboration with eleven other bloggers. Each of us created a unique vegan dessert. Please check them all out – there is quite a variety!

Coconut-Lime Vegan Tart

Vegan Chocolate Caramel Tart

Vegan Ginger Coconut Pear Cake

Beetroot Brownie

Vegan Lemon Coconut Frangipane Tart

Vegan Banoffee Pies

Blackberry Pie with Walnut Crumble Topping (Vegan)

Vegan Blackberry Pie with Walnut Cardamom Crumble

Vegan Lemon Meringue Pie

Berry & Brie Vegan Strudel

No Bake Vegan Chocolate Salami

Vegan Biscoff Tiffin

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Veggie Wrap With Homemade Jalapeño Hummus

September 9, 2018 by Sarah Baade 1 Comment

I have to say that I’m fortunate to have a cafeteria available to me at work. It really is convenient when I don’t have any leftovers to bring in for lunch. However, the meatless options in the cafeteria aren’t stellar. I often default to the veggie wrap but it seems like half of the filling options typically aren’t available for one reason or another. This can result in a lettuce and tomato wrap with a little bit of hummus and/or cheese. Not filling. Not flavorful.

With just a little bit of meal prep at the beginning of the week, I’m sure I can provide myself with a better wrap for lunch. My plan is to chop and slice all of the vegetables then place them into individual bags that I can quickly grab out of the fridge as I head out the door for work. By assembling the wraps at work, the wrap/tortilla won’t get soggy. This homemade jalapeño hummus provides so much flavor and can easily be used for dipping veggies, crackers, etc. as a side dish or snack.

Tips:

If you want to add more spice to your hummus, add more jalapeño. If you prefer a milder level of heat, remove the seeds from the jalapeño before chopping and adding it to the hummus.
To avoid getting the jalapeño oils on your hands (and potentially in your eyes if you rub them) wear plastic gloves while chopping it.

Veggie Wrap with Homemade Jalapeño Hummus

For the jalapeño hummus:

15oz can chickpeas, drained and rinsed

2 Tablespoons tahini

1/3 cup Tablespoons olive oil

2 Tablespoons fresh jalapeño, chopped

½ teaspoon salt

½ teaspoon garlic powder

½ teaspoon onion powder

Hummus Directions:

Place all ingredients in a food processor or blender and process until smooth. You may need to scrape the sides of the processor part way through in order to fully incorporate the ingredients.

For the wrap:

1 wrap or large tortilla

¼ cup jalapeño hummus

Handful of kale

Handful of red cabbage, chopped

4 slices cucumber

4 rings of sliced red onion

3 slices tomato

Handful of zucchini noodles

3 slices bell pepper

Wrap Directions:

Spread hummus on 1/3 – 1/2 of the wrap. On top of the hummus, layer the kale, cabbage, cucumber, onion, tomato, zucchini noodles and bell pepper. Fold the wrap around the vegetables and enjoy.

Rainbow Fruit Salad

August 28, 2018 by Sarah Baade 2 Comments

My husband and I are pretty active in our church and this naturally leads to potluck meals a few times per year. My husband’s answer to bringing a dish is always “Let’s just pick something up from the store on the way to the party.” I, on the other hand, never even think of this as an option until he mentions it. Instead, I go through my mental rolodex of easy recipes and some sort of cookie usually wins out. I’m honestly not sure why I feel obligated to bring something homemade. I don’t expect it of others and I’m pretty confident others don’t expect it of me. Then again, homemade always tastes better than store bought, even with a simple recipe.

This weekend we attended a pool party and you guessed it, it was a potluck situation! I’ve been obsessed with fresh fruit lately so cookies didn’t even make the short list of ideas for once. Instead, I made my rainbow fruit salad. Guys, this is so easy and so delicious! I promise, the hardest part of this recipe is cutting some fruit and there isn’t even very much to cut. This fruit salad is so refreshing but it will also satisfy your sweet tooth – this counts as a win-win in my book!

Tips:

Don’t be afraid to swap out some of the fruits for whatever is seasonal. Ultimately, the goal is about 8-10 cups of FRESH fruit.
I always like to add a few berries to my fruit salad because they don’t require cutting. Just wash and toss them into the mix!

Rainbow Fruit Salad

1 large peach, rinsed and cut into bit sized pieces (I left the skin on)

3 kiwi, peeled and cut into bit sized pieces

1 mango, peeled cut into bit sized pieces

12oz raspberries, rinsed

11oz blueberries, rinsed

2 teaspoons agave syrup (or honey if you prefer)

1 teaspoon fresh mint, chopped

Juice of 1 lime

Directions:

Toss all fruit into a large bowl. Drizzle with agave syrup then add mint and lime juice. Gently stir until fruit is evenly coated with the syrup and lime juice. Refrigerate until ready to serve.

Portobello Lettuce Wraps

June 11, 2018 by Sarah Baade Leave a Comment

Last month was full of traveling. My husband, daughter and I flew out to Oregon to visit family for a few days. Then I flew to Seattle, WA for a work training. The following week we drove to Kansas to visit more family. I am incredibly thankful for these opportunities but it also completely wore us out. I can’t help but think the exhaustion is partly due to a shift in diet. Whenever I travel I end up eating more junk food than I normally would – certainly more than I should. I’m not alone in this habit, right?!?

Now that I’m back home I’m craving healthy food. I always find the easiest way to eat healthy is to cook at home. When I’m coming up with recipes I typically start with what type of dish I want to make and then figure out the details and ingredients. However, this particular recipe started with the sauce. I actually tried it out on some peeled carrots and it tasted pretty great (give it a try if you need an easy salad) but it wasn’t quite what I wanted as a final product. After some brainstorming, I came up with these lettuce wraps. This is such an easy dish to make, it might just make it onto my regular dinner menu rotation.

Tips:

You can easily make the sauce the night before and then refrigerate it until you are ready to use it.
The easiest way to crumble the tofu is to do it by hand. Alternatively, you could put the tofu in a bowl and break it apart with a fork.

Portobello Lettuce Wraps

Serves 4

½ cup balsamic vinegar

½ cup + 1 Tablespoon olive oil

2 teaspoons ginger, finely chopped

2 Tablespoons peanut butter

½ teaspoon salt

16oz firm tofu,

4 medium Portobello mushrooms, rinsed, stemmed & chopped

2/3 cup water chestnuts, chopped

½ teaspoon crushed red pepper flakes (optional)

2 heads of bib or butter lettuce

Optional additions: rice, crushed peanuts, sliced green onion.

Directions:

In a small saucepan, over low heat, whisk together balsamic vinegar, ½ cup olive oil, ginger, peanut butter and salt until ingredients are fully combined. Remove from heat.

Press tofu with a paper towel to absorb moisture. In a large pan, heat remaining 1 tablespoon of olive oil over medium heat. Crumble tofu into pan and sauté until it starts to brown. Stir in mushrooms and continue to sauté until mushrooms are tender. Reduce heat to low, stir in water chestnuts, crushed red pepper and sauce.

Spoon rice and mushroom filling into lettuce leaves and garnish with peanuts and green onions.

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