Tag Archives: vegetarian pinterest

Vegan Lettuce Wraps

This recipe has been my favorite so far for a quick easy dinner. It honestly tastes like restaurant quality lettuce wraps, plus it was pretty easy to make. 
 
 
 
The original ingredients:

 

  • 16 Boston Bibb or butter lettuce leaves
  • Green onions (3-4)
  • 1 lb. ground beef
  • 1 tablespoon cooking oil
  • 1 large onion, chopped
  • 2 cloves fresh garlic, minced
  • 1 tablespoon soy sauce
  • 1/4 cup hoisin sauce
  • 2 tsp minced pickled ginger
  • 1 tablespoon rice wine vinegar
  • Asian chile pepper sauce (optional)
  • 1 (8 oz.) can of water chestnuts, drained, finely chopped




My Ingredients:

  • 16 butter lettuce leaves
  • 1 package of Gardein ground “beef” (you can use tofu instead, which would be healthier and just as yummy, but if you’re just trying out being vegan I recommend the Gardein brand or LightLife’s Smart Ground, both GMO-free)
  • Green onions (3-4) 
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves minced garlic
  • 1 tablespoon soy sauce (Bragg’s liquid aminos is best)
  • 1/4 cup hoisin sauce
  • 2 tsp minced pickled ginger (I used ground ginger and it worked just fine)
  • 1 tbsp rice wine vinegar (I used apple cider vinegar and it was good)
  • 2 tbsp Asian chile pepper sauce
  • 1 (8 oz) can of water chestnuts, drained, finely chopped. I don’t like them so I used bamboo shoots (finely chopped) which was amazing!
  • 2 tsp dark sesame oil


Directions:


  1. Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
  2. In a medium skillet over high heat, brown the ground “beef” in 1 tablespoon of oil, stirring often on medium heat. Set aside to cool. Cook the onion in the same pan, stirring frequently. 
  3. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, sesame oil, and cooked “beef”; continue cooking until the onions just begin to wilt, about 2 minutes.
  4. Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!

Crock Pot Thai “Chicken” Curry

This recipe was sent to me by a friend via Pinterest. I read the reviews on the site and they were terrible, most of the reviewers said it was bland. So I did some major modifications and this doesn’t even resemble the original recipe to make a tasty dinner. Usually, I post the original recipe so you can see how I modified it to make it vegan. With this one all I did was add Gardein fake “chickn” instead of real chicken and subbed out chicken broth with vegetable broth. I changed their measurements and ingredients a lot, so I’ll save everyone the confusion and just post my recipe. When it was done it tasted like the thai chicken pasta sauce from Cheesecake Factory. 



Ingredients

  • 2 medium onions, cut into thin wedges
  • 3 medium carrots sliced
  • 1 red bell pepper cut into bite sized strips
  • 1 package of Gardein Chickn Scallopini or for a healthier, whole foods option do 1 cup chopped spinach or tofu
  • 2 cups vegetable broth
  • 5 tablespoons creamy peanut butter
  • 1 teaspoon finely shredded lime peel
  • 3 tablespoons lime juice
  • 3 tablespoons soy sauce
  • 4 tablespoons ground ginger or grated fresh ginger
  • 4 tablespoons red curry paste (Thai kitchen has a vegan one) 
  • 4 tablespoons minced garlic
  • 1/2 cup unsweetened coconut milk
  • 1 cup peas
  • 1 cup chopped peanuts
  • Snipped fresh basil or cilantro
  • Hot cooked rice

Directions


1. In a skillet (I prefer cast iron) cook all 4 of the Gardein Chicken Scallopini fake meats in the package. If you’re using tofu or spinach, skip this step and cut up the tofu or spinach and set aside.


2. In a 3-1/2- or 4-quart crock pot, place onions, carrot, and sweet pepper. 


3. Cut the “chicken” into bite sized pieces and place in the crock pot. If you’re using tofu or spinach add that instead.


4. In a medium bowl, whisk together broth, peanut butter, lime peel, lime juice, soy sauce, ginger, curry paste, and garlic until smooth. Pour into the cooker, then stir til it’s evenly mixed. 


5. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. 

I set my timer for 2 hours, then cooked the rice. Once my rice was done so was my crock pot. 


6. Stir in coconut milk and peas. Let stand, covered, for 5 minutes.


7. Serve mixture over hot cooked rice. If desired, sprinkle each serving with chopped 

peanuts and cilantro. Makes 6 servings. 



Nutrition Benefits


Carrots: improves vision, prevents cancer, prevents heart disease, nourishes skin, prevents stroke and has anti-aging benefits.


Onions: immune booster, helps regulate blood sugar, reduces inflammation and heals infections, prevents cancer, reduces risk of gastric ulcers.


Red Pepper: Contains almost 300% of your daily Vitamin C, helps improve, night vision, helps you absorb iron, great source of vitamin B6 and magnesium. The combined effects of vitamin A and C create a great antioxidant capacity, and with lycopene in the mix. Lycopene is what makes tomatoes and peppers red. Red peppers are one of the highest veggies in lycopene, which has been successfully tested in the prevention in many cancers including prostate and lung. They’re also a great metabolism booster!


Peanuts: Peanuts contain a good amount of folate. Repeated studies have shown that women who had a daily intake of 400 micrograms of folic acid before and during early pregnancy reduced their risk of having a baby born with a serious neural tube defect by up to 70%. They also aid in blood sugar regulations, helps prevent gall stones, fights depression by raising serotonin levels in the brain (trytophan, which is also an essential amino acid), rich in vitamin B3 it boosts memory, peanuts also have copper which naturally lowers cholesterol levels, lowers risk of heart disease, protects against age related cognitive decline, cancer preventer and also lowers weight gain. 


Red Curry Paste: Contains kaffir leaves that are a digestive aid and also cleanse blood while maintaining healthy gums and teeth. It also has lemongrass which detoxifies the liver, pancreas, kidney, bladder and the digestive tract. It reduces uric acid along with blood pressure, cholesterol, excess fats and other toxins. Lemongrass stimulates digestion, blood circulation, and lactation. 


Ginger: Stimulates digestion, alleviates motion sickness and nausea, and reduces inflammation of the stomach and ulcers. Ginger root boosts the immune system, treats colds and flu, reduces fever and rheumatism, and freshens the breath. Ginger has antibacterial and antispasmodic properties.


Coconut Milk: he key is to use fresh coconuts or to buy organic canned Coconut milk. Most retail canned will contain dangerous preservatives like potassium meta-bisulfite. Coconut milk contains high quality fatty acids along with high Omega-3 coconut oil. Coconut milk boosts the immune system, regulates metabolic functions, and lowers cholesterol, while helping reverse the aging process by inhibiting free radical damage.


Rice: Good source of complex carbohydrates that give us the energy we need, rice contains all the amino acids we need to build and maintain muscle tissue, make up enzymes, antibodies and hormones. Helps maintain healthy skin, hair, eye sight and nourishes the heart, lungs, tendons, ligaments, brain, nervous system and glands. Studies have shown brown rice is a healing food. It’s also low in fat and sodium. 


….and those are just some of the ingredients! So enjoy this meal, your body certainly will! 

Creamy “Chicken” Cajun Pasta

Here are the original ingredients before veganizing it:


http://www.food.com/recipe/creamy-cajun-chicken-pasta-39087?oc=linkback

2 boneless skinless chicken breasts, cut into thin strips

4 ounces linguine, cooked al dente

2 teaspoons cajun seasoning (your recipe, Cajun Seasoning Mix or store-bought)

2 tablespoons butter

1 thinly sliced green onion

1 -2 cup heavy whipping cream

2 tablespoons chopped sun-dried tomatoes

1/4 teaspoon salt

1/4 teaspoon dried basil

1/8 teaspoon ground black pepper

1/8 teaspoon garlic powder

1/4 cup grated parmesan cheese



VEGAN VERSION:


The first challenge I had making this dinner is that it’s impossible to buy a 4 oz. bag of linguine. So I bought a 16 oz. bag of organic linguine and then cooked half of the pasta in the bag. So I doubled this recipe, except the “chickn”. The ingredients I provided below have the doubled version measurements. So use those, don’t double it.



2 of Gardein’s Chickn Scallopini cut up into thin strips

8 oz of linguine al dente

2 teaspoons of cajun seasoning (I used Weber’s cajun seasoning)

2 tablespoons of your favorite vegan margarine, I used Earth Balance

2 thinly sliced green onion stalks

2 cups vegan heavy cream (the recipe for that is below)

4 tablespoons sun dried tomatoes

1/2 teaspoon salt

1/2 teaspoon dried basil

1/4 black pepper

1/4 garlic powder

1/2 cup grated vegan parmesan (I used the vegan parmesan cheese made by Galaxy Foods you can find it on the Amazon website or not use it at all)


Heavy Cream ingredients:

1 1/2 cups plain soy/almond/hemp milk

2 tablespoons lemon juice

1 1/2 cups oil (I used olive oil but safflower or grapeseed could be substituted)

1 teaspoon vanilla extract

1 1/2 tablespoons maple syrup


Directions:


1. In a skillet put 1/2 tablespoon of olive oil or any type oil to cook the Gardein chickn, follow the instructions on the package. When done cut into thin strips and set in a bowl.


2. In a bowl combine the soy milk and lemon juice to make the heavy cream (or you can do it in a blender) use an electric mixer or turn your blender on high for 1 minute and blend the soy milk and lemon juice. Then add the oil, vanilla extract, and maple syrup. Keep blending or mixing until it thickens, it’ll take about 2-3 minutes. Set aside.


3. Pour the cajun seasoning over the chicken and stir til evenly coated.


4. In the skillet over medium heat put the chicken in with the butter. Let it sit for about 2-3 minutes.


5. Reduce heat, then add the green onions, heavy cream, sun dried tomatoes, basil, salt, garlic powder, black pepper and heat through. 


6. Pour over sauce over the hot linguini then sprinkle with parmesan cheese. Enjoy!


I post these recipes to be as close to the original as possible. However, I do eat healthy and would like to extend a healthier option out to my health conscious followers or people who are very comfortable with a vegan lifestyle that are willing to branch out. Instead of the Gardein “chikn” add spinach or baked tofu, use whole wheat or whole grain linguine and don’t use the vegan parmesan. This will be a more “whole foods” recipe than it currently is. Although, vegan options are already much healthier than the original recipe. Do what you feel comfortable with and have fun with it. If you have any recipe requests please use the comments section and provide a link. I’d love to veganize your favorite meals.