Easy vegan beefless wraps

Hey all,

I just wanted to share an easy and delicious dinner that I made with the new Gardein sizzling szechuan beefless strips. The strips were delicious even before we put the sauce on. We used leftover Chipotle lime rice and it took less than 20 minutes to assemble. I thought it was a strange concept to put yogurt in a wrap but I really enjoyed it once I tried it. Enjoy!

1 package of Gardein beefless strips
2 tablespoons of oil
1 cup of leftover Chipotle lime rice
4 tablespoons of hummus
2 wraps
1 cup of organic mixed greens
4 tablespoons of plain coconut yogurt

Pan fry the beefless strips in oil per the package directions. Add in the leftover rice to heat up for a few minutes. Distribute the Gardein and rice mixture, and all other ingredients between the two wraps. It's that simple! :)

Simple Peanut Butter Pasta

I have been a huge fan of peanut butter pasta ever since I first tried it. I have used many different variations, and usually it just happens to be whatever ingredients sound like a good fit and are in the house. : ) Here is a version of a quick and simple vegan meal.

2 packages of Nasoya noodles
4 tablespoons of peanut butter
1 tablespoon of Earth Balance buttery stick
1 tablespoon Bragg's liquid aminos
2 tablespoons of nutritional yeast flakes

Drain and rinse the Nasoya noodles. I usually rinse them for at least a minute under hot water while they are in a colander. Heat the Earth balance and peanut butter on medium heat until melted. Add in the noodles and aminos. Cook on medium heat for another 3 minutes and then add the yeast flakes. Cook for about 2 more minutes while mixing occasionally and then enjoy! Feel free to change or add ingredients according to taste. We would usually put a lot of hot sauce in also but there wasn't any in the house. Also, Whole Foods has a delicious peanut sauce that is a great addition.

The way that I originally made peanut butter pasta many years ago was even simpler. It just included pasta, peanut butter and soy sauce. The way that we currently make it is probably much healthier because it has less sodium. (We used a LOT of soy sauce back in the day.)

The current recipe is for two dinners.

Fiddleheads with Vegan Pepper Steak

Here is a delicious meal we made this past June, wish we could still get fiddleheads at this time in CT.

There's been one produce item that I've seen on occasion recently that we have never tried before that I've been curious about. Fiddleheads, I've never know what they were and until this year I've never heard of them before. The spiraled green items seemed to be intriguing.

I've talked to many customers that have come through my line and everyone always said they were delicious and amazing. The most common way that I was told to prepare them was a simple wash, boil and sauté. That's exactly what we did.

To start, we rinsed the fiddleheads repeatedly in some cold water changing out the water a few times. And from there simply boiled them for about ten minutes in an inch of water and then straining them. To sauté them I used just a little bit of Earth Balance's coconut spread on a medium heat and added a little bit of minced garlic. After the garlic was nice and toasty I tossed the fiddleheads right on in.

We had a little bit of whole wheat rotini pasta left over from the previous night so that went in with the fiddleheads. After this warmed up a little bit the time came for some Daiya Cheese to make its way into the mix. The havarti style wedge has quickly become our favorite and is a staple in many of our "cheesy" dishes. On the side we had some vegan pepper steak from May Wah with some barbecue sauce. To top off the entire dish we threw some shredded cabbage and carrot on top of the plate. This was a delicious meal and was relatively light because we kept is simple.