Tag Archives: celery

Red Beans and Rice Stuffed Peppers – Vegan and Oil Free

Red beans and rice stuffed peppers

I had been wanting to do a variation on red beans and rice for a while. I found some bell peppers on sale at the grocery store, so I thought it might be fun to incorporate the bell pepper as an external component and make stuffed peppers instead of chopping the peppers up and mixing them into the rice and beans. 

red beans and rice stuffed peppers - vegan and oil free

This stuffed peppers recipe came together quite nicely and worked out really well for my meal planning because I was able to pre-stuff all of the peppers and then just line them up on a baking pan in my refrigerator. The ones that wouldn’t stand up on their own were situated in some small ramekin bowls. They stayed fresh for the whole work week, and all I had to do was put them into a bread pan to bake them two at a time (or you could use a 9×9 pan to bake four at a time) when I came home from work. Alternatively, these would also work well if you wanted to create some freezer meals from them while peppers are in season and the prices are a bit lower. 

red beans and rice stuffed peppers - vegan and oil free

 

Red Beans and Rice Stuffed Peppers - Vegan and Oil Free
Serves 4
Smokey and spicy, this flavorful recipe is simple to prepare and works well to make ahead of time and keep in the refrigerator or freezer until it is time to cook them.
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Stuffed Pepper Base Ingredients
  1. 5-6 bell peppers in any color
  2. 2 cups cooked whole grain brown rice (you can do this ahead of time in a rice cooker)
  3. 2 cups cooked kidney beans (you can do this ahead of time in a crock pot or use canned beans)
Sauté Ingredients
  1. 1/2 cup vegetable broth
  2. 1/2 sweet onion
  3. 2 stalks celery
  4. 2 clove garlic
  5. 1/4 cup chopped sun dried tomatoes
  6. 2 tsp smoked paprika
  7. couple pinches black pepper
  8. pinch white pepper (very small pinch - it is potent)
  9. pinch cayenne pepper (optional - omit if you don't like spicy)
  10. pinch sea salt as needed (this really depends on your broth)
Instructions
  1. Cut tops off of bell peppers and remove seeds and innards. Set aside.
  2. Put cooked rice and beans into a large mixing bowl.
  3. Add the vegetable broth to a large sauce pan and simmer at medium heat.
  4. Sauté all ingredients listed under "Sauté Ingredients" section in the sauce pan.
  5. When vegetables are cooked and soft, pour entire contents of sauce pan into the large mixing bowl and stir until evenly mixed into rice and beans.
  6. Add mixture to bell peppers until even with cut top.
  7. Put tops on peppers and refrigerate until ready to bake.
  8. When ready to bake, put in a glass pan with raised sides (to keep them from tipping over) and bake at 350 degrees for 45 minutes or until peppers are soft and easily pierced with a fork.
Notes
  1. If you decide to freeze them, the bake time might be a little longer than 45 minutes, perhaps closer to 60 minutes.
  2. The number of peppers required will depend on the size and variety of peppers you are using.
  3. Rather than cutting the tops off, you could slice the peppers in half vertically and make half stuffed peppers. When you bake them, the stuffing will be open to the hot air in the oven and get crispy on the top.
A Taste of Two Plates http://tasteoftwoplates.com/

Quinoa Collard Wraps (Vegan)

raw vegan quinoa collard wraps

In response to all of the intricate raw food posts I’ve made over the last several months, I’ve been hearing a common question: “When do you have time to do all of that?!” Well, the truth is that I don’t, and I often had to sacrifice my sleep to complete everything on time. The learning experience was fantastic, but I need a little break, so I’m taking the month of November off to rest and do some traveling.

Like most other full time working professionals, my free time is limited to evenings and weekends, and many times after a long day, I’m just tired and don’t want to put a lot of effort info food preparation. Of course, I always want to make sure that I’m not sacrificing the quality or nutritional value of my food when I do so. I still shop almost exclusively in the produce department and make everything from scratch.

So, what was on my dinner plate this evening? Quinoa collard wraps! There is a local restaurant here where we live that makes wraps, which my husband is very fond of (I’ve never tried them). Today, he mentioned swinging by there for lunch, and I suggested that since he liked wraps so much, we should just pick up some ingredients at the grocery store to make our own much more affordably. Big thumbs up from Mr. Frugal. =D

raw vegan quinoa collard wraps

We obviously have much different tastes in food (hence the name of this blog). While he is using whole wheat tortillas and turkey in his, I love to use gigantic collard greens as wraps and fill them with vegetables. Quinoa also makes a really hearty filling for wraps. While many traditional wraps put the grains on the outside and greens on the inside, I like to reverse it! I get a lot more green in my diet this way. 

These were really easy to make. I cooked some quinoa and seasoned it like a tuna salad with celery and onion. Something that I also really love to add to quinoa is a good quality mustard. In this case, I used a 100% homemade curry honey mustard! A little of this stuff goes a long way. Use it sparingly!

curry honey mustard

Of course, you can use any kind that you like, but but seasoning the quinoa with any sauce or spread you might put in a sandwich, you don’t have to worry about it dripping out of your wrap while you’re trying to eat it.

I also added tomato, some yellow bell pepper, some spicy radish sprouts, and a few slices of homemade pickles from cucumbers that I grew on my porch. 

dill pickles

Cucumbers in brine, at the start of the pickling process.

All you have to do is layer in your ingredients and then wrap it up just like a burrito. After that, slice it in half (on the diagonal to be a little fancier), and voila!

raw vegan quinoa collard wraps

I ate two of these for dinner, and I feel very satisfied. I also met my requirement of adding something leafy and green to every meal. 😉

This is an incredibly healthy meal for several reasons:

  • Quinoa is a great plant-based source of protein, manganese, copper, phosphorus, and magnesium. It is one of the only grains which can be considered a “complete protein”, and it also contains more minerals than other grains.
  • Quinoa contains a bioflavanoid called “quercetin”, which is also found in the skins of apples and onions. It helps to stabilize mast cells and prevent the release of histamine. If you have allergies, this is a great food to incorporate into your diet. 
  • Leafy greens are a great source of calcium in general, but collards are the best source of calcium among all leafy greens, or any other vegetable for that matter!
  • Collards are a good source of vitamin K, vitamin A, manganese, and vitamin C. 2 cups of chopped collards give you 92% of all the RDA for vitamin C. The leaves in this recipe are so large, they easily blow that out of the water. 
  • Collard greens are also a source of ALA (omega-3). Combined with vitamin K, they are a highly anti-inflammatory food.
  • Collard greens are effective at lowering cholesterol! Their high fiber content and the nutrients they contain bind to the bile acids that are released by our gallbladders after eating a fatty meal. Instead of getting reabsorbed into the body along with the fat, they pass through the intestines and existing cholesterol must be broken down to make more bile acids. This is actually the same mechanism by which some cholesterol drugs work. (Source: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=138)

Please enjoy this recipe!

Quinoa Collard Wraps
Serves 1
These quinoa collard wraps are not only easy and quick to make, they are also delicious and nutritious!
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Prep Time
15 min
Cook Time
45 min
Total Time
45 min
Prep Time
15 min
Cook Time
45 min
Total Time
45 min
Wrap Ingredients
  1. 2 giant collard leaves - washed, dried, and stems shaved down flat
Quinoa Ingredients
  1. 1 cup cooked quinoa
  2. 1/2-1tsp honey mustard
  3. 1 stalk celery, finely diced
  4. 2-3 tsp red onion, finely chopped
  5. pinch or two of salt, to taste
  6. twist or two of black pepper, to taste
Other Wrap Fillings
  1. 1/4 bell pepper, cut into strips
  2. 1/2 tomato, thinly sliced
  3. 6-8 small dill pickle slices (don't skip these!)
  4. sprouts of your choice (optional for extra "green")
Instructions
  1. If you have leftover quinoa, this is a great use for it! Just mix in the "Quinoa Ingredients".
  2. If you need to cook the quinoa, follow the instructions on the package or just throw it in a rice cooker if you can't be bothered to read such things (guilty). Just make sure you rinse it first to remove residue which can result in bitterness.
  3. Chop the vegetables. If you had to cook your quinoa, mix the celery and onion in while it's still warm to soften them a bit. They are also good crunchy!
  4. Lay your prepared collard leaves down on a flat surface. Don't forget to shave the stems down with a sharp knife so the leaves can be rolled easily.
  5. Depending on the size of your collard greens, add appx 1/4 cup of quinoa (or maybe a little more or less) to the center of the leaf.
  6. Add any other wrap fillings that you'd like.
  7. Roll it up like a burrito.
  8. Slice it up and eat it!
A Taste of Two Plates http://tasteoftwoplates.com/

Raw Food Level 1: Day 13

raw vegan chocolate chip cookies

I just completed day 13 of the Raw Food Level 1 course at Matthew Kenney Academy. I’m having so much fun! I feel like the time that I spend on my class material is going by so much faster now that my daily knife skills exercises are completed and I am able to get right into the recipes each day. I am also probably moving a lot faster, thanks to those very same knife skills. 

Today, we explored raw versions of some more baked goods, and continued to prep the fermented nut cheeses that we started a couple days ago.

I created 2 cheeses, as required, and a bonus experiment. I chose to model my rosemary crusted cheese after a goat cheese, so I let it ferment a bit on the longer side of the suggested range, and I added a bit of lemon to really create a tangy flavor. The one next to it is a citrus and rose petal cheese that was inspired by a spice blend called, “Florida Sunshine“, which is made a local company, “The Spice & Tea Exchange”, in Winter Park, FL. I mixed some orange zest into the cheese, and then topped it off with some rose petals, sea salt, and black pepper. My “bonus” experiment is a nut cheese that I added a red wine stain and some black pepper to. I was hoping that the red wine flavor would infuse into the cheese, but it didn’t really sink in as I had hoped. It sure was pretty, though. 

raw vegan nut cheeses raw vegan nut cheeses

Following the cheese flavoring, we put those chocolate chips to good use and made raw vegan chocolate chop cookies! Oh my goodness, these were amazing. I haven’t had anything resembling a chocolate cookie in a long time. With all of my weird food allergies and other food problems, I just decided to give up on baking all together. It’s nice to know that I can still have a treat. I will definitely be trying some other cookie recipes in the future.

raw vegan chocolate chip cookies raw vegan chocolate chip cookies

After the cookies, it was time to make something healthy again. We had a lesson on vinaigrettes and learned about acid to oil ratios be making two different provided recipes, and then comparing/contrasting them. After that, we took what we learned and were given free reign to design our own vinaigrette dressing! I made an Asian inspired citrus and sesame vinaigrette and have included the recipe at the bottom of this post in case you would like to put it on your own delicious salad.

vinaigrette salad dressings

After creating an awesome vinaigrette, we were challenged to create a salad with whatever we had on hand that would compliment our newly created salad dressings. The salad exercise was also to practice artistically plating salad. It’s not just a “pile of stuff” on a plate or in a bowl.

My salad had a base of red leaf lettuce. I tucked portobello mushroom and bartlett pear into the folds and propped them up a bit with some sprouts to create a dimensional look.  I also added some julienne of carrot and sugar snap pea pods, as well as some peas that were removed from the pods, scallions cut on the bias, and finely diced celery. That little mound on the left is a bit of pickled ginger that I made myself! This salad was great, and having good knife skills made all the difference in being able to present it as a piece of art. 

Asian pear salad with citrus and sesame vinaigrette Asian pear salad with citrus and sesame vinaigrette

We also did some prep work for a dish of portobello sliders that we will be consuming in the near future. Below are some “caramelized onions” and the batter for the buns, both ready to go into the dehydrator. I just love the way the red onion sliced on the mandolin looks. It’s like little ribbons with a bit of color on the edge. My kitchen smelled very fragrant while these were dehydrating! The slider buns had a really great bread-like finished texture as well. I will definitely be making them again.

caramelized onions caramelized onions slider buns slider buns

Lastly, we did a little more prep work for that fancy cheese plate that is coming at the end of week 3. We made some simple chia crackers! They are so easy. Toss some chia seeds into your liquid of choice with your seasoning of choice and then after they gel and become thick, put them on a dehydrator sheet and make some crackers! The variations that I made were basic black pepper, which was the recipe the school provided us with; carrot juice and onion powder; and a mix of smoked paprika, smoked sea salt, cayenne pepper, and red chili flake. They all came turned out to be amazingly delicious!

raw vegan chia crackers raw vegan chia crackers raw vegan chia crackers

Citrus and Sesame Asian Vinaigrette
A light and flavorful citrus and sesame Asian inspired vinaigrette salad dressing. It pairs perfectly with carrot, scallion, pear, and sugar snap peas.
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1/4 cup sesame oil
  2. 1/2 cup OJ (fresh squeezed is best)
  3. 3/4 tsp tamari (or coconut aminos and miso)
  4. 1/4 clove of garlic
  5. 1/4" piece of ginger
Instructions
  1. Blend all ingredients in a high speed blender until smooth.
Notes
  1. It should be enough to use on a few salads.
A Taste of Two Plates http://tasteoftwoplates.com/

Bloody Mary Gazpacho (Raw Vegan)

raw vegan bloody mary gazpacho

To finish off the 10th day of my raw food classes, we were tasked with a challenge to come up with an original recipe based on a set of given criteria (I won’t spoil the fun for anyone who wants to take the class – no cheating!). Ultimately, my strange thought process led me to create a Bloody Mary Gazpacho. 

I was really pleased with myself when I tasted the final result. The soup base does indeed taste like a fresh Bloody Mary base, and all without the need for any animal products (goodbye Worcestershire sauce!) or heat treated juices that are devoid of nutrition. This particular dish is loaded with vitamin C and vitality! 

Part of the assignment was to get fancy with the presentation, so I had a lot of fun with the plating, but if that’s not your thing, feel free to just dump your vegetables right on top. 

raw vegan bloody mary gazpacho

Bloody Mary Gazpacho
Serves 2
A savory twist on the traditional gazpacho, this dish is infused with rich Bloody Mary flavors that combine smokey, sweet, and slightly spicy. Your friends will swear they're eating cooked food!
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Prep Time
40 min
Total Time
40 min
Prep Time
40 min
Total Time
40 min
Chopped Vegetable Ingredients
  1. cucumber, small dice - 1/2 cup (appx 1/2 large cucumber)
  2. yellow bell pepper, small dice - 1/2 cup
  3. tomato, chopped roughly to small dice - 1/2 cup
  4. green olives, rough chopped - 1/4 cup (I used Castelvetrano olives - my new favorite!)
  5. shallot, minced - 2 TB
  6. fresh parsley, finely chopped - 1 TB
  7. carrots - 1/2 carrot - cut paper thin on mandolin
Bloody Mary Gazpacho Soup Base Ingredients
  1. red sweet pepper, chopped (appx 2-3 small peppers) - 1/4 cup
  2. pearl and/or plum tomatoes, chopped - 1 cup
  3. sun dried tomato, chopped - 1/4 cup + 2 TB
  4. celery juice - 1/2 cup (juice of 4-5 stalks)
  5. lime juice - 2 TB (juice of 1-2 limes)
  6. wasabi powder (all natural - make sure there are no additives!) - 1/2 tsp
Instructions
  1. Put sun dried tomatoes (for soup base) in warm water to soak for 10-15 min while you prepare the chopped vegetables and marinade.
  2. Juice the celery and the limes.
  3. Chop the vegetables and add all of them except the carrots to a medium sized mixing bowl.
  4. Add the marinade ingredients to the chopped vegetables and mix until well coated. Let it sit while you make the sauce.
  5. Add all of the sauce ingredients to the blender on high speed until smooth and well combined. If you want to thin it out a bit, you can add a little bit of filtered water, 1 TB at a time.
  6. Divide the chopped vegetables into two portions - one for each plate.
  7. For each plate: If you want to get fancy, line a ring mold with the sliced carrots. It helps to have them in a bowl of water so they stick together better. Then, fill the ring mold with half of the chopped vegetables and pack it down. Juices will leak out and this is ok. Pour appx half of the soup mix into the bowl BEFORE removing the ring mold. Let the juices mingle and swirl them with a spoon for an even consistency. Then, carefully, remove the ring mold, and garnish with some fresh herbs.
  8. If you want a more rustic dish that looks like a traditional gazpacho, then add the soup base to the bowl first, forget the ring mold, and add the vegetables right on top. Use the shaved carrots as a garnish around the edges of the soup.
Notes
  1. If you REALLY want to, you can thin out the soup base to make it a more drinkable texture and it does make an excellent vegan Bloody Mary base.
  2. If you add some flax seed to the water that the carrots are in, they will adhere together even better.
  3. You can find ume plum vinegar at any Asian grocery story or you can order it online. I like this one: Eden Foods Selected Ume Plum Vinegar -- 10 fl oz
  4. The ume vinegar really does provide a depth of flavor, even though there is a small amount. If you can't find it, you can try substituting with ACV and then adding an extra 1/2 tsp of dulse flakes to increase the "fishy" factor.
  5. You can probably use coconut aminos in place of the tamari if you prefer.
  6. The smoked spices REALLY make the flavor pop on this. Please don't omit them. I used an applewood smoked sea salt from a local spice company, but you can use any that you like which has a strong wood-smoked infusion of taste and fragrance.
A Taste of Two Plates http://tasteoftwoplates.com/

Italian Pasta Salad (Vegan, cooked w/raw option)

Pasta Primavera Salad - Vegan and Gluten Free

This Italian pasta salad recipe is heart-healthy and easy to make. It is low in fat and full of raw vegetables with a flavorful flax seed oil pesto sauce.

My Dietary Transition

I have been working to transition my diet to that which follows the protocols outlined by Dr. Colin Campbell and Dr. Caldwell Esselstyn for optimal human health. (Check out the health resources link on this blog to find some of their work if you have not already.) Essentially, it is a low fat whole foods plant based diet. I was already eating a whole food plant based diet with a lot of raw food, but still eating far too many nuts and oils with the wrong proportions of omega fatty acids. I am giving their recommended 80-10-10 (carbs-protein-fat) approach a try, which hypothetically should be achieved simply by eating a varied diet of whole plant foods. If I use oil, I am trying to use flax oil exclusively for my cold dishes, as it is the only plant based oil that is higher in omega-3 than omega-6 fatty acid, and using coconut oil occasionally, but sparingly for my occasional cooked dishes (and in large amounts on my skin as a moisturizer!).

The Recipe Origins

As my grandfather recently passed away from heart disease, I’ve been encouraging my family to adopt some more heart-healthy dietary habits by preparing meals for them this week while I am visiting. I was originally going to take this recipe to a vegan potluck dinner with some friends, as I thought it would be a nice light meal that would appeal to most people. When I ended up back home over the news about my grandfather, I made it for my relatives instead. 

A Note About Grains

I chose to include some grains in this recipe to make it more appealing to the audience I was preparing it for. One important thing to note is that when following the heart-healthy protocol, any grains which are consumed should be whole grains. This means that the germ, endosperm, and bran are not removed in processing. Otherwise, the grains lack fiber and nutrients. I found an organic rice pasta at my local grocery store (I LOVE PUBLIX!) that uses whole grain rice flour, which worked out really nice for the recipe. If your local hippy market doesn’t carry any such thing, you can order it from Amazon: Jovial Organic Brown Rice Fusilli.

HOWEVER, I generally prefer to limit my consumption of grains, due to their phytic acid content (which can be reduced by sprouting and fermenting, and offset by a healthy population of lactobacilli in the gut), but I digress. We can discuss that in another post at another time. Until then, EAT YOUR FRUITS AND VEGETABLES! 😉

How to Make it Raw

The rice pasta is the only cooked ingredient in the dish, so if you’d like it to be a completely raw vegan meal, you can just make noodles out of the zucchini instead of slicing it as I did for this version of the recipe, and omit the rice pasta all together. This was my original plan for the recipe. However, if sharing with hungry omnivores, the whole grain rice pasta makes the recipe a bit more familiar.

Pasta Primavera Salad
Serves 4
This light heart-healthy pasta primavera salad contains an array of colored raw vegetables, marinaded in a flax oil pesto dressing, and a whole grain organic rice pasta. The pasta is a great option for non-raw family members, but can be omitted if you would like the dish to be completely raw vegan. In that case, just spiral cut your zucchini into noodles instead. 🙂
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Prep Time
30 min
Total Time
30 min
Prep Time
30 min
Total Time
30 min
Pasta Ingredients
  1. 3 spiral cut zucchinis OR 1/2 lb whole grain rice pasta
Salad Ingredients
  1. If using pasta, then chop 2 zucchinis for the salad (don't chop any extra if they are your noodles)
  2. 1/2 heart celery, thinly sliced (appx. 1.25 cups)
  3. 1 cup grated carrot (appx. 3 medium carrots or 4 small organic carrots)
  4. 2 cups chopped grape tomatoes (1 pint package)
  5. 1 cup chopped yellow sweet pepper (appx 3 sweet peppers or 1 yellow bell pepper)
  6. 1/2 cup chopped artichoke heart (appx 5 hearts - marinaded in brine, not oil)
  7. 1/3 cup chopped fresh Italian parsley (up to 1/2 cup if you love parsley)
  8. 1 cup chopped kalamata olives (reduce to 1/2 cup to reduce the fat - stored in brine, not oil)
  9. 1/2 cup chopped scallions (5-6 stalks)
Dressing Ingredients
  1. 1/2 cup flax seed oil
  2. 1/2 cup filtered water
  3. 1 large handful fresh basil
  4. 2 TB apple cider vinegar
  5. 1 large or 2 small garlic cloves
  6. 1 tsp oregano
  7. 1 tsp thyme
  8. 1 tsp onion powder
  9. 1/2 tsp fresh ground pepper
  10. 1/4 tsp sea salt
Pasta Directions
  1. Cook pasta according to package instructions OR spiral cut zucchini and massage in 1/2 tsp of sea salt and let it sit for 5-10 minutes until soft and pliable, then rinse with cool water.
Salad Directions
  1. Chop all vegetables as indicated and add them to a very large bowl.
  2. If you are using pasta noodles, then chop some zucchini for the salad. If you are using zucchini noodles, then omit zucchini from the salad.
Dressing Directions
  1. Add all dressing ingredients to a high speed blender (Vitamix is my preference) and blend thoroughly until everything is smooth and well incorporated.
Assembly Directions
  1. Pour the dressing over the vegetables and mix until it is evenly distributed. Let the dressing sit on the vegetables for about 10 minutes to allow them to soften and soak in the flavor.
  2. Mix the pasta (either zucchini or rice noodles) into the large bowl with the salad and dressing.
Notes
  1. This pasta salad recipe will feed 4 people as a meal or 6-8 as a side dish. We had 6 at dinner and finished the bowl, but one of us had 3 portions and made a meal of it. 😉
  2. Feel free to double the recipe for an extra large or extra hungry crowd. I made a double batch so that there would be leftovers for lunch the second day.
A Taste of Two Plates http://tasteoftwoplates.com/

Stir Fry Lettuce Wraps (Vegan, Cooked)

Vegan Stir Fry Lettuce Wraps

I am on the road this week visiting family members without access to my light box and DSLR camera, so please pardon the smartphone photos of my recipes this week. My grandfather passed away and I have been busy trying to ensure that my family is eating healthy meals that follow the heart healthy protocol of a low fat whole foods plant based diet. 

This stir fry lettuce wraps recipe was quick and easy to prepare and worked out to only 1 TB of coconut oil per serving. I’ve been trying to ween myself and everyone else off of oils in general, the exception being flax oil, as it is the only plant based oil that is higher in omega-3 than omega-6 fatty acids. 

I still use coconut oil in moderation as a food. While the omega-6 fatty acids in coconut oil are much lower than in other oils, it is good to keep in mind that coconut oil contains ZERO omega-3 fatty acids, so that technically makes it an inflammatory food, rather than an anti-inflammatory one. I use plenty of it on my skin, though! One good thing about coconut oil is that it doesn’t break down into carcinogenic compounds when cooked because it is an oil with a high smoke point. 

This quick and easy stir fry recipe worked out to only 1TB of coconut oil per serving and it fed 4 adults. Stir fry recipes are an easy way to use up vegetables and they are quick to prepare. Traditionally, the heat exposure is only a few minutes to leave some texture intact for the vegetables. 

This recipe had great reviews from my parents and my husband. It is great for omnivores, as it offers a rich blend of flavors that will not leave them missing the meat.

Stir Fry Lettuce Wraps - Vegan
Serves 4
A quick and healthy vegan stir fry recipe with a rich blend of flavors including coconut, ginger, cinnamon, and anise.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Wrap Ingredients
  1. 1 head iceberg lettuce
Noodle Ingredients
  1. 8 oz rice noodles
Stir Fry Ingredients
  1. 1/4 cup coconut oil
  2. 3-4 cloves minced garlic (I love garlic)
  3. 4 carrots, shredded (or a 10 oz bag as a short cut)
  4. 1 celery heart, chopped
  5. 4 sweet peppers, chopped (or 1 bell pepper)
  6. 1/4 cup liquid aminos, coconut aminos, or tamari
  7. Juice of 1 lemon
  8. 1 large bunch scallions, chopped (appx 8 stalks)
  9. 10 oz white button mushrooms, chopped
  10. 1 TB Chinese 5 spice blend (cinnamon, ginger, anise, star anise, cloves)
  11. 1/2 tsp black pepper
Stir Fry Directions
  1. Add the coconut oil to a large pan or wok at high heat. Add the garlic and crunchy ingredients (carrots, celery, peppers).
  2. Stir for 4-5 minutes until fragrant and slightly soft.
  3. Add the aminos, lemon juice, soft ingredients (scallions and mushrooms), and spices.
  4. Stir for another 4-5 minutes.
Noodle Directions
  1. Prepare the rice noodles according to instructions on the package. Most of them cook in about 5 minutes.
Wrap Directions
  1. Separate the leaves from the head of lettuce.
Assembly Directions
  1. Add noodles and stir fry to lettuce leaves, wrap into a burrito, and enjoy!
Notes
  1. Two thumbs up from meat eating parents and husband!
A Taste of Two Plates http://tasteoftwoplates.com/

Vegetable Broth Juice Recipe

An easy vegetable juice recipe that can be used in place of vegetable broth to give your recipes an extra nutritional boost!

One of the ingredients I initially struggled to replace in recipes as my diet became more raw was vegetable broth. It adds so much flavor to a recipe, but destroys heat sensitive vitamins like vitamin C in the process of making it. Most animals on the planet can synthesize their own vitamin C, but humans are among the mammalian species that cannot. Therefore, I like to get as much as I can from my food, a la the Hippocrates way of thinking: Let thy food be thy medicine!

One day, after thinking about it for a bit, I realized that making broth is kind of like making tea – you simmer the plant matter in water and allow it’s juices to permeate the water, via heat. Then I thought… I can do the same thing without heat if I use my juicer to extract the vegetable juices and then just dilute them in water. Tada! 

This juice recipe works well in place of vegetable broth if you are trying to make a raw version of a recipe and you feel stumped on that particular substitution. It is also good by itself if you just want something like a V8 or need to use up some leftover ingredients. After all, that is usually how broths come about – use up the scraps and leftovers! Personally I love any juices where the tomato flavor is apparent, so I will frequently just toss one into my vegetable juice blends. 

Vegetable Broth Juice
Serves 1
A quick and simple vegetable juice blend that works well to replace vegetable broths in recipes for an added nutritional boost! It's also a great way to use up leftover vegetables.
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 1 large tomato
  2. 1 cup shredded carrot
  3. 1.5 cups chopped celery
  4. 1.5 cups chopped sweet pepper
  5. Pinch of sea salt
  6. Pinch of black pepper
  7. Pinch of any additional herbs or spices you would like (e.g. garlic or onion powders)
  8. 1 cup water
Instructions
  1. Run vegetable ingredients through a juicer.
  2. Mix in spices
  3. If using for a broth, slowly dilute with water until desired flavor strength is reached.
Notes
  1. Regarding juicers, I have the Omega Vert, and in my opinion, if you don't want to spend crazy amounts of money on something like a Norwalk, this one is the best option for the money in terms of juice output, speed, ease of cleaning, and durability. Check it out: Omega VRT350 Heavy Duty Dual-Stage Vertical Single Auger Low Speed Juicer
A Taste of Two Plates http://tasteoftwoplates.com/

Sesame Ginger Asian Lettuce Wraps (Raw Vegan)

Asian Inspired Raw Vegan Lettuce Wraps

This Asian lettuce wraps recipe is one that I have made before, but not officially documented measurements for or taken good pictures of until now. When there is a good meal sitting in my kitchen, it’s a little like torture waiting until the photographs are taken before I can eat it. Oh, the life of a food blogger… =P

I’ve really been wanting some Asian foods lately, so over the next week, I’ll be posting not just this one, but THREE total Asian-inspired raw vegan recipes, and all of them filling enough to be a main course! Making dishes with some ingredient and flavor overlaps is also a great way to use up leftovers and be efficient with your prep time. I only had to shred my carrots and scallions once and I can still toss extras into a salad for lunch!

Raw Vegan Sesame Ginger Lettuce Wraps

I’ve also been trying to come up with some more recipes for this blog that will make the omnivores and cooked food lovers in your life happy, mostly because I enjoy feeding my husband and it makes me happy when I can sneak an enzyme and vitamin-rich raw vegan meal in front of it him and he says it tastes great. 😉

This one has had good reviews both times that I’ve attempted to feed it to my husband, and one of my friends made it as a dish to share with her coworkers, so I feel confident that you will love it too. It you are new to raw foods, it’s not too difficult to make, and you will find the flavors and textures to be familiar, so it would be a great transition meal. It is also very filling, and will not leave you hungry if your body is still adjusting to a plant-based diet. 

These raw vegan Asian inspired lettuce wraps are delicious and filling.

Raw Vegan Sesame Ginger Asian Lettuce Wraps
Serves 4
These Asian inspired raw vegan lettuce wraps contain a textural variety of nutritious vegetables, walnuts for good fats, and of course, leafy greens!
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Prep Time
30 min
Total Time
30 min
Prep Time
30 min
Total Time
30 min
Sauce Ingredients
  1. 3/4 cups water
  2. 1/2 cup coconut aminos (I like these: Coconut Secret Raw Organic Vegan Coconut Aminos. You can also find them at Whole Foods.)
  3. 1/4 cup unrefined expeller or cold pressed sesame seed oil (I like this one: Spectrum Naturals Organic Sesame Oil)
  4. 8 pitted dates
  5. 2 tsp powdered ginger
  6. 2 tsp powdered garlic (PROBIOTIC UPGRADE: use 2 cloves of ACV fermented garlic instead)
  7. 1 TB raw apple cider vinegar (I used the garlic infused ACV from my ferment)
Filling Ingredients
  1. 2.5 cups chopped fresh mushrooms of your choice (I used button mushrooms and baby bellas, but have also used rehydrated shiitake and oyster mushrooms, and it is still great)
  2. 2.5 cups chopped walnuts
  3. 1 cup shredded carrots
  4. 1/2 cup chopped scallions (green onions)
  5. 1/2 cup chopped celery (you won't even miss water chestnuts with the crunch that celery provides)
  6. 1/2 cup chopped sweet pepper
Wrap Ingredients
  1. 12 large romaine or iceberg lettuce leaves leaves
Sauce Directions
  1. Combine sauce ingredients in a high speed blender (such as a Vitamix). This will ensure the dates are thoroughly incorporated and the sauce is smooth.
Filling Directions
  1. Chop vegetables as listed in ingredients section.
  2. Pour sauce over vegetables and mix thoroughly until well-combined.
  3. Marinade for 15 minutes (longer is ok too, but this is a minimum to help soften the ingredients and allow the sauce to soak in).
Assembly Instructions
  1. Spoon the filling/sauce mixture on the romaine or iceberg lettuce.
  2. Pick them up and eat them. 🙂
Notes
  1. This is a very rich and filling recipe. My husband and I only used half of the filling mixture and we had 3 each as our dinner. We were both very satisfied. This recipe will feed 4 people as a meal, or you could turn it into an appetizer for a large crowd.
  2. If you are sensitive to mold spores (I am), but still want to enjoy some mushrooms, you can soak them in a dilute mixture of water and white vinegar for 20-30 minutes and then rinse before you chop them up for the filling.
A Taste of Two Plates http://tasteoftwoplates.com/