Thai Tempeh Collard Green Wraps

Thai Tempeh Collard Green Wraps, vibrant veggies and toasted tempeh flavored with ginger, garlic and soy, all wrapped up in a luscious leaf!

Thai Tempeh Collard Green Wraps, vibrant veggies and toasted tempeh flavored with ginger, garlic and soy, all wrapped up in a luscious leaf! ~vegan, gluten free~

Sorry the posts have been lacking lately.  Last week was school vacation week…nothing got done.  Trying to keep two stir-crazy kids happy was a difficult challenge!  Thankfully, we had a few nice days that we were able to spend outside finding new hiking trails and helpful grandparents willing to give us some relief!  Lesson learned:  I will never go into February vacation without a plan of attack.  If we can’t get away, I will have an activity lined up for every day of the week instead of wanting to bang my head against the wall while the kids trash the house!

Amidst the chaos, we were able to fit in one super nutritious and beautiful meal…Thai Tempeh Collard Green Wraps!    This is a meal to feed two or you can use smaller wraps such as romaine leaves for an appetizer portion.  I used red bell peppers, mung bean sprouts, red cabbage and scallions but, don’t stop there!  Toss in your favorite fresh veggies…cucumbers, cauliflower “rice” and avocado would all taste great!  You can even add in baked sweet potato wedges or cooked quinoa for a heartier variation!

Thai Tempeh Collard Green Wraps, vibrant veggies and toasted tempeh flavored with ginger, garlic and soy, all wrapped up in a luscious leaf! ~vegan, gluten free~

Thai Tempeh Collard Green Wraps, vibrant veggies and toasted tempeh flavored with ginger, garlic and soy, all wrapped up in a luscious leaf! ~vegan, gluten free~

I used a prepared peanut sauce to save time, but making your own is easy!

Here are a couple of recipes to try out:

Peanut Dipping Sauce from Cookie & Kate

Spicy Vegan Thai Peanut Sauce from About Food

Thai Tempeh Collard Green Wraps
 
Prep time
Cook time
Total time
 
Thai Tempeh Collard Green Wraps, vibrant veggies and toasted tempeh flavored with ginger, garlic and soy, all wrapped up in a luscious leaf! ~vegan, gluten free~
Author:
Recipe type: Main
Cuisine: Vegan
Serves: 2
Ingredients
  • 1 tablespoon coconut oil
  • 1 clove garlic, minced
  • ½ teaspoon fresh ginger root, grated
  • 1 8 oz. block tempeh, crumbled
  • 2 tablespoons bragg's amino acids (or soy sauce for a non-gluten free version)
  • 1 tablespoon toasted sesame seed oil
  • 3 leaves fresh basil, shredded
  • 2 large collard green leaves, stems removed
Fixings:
  • Shredded red cabbage
  • Chopped scallions
  • Thinly sliced red bell peppers
  • Mung bean sprouts
  • Lime
  • Sesame seeds
  • Peanut sauce
Try adding roasted sweet potato wedges or cooked quinoa for a heartier version!
Instructions
  1. In a large skillet heat coconut oil over medium-high heat. Add garlic and ginger and sauté until fragrant. Add tempeh and cook until lightly golden, stirring occasionally. Stir in bragg's amino acids, toasted sesame seed oil, shredded basil leaves and sauté an additional 1-2 minutes.
  2. Assemble tempeh on collard green leaf and top with your favorite fresh veggies.
  3. Serve with peanut sauce and a slice of lime, enjoy!

 Thai Tempeh Collard Green Wraps, vibrant veggies and toasted tempeh flavored with ginger, garlic and soy, all wrapped up in a luscious leaf! ~vegan, gluten free~

Thai Tempeh Collard Green Wraps, vibrant veggies and toasted tempeh flavored with ginger, garlic and soy, all wrapped up in a luscious leaf! ~vegan, gluten free~

Beet and Arugula Salad with Fennel

Beet and Arugula Salad with Fennel

Share this heart healthy salad with your loved one on Valentine’s Day!

Beet and Arugula Salad with Fennel Share this heart healthy salad with your loved one on Valentine's Day! ~vegan & gluten free~

 Beet and Arugula Salad with Fennel Share this heart healthy salad with your loved one on Valentine's Day! ~vegan & gluten free~

Beet and Arugula Salad with Fennel
 
Prep time
Cook time
Total time
 
Beet and Arugula Salad with Fennel Share this heart healthy salad with your loved one on Valentine's Day! ~vegan & gluten free~
Author:
Recipe type: Main
Cuisine: Vegan
Serves: 2
Ingredients
  • 1 large beet or 2 small beets, roasted and cut into hearts
  • 4 cups baby arugula
  • ½ bulb fennel, thinly sliced
  • ¼ cup walnuts
  • ½ avocado, diced
For the dressing:
  • ⅓ cup extra virgin olive oil
  • 3 tablespoons apple cider vinegar
  • ½ shallot, minced
  • 1 tablespoon toasted sesame oil
  • sea salt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees F. Wrap beets in tin foil and bake for 30-45 minutes or until tender when pierced with a fork. (cooking time depends on size of beets) When tender, remove from oven and let cool. Remove skin and slice into ¼ inch pieces. Use a heart cookie cutter or paring knife to make heart shapes.
  2. Meanwhile, whisk dressing ingredients together adding sea salt and pepper as desired.
Assemble salad and top with dressing, enjoy!

Not only is February Valentine’s Day, but it’s also Heart Health Month.  I guess the two go hand in hand!

This salad is beaming with heart health benefits:

~Fiber filled arugula

~Vitamin E rich walnuts

~High antioxidant beets

~Monounsaturated healthy fats from the avocados

~Potassium packed fennel

 Beet and Arugula Salad with Fennel Share this heart healthy salad with your loved one on Valentine's Day! ~vegan & gluten free~

Not familiar with fennel?

I admit, it’s an odd looking vegetable.  One that’s easily passed by in the grocery store.  It kind of hides out down by the beets, rutabagas and parsnips.  It is a root vegetable that has a long history of medicinal uses including improved digestion, treatment for anemia, boosting the immune system and increased heart health.  One of the reasons it is so beneficial for your ticker is its high level of potassium.  Potassium acts as a vasodilator, which means it relaxes the blood vessels allowing blood to easily pump through the body and in turn normalizing blood pressure.

Fennel has a sweet aromatic flavor, similar to licorice.  The bulb is the main part of the vegetable; however, fennel fronds can be clipped and tossed into salads or used as a garnish.  Raw fennel is crispy and crunchy, which makes it great in a salad!

Recipe adapted from Vegetarian Times

Beet and Arugula Salad with Fennel Share this heart healthy salad with your loved one on Valentine's Day! ~vegan & gluten free~

20 Quick Vegan Family Meals

In a dinner rut?  Need some inspiration?  Here’s a list of 20 Quick Vegan Family Meals to choose from!

Each nourishing recipe can be made in under an hour (or in a crock pot!) and with easy-to-find ingredients.  This list of plant-based meals will please even the meat-eaters in the family!

Try one out this week!

20 Quick Vegan Family Meals

Swiss Chard with Chickpeas and Couscous from Real Simple

Avocado Pasta from Damn Delicious

Quick Vegan Chana Masala from Cookie and Kate

Loaded Sweet Potatoes from Kara Lydon

Crock Pot Lentil Bolognese (pictured below)

25 Quick Vegan Family Meals

Sweet Potato Chickpea Buddha Bowl from Minimalist Baker

Sloppy Joe’s with Quinoa from Petite Allergy Treats

Healthy Sesame-Orange Ginger Chickpea Stir-Fry from Ambitious Kitchen

Quinoa Enchilada Bake (pictured below)

25 Quick Vegan Family Meals

Lighter Sesame Noodles from Martha Stewart

Slow Cooker Lentil Soup with Baked Sweet Potato from Veggie Primer

Thai Tofu Pizza (pictured below)

25 Quick Vegan Family Meals

Linguini with Caper and Green Olive Sauce from Real Simple

Crock Pot Quinoa and Lentil Tacos (pictured below)

25 Quick Vegan Family Meals

Teriyaki Peanut Tofu with Stir-Friee Veggies & Brown Rice from I Love Vegan

Baked Tofu Sushi Bowls from Connoisseurus Veg

Butternut Squash Pasta with Toasted Breadcrumbs from Natural Girl Modern World

Rice and Bean Casserole (pictured below)

25 Quick Vegan Family Meals

Black Bean Croquettes with Fresh Salsa from Eating Well

Quinoa, Broccoli, and Kale Curry from Serious Eats

Did you know?  Preparing meals at home is not only easier on your budget, it’s better for your health too!  Restaurant portions are typically way too big (2 to 3 times larger than a single serving), loaded with sodium and unhealthy fats.  At home, you know what ingredients are used and how they are cooked, putting you in control of your health!