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
 
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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
     
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    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~

      Kale Salad Balance Bowl

      Kale Salad Balance Bowl with black beans, harissa roasted sweet potatoes and sweet tahini dressing for a balanced dinner in a bowl!

      Kale Salad Balance Bowl with black beans, harissa roasted sweet potatoes and sweet tahini dressing for a balanced dinner in a bowl!

      Balance bowls, buddha bowls, nourish bowls…call them what you want, but what’s not to love about a heaping bowl of wholesome and nourishing food?  This bliss bowl has me pretty much obsessed, I could eat it every day!  Prep the ingredients once for multiple meals all week long!

      Kale Salad Balance Bowl with black beans, harissa roasted sweet potatoes and sweet tahini dressing for a balanced dinner in a bowl!

      I sound like a broken record, but stock your refrigerator with healthy food and you will eat healthy food!  This one was easy to adapt for kids as well, I simply roasted a small tray of sweet potatoes without the harissa as it is a bit spicy.  You can mix and match the ingredients as you please.  Throw in tofu instead of beans, sub crunchy romaine for kale, butternut squash in place of sweet potatoes…get creative with it!  I had cooked quinoa lingering in the fridge, so I threw that in too.  You pretty much can’t go wrong!  To optimize the nutrition of your bowl make sure it contains leafy green veggies, clean protein and lots of color!

      Kale Salad Balance Bowl with black beans, harissa roasted sweet potatoes and sweet tahini dressing for a balanced dinner in a bowl!

      My go-to black bean recipe is this one here, made in the crockpot!  Super simple and way better than canned beans!  I seasoned the roasted sweet potatoes with powdered harissa, which is blend of cumin, coriander, chili powder, garlic and sea salt.  If you don’t have powdered harissa, season sweet potatoes with a dash of each or just add cumin and sea salt which would taste great as well!

      Recipe adapted from Food52

      Kale Salad Balance Bowl
       
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      Kale Salad Balance Bowl with black beans, harissa roasted sweet potatoes and sweet tahini dressing for a balanced dinner in a bowl!
      Author:
      Recipe type: Main
      Cuisine: Vegan
      Serves: 2
      Ingredients
      For the roasted sweet potatoes:
      • 1 large sweet potato, peeled and cubed (~1½ cups)
      • drizzle of olive oil
      • ½ teaspoon powdered harissa
      • sea salt to taste
      For the sweet tahini dressing:
      • ½ cup tahini
      • ½ cup water
      • 2 tablespoons Bragg's Amino Acids (or tamari/soy sauce)
      • 2 tablespoons agave (or maple syrup)
      • 2 tablespoons toasted sesame seed oil
      • 1 tablespoon apple cider vinegar
      • 1 tablespoon miso paste
      For the salad:
      • 3 cups kale, destemmed and chopped
      • drizzle of olive oil
      • sea salt to taste
      • 1 cup cooked black beans (or canned beans, rinsed and drained)
      • ½ cup cooked quinoa (optional)
      • 2 tablespoons dried fruit such as cranberries or raisins
      Instructions
      Roasted Sweet Potatoes:
      1. Preheat oven to 350 degrees F. Toss cubed sweet potatoes with a drizzle of olive oil, transfer to a baking sheet and sprinkle with powdered harissa and sea salt. Bake for 20-30 minutes or until tender when pierced with a fork.
      Sweet Tahini Dressing:
      1. Add all ingredients to a high speed blender and blend until well combined and emulsified.
      Salad:
      1. In a bowl, drizzle kale with olive oil and add a dash of sea salt. Use hands to massage kale until well coated with oil.
      2. Add beans, massaged kale and roasted sweet potatoes to a bowl. Toss in cooked quinoa and a few dried cranberries if desired. Drizzle with dressing and enjoy!

      The recipe for the sweet tahini dressing makes roughly 1 1/2 cups, store in an air-tight container for later use!

      Kale Salad Balance Bowl with black beans, harissa roasted sweet potatoes and sweet tahini dressing for a balanced dinner in a bowl!