Fiesta Sweet Potatoes

The burrito with the Fiesta Sweet Potatoes

Tonight, we were having company. I was making cilantro lime black bean burritos. We had 15 minutes until our company arrived and I was just getting ready to saute' the peppers. The husband asked where the rice was? OOPS! I totally spaced making it. Now, brown rice takes quite a while to cook so I knew I would have to forgo it. The brilliant husband said, "We could cook some potatoes to put in the burritos". So, I thought on that for a minute. I decided to make the cilantro lime "sauce" and put it on the potatoes. We were quite skeptical at first, but decided it was worth a try. I also had a mango and thought I would add that too. We were quite nervous. But, after the first bite- we knew we had a winner. I can't wait to make this again! It was such a delicious perfect combination of savory and sweet bold flavors.

Recipe:

• 3 medium sized sweet potatoes
  
  
• 1/2 TBSP lime
• handful of cilantro (chopped up super fine- in food processor)
• mango

Cook the sweet potatoes just like THIS.

While the potatoes are cooking, mix the chopped cilantro, lime and mango together. Add the cooked potatoes and.....

Enjoy!

Breakfast Burritos

There is nothing quite like breakfast for dinner.

Oh my! These were delish. I took the TOFU SCRAMBLE and the HASHBROWNS and combined them inside a whole wheat wrap and enjoyed every bite! Paired with fresh pineapple, it was ----mmm. So good!

the inner deliciousness

My husband enjoyed a little salsa on his burrito

Cubed Hasbrowns

Recipe:

• Potatoes 
• salt and pepper

Dice up your potatoes into 1/2 inch squares. Spread the taters out evenly on a cookie sheet. Lightly spray the potatoes with some nonstick spray. Sprinkle salt and pepper over the potatoes.

Preheat your oven to 500 degrees. Bake for 12 minutes. Turn your oven onto broil. Cook an additional 3 to 5 minutes. Watch them and make sure they don't burn.

Enjoy!

* I used these in the BREAKFAST BURRITOS

tofu scramble

While on vacation, I saw tofu scrambles on some of the menus at restaurants we went to. I had a bunch of asparagus left over from a previous dinner. I also had some tofu and mushrooms. I thought about 'tofu scrambles' and made this up. It was delish!

Recipe:

• package of extra firm tofu (Diced up into quarter inch pieces)
• 2 (8 oz)  packages of mushrooms (diced)
• asparagus (cooked and cut up)
• 1/2 TBSP- 1 TBSP of nutritional yeast
• 2 tsp minced garlic
• onion powder to taste
• salt and pepper to taste

Get a hot pan and spray just a little nonstick cooking spray. Throw in your chopped tofu. Add nutritional yeast to taste. Cook until golden brown on all sides. Scramble it up.

Meanwhile, saute' mushrooms with garlic, onion powder salt and pepper. Once done, add the asparagus. Saute together for a minute or so.

Add the cooked tofu and mix altogether.

* side note: you can experiment with different vegetable combinations. I know I will!

Enjoy!

*I used these in the BREAKFAST BURRITOS

Indonesian Peanut Sauté from Noodles & Company

My daughter was on spring break and so we wanted to go have a date. We ventured out to our favorite Vegan restaurant only to find that it wasn't open for lunch. So, we decided to see if Noodles and Company had some healthy options. They are awesome! All the pasta dishes on their menu (minus the Wisconsin mac and cheese) can be made Vegan. We decided to try the Indonesian Peanut Saute with grilled tofu. It was so good! The zippy bold flavors made my mouth happy! We got the small portion and it was plenty for the 2 of us to share. I was super impressed with this place. Noodles & Company is definitely more on the health conscious end of the spectrum in terms of restaurants. You can go HERE to check out their extensive and tangible nutrition information. We most definitely will be back.

Yum!

3 Sisters Cafe

Traveling. We went on our first "trip" since starting our WFPB way of life. I was nervous as to how it was going to go. A big part of traveling for me is food! Let's just say, this trip did NOT disappoint!
 
We went on a little weekend trip to Indianapolis, Indiana. Before going, I decided to search out some hot Vegan spots. 3 Sisters Cafe came right up. So, while the husband was at his work conference, the kid and I ventured out for some lunch. First off, this cafe was in the Broad Ripple Village. This part of Indy was so fun and had such a great vibe. We found the restaurant- it was in  a darling old house.

I had a hard time deciding what to order. While the menu wasn't just Vegan, there were many choices. I went with the waiter's suggestion and ordered the 'King of Siam'.  This entree was a grilled flatbread with hummus, cranberry grain pilaf and spinach. It was DELICIOUS! The flavors were so distinct and blended really well. The portion was huge and my lucky husband got some yummy leftovers. And, it came with a scrumptious fruit salad. Oh, I want to go back!

King of Siam

YUM!

Summer Sorbet

Last night we made this delicious, so easy sorbet. Oh my.... so yummy!

Recipe:

• 1 (12 oz) bag of frozen fruit
• 3/4- 1 Cup plant based milk
• 1 orange

Put bag of fruit in the food processor with the juice of the orange. Pulse adding about 1 Tablespoon of milk at a time until combined. It is going to start out being kind of dry. Add milk until it is the consistency of ice cream. and....

Enjoy!