MAGIC PEANUT BUTTER SMOOTHIE

Did you ever try to photograph a smoothie? Not the most interesting subject! My photo on this one could not do justice to the taste! This is the perfect combination of healthy, vegan ingredients and when I took my first sip I uttered the word,"Magic!" This has tons and tons of plant-based proteins but drink it just for the taste of it! What a great breakfast or meal replacement for anytime.

 MAGIC PEANUT BUTTER SMOOTHIE
 1 banana
 2 TBS. natural peanut butter
 1 scoop (34g)vanilla soy protein powder (I use Bluebonnet brand) 
1/2 tsp. flax seed meal
 1/2 - 1 tsp. coconut oil (solid at room temperature)
 1 1/2 cups of plain rice milk
 a couple of squirts of agave nectar


 Blend all well and pour into a large glass. Enjoy!!

Easy Knockoff Lettuce Wraps

I'm excited to post this particular recipe this morning because it is a great introduction to what to do with tofu. I know tofu wigs some people out. They have probably been served big, mushy chunks of beancurd at a restaurant and "bletched" at the first bite. Gag me! I hate tofu like that as well and get annoyed that the chef would choose to present it in such a way. There is a better way to enjoy tofu! My youngest daughter, just like her mom, is a big fan of eating out. She loves chinese food and requested I make her lettuce wraps like the ones at P.F. Chang's. Always up for a vegan challenge, I got to work and she and I both loved the results. No need to spend big bucks at P.F. Chang's for their Tofu Lettuce Wraps, which I promise taste just like the chicken version. I started with my basic stir-fry sauce. The recipe makes more sauce then you will need to create the wraps but you can serve some on the side as a pouring sauce and keep the rest for making some vegetable fried rice in a few days. Or you might just have a craving for these easy, delicious wraps again!!

For the stir-fry sauce you will need:
 1/4 cup naturally granulated sugar
 1/2 cup warm water
 2 TBS low sodium soy sauce
 2 TBS rice wine vinegar
 2 TBS ketchup
 1 TBS lemon juice
 1/2 tsp. sesame oil
 1 TBS dijon mustard
 2 cloves of garlic, minced

 To make the sauce, dissolve the sugar in the warm water in a medium bowl. Then add your remaining ingredients and whisk well to incorporate. Set aside while you prepare your tofu and vegetables.

For the wraps you will need:
 6oz. baked tofu (I use Wildwood brand teriyaki flavor, or use 6oz. super firm tofu, pressed well to drain)
 1 - 8oz. can of water chestnuts, diced fine,
1/2 onion, chopped fine
 3 cloves garlic, minced
 2 TBS sesame oil
 2TBS olive oil
 6-8 large iceberg lettuce leaves

 Dice the baked tofu into a small dice chop, about the size of your pinky nail. Heat oils in a large skillet. Add onions and garlic and cook over medium-high heat for a few minutes. Add tofu and water chestnuts. Cook, stirring every so often, until everything starts to brown. Now add about 4-5 TBS of the stir-fry sauce and lower heat to medium. Allow the sauce to cook down a bit, creating a beautiful glaze for the tofu and veggies.

Stir-fry until everything gets really sizzling and brown and crunchy looking. This takes about 5- 10 minutes. Serve on a plate with lettuce leaves and extra pouring sauce on the side. I don't usually need extra because I don't like it dripping down my arm!

Quinoa & Bean Super Salad with House Dressing

I am a HUGE fan of Quinoa (pronounced Keen-wah for those in the know.) When you first look at quinoa you may think "couscous" but where as couscous is itty-bitty pasta, quinoa is a seed. It tastes, looks and feels like a grain but it IS a seed. A REALLY smart seed. It is highly nutritious, packed with protein and fiber, and is gluten free. It has a mild, slightly nutty flavor. I purchase my quinoa in bulk at Costco. (Yes, it is now gaining popularity and it is well-deserved!)


Here follows my favorite way to make and serve this super "grain." Use just about any beans you have on hand in this. My favorite is chickpeas but in the photo you see pink beans. That's what was in the pantry so that's what went in the salad - it's very versatile.


The dressing on this is my mock Olive Garden dressing. You can use it on any green salad as well and save waiting 40 minutes for table at Olive Garden....... double the recipe - it's that good!


Quinoa & Bean Super Salad


1 cup organic quinoa, prepared according to package directions and cooled to room temp
1 can garbanzo beans, drained and rinsed (or any beans you have on hand)


Dressing:
1/2 cup olive oil
4 TBS. lemon juice
1 TBS. dijon mustard
3 garlic cloves, minced
1 tsp. natural sugar
3/4 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. dried thyme
1/4 tsp. pepper

Add rinsed and drained beans to cooled quinoa. Mix dressing ingredients in a cruet and pour over salad. Stir well and test flavor. Add more salt if needed. Serve at room temperature.

Crunchin' Taco Salad

I believe most people, like myself, could eat Mexican food EVERY DAY and be just fine with that. I sometimes think recipes for Mexican food are rather silly because it's usually just the same ingredients tossed together in different ways. This particular combination, though, is how I most often do taco salad and the one my 16 year old daughter has asked me to teach her. I served this to a group of girls before a homecoming dance. Her friends all loved it and so it has been "endorsed" in her eyes!

Crunchin' Taco Salad

1 bag of romaine greens
1 cup grape tomatoes
1 can black beans, drained and rinsed
3/4 cup texturized vegetable protein
1 pkt. taco seasoning, divided
1/2 bottle catalina dressing
3/4 cup frozen corn, thawed
1 bag Fritos regular size corn chips
1 cup vegan cheddar shreds, I use Daiya, optional
2 ripe avocados, optional

Soften TVP in a skillet with about 1 cup of water, adding 2 TBS of the taco seasoning. Reduce until all the liquid has been absorbed. Set aside to cool slightly.  

Add salad greens to a LARGE bowl. Add black beans, corn and grape tomatoes. Add cooled TVP mixture and gently stir to combine.

Mix catalina dressing with remaining taco seasoning. 

Peel and pit avocados. Mash in a separate small bowl and add a little salt and garlic-pepper to taste.


Add about half a bag of Fritos and the vegan cheese, if using, to the salad bowl. Toss gently. Pour dressing over the salad and toss gently to coat the salad.

Serve by mounding on plates and adding a good dollop of your guacamole on top. 

Leftovers, if there are any, can be perked up the next day by adding a few more Fritos to your plate for crunch. (The chips do get softer overnight but it all still tastes amazing!) You could easily omit the TVP, as the black beans add plenty of protein. That said, I've also omitted the beans and just used TVP! Play with it!

Serves 5-6

Lorrie's Powerhouse Salad

   This is an AMAZING and DELICIOUS salad that will satisfy with its beauty as well as nourish you within. It makes a gorgeous and impressive presentation and will wow even your non-vegan friends! Seriously, this is one of those knockout salads they'd pay $15 for at a fancy bistro and not even realize it's vegan until midway through.The flavors are sweet and savory and tangy all at once and with so much variety on the plate no two forkfuls are ever exactly the same. I'm always looking for new ways to include the superfoods quinoa and sweet potatoes and they pair deliciously here with the limas and golden raisins atop a bed of baby spinach. A sweet italian dressing drizzled just after plating coats each bite. Serve with a whole grain roll or cracker accompaniment and at room temperature. So good.........I'm so proud of this one!

LORRIE'S POWERHOUSE SALAD

1 cup quinoa, cooked to package directions
1 cup cooked lima beans
2 medium sweet potatoes, cooked, cooled, peeled and cubed
1/2 cup olive oil
1/4 cup rice vinegar (red wine vinegar or apple cider vinegar would work too)
2 cloves of garlic, minced
1 TBS. natural sugar
1/4 tsp. salt
1/8 tsp. black pepper
3-4 cups fresh baby spinach 
1 cup golden raisins
1/4 cup thinly slices red onion

Cook quinoa, sweet potatoes, and limas (do I need to say separately??) and bring all to room temperature.

Mix olive oil, vinegar, garlic, sugar, salt and pepper in a dressing cruet or blender. (This seems like a good time to plug my Ninja!! Super blender - I should call this Ninja Dressing!)

On each of 4 salad plates arrange one-fourth of the spinach. In each quarter of the plates place one-fourth each of the quinoa, limas, diced sweet potatoes and golden raisins (see photo.) Add sliced red onion in the center. Give the dressing a good shake and drizzle over  the salads. Serve immediately!

Almond Chocolate Chip Scones

I ADORE breakfast and can eat it at anytime during the day. These scones are breakfast, snack or dessert to me and absolutely delicious. Baking without dairy is so very doable...... and scrumptious!

Almond Chocolate Chip Scones

3/4 c. almond milk (regular or vanilla)
1 TBS white vinegar
2 c. flour
1/2 c. butter flavored Crisco
1 TBS baking powder
1 tsp. salt
1/3 c. natural granulated sugar
1 tsp. vanilla extract
1/4 tsp. almond extract
1 c. vegan chocolate chips
 turbinado sugar for sprinkling (optional)

Preheat oven to 425 degrees.
Stir together almond milk and vinegar in glass measuring cup and let sit for 5-10 miinutes. Meanwhile, stir together flour, baking powder, salt and granulated sugar. Cut in shortening with a pastry blender until pea-sized crumb forms. Add vanilla and almond extracts to almond milk mixture, stir well and pour into dough. Stir just to combine. Add chocate chips and stir gently to distribute throughout dough. 

Drop dough by Tablespoonfuls onto a cookie sheet lined with parchment paper (or sprayed with cooking spray.) Sprinkle each mound with a little turbinado sugar for some sweet crunch and prettiness. Bake for 20-23 minutes until beautifully golden. Makes about 12.