Vegan Lettuce Wraps

I was really craving lettuce wraps. I decided to use tempeh because I wanted them to resemble red meat as much as possible. I love the meaty texture tempeh offers! The marinate ended up making the tempeh so moist providing lots of flavor with each bite! So delicious! This is something I would totally serve as an appetizer at a party. But we enjoyed them as dinner. The girls did not give me a hard time about eating them which is a huge plus. I'm always beaming with happiness whenever I see them eating a meal with ginger because ginger is such an immune booster. We served this with broccoli.

Vegan Lettuce Wraps

1/2 Cup Shoyu (or whatever soy sauce you got) 

2 to 2 1/2 Tablespoon Minced Ginger

4 Tablespoon Water

1 Tablespoon Maple Syrup

1/2 Orange

1 Package of Tempeh (8 ounces)

1 Diced Red Bell Pepper

2 Peeled and Diced Carrots

2 Teaspoons Sesame Oil 

Lettuce

Sesame Seeds

Diced Green Onion

1. Whisk shoyu, ginger, water, maple syrup, and juice from the orange in an 8x8 inch dish. Finely dice the tempeh and add it to your sauce. Toss to coat, cover and stick it in the fridge for 30 minutes.

2. At medium high heat add sesame oil, tempeh with the sauce, carrots and bell peppers. Cover and let simmer for ten minutes. Flip over and let it simmer for ten more minutes. Remove lid and allow it to brown stirring occasionally. 

3. Let it cool a bit. Fill one leaf of lettuce with about 1/2 cup of tempeh (or less! Depending on the size of your lettuce leaf). Top with sesame seeds and green onion. 

These were so juicy! Totally didn't taste like tempeh. I went a little overboard with the sesame seeds here, but they are actually really good for you, so eat up! 

Alright guys, here is a picture of my 6 week old. She always looks slightly terrified. This is because she has two sisters that are constantly talking baby talk to her, kissing her, starring at her right up against her face and sticking stickers on her. 

Back in the day, I used to make my posts in the evening after the girls went to bed, but our new baby doesn't believe in going to bed before 11:30. Our bed time is 10:00. Way to make us feel old by wanting to stay up later than us. 

My Absolute Favorite Sandwich

Pre-Vegan I ate lots of tuna salad sandwiches with lots of mayo.

Yum! I thought those days were over. 

Thankfully, I've found a replacement that is free 

of mercury, cholesterol and that fishy taste. 

This is my go-to sandwich for traveling, play dates, 

park, beach, lunch at home, you name it. 

I love this sandwich!

It is supposed to mimic tuna salad sandwich 

but Melissa of So Help Me Lord

said it tasted like chicken salad sandwich. 

Either way, it's good!

You can make believe it is whatever you want it to be.

She loved it and requested the recipe.

Here it is!

- 1 can chickpeas

- 1 whole chopped scallion

- 1 tablespoon pickled relish

- 1/4 cup vegenaise
(I like lots of vegenaise)

- sprinkle of salt

Feel free to add or omit ingredients to your liking! 

1) Smash chickpeas with the back of your fork. 

2) Mix in other ingredients.

3) Spread on your favorite bread and top with lettuce.

Done!

If you are making large quantities you could put it in a food processor. 

When I make it just for myself, I don't see a point dirtying more dishes, 

so I smash and chop everything myself. 

This sandwich is quick and so yummy!

Beans are what I call the "Skinny Protein"

because unlike meat, they don't contain fat 

and are loaded with fiber so they go right through you. 

And chickpeas are great beans because they have 

150 milligrams of calcium per serving! 

That's 32 milligrams more than whole milk!

Right on Chickpeas! 

Tonight we had Gardein Crispy Tenders 

dipped in spicy BBQ sauce with steamed greens.

I love this stuff! 

Tastes just like the real deal!

Where are those Gardein creators? 

I need to give them a hug.