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Monday, April 16, 2018

Buffalo Cauliflower Wrap with Ranch Sauce

It's a very rare occasion when I crave buffalo sauce or any type of hot spicy food. The last few days I have been wanting buffalo cauliflower but I wanted to turn it into a wrap. Of course, that was not hard at all. 

The making of the buffalo cauliflower was actually pretty easy. Would have been a whole lot easier if my oven was working but I'm not complaining. My little toaster oven works just as good. Just have to cook everything in small batches. 

So let's get to it. Here is what you will need for the buffalo cauliflower.

3-4 cups of cauliflower florets
1/2 cup brown rice flour
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp paprika
3/4 cup water

Preheat the oven to 350 degrees.
In a medium bowl, mix the the flour, spices and water. This will make a nice batter for the cauliflower. Add the cauliflower and toss to coat. 

Add the batter coated cauliflower to a baking tray lined with parchment or a silicone baking sheet. Spread it into a single layer and bake for about 20 minutes until it's golden brown. 

Remove from the oven and transfer to a bowl. Add some of your favorite hot sauce. I use Frank's. Toss to coat and return to the oven for another 10 - 15 minutes. 

The Ranch Sauce
1/2 cup of raw cashews
1/2 cup of water
1 tsp dried dill
1 tsp dried parsley
1 tsp dried chives
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1 tsp white wine vinegar

Into a blender add the cashews, water, vinegar and spices. Blend til smooth. Pour into a small bowl and add the herbs. Stir to combine.

The Wrap
You will need your favorite flour tortilla, some shredded romaine, chopped tomato and whatever else you might like on your wrap. 

Add some romaine, tomato and some of the buffalo cauliflower. Then add some of the ranch sauce. Fold and enjoy.

Tuesday, April 10, 2018

Burcha with Blueberries

Burcha is a great way to get a quick energy boost and is loaded with protein and fiber. Make a big batch of it and have it ready to prepare a serving anytime.

I have not been this excited about a recipe or something new to try in a really long time. I was watching #RawfullyWholesome the other day and her video was a what I eat in a day. I like watching these types of video's to get inspiration and ideas for new things to eat. Her video did not let me down. Anyway, Rebecca was having this stuff called Burcha. She did not go into a lot of detail about it but it was enough to intrigue me and google it to find out more about it.

Maximilian Oskar Bircher Benner was a Swiss nutrionist who is the creator of muesli. He believed raw foods were the way to heal ill bodies and was one of the first people to believe meat was not good for you and gave it up. Here is a link on more information about Maximilian.

Burcha calls for oatmeal but I do not care for cold oats. So, in this version I am using quinoa flakes. I'm sure you can use reqular quinoa too, sprouted or pre-cooked. I will be testing it out and getting back to you. 

Burcha is really versatile too. You can add or omit whatever you like or don't like. 

Let's get to it. Here is what you will need. 
The Mix
1/4 cup flax meal
1/2 cup chia seeds
1/2 cup sunflower seeds 
1/2 cup pumpkin seeds
1/2 cup buckwheat groats
1/2 cup hemp seeds
1/2 cup coconut
1/2 cup quinoa flakes or oatmeal
1/2 cup dried pineapple
1/2 cup dried apricots
a scoop of your favorite protein powder
a scoop of maca powder which is totally optional

Add everything to a large jar. I used a 2 liter mason jar. Put the lid on and give it a good shake to mix it all up. 

Preparing the Burcha for eating. Here is what you will need. 
2 tbsp vegan yogurt
1/2 cup or so of plant milk
1/2 cup frozen wild blueberries

Using a small mason jar, add 3/4 cup of the Burcha mix. 

Add the yogurt and plant milk and give it a good stir. You can add more milk anytime.Top with the blueberries. Cover and let sit in the fridge over night. When you are ready to enjoy it you can eat it right out of the mason jar or poor it into a bowl and add some banana or other fresh fruit and enjoy.

Wednesday, April 4, 2018

Vegan Stuffed Green Pepper Soup

If you live in America, you know stuffed green peppers can be a really big deal.There are so many versions of stuffed peppers too. The basics of the recipe are tomato sauce, spice, rice, green bell peppers and a meat filling. Of course I'm not using meat in my soup. I am using lentils. And no oil.

My intention for this post was to make vegan stuffed green peppers but my oven took a crap the day I was going shoot the video. I really had a taste for stuffed green peppers too. So, I had the brilliant idea to make soup instead. I mean it's all the same ingredients. It's just cooked differently and in my opinion, a lot easier.

The amount of tomato sauce and soup you use depends on your taste. You can add more sauce and less soup if you like. It really depends on how you like it.

Let's get to the recipe. Here is what you will need. 
1 cup of brown lentils
1 bay leaf
3 cups of water to cook the lentils
1 cup of instant white rice
1 1/2 - 2 cups tomato sauce
4 - 6 cups of vegan tomato soup I used #Imagine brand 
2 1/2 cups water for the soup
3 - 4 cups diced green bell pepper
1 medium onion diced
1/2 tsp black pepper
1 tsp garlic powder
1 tsp salt
1/2 tsp chili powder

In a large soup pot, add the 3 cups of water, lentils and the bay leaf. Bring to a boil, reduce the heat to low medium and let it simmer for about 30 minutes. The lentils should be cooked but it's okay if they are a little al dente. They will finish cooking while the soup simmers. 

Add the 2 1/2 cups water, tomato sauce, tomato soup, spices, onion, green pepper and rice. Give it a good stir to combine everything. On a low heat, let it simmer until the peppers and onion are tender. Be sure to stir every ten minutes to prevent the lentils from sticking. 

I would not cook the peppers and onion ahead. Letting them cook in the soup help give the soup that wonderful stuffed green pepper taste. 

Serve and enjoy.