"Throw-It-Together Thursday". What to fix when you're too tired to think! (BONUS: TWO recipe this week!)

I think we all have that one night per week when we simply just don't want to cook. Or at least, we don't want to spend a long time thinking about WHAT to cook. Maybe you have a weekly after-work activity, late afternoon study group that always ends later than you expect it will, or an impromptu mandatory staff meeting...whatever it is for you, it's making you not wanna cook. We've all been there. For me, that day of the week is Thursday. I have to be at work very early on Thursdays, and get off just in time to head to ballet, which don't end until 9:30. You can probably imagine that by the time I get home on Thursday nights, I'm ready to eat and go to bed! So what are my favorite quick, healthy go-to meals and meal ideas? 

Wraps.

Wraps are one of my very favorite "go-to's." All you need is a gorilla or wrap of your choosing and whatever happens to be in your fridge! I've done sweet, savory, crunchy, warm, gooey, you name it...I've probably done it (I may or may not have done a sweet and savory combo wrap...don't knock it till you try it!). Let's take yesterday, for example:

Spinach Tomato "Ricotta" Wrap.

This was super simple and quick, but so so good! I simply took a gluten-free, spinach wrap, filled it with fresh spinach (you could also do steamed), topped it with my Vegan Ricotta Cheeze for my cookbook, and added fresh Roma tomato slices. I served it with some steamed carrots and asparagus, fresh fruit, and homemade tomato basil soup. Delish! And super quick.

What's your favorite type of wrap or tortilla?  Mine would have to be these guys...

My all-time favorite wraps...wRAWps!

I'm totally obsessed with wRAWps. They're gluten-free, vegan, nut-free, oil-free, sugar-free, AND 100% raw! They have tons of different flavors to choose from, perfect for whatever type of wrap you're craving! They even have pizza crusts, too!

Salads.

A big 'ol salad is ALWAYS a good idea, but ESPECIALLY on a "fast-food" night! Many times, I will make a big salad in the morning and leave it in the fridge so it's ready to go when I get home! And like wraps, salads don't require much thought, either: just use what you've got in your fridge...I have to say I've never eaten a gross salad! :) And in the winter, when you don't necessarily want a cold salad? I love doing WARM SALADS--simply steam or sauté all the veggies you would normally use raw! Steam spinach for your base, and add sautéed onions, tomatoes, bell peppers, and mushrooms. Add some canned chickpeas, fresh herbs, and a squeeze of lemon juice. Serve with cooked brown rice on the side. BOOM. So good.

Easy Asian Salad with Peanut Ginger Dressing. (recipe below!)

Easy Asian Salad with Peanut Ginger Dressing.

Ingredients

1. 1 cup fresh snap peas, chopped

2. 1 cup chopped red cabbage

3. 1/2 cup sliced white button mushrooms

4. 4 oz. water-packed extra firm tofu, diced

5. 2 T peanut butter of choice

6. 1/4 tsp ground ginger

7. 1 tsp soy sauce (or soy sauce substitute)

8. 1 1/2 T water

9. 1 tsp fresh lime juice

10. Pinch of stevia (or sweetener of choice)

11. Cilantro, for garnish (optional)

Method

1. Combine all salad ingredients in a large bowl and toss to mix.

2. Combine peanut butter, ginger, soy sauce, water, stevia, and lime juice in a small ramekin and whisk until thoroughly mixed. 

3. Drizzle dressing over salad and garnish with cilantro, if desired.

Bagels. 

Ooooooooh, who doesn't love a good old bagel?! Bagels are literally one of the most comforting foods on the planet, in my opinion. And they're such a great option for a quick evening meal: carbs are proven to help you sleep better, so they're great if you have to eat a late dinner! And they're super versatile: again, you can get totally creative with a bagel. Sweet or savory! 

Toasted Gluten-free bagel with Homemade Veggie Cream Cheezeless.

Casseroles.

Ahhh, the casserole. Another one of those things you can literally throw everything into a giant mixing bowl, mash it up, bake, and hey--you've got a delicious dinner! Even better? You can cook them ahead of time, store in the fridge, and warm back up in the microwave/oven when you get home late. Whoever invented the casserole, I love them. 

Here's a fun little casserole I created the other night, sort of inspired by...A CHILI DOG. Yes, I'm serious. (The recipe is still vegan of course, and TOTALLY healthier than even a vegan chili dog!). It combines loads of plant protein, gut-healthy probiotics from sauerkraut, tomatoes which pack a healthy dose of lycopene, and tons of flavor. I drizzled my casserole with my "Rockstar Ranch Dressing" for my cookbook, but get creative! Mustard would be delish too.

"Meaty" Sauerkraut-Tomato Casserole.

"Meaty" Sauerkraut-Tomato Casserole.

With toppings, of course.

Ingredients

1. 1 cup sauerkraut

2. 1/3 cup TVP granules

3. 1/4 tsp each onion and garlic powders

4. 1/2 tsp chill powder

5. Salt, to taste

6. 1/3 cup water

7. 1/2 cup canned diced tomatoes, drained

8. 2 T panko breadcrumbs (use gluten-free, if needed)

9. Toppings/dressing of choice (ketchup/mustard, etc.)

Method

1. Combine TVP, spices, and salt in a medium-sized bowl and mix well. Add water and microwave 2 minute.

2. Add TVP, sauerkraut, and tomatoes to a large bowl and mix very well. Spoon into small casserole dish and sprinkle with breadcrumbs. Bake, uncovered, at 350 for 25 minutes.

3. Remove from oven, let cool 10 minutes, and drizzle with toppings of choice. Serve warm, with a side salad, homemade potato chips, and fresh fruit.

USE YOUR IMAGINATION!

Other than my ideas above, use your imagination...and whatever is in your fridge! It's truly amazing the flavor combinations and tasty creations you can come up with by using fresh veggies and fruits. You really can't go wrong! The best thing you can do is experiment...and enjoy! :)

Until next time, guys. Enjoy! 

--Anna,

"The Fit Vegan Ginger" :)

Vegan Sunday Brunch: Savory Breakfast Bowl with Roasted Potatoes.

Nobody alive can deny the fact that breakfast is not only the most important meal of the day, but also the most delicious. I mean, come on--is there anything on earth better than a tall stack of perfectly fluffy flapjacks after a long day?! Nope. Nothing. 

One of the coolest things about breakfast is the diversity of dishes and flavor combos--you've got sweet, salty, warm, cold, comforting not, fresh, the list goes on and on. I'm generally a "sweet" or "fresh" brekkie eater: I can't go a day without my nice cream, oatmeal, and smoothies! But some days a girl just needs to eat breakfast twice...because there's just too many options!! And this, my friends, is my theory of how "breakfast for dinner" was born...along with this delicious recipe :) enjoy!

               Vegan Sunday Brunch. 

Savory Breakfast Bowl and Roasted Potatoes. 

        Veggieful "meaty" goodness!

       Crisped to perfection...no oil needed!

Vegan Sunday Brunch: Savory Breakfast Bowl with Roasted Potatoes. Vegan, gluten-free. Serves one. 

Ingredients

Breakfast bowl

1. 2/3 cup TVP granules

2. 1/4 tsp poultry seasoning

3. 1 T braggs liquid aminos

4. 1/4 cup chopped red onion 

5. 2 tsp minced garlic 

6. 1/2 cup sliced mushrooms 

7. 1/4 cup sliced grape tomatoes

8. 1 cup fresh spinach, chopped

9. Black pepper, to taste

Potatoes

1. Two medium Yukon gold potatoes, sliced into wedges

2. Braggs aminos, drizzle

3. Spices of choice, to taste (I opted for onion powder, garlic powder, black pepper, and a little cumin! Delish!)

4. Ketchup for serving, optional 

Method

Breakfast Bowl

1. Combine TVP and poultry seasoning in a medium microwaveable bowl and mix. Add 2/3 cup water and 1 T aminos and stir. Nuke 2 minutes. 

2. Line a small soup pot with water and satire onion and garlic until soft and fragrant. Add mushrooms and cook 2 minutes. 

3. Stir in cooked TVP "meat" along with tomatoes. Add a splash of water and stir. Cook over medium heat for 5 minutes. 

4. Stir in chopped spinach off of heat until wilted. Season with pepper and spoon into serving dish. 

Potatoes

1. Place potato wedges into large bowl and drizzle with aminos. Sprinkle with spices and stir well to coat. 

2. Spread coated potatoes over a parchment-lined baking sheet and roast at 400 degrees F for 25 minutes. 

3. Remove from oven and let cool 10 minutes. Serve alongside breakfast bowl, with ketchup on the side, if desired. 

Super Simple Salsa Chili.

I absolutely LOVE the book The China Study, by T. Colin Campbell. I discovered it not long after I went vegan, and fell in love with both his method, AND the cookbook that went along with the plan. Being a new vegan, I was an avid recipe follower, and perused cookbooks daily searching for a recipe that intrigued me (this was obviously before I started experimenting with MY OWN creations...and TFVG was born!). The China Study Cookbook was my very favorite of ALL the vegan cookbooks I ever had...and one recipe in particular really sticks in my mind...er, my tastebuds. It was a hearty vegetable stew recipe that has a secret ingredient to add a flavor punch: JARRED SALSA! Yes, you did, in fact, read that correctly. Good 'ol tex-mex style salsa. No, I'm not kidding. (Don't knock it till you try it, people.)

Although I don't remember the exact recipe for this bomb-diggity delicious stew, I've frequently thrown some salsa into my pot when I feel like it's lacking some flavor...and I have yet to be disappointed! So here's one of my favorite chili recipes that uses salsa as the main flavor booster--it's super simple and only takes about 10 minutes, start to finish...and depending on the heat of the salsa you use, this comforting bowl of goodness can pack QUITE the punch! Enjoy, my dears. :)

Super Simple Salsa Chili.

Super Simple Salsa Chili. Vegan, Gluten-free. Serves one. 

Ingredients

1. 1-2 cups vegetable broth (more or less, depending on how thick you want your chili)

2. 1/2 cup TVP granules, cooked in 1/2 cup water

3. onion and garlic powders, to taste

4. 1 cup frozen broccoli florets

5. 1/2 cup jarred salsa, heat of choice 

Method 

1. Combine TVP and water in a medium-sized microwaveable bowl and nuke for 1 1/2 minutes. Remove from microwave and set aside. 

2. Combine veggie broth, TVP, and broccoli in a small/medium-sized soup pot and bring to a boil. Reduce heat to a simmer and stir in salsa. Simmer 10-15 minutes for flavors to mingle. 

3. Remove stew from heat and stir well. Pour into large bowl and serve hot, with crusty bread for dipping. 

Quick Lemon Pepper Chili.

My daily lunch consists of a salad. ALWAYS and without fail! But on my days off from work--when I can actually fix lunch instead of pack lunch, I go wild. Now don't get me wrong--salads are wonderful. I love my salads...like, MEGA LOVE. But when the weather gets chillier, there's nothing more perfect than snuggling into a steaming bowl of delicious soup as you watch your favorite movie. In your pajamas and slipper socks, of course ;) enjoy guys!

           Quick Lemon Pepper Chili. 

   Now come on--HOW DELISH IS THIS?

Quick Lemon Pepper Chili. Vegan, gluten-free. Serves one. 

Ingredients

1. 2/3 cup tvp granules

2. 2/3 cup water

3. 2 tsp braggs aminos

4. 1/8 tsp each onion and garlic powders

5. 1 cup no salt added (or low sodium) vegetable broth

6. 1 cup frozen broccoli

7. One large tomato, chopped 

8. 1/4 tsp black pepper

9. 1/2 lemon, juiced 

10. 1/2 tsp dried thyme

Method

1. This chili can be made in 10 minutes y'all. Start to finish! Ready, set, go! Okay, combine tvp with onion and garlic and mix. Add water and aminos and pop in the microwave for 2 minutes. 

2. Once cooked, scoop tvp meat into a small soup pot and add all ingredients EXCEPT TOMATO. Bring to a boil over high heat. 

3. When at a rolling boil, reduce heat to medium and add chopped tomato. Stir well and cook over low heat for 7 minutes. 

4. Pour into a large soup mug and devour. Just don't scald your mouth like I did. :P 

Butternut Squash Breakfast Bowl (aka Fall in a Bowl!).

So the arrival of cooler mornings has me craving cooler weather foods...or, in terms others can understand...PUMPKIN (duh...), root veggies, and, the star of this DELISH brekkie recipe: butternut squash. This simple creation started out as a "I really need to use that butternut squash in the fridge, so I'm gonna make breakfast out of it," thing...and quickly turned into a new fall breakfast fave. Hope you guys enjoy it too!

      Butternut Squash Breakfast Bowl. 

                            I know. 

Butternut Squash Breakfast Bowl. Vegan, Gluten-free. Serves one. 

Ingredients

1. 3 cups raw butternut squash cubes

2. 15 drops vanilla stevia

3. 1/3 cup tvp granules

4. One packet stevia

5. 1/4 tsp cinnamon 

6. Two tablespoons peanut butter (I used powdered PB because of my fat intolerance...see my "About Me" page for my story!)

7. Two teaspoons maple syrup

8. Cinnamon for topping

Method

1. Steam or boil squash until very tender. Drain, and whip in food processor with stevia. 

2. Toast tvp in a skillet over medium heat, after mixing it with stevia packet and cinnamon. Cook, stirring regularly, until toasted. 

3.  Spoon squash purée onto large plate and add "granola" and peanut butter on the side. Drizzle maple syrup on top and sprinkle with cinnamon. Serve!

Radish Chili.

Yet ANOTHER random food creation that is so good it deserves a whole blog post! Enjoy my dinner, guys 😂👌

                     Radish Chili. 

Radish Chili. Vegan, Gluten-free. Serves one. 

Ingredients

1. 1 c vegetable broth

2. 1/2 cup canned pinto beans, drained and rinsed

3. 1/2 cup tvp

4. Onion and garlic powders

5. Scant 1/2 cup water

6. 1/2 cup jarred salsa, heat of choice

7. About 4 large radishes, thinly sliced

Method

1. Mix tvp with spices, water, and a dash of braggs liquid aminos. Microwave 1 1/2 minutes. 

2. Combine all ingredients in a small soup pot and bring to a boil. Reduce, simmer 10, and serve. Enjoy! 

Peach Cobbler Smoothie with Cinnamon Crumble gRAWnola.

It's the season...peaches! Aka HEAVEN in the form of a luscious little fruit. Super easy and quick to make, this nutrition packed smoothie bowl is sure to please even the non-vegans 👌 

Peach Cobbler Smoothie with Cinnamon Crumble gRAWnola. 

The whole package. YUM ALERT Y'ALL!

                   NOMMMMMMMMMS. 

Peach Cobbler Smoothie with Cinnamon Crumble gRAWnola. Vegan, Gluten-free. Serves one. 

Ingredients

1. 3 cups frozen sliced peaches

2. 5 oz. silken tofu

3. 1 cup cashew milk (almond works well here, too)

4. 1/2 cup raw tvp granules

5. 2 T flaxseed

6. 1/2 tsp cinnamon

7. One packet stevia

Method

1. In your vitamix, blend peaches, tofu, and milk of choice. Pour into large bowl. 

2. Mix tvp, flax, cinnamon, and stevia in a medium size bowl. Top smoothie with gRAWnola crumble and serve immediately. Enjoy!

Everything Stew.

This is YET ANOTHER random food creation of mind that was not meant to turn into a recipe...but it's too yummy not to share!  Enjoy, loves ❤️

                   Everything Stew. 

Everything Stew. Vegan, Gluten-free. Serves one. 

Ingredients

1. 1 cup water

2. 1 T braggs liquid aminos (or soy sauce)

3. 1/2 cup tvp granules 

4. 1/2 cup water

5. Spice blend: 1/4 tsp EACH of onion powder, garlic powd, fenugreek, and turmeric, plus PINCHES of pepper, paprika, and cumin. 

6. Two small (or one large) chopped Roma tomato 

7. 1 cup spinach leaves, chopped

Method

1. In a small soup pot, combine water, spice blend, and aminos. 

2. Mix tvp granules with more of the same spices listed for the spice blend (plus some aminos) and 1/2 c water. Nuke 1:30. Add to pot with chopped tomatoes. 

3. Bring to a boil, reduce, simmer 5 minutes, and stir in chopped spinach. Serve garnished with parley. Enjoy!

Back from the dead--with: Flax 'n Mustard Chili.

Yes, I'm still alive, guys...and still creating yummy recipes, both for the blog AND my cookbook! I'm so sorry for my absence of late...but I have a pretty good excuse...I MOVED TO DELAWARE ON TUESDAY! I officially "moved out"! It's amazing! I am eventually going to UD for college, but I ultimately moved for skating. Nationals is my goal and the training and coaching available to me at home just were not adequately preparing me for this goal. 

I've been here just over a week and oh my gosh--I AM IN LOVE! Not only am I getting to train alongside OLYMPIC TEAM MEMBERS every single day, but I am getting to work with THE MOST AMAZING COACHES IN THE COUNTRY! It's my dream come true. So thankful! 

So yeah. THAT is where I've been haha. Told YA it was pretty legit 👌😂 nonetheless, busy though I've been, I still have to eat of course (DUH! First priority lol) and if you know me at all (which you guys surely do by now...!), you know it's practically impossible for me to just "throug something together"...everything turns into a recipe 💃 needless to say, I've got a TON of new recipes all coming in the very near future 👏👏👏 here's the latest, invented on this RIDICULOUSLY FREEZING DAY (it's almost MAY! Where has spring gone?! 😭). 

                Flax 'n Mustard Chili. 

       Warms you up from the inside out!

   Had to show everyone my new mug 😍😂

Flax 'n Mustard Chili. Vegan, Gluten-free. Serves one. 

Ingredients

1. 1/4 cup chopped onion

2. 2 tsp garlic

3. 1/4 cup water or vegetable broth

4. Dash of braggs aminos 

5. 1/2 cup tvp granules

6. Onion and garlic powders 

7. Black pepper

8. 1/2 cup water

9. 2 cups frozen broccoli

10. 1/3 cup frozen corn

11. 1 cup vegetable broth

12. 2 T ground flaxseed

13. Crushed red pepper flakes for garnish

14. 2 T spicy brown mustard 

Method 

1. Sauté onion and garlic in water and aminos until soft. 

2. Add corn, broccoli, and water and stir. 

3. In a separate bowl, mix tvp, onion/garlic/pepper, and 1/2 cup water. Nuke 1:30. Add mustard to tvp and mix well. Add mustard-tvp mix to pot and stir. 

4. Bring to a boil, boil five minutes, reduce, add flax, stir, cook till thick and gooey. 

5. Serve topped with red pepp flakes. Yum! Delish with crusty bread. Mmmm. 

"Cocoa Crispies".

Long time no copycat recipe! 😂 with these luscious crisps, you can GLADLY say sayonara to sugar-laden cereals...yum yum!

                  "Cocoa Crispies."

                        Pretty legit!

"Cocoa Crispies." Vegan, Gluten-free. Serves one. 

Ingredients

1. 1/2 cup tvp granules 

2. 1 1/2 T carob powder (or cocoa powder)

3. Optional stevia, if desired (recommended with cocoa powder)

Method

1. Combine all ingredients in a small bowl and mix well. Use as desired! 

Strawberry Cilantro Nogurt Mess.

So, if you're anything like me, you tend to overbuy strawberries around Valentine's Day...if this is you, too, then this recipe is your dream come true! It's a PERFECT post-Valentine's day Brek...you can enjoy the fact that you are cleaning out your fridge while devouring this goodness! Sounds like a match made in heaven to me! 

    Strawberry Cilantro Nogurt Mess. 

                       Soooooo good!

           Ok. Now I want this again...

Strawberry Cilantro Nogurt Mess; Vegan, Gluten-free. Serves one. 

Ingredients 

1. One box Morinu silken soft tofu 

2. 1/4 cup cilantro leaves

3. 1 T coconut vinegar

4. 15 drops coconut stevia

5. Large handful fresh strawberries, chopped

6. 1/4 cup dry TVP granules 

7. Handful chopped cilantro

8. Ground ginger to taste

Method

1. Combine ingredients 1-4 in your mini food processor and blend until smooth. 2. Place in bowl and top with strawbs, gRAWnola, cilantro, and ground ginger. Serve! 

College Food: Quick Spicy Italian Wrap.

So college. Let's just say...I AM LOVING IT! Learning so much and literally soaking up everything like a sponge. For those of you suffering through high school, KEEP PERSEVERING--it gets sooooo much better! 

So I'm loving it so much, but I am SO BUSY. Oh my gosh. Literally running from one thing to the next (and I really do mean literally!). So eating has become rushed and thrown together most of the time. But I've discovered from my "throw together" meals, that those little rushed food combos actually turn out to be THE BEST RECIPE CREATION! Funny how things work...

              Quick Spicy Italian Wrap. 

   Behind the scenes: filling goodness!

Quick Spicy Italian Wrap; Vegan, Gluten-free. Serves one hungry college kid. 

Ingredients 

1. One extra large tortilla or lavash wrap

2. 1/3 cup tvp granules

3. 1/2 tsp Italian seasoning

4. Pinch of chipotle powder

5. 2 tsp bragg's liquid aminos

6. Scant 1/3 cup water

7. 1 cup raw spinach leaves

8. 1/2 cup oil free marinara sauce (I'm loving Engine 2 brand!)

9. Black pepper to taste

Method

1. Lay out your wrap on a large plate. Too with a hearty layer of spinah leaves. 

2. In a medium size bowl, mix TVP, spices, water, and aminos. Nuke 1 minute. When done cooking, mix in marinara and nuke another 40 seconds or until warm. Spread over spinach, too with pepp, and wrap it up, 'yo! Delish and college-friendly ❤️

Sweet 'n Sour Mega Salad.

Ok. Wow. Just, wow. This is by far and away THE BEST SALAD I HAVE EVER EATEN. And yes that is quite the statement. But I'm not kidding! It's the perfect combination of sweet, sour, crunchy, smooth, oh. YUMMO!

             Sweet 'n Sour Mega Salad. 

Sweet 'n Sour Mega Salad; Vegan, Gluten-free. Serves one (makes one "mega salad"). 

Ingredients 

1. 8 packed cups raw spinach leaves 

2. 1/4 cup TVP (mix with 1/4 cup water and microwave 1 minute)

3. 1/2 cup navy (or other white bean) beans, drained and rinsed

4. 1/2 chopped apple (I used gala)

5. 1/4 cup chopped red onion

6. Juice of 1/2 lime

7. 1 T balsamic vinegar 

8. 1 tsp Dijon mustard

8. Garlic powder and black pepper to taste

Method

1. Place spinach leaves in a LARGE bowl and add all ingredients in the order listed until you get to the balsamic. 

2. In a small bowl, whisk the vinegar and Dijon together until smooth. Drizzle over salad and sprinkle with garlic and pepper. Enjoy!

Grain Free Spicy Mushroom Pea Risotto.

Ok, so I have a confession...I've never actually had risotto before. And risotto is not necessarily what this dish was supposed to be! But I kept adding ingredients as I went (totally FUN if you've never done it before!) and ended up with this risotto-like yummy dish. Quick and easy as usual and nice and spicy. Hope you enjoy! 

 Grain Free Spicy Mushroom Pea Risotto. 

              The essential close up!

Grain Free Spicy Mushroom Pea Risotto; Vegan, Gluten-free. Serves one. 

Ingredients 

1. 1 T bragg's liquid aminos

2. 1/2 cup frozen green peas

3. 6 oz. white button mushrooms, sliced

4. 1/4-1/2 tsp chipotle powder

5. Garlic and onion powders to taste (approx. 1/4 tsp each)

6. 1/3 cup TVP granules

7. Scant 1/3 cup water

8. Romaine lettuce for garnish

Method

1. In a medium microwaveable bowl, combine TVP and water and microwave for one minute on high. Set aside. 

2. In a non stick skillet, eat the liquid aminos and sauté mushrooms and peas for about 2-3 minutes until mushrooms begin to exude their juices. Add spices and fold in. 

3. Add now cooked TVP and a splash of water. If you want to add more chipotle spices, add it here. Fold in and cook for about 4 minutes, until liquid is absorbed. 

4. Transfer to a serving bowl, garnish with lettuce, and enjoy! 

Apple "Nachos".

This is about the easiest recipe in the world. In fact, it's hardly a recipe! But I had to share it anywho. It's super quick and easy, and you probably have all the ingredients right in your kitchen. So what are you waiting for?! Go make some Apple "Nachos"! 

                   Apple "Nachos". 

Apple "Nachos"; Vegan, Gluten-free. Serves one. 

Ingredients 

1. One small to medium apple, sliced

2. 2 T powdered peanut butter (I use "Just Great Stuff" brand), mixed with 1+ T water

3. 1/4 cup TVP granules 

4. Sprinkling of cinnamon 

Method

1. Arrange your apple slices on a large plate. 

2. Mix your peanut butter and water until combined. You want this on the runny side-think more peanut butter "sauce" than actual PB. 

3. Drizzle peanut sauce over apple slices and sprinkle with TVP granules (DO NOT HYDRATE! Leave them crunchy!) and cinnamon to taste. Enjoy!

         Mandatory close up, of course!

"gRAWnola".

 I guess this is more of an idea than a recipe. Oh well. It had to be shared! 

Have you discovered the wonderful vegan protein powerhouse TVP?! I am addicted to this stuff. It's seriously amazing! It resembles ground meat to a tee and can be flavored HOWEVER your heart desires (I've done savory and sweet...both are delish!). The usual way to use TVP is as a groud meat substitute, in chili, tacos, etc., or as I like, simply cook 1:1 ratio TVP to liquid of choice (veggie broth, almond milk, tomato juice, or simply water) and microwave until liquibis absorbed (I do 1 min per serving). 

This is a bit of an untraditional way to use  this, I'll warn you. But fear not! It is sooooo good. You MUST try this. 

                      TVP Lovin'. 

"gRAWnola" with Vanilla No gurt and fresh blueberries; Vegan, Gluten free. Serves one. 

Ingredients 

1. 1/4 cup TVP granules

2. One recipe "vanilla no gurt" (recipe in a previous post)

3. Handful fresh blueberries

4. Cinnamon to taste 

Method 

1. Prepare your no gurt according to the recipe. Scoop into a bowl, top with TVP granules (leave them crunchy. TRUST ME!) and blueberries and sprinkle with cinnamon (or other fruits and spices. Get creative people!). Enjoy! And you WILL enojoy this...you will NOT believe how delicious it is! 

   "gRAWnola" with Vanilla No Gurt and        Fresh Blueberries. 

Beefless Enchilada

This thing rocks. It is so so good. Totally vegan, of course, but would satisfy any meat eater's meat craving. Nice and hearty, this goes great with a Mexican style salad. 

                  Beefless Enchilada. 

Beefless Enchilada; Vegan. Serves one. 

Ingredients 

1. One extra large wrap (mine was a lavash)

2. 2/3 cup TVP granules

3. Scant 2/3 cup water

4. 1/4 cup chopped onion

5. 2 tsp minced garlic

6. Poultry seasoning, to taste

7. 1 T bragg's liquid aminos 

8. 2 T no salt added tomato paste

9. 2 T water

10. Cumin, cayenne, oregano, liquid aminos to taste

Method 

1. Preheat oven to 350 F. Line a baking sheet with parchment and place lavash or wrap on top. 

2. Heat a non stick pan over medium heat. 

3. In a medium bowl combine TVP and water. Microwave 2 minutes, watching carefully to make sure it doesn't overflow. 

4. Add some water to your pan and sauté the onion and garlic. Cook about 2 minutes, then add the now cooked TVP, poultry seasoning, and aminos. Cook until gmfragrant and liquid is gone. 

5. Spread filling into lavash and roll up tightly, folding ends shut. Bake for 10 minutes. 

6. While baking, make your sauce. In a small soup pot, add tomato paste, water, and spices. Cook, stirring frequently, until warm and thickened slightly. 

7. When enchilada is done, remove from oven, transfer to plate, and spread sauce over top. Enjoy!