WRAP WEDNESDAY!: Vegan "Honey" Mustard Tofu Lettuce Wraps with Black Bean Spaghetti.

Happy Hump Day y'all! :)
I don't know about you, but Wednesdays are usually pretty busy for me. Between work, classes, homework, and extracurriculars, I'm worn out by the time I get home in the evening! That said, a girl's still gotta eat dinner...no matter HOW hectic the day's been! That's the best part about these Vegan "Honey" Mustard Tofu Lettuce Wraps with Black Bean Spaghetti...they're delicious, healthy, well-rounded and filling (packing a whopping 45 GRAMS of plant-based protein!)...and ready in a little over 10 minutes. SAY WHA?!?!?!? For real. Even better?! They both look AND taste good enough (and complicated enough!) to serve to your friends for a quick dinner party option.
Without further ado, enjoy, guys!

Vegan "Honey" Mustard Tofu Lettuce Wraps with Black Bean Spaghetti.

Juicy, sweet, and tangy!

Healthy and delicious!

Vegan "Honey" Mustard Tofu Lettuce Wraps with Black Bean Spaghetti. Vegan, Gluten-free. Serves one.


Ingredients
1. 3 oz. water-packed extra-firm tofu, cubed
2. 1/3 cup sliced cherry tomatoes
3. 1 T dijon mustard
4. 1 T vegan "honey" substitute (see below for my fave brands!)
5. 1/8 tsp each onion and garlic powders
6. Cayenne pepper, to taste
7. 1/2 tsp soy sauce (or Bragg's liquid aminos)
8. 2 oz. dry black bean spaghetti noodles (purchase them below!)
9. 2 Romaine lettuce leaves
10. Precooked brown rice

Method
1. Fill a small soup pot 3/4 full with water and bring to a boil. Add spaghetti noodles and let simmer 10 minutes. Drain water and set aside to cool.
2. Combine dijon mustard, "honey," spices, and soy sauce in a small/medium-sized bowl and whisk well. Add tofu cubes and toss to coat. Add sliced tomatoes and toss.
3. Fill lettuce leaves with black bean spaghetti and top with "honey" mustard tofu mixture. Serve over brown rice.

White Cheddar Cheeze-Chive Soup.

There's something absolutely irresistible about a thick and creamy, "cheesy" soup...I think for many people, cheese is the ultimate comfort food. And when it's made into a warm and comforting soup? Well, then...I'll be right over :)
This White Cheddar Cheeze-Chive Soup is so simple to whip up and perfect for any time of year. Add some toast and seasonal veggies on the side, and you've got yourself a yummy dinner (or lunch! Yep, it's that fast to make!). Enjoy...and be sure to let me know what you think by posting your comments! :) I'd love to know what you served with your soup and how you liked it!

White Cheddar Cheeze-Chive Soup.

So  thick and creamy!

White Cheddar Cheeze-Chive Soup. Vegan, Gluten-free. Serves one (can easily be doubled or tripled to serve additional people).

Ingredients
1. One large white sweet potato, steamed
2. 3 T nutritional yeast flakes
3. 1/4 tsp onion powder
4. Salt and black pepper, to taste
5. 1 T dijon mustard
6. 1 cup unsweetened cashew milk
7. 1/2 tso freeze-dried chives, for garnish

Method
1. Peel sweet potato and combine in Vitamix or high speed blender with all ingredients except chives. Blend low to high until super smooth.
2. Pour into small soup pot and bring to a boil over high heat. Reduce to a simmer and cook 5-7 minutes.
3. Pour into a bowl and garnish with chives. Serve warm.

Dijon Style Zucchini Pasta.

I always say the most random recipes are the most delish. This recipe is SUCH proof of that statement! So simple and quick, and so delicious. Great with a side salad and sandwich. Enjoy! 

            Dijon Style Zucchini Pasta. 

     Tangy, creamy, veggie GOODNESS!

Dijon Style Zucchini Pasta. Vegan, Gluten-free. Serves one. 

Ingredients

1. One large zucchini, spiralized into noodles

2. 1/2 cup frozen peas

3. 1/2 cup no salt added canned tomatoes

4. 2 T Dijon mustard

5. Onion and garlic powders, to taste

6. Black pepper, to taste

7. 1/4 tsp thyme

Method

1. Add all ingredients to a small pot. 

2. Stir well over medium heat to thoroughly combine. 

3. Continue cooking, stirring regularly, until heated through. 

4. Serve in small bowl and enjoy! 

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!

"Cheezy" Hummus.

You can probably guess the main ingredient (other than chickpeas, of course) used in this hummus recipe. Yes, you guessed correct: my beloved nutritional yeast...or "nooch" as I like to call it. If you have never tried nutritional yeast, don't let the daunting name scare you. It's not like brewers yeast or dry yeast used in bakjng. Nutritional yeast is simply yellow yeast flakes that can be used however you wish. A couple of my favorite uses for nooch? Salad topper, my "Basic Cheeze Sauce" (recipe in a previous post), mixed with lemon juice for a salad dressing, you name it. Nooch is a vegans best friend. Not only does it TASTE EXACTLY LIKE CHEESE, but it is a SIGNIFICANT source of vitamin B-12, which many vegans happen to be deficient in. 

So if you haven't tried these amazing little yellow superheroes, you're seriously missing out. Go ahead and try it in this hummus! I guarantee you'll love it. 

                "Cheezy" Hummus. 

         Cheezy hummus-y goodness. 

"Cheezy" Hummus; Vegan, Gluten-free. Serves one. 

Ingredients

1. 3/4 cup canned chickpeas, drained and rinsed

2. 2 T nutritional yeast

3. 1/4 tsp each onion powder and garlic powder

4. Dash of bragg's liquid aminos

5. Pinch of turmeric (for color)

6. 1 tsp Dijon mustard

Method

1. Just like all hummus recipes, this one is pretty foolproof. Just add all ingredients to your mini food processor and blend until smooth, adding splashes of water and scraping sides as needed. Serve with toast, veggies, or refrigerate to use for later...if you can refrain from eating all of it straight out of the food processor...!

Deli-style Veggie Roll Up.

This is so good. It's so stupidly easy and so so SO good. It really reminds me of those yummy wraps you get at a real deli. Not subway--a REAL deli. So good. Hope you like it too!

             Deli-style Veggie Roll Up. 

                          Bliss. 

          All those crrrrrrisp veggies! 

Deli-style Veggie Roll Up; Vegan, Gluten-free option. 

Ingredients

1. One large tortilla/wrap (I used a lavash)

2. 1 T Dijon mustard

3. 1 cup fresh spinach leaves

4. One small Roma tomato, sliced 

5. 3 baby carrots, grated

Method

1. Lay out your wrap on a large plate. Add Dijon and spread evenly over wrap. Add spinach, then tomato, then grated carrots. Roll up tightly, slice in half, and enjoy! So good.