Fall is harvest season, and spiritually symbolic to grounding oneself. It's the time of year when hibernation mode initiates and people find themselves nestled between the warmth of their blankets in home. In the past, or in ancient times, humans used food and nature as their source of medicine. 

Before modern or westernized medicine, humans were connected more to nature.  

During my recent hiking trip to Estes Park, I spoke with an intuitive woman from the Stanley Hotel. She sensed my energy was off, and said I need to ground myself. From her words, "I am here to get you back into gear. You need to ground yourself and start eating right again. I can feel your protein levels are off." 

She was worried that since I don't eat meat, I would need to be real "strict" on food combinations to ground myself. The energy everywhere is different and in Colorado I sensed the connection to the earth plane, especially with its Native American roots. 

A while back I made this recipe while craving something Mediterranean in the late summer. The Italians and Spanish use tomatoes frequently in cooking. One of the best side dishes I ever ate was a tomato potato concoction from Southern France. 

I found these beautiful vintage French porcelain dishes from an estate sale, and voila! Inspiration struck to create something inspired by my Mediterranean travels. 

Everything in life grows and harvests itself for a reason and a season. There is a reason why we crave watery fruits in the summer and hearty starches in the winter. We ground ourselves during the cooler months with produce that comes directly from the earth, which are vegetables with roots. 

Symbolically these vegetables help us grow our roots on this earth plane. We can further ground ourselves before eating by taking five deep breaths. This activates our parasympathetic nervous system, which promotes digestion. Eating while in fight or flight is not ideal as the blood flow is in our working muscles and not to our visceral organs. 

Inspired by the Southern Europeans, this meal combines a mixture of root vegetables alongside with fresh herbs to ignite a Mediterranean flavor. It also integrates a balance of protein, produce, water and herbs/spices for a well-rounded approach to healing. 

​Many people forget that we consume water through our food. Meat eaters also get water from meat, and vegetarians and vegans obtain water in their diet from plants and produce. 

​When living by the motto, "a lifestyle inspired by nature," it is of the upmost importance to consume food closet to nature as the majority of the diet, while balancing out the sweets and random processed food in lesser amounts. 

 Mediterranean Inspired Fire Roasted Tomatoes, Roots + Potatoes
Prep Time: 7 minutes
Cook Time: 30 minutes
Serves 6

Ingredients:
2 tbsp olive oil
2 garlic cloves, chopped
1/2 large onion, chopped
2.5 cups of carrots, chopped
6 cups of white skin potatoes, chopped
2 cups kale, chopped
1 cup chickpeas, drained + washed 
2 14.5 oz cans of fire roasted diced tomatoes
1 6 oz. can of tomato paste
4 stems fresh oregano
1/4 cup fresh parsley, chopped
1 tsp salt
1/2 tsp pepper
1/8 tsp dried basil
1/2 cup water 

Directions:
In a large pot, cook the onion, garlic, salt and pepper in olive oil for several minutes. Add the potatoes and carrots and water and cook for 12 minutes. Next, add the tomato paste, diced tomatoes, basil and oregano and cook for 15 minutes. During the last five minutes add the kale and chickpeas. Mix continuously. When edible, garnish or mix in the parsley and remove from heat. Serve as a side dish, or eat as a main course. 

Let's Connect! Check out my other similar hearty side dish and soup recipes! 

Pumpkin season is here. I looked through my old SIM cards on my camera and realized that I never posted this soup I made from two years ago! Sometimes I forget certain recipes as I go through bouts of creation and then forget about posting it especially if it has gone out of season. 

I've mentioned this in the past, but soups are my favorite thing to make. It's healthy. It's usually hearty. And it nourishes the soul with health and hearth in the home. At 22 I was trying to find a "home" in this world as I did not fit into traditional America. And now, at 34, I am trying to find a home in modest America, and don't really feel like I fit in anywhere in non-traditional America. Funny how things come full circle in life. 

Living in Germany really affected me and was the start to transitioning into my rising sign, Cancer, which rules the home. In Vedic astrology, my rising sign in Gemini due to the 23 degree shift backwards. The interesting part I read about Gemini is that with it's two faces looking in opposite directions these people will usually experience "two lives" in this life. I thought about my nomadic 20's. As an Aquarian, I was to the "T" so Aquarius, minimalistic and nomadic. I married a Sagittarius and we trekked the globe together. Upon the break up two years ago, I knew our soul contract was over, and that we would make new homes with someone else. I lived a fun life. I am satisfied. But now, I am ready for the more traditional sense of life, which follows my north node of Taurus. Taurus is all about earth and beauty.

 I was so different from my family (Taurus father, Virgo mother, Cancer sister) growing up. And now, I am becoming so much like my family. The pure irony makes me laugh. To some degree, it's my soul growth and mission. To some it may feel like going backwards, but for me it's my natural progression of learning many lessons in life - and to be grounded. 

The irony of me getting into vintage clothing does fit a Taurus theme quit well, with its attraction towards beauty. Earth signs are feminine, and I am definitely rising into appreciating the beauty of the divine feminine in a not-so-modern sense. 

Super Easy Vegan Apple Pumpkin Soup
Serves 4
Cook Time: 20-30 minutes

Ingredients:
1 can of pumpkin
4 cups water + 1.5 bouillon cubes (or 4 c vegetable broth)
1/2 cup nondairy milk (soy is a neutral choice)
1 tbsp vegan butter
1/2 cup onion, chopped
2 large apples, chopped (used Gala)
2 tbsp brown sugar
1 bay leaf
1/2 tsp salt
1/4 tsp pepper
1/8 tsp nutmeg
Pinch cinnamon

Directions: 
Cook the onion with butter in a pot. After several minutes add the apples and cook for 1-2 minutes .  Add all of the ingredients except the milk into the pot. Once the apples are edible and the soup fragrant (around 15-20 minutes) and remove from heat. Remove the bay leaf and then puree the soup with the nondairy milk in a blender. Adjust flavors and spices as needed. 

Notes: Use pumpkin pie spice for more flavor and this is a thin soup. If you want it to be less thin, reduce the water or broth by 1/2-1 cup. 

Enjoy my other soup recipes! LET'S CONNECT! 

I am a bit slow in posting recipes, which sadly will be out of season. Between my social media detox + creating a newer vision of vegan recipes coupled with vintage cookware/clothing to inspire nourishing recipes, I will be uploading many recipes that may be slightly out of season. 

This month marks two years being single after the separation of my marriage. When they say time flies, I can't believe it. I can't believe five years ago in October of 2014 I moved to Germany. Time does fly and most blogs are very chipper and express romantic ideals of how happy home life and such is for them.

For me, I am doing well at this point, but throughout the last two years I have been forced to heal, pick myself up financially all while balancing full-time work with my creative outlets of this blog + YouTube Channel. Working as a trainer and a health coach in Seattle has allowed me to dig deep into people's inner worlds. I do think I am a non-traditional healer, as though I am very logical I am very spiritual at the same time. Healing doesn't always happen on a reiki table, and people forget that our support systems navigate us through life's difficult situations and help us heal. 

One way to start healing yourself is through Whole Foods nutrition and re-healing the gut with nature. Most of us adore sweets, I know I do. I can't live without sweet food. But, we can retrain our guts and palate to crave naturally sweet foods like cocoa and dates. 

I swear dates are a miracle food. There are so many ways to use dates, and no matter how you consume them, it adds a bit of sweetness to life without the guilt. 

My food processor is a bit old and so newer food processors can handle the toughness of almonds more than mine, but this brownie mixture may require you to use less (or more) milk than I posted. Really soft dates blend well. If your dates are older or harder it may be worth soaking in hot water for 30-60 minutes prior to making the brownies. Enjoy! 

No Bake Vegan Date Brownies
Prep Time: 15 minutes
Makes: 1 9-inch pie pan 

Ingredients:
12 oz dates (2.5 cups)
1 cup raw almonds
4-6 tbsp nondairy milk
1 tsp vanilla
1/3 cup unsweetened cocoa
1/8 tsp salt

Topping
1/4 cup unsweetened cocoa
1/4 cup maple syrup
2-3 tbsp coconut oil, melted

Directions:
Grind the nuts in a food processor until finely chopped. Next add all the ingredients except for the milk into the food processor. Depending on how soft your dates are and how strong your food processor is, you may only need 1-2 tbsp of milk. If the blade is unable to mix, add 1 tbsp at a time of milk and then blend with the food processor. Continue this process (while scraping the sides of the food processor) until you reach a desired texture.

Line a 9 inch pie pan with parchment paper and press the brownie mixture into the pan. Next, mix the maple syrup and cocoa in a small bowl. Then mix all of the topping ingredients in a bowl and immediately pour on top of the brownies quickly. The coconut oil hardens quickly and will make this chunky. Spread evenly on top with a spatula, cover, and set in the fridge for several hours or overnight. Cut into slices or squares - however you desire! Enjoy! 

LET'S CONNECT! Enjoy my other dessert recipes! 

Only a few days left until the summer solstice arrives. The weather turned to fall rather quickly in Seattle, but the leaves still remain green. Silly me found these pictures on my camera of a soup recipe that I made last year but forgot to post it. 

Soup has a way of nourishing the mind, body and soul. In ancient times, soup was the main meal for many villages and soldiers survived off stews and soups, but ones rarely with flavor. They required nourishment to fight not a fanciful palate to satisfy. 

In modern cooking, we are lucky to have an array of spices, herbs, broths and bouillon cubes to make our soups flavorful for the masses. I once had a past life regression hypnotherapy reading, and many of my lives revolved around food and nourishment. 

I had one vision of a book on an end table with a candle and a cauldron of food simmering inside a lit fireplace. Simple and savory, soups are my favorite meal to cook. I once met a nutritionist who claimed soups are one of the best things to eat because of the equal balance of fresh produce, grain, protein, water and healing spices and herbs. 

I hope you enjoy this simple soup! 

Vegan Barley + Bean Soup
​Serves 3-4
​Cook Time: 20-30 minutes

​Ingredients:
4 cups water + 1-2 bouillon cubes (or 4 cup vegetable broth)
1-2 tbsp olive oil
3/4 cup onion, chopped
2 garlic cloves, minced
2 carrots, chopped
2 celery stalks, chopped
1 cup kale, chopped
1 can chickpeas, drained and rinsed
1/2 cup dried barley
1/2 tsp salt
1/2 tsp pepper
1/2 tsp Italian seasoning
1 bay leaf

Directions:
In a deep pot, cook the onion and garlic in olive oil for 2-3 minutes. Add the carrot and celery and continue to stir and cook for an additional 3-5 minutes. Add the water, bouillon, barley and spices and simmer until the barley is edible. (Start with one bouillon cube and add an additional one or even half if you desire the broth to be saltier or more flavorful). 

Add the kale and chickpeas near the later point of when the barley becomes edible. Once edible, adjust any spices and then remove from heat when finished. 

Let's Connect! Check out my other soup recipes! 

Gluten is sneaky. Like pollen, gluten has the ability to cross contaminate easily throughout our kitchen. Those who have a mild intolerance may not have issues with contamination, but those with severe life-threatening issues like Celiacs may need to be more cautious as the slightest bit of gluten triggers symptoms. Those with severe issues may find that eating out is impossible as restaurant kitchens cannot maintain a GF standard, unless the restaurant is specifically gluten free. 

It is recommended to thoroughly clean kitchen appliance, or have separate appliances for those with severe issues. Here are some ways that gluten cross contaminates in the kitchen. 

1. Toaster: A crumb is just a crumb, right? Wrong. Even the smallest crumb stuck in the toaster can get onto gluten free bread, so try toasting in the oven or use separate toasters. 
2. Scratched Baking Sheets, Muffin/Bread Tins, Nonstick Pans: Many people do not realize that if a pan or baking sheet is scratched, gluten gets trapped inside of those scratches. It is best to not risk it and buy new pans. 
3. Cast Iron Pans: Iron is a porous element, and will soak up any gluten cooked inside of the pan; thus, gluten clings and sticks to cast iron pans. 
4. Colanders/strainers/steamer baskets: The small holes inside the colanders are perfect locations for gluten to get trapped inside. Strainers and baskets are often difficult to clean and some will. never be 100% clean after its first use. 
5. Wooden Utensils + Cutting Boards: Cutting Boards get scratched and knicked all the time, which is the perfect hiding spot for gluten. Wooden utensils like spoons and rolling pins are porous, which soaks up gluten.
6. Bread Makers: If anyone uses a bread maker that contains gluten, it is not advisable to use the same one to make gluten free bread to avoid cross contamination. 
7. ​Sponges: Although it seems like sponges clean, which they do, they also can spread gluten especially if using the same sponge to clean dishes and wipe down the counter. Using disposable wipes or paper towels with cleaning spray is best for cleaning counter tops, meanwhile leaving the sponges to clean the dishes. It is recommended to use a "GF" sponge to solely clean the "GF" kitchen appliances.
8. Spreadable Condiments: It is important that a person does not share utensils inside the condiments, but also on gluten products. If a person spreads GF mayo on top of wheat bread and then places the utensil back into the GF mayo, the mayo has now been cross contaminated. 
9. Pre-Sliced Deli Meats: Most pre sliced and prepackaged contain spices or additives that contain gluten. This will contaminate the meat slicer at the deli counter. It is recommended to purchase pre-sliced meat + cheeses. 
10. Bulk Bins: Although everything is separated into it's appropriate bin, one never knows how much cross contamination actually happens between refilling bins and using scoops inside bins that contain gluten products. 
11. Deep Fryers: At restaurants, most likely they are using fryers to deep fry gluten containing foods like French fries or anything with batter. If the restaurant has a specific "GF" fryer most likely it'll be okay, but gluten will remain in the oil and deep fryers. The oil would need to be replaced, but most likely that does not happen at busy restaurants. 
12. ​Handling Foods: Sandwich makers or anyone working in the kitchen who touches gluten food and then handles a "GF" meal can easily cross contaminate gluten. It is advisable that gloves and knives be changed and hands washed between handling gluten and GF products. 

What other ways do you know of gluten spreading in the kitchen?

​Let's Connect!

There are countless ways to transition into a plant-based diet (vegetarian or vegan). Most people can benefit from adding more plants to their diet, but if serious about a lifestyle change most people can't do it with a "cold turkey" switch. 

Whether you want to become vegetarian or vegan, most people need to gradually ease into that style of eating. Smokers cannot quit smoking overnight. The same is with our diet and palate. We have biological cravings that our body is adjusted to, especially if older. If are are 35 and were raised eating meat, this means you lived nearly 100% of your existence eating meat or dairy (minus the nursing infant years of mother's milk / formula). 

These three steps I use to help my clients who want to transition - Add, Replace, Eliminate to adjust to a pallet switch. 
​
-First: Add Produce to Meals
-Second: Replace the meat Protein / Dairy  / Simple Carbohydrate Sources
-Third: Eliminate the Remaining Meat/Dairy sources once Palate is Adjusted

​There is no timeline for each step or zone. Graduating from one step to the next is an individual process.

Add
While eating your normal diet, this is the time to start adding produce to meals. This doesn't necessarily all have to be raw produce, but just adding produce to cooked foods aides the palate adjustment. It adds bulk to the meal so some less meat / simple carbohydrate will be less consumed. In the video above I share examples of how to add produce to meals. 

Replace
Most people today eat too many simple carbohydrates. If transitioning for health reasons, this is the time to start replacing to healthier choices as well as gradually replacing meat / dairy sources. An example of this is to replace brown rice with white rice. Another example is if you eat cereal, can you switch from cow milk to almond milk. Soy meat products have a different taste, even something like chickpeas is an ideal replacement for chicken.  This stage is a gradual process. 

Eliminate
Once your palate is adjusted and feel comfortable eating plant-based foods, this is the time to eliminate the remaining meat / dairy sources, or foods that no longer serve you from your diet. I explain more in the video above. 

How have you transitioned into a plant based diet? What worked for you?

​Let's Connect & Please Subscribe to my Youtube Channel! 

It is no secret that many people today suffer from a gluten intolerance. Whether one has a serious disease like Celiac's, or has a mild intolerance, wheat and gluten can be found in a myriad of food and home products. Those who are trying to heal from gluten intolerances may have a difficult time because gluten is found in medications, kitchenware items, cosmetics and can also be cross contaminated in the kitchen. 

If you notice issues after consuming wheat products, contact your doctor to undergo gluten allergen tests.

Here are the following food sources that contain gluten. 

• USDA Products: The USDA is in charge of meat, poultry and dairy. They are not required to follow FALCPA guidelines; therefore, many products containing dexterity, starch, maltodextrin and modified food starch contain gluten. Products that contain as little as two-percent meat or poultry may contain gluten (think of canned soups). Other boxed / meat products that may contain gluten include, instant milk products, malted milk, hot chocolate mixes, commercial chocolate milk, cheese spreads, blue cheese, sausage containing fillers, hot dogs, beer brats, meat spreads and imitation crab / fish. 
• Gluten Containing Grains: This includes wheat, rye, barley, durum, einkorn, emmer, faro, kamut, semolina and spelt.
• Seasoning / Spice Mixes: Many spice mixes contain gluten as a carrier for the spices. Pure spices do not contain wheat, rye or barley. 
• Extenders / Thickeners: This is used in packaged foods and may contain gluten. An example is "modified food starch."
• Bottled Sauces / Salad Dressings: Many of these products use a stabilizer, wheat protein or a thickener which contains gluten such as vegetable gum, hydrolyzed wheat starch or wheat flour.
• Soy Sauce: This product contains gluten unless otherwise stated. Tamari is gluten free. 
• Malt: Barley malt contains gluten and may be listed on the ingredient label as barley malt, malt, malt extract, or vinegar.  

• Modified Food Starch / Gelatinized Food Starch: Sources of the starch must be identified on a label. Wheat is used a starch, but gluten free options include potato, rice or tapioca starch. Corn starch is technically gluten free, and the FDA regulation imply "starch" as corn starch. If a different source is used it should be identified with the ingredient list on the food label. 
• Hydrolyzed Food Starch: Hydrolyzed vegetable protein (HVP), hydrolyzed plant starch (HPP), Texturized vegetable protein (TVP) are not technically gluten free because they can be made with gluten. HVP may be present in bouillon and soup bases.  
• Dextrin: may derive from wheat. The two largest manufacturers of dextrin in the USA use corn starch, which is gluten free. 
  
• Flavorings: Meat products and packaged foods may contain barley malt flavorings. Natural flavoring should be confirmed with the manufacturer to ensure the product in gluten free. 
  
• Caramel Color: Caramel color made in the USA derives from corn. However, if the product was made outside of the USA, it may contain gluten. 
  
• Beverages: Many beverages contain gluten such as instant drinks, fortified wines (Port, Madeira, Muscatel), beer, ale, malt liquor, root beers made from beer brewers may cross contaminate gluten into non-alcohol beers, and some teas may contain gluten. 
  

• ​Medications: Hidden sources of gluten can exist as a filler (non-active) ingredient in many prescription and over-the-counter drugs. Read the label or package to determine the ingredients in the med. Double check with the pharmacist. If the product contains "starch" the source must be identified (remember if it comes from corn, rice, potato or tapioca it is gluten free). Every product contains an 1-800 number. Call and ask, "What is the source of the starch?" and "Is the medication coated with any wheat, rye or barley ingredients?"
• Use glutenfreedrugs.com as a personal source. 
• Personal Care Products: Over the years feminine and household products have had low-traces of wheat and gluten. This includes mouthwash, toothpaste, lipstick, chapstick, shampoo, conditioner, tampons and cosmetics. 
  • Gluten can be found in cosmetics under these labels:
    • Wheat marked as "wheat" or "triticum vulgare"
    • Barley marked as "barley" or "malt" or "hordeum vulgare"
    • Rye marked as "rye" or "secale cereale"
    • Oats marked as "oats" or "arena sativa"

​Information comes from Bastyr Center for Natural Health Nutrition Care Team. 

Let's Connect!

Memories live inside us. Good or bad, memories have a way of uplifting or plaguing a man's soul. And I'll never forget the time spent in Nice, France. It is one of my favorite cities in the world. Part of my soul thrives in the ocean, and with it's Roman, Greek and Italian influence, Nice is a place of its own. 

Words cannot describe the feelings and aura of Nice. At sunset, the ocean is like a canvas painting. The  old town is as beautiful as a rose garden in the summer. And the food recipes are as ancient as Rome itself. 

Check out my travel images + stories from my travel blog,  The Lemon Tree. Discover more at:  20 Amazing Photos from Nice, France that Will Stir Your Soul

Ratatouille is a French Provencal stewed vegetable dish that originates in Nice, France. There are many versions of it, but usually it consists of eggplant, bell pepper, zucchini, onion, garlic, tomatoes and local green herbs for flavoring. The dish originated in the 18th Century and "touiller" means "to stir up." 

I made this the old traditional way of stirring vegetables in a pot to simmer. In modern times, food bloggers create beautiful circular arrangements of squash and zucchini for baking, but the easier and less time consuming way is to make it like they did in the 1700's. 

Enjoy! 

Old-Fashion Ratatouille
Cooking time: 20-30 minutes
Serves: 3-4

Ingredients:
2 tbsp olive oil
4 garlic cloves, chopped
1 small onion, chopped (used purple)
2 peppers, chopped (any color, I did one red + one green)
1 very small eggplant, chopped
1 yellow squash, chopped
1 zucchini, chopped
1 14.5 oz can of crushed tomatoes
1/2 cup fresh basil, chopped
1 tbsp fresh oregano
2 sprigs of thyme
salt+pepper to taste

Directions:
In a pot, cook the onion + garlic in olive oil for several minutes. Add the eggplant and peppers and cook + stir for several minutes. Add the remaining ingredients and simmer until edible and fragrant. Continue to stir so the vegetables do not stick on the bottom of the pot.

Enjoy as a side dish or part of the main course. 

Let's Connect! Enjoy my other recipes below!

I hope everyone is having a good summer. Wow, is it now officially summer. I have taken a wee bit of a break from social media, and a well needed one. I felt as if I needed time away from the digital sphere and just work on things in the real world.

I did not, and still do not miss social media. I would not use it except as a writer it is necessary to have an online presence.  Anyways, I am about six weeks too late posting this asaparagus recipe, but it is well worth it regardless of its timing.
​
Roasting vegetables is one of the most common forms of cooking produce. However, adding a twist with nutritional yeast gives this a cheesy flavor, which is now my preferred method of cooking and consuming asparagus.

Asparagus is one of those seasonal vegetables that has a unique history and past. It is believed that humans have consumed asparagus for over two-thousand years. A distant cousin of the onion family, asparagus originates in the Mediterranean. 
The Greeks considered asparagus to be sacred and was used as an aphrodisiac. The ancient Greek doctor, Hippocrates, used this vegetable to treat symptoms of diarrhea and urethra pain. 

The Romans ate asparagus as an entrée or alongside cooked fish. Europe forgot about asparagus during the Middle Ages, but made a comeback in the 16th Century as it was served by the royal courts. In the 17th Century, the French cultivated asparagus since King Louis XIV was very fond of it. By the 18thCentury, asparagus was available in the markets. What a history, and that’s the shortened version. 
For a more Mediterranean flare, I added a variety of colorful cherry tomatoes, which also tastes delightful covered in nutritional yeast. Enjoy!

Dairy-Free Roasted "Cheesy" Asparagus + Tomatoes
Serves - 4 

Ingredients: 
1 lb. of asparagus (or 1 bunch)
10 oz. package of cherry tomatoes (used sugar plum)
​1-2 tbsp olive oil
2.5 tbsp nutritional yeast
1/4 tsp salt
1/8 tsp pepper + garlic salt 

Directions:
Preheat the oven to 400 degrees.

Cut the last 1-2 inches off the ends of the asparagus. Place the asaparagus and tomatoes into a bowl and mix with olive oil. Mix the nutritional yeast and the spices together. Sprinkle over the vegetables (save about a teaspoon) and mix until well-covered. Arrange the  vegetables on a baking sheet and roast for 21 minutes.  

Many moons ago I worked at a vegan cafe in college named Squeakers. Veganism and vegetarianism was a "big thing" back in the early 2000's in Northwest Ohio. As a college student at Bowling Green State University, this is where a passion for cooking further ignited. I loved that job, and still to this day was one of my favorites. I guess deep down at heart I am not a desk-job type of person. Cooking is a form of creation and to me, it is therapeutic in nature. 

One simple and easy recipe we served was a spicy tofu peanut wrap. It is one of the easiest recipes to make and is a quick meal to put together for work lunches. Back then we used San J International Thai Peanut Sauce, since that was the only thing we had on stock at the small cafe and health food store. 

Today, you can use other brands though I do suggest San J, and the best part is that the sauce is Gluten Free. For this round, I used Trader Joe's Spicy Peanut Vinaigrette Dressing. 

I hope you enjoy this recipe as much as I do! Wraps are simple, easy and easily digestible in the summer months. The cooling raw vegetables make this a perfect picnic or on-the-go lunch. Enjoy! 

Spicy Tofu Peanut Wrap
​Serves 6-8

​Ingredients: 
1 14 oz. block extra firm tofu, drained and press
1 bottle of Peanut Sauce
1 package of wraps
Lettuce
Tomatoes
Sliced Carrots 
Peanuts
optional: avocado, sprouts etc. 

Directions:
Preheat the oven to 350 degrees. While heating, remove the tofu from its package and wrap in 2-3 paper towels. Press the tofu by placing in a dish with a heavy bowl on top. Press for at least 15 minutes (or hours if possible). 

Cut the tofu block in half and then cut slices as seen in the image above. Smother the tofu in peanut sauce in a bowl and then pour evenly onto a baking sheet. Use about half of the bottle of peanut sauce for baking. Bake for 15 minutes, then flip the tofu, and bake for an additional 7-10 minutes. 

Remove from the oven and let the tofu cool. You can eat the wraps with the tofu cold or hot. Place lettuce, tomato, carrots and other toppings into a wrap. Place 3-4 sliced pieces of tofu on top and add a small amount of peanuts in the wrap. Drizzle additional peanut sauce on top and enjoy!

Let's Connect & Check out my other sandwich recipe ideas!