Buffalo Vegan Chick'n Wrap!

I decided to make this delicious buffalo chick'n wrap because I have seen it on a lot of menu's that are not vegan. I've always wanted to try it veganized and it was worth it! I made it for my boyfriend and I and he asked for it again the next day ;)

Along with written instructions I also made this video for the visual learners (I am one of them!)

Ingredients:

VEGAN RANCH DRESSING

INGREDIENTS:
-> 1 cup vegan mayonnaise
-> 1/4 cup soy milk
-> 1 tsp garlic powder
-> 1/4 tsp salt
-> 1 tsp onion powder
-> 1/4 tsp black pepper
-> 2 tsp fresh chopped parsley
-> 1 tbsp apple cider vinegar
-> 1/2 tsp fresh chopped dill or 1/4 tsp dried dill

INSTRUCTIONS:
Blend all the ingredients in a blender or food processor until smooth and creamy. 

TOPPINGS
-> Lettuce 
-> Tortilla
-> Gardein Breaded Chick'n Tenders (I used 3 tenders in each wrap)
->Half a diced tomato
->Sauce of choice (I used bbq)
-> Daiya Chedder 

INSTRUCTIONS:

-> After putting your Gardein Chick'n tenders in the oven, sauce them with your choice of sauce.
-> Place all ingredients in wrap and fold your wrap!
-> ENJOY!


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@PEACEFULLYDELICIOUS

Traditional Polish Holiday Salad made VEGAN!

This traditional Polish holiday salad has always been my family's favourite dish! When we all went vegan we had to turn all of our traditional dishes vegan! This salad was really not hard to make vegan but this is how we did it! I hope you enjoy it! If you did try it take a picture of it and tag me on Instagram I would love to see your pictures! @PEACEFULLYDELICIOUS 

Ingredients:

-> 4 potatoes, cooked whole with skin, cooled.

-> 10 small medium carrots, cooked with skin, cooled.

-> 1 small celery root, cooked whole with skin, cooled.

-> 5 parsley roots, cooked whole with skin, cooled.

-> 10 medium Polish dill pickles, chopped.

-> 1 can of green sweet peas.

-> Chopped parsley to taste.

-> 1 jar of Vegan Mayo.

Instructions:

-> Cook the vegetables until soft and peel the cooked and cooled vegetables.

-> Cut the peeled vegetables into very small cubes.

-> Add to a big bowl.

-> Repeat with all cooked vegetables.

-> Add sweet peas.

-> Season with salt and pepper.

-> Add  1 entire jar of vegan mayo and green parsley to taste.

-> Chill covered for at least 3 hours. 

HEMP MILK

I love making hemp milk! It is so easy and I use it as the base of most of my smoothies, for cream-based soups, for dips and spreads and/or to dip my vegan cookies in! :)

INGREDIENTS:

-> 1 cup hemp seeds.

-> 3 cups water.

-> add vanilla extract and/or cinnamon if desired!

Directions:

Place the ingredients into a blender and blend until smooth. 

HEALTH BENEFITS:

PER 1 CUP

- 140 calories

- 5 grams of fat

- 3 grams of protein

ALSO INCLUDES:

900mg Omega-3 Fatty Acid 2800mg Omega-6 Fatty Acid All 10 Essential Amino Acids 4 grams of Digestible Protein 46% of RDA of Calcium 0% Cholesterol Potassium Phosphorous Riboflavin Vitamin A Vitamin E Vitamin B12 Folic Acid Vitamin D Magnesium Iron Zinc And more… Benefits Include: - Strengthened immune system. - Clear, healthy skin, hair and nails. - Strong, healthy heart. - Increased mental capacity. - Hemp has anti-inflammatory agents and improves circulation.

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@PEACEFULLYDELICIOUS

EYE SEE YOU STIR FRY

One of my favourite side dishes! It tastes great paired up with some vegan mashed potatoes, oven roasted carrots and steamed asparagus with some vegan butter.

Ingredients:

- 2 cans of black eyes peas, drained and rinsed.
- 4 cups chopped kale.
- 3 stalks of celery, chopped.
- 3 Tbsp. canola oil.
- 2 cups diced onions.
- 2 cloves garlic, minced.
- 2 tsp. smoked paprika.
- salt and pepper to taste.

Directions:

1. In a pan heat oil over medium-high heat.

2. Add the onions and sauté until golden brown. Add the kale and sauté until it is wilted (about 3-4 minutes). Add the garlic and sauté for a minute.

3. Add the celery and sauté for 2 minutes.

4. Add the smoked paprika and sauté for a minute.

5. Add the black eyed peas and sauté for another 3-4 minutes.

6. Season with salt and pepper.

"Perfected Chickpea Salad Sandwich"

I just bought the "Oh She Glows" book and I already LOVE it. This recipe is straight from the book! If you love sandwiches as much as I do you need to try this recipe out!

Ingredients:
- 1 can of chickpeas, drained and rinsed.
- 2 stalks celery, finely chopped.
- 3 green onions, thinly sliced.
- 1/4 cup finely chopped dill pickle.
- 1/4 cup finely chopped red belly pepper.
- 2 to 3 tablespoons vegan mayonnaise.
- 1 clove garlic, minced.
- 1 1/2 tspns yellow mustard.
- 2 tspns minced fresh dill.
- 1 1/2 to 3 tspns fresh lemon juice.
- 1/4 tspn fine-grain sea salt.
- freshly ground pepper.
- lettuce for serving.

Directions:

1. In a large bowl, mash the chickpeas with a potato masher until flaky in texture.

 

2. Stir in the celery, green onions, pickles, bell peppers, mayonnaise, and garlic until combined.

3. Stir in the mustard and dill and season with lemon juice, salt, and black pepper, adjusting quantities to taste.


4. Serve with toasted bread, on crackers, in a tortilla or lettuce wrap, or on a leafy green salad.

INSTAGRAM: @PEACEFULLYDELICOUS

    Pumpkin Walnut Bread

It's fall and that means PUMPKIN EVERYTHING! This is a simple recipe for delicious walnut pumpkin bread. 

Ingredients: 

1 cup flour

3/4 cups whole wheat flour

1 cup dark sugar or cane sugar

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1/2 tsp nutmeg

1/2 tsp cinnamon

1/4 tsp cloves

1 cup pumpkin puree

1 cup oil

3 Tbsp maple syrup

3 Tbsp water

1/2 cup chopped walnuts

Intructions:

1. Preheat oven to 350F 

2. Grease and flour a loaf pan. 

3. In a large bowl, mix together flours, sugar, soda, baking powder, salt and spices.

4. In a small bowl, whisk together pumpkin, oil, syrup, and water.

5. Add wet mixture to dry; combine until just moistened. The batter will be very thick.

6. Fold in the walnuts.

7. Pour into loaf pan and bake for 45-50 min or until the top is browned.

8. Let the pumpkin walnut bread cool for 20 minutes!

Enjoy!

Instagram : @peacefullydelicious 

                       Ginger - Turmeric Muffins

I've decided that every time I catch myself doing something useless when I'm bored... like watching a reality show, I'm going to bake healthy snacks instead. 

So today I made some healthy muffins that also taste great. I found this recipe off of the VEGA website!

Ingredients:

- 2 cup a all purpose flour.

- 1 1/2 tsp baking soda.

- 1/2 tsp salt.

- 1 tsp turmeric powder.

- 1 tsp ginger powder.

- 1 lemon, zested and juiced.

- 3/4 cup coconut sugar.

- 1 cup coconut milk or almond milk.

- 1/3 cup olive oil.

- 1 Tbsp vanilla extract.

- 1 Tsp apple cider vinegar.

- 1/2 cup chopped mango.

Directions:

- preheat oven to 400F and grease muffin tin. I greased it with coconut oil.

- in a large bowl, mix flour, baking soda, salt, turmeric, and ginger.  Once combined push the flour to the sides of the bowl creating a hole in the middle.

- in another bowl, mix lemon zest, lemon juice, sugar, milk, olive oil, vanilla extract and all cider vinegar.

- Pour wet ingredients into the hole in the flour mixture.

- Gently mix dry ingredients into wet. Do not over mix. 

- fold in mango. 

- fill muffins 2/3rd full. 

- bake for 25 minutes.