High Protein Vegan Veggie Wrap

So, there's like one vegan friendly place in Alaska. What do I mean by "vegan-friendly"? Well, for me it means that there are at least three options that are clearly marked as vegan. There is regrettably, only one place that I know of within 60 miles of my home. Sad face. It's a little place in Anchorage that I'd heard a lot about but had never been to. Well, last week I finally got to go! My favorite thing I tried was their veggie wrap. I thought I'd try to recreate it myself (veggie wraps are so quick and easy) and below is my imposter veggie wrap! It's so delicious and healthy, filled with veggies, greek hummus and protein-packed tempeh! I hope you enjoy it! 

High Protein Vegan Veggie Wrap

Inspired by my favorite wrap from a local restaurant

Makes 1 large wrap

• 1 8 oz. block of tempeh (use 1/4 per wrap)
• 1 tsp. olive oil
• 1 large (burrito size) flour tortilla
• 1/8-1/4 cup of greek style hummus (or your favorite)
• 1 handful of clover sprouts
• 3 Tbsp. black olives, sliced
• 2 Tbsp. tomatoes, chopped
• 1 Tbsp. yellow onion, minced
• 1 large lettuce leaf

Cut an 8 oz. block of tempeh into eight strips. You'll only need two per wrap. Heat the olive oil in a large frying pan. Add the tempeh strips and allow to cook on one side until browned, about 5 minutes. Then flip, and brown on the other side. If you have time, you can marinade the tempeh in a ziplock bag with sesame oil and soy sauce for about an hour, but I was in a hurry so I just used plain tempeh. Once browned, remove from pan and set aside for later. 

While the tempeh browns, chop up all the veggies. 

Place one large flour tortilla in the tempeh pan and over low heat allow to cook for about one or two minutes. While in the pan, spread the hummus in the center of the tortilla. You want to strengthen the tortilla, but not to the point where it will get crispy and crack when wrapped up. 

Remove from heat and add the sprouts, olives, tomatoes, onion and lettuce in the center of the wrap, then top with two to four strips of tempeh. 

Fold in the left and right sides of the tortilla, then while gently holding them in place, fold the side of the tortilla closest to you up and away from you.

Slice on the diagonal and serve! 

I know there is salsa pictured. Just ignore it. I had breakfast burritos on my brain, okay? My mistake. Stupid brain!

Listening to Leftover Cuties – One Heart

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Chappelle & An Autumn Walk

I have no recipe today, I'm sorry. We saw Dave Chappelle last night and it was incredibly funny. But wait! Before you leave...I have some photos from a walk that Todd and took a few days ago. The leaves are hanging on a bit longer than they normally do up here in Alaska and we thought we'd take advantage of all that Autumn goodness with a lovely little walk with Bobble Bear. Bailey...impatient as ever...

In case you're wondering, no, I'm never overdressed. Bob likes to run around like a wild maniac in that field.

I hope everyone has a fantastic weekend! I know I get Monday off of work. Woot woot! Many of you may know it as Columbus Day but I work for an Native foundation and up here we call it "Family Wellness Day". That's right, turns out Columbus wasn't so great after all (depends on your perspective I suppose)...so, Happy Family Wellness Day to you on Monday. 

Don't mind the 'stash. I still don't know what it's all about...

Cheesy Stuffed Autumn Delicata Squash

Have you ever had Delicata squash? It's my absolute favorite. I especially love that it doesn't have it's rind removed. That's right, the skin is edible! It's super tender and chewy and utterly divine. As some of you may know, I have battled many a squash trying to remove the rind and anytime I can avoid that is a grand thing indeed. If you haven't tried delicata squash you best get yourself some. It's one of my favorite things about Fall! I know that sounds totally lame, but it's the truth, okay? This squash is so simple and so incredibly delicious. Todd told me it tasted like pizza. I didn't really pick that up but I'm pretty sure that anything with veggies and a cheesy flavor equals pizza to Todd. Sorry, sweetness.

This squash is roasted tender and stuffed with veggies and quinoa then topped with melty, cheesy goodness. What's better than that? Plus, it makes six squash halves which obviously equal six meals! I haven't tried it, but I'm willing to bet they would freeze pretty well too. Plus, I delight in the little stems sticking out! Is that weird? Apparently all sorts of people have been stuffing squash since the beginning of time but this was my first squash stuffing expedition and I have to say, it was pretty darn awesome. 

Cheesy Stuffed Autumn Delicata Squash

Inspired by Edible Perspective

Makes 6 squash halves

• 3 medium delicata squash (same size)
• 1 cup quinoa, dry
• 2 cups water
• 1 Tbsp. olive oil
• 1 medium yellow onion, diced small
• 1 large carrot, diced small
• 1 red bell pepper, diced small
• 3 large garlic cloves, minced
• 1 1/2 Tbsp. fresh sage, minced
• 1 Tbsp. fresh parsley, minced
• 1 Tbsp. fresh thyme leaves (or 1 tsp. dried)
• 2-3 Tbsp. nutritional yeast
• 1/2-1 tsp. salt
• 1/4 tsp. ground black pepper
• 1/2 cup vegan cheese, for topping (optional)

Preheat oven to 400 F. Wash the squash well and cut in half, veggie dog style. Place face down on a baking sheet coated with a nonstick cooking spray and roast at 400 F for about 30 minutes. After the time is up, a knife should poke through the outside of the squash very easily. Remove from oven and allow to cool on the baking sheet. Leave the oven on. 

While the squash cooks, bring the quinoa (rinsed please!) and the water to a boil over high heat in a small saucepan. Once boiling, turn down to a simmer and cover. Allow to cook for about 15 minutes. After the time is up, ensure that all the water has evaporated, fluff with a fork and set aside for use later. 

While the quinoa cooks, heat the oil in a large saucepan. Add the onion, carrot and bell pepper. Saute for about 10 minutes, until the carrots begin to soften. Add the garlic and saute another few minute or until it becomes fragrant. Once the carrots have softened a bit, add in the quinoa and the remaining ingredients except for the cheese. Stir very well to combine and remove from heat.

Carefully flip the squash on their backs and scoop out the seeds only. In their place, add in the quinoa stuffing. Divide it evenly between the squash halves. Change your oven to broil. Top the squash halves with vegan cheese and place on the baking sheet on top of the highest rack in your oven to broil. Allow to broil for about 5 minutes or so, just enough so that the cheese has melted. Keep an eye on it so it doesn't burn by checking it frequently. 

Serve hot and garnished with little thyme leaves, because it's fun. Oh yum. That's what I'm talking about.

I'm jammin' out to Audra Mae – Little Red Wagon

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