Tofu Lettuce Wraps with Cashew Sauce

These wraps are great for a light meal. They are fresh and crisp with a WONDERFUL cashew sauce. Tofu can be tricky, especially if you haven’t cooked it before. Here, I list the link that I recommend for baked tofu (I honestly didn’t use it this particular time). I hope to have a post in the future all about the ins and outs of tofu, and the different cooking methods.

Tofu Lettuce Wraps with Cashew Sauce #hilaryherbivore

Wrap ingredients:

  • 16 oz baked tofu (*see recipe link below)
  • 8 to 10 large romaine lettuce leaves
  • 1 zucchini cut into “zoodles” (I used julienne peeler)
  • 1 red or orange bell pepper chopped
  • ¼ cup cilantro chopped
  • 1 large carrot shredded (optional)

Sauce ingredients:

  • 1/2 cup cashew butter
  • 2 tbsp soy sauce or liquid aminos
  • 3 – 4 tbsp lime juice
  • 2 tbsp rice vinegar
  • 1 tbsp liquid sweetener, like agave, maple syrup, or honey (if not strict vegan)
  • 1 garlic clove minced
  • 2 tsp thai red chili paste
  • Water to reach desired consistency

Assembly:

To make the sauce, mix all ingredients together in a small bowl and add water to reach desired consistency.

Tofu Lettuce Wraps with Cashew Sauce #hilaryherbivore

For each lettuce leaf, place a few cubes of tofu, and even amounts of vegetables. Garnish with the cilantro, and drizzle the cashew sauce on top. Feel free to use any extra sauce for dipping.

Tofu Lettuce Wraps with Cashew Sauce #hilaryherbivoreTofu Lettuce Wraps with Cashew Sauce #hilaryherbivore

Tofu Lettuce Wraps with Cashew Sauce #hilaryherbivore

*I like the All-Purpose Baked Tofu found here:

http://www.peta.org/living/food/purpose-baked-tofu/

To make WFPB, I cut out the oil, and line my baking sheet with parchment paper. Also, for the lettuce wraps I recommend cutting down on the soy sauce by two or three tablespoons, because most of the flavor will come from the sauce.

African Sweet Potato Peanut Stew

African Sweet Potato Peanut Stew #HilaryHerbivore

African Sweet Potato Peanut Stew

This recipe is similar to the African Vegetables recipe, but in stew form with even more peanut flavor! It is savory and sweet.  As always, the spices can be altered to taste. Cilantro and peanut are optional for topping. This recipe is based on one from The Vegan Table cookbook, a wonderful vegan resource!

Ingredients:

  • 1 chopped onion
  • 3 minced garlic cloves
  • 2 large chopped sweet potato (½ inch cubes)
  • 15 oz can drained and rinsed beans of choice (chickpeas, kidney beans, black beans, etc.)
  • 14 oz canned diced tomatoes
  • 1 chopped red bell pepper
  • 1 sliced zucchini
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 1 tsp fresh minced or ½ tsp ground ginger
  • Dash ground cayenne pepper (up to ½ tsp)
  • 1 tbsp brown sugar
  • 5 cups water or vegetable broth
  • ¾ cup peanut butter (smooth or crunchy)
  • 1 tsp salt or to taste
  • Fresh chopped cilantro (optional for topping)
  • ½ cup roasted peanuts (optional for topping)

Directions:

  1. Combine all ingredients (sans toppings) in a slow cooker and gently mix together.
  2. Cover and cook until sweet potatoes are tender (high for 4 to 5 hours or low for 7 to 8 hours)
  3. Add optional toppings and enjoy this flavorful peanut butter stew!

African Sweet Potato Peanut Stew #HilaryHerbivore

 

Black Bean Chickpea Sweet Potato Chili

Love this recipe. Delicious and simple! Feel free to use different types of beans or adjust spices to taste.

Black Bean Chickpea Sweet Potato Chili #Hilaryherbivore

Ingredients:

  • ½ cup water
  • 1 chopped onion
  • 2 large minced garlic cloves
  • 1 large chopped sweet potato (peeled if desired, but peels have nutrients and fiber!)
  • 15 oz can black beans
  • 15 oz can of chickpeas
  • 28 oz canned fire roasted tomatoes
  • 1 seeded and diced chipotle pepper (from canned chipotles in adobo sauce)
  • ½ cup corn kernels (optional)
  • 2 cups chopped/torn kale (optional)
  • 1 chopped red bell pepper (optional)
  • 2 tsp cumin
  • 2 tsp unsweetened cocoa powder
  • 1 tbsp chile powder
  • Organic ketchup to taste (I usually use a couple of tablespoons)
  • Salt or garlic salt to taste

 

 

Directions:

  1. Combine all ingredients in a slow cooker
  2. Cover and cook until sweet potatoes are tender (high for 4 to 5 hours or low for 7 to 8 hours)
  3. Enjoy!

 

Black Bean Chickpea Sweet Potato Chili #Hilaryherbivore

Sweet Potato Chickpea Casserole

Another of Todd’s favorites! I have been making this dish for years, and he always loves it. It is very simple and versatile.  This has been adapted from VegWeb’s Southwest Sweet Potato Chickpea Delight recipe.  I left out the vegan cheese from this recipe all together, because there is very little to no nutritional benefits from cheese (vegan or otherwise), and it tastes great without any.

Sweet potato chickpea casserole #hilaryherbivore

Ingredients:

  • 1 chopped onion
  • 3 minced garlic cloves
  • 2 chopped sweet potatoes (peeled if desired, but peels have nutrients and fiber!)
  • ½ cup corn kernels (optional)
  • 15 oz can of chickpeas
  • 1 16 oz jar of salsa (the type will determine how spicy it is)
  • 1 to 1.5 cups of crushed tortilla chips (I try to use Leal’s brand because they don’t use much oil or salt)
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tbsp chile powder
  • 1 tsp red chile flakes (optional)
  • Other optional add-ins could include chopped mushrooms, cooked brown rice, chopped bell pepper, jalapeños, lime juice, nutritional yeast, cilantro (topping), avocado (topping), etc.

 

Directions:

Preheat oven to 400 F

Place all ingredients (except cilantro) in a large bowl and mix well

Transfer mixture to a glass casserole dish and cover with foil

Bake for around 55 minutes or until the sweet potatoes are easily pierced.

Add cilantro or avocado if you want to, and enjoy!

Sweet potato chickpea casserole #hilaryherbivore
Sweet potato chickpea casserole

Sweet potato chickpea casserole #hilaryherbivore