Archives for posts with tag: vegan dinner


This is one of my original recipes that I’m pretty proud of. One night I had some friends coming over for dinner and I didn’t have a lot of money to spend on ingredients so I whipped this up with what I had around the kitchen. I recreated this recipes again last week (with a little more intention this time) and it turned out just as great.


-1 medium pepper

-1 sweet onion

-1 extra large or two normal sized sweet potatoes

-1 can black beans, strained and rinsed

-A jar of salsa. I used Mrs. Renfro’s Raspberry Chipotle salsa this time, which complimented the sweetness of the sweet potatoes really well!

-Sour cream (I’ve done this vegan- with Tofutti brand or you can just use regular sour cream).

-A few avocados for garnish

-2 tbs minced garlic

-A tsp cumin

-Powdered cayenne pepper, to taste




I start by cutting everything up, the peppers, onion and sweet potatoes. I fry the pepper and onion with cumin, garlic, cayenne and a little olive oil. While that is getting nice and caramelized I boil the sweet potato. I do it in a wok so that I can later use that to mix together all of the enchilada filling. After the sweet potato chunks are softish and the peppers and onions are cooked to your satisfaction, strain the water out of the wok and mix all ingredients together. Add the black beans, sour cream and about 2/3 cup of salsa to the mix at this time too. I go pretty light on the sour cream, but if you want them to be creamier you could add more and add cheese. I honestly think they are great without it so I’d prefer to skip the extra calories and fats. Grease some pans and roll up tortillas with about 3/4 cup of filling in them. I used almost the whole remainder of the jar of salsa on top. Bake for about 15 minutes at 350 degrees or until the tortilla is nice and crispy.




Good as a stand alone dish or with some sort of salad on the side. Garnish with avocado for a little extra tastiness!



// Megan //

Laura and I are back from a nice long holiday hiatus! And what could be a better first-post-of-the-year than a healthy, low-calorie meal. As per usual, I’ve made some new health related resolutions so expect more healthy, vegan food posts in the near future!

These lettuce wraps are one of my favorite things to make for guests because it’s really just a more impressive way to serve stir fry. Also, I tallied up the calories in this recipe, and it comes out to about 250 calories a wrap!  I’ll post the recipe as we made it last night, (it was particularly delicious) but you can really use any stir fry ingredients, rice or rice noodles, and hoisin wrapped in lettuce and it’s super yummy.

What you’ll need:

+ 1 head lettuce

+ marinated tofu (we used west soy teriyaki)

+ 1 onion, chopped

+ 1/2 red pepper

+ 1 head broccoli, cut small

+ rice noodles (or just rice) prepared

+ 2 tbs hoisin (and additional for each wrap)

+ 2 tbs soy sauce

+ 1 tbs Sriracha

+ green onions, optional for garnish


First, I fried up all the veggies in some olive oil. While they were cooking I made the rice noodles. When the veggies were getting closer to done, I tossed in the diced up marinated tofu. Since it doesn’t really need to cook and I didn’t want it to lose too much of the firmness I only cooked it for a few minutes. I added the soy sauce, sriracha, and hoisin at this point just to heat and to coat all of the stir fry.


To assemble the wraps, carefully peal a piece of lettuce off the head. Apply a layer of hoisin as a kind of paste for your other ingredients. Then put a layer of rice or rice noodles on that, and some stir fry on top. Garnish with green onions and lots of sriracha.


Note! Everything in this recipe is vegan, BUT we realized this morning that the Sriracha shown in this picture is not vegan. It is super tasty (if you are a meat eater) but it does contain anchovy. Bummer! Usually Michael checks the ingredients on everything, but hot sauce is normally safe… I guess not this time!

Yesterday me and Michael made a delicious asian-inspired dinner! The quantities I’ve included in the recipe below are rough estimates.. so play around with the sauce until its the right balance of sweetness & vinegar.


What You’ll Need:

-Rice noodles (this would also be good just served over rice)

-1 block extra firm tofu, diced/drained/pressed

-1 head of broccoli

-3/4 cup diced mushrooms

For the sauce:

-2 tablespoons soy sauce

-3 tablespoons Hoisin

-2 tablespoons rice vinegar

-1 tablespoon sesame seeds

-1 teaspoon ginger

-2 tablespoons minced garlic

-2 tablespoons cornstarch

-1/2 teaspoon orange zest

-1/2 cup water

-1 1/2 tablespoons sugar

-1 tablespoon sambel olek or Sriracha

I started by frying the broccoli and tofu with just a little oil. If you have sesame oil on hand that is best for this flavor profile. Once the broccoli has softened up a bit, add the mushrooms and fry for a little while longer. While you are doing this prepare the rice noodles according to package, usually you just let them sit in hot water for about 8 minutes. If you can multitask well start the sauce now too. I mixed all the ingredients in a sauce pan and then slowly added the cornstarch (mixed with cold water!) and whisked it together over medium heat. When all separate components are done cooking (you’ll know the sauce is done once it has thickened up) mix everything together in large wok and cook together for a minute or two to let the flavors meld a bit. Serve and enjoy! Great with green onion or cilantro for garnish. We ate this with summer rolls as a side!


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