After an early morning body sculpting class with weights, immediately followed by a yoga class, I came home hungry for an early lunch. I had a quick glass of light chocolate soy milk as my instructor says this is a perfect combination of carbs and protein for post workout muscles, bones and cells.
What to eat? Yesterday, I had purchased some spelt tortillas and lots of organic veggies so I decided to make a few varied delicious wraps packed with plenty of protein! Ah, the versatile wrap!
The great thing about wraps is that pretty much anything goes….inside that is! I tossed some shredded carrots, broccoli, bean sprouts, olives, scallions with some Annie’s Shitake dressing. I spread some pesto on my spelt tortilla, added a mound of the veggies, and topped them with avocado.YUM!
My next wrap was tofu and veggie spread with the veggie mixture topped with pea shoots! My third wrap was going to be vegetarian refried beans with the veggies on top but I was already satisfied and once again my cells were happily humming along.
Dinner was simple and fabulous. I purchased Butternut Squash Ravioli and Eggplant, Zucchini and Bell Pepper Tortellini from a local pasta company that is trying out the Vegan thing for a while too. You can also find these vegan option pastas in stores like Whole Foods.
I decided to make a cashew cream for the butternut squash and top it with fresh sage. For the Tortellini, I decided to make a roasted red pepper coulis and top with fresh basil.
(I am also marinating chicken breasts in garlic, olive oil, fresh herbs and ume vinegar for the grill for the boys.)
Butternut Squash Ravioli and Sage with Cashew Cream (Via The Conscious Cook)
2 cups whole raw cashews
cold water
Preparation:
Put 2 cups whole, raw cashews (not pieces that are often dry) and rinse very well under cold water. Put in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.
Drain the cashews and rinse under cold water.
Place the cashews in a blender or food processor with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth.
Makes about 3 1/2 cups regular cashew cream.
Heat over low on the stove prior to serving. Cook and drain pasta according to directions, combine. Garnish with fresh sage.
Eggplant, Zucchini and Bell Pepper Tortellini with Roasted Red Pepper Coulis
3 large red peppers
3 Tbl olive oil
1 shallot
1 Tbl Ume vinegar
Roast the red peppers directly over a gas flame or under the broiler, turning occasionally, until the peppers are blackened all over. Transfer the peppers to a bowl and let cool completely. Peel the peppers and discard the skins, seeds and cores. Coarsely chop the peppers.
In a food processor, combine the peppers with the olive oil, shallot and vinegar and puree until very smooth. Season the coulis with salt and white pepper. Heat to serve.
*** Another delicious version
2-3 large peppers roasted as above
1/4 cup soy , almond, or rice milk
2-3 Tbl unsweetened coconut
pinch of cayenne (optional)
salt and pepper to taste. Cook and drain pasta according to directions, combine. Garnish with fresh basil.
Life is Delicious! Bon Appetite!
If you would like to follow the beginning of The Foodie Goes Vegan Project check out Lauren’s Blog!
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