BUFFALO CHICK(PEA) WRAP

It's pretty hard to believe it's Fall, especially since it's been 90 + degrees here for the past few weeks! The only thing that has semi-put my mind into Fall mode is the fact that my favorite thing, FOOTBALL, is back!!! Nothing makes me more happy than watching my Steeler's play while tossing back a few beers and eating some game day noms. Some of my favorite things to munch on during a game are chips with salsa and guacamole, veggies and hummus, potato chips, and of course, grilling out!!
I have pretty much gone through and veganized all of my old favorite go-to game day foods, but there was one that I used to LOVE eating, that I still crave, and was dying to recreate, but a guilt-free, healthy version. I used to go to Buffalo Wild Wings a lot, when I lived in Vegas, to watch the games that didn't air on T.V., and my go-to meal was the Buffalo Ranch Chicken Wrap, with extra hot sauce. It was spicy, crispy and yummy! It was also a gut-bomb of animal fat, grease and dairy. I wanted to try to capture that taste, all while taking care of my body. Now, my wrap is not exactly the same, but I assure you, it's damn good!  I could have made an almost excat replica with vegan breaded chick'n, vegan cheese, vegan ranch, etc...., but I am doing my best to eat clean, unprocessed foods right now, so this is my (clean) take on the wrap. Instead of using a vegan ranch, I added Veganaise, and some of the herbs that are found in ranch dressing to give it a bit of the creamy taste I crave. Feel free to add celery if you'd like, I personally am not a big fan, so I left it out. I hope you enjoy it as much as I do!

BUFFALO CHICK(PEA) WRAP
Makes 2-3 wraps

* 1 can organic garbanzo beans, drained and rinsed
* 1/4 C Frank's Red Hot (or, hot sauce of choice)
* 1/4 C Veganaise
* 2 green onions, green and white parts, roughly sliced
* 3 TBS raw hemp hearts
* Handful fresh dill
* Handful of fresh parsley
* 2 tsp cayenne (optional, I like mine VERY spicy)
* 1 tsp Himalayan salt
* freshly ground black pepper, to taste
* Wraps of choice- I used Whole Wheat Lavash, which are my favorite!
* Romaine lettuce
* Tomato

-Add garbanzo's, Frank's, Veganaise, green onions, hemp hearts, dill, parsley, cayenne, salt and pepper to food processor.
-Process until blended, yet still a bit chunky. You may have to belnd a few seconds, then stop and scrape down sides, then blend again.
-Scoop into wrap, add lettuce and tomato, roll up, and cut in half.

THAT'S IT!!!
Super easy, fast, and not many ingredients.
You can also use lettuce wraps if you are watching your carbs, or spread on crackers.

As always, I love to hear your feedback, or the different ways you used my creations.
Oh, and one more thing.......

GO STEELERS!!!!!!!!!

ASIAN SWEET & SPICY SLAW

Well, it's no secret that I have majorly neglected my blog lately. That is about to change! I have some exciting things in the works;
lots of new recipes, product and restaurant reviews and a new feature where I will spotlight a different Vegan that inspires me every month!! Its been a very busy time for me, especially this whole summer, and sadly, it left me little time for me. I've still been working feverishly in the kitchen to develop many new recipes, and I am so excited to share them all with you!
Many of my best creations are made when I feel I have "nothing in the house", or a bunch of random ingredients that need used asap. This delicious slaw is one of those creations, and most of the ingredients are things you most likely always have on hand. You can eat this slaw as a side, or as a topping to your veggie burger or "fish" taco. I ate the entire bowl as is (not in one sitting!!!), although, I'm not gonna lie, I kinda wanted to....
Now, on to the important part, THE RECIPE!!!

ASIAN SWEET & SPICY SLAW

FOR SLAW:
*1/2 bag shredded carrots
*1/2 bag shredded gren cabbage
*1/2 red onion, thinly sliced into half-moons
*3 green onions, green and white parts, thinly sliced
*1 jalapeno, diced small (I LOVE heat, so I didnt remove seeds or ribs)
*Handful of cilantro, roughly chopped
*2 TBS of a mixture of black and white sesame seeds
FOR DRESSING:
*2 1/2 TBS sesame oil
*1/3 C Veganaise (or vegan mayo of your choice)
*1 TBS agave nectar
*1 tsp cayenne
*3 TBS rice wine vinegar
*1 TBS mirin
*Himalayan salt, to taste
*Freshly ground cracked pepper, to taste

~In medium bowl, add all of the slaw ingredients EXCEPT the sesame seeds. Stir together and set aside.

~In smaller bowl, combine rice vinegar, agave and mirin. Whisk to combine. Then add in remaining ingredients. Whisk again until completely combined, and there are no lumps of the Veganaise left. If the dressing seems too thin, you can add a little more Veganaise. Taste and adjust any flavors if needed.

~Pour the dressing into the slaw ingredients and gently stir, being sure to coat evenly.

~Stir in the sesame seeds. Taste and add more salt and pepper, if needed.

Easy peasy!
Be sure to stay tuned to see all the exciting, and yummy, things I have in store for you! Thanks for stopping by.

HAPPY EATING!!!