Moe’s Vegan Lettuce Wraps and my Organic Purple Kale Berry Smoothie!

One of my best friends, Moe, just let me know that she made some awesome vegan lettuce wraps for dinner out in Minnesota! After seeing the picture she texted me, I thought you might like to know how she made them! So, here they are: Vegan Lettuce Wraps! Or as Moe’s super sweet kids call em’: Kung Fu Panda Tacos! (how cute is that?!)


Vegetable Oil
TJ fried rice
Sliced green onions
Frozen corn
Frozen peas
Sunshine slaw (shredded carrots, broccoli, and a bit of purple cabbage)
Romaine hearts

Soy sauce (optional)
Sriracha (optional)

1) Heat oil in a pan
2) Add tofu and crumble, kind of like tofu scramble
3) Cook until it lightly browns and all water has evaporated
4) Add Soyaki evenly. The tofu will quickly absorb it. I pour until it stops absorbing.
5) Add rice and all veggies except the green onion.
6) Cook until everything is hot.
7) Stir green onions in at the last minute.
8 ) Cut the bottom 2 inches of the romaine heart lettuce off and separate.
9) Spoon rice/tofu mixture into lettuce leaves, top with soy sauce and sriracha and enjoy!

Moe also said: “I had those veggies left over in the fridge/freezer. You could use all fresh and switch it up too. I change it up depending on what I have on hand. Cilantro and jalepenos are really yummy in them too but I didn’t have any this time. The rice tofu and soyaki are always the base. I suppose you could use brown rice and add all your own veggies.”

Looks like a great meal & kid approved too! Thanks Moe! But WOW, you sure like a lot of hot sauce! Hopefully that one wasn’t for the kids! –>

And if you’re in the mood for a fruit smoothie, you might want to test out the variety of scrumptious ingredients I experimented with today. Super yummy and healthy! I used lots of berries for antioxidants, bananas for potassium, organic purple kale for vitamins A & C, vanilla almond milk for B12 & calcium, peanut butter for protein (almond butter works great too!) & a little flax meal for iron & fiber!

It’s best to use as many organic ingredients as possible, but I know organic fruits & veggies can be pretty pricey, especially berries. If you’re on a budget, you might want to check out Trader Joe’s for a good price on frozen berries (cherries, blueberries, raspberries & blackberries). I always make sure to have a bag handy for when good organic berries are hard to come by.

This smoothie was SO good! (and how beautiful is that giant organic lemon that I got from the farmer’s market!?)

Also, just a reminder! You can still get a FREE digital copy of this month’s Vegetarian Times (April/May 2012) if you need more recipes! And hurray for Starbucks! They listened to the outrage voiced by consumers and by June will no longer be using crushed bugs to color their strawberry frappuccinos! Instead, they’ll use lycopene, a natural tomato based extract. Now if only they’d offer almond milk!

Man, is it HOT here in Southern California today! Hope everyone is stayin’ cool! If you’re vegan, you’re already kewl! Now, just stay hydrated… and have a beautiful, relaxing evening! I know I will! My new VegNews Magazine just arrived, so I’ll be hitting the hay early! HAPPY to be vegan! Ciao!