Easy vegan chicken wraps

Easy vegan chicken wraps

-1 serving of Vegan frozen chicken
-handful of cole slaw mix
-Handful of organic spring mix
-Veganaise
-Hot sauce
-BBQ sauce
-Earth Balance coconut spread(or margarine/oil of your choice)
-1 wrap

1. Add about two teaspoons of EB spread or oil to a frying pan or small pot. Turn the stove top to medium-high heat.
2. After two-three minutes, add the vegan chicken. Cook for two minutes and then add your desired amount of hot sauce and BBQ sauce. Stir the chicken around a bit while it cooks so it does not stick to the bottom to much.
3. Cook the chicken for about five more minutes and then add the colslaw mix and spring mix to the pan/pot. Let these cook with the chicken for about two minutes while still stirring. Turn the stove top off. Add a small amount of Veganaise to the mixture and stir so that everything is coated evenly.
4. You are now ready to scoop this mixture onto your wrap. Fold the wrap and enjoy!

Fiddleheads with Vegan Pepper Steak

There's been one produce item that I've seen on occasion recently that we have never tried before that I've been curious about. Fiddleheads, I've never know what they were and until this year I've never heard of them before. The spiraled green items seemed to be intriguing.

I've talked to many customers that have come through my line and everyone always said they were delicious and amazing. The most common way that I was told to prepare them was a simple wash, boil and sauté. That's exactly what we did.

To start, we rinsed the fiddleheads repeatedly in some cold water changing out the water a few times. And from there simply boiled them for about ten minutes in an inch of water and then straining them. To sauté them I used just a little bit of Earth Balance's coconut spread on a medium heat and added a little bit of minced garlic. After the garlic was nice and toasty I tossed the fiddleheads right on in.

We had a little bit of whole wheat rotini pasta left over from the previous night so that went in with the fiddleheads. After this warmed up a little bit the time came for some Daiya Cheese to make its way into the mix. The havarti style wedge has quickly become our favorite and is a staple in many of our "cheesy" dishes. On the side we had some vegan pepper steak from May Wah with some barbecue sauce. To top off the entire dish we threw some shredded cabbage and carrot on top of the plate. This was a delicious meal and was relatively light because we kept is simple.