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.

Cheesy Kale Spring Rolls

The following recipe is for some delicious baked spring rolls we made just last night. They were cheesy and warm and delicious. Though they were slightly messy as the vegan cheese oozed out during the cooking process.

Here is what you will need for ingredients:

-14 spring roll wrappers (rice paper wrappers)
-5 kale leaves
-2 cups of spring mix salad
-1 tablespoon hot sauce
-1 package of Daiya wedge style jack cheese (or your favorite flavor)
-About 1 tablespoon of oil

Here are the tools you'll need:
-A cookie sheet
-A rack that fits on the cookie sheet
-A plate or wooden cutting board for wrapping your tasty treats
-A food processor (we used Ninja)
-A large bowl of hot water to soften the wrappers.
-A brush to spread the oil


First thing you need to do is break your kale up into manageable chunks for your food processor or blender so it is easier for it to rip your tasty greens to shreds. We used curly green kale, but any style you choose will be delicious. Chop that up for a few seconds.

Next, douse your chopped up kale with the hot sauce (if you're like us you'll add even more, smoked chipotle powder would also be a great addition here). And stuff the spring mix in next. Give this a couple pulses to break down the greens and mix in the hot sauce.

Now the good part: cut up the wedge style Daiya. We used an entire container of the delicious cheese, but you could use half of the container and still have the same effect. This is a super cheesy recipe though, so you're going to toss all of those cut up wedges into your food processor and give it a few more whirls until everything is incorporated together.

Now you're going to assemble everything. At this point you should set your oven at 350 degrees, put the rack on the cookie sheet and use your brush to oil up the rack so nothing sticks. Fill your bowl with hot water (we just used tap water that was as hot as possible) and get ready.

The wrappers just need to soak for a minute or less depending on how hot your water is. Going one at a time just take your wrapper and soak it in water holding it submerged until it becomes translucent and hydrated. After being "cooked" by the warm water, spread the wrapper out on your plate or wooden cutting board. Take one spoon (probably about a tablespoon) of your filling and put it just off center in the wrapper.

Now proceed by rolling these like a burrito (well, at least how we roll a burrito). Fold the closest edge over the filling. Then fold the left side over, followed by the right side and then roll. *At this point it is probably important to tell you not to wrap them too tight, if you do some cheese will explode out during the baking process. Not necessarily a bad thing, but you should leave a little room for expansion.*

After you finish wrapping your rolls you should place them on the rack. We were able to get 14 rolls out of our filling which filled up our rack as well. Next, lightly brush each roll with the oil and set in the middle of the oven. The only thing that stands between you and those deliciously cheesy kale rolls now is ten minutes. Let these little guys bake for ten minutes, remove them and let them cool for a few seconds before you eat them.


We hope you will enjoy these tasty treats as much as we did, and hope that you experiment with some more fillings. We normally add garlic, I just forgot this time. Let us know what other delicious variations you try. And expect some more tasty recipes soon.