Chickpea & Veggie Collard Wraps By Recipe: What you need: For the Wraps: 1 …

Chickpea & Veggie Collard Wraps

By thevegansara

Recipe:

What you need: For the Wraps: 1 can 15 oz chickpeas rinsed & dried ,2 tbl sweet chili sauce, 1 tbl tamari, 1 bunch of collard greens, 2 cups cooked grain of choice ( I used Israeli couscous/with turmeric for color), 3 carrots cut into matchsticks, 3 mini cucumbers cut into matchsticks, 1 cup purple cabbage shredded For the sauce: 1/4 cup tahini, 2 tbl tamari, juice of 1/2 lime, 2 tbl maple syrup, 2 tbl of chili garlic sauce
What you do:
 For chickpeas: mix sweet chili sauce & tamari then add to chickpeas & place on a parchment lined baking sheet. Bake at 400 F for 20 minutes shaking tray 1/2 way
 For collard greens: on stovetop bring a pot of salted boiling water to a boil. Working in batches of 3 leaves at a time, boil for 1 min, use tongs to retrieve & place in a large mixing bowl with ice & cold water
 After all greens have been blanched, cut off stem off of each at the base of the leaf. Set aside
 To make spicy tahini sauce whisk all ingredients together. Add warm water if too thick
To assemble wraps: Take 1 collard green, smooth side facing up with cut stem closest to you, leaving a bit of space add 2-3 carrot sticks, then 2-3 cucumber sticks, cabbage, & chickpeas.Top with grains.To roll, fold in left and right edges over sides of filling then roll. Use a bit of sauce to seal. Place seam side down. Repeat. Enjoy!!
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Find the recipe in our new 85 Vegan Recipes eBook. 

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Creamy Thai Red Curry! Aleyda from created this tasty dish! Check out her rec…

Creamy Thai Red Curry! 

Aleyda from thedishonhealthy created this tasty dish! Check out her recipe below:

3-4 tablespoons of red curry paste  highly recommend Maesri or thaikitchen!
2 tablespoons of fresh lime juice
1 kafir lime leaf highly recommended 
1 + 1/2 cans (14 oz each) of coconut milk highly recommend chasorganics OR 2 cans for milder curry
1 Tbsp freshly grated ginger
1/2 Tbsp coconut sugar or agave
2 green onions, thinly sliced
2 small shallots, minced
2-3 cloves fresh garlic, minced
A handful of freshly chopped cilantro 
2 cups broccoli florets or broccolini
1 cup of thinly sliced carrots 
2 cups of sliced baby bok choy 
1 cup chopped red bell peppers 

Instructions 
In a soup pot at medium/high heat add  ALL the veggies, red curry paste and coconut milk and mix well. Simmer for 5-10 mins or until tender. Throw in: lime juice, ginger, coconut sugar, and fresh cilantro!  Add your favorite protein  serve over basmati or brown rice or garlicky quinoa!

Most Crispy Potatoes By Recipe: Peel and cut 4 medium yukon gold potatoes …

Most Crispy Potatoes 

By cookingforpeanuts

Recipe:
Peel and cut 4 medium yukon gold potatoes into about 1 1/2-inch pieces. OPTIONAL:Soak in enough water to cover, plus 2 teaspoons salt, for 20 to 30 minutes. Drain the potatoes. Preheat the oven to 425F. Boil about 5 cups water (or enough to cover the potatoes by 2-inches). Add 1 tablespoon salt, and the potato pieces. Cook for about 7 minutes, or until the potatoes are just fork tender but still meet some resistance in the middle. Drain the potatoes and transfer them back to the empty hot saucepan for about 30 seconds so they dry out. Give them a really good shake in the saucepan to rough them up and break up the outer layers. The outsides should look a bit messy.  Transfer the potatoes back to the colander. Use a large rimmed baking sheet that can fit the potatoes in a single layer without them touching. Add enough olive oil to the baking sheet to cover the base. There should be a very thin layer of oil. Place the baking sheet with the oil into the oven at 425F for about 3 minutes, or until the oil shimmers but is below the smoke point. Remove the baking sheet and place the potatoes onto the hot oil. Sprinkle with salt. Use a spatula to toss the potatoes in the oil until they are coated. (You can also add fresh herbs.)Roast the potatoes for 20 minutes without disturbing.Toss the potatoes and roast for about another 10 minutes, or until crispy. salt to taste.