Happy New Year! I hope all of you are settling in nicely to 2016. We are now about two weeks into January, and I can already feel the changes this year is certain to bring. I started this year out with only one resolution, and that is to find joy in what I am doing to make a living.
8 ounces romaine lettuce, chopped
So many major changes in my life at the end of 2015, I decided to let the opportunities guide and be my resolutions. I can honestly say that in my quest to say "yes" to as many things as I can, I have already met so many great people, and learned so much.
I do realize, however, that this approach can get you burned every now and again. And I've already been burned in this new year. But we look at all experiences, good and bad, as just that. Experiences. We learn and grow from each and every one. And boy have I already learned so much this year!
I also wanted to check in with everyone on the yummy-front. What are y'all eating? Are you instagram-ing every meal? Do you find yourself drifting off as you scroll past hundreds of photos of amazing vegan food? Me too. I am totally addicted to Instagram. Haha.
So, I thought I would share some of my instagram meals. Not all of them come with detailed recipes. Sometimes, I'm eating out. Sometimes, I am simply throwing together a quick and easy meal with stuff just hanging out in the fridge or pantry. Contrary to popular belief, cookbook writers and recipe developers don't make extravagant meals three times a day.
Waldorf Chick'n Salad Wrap (top left)
This one is really simple to make, especially if you have Beyond Meat or Gardein Chick'n on hand. If not, you can use your favorite seitan or tofu in place of the chick'n pieces.
12 ounces vegan chick'n (or seitan, or tofu), chopped into bite sized pieces
1 cup red grapes, halved
1 cup chopped celery
1/2 cup pecans
1/2 cup walnuts
1 cup vegan mayo
1/4 cup orange juice
2 teaspoons agave
1 teaspoon poppy seeds
4 extra large tortillas
Add lettuce, chick'n, grapes, celery, pecans and walnuts to a large mixing bowl.
In a separate, small bowl, whisk together mayo, Orange juice, agave, and poppy seeds until smooth.
Add dressing to salad and toss to coat.
Use 1/4 of mixture in each wrap. (I know that sounds like a lot, but the key to a good wrap, is that it is stuffed to the brim with good stuff. So add the mixture to the center of the tortilla and wrap it up tightly, like a burrito. If you have parchment, you can use that to help hold your wrap together nice and tight.)
Yield: 4 wraps