Categories
Lean Lunch

Thai Noodle Salad With Peanut Sauce

Lean Lunches

Thai Noodle Salad With Peanut Sauce

A simple delicious recipe that is loaded up with healthy veggies. It’s vegan, gluten-free and super light, making it perfect for a mid week lunch or large gathering.

Thai Noodle Salad With Peanut Sauce

Ingredients

  • 6 ounces dry noodles (brown rice noodles, pad Thai style rice noodles, soba noodles)
  • 4 cups mix of cabbage, carrots and radish, shredded or grated
  • 1 red bell pepper, finely sliced
  • 3 scallions, sliced
  • 1/2 bunch cilantro, chopped
  • 1 Tbsp (or less, or more) jalapeño, finely chopped)
  • 1/4-1/2 cup roasted, crushed peanuts (garnish)

Thai Peanut Sauce

  • 3 thin slices ginger – cut across the grain, about the size of a quarter
  • 1 fat clove garlic
  • 1/4 cup peanut butter (sub almond butter)
  • 1/4 cup fresh orange juice (roughly half an orange)
  • 3 Tbsp fresh lime juice (1 lime)
  • 2 Tbsp soy sauce or GF Braggs Liquid Amino Acids
  • 3 Tbsp honey or agave
  • 3 Tbsp toasted sesame oil
  • 1/2-1 tsp cayenne pepper (or a squirt of sriracha sauce)
  • 1/2 tsp salt

directions

  1. Cook Noodles: Cook pasta according to directions on package. (See notes for rice noodles) Drain and chill under cold running water.
  2. Blend the Peanut Sauce: while noodles are cooking, blend the peanut sauce ingredients together using a blender until smooth.
  3. Toss: Place shreeded veggies, bell pepper, scallions, cilantro and jalapeño into a serving bowl. Toss. Add the cold noodles to the serving bowl and toss again. Pour the peanut sauce over top and toss well to combine.
  4. Taste: Adjust the salt (to your liking), add chili flakes if you want and serve, garnishing with roasted peanuts and cilantro and a lime wedge.

Notes

If cooking pad Thai style rice noodles, add the noodles to a pot boiling water. Turn heat off, stir and let steep 2-3 minutes until tender, drain and run under cool water. 

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Categories
Lean Lunch

Vegan BLT Sandwich

lean lunches

Vegan BLT Sandwich

This Vegan BLT Sandwich is so easy to prepare but tastes so amazing. Enjoy each and every bite of smokey tofu bacon, crisp lettuce, juicy tomato, creamy avocado and onions on gluten-free break with a vegan garlic mayonnaise.

Vegan BLT Sandwich

Ingredients

Tofu Bacon Marinade

  • 2-3 Tbsp Bragg’s liquid aminos, or Tamari sauce
  • 1 Tbsp maple syrup
  • 2 tsp smoked paprika
  • 1 tsp hickory liquid smoke
  • 1 tsp nutritional yeast flakes
  • 1/2 tsp cumin powder
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 14 ounce extra-firm tofu, or super-firm, drained and cut into thin slices
  • 1-2 Tbsp extra-virgin olive oil, for frying

Garlic Mayonnaise

  • 1/2 cup veganaise 
  • 2 cloves crushed garlic
  • 1 tsp lemon juice
  • pinch of salt

Other Ingredients

directions

For The Tofu Bacon

  1. Whisk marinade ingredients in a medium bowl. Place tofu strips in a casserole pan and brush the marinade on both sides. Let the tofu striped marinate for 20 minutes while you prepare the garlic mayonnaise and vegetables.
  2. Heat oil on medium heat in a large skillet, add marinated tofu and fry until crispy on both sides.

Garlic Mayonnaise

  1. Whisk together mayonnaise, garlic, lemon juice and salt in a small bowl. Cover and chill.
  2. To assemble spread vegan garlic mayonnaise on both slices of bread, top with lettuce, onion, tomato, avocado and tofu bacon.

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Categories
Lean Lunch

Spicy Buffalo Chickpea Wraps

Lean Lunches

Spicy Buffalo Chickpea Wraps

30-minute Buffalo Chickpea Wraps requiring only 10 ingredients! Spicy chickpeas, crunchy vegetables, and a creamy hummus dressing.

Buffalo Chickpea Wraps

Ingredients

Dressing + Salad

  • 1/3 hummus (homemade or store-bought)
  • 1 1/2 – 2 Tbsp maple syrup (plus more to taste)
  • 1 small lemon, juiced
  • 1-2 Tbsp hot water (to thin)
  • 1 head romaine lettuce (or sub 1 bundle of kale per 1 head of romaine//cleaned, large stems removed, roughly chopped)

Buffalo Chickpeas

  • 1 15 ounce can chickpeas (rinsed, drained and dried)
  • 1 Tbsp coconut oil (or sub olive oil)
  • 4 Tbsp hot sauce (divided)
  • 1/4 tsp garlic powder
  • 1 pinch sea salt

For Serving

  • 3-4 vegan-friendly flour tortillas, pita, or flatbread
  • 1/4 cup red onion, diced (optional)
  • 1/4 cup baby tomato, diced (optional)
  • 1/4 ripe avocado, thinly sliced (optional)

directions

  1. Make dressing by adding  hummus, maple syrup, and lemon juice to a mixing bowl and whisking to combine. Add hot water until thick but pourable.
  2. Taste and adjust flavour as needed, then add romaine lettuce or kale, and toss. Set aside. 
  3. To make chickpeas, add drained, dried chickpeas to a separate mixing bowl. Add coconut oil, 3 Tbsp hot sauce, garlic powder, and a pinch of salt – toss to combine/coat.
  4. Heat a metal or cast-iron skillet dried out, remove from heat and add remaining 1 Tbsp hot sauce. Stir to combine. Set aside.
  5. To assemble, top each wrap with a generous portion of the dressed romaine salad, and top with 1/4 cup buffalo chickpeas and a sprinkle of diced tomatoes, avocado, and onion.
  6. Serve immediately. Store leftovers separately in the refridgerator up to 3 days, though best when fresh. You can enjoy the buffalo chickpeas cold, room temperature or heated up.

Did you make this recipe?

Tag @flourishhealth.ca on Instagram and use the hashtag #BloomWithFlourish

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