Hello, I Love You Asparagus Wraps

Asparagus Wrap

I’ve never really stopped and read through the ingredients of these wraps until I decided to post the recipe on my blog. I didn’t notice before because they taste SO good, but it’s funny to think how healthy they really are. I guess these wraps are one of those anomalies of nature, like many vegan foods are: healthy and tasty at the same time! Around our place I’m asked to make these...ohhh, about every other day. So enjoy, just be careful of getting hounded by friends and family to make these all the time.

Hello, I Love You Asparagus Wraps

Serves 4

Ingredients:

1 cup uncooked quinoa 

2/3 cup vegenaise 

2 lbs (or bunches) asparagus spears  

1 yellow onion, sliced

1 cup chopped walnuts

1 avocado, diced in chunks for topping

1 head of romaine lettuce, chopped  

Whole grain sprouted tortillas 

Preparation:

• Add the uncooked quinoa to two cups water in a medium sauce pan. Bring to a boil then reduce to a simmer, cover and cook about 15 minutes or until the grains become slightly translucent. (stir throughout)

Yum!

• While the quinoa is cooking, cut about 1 1/2 to 2 inches off the tough base of the asparagus spears. 

• Heat a large sauté pan, add 1 tablespoon olive oil and grill the asparagus and onion until slightly browned, about 10 minutes.

• Add the walnuts for the last 5 minutes of cooking time. Mix asparagus, onion and walnuts so as not to burn one side.

• When quinoa is done cooking, drain if there is excess water, add vegenaise and mix together. Add salt and pepper to taste. 

• Spread about 1/2 cup quinoa on tortilla. Add about 4-5 asparagus spears (depending on how big you want your wrap) with the onions and walnut mix. Top with chopped romaine lettuce and avocado chunks. Fold into a wrap and enjoy!

The Movie Will Begin In 5 Moments...

Baked Kale Chips

I loooove movie night. Making really yummy snacks, chilling out in pajamas and watching a good movie...doesn’t get much better than that. It was my turn to pick a movie so I chose Butch Cassidy and the Sundance Kid, a movie I’ve always wanted to see but hadn’t yet. I decided to make some crunchy kale chips and sweet potato fries for us to snack on. The snacks and the movie were both really good! Movie night turned into a double feature after seeing Katherine Ross in Butch Cassidy and the Sundance Kid. It made me want to put on one of my favorite movies, The Graduate. The sweet potato fries and kale chips are super easy to make for movie night or any other time you’re craving a delicious snack.

Ready to go in the oven.

Kale Chips

Makes 1 big bowl of chips

Ingredients:

1 bunch of kale

Olive oil, for tossing

2 tablespoons nutritional yeast

1 teaspoon sea salt

Preparation:

• Preheat oven to 350 degrees F, line a cookie sheet with parchment paper. 
• Wash and throughly dry kale. 
• With a knife, cut the middle stem off of the kale leaves. Then cut leaves into smaller chip-sized pieces. 
• Put kale into large bowl and drizzle with olive oil, toss with hands. Add nutritional yeast and sea salt, toss again until all leaves are evenly coated. 
• Lay kale evenly on the parchment paper-lined cookie sheet. Put in oven and bake for about 10-12 minutes, or until edges are slightly browned.
• Allow 5 minutes for cooling and remove with a spatula. Chips should be light and crisp. 

Spicy Sweet Potato Fries

Makes about 4 servings

Don't forget the parchment paper like I did!

Ingredients:

2 medium-sized sweet potatoes, peeled and sliced into 1/2 inch wide strips 

Olive oil, for tossing

1/4 teaspoon cayenne pepper

1/4 teaspoon black pepper

1/2 tablespoon salt

• Preheat oven to 450 degrees F. Line a cookie sheet with parchment paper.
• In a large bowl coat sweet potatoes with olive oil, not so they are swimming in oil, just enough to coat. Add cayanne pepper and sea salt. Toss with hands until all fries are evenly coated.
• Place evenly on a single layer of the cookie sheet. Bake for 10 minutes, then flip the fries. Put back in oven for another 10 minutes or so (depending on how crispy you like them, leave in a little longer if you like them crispier) until golden brown. Let cool 5-10 minutes and serve.