Chipotle "Chicken" Wraps

It's Sunday afternoon and everyone is ready for lunch.  Because of our hectic weekend, I have nothing planned.  So, it is time to wing it!  After digging through the freezer, I found a bag of Gardein Chipotle Lime Crispy Fingers that I had gotten a little while back, but forgot about.  We had a few tortillas left from dinner a couple nights ago.  So, the obvious lunch choice - a "chicken" wrap.  I whipped up a quick chipotle mayo to go with, and we had lunch in under 10 minutes.

For the wraps:

3-4 soft tortillas, warmed
1 bag Gardein Crispy Fingers (or your favorite protein - anything will work)
Spring mix
Daiya Vegan Cheddar Cheese (optional)
1 heaping tbsp Vegenaise
1 tbsp Soy Supreme vegan sour cream
juice from 1/2 lime
1 tsp adobo sauce (from canned chipotle peppers)
dash of salt

Cook the Crispy Fingers according to package directions.  If I am running short on time, I will fire up the toaster oven on broil, cook the "chicken" for 1 minute in the microwave on high, then put them under the broiler for 5-6 minutes to crisp them up.  To make the sauce, combine the last 5 ingredients and stir until smooth.  Warm the tortillas until soft (about 10-20 seconds in the microwave).  Spread some chipotle sauce first, then arrange 2 "chicken" fingers, followed by a sprinkle of cheddar, a little more sauce, and finally a handful of spring mix.  Wrap and enjoy!

Vegan Quinoa and Soyrizo Stuffed Bell Peppers with Poblano Cream Sauce

I have been wanting to make stuffed peppers for quite some time, but had not come across any interesting recipes.  Then, I went to 24 Carrots (a phenomenal Vegetarian/Vegan restaurant in Chandler) and stuffed peppers were being served as the day's special.  They were made with quinoa instead of rice...and were delicious.  So, I decided to try my own version at home.  Since everyone in my family loves the flavors of the southwest, I incorporated those flavors in my peppers.  Hope you enjoy!

For the stuffed peppers you will need:

4 sweet bell peppers, tops cut off and reserved, seeds removed
8-10 small red skin potatoes, washed and cut into bite-sized cubes
1/2 package Soyrizo (meatless soy chorizo)
1/2 medium sweet onion, diced
1 tbsp olive oil
2 cloves garlic, minced
1/4 dry white cooking wine
1 C rainbow quinoa
2 C vegetable broth or water
Salt & pepper to taste

Preheat the oven to 375 F.  Place the diced potatoes in a pot, cover with water, and bring to a boil.  Boil for about 10 minutes, or until just tender.  Drain and set aside.  Next, place the broth/water and quinoa in a pot with a lid, bring to a boil, and cover.  Reduce heat to simmer and allow to cook for about 15 minutes, or until all the liquid has been absorbed.  Removed from heat and allow to sit for 3-5 minutes before fluffing with a fork.  Meanwhile, warm the oil over medium heat.  Add the onions and garlic and cook until tender.  Add the soyrizo and stir to combine.  Cook for about 3-4 minutes or until the soyrizo starts to brown.  Add the potatoes and cook an additional 4-5 minutes.  Finally add the wine and allow to cook until most of the liquid has boiled off.  Add salt & pepper to taste.  Stir in the quinoa until well combined.  Fill the peppers with the soyrizo & quinoa mixture, place the tops back on the peppers, cover and cook in a roasting dish for about 30 minutes.

For the Poblano Cream Sauce you will need:

1/2 C sour cream substitute (I used Tofutti brand)
1 Poblano pepper, charred with skin and seeds removed
Juice from 1/2 small lime
Dash of salt

Combine all ingredients in a food processor until smooth and creamy.  Serve on top of or on the side with the peppers.