April Menu

April Menu brought to us by the lovely @feedingjackson.

Spicy Tofu Lettuce Wraps


Makes about 8 wraps

Cook time: 30 minutes

Spicy, sweet, savoury and satisfying these tasty lettuce wraps make the perfect low-carb vegan lunch. The seasonings can easily be adjusted to your liking. If you aren’t that into spice then cut back on the chili paste but try not to leave it out entirely — it really adds to the overall flavour of the wraps.



1 tbsp. vegetable oil

1 small onion chopped

1tbsp. minced fresh ginger

1clove garlic, minced

8 ounces extra-firm tofu crumbled

1 cup chopped mushrooms

1 small carrot grated

2 tbsp. soy sauce

2 tbsp. fresh peanut butter

1 tbsp. dark sesame oil

1 tbsp. Sambal Oelek chili paste (more or less according to taste)

8-10 butter lettuce or iceberg lettuce leaves


chopped green onions

chopped peanuts

fresh cilantro

extra chili sauce

    1. Heat the oil in a large skillet over medium heat. Add the garlic, ginger and chopped onion and cook for about 10 minutes or until everything softens and starts to brown. Add the carrots and the mushrooms and continue cooking until the vegetables are tender. Add the tofu. Cook for a few minutes longer, stirring constantly. Add the soy sauce, peanut butter, sesame oil and chili paste. Stir to combine. Transfer to a serving bowl.
    2. Fill the lettuce leaves with the tofu mixture. Top with your choice of garnish.

No-Bake Vegan Chocolate Oat Cookies


Easy and versatile these healthy treats are filled with good-for-you ingredients and can be adapted to fit your tastes. Substitute the raisins and/or coconut with any of the suggested add-ins or come up with a few of your own.


3/4 cup pure maple syrup

2 Tbsp. good quality dark cocoa powder

1/4 cup unsweetened almond milk

Bring to a boil in a medium saucepan. Let simmer 2-3 minutes. Then add in:

1/4 cup coconut oil

1/3 cup peanut or almond butter

Continue cooking over medium heat until the mixture comes to a low boil. Remove from the heat and add the following ingredients, mixing well using a wooden spoon.

2 cups organic oats

1/4 cup unsweetened coconut

1/4 cup raisins

1 tsp. vanilla extract

1/2 tsp. cinnamon



chopped nuts

dark chocolate chips

cacao nibs

dried cherries, goji berries or chopped dates

hemp seeds, flax seeds or sunflower seeds

cardamom powder


Using a small scooper roll the mixture into small balls and place on a cookie sheet flattening slightly with the palm of your hand. Place the cookies in the refrigerator or freezer for at least an hour until firm. They keep best stored in the refrigerator and served cold.


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