Chicken Lettuce Wraps

makes enough for 2 people

Ingredients

1 lb chicken

4 cloves of garlic (minced)

1 tbsp ginger (julienned)

1/4 cup dried wood ear mushroom

1 can watercress (diced)

1 cup carrot (shredded)

1/4 cup goji berries

1 tbsp soy sauce

3 tbsp hoisin sauce

2 tbsp sugar

2 tbsp cooking oil

1 tsp sesame oil

1 tbsp sesame seeds

iceberg lettuce (leaves separated)

Preparation

Soak mushrooms in a bowl of warm water for 10 minutes or until fully bloomed.
Drain water and slice mushrooms in long thin strips. Set aside.
Add cooking oil to a pan over medium heat. Wait 2-3 minutes for the oil to be ready.
Add garlic and cook for 2 minutes or until fragrant.
Add ginger and cook for another 2 minutes.
Add ground chicken and cook for 3-5 minutes or until opaque in color.
Add soy sauce, hoisin sauce, sugar and sesame oil to chicken and cook for another 2-3 minutes.
Add mushroom, watercress, carrot and goji berries. Cook until watercress is tender but still crunchy.
Feel free to adjust seasoning to your liking at this point.
Place chicken inside lettuce, sprinkle on some sesame seeds and enjoy!

Good to know

Nothing! It’s that easy.

Strawberry vanilla vegan cheesecake

makes 12-14 (2”x 2") mini cheesecakes

Ingredients

Silicone mold

Crust:

1/4 cup roasted almond

3/4 cup roasted walnut

5 Medjool dates, pitted

2 tbsp coconut oil

1/2 cup shredded coconut

2 tbsp cacao nips

1/8 tsp salt

Filling:

2 cups raw cashew

2 cups dried strawberry

1 1/4 cups coconut cream

5 tbsp cacao butter

5 tbs coconut oil

10 tbsp agave nectar

2 tbsp lemon juice

1 tsp vanilla extract

1 pinch salt

Preparation

Soak cashews for at least 6 hours, preferably overnight.
For crust: blend all ingredients together in a food processor until a crumbly, sticky paste is formed.
Press crust evenly onto bottom of mold. About 1 tbsp per square.
For filling: blend cashews until smooth.
Add rest of filing ingredients, except dried strawberries.
Blend until creamy.
Save about 1/2 cup of filling to use for frosting later.
Add dried strawberries to rest of the filing, blend until smooth.
Pour strawberry filing into mold, freeze until set. About 30 minutes or overnight.
Thaw for 5-10 minutes before serving.
Pipe on vanilla frosting and enjoy!

Good to know

You can use fresh strawberries instead of dried ones, but I don’t recommend doing so. Fresh strawberries are high in water content, which will give the cheesecakes an icier, popsicle-like texture.

Always allow the cheesecakes to thaw for at least 10 minutes before serving. This will bring out its soft and creamy texture.

Keep the cheesecakes in the freezer until ready to eat.