March 19, 2017
Healthy, Whole Food, Plant Based Recipes by Emma
Recipe #14 :: Collagen Boosting Buffalo Wraps
Do something that scares you everyday…this is something I try to live by. When I was younger I would spend my nights dancing with friends to international DJs. Now I prefer to spend my nights closely connected with friends at either a yoga event, live concert, or cooking an intimate meal. My most recent ‘challenge’ is to learn how to DJ and to play an instrument. Playing in front of an audience is SCARY! Whether it is mixing a well thought out progressive house music set or playing the hand pan in front of a yoga class.. I feel my energy and adrenaline rise. I’m addicted! I am grateful for incredible music artist DTO (1) and close friends who are also musicians for connecting me into this artistic world. By contributing an hour each night, I am rapidly creating ‘Art’ and extending my network of like souls. Now I am fortunate to share my creative flow not only in food but also in music. Stay tuned.. as I am producing a track with DTO in his epic studio in April.
When approaching new recipes, I like to keep in mind how the food will benefit the body. As I edge closer to 40, it feels like I am bombarded with advertisements and subliminal messages about how precious it is to be young. A vegan diet can help in keeping our systems young, but as we age the natural process of wrinkles and loss of collagen takes place. Collagen is a natural plumping part of our body that keeps young looking youthful. As we hike and run in the sun and live in the conditions of San Diego salt and sea, its to be expected that the trade off of a lifestyle of fun outside leads to skin damage. Most importantly- wear your sunblock! Second to this is nurturing both your insides and your outsides with collagen boosting foods. These foods include (2): Omega 3 rich foods- flax, Red Foods- bell peppers, Berries, Soy, dark green vegetables, beta carotene rich vegetables- carrots, white tea, citrus fruits, protein, and garlic. The following recipe is a carb rich and collagen-boosting recipe that you can take with you on a hike or eat right after you create. Please feel free to share at your next pot luck!
For the Tempeh:
2 tbsp oil
For the Spanish rice:
1/2 cup rice
1 cup water
1 large ripe Tomato
1/4 cup onion
1/2 teaspoon salt
1/4 teaspoon chili powder or to taste
1/4 teaspoon cumin powder
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
Additions: a Tablespoon of tomato paste or a 1/4 cup fresh salsa.
For the Buffalo Sauce:
2 Tablespoons hot sauce + 1 Tablespoon Sriracha + 1-2 Tablespoons coconut oil melted
Or 2 Tablespoons Sriracha, 2 Tablespoons extra virgin olive oil 2 teaspoons vinegar
Or 1/3 cup of your favorite Buffalo sauce
For the wrap:
Gluten free wrap OR Wrawp Coconut Spirulina wrap (Found at Whole Foods or Jimbos)
1 Red bell pepper thinly sliced or equivalent roasted red bell pepper
bunch of Kale, rinsed and chopped
cilantro or parlsey, chopped
Oil as needed
For the Tempeh:
Slice the Tempeh into thin 1/4 inch slices. (Steam Tempeh before using to reduce the bitter taste if that is bothersome. Boil for 8 minutes in water, slice and use).
Heat 2 teaspoons coconut oil in a pan and heat on medium heat. Add the tempeh to the pan and cook on both sides until golden brown. 2-3 minutes each side.
Remove tempeh from pan and Add 2-3 tablespoons of Buffalo sauce, enough to coat and let it sit until ready to use. This can be made ahead and kept.
In the same pan, roast the red bell peppers in a little oil until brown on the edges. Or slice roasted red bell peppers and use.
Assemble the wrap:
Prep and start the rice for cooking. Meanwhile, make the buffalo tempeh.
Roast/cook the red bell peppers. Then chop and blanch(cook in boiling water for a minute or 2) or massage the kale and keep ready. or use raw washed Kale.
Place the gluten free tortillas on a napkin or work surface.
Spread buffalo sauce on the wrap. Or use hummus spiked with the buffalo sauce.
Top with spanish rice. Top with Tempeh.
Top with Kale, then Red Bell pepper
Top with cilantro or parsley.
Sprinkle salt and pepper.
Roll it up. Cut and serve or carry for lunch.
Serve the leftover Spanish rice(there will be some left) on the side.
Add some vegan mayo or ranch to the wrap to balance the spice.
Add lettuce or thinly sliced carrots for added crunch.
Serve in a bowl for a meal in a bowl.
(1)- DTO musician Dave Kemp http://dtomusic.com/tag/dave-
(2)- 11 Collagen Boosting Foods https://www.newbeauty.com/
Hi, I am Emma Wilkiemeyer. Welcome to Slice of Emma recipe blog featuring healthy recipes that are vegan and based on whole foods. For the past seven years I have shared recipes with friends and family and past two years through my blogging. I completed a certification at Southwest Institute of Healing Arts in Arizona in Holistic Nutrition. I take pride in that my recipes are not only delicious, but the science behind them makes for ingredients that nurture and balance the body. My recipes are all gluten free and vegan.
My full time career is working in the oncology bio-tech space. Working around patients who are very sick has taught me the value of living a healthy lifestyle each and every day in order to lower the risk of disease later in life. My whole foods diet keeps me energized to work hard and fuel my fitness routine. Slice of Emma will also feature not only my voracious appetite in the kitchen but also my travel adventures including mountain hikes sometimes shared with Jes the CCC and international travel. Please reach out to me anytime you have a question whether it be about travel or my recipes.
I am excited to share my passion and creativity with you. Whether you are an experienced cook, or just getting started with a plant based diet I hope to have something that excites and helps you love healthy and compassionate cooking.
My life recipe is simple- Nourish the body with clean food and exercise, and feed the soul with life’s rich experiences whether it be through getting out in nature or positive relationships with the people in my life.