Vegan Buffalo "Chicken" Sandwich

Just a disclaimer, I am NOT a vegan! But, I do on occasion (okay, a lot) like to experiment with ways to make foods I love, vegan! It's fun to see what I can come up with and I love any and all veggies so, why not! That being said, this is an awesome recipe to make a ton of it and have leftovers for work lunch throughout the week! And I mean, who doesn't like buffalo any and everything?!?!

serving size: 6 sandwiches

What you need:

• 1 can of chickpeas, drained and rinsed
• 1 stalk of celery, diced
• 1 medium carrot, diced
• 1/2 bell pepper, diced
• 1-2 green onions, diced
• 1/4 cup of hummus
• 1/4 cup of hot sauce
• 1 tablespoon sriracha
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/4 onion powder
• sprinkle of smoked paprika
• bread! I used an organic, multi grain seed bread from Giant
• Optional* topped mine with some hemp seeds of course!

What you need to do:

1. Mash up your chickpeas.
2. Add in all the diced veggies, then stir in the sauces and hummus.
3. Mix well then add in your spices!
4. Place about a cup on your toasted bread slices.
5. EATTTTTT

Quick, Spicy Chicken Ramen over Buckwheat Noodles and Zoodles

I had every intention to follow a recipe similar to this that I found in the new Cooking Light magazine..but that didn't happen at all as per the usssssssual. So, here I give you my take on an insanely easy, spicy ramen bowl. Like, really easy guys. Protein can be swapped out for literally any other..the recipe called for ground pork so experiment!

What you need:

• 8 ounces of noodles (I used Buckwheat noodles, also threw some leftover zoodles in my bowl)
• 1/2 tablespoon cocout oil
• 1/2 a white onion
• 2 carrots, chopped
• 1 package mushrooms
• 1 pound ground chicken
• 4 cups stock (I used chicken)
• 2 tablespoons chili garlic sauce
• 2 tablespoons liquid aminos
• 4 tablespoons white miso
• 1/2 teaspoon minced garlic
• 1/4 teaspoon ground ginger
• 2-3 scallions, chopped
• *optional: sesame seeds, sriracha, green onions...

What you need to do:

1. Cook your ground chicken, onions and mushrooms in the coconut oil, about 10 minutes until the chicken is no longer pink.
2. Meanwhole, boil water and cook noodles according to package directions.
3. Drain and divide into bowls
4. Next, add in your stock, chili garlic, liquid aminos, miso, garlic and carrots.
5. Bring to a boil, then turn heat down and cook for another 5 minutes
6. Pour over noodles and top with your toppings!
7. Eat!!!!