Ingredients (use vegan versions):

• 2 slices whole-grain raisin vegan bread (like Ezekiel’s)
• Veganaise Dressing & Sandwich Spread (or similar)
• 1 or 2 vegan American cheese slices
• apple slices

Directions:

Spread vegan bread with Veganaise. (We
sometimes put Vegenaise on one slice
and peanut butter on the other.) Add
the cheese and apple slices.

I came upon this recipe when money was
tight and this was all I had in my
fridge for lunches that day. The kids
loved them. Now they are grown and ask
for them when they come home.

Serves: 1

Preparation time: Minimal

Ingredients (use vegan versions):

• 8-10 large lettuce leaves
• 2 broccoli stalks or around 7 florets
• 2 medium carrots
• 2 green onions
• 1 cup fresh fennel bulb or tops
• 1 small handful fresh parsley
• 2 roma tomatoes ( or 1 beefsteak)
• 2 tablespoons capers or chopped green olives
• 2 cups crushed pistachios
• 1 cup crushed cashews
• 1/3 fresh red bell pepper
• 2 big stalks celery
• 1 cup chopped fresh mushroom (if using canned, save the juice) 2 heads fresh lettuce
• cored, and washed. Set aside…to use for wraps
• Sauce:
• 1 tablespoon lime juice
• 1 tablespoon cilantro
• 1/2 cup sesame oil
• 1/4 cup rice wine vinegar
• 1 1/4 cup raw (turbinado)sugar
• 2 1/2 teaspoons sea salt
• 2 tablespoons seaweed Gomisio (or substitute sesame seeds and tiny shredded Nori)
• 2 1/2 tablespoons minced garlic
• 2 teaspoons freshly cracked pepper
• 2 teaspoons onion powder
• 2 teaspoons coriander
• 2 tablespoons hot sauce, optional
• 2 tablespoons wasabi powder, optional

Directions:

This recipe would be great for appetizers at a casual Dinner.
Or for a light meal after some yard work. These are yummy, but messy!

Get a HUGE bowl. Chop all of the fresh
ingredients (except lettuce) into fine
bits. Add all of the sauce ingredients
and toss together.

Use the fresh, washed lettuce leaves as
you would a tortilla for wrapping the filling.

For added taste, add 1/3 cup juice from
mushroom can, or even strain the juice
from a can of kidney beans or black
that you might be using for something else.

This is a GREAT way to use up the
leftover produce in your fridge! In fact
the whole recipe was born because I was
trying to figure out what to do with
some organic broccoli stems I had left over.

If you want, you can change the
seasonings for a different taste. Try
black olives instead of green with tofu
for a Greek wrap, etc.

Enjoy!

Paula

http://healthygoodiesgifts.com

Serves: 8-10

Preparation time: 20 minutes

Ingredients (use vegan versions):

• whole wheat tortilla
• avocado
• mixed greens
• tomato
• vegan bacon bits
• for dressing: olive oil, vinegar, mustard, vegan sugar, salt and pepper

Directions:

Take a hand full of mixed salad greens and
spread on top of the tortilla. Chop one
plum tomato and add to the greens. Slice
half an avocado and add on top. In a small
bowl combine 2 tablespoon of olive oil, 2 tablespoon of
vinegar (I like apple cider vinegar) 1/2 teaspoon of
mustard, and a sprinkling of vegan sugar, salt and
pepper. Mix well and pour over the contents
of the wrap. Top with Vegan bacon bits
(however many or little as you wish)…..fold
wrap and eat. A quick, simple and very tasty
meal! This recipe is for one wrap…double
ingredients for two and so on…

Serves: 1

Preparation time: 10 or less

Ingredients (use vegan versions):

• 14 oz. firm or extra firm tofu
• soy sauce (less sodium better for you!)
• chili sauce (I use Hunan)
• lettuce leaves (packaged or head works)
• vegan Dijon mustard (optional)

Directions:

Depending on how many people (half a
package works for 2 people), slice the
tofu into slabs and cut slabs in half.
Then in a small dish, mix the soy sauce
and hunan chili sauce together. This
also is depending on how many people,
but I usually end up with about a 1/4
cup of the mixture (you can always mix
more if needed). Then soak the tofu in
the sauce and then place on the grill
(Forman grill works best, but pan
cooking would probably work). Cook it
for about 10-15 minutes, or until
brown. Then place some Dijon on the
lettuce leaves and place marinated tofu
on top of that and wrap it! So good.
The Dijon mustards makes it taste like
PF Chang’s tofu lettuce wraps! Great
snack!

Serves: 2-3

Preparation time: 10-20 min.

Ingredients (use vegan versions):

• Veggies: (Chopped very small)
• 2 thick broccoli stalks or about 7 florets
• 2 medium carrots
• 2 green onions
• 1 cup fresh fennel (the tops are best)
• 1 small handful fresh parsley
• 2 roma tomatoes or 1 large beefsteak tomato
• 2 tablespoon capers
• 2 cups crushed raw pistachios
• 1 cup crushed raw cashews
• 1/2 red bell pepper
• 2 big stalks celery
• 1 cup fresh mushrooms
• Sauce:
• 1 tablespoon lime juice
• 1 tablespoon cilantro
• 1/2 cup sesame oil
• 1/4 cup rice wine vinegar
• 1 1/2 raw vegan sugar
• 2 1/2 teaspoon sea salt
• 2 tablespoon Gomisio – or you can subsitute sesame seeds and crumbled Nori (dried seaweed)
• 2 1/2 tablespoon minced garlic
• 2 teaspoon fresh cracked pepper
• 2 teaspoon onion powder
• 2 teaspoon coriander
• 2 tablespoon hot sauce, optional
• 1 tablespoon organic Wasabi powder, optional

Directions:

Chop all produce Teeny Tiny, get a big
bowl (Huge Bowl!), and toss it all
together with the sauce.

Wash and dry lots of big leaves of
lettuce. Use them as you would tortillas.

Keep the filling separate until use.
Will refrigerate well and tastes better
the next day!

Enjoy!

Paula

http://www.healthygoodiesgifts.com

Serves: 12

Preparation time: 20 minutes tops