Ingredients (use vegan versions):

• 1 piece of vegan pita bread
• kale, raw
• apple (a good, tart granny smith is great)
• corn chips
• cayenne pepper hot sauce

Directions:

Cut pita in half. Cut apple in thin slices and place in pita. Stuff with kale. Add corn
chips and pepper sauce to taste.

This is usually a very messy sandwich, as it tends to fall apart. But it is an odd, and
very tasty way to get your dose of leafy green veggies, in my opinion.

Serves: 1

Preparation time: 5 minutes

Ingredients (use vegan versions):

• 1 cup vegan veggie buger crumbles
• 1/8 cup water
• 1 large green pepper, chopped
• 1 large white onion, chopped
• 1 cup banana peppers (optional)
• 1 teaspoon of seasoned salt (recipe below)

Directions:

Fry up the crumbles in water. Add the peppers and onion.
Add the seasoned salt to taste (1 teaspoon is an
appoximation). Cook until all the water is gone (15
minutes). Serve in a pita or an enchilada.

Seasoned salt:

• 2 parts salt
• 1 part onion powder
• 1 part pepper

Serves: 1

Preparation time: 15 min.

Ingredients (use vegan versions):

• 1 whole wheat sub roll
• handful of sliced carrots, thin
• any kind of lettuce you have available
• sliced tomatoes
• handful of Alfalfa sprouts
• onions, sliced
• cucumbers
• any soy cheese
• vegan mayo or salad dressing

Directions:

Basically this is just something my friend threw together for me and i
t tastes pretty good.

You can pretty much throw on anything that you want.

Serves: 1

Ingredients (use vegan versions):

• 2 slices of good whole grain vegan bread, lightly toasted
• 1 ripe avocado, sliced
• 1 ripe tomato, sliced
• couple of slices soy cheese of your choice
• fresh bazil is a great touch

Directions:

Layer avocado,tomato,basil(if desired)and soy cheese slices
on the lightly pre-toasted vegan bread. Place under broiler until
cheese is melted. Add some fresh-ground pepper and eat. Nice
lunch for friends. (Obviously just multiply the ingredients
times amount of people.

Serves: 1

Preparation time: just minutes

Ingredients (use vegan versions):

• 5 tablespoon sesame tahini
• 2 tablespoon tamari
• 5 tablespoon water
• 2 tablespoon lemon juice
• 2 slices vegan bread
• 1/4 cup zucchini
• 1 green onion (scallion)
• 1 teaspoon olive oil
• 1 teaspoon spicy brown vegan mustard
• 1 teaspoon balsamic vinegar

Directions:

Istanbul Dressing:
Blend tahini, tamari, water and lemon juice. I’m not sure
about the amount of lemon juice. Use less and see if you
need more.

Sandwich:
Chop zucchini into thin rings. Chop a whole green onion
(stem and all). Saute zucchini and onion in olive oil.
Add balsamic vinegar. After approx. 5 minutes, put on your
bread. Spread vegan bread with Istanbul dressing and spicy brown
mustard.

Serves: 1

Preparation time: 10