Kidney Bean and Avocado Wraps

This delicious and healthy recipe is from “Big Vegan,” another one of my cookbooks that I really need to explore more. I like that the recipes use very basic and healthy ingredients that really shine in the finished dish.

For this particular recipe, kidney beans are mashed and combined with cumin, garlic and a pinch of cinnamon. They are then cooked with a bit of soy sauce (I used Bragg’s) and green salsa, and then spread on a tortilla with fresh avocado and hot sauce. The recipe calls for Romaine lettuce as an accompaniment, but I added kale to give it more nutritional value. (Tip: Give your kale a massage to break down some of the fibers to make it more tender.)

Since I was planning on this being our lunch option for a few days, I made the bean mixture ahead of time. You can just give the wrap a quick warm-up in the microwave or it’s just fine cold.

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Weeknight Basics: Stir-fry and Spring Rolls

We eat stir-fry all the time and never seem to tire of it. I cook about 2 cups of brown rice, fry a whole block of tofu that’s been cubed and then throw in whatever veggies I have on hand. And I don’t even make a sauce; a little Bragg’s, a little Sriracha and a sprinkling of sesame seeds and there you go. For this particular meal, I used fresh broccoli, carrots and a green pepper. I also found vegan spring rolls at Whole Foods to round out the meal. The whole thing was under $12 and was enough for two dinners.

New Pantry Staples

Hello! I’m still here. I’ve been in a cooking rut. Part of it is my husband’s new third-shift schedule — he sleeps during the day, so I can’t really make a lot of noise. And the other part is that I just haven’t been that motivated to cook, which happens every now and then. We’ve been sticking to our basics: stir-fry and pasta, for the most part. So, in an effort to keep this blog up and running, I’m trying to think of new features that I can write about that involve vegan products and news that will be helpful to you. For that reason, I thought I’d write a post about a few new products that have helped us in the kitchen lately.

Trader Joe’s Vegetable Gyoza

We make stir-fry A LOT. It’s easy, it’s healthy and it’s very versatile, so we never tire of it. I like to cook a little brown rice, fry up some tofu and throw in whatever vegetables I have on hand. A little Bragg’s Liquid Aminos, a little Sriracha and a few sesame seeds, and you’re good to go. Lately, though, to round out our stir-fry meal and make it last longer, we’ve been adding these Trader Joe’s Vegetable Gyoza. They’re only $3.29 at our store and you get enough for a few meals.

Bragg’s Liquid Aminos

I’m fairly late to the Bragg‘s party. This product is a staple for many vegans, and it’s quickly become a staple for us. I use it for anything that calls for soy sauce, or to add a little salty flavor to veggies, soups and so on.

Sriracha

I know, who hasn’t heard of Sriracha sauce? I thought I’d add it here because we’ve been using it quite a bit lately. Aside from using it with our stir-fry, I like to add it to tofu scrambles for an added kick.

Amy’s No Chicken Noodle Soup

As much as I like to make things from scratch, it’s been nice using a little help in the kitchen, especially when it comes to lunch items. This Amy’s No Chicken Noodle Soup is so comforting. The vegetable broth base is delicious on its own, but the noodles and carrots remind me of the classic kind I had as a kid. The line of soups can be a bit pricey at a little less than $3 a can, but it’s still cheaper than grabbing lunch out while at work.

Amy’s Indian Spinach Tofu Wrap

Another lunch staple for me has been this Amy’s Indian Spinach Tofu Wrap. It’s a simple flour tortilla stuffed with chopped spinach and cubed tofu, but it’s packed full of flavor. Again, at around $3 a wrap, it sounds a bit pricey, but still cheaper than takeout and surprisingly filling.

That’s all I have for now. I’d love to hear what vegan staples you turn to whenever you need help in the kitchen. I hope everyone is well!