Greek Wraps with Lemon-Kissed Tofu

Greek Wrap

I always find a ton of recipe ideas while perusing Flipboard, and often email them to myself only to forget about ever sending them. However, this time around, I actually remembered to come back to this particular recipe.

These Greek Wraps with Lemon-Kissed Tofu were actually featured in a contest for Vegetarian Times and So Delicious Dairy Free. I love, love the technique used for pressing lemon zest into the block of tofu and then searing both sides of the tofu block. It’s such a great idea and I plan to use it for other tofu dishes.

I have to admit, though, that I didn’t care for the So Delicious Plain Greek Cultured Coconut Milk. I love coconut milk yogurt, but I found this too sweet for being a plain yogurt. I actually used some salad dressing I had on hand to jazz it up. (Next time, I’ll use a different plain yogurt and turn it into a tzatziki sauce with dill and cucumber.) The final result was pretty tasty and filling.

Hope you all are well!

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Vegan Weekly Roundup: Thanksgiving Ideas, Vegan Bacon and Quinoa Wraps

As we move closer and closer to Thanksgiving (it’s less than two weeks away!), I’m starting to get my lists together. Are you guys getting excited? I know I am. So far, I’m planning on sticking to the basics, much like I did last year, but I do want to tweak a few things for a little variation. I’ve been looking at recipes online, and found a few, along with a few other vegan-related items, that I think you’ll enjoy.

I’m making my Sweet Potato Balls for a Thanksgiving potluck between friends, so I don’t think I’m going to include them on my Thanksgiving Day menu this year. In its place, I’m going to make this Savory Vegan Butternut Squash Au Gratin W/Crispy Shallots.

Soy substitutes if you find yourself allergic to it or just wanting to reduce your consumption.

These quinoa wraps look healthy and delicious! (I think I may need to buy this cookbook to help with my never-ending lunch dilemma.)

Whoa. Vegan bacon from king oyster mushrooms.

I love reading about athletes who decide to go vegan — despite criticism from fellow athletes.

Instead of a pumpkin pie or pumpkin cheesecake, I’m going to make a pumpkin roll this year.

No time for cooking a Thanksgiving feast? If you live in Chicago, the Chicago Diner offers a vegan Thanksgiving carryout menu.

And, finally, here’s some music from Ladyhawke to enjoy while you cook. Have a lovely weekend!

 

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.

Menu for the Week: Kidney Bean Wraps and Panang Curry

This has been one of those weeks where we ran out of everything at once, so we had to keep our food budget cheap.

For breakfast, we both tend to like lighter meals, but if you’re looking for more protein, you might want to switch out the banana bread with a tofu scramble burrito or breakfast casserole.

Also, we actually had a couple of meals left over to make from last week, so I’ll be adding those in with the rest.

So, here’s what we decided to go with this week:

Breakfast:

Banana bread from “Veganomicon
Oatmeal and toast w/ pecans and maple syrup
Yogurt w/ Maple Almond Granola — from “Vegan Soul Kitchen

Lunch:

Kidney Bean and Avocado Wraps from “Big Vegan
Macaroni salad, adapted from The Pioneer Woman

Dinner:

Sweet Potato Mac ‘n’ Cheese with a salad
Panang Curry, adapted from this recipe

I hope you all are well and are enjoying  Vegan MoFo!

Roasted Red Pepper Hummus and Veggie Wraps

I don’t know about you, but I have such a hard time coming up with lunch ideas. And it doesn’t help that my husband is really limited to what he can bring with him. He’s on the road non-stop and his “office” is his car, which means I can’t pack anything that needs to be warmed in a microwave.

This week, I decided to make wraps. Boring, I know, but it’s an improvement from the peanut butter and jelly sandwiches he’s been taking.

For this particular wrap, I made a roasted red pepper hummus, and I added baby spinach, shredded carrots, sliced cucumber and red onion, and shredded iceberg lettuce from Ancho Lentil Tacos I made earlier in the week. The wrap bread itself was an extra-large, whole wheat tortilla. Simple, fast and cheap. My kind of meal.

Do you have suggestions for cheap and easy lunch ideas that don’t require a microwave?