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Avocado and Mixed Greens Wrap

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 minutes or less

Fried Zucchini Sandwich

Ingredients (use vegan versions):

* 1 zucchini
* flour
* unflavored vegan soymilk or other milk substitute
* vegan butter or oil

Directions:

Slice zucchini fairly thin. Dip slices in soy milk. Dip in flour. Fry until desired doneness.

I like it on white vegan bread with ketchup.

Kinda fattening, but a tasty way to use up all the zucchini
from the garden.

Anything Goes Yummy Sandwich

Ingredients (use vegan versions):

* eggplant
* celery
* corn
* onion
* garlic
* mushrooms
* salt, pepper, other seasonings to taste
* tomato/spaghetti sauce or stewed tomatoes, optional
* vegan bread (something dense, or it will fall apart), optional
* oil (just a little bit to saute)
* vinegar

Directions:

Chop up the celery, onion, and garlic pretty small. Saute
in the oil with salt, pepper, and any seasonings (except the
vinegar). Slice the eggplant into half-circles. Use
however much eggplant you like. Put the eggplant slices in
the frypan. Add a little bit of water (~2-3 Tbsp) and
cover. Let sit for as long as it takes you to slice the
mushrooms into small pieces. Add the mushroom and the corn
to the pan. Add a splash or two of vinegar and a little bit
more water, cover the pan, and let the whole thing cook for
a few minutes. When the eggplant is cooked, add the tomato
sauce and let it cook for awhile, until it’s pretty thick.

Put this on top of some good dense vegan bread and enjoy as an
open-faced sandwich. Or if you can find some good sub rolls
they would be good too. Just be sure to use good, dense
bread, or it will become mushy and goo-like (yuck). I like
to add a little bit of parmesan cheese to it but you don’t
have to. And feel free to use whatever veggies and
seasonings you like!

Serves: 1 - 2

Preparation time: 10 min

Vegan Grilled Cheese

Ingredients (use vegan versions):

* soy cheese (1 or 2 per sandwich or slice up some block soy cheese)
* veganaise
* soy butter
* some oil

Directions:

This is very simple.

Spread the veganaise inside both slices of vegan bread.

Put the cheese inside the two vegan breads.

Butter the outside of the vegan breads.

Fry if up on medium or whatever in some oil.

Enjoy!

BBQ Tofu Sandwiches

Ingredients (use vegan versions):

* One pound firm tofu
* 1/4 cup shoyu/tamari
* 2 tablespoon vegan Worcestershire sauce
* 6 oz. your favorite vegan beer
* 1/2 tablespoon garlic powder
* 1 cup (plus or minus) your favorite BBQ (read the ingredients, many contain traditional Worcestershire sauce that has anchovies)
* 4 onion, poppyseed, or other crusty rolls
* dill chips, slaw, vegan mustard or your choice of fixin’s

Directions:

Slice the tofu into 1/4″ slices. Arrange the slices on a towel lined
plate. Cover with another towel, another plate, and a skillet filled
with water (or other suitable weight). Allow to sit for 15 minutes
and repeat with dry towels. Dice the tofu into 1/2″ pieces and place
into a pie pan. Combine shoyu, Worcestershire, beer, and garlic
powder. Pour mixture over tofu and allow to marinade 2-3 hours.
Drain. Arrange tofu on a cookie sheet sprayed with cooking spray.
Place tofu under a broiler for 30-45 minutes, turning once. In a
saucepan, combine tofu and BBQ sauce. Heat through. Serve on rolls
with your favorite fixin’s. WARNING!! If you find the texture of
meat to be repulsive, don’t eat this! It seem so real that many mistake it for ‘Real’ meat.

Pita Fajita

Ingredients (use vegan versions):

* 1 green pepper, seeded, sliced into strips
* 1 medium onion, sliced
* 1 cup fresh mushrooms, washed, sliced
* 2 slices vegan swiss cheese
* whole wheat pita vegan bread

Directions:

In 2 tbsps of olive oil, sautee, peppers, onions, mushrooms
until tender.

While sauteeing above, slice vegan pita bread, insert vegan
swiss cheese.

When saute mixture is done, spoon into pita with cheese.

You can also add
1/2 cup of ranch dressing, minced one garlic clove with it
and topped the pita’s with the dressing. I had a little
bit of the pepper, mushroom mixture left over, to use the
leftovers, I sliced a veggie burger into strips, mixed with
the pepper, mushroom mixture and put this on a corn
tortilla. There ya have it, two recipes!

Serves: 2

Preparation time: 30 min

Peanut Butter and Strawberry Sandwich

Ingredients (use vegan versions):

* crunchy peanut butter (or soynutbutter)
* fresh strawberries
* wheat vegan bread

Directions:

1. Get out all of the ingredients

2. Spread peanut butter on one of the slices of
bread. (use as much as you like.)

3. Rinse about 4 strawberries and cut them into
thin pieces about 0.5 cm thick.

4. Place the strawberries on top of the peanut
butter.

5. Cut the sandwich and eat it!

Serves: 1

Preparation time: 5 min

Avocado Pita

Ingredients (use vegan versions):

* 1 avocado
* 1 large plum tomato
* half a small onion
* 1 clove garlic
* 1 tablespoon olive oil
* 1/4 cup canned black beans
* 1 vegan pita bread

Directions:

Chop the avocado, tomato, and onion. Mince the garlic or put
throuh a garlic press. Rinse the beans. Combine the
vegetables with the olive oil and stir gently. Cut the pita
in half and stuff each side with the avocado mixture.

Serves: 1

Preparation time: 5 min

Easy Cream Cheese Portobello Bagel

Ingredients (use vegan versions):

* 1 bagel (type, your choice, I use plain)
* 1 portobello cap
* Toffuti cream vegan cheese (again, type of your choice, I use plain or herb)
* balsamic vinegar

Directions:

Wash the portobello cap and cut it
into slices. Saute these slices in a
pan with balsamic vinegar for 3-4
minutes, or until they are covered in
vinegar and have reached the
tenderness of your choice. Once this
is done place the slices between some
paper towel to remove excess moisture.

Toast the bagel and spread the cream
vegan cheese onto each half. Finally, place
the portobello slices on one half or
both, and eat!

This sandwich is also good with
additions: ripe avocado slices, tomato
slices, spinach, etc.

Preparation time: 10 min

Lazy Punk Sandwich

Ingredients (use vegan versions):

* 1 small tomato
* 2 slices vegan bread
* garlic clove
* olive oil
* liquid smoke
* Cajun seasoning
* vegan bacon bits

Directions:

Heat 2 tablespoons oil and 1/2 teaspoon Liquid Smoke
in a skillet on low heat. Put vegan bread
in the skillet. While cooking; slice
tomato and dice garlic. Turn vegan bread
slices over and flatten them down with
the spatula. Keep cooking vegan bread till a
bit black. Scoop the vegan bread up and put
on a plate and top with tomato garlic
Cajun seasoning and vegan bacon bits.

Serves: 1

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