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Vegetable Potpourri Lettuce Wraps

Ingredients (use vegan versions):

* any vegetables you love or have laying around
* 1 head of lettuce (iceberg, romaine, or even cabbage)
* teriyaki sauce
* oriental dressing (optional)
* garlic/seasoning (optional)
* 1 small lime (optional)
* Chinese noodles (Ramen, etc.)

Directions:

This recipe is fabulous because it tastes great. It is
healthy, easy, and cleans those odds and ends of veggies
out of your fridge.

Cut up any veggies into bite-sized pieces and put in frying
pan…crispier veggies work best. Eggplant adds a ‘meaty’
texture if you want that. Crumble a pack of noodles into
the frying pan along with vegetables. Add garlic, onion, or
whatever your favorite seasoning is.

For the sauce, I’ve found the best combo to be teriyaki
sauce and several spoonfuls of oriental dressing, but you
can use just teriyaki, or soy sauce, or whatever you like.
Dump sauce into pan with other stuff.

Briefly stir-fry mixture until noodles are tender and spoon
into large lettuce leaves (any kind). For extra-soothing
refreshment, squeeze fresh lime into mixture. Roll up the
lettuce leaves and mixture like a taco, enjoy! Wonderful
served cold also with the lime. Perfect for summer days!

If you live with meat-eaters they will also love this. You
can even sneak in some soy ‘beef’.

Fool Em Sloppy Joes

Ingredients (use vegan versions):

* textured soy protein (texturized vegtable protein)
* 1 can of tomato sauce
* 1 can of vegan pizza sauce, or tomato pasta
* add favorite herbs (oregano, Italian herbs…)
* bit of garlic
* hamburger vegan buns

Directions:

Use equal parts textured soy protein and water: add to skillet.
Add tomoto sauce, pizza sauce (or tomato paste), herbs,
spices, garlic and cook on low until the sauce has become
very thick.

Add on top of buns, and that is it!

This is very fast, and the hubby won’t know it is not
meat!! (mine didn’t) One thing to remember, textured soy protein expands
a lot once you add the water. So, a good rule of thumb is
that it will about double once you add the water. I only
use the chunks of textured soy protein, as I have never found the granuals.

Serves: 2

Preparation time: 10 - 15 min

I-Ties (Italian Sandwiches, Grammy Style)

Ingredients (use vegan versions):

* baguette or sub-bunnish thing (crusty vegan bread is best)
* chopped onions
* manzanilla olives (or whatever kind you like)
* tomatoes, thinly sliced
* green pepper, thinly sliced
* dill pickles, drained & thinly sliced
* olive oil
* salt & pepper
* vegan mozzarella or swiss-style cheez

Directions:

Slice the vegan bread and fill it with the veggies.
Grammy always puts the olives and onions in
first, then alternates the tomatoes, peppers and
pickles diagonally so you can see all the colors
when you look at it. I never use vegan cheez but
if you want to, tuck it in with the tomatoes
etc. Drizzle some oil over the top and sprinkle
with salt & pepper. If you’re feeling lazy or
if you’re on the run, Subway does make a decent
version of these, and their Italian vegan bread is
vegan, too! (tip: get the Hearty Italian kind,
it’s the best)

These are AMAZING!!!!!!!!!!! My Grammy is such a
good cook!!! Try them with veggie meats if you
want, like salami, ham & pepperoni. She used to
make them for me with meat before I went veggie
but the new version is just as fabulous.

Serves: 1

Preparation time: 10 min

Lettuce Wraps

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!

Serves: 12

Preparation time: 20 min

Fabulous Tomato and Basil Sandwich

Ingredients (use vegan versions):

* 2 slices of bread
* 1 tomato, sliced
* fresh basil
* fresh baby spinach
* olive oil {1-2 tablespoons}
* 1 clove of garlic
* salt and pepper to taste

Directions:

Marinate tomato in olive oil and salt plus
pepper. In the meantime, toast the
bread. Rub garlic on both slices of
bread. Layer spinach, basil and tomato
between bread, and eat.

Serves: 1

Preparation time: 5 min

Pita Pocket Rockets

Ingredients (use vegan versions):

* 1 chopped red pepper
* 1 chopped green pepper
* 1 chopped onion
* 1 sliced and diced banana pepper
* 1 half head of chopped broccoli
* 2 diced carrots
* A few dashes of Mrs. Dash seasoning
* white pita pockets (read for any hidden ingredients)
* olive oil
* shredded vegan cheese

Directions:

Combine first seven ingredients into
pan with olive oil (just enough to coat
the bottom). Cook until all vegetables
are soft.

Meanwhile grill the pita pockets on any
kind of grill (I used the George Forman grill.)

Then fill the warm pita pockets with the cooked
vegetables top with shredded vegan
cheese.

Serves: 4

Preparation time: 30 min

Avocado, Tomato and Onion Sandwiches

Ingredients (use vegan versions):

* a little less than 1/8 cup olive oil
* 1/2 tablespoon garlic powder
* 1/4 tablespoon basil
* 1/4 tablespoon oregano
* 1/8 tablespoon salt
* 1/8 tablespoon pepper
* tomato (I prefer roma tomatoes for this recipe, but any will work)
* red onion
* avocado
* 2 six inch long slices of vegan bread cut lengthwise, like a thick baguette bread. I use Earthgrains Wheat Rolls.

Directions:

Preheat the oven to 375 degrees. In a small bowl
or cup, mix the first 6 ingredients together to
make the olive oil sauce.

Slice the vegan bread lengthwise into 6 in. long slices
and lay on a cookie sheet or similar shallow pan.
Layer on a few slices of avocado on each slice of
bread, enough to cover the bottom of the vegan bread.
Put 2 or 3 slices of tomato on top of the avocado,
and a few rings of the red onion on the very top.
I like onion so I usually use like 4 rings on each
slice of vegan bread, but you can use more or less to taste.

Next, drizzle on half the olive oil sauce on one
slice of vegan bread, and half on the other. You might
want to use a spoon for this part so you don’t get
too much olive oil sauce in one spot.

Place in center oven rack and bake for 12-15
minutes. Baking them closer to 12 minutes will
keep the vegan bread softer, and leaving them in closer
to 15 minutes will make a crispier vegan bread. Be
careful your onions don’t burn, though!

My mom came up with this recipe and I love it!
It’s great with pasta or a big greens salad. I
use variations of this recipe all the time, like
leaving out the avocado, or using yellow onions
for a stronger flavor. Also, the olive oil sauce
is DELICIOUS for a portabella mushroom marinade.

Serves: 2

Preparation time: 10 min

Hummus Wrap

Ingredients (use vegan versions):

* container of hummus
* half of a cucumber, sliced
* carrot, graded
* veggie wrap

Directions:

Put as much hummus as wanted on veggie
wrap. Add cucumber and carrot, and you
have a delicious lunch, dinner, or
snack!

Serves: 1

Preparation time: 10 - 15 min

Potato Sandwich

Ingredients (use vegan versions):

* 1 submarine bun
* oil
* 2 potatoes
* pepper
* garlic
* tofu mayo

Directions:

Cut up the potaoes very thin, and cook in the oil. Add pepper and garlic. Put everything
in the sub with mayo.

Serves: 2

Preparation time: 15 min

Quacamole Sandwich (Pita)

Ingredients (use vegan versions):

* 1 whole pita
* Guacamole
* Alfalfa Sprouts
* Soy mayo
* vegan mustard
* Tomatoes

Directions:

Cut pita in half, and put gucamole on one side. Put mayo and mustard on the other
side. put tomatos and alfalfa sprouts on-top of the guacamole.

Serves: 1

Preparation time: 5 min

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