Recipes

Recipes

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Vegan “Egg” and Spinach Breakfast Wrap

Oh wow are these little sandwiches delicious! The best part is you can make a big batch and freeze them. When busy mornings come around place a couple in the microwave and enjoy!

Almond Butter

This is a really great spread for your morning bagel or some crackers for an afternoon snack! It’s a wonderful alternative to peanut butter! This recipe will make about 1 cup of Almond Butter. It will store in an airtight container in the refrigerator for about 1 month. Note that in order to get proper consistency on this butter you need a really powerful blender such as a Vitamix or a Ninja.

Giant Burrito with Rice, Beans and Tofu

Ok, now this is a sandwich! A gigantic burrito filled with rice, beans and tofu – a challenge to fit into your mouth!

Grilled Onion, Red Pepper and Olive Sandwiches

The sharpness of the olives pairs so beautifully with the sweetness of the roasted peppers and onions in this delicious sandwich!

Dill and Sundried Tomato Egg Sandwich

This is a great egg salad sandwich! Full of fresh dill and sundried tomatoes, all in a big challah roll! A great lunch!

Vegetarian Shawarma Sandwiches

A real Middle Eastern treat! These shawarma sandwiches are so satisfying you will forget they are veggie!

Peanut Butter and Apple Toast

This recipe comes from the classic PB&J that everyone knows and loves! Instead of jam though, I use fresh apple slices for a crisp and refreshing contrast to the creamy peanut butter! Great for a breakfast, lunch sandwich or a post workout snack!

Roasted Red Pepper and Feta Calzone

A calzone is basically a folded over pizza – it’s just a delicious meal! These also freeze really well, so double the recipe for easy lunchboxes during the week!

Veggie Hoagie!

Oooh what a great game time treat! Make this huge sandwich and split it up and share with all your friends! Who says vegetarians can’t have a super fun hoagie!!

Vegan Curried “Chicken” and Apple Sandwich

A deliciously satisfying lunch sandwich, that adds a crunchy tartness from the apples and a creaminess from the curried coconut oil. Normally I do not like to use tofu without cooking it first, but in this recipe, the spices from the curry really flavor it well. You can use any bread you like for this sandwich, sometimes I like to pack the tofu mixture in a plastic container and bring some crackers on the side – that also makes a delicious midday meal!

Black Bean and Acorn Squash Burritos

These are hearty, delicious and protein packed! The acorn squash adds a slight sweetness to the mix of black beans.

Vietnamese Banh Mi Sandwiches

These hearty sandwiches are filled with tofu and crispy spicy veggies. Although there are a few different components to the sandwich, it is pretty simple to prepare since you only have to make one sauce that is used 3 different ways.

White Bean and Balsamic Leek Crostini

Creamy white beans on crispy baguette topped with luscious leeks and balsamic vinegar! What more could you want in a perfect party appetizer or lunch sandwich!

Roasted Tomato and Garlic Crostini

In this recipe, I am using roasted garlic as a vegetable on its own! The sweet, tender morsels glisten on top of the bites of perfectly roasted tomatoes and crispy bread.

Fig and Brie Baguette

The brie and figs complement each other so well in this incredible sandwich!

Curried Chickpea and Potato Pockets

This is like an Indian calzone! Curried potatoes and chickpeas are wrapped in a pizza dough and baked. A really a yummy treat for a snack or lunch! Make a big batch and freeze in resealable freezer bags. Just take them out as you need and enjoy! This recipe will make 8 pockets.

Vegan BBQ Sliders

How absolutely adorable are these? Note that in this recipe I pre-cook the sliders in the oven for a bit before grilling. This is to allow the sliders to cook all the way through, and to avoid breaking when placing on the grill. It is also important to allow them to cool completely before attempting to grill, otherwise they will fall apart (only needs about 20 minutes on your counter)! You can make them a couple of days before if you like and refrigerate. This recipe will give you about 20 sliders.

Chopped Tofu Sandwich

This recipe will give you enough for 4 sandwiches. If you have extra you can store in an airtight container in the fridge for up to 2 weeks and just enjoy as an afternoon snack on crackers or on top of a salad.

Scrambled Egg Wrap

This is a different way of making a classic egg sandwich – instead of hard boiling the eggs, here they are scrambled. I find they are a little lighter this way.

Faux Lox – Vegan Smoked Salmon

This has the texture and taste of actual smoked salmon. I was even able to fool a few fish eaters into believing it was the real thing! Serve it on a bagel with cream cheese (vegan cream cheese works well), sliced red onion and a few sprigs of fresh dill.

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