Day 213 Tofu Wrap

Tofu Wrap

8 Ounces Herbed Tofu, diced
1 Cup Red Cabbage, chopped
1 Tablespoon Seaweed
1 Avocado, chopped
1 Roasted Red Pepper, chopped
2 Cloves Garlic, minced
1/2 Teaspoon Fresh Ginger, diced
1 Teaspoon Sage Powder
Salt and Pepper to taste
1 Cup Kidney Beans, Pureed
4 Whole Wheat Tortillas

Tofu mix

1.  Mix all the ingredients except the bean puree and tortillas in a bowl.

2. Spread the puree on the tortillas. Top with the tofu mix.  Roll into a wrap.

Goes well with a green salad.

Soundtrack The Struts - Everybody Wants

Day 212 Veggie Wrap

Veggie Wrap

1 Carrot, diced
1 Zucchini, diced
1 Yellow Squash, diced
1 Eggplant, diced
1/2 Onion, diced
1 Cup Baby Spinach
1 Cup Mushrooms, sliced
1 Head Broccoli, chopped
2 Cloves Garlic, minced
2 Cups Veggie Stock
1/2 Cup of Mixed Herbs, Parsley, Sage and Thyme
Black Pepper to taste
6 Whole Wheat Tortillas

Pesto Sauce
1 Bunch Basil
3 Cloves Garlic
3 Ounces Toasted Pine Nuts
Juice of 2 Lemons
1 Cup Veggie Stock
Black Pepper to taste

Raw Veggies

1.  Preheat oven to 350 F.

Toasted Pine Nuts

2. Mix all of the vegetable ingredients in a large baking dish.  Pour stock over the vegetables.

Roasted veggies

3.  Roast for 30 minutes.  Add the herbs and pepper.  While the vegetables are roasted, blend all of the pesto ingredients in a food processor until smooth and creamy.

4.  Spoon the vegetables on to a tortilla.  Pour the pesto over and roll the tortilla into a wrap.

Goes well with a green salad.

Soundtrack Elvis Presley - Way Down in the Jungle Room

Day 170 Mediterranean Wrap Sandwich

Mediterranean Wrap Sandwich

8 Ounces Vegan Cream Cheese
Kalamata Olives
3 Red Bell Peppers, roasted and skinned
Fresh Oregano
Package Small Whole Wheat Tortillas
Tofurky Deli Slices
Romaine Leaves

Ingredients

Spread the cream cheese on a tortilla. Layer the tortilla with the romaine, deli slices, and a half pepper.  Sprinkle on the oregano and a few olives.  Roll the tortilla with the toppings.

Soundtrack Morgan Page - Elevate

Day 166 Collard Wrap

Collard Wrap

1 Bunch Collard Greens
Hummus
Cooked Brown Rice
Cooked Red Lentils
Fresh Herbs

Steamed collard leaf

1.  Use one large collard leaf per wrap.  Steam the leaves in a large skillet or in the microwave.  Spread 1/4 cup of hummus on each leaf.

2.  Mix the rice, lentils and herbs.  Use 1 cup of the mix per leaf, and spread on the leaf.

3.  Roll the leaf over the topping with the ends tucked in.

Goes well with Jalapeno Cornbread

Soundtrack Summer Equinox - Nature Insight

Day 152 Hummus and Navy Bean Wrap

Hummus and Navy Bean Wrap

Hummus
1 Can  Chickpeas, plus a few tablespoons of can juices
1 Teaspoon Garlic Powder
1/2 Teaspoon  Paprika
1 Tablespoon Tahini
1 Tablespoon Olive Oil
Salt to taste


The Wrap
 Wholewheat Tortilla Wraps
1 Can Navy Beans, drained
1 Cup Cherry Tomatoes, halved
1 Yellow Bell Pepper, chopped
Salt to taste
1 Cup Butter Lettuce

Hummus

1. Place the hummus ingredients in a food processor and process till smooth.

2.  Place beans, tomatoes and bell pepper in a saucepan.  Heat till warm.  Salt to taste.

3.  Spread hummus on tortilla, then layer with some lettuce.  Top with the bean mixture.

Soundtrack Sunbathers - Love Peak