Showing posts tagged avocado
Crispy Tofu Sandwich Ingredients: Sourdough Bread 4 slices tofu, about 1/2 inch thick, 2x1 inches wide 1 Romaine leaf 1 small grated carrot 1/4 avocado Mustard, Tahini dressing, or sauces of choice Cooking oil Soy Sauce or Bragg’s Liquid Aminos (similar to soy sauce, but lighter)   Directions: Put tofu in the pan with a little oil, sprinkle braggs or soy sauce on top Let tofu cook until it’s slightly crispy on both sides Toast the bread and spread on mustard, tahini, and avocado Add other veggies and tofu, slice in half, and enjoy :) If desired, wrap in plastic and take on the go. It saves well.  -N  View high resolution

Crispy Tofu Sandwich

Ingredients:

  • Sourdough Bread
  • 4 slices tofu, about 1/2 inch thick, 2x1 inches wide
  • 1 Romaine leaf
  • 1 small grated carrot
  • 1/4 avocado
  • Mustard, Tahini dressing, or sauces of choice
  • Cooking oil
  • Soy Sauce or Bragg’s Liquid Aminos (similar to soy sauce, but lighter)  

Directions:

  1. Put tofu in the pan with a little oil, sprinkle braggs or soy sauce on top
  2. Let tofu cook until it’s slightly crispy on both sides
  3. Toast the bread and spread on mustard, tahini, and avocado
  4. Add other veggies and tofu, slice in half, and enjoy :)
  5. If desired, wrap in plastic and take on the go. It saves well. 

-N 

Open-Faced Vegan Quesadilla Once I transitioned from vegetarian to vegan, I realized that my burrito obsession revolved mainly around sour cream and cheese. I can make my own vegan Mexican food that’s (almost) as delicious as taqueria-bought. My latest food craze is Daiya mozzarella-style shreds. They really do melt and stretch like it says on the bag! Anyhow I used Trader Joes olive oil wraps (good for mexican food as well as lentil veggie wraps etc), Daiya, organic produce and Trader Joes salsa and black beans. It was SO good and filling and satisfying. I covered it in lemon juice and nutritional yeast for extra zest. I then attempted to fold it in half, somewhat successfully. This is incredibly yummy and incredibly messy. Happy eating.  Ingredients: 1 wrap or tortilla A few tablespoons Daiya Half a can black beans Chopped romaine lettuce A few tablespoons salsa 1/4 avocado Optional: Lemon juice & nutritional yeast Directions: Put your wrap/tortilla in a pan and spread Daiya evenly, turn on medium heat. Watch it carefully because the Daiya takes a little while to melt but make sure you don’t let the tortilla burn Meanwhile, heat up the black beans and chop the lettuce When the Daiya has melted, put your quesadilla on a plate and cover with beans, lettuce, avocado, then salsa and optional toppings Enjoy :) -N View high resolution

Open-Faced Vegan Quesadilla

Once I transitioned from vegetarian to vegan, I realized that my burrito obsession revolved mainly around sour cream and cheese. I can make my own vegan Mexican food that’s (almost) as delicious as taqueria-bought. My latest food craze is Daiya mozzarella-style shreds. They really do melt and stretch like it says on the bag! Anyhow I used Trader Joes olive oil wraps (good for mexican food as well as lentil veggie wraps etc), Daiya, organic produce and Trader Joes salsa and black beans. It was SO good and filling and satisfying. I covered it in lemon juice and nutritional yeast for extra zest. I then attempted to fold it in half, somewhat successfully. This is incredibly yummy and incredibly messy. Happy eating. 

Ingredients:

  • 1 wrap or tortilla
  • A few tablespoons Daiya
  • Half a can black beans
  • Chopped romaine lettuce
  • A few tablespoons salsa
  • 1/4 avocado
  • Optional: Lemon juice & nutritional yeast

Directions:

  1. Put your wrap/tortilla in a pan and spread Daiya evenly, turn on medium heat. Watch it carefully because the Daiya takes a little while to melt but make sure you don’t let the tortilla burn
  2. Meanwhile, heat up the black beans and chop the lettuce
  3. When the Daiya has melted, put your quesadilla on a plate and cover with beans, lettuce, avocado, then salsa and optional toppings
  4. Enjoy :)

-N

Yum Yum Alexandria Sandwich E and N come from a lineage of vegetarians. I’m their mom, and have been a vegetarian since 1974, and a vegan for many of those years. My sisters are also long term vegetarians. Between the five of us we have almost 160 years of vegetarian living! When I eat in vegan restaurants and find something I love, I go home and try to recreate it. That is how Yum Yum Alexandria Sandwiches were born. While visiting my sister in DC, we rode bikes on a cold and rainy day to Alexandria, Virginia and ate some very delicious sandwiches, which I recreated and we have been eating and enjoying for many years now. Ingredients Onions Mushrooms Some type of ridiculously processed plant protein such as Tofurkey roast beef slices, vegan chicken or vegan turkey slices Vegan mayonnaise Better Than Bouillon Vegetable Broth Vegan Cheese Vegan Bacon (optional) Deli Rolls or Dutch Crunch Rolls Preparation Slice onions and sauté slowly in pan with a little olive oil until caramelized. Add sliced mushrooms, any herbs you want, along with undiluted  “Better than Bullion” veggie broth, and cook till all the liquid is gone. Slice your ridiculously processed plant protein and then pan fry. Mix  vegan mayonnaise with some of the Better than Bullion” veggie broth, and spread on both sides of the  bread Add the pretend meat, onion-mushroom mixture,  vegan cheese, and melt in oven. Remove from oven, add avocado, and optional vegan bacon, close and eat. Yum Yum. -A View high resolution

Yum Yum Alexandria Sandwich


E and N come from a lineage of vegetarians. I’m their mom, and have been a vegetarian since 1974, and a vegan for many of those years. My sisters are also long term vegetarians. Between the five of us we have almost 160 years of vegetarian living!

When I eat in vegan restaurants and find something I love, I go home and try to recreate it. That is how Yum Yum Alexandria Sandwiches were born. While visiting my sister in DC, we rode bikes on a cold and rainy day to Alexandria, Virginia and ate some very delicious sandwiches, which I recreated and we have been eating and enjoying for many years now.

Ingredients

  • Onions
  • Mushrooms
  • Some type of ridiculously processed plant protein such as Tofurkey roast beef slices, vegan chicken or vegan turkey slices
  • Vegan mayonnaise
  • Better Than Bouillon Vegetable Broth
  • Vegan Cheese
  • Vegan Bacon (optional)
  • Deli Rolls or Dutch Crunch Rolls

Preparation

  1. Slice onions and sauté slowly in pan with a little olive oil until caramelized.
  2. Add sliced mushrooms, any herbs you want, along with undiluted  “Better than Bullion” veggie broth, and cook till all the liquid is gone.
  3. Slice your ridiculously processed plant protein and then pan fry.
  4. Mix  vegan mayonnaise with some of the Better than Bullion” veggie broth, and spread on both sides of the  bread
  5. Add the pretend meat, onion-mushroom mixture,  vegan cheese, and melt in oven.
  6. Remove from oven, add avocado, and optional vegan bacon, close and eat. Yum Yum.

-A

Snacktime: Whole Wheat English Muffin with Hummus & Avocado This is one of my favorite snacks. Not only is it tasty, but you get some good carbs, some protein, some good fats and a vegetable/fruit (avocado is technically a fruit, feels like a veggie, or feels like a delicious creature of heaven for that matter). I used Sabra Hummus, you can find it at Safeway or other grocery stores, an avocado from the Berkeley Farmers Market (another shout out to Will’s Avocados), and Orrowheat 100% Whole Wheat English Muffins. If you are feeling less than inspired to eat whole wheat, maybe the 6 grams of protein 1 muffin has will be an inspiration. Also, they are delicious and taste, in my opinion, better than white muffins, and are way healthier for you. Quick lesson on why whole wheat is better: White products are stripped of the more nutrient dense parts of the wheat, whereas whole wheat uses all parts of the wheat, hence, ‘whole wheat’. For more info check this out  http://www.vegetariantimes.com/features/editors_picks/389 Contrary to many people’s belief, fat is not a dirty word. Avocados have monounsaturated fats (good for you fats) which provides important minerals and vitamins. They also have lots of potassium and fiber, among other things.  http://www.avocado.org/nutrition I don’t think anyone needs convincing that hummus is delicious and wonderful.  In conclusion, this is a speedy, yummy, healthy snack/meal, and I highly recommend it.  -N View high resolution

Snacktime: Whole Wheat English Muffin with Hummus & Avocado

This is one of my favorite snacks. Not only is it tasty, but you get some good carbs, some protein, some good fats and a vegetable/fruit (avocado is technically a fruit, feels like a veggie, or feels like a delicious creature of heaven for that matter).

I used Sabra Hummus, you can find it at Safeway or other grocery stores, an avocado from the Berkeley Farmers Market (another shout out to Will’s Avocados), and Orrowheat 100% Whole Wheat English Muffins.

If you are feeling less than inspired to eat whole wheat, maybe the 6 grams of protein 1 muffin has will be an inspiration. Also, they are delicious and taste, in my opinion, better than white muffins, and are way healthier for you.

Quick lesson on why whole wheat is better: White products are stripped of the more nutrient dense parts of the wheat, whereas whole wheat uses all parts of the wheat, hence, ‘whole wheat’. For more info check this out 

http://www.vegetariantimes.com/features/editors_picks/389

Contrary to many people’s belief, fat is not a dirty word. Avocados have monounsaturated fats (good for you fats) which provides important minerals and vitamins. They also have lots of potassium and fiber, among other things.

 http://www.avocado.org/nutrition

I don’t think anyone needs convincing that hummus is delicious and wonderful. 

In conclusion, this is a speedy, yummy, healthy snack/meal, and I highly recommend it. 

-N