This vegan tuna salad is one of our go to meals when we are feeling super hungry but don’t want to cook.
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Archive for the ‘Sandwiches and Spreads’ Category
This recipe is one of my favorites because it has a ton of leeway. No red peppers? Use green peppers or toss in the leftover cooked veggies from last night. No quinoa? Leftover millet or even brown rice would do the job just fine. Just imagine cleaning out the fridge one a week on taco night!
The delicious elements in this sandwich can used in variety of ways, including salads, wraps, potatoes and stir fries. –grafx1
This may sound like one of my weirdest recipes, but trust me, it really works.–Kathy Hester
This tofu-based filling is reminiscent of a traditional egg and mayo salad recipe, but studded with raw veggies that provide color as well as a little crunch.
Makes 6 large burgers
I have to say our Pita sandwich dinner turned out quite delicious! The crispy baked falafel patties were well flavored with a blend of fresh herbs and traditional middle eastern spices. –kaitsinsidedish
I Love this spread. It is absolutely awesome on my buckwheat pizza crust , with pasta, on bread, or just as dipping sauce for veggies.–Jarafel
The delicious blend of southwestern flavor paired with the the creamy pureed black beans make for an exquisitely flavorful veggie patty. Plus adding the cornmeal to the mixture also helped to give these patties a crispy texture once baked. –from kaitsinsidedish
The trick to this great salad is the marinating and baking of the tofu.
I like to serve this with a fresh salad full of different greens including arugula, lots of veggies, avacado, and apricot slices (or peach, nectarine, etc.), and use a raspberry dressing.
If you’ve been craving the deep-fried falafel served in Middle Eastern restaurants but don’t want all the fat, this baked falafel is for you. Cooked chickpeas are combined with a blend of exotic herbs and spices, formed into a patty, and then pan-browned before baking. Stuff it into a warm pita with crispy vegetables and top it with tahini sauce–delicious!
Submitted by Courtney (from Cooking Light Magazine)
Submitted by: Courtney (from Vegetarian Times)
This is really yummy in sandwiches or on toast with sliced fresh tomatoes and other traditional sandwich veggies. And it’s especially good with a little roasted garlic spread on the bread or toast as well!
- Vegan Elote or Mexican-Inspired Corn on the Cob with Hemp-Lime SauceI’m counting down the days (less than three) until my husband D and I drive our daughter to college 796 miles away. Because of the anticipation, the dread, the planning, the shopping, and the packing (or at least the nagging E to pack, without much success), I haven’t been doing a lot of cooking, or […]
- The Slow Miracle of My Yoga Practice: Spread Your Feet Like StarsSometimes my yoga mat feels like a magic carpet. It takes me to places beyond space and time, where memories awaken or new insights stir their invisible beginnings to life. Most practically, though, these “magic carpet” travels bring me to insights of the moment in my practice–fresh ways of understanding or implementing what I have […]