The end of summer is nearing, and that means it’s time for some back-to-school recipes! Try these crispy chipotle tofu rainbow wraps out, to make everyone envious of your fresh, flavorful lunch.
It’s been a minute since I last was in school, but easy-to-make lunches still come in handy! That’s why, for August, I’m going to be focusing on some quick, pack-able meals and snacks. Now, I have to say that my newest book, Vegan Yack Attack On the Go!, has this down pat, already. But, I can’t just go sharing all of the recipes from that, now can I? And speaking of the book, it’s up for a VegNews Veggie Award! So, if you can, please go give it a vote. <3
Now, back to this chipotle tofu rainbow wrap! I feel like the name may be pretty obvious, but let’s list it out: air-fried chipotle tahini tofu, plus an easy hummus sauce, are the stars. Then, there’s a ton of fruits and veggies: cabbage, romaine, carrots, avocado, red onion, and tomato! All wrapped up in a large tortilla; but, if you want a gluten-free option, just use a GF wrap or dump the contents into a bowl. Either way, still super delicious.
As for a tip, I toasted my wraps because I love the crunch and flavor. But, if you’re going to pack them away for lunch, maybe do a really light toast or none at all because it will soften as soon as you wrap it up. Another tip, I got a TofuXpress for my birthday a couple of years ago and it has been a GAME CHANGER! Seriously worth the money and I looove how much it expedites the pressing process.
If this whole wrap sounds amazing but you’re avoiding soy, chickpeas would be great in place of tofu. Plus, you could replace the liquid aminos with coconut aminos or more salt. I haven’t given that a try myself, so I can’t guarantee it’ll be the same, but if you do let me know! Lastly, this chipotle tofu rainbow wrap was great served with some fresh grapes, but you could pack a banana or seasonal peach for a well-rounded lunch.
This Pineapple Raspberry Wine Spritzer is perfect for keep you cool during these hot summer months! Sweet pineapple, tart raspberry, plus fresh herbs, white wine, and sparkling water; does it get any better? (This recipe is for those 21 & older)
To say the last couple of weeks have been rough, is an understatement. Hard drives failing, juggling too many projects, and falling behind on emails (you know the feeling) – it’s been A LOT. And while I’ve been meaning to make some variation of this drink for a while, this week is when wine got added to the equation. I don’t advise self-medicating regularly, but this pineapple raspberry wine spritzer definitely takes the edge off!
The original inspiration for this drink came from when I was working production on High Cuisine (RIP Go90 Network), last year. My formal title was “Chief Food Officer”, and I was in charge of keeping the show pantry stocked, as well as giving cooking intel to the producers when the cooks were going. Another part was being in charge of snacks and beverages for everyone. One day, I was asked to make a creative beverage for our resident judge, Jason Eisner – which, no pressure, he’s just an amazing mixologist.
So, I peeked into on of the fridges and found some pineapple in a can, leftover raspberries, a fair amount of canned sparkling water, limes, and looooots of cilantro. Before you say, “Uh leftovers? That’s gross!” These were ingredients leftover from the episodes shot that day, that we were repurposing so that they weren’t wasted. Anyway, I muddled, mixed, and squeezed and BLAM! This super refreshing drink. In this case, I added some alcohol to make it a Pineapple Raspberry Wine Spritzer, but you could sub the wine for more sparkling water!
On the topic of sparkling water, I got a Soda Stream a couple of years ago, exclusively to make it, save money, and create less waste. All of which has happened and I seriously love it! I think I got mine on sale at Costco, but you can find them on Amazon, and the like. I really enjoy chilling it, then squeezing lemon and adding a few drops of stevia for a soda-like treat.
We’re still in the heart of grilling season, and what better way to whet that appetite than with a Down Home BBQ Burger from the Vegan Burgers and Burritos Cookbook, by Sophia DeSantis?
If you’re not already familiar with Sophia DeSantis, she’s the wonder woman behind the blog Veggies Don’t Bite! Last year, she came out with her first cookbook, all about vegan burgers and burritos. Yum!
This book is definitely what it claims to be, you have 27 recipes for burgers, 26 burritos, plus, there are 19 sauces and 4 sides. In this case, Sophia has allowed me to share her Down Home BBQ Burger recipe with you! And if you want to check out some other dishes from the book before buying, I recommend the Fall Harvest Burrito and Buffalo Wing Sliders.
I made these for dinner, after an especially rough week, and they really hit the spot. BBQ sauce is a staple in my house, so I knew that these would be the burgers I’d make! Although, I was impatient and made them in the skillet; I think following the oven directions is your best bet. And, if you’re feeling up for it, make some onion rings to complete this Down-Home BBQ Burger! Just thinking about it has me drooling.
Pro tip: Toasted buns make the burger! After I was done cooking the patties in a non-stick pan, I sprayed a light coat of cooking oil onto it, and toasted the cut-sides of the buns for about 3 minutes. Plus, it looks pretty official, am I right? 😉 If you give this Down Home BBQ Burger a whirl, make sure to tag Sophia at @VeggiesDontBite and #VDBVeganBurgersandBurritosCookbook!
