Summer’s soon ending, but not before our last hurrah! Make this Pistachio Matcha Ice Cream for a frozen, sweet treat, this weekend.
I did some traveling the past week, first going to LA to demonstrate two recipes from Vegan Yack Attack On the Go! at the Switch4Good dairy-free athlete summit. Honestly, that experience was so damn cool because I got to work in a really intimate setting and talk one-on-one with professional athletes and Olympians. To hear them exclaim how delicious the Banana Nut Protein Bites and Cauliflower Alfredo were was awesome, considering a small percentage of them are vegan. If only I could have brought some of this pistachio matcha ice cream with me!
Second, I went to Salt Lake City, Utah for the first time ever (both city AND state)! It was just for a day and a half, but the cooler weather was a nice reprieve from Vegas. Luckily, it was enough time to grab a delicious, vegan chocolate croissant from Eva’s Bakery, downtown. I’d like to go check out more of their vegan scene the next time I’m there!
But, before I went to either of those places, I made sure to whip up this refreshing and easy-to-make batch it pistachio matcha ice cream. Inspired by the leftover coconut milk and pistachios I had from another project, I thought adding matcha could only be amazing. I was right!
Matcha can be a little bitter when you over-do it, so I find the balance of sweet and creamy with a hint of matcha and nutty pistachio is perfect! Paired with a rich coconut milk and you have yourself a beautifully decadent and smooth vegan ice cream.
Now, we can all reap the benefits of this super-creamy, subtly sweet ice cream. Mmm.. OH! And before I forget, it’s the last day to vote in the VegNews Veggie Awards! If you have a moment, please vote for me in the best blog and cookbook categories. Thank you SO, so much for your continued support!
This Chickpea Salad Sandwich from Sam Turnbull’s Fuss-Free Vegan cookbook is exactly that – fuss-free! It makes for an easy and delicious lunch.
If you’re not familiar with Sam, she’s the founder behind the vegan blog It Doesn’t Taste Like Chicken. She’s been cranking out recipes, paired with beautiful pictures, for a few years now! And last year, she came out with her first cookbook: Fuss Free Vegan. It’s a book containing 101 different comfort-food recipes, veganized, so that you can eat all of your favorites.
Along with tasty recipes, Sam also gives tips on how to eat vegan on a budget, stocking your pantry, and menu ideas for a variety of occasions! Some of the other recipes that caught my eye were the Better-than-Bakery Cheddar & Chive Scones, Quick & Easy Pho, and 24 Karat Carrot Cake. Mmmm..
But, today I wanted to focus on another back-to-school-friendly meal that you can pack away in your lunch box or bag! And while the chickpea salad sandwich is a classic at this point, this recipe will totally hit the spot. Customize it with your favorite sandwich toppings and it still comes together in mere minutes. Can’t beat that!
For more quick lunch recipes, check out my recipe index. I just revamped it!
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.
