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Archive for the ‘Sandwiches/Wraps/Burritos’ Category


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Hi everyone, I haven’t posted a recipe in a while, but I am continuing to cook and modify.  My commitment for this year is to lose weight and get in shape, and I have been spending lots of time at the gym, swimming, and Zumba.  I bought an activity monitor, and it sure keeps me motivated.  I’m going to try and be more consistent here with new recipes.  Today I’m back with a simple and fast recipe for an egg-less salad that’s quite yummy.  It makes a great lunch, and it’s great with soup for a simple dinner.  Hope you like it.

What you need:

  • 1 block of firm tofu, pressed for at least 30 minutes (instructions can be found on the how-to-page tab above)
  • 2 medium kosher dill pickles, finely minced
  • 2 scallions, green parts only, minced
  • 5 celery stalks, minced
  • 1 garlic clove, minced OR garlic powder to taste
  • 2 tbsp pickle juice
  • 1/3 cup reduced fat Vegenaise
  • salt and pepper to taste
  • if you’re a mustard lover, add 2 tbsp of dijon mustard

What to do:

  1. Cut tofu into small cubes, set aside.
  2. In a medium bowl, combine the remaining ingredients, then gently mix in tofu.
  3. Serve atop salad or on bread with lettuce and tomato.

4 servings.  Weight Watcher Plus Points value:  4

This recipe is unmodified.  I did not note the cookbook I copied this from.  If you recognize it, please let me know so I can give credit to the author.

 

 

 

 

 

 

 

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If you like sloppy joes, this version is delicious and has a kick.  Made with three convenience ingredients and made in the microwave or skillet, this can be made in minutes!  Serve on a vegan roll with a thick slice of onion or even make a taco salad with it.  If you’re not a big fan of spice, use a mild salsa.  Don’t have a Trader Joe’s nearby?  Just substitute the ingredients for different brands.   Have fun, improvise, and enjoy 😀

What you need:

1 pkg Trader Joe’s Steamed Lentils

1 pkg Trader Joe’s Soy Chorizo

1 jar of Trader Joe’s Autentica Salsa

To prepare:

  1. Combine all ingredients.
  2. Either put in a microwave-safe bowl and heat till warm or warm in skillet

Approximately 8 servings, about 1/4 cup each.  Weight Watchers Points Plus value: 4 

I say approximate because you can really use a couple of tbsp on each sandwich and get double the servings and half the points, a little goes a long way with this stuff.

Recipe from Trader Joe’s.

 

 

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I’ve been on a little bit of  a breakfast kick since I read an article about breakfast ruts, maybe it was Weight Watchers Magazine.  After last week’s Portobello Benedict, I decided to create a vegan McMuffin, so here it is.  I hope you like it.

What you need:

What to do:

  1. Drain tofu and slice into six thick slices.
  2. Put oil in a large skillet and fry tofu till golden on each side; season with salt and pepper.
  3. Toast the English Muffins.
  4. Assemble the McMuffins by spreading each sandwich with 1 tbsp cheese spread, a slice of Canadian bacon, a tomato slice, and top with tofu slice.
  5. Season to taste.

6 servings.   Weight Watcher Pointsplus value: 7

My own recipe.

 

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Oh my goodness, these are so yummy!  Made with refrigerated  crescent rolls (Pillsbury or store brand).  You did know they were vegan, right?  And if you haven’t tried We Can’t Say It’s Cheese Spread, what are you waiting for?  The hickory-smoked cheddar style is to die for.   Add the new Tofurky Bologna and you’ve got yourself a real treat.  The best thing about this recipe is that it will take you five minutes or less to prepare and only about ten minutes in the oven.  Enjoy!

Ingredients:

  • 1 package of reduced fat crescent rolls
  • We Can’t Say It’s Cheese Spread Hickory-Smoked Cheddar Style, 1/4 cup
  • 2 slices of Tofurky Bologna

To Prepare:

  1. Preheat oven to 375 or according to package instructions; lightly spray baking sheet with canola spray.
  2. Separate the 8 pieces of crescent roll dough and place on working surface.
  3. Spread each piece with some spread.
  4. Cut up Tofurky into 8 pieces and place onto each piece of dough.
  5. Roll up starting with the largest end to smallest end creating a crescent shape.
  6. Bake for about 10 to 12 minutes or until lightly golden but not burned on bottom.

Be creative.  I also tried this with cheesy broccoli.  Just mix cheese spread with a little broccoli and spread onto crescent roll.  There are so many things you can try with this.

8 servings.  Weight Watcher PlusPoints Value: 3

My own recipe.

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What’s a chimichanga?  It’s a deep-fried burrito.  If you’re like me, you might steer clear of them.  This is a great substitution.  You wouldn’t think that baking them would have the same effect, but they’re awesome!  They are so filling too.  Try them, I know you’re going to love them.  Enjoy!

Ingredients:

  • 1 cup cooked brown rice
  • 1 15 oz can pinto beans
  • 1/2 pkg of ground soy crumbles
  • salsa
  • guacamole
  • vegan sour cream
  1. Preheat oven to 450 and spray a baking sheet with cooking spray.
  2. Take 6 large whole wheat wraps or tortillas (I used Trader Joe’s Whole Wheat Wraps, 4 pts each) and divide rice, beans, soy crumbles into each tortilla, add a little salsa, and wrap burrito style.
  3. Transfer to cooking sheet and spray each chimichanga with cooking spray.
  4. Bake for 15 to 25 minutes till crisp and golden.
  5. Top each with 1/4 cup guacamole, 1 tbsp vegan sour cream, and salsa.

6 servings.  Weight Watcher PlusPoints value:  11 points (8 pts without guac and sour cream)

Original recipe from unknown cookbook (meaning my tall stack of copied recipes that don’t have the cookbook name on them).

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I love falafel, but they’re usually fried at restaurants.  The baked version is definitely a healthier choice.  This is a great baked recipe that is so simple and fast.  They’re great in a traditional wrap or you could even make a salad with them.

  1. Preheat oven to 450, spray a baking sheet with cooking spray.
  2. In a food processor:  pulse 1 15 oz can chickpeas, drained and rinsed, and 2 cloves of garlic.
  3. Add 3 tbsp chopped onion, 1/2 cup fresh parsley leaves, 2 tsp olive oil, and 2 tsp of hot sauce and blend till smooth.
  4. Transfer to mixing bowl and mix in 3 tbsp chickpea flour, 1 tsp cumin, 1 tsp coriander, 1/2 tsp paprika, 1/2 tsp baking powder, 1/4 tsp salt, pinch of pepper.
  5. Mixture should be the consistency to shape into balls, if not, add 1 tbsp more of chickpea flour.
  6. Form mixture into walnut sized balls and then flatten into a patties.
  7. Bake for 16 to 18 minutes.
  8. Remove from oven and spray falafel with cooking spray, then flip them over.
  9. Bake for 8 to 10 minutes more.

Serve on pita bread, flat bread, or over lettuce, add vegetables and tahini sauce.

4 servings.  Weight Watcher PointsPlus value:  3

Recipe from the awesome Appetite For Reduction.

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Here’s my version of one of the sandwiches from the Top 10 New Sandwiches Veganized:  The Cheesy Mac and Rib Sandwich.  You may have realized that I have to simplify everything.  Easy is a sure way for me to get the job done or else the recipe will just sit in my cookbook binder.   This is a super awesome sandwich!   Enjoy!!!

Cooking:

  1. Slowly caramelize an onion in a nonstick cooking pan.
  2. Add one 8 oz tub of We Can’t Say It’s Cheese Spread to 10 oz cooked whole wheat elbow macaroni.
  3. Microwave 1 Morningstar Farms Hickory BBQ Riblets.

Assembling:

  • Take 1 vegan Outdoor Stadium-Type roll and top with 1/2 cup of mac and cheese.
  • Top with 1 riblet and top with 1/2 cup onions.
  • Cut sandwich in half.

This is a big sandwich so the portion size is 1/2 of it.  Weight Watchers PointsPlus value:  8

Vidalia Onion on FoodistaVidalia Onion

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