Mediterranean Pesto Wrap
We're still trying to keep the New Year reasonable healthy, and have been munchin' on this wrap for about a week now. We had to share. Simple in construction, the flavors mingle and POP! We used falafel as the main protein in these wraps, but you could easily substitute veggie burgers, 'meat'balls, beans, tofu, or go all veggie to keep it simple! It's really all about the pesto, olives + creamy avocado. I've been making two wraps at lunch time each day- one to eat then & there, and one to eat for dinner at work. Its a great way to pack a bunch of veggies into one meal without really realizing it, and adding a protein- like the garbanzo based falafel, is a great way to stack off snack-y hunger all afternoon! And while we like lavash bread for its shape, softer texture, and ease-in-wrapping, you can use whatever wraps (gluten-free, perhaps?) you prefer. Pro-tip: warm up your lavash/ wrap/ pita on low heat in the oven for a minute before filling it. Makes it a little easier to wrap-up and gives the whole sandwich a very cozy, drippy pesto thing that is just too good to miss. Let's eat!
INGREDIENTS:
1 piece lavash bread (or your favorite wrap or pita) 2-4 tablespoons garlic hummus 4 falafel (or one of the protein replacements from above!) 2 tablespoons basil pesto 1 small cucumber, cut into thin spears 1/4 of a small onion onion, thinly sliced 1/4 of an avocado, sliced 5-8 kalamata olives, pitted and sliced 1 tablespoon roughly chopped cilantro handful of mixed greens sprinkle of hot sauce (optional, but recommended) DIRECTIONS: Heat your oven on low to prepare to heat your lavash bread. Bake/ heat your falafel or prepare your protein of choice. While your protein cooks, cut up your cucumbers, onions, avocado, olives, and cilantro. Place your lavash bread in the oven for a a minute to warm it up. Heat it TOO long and the wrap will become too hard to fold and wrap easily, so just let it get warm, then pull it. On you've pulled it, lay it on a work surface, like a large cutting board. Spread hummus evenly around the middle of the lavash. Top with falafel (or veg burger, tofu, whatever!), then pesto. Arrange cucumber, onion, & avocado around falafel width-wise (like shown below). Sprinkle with sliced olives, chopped cilantro, and hot sauce. Finally, toss on a hearty handful of greens. Starting at one end of the lavash bread, begin to roll the wrap up away from you, tucking the innards in to the bread under as you roll to form a tight wrap, which'll help keep your ingredients in. If you prefer to tuck the ends in around the roll, more 'burrito-style'- go for it. I'm just not great at it, and don't mind open-ended wraps. Once its rolled up tight, use a serrated knife to slice the wrap in half at a slight angle. Serve, enjoy! (Makes one wrap- but there are two halves, if you're a good sharer. If not, double the recipe!) 
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Its almost game time! The Superbowl is hours away, and to be honest, I don't really understand the game. But I love getting together with friends and picking a random team to cheer on while I munch away the afternoon. We're attending a party tonight and bringing a snack that'll win over fans from any team: Buffalo Sriracha Hummus! Spicy and tangy, it tastes like buffalo wings- cruelty free style. We've been dipping with celery, cauliflower, and tortilla chips...we'll be lucky if we have any left to bring to that party tonight! Inspired by Vegan Yack Attack's Buffalo Chickpea Mac n' Cheese (how good does that look?!), we are lovin' this protein packed addition to our snack rotation. Its perfect for parties or eating all by yourself, and makes a great sandwich spread, too! We recommend doubling the recipe to make it party-sized (6 or more dippers).
Ingredients:
1-15 ounce can chickpeas, drained 1/2 teaspoon cumin 3/4 teaspoon smoked paprika 1/4 teaspoon cayenne pepper 3/4 teaspoon sea salt 3 cloves garlic 2 tablespoons tahini 2 tablespoons Sriracha hot sauce 1 tablespoon lemon juice 1/2 cup roasted peppers (roasted reds are great, but a jarred mix is fine too!) 2 tablespoons olive oil Directions: Blend everything except olive oil together in a food processor or high speed blender. Once well combined, add olive oil and mix again. Pour into a dipping-friendly container and serve with a drizzle of olive oil and cayenne or some fresh cilantro. Saves up to two weeks in an airtight container in the refrigerator. Great as a dip or sandwich spread!
Garlicky White Bean Hummus
So, hows it been going? You know, that New Years Resolution where you're gonna turn it around this year and get HEALTHY? I know its hard, but I think this is the year you'll do it. Because if you're here, you're already looking at recipes that lean toward healthfullness. And we want to help you get there!
My resolution this year? To really cut out the gluten. It gives me a lot of tummy trouble, but I always eventually cave and eat some, then feel awful physically and beat myself up for it emotionally. So this year, I'm really gonna try and get rid of it. That being said, our recipes from now on will be (almost ALWAYS) gluten-free and full of goodness, like this recipe, so you and I both can stay on track and feel good about the commitments we made. This dip is easy to throw together, full of flavor, and just a 1/2 cup serving will give you 23 grams of long-lasting protein, the key to fighting off snacking and making it through the day guilt-free.
Ingredients:
3.5 cups white beans, drained (about 2 fifteen ounce cans) 2 tablespoons tahini 3 tablespoons olive or grapeseed oil 3 cloves garlic 1/4 cup freshly squeezed lemon juice 1 teaspoon salt 3/4 teaspoon cumin Directions: After draining beans, combine then in a high-speed blender or food processor with all other ingredients. Blend on high about 30 seconds, until all the ingredients are combined. The resulting texture should be thick, whipped, and full of garlic flavor. Serve with a dash of cumin and cilantro, or all on its own with chips and crackers. Saves well up to a week in the fridge. Enjoy!
Simple Hummus
Mmm...hummus! I eat hummus almost every single day. I love it on everything-sandwiches, pretzels, veggies, chips, even fruit! Last night, in honor of my resolution to make everything at home instead of buying anything processed, I made my very own batch and it was sooooo good. We tore up some vegan sourdough and cut up some bell peppers to dip into ours. Plus, the recipe is really basic, so you can easily add different spices for flavor. You'll need:
Ingredients: 1 15 oz. can garbanzo beans 1 15 oz. can white beans 3 cloves garlic, minced 6 tablespoon lemon juice 3 tablespoon tahini 1 1/2 teaspoon salt 1 teaspoon black pepper 3 tablespoon olive oil Directions: Drain one can of beans. Pour both cans into food processor, mixing on high until blended completely. Add garlic, lemon juice, tahini, salt and pepper. Mix well again. Add olive oil and mix a third time, making sure all ingredients are combined. Sprinkle with olive oil and serve with pita chips, cut up vegetables, or with bruschetta at a gathering! Or, save it and eat it all by yourself, just like I'm going to do.
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