Yummy

---

Avocado Sandwich

In the mood for a delicious and nutritious lunch that is easy and fun to make with your kids? Try VeegMama’s Amazing Avocado Sandwich today!

 

Ingredients:

4 slices sourdough or whole wheat bread

1 large or 2 small avocados

6 thin slices of cucumber

Juice of 1 lime

Salt, to taste

Directions:

1. Cut and scoop the flesh of the avocados into a small bowl.
2. Add in the lemon juice and salt. Mash with a fork.
3. Spread half of the avocado mash onto 1 slice of bread. Lay the cucumber slices on top and top with another slice of bread.  Cut into quarters.
4. Repeat with the remaining ingredients.
5. Makes 2 whole sandwiches or 8 quarter sandwiches.

Veggie Tofu Wrap

Ingredients:
1 whole wheat tortilla

1 tablespoon vegan mayo (such as Vegenaise or WildWood)

1 lettuce leaf

1 tablespoon shredded carrots

4 slices baked tofu

3 slices avocado
Directions:
1. Spread mayo on the tortilla, leaving a ¼ inch border around the edge.

2. Layer the lettuce leaf on top towards one side of the tortilla. Then, add the carrots on top, followed by the tofu, and last, the avocado.
3. Roll the tortilla away from you, as you lightly press the ingredients into the roll.
4. Slice in half on the diagonal.

Soyrizo Breakfast Hash

Ingredients:

1 bag frozen shredded hashbrowns

6 ounces Soyrizo

1 onion, chopped

2 tablespoons oil

1 avocado, sliced

2 tablespoons cilantro, chopped

Directions:
1. Saute the onion in the oil until slightly golden.  Stir in the hashbrowns.  Saute until golden brown and cooked through (approximately 15 minutes).

2. Crumble the Soyrizo into the pan. Stir and cook until heated through (about 5 minutes)
3. Garnish with the avocado and cilantro, if desired.

 

Peanut Butter Banana Protein Smoothie

Ingredients:

1 cup vegan vanilla protein powder (such as SunWarrior, Vega, GNC PureEdge)

1 cup almond milk

¼ cup peanut butter (or almond butter)

1 banana

1 cup ice

Directions:

1. Add all ingredients into a high speed blender and blend until smooth.
2. Enjoy immediately!

Vegan Sushi Rolls
Ingredients:
Sushi rice, cooked according to package
Nori sheets
Fillings: Seasoned tofu (we like the Teriyaki flavor from Trader Joe’s), shredded carrots, Cucumber, sliced into matchsticks, sliced Avocado

Directions:
1. Place nori sheet on a sushi mat. Spread rice on nori, leaving a 1 inch border.
2. Lay toppings down in a line.
3. Roll and press with the mat. Cut into rolls.
4. Serve alongside miso soup and an Asian Slaw (cabbage, shredded carrots, tossed with brown rice vinegar and sesame seeds)