Ingredients:
1 cup brown rice, cooked (1/2 cup dry)
8 ounces extra firm tofu, drained and pressed
2-3 tbsp nutritional yeast
1 cup black eye peas
1/2 bunch kale
1 tsp lemon juice
salt and pepper to taste
1/2 avocado
1 cup barbeque sauce



Directions:

Barbeque Tofu
Cut tofu into 1” cubes and place in a shallow container. Add 1 cup of barbeque sauce and stir to combine. Allow tofu to marinate for at least 1 hour.

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Remove tofu from excess barbeque sauce, saving extra sauce, and transfer to a small bowl. Add nutrital yeast and mix to coat. Place tofu on baking sheet and bake for 20 minutes. Remove from oven, flip tofu over, top with remaining barbeque sauce, and return to oven for another 10-15 minutes until browned and chewy.

Making the Barbeque Bowl

1. Heat up black eye peas in a saucepan over medium heat. Add about 1/4 cup barbeque sauce and stir to coat.

2. Steam kale until slightly soft. Mix with lemon juice, salt and pepper.

3. Assemble bowl by placing rice on the bottom. Top with black eyed peas, BBQ tofu, and steamed kale. Finish with a few slices of avocado.

4. Add extra barbeque sauce, hot sauce, or nutritional yeast to taste.

thesweetlifeonline.com

Ingredients:
Your Favorite Pasta

Guacamole:
3/4 avocado - peeled, pitted, and mashed
1/4 lime, juiced
1/4 teaspoon salt
2 tablespoons diced onion
2-1/4 teaspoons chopped fresh cilantro
1/2 roma (plum) tomatoes, diced
1/4 teaspoon minced garlic

Directions:

1. Boil pasta to your liking

2. Guacamole instructions: In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. 

3. Scoop guacamole onto pasta and mix as you eat.

Note – this makes 1 serving of guacamole. Adjust the guacamole for the number of people.

Ingredients:
For the spread:
2 ripe avocados, kept cold in the fridge
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 cup chopped cucumber
mint & dill to taste
1 small cucumber, thinly sliced

Directions:

1. First prepare the spread. Remove the pit from the avocados, and scoop into a food processor along with the lemon juice and salt. Puree until completely smooth, scraping down the sides with a rubber spatula as necessary. Add the cucumber and pulse until cucumber is finely chopped. Add the mint and dill and pulse again so combine. You just want them well incorporated into the mid, not pureed.

2. Let the mixture sit for 10 minutes or so to let the flavors marry, and then taste for salt and seasonings.

3. Spread and enjoy!

Ingredients:

Pasta + Veggies:
2 cups dry bow tie pasta
2 cups broccoli florets (cut from one large head of broccoli, thick stem removed)
1 bell pepper, chopped
1 red onion, chopped
2 medium carrots, sliced or diced
2 ounces black olives, sliced (or kalamata olives)
2 Tbsp capers (optional)
1/4 cup nutritional yeast (optional)

Lemon Pepper Tahini Dressing:
3 lemons, juices + 1/2 tsp lemon zest (organic)
2 tsp maple or agave syrup (optional, adds hint of sweetness)
2-3 Tbsp tahini
3 Tbsp extra virgin olive oil (use more or less according to tastes for richness)
1/4 tsp dried bell pepper
1/4 tsp dried onion or garlic
1/2 tsp fine black pepper
1/2 tsp chili pepper
1/2 tsp salt (to taste)
*all the spices in this dressing are adjustable to taste as well

Avo-Spinach Walnut Pesto:
1/2 cup raw walnuts
1 small avocado
1/3 - 1/2 cup pasta water (or warm water)
1/2 tsp chopped garlic or roasted garlic
1 tbsp extra virgin olive oil
1 cup baby spinach (1 large handful)
1-2 Tbsp nutritional yeast (optional)
salt to taste OR add 2 tsp white miso paste which is naturally salty

Directions:

1. Start out by boiling some salted water on your stove and dropping your bow tie pasta.

2. While your pasta cooks, you can prep all your veggies and mix up your dressing in a side bowl.

3. About 2 minutes before your pasta is tender, drop the broccoli into the boiling water. This will blanch the broccoli to a tender state, but not overcook it. This is also easy because you do not have to cook it separately.

4. Drain your pasta and broccoli and transfer to a large mixing bowl. I like to now add in my nutritional yeast and toss a bit. Also add in your fresh veggies: peppers, onion, carrots. Also fold in the olives and optional capers.

5. Next you want to gently fold in the tahini dressing. Be careful to toss gently so you do not break apart all the bow-ties. After you have tossed the pasta and veggies and dressing do a taste test and salt to taste. You can also add more seasonings and nutritional yeast if you'd like. Cover bowl and allow the flavors to settle and marinate while you prep the pesto.

6. Pesto: Add all the ingredients to a high-speed blender or food processor. Blend until smooth. Taste test and salt to taste. As you blend - add more or less water to thin out the blend.

7. You have two options, serve the pasta now slightly warm with the warm pesto OR chill everything. Then you can serve both chilled or serve re-heated pasta with chilled pesto or re-heat both. Both the pasta and pesto taste yummy warm and cold - so you cannot really go wrong here.

lunchboxbunch.com

Ingredients:
patty:
1 vegan sausage patty (GimmeLean vegan sausage)
top with during cooking:
dash chipotle powder
dash fine black pepper
dash seasoned salt
rub of veggie oil

Kale saute:
2 cups kale, torn
1/2 tsp truffle infused oil (optional)
1 tsp extra virgin olive oil
dash fine pepper
2 Tbsp raw
pepitas (pumpkin seeds)
a few dashes seasoned salt
1/2 shallot, thinly sliced

Jalapeno Mayo:
1 1/2 Tbsp Vegenaise (vegan mayo)
1/2 tsp dried jalapeno
dash chipotle powder
dash seasoned salt
1 Tbsp sweet
green juice for color/thinning (or use citrus juice)

sliced avocado
lemon juice rubbed (2-4 slices)
1 English Muffin, toasted

note: you can reduce the oil used in the cooking process to lighten the total calories if desired. You can easily cook the components without using any oil and just a few splashes of water.

Directions:

1. Add a drizzle of oil to a saute pan. Turn heat to high. Add in the chopped shallot. Cook for about one minute - until shallot starts to brown. Pour shallot and oil into small bowl, set aside.

2. Keep heat on high and lay your vegan sausage patty in the pan. You can use the kind that comes in  tube and you can press out into whatever thickness, size you'd like. Cooks super fast. Well seasoned, but you can add a few extra spices. While cooking, add spices to both sides of patty. Add a drizzle of oil if desired. The patties are naturally fat free, but you can add a splash of oil to saute. Cook 1-2 minutes on each side - until edges brown. Remove hot patty and set aside.

3. Add all the kale saute ingredients to the warm pan. Cover with lid while the kale cooks.steams for about one minute. You just want to wilt the kale and infuse it with some flavor. Turn off heat and transfer wilted kale
to shallot bowl. Toss the shallot with the kale and pepitas.

4. Mix together the vegan jalapeno mayo.

5. Assemble! Spread the vegan jalapeno sauce/mayo on the inside of each toasted English muffin. Add sliced avocado, patty, then top with plenty of the kale mixture. Close sandwich with top muffin and serve warm!

lunchboxbunch.com

Ingredients:
1 cup soy or almond milk, vanilla
1 banana, frozen
1/3 - 1/2 avocado
1 cup ice
1 Tbsp dark chocolate cacao powder (dairy-free)
1-3 tsp agave or maple syrup
protein boost: 1 scoop or your favorite vegan protein powder
(hemp, soy, etc..)
optional: 2-4 Tbsp frozen grapes, to add more sweetness and frosty texture

Directions:

1. Blend and Serve

lunchboxbunch.com

Ingredients:
1 wrap or tortilla (if using extra large lavash bread, you may need to slice in half - and have a more square shape rather than a half-circle)
1/2 ripe avocado, sliced
1-2 tsp vegan butter (Earth Balance)
1-2 tsp maple or agave syrup
pinch of seasoned salt
additional spices for inside or outside of the wrap - optional

Directions:

1. Melt the vegan butter in a very hot skillet. 

2. Add the tortilla. Toss it around in the melted butter a bit to wet all sides.

3. Lay "butter-tossed" tortilla flat in the pan and quickly add the avocado. Mash the avocado a bit into the tortilla and fold over one side - just as you would a quesadilla. Note: you can also sear the avocado a bit in the hot pan if you'd like a warmer - softer avocado filling texture.

4. Drizzle the maple syrup over top the hot tortilla and wait for the sizzling to begin. The maple syrup will caramelize with the butter to brown the edges of the wrap.

5. Carefully flip the tortilla so that both sides brown. If a few avo slices spill out, just open the wrap and slide them back in. And if you really want, you can add some Daiya cheese to make the tortilla stick together (not needed for flavor though!) The heating process is pretty fast - just a few minutes from start to finish.

6. Remove skillet from heat or transfer avo-dilla to plate to cool.

7. Slice and serve warm! Yummy with hot sauce. You can also add more spices over top the warm avo-dilla to flavor a bit.

Enjoy!

Recipe from: lunchboxbunch.com

Ingredients:
Black Bean Burger Patty:
 2 cups black beans (no salt added or low sodium)
1/2 chopped yellow onion
1/4 cup finely ground flaxseed
1 Tbsp chopped garlic
2 Tbsp freshly chopped cilantro leaves
2 tsp chili powder
2 tsp black pepper

2 swiss chard or butter lettuce leaves
1 small tomato
1/4 avocado
pinch of salt & pepper

Directions:
Black Bean Burger Patty:

1. Thoroughly rinse and strain black beans. Chop the yellow onion, garlic, and cilantro leaves. Combine all ingredients in a mixing bowl and stir until well mixed. Transfer the contents to a food processor and pulse until it reaches a smooth yet firm consistency. Add water 1 Tbsp at a time to help reach your desired consistency.
Note: The mixture should be moist and smooth but still firm. It should not be crumbly.

2. After the mixture has reached the proper consistency, divide it into 4 patties. Place a pan over medium/high heat and lightly coat with nonstick cooking spray. Place patties in the pan and cover and grill for about 4 minutes on each side. Spray the pan with cooking spray in between flips to prevent sticking. Continue cooking and flipping until they become firm and browned but not dry.

Wraps:

1. Wash and dry lettuce. Cut the tomato into slices. Remove 1/4 of the Avocado “meat” from skin. Place half of the Black Bean Burger patty and half of each ingredient into the lettuce leaves, creating two wraps. Sprinkle with just a pinch of salt & pepper to taste. Wrap the leaves into tight rolls and then slice in half.

rabbitfoodformybunnyteeth.com