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—— TIMESTAMPS
00:00 intro
01:15 Veggie Wrap with Herby Tahini Dressing
04:19 Tofu Bahn Mi Inspired Wrap
07:50 Buffalo Chickpea and Caesar Salad Wrap
—— MEALS
✨ Herby Veggie Wrap
Edamame Mash: Blend 1 cup edamame, 1 ripe avocado, Juice from 1/2 of a lemon or lime, 1-2 garlic cloves, 1/4 cup non dairy milk and salt and black pepper to taste
Herby Tahini Dressing: Combine 1/3 cup tahini, 1/4 -1/3 cup dairy free sour cream, juice from 1/2 of a lemon, 1 tbsp nutritional yeast, 1/4 cup warm water, 1/4 cup fresh herbs, finely chopped (blend of cilantro, dill, and parsley), and salt and pepper to taste
✨ Bahn mi inspired wrap (makes 2 wraps)
BBQ Tofu: 2 servings of super firm or fava bean tofu marinated in 2 tbsp Japanese bbq sauce.
Quick pickled veggies: Combine 3 tbsp rice vinegar, 1 tbsp maple syrup, 1/4 cup water, and a pinch of salt. Add 1/2 cup matchstick cut carrots or Julien cut carrots, 1 cup cucumbers, sliced, 1 watermelon radish, sliced, and 1 cup thinly sliced fennel
Remaining toppings: 2 Burrito Tortilla or Lavash Bread/Flatbread, hoisin sauce, sriracha, fresh mint, and fresh cilantro
✨ Buffalo chickpea and Caesar wrap (makes 2 wraps)
Buffalo chickpeas: Mash 1 can of drained and rinsed chickpeas. Combine with 1/4 cup buffalo sauce (dairy-free). Spray with oil and bake in the oven.
For the Caesar Salad: Combine 3/4 cup hummus or plant based mayo, 1/2 tsp dijon mustard, 1/2 tsp vegan Worcestershire sauce, Juice from 1/2 of a lemon, 1/4 cup nutritional yeast or vegan parmesan, 1 1/2 tbsp chopped capers, 1 tbsp minced garlic, salt and pepper to taste, and 2 tbsp warm water
Toss with 3 cups of shredded romaine lettuce and 3 cups of roughly chopped kale
Remaining ingredients:
Tomatoes, sliced
Red onions, sliced
Avocado, sliced
Cucumber, sliced
Sprouts
Buffalo sauce to drizzle
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