Collard Wraps

Colorful vegan collard wraps loaded with vitamin-rich veggies, protein-packed chickpeas, and flavorful seasonings - these fresh wraps are the perfect plant-based packages!

Ingredients

Filling:

• 1 can chickpeas/garbanzo beans, rinsed and drained

• 2 celery stalks, diced

• 2 carrots, diced

• 1 tsp garlic powder

• 1 tsp ground ginger

• Juice of 1 Kalamansi lime

• 1 tsp pure maple syrup

• 1 tsp ground coriander

• 1 tsp ground turmeric

• 1 tsp Celtic sea salt

Wraps:

• 6 large collard greens (washed)

Instructions

1. Add chickpeas to a bowl and mash. Add remaining filling ingredients and toss until combined and mixture clumps together.

2. Take a collard leaf and use a paring knife or vegetable peeler to shave down the thicker part of the stem near the base of the leaf. This will make the collard wraps much easier to roll up. Trim the thickest part of the stem too.

3. Divide filling into six portions and add a portion to the middle of the collard leaf.

4. Fold over the left and right sides and roll up like a burrito. Slice in half.

5. Repeat steps 2-4 for remaining collard leaves. Enjoy!

Brekky Protein Plate

This incredible breakfast plate is making history because I’ve never shared a savory breakfast recipe on this blog before! This easy brekky is packed with plant-based protein from tofu and beans, and filled with nutrients from vitamin-rich tomatoes. It’s the perfect 20-minute brekky idea that you’ll love for lunch and dinner too. If you’re looking for a vegan alternative to scrambled eggs, the easy tofu scramble is perfect for you!

Ingredients

Tofu Scramble

• 16 oz. firm tofu

• 1 Tbsp olive oil

• 1 red onion, chopped

• 2 garlic cloves, minced

• 1 tsp dried oregano

• 1 tsp cumin

• 1 tsp ground turmeric

• 3/4 tsp Celtic salt OR 1/2 tsp Celtic salt + 1/4 tsp black salt

• pinch of cayenne pepper

Black beans

• 1 tsp olive oil

• 1 (15 oz) can black beans, drained and rinsed

• 1/2 tsp ground cumin

• 1/4 tsp Celtic sea salt

• pinch of cayenne pepper

Plus

• 1 punnet grape tomatoes, halved OR 1 cup chopped tomatoes

Instructions

1. Heat a large skillet over medium heat and add 1 Tbsp olive oil. When hot, add the onion and garlic and saute for about 6 minutes until everything is soft and fragrant.

2. Add the tofu and break it apart with your spatula until you get a nice chunky scramble texture.

3. Stir in the seasonings. Heat through for another 6 minutes until hot. Remove from skillet and set aside.

4. Add another 1 tsp olive oil to skillet. When the oil is hot, add the black beans and seasonings. Cook for 3 minutes, stirring frequently.

5. Serve tofu scramble and black beans with fresh grape tomatoes. Enjoy!

Yield: 4 servings.

Black Bean Pasta (Gluten-free)

This black bean pasta is an easy lunch or dinner recipe! Spirals are tossed with black beans, veggies, and a whole lotta flavor.

Ingredients

• 12 oz package brown rice pasta spirals

• 3 cups veggie broth or water

• 1 Tbsp avocado or olive oil

• 1 can black beans, drained and rinsed

• 3 bell peppers, chopped

• 5 tomatoes, chopped

• 1 tsp smoked paprika

• 1 tsp onion powder

• 1 tsp garlic powder

• 1 tsp ground coriander

• 1 tsp cumin

• 1 tsp Celtic sea salt

• pinch of cayenne pepper

Instructions

1. Cook pasta until al dente according to package instructions.

2. Heat oil over medium heat. Add bell peppers and tomatoes and cook gently for 4-6 minutes, stirring often.

3. Add all seasonings and cook for another couple of minutes.

4. Add beans, stir and cook for a minute to heat beans.

5. Add pasta into the black bean sauce and toss well over medium heat for about a minute.

6. Serve with a drizzle of oil.

Yield: 4 servings.

Vegan Sun-dried Tomato Pesto Pasta (Gluten-free)

The sweet and sour flavor of sundried tomatoes combined with fragrant basil makes the most perfect pesto! This vegan sun-dried tomato pesto pasta recipe is gluten-free and oh-so-easy to whip up!

Ingredients

• 12 oz brown rice pasta spirals

• 2 cups sun-dried tomatoes in oil

• 1/3 cup extra virgin olive oil (as needed)

• big handful of fresh basil leaves

• 1 lemon, juiced

• 5 garlic cloves

• 3 Tbsp nutritional yeast

• 1/2 tsp Celtic sea salt

Instructions

1. Cook pasta according to package instructions.

2. Blend remaining ingredients until combined but still a little chunky.

3. Mix the sun-dried tomato pesto with the cooked and cooled pasta. Serve hot or cold!

Yield: 4 servings.

Rainbow Bowl

Eat the rainbow with this healthy stacked bowl of seasoned sweet potatoes, carrot chips, curly kale, purple cabbage and a drizzle of your favorite oil-free dressing!

Adding some avo to this would totally up your salad game! Hope you enjoy it!!

SEASONED SWEET POTATOES

Ingredients

• 4 sweet potatoes, peeled and cubed

• 2 Tbsp olive oil

• 1 Tbsp cumin

• 1 Tbsp garlic powder

• 1 Tbsp onion powder

• 1 Tbsp smoked paprika

• 1 Tbsp dried oregano

• 2 tsp Celtic salt

• pinch of cayenne pepper

Instructions

1. Preheat oven to 425F.

2. Add sweet potatoes, olive oil and seasonings to a large bowl and toss together.

3. Spread sweet potatoes evenly on a silicone baking sheet.

4. Place in the oven and roast for 15-20 minutes.

This tastes super good with a lilikoi dressing, a creamy avo dressing OR my go-to oil-free homemade salad dressing:

Ingredients

• 1/2 cup tahini

• 1/3 cup water

• juice from 2 lemons

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp Celtic salt

• pinch of cayenne pepper (optional)

Instructions

1. Combine all ingredients in a bowl and whisk well to combine.

2. Drizzle over salad bowl.

3. Store for up to a week in the fridge!

Baked Tofu Summer Rolls with Almond Butter Sauce

These homemade, fresh summer rolls with almond butter sauce are healthy, adaptable, and make a wonderful light vegan lunch, dinner, or appetizer. Sharing optional. ;)

Tips

• Preparation is everything. Make sure your tofu is cooked and veggies are chopped before rolling.

• Get creative. You can literally fill your summer rolls with anything you want!

• Soak your wrappers in cool as opposed to warm water as the heat can make the wrappers more sticky.

• Overfilling doesn’t make rolls tighter, it just makes them tear and fall apart.

• Roll like a burrito for best results.

Ingredients

Baked Tofu

• 20 oz block of firm tofu, pressed and sliced

• 1 Tbsp liquid aminos

• 2 Tbsp toasted sesame oil

• 1 Tbsp arrowroot starch

• 2 tsp garlic powder

• 1 tsp onion powder

• 2 tsp smoked paprika

• 1 tsp Celtic sea salt

• dash of cayenne pepper

Rolls

• brown rice paper wrappers

• red bell pepper

• cucumber

• grape tomatoes

Almond Butter Sauce

• 1/2 cup almond butter

• 1/4 cup maple syrup

• 2 Tbsp liquid aminos

• 1 tsp ground ginger

• juice of a lemon

• dash of cayenne (optional)

Instructions

1. Preheat oven to 400F. Line a baking sheet with a silicon mat and set aside.

2. Add all seasoning ingredients for baked tofu into a bowl and whisk to combine.

3. Place each tofu slice into seasoning and then on lined baking sheet, leaving space between pieces so they don’t touch.

4. Bake tofu for 20 minutes, flipping halfway.

5. While tofu is baking, slice veggies into strips about 2-3 inches long.

6. Once tofu and veggies are ready, assemble table with a pan of cold water, wrappers, filling ingredients, and sauce.

7. Soak a brown rice paper wrapper in the pan of water for 15-20 seconds.

8. Put wrapper carefully on your plate. Arrange tofu, vegetables and sauce in the center of the wrapper, all aligned in one direction.

9. Roll wrapper like a burrito and enjoy!

If you make these I’d love to see how they turn out! Feel free to use #sisifriendly on Instagram or tag me @sisifriendly!

Have a beautiful, beautiful day!