• Choose a category
• All
• Classic-Fiction

The Moskowitz Club Wrap

The Moskowitz Club is an elite place where you get to eat absolutely everything you’ve ever wanted in one wrap.

Wrap up four pieces Baked Tofu (page 144), 6 pieces Eggplant Bacon (page 42), ½ cup chopped romaine lettuce, ¼ cup sprouts, ¼ cup shredded lettuce, sliced red onions, sliced pickles, and 2 tablespoons Cashew-Miso Mayo (see sidebar).

Caesar Chavez Wrap

I can’t get enough of Caesar salad; we are in a completely codependent relationship. Having a way to take it with me only makes things worse.

Toss together 1 cup romaine lettuce with ¼ cup sautéed Surefire Seitan (page 262), 2 tablespoons sliced black olives, and 3 tablespoons Caesar Chavez Dressing (page 43). Wrap up in whole wheat wrap.

Bee Ell Tees

This sandwich makes me feel like I’m sitting in a luncheonette, on one of those stools at the counter that you would spin around on as a kid until you got dizzy and fell off and broke something and had to be taken to the hospital. Or maybe it just makes me feel like I’m eating a really satisfying BLT!

For the bread you can use two slices whole wheat bread, or two slices of a thin whole wheat bun, sometimes called a sandwich thin (they only have 100 calories), or for even less calories, ½ a whole wheat pita (that comes in at 60 calories). 1 tablespoon Cashew-Miso Mayo (see sidebar) on each slice, layered with romaine lettuce, six slices Eggplant Bacon (page 42), and a slice of tomato.

Thanksgiving Leftovers Wrap

I got this idea from my favoritest vegetarian sandwich shop, S’nice, in NYC. You can eat it warm, but it’s also perfectly delicious at room temperature.

1 cup Veggie Potpie Stew (page 251), ¼ cup cranberry sauce, rolled up in a wrap.

Falafel Wrap

This makes perfect sense, because many falafel houses do serve their falafels as wraps. The Green Goddess Garlic Dressing is a nice touch for its hint of tahini, but it’s not totally necessary if you don’t have any prepared.

4 Falafel patties (page 121), ¼ cup anyvariatation Hummus (page 137), ½ cup shredded lettuce, ¼ cup chopped tomato, sliced red onion. Optional: ¼ cup Green Goddess Garlic Dressing (page 26).

Wrapper’s Delight

If you check out the prepared foods in the deli case at Whole Foods Market, you’ll see that anything and everything can be thrown into a wrap and they’ll charge you $5.99 for the pleasure! So don’t be afraid to wrap things that seem unconventional to you; convention has to start somewhere. Many of the stews in this book translate perfectly into wraps; just make sure that they are cold or at room temperature when you wrap them, so that they’re good and thick.

Some suggestions:

2nd Ave. Vegetable Korma (page 226)

Curried Chickpeas & Greens (page 228)

Classic Black Bean & Veggie Chili (page 236)

Portobello Pepper Steak Stew (page 247)

Moroccan Chickpeas & Zucchini (page 249)

Kidney Bean and Butternut Jamba Stew (page 256)

Taco Night

Tacos are sneaky little guys. They seem kind of decadent and potentially greasy, but really, what you’ve got here is lots of scrumptious and satisfying whole foods: some healthy corn tortillas, fresh veggies, and legumes. They’re also perfect for entertaining, because everyone can take as much as they want; no need to go overboard just because everyone else is. And hey, if you do decide it’s a night for going overboard, tacos are not a bad way to do it.

Must-haves for Taco Night:

Corn tortillas

Shredded lettuce

Guacamame (page 23)

Unfried Refried Beans (page 136)

Chili-Lime-Rubbed Tofu (page 155)

Portobello Chimichurri (page 104)

Steamed Plantains (page 129)

Fresh Tomato Salsa Dressing (page 23)

Potato Toppings

What could be simpler than baking a potato, splitting it in two, topping it off, and calling it dinner? Baked potatoes make so much sense when you’re looking for low fat, filling, and easy. And, come on, who doesn’t love a potato? You can really become a potato artist by combining different sauces, veggies, and beans