Cheese Burger Wrap

Recipe and pic from maplespice.com

My family and I really enjoy the Crunch Wrap Supreme that I already  have on this site, so when I saw this recipe for a cheese burger wrap, I knew I wanted to try it. We left the cheese off of Jared's to make it vegan, but the rest of us felt like it was a great way to eat a vegetarian cheese burger! Also, we folded our wraps in a pentagon shape (just like with the crunch wrap supremes) instead of folding it like a burrito. But by all mean, fold it however you want!

1 pkg. Morning Star Crumbles
1 Tbs olive oil
half of an onion chopped
1 clove garlic, minced
salt and pepper (and any other grilling or meat spices you have)
sliced pickles
ice berg lettuce torn
slices of cheese
ketchup and mustard
large flour tortillas

On medium heat, saute your onion in olive oil until the onion is soft to your liking. Once the onion is close, add your garlic for about 30 seconds, then add your crumbles. Once the crumbles have completely defrosted, you can season with salt, pepper, and any other spices. Set aside.

Put a frying pan on medium heat, then assemble your ingredients in the middle of your tortilla in this order: lettuce, crumbles, cheese, pickles, ketchup and mustard. Then fold your tortilla in a burrito, or pentagon shape and place seam down in the hot pan. Let sit for about 2 minutes until it begins to brown and is sealed. Flip over, and repeat on the other side. Once both sides are browned, remove from pan and enjoy!

Braided Spaghetti Bread

If you are one of those people who like to put their spaghetti on their garlic bread, and then it eat it, this recipe is for you! I am one of those people so I loved this recipe combining garlic bread and spaghetti. This recipe was on the Rhodes Bread website (since it uses their frozen bread dough) and the blogger who did the recipe submitted great step by step pictures, so click here to go to the website if you want to see the step by step pictures. I will include the recipe below and vouch that it was yummy :)

1 loaf Rhodes Bread dough thawed to room temp. You can do this a few hours in advance, or spray each side then microwave for 30 seconds on each side, and let it sit for a little bit.

6oz. cooked spaghetti

1 cup spaghetti sauce

8 oz. mozzarella cheese cut into small cubes (you could probably use shredded too)

4 Tbs. melted butter

Parmesan cheese

Garlic Powder

Italian Seasoning.

Put dough on parchment paper, or a floured surface and roll out bread dough into a long rectangle, about 12x16. Combine spaghetti and sauce then ladle spaghetti mix down the center of your rectangle. Top with mozzarella cheese, then using a pizza cutter, cut strips about 1 1/2 inches apart up both sides of your rectangle. Start braiding strips starting the bottom and alternating right over left, left over right. Brush with melted butter then sprinkle with parmesan, garlic powder, and italian seasoning. Bake for 30-35 min. on 350 or until crust is golden.

Vegetable Sandwhich with hummus and olive tapenade

Vegetable sandwhich with hummus and olive tapenade
Recipe from: www.ezrapoundcake.com

Oh goodness, I love this sandwhich! It is so perfect for summer, but really I would eat it every day! The sandwhich idea I got from Ezra Pound Cake, but I found the olive tapenade recipe by looking on allrecipes.

2 slices whole-wheat bread
1/2 cup hummus. Homemade or store-bought, any flavor. I have also just used mayoniase when I didn't have hummus and I liked it just as much.
1 tablespoon black olive tapenade
1 cucumber, thinly sliced
Feta cheese

Black Olive Tapenade:
1 cup olives
1-1/2 tablespoons capers, drained
1 garlic clove, finely minced
1/8 cup minced fresh parsley leaves (or scant 1 Tbsp. dried)
2 - 3 grinds of black pepper
2 Tbsp. extra virgin olive oil
Combine all ingredients except oil in a food processor.
Slowly add the oil and pulse, retaining some bits of olive and caper for texture.

Spread one side of bread with hummus or mayo, and the other side with tapenade. Top hummus side with cucumber slices, carrot, and sprinkle with feta. Place tapenade side on top to form sandwhich.

Baked Falafel Sandwhiches with Cucumber Sauce

Cucumber Sauce
1 (6 ounce) container plain yogurt
1/2 cucumber - peeled, seeded, and finely chopped
1 teaspoon dried dill weed
salt and pepper to taste
1 tablespoon mayonnaise
Combine ingredients in a bowl, stir well to combine then chill for 30 min.

Falafel's
2 (15 ounce) cans chickpeas (garbanzo beans), drained
1 onion, chopped
1/2 cup fresh parsley
3 cloves garlic, chopped
2 eggs
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 dash pepper
1 teaspoon baking powder
1 tablespoon olive oil
1 cup Italian bread crumbs


Pre heat the oven to 400 degrees. Process chickpeas until chunky, but not totally pureed, then put in a large bowl. Next, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
In a small bowl combine egg, cumin, coriander, salt, pepper, and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form balls about the size of a golf ball, then flatten into patties. Spray a cookie sheet, then put patties on cookie sheet and then spray the patties with non stick spray. Cook 10 minutes, flip, spray other side and cook another 10 minutes.

Serve on whole wheat pita's, using 2-3 falafels per sandwhich. We usually just put the cucumber sauce and falafels on one side then fold it over instead of stuffing it. Serve with chopped green leaf lettuce and diced tomatoes.

Sweet and Savory Summer Sandwhich

This sandwhich is extremely easy and wonderful for summertime. I was a little skeptical at first but it's definitely worth trying.

1 loaf raisin bread
sprouts
2-3 large carrots grated
2 avacados mashed
salt

Toast the raisin bread and set aside to cool off. Spread avacado on both sides of bread and sprinkle with salt. Take one slice and put a layer of grated carrots on top of the avacado, then add a layer of sprouts. Place other slice on top and enjoy!

Grilled Portobello Burger with Sun-Dried Tomato's and Garlic Herb Mayonaise (The Tasty Kitchen)

We just tried this tonight, and as a mushroom lover, I thought it was a great alternative to a regular hamburger. Jared, however does not like mushroom's, and was not a fan. I guess I will be having it by myself from now on.

For The Garlic Herbed Mayonnaise:
⅓ cups Mayonnaise, Hellman's Or Best Foods
2 teaspoons White Wine Vinegar Or Lemon Juice
1 teaspoon Flat-leaf Parsley, Finely Chopped
1 teaspoon Fresh Rosemary, Minced
½ teaspoons Garlic, Minced
For The Sandwiches:
4 whole Kaiser Rolls (I just used sesame seed buns)
4 whole Large Portobello Mushroom Caps (about 1 1/4 Pounds)
¼ cups Extra Virgin Olive Oil
Kosher Salt To Taste
Freshly Ground Black Pepper, To Taste
Sun-dried Tomato Halves, Packed In Olive Oil
2 leaves Romaine Lettuce (large)

1. Heat a pan to medium-high heat. Brush the portobello mushroom caps with olive oil and season liberally with salt and pepper on both sides. Add to the heated pan and cook for 5-8 minutes on the first side, then turn over and cook for 4-5 minutes on the second side.
2. Heat your rolls gently in the microwave and spread both halves with your mayo mixture. Place as many as desired sun-dried tomatoes on your roll and top with a portobello cap. Finish with the romaine lettuce and top with other half of the roll. Enjoy

Smashed White Bean,and Avacado Club

Multigrain bread
1 large avacado
alfalfa sprouts
1 cucumber
1 onion
1 can white beans, your choice, or prepared hummus
1 Tbs olive oil
salt & pepper

Smash white beans with back of a fork and add olive oil, salt and pepper (or if using hummus, use as spread). Spread on both sides of bread. Cut avacado, onion, and cucumber and layer on sandwhich. Top with sprouts.

Tomato Pesto Panini

Texas Toast
Pesto (already prepared, or make it yourself)
Tomatoes
Mozarella cheese
Butter

Spread butter on the outside of two peices of Texas Toast. Spred pesto on the inside of the Texas toast. Top with tomato and mozarella, put bread together to make a sandwhich. to make the panini, I used a small George Foreman Grill, but you could could use your outside grill and just put something heavy on top of the sandwhiches.