Burgers & Wraps
California Burritos
Filled with deliciously seasoned pinto beans, plus corn, lettuce, avocado, and salsa, this California-style vegan burrito recipe makes an easy, satisfying lunch…
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Asian Veggie Wraps
Loaded with vermicelli noodles, mushrooms, and other fresh veggies, this recipe for Asian-style wraps is ideal for packed lunches. The wraps will…
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Tacos de Hongo
Taco lovers: You owe it to yourselves to indulge in these delicious meatless tacos! Recipe from the “So Tasty!” cookbook. Note: These tacos…
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Vegetable Brown Rice Sushi
Once you get the hang of rolling them, sushi rolls are actually easy to make. If you don’t have a bamboo mat,…
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Black-Eyed Pea Burgers
If you’re like me, you’re probably tired of the same old black bean burger. Here’s a great alternative, made with flavorful, earthy…
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Tucson Spicy Lentil Tacos
Several years ago, my Mom, Dad, sister Jane, Colin Campbell, and I gave a one-day “Healthy You” seminar in Tucson, Arizona. The…
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Mango and Black Bean Tacos
The cornerstone of every Blue Zones diet in the world? Beans. There are at least 70 varieties of beans to choose from…
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Tacos Every Day—Not Just Tuesdays!
Who said tacos have to be filled with shredded meat and cheese? Certainly no one in Mexico! These tacos are tasty and…
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Easy Veggie Patties for Plant-Based Burgers
Mixed with a lot of healthy and nutritious grains, veggies, and spices, this veggie patty recipe is great for veggie burgers. It’s…
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Navy Bean Hummus and Mixed Vegetable Pita Pockets
Creamy, garlicky navy bean hummus and crunchy fresh vegetables are tucked into hearty whole-wheat pitas in a perfect marriage of textures, colors,…
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“No-Tuna” Salad Sandwich
This “no-tuna” salad gets extra tang and flavor from pickles and capers. Serve between two slices of your favorite hearty bread for…
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Spiced Sweet Potato Tacos
These are a favorite of my friend Judy Micklewright’s six-year-old daughter, Becky, who could not stop eating them the first time I…
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