Vegetarian & Vegan Food and Lifestyle

neely

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We went out to one of my favorite vegan restaurants for an early Mother's Day brunch today. We shared glazed brussel sprouts for an appetizer which were so good that even if you're not a fan of them they're irresistible. I had a veggie scramble as my entree - tofu, mushrooms, spinach, caramelized onions, confit tomato (which is a fancy word for a roasted cherry tomato with EVOO & spices/herbs), avocado and salsa roja (a type of spicy red sauce), with roasted fingerling potatoes and french press coffee.

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betsygee

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LTS3

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Summer Vegetable Naan Wraps
Serves 2
Prep time 5 minutes
Ingredients
Instructions
  1. Thinly slice 2 plum or Roma tomatoes crosswise. Thinly slice 1 small yellow bell pepper and 1/4 small red onion.
  2. Place 2 pieces naan on a work surface. Divide 4 Daiya Dairy-Free Cheddar Style Slices on top of each naan, followed by 1/2 cup baby arugula, the tomatoes, bell pepper, and onion. Fold each naan in half like a taco to close.
Recipe Notes
Gluten-Free Variation: Use gluten-free flatbreads or pita to make these wraps gluten-free.
 
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