Vegan Southwest Grilled Pita Pockets

Vegan Southwest Grilled Pita Pockets
with Ezekiel 4:9 Whole Grain Pocket Bread
Number of Servings
Makes 4 pita pocket bread sandwiches
Ingredients

Cilantro Lime Aioli

  • [q:1/2] cup vegan mayo
  • 1 tablespoon olive oil
  • 2 cloves of garlic
  • [q:1/4] cup fresh cilantro leaves
  • Juice of 1 lime
  • [q:1/2] teaspoon smoked paprika
  • Salt and pepper to taste
  • Water as needed to thin it out

Pocket Bread Sandwiches

  • 1 tbsp olive oil for pan, plus 1 to 2 tbsp for later
  • [q:1/3] cup fire-roasted or regular corn
  • 1 cup black beans, rinsed and drained
  • 2 large handfuls of spinach
  • [q:1/4] teaspoon cumin
  • 1 avocado, mashed
  • 1 (12-ounce) jar roasted red peppers, drained and patted dry
  • [q:1/4] red onion, thinly sliced
  • 2 Ezekiel 4:9 Whole Grain Pocket Bread (halved)
Directions
  1. Blend all aioli ingredients in a food processor until smooth, adding water as needed to thin it out. Set aside.
  2. Heat a pan over medium heat, and add oil. Add corn, black beans, spinach, and cumin. Cook until the spinach wilts. Set aside.
  3. Stuff the pocket bread with mashed avocado inside each pocket. Follow with roasted red peppers, red onion, and the spinach-corn-bean mixture evenly.
  4. Lightly brush the outside of each pocket with the remaining oil. Heat a griddle, grill, or pan over medium-high heat and grill each pocket until golden brown, flipping once.
  5. Remove from heat and drizzle with aioli and serve!
Nutrition Info
Per serving (1 pita pocket): 482 Calories, 14 g Protein, 0 mg Cholesterol, 47 g Carbohydrates, 8 g Total sugars (2 g Added sugars), 13 g Fiber, 29 g Total fat (4 g sat), 716 mg Sodium, [nutrition:5] Vitamin C, Vitamin K, [nutrition:4] Folate, HHH Vitamin B6, Vitamin E,  [nutrition:2] Vitamin A, Magnesium, Phosphorus, [nutrition:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Calcium, Iron, Potassium, Zinc

Mediterranean Veggie Sandwich

Mediterranean Veggie Sandwich
on Food For Life Gluten-Free Sprouted for Life Bread
Number of Servings
Makes 1 sandwich
Ingredients
  • 2 slices Food For Life Gluten-Free Sprouted for Life Bread, toasted
  • 2 Tbsp hummus
  • [q:1/4] cup cucumber, thinly sliced
  • [q:1/4] cup tomato, thinly sliced
  • [q:1/4] cup roasted red peppers, sliced
  • [q:1/4] cup shredded carrots
  • [q:1/4] cup purple cabbage, thinly sliced
  • [q:1/4] cup red onion, thinly sliced
  • Handful of baby spinach or arugula
  • [q:1/2] Tbsp toasted sunflower seeds 
  • 1 tsp extra virgin olive oil
  • 1 tsp lemon juice
  • [q:1/2] tsp oregano
  • Salt & black pepper to taste
Directions
  1. Toast the bread to your desired crispiness.
  2. Spread hummus evenly on both slices.
  3. Layer on the veggies:
    • cucumber
    • tomato
    • roasted red peppers
    • shredded carrots
    • purple cabbage
    • red onion
    • leafy greens
  4. Sprinkle with sunflower seeds.
  5. Season it up with oregano, salt, and black pepper.
  6. Drizzle with olive oil and lemon juice.
  7. Close, cut in half, and enjoy.

Black Bean Pita Pockets

Black Bean Pita Pockets
Number of Servings
4 pita pockets
Ingredients

Pita Pockets

  • Ezekiel 4:9 Whole Grain Pocket Bread
  • 1 can of black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 1 cup sliced cherry tomatoes
  • 1 jalapeño, seeded and finely chopped
  • 2 tbsp Fresh cilantro, chopped
  • [q:1/2] cup Red onion, diced
  • [q:1/4] cup Olive oil
  • 2 tbsp Lime juice
  • 1 tsp Garlic powder
  • [q:1/4] tsp Chili powder
  • [q:1/2] tsp Cumin
  • 1 tsp Sea Salt
  • [q:1/2] tsp Pepper

To Serve

  • 1 avocado, sliced
  • Feta cheese, crumbled
  • Mixed greens
Directions
  1. In a separate bowl, mix together [q:1/4] cup olive oil, 2 tbsp lime juice, 1 tsp sea salt, [q:1/2] tsp pepper, [q:1/2] tsp cumin, [q:1/4] tsp chili powder, and 1 tsp garlic powder.
  2. Whisk to combine. Mix well, then set aside.
  3. To a large mixing bowl, combine the can of drained and rinsed black beans, 1 cup thawed corn, 1 cup sliced cherry tomatoes, 1 jalapeno, seeded and chopped, [q:1/2] diced red onion, and 2 Tbsp fresh chopped cilantro.
  4. Pour the dressing over the black bean salad. Mix until combined.
  5. Warm the pitas up in pan. Slice in half and open the pockets.
  6. Line each pita pocket with a handful of the mixed greens of your choice.
  7. Add sliced avocado and a scoop of the black bean salad. Finish with a sprinkle of feta cheese.
Nutrition Info
1 pita pocket: 565 Calories, 19 g Protein, 17 mg Cholesterol, 65 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 17 g Fiber, 28 g Total fat (6 g sat), 836 mg Sodium, [nut:3] Vitamin B2 (riboflavin), Vitamin B6, Vitamin K, Folate, Phosphorus, [nut:2] Vitamin B1 (thiamine), Vitamin C, Vitamin E, Calcium, Iron, Potassium, [nut:1] Vitamin A, Vitamin B3 (niacin), Vitamin B12, Magnesium, Zinc

Morgain’s Saucebox Sandwich

Morgain’s Saucebox Sandwich
Prep Time
50 minutes
Number of Servings
4 Sandwiches
Ingredients

Veggies

  • 1 eggplant, sliced into ½-inch rounds
  • 1 bulb fennel, cored and thinly sliced
  • 1 medium zucchini, sliced into [q:1/4]-inch rounds
  • 1 medium red onion, sliced into rounds
  • 2 red bell peppers, seeded and cut into strips
  • 2 Tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper

Turmeric Tahini Mayo

  • ½ cup low-fat mayonnaise
  • [q:1/4] cup tahini
  • 1 Tbsp maple syrup
  • Juice of ½ lemon
  • 1 clove garlic, finely grated
  • [q:1/2] tsp ground turmeric
  • [q:1/2] tsp curry powder
  • [q:1/4] tsp kosher salt

Chickpeas

  • 1 (28 fl oz) can chickpeas, drained and
  • well rinsed
  • 2 Tbsp extra-virgin olive oil
  • [q:1/2] tsp smoked paprika
  • [q:1/2] tsp chili flakes
  • [q:1/2] tsp ground cumin
  • [q:1/2] tsp kosher salt

Assembly

  • 8 slices multigrain bread, toasted
  • 8 pieces leaf lettuce
Directions
  1. Preheat oven to 450˚. Line two baking sheets with parchment paper.
  2. Arrange veggies on prepared baking sheets, drizzle with oil, and season with salt and pepper. Roast for 25 to 30 minutes, or longer if you like things a bit charred. Remove from oven and set aside.
  3. While veggies are roasting, make turmeric tahini mayo: combine all turmeric tahini mayo ingredients in a mixing bowl and whisk until smooth. As this mayo is quite thick, feel free to loosen it a bit with a few teaspoons of water if you like your sauce a bit thinner. Set aside.
  4. Time for the spicy chickpeas. In a mixing bowl, combine chickpeas, oil, paprika, chili flakes, cumin, and salt. Mix well to coat chickpeas. Transfer everything to a pan over medium-high heat and cook for about 7 to 8 minutes, stirring frequently. Remove from heat and slightly mash chickpeas with a fork or a potato masher.
  5. To assemble sandwiches, liberally spread turmeric tahini mayo on four slices of toasted bread. Top each slice with lettuce, some roasted veggies, and a scoop of spiced chickpeas. Then close sandwich with other slice of toast. Enjoy!
Nutrition Info
1,208 Calories, 55 g Protein, 0 mg Cholesterol, 184 g Carbohydrates, 41 g Total sugars (3 g Added sugars), 39 g Fiber, 33 g Total fat (4 g sat), 1,538 mg Sodium, [nut:5] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Vitamin C, Vitamin K, Folate, Iron, Magnesium, Phosphorus, Potassium, Zinc, [nut:4] Vitamin E, [nut:3] Calcium, [nut:1] Vitamin A

Oven-Roasted Portabella Mushroom Gyro

Oven-Roasted Portabella Mushroom Gyro
Number of Servings
4 pitas (serves 8)
Ingredients
  • 2 Ezekiel 4:9 Whole Grain Pocket Breads
  • 2 cups sliced Portabella mushroom
  • 2 Tbsp balsamic vinegar
  • 2 tsp Greek seasoning
  • 2 tsp minced garlic
  • 1 red bell pepper, sliced
  • [q:1/3] cup feta cheese
  • [q:1/2] cup Cucumber, diced
  • 2 Tbsp Italian flat leaf parsley
  • [q:1/2] cup red onion, sliced
  • 1 Tbsp olive oil
  • [q:1/2] tsp salt and [q:1/4] tsp pepper
Directions
  1. Marinate 2 cups sliced mushrooms in 1 Tbsp olive oil, 2 Tbsp balsamic vinegar, 2 tsp Greek seasoning, 2 tsp minced garlic, [q:1/2] tsp salt, and [q:1/4] tsp pepper. Refrigerate and marinate for minimum of 20 minutes, up to 2 hours.
  2. Preheat the oven to 400° degrees.
  3. Remove the mushrooms from the marinade and pat lightly with a paper towel.
  4. Roast the mushrooms in the oven along with 1 sliced red bell pepper for 15 to 20 minutes.
  5. When there are 5 minutes left in the cook time, pop the pita pockets into the oven to warm up and toast lightly.
  6. To assemble the gyros, cut the pitas in half and then open the pocket for the sandwich. Add the mushrooms, roasted red peppers, feta cheese, cucumber, red onion, and parsley.
  7. Enjoy immediately!
Nutrition Info
213 Calories, 9 g Protein, 11 mg Cholesterol, 29 g Carbohydrates, 7 g Total sugars (2 g Added sugars), 4 g Fiber, 7 g Total fat (2 g sat), 360 mg Sodium, [nut:4] Vitamin C, [nut:3] Vitamin K, [nut:2] Vitamin B6, [nut:1] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B12, Calcium, Folate, Phosphorus

Buffalo Cauliflower Pitas

Buffalo Cauliflower Pitas
Number of Servings
Serves 4
Ingredients
  • 1 large head cauliflower (about [q:1 1/2] pounds), cut into florets
  • 2 Tbsp olive oil
  • [q:1/2] tsp fine sea salt
  • [q:1/2] tsp black pepper
  • [q:1/4] cup Buffalo-style hot sauce
  • 3 Tbsp coconut oil, melted
  • 4 Food For Life® Ezekiel 4:9 Whole Grain Pocket Bread
  • 1 avocado, thinly sliced
  • 2 celery stalks, thinly sliced
  • 8 butter lettuce leaves
Directions
  1. Preheat oven to 425°F. Line a large baking sheet with parchment.
  2. Toss cauliflower, oil, salt, and pepper together on baking sheet and spread out in a single layer. Roast until browned, about 20 minutes.
  3. While cauliflower roasts, in a large bowl whisk together hot sauce and coconut oil. Toss cooked cauliflower with sauce.
  4. Top pocket bread with cauliflower, avocado, celery, and lettuce.
Nutrition Info
439 Calories, 10 g Protein, 0 mg Cholesterol, 48 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 11 g Fiber, 26 g Total fat (11 g sat), 722 mg Sodium, [nut:5] Vitamin C, [nut:4] Vitamin B6, Vitamin K, [nut:3] Folate, Phosphorus, [nut:2] Vitamin B1 (thiamine), Vitamin B3 (niacin), Magnesium, [nut:1] Vitamin B2 (riboflavin), Vitamin E, Iron, Potassium, Zinc

Ultimate Vegan Breakfast Sandwich

Ultimate Vegan Breakfast Sandwich
Number of Servings
4 sandwiches
Ingredients

Sandwich

  • 4 Sprouted Grain Ezekiel 4:9 English Muffins
  • 2 tsp olive oil
  • 1 block of extra firm tofu, pressed and sliced into patties.
  • Vegan cheese slices
  • 8 slices vegan bacon
  • Avocado, sliced
  • Tomato, sliced
  • Spinach or your favorite greens
  • [q:1/4] tsp turmeric
  • [q:1/4] tsp garlic powder
  • [q:1/4] tsp onion powder
  • 1 tsp nutritional yeast
  • [q:1/2] tsp sea salt
  • [q:1/2] tsp black pepper

Spicy Maple Mayo

  • [q:1/4] cup vegan mayo
  • 1 Tbsp maple syrup
  • [q:1/2] Tbsp hot sauce of choice
Directions
  1. Start by making the Spicy Maple Mayo by combining all ingredients in a bowl, mixing thoroughly, and adding in salt and pepper to taste. Set aside until time for assembly.
  2. Using a circular cookie cutter, cut the tofu slices into circles for your sandwich.
  3. Heat a skillet over medium heat.
  4. Cook the vegan bacon until crisp. Set aside until time for assembly.
  5. Return pan to medium heat and add the tofu patties.
  6. Season the tofu slices with [q:1/4] tsp turmeric, 1 tsp nutritional yeast, [q:1/4] tsp garlic powder, [q:1/4] tsp onion powder, salt, and [q:1/2] tsp pepper. Brown on both sides.
  7. Drizzle in 2 tsp olive oil, and toast the Sprouted Grain Ezekiel 4:9 English Muffins halves.
  8. Assemble the sandwich by starting with the bottom English muffin half and adding a spoonful of Spicy Maple Mayo. Next, add the tofu patties to the English muffin. Top with vegan bacon, then tomato and spinach. Finish by adding an additional drizzle of spicy maple mayo to the top English muffin half, and adding sliced avocado.
Nutrition Info
1 sandwich: 524 Calories, 23 g Protein, 0 mg Cholesterol, 48 g Carbohydrates, 5 g Total sugars (3 g Added sugars), 13 g Fiber, 31 g Total fat (3 g sat), 702 mg Sodium, [nut:5] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Phosphorus, Zinc, [nut:3] Vitamin K, Iron, Magnesium, [nut:2] Vitamin B12, Calcium, Folate, [nut:1] Vitamin C, Vitamin E, Potassium

Once Again Peanut Butter

Once Again Peanut Butter
Creamy, Nutty Goodness
Rippling waves of all-natural peanut butter

Photo 174635016 © Potatos | Dreamstime.com

I love peanut butter.

If you’re a fan like I am, check out Once Again. They’re the first certified organic peanut butter that doesn’t separate. Over the years I’ve snapped a couple of knives trying to incorporate the oil in less processed brands, so an already blended, natural option is a big deal for me!

Once Again’s Lightly Sweetened Creamy Peanut Butter is made with ethically sourced, blanched organic peanuts that are dry-roasted and ground. (Crushed peanuts are added to the crunchy version.) This tasty spread is lightly sweetened with organic sugar and is made creamy with organic, ethically sourced palm oil from sustainable orchards. 

Smooth and satisfying, the roasted peanut flavor is wonderfully pronounced. The sweetness level is low, so you can easily combine it with jam, jelly, or honey without creating a sugar bomb.  

Certified Gluten-Free, Kosher Certified, USDA Organic, Non-GMO Project Verified, and vegan, each 16-oz jar costs $8.39. Once Again also offers no-salt, unsweetened, and crunchy varieties.

Their website has plenty of tasty recipes for you to try (and one to make for your dog!) available on their site.

Tags
peanut butter
nuts
sandwiches
Lisa Fabian

Sweet Potato Lentil Patty Sandwiches

Sweet Potato Lentil Patty Sandwiches
Number of Servings
8 sandwiches
Ingredients

Sandwiches

  • 8 Ezekiel 4:9 Sprouted Grain Low Sodium English Muffins
  • [q:1 1/2] cups cooked lentils
  • [q:1 1/2] cups cooked sweet potatoes, peeled and mashed
  • [q:1 1/2] tsp smoked paprika
  • 1 Tbsp ground flax seed + 2 tbs water
  • [q:3/4] cup panko breadcrumbs
  • 1 tsp turmeric
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • [q:1/2] tsp sea salt
  • [q:1/2] tsp black pepper
  • 2 tbs olive oil
  • 2 avocados, sliced
  • Micro greens
  • 8 vegan cheese slices of choice

Creamy Maple Mustard

  • [q:1/4] cup maple syrup
  • [q:1/2] cup Dijon mustard
  • [q:1/2] cup vegan Mayo
Nutrition Info
1 sandwich: 503 Calories, 15 g Protein, 61 g Carbohydrates, 11 g Total sugars (6 g Added sugars), 13 g Fiber, 24 g Total fat (2 g sat), 551 mg Sodium, [nutrition:5] Vitamin A, Folate, [nutrition:4] Vitamin B1 (thiamine), B6, [nutrition:3] Phosphorus, [nutrition:2] Vitamin B2 (riboflavin), K, Iron, Zinc, [nutrition:1] Vitamin B3 (niacin), C, E, Magnesium, Potassium

Ultimate Loaded Veggie Dogs

Ultimate Loaded Veggie Dogs
Number of Servings
3 Veggie Dogs (serves 3)
Ingredients

  • Loaded Veggie Dogs

  • Vegan Thousand-Island Dressing

    • [q:1/2] cup raw cashews, soaked in water overnight
    • [q:1/2] cup water
    • 6 Tbsp ketchup
    • 1 Tbsp lemon juice
    • 1 Tbsp white onion, minced
    • [q:1/4] tsp Dijon mustard
    • [q:1/4] tsp sea salt
    • 2 Tbsp relish
Directions

  1. Caramelized Onions

    1. add 2 tbs vegan butter and 2 cups of sliced onions to a sauté pan, and cook on low for 30-40 minutes, stirring frequently, until onions are jammy and caramelized.
    2. Set aside until time for assembly.

  2. Vegan Thousand Island Dressing

    1. Blend all of the ingredients together, except the relish, until smooth.
    2. Stir in 2 tbs of relish, and pulse to combine.
    3. Transfer to a squeeze bottle and refrigerate until it is time to serve.

  3. Hot Dogs and Buns

    1. Grill the veggie dogs and then set them aside once cooked to your liking.
    2. Toast the Ezekiel 4:9 Sprouted Grain Hot Dog Buns in a toaster or in a pan.

  4. Assembly

    1. Start with a piece of butter lettuce inside the bun.
    2. Add 1 slice of vegan cheddar cheese, then lay in the veggie dog.
    3. Add sliced pickles, top with caramelized onions, and drizzles of the vegan thousand island dressing and sriracha. Enjoy!
Nutrition Info
679 Calories, 28 g Protein, 0 mg Cholesterol, 63 g Carbohydrates, 19 g Total sugars (2 g Added sugars), 12 g Fiber, 40 g Total fat (12 g sat), 1,874 mg Sodium, [nut:5] Vitamin B2 (riboflavin), Vitamin B12, Phosphorus, [nut:3] Vitamin B1 (thiamine), [nut:2] Vitamin B3 (niacin), Vitamin B6, Vitamin C, Folate, Iron, Magnesium, Zinc, [nut:1] Vitamin E, Vitamin K, Potassium
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