For a little Mexican kick while hitting the trails, these savoury sandwiches are perfect for energy and flavour. Pop them over a little campfire until warmed through, if you wish.
Pressing tofu releases any extra water, making it more satisfying in a sandwich.
For an added Mexican kick, drizzle sandwich fillings with a little Mexican crema before enclosing with top halves of buns. Mmmm ... delicious!
Freeze a bottle with tomato juice spiked with lemon. Pack with lunch for your trek. It not only keeps your meal cold but provides essential electrolytes for sipping once thawed.
Brush pressed tofu slices with 2 tsp (10 mL) olive oil and lightly season with chili powder and ground cumin. In nonstick frying pan over medium heat, sear until golden on both sides. Splash with lime juice and transfer to plate lined with paper towels to cool.
Cut buns horizontally in half. Place a couple of halves, cut-side down, in nonstick frying pan and toast until cut sides of buns are golden and crispy. Repeat with remaining bun halves.
Brush shaved zucchini slices with remaining 2 tsp (10 mL) olive oil and, in nonstick frying pan, gently sear on both sides just until they begin to turn pale golden. Transfer to paper towel-lined plate.
Spread equal amounts refried beans on bottom half of each toasted bun. Season with black pepper and sprinkle with chopped cilantro. Place romaine leaf on each and then a seared tofu slice.
Divide roasted red peppers, seared zucchini slices, and avocado, and then place equal amounts on top of each bun half. Cover with tops of toasted buns and press down.
Tightly wrap each bun in parchment paper and tie with string. Overwrap tightly in foil and refrigerate until ready to take. Can be made a day ahead.
This recipe is part of the Pack Your Panniers collection.
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
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