Something about summer often makes me crave sandwiches and wraps – sure, I could make collard wraps, but after all the feckless tortillas talk on the mini road trip to Great Sage with Katie and Gena, I had to break one out. This lunchbox is actually from last week, incidentally, so this was fresh after the road trip. Lunch and two snacks:
- Brown rice tortilla (here is my approach to softening brown rice tortillas without breaking them) stuffed with spinach, pan-grilled Twin Oaks Tofu, spinach, South River azuki miso (great condiment for an umami feel, not to mention the benefits of miso) and Angela’s Vegan Basil Cashew Cheese Sauce
- Chia Chocolate Pudding for the Exhausted – clearly I was rushed as I barely shook it up
- Raw red peppers and carrots
- Green juice: carrot, cucumber, ginger. This is unpictured, because I actually bought it at Java Green mid-morning that day – I am so glad they now have juicers there.
Have a great Monday Tuesday!
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{ 5 comments… read them below or add one }
Love your brown rice tortilla softening method! I love them but can never get them to hold anything. I'll give it a shot!
I'm with Heather. I can never get them to hold up at all no matter what I try. Haven't tried your method so that's what I'm doing the next time. Which will probably be in a few months. lol
I'll have to sample the Java Green juices soon!
I don't know if you use the same brand as me, but I have noticed that they are softer now than before – maybe they are using a different recipe?
Really want to get my hands on some of that Twin Oaks tofu–I hear it's amazing!