Looking for a super delicious lunch that takes little-to-no time to put together? Look no further than this Vegan Chicken Casar Wrap! You and your taste buds can thank me later. 

CLICK HERE TO GET THE RECIPE! 

Curried Broccoli Couscous

Ingredients

• 2 Tbsp. olive oil
• 1 1/2 cups chopped broccoli
• 1 cup snap peas
• 1 tsp. curry powder
• 1 cup canned chickpeas, rinsed
• 1/3 cup golden raisins 
• 1 cup water
• 1/2 tsp. salt
• 3/4 cup couscous

Instructions

1. In a large saucepan, heat the oil over medium-high heat. Add the broccoli and snap peas and cook, tossing occasionally for 2 to 3 minutes, or until the broccoli is tender. 
2. Add the curry powder and stir to combine. Stir in the chickpeas, raisins, water, and salt and bring to a boil. 
3. Stir in the couscous, cover, and remove from heat. Let steam for 5 minutes, then fluff with a fork and dig in! 

Enjoy! 

Mexican Pizza! 

Ingredients: 

• 1 15.5-oz can vegan refried beans
• 1 Tbsp. olive oil or safflower oil
• 6 large flour tortillas or tostada shells
• 1 8-oz. pouch of enchilada sauce
• 1/2 cup shredded vegan cheese (Try GO Veggie! Mexican Style Shreds or Daiya Cheddar and Mozzarella Style Shreds)
• 1 cup chopped black olives
• 1 stalk green onion, chopped
• 1 medium-sized tomato, chopped

Instructions

1. Heat the refried beans in a small pot. 
2. While the beans are cooking, heat the oil in a medium-sized frying pan and crisp both of the tortillas for about 30 to 40 seconds on each side, or until golden brown. 
3. Remove the refried beans from the heat and spread onto one tortilla. Cover with the second tortilla. 
4. Top with the enchilada sauce and shredded vegan cheese. Place in an oven or a microwave and heat until the cheese is melted (don’t overdo it!)  then top with the black olives, green onions, and tomatoes. 

Enjoy! 

Falafel Salad! 

Ingredients

• I bunch spinach, stemmed, or approximately 4 cups prewashed salad mix
• 6-7 store-bought falafel balls (Try Trader Joe’s frozen version)
• 1 tomato, sliced
• 5-10 dill pickle slices
• 1 cup tahini or your favorite lemony dressing

Instructions

1. Prepare the falafel according to the package directions, cooking thoroughly until crispy and brown.
2. Place the spinach or salad mix in a bowl and crumble the falafel on top.
3. Add the tomatoes and dill pickles and toss. Drizzle with the tahini or lemony dressing. (Tip: Mix the tahini with a splash of hot sauce for an extra kick!)

Enjoy! 

Peppermint Chocolate Chip Cookies! 

Ingredients: 

• 1/2 tsp. vanilla extract
• 1/8 tsp. peppermint extract (optional)
• 1/4 cup vegan margarine
• 1/2 cup sugar
• 1/2 cup unsweetened applesauce
• 1 cup all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 cup vegan chocolate chips (you can find them at your local grocery store)
• 1/2 cup crushed peppermint candies

Instructions:

1. Preheat the oven to 350 F. 
2. In a large bowl, whip the vanilla extract, peppermint extract, vegan margarine, and sugar together until fluffy. Add the applesauce and mix until well incorporated.
3. In a separate bowl, whisk together the flour, baking soda, and salt.
4. Slowly add the dry ingredients to the wet and mix until well combined. Stir in the vegan chocolate chips and crushed peppermint candies. 
5. Drop rounded tablespoonfuls of the dough onto an ungreased baking sheet.
6. Bake for 9 to 12 minutes. 

Enjoy!