First up, the Avocado and Tempeh Bacon Wraps. I've made a similar sandwich before, but this one was definitely simpler to make. It was also, most importantly, super-delicious!
The Tempeh Bacon is a separate recipe in the book, and it's easy as pie to make. Just steam the tempeh, slice it, and pan-fry it with some oil, tamari, and liquid smoke. Done. Then grab a wrap (I used pumpernickel), spread it with some Vegenaise, add some sliced tomato, lettuce, and avocado, and add the tempeh bacon, like so:
Roll it up, slice in half, and serve. Yum!
Funnily enough, one day I looked in the fridge and saw that I had some eggplant, peppers, zucchini, and red onion that needed to get used up. Those ingredients immediately made me think of ratatouille, so I grabbed 1,000 Vegan Recipes to see if Robin had a recipe for it. Sure enough, she did!
This is a GREAT recipe. You just chop up the veggies, toss it with some other ingredients (garlic, canned diced tomatoes, EVOO, spices), and throw it all into a baking dish. During the last 15 minutes, you uncover the dish and sprinkle it with some bread crumbs (I used Panko), thyme, and nooch. When it's done baking, you have a creamy, delicious casserole that will satisfy anyone, including 3-year-olds...my son LOVED it!
I added some cannellini beans to increase the protein/nutrition, and that was a great decision. These soft, mellow beans are the perfect complement to the soft, creamy veggies!
I had some kale salad on the side to increase the "green" factor of this meal. It was so, so yummy!