June 26, 2017 3 Comments
Introducing Cooking with Caroline, our latest weekly plant-based recipe segment from Caroline DiNicola Fawley. For those of you in the Brattleboro area, you may recognize her from our Vermont store. What you may not know, is she's also a fantastic cook! In fact, she works in our Keene kitchen, helping to whip up some your favorite MamaSezz plant-based meals every week. Clearly, she's a Renaissance woman. And now, every Monday, Caroline will offer up some of her favorite quick and easy plant-based recipes for when you want to eat healthy but don't feel like spending all day long in the kitchen.
This week, I want to introduce you to your new favorite summer lunch: Black Bean Veggie Wrap with Creamy Avocado Dressing. Filling, yet refreshing - perfect for a hot day! Some people are intimidated by making their own dressing but I assure you, if you've got a blender and five minutes, you can make this creamy avocado dressing. And once you do, you'll see not only how easy it actually is to make, but how much tastier (and healthier) homemade dressing is than the bottled stuff.
1 plant-based, whole-wheat wrap or GF wrap
1 handful fresh cilantro
½ ripe avocado, sliced
¼ cup sliced red pepper
¼ cup fresh tomato, diced
½ cup canned black beans with liquid
1 tablespoon chopped green onion
¼ teaspoon garlic powder
1 handful arugula
1 pinch chili pepper
2 pinches salt
2 pinches pepper
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