Ingredients

1/2 c. fat-free cream cheese
4 8-inch flour tortillas
2/3 c. romaine lettuce, shredded
2/3 c. red cabbage, shredded
1 red tomato, diced
1/4 c. red onions, sliced
1/3 c. carrots, grated
1/4 c. blue cheese
1 c. alfalfa sprouts

Directions

Spread cream cheese on one side of tortilla. Divide remaining ingredients evenly and add to tortilla. Roll tortilla closed and cut each diagonally in half.

Tips: You can use various vegetable to make this a bit different each time. Also, try adding flavored cream cheese.

Ingredients

Veggie Burgers, Bulgur Style

8 rolls, whole-grain
1 cup water
1/2 cup bulgur
1/4 teaspoon salt
2 teaspoons extra virgin olive oil
4 finely chopped cloves of garlic
1 pound coarsely shredded portabella mushrooms
2 coarsely shredded medium carrots
1 large coarsely shredded yellow squash Continue reading →

Ingredients

2 tbsp sesame oil
1 chili, finely chopped
1 lb oriental mushrooms (oyster, shitake etc)
3 1/2oz pine nuts
1 onion, sliced
1 lb green vegetables (Pak Choi, spinach, Chinese cabbage etc)
11oz baby corn, halved lengthwise
2 red bell peppers, sliced
3 ½ fl oz soy sauce
Handful fresh cilantro, chopped

Directions

Heat the sesame oil in a wok and add chili, pine nuts and garlic. Sauté for about 30 seconds on high heat. Add mushrooms, onion, green vegetables, baby corn and red pepper and stir-fry for a further 3 to 4 minutes. Pour in the soy sauce and stir-fry for about a minute. Sprinkle with cilantro, stir well and serve immediately with rice noodles.

Serves 4.