It’s so hard to believe it’s already that time of year again!
The leaves are starting to fall… there’s a crisp chill in the air… and yep! It’s already time again for the Virtual Vegan Potluck (VVP), which occurs every November (and every May too!).
So what’s a Virtual Potluck? The Virtual Vegan Potluck website explains the concept as – “Why not pick a day, make a dish and ‘bring’ it to a party held on the Internet?”
This is my second time participating in VVP (last time, I shared my recipe for Twice-Baked “Chorizo” Chipotle Potatoes). I’m excited to be joined by nearly 150 other bloggers who will all be virtually linking up tonight to share our Vegan Potluck Recipes with each other and with YOU!
You can view the full list of participants here or use the Forward & Backward buttons below to click your way through the party!
If you think this looks like fun, be sure to subscribe to the VVP blog so you’ll be notified when signup for the next Virtual Potluck occurs!
My “Potluck” recipe was inspired by a recent email I received from a reader (Thanks, Kimberley F!) who wanted to try making breakfasts & lunches for the week and asked about some easy recipes to start with.
I started packing my breakfasts & lunches for work nearly 2 years ago and now I cringe at the thought of NOT packing my meals – getting the same kind of quality & health from meals out is easily 2-3x as expensive as making food myself! I like to experiment with recipes and rarely make the same breakfast or lunch twice, but I do have a few handy recipes to fall back on when I’m short on time:
Easy Packable Breakfasts
Clockwise from upper Left:
- Overnight Chai Steel-cut Oats from Vegetarian Times (I’ve been making this for YEARS! Tip: I use twice the specified amount of non-dairy milk)
- No-bake Polenta Trailmix Bars by Edible Perspective (HEAVEN in a healthy, no-bake bar)
- Almond Butter, Jelly, Granola & Grape wraps (No recipe needed & WAY better than a traditional PB&J. These were inspired by the Granola Fruit Wraps in The China Study Cookbook)
- Pumpkin Gingersnap Chia Parfaits by Healthful Pursuit (My favorite Fall breakfast. Tip: I usually skip the cookies on top and instead stir-in a sprinkle of rolled oats & extra non-dairy milk the night before serving)
Easy Packable Lunches
Clockwise from Left:
- Black Bean & Corn Enchiladas from Trader Joe’s (Okay, maybe this one is cheating? But for a frozen meal it’s impressively cheap & whole-food based. Add a salad, a piece of fruit, or some crudités)
- Eggless Salad by Happy Herbivore (I adore this recipe exactly as written, though others may want to consider skipping the curry powder if it’s not your thing.)
- Thai Wraps from the China Study Cookbook (I used de-stemmed Collard leaves instead of the suggested Lettuce layer and highly recommend trying the same!)
and… my Chipotle Black Bean Wraps!
These Smoky Black Bean Wraps are a regular on the lunch rotation for Mike & I.
My version incorporates one of my favorite ingredients – Roasted Red Peppers -along with fresh cilantro and plenty of tomatoes, for a easy & flavorful plant-based meal.
I like to make a big bowl of the filling (usually a double-batch!) on Sunday nights, then I assemble each day’s sandwich the night before. You could also try using the Collard Green trick (on the Thai Wraps above) as a buffer between the filling and tortilla, allowing you to assemble a couple days’ worth at a time without them becoming soggy.
- Chipotle Mayo:
- 3 TB Reduced Fat Vegenaise
- 1 tsp Liquid Smoke
- 1/4 – 1/2 tsp Chipotle Powder (go easy – this is HOT STUFF!)
- 1/8 tsp Paprika
- 1 can salted black beans, rinsed
- 3 large Roasted Red Peppers or enough for ~3/4 cup diced (the kind jarred in water not oil)
- 2 large Roma Tomatoes
- 1/4 cup diced fresh Cilantro leaves
- Salt to Taste
- 4 large Whole Wheat Tortillas
There’s just a few simple steps!
- Stir together the Chipotle Mayo ingredients, adjusting the Chipotle Powder to taste.
- Use a Fork or Potato Masher to lightly mash the beans – there should still be a few visible whole or mostly whole beans left.
- Stir together the Chipotle Mayo & Black Beans. Taste again – you may be able to handle more Chipotle than before since the beans help to mellow it out.
- Seed & Dice the Tomatoes (I cut them into quarters lengthwise, cut out (and eat!) the seeds, then dice the fleshy part)
- Dice the Roasted Red Peppers
- Chop the Cilantro
You’re almost done!
- Stir the Veggies into the Bean & Mayo mixture. Taste one last time, adding salt to taste.
- Place 1/2 cup of the mixture into the center of each tortilla
- Wrap it up tightly, Burrito-Style
I’d love to hear from you!
What’s your favorite Sandwich or Wrap?
Your favorite packed meal?
Don’t forget to use the buttons above to see what everyone else brought to the Vegan Virtual Potluck!
I’ve also linked up my recipe at two Healthy, Vegan recipe swaps. Check ‘em out to find more great recipes!