1. drain and rinse one can chickpeas mince 1/4 cup black olives and 1/4 cup sun-dried tomatoes place the above ingredients in a frying pan along with some dried basil, sea salt, and ground pepper. let cook until the chickpeas are a little browned. while that’s frying up, mix together 1/3 cup vegan mayo (nayonaise might be best in this, it’s not as sweet) and 1 tbsp garlic paste spread the mayo on a tortilla or wrap, then fill with the crispy chickpea mix and roll up. makes enough for four small wraps. serve hot. alteration: the chickpea mixture by itself would make a great hummus, just blend it with a little oil in a food processor.
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    1. drain and rinse one can chickpeas
    2. mince 1/4 cup black olives and 1/4 cup sun-dried tomatoes
    3. place the above ingredients in a frying pan along with some dried basil, sea salt, and ground pepper. let cook until the chickpeas are a little browned.
    4. while that’s frying up, mix together 1/3 cup vegan mayo (nayonaise might be best in this, it’s not as sweet) and 1 tbsp garlic paste
    5. spread the mayo on a tortilla or wrap, then fill with the crispy chickpea mix and roll up.
    makes enough for four small wraps. serve hot.
    alteration: the chickpea mixture by itself would make a great hummus, just blend it with a little oil in a food processor.

    April 12, 2012 Posted by sewindieee
  2. this smoky brunch sandwich includes crispy & soft bread, BBQ tofu and cheezy white bean hummus. see the full recipe at sewindie.com

    this smoky brunch sandwich includes crispy & soft bread, BBQ tofu and cheezy white bean hummus. see the full recipe at sewindie.com

    March 14, 2012 Posted by sewindieee
  3. vegan egg salad (aka eggless salad aka my new favorite 5-minute lunch!) / sewindie.com

    vegan egg salad (aka eggless salad aka my new favorite 5-minute lunch!) / sewindie.com

    January 18, 2012 Posted by sewindieee