Grilled Eggplant Naan wrap

1 tablespoon minced garlic

3 tablespoons fresh lemon juice

 1/4 cup tahini (sesame paste)

1 cup plain low-fat Greek yogurt

 1 teaspoon kosher salt

 1 large eggplant (1 lb.), sliced into 1/2-in. rounds

 2 ripe tomatoes, quartered

 2 tablespoons olive oil

 4 pieces naan bread

 6 cups baby spinach

Method

 Prepare a charcoal or gas grill for high heat (450° to 550°; ). In a small bowl, mix garlic, lemon juice, tahini, yogurt, and salt. Set aside. Brush eggplant and tomatoes with oil. Grill, turning often, until softened and grill marks appear, about 6 minutes. Cut tomato wedges in half. Warm naan on grill. Lay each naan on a plate and top with 1 1/2 cups spinach, a few slices eggplant, 4 tomato pieces, and a large spoonful of reserved yogurt mixture.

Poblano Tofu spicy spread

large poblano pepper -*remove stem and seeds

1 large plantain

2 Tbsp olive oil

3 thick slices of tofu, extra-firm

1-2 Tbsp agave syrup

1 Tbsp olive oil

1 lime or lemon, juiced

salt and pepper

3 Tbsp  sour cream

2 cups fresh crunchy greens

red onion circle slices

cherry tomatoes, sliced

3 whole wheat wraps

 Method

Roast the poblano pepper over a gas burner or in the stove-until black bubbly skin forms.

Saute tofu slices in agave syrup, olive oil, citrus juice, and finish with a bit of salt and pepper.

Slice into smaller cubes if desired before assembling wrap. Heat each tortilla on gas burner or in oven until warm and slightly charred. Assemble wraps by spreading 1 Tbsp of sour cream on the inside of each tortilla.

Add 1/3 of the plantain slices to each tortilla.Add the pepper strips and tofu cubes.Add a handful of fresh crunchy greens, red onion slices and tomato slices.Fold up wrap like a burrito on one end-leave the other end open. Secure bottom end of wrap with toothpicks. stick a citrus slice in the toothpicks as a usable garnish.

Sweet Potato Veggie Burgers

makes 7-8 large patties

2 cans cannellini white beans, drained

1 large sweet potato, baked/peeled/mashed (about 2 cups)

2 Tbsp tahini

2 tsp maple or agave syrup

1 tsp lemon pepper seasoning OR Cajun seasoning (or another fave spice!)

1/4 cup wheat flour

salt to taste if needed

plentiful Panko crumbs

sunflower oil for pan

burgers: avocado, Dijon mustard, grain buns, romaine, onion, olive oil, pepper

Method

Bake sweet potato. Peel, place in large mixing bowl.Add drained beans to mixing bowl. Mash beans and potato together.Mash in seasoning, flour and any additional seasoning. Your mixture will be quite soft and moist. But you should be able to form a patty. Add more flour or a scoop of breadcrumbs - or dry rice to thicken the mixture if needed.. Heat 1 Tbsp safflower oil in a pan over high heat.Form a patty from mixture and coat in Panko crumbs. Thick coating. Then drop the patty in the pan. Repeat until the pan is filled. Cook until browned on both sides. You could also bake. If baking, use less Panko.Transfer cooked patties to paper towel. Cool for a few minutes.

 Serve on toasted bun with lots of toppings.

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