More Wraps, More Dips!

This is a classic Left Over Wrap!

This contains the last little bit of tofu I had in the freezer.  I seasoned it with Wildtree Memphis Seasoning.  I also used left over corn and black beans.

I melted some Daiya 'Jack' Shreds on the wrap and added the rest of the ingredients and that was my wrap!

1/3 Block of Tofu, Frozen, then Thawed
1/2 C Black Beans
1/2 C Corn
Handful of Daiya Shreds
Pinch of Wildtree Memphis Dry Rub (to season tofu)
1/2 Avocado, smashed (with lemon juice)
2 T Salsa

All in a skillet (except Daiya, Avocado, Salsa) with Earth Balance, until done.

For a separate meal/snack I did the remaining multi-colored mini potatoes in a skillet with pumpkin oil until crunchy.  I also made a Lemon Dill Cashew Dip for them.

2 C Cashews
1 C Water
1/4 C Oil (I used Pumpkin)
4 tea Apple Cider Vinegar
2 tea Nutritional Yeast
6 T Lemon Juice
1-2 tea Wildtree Dill
Pinch of Pink Himalayan Seas Salt

This Lemon Dill Dip was AMAZING!!!!  It could simply be watered down more for a dressing.  I tried to do this and I found equal parts Water, ACV, and Lemon Juice worked nicely!

Left Overs - Spinach Rice Chickpea Dish

The other night I made Vegan Creamed Spinach and that recipe can be found HERE.

Last night I had that for dinner and wanted to do something a little different with the left overs for my lunch today.  So I took a little bit of the following:
Splash of Wildtree European Dipping Oil - Chili (Grapeseed Oil)

Chickpeas
Corn
Long White/Basmati Rice

I heated it up and am eating it now!  I'm VERY happy with this left over concoction!  I would definitely do it again!  It's tasty!