#LunchBreakLIVE with the crew from Central Coast VegFest which is happening Saturday, February 23rd in San Luis Obispo, California! Today they’re making creamy vegan broccoli soups and amazing vegan wraps!

#LunchBreakLIVE with the crew from Central Coast VegFest which is happening Saturday, February 23rd in San Luis Obispo, California! Today they’re making creamy vegan broccoli soups and amazing vegan wraps! Please come to the VegFest! It's free and it's such FUN! For more info: ccveg.org

Posted by Jane Velez-Mitchell on Monday, February 18, 2019

Some Ingredients for Delicious Wraps

Debi, Chew, Jenny Jones, Jane Velez-Mitchell, Sgt. Vegan, Stephanie Bosco

Join all of these fabulous people at the Central Coast VegFest happening Saturday, February 23rd in San Luis Obispo, California!  Great food, great speakers, great fun! And it’s FREE!  For all the info please ccveg.org

SuperFood Goddess, Stephanie Bosco with her wraps!

Jenny Jones with her soup!

Raw Lunch wraps
By The Superfood Goddess
Serves 6
Ingredients:
6 Raw Wraps (I like Wrawp brand, you can also use your favorite tortillas)
1 Tub Kitehill Chive Cream Cheese
1 Tub Hummus (I used Magestic sprouted hummus)
2 Raw Beets peeled and shredded
3 Carrots peeled and shredded
2 Packages of Sprouts (sunflower, broccoli, etc)
3 Tomatoes
1 Red Bell Pepper
2-3 Avocados
6 Cups Arugula
2 Tablespoons Olive Oil
Juice of half a Lemon
Pinch of pink Himalayan salt
Pinch of Black pepper
Pinch of cayenne pepper
Method:
-Toss the Arugula, lemon juice, olive oil, pink Himalayan salt, pepper, and cayenne together. Set aside while you prep the other ingredients.
-With a vegetable peeler, peel the carrots and then the beets. With a shredder shred the carrots and then the beets. Working with the carrots first will help keep the beet color separate from mixing in with the carrots.
-Julienne the Tomatoes and bell peppers into smaller slivers. (You can google how to julienne a Tomato. I also recommend cutting or pulling the seeds out of the tomatoes, this is more for looks and a little less wet, but it won’t break the recipe if you don’t take the seeds out, so no worries).
-Take a wrap and spread the left side with the vegan cream cheese and the right side with the hummus. Start to layer the veggies on top of the wrap, layering on the left side of the wrap. Leaving more room on the right hand side so you can roll it at the end. Start with the bell pepper, tomato, then beets and carrots, then sprouts, avocado, and finally
the arugula.
-Roll the wrap tightly, hugging the ingredients closer into the roll if needed so that the last little rolling stretch is just the wrap with spread on it, this will hold it in place!
-Then the wraps are ready to eat, don’t forget to chew and Enjoy!
For the Creamy Broccoli Soup