broccoli, cauliflower, cabbage, nuts and seeds, berries, beans, onions and mushrooms. Lindsay S. Nixon, author of The Happy Herbivore Guide to Plant- Based Living and related cookbooks, has traveled from her home in Los Angeles across the country and around the world, finding plant- based foods wherever she goes. “Almost every city has a Thai or Ital- ian restaurant where you should be


able to find something on the menu or adapt a dish to stick with plants,” she says. “You might have to get a little creative. I once asked for salsa and a plain, baked potato; not a bad combo, as it turns out.” Wherever we find ourselves, we can still find healthy ways to eat.


Judith Fertig writes cookbooks and foodie fiction from Overland Park, KS. Connect at JudithFertig.com.


Vegan DIY Room Service by Dustin Harder


sprinkle with the remaining cheese. Fold the other half over the toppings, and then fold the foil over the entire Pizzadilla, completely closing the edges of the foil.


Place the foil packet on the ironing board and the iron on the foil packet. Iron it out to flatten slightly and then leave iron on the foil packet for 2 min- utes, flip and repeat. Open foil, cut the Pizzadilla in half and it’s ready to eat.


Pizzadilla Yields: 1 serving


1 large tortilla of choice (whole wheat or GMO-free corn)


1/2 /4


cup Daiya vegan mozzarella shreds 2 Tbsp onion, chopped


2 Tbsp green pepper, chopped 1


cup pizza sauce or marinara, store-bought


Shredded fresh basil for garnish (optional)


Field Roast Grain Meat Italian Sausage (optional)


Large piece of aluminum foil Iron and ironing board


Preheat hotel or travel iron; the linen setting works well.


While the iron is preheating, place tortilla on a square of aluminum foil large enough to enclose the tortilla. Sprinkle half the cheese on one half of the tortilla, top with peppers and onions, spoon over the marinara and


Hotel Smoothie Yields: 1 serving


1 cup filtered water or apple juice Handful or two of tender, baby greens, such as baby spinach or kale 1 banana, peeled, or another favorite soft, peeled fruit


Put the water, greens and banana in a high-speed, travel-sized blender and blend until smooth.


Natural Awakenings recommends using organic and non-GMO (genetically modified) ingredients and bromine-free flour whenever possible.


natural awakenings July 2017 15


Banushi Yields: 1 serving


Nut butter of choice


Bananas (not overripe; firm enough to hold toppings) Blueberries


Pomegranate seeds or strawberries, cut into slivers


Raw nuts of choice, crumbled, crushed or ground up


Peel the banana. Spread with a layer of nut butter to look like a sushi roll.


Place blueberries in a line down the middle lengthwise, about an inch apart.


Sprinkle with pomegranate seeds or strawberry slivers and top with raw nut crumble. Slice into pieces the size of sushi roll pieces.


Recipes courtesy of VeganRoadie.com.


progressman/Shutterstock.com


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