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Posted on 05-07-2017

Vegan DIY Room Service

by Dustin Harder

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.

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, crushed, ground up or crumbled

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.

Pizzadilla

Yields: 1 serving

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

½ cup Daiya vegan mozzarella shreds

2 Tbsp onion, chopped

2 Tbsp green pepper, chopped

¼ 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 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 minutes, flip and repeat. Open foil, cut the Pizzadilla in half and it’s ready to eat.

Recipes courtesy of VeganRoadie.com.

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