Crunchy Collard Wrap

Octavio writes, "This is my delicious collard wrap! In case you haven’t discovered it yet, collards make the best crunchy wraps...and the potential filling combinations are endless. I like to stuff it with protein like seeds and sprouts, plus avocados and sometimes a creamy nut sauce."

Find out how to make it at Healthy Simple Meals.

Raw Chili

Selene writes, "Here's a photo of a bowl of the lazy chef's raw vegan chili. I discovered that using my food processor I could get away with never having to chop things again! Who knew??"

Recipe and a raw vegan daily meal plan at Veganlicious!

Yummy Greens Bowl

Nichole writes, "I made this Yummy Greens Bowl for dinner the other night and it turned out so tasty!

"It was a simple bed of quinoa topped with sauteed kale and mushrooms, carrots, cilantro, sesame seeds and tahini salad dressing. Quick to throw together and super-satisfying."

Tofu Steak Ensalada

Kiki sent in this picture and recipe link for Tofu Steak Ensalada.

Hearty Asparagus Soup

Hearty Asparagus Soup from Cadry's Kitchen.

Scrambled Tofu with Grilled Vegetables

Laura writes, "This was my lunch today. It came together in minutes, was filling, healthy, and totally vegan!"

Find the recipe at her blog, Food from a Former Fat Girl.

Bush Berry Parfait

Kiki Thompson submitted this photo of Bush Berry Parfait, a dessert made with silken tofu and mixed frozen berries. Visit the recipe at Tofu'N'Collards.

Lettuce Wraps with Baked Tofu Cubes

Lettuce wraps with baked tofu cubes, veggies, and whole wheat noodles.

(submitted by Laura)

Raw Zucchini Linguine

Selene sent us this recipe for Raw Zucchini Linguine with Creamy Pesto Sauce "in celebration of the warm weather we're having here in Toronto!"

Sprout Salad

Laura writes, "I keep a never-ending jar of mixed sprouts (quinoa, red lentils, brown lentils, mung beans, chick peas) going pretty much all the time. It makes it so easy to make a healthy and filling lunch. This particular salad had a bit of red cabbage, a few spoons of left over Israeli couscous, and half of a chopped tomato. I topped it with a spritz of olive oil and a few shakes of balsamic vinegar. Yum!"

Visit Food From a Former Fat Girl for the recipe!