Post Tagged with: "Lunch"

Vegan Recipe: Irish White Bean and Cabbage Stew

Vegan Recipe: Irish White Bean and Cabbage Stew

By Susan Voisin I created this recipe from basic ingredients (cabbage, potatoes, carrots) and seasonings (parsley, thyme, rosemary) that can be found in the simple, hearty dishes of Irish home cooking. With barley and white beans, too, it’s a healthy, filling meal all on its own. INGREDIENTS, Makes 6 large servings 1 large onion, chopped 3 ribs celery, chopped 2 […]

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Vegan Recipe: Tofu Lettuce Wraps

Vegan Recipe: Tofu Lettuce Wraps

By Vicki Brett-Gach, a Certified Vegan Lifestyle Coach These flavorful lettuce wraps transform plain tofu into delicious – whether served as a light meal, or an adorable appetizer. The tofu mixture is very easy to prepare, and can be ready in just a few minutes. Leftovers for tomorrow’s lunch are pretty outstanding, too. For extra color and variety, mix and […]

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Vegan Lunch Recipe: “No-Tuna” Salad Sandwich

Vegan Lunch Recipe: “No-Tuna” Salad Sandwich

From Minimalist Baker’s Everyday Cooking This “no-tuna” salad gets extra tang and flavor from pickles and capers. Serve between two slices of your favorite hearty bread for a simple yet satisfying meal. Makes 4 sandwiches | Ready In: 10 minutes For the salad: 1 (15-ounce) can chickpeas, rinsed and drained 3 tablespoons tahini 1 teaspoon Dijon or spicy brown mustard […]

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Vegan Recipe: Easy Buddha Bowl

Vegan Recipe: Easy Buddha Bowl

By Vicki Brett-Gach, a Certified Vegan Lifestyle Coach After a holiday season full of indulgences, we’re all ready for a fresh start. Let this Easy Buddha Bowl get you started on the path. Start by placing a bed of fresh colorful salad greens, like red romaine, baby spinach, baby kale, or radicchio, at the bottom of the bowl. Over that, […]

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Vegan Recipe: Curried Tomato Lentil Soup

Vegan Recipe: Curried Tomato Lentil Soup

By Jason Wyrick, from 21-Day Weight Loss Kickstart This recipe is based on an Ethiopian soup with a rich, deep curry flavor and complex textures. It’s easy to make in a big batch for the week ahead, but it’s so good, don’t expect it to last more than a couple of days. Preparation Time: 15 minutes / Cook Time: 45 […]

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Vegan Recipe: Eggless Egg Salad

Vegan Recipe: Eggless Egg Salad

By Mimi Clark, Veggie Gourmet Black salt will trick your tastebuds in this eggless egg salad! If you’re not a sandwich fan, stuff the salad in tomatoes or celery boats. Ingredients 12.3 oz box Mori Nu organic firm silken tofu, drained 1/4 cup vegan mayonnaise 1 scallion, finely minced 1 stalk celery, finely minced 1 tablespoon nutritional yeast flakes 2 […]

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Vegan Recipe: Pita Bread Pizzas

Vegan Recipe: Pita Bread Pizzas

By Vicki Brett-Gach, a Certified Vegan Lifestyle Coach These Vegan Pita Bread Pizzas were born after an unusually long and exhausting day. Necessity is the mother of invention, and this pizza variation could not be easier. The key is loads of fresh toppings and contrasting flavors – the more the better. That first night these easy pizzas were the solution to […]

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Vegan Recipe: Green Bean and Mango Salad

Vegan Recipe: Green Bean and Mango Salad

By Jessica Nadel who is the author of Greens 24/7 cookbook and writes the popular blog Cupcakes and Kale. Whenever I go out for Thai food, I always order a mango salad—and I always wish it contained more greens than just a sprig or two of cilantro. This gluten-free salad fixes that with lots of green beans. Serves 6 | Ready In: 15 minutes […]

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Vegan Recipe: Risotto with Fresh Asparagus and Baby Peas

Vegan Recipe: Risotto with Fresh Asparagus and Baby Peas

By Vicki Brett-Gach, a Certified Vegan Lifestyle Coach Prized for its very high starch content, short-grain arborio rice is commonly used to make risotto because it absorbs liquids and flavors so beautifully. It’s a key element in creating the creamy texture that makes risotto…well, risotto. While the rice cooks gently in a savory mixture of hot broth and white wine, […]

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Vegan Recipe: Chickpea Frittata with Broccoli and Mushrooms

Vegan Recipe: Chickpea Frittata with Broccoli and Mushrooms

This decadent recipe uses Treeline dairy free cheese. Treeline offers a new range of innovative artisanal dairy-free cheese products made from cashews to produce a delicious, healthy and “clean” alternative to dairy cheeses (and existing non-dairy cheeses). Ingredients, Serves 8 1/4 cup non-hydrogenated margarine 10 ounces mushrooms (cremini and shiitake) sliced, large slices halved 1/2 cup chopped shallots 1 1/2 […]

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