Category: Lunch

Vegan Recipe: Vegetable Fajitas with Brown Rice

Vegan Recipe: Vegetable Fajitas with Brown Rice

This Indian-inspired dish takes Tex Mex fajitas to a whole new flavor profile. It is great served with rice, beans, chapatis, tortillas, and chutney. Ingredients, Makes 4 servings 2 potatoes 1 red pepper 10 okra 10 mushrooms 1 medium eggplant 1 cup vegetable of your choice, such as squash or cauliflower 1 onion, sliced 1/4 cup lemon juice 2 teaspoons […]

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Vegan Recipe: Pink Soup

Vegan Recipe: Pink Soup

Combining beetroot and coconut milk gives this recipe its pink color. Ingredients, Serves 4 1/2 cup (100 gms) purple cabbage, finely chopped 1/2 cup (100 gms) cabbage, finely chopped 1 medium potato, finely chopped 1 medium beetroot, finely chopped 1 small onion, thinly sliced 2 stalks celery (no leaves) finely chopped 1/2 cup coconut milk salt to taste pepper to […]

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Sweet Potato, Black Bean Tacos: The Perfect After-School Snack

Sweet Potato, Black Bean Tacos: The Perfect After-School Snack

Back to school? Home chef, Elysabeth Alfano’s got you!  Sweet Potato Black Bean Tacos are the perfect after-school snack or easy dinner option.  Just watch – anyone can do it!  Even hungry kids who come home from school ready to raid the fridge, because it’s as easy as assembly (hall). Wonderful as an after-school snack, particularly if sweet potato is […]

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Recipe: Easy Veggie Tacos

Recipe: Easy Veggie Tacos

This recipe for Veggie Tacos comes from Dr. Greger’s staff member Ángela and features sautéed corn, onion, mushroom, peppers, and spices, with beans, lettuce and tasty cashew sauce. More information: http://NutritionFacts.org and http://www.DrGreger.org and How Not to Die and How Not to Die Cookbook, a New York Times bestseller

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Vegan Recipe: Lentil Vegetable Burgers

Vegan Recipe: Lentil Vegetable Burgers

We love this fiber-rich plant-based burger option alongside the Sweet Corn and Cabbage Salad and the Cucumber, Mango, and Spinach Salad. These are perfect recipes for your next summer event! Ingredients, Makes 8 Servings 1 small onion, chopped 1/2 cup short grain rice 1/2 cup dry brown or green lentils 3/4 teaspoon salt 2 cups water 1 stalk medium celery, finely chopped […]

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Vegan Recipe: Carrot Dogs

Vegan Recipe: Carrot Dogs

A perfect swap for hot dogs, try these carrot dogs with your favorite condiments from The Easy Vegan Cookbook by Kathy Hester. For a fiber boost, try vegetarian baked beans for a delicious plant-based version of the quintessential chili dog! Ingredients, Makes 4 Servings 4 carrots, cut to fit the buns 1/4 cup rice vinegar (or apple cider vinegar and a […]

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Vegan Recipe: Rainbow Veggie Slaw Wraps

Vegan Recipe: Rainbow Veggie Slaw Wraps

These satisfying wraps make a great portable meal. Wrap them tightly in waxed paper and stash in the refrigerator for a meal on the go. Mashed chickpeas serve as a luscious base for the veggies, and white miso paste adds a burst of flavor. Feel free to get creative and swap in your favorite in-season fresh vegetables. Prep-time: 20 minutes […]

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Vegan Recipe: Balsamic Zucchini Sandwich

Vegan Recipe: Balsamic Zucchini Sandwich

This quick sandwich combines the flavors of fresh zucchini sautéed in balsamic vinegar with the creaminess of roasted red pepper and cannellini bean spread. Ingredients, Makes 2 Servings 2 zucchini, cut lengthwise into 1/2″-thick strips 4 cloves garlic, sliced 1 tablespoon balsamic vinegar 1 cup rinsed cannellini beans 1 large roasted red pepper 2 whole-wheat sandwich rolls 6 fresh basil […]

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Vegan Recipe: Pasta Salad

Vegan Recipe: Pasta Salad

This low-fat pasta dish is delicious hot or cold. It is prepared with water-packed artichokes (as opposed to oil-packed), which are available in most supermarkets. Ingredients, makes 8 Servings 2 cups dry bow tie (farfalle) pasta 6 sun-dried tomatoes 1/2 cup boiling water 1/2 cup finely chopped green onions 1/2 red bell pepper, seeded and diced 1 15-ounce can artichoke […]

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Vegan Recipe: Sweet Potato Tacos in Cabbage Cups

Vegan Recipe: Sweet Potato Tacos in Cabbage Cups

By Chef Katie Mae When I was first making sweet potato tacos, I put them in organic corn tortillas just as you would expect tacos to be served. It was just recently that I got the idea to use cabbage cups as the taco shell. They were so delicious that I joyfully ate four cabbage cup tacos! Prep: 10 minutes […]

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