Category: Lunch

Vegan Recipe: Sloppy Lentil Joes

Vegan Recipe: Sloppy Lentil Joes

This is a quick and easy meal from Heather McDougall, the director of the McDougall Program in Santa Rosa, California. It also reheats well for lunch the next day or two. Serve this stuffed into a whole-grain bun and eat with your hands, or ladle it over the buns (open-face style) and eat with a fork. You could also use […]

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Vegan Recipe: Black Bean and Sweet Potato Quesadillas

Vegan Recipe: Black Bean and Sweet Potato Quesadillas

These quesadillas from My Beef with Meat are a regular with the Engine 2 plant-strong Hall family. They are simple to make and very satisfying. Ingredients, Makes 4 large quesadillas 1 large sweet potato 1 cup brown rice, cooked 8 ounces vegetarian, no added oil, re-fried beans 1 cup of salsa 1 cup fresh spinach 8 ounces black beans, drained […]

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Hummus and Grilled Veggie Sandwich

Hummus and Grilled Veggie Sandwich

Hummus is the perfect substitute for mayonnaise and other fattening spreads, dips, and dressings.  Use any type of bread or combination of veggies to change things up on a daily basis. Ingredients 1 zucchini, cut lengthwise into 1/4″ slices 1/2 medium eggplant, seeds removed and cut into 1/4″ slices 1/2 sweet onion, cut into 1/4″ rings 1/2 – 1 red bell […]

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Vegan Recipe: Bulgur and Orange Salad

Vegan Recipe: Bulgur and Orange Salad

This wholesome salad from PCRM.org is packed with fiber from its beans, grains, vegetables, and fruit. Serve it as either a side dish or a complete meal. Ingredients, Makes 6 servings 1 cup dry bulgur 1 tablespoon orange juice concentrate 2 tablespoons seasoned rice vinegar 1 15-ounce can black beans, drained and rinsed, or 1 1/2 cups cooked beans 2 green […]

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Vegan Recipe: Quick Veggie Pizza

Vegan Recipe: Quick Veggie Pizza

Have your pizza, and eat it too! This quick and easy way to make pizza is also healthy. Just keep some pita bread, sauce, and veggie toppings around and have pizza for lunch, dinner, a snack, or even breakfast! Ingredients, Serves 1 1 pita bread Whole Foods 365 Brand Fat Free Organic Pasta Sauce OR caramelized onions Sprinkling of dried […]

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Vegan Lunch Recipe: Sweet Potato Burritos

Vegan Lunch Recipe: Sweet Potato Burritos

This recipe from Power Foods for the Brain by Neal Barnard MD is not only good for you, it’s so satisfying and delicious, too. A healthy, vegan comfort meal. Ingredients, Serves 4 2 cups peeled and diced sweet potatoes 1 cup frozen corn kernels 1 (15-oz) can low-sodium black beans, drained and rinsed 1 tsp very thinly sliced green onion […]

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Vegan Recipe: Veggie Wraps with Herbed Hummus

Vegan Recipe: Veggie Wraps with Herbed Hummus

These rolls from Bravo! Health Promoting Meals From The TrueNorth Kitchen make a convenient meal for kids or adults on the run. The combination of avocados, hummus, nuts, and vegetables is very satisfying. Ingredients, Serves 6 12 to 16 collard green leaves, stemmed 1 cucumber, peeled and cut into thin strips 1 red bell pepper, cut into thin strips ½ […]

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Vegan Recipe: Rice Salad with Fennel, Orange and Chickpeas

Vegan Recipe: Rice Salad with Fennel, Orange and Chickpeas

The mild anise-like flavor of fennel is well balanced by the citrus in this hearty salad From Forks Over Knives – The Cookbook. Ingredients, Serves 4 1½ cups brown basmati rice 2 cups cooked chickpeas, or one 15-ounce can, drained and rinsed 1 fennel bulb, trimmed and diced 1 orange, zested, peeled, and segmented (zest and segments reserved) 1/4 cup […]

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Vegan Recipe: Ginger Noodles

Vegan Recipe: Ginger Noodles

These exotic-tasting noodles from PCRM.org are surprisingly easy to prepare. Soba noodles are made from buckwheat flour and are sold in natural food stores and Asian markets. Ingredients, makes about 4 one-cup servings 1 8-ounce package soba noodles 3 tablespoons seasoned rice vinegar 3 tablespoons reduced-sodium soy sauce 2 teaspoons finely chopped fresh ginger 2 garlic cloves, minced 1/2 – 1 […]

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Vegan Salad Recipe: Balsamic Roasted Winter Squash and Wild Rice Salad

Vegan Salad Recipe: Balsamic Roasted Winter Squash and Wild Rice Salad

This fall salad recipe is from The Very Best of Recipes for Health by Martha Rose Shulman. Ingredients, Makes 6 servings 1 cup wild rice 3 1/2 cups water or vegetable stock Salt to taste 2 pounds kabocha or butternut squash, peeled and cut in small dice (about 3 cups peeled and diced, weighing 1 1/2 to 1 3/4 pounds) […]

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