Post Tagged with: "Lunch"

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 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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Vegan Recipe: Sweet Potato Soup with Cannelini Beans & Rainbow Chard

Vegan Recipe: Sweet Potato Soup with Cannelini Beans & Rainbow Chard

This delicious and colorful recipe is from UNPROCESSED by Chef AJ. With the bright orange sweet potatoes, white beans and rainbow colored chard this is a very pretty soup. But if you can’t find Rainbow Chard, feel free to substitute Swiss Chard or any greens such as collards, spinach or kale. Ingredients, Serves 6-8: • 8 cups of water or […]

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Vegan Lunch Recipe: Sauteed Vegetable Pita Sandwich

Vegan Lunch Recipe: Sauteed Vegetable Pita Sandwich

This yummy vegan recipe recommended by Dr. Oz was featured in AARP Magazine: Ingredients 1 tablespoon olive oil 3 tablespoons chopped red onion 1 clove garlic, finely chopped 6 brown mushrooms, sliced 1/2 cup thinly sliced zucchini 1/2 small red bell pepper, thinly sliced 1/4 teaspoon black pepper 1 whole wheat pita, warmed, sliced in half Directions 1. In a […]

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Raw Vegan Recipe: Mango Avocado Spinach Wrap

Raw Vegan Recipe: Mango Avocado Spinach Wrap

Ingredients 1/2 cup spinach 1 mango 1 avocado 4 romaine lettuce leaves Preparation Mash up the avocado; add a little sea salt if you like. Cut up the spinach into thin slices. Take your romaine leaves and put the spinach on first, followed by avocado mash and sliced mangoes Source: Raw Food Passion, http://rawfoodpassion.blogspot.com/2010/01/mango-avocado-spinach-wraps-for-lunch.html

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Vegan Indian Recipe: Ghugni

Vegan Indian Recipe: Ghugni

Ghugni is a curry made of dried peas typically paired along with potatoes. Ingredients 2 1/2 cups (380 grams) green peas 1 medium chopped potato (optional) 2 green chilies, choped 2 cloves garlic, finely chopped pinch of asafoetida 1 1/2 teaspoons (3 grams) cumin seeds spray oil salt to taste 2 tablespoons (2 grams) chopped coriander Directions Wash the green […]

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