Lunch | Veg Recipes

Posts filed under 'lunch'

.spinach & carrot wraps.

2 tortillas (or wraps)
2 tbsp cream cheese
2 cups fresh spinach
1 cup grated carrot

divide & spread cream cheese evenly over wraps. top with carrot & spinach. fold like a burrito, or roll up & slice into 1 inch pieces.

make it vegan: use soy cream cheese.

this is one of the many things i make for lunch. it’s healthy & quick to make.

for more flavor you can mix the cream cheese with 1 or 2 tbsp salsa & use any veggies you like.

Add comment May 28th, 2008

.baked bean sandwiches.

2 tsp olive oil
2 garlic cloves, grated or minced
1/2 large or 1 medium onion, diced
1 large can(28 oz) vegetarian baked beans, drained
1 can (14 oz) diced tomatoes, drained
bread

heat oil in a large nonstick skillet and add garlic and onion. cook until tender, about 4-5 minutes. add beans and tomatoes. bring to a boil, then let simmer on low for another 5 minutes. use a slotted spoon to serve on bread slices.

cheese would be great melted on top if you have it on hand.

the idea for this recipe came out of a magazine, and was just the beans and tomatoes heated. i usually try to fit more veggies into my meals, and make the ingredients go farther, so since i love garlic and onions, i couldn’t leave them out.

1 comment May 12th, 2008

.peanut butter pitas.

2 pita halves
2 tbsp peanut butter
1 cup shredded cabbage
1/2 cup shredded carrots
1/2 cup “chicken”(about 8 strips cut into small pieces)

spread 1 tbsp peanut butter inside each pita half. divide cabbage, carrots, and chicken, and stuff inside the pitas.

the “chicken” can be cold, or heated.

instead of “chicken” try raw or sauted mushrooms, or tofu.

i love how simple, yet tasty this recipe is. the peanut butter gives so much flavor, while the veggies add a crunchy texture.

Add comment May 7th, 2008

.mushroom & onion sandwich.

1/2 tsp olive oil
1 cup sliced mushrooms
1/4 cup sliced onion
2 slices bread
1 tsp nayonaise
4 slices tomato
2 basil leaves, chopped

in a small skillet heat oil over medium. add mushrooms and onion. cook 4-5 minutes, or until heated through. meanwhile, spread nayonaise over both slices of bread. evenly spread mushrooms and onion over bread. add tomato slices and basil.

i had just gone to the store the night before so i had a ton of veggies, but didn’t know how to put them together (other than a salad) for a quick lunch. i was actually quite surprised at how well it turned out.

bell peppers would add more flavor, just cook them up with the mushrooms and onion.

another option is sliced avocado.

3 comments April 29th, 2008

.black bean & veggie burritos.

1 tsp olive oil
2 cloves garlic, minced
1 small can diced green chilis, drained
2 cups bell peppers, chopped (any color you like)
1/2 cup onion, chopped
1 can black beans, drained & rinsed
1/2 cup corn
1/2 avocado, diced
salsa
tortillas

in a large skillet heat oil over medium . add garlic and chilis. cook 2 minutes, then add bell pepper and onion. cook until tender. (peppers should still be bright in color, and have a bite to them) add black beans and corn. heat thoroughly. serve on warm tortillas, and top with avocado and salsa.

i’ve been making these burritos for quite a few years, and almost every time they turn out slightly different, mostly because i usually have all the ingredients on hand, but sometimes i’ll have to skip something. either way, they turn out great.

if you have ranch or sour cream, i would highly recommend topping the burrito with one.

3 comments April 23rd, 2008

.fiesta soup.

1 tsp olive oil
1/2 onion, chopped
1 can (14 oz) beans; black, pinto, or kidney, any you like
1/2 cup frozen corn
1 can (14 oz) diced tomatoes
1 can diced green chilis
1/2 tsp garlic powder
1/2 tsp chili powder
1 pinch cayenne pepper (optional)
avocado, chopped (for garnish)
tortilla chips

in a large sauce pan, heat oil over medium heat. add onion and cook until tender, about 3 minutes. add the rest of the ingredients and cook thoroughly. garnish with avocado & serve with tortilla chips.

you can top the soup off with sour cream, cheese, and chives for something a little different.

also, you can use kidney, pinto, white or any other bean you may have on hand.

i make this soup all the time; i usually have all the ingredients in my pantry. it cooks up quick, so it’s great for those times when you just can’t wait any longer. you could also throw all the ingredients in a bowl and microwave until hot.

Add comment April 19th, 2008

.grilled apple sauce sandwiches.

1/4-1/2 cup apple sauce (depends on the size of bread)
2 slices bread
margarine
1/8 tsp cinnamon
1 tsp sugar

heat a small skillet over medium heat. meanwhile in a small bowl mix together cinnamon and sugar. butter the bread and place one slice in skillet, butter side down. spread applesauce over bread and top with other slice. sprinkle with cinnamon sugar mixture, and flip when bottom slice is browned. repeat on the other side. cut in half to serve.

probably the strangest use for apple sauce, i was a little apprehensive to making these but they turned out much better than i imagined. this sandwich is great for any meal, or snack. i usually make extra cinnamon sugar to use later and for other recipes. i’ve always used plain unsweetened applesauce, but they now have flavored kinds which would also work.

Add comment April 15th, 2008

.hoisin noodles bowls.

1 lb whole-wheat spaghetti (or regular pasta if you prefer)
1 tbsp. vegetable oil
1 red bell pepper, thinly sliced
½ onion, thinly sliced
1 cup frozen peas
4 cloves garlic, grated
1 (2-inch) piece ginger root, grated
1 (10-ounce) pkg frozen edamame
3 tbsp. hoisin sauce
2 limes, juiced
hot sauce, to taste
¼ cup chopped cilantro
¼ cup chopped mint leaves

cook pasta according to directions, reserving 1/2 cup liquid before draining.

heat oil in a large skillet over high heat. add peppers, onions, peas, garlic and ginger. cook 2 minutes. add edamame and heat through. add hoisin, juice of limes, hot sauce and pasta liquid. add pasta and toss to coat. turn off heat and add cilantro and mint. serve in bowls.

hoisin sauce is common in asian cooking and can be found in the asian section at most grocery stores.

i love watching the food network, & i have seen a few shows feature vegetarian recipes, but not many & some contain eggs so that makes many vegetarians turn away. i was pretty excited when rachael ray did a vegetarian, asian style dinner that actually turned out to be vegan. the dinner included hoisin noodle bowls, cucumber salad, and roasted yakitori mushrooms. everything was delicious. i’ve posted all three recipes, using my own versions.

i haven’t been able to find frozen edamame shelled, so i’ve been thawing in it the shell and shelling it myself. this takes a lot more time, so if you can find it shelled definitely go for that.

1 comment April 12th, 2008

.sweet potato souffle.

3 cups cooked sweet potatoes, cooled and mashed
½ cup sugar
egg replacer, for 2 eggs
1 tsp vanilla
¼ cup butter

mix together and place in a greased casserole dish.

¾ cup brown sugar, packed
¼ cup flour
¼ cup butter
1 cup chopped pecans

combine and sprinkle over potatoes. bake at 350 degrees for 30 minutes.

last year for thanksgiving, instead of her usual candied yams, my mom made these. it’s so good you’ll want to make it throughout the year, not just for holidays.

Add comment March 27th, 2008

.tomato avocado sandwich.

2 slices toast
1-2 tsp mustard
½ tomato, thinly sliced
¼ avocado, thinly sliced
1 tbsp chopped basil
1 tbsp flax seed

spread mustard on both slices of toast. stack tomato and avocado slices on one piece. evenly spread basil and flax seed. place the other piece of toast on top. cut in half, or quarters to make it easier to eat.

Great tasting sandwich for breakfast,lunch, or dinner!

1 comment March 6th, 2008

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