Two superfoods — quinoa and maca root — combine in a breakfast bowl that will fuel you for hours. Learn more about the benefits of maca and try another variation on a quinoa breakfast bowl if you like this one. No maca? No worries, this will be yummy and comforting if you choose to omit it. Photos by Evan Atlas. more→
I could eat this for breakfast every day. Actually, I think I did just that for about a month after I cooked my first batch of coconut “bacon.” If you haven’t tried coconut bacon yet, you’re in for a treat. Recipe from Greens 24/7: More Than 100 Quick, Easy, and Delicious Recipes for Eating Leafy Greens and Other Green Vegetables at Every Meal, Every Day by Jessica Nadel, © 2014. Photo by Jackie Sobon. Reprinted by permission of the publisher, The Experiment. more→
We love serving this pudding-like, fruity treat in pretty glasses or jars for a light breakfast or snack. If you want to fancy things up a bit, a dollop of coconut whipped cream is also great. Recipe and photos from The Great Vegan Protein Book by Celine Steen and Tamasin Noyes. @2015, Fair Winds Press. Reprinted by permission. more→
This is a simple European–inspired breakfast cereal that is easy to make and convenient to keep on hand for a Quick breakfast. It’s especially great to take with you when traveling. I find the dates balance out the tartness of the cherries quite nicely, but you can substitute either with your favorite dried fruits, such as apricots, apples, and cranberries. Serve with chopped bananas, apples, or fresh berries and your favorite nut milk. See a cooked variation following the recipe box. Recipe and photo from Raw and Simple by Judita Wignall. @2013 Quarry Books, reprinted by permission. more→
Spring is here and it’s that time of year when you just want to jump into everything that’s fresh and green. So what better way to celebrate the season of renewal and rebirth than with some new healthy, green veggie sandwich recipes. Of course, with all the fun things to do now that the snow is finally gone, who wants to stay inside cooking.
That’s why these easy veggie sandwich recipes are so great for this time of year. They’re easy. They’re delicious. And they will help you start off the season with a fresh new diet.
What could be better than that?
10 Spring Veggie Sandwich Recipes
It takes the crispy texture of tofu and combines it with the tangy, sweet taste of ginger peanut sauce and finally throws in some spicy red peppers for a tantalizing twinge of heat. And as if that wasn’t enough, the veggie strings and crisp onion greens add a satisfying crunch to the soft pita bread.
Definitely worth a try this spring. And give it a squirt of lime juice while you’re at it to really bring it all together.
Here’s a question for you: “Have you ever tried tempeh?”
If the answer was anything but “yes,” then that’s something you need to fix right now. The soybean cakes are an Indonesian staple that is a delicious vegan food that can serve in just about any recipe.
And it’s so easy (and so cheap) to make. Just take the tempeh, marinate it in some BBQ sauce, fry it up and slap it between some fresh bread with sliced cabbage.
Mexican food is one of every vegan’s favorites because it’s so easy to just sub the meat out of it. And these veggie wraps show how true that is.
And this veggie sandwich recipe combines some really creative ingredients like roasted sweet potato rounds and avocado for a delicious veggie lunch. All you have to do is put them in a tortilla and wrap them up.
Easy to make and satisfying. What else can you ask for in a veggie sandwich?
It combines fresh hummus with slices of smooth avocado and a crispy piece of tomato. Together they make for a perfect lunch or healthy snack.
Vegan “imitation” recipes aren’t always that good, but this imitation egg salad is actually a pretty good substitute for the real thing.
Not only is the texture dead on, but it has that hearty, slightly tart taste that you think of when you imagine egg salad. That, and the fact that it’s super easy to whip up, makes this a great vegan version of one of your favorite comfort foods.
It’s perfect for those rainy spring days when served along with with a bowl of steaming tomato soup.
Because on top of that salty, savory tempeh is the light, creamy taste of avocado and the slightly sweet, slightly bitter mingling of sauerkraut and thousand island dressing.
It’s surprisingly complex for such an easy-to-make recipe. And it’s heavy enough to fill in for a filling lunch or dinner after a day of enjoying the spring weather.
And combined with the hearty taste of the baked tofu it’s surprisingly filling. It’s definitely worth putting together for a good lunch or even an easy family dinner (assuming no-one is picky about olives).
The creamy elements of the hummus and the avocado combine with the crisp textures of the cucumber and tomato for a really unusual and pleasing wrap. It’s perfect for a healthy lunch in the park after a spring bike ride.
These vegan wraps are one of those rare things in life that is both incredibly delicious and really good for you.
It’s loaded with superfoods like quinoa, spinach, and avocado. And it packs a spicy Asian-inspired taste. So if you’re looking for an easy way to get the raw nutrients your body needs to heal after flu season you really can’t ask for a better way than this. It’s one of the best veggie sandwich recipes to help you take charge of your health.
These veggie wraps are a great companion to a warm bowl of soup on those chilly early-spring days.
They’re easy to make and have a delicious earthy flavor that makes you think of a healthy taco. Combine them with some south-western inspired soups for a great easy meal.
In these tasty beet and brown rice burgers, red wine vinegar is the secret ingredient, bringing a slightly floral and acidic note to the burger. Searing this delicate burger on high heat at the beginning of the cooking process is important; the crust that forms is what helps the burger keep its shape. Recipe from Veggie Burgers Every Which Way: Fresh, Flavorful and Healthy Vegan and Vegetarian Burgers—Plus Toppings, Sides, Buns and More, copyright © Lukas Volger, 2010. Photo by Christina Heaston. Reprinted by permission of the publisher, The Experiment, LLC. more→
This tasty soup comes together, and is a fantastic way to get kids of all ages to eat their veggies! Start it about 30 minutes before you want to serve it. ,As kids get older, you can leave out the alphabets (or replace them with tiny shells, orzo, or other small pasta), but those letters floating around in the soup gives it great appeal to young eaters. This soup will recall the canned version—but it’s much better and fresher. Photos by Evan Atlas. more→
Quinoa and red lentils cook up in the same amount of time, right in the same saucepan, making these nourishing veggie burgers super convenient to make. You can make the whole batch, and freeze half of them for later use once baked and cooled. While these bake, consider roasting some potato wedges or other vegetables at the same time. Add a green salad one of our easy slaws for a great meal. Recipe adapted from Plant Power by Nava Atlas. Photos by Hannah Kaminsky. more→