This fast and fun dinner idea is a mash-up of pizza and quesadillas. Basically, you’re filling soft taco-size tortillas with the kinds of ingredients you’d use for making pizza — marinara sauce, vegan cheese, and lots of veggies. And you can just wing it as far as measurements, too. For a one-person meal, cut the recipe in half. All you need to complete this meal is a substantial salad with some cooked quinoa, beans or chickpeas, and/or sunflower seeds for a protein boost. Photos by Hannah Kaminsky.
This combination of refried beans, corn, and vegan cheddar cheese in a soft tacos makes for a sensuous experience, meant to be eaten with knife and fork rather than picked up as you would crisp tacos. Serve with baked sweet potatoes or sweet potato fries and a big salad for an easy meal. Photos by Hannah Kaminsky. more→
Grilled mushrooms make a great filling for any number of wraps or tacos, and they’re so flavorful that you don’t need a lot to accompany them. Recipe from Forks Over Knives—The Cookbook: Over 300 Recipes for Plant Based Eating All Through the Year *, copyright © Del Sroufe, 2012. Reprinted by permission of the publisher, The Experiment. Photos by Cara Howe. more→
The black bean base of these soft tacos has a wonderfully garlicky and smoky flavor. Yellow squash, chili peppers, and dried tomatoes add even more flavor and color. These are easy to make and even easier to serve, as everyone assembles their own tacos at the table. Photos by Hannah Kaminsky.
This voluminous Apple Pie Oatmeal will remind you of delicious apple pie, but will leave you feeling energized and ready to tackle the day ahead. I like Gala apples in this recipe, but feel free to use any variety that you wish. Gluten-free, oil-free, refined sugar–free, soy-free! Recipe and photo from The Oh She Glows Cookbook* by Angela Liddon. more→
The grilled, marinated Portobellos make a delicious fajita filling, and the creamy sauce makes any cheese or sour cream superfluous. If you don’t have a grill pan, use your broiler, an electric grill pan, or even a skillet. This recipe is from Everyday Vegan Eats* by Zsu Dever © 2014, Vegan Heritage Press. more→
Nothin’ like homemade granola. I love the scent and taste of freshly baked granola served with some nondairy milk on the side. To jazz it up a bit, top the granola with a dollop of Banana Whipped Topping. Mornings just got better! Recipe from Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites* (BenBella Books 2013), reprinted by permission.
Leeks, mushrooms, beans, garlic, and watercress are super-nourishing ingredients that add up to a soup that’s delicious, too. The watercress gives this soup a springtime flavor, but it can be enjoyed any time of year. Recipe from Super Immunity: The Essential Nutrition Guide for Boosting Your Body’s Defenses to Live Longer, Stronger, and Disease Free* by Joel Fuhrman. ©2012, HarperOne, reprinted by permission. more→