This easy hummus, cucumber, and avocado wrap recipe is as good for dinner as it is for lunch (or even breakfast, for that matter …). You can use homemade hummus or store-bought; either way, it’s made in minutes. For lunch, serve with plenty of fruit; for dinner, serve with soup and/or a simple side dish. It goes well with quinoa tabbouli, or any potato salad. And you need not slavishly follow a recipe, either — make enough for one, or as many as needed. Photos by Lori Maffei. more→
A basic tossed salad becomes a lot more appealing to salad skeptics if you wrap it up. This is especially good with soups, or as a lunchtime option for vegetarian or vegan kids with a more adventurous palate, or as a portable lunch for anyone. more→
If you like a very veggie-filled pizza, this one’s for you, piled generously with broccoli, bell pepper, and zucchini. And in place of the usual tomato sauce, this one features a delectable spinach-miso pesto as the base. Adapted from Vegan Express by Nava Atlas. Photos by Rachael Braun. more→
Once you have the cooked quinoa on hand, these delectable Asian-flavored wraps come together very quickly. Photos by Rachael Braun. Recipe contributed by Wendy Polisi, reprinted from Cooking Quinoa. more→
Since tostadas are so simple, you hardly need a recipe. But I wanted to show just how super quick and easy it is to make a weeknight meal. This dish comes together in less time that it would take to drive down to the local fast food place to pick up take-out. It probably works out to be cheaper too! Contributed by Dianne Wenz, from VeggieGirl. more→
Once you’ve got cooked or baked potatoes ready and mashed, these tasty burritos come together quickly. Serve with a simple bean dish if you’d like extra protein, and a salad. Pictured here is Southwestern-Flavored Kale Salad. Photos by Rachael Braun. more→
Quinoa, corn, and beans join forces with avocado to make a sturdy salad with southwestern flavors. Do try it with the optional jícama when this crispy veggie is in season; it adds a nice touch of texture and flavor. It’s a perfect main-dish salad, paired with a simple soup or Easy Quesadillas or Soft Tacos.
Here’s a soup designed to make the most of kale or chard, spinach, arugula, and lettuces when they become too abundant. For some years, my family belonged to a community-supported farm. There was always an explosion of greens of all kinds—kale, chard, Asian greens, spinach, lettuce, and more. When greens threaten to take over the fridge, I turn to this recipe, which has become an annual tradition! If you love greens and have plenty of them, you’ll find this nourishing recipe useful as well as delicious. Make sure all greens are very well washed. Adapted from Vegan Soups and Hearty Stews for All Seasons. by Nava Atlas. Photo by Theresa Raffetto.