Sometimes the best things in life are really this simple. Try this delicious vegetarian tostada recipe for a fast Meatless Monday supper or to change up your typical vegetarian lunch. Makes 1 Serving What you need: 2 Corn Tostadas*1/2 cup pinto beans, drained and rinsed (or canned refried beans) 1/4 cup cheddar cheese grated…
READ MOREAdd more protein to your guacamole with this edamame guacamole recipe from The School Year Survival Cookbook. This recipe works great for kids lunches on toasted pita bread, as a sandwich filling for wraps, a breakfast variation of avocado toast or as an appetizer with taco chips. What you need: 2 avocados, peeled with the…
READ MOREVegetarian Mexican Pie This is one of our favourite vegetarian meals. This recipe also freezes well for single servings for quick lunches What you need: 6 large (10 inch) whole wheat wraps 1 can (540ml) drained and rinsed black beans 2 cups fresh/frozen cooked corn kernels 2 cups diced bell peppers 1/2 cup finely diced…
READ MOREHere’s a quick, portable lunch that is guaranteed to perk up your taste buds! Simple enough for some of the junior chefs in your home to mix up for their own lunch, and with a flavour profile that will please them as well. This recipe comes courtesy of the Cookspiration website from Dietitians of Canada,…
READ MOREAn easy one-pot family friendly meal! Great for using up those zucchini and tomatoes in your backyard garden. Makes 6 servings Recipe originally appeared on Faithfull Eating What you need: 1 Tbsp avocado or olive oil ½ onion diced 3 cloves garlic 1 tsp oregano 1 small-medium zucchini sliced 1 cup grape or cherry tomatoes…
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