VEGAN ONCE A DAY: Pack a Plant-Based Lunch


Lots of Garlic Hummus

Yields: 4 servings

Accented with the tangy taste of fresh lemon juice and a bit of heat from the chili powder, this is an easy, readymade sandwich spread for a lunchbox.

1 cup chickpeas (garbanzo beans), drained and rinsed

¼ cup plus 2 Tbsp filtered or spring water, plus more as needed

5 cloves garlic, chopped

2 Tbsp sesame tahini

2 Tbsp freshly squeezed lemon juice

½ tsp chili powder, plus more for garnish

¼ tsp sea salt

Place all the ingredients in a blender and process until smooth. Add a bit more water if needed to achieve desired consistency. Transfer the hummus to a decorated bowl and sprinkle the top with a pinch more chili powder to taste for a festive presentation. Recipe by Laura Theodore, Vegan-Ease: An Easy Guide to Enjoying a Plant- Based Diet


Maple-Raisin-Date Truffles

Yields: 10 to 12 truffles

These truffles make an inviting healthy dessert or snack to satisfy a sweet tooth. They’ll impress guests at any dinner party.

9 large Medjool dates, pitted

1/8 cup raisins

¼ cup raw shredded unsweetened dried coconut

1 Tbsp maple syrup

2 Tbsp unsweetened cocoa powder

Line a small baking sheet with unbleached parchment paper. Place the dates, raisins, coconut and maple syrup in a high-performance blender and process to the consistency of soft dough. Transfer the date mixture to a medium-sized bowl. Using a cookie scoop, spoon out a heaping tablespoon of the date mixture and roll it into a ball. Continue until all the dough is in balls. Put the cocoa powder in a small bowl. Roll the truffles in the cocoa until coated and place on the prepared baking sheet. Refrigerate 1 hour. Stored in an airtight container in the refrigerator, truffles will keep up to three days. Recipe by Laura Theodore, Vegan-Ease: An Easy Guide to Enjoying a Plant- Based Diet

NA_SA_09_16_web_Page_17_Image_0003Perfect Purple Smoothie

Yields: 2 servings

Homemade almond milk is the base and cayenne powder gives it a spicy punch that intensifies the rest of the flavors. Drink one serving for lunch and chill the other for a fast and easy mid-afternoon reviver.

12 oz acai juice

6 oz almond milk

1 Tbsp soy creamer

1 cup fresh or frozen wild blueberries

1 frozen banana

½ cup fresh or frozen raspberries

1 Tbsp whole ground flaxseed meal (blueberry variety if available; try Trader Joe’s)

1 cup coconut water ice cubes

1 Tbsp macro greens or other vegan, non-GMO greens powder

½ tsp apple cider vinegar

1 to 3 dashes cayenne powder

Combine all ingredients in a high-speed blender and blend until smooth. Store in two insulated cups and keep chilled until ready to serve.

Posted in: Conscious Eating
Return to Previous Page

Leave a Reply