When the classic cherished flavours of pizza meet pasta you have a recipe for a lunch that will garner you praise from your school-bound tykes. To up the nutritional ante, consider serving the pasta mixture on a bed of spinach.
Assembling this pizza pasta salad in a jar is a great way to take care of several portions at once. Simply place dressing at the bottom of wide-mouth jars and top with cooked pasta, sausage, cheese, olives, tomatoes, and basil, in that order. Seal lid shut and chill until ready to serve.
In large pot of simmering water, prepare pasta according to package directions. Drain and return to pot. Let cool to room temperature.
Remove sausage from casing and heat in skillet over medium heat, crumbling sausage as it cooks.
Add sausage to pasta along with bocconcini, tomatoes, olives, and basil. Whisk together oil, vinegar, oregano, and black pepper. Toss dressing with pasta mixture.
Custardy French toast drizzled in pure maple syrup is a cozy, cold-weather breakfast classic. We’ve given this recipe a vegan makeover by swapping out eggs in the batter with mashed banana and a bit of ground flaxseed. This clever swap makes the French toast reminiscent of banana bread. Top it off with a decadent drizzle of raspberry syrup and you’re just a quick stint in the kitchen away from breakfast bliss. Citrus swap If you don’t have any bananas around, consider swapping for an orange. In blender, add zest of one large orange along with peeled fruit and other batter ingredients. Blend until smooth and proceed with the recipe as described.
A satisfying plant-based dinner or packed lunch, quinoa and beans add filling protein, while greens, cucumbers, roasted veggies, and a probiotic-rich dressing bring texture and flavour. Try it with a creamy plant-based cheese on top, or goat cheese for non-plant-based eaters. Mix and match Use this recipe as a guideline. Add in your go-tos such as chopped walnuts or hemp hearts, pitted sliced dates, roasted cauliflower, and crumbled feta (plant-based, if desired).
Brown rice and two varieties of lentils cook in one pot with broth, coconut milk, and simple spices. Nourishing spinach and sweet green peas bring this meal to life. It’s true sunshine in a bowl for those cold winter nights. Main grains White basmati rice, short-grain brown rice, quinoa, or millet can be used in place of the brown basmati rice. Try a mixture of grains for added nutrition and taste (e.g., millet and basmati rice, quinoa and millet, and so on).
Sprouted tofu and mushrooms soak up a delicious tamari marinade before being baked along with prepared vegan potstickers and bok choy. A tasty sauce, sesame seeds, and a bed of whole grains to serve tie everything together. Adjust the heat level of this dish in the sauce or at the table so kids can partake. Salad swap Once cool, the tofu mixture can be served on a bed of crunchy romaine for a packable lunch that’ll spark office envy. Keep the sauce on the side and dress right before serving.