Quick and Tasty Vegetarian Snacks

breakfast foods make quick and healthy snacks. Cold or hot cereals with rice, soy or cow’s milks are all enhanced by adding fresh or dried fruits. If you eat eggs, scramble a few or keep some hard-boiled eggs in the fridge for a quick snack. You can skip the yolks if you’re watching your cholesterol or fat intake. Frozen waffles or pancakes spread with jam or topped with real maple syrup are another easy idea.

Make re-fried bean soft tacos. Open a can of vegetarian re-fried beans. Heat the beans then spread on a warmed flour or corn tortilla, top with fresh spinach leaves or lettuce, diced tomato, soy cheese (or dairy cheese), any leftover veggies in the fridge, salsa or hot sauce, roll up and eat.

Quesadillas are easy – sandwich cheese (dairy or soy), chopped veggies, crumbled veggie burgers, olives, avocado slices, whatever you like, between two flour tortillas, heat the quesadilla in a lightly oiled pan (covered) on medium-high heat for about 1 to 2 minutes on each side until the cheese is melted and the tortillas hot.

Make that old standby - a peanut butter (or any nut butter) and jelly sandwich - on bread, bagel, crackers or even mixed together in a bowl as a dip for apple or banana chunks.

Open-faced cheese (soy or dairy) sandwiches are easy – spread a slice of bread with mustard for flavor (or don’t), top with cheese and pop under the broiler or into the toaster oven until the cheese is bubbly and golden. You can add a slice a tomato before you broil it if you like.

Baked potatoes are easy to make in the oven or microwave and can be topped with almost anything – the usual butter, sour cream, chives or shredded cheese or the more interesting salsa, chutney, vegetarian chili, salad dressing, guacamole, cottage cheese (seasoned with herbs), chopped cooked vegetables, tomato sauce and mozzarella cheese (pizza potato), horseradish, sautéed zucchini and garlic, sautéed spinach and feta cheese, canned (or frozen) corn with diced chilis and hot sauce, etc., etc., etc. I prefer my potatoes baked in the oven, but the microwave is speedier – pierce the washed potato with a fork several times, microwave on high power about 10 - 15 minutes (if your microwave doesn’t have a carousel, turn the potato every 2 minutes or so to ensure even cooking) until tender throughout. Let cool a few minutes, pierce

Go To Page: 1 2 3 4

Articles in this Topic    Discussions in this Topic