Vegetarian snacks for feel-good munching

The vegetarian diet involves removing meat fish and poultry from your diet. People often adopt a vegetarian diet for religious or personal reasons, as well as ethical issues, such as animal rights etc. There are a few delicious snacks that you can make in five minutes.

Vegan Pancakes:

Take 2 vegan pancakes, 1/4 cup of blackberries and 1 Tbsp. of peanut butter. Mix peanut butter with 1 tbsp of warm water to thin out the peanut butter. Then spread it over on pancakes. Add some blackberries on the top. You can enjoy this snack at your breakfast.

White Bean and Avocado Toast:

Take 1 slice of whole-wheat bread which should be toasted. Take 1/4 avocado, mashed,1/2 cup canned white beans, rinsed and drained, Kosher and Ground pepper to add some taste. Top one piece of bread with mashed avocado and white beans. Sprinkle each of salt, pepper, and crushed red pepper. You can also add tomatoes if you like.

Peanut Butter-Banana Cinnamon Toast:

Take 1 slice of whole-wheat bread, 1 tablespoon peanut butter, 1 small banana and Cinnamon to add taste. Toast the bread and properly sliced the banana. Then spread toast with peanut butter and top it with banana slices. Sprinkle with cinnamon and enjoy.

Green Salad with Edamame & Beets:

Take 2 cups mixed salad green, 1 cup shelled edamame, thawed, ½ medium raw beet, peeled and shredded (about ½ cup) with 1 tablespoon plus 1½ teaspoons red-wine vinegar,1 tablespoon chopped fresh cilantro and 2 teaspoons extra-virgin olive oil. Arrange greens in a bowl and add edamame and beet too. Stir vinegar, cilantro, oil, salt and pepper in a small bowl. Drizzle over the salad to add the deliciousness and enjoy. You can also Refrigerate salad and dressing separately for up to 2 days.

Vegan Bistro Lunch Box:

Take ¼ cup hummus, ½ whole-wheat pita bread, cut into 4 wedges, 2 tablespoons mixed olives,1 Persian cucumber or ½ English cucumber, cut into spears,¼ large red bell pepper, sliced and ¼ teaspoon chopped fresh dill. Add hummus, pita, olives, cucumber and bell peppers in a 4-cup divided sealable container. Sprinkle cucumber with dill. Keep refrigerated until ready to use.

Avocado-Egg Toast:

Take the ¼ avocado, ¼ teaspoon ground pepper, ⅛ teaspoon garlic powder, 1 slice whole-wheat bread, toasted,1 large egg, fried,1 teaspoon Sriracha and scallion, sliced (optional). Add avocado, pepper and garlic powder in a small bowl and gently mash.  Spread avocado mixture over brown bread and a fried egg. Garnish with Sriracha and scallion, if desired.

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