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The Daily Beet: Tips, Advice and Stories

Quick Meal Ideas – Plus a Giveaway!

(one of our quick meals: quinoa pasta, chopped tomatoes, lentils, asparagus, mushrooms and a side of kale)
Looking for quick meals? There are endless possibilities when it comes to plant-strong meals. All you need is a grain/starch, vegetable, bean and sometimes fruit!

We like to make a big batch of potatoes and sweet potatoes at the beginning of the week, that way we always have something to eat on hand. We use organic frozen brown rice, frozen vegetables and boxed ready to heat up beans from Whole Foods when we want to make our lives a lot easier. We also like to make batches of some of our dressings, or stock up on a few of the “Health Starts Here” dressings from Whole Foods, they go great on top of any of our savory quick meals.
Here are our quick meals. Add all the salt-free spice you like! Kick it up a notch!
  1. Sweet potato, kale, white beans, brown rice.
  2. White potato, black beans, tomatoes, corn, spinach.
  3. Quinoa, mixed greens, red beans, cauliflower.
  4. Brown rice, chickpeas, peas, zucchini,  curry powder, turmeric.
  5. White beans, fingerling potatoes, brussel sprouts, garlic, kale.
  6. Whole grain pasta, zucchini,  brocoli, peppers, onions, mushrooms, tomatoes.
  7. Lentils, collard greens, brown rice, artichokes.
  8. Potatoes, portobello mushrooms, green beans,  spinach, black beans.
  9. Whole grain  pasta, lentils, strained tomatoes (or tomato puree), garlic, brocoli.
  10. Whole grain bread with portobello mushrooms, grilled zucchini and oil free hummus.
  11. Wild rice, onion, red lentils, greens.
  12. Brown rice, salsa, frozen southwestern veggie mix, black beans.
  13. Sweet potato, topped with black beans and salsa.
  14. Brown rice, black pepper, asian style veggie mix.
  15. Cauliflower soup – cook cauliflower, blend add chickpeas and nutritional yeast.
  16. Whole grain pasta salad cooked and chilled, cucumber, tomato, beans, balsamic vinegar.
  17. Mashed chickpeas, onion, garlic, chopped celery, cucumber, fresh spinach and tomatoes served on whole grain bread.
  18. Lentils, chopped tomato, lettuce, spinach, salsa, served on lettuce or served in corn tortillas.
  19. Roasted vegetable mix & quinoa.
  20. Beans & brown rice (you can add fresh chopped vegetables if you like)
  21. Spinach salad: strawberries, raisins, balsamic vinegar, walnuts.
  22. Chop salad: chopped cucumber, celery, carrots, zucchini, tossed with quinoa.
  23. Big salad: Whatever fresh vegetables you have on top of greens. (the whatever salad!) *Salad is always a good option if you have fresh vegetables/greens laying around. You can use balsamic vinegar for a dressing, salsa or even just lemon.
  24. Huge plate of steamed vegetables with spices.
  25. Breakfast: oatmeal or quinoa with fruit and ground flaxseed.
  26. Breakfast: Rip’s big bowl (of course!)
  27. Looking for an easy dressing? We use low sodium salsa, oil free hummus or balsamic vinegar.

What are some of your favorite quick meals? Let us know, and you could win a copy of Jeff Novick’s DVD “Fast Food“. Jeff teaches how to make fabulous tasting meals in under 10 minutes for under 4 dollars a day.

About the author

Engine 2 Team
The Engine 2 Team is dedicated to helping you become plant-strong! Each of us are on the plant-strong journey right along side of you!
  • Molly

    Brown rice, frozen veggie mix and edamame with Bragg’s for a quick “fried” rice.

  • Candyce

    Fresh field peas, an ear of corn, summer squash, and sliced tomatoes. Celebrating summer harvest!

  • Emily K

    Three bean chili over quinoa! Easy and delicious!

  • http://katesgreatkitchen.blogspot.com Kate

    Steamed pureed cauliflower seasoned with garlic, cayenne, and nutritional yeast over brown rice spirals topped with chopped asparagus, julienned carrots, julienned colorful bell peppers, diced tomatoes, sliced red onions, etc. As the pasta and cauliflower steaming water are coming to a boil, I chop the veggies and set the table. I warm the chopped veggies in the discarded pasta water, as I puree the cauliflower. Mix the sauce with the pasta, top with veggies, and garnish with a bit of parsley or basil and a shake of red pepper flakes.

    I swear it tastes like cream and cheese Alfredo sauce. Well…I think it does. I haven’t had dairy in years so it might not. But it is delicious and only takes about 15 minutes from the time you put the pasta water on til you sit at the table.

    I cook a lot with Jeff’s SNAP ideas. They are so good, I just may have converted my SIL and her adult daughter to plant eating. SIL called me the other day to learn more about how we eat after experiencing my meals at a family reunion. I recommended all the books E2, SS, ETL, and Prevent and Reverse Heart Disease along with Jeff’s videos. Gotta love this way of life!

    • http://katesgreatkitchen.blogspot.com Kate

      veggie burgers and salsa on baby spinach, corn on the cob, and watermelon

  • Chris Gentile

    Quinoa cooked in veggie broth with whatever leftover veggies are in the fridge. My favorite is with broccoli and fresh corn off the cob! Yum!

  • Samantha Harris

    I love to make greek quinoa salad!

  • Patti

    Steel cut oats with cooked pumpkin or winter squash, some cinnamon, and some sliced almonds on top. Also good with a little vanilla mixed in and/or a sprinkling of raisins (if you prefer your oatmeal sweet, cook them in the water with the oats. You will not miss any sweetener.)

  • Dawn Martin

    KALE is my favorite green leafy and I love love love to use it all the time. I’m also a beans & rice fan. It’s so easy to have em on hand, spice em up and go! I also made an oil free/tahini free hummus w/ roasted jalapenos and YUM!!!!!!!!!!!! Having it for lunch today w/ raw veggies!!!!! I love being Plant Strong!!!!

  • Amy Tomaso

    ‘quesadilla’ and salad – using a whole wheat tortilla – fry in a cast iron pan with mashed beans, salsa (or just diced tomato) and avocado. Either top with another tortilla – or just fold in half. Serve with a nice green salad…

  • Celeste

    We’re big soup eaters and one of our faves is brown rice, nutritional yeast, lemon juice, veggie broth, tumeric & non-dairy milk of choice. Super quick and delicious!

  • lori black

    toasted sprouted grain bread, homemade humus and sprouts on top!

  • Tricia Mercaldi

    Israeli couscous cooked with onion, garlic, and veggie broth finished with diced heirloom tomatoes and basil. Wonderful!

  • Mandee Tejada

    Stir fry! Rice or quinoa with lots of seasoned veggies. Anything goes! :)

  • Renee Hoffinger

    A quick wrap – I use a GF millet-flax one but any whole grain burrito wrap will do: add a smear of avocado, tempeh, salsa, sliced baby bella mushroom, low sodium salsa, vegan cheese shreds and heat for 2 minutes. Voila!

  • Zack

    Food For Live Brown Rice Tortillas
    1/4 cup brown rice
    1/2 cup black beans
    2 tbsp guacamole (I use Wholly brand)
    1 tbsp Nutritional Yeast
    Salsa to taste

    If I have tempeh or seitan, I usually add that as well. Super quick meal if you already have the beans and rice cooked!

  • Julie

    Have no idea how to cook plant based. Need all the help I can get.

  • Kerry Macuska

    I like making a salad with loads of veggies and beans and quinoa!

  • Sally D.

    We love baked potatoes topped with beans, salsa, & mixed veggies. All cooked in microwave in about 10 mis.

  • Mo

    We love using a whole grain tortilla, spread on some no-oil hummus, salsa, black beans, and lettuce. Wrap it up and you’ve got a good fresh meal in minutes.

  • Toni Kulma

    Chick peas canned diced tomatoes, indian spices and frozen veggies for a quick veggie channa masalla.

  • http://www.andrewkavanagh.com Andrew Kavanagh

    I could eat Brown Rice with Lentils with Tahini everyday!
    Pretty quick meal!

  • http://www.facebook.com/GenoasPassage?ref=hl Jessica Miller

    I like to create a “Buddha Bowl” with great stuff from my fridge. I pour in some leftover brown rice,then layer shredded carrots, peppers, sprouts, pre-baked savory tofu (anything you like, really) and top it with a miso or sesame seed dressing. YUM!!

  • http://www.facebook.com/WhatCarryEats Carry

    1 can tomatoes (no-salt variety) + 10 oz frozen spinach + 1 can chickpeas (drained) + 1 tbsp minced garlic + 2 tsp curry powder + 1/3 c unsweetened shredded coconut

    Put it all in a pan and simmer until the spinach is defrosted and the flavors are melded – about 15 minutes. Eat as is or serve over brown basmati rice.

  • Kelly

    We try not to over think meals. There is not a have to in our family so fresh sliced tomatoes, baked potato, steamed green beans and corn on the cob is one of our summer faves :)

  • April Amanda

    My favorite quick meals include:
    – tofu scramble with any vegetables I can get my hands on, but I especially love mushrooms, spinach, broccoli, peppers and onions. Saute it all with turmeric and Mrs. Dash. Top with salsa and avocado. Optionally wrap in a tortilla.
    – pasta primera with mushrooms, greens, and squash topped with marinara. My favorite pasta to use is angel hair

  • Lisa

    Brown rice covered in veggies with balsamic dressing.

    Thanks for these ideas- just discovered Jeff’s SNAP meals last week through another one of your blog posts and have been trying them out. They are so easy and so delicious!

  • http://www.http//monkeythreads.com Gayle P

    Brown rice and spinach! Great for quick lunch

    veggie wraps are fun and fast too!

  • Heidi

    With three kids and homeschooling we need quick meals, I am always looking for more ideas. Some of our favorites are baked potatoes with any topping, beans and veggies. I like making black bean burgers, bean burritos and hummus with cut up veggies. It is hard when you are trying to supply quick meals for adults, kids and toddlers all at once but I try my best to keep it simple.

  • Terry

    My favorite quick meal is Red Potatoes with spinich, garlic, sundried tomatoes and kidney beans. Yummy!

  • Stephanie

    Lentils and quinoa are easy and quick cooked together in the rice cooker. These make a great base from which a myriad of meals can be made. I keep a container of cooked lentils and quinoa in the fridge for last minute meals. Throw on a heap of frozen mixed veg (some fantastic varieties out there) and heat in the microwave. Top with some flavored vinegar and this is the quickest, easiest meal ever!

  • Susan

    Bring water to a boil and add new potatoes, cut in half and fresh green beans. Cook about 15 min til potatoes are fork done. (Didn’t miss the bacon in the green beans!) Add edamame or black beans for protein. YUM! Oh, and easy!

  • http://www.oliveloafdesign.wordpress.com Stacy

    tons of veg and great veg sauces {like oil free pest & hummus} thrown into whole grain wraps!

    • http://www.oliveloafdesign.wordpress.com Stacy

      pesto!

  • Lynnette

    black beans, rice, salsa; quinoa with chopped veggies (chop them while quinoa is cooking)

  • Regina brown

    Salad with warmed corn and black bean salsa!!

  • Jenny

    made yesterday from leftovers:

    whole grain spiral pasta, red beans and broccoli all mixed together and spray a bit of Bragg’s Liquid Aminos. Also toss with garlic and onion powders, even ginger.

  • Donna

    I look for microwavable packets of healthy mixed grains…had one the other day of quinoa & rice.

  • Jennifer Edwards

    Quick cook rice, some ‘sauteed’ pre-packed fajita veggies, cumin and pepper with cilantro and arugula. BAM! Mexican rice bowl. :)

  • Jennifer Z

    One of our favorites is Everything Soup …. this can consist of any and every combo of the fridges leftovers. Grab beans, veggies, potatoes, salsa, greens … you name it. Mix together with water and spices or a great low sodium, vegan broth

    Another that is a favorite when the kids have company and we want them to really enjoy a plant based dinner …. large greens salad, top with fresh fruits of their choice and a fruity vinaigrette dressing. Most kids leave bragging about how they got a dessert for dinner :)

  • http://www.youtube.com/runleslierun Leslie

    I take one day during the week to prep what I call “basic building blocks” so I can just grab and go. It leaves no room and NO EXCUSES for eating unhealthy! My favorite fast/grab-and-go meal is mashing up chickpeas onto a homemade whole grain tortilla (they are seriously SO SIMPLE to make) and throwing whatever fresh chopped veggies I have on hand.

    I use to despise all beans, but I’ve learned to use them in ways that satisfy me. This is awesome considering how great nutritionally, not to mention cost effective beans are!!

  • Amy Gavin

    Rip’s Sweet Potato Bowl is my favorite. One quick trip to the farmer’s market and 10 minutes to chop and dinner is served! Love the warm potato with the cool sweet mango and the twist of balsamic vinegar. Hands down best!!

  • Kristi

    I almost always have a big batch of what I call salsa made and ready to go. Fire roasted tomatos, onion, waterchestnut, green chile, corn, with cumin, sweet or smoked paprika, crushed chipolte pepper. It’s my absolute favorite go to that I put on lots of stuff.
    I’m always slicing poatatos tossing them in lemon pepper and baking them, sooooo good.
    I make a big batch of veggie soup of some kind loaded with rice and or beans. Since I’m the only plant based in my family it lasts me all week, take it to work every day.

  • Gretchen Shapiro

    Bean burritos with pintos or black beans or tostadas made with oven baked corn tortillas.

  • betsy

    We love quinoa! We cook some of that the beginning of the week and then add what veggies sound good. Maybe a dash balsamic vinegar. Yum!

  • http://www.iwillstandwithyou.org twila

    A quick, one-serving-one-dish meal that can even be made in a dorm:
    In a microwave safe bowl …
    shot glass (about 2.5 T.) of whole wheat couscous and equal amount of water
    Layer on top (do not mix before cooking) …
    baby eggplant & medium zucchini – chopped in about 1/2″ pieces
    add strips of kale, sliced mushrooms, chopped red pepper, etc., as available and desired
    large handful of cherry tomatoes, sliced in half
    salt-free seasoning of choice (I like no-salt Spike)
    Microwave about three minutes, until vegetables are cooked as desired. Let set a minute or so, then fluff with a fork. Crumble on top a small amount of baked or plain firm tofu, or baked tempeh – or add a big spoonful of no-fat hummus.

  • Rileen

    Something which I’ve been enjoying of late:

    Put 1/2 cup rice, 1/2 cup lentils, 1/2 cup peas, 1/2 lb mixed veggies, 2 potatoes and 4 cups water in a pressure cooker along with spices, and cook until 4-5 whistles. Let the mix cook in its own steam for a bit, then add in spinach. Eat with hot sauce :-)

    essentially fat-free, highly nutritious, and takes barely 15 mins to prepare food worth several meals (lasts me 2-3 days)

  • Maureen

    ww pasta with roasted veggies and tomatoes with balsamic vinegar.

  • Kathy

    Beans & Brown Rice–it’s a go to for sports nights, etc. at our house!

  • Jean D.

    Trader Joe’s steamed lentils, whole-wheat pita bread, steamed vegetables.

    Thanks for another great giveaway!

  • Reshon

    I just made quick burritos yesterday and today: whole wheat tortilla, brown rice, black beans, reduced fat guacamole and salsa. Yummy and done in 5 minutes!

  • http://www.omoftheday.com Renata McAllister

    Stacks of sliced heirloom tomatoes, zucchini and sprouted whole grain tortillas with basil hummus or pesto. Sometimes I add a little nutritional yeast or truffle salt for an addition layer of delish!

    http://omoftheday.com/2011/08/15/truffled-tomato-basil-stacks/

  • https://www.facebook.com/PlantStrongNewEngland Alison

    Potatoes(baked), mushrooms and snowpeas (water sauteed w/little braggs or tarmari) over quinoa or brown rice

  • Michelle Reynolds

    Layer the following in a reusable container and carry to work for two days of lunch.

    Can of black beans, rinsed
    Sautéed purple onion slices (5 minutes), add snow peas and sauté for 2 more minutes
    Fresh corn cut off cob or well drained can of sweet corn
    Top with salsa (I make chipotle salsa in the summer and put up 10 jars)

    Microwave for two minutes when it’s time for lunch! This lasts me 2-3 days if I include a bit of hummus and light chips on day 3.

  • Lisa

    My in a pinch meal is Microwave baked potato (white or sweet) topped with beans (whatever bean is in the cabinet).
    My second quick fav is stir-fry or roasted veggies over rice.

  • Keerin

    E2 Hummus with homegrown tomatoes & lettuce on whole wheat pita.

  • Kristin

    stuffed red pepper with veggie crumbles, broccoli, onions, mushrooms and hot sauce!

  • Al Sergel

    potato tacos!

    food for life corn tacos
    pre-cooked, mashed red potatoes
    E2 black bean dip
    Add sliced peppers

    SEND ME THE DVD!!!!!

  • Kathy Grant

    Thank you for the list of quick meals. Sometimes I get “chefs” block!

  • Tina Hulme

    Vegetable sushi, I don’t know about anyone else but with rice precooked and some veggies pre cut its simply , rolls and go eating. But you can always make bunch in advance for the next day. :) HHHHHHmmmmmm sushi, even veggie sushi goes yummi in my tummy.

  • Tracy

    I have a hard time coming up with quick meals, but I just sauteed some baby kale, baby chard, baby spinach in vegetable broth and then added brown jasmine rice (precooked) with some diced tomatoes, really good.

  • Brooke

    Veggie and quinoa burritos! Whatever veggies are in the fridge, whole wheat tortillas, beans, and hummus! Some of my favorite veggies to use are portabella mushroom, every color of pepper I can find, onions, and spinach!

  • http://Veganatcollege.wordpress.com Lauren Stewart

    I love a huge salad with spinach and romaine, carrots, celery, bell pepper, apple, and a Dijon balsamic vinaigrette from Happy Herbivore.

    Also, brown rice, black beans, and frozen broccoli with Braggs is a great go-to quick meal!

  • Tina DiBlasio Schantz

    black bean burger, baked potato slices and home made sugar free applesauce.

  • Mary

    Spinach or kale salad topped with brown rice, some black beans, tomatoes, onions, peppers, and homemade salsa.

  • Mary Lynn

    Sweet potato, corn, black beans, lime and cilantro with tahini dressing (1 part each of tahini, water, lemon juice). Yum!

  • Margie Whitling

    A big salad with Cooked beans, and a lot of fresh cut up veggies.

  • Jill K.

    My favorite quick meal is black-eyed peas and brown rice. I usually put a dash of liquid smoke in the black-eyed peas, but I just realized that I don’t know if liquid smoke is E2 approved. If I’m in a super hurry, I use steam in a bag Brussels sprouts instead of making collard greens as a side.

  • Haley Butler

    My go-to quick meal is sauteed veggies over ezekiel bread. It’s a great way to use the last bits of veggies that are about to go bad. I saute whatever vegetable(s) is on hand in a little veggie broth, water, lemon juice, and balsamic vinegar. Toast some ezekiel bread, and spoon the veggie/broth mixture over the toast. Pair with a piece of fruit, et voila! It’s tasty, filling, and takes abut 10 minutes start to finish.

  • Dee

    My favorite thing ever: steel cut oats cooked in chopped apples, peaches and almond milk with a dash of cinnamon on top! I could eat that ANY time of day!

  • Sharon Gilbert

    One of my fav. fast food meals is a large Ezekiel whole grain tortilla toasted in my toaster oven until crunchy, then slathered with my no-oil hummous and a TBLSP of no-oil salsa then topped with salad until it falls off-whatever veggies you like but with a lot of greens and a squeeze of lime and fresh pepper. It’s a little messy to eat but the combination of flavors and texture is very satisfying.

  • http://www.inlightphotography.net laura thompson

    I made the Mexican lime soup yesterday with black beans instead of potatoes! Love it…

  • Jackie F

    I am new to eating plant strong, only on day 14. The thing I love most is that some of the most satisying meals I have had are so quick and easy to make. My favorite is cooking a big batch of brown rice on Sunday and then coming home during the week and taking different veggies and beans and mixing them up to make a quick and delicious salad. Rice, corn, tomatoes, zuchinni, squash, cucumbers, black beans and canellini beans with salsa on top is my favorite so far.

  • Leslie

    Chili using TVP and tons of fresh veggies from the garden!

  • martha

    Salad- quickest meal ever. Veggie Sandwiches are a close second!

  • carin4u

    My fav meal is red potatoes (boiled with skins on) and green beans… it seems the more veggies I eat, the more i love them!!

  • Kathy

    I like to toss portabella mushrooms, asparagus (and any other veggies I have on hand) and garbanzo beans in a fat free vinaigrette, grill them, then serve on a bed of spinach (or any greens I have on hand). Its great served hot or cold – so I usually make extra for lunch the next day.

  • Pam

    Brown rice, layered with corn, black beans and salsa for a quick mexican casserole.

  • Sarah F.

    I love making Happy Herbivore’s black bean salsa soup – or some variation of it. I always have black beans and salsa on hand, so it is easy to whip up. Depending on what I have on hand, I might throw in frozen corn, fresh cilantro, avocados on top, etc. It is my go to when I haven’t had time to plan out a meal ahead of time and find myself staring into the refrigerator abyss while thinking about how easy it would be to just eat lunch out.

  • Ellery

    My favorite quick meal is some combination of brown rice/pasta with fresh steamed veggies/potatoes. Miso/tamari/tahini dressing. Or heating up frozen bean/potato burgers :)

  • Deana D

    Veggie stirfry.. sometimes I even add some chopped pineapple & cashews :)

  • Sarah C

    I love to make a big batch of tricolor quinoa (from TJs) and lentils along with some of the Plant Based Dietitian’s Maple Mustard Bean dressing on Sunday. During the week I throw together a super quick salad of the quinoa, lentils, baby kale, dried currants, tomatoes, and dressing for a quick and delicious meal. LOVE it.

    I also make a giant batch of un-refried beans in the crock pot (3 cups pintos, 9 cups water, 1 sliced onion, garlic, oregano for 10 hours on HIGH and mash) and eat those as burritos, bean bowls, salads, or “nachos” for lazy nights. They are even better baked for 15 min at 400 with some enchilada sauce. Mmmm.

    Rip’s cereal bowl is fantastic as well :)

    Now I am hungry…

  • BH

    Breakfast: Overnight oatmeal =just put a cup of oats in a sealable container w/ a cup of nutmilk or water and some cinnamon. Cover and fridge overnight. Soaked and softened in a.m. Add some fruit. Heat or not, and eat. Done!

  • jil

    baked potatoes with quick black bean chili (a few cans of fire roasted tomatoes and a few cans of rinsed black beans heated through with a little cumin and chili powder). super quick and filling.

  • http://www.telltalevegan.com Aubrey

    My favorite quick meal is Ezekiel sprouted bread toasted and with sliced avocado, tomato and cucumber on it. Yum! I just had it for lunch today. :)

  • Karen Lothrop

    E2 burgers 2 thumbs up for fast easy good! veggie burger from the store are puny, full of salt, and sometime huge amounts of F-A-T, which i don’t want to be. I want to be a super model like Susan Ziegler.

  • Gayle

    Right now I’m loving quinoa with black beans and corn and southwest seasoning wrapped in a corn tortilla and a nice big salad.

  • Shana Brannon

    My favorite quick meal is brown rice (or whatever grain I have left over) with black beans, peppers, tomato, zucchini, corn, and some spicy salsa. Toast up some corn tortillas for crunch and a side salad. Can you say “summertime”?

  • Dana

    I make a double batch of the forks over knives mushroom stroganoff and eat it thru the week. I also add cooked spinach one day and broccoli on another. Delicious!

  • laurapcat

    hot pasta tossed w/chopped fresh tomato, garlic, basil.

  • http://www.blackspiderstudio.com Caroline

    Mashed avocado on whole-grain toast.

  • Rachel

    Winter squash, brussel sprouts, onions roasted on top of “sauteed” spinach and brown rice.

  • Melissa

    My favorite quick dish is “Anything goes Burritos’s”. I always have brown rice, beans, salsa, corn, tomatoes, and some type of fruit like pineapple or mango, hanging around the fridge or pantry. I am able to use up leftovers easier if I include them in the burrito as well. Things like peppers, zucchini, mushrooms, etc. Yummy…I’m gonna go check out the fridge now :-)

  • Sanna

    Onion and/or mushroom sauteed in water or stock, package frozen greens, can of beans & balsamic vinegar (or sometimes bbq sauce). Serve as is, wrapped in corn tortilla or over potato or rice.

  • christine

    Lentils, tomatoes, Yellow Onion, 2 cloves Garlic, 6 Carrots, 6 ribs Celery, Fresh Corn Kernels, 2 Tablespoon Chili Powder, 2 Tablespoon Ground Cumin, 2 Teaspoon Salt, 1 Teaspoon Cayenne, Fresh Tomatoes and their Juices also cooked together to make a chili over quinoa!

  • Tracy

    2 cans black beans, 1 can diced tomato. Few handfuls of frozen corn. All in a pot, add chili powder or other seasoning to taste. Simple and tasty!

  • Annette

    I NEED HELP to make this work! Are there any “workshops” or ‘How To” classes in Greenville , SC.?

  • Anne Ross

    I always have kale cooked in the fridge. I saute mushrooms (no oil), add garlic and brown rice. I bake cubed tofu that has been seasoned first with Bragg’s and that to the kale mixture. I add some brown rice to the mixture and sometimes add Thai Sweet Chili sauce to give it a little kick. This is my go-to-I don’t-want-to-cook meal.

  • Jenny

    favorite snack: take a brown lunch bag, put popping corn in the bottom to just cover, fold over top TWICE! that is important. Put in microwave and timer for 2:30 or until popping slows. you should have an almost full bag of popcorn with this! :)

  • Alli Clinton

    Oatmeal with peaches, non-dairy milk, almond slices, and sometimes raisins. My kids even love this with dessert and consider it a special treat!

  • Allie McCutcheon

    Whole grain tortillas with roasted garlic hummus and kalamata olives or bread and butter pickles

  • Barbara Bryan

    Crisp fresh green beans (blanched and chilled) and McDougall’s Quick and Easy Potato Salad.

  • Sara M

    Leftover rice and refried beans on lettuce with salsa has been my lunch this week. This summer we also have grilled corn as a meal. Yum!

  • kelly jo

    I usually have to make quick lunches for me & my toddler. potatoes with frozen beans & veggies, frozen E2 burgers with fresh greens & hummus, ww pasta with fresh veggies (tomatoes are always a hit with my daughter), ww pita stuffed with frozen baked filafel & whatever veggies we have. I try to always have homemade frozen meals ready to go like curry or homemade chipotle pepper & bean burritos. i also try to have frozen honemade staples like veggie burgers, rice, different types of beans…any veggies that look like they’re getting too soggy to eat fresh I chop & freeze for soups, etc. I try to double recipes when I have the time so that there are leftovers to freeze.

  • Holly Buchanan

    My favorite go-to meal is beans and greens (2 cans of bean, -any variety, 3/4 cup water or low sodium veggie broth, 2 cloves garlic, onion powder, and any green – kale, collards, bok choi, swiss chard, etc). I put the beans and other ingredients in the pot, bring to a boil, then loosely lay the greens on top and cover. I then reduce the heat to a simmer and let the water steam the greens for about 15 minutes or so and… voila! Dinner is served! Usually have some Ezekial bread on the side or E2 corn muffins if I have time. So yummy!!!!!!!!!!!!!

  • Andrea Hellman

    My favorite quick meal is red lentil soup:
    2 cups washed red lentils
    6 cups water
    2 cloves of garlic chopped
    1 tsp cumin
    1 tbsp vegan “Better Than Bouillon”
    1 tsp dried parsley root
    1 bay leaf (optional)
    2 sage leaves (optional)
    Boil for 20 min until lentils are soft. Makes a delicious, creamy, filling soup.
    Keep leftovers in fridge to serve cold as spread on sandwiches or as dip for veggies. My daughter prefers it over hummus and – unlike hummus – it is virtually fat free. The leftovers can also be added to other soups (for example, corn chowder) to achieve a creamy effect.

  • Mary Kate

    my go to is the quick burger recipe from Everyday Happy Herbivore… they’re perfect alone, in a whole wheat pita, or as a salad topper

  • Frooba

    Cooked brown rice, some canned or frozen beans, chopped kale, onions & mushrooms. Nuke in the microwave until the greens are wilted and top with tahini sauce: tahini, lemon juice, water, splash of Braggs, pinch of hing or garlic powder.

  • Kasey Thomason

    whole wheat pizza dough
    pinto beans mushed w/cilantro
    spread on dough
    olives
    green pepperand
    onions
    cooked at 350
    top and serve with baby spinach, diced tomatoes
    avocado

  • Susan H

    One of my favorites are tostadas. I crisp a corn tortilla and top with fat-free refried beans, lettuce, tomato, sliced black olives and salsa.

  • Julie

    Jicama chips with salsa mixed with garbanzo beans. Today I added ground flax seed to the salsa because I forgot to put it in my cereal this morning.

  • Pat Yarzy

    2 minced garlic cloves, 1/2 bell pepper diced, 1/8 red onion minced, 1 can pinto beans rinsed and drained, 1 can fire roasted tomatoes, 1/4 small jalapeno minced very small, seeds removed and a pinch of chipolte seasoning. Saute first 3 ingredients in veg broth and add the rest. Heat and serve over brown rice and kale. YUM.

  • http://journalthroughlens.blogpsot.com wen

    tortilla wrap with bean, salsa, and some chopped green…

  • http://Www.Facebook.com/jensjourneytohealth Jen Havard

    Romaine lettuce, chopped, sunflower seeds, fresh grape tomatoes, cucumbers, balsamic vinegar, with baked sweet potato on the side, sprinkled with ground cinammon!

  • Susan Freeman

    Canned chickpeas mixed with chopped cucumber, green pepper, scallions, and tomato. Toss with lemon juice and dill. Eat over salad greens. Summertime perfection!

  • Maria

    Now that it is the season for farmer’s market I love taking fresh veggies/herbs, whole wheat pasta, balsamic & cannelini beans, tossed togethers, its great hot or cold!

  • Cathy Twerdok

    My current favorite quick meal is a frozen stir fry mix sauteed in water with a sprinkle of garlic powder, onion powder, and soy sauce. Cover and steam for about 3 minutes then stir in some sweet red chili sauce. serve over leftover brown basmati rice with another squirt of chili sauce. Delish!

  • Lucille Andrews

    I keep baked potatoes in refrigerator. So my favorite fast meal is to microwave potato 1 minute,top with salsa, and serve with big salad. Couldn’t be quicker.

    I keep baked potatoes in refrigerator. My favorite quick meal is to microwave baked potato 1 minute,top with salsa. Serve with large salad,lemon juice for dressing. Couldn’t be quicker and it is YUMMY.

  • Betsy McLaughlin

    Quinoa, black beans, corn, whatever fresh veggies available and salsa. Very satisfying.

  • http://simplyanu.blogspot.com Anu

    red lentils (masoor dal) boiled with chunks of pumpkin/squash til tender, then add frozen spinach. Dry roast some cumin seeds, turmeric, chili powder and paprika and add to the lentil mixture. Eat by itself, with wheat tortillas, or over brown rice.

  • Shraddha

    Srambled Tofu: Use Firm Tofu
    Squeeze out the water. Scramble it in a bowl, add a pinch of salt, pepper, turmeric and cilantro powder. Mix the contents and keep it aside. Take a pan add onion (let it turn brown), add green and red bell peppers and tomatoes (saute a little). Add the tofu on to the veggies and let it heat and simmer for 5 mins. Eat it with Whole wheat tortilla or pita. I also love to eat it by itself or as a side with fried rice.
    AND
    Organic Wheat Pita pizza:
    Home made tomato sauce (chopped tomatoes, pinch of salt, pepper, brown sugar, turmeric) with lots n lots of veggies especially broccoli, onions, bell peppers, Eggplant, Tofu and Pineapple. Garnish will Basil and cilantro

    I have been a vegan for over 2 years now and totally love it.

  • http://www.authenticallyashley.com Ashley

    I like to whip up a huge salad with lots of veggies, kidney beans, sesame seeds, and a splash of apple cider vinegar. Yummy.

  • Randy

    My favorite quick meal is bell pepper stuffed with homemade hummus, black beans, corn, diced onions, and diced tomatoes.

    It is SO good and very satisfying.

  • Audrey@live.com

    Sandwiches and wraps make a great quick meal. I also like to just load a pan with whatever veggies and beans I have hanging around in the fridge. I then top it with a seasoning or dressing or salsa and it’s a delicious, healthy meal.

  • jem

    My favorite is a salad with chic peas. Add various veggies to make it different each time.

  • Gina

    Whole wheat tortilla BLT’s sans the B…mashed avocados, tomatoe diced olives replaces the saltiness of the bacon.

  • John

    …happy herbivore’s black bean burger, mcdougall vegetable soup and baked potato.

  • Jodie

    My favorite quick meal is brown rice, black beans, corn, peppers, onions, and salsa all over a bed of red leaf lettuce.

  • Christine

    currently using the harvest from the garden-
    cook up some quinoa, slice cherry tomatoes, cucumbers, and parsley. Drizzle on some lemon juice. YUM!

  • LDT

    I really like chickpeas and dry roasted soy nuts on a bed of kale and spring mix with a curry powder, a splash of cider vinegar and a bit of tomato paste.
    Another quick meal is sweet potato topped with tofu cream cheese (homemade) and brocolli.

  • Paul

    Quinoa cooked in a roasted vegetable broth. Chill in refrigerator and mix with your favorite grilled vegetables and fresh herbs at the end.

  • JWin

    cook frozen brown rice, then add 8 oz. jar of salsa, 1 can black beans rinsed, 1 can corn, rinsed. That’s it. If you want to get fancy you can add chopped peppers and black olives, but it’s not necessary.

  • Clare C.

    Canned E2-friendly soup on brown rice.

  • Vanessa Martinez

    I love HH’s fiesta burrito bowl and refried bean tacos.

  • Amy

    I am real new to this but salads are my favorite fast meal. Would love to win this I have 3 boys and it is hard to feed them and get them out the door.

  • http://sereapalumbo.com/blog serena

    Here is a video on how to cook quinoa that you might enjoy
    http://serenapalumbo.com/blog/?p=1070

  • Michael

    Baked potatoes or sweet potatoes with a medley of frozen vegetables. I usually add in some salt-free frozen peas and some fruit to round things out.

    Thank you very much for all that you do.

  • Scott and Vanessa

    Here are some quick ideas we like…our life is just as busy as yours!

    1. Spicy Black Beans and Salsa over a bed of brown rice (brown rice can be made earlier so you don’t have to take so much time)
    2. Veggie Stir Fry over couscous
    3. Quinoa Stir Fry over couscous

    When there is a day that I have time, I’ll make big meals and freeze one serving size dishes in the freezer (anchor has nice small glass storage containers). We’ll also make extra brown rice, extra quinoa, or extra couscous. Even though we make lots of veggies, they never last because we can always put them in or on top or next to what we are making that day.

    Enjoy!

    • Scott and Vanessa

      Oops, I meant to say Veggie stir fry over quinoa…..duh!

  • Melissa

    I love making a quick meal out of quinoa and long grain rice, some liquid amino’s, spinach and cashews!

  • http://magenmyshield.blogspot.com Lisa H

    Thin sliced cabbage, summer squash, zucchini, chopped tomatoes, onions, green peppers, matchstick carrots all “steam fried” over GF rice pasta. Sometimes I add granny smith apples :) So very yummy!

  • A Failure

    I am completely overwhelmed! After watching Forks over Knives and other documentaries on plant based eating, I thought I could do this. But after looking at these recipes and other vegetarian/vegan websites, I know I can’t do it. These are foods I have no idea how to cook. I have never bought spelt or quinoa or collard greens or hummus in my life. And how can I get a 13 year old, 10 year old and a 6 year old to eat them… Or my husband either. Its not going to happen and Ii know that. I keep trying to make changes and they reject everything because it tastes horrible. I am a bad cook as it is, now I’m a down right horrible cook. Is there a place to find recipes with normal ingredients? I guess I should have know this wasn’t something I could do.

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  • Sheila Webb

    Hummus,Romaine lettuce, Sliced avacado, raw sunflower seeds all rolled up in a whole wheat tortilla! Quick lunch or dinner just add a salad with tons of fresh veggies.

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  • Emily L

    Hummus pita wraps with grilled vegetables. Thanks for this great opportunity!

  • http://www.facebook.com/trumpetsolo Randy Taylor

    My favorite quick meal is steamed kale, sweet potato slices, onions, and garlic. I buy pre-washed and chopped kale to make this quick and easy. So good!

  • Melissa U.

    My favorite is what I actually ate for dinner this evening! Plant strong mac-n-cheese with lots of veggies (broccoli, red pepper, carrots, and mushrooms) Yum Yum!! I like to spice mine up with cayenne…everything is better with cayenne!

  • Texas chic

    We love to chop up avacodo, tomato, onion, jalepeno, black olives, black beans, cumin, garlic and a splash of lime all rolled up into lettuce wraps! Yummo! :):)

  • Barbara Buda

    Buckwheat soba noodles with a sauce made with coconut milk, a tad of peanut butter, red pepper flakes. Top it with what ever is left over in the fridge.