Vegetarian Dairy-Free Recipes | Vegetarian Times Skip to main content

Dairy-Free

Blueberry-Spinach Smoothie

Blueberry-Spinach Smoothie

Ramp up your vitamin and mineral intake with only 28 calories when you add baby spinach to this lightly sweet fruit smoothie.

Blueberry-Beet Smoothie

The night before you start the cleanse, prepare two beets: Wrap each beet in foil, and roast in a 400°F oven 1 hour, or until tender. Remove from oven. As soon as beets are cool enough to handle, remove foil, slip off and discard skin, and slice beets in half. Stash beets in the refrigerator for smoothies throughout the cleanse (you’ll have enough beets for three breakfasts and one snack smoothie).

Quinoa-Rice Granola

Use this recipe as a model for other granola combinations with different dried fruits, nuts, and spices. It should stay crisp for a week stored in an airtight container. If it loses its crunch, toast 3 to 5 minutes in a 350°F oven. Note: substituting agave or brown rice syrup for the honey and oil for the margarine will result in a less crisp granola with smaller clusters.

Soy-Sesame Bok Choy Rolls

If you can’t find large, firm bok choy leaves to use as wrappers for this recipe, use smaller ones as “cups,” and serve the filling alongside. Choose a bold-flavored prepared teriyaki sauce or add sriracha or chile-garlic sauce for extra kick.

Carrot Dip with Crushed Walnuts and Olives

Laced with harissa, a Tunisian chile sauce, this dip offers a spicy, low-fat alternative to hummus. Serve it with pita wedges or pita chips. Leftover dip makes a great sandwich spread or pasta sauce.

Pages