Back-to-school time! Here's my first post in this series of great vegetarian school lunches based on recipes from the new edition of Veggie Teens Cookbook: A Cookbook and Guide for Teenage Vegetarians.
Our Desert Dip is a great appetizer, snack, or wrap that is perfect for a vegetarian school lunch. Serve with Fresh Fruit Kabobs for dessert.
Recipe: Desert Dip Wraps
Makes 12 wraps or 12 servings of dip
Ingredients
15 ounces black beans, canned, drained and rinsed
15 ounces white corn, drained
2 tomatoes, whole, chopped
1 small can of sliced black olives
½ red onion, diced
2 tablespoons cilantro, finely chopped
1 avocado, diced
1 jalapeno, finely chopped
½ red bell pepper, diced
1 tablespoon lime juice
1 teaspoon salt
1 teaspoon garlic powder
For the Wraps
Lard-free flour tortillas
Shredded or leaf lettuce
Shredded cheese (optional)
Sour cream (optional)
Directions
- Combine all ingredients.
- Refrigerate at least one hour before serving if possible.
- Assemble wraps and pack for lunch, or pack each of the wrap ingredients separately and assemble at school.
Recipe: Fresh Fruit Kabobs
Ingredients
Bite sized chunks of fruit in season:
- Apples - red, yellow, or green
- Bananas - cut in one-inch chunks
- Berries - strawberries or blueberries
- Grapes - seedless
- Kiwi - peeled and cut into wedges or slices
- Melon - chunks or balls (see Veggie Teens Cookbook Culinary Techniques for how to make melon balls)
- Nectarines - sliced and cubed
- Oranges - peeled and segmented
- Peaches - sliced and cubed
- Pineapple – fresh or canned
Directions
- If using apples or bananas, sprinkle with lemon juice to prevent browning.
- Thread fruit on to wooden skewers.
