Delicious veggie delights inside include: Freezer-Friendly Breakfast Burritos Prepare a quick and easy batch of freezer-friendly breakfast burritos for the busy week ahead. Keep them on hand to reheat on days when you have an early lecture. Plate up these burritos with avocado or guacamole, salsa, Mexican-style hot sauce, and sour cream or plain yogurt. I also like to sprinkle the burritos with fresh cilantro and scallions for color. Leave out the cheese to make them dairy-free. Mushroom Cheesesteaks A cheesesteak is typically made with thin slices of sautéed ribeye steak and melted cheese, placed on a long, crusty roll. This vegetarian take on Philadelphia’s classic sandwich incorporates sliced portobello mushrooms, rosemary, and cayenne instead. I love mushrooms as a meat substitute because they have a similar texture and savory, umami-rich flavor. Strawberry-Banana Ice Cream When you have extra bananas that are starting to turn brown, slice them and spread in a single layer on a freezer-safe plate or baking sheet. The next day, transfer the banana slices to a bag and store in the freezer for up to 3 months. Frozen bananas are ideal for smoothies, and you can also use them to make a fruity alternative to store-bought ice cream. It’s similar to the texture of soft-serve ice cream, and you can make it in just a few minutes with a blender or food processor.
✔ Author(s): Stephanie McKercher
✔ Title: The College Vegetarian Cookbook: 150 Easy, Budget-Friendly Recipes
✔ Rating : 4.6 out of 5 base on (307 reviews)
✔ ISBN-10: 1646119193
✔ Language: English
✔ Format ebook: PDF, EPUB, Kindle, Audio, HTML and MOBI
✔ Device compatibles: Android, iOS, PC and Amazon Kindle
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