Back To School Lunch Round Up

Unfortunately it’s getting to be that time where we need to figure out what to make our kids for lunch. The school my kids go to had a microwave for the kids to heat their lunches, but because the school keeps getting bigger the lunch room is no longer available, the kids eat their lunch in their classrooms. Sadly no more heat up lunches allowed. My kids get sick of sandwiches every day, and I loose my creativity sometimes. Thinking outside of the box is important when crafting a lunch that your kids will eat and won’t trade, or throw in the garbage.

  1. Baked Tofu. This would hold up well in their lunch kits. I could see this over rice, as pictured, or in a wrap, over some noodles. Book mark this one for your go to baked tofu. Photo credit goes to Sarah from Fried Dandelions.

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2. White bean and artichoke sandwich filling. To switch things up a bit, I’d be tempted to make her burger recipe (that inspired this recipe) and see if it would hold up- read- keep warm. Photo credit goes to Mel from A Virtual Vegan.

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3. Chickpea and vegetable picnic hand pies. These would be fun to eat. I think there’ll be lots of hand pies in our future, both savoury and sweet! Photo credit goes to Jacqueline from Tinned Tomatoes.

vegetable picnic pies

4. Easy quinoa and cheese patties.  These look really good, don’t you think? Photo credit goes to Nico from Yumsome.

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5. Vegan Chickpea Mayonnaise Salad Sandwich. Who doesn’t love chickpeas? Photo credit goes to Rhian’s Recipes.

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6. Grilled green Goddess Wraps. Looks so fresh! Photo credit goes to Rebecca from Strength and Sunshine.


7. Egg free deviled potatoes. This is a nice treat. Photo credit goes to Monica from The Hidden Veggies.


8. Easy vegan tofu lettuce wraps. The kids can easily assemble this at lunch time. Photo credit goes to Vegan Chickpea.

 


9. Weeknight pasta in a flash. Leftovers are perfect for lunches, double the batch :). Photo credit goes to Jacquline from Tinned Tomatoes.


10. Air Fryer Carrot Falafel with Tahini Sauce. I love air fryer recipes don’t you? Photo credit goes to Choclette from Tin and Thyme.

11. Buffalo tahini quinoa and rice wraps. I could eat this every day! Photo credit goes to Rebecca from Strength and Sunshine.

12. Buffalo chickpea salad sandwich.  This would be great on freshly made bread. Photo credit goes to Karissa.

13. Vegan asparagus and sun-dried tomato quiche. I’m not a fan of crust in any quiche dish, I would enjoy this without it. Photo credit goes to Nico from Yumsome.

14. Roasted Cauliflower Chimichurri. Another great way to use cauliflower!! Photo credit goes to Kate from Root + Revel.


That gives you more than 2 weeks worth of main meals for school lunches. Now for the treats! I wish you could see the look of surprise on your childs face(s) when he/she opens up their lunch kits. Although you don’t need to wait to make these delicious treats!

Mint Chocolate Truffle Larabar Bites. She had me at mint chocolate. *drooling*. Photo credit goes to Melanie from A Virtual Vegan.

Rainbow popcorn. Seriously, how fun is this? Photo credit goes to Sarah from Fried Dandelions.

Protein Donuts. I don’t know about your kids, but mine love it when I surprise them with donuts. Photo credit goes to Olivia from Lettuce Liv.

Peanut Butter cups. I’ve made this a few different ways. Huge hit with the kids.

Tess Challis wrote A Dozen Healthy (and Easy) Snacks Your Kids Won’t Hate.  for Vegan Pregnancy and Parenting. After your finished reading the article, browse the website. It has everything you wanted or needed to know about raising vegan kids.

I hope you found this round up useful. What are your go to school lunches?

 

 

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Pure and Beautiful Vegan Cooking, review and giveaway

Pure and Beautiful vegan cooking , recipes inspired by rural life in Alaska by Kathleen Henry, is a gorgeous paperback book with enticing photo’s for every recipe. All ingredients can be found in any grocery store, you do not need to make a special trip to the health food store. Kathleen uses a  variety of veggies, spices- most if not all you would already have. O.k, you may not have agar-agar which is basically vegan gelatin or Kala Namak which is also called black salt, but pink in color (confused?). It gives your dish an egg flavor.

Pure and Beautiful is divided by Mornings (recipes for both cover dweller and enthusiatic risers). Afternoons (simple dishes for an easy lunch or speedy dinner). Evenings (both fuss free and leisurely crafted meals). Snacks, sides and salads (rumbling stomach quellers, meal copilots and crowd pleasures).

With permission from Page Street Publishing I am able to share a photo and the recipe of Tofu Veggie Scramble w/ Roasted Potatoes. This is one of the first dishes that I made. Scramble cooked in the instant pot? Yes please. This recipe is simple, yet hits the spot. I do like my scramble to be more dry- but I would make this recipe again.

Tofu Breakfast Scramble w Roasted Potatoes

Tofu Veggie Scramble w/ Roasted Potatoes

This is Todd’s ultimate breakfast. I’ll often make the roasted potatoes the night before and then quickly fix the scrambled tofu in the morning. The use of a pressure cooker makes the scramble part a snap, but I’ve included conventional stove-top directions, as well.

Usually, we fashion this dish into a breezy breakfast burrito, however, sometimes we just eat it plain atop buttery toast. It’s a comforting and hearty breakfast that will please omnivores and vegans alike.

Serves 4

 

Potatoes

10 medium (1.5 kg) red and/or Yukon gold potatoes, scrubbed and diced

2 tbsp (30 ml) olive oil

1 tbsp (3 g) dried rosemary

½ tbsp (8 g) kosher salt

½ tsp onion powder

½ tsp garlic powder

¼ tsp ground black pepper

Scramble

½ tbsp (7 ml) olive oil

1 (250 g) medium yellow onion, diced small

2 large (10 g) garlic cloves, minced

¾ cup (180 ml) vegetable broth

3 (100 g) small carrots, diced small

3 (130 g) medium celery stalks, sliced

1 ½ cups (100 g) fresh kale leaves, destemmed and chopped small

12 oz (340 g) extra-firm tofu, drained and hand-crumbled into bite-size pieces

½ tsp ground turmeric

¼ tsp chili powder

½ tsp Kala Namak salt or kosher salt

¼ tsp paprika

¼ tsp ground black pepper

¼ cup (20 g) large-flake nutritional yeast

Preheat the oven to 400°F (204°C).

Dice the potatoes and place them in a large mixing bowl. Toss with the olive oil. Add the remaining potato ingredients to a small bowl and mix to combine. Now, add the spice mixture to the potatoes, tossing well to coat. Arrange evenly on a parchment lined or large baking sheet coated with nonstick cooking spray. Roast for 50 minutes, stirring halfway through, until golden brown and tender.

While the potatoes roast, heat the olive oil for the scramble in a pressure cooker or large soup pot over medium-low. Add the onion and garlic; sauté for about 5 minutes, until fragrant.

Deglaze the pan with the vegetable broth and add the remaining scramble ingredients. Stir well to combine. At this point, turn the heat to high and bring to high pressure. Cook at high pressure for 5 minutes, then use a quick release method by running cold water over the pot. Alternatively, bring the liquid to a boil, then cover and reduce to a simmer. Simmer for 15–20 minutes, or until the carrots are tender.

Remove from heat and stir in the nutritional yeast.

Serve the potatoes along with scramble. We like to eat this breakfast with homemade bread and a fruit salad.

Page Street Publishing gave me copy of Pure and Beautiful Vegan Cooking and is going to send a copy out to one lucky person. Click HERE to enter.

Make sure to visit Kathleen for more recipes. You can find her on twitter, facebook, IG.

How do you like your scramble?

Made With Love CookBook, Interview, Review And More

We are excited beyond words to be able to post an interview with Kelly Childs and Erinn Weatherbie the authors of Made With Love, More than 100 Sweet and Savory Plant-Based Recipes For Every Moment in Life.

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See that gorgeous cover? Doesn’t it make you want cookies? All photographs are that delicious looking.

The book is sectioned off as Drinks and Smoothies, Breakfast and Lunch, Soup and salads, Sides-sauces and condiments.

Some of our favorites are Kelly’s Bikini Season Tonic, Lemon-Basil Lasagna (I thought I hated mushrooms, until I made this recipe), Best Ever Caesar Salad, Fettuccine Alfredo, Baked Mac ‘n’ Cheese, Grandma’s Apple Crumble and I like the Sriracha Sauce. Kayla hasn’t tired the sauce. I can’t wait to try these next: Cauliflower wings, Yummy Vegan Quiche, Grilled Cheese Sandwich, and Ranch Dressing. Then the rest of the recipes. I will be making every single recipe in this book- sooner or later. Kayla is eyeing up their Sweet potato and Quinoa Burgers, ginger chocolate cookies- I can’t remember what else she said, but she was raving about how wonderful these recipes looked and if she’s wanting to make them, you know the recipe has to seem easy. (She doesn’t like long winded recipes with a list of ingredients that doesn’t seem necessary)

Their bakery Kelly’s Bake Shoppe, located at 401 Brant Street Burlington, ON L7R2E9 offers plant-based, gluten-free, dairy free, egg-free and peanut-free, and all is made with natural organic ingredients. In fact their bake shoppe is THE FIRST Gluten free bakery in Canada. Their Lettuce Love Cafe is located at 399 John St. Burlington, ON L7R 2K3. Their cafe is also Canada’s FIRST Gluten free restaurant. With Made With Love they have shared recipes from their award winning Bake Shoppe and Cafe.

We hope you enjoy the interview as much as we do.

Q1: Kelly, We read that your dad, Russ Childs, had built an outside play kitchen and bakery in the backyard ravine. He provided you with pots and pans, muffin tins, and basically everything you could want to be able to create mud pies and dirt cake. Is this what inspired you to start your own bakery? Or what was the moment you knew that having a bakery would be your passion/hobby?

A1: Back then when I was 5 or 6 years old, I didn’t know I wanted to be a baker but I knew I loved the deep feeling of magic within my soul. My dad sparked a passion within me to always be tap into my creative talent and go that extra mile to be different and to make people feel good about themselves. So whatever I did, I did at full warp speed. The bakery “AHA moment” was in 2010, at our restaurant, and I saw how many people LOVED what we were doing in the bakery dept of the cafe. People were begging for healthy options in a world that did not always provide that. Erinn and I were so excited to be able to provide this to our customers, families and friends and worked day and night on our incredible recipes.
Q2: Kelly or Erinn, have either of you taken any cooking/baking classes/courses, or did your love for cooking/baking wholesome, nutritious food and desire to be healthier play a big part in where you are at now with the success of your bakery, restaurant and cookbook

A2:We are both self taught! We’ve always been avid home cooks testing and trying out the latest and greatest new recipes. We love baking and cooking and it was just natural for us to open up Lettuce Love Cafe and Kelly’s Bake Shoppe.

Q3: Kelly, we know you were diagnosed with two masses on the liver and afterwards you found The China Study and with your plant based lifestyle you were able to get a clean bill of health. We hear so many struggling with giving up food that contains animals – but where do you get your protein, but I could never give up cheese- but bacon…. We’ve heard it all, and know at one point in time you loved cheese- what one piece of advice would you give to those who struggle to give up those foods?

A3: After my life-changing year in 2008, I delved deep into learning about the truth of the nutrition in our food system. Why we’ve been told we need a certain percentage of daily protein, why do we think that the only source of protein is from animal products, why do we think we need to drink milk or any animal-based product for that matter. I decided to get my protein where the cows, horses, apes, ox, and other herbivores get it from…. From plants. For me, it was cleaner, more sustainable and more readily available for my body to assimilate and use to make me healthy. I feel great!

Q4: Erinn, we know you became plant based for ethical reasons- was it just that one trip to Farm Sanctuary that convinced you, or did you do more follow up research to back up how you felt during your road trip?

A4: Farm Sanctuary was the catalyst for adopting a plant based diet for sure. I did a ton o research and realized that our current food system has had a very negative impact on the environment, animals, and our bodies. After learning all of this information there was no going back for me.

Q5: What advice would you give someone that is thinking about going plant based?

A5: I would tell them to take it slow, and to not feel like you have to go all in 100%. Make little changes to your diet here and there, and by eating a plant based meal even a few days a week, you’ll notice a huge difference with your body and the planet!

A5: I agree with Erinn. We always suggest for people who are plant-based curious, to take it one meal at a time or maybe even one full day at a time. Treat ‘plant-based’ cuisine as you would Thai, or Chinese or Italian food and like it is another genre of food. We feel that the proof is ALWAYS how you feel after a meal. Don’t feel stressed that you have to commit to long journey of eating this way. Reflect of your body after a meal and pay attention to your mind, your stomach and your energy levels. Do you feel good? Do you feel less bloated? Do you feel more energized? With plant-based foods, you will see a noticeable effect on your moods too but don’t listen to us…try it our for yourself.

Q6: What recipe from Made With Love would you recommend someone who’s just starting their journey to the plant based lifestyle?

A6: I love our smoothie recipes in the cookbook. They’re so fresh, fun and delicious, they’re bound to convert even the toughest critics.

A6: (Kelly) Yes! Smoothie are instant nutrition. They are in your blood-stream in 5 minutes. Quick, easy and really, no excuses. We always have our blenders on the counter.

Kelly and Erinn, we thank you so much for taking the time to answer our questions. We know you  have been really busy with your cookbook launch, on top of taking care of things at the Bakery and Cafe. We are glad to have met you, even though it’s been only online. One of these days, Kayla and I need to take a road trip to Ont- just for your food. But for now, this cookbook will be like having your home cooking/ baking all the time.

This juice is nice and refreshing and in our opinion a good anytime juice. In fact, this has been our go to juice lately. I like my juice in general ice cold, and while this is perfect ice cold, I don’t mind drinking this straight from the juicer.  We hope you like it too.

Bikini Season Tonic

KELLY’S  BIKINI  SEASON  TONIC

K   This was a best-seller at Kindfood from the day we opened. Women, especially, love that it helps them  to lose body fat. it’s perfect for the summer or any time  you think you need a quick  detox. Chosen for their  fat-flushing properties, these ingredients will make you feel vibrant and healthy.

Active time: 5 minutes Total time: 6 minutes Makes 2 servings

1 red grapefruit, peeled and quartered

2 red apples, cored and quartered

2 cups kale, including stems

½ cup fresh mint leaves

1 lemon, peeled and halved

  1. In the order they are listed, add the grapefruit, apples, kale, mint and lemon to a juicer.
  2. Juice, then serve as soon as possible to get the maximum vitamin C

from the citrus fruits.

By juicing in this order, the lemon cleans  out  the machine and pushes  through the mint and kale.

Excerpted from Made with Love by Kelly Childs and Erinn Weatherbie. Copyright © 2016 Childs and Weatherbie Inc. Cover and book photography: Alyssa Wodabek and Chris Sue-Chu. Excerpted by permission of Appetite by Random House, a division of Random House of Canada Ltd. a Penguin Random House company. All rights reserved.

Contest is now closed. Congratulations CINDY R!! You have won a copy of Made With Love 🙂 

Appetite by Penguin Random House did send me a copy of Made with Love to review, and is going to give one lucky winner a copy. Click here for your chance to win Made With Love

The winner will be contacted by email and any social media name if they have used it and will have 24 hrs to contact us with their info. If we don’t get a response within 24 we will have no choice but to announce another winner.

When you enter the giveaway make sure you  leave a blog comment, we want to know your answers 🙂 If you don’t want to enter or can’t, let us know your favorite juice combo’s anyway- fresh juice is the best! Cheers 🙂

Brussels sprout fried rice

 

 

This a quick and easy weeknight meal. I know a lot of people hate Brussels sprouts- but this dish makes the mini cabbages taste like more. Normally you would use left over rice to make fried rice, but this was a last minute decision. I used my instant pot to make the rice, used the manual setting, cooked rice for 3 mins, then natural release. This dish is better and quicker to make than take out.

This recipe can be found in Vegan with a vengeance by Isa, on page 114.

If you don’t like, or just don’t eat rice or noodles, try this dish without. The rice is a filler basically to stretch out the veggies.

What are your favourite stir fry fixing’s?

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Cumin inspired rice with toasted almonds

If you are looking for a great rice dish with a little something extra this dish is for you. Takes almost no effort to make, except it tastes like you slaved all day long. You could skip the step of toasting the almonds, but I will let you on something- the almonds are the star of the show- er rice 🙂

I don’t have a recipe to share with you, so you need to borrow or buy a copy of Vegan with a Vengeance and flip to page 112. But to tide you over, head on to Post Punk Kitchen Isa has tons of wonderful recipes on her site.

Stayed tuned, I have made a lot of recipes from Vegan with a vengeance, I will be writing a review and linking recipes if possible.

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What are some of your favorite Isa recipes?