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.

fdbakedtofu

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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Queso Burger Fries

Fries loaded with Queso and burger crumbles and it’s 100% vegan! Yes I did and I have no regrets! This recipe can be made using your stove, you would need to modify the recipes. 

For the Queso you’ll need to visit Kathy Hester’s blog Healthy Slow Cooking. If you don’t have a instant pot, boil the nuts and carrots for about 5 mins, add cauliflower and cook for about 5 more mins. You want them on the softer but not mushy side. Note* I have not tried this method so I’m guess here. As you know the bigger the pieces the longer it takes to cook. 

Serves 2 

For the fries:

4-5 potatoes, peeled and cut into wedges. 

Salt and pepper to taste

1 tsp garlic powder 

1/2 tsp ancho powder or any chili powder you like. 

1 tablespoon of oil or omit for oil free cooking. 

Toss the wedges with the oil and seasonings. Place in air fryer, cook at 180 for 15 mins, flip and cook for 10 more mins. 

For oven method, pre-heat oven to 350 and cook for 40-45 mins. 

For the beef crumbles:

1 cup of Beyond Meat Fiesta Crumbles

1 tsp garlic powder

1/2 tsp ancho powder or any chili powder you like. 

1 tsp oil or omit for oil free cooking. 

Toss the crumbles with the oil and seasoning right in your frying pan. 

Cook on medium heat until heated through about 5-8 mins (I didn’t time it). 

Grab a big plate- place fries on it, then put on your Queso, add your crumbles and top with green onion, diced tomatoes, diced  jalapeño. Anything you like or just omit the additional toppings as I did because I couldn’t wait to eat it 😀 


Let me know what you think. I hope you like it!

Beat The Heat With These Cool Summer Eats

  1. Chia Spiced Chia Pudding. Dessert for breakfast? Yes please!! Photo credit goes to Becky from Glue and Glitter.

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2. Raw spiralized thai salad. Photo credit goes to Rebecca from  Strength and Sunshine.

 

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3. Lazy falafel. This recipe knows me so well. I love easy recipes. Photo credit goes to Rhian from Rhian’s Recipes.

lazy falafel

4. Easy vegan lentil salad. Healthy and can be done in 10 mins or less? Love it!! Photo credit goes to Mary Ellen from V Nutrition.

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5. Hemp seed oatmeal NO BAKE cookies. Oh yessss she did!! Photo credit goes to Karissa from Karissa’s Vegan Kitchen.

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6.  Soba cold japanese buckwheat noodles. There’s something I love about Soba, they are great in almost everything! Photo credit goes to Kate from The Artful Appetite.

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7. Ginger berry smoothie bowl. She had me at bowl *drool*. Photo credit belong to Mallory Maddox.

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8. Maple tofu skewers. I’m in…. love maple and tofu and grilling. I don’t have a BBQ, but I would use my air fryer, or over a camp fire. Photo credit goes to Choclette  Tin And Thyme.

Maple-Tofu-Skewers

9.Mango tofu summer rolls. If summer had a taste, I’m pretty sure this is what it would taste like. Photo credit goes to Amy from Veggies Save The Day.

Mango-Tofu-Summer-Rolls-Vegan

10. Chickpea with garlic vinaigrette salad. My kind of salad… no lettuce 😀 Plus chickpeas and garlic? Yummy. Photo credit goes to Monica from The Hidden Veggies.

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11. Peach jalapeno salsa. This is a creative way of using all the fresh juicy peaches this summer. Photo credit goes to Oliva from Lettuce Liv.

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12. Balsamic bean salad. Now this would be great to take on a potluck picnic! Photo credit goes to Sarah from Fried Dandelions.

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13. Tomato chickpea salad with cilantro and lime. This looks so fresh! Photo credit goes to Mel from A Virtual Vegan.

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14. No bake apricot turmeric lemon energy bars. These would be perfect to take to the lake or the pool! Also this passes as lunch to me 🙂 Photo credit goes to Sarah from Vegan Chickpea.

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15. Cucumber salad with sesame soy dressing. 3 ingredients!!! Just 3! Photo credit goes to Elizabeth from The Lazy Broccoli.

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16.  Loaded veggie chopped kale salad. This looks fresh! Photo credit goes to Jen from Veggie Inspired.

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17. Raw vegan bowl. It’s hard to resist a good bowl. So pretty. Photo credit goes to Yeukai from A Dash Of Lemon.

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18. Spiralized beet salad. I always forget about golden beets, I always think red. So pretty. Photo credit belongs to Rebecca from Strength and Sunshine.

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19. Simple Gazpacho. I don’t think I’ve ever tried gazpacho before, but what a great way to enjoy a nourishing soup on a hot summer day. Photo credit goes to Mary Ellen from V Nutrition and Wellness. 

gazpacho

20. Turmeric chickpea salad sandwhich. There’s something just really satisfying about a chickpea salad sandwich. Photo credit go to Karissa from Karissa’s Vegan Kitchen.

turmeric-chickpea-vegan-sandwich-recipe

21. Raw strawberry mango avocado tacos. She had me at taco’s. Have you ever tried The Taco Cleanse? Seriously great book! Photo credit goes to Amy from Veggies Save The Day.


22. Vegan tuna salad tuna melt. Oh doesn’t that look like a gooey mess that you should make right away? Looks good! Photo credit belongs to Monica from The Hidden Veggies.


23.White Bean Salad. This is so easy to whip up. Photo credit goes to Jennifer from Veggie Inspired.


24. Raw carrot brazil nut soup. Looks very creamy! Photo credit goes to Sarah from Vegan Chickpea.


25. Thai Pad. Who doesn’t love a good Thai pad? Photo credit goes to Ania from Lazy Cat Kitchen.


26. Loaded veggie wrap. I love wraps. I could eat them for months. Photo credit goes to Brandie from well… here 😀 


That is all for now. What’s your favourite cool summer eats? 

Happy Anniversary Kathy Patalsky

Or should I say Happy Birthday Happy Healthy Vegan Kitchen!?!? Either way, I want to give a shout out to Kathy and her book, Happy Healthy Vegan Kitchen. This book hit the shelves on April 28, 2015.

HHVK

Kathy is the creator of Heathy. Happy. Life, and if you haven’t paid her site a visit, I highly recommend doing so. All her recipes look so good. She even created a vegan unicorn drink 🙂 You can also follow her on IG, like her FB page, or follow her over on twitter.

I recently asked her if I could feature one of her recipes on my blog to celebrate her book turning 2. Kathy said yes and I was stoked. It was hard to choose which one I wanted to feature as they all look easy to make. I will be making all of them and teasing you with pictures on Social Media, but I can only share one recipe. The one I chose, anyone can make if they have time to boil noodles. I swear this dish comes together in 15 mins, unless you like to eat it cold. I prefer this dish warm with shredded pieces of veggies in it. The cooked warmness with the crunchy rawness is amazing!

SPICY PEANUT SOBA NOODLES WITH VEGGIES

soba noodles

This peanutty noodle dish is delicious, craveable, and healthy. Think of
it as comfort food pasta for peanut lovers! Soba noodles are rich in the
good-for-you grain buckwheat and the creamy flavorful peanut sauce is
the perfect complement. This sauce is delicious both thick and creamy
and thin and light, it just depends on what you crave. You can also modify
the sweetness and spiciness to suite your taste buds. Add some carrots or
choose your own veggie accents to fold into this versatile recipe!
3 cups uncooked soba noodles
S W E E T A N D S P I CY P E A N U T SA U C E
3 to 4 tablespoons peanut butter,
softened
2 tablespoons grade B maple syrup
2 tablespoons seasoned rice vinegar
1 tablespoon tamari
1 tablespoon chopped fresh cilantro
1 clove garlic
1 teaspoon sesame oil
½ teaspoon grated peeled fresh
ginger
Few pinches of cayenne
¼ to ½ cup plain nondairy milk or
water (see Note)
1 cup thinly sliced carrots
2 teaspoons hemp or sesame seeds
(optional)
¼ cup finely chopped fresh cilantro
1 teaspoon crushed peanuts
1. Bring a large pot of salted water to a boil. Add the noodles
and cook until tender, about 5 minutes. Drain and rinse
the noodles under cold water. For chilled noodles, transfer
the noodles to a bowl and refrigerate until ready to use.
Otherwise, cover the noodles to keep warm.
2. For the Sweet and Spicy Peanut Sauce:
In a food processor or blender, combine the peanut sauce
ingredients, adding the nondairy milk last a spoonful at a
time until you reach a thickness you like, and process until
smooth. If the noodles are cold and dry, a wetter sauce may
be best, but if the noodles were just cooked and are still
steamy and slightly wet, a thinner sauce may be better. You
can also adjust the thickness by adding a spoonful more or
less of the nut butter.
3. For warm noodles and sauce, pour the sauce in a small
saucepan and simmer for 2 to 3 minutes just to warm.
Otherwise, pour the sauce directly over the chilled noodles
and place back in the fridge until ready to serve.
4. To serve, toss the dressed noodles with the carrots and
seeds (if using) over the top. Sprinkle with the cilantro and
peanuts to serve.
SERVES 4
NUTRITION FACTS
(per serving–180g)
Calories: 250; Fat: 8g;
Carbs: 38g; Protein:
11g; Fiber: 2g
Vitamin C 5%; Iron:
15%; Calcium: 1%;
Vitamin A: 5%
Note:
Add more or less non-dairy
milk depending on how thick you
like your sauce. Adding more will
thin out the consistency.
*Recipe and photo cred goes to Kathy Patalsky.
See? Simple, easy yet full of flavor! Great for any night of the week or breakfast for those, like me, who prefer savory over sweet first thing in the morning. If you like what you see please head over to Amazon to purchase a book for yourself. I know I need to, as this is on my wish list. Oh well your there, check out her Black Rice Peanut Kale Bowl with Protein.
Do you have this book? Let me know what your favorite recipe is. Do you like warm or cold noodles with peanut sauce?

My Last Gardein Black Bean Burger

It is with a heavy heart and bittersweet emotions that I am writing this post tonight. If you know me, you know how much I love Gardein. I love everything single thing they make, except the fishless things. I’ve always hated the smell and taste of fish. If you like fish, I highly recommend this line.

I’m sure everyone has heard the news about Gardein and how they can’t keep up with demand. They are or have left Canada and Canadians will only see 4 of their product in stores. Well, that’s if you’re lucky. It seems that most of the stores in my city will not carry their product anymore. It seems like if they still have stock they will sell it until it’s all sold out. They are not selling it to get rid of it, no- the going rate is 4.99 still. I haven’t seen this product on sale since the sad announcement.

I was going through my freezer today, a lazy ass attempt to see what I had while advoiding the whole, I don’t feel like cooking tonight. I was stoked when I noticed I had one black bean patty in there. Then I got sad. Hey- don’t judge me. If I told you that your favourite food was no longer available you would morn too. This is pretty much up there with saying good bye to a best friend. A friend that would never let you down. A friend that always has your back. Don’t get me wrong, I’m not an emotional eater thankfully, but damn it I hate when I can’t buy what I want to have.

I peeled my potatoes and used my crinkle cutter so I could have homemade crinkle fries- tossed with lemon pepper, salt, and garlic powder. I also made some onion rings and dipped them in daiya ranch. My Gardein Black Bean burger was dressed with mustard, onion, lettuce and relish in-between a Silver Hills bun.  I sat on my couch while watching The Mindy Project on PVR. It was perfect. A perfect moment that didn’t last long enough.

I hope that the black bean burgers made the cut and will be staying in Canada. I hope retailers know how much we love Gardein here and it would truly be in there best interest to keep supplying us….. but if the black bean burger is not longer available here… then I think I did good by that last black bean burger.

Well looking in my freezer I found a Gardein pocket. I have no idea what kind as it’s not in a box, so that will be a nice surprise. It’s either the pizza pockets or the Italian sausage one- both no longer offered here in Canada.

Enjoy my slideshow. I will look back on this day and remember the fun times I had.

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Which Gardein product do you love most?