Archive of ‘vegan school lunch’ category

VeganMoFo Post 10

Dinner: Velvet Veggie Soup with Swiss Chard and Cashew Creme. #vegan

Velvet Veggie & Bean Soup w. Cashew Creme and Greens

First off I can’t believe I’ve made it to 10 posts in VeganMoFo. The first year of VeganMofo’s life I think I posted 29 posts that month. The rest of the years I failed miserably at it. I still blame my children. :)

Now onto the post. The weather was middle of August hot a few days ago and now I’m wearing my Herbivore hoodie I picked up while in Portland for VidaVeganCon. I’ve got fall flavors and soup on my mind all of a sudden and I can’t be happier. I freaking love the fall! Weather and food…all of it. With it being hoodie weather and all I needed to make a soup. I pulled both crisper bins from the fridge out onto the kitchen floor and went searching. I found some zucchini and celery from my last co-op box that needed to be used ASAP along with some sweet potatoes in a cabinet drawer. I diced them all small with some onions and garlic, broth and whole peeled tomatoes plus some herbs then added some beans. While it was cooking I knew my kids weren’t going to eat it as is so I decided to blend it all in the vitamix. Reno was intrigued by the beautiful color and agreed to try it. She actually liked it! Miles wasn’t having it which surprised me. I served the soup with a homemade sweet cashew creme and some sauteed swiss chard. My husband and daughter crumbled up some crackers into their bowls.  For my son I mixed some leftover pasta into a bit of the soup and he ate it up! Trickery FTW!

Reno's Lunch: velvet veggie and bean soup, crackers, apple, field roast sausage. #vegan

My daughter liked the soup so much that she immediately asked if she could have it for lunch. I was thrilled! She didn’t want the “green stuff” and I was fine with that since the soup was loaded with veggies and beans. We also had to leave out the cashew cream because we don’t bring nuts to school.  I quickly cooked up a Field Roast Sausage for her this morning and added a pack of crackers and a whole apple. She promised she would eat all the soup and sausage. I hope she did!

I have more ingredients to make this soup again so I’ll be making more today and freezing portions of it for lunches and dinners for all 4 of us. I’m already thinking of what soup to make next!

VeganMoFo Post 7

Reno's Lunch: Her Nonna's Rice and Beans, leftover mini pesto and #vegan cheese pizza, grapes, crackers. #planetbox

Grateful for leftovers!

There are some days when I’m packing lunch that I’m thankful for leftovers. Whether they come from my kitchen or someone else’s. Ideally I would do my weeks worth of food shopping on Sunday. Our weekends are so busy that that doesn’t usually happen so Mondays lunches are a bit interesting. Thankfully my Mother-in-law sent home some Rice and Beans Sunday night and I had 1 extra Mini Pesto and Vegan Cheese Pizza left from a few lunches before. The beans made up the main part of the meal. I gave her 1/2 of the mini pizza and saved the other 1/2 for her brother. We rounded out the meal with the never ending supply of grapes that it seems we have for these past 2 weeks and some crackers. She always has a reusable bottle of water and for the past 2 days I’ve been packing a mini apple juice box. She has been complaining about not having enough to drink. Last year she would come home with an almost full bottle of water so at least we are improving on her rehydrating habits at school.

So far every lunch I’ve sent to school has come home completely finished! I’m really excited about that and I’m sure I just jinxed it!

VeganMoFo Post 1

Open face, tomato, #vegan mayo, basil and Himalayan pink salt sandwich.

Open Faced Heirloom Tomato Sandwich

Hello and Welcome to VeganMoFo 2013! I love and hate that MoFo is in September this year. First I love the idea of doing it a month earlier every year. I hate it because September is so busy for me this year. My plans for VeganMoFo this year are to focus on my daughters school lunches and some desserts, with other things like reviews and such thrown in. I’ve been wanting to add more dessert recipes for awhile now so I think this is the perfect opportunity to do so. I’ve tried themes in the past and they always blow up in my face. So loose laid plans seem like a better things to go with! With all that said I’m going to start off with two of my favorite summer lunches. My daughters 1st day of school is tomorrow so I have to wait on the whole school lunch thing.

Tomato sandwich time. #heirloom #farmers market

First up was the most delicious tomato sandwich I’ve ever had. I grew 6 heirloom tomato plants this year in the garden. Most of them didn’t work out. It was hard year for a lot of local tomato growers due to the weird weather. Its September now and 2 of the remaining plants I have are JUST starting to ripen. That’s not right at all! I was lucky to score some gorgeous tomatoes at or local farmers market though. They were hands down the best tomatoes I ever had and they were destined for a sandwich. I toasted up some whole grain bread, spread on some veganaise, layered the thinly sliced tomatoes, sprinkled on some fresh cut basil and gave a healthy dosing of Himalayian Pink Salt. It was perfect.

Lunch: toast, hummus, marinated artichoke hearts, homegrown black prince tomatoes, salt and pepper #vegan

Hummus, Artichoke, Black Prince Tomatoes

This toast, hummus and artichoke sandwich actually contains tomatoes that grew in my garden. They weren’t as amazing as the farmers market ones above but they will do. At least you could taste the warm sun in them.