Friday, February 27, 2009

Eat in, Eat Out

Lots of great meals this
week--almost too much to
post! We ate well at home
and were out for dinner 3
times this week. Wow.

Saturday: whole grain pasta
with spinach, broccoli &
lemon pepper sauce; meat-
less meatballs; tomato slices;
beets w/Goddess dressing;
green grapes; blueberries.

Sunday: salad w/tomato &
balsamic vinegar; orange
slices; banana walnut bread;
spinach rice pilaf; red &
green bell pepper strips;
teriyaki tofu; peas & corn.

Monday:
Canadian "Bacon" Quiche

1 lb. firm water-packed tofu
1 T. nutritional yeast
1 tsp. turmeric
1 T. soy sauce
1/4 tsp. salt
1 T. olive oil
4 rounds veggie Canadian
bacon
1/2 medium onion, diced
1/4 cup bell pepper, diced
2 scallions, diced
4 oz. vegan "cheese", grated
thinly slices tomato for garnish (optional)

In a food processor, puree first 5 ingredients until smooth.
In a saute pan, heat olive oil and briefly cook veggie Canadian bacon over medium heat until it just begins to brown. Remove it from the pan and cool on a paper towel. Add onion to pan and cook for 2 minutes. Add bell pepper and cook for 1 more minute. Add scallions and cook for 1 more minute.
Cut veggie Canadian bacon into 1/2 inch squares.
Grate the "cheese".
In a bowl, combine tofu mixture, "bacon", onion, peppers & scallions, & "cheese". Mix with a fork. Spread in an oiled round glass baking dish, smoothing top with a spatula. Add tomato slices on top for a garnish.
Bake in a 375 degree over 35-40 minutes.

Ryan's lunch: slice of tofu quiche; steamed broccoli; strawberries & kiwi; slice of banana walnut bread; spinach rice pilaf.

AJ's snack: saltine crackers;
pumpkin miso muffin;
grapes; broccoli; apple
slices; a carrot.





Husband's lunch: slice of
tofu quiche; broccoli;
strawberries & kiwi;
pretzels; 1/2 an avocado.




I veganized an appetizer from
a Pillsbury appetizer magazine
I got at the supermarket to
make these stuffed tomatoes:
avocado, cucumber, lime, salt,
cilantro...topped with Tofutti
sour creme mixed with a tad
of plain soy yogurt & a little
more salt & lime, garnished
with cilantro.

Tuesday:
Ryan's Mardi Gras lunch: rice; nori mask w/cucumber feathers; broccoli; "beads" made of peas, corn & purple grapes; a Thermos of pasta & bean soup.
AJ's snack (in his new coveted "pet" bento box): rice triangle w/black sesame; broccoli; mini banana blueberry muffin; soy cheese cubes; grapes; pretzels.

Nate's lunch: mini banana
blueberry muffin; rice ball
w/black sesame seeds;
peas & corn; broccoli.




We went out for haircuts
after school, then to Hana
Sushi for dinner as usual.
Nate loved "sleeping" on
their satin pillows and
watching the new water-
fall display.

The boys scarfed down
some oshitashi, 2 bowls
of edamame, inari, and
lots of sushi. Maia had
avocado from the
nigiri sushi.

One of the waiters just
dotes on the kids every
time we're there. He
made each of them
training-chopsticks out
of the chopstick wrapper
and a rubberband. Nate
became quite handy with
his for the first time...
until now he'd just stabbed
the sushi or used his hands.

Our sushi order usually
includes kappa (cucumber),
oshinko (takuan), and a
variety of permutations of
avocado.





Wednesday:
Garden Tofu Spring Rolls

12 spring roll wrappers
a few cups of salad greens
4 oz. Westsoy Garden Herb
tofu, sliced
1/4 of a red bell pepper, sliced
1/4 of an english cucumber,
sliced
1 scallion, sliced in half and
lengthwise

Rinse spring roll wrappers
one at a time under
lukewarm water until soft
& pliable...you want them
rollable, but not so soggy
that they'll stick to your work
surface like plastic wrap. Rinse one and use it right away, finish a roll, then rinse the next, etc.

Place some greens, followed by the tofu, bell pepper, cucumber & scallion, and top off with a few more greens.
Roll starting on one side (like a burrito), fold over the top & bottom, then continue rolling the rest.

Ryan's
lunch:
spring
roll;
"cat"
rice
balls;
grape
halves;
orange
gel cup;
blood
orange
slices.





AJ's snack: grape halves;
rice balls; cucumber
slices; cubed garden herb
tofu.





Thursday:

Ryan's
Lorax
lunch:
rice;
broccoli;
salad
greens
(hiding
3 meat-
less
meatballs;
carrot &
takuan
Lorax;
takuan
& nori
tree
trunk;
red bell pepper tree; soy cheese letters. Not shown: side of strawberry applesauce.

I was running low on frozen rice...I actually reheated a rice heart that I didn't end up using for Valentine's week and spread it on the bottom of the bento, filling in the rest of it with the meatless meatballs and covering it with greenery. Since it wasn't as full as usual, I added a side of applesauce to make sure Ryan had enough to eat!

AJ's snack & Nate's lunch:
mini pumpkin miso muffin;
grapes or strawberries;
broccoli; a pickle; meatless
meatballs.

Nate was very excited to
choose what picks to put
in his lunch. He made sure
that both his meatballs had
an apple fork.

In the evening we all went to
the elementary school's birthday
celebration for Dr. Seuss. The
boys all signed their names on
a poster that was going to be made
into a giant birthday card.






After that they listened to stories read by the staff. Ryan was excited that his teacher was one of the people reading. The Cat In The Hat and Thing 1 and Thing 2 were also there.

Friday:
Ryan's lunch: pbj burger sandwich; Lake Champlain dark chocolate; a carrot; green beans; fruit salad.

4 comments:

twoveganboys said...

Yum! All your food looks awesome.

Hayley said...

What great food! It looks lovely

Misty said...

The quiche looks good. Very few veg "meats" are also gf unfortunately, so I think I'll have to try it with veg dogs. We'll see how it turns out! Did you use "cotton" or Chinese style tofu or silken/Japanese style? I like the idea of the "two-tone" grapes. Cute.

veganf said...

Misty - The tofu is the firm water-packed variety. Can't remember if that particular pack was Trader Joe's or Whole Foods 365 brand though.