Welcome to VeganMofo!

It's October 1st! That means it's time for Vegan Mofo III...Vegan Month of Food 2009. For a complete list of participating blogs click here.

I don't have anything special planned besides the usual...vegan bentos and recipes. I'll try to limit the kid pics this month, but it'll be tough! I don't usually talk much about veganism in general, so maybe I'll interject a few of my thoughts for the occasion.

Ryan's lunch: smiling
rice triangle; mini gel
cup; ginger asparagus;
roasted almonds; a
Thermos of potato
leek soup.

The boys all brought
granola bars for snacks.

I buy the tiny gel cups
at our local Korean
market. They are usually
made with carrageenan
or agar instead of gelatin.

boys brunch bento

Ryan's lunch: Top tier - Terra Exotic Harvest Sea Salt chips; cantaloupe; damson plum (pit removed); pitted kalamata olives; mini apple cherry muffin. Bottom tier - mini asparagus mushroom tofu quiche; steamed broccoli florets; leftover macaroni casserole.

Nate's snack: mini
banana blueberry
muffin; Terra Exotic
Harvest Sea Salt
chips.

We've been fortunate
to have so much local
melon so late this year
due to the slow start this spring. The farm food is still pouring in, and I can't wait for all the autumn goodies. Maia's breakfast of cantaloupe and lentil vegetable soup was almost all local, with the exception of the red lentils...and that kettle corn she got a hold of...not sure where that corn is sourced, LOL.

The following is the mini quiche recipe. I usually make crustless quiches, because I just don't feel the need for any extra bread products. But feel free to add a crust to the base if you prefer. Also, experiment with other ingredients...if you don't have asparagus on hand, try small chopped broccoli florets, and don't forget to dice the stems too! Or if you don't like mushrooms, add some extra onion or leeks.

Asparagus Mushroom Tofu Quiche

1 lb. firm tofu
1/2 tsp. salt
1 tsp. soy sauce
1/2 tsp. garlic powder
1 T. nutritional yeast
1/2 tsp. turmeric
1 small onion or 1/2 medium onion, diced
12 spears asparagus, washed, trimmed, and cut into 1/2-1" lengths
12 button mushrooms, washed and sliced (or an equivalent assorment of other mushrooms)
1 T. olive oil
1 T. margarine
spray olive oil

In a food processor, break up tofu, then add salt, soy sauce, garlic powder, nutritional yeast & turmeric. Blend until smooth.

In a saute pan, heat olive oil and margarine over med-low heat. Add onion and cook, stirring often, until onion begins to soften. Add aspargus and cook for 1-2 minutes. Remove onion and aspargus to a separate bowl.

Add mushrooms to saute pan, adding a little extra margarine if pan is too dry. Cook until mushrooms have softened. Remove from heat (drain any extra cooking liquid if necessary).

Mix onion & asparagus back with the mushrooms. Then stir together with the tofu mixture.
Spray a non-stick muffin tin with olive oil (or wipe lightly with a small wad of waxed paper dipped in margarine or olive oil). (If you'd rather make one large quiche, prepare a glass or ceramic pie or quiche plate. ) Spoon mixture evenly into muffin tin.

Bake in a 375F degree oven for about 35 minutes.
Allow to cool for a while before trying to remove the individual quiches.
You could also line the muffin tin with silicon baking cups instead, so they'll be ready to pop right into a bento or lunch box.
Makes 10-12 mini quiches, or 1 regular quiche.

Small Victories

AJ decided he liked asparagus this week! Hooray! I had previously only been able to get him to eat it disguised as a green bean in a salty asian sauce. Ryan was very enthusiastic when we bought it at the supermarket, and AJ repeated him, praising the green vegetable repeatedly as they zipped around the produce department. But even at his pediatrician appointment this week, when asked his favourite foods he said, "Carrots, asparagus, and mashed potatoes."

I never demand that he try anything. I don't think that helps a picky eater at all. I just present a piece of whatever it is along with the rest of his food. Everyone talks about how delicious their food is and we model eating it again and again. It's fun to watch him very slowly add to his repetoire.

And in other news,
Maia is 2 months old
today! So here is a pic
from earlier in the
week. I have yet to
take the obligatory
2 month photo yet
today. But she is 10
pounds 10 ounces
and 23 1/4 inches long.

Here's a photo of the famous
asparagus meal, along with
"Neat Loaf" from the
children's book Benji
Beansprout Doesn't Eat
Meat, and some mashed
potatoes. The Neat Loaf didn't
hold together like it should,
but since it was a kids' book,
I followed the recipe as a child
would and did not use a food
processor. Ryan wants to try
it again at Thanksgiving anyhow.

Monday:


Ryan's lunch: onigiri
bee; Tofurky slice
"flowers"; raspberries;
steamed asparagus; a
cherry (pre-pitted).
It was a smaller bento
so that Ryan could bring
a Thermos his beloved
potato-leek soup, everyone's favourite.

Husband's lunch: orange
cherry tomatoes; cherries;
a pickle; peanuts;
raspberries; Nate's meatless
meatballs; vegetable bagel
sandwich; asparagus.



Tuesday:

Ryan's lunch: 2 amaranth graham crackers; slice of leftover "Neat Loaf"; 2 polar bear animal crackers; purple grapes; edamame; onigiri bear; mini spring roll; cantaloupe bears & kiwi...Vanilla Almond Luna Sunrise bar on the side.

CSA share: napa cabbage; leeks; corn on the cob; onions; red potatoes; carrots; 4 lbs tomaotes; 1/2 peck apples; 1 head lettuce; 1 small pie pumpkin; zucchini; cucumbers; 1/3 lb tat soi greens.
Not shown: PYO cherry tomatoes; kale/chard/collards; hot peppers; herbs; flowers.

Wednesday:

Ryan's lunch: onigiri moon; raspberries; pineapple starts; cucumber stars; marinated mushrooms; "Good Dog" on a whole wheat bun with organic ketchup.

Husband's lunch:
orange cherry
tomatoes; orange
slices; tofu salad
sandwich on
whole wheat bun.




My lunch: HA! See, I
have my bad food days
like anyone! "Good Dog"
with ketchup & mustard
on a whole wheat bun;
french fries; a pickle.



Thursday, September 11th:

Ryan's lunch: onigiri peace symbol surrounded by a rainbow of fruits & veggies.

At home, AJ & Nate had:
mini pumpkin-apple
muffin; onigiri; edamame;
apple slices; green beans;
(and Nate had 2 cherry
tomatoes).



Friday:

I always tell Ryan "NOTHING BLUE!" But I just had to try this food coloring technique from Lunch In A Box. So I guess now I'll be getting requests for blue Pokemon in the future, sigh.

Ryan's lunch: pineapple Pac-Man; peas; steamed carrot "ghosts"; Tofutti cream cheese & jelly "ghost" sandwich; mini zucchini muffin; roasted & salted pumpkin seeds.

Next week AJ & Nate start preschool, so I'll be overwhelmed with cute bento photos! See you then!