Meat-Free Lunches for the Kids

You no doubt have heard by now of the listeriosis outbreak in Canada which has killed 10 people to date. The source: Maple Leaf meat products. The company has now recalled dozens of its products, and with school to start soon, some are wondering what to pack in the kids' lunches. The logical choice would be peanut butter, but most schools (if not all) in Ontario have banned nuts due to allergy concerns. So, what's left? Your best resource is Vegan Lunch Box (also a great cookbook) which is teeming with great meat-free lunch ideas. And, even though this blog is mainly about dinner, I do have a few recipes as well:

1. Veggie Lunch Meat: Homemade is cheaper and tastier, I think.
2. Eggless Salad: my kids absolutely love it. They even request it!
3. Tunori: a great replacement for tuna salad.
4. Hearty Tomato Soup: crack out the Thermos for a rich soup.

See You In September

I am swearing off the computer for the next week and am going to spend time with the boys before school starts again for us all. No email, no blogging. Just family time. See you all in September!

Veggies in a Clay Baker

Not really a recipe tonight, more of an idea/method. I love cooking stuff in cast iron pans on the BBQ, and in clay bakers like the one seen here. This particular pig is happy that no one is eating his body. Tonight I filled him up with cauliflower and broccoli, about an inch of water, and placed in on the grill for about 20 mins.

Whole Wheat Hamburger Buns

I ran out of white flour while making buns and improvised to make this whole wheat version. They are very tasty! Pictured here are the mini buns I make for vegan slyders, but you get the idea.

INGREDIENTS

- 3 cups whole wheat flour

- 3 tbsp vital wheat gluten

- 1 3/4 cup all purpose flour

- 1 cup water

- 1 cup soy milk

- 1 tbsp active dry yeast

- 1 tsp sea salt

- 2 tbsp olive oil

METHOD
Use the method from this post.

Son #2 insisted I take a picture of his meal for the blog. He arranged his burger and veggies very nicely on the plate. Kind of look like PacMan.

Peach Ginger Tempeh and Chickpeas

Ontario peaches are ripe and ready. Of course, that means summer is almost over, but what a way to go out! I wanted to use peaches in the main dish tonight since they always seems to be relegated to dessert (not that I am complaining). If you dislike tempeh you could use tofu instead, or just stick with the beans. As it stands, this dish is a protein-fest so you could tone it down a bit. Also featured here: red quinoa! I saw it at the bulk food store and snapped it up. The only difference seems to be the colour, but perhaps there are secret health benefits too. I think green onions would have been good in this dish, but I was out.

INGREDIENTS

Makes 1 crapton (i.e. 2 metric buttloads)

- 1 pkg tempeh (or tofu, frozen and thawed), cut into small cubes

- 4 large peaches, peeled and chopped

- 1/2 cup water

- 2 tbsp brown sugar

- large chunk of ginger, minced

- 1 tbsp oil

- 1 sweet onion, halved and sliced

- 1 red pepper, small dice

- 1 can chickpeas, drained and rinsed

- 2 tbsp hoisin sauce

- salt to taste

- 1/2 cup water (or more)

- 2 green onions, thinly sliced

METHOD

1. Place peaches, ginger, water, and sugar in a blender and process until very smooth. Heat 1/2 of the mixture in a non-stick frying pan over med-hi heat and bring to bubbling. Add tempeh and cook, stirring frequently, until sauce has been absorbed/has cooked down. Reduce heat and cook until tempeh becomes golden brown, stirring frequently. Remove from pan.

2. Wipe pan down and return to heat. Add oil and saute onion and pepper for 5-7 mins, until translucent. Add remaining peach mixture and return tempeh to the pan. Add chickpeas, hoisin sauce, and water and bring to bubbling. Reduce heat and simmer for 10 mins, adding more water if sauce gets too thick.

3. Stir in onions and remove from heat. Serve over quinoa or rice.