Vegetarian Meals-for lunch?!
I'm a high school student, without a clue on what i can take to lunch!. Obviously the internet offers a wide variety of vegetarian ideas, but finding the ones that can be eaten at room temperature-other than your average "salad" and "mixed fruit" is a challenge! I eat late, Thermoses just don't keep that long! I was just wondering if anyone had any ideas of what else i could take-recipes would be fantastic! : )Www@FoodAQ@Com
Answers:
Try Taking Some Energy Bars To School Thats What I Do, like LUNA bars there very good and there all vegan!. Trail Mix is Good to!.
Resipes: Zucchini-Raisin Muffins:
1 1/2 cups whole wheat pastry flour
1/4 cup wheat germ
1/2 cup natural granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup organic vanilla low-fat yogurt or soy yogurt
2 tablespoons light vegetable oil
1 cup firmly packed grated zucchini
1/2 cup raisins
1/4 cup chopped walnuts, optional
Preheat the oven to 350 degrees!.
Combine the first 6 (dry) ingredients in a mixing bowl!. Make a well in the center of the dry ingredients and pour in the yogurt and oil!. Stir together until smoothly combined!. Stir in the zucchini, raisins, and optional walnuts!.
Divide the batter between 12 muffin tins and bake for 20 to 25 minutes, or until the tops are golden and a small knife inserted in the center of a muffin tests clean!. Cool on a rack!. Wrap well in plastic wrap to send in a lunch box!.
Vegan falafel
1 pound dry garbanzo beans
1 onion, quartered
1 potato, peeled and quartered
4 cloves garlic, minced
1/2 cup cilantro leaves, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
2 teaspoons fresh lemon juice
1 tablespoon olive oil
1 tablespoon all-purpose flour
2 teaspoons baking soda
2 cups canola oil
DIRECTIONS
Rinse the garbanzo beans under cold water and discard any bad ones!. Place in a large pot, and cover with water!. Let soak 24 hours, and rinse again!.
Place the garbanzo beans, onion, and potato in the bowl of a food processor!. Cover, and process until finely chopped!. Leaving about 1 cup of the garbanzo bean mixture in the food processor bowl, pour the rest into a mixing bowl!. Add the garlic, cilantro, coriander, cumin, salt, pepper, and cayenne pepper to the garbanzo bean mixture in the food processor bowl; process on low to blend thoroughly!. Return the reserved garbanzo bean mixture to the food processor bowl, and add the lemon juice, and olive oil; process on low into a coarse meal!. Cover, and refrigerate 2 hours!.
Stir the baking soda into the garbanzo bean mixture until evenly blended!. Using damp hands, form the mixture into 1 1/2 inch diameter balls!.
Pour the canola oil into a wok 1 to 2 inches deep, and heat over medium-high heat!. Cook the falafel balls, turning so all sides are evenly browned, about 5 minutes!. Remove falafel from oil, and drain on paper towels!. Repeat to cook remaining falafel balls!. Top With Veggies and Guacamole!.
Guacamole :
2 ripe avocados
? red onion, minced (about 1/2 cup)
1-2 serrano chiles, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime or lemon juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped
Garnish with red radishes or jicama!. Serve with tortilla chips!.
Method
1 Cut avocados in half!. Remove seed!. Scoop out avacado from the peel, put in a mixing bowl!. (See How to Cut and Peel an Avocado!.)
2 Using a fork, mash the avocado!. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more!. Chili peppers vary individually in their hotness!. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness!. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours!.
You Can Have this With Tortilla Chips at School =]
Orange Thyme Tea Cake:
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1 cup butter - room temperature
2 eggs
2 teaspoons orange zest
2 tablespoons orange juice
2 teaspoons fresh orange thyme leaves
Directions for the Orange Thyme Tea Cake
Preheat the oven to 350 degrees!.
In a large bowl, sift together the flour, baking powder, baking soda, and salt!.
In another bowl, cream the sugar and butter together until well blended!.
Add the eggs, orange zest, orange juice and thyme to the butter/sugar mixture and mix well!.
Add the liquid mixture to the flour mixture and stir until well blended!.
Pour the batter into a greased and floured nine inch square glass baking dish!.
Place the baking dish in the oven and bake for 45 to 50 minutes, or until a cake tester inserted into the middle of the cake comes out clean!.
Remove the pan from the oven and poke a bunch of holes in the top of the cake with a fork!.
Immediately pour the glaze over the hot cake and let the glaze thoroughly soak through the cake!.
When cooled to room temperature, cut the cake into approximately 16 pieces!.
Ingredients for the Orange Glaze
1/3 cup orange juice
1/3 cup granulated sugar
Directions for the Orange Glaze
Place the orange juice and granulated sugar into a small bowl!.
Use a large spoon to mix the ingredients together until all the sugar has been thoroughly dissolved!.
Pumpkin Cookies:
1 ? cups shortening
3 cups sugar
3 eggs
6 cups flour
3 teaspoons cinnamon
3 teaspoons baking powder
3 teaspoons baking soda
1 ? teaspoons salt
1 29 ounce can of pumpkin puree (not pumpkin pie filling)
1 teaspoon allspice
Preheat oven to 375 degrees Fahrenheit!.
Mix sugar and shortening!. Add eggs and beat until creamy!.
Add cinnamon, salt, and allspice!.
In a separate bowl, mix flour, baking powder, and baking soda!.
Add pumpkin puree and flour mixture, alternating wet and dry!. Mix just until nicely combined, but do not over beat; over beating will overdevelop the gluten in the batter and make the lovely soft texture too chewy!.
Using a cookie scoop, dish out the batter on ungreased cookie sheets!. There should be approximately one tablespoon of batter per cookie!.
Bake for 10-12 minutes!. Every oven is different, so adjust the cooking time to suit the oven!. The goal is to have a soft cookie, not dried out, but thoroughly cooked through!.
While cookies are cooling, mix up the cream cheese icing!.
Cream Cheese Icing:
1 stick (? cup) butter, salted, softened to room temperature
1 package (8 ounces) cream cheese, softened to room temperature
1 bag powdered sugar (2 pounds)
1 tablespoon vanilla
Combine all ingredients in a large mixing bowl!. Beat until creamy and thick!. If the icing is too dry and stiff, add milk or cream, a teaspoon at a time!. Be careful—a little extra liquid goes a long way!. If the icing is too wet, add a little extra powdered sugar until the icing is the right consistency!.
Finishing the Cookies:
Once the cookies have cooled, use a small spatula to ice the cookies!. If a fancier, less rustic appearance is desired, use an icing tip and swirl the cream cheese icing on the top of the cookie!. Standard round tips and star tips are particularly attractive!. The overall effect of using a tip and icing bag to apply the icing is lovely and professional in appearance, but it does use substantially more icing than spreading the icing with a spatula!. It will be necessary to make more than one batch of icing to accommodate icing swirled on with a piping bag!.
Try Theses Recipes I Bet You'll Love Them as Much as I do =]
Ow If you Need More Recipes Just tell me and I'll Send you Some right away =] ok lolWww@FoodAQ@Com
Resipes: Zucchini-Raisin Muffins:
1 1/2 cups whole wheat pastry flour
1/4 cup wheat germ
1/2 cup natural granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup organic vanilla low-fat yogurt or soy yogurt
2 tablespoons light vegetable oil
1 cup firmly packed grated zucchini
1/2 cup raisins
1/4 cup chopped walnuts, optional
Preheat the oven to 350 degrees!.
Combine the first 6 (dry) ingredients in a mixing bowl!. Make a well in the center of the dry ingredients and pour in the yogurt and oil!. Stir together until smoothly combined!. Stir in the zucchini, raisins, and optional walnuts!.
Divide the batter between 12 muffin tins and bake for 20 to 25 minutes, or until the tops are golden and a small knife inserted in the center of a muffin tests clean!. Cool on a rack!. Wrap well in plastic wrap to send in a lunch box!.
Vegan falafel
1 pound dry garbanzo beans
1 onion, quartered
1 potato, peeled and quartered
4 cloves garlic, minced
1/2 cup cilantro leaves, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
2 teaspoons fresh lemon juice
1 tablespoon olive oil
1 tablespoon all-purpose flour
2 teaspoons baking soda
2 cups canola oil
DIRECTIONS
Rinse the garbanzo beans under cold water and discard any bad ones!. Place in a large pot, and cover with water!. Let soak 24 hours, and rinse again!.
Place the garbanzo beans, onion, and potato in the bowl of a food processor!. Cover, and process until finely chopped!. Leaving about 1 cup of the garbanzo bean mixture in the food processor bowl, pour the rest into a mixing bowl!. Add the garlic, cilantro, coriander, cumin, salt, pepper, and cayenne pepper to the garbanzo bean mixture in the food processor bowl; process on low to blend thoroughly!. Return the reserved garbanzo bean mixture to the food processor bowl, and add the lemon juice, and olive oil; process on low into a coarse meal!. Cover, and refrigerate 2 hours!.
Stir the baking soda into the garbanzo bean mixture until evenly blended!. Using damp hands, form the mixture into 1 1/2 inch diameter balls!.
Pour the canola oil into a wok 1 to 2 inches deep, and heat over medium-high heat!. Cook the falafel balls, turning so all sides are evenly browned, about 5 minutes!. Remove falafel from oil, and drain on paper towels!. Repeat to cook remaining falafel balls!. Top With Veggies and Guacamole!.
Guacamole :
2 ripe avocados
? red onion, minced (about 1/2 cup)
1-2 serrano chiles, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime or lemon juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped
Garnish with red radishes or jicama!. Serve with tortilla chips!.
Method
1 Cut avocados in half!. Remove seed!. Scoop out avacado from the peel, put in a mixing bowl!. (See How to Cut and Peel an Avocado!.)
2 Using a fork, mash the avocado!. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more!. Chili peppers vary individually in their hotness!. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness!. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours!.
You Can Have this With Tortilla Chips at School =]
Orange Thyme Tea Cake:
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1 cup butter - room temperature
2 eggs
2 teaspoons orange zest
2 tablespoons orange juice
2 teaspoons fresh orange thyme leaves
Directions for the Orange Thyme Tea Cake
Preheat the oven to 350 degrees!.
In a large bowl, sift together the flour, baking powder, baking soda, and salt!.
In another bowl, cream the sugar and butter together until well blended!.
Add the eggs, orange zest, orange juice and thyme to the butter/sugar mixture and mix well!.
Add the liquid mixture to the flour mixture and stir until well blended!.
Pour the batter into a greased and floured nine inch square glass baking dish!.
Place the baking dish in the oven and bake for 45 to 50 minutes, or until a cake tester inserted into the middle of the cake comes out clean!.
Remove the pan from the oven and poke a bunch of holes in the top of the cake with a fork!.
Immediately pour the glaze over the hot cake and let the glaze thoroughly soak through the cake!.
When cooled to room temperature, cut the cake into approximately 16 pieces!.
Ingredients for the Orange Glaze
1/3 cup orange juice
1/3 cup granulated sugar
Directions for the Orange Glaze
Place the orange juice and granulated sugar into a small bowl!.
Use a large spoon to mix the ingredients together until all the sugar has been thoroughly dissolved!.
Pumpkin Cookies:
1 ? cups shortening
3 cups sugar
3 eggs
6 cups flour
3 teaspoons cinnamon
3 teaspoons baking powder
3 teaspoons baking soda
1 ? teaspoons salt
1 29 ounce can of pumpkin puree (not pumpkin pie filling)
1 teaspoon allspice
Preheat oven to 375 degrees Fahrenheit!.
Mix sugar and shortening!. Add eggs and beat until creamy!.
Add cinnamon, salt, and allspice!.
In a separate bowl, mix flour, baking powder, and baking soda!.
Add pumpkin puree and flour mixture, alternating wet and dry!. Mix just until nicely combined, but do not over beat; over beating will overdevelop the gluten in the batter and make the lovely soft texture too chewy!.
Using a cookie scoop, dish out the batter on ungreased cookie sheets!. There should be approximately one tablespoon of batter per cookie!.
Bake for 10-12 minutes!. Every oven is different, so adjust the cooking time to suit the oven!. The goal is to have a soft cookie, not dried out, but thoroughly cooked through!.
While cookies are cooling, mix up the cream cheese icing!.
Cream Cheese Icing:
1 stick (? cup) butter, salted, softened to room temperature
1 package (8 ounces) cream cheese, softened to room temperature
1 bag powdered sugar (2 pounds)
1 tablespoon vanilla
Combine all ingredients in a large mixing bowl!. Beat until creamy and thick!. If the icing is too dry and stiff, add milk or cream, a teaspoon at a time!. Be careful—a little extra liquid goes a long way!. If the icing is too wet, add a little extra powdered sugar until the icing is the right consistency!.
Finishing the Cookies:
Once the cookies have cooled, use a small spatula to ice the cookies!. If a fancier, less rustic appearance is desired, use an icing tip and swirl the cream cheese icing on the top of the cookie!. Standard round tips and star tips are particularly attractive!. The overall effect of using a tip and icing bag to apply the icing is lovely and professional in appearance, but it does use substantially more icing than spreading the icing with a spatula!. It will be necessary to make more than one batch of icing to accommodate icing swirled on with a piping bag!.
Try Theses Recipes I Bet You'll Love Them as Much as I do =]
Ow If you Need More Recipes Just tell me and I'll Send you Some right away =] ok lolWww@FoodAQ@Com
A great vegetarian meal for you would be wholesome, nutritional, carrots!.Www@FoodAQ@Com