Does anyone have any quick vegetarian lunch ideas?!
I study full time from home, with my toddler (18) months!. I don't really like meats, although fish is okay on occasion!. He wont even touch red and white meats, yet loves his beans & lentils, esp things like hummus & chickpeas
I really need some good and quick lunch ideas!. I don't have much time to prepare it, and he can be a fussy eater at times!. He can't eat salads very well because he has yet to get his molars!. Downs sandwhiches pretty well though!.
Do you guys have any ideas what we can get for lunch!?Www@FoodAQ@Com
I really need some good and quick lunch ideas!. I don't have much time to prepare it, and he can be a fussy eater at times!. He can't eat salads very well because he has yet to get his molars!. Downs sandwhiches pretty well though!.
Do you guys have any ideas what we can get for lunch!?Www@FoodAQ@Com
Answers:
I had a perfect idea and as I read your question I realized it was even better: hummus and veggie sandwiches!. I like using roasted red pepper hummus and whole grain (not whole wheat, but whole grain) bread!. I load it up with lots of tomato slices, sprouts, spinach, and cucumbers!. This will surely be a hit!. To make them more fun, do mini sandwiches: cut 1 piece of bread into quarters and make two sammmies out of that!.
They're fresh, crisp, mostly raw, flavorful, and provide a lot of nutrients!. Obviously you want to fill them with things that he will have an easy time eating, so the cucumbers may not be a good idea (or just slice them very thinly)!.
Pair this with a side of leftover vegan chili (this is a great way to give him more lentils and beans) and you've got lunch!Www@FoodAQ@Com
They're fresh, crisp, mostly raw, flavorful, and provide a lot of nutrients!. Obviously you want to fill them with things that he will have an easy time eating, so the cucumbers may not be a good idea (or just slice them very thinly)!.
Pair this with a side of leftover vegan chili (this is a great way to give him more lentils and beans) and you've got lunch!Www@FoodAQ@Com
I have a good one-vegetarian tacos!.
Cut up potatoes, and spray a pan or lightly brush it with oil, and then cook the potatoes!.!.!.with any seasoning you want!.!.i think salt and pepper are just fine!. then scramble up some eggs and cook some beans and smash them up or leave them as they are, then get some salsa and some soft taco shells and there ya go! it sounds strange!.!.but it's actually really good!.
Oh! and don't forget the sour cream, if you'd like it!.Www@FoodAQ@Com
Cut up potatoes, and spray a pan or lightly brush it with oil, and then cook the potatoes!.!.!.with any seasoning you want!.!.i think salt and pepper are just fine!. then scramble up some eggs and cook some beans and smash them up or leave them as they are, then get some salsa and some soft taco shells and there ya go! it sounds strange!.!.but it's actually really good!.
Oh! and don't forget the sour cream, if you'd like it!.Www@FoodAQ@Com
This site has some really great ideas!
http://www!.vegfamily!.com/vegan-children/!.!.!.Www@FoodAQ@Com
http://www!.vegfamily!.com/vegan-children/!.!.!.Www@FoodAQ@Com
how about vegetarian fried rice!?can he eat rice now!?Www@FoodAQ@Com
Fried Chicken or a Hamburger on a stick!.Www@FoodAQ@Com
Cheese on toast, beans on toast - drool!.!.!.!.!.!.!.!.Www@FoodAQ@Com
You may want to cut down on the spices for this recipe!.
Chickpea Burgers
2 medium potatoes, peeled and cut into 1" pieces
salt to taste
2 teaspoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1/2 teaspoon ground cumin
3 tablespoons tomato paste
3 tablespoons finely chopped flat leaf parsley
3 cups cooked chickpeas (garbanzo beans)
freshly ground black pepper
pinch cayenne pepper
about 1/4 cup dried breadcrumbs
cooking spray
1!. Place the potatoes in a large saucepan with 6 cups cold, salted water!. Boil the potatoes until tender, about 8 to 10 minutes!. Drain the potatoes in a colander and set aside!.
Heat the oil in a large, non-stick skillet!. Add the onion, pepper, garlic, tomatoes and cumin and cook over high heat until lightly browned and dry, about 3 to 5 minutes!. Stir in the tomato paste, parsley, chickpeas and potatoes and simmer for a few minutes!. Season with salt, pepper and cayenne to taste!. Let the mixture cool to room temperature!.
Coarsely puree the chickpea mixture in a food processor, adding the breadcrumbs as a thickener!. (Run the machine in short bursts and don't over-process!.) Wet your hands and form the mixture into 8 patties!. Arrange the patties on a plate spread with plastic wrap and chill for at least 3 hours!.
Grill the burgers as described above, spraying the vegetable grate with cooking spray!. Alternatively, arrange the burgers on an oiled, non-stick baking sheet, lightly spray the tops with oil and broil!. To sauté, add a teaspoon or 2 of oil to a non-stick skillet!. Cook the burgers over medium heat until crusty!. Whichever method you use, you'll need about 4 to 6 minutes per side cooking time!. Turn the burgers with a spatula as gently as you can!.
Serve the burgers on rolls with onions, tomatoes, lettuce and your favorite condiments!.
----
Healthy Banana Cookies
soft chewy deliciously sweet cookies
3 ripe bananas
2 cups rolled oats
1 tsp cinnamon
1 tsp nutmeg
maybe 2 tsp Splenda
1 tbsp ground flaxseed (optional)
1 cup raisins, chopped
1/2 cup applesauce
1 1/2 tsp vanilla extract
Preheat oven to 350 degrees F (175 degrees C)!.
In a large bowl, mash the bananas!. Stir in oats, raisins, applesauce, and vanilla!. Mix well, and allow to sit for 15 minutes!.
Drop by teaspoonfuls onto an ungreased cookie sheet!.
Bake for 15 minutes in the preheated oven, or until lightly brown!.
----
Healthy Suddenly Salad (uses chickpeas)
Dry Ranch Dressing Mix:
1 teaspoon dried parsley
3/4 teaspoon ground black pepper
1 teaspoon seasoning salt
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon dried thyme
In a small bowl, stir together the parsley, pepper, seasoned salt, garlic powder, onion powder and thyme!.
Salad Starter (like Hummus):
1 can cannellini beans, rinsed well and drained at least 15 minutes (removes salt)
Dry Ranch Dressing Mix (Recipe above)
Garlic powder (optional, can add more to taste)
2 tablespoons extra-virgin olive oil
1-2 tbsp soy milk (to make extra creamy)
Combine beans, dry ranch dressing mix, and olive oil in the bowl of food processor and pulse until mixture starts to become creamy!. May need to add soy milk for more creaminess!.
Take the blade out and store food processor bowl containing the mix in the refrigerator!.
NOTE: Great Northern or navy beans may be substituted for cannellini beans!.
2 cups uncooked whole grain shell pasta
4-5 peeled baby carrots, shredded or 1 large regular carrot
Small can of peas
Optional: use whole grain bow tie pasta instead of shell pasta, use mixed frozen veggies instead of peas and carrots, Use chopped carrots instead of shredded, use celery instead of peas!.
Cook pasta according to pkg!. directions for pasta using the shortest allotted time!. (Or cook al dente!.)!.
Rinse pasta with cold water; this cools pasta and gets rid of starchy taste!. Drain pasta and put back into pan!.
Add cold salad starter, and shredded carrots!.
Fold in pasta well!. Fold in peas last, carefully!.
Chill for several hours!.
Serve chilled or room temperature!.
----
Amazing Chickpea Sandwich spread
Low in fat and calories and high in fiber!.
2 cups chickpeas drained, washed, drained again (I also remove a lot of the outer shells that come loose in the washing)
1!.5 Tablespoons Vegan Mayo
dash of garlic powder
dash of dill
1-2 tablespoons onion diced very fine
(you can also add sweet relish (love it), other raw veggies chopped fine)
Mash chickpeas, stir in all other ingredients!. Makes enough for 6 servings!. You can also use it to stuff tomatoes or peppers!.
I served it last night on whole wheat bread wtih slices of avocado and tomato!
----Www@FoodAQ@Com
Chickpea Burgers
2 medium potatoes, peeled and cut into 1" pieces
salt to taste
2 teaspoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1/2 teaspoon ground cumin
3 tablespoons tomato paste
3 tablespoons finely chopped flat leaf parsley
3 cups cooked chickpeas (garbanzo beans)
freshly ground black pepper
pinch cayenne pepper
about 1/4 cup dried breadcrumbs
cooking spray
1!. Place the potatoes in a large saucepan with 6 cups cold, salted water!. Boil the potatoes until tender, about 8 to 10 minutes!. Drain the potatoes in a colander and set aside!.
Heat the oil in a large, non-stick skillet!. Add the onion, pepper, garlic, tomatoes and cumin and cook over high heat until lightly browned and dry, about 3 to 5 minutes!. Stir in the tomato paste, parsley, chickpeas and potatoes and simmer for a few minutes!. Season with salt, pepper and cayenne to taste!. Let the mixture cool to room temperature!.
Coarsely puree the chickpea mixture in a food processor, adding the breadcrumbs as a thickener!. (Run the machine in short bursts and don't over-process!.) Wet your hands and form the mixture into 8 patties!. Arrange the patties on a plate spread with plastic wrap and chill for at least 3 hours!.
Grill the burgers as described above, spraying the vegetable grate with cooking spray!. Alternatively, arrange the burgers on an oiled, non-stick baking sheet, lightly spray the tops with oil and broil!. To sauté, add a teaspoon or 2 of oil to a non-stick skillet!. Cook the burgers over medium heat until crusty!. Whichever method you use, you'll need about 4 to 6 minutes per side cooking time!. Turn the burgers with a spatula as gently as you can!.
Serve the burgers on rolls with onions, tomatoes, lettuce and your favorite condiments!.
----
Healthy Banana Cookies
soft chewy deliciously sweet cookies
3 ripe bananas
2 cups rolled oats
1 tsp cinnamon
1 tsp nutmeg
maybe 2 tsp Splenda
1 tbsp ground flaxseed (optional)
1 cup raisins, chopped
1/2 cup applesauce
1 1/2 tsp vanilla extract
Preheat oven to 350 degrees F (175 degrees C)!.
In a large bowl, mash the bananas!. Stir in oats, raisins, applesauce, and vanilla!. Mix well, and allow to sit for 15 minutes!.
Drop by teaspoonfuls onto an ungreased cookie sheet!.
Bake for 15 minutes in the preheated oven, or until lightly brown!.
----
Healthy Suddenly Salad (uses chickpeas)
Dry Ranch Dressing Mix:
1 teaspoon dried parsley
3/4 teaspoon ground black pepper
1 teaspoon seasoning salt
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon dried thyme
In a small bowl, stir together the parsley, pepper, seasoned salt, garlic powder, onion powder and thyme!.
Salad Starter (like Hummus):
1 can cannellini beans, rinsed well and drained at least 15 minutes (removes salt)
Dry Ranch Dressing Mix (Recipe above)
Garlic powder (optional, can add more to taste)
2 tablespoons extra-virgin olive oil
1-2 tbsp soy milk (to make extra creamy)
Combine beans, dry ranch dressing mix, and olive oil in the bowl of food processor and pulse until mixture starts to become creamy!. May need to add soy milk for more creaminess!.
Take the blade out and store food processor bowl containing the mix in the refrigerator!.
NOTE: Great Northern or navy beans may be substituted for cannellini beans!.
2 cups uncooked whole grain shell pasta
4-5 peeled baby carrots, shredded or 1 large regular carrot
Small can of peas
Optional: use whole grain bow tie pasta instead of shell pasta, use mixed frozen veggies instead of peas and carrots, Use chopped carrots instead of shredded, use celery instead of peas!.
Cook pasta according to pkg!. directions for pasta using the shortest allotted time!. (Or cook al dente!.)!.
Rinse pasta with cold water; this cools pasta and gets rid of starchy taste!. Drain pasta and put back into pan!.
Add cold salad starter, and shredded carrots!.
Fold in pasta well!. Fold in peas last, carefully!.
Chill for several hours!.
Serve chilled or room temperature!.
----
Amazing Chickpea Sandwich spread
Low in fat and calories and high in fiber!.
2 cups chickpeas drained, washed, drained again (I also remove a lot of the outer shells that come loose in the washing)
1!.5 Tablespoons Vegan Mayo
dash of garlic powder
dash of dill
1-2 tablespoons onion diced very fine
(you can also add sweet relish (love it), other raw veggies chopped fine)
Mash chickpeas, stir in all other ingredients!. Makes enough for 6 servings!. You can also use it to stuff tomatoes or peppers!.
I served it last night on whole wheat bread wtih slices of avocado and tomato!
----Www@FoodAQ@Com