Vegetarian School Lunch?

Question

Preferably no eggs, or tofu. And I don't websites, I want recipes!

Answer 1

Sandwiches like PB and J/etc or tofurkey or lightlife deli slices with tomato and hummus or vegan mayo, cold pasta, mini salad, quinoa or couscous and beans, vegan chili, soup, stir-fry, roll-ups/wraps, vegan tuna or potato salad, vegetables with rice.

Answer 2

eat a salad  

Answer 3

i usually put a little dinner aside from the night before in a tupperware, and lots of things are good eaten cold - pasta, rice, stew, pie, whatever.

try interesting sandwich combos - hummus, beetroot and fresh herbs (lots of protein in chickpeas!), or brie and cranberry sauce.

for breakfast on the go, put some muesli and fresh milk in a tupperware, seal it up and stick it in the fridge the evening before school. the result is surprisingly nice (if you like muesli)

Answer 4

I kind of have the same problem but i do have a few ideas:

Veggie Pita:

a whole pita, cut in half

fill each side with:

cucumbers

tomatoes

sprouts

hummus

carrots

lettuce

spinach

or any vegetables you like!  it can also be nice with a little salad dressing, but pack it on the side and add it in before you eat.  You can try many variations of this.

You can also make the "healthy" pb and j, with natural peanut butter, fruit spread, and whole wheat bread.

cold pizza isn't such a bad lunch either.  it is better if you home make some the night before and then pack a slice or two in some foil.  Put fresh tomatoes or sauce, a little cheese, and some veggies on.

Answer 5

I make this and freeze it in individual portions. I freeze it with the feta. Its good warmed or at room temperature. It makes 4 large portions.

Ingredients

• 1 tbsp (15 mL) olive oil

• 1 medium onion, chopped

• 1 clove garlic, minced

• 1 sweet red or green pepper, chopped

• 1-1/2 cups (375 mL) cherry or grape tomatoes, halved

• 1 can (19-oz./540 mL) black beans, drained and rinsed

• 1/2 tsp (2 mL) salt

• 1/2 tsp (2 mL) crumbled dried oregano

• 1/4 tsp (1 mL) black pepper

• 1/2 cup (125 mL) brine-cured black olives, pitted and halved (optional)

• 2 cups (500 mL) couscous

• 2 cups (500 mL) vegetable broth or water, heated separately to boiling

• 2 cups (500 mL) torn spinach (or baby spinach leaves)

• 1 cup (250 mL) crumbled feta cheese

Cooking Instructions

1. In a large saucepan or Dutch oven, heat the oil over medium heat. Add the onion and garlic and cook, stirring, until softened – about 5 minutes.

2. Stir in the chopped pepper and continue cooking, stirring occasionally, until tender – 5 to 8 minutes. Add the cherry tomatoes, black beans, salt, oregano and black pepper. Stir to mix, then add the olives and couscous and stir just until everything is heated through and well combined.

3. Pour in the broth, stir, then sprinkle the feta cheese and the torn spinach on top. Remove the pan from heat, cover tightly, and let sit – undisturbed – for about 5 minutes or until the couscous has absorbed the liquid and is tender.

4. Just before serving, stir gently to mix. Serve hot or at room temperature.

Servings: 4

Answer 6

Pasta Primavera

Ingredients:

2 cups Pasta, small dried

1 Tablespoon Extra virgin olive oil

1/2 cup Onions, chopped finely

2 Cloves garlic, chopped finely

14 Cherry tomatoes, diced small

1/4 cup Water

1/4 cup Frozen peas

1/4 Cup Frozen corn

1 Tablespoon Fresh basil, finely chopped

1/2 Cup Mozzarella cheese, cut into small cubes

1 teaspoon Basil, finely chopped

Salt and pepper to taste

Method:

    * Boil dried pasta in water for about 10 minutes. Pasta should remain slightly firm.

    * In a small saucepan, saute olive oil, onions and garlic on medium-low heat for 3 minutes.

    * Add cherry tomatoes, frozen peas, corn and water. Saute 3 minutes or until tender. Mix in cooked, drained pasta. Let cool.

    * Toss in fresh basil, mozzarella, salt and pepper to taste.

Answer 7

Not really recipes, just simple ideas.

Lunch-Packing Tips:

Freeze a PBJ sandwich or a juice box, and it will serve as an ice pack while it thaws in time for lunch.

Let kids help pack lunch in the morning, so they pick things they'll eat!

Keep a variety of small bottles of juices (apple, orange, tomato) to choose from.

Be creative with different breads, bagels, wraps, pockets, and crackers for sandwiches.

Pack a little note with their lunches to say "I love you and I'm thinking about you today!"

Be sure to check the Recipes section of VegFamily for other soups, salads, dressings and dips.

Sandwiches:

Peanut butter and jelly

Peanut butter and apple or banana slices

Peanut butter and grated carrots

Nut butter sandwiches on small crackers

Nut butter and jelly on a whole grain bagel

Almond butter and bananas

Peanut butter with sliced bananas rolled up inside a flour tortilla

Hummus, shredded carrots and celery rolled up inside a flour tortilla

Hummus on whole wheat bread

Hummus or baba ghanouj instead of mayo

Hummus with tomatoes, cucumber and lettuce

Hummus with sliced grapes

Hummus with grated carrot

Hummus with sliced & sautéed mushrooms

Leftover pasta or grain dishes in a wrap

Cucumbers or tomatoes and soy cream cheese with sprouts in a wrap

Tofu mayonnaise mixed with nut butters, celery and peppers

Vegan cream cheese and jelly sandwiches, cut up into quarters or fingers

Avocado mashed on crackers

Roasted red pepper with tomato and soy cream cheese

Tofu egg salad in a pita pocket with lettuce

Mock chicken salad

Warm lunches:

Heat these up in the morning and pack in a thermos.

Leftovers

Bean and veggie soup with toast fingers to dip in it

Rice and beans, with shredded vegan cheese on the side to mix in

Pasta and marinara sauce

Frozen peas sautéed in a bit of olive oil and garlic powder

Canned chickpeas sautéed in a bit of olive oil and cumin

Canned chickpeas and tomatoes sautéed in olive oil and basil

Cold Meals:

Cubes of marinated/baked tofu

Ziti or multicolored finger food pasta with grated soy cheese and tomato sauce for dipping

Chickpeas, green beans and macaroni (mixed together, no sauce)

Veggie dog wrapped in biscuit dough and baked

Baby potatoes and carrots, cooked whole, with tofu-based dip

Falafel

Baked white or sweet potato 'fries' with cubed veggie burger and ketchup to dip

Taco salad - nachos with chopped tomatoes, guacamole, shredded vegan cheese and other toppings

Quesadillas - vegan cheese with refried beans and whatever veggies are handy

Pancake with fruit spread to dip

French toast cut into bars with maple syrup, jam, or applesauce for dipping

Cold pasta salad - use leftover vegetables, vary the shapes/colors of pasta and the salad dressings

Brown rice or whole wheat couscous based salad

Kidney or black bean salad

Snacks and Sides:

Fresh fruit with dip (vegan cream cheese mixed with juice concentrate or preserves)

Fruit salad

Fruit cups

Dried fruit

Fruit leather

Banana

Raisins

Applesauce

Apple slices with peanut butter to dip

Apples, cut in half, cored and filled with peanut butter, make raisin eyes and pretzel legs, then wrap in plastic wrap, or a container

Ants on a log - spread peanut butter or vegan cream cheese in celery and top with raisins

Carrots, celery and pita bread triangles with hummus for dipping

Fresh veggies and hummus

Celery and carrots with peanut butter to dip

Broccoli with dip

Baba ghanouj (roast eggplant purée) for dipping veggies

Veggie/Fruity/Pirate's Booty

Baked chips

Peanut butter spread on whole wheat crackers

Nuts

Trail mix

Granola bars

Dry cereal

Soy yogurt

Soy cheese cut in cubes

Drinks:

Juice boxes

Soymilk or ricemilk boxes

Bottled water

Soy shakes

Warm apple cider in a thermos

Herb tea in a thermos

Cocoa in a thermos