lunch ideas/recipe needed

[Guest guest]

I am in need of some lunch ideas for a currently non-veg husband and child,

and both are not enthusiastic vegetable or fruit eaters. My son (age 8) is

particularly picky and balks at plant foods; he would eat pasta 7 days a

week! My husband likes sandwiches and will eat things like Tofurky, but not

every day. He is becoming more open to eating non-meat meals, but lunches

are hardest to change. I don't expect them to become vegetarians unless

they choose to do so, but would like to wean them away from as much meat as

possible.

 

Also, has anyone a recipe for a non-meat meatloaf? I tried making one with

lentils but it was too soft to slice and serve, and nobody would eat it. I

need something that has a fairly smooth texture without too many visibly

chunky vegetables. We went to a mostly veg restaurant over the weekend and

DH and DS tried the veg meatballs; unfortunately they had chunks of walnuts

in them and they did not get eaten.

 

Thanks!

Olivia

[Guest guest]

Would your son be open to a different pasta sauce every day? In addition

to tomato-based sauces, you could try peanutbutter-based ones, for

example, a Thai-style one with finely grated carrots and scallions in it,

or one with hidden (pureed) white beans in it. There are lots of recipes

for nut- and mushroom (smooth) gravies that are good on pasta, too. My

daughter likes sauteed mushrooms on her noodles. Or you could cook

Czech-style potatoes paprika (using soymilk) and serve that over noodles.

My son likes pizza sauce spiked heavily with pureed (as in baby food!)

carrots, which makes the sauce a bit sweeter and less acidic. Any of

these could be packed in a plastic container and eaten at room temp for

lunch.

So far, my son will bring only pizza (we use vegetarian-rennet cheese on

pizza, the only non-vegan dish our family eats or peanutbutter on whole

wheat to school every day with fruit. He is not into variety! I think

pasta will be the way to go with my daughter when she starts kindergarten

next year, though. Susan

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[Guest guest]

Here's a suggestion for the lunches... Instead of a sandwich, make

them a wrap sandwich. My daughter is crazy about them! :-) I use a

Spinach flavored tortilla, with Vegan Mayo, two slices of Tofurky,

two slices of Toffutti cheese, fresh spinach & alfalfa sprouts, wrap

it up, and stick a toothpick through it to hold it in place. ;-)

 

As far as the loaf goes... This is (approximately) what I use to make

meat loaf. I'm not sure of the exact quantities though, but here's a

basic outline...

 

1 Package Gimme-Lean Ground 'beef' style

1 Package Firm Tofu, drained (Not Silken style)

Liquid Smoke

Mustard

Ketchup

Barbecue Sauce

Tabasco Sauce

Garlic Powder

 

You'll have to get your hands dirty on this one though! :-) You have

to mash all the ingredients with your hands. Take it easy with the

liquid smoke though, it's easy to overdo. You can of course, omit my

seasonings and try your own if you like. I also usually add Walnuts

to mine, but since your family doesn't like chunks, you should

probably omit them. It comes out with a nice meaty texture though. I

usually serve with Vegan smashed taters & steamed veggies.

 

Stephanie

[Guest guest]

I actually like the lentil loaves, but Morningstar Farms makes a ground beef

substitute that comes ready to heat in the freezer section of most grocery

stores. You could definitely make a meatloaf with it. I recently made an

Italian recipe that called for ground beef and used this substitute instead.

I served it to my two best friends, one of whom is the son of a butcher. He

also thinks I'm nuts for being vege (although he respects me). He didn't

know the difference and halfway through dinner said, " You shouldn't have

cooked meat just for me. " It was great!

 

Sharon

[Guest guest]

MorningStar farms products are not vegan though. They do contain eggs and

sometimes whey.

Green Giant also makes a ground beef type item.

Gimme Lean is wonderful comes in 2 different flavors , found in the fridge at

local health food stores.

Peace,

Laura

 

 

 

[Guest guest]

In a message dated 4/18/2001 12:40:33 PM Pacific Daylight Time, VAP79

writes:

 

 

> MorningStar farms products are not vegan though. They do contain eggs and

> sometimes whey.

>

 

I have also heard that Morningstar Farms uses GMO soy.

 

Sara

Colin's Ap Mama

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mama/</A>

 

 

 

[Guest guest]

> As far as the loaf goes... This is (approximately) what I use to

make

> meat loaf. I'm not sure of the exact quantities though, but here's

a

> basic outline...

>

> 1 Package Gimme-Lean Ground 'beef' style

> 1 Package Firm Tofu, drained (Not Silken style)

> Liquid Smoke

> Mustard

> Ketchup

> Barbecue Sauce

> Tabasco Sauce

> Garlic Powder

>

> You'll have to get your hands dirty on this one though! :-) You

have

> to mash all the ingredients with your hands. Take it easy with the

> liquid smoke though, it's easy to overdo. You can of course, omit

my

> seasonings and try your own if you like. I also usually add Walnuts

> to mine, but since your family doesn't like chunks, you should

> probably omit them. It comes out with a nice meaty texture though.

I

> usually serve with Vegan smashed taters & steamed veggies.

>

> Stephanie

 

 

 

WOOPS! :-) I forgot to tell you that I usually mold it in to a loaf

shape on to a lightly oiled cookie sheet & bake at 350... Sorry about

that... ;-)

 

Stephanie

[Guest guest]

I am afraid my son has stopped eating tomato sauce on his pasta and

will only eat cheese and/or butter. He is also NOT into variety and

is very picky about how food looks and smells. I might try the pureed

carrots in pizza sauce, though; that might escape his watchful eye.

;-)

 

Olivia

 

, " Susan M. Prepejchal " <sprepejchal@j...>

wrote:

> Would your son be open to a different pasta sauce every day? In

addition to tomato-based sauces, you could try peanutbutter-based

ones, for example, a Thai-style one with finely grated carrots and

scallions in it, or one with hidden (pureed) white beans in it.

There are lots of recipes for nut- and mushroom (smooth) gravies

that are good on pasta, too. My daughter likes sauteed mushrooms on

her noodles. Or you could cook Czech-style potatoes paprika (using

soymilk) and serve that over noodles.> My son likes pizza sauce

spiked heavily with pureed (as in baby food!)carrots, which makes the

sauce a bit sweeter and less acidic. Any of these could be packed in

a plastic container and eaten at room temp for lunch. So far, my son

will bring only pizza (we use vegetarian-rennet cheese on pizza, the

only non-vegan dish our family eats or peanutbutter on whole wheat to

school every day with fruit. He is not into variety! I think pasta

will be the way to go with my daughter when she starts kindergarten

next year, though. Susan

[Guest guest]

Thanks for the recipe. I'll give it a try!

 

Olivia

 

 

 

, delairen wrote:

> Here's a suggestion for the lunches... Instead of a sandwich, make

> them a wrap sandwich. My daughter is crazy about them! :-) I use a

> Spinach flavored tortilla, with Vegan Mayo, two slices of Tofurky,

> two slices of Toffutti cheese, fresh spinach & alfalfa sprouts,

wrap

> it up, and stick a toothpick through it to hold it in place. ;-)

>

> As far as the loaf goes... This is (approximately) what I use to

make

> meat loaf. I'm not sure of the exact quantities though, but here's

a

> basic outline...

>

> 1 Package Gimme-Lean Ground 'beef' style

> 1 Package Firm Tofu, drained (Not Silken style)

> Liquid Smoke

> Mustard

> Ketchup

> Barbecue Sauce

> Tabasco Sauce

> Garlic Powder

>

> You'll have to get your hands dirty on this one though! :-) You

have

> to mash all the ingredients with your hands. Take it easy with the

> liquid smoke though, it's easy to overdo. You can of course, omit

my

> seasonings and try your own if you like. I also usually add Walnuts

> to mine, but since your family doesn't like chunks, you should

> probably omit them. It comes out with a nice meaty texture though.

I

> usually serve with Vegan smashed taters & steamed veggies.

>

> Stephanie

[Guest guest]

I don't think I have yet tried the Gimme Lean. I'll pick up a package

next time we go shopping.

 

Olivia

 

 

, VAP79@a... wrote:

> MorningStar farms products are not vegan though. They do contain

eggs and

> sometimes whey.

> Green Giant also makes a ground beef type item.

> Gimme Lean is wonderful comes in 2 different flavors , found in the

fridge at

> local health food stores.

> Peace,

> Laura

>

>

>

[Guest guest]

LOL. Did you ever tell the butcher's son it wasn't beef?

 

Olivia

 

 

, Irisbeetle@a... wrote:

I recently made an

> Italian recipe that called for ground beef and used this substitute

instead.

> I served it to my two best friends, one of whom is the son of a

butcher. He

> also thinks I'm nuts for being vege (although he respects me). He

didn't

> know the difference and halfway through dinner said, " You shouldn't

have

> cooked meat just for me. " It was great!

>

> Sharon

[Guest guest]

Just when i think i am beginning to get the hang of " good food " " bad food " as

far as what is in the food ...... What is GMO soy? it sounds like it is

something to avoid...I didn't know there was bad soy...

> have also heard that Morningstar Farms uses GMO soy.

 

jessica

 

 

 

 

 

 

 

Auctions - buy the things you want at great prices

 

 

[Guest guest]

Olivia-

I did tell the butcher's son- and I think he was sufficiently impressed!

 

Sharon

[Guest guest]

GMO is franken food..... Genetically modified or altered...

[Guest guest]

Thanks to Monsanto, that lovely chemical company that enjoys playing Dr.

Frankenstein with our food, the world now has Round-up-ready soybeans. They

are genetically engineered soybeans that are impervious to that company's

brand of herbicide called Round-up. I can't remember exactly how they

doctored the beans to be able to survive a good dose of Round-up, but it

means that farmers can dowse them in this chemical cocktail to kill all the

surrounding weeds and still grow a big crop of soybeans. I also remember

reading an article that stated a very large number of farmers use

Round-up-ready seeds for their crops and that this new strain of soybeans,

while able to withstand Round-up, is very sensitive to cold temperatures.

Some farmers were trying to shun using them because the plants were more

easily damaged by cold temperatures. Anway, I don't know how you feel about

consuming soybeans that were genetically engineered to withstand a strong

herbicide such as Round-up, but I say no way. I've found that the best way

to avoid them is by looking for products made with organic soybeans only.

Some brands will even state that they are GMO free right on the label.

Julie

-

Jessica Alvarado <dinner_fairy

 

Friday, April 20, 2001 8:39 AM

Re: lunch ideas/recipe needed

 

 

>

> Just when i think i am beginning to get the hang of " good food " " bad

food " as far as what is in the food ...... What is GMO soy? it sounds like

it is something to avoid...I didn't know there was bad soy...

> > have also heard that Morningstar Farms uses GMO soy.

>

> jessica

>

>

>

>

>

>

>

> Auctions - buy the things you want at great prices

>

>

[Guest guest]

, Olivia <liv2learn> wrote:

> I am in need of some lunch ideas for a currently non-veg husband

and child, and both are not enthusiastic vegetable

 

Take heart. My kids are both picky AND stubborn. They also became

avid vegans, really by their own choice. Then my concern was to get

them adequate nutrition, as this didn't end their pickiness. With

time we have come a long way.

 

Bagged lunches: wunderdogs in a sprout bun, wrapped in aluminum

foil; Amy's (vegan) burritos (also hot, wrapped); hummus with

cucumber slices in pita bread; and good old peanut butter. They also

like cut vegetables with a small container of salad dressing to dip.

 

I also have them loving collard greens. Cook a pot of collard greens

(2 large frozen bags, or equivalent fresh) for 15 minutes in boiling

water. Then add 1-3 pounds of potatoes, and continue to cook until

they are soft. Pour off the water and mash the greens and the

potatoes together. Season to taste with nutritional yeast(lots),

vegan butter (non-hydrogenated), and salt (herbamare, whatever). I

have continued to increase the green to potatoe ratio, with no

complaints. They adore them.

 

Our all time favorite meal...barbecue tofu. One block of firm tofu,

sliced. One jar of vegan (lower salt) BBQ sauce {we like Annie's

smoky maple}. Put a thin layer of BBQ sauce on the bottom of a 9 x

13 glass pan, lay the tofu slices out, cover with the rest of the BBQ

sauce, cook at 350 degrees for 20-60 minutes (until the rice is

done). Serve with brown rice (basmati our favorite) and cooked peas

and corn. The kids make mounds of rice and vegtables on their

plates, cutting the tofu into pieces, mixing it up and then they

polish it off!!!

 

Another favorite...fettucine tofredo. Start cooking one package of

linguine or fettucine noodles. Then take: One 32 oz asceptic

package of Pacific non-dairy Cream based sauce base {yes, I'm a

working mom), 1 or 2 blocks of soft tofu, 1/2 lb of mushrooms (we esp

like the baby portabellas) 1 and 1/2 cups walnuts and lots of

nutritional yeast. Saute the soft tofu in vegan butter or olive

oil. Add the mushrooms, and continue to saute. Pour in the cream

sauce, stir well and add nutritional yeast(about 1 cup) and finely

the chopped walnuts. Oops, also add in some garlic (fresh, powdered,

liquid, whatever) and salt (herbamare) to taste.

 

It is unlikely that they will become vegan in a week, or even a year,

but rejoice in every vegan meal that works for them. It is a study in

patience and persistence. It helps if they understand the issues and

the choices that they are making. Good luck.

[Guest guest]

At 04:10 PM 4/24/01 +0000, a_middleway wrote:

>It is unlikely that they will become vegan in a week, or even a year,

>but rejoice in every vegan meal that works for them. It is a study in

>patience and persistence. It helps if they understand the issues and

>the choices that they are making. Good luck.

 

 

Thanks for the kind words of support. The more I read everyone's

suggestions, I realize that I may not be able to change the way DS and DH

eat; they just don't like and won't try anything with sprouts or " strange "

vegetables, or nuts, sauces, mushrooms, etc., even though I make things for

myself and they see me eating new foods with enjoyment. I will give my

husband credit because he will be more adventurous in eating. But my

son...well, I think I will have a long wait there! Well, I guess I just

have keep on trying, right?

 

:-)

Olivia