Will you help?!
Will you help?
Does anyone have a few easy vegan recipes? My children and I will be on the road or at the hospital over the next few days. I usually make big meals and I am looking for quick fixes.
Answers:
What I have always done when going on trips is to keep a cooler of sandwich ingredients in the back. Keep a couple loaves of bread, some peanut butter and jelly... lately I have been big on lettuce, tomato, onion and eggplant sandwiches with veganaise. Maybe you could keep pre-sliced veggies in something relatively air-tight (though sliced eggplant probably wont keep).
You can also keep some vegan *lunch meats* and ketchup in there. My family always made the sandwiches in advance, but I prefer to just bring the ingredients so the bread doesn't get mushy.
You can make a big trail mix with mixed nuts, dried and sweetened cranberries and maybe some semi-sweet chocolate chips for a snack... or some Luna or Cliff bars. A bunch of apples and plums never hurt either.
Source(s):
Good luck
http://blog.360.yahoo.com/blog-gxld3h0hc...
:)
yeah oodle and noodles
Yeah, sandwiches are good. I also suggest a big box of a cereal they like. Kids love eating cereal any time of day. Keep some nut butter and hummus around, as well as fruit and cut up veggies along with some healthy snack bars. I've had a vegan organic brand of pop tarts before--the kids'll probably be happy with something like that.. If you can cook, try simple stuff like beans and rice, pasta with veggies and beans, and stir fries. You can also try making a big batch of something like chili, quinoa salad, or potato salad to keep in the cooler.
Check out these sites for more ideas:
You can bake some veggie burgers ahead of time, freeze them on a cookie sheet and put them in the cooler...letting them thaw out before you go or as you travel. Here is links to veggie burger recipes..bring bread or buns for sandwiches. Also could pack hummus in a cooler for sandwiches.Mudjudara is a good cold lentil salad that you could make ahead of time and pack.
Veggie Burgers
http://www.webvalue.net/recipes/american... (super soy burgers with soy beans mashed)
http://www.foodtv.ca/recipes/recipedetai... (veggie burgers)
http://www.foodtv.ca/recipes/recipedetai... (mushroom cheddar vegetarian burgers)
http://www.johnrussell.name/recipes/burg... (award winning burgers)
http://www.johnrussell.name/recipes/burg... (more award winning burgers)
http://recipeswithtofu.blogspot.com/... (recipes with tofu)
http://www.johnrussell.name/recipes/slop... (unsloppy joes)
http://www.ellenskitchen.com/bigpots/oam... (garden burgers)
http://www.recipelink.com/ch/2002/decemb... (original gardenburger copycat recipe)
http://www.astray.com/recipes/?show=*%20...
http://www.vegan-food.net/category/patti... (lots of recipes)
http://www.cooksrecipes.com/meatless-rec... (2 pages)
http://www.savvyvegetarian.com/recipes/t... (vegan tofu burgers)
http://www.vegparadise.com/news18.html... (sunburgers..sunflower seeds)
http://recipeswithtofu.blogspot.com/... (tofu walnut patties)
http://www.foodtv.ca/recipes/recipedetai... (veggie burgers with tofu)
http://www.foodtv.ca/recipes/recipedetai... (vegan tofu burger)
http://www.recipeatlas.com/specialdietre... (lentil rice burger with sweet potato)
http://rubies.articledirectoree.com/reci... (sweet potato burgers with tofu)
http://www.hort.purdue.edu/newcrop/cropf... (teff burgers)
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Here is a Hummus recipe
Classic Hummous
Ingredients
・One (19 oz.) can cooked chickpeas (garbanzo beans), drained and rinsed OR 2 cups cooked chickpeas
・1 tbsp. tahini (sesame seed paste)
・1 tbsp. lemon juice, about half a lemon
・1 large clove garlic, roughly chopped
・1-2 tbsp. water, to thin, if necessary
Instructions:
1.You can use either a hand blender or food processor to make this hummous. If using a hand blender, you'll need at least a two cup capacity cup. Either way, add about half the chickpeas and start to blend.
2.Gradually add in the tahini, lemon juice, garlic, but not the water.
3.Keep blending until the volume reduces slightly and the texture becomes more smooth, then add the rest of the chickpeas.
4.Blend until desired consistency is reached - chunkier is good for sandwiches, while a thinny dip may be desired for pita chips.
5.Add 1-2 tbsp. water if necessary while blending.
6.Stir in any additions, garnish, and serve!
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Here is a Mudjudara recipe (cold lentil salad)
Mujadara
1 cup of lentils
4 onions sliced
2 cups of cooked rice (I use white)
3Tablespoons of balsamic vinegar
1 teaspoon of allspice
salt, pepper to taste
Cook lentils in a pan of boiling water for 15 minutes, drain well.
In another pan sauté onions (med high heat) they use olive oil you can use water. When onions are soft add allspice, salt, pepper and balsamic vinegar, reduce heat to med. low and cook for approx. 45 mins. or until they become caramel colored.
When the onions are done, put lentils onions and rice together and cook for 20 mins more. You can eat it hot or cold and garnish w/chopped tomatoes, spring onion or lemon slice.
I usually eat this cold, very yummy.
http://www.fatfreevegan.com/grains/983.s...
Lillyian had some good ideas. Trail mixes and dip and cracker type snacks are excellent for the road. Fruits (dried and fresh) and veggie snacks. Cliff bars are excellent as well, I think you can even find them at Target now!
If you are looking for excellent, easy to prepare vegan dishes I recomment Sarah Kramer's cookbook La Dolce Vegan. I have gotten rave reviews from every recipe I make, and she covers everything from breakfasts, to appetizers, snacks, soups, entrees, breads and sweets! Most of the recipes are quick and easy to prepare!