"I grew up in Saskatchewan Canada, where every summer at afternoon I would be seated in my mother’s kitchen enjoying one of her delicious lunches. She used fresh vegetables from our garden, warm homemade breads and juicy fruit from the farmers market, which have also become some of my favorites as I continue to cook and grow. This Summer Bunny lunch was inspired by the cool Canadian summers in Saskatchewan that I miss terribly.Is that incredibly adorable or what? Thank you so much, Christine, for sharing your work of edible art with us!
"Starting from the top left, I made carrots out of Granny Smith and Gala apples, held together with toothpicks. Next I made a salad with organic red leaf lettuce with chopped sugar snap peas, cucumber and radishes. I sprinkled Galaxy brand Veggie Shreds (parmesan, mozzarella and romano flavored) for that yummy cheese texture. For the dressing, I used Annie’s Organic Pomegranate Vinaigrette, which was delicious!
"On the bottom left I made a bunny-shaped sandwich (Athenos humus spread, sliced tomato and cucumber between whole wheat bread), a filled a mini watering can with sliced carrots (every bunny’s favorite food!), all over a bed of alfalfa sprouts. For dessert, I made two mini servings of organic rhubarb crisp, a HUGE childhood favorite of mine, sprinkled with granola and ground cinnamon. I also added some of Annie’s vegan chocolate chip bunny grahams for a little variety! And for the drink... Soy on the GO Cappuccino (also comes in chocolate and vanilla)."
Thursday, October 02, 2008
Lunch Box Contest Honorable Mention
I couldn't resist giving out just one more Vegan Lunch Box award and free cookbook! This one goes to Christine in Arizona, who sent in this adorable "Summer Bunny" lunch!