Monday, August 24, 2009

Around the World: Nebraska

My menu for Nebraska features Chik'n Pot Pies filled with chicken-style seitan, mixed vegetables, and creamy gravy. Why Nebraska, you ask? Because the chicken pot pie was the first mass-marketed frozen pot pie, developed in 1951 by Swanson company in Omaha, Nebraska! So there!

This lunch also includes Sticks-and-Stones Salad (carrot and celery sticks and water chestnut "stones"), and Apples with Caramel Dip. The caramel dip is amazingly quick and easy to make; I paired it with tart Granny Smith apples but it's also wonderful with bananas.

This meal was photographed, by the way, in a Mr. Bentostyle lunch jar with separate containers that stack together inside an insulated outer shell. These are spendy but they're a nifty lunch container for those who want individual servings of different foods to all stay hot or cold together and stay upright like a thermos.

Link: Vegan Lunch Box Around the World.

18 comments:

dunowbunch said...

That sounds wonderful. I am going to have to try the chicken pot pie. My family eats regular chicken pot pie while I don't eat any meat. I have been slowly changing their diet. I think this is one that they won't complain about. Thanks, I love your site. I have shared it with so many people and I have your link on my blog.

tanita davis said...

Ooh, yummy. I really love apples and caramel smells like dairy to me now. That's great, on one hand, because my steps toward total veganism are getting faster, but I miss my caramel! And you've got a vegan alternative? I KNEW I liked you.

Northern Vegan said...

great pics...so pretty :)

OMGanimals said...

that looks so good! is the recipe in your book?

lorrwill said...

Seriously. I was going to ask the same thing. This looks beyond yummy.

Rosena said...

I just made [half] of this Saturday! I was intending for it to be my lunch this week, except... I ate 5 of the 6 potpies I made for dinner, breakfast, lunch, and the next dinner, and used up my apples 'testing' the caramel dip.

*LOVE* the new book. If everything in there is as good as that stuff, I am going to be using it all year.

Courtney said...

Looks great! I know all of this is in promotion of your new cookbook, but would you be willing to share any of the recipes?! If we could test out a few, we might be more tempted to buy... :-)

Thanks!

The Voracious Vegan said...

Oh I love this lunch, you've got everything there! Filling and savory, crunchy and fresh, and sweet and decadent. What a lovely combination of foods.

Bianca said...

Who knew the pot pie was invented in Nebraska?! Good trivia knowledge. Everything looks tasty, especially that caramel dip.

Mary said...

Yay from Nebraska! And the apples have some mojo here, too. Nebraska is the home of J. Sterling Morton, the founder of Arbor Day. At his farm in Nebraska City, every year they have the Applejack festival, harvesting from the orchard.

And thank you for not limiting the menu to corn. We're so much bigger than that! :)

Shannon Drury said...

Nom nom nom.....I think you just sold me. I love pot pies and have been slowly going broke as the ones by Amy's have gone up in price. A better use of my cash would be to pick up your book! Thanks!

Virpukka said...

Hi,

Do you use ready made chik'n seitan or do you do that by yourself? If you buy it can you give recommendation where to find recipe to do that in home because they don't sell that stuff in here or can I use something else to replace that seitan?

Thank you.

Jennifershmoo said...

I buy chicken-style seitan in a tub like tofu, but you can make it. Here's one recipe that's gotten good reviews:

http://allrecipes.com/Recipe/Chicken-Seitan/Detail.aspx

Or you can substitute baked or fried cubes of tofu. That would be yummy, too!

AMJ217 said...

OMG! Just made the caramel dip from your new cookbook! YUM! So delicious!! I can't wait to dip apple slices into it!

Leigh Anna said...

Yay Nebraska!

However, if you really want some Nebraska regional cooking, you need to make a runza. There is even a local fast food chain that specializes in them. I'd love to see your vegan take on it.

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