Today's lunch photo features the awesome napkins that super-mom Dionne made for Little shmoo's lunches. Thanks again, Dionne -- they are the best! Today's lunch is macaroni & peas with a basil-flecked nutritional yeast sauce, an organic apple, some baby carrots with extra mac & peas sauce for dipping, and some chocolate letter cookies.Verdict: This is a repeat of one of Little shmoo's all-time favorite lunches. He can eat bowls and bowls of this and never get tired. 5 stars.
Welcome back, lunchbox! I missed you over the holiday. Looks great as usual. What brand are the cookies?
ReplyDeleteI passed your recipe for popcorn balls on to my neighbor last week, and she said they were fantastic. Did you and schmoo eat something delicious on Thursday?
I just discovered your lunch box blog and I LOVE it! When do you think your cookbook will be coming out? I'm definitly going to order one when it does!
ReplyDeleteGreat lunch as always!
ReplyDeleteThe napkins are rad!
Hi, sonya! I'm so glad your neighbor liked the popcorn balls. Yay!
ReplyDeleteOur local group had a fabulous vegan potluck the Sunday before Thanksgiving, and then our Thursday was great, too! It helps that my mom has gone vegan and my sister-in-law is doing no dairy while she's breast-feeding. We had Tofurkey with stuffing and gravy, baked yams, fruit salad, green beans, and homemade vegan apple pie *and* blueberry pie. Yum!
Oh, and the cookies are Newman's organic. We eat them by the ton over here. :-)
yummy! I love the napkins, too.
ReplyDeleteCan't wait for the cookbook!
Jennifer,
ReplyDeleteI have tired to find a substitute for mac & cheese that my kids will eat but with no luck. Can you give me some pointers...or share your recipe?
Thanks!!
Chessie
How do you keep the apple slices from turning brown and yucky?
ReplyDeleteRe apple slices, dip them in water and lemon juice mixture.
ReplyDeletePleeease share the recipe for the mac and cheese ... I miss it so much!
ReplyDeleteoh yes, please shaare the recipe for mac and cheese :)
ReplyDeleteAs to the napkins~ you are quite welcome! It was a fun simple project and a good break for me from the holiday rush!
ReplyDeleteWhat amazes me about this meal is you've been making lunches for about 3 months now and this is the first repeat! Keep up the great work!
Dionne
What kind of pasta do you use? I've been using rice pasta and I find it kind of slimy and sticky. I've used other kinds as well and I haven't found a good one.
ReplyDeleteStefania why are you using rice pasta? Are you intolerant to gluten? If not most dried pastas are vegan, just double check for egg but you should be easilly able to find a wide selection that are vegan. And if you are intolerant to gluten ( like myself) try corn pasta, personally i cant really tell the difference apart from it doesnt swell like wheat pasta.
ReplyDeleteUnfortunately my husband's body is intolerant to wheat and corn (along with other food). I've been trying various kinds of brown rice, spelt, kamut, you name it. Thanks for the suggestion though. Stefania
ReplyDeleteThere are so many brands of gluten free pasta out there - do a search and then you should have a little pasta party where you try all the different ones.
ReplyDeleteRoad's End organics makes a great "chreeze" powder that I make with melted Vegan Gourmet cheese but is also tasty on it's own with melted Earth Balance. They make a gluten-free version of both the pasta (which I think is pretty good) and the powder.
Jennifer, please share your mac and cheese recipe! I miss Kraft Mac & Cheese so much since becoming a vegan. The Roads End Mac n Chreese nearly made me hurl it was so nasty.
ReplyDeleteHi, stefania! Have you tried quinoa pasta? That's my favorite gluten-free pasta...unfortunately, the kind I get is quinoa-corn, but maybe they make an all-quinoa variety? Normally we use plain old durum wheat pasta for Little shmoo's meals, as durum is high in protein and he enjoys its taste and texture the most.
ReplyDeleteOh, the other gluten-free noodles I love are all-buckwheat udon noodles. They are expensive, but *lovely* with mushrooms and peas in an Asian sauce. Mmm.
I haven't had much trouble keeping non-organic apples from turning brown. I suspect whatever they do to apples now keeps them brighter longer. Scary. Organic produce is mega hard to get where I live.
ReplyDeleteBut! I always toss apple slices with a splash of orange juice before packing them. Particularly when I pack lunches the night before.
Macaroni & Peas! That sounds good! Could you put tuno in that? With a little nayonaise?
ReplyDeleteOh! 2 dishes for next week! Thanks Jennifer!
Oh! How is too long to leave tuno on your shelf? jw
I wonder if you will see this, but...what are the napkins made out of? Flannel or just plain old cotton? ARe they just cut with pinking shears and then sewn just inside the cut?
ReplyDeletethanks..
chat sohbet muhabbet
ReplyDeleteunfortunately, the kind I get is quinoa-corn, but maybe they make an all-quinoa variety? Normally we use plain old durum wheat pasta for Little shmoo's meals, as durum is high in protein batteries and he enjoys its taste and texture the most.
ReplyDelete