Last night I made a tofu frittata (from Bryanna Clark Grogan's book Nonna's Italian Kitchen
) with slices of potato and a bit of Smart Ground cooked in. This morning I baked spelt biscuits and made biscuit sandwiches with the frittata and slices of Tofutti cheese. I packed them along with peaches canned in juice and some lightly steamed green beans.Verdict: I just love all of Bryanna's recipes -- she's a vegan goddess! I made the frittata last night after shmoo went to bed, intending to use it for lunch purposes only. But it came out so lovely and golden and tasty...shmoo was lucky there was enough left for lunch! He ate all the green beans, peaches, frittata and cheese, and left one biscuit behind. 4 stars.
I asked for Grogan's book for my birthday. After seeing today's lunch I hope I do get it. The lunch looks delicious.
ReplyDeleteThose little tofu frittata sammies look delish! I would love to have one of those to start my morning off!
ReplyDeleteYUMMY!!!!! What a lucky boy your little Shmoo is! Hey, would you mind sharing your recipe for spelt biscuits?
ReplyDeleteHi! I just found the link to your blog from the blogger main page and I love it. I became vegan as a New Year's resolution, so I'm always looking for good recipes and reviews. So far, I've been cooking almost exclusively out of Vegan Planet, and have only found one disappointing recipe in that book. Butthis looks like a good site, espeically since pretty soon I'll be back in school and need ideas about bringing lunches. Great site!
ReplyDeleteI love your blog... I just have to ask, what time do you get up in the morning? Spelt biscuits before sending him off to school? Hats off to you! :)
ReplyDeleteContinuing from the thread below, as I understand it, topping mujadarrah with a dollop of yogurt (or a vegan substitute) is standard. Without it, it just doesn't taste as good, it's missing that extra zing.
ReplyDeleteI followed a link from another site to your blog yesterday. Last night I read every entry in the lunch box blog. I am not a vegan, not even vegetarian, but for the last year I have been trying to eat better. I discovered that veggie burgers (well, some of them) are even better than hamburgers and I'm interested in more healthy substitutes. I started bringing my lunch to work last year instead of eating fast food every day (and have since lost 100 pounds, with 27 more to go) and your blog is giving me a lot of great ideas.
ReplyDeleteI ordered one of the lunchboxes today, as it seems better than my current method of various Rubbermaid containers thrown in a vinyl lunch bag. I'd like to know when the cookbook you've mentioned in your blog will be coming out. I plan on checking out some of the other books you've mentioned, but I'd really love to see YOUR recipes!
--
Liz
i was going to ask what time you get up in the morning, but someone else beat me to it!
ReplyDeleteJennifer,
ReplyDeleteyou are truly an inspiration. I have been toying with the idea of becoming a vegetarian (and then vegan) for a while now. I have lost more than 50 pounds over the last year and I feel great, but now I also want to feel good about how my actions affect the world around me.
I do a lot of volunteer work and I know that at times doing a little bit to help someone feels like a drop in the ocean, and I can imagine that sometimes being a vegan activist must feel the same. And yet, you have touched me and encouraged me to make a decision. :) I can't imagine what I will do when Shmoo is off for the summer!
As a beginner, I do have a couple of questions. I'd like to know about honey and why it's not vegan, and also...I was looking at the egg replacement products and they seem to be mostly chemicals. I know EVERYthing is basically a mix of chemicals, but do you feel products like that are also natural enough for the environment?
Thank you,
Stefania
I just have to say that those green beans look SO fresh - often I see them in stores already with brown spots and withering... these look 'just picked' and full of goodness - and cooked just the right amount of time, yum! :)
ReplyDeleteI love when so many of us post and say stuff like "I'm not even vegetarian and I read your site every day for inspiration." :) It's nice to have attainable goals in the 'more vegtables/less animal products' direction, even if not all of us are going to be able to commit to an overall vegan plan.
ReplyDeleteThose biscuits look beautiful!! I just got some of the Gimme Lean 'beef' and I was wondering if there was a particular brand of vegan cheese that you prefer. I have Follow Your Heart chedder and monterrey jack. I thoght the cheddar was pretty nasty! I haven't tried the other one yet but I hope it is better!
ReplyDeleteThanks for the plug on "This Can't Be Tofu" last week! I actually have that book already but never tried the egg salad. I did a basic stripped down version of it for dinner with leftover soup last night and we ate almost all of it! It was better than real egg salad!! I used the Follow Your Heart mayo made with Grapeseed oil. That is an excellent mayo substitute and I am very impressed with it. It even smells like it!
Peaches? Too much sugar?
ReplyDeleteR2K
I am a fan of Bryanna Clark Grogan recipes, too. She is a very talented lady. Have you checked out her website, it is really good and has a lot of information in additions to the great recipes.
ReplyDeleteThanks, Dreena! We are in love with these "french green beans" they have recently started selling at our grocery store. They are smaller, thinner, and fresher than the regular green beans and only take 4-5 minutes to cook.
ReplyDeleteEvery time I eat them I mourn once again over the fact that I can't get green beans to grow in our soil here. We seem to have some kind of bean blight that kills them just after their first leaves unfurl. Oh well, there's always the farmer's market...
>>what time do you get up in the morning?
Well, this morning I got up around 6:15. I can practically make biscuits while half-asleep, so maybe I didn't really wake up until 6:45...
definately watching your thread now for inspiration on new healthier meals for me and the family! TY for posting these.
ReplyDeleteI like Bryanna's recipes too. They seem to offer a lot of options with the ingredients, as well. I love spelt biscuits. I doubt I will make any other kind ever :)
ReplyDeleteJennifer-- Come make me biscuits! They look so good! ^^;;
ReplyDeleteStefania--
Many people consider honey to not be vegan because bees are harmed and exploited in the making of it.
Ener-G Egg Replacer is basically potato starch. You can really do without commercial egg replacers, generally. Applesauce or mashed banana or tofu or ground flaxseed in a little water work just as well. Hope that helps!
those look heavenly.. like what i had when i was growing up, except vegan (and healthier!)..
ReplyDeletewhen i'm on spring break, i will have to try this fritatta recipe :)
Hi, i'm a sort of vegetarian, so i came here and...wow, your blog makes me hungry, those recipes are great!!!I will come back and stole some of your secrets ;-) by the way, i had to look uo in the dictionary to find out what a "shmoo" is, so from wikipedia it is " a fictional cartoon creature, created and first drawn by the cartoonist Al Capp in his newspaper comic strip Li'l Abner"... is it right?? Have a nice cooking day!luna
ReplyDeleteWhat is a frittata and what is a spelt biscuit?
ReplyDeleteEli, spelt is a grain. A fritatta is kind of like an omelet, but generally more robust - more stuff in it, perhaps finished off in the oven, maybe not.
ReplyDeleteMmmmm. Looks YUMMY!!!
ReplyDeleteThat looks so good! I need Bryann's cookbook now.
ReplyDeleteI'm only a vegetarian, but not a vegan. But that looks like a good lunch!
ReplyDeleteFantastic! Happened to stumble onto your site after I updated my own. I'm always looking for neat and new food ideas. While I'm not a vegetarian, I like to have several vegetarian meals a week.
ReplyDeleteAll I can say is your kid is one lucky kid. These are really great lunches.
Also Ener-G, and I think one other brand, are the only ones that make vegan egg replacer, most egg replacements that you find at the general grocery store are just egg whites with crap and coloring mixed in, GROSS!
ReplyDeleteEner-G is merely a mixture of potato, and other starches, such as tapioca, and works fantastically in some recipes and horrible in others, also it cannot be "eaten" plain or anything.
Depending on the recipe, and what eggs were supposed to do orginally (levening, moisture, binding etc.), you have to learn to substitute with other kinds of egg replacer, ener-g, applesauce, tofu, banana, flax seed and so fourth. Egg replacement can be hard work :)
I like your page very much. It is very informative. :) take care.
ReplyDeletewhat does young schmoo eat on the weekends might I ask?
ReplyDelete:)
oh, man, jennifer, i had one of those almond butter smackers today! so tasty. not at all like a reese's peanut butter cup, so much better...i loved the texture. it was kinda like a way tastier rice krispie treat....something like that. verdict: expensive, but delicious.
ReplyDeletek*
I happened to see your site on my own www.progressivevalues.blogspot.com Website listings for blogs of note, and I sure enjoy looking at all your very creative vegan meal arrangements.
ReplyDeleteI've been a vegan for several years now and not only has it improved my health, but the meals can be very tasty.
One excellent vegan product for cooking is AFC Baked Bean Curd. It tastes a little like smoked turkey or some other meat yet is entirely made from soybeans and related products. It tastes great cold, and is the best meat substitute that I've ever found.
You find this brand of baked bean curd at some Asian grocery stores. As the meat supply in Asia grows more dangerous from bird flu and mad cow scares, baked bean curd is growing in popularity.
I like to cook Asian style dishes most days using this product.
Hi Jennifer,
ReplyDeleteI also love all of Bryanna's recipes. I make that frittata several times a month. Each time is different depending on what ingredients I have in the fridge that I can use. My children love it!
I have been using the Nona's Italian Cooking for the last few weeks. In honor of the Olympics we have been having Italian almost every night.
Carin
Hey Jennifer,
ReplyDeleteI've been reading this blog religiously since October, and I finally bought one of the laptop lunches. I'm vegan too, and I think you should make a vegan laptop lunches cookbook like the one that comes with the box. But a vegan version!!
Also, how'd you get the fritatta's so perfectly round?
Those look really good! Yum. Any way you can mail them 3000 miles East? ;-)
ReplyDeleteRandom note:
the word verification for this comment was "vegpv"!! So weird!
http://aveganlife.blogspot.com/
Hi Jennifer - I was sent to your web page from a friend of mine and I really love it. My kids are 3 and 16 mos old so I'm not packing lunches for them for school yet, but I will be - school lunches around here are not very healthy at all. We are omnivores but I am trying to eat vegan (cut out the dairy and cheese) more and more. I've been meal planning 1 meat, 1 rice, 1 pasta, 1 soup for each week (with leftovers on the off days), so usually meat is a once a week thing. Anyway the fritatta looks really good. I am learning day by day to cook and I only work from recipes. Would it be possible for you to post some of the recipes so those of us inspired by your web site can make some of the meals? that would be so awesome. Thanks for such an inspiring food blog.
ReplyDeletestephania,
ReplyDeleteHere's a great article on why honey isn't vegan:
http://www.vegetus.org/honey/honey.htm
Also, I agree that sometimes there can be some scary chemical stuff in vegan food-- as much as I like things like tofutti sour cream etc., it is processed.
I try to cook unprocessed or less processed foods most of the time, but I don't mind using more processed foods sometimes. Tonight I'm cooking vegan for my confirmed omnivore parents. To make them feel a little more comfortable, I'm making "chicken" and "steak" fajitas. I think the processed meat analogues have their place, just as traditional vegan cooking does, too!
I think it's awesome that you're looking into going vegan. I'd look for "Becoming Vegan" by Brenda Davis if you're looking for a good, solid text on vegan nutrition. Good luck!
>>Also, how'd you get the fritatta's so perfectly round?
ReplyDeleteI used a biscuit cutter. :-)
Hi, Dianna, Jenifer is working on a cookbook. I sure hope she follows it up with a second cookbook, or I will be in serious withdrawal :-) Maybe the vegan lunchbox II or vegan meals.
ReplyDeleteThank you all for your advice. I'm going slowly, but I'm getting there!
ReplyDeleteAnyone up to start a petition to send poor Shmoo to school 365 days a year? ;-)
Stefania
Hi!
ReplyDeleteI just found your blog. I have not eaten any body parts for over 30 years.
Nine years ago, I moved from California to Oklahoma City. Gee whiz! It is impossible to find a vegetarian restaurant here in the middle of beef country!
Thanks for posting the yummy dishes!
X
X-Evolutionist
I just happen to run across your blog today and really enjoyed it! I am not a Vegan, nor do I have any small children to fix lunches for, but still I loved your blog!
ReplyDeleteI am sooo adding you to my links! thanks for these great vegan recipes!
ReplyDeleteI'm wondering...how labor intensive is vegan food preparation compared to non-vegan? I'm a stroke affected person in search of a healthier lifestyle.
ReplyDeleteJennifer,
ReplyDeleteLove your blog, your ideas, and your passion for healthy food! I've been following for a few weeks now. I was vegetarian for 9 years, until I started eating fish 3 years ago, but still eat mostly veg.
I see that shmoo likes Oreos, and I was wondering if you have a Whole Foods market nearby, because they have a store brand Oreo type cookie that tastes 100 times better (in my opinion), and probably has less bad stuff too. Don't think they come in chocolate cream though... :)
Going to try the sloppy lennies this week. Mmmm.
>>how labor intensive is vegan food preparation compared to non-vegan?
ReplyDeleteI see no difference. Just like in a non-vegan diet, it depends on how much you like to cook and what you like to make. If you need quick and convenient, vegan food can be as easy as opening a can of beans, throwing some frozen veggies in the microwave or steamer basket, and pulling out some wholewheat bread or crackers. Or slapping together a pb&j, heating up a can of soup, washing off a piece of fresh fruit, etc.
Some of my food is more labor-intensive, but that's because I'm passionate about cooking and like to spend time in the kitchen.
I'll second that.
ReplyDeleteI'm a pretty low maintenance vegan. I throw together quick dishes of veggies, rice and beans. I eat lots of fresh fruits and veggies as snacks. I eat cereal and soymilk for breakfast and veggie or pbj sandwiches for lunch.
Pasta is an easy standby with good'ole tomato sauce and fresh veggies to bulk it up.
Easy peasy, on a low budget and a tight schedule.
i'll third that.. many days my vegan meals are pretty simple dishes of rice and beans and raw veggies, or quick-steamed veggies in a microwave (because i'm dorm bound).. pbj, pita sammiches..
ReplyDeleteeasier than pie :)
>>what does young schmoo eat on the weekends might I ask?
ReplyDeleteHi, Alex! Oh, pretty much more of the same kinds of things. This weekend I made a vegan lasagna, because my shmoo loves Garfield, and Garfield loves lasagna. Therefore, my son loves lasagna, too. He eats it in raptures, quoting Garfield lines from his head. Really!
I have to say, I love her cookbook but the fritatta was not a hit here with my little 17 month or or my omni dh :( I liked it but now have an *entire* frittata to eat. It looks tasty.. *sigh*
ReplyDeleteHi, Vegan Marissa -- I looked at the recipe in VwaV, and it's different than Bryanna's recipe (the one I used). Bryanna's is more blended and soft and then sets up in the oven as it bakes. It can be cut into all kinds of shapes and doesn't crumble (I'm not saying it's better than the VwaV recipe, just different).
ReplyDelete