The Yummiest Sandwich!!!

I could eat this sandwich everyday! You can find the recipe for Veggie Club Sandwiches at Vegetarian Times.





The husband was in heaven with his sandwich. :) All of the boys liked them, too. I will make them again.

School Lunch

I have posted from time to time what the boys eat for lunch. I thought I would post here and there again since we have young Noey Boo's with us now. :) I also like to share what my veggie kids (well, Remy is in a rebellious stage) eat for lunch.


This is the tray for Elijah and Remy. They love REAL mashed potatoes with some sour cream, earth balance butter, and a sprinkle of cheese. Quorn "chicken nuggets" are a BIG favorite. They are not chicken, of course. Gotta have some ketchup! The drink is coconut milk. They go NUTS over that milk, let me tell you. Oh, and an organic green tea chocolate sandwich cookie. These are so yummy. Much better than your average oreo.





Here is Noah's tray.





He insists on a wee bit of ketchup to dip his nugget pieces in, too. He even holds and drinks hims wittle coconut milk. I thought I had a picture of it.


I think you can see his favorite part of lunch.








Soooo happy about hims treat! This was his first grown-up cookie. :)





He was a trooper...eating that cookie until the last bite. Hee hee...

Semolina and Gruyère Quenelles with Tomato Sauce

I made this meal after being inspired from Vegetarian Times March issue. Raymond Blanc shares this gem of a recipe. You can find his recipe here.


This dish is so simple and amazing in flavor. It has something delicate about it and it just makes you feel good to eat it. Major comfort food. My husband's eyes rolled back in his head. If you make this DO NOT SUBSTITUTE the cheese called for in this recipe with anything else...at least the first time you create the dish.


You will start with a semolina and cheese dough that you allow to set in the fridge for atleast 2 hours.





Once you make up your very delicate tasting tomato sauce, it is so good, you can poach the quenelles. Once that is done you combine, top with fresh cheese, and bake!







I haven't been able to cook much and boy do we miss my yummy vegetable based meals here. I shed a little tear when I took my first bite of this one. Enjoy!

Day Seven of the Lunch Challenge

I have come to the conclusion that we will just do 21 days of the challenge at my speed. Darn homeschoolers thinking they can just bend everything their way! HA HA! I am just not "ON" some days. It will have to do.


This was our meal on day Seven.





We were low on fresh groceries so I had to make this up with what we had in the fridge. I used whole wheat bread for the "dough" and put tomato sauce down for sauce. Next came cheese and veggie "sausage" which made it sausage pizza. ;) The cup is an ice chiller thingy. I think that is what it is called. The kids liked them.


They ate this meal up! I came back and they were all gone! HA HA

Curried Red Lentil Soup with Lemon

Oh how I love anything with CURRY! It makes my tastebuds dance!

This soup was also in my new October edition of VT. It was so YUMMY!

Curried Red Lentil Soup with Lemon

2 cups red lentils

1 qt. veggie broth

1 large onion, finely chopped

4 celery stalks, finely chopped

2 large carrots, finely chopped (food processors are our FRIENDS)

2 cloves of garlic, minced

1/4 cup chopped cilantro (I just chop and add it to mine, MATT hates it.)

1 tbs. curry powder

1 tsp. ground cumin

2TBS. lemon juice

1. Bring the lentils, broth, and 4 cups of water to a simmer in a large pot. Skim away the foam on the top as it forms. Reduce the heat to medium-low, cover, and simmer 5 minutes, stirring occasionally.

2. Add onion, celery, carrots, and garlic; simmer, uncovered, 20 minutes. Add the cilantro, curry, and cumin, and cook another 20 minutes, or until the lentil are soft. Season with salt and pepper, if desired, and stir in lemon juice.

I am a soup girl and this one ROCKED! The kids ATE IT UP!

Tasty Tofu Patties

This is now Elijahs FAVORITE meal! He ate it even though it had mushrooms. :)

I found this recipe in my new October edition of Vegetarian Times.

Tasty Tofu Patties

1/4 cup vegan mayo

1/4 cup finely chopped onion (I food process them to death so Remy can't find them)

1/4 cup chopped parsley

2 tsp. dried tarragon

1 tsp. dijon mustard

14 ounces of firm tofu, drained

4 ounce can of sliced mushrooms chopped (Again I process them until they are TINY)

1/3 cup grated carrots

4 sun-dried tomatoes in oil, drained, finely chopped

1 cup breadcrumbs

tomato sauce for dipping

1. Whisk together the mayo, onion, parsley, tarragon, and mustard in a bowl. Mash the tofu into the mixture with a fork, I used a pastry blender. Stir in the mushrooms, carrots, and sun-dried tomatoes. Fold in the breadcrumbs.

2. Heat a large skillet coated with cooking spray, I used olive oil because I didn't have spray, over medium heat. Scoop the mixture with a 1/4 cup measure cup and form into patties with your hands. Place the patties in the hot skillet and cook for around 5-7 minutes on the first side. Flip the patties and cook for another 5 minutes. Repeat until all the patties are made up and cooked.

To serve place two patties on a plate with 1/4 - 1/2 cup tomato sauce to dip.

cal 391

prot 15

total fat 19

sat fat 3

carb 39

chol 0

sod 852

fiber 6

sugar 12

Elijah ate 4 patties and I had to hold him off of his fathers that I had waiting in the toaster!

"Chicken" Lo Mein

I have to share this yum-o recipe for a vegetarian version of chicken lo mein.

"Chicken" Lo Mein from www.vegetariantimes.com

On medium-high heat stirfry 8 ounces mushrooms with your 6 ounces of "chicken" strips in 2 tablespoons of oil. I use Quorn's cutlets and cut them into strips. It takes about 2 of them.

When the mushrooms soften and the strips are "browned" remove the "chicken" and set aside.

Add one bell pepper thinly sliced to the mushrooms. Cook them until the peppers are as soft as you like them.

Mix together 1 cup of broth, 1 tablespoon of cornstarch, 1 tablespoon ginger, 1 tablespoon garlic, 1 tablespoon soy sauce, and 2 tsp. of sugar in a bowl.

Add the "chicken" back to the pan and pour the sauce mixture over the mixture in the pan. Cook until it thickens up.

I like to use these egg noodles that you can purchase from the chinese food store.

They come wrapped up in little noodle "nuggets". I cook one nugget at a time in water like you would with ramen. I then drain, rinse with water, and put it on the persons plate. Top with the "chicken" lo mein mixture and drizzle sesame oil. The sesame is a MUST do it adds so much flavor!

My oldest, Elijah, loves this! It is so yum!