Veggie Teens

Vegetarian School Lunches: Egg Salad

Here's my second post in this series of great vegetarian school lunches based on recipes from the new edition of Veggie Teens Cookbook: A Cookbook and Guide for Teenage Vegetarians.

Egg salad is great for both breakfast and lunch! Try it on bread or salad with your favorite fixings.  

Recipe: Egg Salad 

Makes 2 servings

Ingredients

4 hard boiled eggs
2 tablespoons light mayonnaise
1 teaspoon yellow mustard
1 tablespoon minced onions
1 tablespoon of dill pickles, finely diced
1/8 teaspoon of salt

Directions

1. Finely chop the hard boiled eggs and put in a bowl.
2. Add remaining ingredients and mash together with the back of a fork.
3. Serve on bread or toast with lettuce and tomato or on a salad.

Vegetarian School Lunches: Desert Dip Wrap and Fruit Kabobs

Back-to-school time! Here's my first post in this series of great vegetarian school lunches based on recipes from the new edition of Veggie Teens Cookbook: A Cookbook and Guide for Teenage Vegetarians.

Our Desert Dip is a great appetizer, snack, or wrap that is perfect for a vegetarian school lunch. Serve with Fresh Fruit Kabobs for dessert. 

Recipe: Desert Dip Wraps 

Makes 12 wraps or 12 servings of dip 

Ingredients

15 ounces black beans, canned, drained and rinsed
15 ounces white corn, drained
2 tomatoes, whole, chopped
1 small can of sliced black olives
½ red onion, diced
2 tablespoons cilantro, finely chopped
1 avocado, diced
1 jalapeno, finely chopped
½ red bell pepper, diced
1 tablespoon lime juice
1 teaspoon salt
1 teaspoon garlic powder

For the Wraps

Lard-free flour tortillas 
Shredded or leaf lettuce
Shredded cheese (optional)
Sour cream (optional)

Directions

1. Combine all ingredients.
2. Refrigerate at least one hour before serving if possible.
3. Assemble wraps and pack for lunch, or pack each of the wrap ingredients separately and assemble at school. 

Recipe: Fresh Fruit Kabobs  

Ingredients

Bite sized chunks of fruit in season:

• Apples - red, yellow, or green 
• Bananas - cut in one-inch chunks
• Berries - strawberries or blueberries
• Grapes - seedless 
• Kiwi - peeled and cut into wedges or slices
• Melon - chunks or balls (see Veggie Teens Cookbook Culinary Techniques for how to make melon balls)
• Nectarines - sliced and cubed
• Oranges - peeled and segmented
• Peaches - sliced and cubed
• Pineapple – fresh or canned

Directions

1. If using apples or bananas, sprinkle with lemon juice to prevent browning.
2. Thread fruit on to wooden skewers.

Meatless Monday: Veggie Fajitas with Spanish Quinoa

Ingredients

For the Fajitas:

1/2 cup pineapple juice
2 tbsp soy sauce
1 tbsp crushed red pepper (more or less depending on how spicy you like it)
1/2 tbsp granulated garlic
1 1/2 red bell pepper, seeded and cut into slices
1 1/2 yellow bell pepper, seeded and cut into slices
1 red onion, cut in half then sliced
1 head of broccoli, cut into bite sized pieces
2 tbsp vegetable oil
1 can refried black beans
Flour and/or corn tortillas
Optional: Salsa, gaucamole, sour cream, shredded cheese, lettuce

For the Spanish Quinoa:
1 tbsp olive oil
1/2 yellow onion, diced
1/2 red bell pepper, seeded and chopped
1/2 yellow bell pepper, seeded and chopped
3 large garlic cloves, peeled and minced
1 serrano pepper, seeded and finely minced
1 tbsp chili powder
2 tsp paprika
2 tsp ground cumin
1/2 tsp oregano
1/4 tsp fresh ground black pepper
1 tsp soy sauce
2 cups quinoa, rinsed per package directions
1 (8 oz.) can of unsalted tomato sauce
1 (14 oz.) can vegetable broth
Optional: minced cilantro for garnish

Directions

1. 
   Combine the pineapple juice, soy sauce, crushed red pepper, and granulated garlic in a gallon zip lock bag.
2. Add the sliced fajita veggies, shake well, and place in refrigerator while making the quinoa.
3. In a large pan with a lid, heat the olive oil over medium heat, then sauté the chopped onions and peppers for the quinoa for 5 minutes.
4. Add garlic and serrano pepper and continue sautéing for 2 minutes.
5. Add the chili powder, paprika, cumin, oregano, black pepper, and soy sauce. Stir for 1 minute.
6. Add the quinoa and stir continuously for 4 minutes. 
7. Add the tomato sauce and broth. Stir until it reaches a boil. Reduce heat to low, cover for 15 minutes.
8. Remove from heat and let sit for 10 minutes
9. While the quinoa is sitting, heat vegetable oil over medium high heat, add fajita veggies, a splash of marinade, and sauté until vegetables are tender.
10. Fluff the quinoa with a fork; add salt to taste.
11. Assemble the fajitas. Fill tortillas with the veggies, beans, and your choice of salsa, sour cream, guacamole, cheese, or lettuce.
12. Serve with the quinoa on the side or add it to your fajitas.

Banana Pancakes with Walnut Butter

Wondering what to do with an over ripe banana? Make breakfast! 

Recipe: Banana Pancakes with Walnut Butter

Makes 10 4-inch pancakes

Ingredients

3/4 cup all purpose flour
1 1/2 tablespoons sugar
1/4 teaspoon salt
3/4 teaspoon baking powder
3/4 cup milk
1 1/2 tablespoons butter melted (plus extra for griddle)
1 large egg
1 ripe banana, mashed

Walnut Butter

2 tablespoons soften unsalted butter
2 tablespoons chopped walnuts

Directions

1. Combine first four ingredients (flour, sugar, salt, baking powder) in a medium bowl and set aside.
2. In another bowl, whisk together the egg and milk.
3. Gradually add the melted butter, whisking constantly.
4. Form a well in the flour and add the egg mixture, whisking until just combined.
5. Add the mashed banana and whisk to combine.
6. Melt a little butter in a hot pan or griddle. Add 1/4 cup batter for each pancake.
7. Cook until bubbles form on the tops of the pancakes, turn over and cook until golden brown.
8. Combine softened butter with chopped walnuts.
9. Serve hot pancakes with walnut butter and maple syrup. 

Meatless Monday: Baked Pasta

For more vegetarian recipes for teens, check out Veggie Teens: A Cookbook and Guide for Vegetarian Teenagers by Elyse May (aka Veggie Teen).

Baked Pasta Recipe

Ingredients 

1 box penna pasta
1/3 cup olive oil
4 cloves garlic, minced
1 cans diced tomatoes
1 10 ounce package of frozen spinach, thawed and squeezed dry
1 teaspoon Italian seasoning
Salt and pepper to taste
3/4 cup grated Parmesan cheese
1 cup shredded mozzarella cheese

Directions

1. Preheat oven to 350 degrees and grease a large casserole dish.
2. Cook pasta according to box directions for al denta  pasta (which means the texture is "firm to the tooth").
3. Heat oil in a large skillet over medium heat. Add garlic and cook for 15 seconds.
4. Add tomatoes, spinach, and Italian seasoning to the pan.
5. Season with salt and pepper and cook for 5 minutes, stirring occasionally.
6. Add pasta and stir.
7. Pour into greased casserole dish and sprinkle with cheeses.
8. Bake 20-30 minutes or until cheese is bubbly and melted.

Meatless Monday: Gourmet Grilled Cheese

For more vegetarian recipes for teens, check out Veggie Teens: A Cookbook and Guide for Vegetarian Teenagers  by Elyse May (aka Veggie Teen).

Gourmet Grilled Cheese

Ingredients

Select from the following choices:

Bread

• sandwich bread
• ciabatta
• sourdough
• baguette

Spread

• mayonnaise
• aioli (flavored mayo with ingredients such as garlic or roasted red pepper)
• mustard
• pesto

Cheese

• cheddar
• pepper jack
• provolone
• american

Veggies

• tomato
• spinach
• onion
• grilled asparagus
• roasted red pepper
• zucchini

Directions

1. Assemble sandwich. 
2. Place in a heated panini grill or in a buttered sauté pan on medium heat.
3. Cook until bread is golden brown and cheese is melted.

 

Meatless Monday: Scrambled Egg Burrito with Veggie Sausage

This easy, protein rich recipe is great for breakfast, brunch, lunch, or dinner. It involves several basic but essential culinary techniques: how to dice an onion, how to crack an egg, and how to scramble eggs.

For more vegetarian recipes for teens, check out Veggie Teens: A Cookbook and Guide for Vegetarian Teenagers by Elyse May (aka Veggie Teen).

Scrambled Egg Burritos with Veggie Sausage

Makes 2

Ingredients 

2 veggie sausage patties (like Morningstar Farms)
1/4 cup diced onions (see Culinary Techniques: How to Dice an Onion)
4 eggs
1/4 cup of water
Salt and pepper to taste
2 6"-8" flour tortillas
2 ounces shredded sharp cheddar cheese (about 4 tbsp)
Your favorite salsa (like Salsa Fresca from page 39 of Veggie Teens Cookbook)

Directions

1. Spray a small skillet with non-stick spray and place over low heat.
2. Cook veggie sausage patties according to the directions on the package. (I don't recommend microwaving them.)
3. Remove patties, cut into small pieces, and keep warm.
4. Spray the skillet with non-stick spray; add onions and cook until translucent.
5. To scramble the eggs: Crack eggs into a small mixing bowl (see Culinary Techniques: How to Break an Egg)
6. Add water, salt and pepper.
7. Wisk egg mixture with a hand wisker in a circular motion.
8. Add egg mixture to the non-stick pan and stir constantly until the eggs are set.
9. Put the chopped sausage patties back into the pan and combine lightly.
10. Place mixture on the tortilla.
11. Top with cheese and salsa and fold tortilla over the filling.
12. Enjoy!

Meatless Monday: Get out of the box

My family signed up to pick up a box of fresh, local produce from the farmers' market each week. We get whatever comes in the box so it challenges us to get out of our box and try new recipes! (Check out our recipe at the bottom of this post. It might sound too healthy or even too strange to taste good - but it does!)

Here's what we got in our first box:

• 8 assorted citrus
• Head of purple and speckled leaf romaine lettuce
• 2 baby fennel
• 3 bulbs of spring garlic
• Bunch of bright lights swiss chard
• 2 small sweet potatoes 
• Tuscano kale
• Spaghetti squash

Recipe: Winter Veg Korma

This is a vegan Indian dish made with garam masala - a fragrant mixture of up to 12 spices like black pepper, cinnamon, cloves, coriander, cumin, cardamom, dried chiles, fennel, ginger, mace, or nutmeg. It is a lot easier to buy a mixture than measuring out a bunch of different spices.

Culinary Technique: Keep fresh ginger root in the freezer. Just peel it and store it in an airtight plastic bag in the freezer. Cut off pieces as needed; grate, slice, or finely dice.

Sauce:

1/2 onion, diced
1 small tomato, diced
1 inch of fresh ginger, finely diced
1/4 cup water
1 1/2 teaspoons of garam masala 
1/2 teaspoon salt

Winter Veg:

1 1/2 tablespoons of vegetable oil
2 small sweet potatoes (1 pound)
1/2 small butternut squash (3/4 pound)
1/2 red onion, thinly sliced
1 1/2 cups of water
1/2 bunch of kale; remove leaves from stem and chop
1 can garbanzo beans (chickpeas), drained 
1/2 cup of light coconut milk 

Directions

1. Combine first six sauce ingredients (onion, tomato, ginger, water, garam masala, salt) in a small food processor or blender and puree until smooth. Set aside.
2. Heat large sauté pan then add 1 tablespoon of the oil. When oil is hot, add diced sweet potato and butternut squash. Cook until vegetables start to soften then move them to the edge of the pan.
3. Add another tablespoon of oil to the center of the pan, and when hot, add sliced red onion and sauté, combining vegetables when onion is soft. 
4. Remove vegetables to a plate.
5. Add 1/2 tablespoon of oil to pan; add sauce and cook until thickened, approximately 5 to 6 minutes.
6. Return vegetables to the pan and add 1 1/2 cups of water.
7. When mixture is simmering, stir in kale and chickpeas.
8. Cook until sauce is thickened then add cocunut milk and heat through.
9. Serve over brown rice.

Meatless Monday: Easy Enchilada Casserole

 For more vegetarian recipes for teens, check out Veggie Teens: A Cookbook and Guide for Vegetarian Teenagers by Elyse May (aka Veggie Teen).

Easy Enchilada Casserole

Ingredients

1 28 ounce can of enchilada sauce
18 corn tortillas, each cut into 8 wedges 
1 can black olives, sliced
1 pound of shredded cheese (reserve 1/4 pound for the top) 
1/2 medium onion, diced (optional)

Directions

1. Preheat oven to 350^O. 
2. Mix all ingredients together in a large bowl.
3. Transfer to a baking dish.
4. Bake for 40 minutes.
5. Remove from the oven and top with remaining cheese.
6. Return to oven and bake for 5-10 minutes, or until the cheese starts to bubble and brown.

Rosemary Focaccia with Red Onion and Olives

This is an easy recipe that is great as an appetizer or with soup or beans. Experiment with other toppings too. For more vegetarian recipes, check out Veggie Teens: A Cookbook and Guide for Vegetarian Teenagers by Elyse May (aka Veggie Teen).

Rosemary Focaccia with Red Onion and Olives

Ingredients

1 tube of refrigerated pizza crust
1/2 tablespoon olive oil
1/2 cup green or black olives, sliced
1/2 red onion, thinly sliced
2 sprigs fresh rosemary, removed from stems and chopped (see How to Strip the Leaves from Fresh Rosemary below)
Pinch of kosher salt

Directions

1. Unroll pizza crust on baking sheet sprayed with nonstick spray.
2. Poke crust all over with your fingers to make shallow dimples.
3. Brush with olive oil.
4. Top with olives and red onion.
5. Sprinkle with chopped rosemary then salt to taste.
6. Bake according to packaged directions until crust is golden.

Culinary Technique:

How to Strip the Leaves from Fresh Rosemary

Pinch the top of the rosemary stem with one hand and run the fingers of your other hand from top to bottom, pulling the leaves off the woody stem. Use whole leaves or coarsely chop.