You know the drill, you have 4 proposals due, 2 research essays a book report, board meeting followed by some volunteer events and D&D group.
So I get it, we don't always have time to cook, eat right and sometimes even eat period. And we've all been there, the prospect of taking the 4 minutes to make yourself a PB sandwich.. knowing damn well how much you don't want to eat it and somehow manage to talk yourself out of it.
So in honour of eating better and making the time I've vowed to bring at least 1 snack/meal with me to school/work for my busy days. To help facilitate the beauty sleep and tight schedule I grabbed a pack of 12 vegan yogurt cups. It's not super classy, filling or economical but when it prevents a trip to the cafeteria or other lame-expensive-7$-dry falafel scenario all the better.
This might not work for everyone but for now it's working for me. Take some small steps and don't sweat buying pre-made foods. If it keeps you full and stops you from eating out all the better!
My lunches for the busier days will be some golden flax meal, tossed with pumpkin seed granola, dried coconut shards and vegan yogurt. Tossed together and eaten on the go!
Speaking off enjoy yourselfs Mofoers! I'm off to D&D!
Showing posts with label school lunch. Show all posts
Showing posts with label school lunch. Show all posts
Tuesday, November 2, 2010
Monday, October 19, 2009
Veganmofo: Easy school lunch
Now, the important thing to remember here is that I have never before made a grain salad. I wasn't entirely sure how to, so perhaps this dish is really just cold rice and veggies. Having only ever sampled grain salads from grocery delis where every bean/rice salad seems to be flavoured with leftover sweet pickle juice (ew!!!). I was not a fan. I prefer my grains savoury, maybe with a hint of sour.
Wild Rice and Bean Salad
1 cup wild and brown rice mix
2 1/2 cups vegetable broth (or water)
dash of salt
1/2 cup frozen white beans (is using caned you will need to rinse, and re-rinse. You may actually want to add more beans, I felt it could have had more)
1/2 medium onion diced
3 tsp minced garlic
1 red pepper diced (or vegetables of your choice. Red was all I had)
Herbs:
1 pinch sage
2 sprigs fresh Rosemary
2 dashes of paprika
1 pinch poultry spice
1 pinch basil
1 pinch thyme
salt and pepper
Dressing:
1/4 cup olive oil
1/8 sherry
1/4 (just under a quarter) balsamic vinegar
Repeat of herb mix with the addition of fresh dill
Optional toppings:
Shredded nori
Sesame seeds
nut of choice
First coat a heavy bottomed pot with oil and cook your onions with pepper and mustard see until fragrant. Add garlic and continue cooking, deglaze pan with sherry is desired. Now add you rice and toast, before adding liquid and your selection of herbs. Bring to boil, boil hard for a minute, before reducing to a low simmer for 55 minutes (or until done).
Meanwhile dice your pepper and make your dressing, it can be made in the measuring cup and combined by whisking with a fork. Set aside.
Once rice is done allow to cool, if you have extra liquid drain your rice. Once rice is cooled (better yet, use this recipe to use up leftover rice!) add your pepper and dressing. Toss to coat and refrigerate overnight (at least an hour!).
Wild Rice and Bean Salad
1 cup wild and brown rice mix
2 1/2 cups vegetable broth (or water)
dash of salt
1/2 cup frozen white beans (is using caned you will need to rinse, and re-rinse. You may actually want to add more beans, I felt it could have had more)
1/2 medium onion diced
3 tsp minced garlic
1 red pepper diced (or vegetables of your choice. Red was all I had)
Herbs:
1 pinch sage
2 sprigs fresh Rosemary
2 dashes of paprika
1 pinch poultry spice
1 pinch basil
1 pinch thyme
salt and pepper
Dressing:
1/4 cup olive oil
1/8 sherry
1/4 (just under a quarter) balsamic vinegar
Repeat of herb mix with the addition of fresh dill
Optional toppings:
Shredded nori
Sesame seeds
nut of choice
First coat a heavy bottomed pot with oil and cook your onions with pepper and mustard see until fragrant. Add garlic and continue cooking, deglaze pan with sherry is desired. Now add you rice and toast, before adding liquid and your selection of herbs. Bring to boil, boil hard for a minute, before reducing to a low simmer for 55 minutes (or until done).
Meanwhile dice your pepper and make your dressing, it can be made in the measuring cup and combined by whisking with a fork. Set aside.
Once rice is done allow to cool, if you have extra liquid drain your rice. Once rice is cooled (better yet, use this recipe to use up leftover rice!) add your pepper and dressing. Toss to coat and refrigerate overnight (at least an hour!).
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