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Posts Tagged ‘Daiya Cheese shreds

Little Miss 2 year old will be back to school next week so I will be a lunch making fool next Sunday night!  Enjoying a few extra moments until then.  Today I packed Miss G (4) black bean wraps.  I used a Rudi’s Spelt tortilla, spread on some Tofutti brand non-dairy cream cheese in a thin layer.  I added black beans, a tiny bit of shredded purple cabbage, julienned carrot strips and a tiny bit of Daiya cheese shreds.  I rolled it tightly, wrapped it in press & seal wrap whole and refrigerated it overnight.  I cut it into small wheels in the morning so it would be easier to cut and stuck in some cute animal picks to hold them together.  I also included grape tomatoes which she loves, sliced kiwi and strawberries packed in her LunchBots Uno.

For snack time today I packed her a small, double tiered bento box.  In the bottom are papaya flowers and raspberries and the top container has a halved dill pickle, more grape tomatoes and assorted olives.

Have a great weekend, everyone!

Things I used to make this lunch:

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Anything that gives me a few more minutes is something I can buy into.  As a busy mom with 2 toddlers, I don’t want to sacrifice the important stuff like healthy ingredients.   I’ve been trying to make more foods that are healthy, with variety and less effort on my part.  Lazy?  I hope not.  My kids wanted a snack.  I thought I’d see what I could make that could normally be cooked but could also be eaten as is in a situation like a tropical storm where you lose power in your house.

I rinsed a package of cannellini beans and smashed them with a fork in a bowl.  I added 2 tablespoons of mild salsa and 1 tablespoon of Tofutti sour cream and mixed them into the beans.  I put a dollop of each on pita chips that I had, sprinkled them with a few Daiya (dairy-free) cheese shreds and topped with an olive slice.  I broiled mine for a few minutes until the cheese melted.  They were yummy!  My chips were very thin to begin with and got a bit mushy.  I would recommend toasted bread slices or thicker pita chips.  They were all gone quickly!  Protein packed and fast to fix.

Nacho served with puzzle piece sandwiches and orange slices.

Little Miss 4 year old is off to school again today.  She has a butterfly bowl of vegetable bean soup with a piece of vegan butterfly cheese on top for decoration.

And to go with her soup is a LunchBots Uno with grape tomatoes, homemade butterfly shaped vegan cornbread muffins, blackberries and blueberries with a papaya butterfly on top, cashews, dried cranberries and dried mango strips.

A fiesta sounds a lot better than leftovers, right?  They don’t look so appetizing left in the bowls or on the plates after dinner, right?  So I put things in pretty silicone colored cups, call it something new and it’s lunch made from last night’s meal!

We had veggie crumbles with taco seasoning, and all the taco fixings. From the top left are blackberries.  Instead of tortillas or shells, I included sweet potato chips for her to dip in her soy crumbles and guacamole. Grape tomatoes which Miss G loves to eat whole are below the chips.   I put some sliced black olives on the soy meat crumbles (which are mixed with a bit of Tofutti sour cream.  I revised it a bit for the lunchbox version. At the bottom left is lettuce and some Daiya cheddar “cheese” dairy free shreds.  I’m quite sure she won’t eat the lettuce, but I try to include something new at almost every meal.   Instead of avocado slices, I froze guacamole in grape ice cube shapes.  It should be thawed by lunchtime for dipping.  All of it packed in her Easy LunchBox.

Her morning and afternoon snacks are packed in these smaller strawberry shaped bento containers.  The larger one has nectarine slices and pieces and halved strawberries.  In the smaller container are medjool dates and dried mangos cut into pieces along with dried cranberries and shelled pistachios.

And my husband had a left over fiesta too.  Underneath his veggie crumbles is the israeli cous cous mixed with quinoa.  Then a mix of soy taco flavored crumbles, black beans cooked in shallots, sliced grape and heirloom tomatoes, sliced black olives, lettuce shreds, Daiya cheddar cheese shreds and a side (not shown) of salsa verde as a topping.  At the top left are blackberries and sliced figs and at the top right a whole plum sliced into sections packed in his Easy LunchBox.

This afternoon we had some friends over to play.  I made some quick snacks with our FunBites Luv It cutters.  The girls had almond butter and jam mini sandwiches, strawberry hearts and this snack had a plum mouse with pumpkin seed eyes and nose and a Daiya (dairy free) cheese shred for the tail.

The second snack is a guacamole face with pretzel dippers and sliced olive eyes.  The mouth is a piece of Daiya (dairy free) cheese shred.  I made the rest of the FunBites mini sandwiches of almond butter and jam and strawberry hearts.

My husband had a baby spinach salad with teriyaki marinaded tofu in the middle and in slices around the edges.  I used a mini cookie cutter for the house shape.  I also included some yellow heirloom tomatoes.  At the top left are plum wedges and cantaloupe houses, and at the top right is a leftover soba noodle salad with cucumbers, scallions, radishes and carrots all packed in his Easy Lunchbox.  Not shown was his favorite ginger dressing.

Things I used to make this lunch:

This week is jungle week at preschool summer camp for the girls.  They are obsessed with monkeys already.  I happen to think it’s because they can relate to their behavior at 2 & 4.  They’re wild, they like to run around and make tons of noise, throw things, and thank goodness they’re cute…what’s not to like?

Miss G is having a monkey face.  I used a biscuit cutter for the top part of the head and a large oval (Easter egg) cutter for the mouth portion of the sandwich and trimmed the edges a bit.  Then I used a smaller circle cutter for the ears.  It’s all made from Rudi’s Honey Wheat bread and filled with Justin’s Almond butter and strawberry jam.   I used the almond butter to stick on the fruit leather mouth, nostrils and pupils.  The eyes are Vegan brand cheese.  The face is on 2 romaine leaves and there are halved prunes underneath to prop up the ears and mouth & keep them from falling.  I also included heart shaped strawberry halves.  At the top left are plum sections with a piece of monkey baran (food separators) and at top right are watermelon squares with another monkey packed in her Easy Lunch Box container.

Little A is having a monkey swinging from a broccolini tree.  I used a cookie cutter for this one and made the face from Stretch Island fruit leather.  I also cut “bananas” from pineapple chunks.  Miss G and I have a severe banana allergy so we can’t have the real thing in the house.  I hung the bananas in the tree along with a monkey pick. Underneath the monkey are crinkle cut sugar snap peas for the jungle floor packed in her Easy Lunch Box container.

My husband’s salad is very orangey today.  Orange foods are full of the antioxidant carotenoids which help reduce inflammation, enhance the immune system and are a great source of vitamin A for things like healthy skin and vision.  He has baby bok choi and other mixed baby greens.  On top are sliced orange bell peppers, Daiya vegan cheese shreds and carmelized walnuts around the sides.  At the top left are cashews underneath dried apricots.  At the top right are watermelon squares, a heart cut out of the middle is filled with pomegranate seeds packed in his Easy Lunch Box container.

Hope everyone has a great weekend planned.  Happy Friday!

Things I used to make this lunch:

Off to camp for another day for the girls.  We recently did an elephant lunch, but it seems that the kids never tire of animals, tv characters or Hello Kitty these days.  I made an elephant sandwich on Rudi’s Whole Grain bread with Tofurkey deli slices and a bit of Tofutti cream cheese.  I put a small hat on the pachyderm, a raisin for an eye and a piece of the bread crust for the ear.  Next to the elephant is a small bucket of sliced grape halves.  At the top left are watermelon pieces with a green elephant pick.  The top left container has kiwi and lychee fruit pieces packed in her purple Hello Kitty bento box.

Miss G was super excited because she got a new Goodbyn Bynto Box in Raspberry color.  To be honest besides the hot pink, the sticker pack to decorate the box was FAR more interesting than the new box for them.  I would like to personally thank Goodbyn for the hour of quiet time I got while both girls plastered stickers all over their new Bynto lunch box and water bottle

The Bynto comes with the water bottle packed in the middle compartment, but I chose to fill it today. From the top down she has organic green grapes with a balloon string pick and watermelon squares with flower picks.

I made pizza bread in my new flower shaped canape bread tubes.  The easiest way to do this is to buy store bought bread or pizza dough.  I use a bit of cornmeal while unrolling so it doesn’t stick.  Once you’ve rolled the tube out flat, spread a thin layer of the desired fillings.  I used marinara sauce and a small bit of Daiya brand vegan mozzarella cheese shreds sprinkled over it.  Then I rolled it up and slid it into the greased bread tube.  You will need to let the bread rise for 30 min to an hour until it reaches the top of the tub.  I bake mine upright in the tube and place the tube on a baking sheet since some of the filling bubbles out.  I baked mine at 375 for 30 minutes.  When I checked it, it was still very doughy so please make sure to set the timer and check as every oven is different.  You will also have to plan on at least 15-20 minutes of cooling time for the bread and fillings to set.  Then use a bread knife to carefully cut slices.  I’ve done this before with pesto sauce, cinnamon and sugar and even jam.  It always turns out differently and leaves a pretty swirl.

The middle compartment has 2 pieces of flower shaped pizza bread and a flower cup of whole wheat elbow macaroni with marinara, soy meat crumbles and a bit of Daiya cheese sprinkled on top.  At the bottom left are raspberries and bottom right are dry roasted cashews and dried, raw goji berries.  Goji berries are a small red berry native to southeastern Europe and Asia and also known as a wolfberry.  They are high in antioxidants, Vitamin A and have many other health benefits.  Please ask your physician if you are on blood thinners, blood pressure medication or have diabetes as they can interfere with medication.  I use them mostly mixed into salads or trail mix as a sweetener like raisins.  They have a sweet but distinct taste.  I recommend buying them in a tiny bag as a little goes a long way with these dried berries.

Things I used to make this lunch:


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