Mommy Lunch

As a mom sometimes things get pushed to the side, hair, make-up, food etc.... Lunch is the worst for me! I have minus 2 seconds to feed the starving children in the house before World War 3 breaks out. Go, Go, Go!!!!  Oh and I have a baby attached to its feeding source too (me) all while this happens. So my getting to eat lunch sometimes is sketchy. 

So what does a mom eat?
Leftovers? If there are any. Peanut butter sandwich? Ugh again!? Veggie Burger? Eh yeah I could but I don't feel like it.  So what do you do?
I was asked recently by another dear mommy friend "What do you eat for lunch?" I had to really think about this one....
One of my favorite quick meals for lunch is Loaded Nachos, they look something like this. 

 

 

Beautiful right??? :) (Thanks Momma Mia)

Instructions:

1. Find nachos

2. Throw on beans, quinoa, rice, avocado, salsa, Diaya vegan cheese, etc... anything you want on there!

3. Eat! 

That is pretty much it :) Its doable right? Try it out and let me know what you think.

 

Chickpea Salad Sandwiches

I was asked recently about good lunch ideas as a busy mom and this was my most recent find :)

This is easy and fast! A great lunch to make and then throw in the fridge for later. I loved it on bread but I'm sure it would be great on pita, crackers or a bed of lettuce.

(Picture from Oh She Glows)

Special Equipment: potato masher

Level of Difficulty: Veggies get chopped up so put the baby on your back or wait till they are occupied for a few minutes.


Ingredients:

• 1 (15-oz) can chickpeas (or 1.5 cups cooked chickpeas)
• 2 stalks chopped celery
• 3 green onions, thinly sliced
• 1/4 cup chopped dill pickle or dill relish
• 1/4 cup finely chopped red bell pepper
• 3 TBSP Vegan mayonnaise
• 1 tbsp minced fresh dill (optional)
• 1 garlic clove, minced
• 1 1/2 tsp yellow mustard
• 2 tbsp fresh lemon juice
• salt and pepper, to taste

What do I do?

1. In a large bowl, mash the chickpeas with the potato masher until you get a flaky texture.

2. Stir in all of the rest of the ingredients till combined. Adjust the salt and peper to your tastes. 

3. EAT!!

Chocolate Chip Peanut Butter Sea Salt Oatmeal Cookies

Ok wipe the drool off your face and get ready to bake! The name is a mouthful I know, but the taste is so so good! The large sea salt chunks make all the difference in the world. Its a marriage of sweet, salty, chewy and crunchy.

Recipe adjusted and tweaked from here.

INGREDIENTS:

• 2/3 cup peanut butter
• 2 Tablespoons canola/vegetable oil
• 1 cup of sugar
• 1/3 cup of nondairy milk
• 1 teaspoon vanilla
• 1 cup flour
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1 cup of rolled oats
• 1/2 cup or so of vegan chocolate chips

INSTRUCTIONS

1. Preheat oven to 425 degrees.
2. Mix the peanut butter, oil, sugar, nondairy milk and vanilla together.
3. In a separate bowl, combine flour, baking soda and salt.
4. Pour the dry mixture into the wet mixture and combine. Add oats and chocolate chips.
5. Place spoonfuls of cookie dough on a lightly oiled baking sheet. 
6. Bake for 8 -10 minutes and let cool on baking sheet before transferring.

Tater Tot Casserole aka: Vegan Comfort Food

Special Equipment: 9x13 pan
Level of Difficulty: Baby in the sling is ok! The bigger kids can help too!

No matter how healthy we are, we all want comfort food sometimes right? If you answered no then you must not be human.....
This is my go to for a quick comfort food dinner for the family. Its easy, cheesy and delicious! And of course VEGAN! Ready?

Preparation Time:

15 minutes, Cooking time: 45-60 minutes

  

Ingredients

• 1 32oz bag Tater Tots (the sweet potato ones add a special sweet hint)
• 2-3 black bean veggie burgers (or any veggie burger you have)
• 2 cups frozen mixed vegetables

• 3/4 cup unsweetened, unflavored almond milk (or more as needed to thin out)
• 6 tbsp nutritional yeast
• 1 tbsp Earth Balance or other non-dairy buttery spread
• 1 tbsp all purpose flour (or other flour)
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 tsp kosher salt & freshly ground black pepper, to taste

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. In a skillet or pot, melt the vegan butter over medium heat.
3. In a medium sized bowl, whisk together the flour and milk until all clumps are gone.
4. Add milk & flour mixture and nutritional yeast to pot and whisk well. Reduce heat to low-medium.
5. Add garlic powder, onion powder, salt and pepper to taste and whisk frequently until the sauce thickens up, for about 5 minutes. If it’s still too thin you can add more flour to achieve the thickness you desire. (This is your cheese sauce)
6. Take your veggie burger and crumble it up and lay it on the bottom of your 9x13 pan. That is your first layer, then add the frozen veggies (2nd layer), then pour your prepared cheese sauce on top. Then lastly your tater tots. 
7. Bake uncovered for 45-60min.

 

Oatmeal Banana Blender Pancakes

Special Equipment: Blender
Level of difficulty: Easy! Kids can help and baby too!

I love these pancakes because they are EASY yes EASY! You know how bananas get brown and then the kids don't want to eat them? (or me for that matter). This recipe is built just for those brown ugly bananas. I will sometimes save them (with out the skin) in the freezer and when I have time use them in this recipe.

(not my picture)

Ingredients

• 1 ¼ cup old fashioned oats
• 3/4 cup organic whole wheat flour
• 2 tsp. baking powder
• ½ tsp. sea salt
• 1 ½ cups coconut milk (or any non dairy milk)
• 2 ripe bananas

Instructions

1. Blend all the ingredients in a blender, except the bananas. Now add the bananas and continue to blend (in blender) until the bananas are smooth. Pour onto a hot griddle (lightly oiled with olive oil or coconut oil) and cook. Once the pancake bubbles on one side, it’s time to flip it to the other. This makes a dozen, medium-sized pancakes, serving 4 people.

Adapted from this web site 

Red Beans and Coconut with Sweet Potatoes

Special Equipment: Large pot
Level of difficulty: Not bad, chopping veggies is involved tho so no baby on the hip for that

This is one hearty and filling dish! Bring your empty stomachs and enjoy!

You will need a large pot, a good knife and cutting board.

•  2 tablespoons oil (I use coconut oil)
• 2 cup uncooked rice
• 2 cans red kidney beans (rinsed and drained)
•  2 cloves garlic (chopped)
• 1 can coconut milk
• 2 cups vegetable broth 
• 1 large sweet potato, diced
• 1 (15 ounce) can diced tomatoes (I like the ones that have green chiles on them), drained
•  salt and pepper to taste
• 2 teaspoons curry powder
• 1/2 teaspoon ground thyme
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon ground allspice
•  1 tablespoon hot sauce

1. Put all ingredients into your large pot 
2. Bring every thing to a boil reduce the heat and simmer until the rice is cooked, about 20 minutes.
Done!!!

Spagetti and Lentil 'Meat' balls

Spagetti and Lentil 'Meat'balls

 Special equipment: Food processor 
Level of difficulty: The baby was on the hip for the first part but it gets messy so wait till the hubby is home to start it

For the Meatballs:
1 clove garlic
1 small onion, peeled (tangerine sized or equivalent)
1 1/2 cups cooked green or brown lentils, rinsed, drained (a 15 oz can is fine)
3 tablespoons nutritional yeast
2 tablespoons flour
2 tablespoons soy sauce
1 tablespoon tomato paste
1 teaspoon olive oil
2 tablespoons water
1/2 cup seasoned breadcrumbs (I like the Italian ones)

 To make the meatballs:
 Preheat oven to 350 F
We’re going to use the food processor fit with a metal S blade for most of the work here, so it should come together pretty quickly. First toss in the garlic and pulse until finely chopped. Now add the onion and pulse until minced. You don’t want any big pieces or they will ruin the texture of the meatball.
With a plastic spatula, transfer the onion/garlic mixture to a mixing bowl and set aside. It’s okay if some remnants are left, just try to get most of it.
Now in the food processor, pulse the lentils, nutritional yeast, flour, soy sauce, tomato paste, olive oil and water. Once everything gets mixed well, puree them until totally smooth, scraping down the sides to make sure you get everything.
Combine this mixture with the onion mixture and add in the breadcrumbs. Mix really well.

Roll the meatballs into ball shapes. Preheat a large skillet over medium heat and pour in a thin layer of olive oil. You don’t want to crowd the pan, so pan fry a few at time. You should be able to tilt the pan and have all the meatballs roll around and get coated in oil, cooking until browned (no more than 5 minutes.)
Transfer first batch to a baking pan, cook the second batch, and transfer all meatballs to the baking pan. Bake for 18 to 20 minutes, shaking the pan every once in awhile to toss the balls so that they cook evenly.
I like to cook them in a lasagna type pan with the sauce.

The recipe was adapted from here:
Post Punk Kitchen