Comments on: Lunch Options for the Vegetarian Kiddo

By: MC

MC — Thu, 30 Jul 2009 09:47:35 +0000

Some choices that have been popular: beans and rice, lentils and rice, stews, veggie and rice stir fry, bagel sandwiches, cucumber or other veggie rolls, chicken and rice, steamed veggies.

By: Vegan Future

Vegan Future — Wed, 29 Jul 2009 08:20:32 +0000

Many plant-based meats at http://www.meatalternatives.org

Check it out.

By: 1001 petals

1001 petals — Wed, 29 Jul 2009 00:53:38 +0000

Grains are great, served warm and cooked with vegs and herbs or as salads. So many variations to make; we like barley, quinoa, cous cous and assorted rices most.

There are a lot of great vegetarian ideas in this list:
http://www.nytimes.com/2008/07/02/dining/02mini.html?_r=1

By: Erika

Erika — Tue, 28 Jul 2009 22:24:30 +0000

Thanks for this easy, yummy list. Taking it to the grocery store this weekend…

By: Marsha

Marsha — Tue, 28 Jul 2009 19:51:24 +0000

Definitely check out Vegan Lunch Box for more suggestions–both the blog (http://veganlunchbox.blogspot.com/) and the book by the same name.

By: Cate Nelson

Cate Nelson — Tue, 28 Jul 2009 19:03:19 +0000

That grain salad sounds delicious to me! I think many kids who are open to vegetarian fare would be pretty open to anything with almonds and dried berries.
Good point on the leftovers. We use the crock pot about once every two weeks around here, and more often in the winter.
Awesome that you mentioned the Mason jars! When there started to be worries about chemicals in plastic, I switched us to glass this way, as switching our entire line-up of containers would be pretty expensive. And I still prefer to drink water out of a wide-mouth Mason. (Plus, you always know they seal well!)

By: ~M

~M — Tue, 28 Jul 2009 18:22:35 +0000

I’m not sure how kid-friendly this is, but my husband and I love grain salads for lunch. We especially like Susan at Fat Free Vegan’s International Quinoa salad and the NY Time’s Quinoa with Thai Flavors (we add extra mango and avocado). I also mix a wild/brown rice blend with almonds, dried cranberries, and orange juice; if you just have brown rice, try Karina’s Art School Rice at Gluten-free Goddess. I plan to also try whole grain buckwheat too. Susan and Karina have tons of vegetarian and vegan options on their website.

And never underestimate soups (especially ones made in the crockpot) and the power of leftovers. For leak-free, glass goodness we use mason jars.