2 cans pinto beans (or ~4 cups cooked)
~1/2 cup salsa
1 teaspoon each:
garlic powder
onion powder
cumin
salt
enough water or bean cooking liquid to aid in processing (we like ours on the loose side with plenty of liquid)
Combine all in food processor and process until smooth. Serve on tortillas, over rice, in burritos, however you like!
Serves 5
Showing posts with label School lunches. Show all posts
Showing posts with label School lunches. Show all posts
Chickpea salad
1–2 stalks celery, diced fine
2–4 green onions, diced fine (optional)
1 can chickpeas, drained and rinsed
1/4 cup vegan mayonnaise
2 teaspoons yellow mustard
1–2 tablespoons dill pickle relish
black pepper
Dice celery and onions as fine as possible. Mash up chickpeas with mayo and mustard (leave some texture; don't mash completely). Fold in pickle relish, celery and onions. Add black pepper to taste.
Serves 3–4
Total time: 5 minutes
2–4 green onions, diced fine (optional)
1 can chickpeas, drained and rinsed
1/4 cup vegan mayonnaise
2 teaspoons yellow mustard
1–2 tablespoons dill pickle relish
black pepper
Dice celery and onions as fine as possible. Mash up chickpeas with mayo and mustard (leave some texture; don't mash completely). Fold in pickle relish, celery and onions. Add black pepper to taste.
Serves 3–4
Total time: 5 minutes
Chickpea patties
1 can chickpeas (no liquid)
1/2 teaspoon poultry seasoning
1 tablespoon vegetable bouillon
1 teaspoon mustard
1 tablespoon mayo
1 teaspoon soy sauce
1/3 cup gluten
3 tablespoons water
Heat oven to 350°F. Prepare a large baking sheet with spray or parchment paper.
Mash first six ingredients. Stir in gluten and water. Mix well and knead a few times.
Divide into 4 parts and shape into patties. Bake 20 minutes on each side.
Makes 4
Total time: 50 minutes
Recipe adapted from Everyday Happy Herbivore
———
Serving suggestions: Serve on buns with lettuce, tomato, pickles, and mayo. Double or triple the recipe.
1/2 teaspoon poultry seasoning
1 tablespoon vegetable bouillon
1 teaspoon mustard
1 tablespoon mayo
1 teaspoon soy sauce
1/3 cup gluten
3 tablespoons water
Heat oven to 350°F. Prepare a large baking sheet with spray or parchment paper.
Mash first six ingredients. Stir in gluten and water. Mix well and knead a few times.
Divide into 4 parts and shape into patties. Bake 20 minutes on each side.
Makes 4
Total time: 50 minutes
Recipe adapted from Everyday Happy Herbivore
———
Serving suggestions: Serve on buns with lettuce, tomato, pickles, and mayo. Double or triple the recipe.
Pasta salad
12 oz. rainbow rotini
3 tomatoes, chopped
2 peppers, chopped
1 bunch green onions, chopped
a few handfuls of fresh spinach, chopped (optional)
1 cup fat-free Italian dressing
Cook pasta; drain and cool. Add chopped veggies and dressing; toss.
Serves 6
Total time: 30 minutes
3 tomatoes, chopped
2 peppers, chopped
1 bunch green onions, chopped
a few handfuls of fresh spinach, chopped (optional)
1 cup fat-free Italian dressing
Cook pasta; drain and cool. Add chopped veggies and dressing; toss.
Serves 6
Total time: 30 minutes
Honey whole wheat bread
4 cups warm water
3/4 cup honey (or sweetener of choice)
1/3 cup gluten
3 tablespoons instant yeast
10–11 cups whole wheat flour
1 tablespoon salt
Heat oven to 170°F and turn off.
Add water, honey, gluten, and yeast to mixer bowl. Let sit a few minutes until yeast foams. Add about half the flour and beat 2 minutes. Knead in remaining flour to form a dough that is barely sticky. Knead 5 minutes.
Put dough in warm oven and allow to rise about 15 minutes. Punch down and form into 3 loaves. Place into well-greased 8" pans. Let rise in warm oven 20–30 minutes.
Remove bread from oven and preheat to 350°F. Bake bread 30 minutes. Remove from pans and cool on racks.
Makes 3 loaves
Total time: 2 hours
Original recipe source
3/4 cup honey (or sweetener of choice)
1/3 cup gluten
3 tablespoons instant yeast
10–11 cups whole wheat flour
1 tablespoon salt
Heat oven to 170°F and turn off.
Add water, honey, gluten, and yeast to mixer bowl. Let sit a few minutes until yeast foams. Add about half the flour and beat 2 minutes. Knead in remaining flour to form a dough that is barely sticky. Knead 5 minutes.
Put dough in warm oven and allow to rise about 15 minutes. Punch down and form into 3 loaves. Place into well-greased 8" pans. Let rise in warm oven 20–30 minutes.
Remove bread from oven and preheat to 350°F. Bake bread 30 minutes. Remove from pans and cool on racks.
Makes 3 loaves
Total time: 2 hours
Original recipe source
Sushi rice / onigiri
2 cups rice
4 cups water
1/3 cup rice or white vinegar
3 tablespoons sugar
1 teaspoon salt
Cook rice in water. Bring vinegar, sugar, and salt to a boil. Whisk until sugar is dissolved. Stir into cooked rice. For onigiri, let cool, then form into balls.
Makes 7–8 large onigiri
Total time: 45–60 minutes
Original recipe source
4 cups water
1/3 cup rice or white vinegar
3 tablespoons sugar
1 teaspoon salt
Cook rice in water. Bring vinegar, sugar, and salt to a boil. Whisk until sugar is dissolved. Stir into cooked rice. For onigiri, let cool, then form into balls.
Makes 7–8 large onigiri
Total time: 45–60 minutes
Original recipe source
Ranch hummus
2 cans chickpeas (3 cups)
1/2 cup water
1/4 cup chopped onion OR 3 green onions OR 1/2 teaspoon onion powder
2 tablespoons nutritional yeast
2 tablespoons apple cider vinegar
2 tablespoons lemon juice
2 tablespoons tahini
1 tablespoon parsley
1/2 teaspoon garlic powder
1/2 teaspoon dill
1 1/2 teaspoons salt
Combine all ingredients in food processor.
Total time: 10 minutes
Original recipe source
1/2 cup water
1/4 cup chopped onion OR 3 green onions OR 1/2 teaspoon onion powder
2 tablespoons nutritional yeast
2 tablespoons apple cider vinegar
2 tablespoons lemon juice
2 tablespoons tahini
1 tablespoon parsley
1/2 teaspoon garlic powder
1/2 teaspoon dill
1 1/2 teaspoons salt
Combine all ingredients in food processor.
Total time: 10 minutes
Original recipe source
Oatmeal raisin cookie bites
1/3 cup oats
1/2 cup raisins
1/2 cup walnuts
1/4 teaspoon cinnamon
Run oats through food processor. Add remaining ingredients. Process until dough holds together when squeezed. Add water 1/2 teaspoon at a time if needed.
Squeeze and roll into balls.
Makes 8
Total time: 5 minutes
Original recipe source
1/2 cup raisins
1/2 cup walnuts
1/4 teaspoon cinnamon
Run oats through food processor. Add remaining ingredients. Process until dough holds together when squeezed. Add water 1/2 teaspoon at a time if needed.
Squeeze and roll into balls.
Makes 8
Total time: 5 minutes
Original recipe source
Chocolate brownie bites
1/4 cup walnuts
1/4 cup almonds (or more walnuts)
2/3 cup dates
1/2 teaspoon vanilla
2 tablespoons cocoa powder
Combine all ingredients in food processor until mixture holds when pressed together. Add water a few drops at a time if necessary. Roll into balls and store in refrigerator.
Makes 10
Total time: 15 minutes
Original recipe source
1/4 cup almonds (or more walnuts)
2/3 cup dates
1/2 teaspoon vanilla
2 tablespoons cocoa powder
Combine all ingredients in food processor until mixture holds when pressed together. Add water a few drops at a time if necessary. Roll into balls and store in refrigerator.
Makes 10
Total time: 15 minutes
Original recipe source
Raspberry oatmeal cookies
1 1/2 cups oats
2 bananas
splash of milk, any sort
1 cup frozen raspberries
Preheat oven to 350°F. Combine banana and half of oats in blender with milk. Add remaining oats and raspberries and pulse until just combined and still chunky. (Alternately, mash up bananas with oats and fold in raspberries.)
Drop spoonfuls of batter onto greased baking sheet. Bake 18–20 minutes, until cookies hold together when lifted up.
Makes 12+
Total time: 30 minutes
Original recipe source
2 bananas
splash of milk, any sort
1 cup frozen raspberries
Preheat oven to 350°F. Combine banana and half of oats in blender with milk. Add remaining oats and raspberries and pulse until just combined and still chunky. (Alternately, mash up bananas with oats and fold in raspberries.)
Drop spoonfuls of batter onto greased baking sheet. Bake 18–20 minutes, until cookies hold together when lifted up.
Makes 12+
Total time: 30 minutes
Original recipe source
Walnut-prune bites
1/2 cup prunes
1/3 cup walnuts
2 teaspoons rolled oats
2 tablespoons flaked coconut
Combine prunes, walnuts, and oats in food processor until they come together and form a paste. Form into 10–12 balls (if it won't form balls easily, process longer). Roll in flaked coconut. Store in refrigerator.
Total time: 15 minutes
1/3 cup walnuts
2 teaspoons rolled oats
2 tablespoons flaked coconut
Combine prunes, walnuts, and oats in food processor until they come together and form a paste. Form into 10–12 balls (if it won't form balls easily, process longer). Roll in flaked coconut. Store in refrigerator.
Total time: 15 minutes
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