Pack a sack that’s healthy and fun for your vegetarian child with these brown-bag favorites.
No-Egg Egg Salad
Serves 6-8 / Scoop this vegan filling into pita bread for an easy-to-transport sandwich.
1 12-ounce package firm tofu, drained and crumbled
1/4 cup finely chopped carrot
2 tablespoons finely chopped green or red bell pepper
1/4 cup finely chopped celery (optional)
2 tablespoons finely chopped green onion
1 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2-1 teaspoon hot sauce
1-2 teaspoons vinegar
1 teaspoon mustard
1 tablespoon soy mayonnaise (optional)
1. Mix together all ingredients. Serve.
From A Teen’s Guide to Going Vegetarian (Puffin Books, 1994) by Judy Krizmanic.
Squash Hermits
Makes about 18 / Great for snack time or dessert, and packed with vitamins, protein and minerals.
1/4 cup soy flour
1-1/2 cups whole-wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
Pinch nutmeg
6 tablespoons butter, room temperature
1 cup winter squash purée
3/4 cup molasses
1/2 cup chopped walnuts
1/2 cup sunflower seed
1 cup dried currants or raisins
1. In separate bowls, combine dry ingredients and wet ingredients. Mix together.
2. Stir in chopped nuts and fruits and spread onto greased baking sheet.
3. Bake at 350š for 30 minutes, or until golden.
4. Let cool; cut into squares.
From The Vegetarian Lunchbasket (New World Library, 1999) by Linda Haynes.
