The variety of vegetables, legumes, grains, and fruits available can make for interesting school lunch fare. For parents concerned that their child’s meal will be “different,” try meat analogs, soy cheese, or soy yogurt. Leftovers are another quick and easy lunchtime alternative. Experiment with these suggestions: Sandwiches — Try hummus or another bean spread with sliced tomatoes, cucumbers, and shredded carrots in pita bread. Many whole foods stores and some grocery stores sell vegan deli slices that look and taste like bologna, Canadian bacon, roast beef, and turkey. Serve on whole-grain bread with soy cheese, mustard, lettuce, and tomato. Peanut butter is an old standby. For variety, try other nut butters, such as cashew, almond, or hazelnut, with sliced banana or peaches on whole wheat bread. Cutting sandwiches into novel shapes is fun for kids. Hot meals — Fill a wide-mouth thermos with just-made or leftover pasta and tomato sauce, hearty bean soup, veggie chili, or stew. Or make your own vegetarian version of “franks & beans” using vegetarian hot dogs and vegetarian baked beans. Soups — Warm your child with homemade vegetable or bean soups. If you are short on time, try a low-sodium instant soup. Just stir hot water into the soup mix and pour into a thermos. Round off the meal with some crackers, crunchy baby carrots, and soy or rice milk. Side dishes — Choose a couple of the following suggestions to complete your child’s meal: individual boxes of soy or rice milk, soy yogurt, chopped vegetables and dip, whole grain breads or crackers, homemade muffins, rice cakes, pretzels, or fresh fruit. Although the United States Department of Agriculture still mandates that cow’s milk be served with school lunches, many schools will allow juice to be substituted, if you present a physician’s note.
Posted on: Thu, 26 Sep 2013 01:30:00 +0000
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