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.Pack a small,sealed container of granola separately so it stays crunchy, then sprin-kle it over soy yogurt and fresh fruit at lunchtime.This is my husband s favorite granola; feel free to substitute yourown favorite dried fruit or nuts.Makes about3 cups old-fashioned rolled oats4 cups1D 2 cup chopped pecans1D 2 teaspoon nutmeg3D 4 teaspoon cinnamonA pinch of salt1D 4 cup canola oil1D 3 cup maple syrup1D 2 cup diced dried apple1D 2 cup raisinsPreheat the oven to 300ºF.In a large mixing bowl, combine the oats, pecans, nutmeg, cinna-mon, and salt.Stir with a large wooden spoon to combine.In a 2-cup liquid measuring cup or small bowl, whisk together thecanola oil and maple syrup.Pour the liquid over the oat mixture,stirring well to coat the oats completely with the oil and syrup.Spread the mixture out evenly on a baking sheet and place in theoven.Bake until the granola is lightly toasted, about 30 minutes,stirring once halfway through.Remove from the oven and placethe baking sheet on a wire rack to cool.Stir in the dried appleand raisins, then store in an airtight container.Appetizers and Snacks 71 1600940729 text_rev.qxd 4/21/08 8:53 AM Page 72LUNCH BOX FONDUEMy son loves this creamy, cheesy fondue.His favorite dippers aresteamed brussels sprouts; he asks me for fondue every time he seesgood-looking sprouts at the store.This recipe also makes a nice cheese sauce to pour over baked potatoes or steamed greens.Makes about 1D 2 cup sliced baby carrots2 cups1 (12-ounce) package soft or firm silken tofu1D 4 cup nutritional yeast flakes1D 4 teaspoon dry mustard1 tablespoon mellow white miso1 teaspoon freshly squeezed lemon juice3D 4 teaspoon salt (or to taste)A pinch of white pepperA pinch of nutmegPlace the carrots in a small saucepan and cover with a scant 1D 2cup of water.Bring to boil and lower the heat to a simmer.Cookuntil the carrots are completely tender.Meanwhile, place all the rest of the ingredients in a blender.When the carrots are done add them and their cooking liquidand puree until completely smooth.Place the fondue back into the saucepan and heat on medium-low heat, stirring frequently, until piping hot.To serve immediately, pour the fondue into a small slow cooker orfondue pot and serve surrounded by vegetables and bread for dip-ping (our list of favorites follows).To pack fondue for a lunch, pour the hot fondue into a small in-sulated food jar that has been preheated with boiling water for 10minutes.72 VEGAN LUNCH BOX 1600940729 text_rev.qxd 4/21/08 8:53 AM Page 73Some favorite fondue dippers:" cubes of crusty whole-grain bread" boiled baby new potatoes" lightly steamed baby carrots" raw or lightly steamed cauliflower florets" raw or lightly steamed broccoli florets" steamed brussels sprouts" blanched asparagus spears" bell pepper strips" apple chunks" cherry tomatoes" artichoke hearts" raw button mushrooms" raw zucchini slices" blanched whole green beans" pineapple chunks" baby corn" pickled jalapeños" large, pitted olives" celery sticks" a spoon!Appetizers and Snacks 73 1600940729 text_rev.qxd 4/21/08 8:53 AM Page 74PICKY EATERSMy son HATES cooked leafy greens.Spinach, cabbage, kale, chard, col-lards, you name it the sight of a stray bit of cooked leafy on his plate isenough to send him into hysterics.He also hates most dried fruit, wintersquash, sweet potatoes, mushrooms, onions, hot cereal, cold cereal,plums, eggplant, bell peppers.could I ever go on! Sometimes he sim-ply refuses to eat anything at all.But is he a picky eater? I wouldn t say so.He loves broccoli, greenbeans, brussels sprouts, and cauliflower, and he s never met a lima beanhe didn t like.He s also usually willing to try a new food at least once be-fore making a face.Aren t we all kids and adults alike picky eaters in our own way? Icould create a list of likes and dislikes similar to the one above for myhusband or myself.We each grew up with foods we loved and foods wecouldn t stand.Some of our tastes changed as we grew; some stayed thesame (my stepdad is still waiting for me to like green bell pepper so hecan consider me officially grown up).Our taste buds like what they like, regardless of what others would wishus to eat.Too much pressure on children to eat something they reallydon t like can backfire, leading to a stubborn, rebellious refusal to tryanything new at all [ Pobierz caÅ‚ość w formacie PDF ]
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.Pack a small,sealed container of granola separately so it stays crunchy, then sprin-kle it over soy yogurt and fresh fruit at lunchtime.This is my husband s favorite granola; feel free to substitute yourown favorite dried fruit or nuts.Makes about3 cups old-fashioned rolled oats4 cups1D 2 cup chopped pecans1D 2 teaspoon nutmeg3D 4 teaspoon cinnamonA pinch of salt1D 4 cup canola oil1D 3 cup maple syrup1D 2 cup diced dried apple1D 2 cup raisinsPreheat the oven to 300ºF.In a large mixing bowl, combine the oats, pecans, nutmeg, cinna-mon, and salt.Stir with a large wooden spoon to combine.In a 2-cup liquid measuring cup or small bowl, whisk together thecanola oil and maple syrup.Pour the liquid over the oat mixture,stirring well to coat the oats completely with the oil and syrup.Spread the mixture out evenly on a baking sheet and place in theoven.Bake until the granola is lightly toasted, about 30 minutes,stirring once halfway through.Remove from the oven and placethe baking sheet on a wire rack to cool.Stir in the dried appleand raisins, then store in an airtight container.Appetizers and Snacks 71 1600940729 text_rev.qxd 4/21/08 8:53 AM Page 72LUNCH BOX FONDUEMy son loves this creamy, cheesy fondue.His favorite dippers aresteamed brussels sprouts; he asks me for fondue every time he seesgood-looking sprouts at the store.This recipe also makes a nice cheese sauce to pour over baked potatoes or steamed greens.Makes about 1D 2 cup sliced baby carrots2 cups1 (12-ounce) package soft or firm silken tofu1D 4 cup nutritional yeast flakes1D 4 teaspoon dry mustard1 tablespoon mellow white miso1 teaspoon freshly squeezed lemon juice3D 4 teaspoon salt (or to taste)A pinch of white pepperA pinch of nutmegPlace the carrots in a small saucepan and cover with a scant 1D 2cup of water.Bring to boil and lower the heat to a simmer.Cookuntil the carrots are completely tender.Meanwhile, place all the rest of the ingredients in a blender.When the carrots are done add them and their cooking liquidand puree until completely smooth.Place the fondue back into the saucepan and heat on medium-low heat, stirring frequently, until piping hot.To serve immediately, pour the fondue into a small slow cooker orfondue pot and serve surrounded by vegetables and bread for dip-ping (our list of favorites follows).To pack fondue for a lunch, pour the hot fondue into a small in-sulated food jar that has been preheated with boiling water for 10minutes.72 VEGAN LUNCH BOX 1600940729 text_rev.qxd 4/21/08 8:53 AM Page 73Some favorite fondue dippers:" cubes of crusty whole-grain bread" boiled baby new potatoes" lightly steamed baby carrots" raw or lightly steamed cauliflower florets" raw or lightly steamed broccoli florets" steamed brussels sprouts" blanched asparagus spears" bell pepper strips" apple chunks" cherry tomatoes" artichoke hearts" raw button mushrooms" raw zucchini slices" blanched whole green beans" pineapple chunks" baby corn" pickled jalapeños" large, pitted olives" celery sticks" a spoon!Appetizers and Snacks 73 1600940729 text_rev.qxd 4/21/08 8:53 AM Page 74PICKY EATERSMy son HATES cooked leafy greens.Spinach, cabbage, kale, chard, col-lards, you name it the sight of a stray bit of cooked leafy on his plate isenough to send him into hysterics.He also hates most dried fruit, wintersquash, sweet potatoes, mushrooms, onions, hot cereal, cold cereal,plums, eggplant, bell peppers.could I ever go on! Sometimes he sim-ply refuses to eat anything at all.But is he a picky eater? I wouldn t say so.He loves broccoli, greenbeans, brussels sprouts, and cauliflower, and he s never met a lima beanhe didn t like.He s also usually willing to try a new food at least once be-fore making a face.Aren t we all kids and adults alike picky eaters in our own way? Icould create a list of likes and dislikes similar to the one above for myhusband or myself.We each grew up with foods we loved and foods wecouldn t stand.Some of our tastes changed as we grew; some stayed thesame (my stepdad is still waiting for me to like green bell pepper so hecan consider me officially grown up).Our taste buds like what they like, regardless of what others would wishus to eat.Too much pressure on children to eat something they reallydon t like can backfire, leading to a stubborn, rebellious refusal to tryanything new at all [ Pobierz caÅ‚ość w formacie PDF ]