cynupstateny
Well-known member
her a snack to eat unti we reach home(several hours). She's vegan.
Any suggestions?
Any suggestions?
Picking someone up at the airport who will be on the plane all night. I'd like to take
- Thread starter cynupstateny
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heather_in_sf
Well-known member
Make a hearty veggie sandwich? Sort of a torta? and a thermos of
veggie soup? I love brothy things when I get home from a trip, the plane trip dries me out...
veggie soup? I love brothy things when I get home from a trip, the plane trip dries me out...
I have been loving kale salads lately. With lemony dressing, avocadoes, cucumbers
artichokes, tomatoes, garbanzo beans & quinoa. With crusty bread and hummus.
(I can't believe the same person that used to eat a one-pound bag of M&M over the course of a week just wrote that.)
artichokes, tomatoes, garbanzo beans & quinoa. With crusty bread and hummus.
(I can't believe the same person that used to eat a one-pound bag of M&M over the course of a week just wrote that.)
10 easy kale salads from RealSimple mag no text...just link
http://www.realsimple.com/food-recipes/recipe-collections-favorites/popular-ingredients/kale-recipes-00100000087989/index.html#12
http://www.realsimple.com/food-recipes/recipe-collections-favorites/popular-ingredients/kale-recipes-00100000087989/index.html#12
cynupstateny
Well-known member
What would you moisten the sandwich with?
cynupstateny
Well-known member
Filling?
heather_in_sf
Well-known member
Oh yes, I have been doing that since I've been hesitant to make my own vegannaise
but you can make milk mayo and substitute silken tofu. I really have grown fond of balsamic vinagrette on sandwiches though.
but you can make milk mayo and substitute silken tofu. I really have grown fond of balsamic vinagrette on sandwiches though.
From T&T: Curried Couscous Salad with Dried Cranberries - Delicious!
Note: Add the green peas the day of serving to preserve their color.
CURRIED COUSCOUS SALAD WITH DRIED CRANBERRIES
INGREDIENTS:
Salad:
1 1/2 cups uncooked couscous (10 oz box) (I use whole wheat couscous)
1 cup dried cranberries (4 oz)
1 cup frozen green peas, thawed (I use about 1 1/2 cups)
2/3 tsp curry powder (or to taste) (I use a little more than 1 tsp)
2 cups boiling water
1/4 cup finely chopped green onions/scallions (around 2)
1/4 cup finely chopped fresh basil
1 15 1/2 oz can chickpeas/garbanzo beans, rinsed and drained (I use a little less, about 3/4 can)
Salt and black pepper, to taste
(I add a few small shakes of cinnamon)
Dressing:
1/3 cup fresh lemon juice (about 2 1/2 lemons)
1 Tbsp grated orange peel (about 1 - 1 1/2 oranges)
2 Tbsp water
1 1/2 Tbsp olive oil (I use extra virgin)
1 Tbsp thawed frozen orange juice concentrate (I use a little more frozen orange juice concentrate, to taste, OR I use some fresh orange juice, to taste, in addition to the concentrate)
1/3 tsp salt
1/4 tsp black pepper
4 medium - medium/large garlic cloves, crushed
DIRECTIONS:
1. Combine couscous, cranberries, green peas, and curry powder in large bowl.
2. Pour 2 cups boiling water over couscous mixture.
3. Cover and let stand 5 minutes. Fluff with a fork.
4. Stir in green onions, basil, and chickpeas.
DRESSING:
1. Combine lemon juice and remaining ingredients in jar, cover tightly and shake vigorously.
2. Strain out garlic pieces.
3. Pour over couscous and mix thoroughly. Mix in salt and black pepper to taste.
4. Cover and chill at least 1 hour or until cold. It's important to leave it in the refrigerator at least one hour, so the flavors can blend.
5. Serve cold. (or cool).
Adapted from Cooking Light
http://www.myrecipes.com/recipe/curried-couscous-salad-with-dried-cranberries-10000000226616/
Note: Add the green peas the day of serving to preserve their color.
CURRIED COUSCOUS SALAD WITH DRIED CRANBERRIES
INGREDIENTS:
Salad:
1 1/2 cups uncooked couscous (10 oz box) (I use whole wheat couscous)
1 cup dried cranberries (4 oz)
1 cup frozen green peas, thawed (I use about 1 1/2 cups)
2/3 tsp curry powder (or to taste) (I use a little more than 1 tsp)
2 cups boiling water
1/4 cup finely chopped green onions/scallions (around 2)
1/4 cup finely chopped fresh basil
1 15 1/2 oz can chickpeas/garbanzo beans, rinsed and drained (I use a little less, about 3/4 can)
Salt and black pepper, to taste
(I add a few small shakes of cinnamon)
Dressing:
1/3 cup fresh lemon juice (about 2 1/2 lemons)
1 Tbsp grated orange peel (about 1 - 1 1/2 oranges)
2 Tbsp water
1 1/2 Tbsp olive oil (I use extra virgin)
1 Tbsp thawed frozen orange juice concentrate (I use a little more frozen orange juice concentrate, to taste, OR I use some fresh orange juice, to taste, in addition to the concentrate)
1/3 tsp salt
1/4 tsp black pepper
4 medium - medium/large garlic cloves, crushed
DIRECTIONS:
1. Combine couscous, cranberries, green peas, and curry powder in large bowl.
2. Pour 2 cups boiling water over couscous mixture.
3. Cover and let stand 5 minutes. Fluff with a fork.
4. Stir in green onions, basil, and chickpeas.
DRESSING:
1. Combine lemon juice and remaining ingredients in jar, cover tightly and shake vigorously.
2. Strain out garlic pieces.
3. Pour over couscous and mix thoroughly. Mix in salt and black pepper to taste.
4. Cover and chill at least 1 hour or until cold. It's important to leave it in the refrigerator at least one hour, so the flavors can blend.
5. Serve cold. (or cool).
Adapted from Cooking Light
http://www.myrecipes.com/recipe/curried-couscous-salad-with-dried-cranberries-10000000226616/
For a dessert/snack: Dark chocolate and peanut butter cracker cookies - REC: Inside >>>:
(Make sure there's no dairy in the chocolate):
DARK CHOCOLATE AND PEANUT BUTTER CRACKER COOKIES
INGREDIENTS:
* Town House Light Buttery Crackers (or buttery cracker of your choice) (My note: I used Stoned Ground Wheat Crackers, low sodium)
* Natural creamy peanut butter {From the poster: "(I use Skippy because you don’t have to refrigerate it}" (My note: I used HT natural, lightly salted peanut butter, both crunchy and smooth).
* Ghirardelli 60% cacao chocolate chips (My note: I used Ghirardelli semi-sweet chocolate, chopped)
DIRECTIONS:
1. Spread peanut butter on one side of the crackers.
2. Place a cracker on top of the peanut butter to make a peanut butter cracker sandwich.
3. Melt the chocolate chips on a double boiler (in a glass bowl on top of simmering water in a pot).
4. Dip the peanut butter crackers in the chocolate and place on parchment paper or non-stick aluminum foil. (My note: I used regular foil)
5. Place in the refrigerator to harden.
6. Eat either chilled or at room temperature.
http://chocolateandcarrots.com/2011/01/super-easy-dark-chocolate-peanut-butter-cracker-cookies
(Make sure there's no dairy in the chocolate):
DARK CHOCOLATE AND PEANUT BUTTER CRACKER COOKIES
INGREDIENTS:
* Town House Light Buttery Crackers (or buttery cracker of your choice) (My note: I used Stoned Ground Wheat Crackers, low sodium)
* Natural creamy peanut butter {From the poster: "(I use Skippy because you don’t have to refrigerate it}" (My note: I used HT natural, lightly salted peanut butter, both crunchy and smooth).
* Ghirardelli 60% cacao chocolate chips (My note: I used Ghirardelli semi-sweet chocolate, chopped)
DIRECTIONS:
1. Spread peanut butter on one side of the crackers.
2. Place a cracker on top of the peanut butter to make a peanut butter cracker sandwich.
3. Melt the chocolate chips on a double boiler (in a glass bowl on top of simmering water in a pot).
4. Dip the peanut butter crackers in the chocolate and place on parchment paper or non-stick aluminum foil. (My note: I used regular foil)
5. Place in the refrigerator to harden.
6. Eat either chilled or at room temperature.
http://chocolateandcarrots.com/2011/01/super-easy-dark-chocolate-peanut-butter-cracker-cookies
melissa-dallas
Well-known member
Hummus with crackers & veggies
steve2-in-la
Well-known member
I'm thinking a small potted shrubbery. With mustard.
cynupstateny
Well-known member
All great suggestions. Well, almost all smileys/smile.gif Thanks!
melissa-dallas
Well-known member
That's what vegans eat for dinner, Steve. Not a snack
You are so thoughtful! I really know nothing about vegan, but what about a simple tupperware of
veggies w a sundried tomato dip and water bottles? Can she eat pistashio nuts? They are fun to eat / chit-chat during the ride home....I have made and enjoyed meryl's couscous salad. YUM!
I would imagine, depending on what they serve on the flight, she will either be famished or full.
I think she will be so happy that you were thoughtful to think of a snack as well as her diet. I also think she will fall asleep on the way home if it is a few hour drive. Have fun!
Edited to say CYN!!.... You make the best almonds!! I was the fortunate recipient of them a few years ago. You have to bring them! (I think... again, I am not up to speed on vegan)
veggies w a sundried tomato dip and water bottles? Can she eat pistashio nuts? They are fun to eat / chit-chat during the ride home....I have made and enjoyed meryl's couscous salad. YUM!
I would imagine, depending on what they serve on the flight, she will either be famished or full.
I think she will be so happy that you were thoughtful to think of a snack as well as her diet. I also think she will fall asleep on the way home if it is a few hour drive. Have fun!
Edited to say CYN!!.... You make the best almonds!! I was the fortunate recipient of them a few years ago. You have to bring them! (I think... again, I am not up to speed on vegan)