Today’s lunch is soy-licious. The main entree is a medley of cherry tomatoes (our garden), carrots (farmers market), edamame (Trader Joe’s frozen section), and teriyaki baked tofu cubes. The teriyaki tofu is from Trader Joe’s and comes pre-prepared, but I often make this by cutting a brick of extra firm tofu into four pieces and baking it in teriyaki sauce for about an hour (350˚ish). My kids love tofu—especially if it’s pan-fried or served in some yummy soy-based sauce. In the other compartments are: rice crackers + pretzel fish and blackberries + raspberries (farmers market). The treat is a rather decadent almond toffee dark chocolate drop.
Today, I was also in charge of Lily’s preschool class snack. Parents have to sign up for snack duty a couple of times per month. I usually try to bring some sort of whole grain baked item with fruit. We are also required to include a protein item in the snack. This time I made vegan zucchini pineapple whole wheat mini muffins. Man oh man, did these muffins turn out good. Sliced cheddar cheese and granny smith apples were also part of this snack. I try to prep and pack up everything for preschool snack the night before and slice/prep the fruit in the morning.
Cooking Tip: If you are looking to make vegan baked goods (because of allergies, health reasons, etc.), check out this vegan baking site. I’ve had really good luck with the recipes.