On the Go

Pack a Plant-Based Lunch Box

September 28, 2020 by Holly Yzquierdo 2 Comments

Whether you’ve got a house full of kids or if it’s just you and your spouse, I’m sure that you could use a little less stress in your life. Planning lunches ahead of time by making plant-based lunch boxes makes life easier.

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If your home is anything like ours, it’s really busy and chaotic on school and work mornings. One of the biggest stressors used to be… what’s for lunch or what can I have for lunch or I don’t have any money in my lunch account.

Remove that stress from your mornings by making plant-based lunch boxes for everyone ahead of time!

So if you’ve got chaotic mornings or a field trip or a road trip, save yourself some stress, opt for plant-based lunch on the go. Pack one of these lunch boxes or even better create one of your own. Check out my Lunch Box Guide Here.

Obviously you’re going to want to stay away from processed foods and meat or dairy but that doesn’t mean that you can’t have a little fun with it. Like a fiesta lunch with build your own bean burrito and salsa.

You can also make the burrito ahead of time if making it would be too troublesome, or use chips instead. My kids love eating beans and chips! We use this oil-free refried bean recipe in the Instant Pot! Here is the regular version.

This plant-based lunch box is perfect for a day trip lunch! Carrot and cucumber sticks, cut long for easy dipping, are perfect for packing. This lunch has a Mediterranean flare, including veggie wraps with oil-free hummus. You could use your favorite fresh veggies and add olives on the side. We opt for popcorn since our whole family loves it.

You could also try a good old fashioned peanut butter and banana sandwich with mixed veggies and mixed fruit with pretzels. This one may be my favorite. I’ve been on a peanut butter kick!

Use your favorite bread or even a tortilla to mix it up a bit. We use whichever fruit and veggies we have and everyone can pick their own.

We love these Rainbow Veggie Pinwheels! They are perfect for exposing kids to veggie variety. We make them with hummus. You can choose your favorite flavor of hummus.

Having fresh fruit as an accompaniment is always a winning choice! We all love apples dipped in peanut butter. We’ll often grab a granola bar or baked oatmeal to add to this.

When you’re all done designing and building your vegan lunch box, then they’ll stack wonderfully in the fridge as well. We love Easy Lunch Boxes and have used them for 6 years. They are easy to open, durable, and inexpensive. If you like stress free, you’ll love these!

Rainbow Veggie Pinwheels

July 4, 2020 by Holly Yzquierdo 5 Comments

These fresh and colorful Rainbow Veggie Pinwheels are a delicious no-cook meal. Choose your favorite veggies or let everyone make their own for a fun snack or meal. Vegan Pinwheels are a fun appetizer too.

The best part, in my opinion, of these Veggie Pinwheels is that you can get a lot of veggie variety in a couple of bites. The second best part is that everyone can make their own so you get your favorite veggies!

Vegan Pinwheels: So Many Veggies

You can use any veggies you like to make these Rainbow Veggie Pinwheels, but I like to use all the colors of the rainbow!

My favorite veggies to include are:

Red Bell Pepper
Carrots
Yellow Bell Pepper
Baby Spinach
Purple Cabbage

I like to have other options for my kids becuase they don’t love bell peppers the way I do. Other veggie favorites include:

Tomatoes (with seeds removed so they don’t get too wet)
Sweet Peppers
Cucumbers
Avocados
Radishes

These are the complete opposite of the meat and cheese versions I made a decade ago. I called those tortilla roll ups and they were a staple for potlucks and after school snacks. These are a much better alternative, full of fiber and actually good for you!

Veggie Pinwheels with Hummus

Cream cheese is the traditional filling in pinwheels, but we use hummus! My Oil-free Hummus is perfect because it’s easy to make with only a few ingredients and tastes great! Or try my Oil-Free Cilantro Jalapeno Hummus for a little more kick!

Keep Pinwheels from Getting Soggy

The only problem with with making pinwheels ahead of time is they can get soggy. It’s the high water content of veggies. Some veggies will increase the chances of them getting soggy more than others. There are a few options to decrease the chance of your pinwheels getting soggy.

Prep the Veggies but Assemble Pinwheel Later

You can have all your veggies washed, cut and stored separately. Then when it’s time to eat, simply smooth hummus over your tortilla and arrange your veggies. Roll up your pinwheel and slice them up for easy snacking. This is the best option!

Assemble Pinwheel but Don’t Cut

Another option is to assemble your pinwheel but don’t slice it. Instead, wrap it in a paper towel and carefully store it in a container. Then when you are ready to eat, slice and enjoy.

Cutting Pinwheels Ahead of Time

If you have to cut your pinwheels ahead of time because they are going in a lunch box or to a potluck, wait as long as you can before cutting them. If you can cut them right before you leave, you’ll have a better chance of them not being soggy. I would probably wrap them in a paper towel if possible to help absorb moisture in the container.

Vegan Pinwheels are perfect for taking to parties or get-togethers. Everyone loves finger food! You can make them more colorful by using different colored tortillas. Green, red/orange and blue are easy to find.

If you are gluten-free, choose gluten-free tortillas instead of wheat.

Rainbow Veggie Pinwheels

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

4 large wheat tortillas
1 cup hummus
1 red bell pepper, sliced thin
2 carrots, shredded or matchsticks
1 yellow bell pepper, sliced thin
1/2 cup baby spinach leaves
1/2 cup purple cabbage, sliced thin or shredded

Instructions

Spread about ¼ cup hummus over each tortilla. Leave room on the edge.
Arrange the veggies on the hummus covered tortillas (in the order of the rainbow).
Roll up each tortilla tightly.
Cut crosswise into pinwheels and serve.

Notes

See posts for additional notes.

You can also save this vegan pinwheel recipe for later by adding it to your favorite Pinterest board.

Strawberry Chia Pudding

May 10, 2019 by Holly Yzquierdo 4 Comments

Have you tried chia pudding? What about Strawberry Chia Pudding! It’s a game changer!

We have been chia seed lovers for years! In fact, when my boys were little, I always kept chia seeds in a shaker bottle and called them sprinkles! You would never guess all the things my boys ate “sprinkles” on! EVERYTHING!!!

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Sprinkles, I mean chia seeds, are a great sources of omega-3 fatty acids, fiber, protein and more! And it doesn’t take much to get the benefits!

The thing you have to know about chia seeds is that once they get wet they change, kinda like gremlins. Ha ha, actually they don’t turn into something bad but they do change into a gel like texture. We don’t notice much in things like oatmeal or mixed into peanut butter but it would be obvious in a salad.

Perhaps the perfect vehicle for chia seeds is chia pudding! People have been eating chia pudding for ever. I’ve made it since the beginning of our plant-based journey. Normally, I’d make chocolate because I’m a chocolate kind of gal but this Strawberry Chia Pudding gives chocolate a run for its money!

Strawberry Chia Pudding

This recipe makes four servings which makes it perfect for a family or for meal prep! Since chia pudding lasts for about 5 days in the refrigerator, you can make up a batch on the weekend and enjoy it for breakfast, snack or dessert throughout the week.

Ingredients

2 cups plant-based milk (I used coconut)
⅓ cup chia seeds
4 tsp maple syrup, you can substitutes dates if desired
1 cup strawberries

Add all ingredients to blender jar and blend for 15 to 20 seconds.
Let sit for about 5 minutes. Scrape down sides of blender jar and blend for 20 seconds more.
Pour into individual jars or bowl, cover, and refrigerate overnight or for at least 2 hours.

You can make chia pudding without a blender, the chia seeds will soak up the liquid and congeal, but making it in the blender also blends the fruit. One of my son’s can’t stand chunks of fruit, I have to blend his smoothies twice! Blending is a great option to get the fruit, and all its flavor, mixed in. If you have a family member who is particular about their food, blending is the way to go!

I use my Blendtec almost every day, the Twister Jar handles this like a champ, but almost any blender would do for this simple recipe.

Yield: 4

Strawberry Chia Pudding

This Strawberry Chia Pudding recipe makes four servings which makes it perfect for a family or for meal prep! Enjoy it for a plant-based breakfast, snack or dessert throughout the week.

Prep Time 5 minutes

Cook Time 2 hours

Additional Time 2 hours

Total Time 4 hours 5 minutes

Ingredients

2 cups plant-based milk (I used coconut)
⅓ cup chia seeds
4 tsp maple syrup, you can substitutes dates if desired
1 cup strawberries

Instructions

Add all ingredients to blender jar and blend for 15 to 20 seconds.
Let sit for about 5 minutes. Scrape down sides of blender jar and blend for 20 seconds more.
Pour into individual jars or bowl, cover, and refrigerate overnight or for at least 2 hours.

Notes

You can make chia pudding without a blender, the chia seeds will soak up the liquid and congeal, but making it in the blender also blends the fruit.

Creamy Tomato Soup: Never Eat Condensed Soup Again!

May 14, 2014 by Holly Yzquierdo 15 Comments

Sometimes I create a recipe that is so good we are completely surprised. I’m a pretty good cook, but I don’t expect to be able to recreate some foods, especially with all of the food sensitivities in our house.

Unlike the big name condensed soups (you know who I’m talking about) that use tomato paste, corn syrup, wheat and plenty of chemicals, this recipe uses only real vegetables. I am in love with this vegan, gluten-free, and sodium-free Creamy Tomato Soup. I have a feeling you will probably love it too. It is perfect for spring and summer time when you can get garden fresh tomatoes AND it doesn’t require the use of a stove! I made this with the help of my Crock-Pot and my Blendtec! Easiest. Soup. Ever! If you are not in the mood for a warm soup you can also drink this cold!

Creamy Tomato Soup

Vegan and Gluten-Free

Ingredients

9 tomatoes (these were vine ripened tomatoes and between Roma and Beefsteak tomatoes in size)
1 large onion
3 ribs of celery
8 cloves of garlic
3 carrots
1 to 2 cups of water

Wash all produce well and remove and discard any leafy ends.
Put all veggies in a Crock-Pot. Veggies can be cut if needed. I cut the celery, carrots and onions so they would fit better but left the tomatoes whole. My Crock-Pot was almost overflowing.
Cook on low all day.
Allow to cool slightly then blend in a Blendtec or high-powered blender. I let mine cool all the way. Don’t burn yourself. 🙂
Add salt if needed.

Serve The soup is perfect as is or with a light dusting of salt. You could eat it with crackers, toast or a grilled Faux Cheesy Snack. I also love it cold! It’s a perfect quick snack that I can drink easily in a cup when I’m on the go and it tastes a lot like V-8.

A few months ago we bought a Blendtec and have been loving it! It has made a lot of new recipes possible like my Green Chili White Bean Dip and my Creamy Italian Salad Dressing.

TIP! I store this soup in a pitcher so I can easily pour it into a bowl or a cup and it takes up less room in the fridge than a bowl.

Do you love Tomato Soup? Next time I’m going to make a spicy version!

Yield: 6 Servings

Creamy Tomato Soup

vegan, gluten-free, and sodium-free Creamy Tomato Soup

Prep Time 10 minutes

Cook Time 8 hours

Additional Time 30 minutes

Total Time 8 hours 40 minutes

Ingredients

9 tomatoes (these were vine ripened tomatoes and between Roma and Beefsteak tomatoes in size)
1 large onion
3 ribs of celery
8 cloves of garlic
3 carrots
1 to 2 cups of water

Instructions

Wash all produce well and remove and discard any leafy ends.
Put all veggies in a Crock-Pot. Veggies can be cut if needed. I cut the celery, carrots and onions so they would fit better but left the tomatoes whole. My Crock-Pot was almost overflowing.
Cook on low all day.
Allow to cool slightly then blend in a Blendtec or high-powered blender. I let mine cool all the way. Don’t burn yourself.
Add salt if needed.

Notes

You could eat it with crackers, toast or a grilled Faux Cheesy Snack. I also love it cold! It’s a perfect quick snack that I can drink easily in a cup when I’m on the go and it tastes a lot like V-8.

Vegan and Gluten-Free Taco Muffins

April 17, 2014 by Holly Yzquierdo 17 Comments

I love Tacos! There, I said it. I’m willing to bet that you love tacos too. What I don’t like is the mess my kids make every time they eat them. These Vegan and Gluten-Free Taco Muffins may just be the solution we’ve all be looking for.

If you’ve ever tried my Lentil Tacos then you will see where I’m going with these delicious, hearty muffins. Before you start doubting Taco Muffins let me ask you, have you ever had meat loaf or a faux beanie loaf? Taco Muffins are not that far of a stretch. You can even use a mini loaf or a full loaf pan but I haven’t tried it, yet.

I want to make sure you understand from the beginning that these are savory, taco flavored muffins. My teenage son that I was just being clever and had quite a shock when he took the first bite. I don’t know what he was expecting but he couldn’t stop eating them. My 3 year old devoured most of them over 2 days. I had to cut him off. I got a couple and put one in the freezer to experiment.

Taco Muffins (gluten-free and vegan)

Makes 12 muffins

Ingredients

1 cup Brown Rice Flour
1/2 cup Potato Flour
1/2 cup Tapioca Flour
1 tsp xanthum gum
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp each of garlic powder, sea salt, onion powder and cumin
1 1/2 cups unsweetened plant milk
1/2 to 1 cup water
8 oz tomato sauce
Lentil Mix (1 1/2 cup cooked lentils; 1 tsp each of garlic powder, sea salt, onion powder; and 1/2 tsp cumin)

Preheat oven to 350° and prepare muffin pan. I spray with a light coat of spray oil.
In a small/medium bowl make Lentil Mix by combining lentils and spices together then set aside.
In a large bowl mix flours, xanthum gum, spices, baking soda and baking powder and mix.
In a separate bowl or large measuring cup mix liquids.
Pour liquids into dry ingredients and stir with a sturdy spoon. Add more liquid as needed. Mine was clumpy so I used a potato masher to help.
Spoon in a small amount of batter into muffin tin, just enough to cover the bottom.
Then dump the Lentil Mix into the remaining batter in the mixing bowl and stir well. Continue filling muffin cups.
Bake for 25 minutes.

Serve these muffins while slightly warm, or straight out of the fridge if you have leftovers. They are equally good the next day and don’t need anything added. These are perfect for lunch boxes or to take to soccer games.

I haven’t tried making wheat versions yet but it’s not my list. I think you could also use a gluten-free flour mix if you don’t have these flours available.

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Bean and Potato Burritos using Oil-Free Skillet Potatoes

March 26, 2014 by Holly Yzquierdo 3 Comments

Even before we transitioned to a plant-based diet our family loved Bean and Potato Burritos. My husband has told stories about going on field trips as a small child and his “packed lunch” was a Bean and Potato Burrito. Some of the other kids would want to trade their white bread sandwiches.

I don’t know how my mother-in-law made her Bean and Potato Burritos but I’m pretty sure they were not oil free, in fact they probably contained lard.

Skillet Potatoes (Oil-Free, Vegan, Gluten-Free)

Ingredients

10 potatoes, peeled and diced
1 onion, diced (I like to add extra onion powder too)
3-5 garlic cloves minced, OR garlic powder to taste
salt and pepper are optional, add them after cooking to you taste
1/2 cup or water or veggie broth (more if needed)

Do

Put diced potatoes, diced onion and garlic in a large skillet and add about 1/2 cup of water or veggie broth.
Begin cooking over medium heat and cover with a lid. Stir regularly, potatoes will likely stick to the pan.
Cook for 20-30 minutes adding more liquid as necessary.

Note: Cooking time will vary depending on the size of your skillet, amount of potatoes and the size of the potatoes. If you don’t use a non-stick pan ( I don’t) you will want to keep plenty of liquid in the pan to keep the potatoes from sticking and burning.

Serve

The potatoes are great in burritos or as a side dish. I also like to eat them in a bowl for a quick snack. To make Bean and Potato Burritos follow the instructions below. The potatoes are very soft and are perfect for small children, or kids who have lost a few baby teeth and need soft foods.

Bean and Potato Burritos (Vegan and Gluten-Free)

Use the Oil-Free Skillet Potatoes detailed above along with the recipe for Unfried Pinto Beans (or Unfried Black Beans if you prefer). Choose your favorite tortilla, I used Food For Life’s Black Rice Tortillas.

Layer Unfried Beans, Skillet Potatoes and any other toppings like fresh salsa or just diced tomatoes into a warm tortilla.

These Bean and Potato Burritos are perfect for Breakfast, Lunch or Dinner and travel well. I eat them warm or room temperature. I think I’ll make a batch for our next road trip too.

The Food For Life Black Rice Tortillas are vegan, gluten-free and yeast-free. I’ve also used them for Veggie Rollups for my boys. Like most tortillas that are vegan and gluten-free they are a little on the rigid side. This can be helped by heating them in a moist paper towel. I wrapped my boys rollups in plastic wrap to help them keep it from unraveling.

FTC Disclaimer: I received the Food For Life Black Rice Tortillas for free but was under no obligation to review them.

Pack a Plant-Based Lunch Box

Rainbow Veggie Pinwheels

Vegan Pinwheels: So Many Veggies

Veggie Pinwheels with Hummus

Keep Pinwheels from Getting Soggy