Pasta Salad for Summer Camp I

We did a trial run yesterday, Arundhati ate just about the entire portion.  Tonight, she wasn't so interested.

• Garbanzos
• olive oil
• lemon
• sun dried tomatoes, diced
• kalamata olives, pitted & diced
• capers
• feta, tiny cubes
• herbs (italian parsley or basil)
• salt & pepper to taste
• pasta of choice (she liked the orzo version but not the orecchiette so much)

Seitan & Veggie Stir Fry (for the whole family)

I wanted to make Bibimbop, but given it was a weeknight and we had to run an errand before getting home, we needed something ASAP.  I had Seitan from making it earlier; the recipe from Veganomicon turned out great!  I put some white basmati rice on the stove, and while that was cooking got Arundhati's dinner ready:

Baby Stir Fry

• diced Seitan
• tips of diced baby broccoli

In the Mini-prep chopped:

• fresh shitake mushrooms
• fresh garlic cloves
• ginger (tiny wee bit of fresh peeled)
• onions
• carrot, peeled
• orange bell bepper

I sauteed this all in olive oil in the wok, and when it was almost done, added Bragg's Liquid Aminos and sugar to taste.  Fried that for a minute or so, then added in some cooked white rice.  We know she approves if we get a "num!"

Luckily, she isn't allergic to wheat or mushrooms.  An alternative would be use tofu and any other veggies your child likes.  Cooking a small batch like this in the wok makes everything just right - the right balance of crispy and soft, done to perfection.  Large quantities, and it seems things get soggy.


We are pretty much having the same thing for dinner, only changing the quantities and adding jalapeno peppers, rice wine vinegar, and maybe some other sauces for spicier flavor (but hers tasted great w/o it).  I'll probably also smother mine with Sriracha.  Debashis did throw in some fried spanish peanuts (cashews would work too), but you can omit this if you have a peanut or nut allergy.

Friday Night Sophie's Shrimp Tacos with Spicy Cabbage Slaw

Friday night we had one of our favorite fast dinners - tacos.  This was an asian-themed dinner.

I made a red cabbage slaw based on a recipe from myrecipes.com, but modified it with Siracha, used sliced fresh cabbage (not out of a bag), toasted raw (non-salted version) spanish peanuts in peanut oil, and Bragg's Aminos instead of fish sauce.  Cilantro is fresh in the garden, so that went in too.  I threw the carrots, ginger, and garlic in my mini-prep processor, and sliced the cabbage and green onions by hand. 

I did make Seitan from scratch using a recipe from Veganomicon, but saving that for something else.  Had a box of Sophie's shrimp so put that in the oven.  Steamed some sprouted corn tortillas, and there was an easy, delicious dinner.

The next day, for lunch I made some rice paper rollups using tempeh bacon, sunfower sprouts, cucumber matchsticks and the leftover slaw.  They were good!

Today I am making another batch of slaw to take for some Bánh Mì.