Snow Days

Having the kids out of school for more days than anticipated means the kitchen becomes a revolving door and a big mess if I don’t plan ahead.  Making meals and snacks in advance means my workday doesn’t get interrupted quite so often and the kids get more independence.  Here are a few things I made for lunches and snacks once it was clear we were getting iced in.

Chickpea Tuna Salad

3 servings

1 can chickpeas, rinsed and drained

2 ribs celery, chopped

2 T vegan mayo

1 T lemon juice

Salt and pepper

Optional: 1/4 c diced sweet onion, 2 T sweet pickle relish

Once the chickpeas have been rinsed and drained, test their firmness.  If they aren’t easily mashed with a fork, transfer the chickpeas to a glass dish, cover with water, and microwave in 1 minute increments until tender.  Drain the chickpeas and mash with a fork.  Add the remainder of the ingredients and mix well.  Taste and adjust seasonings as needed.

Deviled No Egg Saladcartoon-devil-clipart-1

14 oz firm organic tofu, pressed

1 t black salt (gives an eggy flavor)

2 T vegan mayo

1/2 T apple cider vinegar

1 t yellow mustard

1 1/2 T sweet pickle relish

Optional: onion powder, garlic powder, pepper, paprika

Press the tofu between two plates (over the sink) or balance something heavy (like a cast iron pan) on top of it for 10 minutes.  Pressing removes excess water from the tofu and improves the texture.  Once pressed and drained, fork mash the tofu in a medium bowl.  Mix in the rest of the ingredients and adjust the seasonings to taste.

Chia Banana Pudding

Makes 5 cups

4 ripe bananas

3/4 c chia seeds

10 pitted dates

1 can coconut cream (regular coconut milk will work too)

1 c unsweetened vanilla almond milk (or other non-dairy milk + 1 t vanilla)

Using a high speed blender, blend all ingredients until smooth.  Refrigerate.  Serve with banana coins, cocoa nibs, or vanilla cookies.