"cold" vegetarian lunches?

Question

hi, i'm 14 and in the 8th grade, i became vegetarian around 2-3 months ago. i also pack my lunch for school...okay...well, my mom packs it but i'm getting tired of peanutbutter sandwitches and cookies. do y'all have any sugestions on vegetarian friendly lunches i can pack for school (that stay room temp. or cold)?

thanks so much!!!

Answer 1

Here are some options:

*a salad pita sandwhich

*Cucumber sandwich, mozzarella cheese stick, sliced apple and pear, tortilla chips

*Peanut butter and honey sandwich, baby carrots, dried fruit such as apples or apricots

*Fruit yogurt w/ granola

And here is a great website with some other pretty good ideas:

http://www.vegcooking.com/backtoschool.asp

Answer 2

1

Answer 3

Are you vegan? You can take a hard boiled egg--it would keep just fine as long as it was cold in the morning. You might try some bean salads, potato salad etc. You can also have lovely sandwiches made of greens, bean sprouts, grilled eggplant, peppers etc. A thermos is an excellent idea since you can pack up some nice vegetarian soups, cold salads etc. Tahini dip with chips is also good. There is yogurt--just freeze it in the container and it'll be almost thawed by lunch time. You can get some excellent ideas from vegetarian cook books and from Kosher cookbooks since they offer a lot of vegan sides that you can make a meal out of. A grilled cheese sandwich is pretty tasty even if it is cold. You can also pack slices of cheese and veggie pizza. Also try Allrecipes.com. They have a whole section on vegetarian eating.

Answer 4

Personally I LOVE a good veggie sandwich.... sprouts, cucumbers, lettuce, tomato, cheese, throw on some mayo & mustard or horseradish... Mmmmm.

But more to a kids taste... ummm.... My daughter likes to take yogurt to school for lunch (just make sure it doesn't have gelatin in it... some do, some dont'). A few variations of pb&j is.... pb & cheese, pb & banana, pb & apple. There are veggie lunchmeats out there now too... Yves makes some pretty good ones.

If you eat eggs, you can take peeled (or even unpeeled) hardboiled eggs. Salads are another option. If you want, take the dressing in a separate container so you can add it when it's time to eat, so your salad doesn't get soggy. If you're a big cereal fan... take cereal in a baggie and milk in a tupperware... then add the cereal to the milk to eat. Or just take the cereal in a tupperware and add milk from school.

There's lots of stuff... just gotta get creative. :) Congrats to you. You're lucky to have a mom that supports your choice.

Answer 5

Carrots and dressing
crackers and cheese
yogurt with granola/parfaits
salads
cucumbers
vegetarian tacos (my fav.! = Tortilla, lettuce, cheese, sour cream, salsa, Anything you put on a taco besides the meat!)
Fruits
Naked Juice!!! (This stuff is filling and tastes amazing! Like a pound of fruit in one bottle)


I'm trying to figure out some more meals myself! But lately I've just been stuck on the above.

Also, make sure you read up on Vegetarian Nutrition! Not having meats in the diet can deprive of quite a few vitamins. See what you can do to keep them in your diet through vitamin tablets, or other foods that contain the vitamins.

Hope this helps!

Answer 6

I have been a vegitarian for about 2 years, since 3rd grade I think. Anyways, here is a great lunch that is meat free, and is mainly served cold.
Potato Salad:
You will need
yellow or red onions
5 hard-boiled soy eggs - 4 diced, 1 sliced (for garnish)
cooking pots
3 lb. russet potatoes
1/2 c. mayonnaise
cucumbers
celery
parsleys
cutting boards
paprika
cider vinegars
celery seeds
sweet pickles
wooden spoons
chef's knives
salad bowls
red or green bell peppers

This is how you make it
1.Boil whole, unpeeled potatoes 15 minutes, or until just tender. Don't overcook the potatoes or they will fall apart when you cut them.
2.Peel and dice the potatoes while they are still warm.
3.Add mayonnaise and diced eggs and stir until potatoes are moist.
4.Add salt and pepper to taste, plus any of the following: 1/2 c. chopped sweet or dill pickle (or pickle relish); 1/2 c. celery, chopped fine; 1 tsp. celery seed; 1 or 2 tbsp. Dijon mustard; 2 tbsp. chopped parsley; 1/4 to 1/2 c. yellow or red onion, chopped fine; 1/2 c. seeded and diced cucumber; 1/2 c. red or green bell pepper, chopped fine.
5.Mix all ingredients thoroughly.
6.Place finished salad in a large salad bowl and garnish with sliced egg, chopped parsley and paprika.
7.Refrigerate or keep on ice until ready to eat

If you do not want to make the potato salad, you can buy potato salad that is already made at Ralphs.
Hope it Helps!

Answer 7

take a burrito size flour, wheat or spinach tortilla shell, add hummus or mayo, add lettuce or a spring salad mix, cucumbers, tomatoes, some canned kidney beans (not cooked again), and anything else you want, roll it and wrap it. Or do the same with whole wheat bread. You can also put bean sprouts instead of the lettuce. If you use hummus then try to get the red pepper flavored, it is very yummy. You can also take tortilla, add black beans from can, and pepperjack cheese and bake in oven or fry in small amount of olive oil until cheese melts. Take sour cream and salsa for the top. Or do the tortilla with black beans and rice.

Answer 8

Get a thermos, and have tomato or vegetable soup (it will stay pretty hot up to 4 hours).
Also, if you put hot water in Ramen noodles, they will be cooked by lunchtime.

Bring veggies & dip, or fruit. Do you eat cheese? If so, make a cheese sandwich. What about yogurt?
You could have a tossed salad...it would be ok til lunch if you stuck an ice pack in a bag with it.

Answer 9

Wow! im 14 in 8th grade and became a vegtarian in the begining of the year. I pack up fruits like an apple or bananas. potato and macronni salad, pudding, yogurt, gronola bars, lots of salad, and grilled chesse sandwhiches.

Answer 10

Soy Deli Heroe Sandwich
Makes one sandwich

This is a good sandwich idea for hungry teens. The array of choices in the soy “deli” have helped expand vegetarian lunch options. This recipe is for one sandwich; increase the quantities as needed if you are making more than one.

6- to 7-inch hero roll
Soy mayonnaise
Mustard
2 to 3 soy deli slices, “Foney Baloney,” chicken or turkey-style slices, or Canadian “bacon,” cut in halves
1 slice American-style soy cheese or rice cheese, optional
Very finely shredded lettuce
Very thinly sliced firm plum tomato
Dill pickle, optional
Split the hero roll lengthwise. Spread one half with soy mayonnaise, and the other with mustard. Line one half with the deli slices and the other with the cheese if it is being used (if not, line both halves with deli slices. Top one half with the lettuce and the other with the tomato slices. Put the halves together and wrap tightly with plastic wrap. Wrap up a pickle to go along with the sandwich if desired.

Salad Pitas
Makes one to two sandwiches

Use your salad dressing for extra appeal. Increase quantities as needed for more sandwiches. Use the amounts given here as a guideline—there is no need to measure or to be exact.
1 medium firm ripe tomato, finely diced
1/4 cup (approximately) finely diced seeded cucumber and/or bell pepper
Finely shredded lettuce, as needed
Natural Thousand Island, French, ranch, or other dressing, as needed
1/4 cup (approximately) store-bought or homemade hummus
1 regular-size or 2 mini pita breads, warmed and cut in half
Combine the first two ingredients in a salad bowl. Add lettuce as desired and toss. Add enough dressing to moisten and toss again. Spread the inside of the pita with hummus, then fill with salad. Wrap first in foil, then in plastic bags.

Zucchini-Raisin Muffins
Makes one dozen

This is one of our favorite instead-of-a-sandwich muffins. Good accompaniments are a small container of yogurt or a wedge of cheese, plus some fresh fruit. If you won't be using the whole batch within a couple of days, pop some in the freezer for later use. make these simple muffins in the evening, and what a pleasure it is to know that you need only put them in the lunchbox in the morning, instead of making sandwiches!
1 1/2 cups whole wheat pastry flour
1/4 cup wheat germ
1/2 cup natural granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup organic vanilla low-fat yogurt or soy yogurt
2 tablespoons light vegetable oil
1 cup firmly packed grated zucchini
1/2 cup raisins
1/4 cup chopped walnuts, optional
Preheat the oven to 350 degrees.

Combine the first 6 (dry) ingredients in a mixing bowl. Make a well in the center of the dry ingredients and pour in the yogurt and oil. Stir together until smoothly combined. Stir in the zucchini, raisins, and optional walnuts.

Divide the batter between 12 muffin tins and bake for 20 to 25 minutes, or until the tops are golden and a small knife inserted in the center of a muffin tests clean. Cool on a rack. Wrap well in plastic wrap to send in a lunch box.