We are going on vacation in about a month and Emma will be staying with my parents, so I have been making meals or components to meals that are kid-friendly lately. The idea is that I can freeze the leftovers and she can have them when she is at my parents house since they sometimes have trouble finding something that is (1) vegan and (2) she will actually eat.

So for dinner last night, I made the Lentil-Rice Balls from Vegan Lunch Box. I found these to be pretty good (almost too bland for me, actually, but that’s the aim for a kid’s palate I suppose), but Emma wouldn’t even take one bite. I gave her some ketchup to dip, but all she did was eat the ketchup with her spoon.  At least I try.

To go with our Lentil-Rice Balls, I challenged my culinary skills with pasta with jarred marinara sauce. That’s pushing it!    To redeem myself for such a lame side dish, I made some awesome eggplant and zucchini. I am not usually a fan of eggplant, but I bought some this week to try out.  It was really good.

Crispy Oven Baked Eggplant & Zucchini

1 medium eggplant, sliced about 1/4″ thick

1 large zucchini, sliced about 1/4 ” thick

1 cup flour

1 cup soymilk (you really need to use soymilk here)

1 tsp apple cider vinegar

1 to 1.5 cups panko breadcrumbs

3 TB Italian seasoning mix

After slicing the eggplant, lay it out on a baking sheet and sprinkle with salt. Allow it to sit for 15 minutes, then rinse and pat dry.

Preheat oven to 425 degrees. Line a baking sheet with parchment paper and spray with non-stick spray.

Station 1:

In a shallow bowl or on a plate, combine the flour with some S&P.

Station 2:

In a shallow bowl, combine the soymilk and apple cider vinegar. Add in some S&P.

Station 3:

In a shallow bowl or on a plate, combine the panko, Italian seasonings and some S&P.

Start the breading process at Station 1- dust the eggplant/zucchini with flour. Then pass through Station 2. At station 3, be sure to press the breadcrumbs into the veggie to give it a thick crust. Put on prepared baking sheet.

When all of the veggies have been coated, spray the tops of them with non-stick cooking spray. Bake for 20-25 minutes, turning once halfway through the cooking time. Top with marinara sauce.

I came up with the idea for this soup when my mom asked me what uses there are for kale, aside from cooking it up and eating it as is.  She asked if it could be put in salads and, at the time, I didn’t know, but I can now assure you that yes, it is good in salads.  I sprinkle some in and mix it in with the lettuce and you can’t even tell that it’s there.

Lentil, Kale & White Bean Soup

1 onion, chopped

1 stalk celery, chopped

1 carrot, chopped

3 cloves garlic, minced

4 kale leaves, stems removed and chopped

1 quart veg stock

1/2 cup lentils (I used brown)

1 can white beans (I actually used pinto, as I was out of cannellini)

1 T red wine vinegar

S&P to taste

In a large soup pot, heat a few tablespoons of olive oil over medium heat and add the onions, carrots, celery and garlic.  Cook for about 5 minutes, until they begin to get tender.  Add the vegetable stock, bring to a boil, and add the lentils.  Reduce the heat back to medium and cook for about 10 minutes.  Add the kale and continue cooking for about 30 minutes, until the lentils and kale are fully cooked.  Add in the can of beans (any kind will work) and let the beans heat through.  Remove from the heat and add the vinegar, S&P.  This was SO good and made just the perfect amount.  It was enough for three pretty large servings, or four smaller ones.  I love it when we don’t have tons of leftover soup to eat for days and days.

I actually make these panini sandwhiches all the time.  They are probably one of my favorite sandwiches.  I know that my photography skills could use a little work, but trust me when I say that my lame photo doesn’t do it justice.

Mediterranean Style Panini Sandwiches

(makes 4 sandwiches)

1 cup roasted red peppers, patted dry and sliced

A big handful of fresh basil leaves

6 green olives & 8 kalamata olives, finely chopped

1 large tomato, sliced

1 cup artichoke hearts, sliced

Sandwich rolls

Slice open the sandwich rolls and smear each side with a generous amount of mayo (or vegan mayo– I’m still using up my tub o’ Best Foods).  If you aren’t into mayo, a little drizzle of olive oil will do the trick too.  Pile on the sandwich fillings, but put the tomato in the middle so that your bread doesn’t get soggy.  Either use a panini press or a skillet to brown them up on both sides.  SO, so, so good.  I could eat these all day every day.

Tonight we had the famed lentil tacos for dinner. These are so, so good. If anyone is reading this, please trust me when I tell you that you have to try them, but just be sure to add between 2 1/2 to 3 cups of water, and an extra teaspoon or 2 of chili powder.

Ours were topped with some mock-amole. That is, chopped avocado, chopped tomatoes, chopped cilantro, lime juice and S&P. Not exactly guacamole, but the same gist. I am so excited that the weather is warming up and that our produce is looking (and tasting) good. This was the most delicious avocado I’ve had in a while. Ditto on the tomatoes- they were pretty good for not being in season yet.

To go with our tacos, I made a quick little salad with the rest of the avocado and some pistachios on top. I was too full after eating my tacos to eat my salad, so I will have to enjoy it tomorrow.