In just a few short weeks the littles will be walking through those kindergarten doors for the first time — eek! I’m sure she’ll be loving it and after a long, fun summer I’m ready for an honest to goodness schedule! I love a well planned week and what better way to get everyone back on track than with a perfectly packed lunch. Saves time and money — just like our meal plans! So here we are, let’s make a fantastic sandwich.
The wrapper: French roll, whole wheat, ciabatta, pita, sprouted wheat, sourdough, tortilla, lettuce, kale
Veggies: lettuce, spinach, arugula, sprouts, carrot, cucumber, tomato, avocado, roasted peppers, grilled eggplant, mushrooms, ren onion, olives, pickles
Spreads: mustard, vegan mayo, hummus, olive tapenade
Proteins: Hummus, bean spread, grilled tofu, baked tofu, tempeh bacon, seitan bacon, fake lunchmeat kinda stuff, vegan meatballs, bbq tempeh
Extras: Basil, pepper, italian dressing, sauerkraut, salt
Sandwich Time Savers:
One of the biggest lunch making obstacles is the morning rush. Wake up a little late, kids won’t get dressed and then there’s totally not a moment left to grate carrots or slice a zucchini. Yet again, I end up with a frozen bean burrito for lunch — blah. So Sunday evening, pull out the food processor and make a little assembly line. Prep all your veggies and keep them in tidy little tupperwares with a damp paper towel. Then the night before you just grab, stack and pack. Easy as that. If you leave the spreads off, you can even make multiple days sandwiches.
Ultimate Veggie Sandwich
- Whole wheat bread
- Grated carrots
- Mashed white beans (if I’m already using the food processor, I’ll twirl them in to make them extra smooth, but a fork works fine too)
- Vegan mayo
- Fresh cracked pepper