The start of the school year can bring with it many ups and downs. There are many things to look forward to such as a regular schedule (I’m definitely excited about that one), new friends, old friends, fun after school activities, and more.
There are also unexpected things like receiving a letter from your daughter’s school on the first day saying that all nuts, nut butters, sesame, soy in any form, as well as strawberries are forbidden. Not only is that kind of notice a huge bummer for any mom trying to offer variety everyday in her kids’ lunch, but it’s left many parents at our school in a tizzy. And it’s especially challenging for kids who prefer a vegetarian or vegan diet. One mother told me that she’s at a total loss since her daughter basically lives on peanut butter and hummus (both on the no-no list) and she dislikes cheese and any kind of meat.
However there’s still hope. I’m determined to turn this negative into a positive and this month I’ve devoted myself to working on recipes for families whose children fall into any of the aforementioned allergy categories. I’m hoping these new recipes have the added benefit of opening kids’ and parents’ eyes alike (my own included) to a whole host of new food ideas they may have never thought of before.
Take for instance these Vegan Veggie Buns. It may not be high in protein, but it’s a filling sandwich and Chloe loves it because it features some of her favorite foods. It’s a lunchtime entree with tons of eye appeal and a supremely satisfying taste. Plus it passes a lot of allergy tests!
Vegan Veggie Buns
- 1 persian cucumber, seeds removed
- 1 avocado
- 2 teaspoons lime juice
- kosher salt
- 8 cherry tomatoes, halved
- 2 whole wheat hot dog buns
- Grate the cucumber on the large holes of a box grater, and squeeze out the water.
- Place the avocado, lime juice, and salt in a bowl and mash with a fork until chunky. Gently fold in the tomatoes.
- Spread the avocado mixture inside the hot dog buns and top with the grated cucumber.