Back to the bento! (Eended up buying hot lunch on Friday so it feels like awhile since I've posted.) I just stumbled across an"anti-bento" blog written by a mother. She seems to hate all of the cutesy bento lunch sites out there. I get where she's coming from (see previous entries about not being able to keep up with the cute stuff), but I really do think parents are just trying to A) have fun and B) make school lunch appealing. How can you fault a parent for trying?
• hummus on whole wheat
• edemame with soy butter
• pineapple
• coconut-covered date log (soooooo good!)
• two mini vegan gingerbread cookies that we made yesterday **
• water
• morning snack: water, apple
Vegan Gingerbread Cut-Out Cookies (from: Vegan Cookies Invade Your Cookie Jar)
1/3 cup canola oil3/4 cup sugar
1/4 cup molasses
1/4 cup plain soy milk
2 cups whole-wheat pastry flour or all-purpose flour (or a mix of both)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
For the spice blend:
1/2 teaspoon each ground nutmeg, cloves, and cinnamon
1 1/2 teaspoons ground ginger
1. In a large bowl, whisk together the oil and sugar for about 3 minutes. Add the molasses and soy milk. The molasses and soy milk won’t really blend with the oil but that’s okay.
2. Sift in all the other dry ingredients, mixing about halfway through. When all of the dry ingredients are added, mix until a stiff dough is formed. Flatten the dough into a disc, wrap it in plastic wrap, and chill for an hour or up to 3 days in advance. If the dough chills longer than an hour you may want to let it sit for 10 minutes to warm up a bit before proceeding.
3. Preheat oven to 350ºF. Lightly grease two baking sheets or line them with parchment paper.
4. On a lightly floured surface, roll the dough out to a little less than 1/4 inch thick. Cut out your shapes with your cookie cutters and use a thin spatula to gently place the cookies on the sheets. If you are using the cookies to decorate a tree or something, remember to punch a hole in their heads (!) before baking. Bake for 8 minutes. (NOTE: My toaster oven -- yes, we don't have a a real oven -- cooks fast and my cookies were small so I only cooked them for 5 minutes.)
5. Remove the cookies from the oven and let them cook for 2 minutes on the baking sheet, then move them to a wire rack. If icing: wait until they are completely cool.
From the book Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terry Hope Romero.
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