Adam and Dani are great at getting their own lunches. Their go-to option for many years has been some sort of smallgoods and cheese on wholemeal bread. While this is among the healthier choices, we’re working to find even better options that:
- They want to eat
- Won’t rot their teeth with sugar or harden their arteries with sodium
- Minimise the harming of animals
- Have a generally low environmental impact
- Deliver a good share of energy as protein or fat to keep them going and growing
Its hard to go past wheat- and bean-based proteins for minimal GHG, land-use-change and water-use footprints. We have tried different treaments of tofu, but the winner so far has been an expensive store-bought flavoured seitan. Flour is cheap, so we had a go at making something similar at home. The inspiration was this video if you’d like to give it a go yourself.
Here is our attempt and the various reactions from each of us.
Why plant-based? Because small changes in what we eat can have a big impact. Choosing plant-based isn’t about perfection or purity, it’s about compassion, sustainability, and creativity. It’s about showing our kids that food can be kind to the planet, animals, and our health. The jury is still out on this particular option however – more flavour needed!
And a note to our vegan audience, our version does include ghee. that’s because we have excess of it and avoiding waste is number one on our food priorities, so until it’s all gone, it serves as our coconut oil.