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Healthy Tips and Recipes for Institutions Volume IX, Number 3 Summer 2001 FOODSERVICE HOTLINE Question: I run a combined preschool and day camp. More and more of the parents are asking for vegan snacks. It's not feasible for me to prepare a variety of snacks - our kitchen and refrigerator areas are small, and time is short. What kind of snacks will appeal to both veggie and non-veggie kids? Answer: If you're looking for a hot snack, try macaroni tossed with tomato sauce (you can make it "creamy" by mixing in some silken tofu or soy sour cream), small pieces of baked white potato or sweet potato, or small portions of veggie hot dogs or burgers on whole wheat buns. If the kids are old enough, cook up some fresh or frozen corn on the cob for a quick snack. Make up a "house blend" of crunchy snacks by mixing several types of cold cereals (look for whole grain, no sugar varieties), pretzel pieces, and smashed healthy cookies with dried fruit. For a sweet snack, keep sorbet on hand. You can serve it in cones or topped with chopped fruit. Fruit salad, made with a combination of fresh, frozen, and canned fruits is fast to make, as are romaine or spinach salads topped with croutons. Pretty soon, you'll find you won't be thinking about "veggie" snacks at all! You'll just be looking forward to snack time. Excerpts from the Summer 2001 Issue:
- Super Spuds - Creative Ideas for Using Potatoes
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