March 3rd, 2008

kid-friendly bean recipes

My 14-month-old son is not vegan, per sé. We had intended to raise him as a lacto ovo vegetarian; then he was diagnosed with severe allergies to milk and eggs (and peanuts. The trifecta!). So, by default ... .

My son's dietician has suggested that we add more beans to his diet. Like many toddlers, my son is a bit of a picky eater and, although we are trying to help him develop a more mature palate, sometimes turns up his nose at especially strong flavors.

Do any of you have tried-and-true bean-based recipes, or simply recipes you think a toddler may enjoy? It's a definite plus if the dish can be (however messily) eaten with his fingers or with a very inexpertly-wielded spoon.

Camping food

I have a friend who just left to hike the Appalachian Trail.  It will take six months so she will be in desperate need of care packages!  I have a big dehydrator and I want to send her some things!  I don't really have a lot of camping experience so what are some good ideas for some things to send her?  I have a big dehydrator so that might help for sure with some recipe ideas and suggestions.  What would be some things you would really enjoy getting as a treat on the trail?

Red lentil and vegetable soup

Red Lentil and Vegetable Soup

Total time 30 minutes
Makes 4 main-dish servings

1 tbsp olive oil
4 medium carrots, chopped
1 small onion, chopped
1 tsp ground cumin
1 can (14.5 oz) diced tomatoes
1 can (14.5 oz) vegetable broth (1 3/4 c)
2 c water
1 c dried red lentils
1/4 tsp salt
1/8 tsp pepper
1 bag (5 oz) baby spinach (fresh)

1. In a 4-quart saucepan, heat oil on medium heat until hot. Add carrots and onion, and cook 6-8 minutes of until lightly browned and tender. Stir in cumin, cook 1 minute.

2. Add tomatoes, broth, lentils, water, salt, pepper; cover and heat to boiling on high. Reduce heat to low and simmer, covered, 8 to 10 minutes or until lentils are tender. Stir in spinach. Makes about 7 1/2 cups.

Each serving About 265 calories, 16 g protein, 41 g carbohydrates, 5 g total fat (1 g saturated), 13 g fiber, 0 mg cholesterol, 645 mg sodium.

From Feb 2008 Good Housekeeping


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My notes: Yummm. I made this for dinner today and it was super good. I added more cumin than it called for (maybe 3 teaspoons) because I love the taste. I used split red lentils, and I found that it took a little more than 15 minutes for them to be cooked. I'm not sure if this is the case for all lentils; this was my first time cooking with them. I omitted the carrots when I made this because I hate them.

Tofu & Avocado Dip



1 ripe avocado, peeled and pitted
2/3 cup tofu, broken into pieces (about a block)
juice of 1/2 lemon
1 clove garlic
dash of tabasco/hot pepper sauce
1 tbsp chopped fresh parsley
1 tbsp olive oil
pinch of salt (or more)

Put all ingredients in a food processor and whizz for 1-2 minutes until the mixture is smooth. Serve with crackers or pita chips. YUM.


 

Macademia nuts!

Allright my fellow vegans...here's the deal. I have this slight addiction to Macademia nuts. They are by far the most perfect food ever invented, in the history of food. So I have to ask you all...what are your fave macademia recipes? Lay them on me folks...chances are I'll try them all in one week alone. Just do me a favor and only include stuff you have tried before, and tell me what your honest opinion was. For what it's worth, I love spicy food (esp. Indian...mmmm); and I love to be creative in the kitchen. I HATE tomatos though, unless its like tomato paste or sauce (and even then...no tomato chunks kthnx). 

So cmon...help a girl out. I'll post photos and Ill be happy to share my thoughts on all the recipes as well! 

Thankns 

xxoo