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.
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?
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.
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.
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!