Wednesday, October 28, 2009

Apple Sandwiches

It's apple season in New York State. We've been apple picking 3 times this Fall, and they are practically giving apples away at the grocery store. So, needless to say, we always have a good supply of apples. Which is good because they are Y's favorite fruit.

Apple Sandwiches

1 apple, sliced
1tbsp nut butter of your choice
1/2tbsp jelly




^ Slice the apple. It's especially cute if you cut it so the star is in the center. The jelly will squish through.


^Spread the nut butter and drop a dollop of jelly in the center


^ Place another apple slice on top to make a sandwich


^ Give to an adorable child so they can enjoy a healthy treat!

Wednesday, October 21, 2009

Green Tea Cupcakes from VCTOTW


Vegan Cupcakes Take Over The World changed my life. The recipes in this book are so good, it makes me wonder why everyone isn't Vegan.

Green Tea Cupcakes
24 mini cupcakes + 1 mini loaf

1/2c. soy yogurt
2/3c. soy milk
1/4tsp. vanilla extract
1/2tsp. almond extract
1/3c. canola oil
1 1/4c. all purpose flour
1tsp. baking powder
1/4tsp. baking soda
3-4tsp. matcha tea powder
1/4tsp. salt
3/4c. granulated sugar


Preheat oven to 350 and line cupcake tin.

In a large bowl, mix yogurt, milk, extracts and oil. Sift in flour, baking soda, baking powder, matcha powder, salt and sugar.
Fill liners 2/3 way full and bake mini cupcakes 15 minutes and mini loaf cake about 20 minutes.





Green Tea Glaze


2tbsp. vegan margarine
1c. confectioners' sugar (i needed almost 1/2c. more)
1/8tsp. matcha podwer
1tbsp. soymilk
1/4tsp. almond extract
drop of vanilla extract

With a fork, beat margarine fluffy. Add sugar and matcha to form crumbly mixture. Slowly beat in soy milk and extracts.

Pasta and *Cheese* with Vegetables



Pasta and *Cheese*


1c. vegetable broth
2tbsp. flour
1/2tbsp. oil
1 clove garlic
1/2c. nutritional yeast
1/2tbsp. lemon juice
1/2tsp. yellow mustard
quick splash of soy sauce
pinch of salt
pinch of turmeric
1/3c. alphabet pasta, cooked
1/4c. frozen peas or any vegetable of your choice


Combine everything but lemon juice and mustard in small sauce pan, whisk continually for 3 minutes; mixture should be bubbling. Cook 2 minutes, mix in lemon juice and mustard. Mixture should be thick and cheesy. Remove from stove and mix with pasta, add peas (the heat from the pasta and *cheese* will cook them).

Maybe add some bread crumbs and bake at 350 for 10 minutes!

Tuesday, October 20, 2009

Granola

Granola is such an easy thing to make, I typically like to make ours. I can't conceive spending over $3 on something that can be made for less than $1. And, call me crazy, but I like to have control over the amounts of oil and sugar I give to my children.
So, obviously this recipe can be modified pretty easily. I change it up, depending on my mood, what we have in the house, or what I plan on doing with it.

Granola

1c. rolled oats
1/2c. coarsely chopped walnuts (or whatever nut you like)
1/4c. dried coconut, shredded, unsweetened
1/4c. sunflower seeds
2 tbsp. wheat germ
1/4c. agave nectar, honey or maple syrup
1tbsp. safflower oil (or any cooking oil)

Combine oats, nuts, coconut, seeds, and wheat germ. Stir together sweetener and oil; stir into oat mixture. Spread onto greased baking sheet. Bake at 300 for 30-35 minutes (stir after 20 minutes).

Spread onto foil to cool. Break into clumps. Store 1 week.
If you want to add fruit to your granola, add immediately upon removing from oven.

No-bake Apple Crisp



It was such a gorgeous Fall day, that we decided to be spontaneous and have our afternoon snack outside. I had just made home made granola during nap time, so I came up with this super simple, healthy treat for kids.

No-bake Apple Crisp

Serves 2

2 apples, peeled and sliced
1/8tsp. cinnamon
2tbsp. granola
1/4c. vanilla soy yogurt

In a small bowl stir cinnamon into fruit; divide between two serving dishes. Sprinkle with granola and top with yogurt. Sift a little more spice over yogurt, if desired.

Thursday, October 8, 2009

Banana Bread Pancakes



Gosh, I can't say it enough, I love pancakes. They are quick and easy to make. I can always get Y to eat at least one, even during his pickiest moments. And, duh...they're practically cake. For the past few days, Y has turned almost everything down. He even turned down a pear this morning, which is a big deal, because I'm pretty sure if he could have only 1 wish granted, it would be that I only served him fruit. With this in mind, I knew I had to make something extra appealing to Y, to make up for missing breakfast. I also had 3 brown bananas that were a day away from attracting fruit flies. Anyway, a light turned on in my head and this was born. They taste just like Banana Bread. They're moist and fluffy. Just trust me, Try it. You'll like it.

Banana Bread Pancakes
makes 4 saucer sized pancakes

2 ripe bananas
3/4c. 50/50 flour
1 1/2tbsp. maple syrup (or whatever sweetener you like)
~ 1/8tsp. cinnamon
~ 1/8tsp. allspice

2/3c. Hempmilk (or whatever milk you like)
1tsp. baking powder


Mix dry ingredients together. Puree 1 banana and the Hempmilk. Add wet and dry together, don't over mix. Cook, and top with sliced bananas.

Monday, October 5, 2009

Get PERSONAL with your PIZZA


Pizza is the quickest, easiest, relatively healthy food you can make. On top of all that, it can be made while involving your children! I think this is such an important part of cooking. Letting your kids help, get them excited about the food they're going to eat. I think more people should have a relationship with what they put into their bodies. I'm a firm believer that you are what you eat. :) Although I try to use this logic with him (hahaha), I still have a difficult time getting Y to eat his vegetables. But for some wonderful reason, he happily eats them on his pizza. Phew! Today, while talking to some girls in the neighborhood, he proudly told them his favorite pizza topping was peppers. Sooooo cute.

Y's Favorite Personal Pizza

6" Pita Bread
Pizza Sauce
Spinach Puree
Vegan Rella Cheese, shredded
Green Pepper, diced
Red Onions, diced
Black olives, sliced
Gimme Lean Sausage, broken up into tiny pieces and browned.


Preheat oven to 400. Assemble Pizza's (spinach puree first) and cook 6-8 minutes.



^ Our friends Sara and Aayla came over today to help cook.




^ Y enjoys "seasoning" everything. I have an empty shaker that I let him "season" his food with.



^ Max is a wonderful eater. He'll at the very least, try everything once. :)

Friday, October 2, 2009

Basic Sugar Cookies

These cookies are fabulous as a once a year treat! I'm working on a healthy recipe that can be eaten more often.

Basic Sugar Cookies
makes 24

1c. Vegan Butter
1c. (ick) white sugar
equivalent to 2 eggs in (Ener-G) egg replacer
1tsp. pure vanilla extract (don't be cheap-buy the good stuff)
1/2tsp. almond extract
3 3/4c. (gross) all purpose flour
2tsp. baking powder
1/4c. Tofutti cream cheese (trust me!)

Cream butter and sugar with an electric mixer. Add the extracts and the egg replacer. Gradually add the flour, cream cheese and baking powder. You probably have to use your hands towards the end. When completely mixe,d roll into a log, wrap in plastic wrap and refrigerate for a few hours.

Preheat the oven to 350. Grease cookie sheet (unless its non-stick).

*TIP- Instead of using flour to cover your counter, use confectioners sugar. It won't dry out your cookies and it adds a little sweetness.

On a lightly sugared surface, roll out dough to 1/4" thickness. Cut into desired shapes and place approximately 1" apart on cookie sheet.

Bake 12-14 minutes. Cool on wire racks.

*TIP- If you haven't discovered the convenience of freezing cookie dough, try it next time. Just wrap the dough in plastic and press as much air from the wrap as possible then place the wrapped dough inside a freezer bag. Freeze up to 6 months! That means you can start making Christmas cookies in July!
*TIP- Most baked cookies freeze well. Just be sure to freeze each type separately. Don't freeze crisp and chewy together. And if they're delicate, freeze on a baking sheet first, the wrap individually and store in a container.

Basic Sugar Cookie Icing


Basic Sugar Cookie Icing

makes enough to cover 24 cookies

2c. Confectioners Sugar
2-3tbsp. Soymilk
1tbsp. (gulp) light corn syrup
1/2tsp. almond extract

Mix everything together. If icing is too thick, add more corn syrup.
You should dip the cookies in the icing.
Icing is not frosting. I repeat, Icing is not frosting.
Allow to dry overnight.

Baked Potatoes and Gravy

I think potatoes are a very misunderstood vegetable. They don't get the appreciation they deserve. Potatoes are more than just carbohydrates! Potatoes are a very good source of vitamin C. They are also a good source of vitamin B6, copper, potassium, manganese, and dietary fiber. With that being said, here is a recipe for

Seitan and Gravy Baked Potatoes by S. Watkins


1 /2 package of Westsoy traditionally seasoned Seitan, cut into very small pieces (Y won't eat Seitan if the pieces are too big)
Packet of Vegan Brown Gravy or make your own! It's super easy.
2-3 Russet Potatoes, washed, forked (pierce with a fork about 4 times) and wrapped in foil
1-2 garlic cloves
1/2 small onion
salt and pepper
Vegan Butter

Cook potatoes for 60-90 minutes at 350. Once they are cooked, take out and allow to cool until you are able to touch them. While the potato is cooling, make gravy. Should take about 10 minutes to heat thoroughly. Saute garlic and onion in 1 tbsp butter. Add seitan and cook 3-10 minutes. I like mine very brown and crisp. Mix seitan and gravy together. Unwrap the foil, slice an "X" in the tops of each potato and add butter to the top of the potato. You want the butter to melt down into the center. Spoon a generous amount of gravy/seitan mix on top of potato. Y enjoys this next part. Mash together. I'm pretty sure this is the only reason he eats this.

Homemade Brown Gravy

Saturday, September 26, 2009

Homemade Crackers

















1 1/4c. (YUCK) all purpose flour - i'll try whole wheat flour next time!
1tbsp. salt
3tbsp. vegetable shortening (i like earth balance)
~3oz. soymilk
dried dill, curry powder, dried basil, Simply Organic Grind to a Salt, maybe cinnamon!


Preheat oven to 350. Combine first two ingredients. Using a fork, pastry cutter, or food processor, cut in the shortening. Add milk starting with 2 ounces using the remainder if necessary.
You want a stiff dough that forms a ball but is not sticky or wet. ALMOST like pie dough.

Roll out to about 1/8" (or thinner-as thin as you can get!) on a lightly floured surface. Transfer dough to an oiled baking sheet. Cut into shapes with cookie cutters. Sprinkle with salt and/or spices. I dabbed/brushed beet juice onto a few of them for color.
Bake approximately 10-12 minutes till golden and crunchy.



Thursday, September 24, 2009

Silken Tofu Smoothie

Nasoya recently came out with a new product. Flavored Silken Tofu. I had a $1.25 off coupon, so I decided to try it. Plus the kids can always use more protein. This morning we whipped up the most delicious smoothies! In my opinion, granola is a unlikely, but fabulous addition to all smoothies. Try it, You'll like it!

1/2 container of Nasoya Silken Vanilla
1/2c. Calcium fortified Orange Juice
1c. Frozen Blueberries
1/2c. Granola
1c. Unsweetened Vanilla Hempmilk

Blend all ingredients until smooth.

Wednesday, September 23, 2009

Pumpkin Pancakes



We eat a lot of pancakes in our house. At least twice a week! Which is why I'm always experimenting with new flavors and new ways to hide healthy ingredients in them.
I'm on my Fall kick. Once September comes, I crave all the cliche "Fall" things, like Chai and pumpkin flavored ANYTHING and warm hearty soups. So I decided to try Pumpkin Pancakes the other day.
Anyway, I took my Basic Pancake Recipe and added some spices and pumpkin puree to it. I still need to experiemnt with the amount of puree. Last time I added 1cup to the recipe and they didn't cook thoroughly.


1 1/4c. whole wheat flour
1 1/2tsp. baking powder
1/2tsp. salt
1tsp. cinnamon
1/4tsp. nutmeg or pumpkin pie spice
1 1/2c. Soymilk
2tbsp. safflower oil
1 1/2tbsp. maple syrup
1/2 tsp. pure vanilla extract
1/4 - 1/2tsp. maple extract
1/2c. pumpkin puree


In a large bowl, mix all the dry ingredients. In another bowl, whisk together the milk, oil, maple syrup, and extracts. Then add the puree.
Preheat a non-stick skillet or spray with cooking oil.
Combine wet and dry ingredients until most of the lumps are gone.
Pour batter (about 1/4cup at a time) onto skillet, and cook on one side until bubbles form (about 2 minutes). Flip and repeat.





Y helping me cook



M and I sharing breakfast

Basic Vegetable Stock

This recipe is from, British Cook Annabel Karmel's book "Top 100 Baby Purees". She is an excellent source for homemade baby purees. Her website also offers a bunch of fun toddler recipes too, but unfortunately are not vegan. Here is her recipe for Basic Vegetable Stock. I've been using this for my kids for 2 years now. I even use it for my husband and I, but add salt.

Basic Vegetable Stock

1 onion
1 clove garlic
2 large carrots
a large leek
1 stalk celery
1tbsp olive oil
3 1/2c. water
fresh parsley, oregano, and bay leaf
peppercorn

Roughly chop all the vegetables. Heat the oil in a large, heavy-bottomed saucepan and saute the onion and garlic for 2 minutes. Add the rest of the vegetables and cook over low heat for 5 minutes to soften in the oil without browning.
Pour in the water and bring to a boil. Add seasoning and peppercorns. Reduce heat, cover, and simmer for 1 hour. Leave to cool for about 2 hours. Strain through a sieve. Squeeze the remaining juices out of the vegetables by pushing them down with a potato masher.
Leave to cool.

Easy Alphabet Soup

















It's amazing what a shape can do for kids. Y will only eat pasta that is in what he considers, a desirable shape. Meaning, he only eats pasta that is in "alphabet" or "nugget" form. I find it funny, but don't mind accommodating him.

3c. vegetable stock
1/2c. (I use Garden of Eden) Alphabet Pasta
1/2 small onion, minced
1/2 carrot, peeled and minced
1/2c. fresh or frozen green beans
1 potato, cut into very small chunks

Add all ingredients to a stock pot, and cook for 1 hour.

Monday, September 21, 2009

Puzzle Toast


This is an easy, fun snack. Just take your favorite bread, ( I recommend using Ezekiel Bread whenever possible) and use a cookie cutter shape of your choice, and yippie! It becomes a puzzle! Food your kids are allowed to play with. :) The boys don't really like their sandwiches made on Ezekiel Bread, but they don't mind their toast. So, a favorite snack for us, is Food For Life Baking Co. Ezekiel 4:9 Cinnamon Raisin Organic Sprouted Whole Grain Bread, toasted. In my opinion, this bread is magic. It contains 6 sprouted grains and legumes, that when combined form a complete protein. This protein closely resembles those found in dairy and eggs! So, to answer the annoying question "oh, you're vegan? where do you get your protein?" Ezekiel Bread!!!!

Saturday, September 19, 2009

Spinach Puree

Steam 1 1/2c. baby spinach for 30-40 seconds, or cook in a skillet with 1tbsp waster for 90 seconds.
In a food processor, blend with 1 garlic clove until smooth and creamy (about 2 min).

I use this under pizza sauce. Nobody ever knows, and its a healthy dose of iron, and calcium.

Basic Pancake Recipe

1 1/4c. whole wheat flour
1 1/2tsp. baking powder
1/2tsp. salt
1 1/2c. Soymilk or Hempmilk
2tbsp. safflower oil
1 1/2tbsp maple syrup
1tsp. pure vanilla extract

Combine dry ingredients in a large bowl. Whisk wet ingredients in a separate bowl. Add wet to dry until combined.
Cook on medium heat and flip pancakes when bubbles form on the surface.
Serve immediately, or freeze for later consumption. If freezing, place sheet of parchment paper between each pancake and store in zip-tight freezer bag. Store in freezer for up to 3 months.

Wednesday, September 16, 2009

Pasta and 'Nuggets'

I wrote about this in my family blog months ago. In my personal opinion, pasta has the nutritional value of a roll of toilet paper. But, occasionally pasta is necessary to use as a vehicle for vegetables and other healthy, delicious sauces. Anyway, the "pasta shape" of choice in our house (among the children) is "nuggets". Maybe it's because Y gets excited when I say "nuggets", because he thinks he's getting a fried 'chicken' product. But it works. He eats it every time! Here is an easy, yet healthy, pasta and butter recipe.

2Tbsp Cauliflower Puree
1/3c. nugget shaped pasta, cooked
1/2Tbsp Vegan Butter

Mix it together and serve while repeating "nuggets! nuggets! nuggets!"

Tuesday, September 15, 2009

Pizza Sauce

1 14.5oz can of diced tomatoes or 1 1/4c. fresh diced tomatoes with ~3/4c. liquid (tomato juice, water)
1/4c. tomato paste
2-4 garlic cloves
2tsp. red wine vinegar
1tsp. chopped fresh oregano, or 1/2tsp. dried oregano
1/2tsp. salt
1/8tsp. pepper
dash of cayenne pepper (opt)

(on lazy days, I use Peppinos sauce)

Put all ingredients in a food processor, until smooth. Keeps in the refrigerator for 1 week.

Monday, September 14, 2009

Nibble Tray

We are big fans of the Dr. Sears Family. If Sears were a religion, I'd be an active member. I've been reading The Successful Child , and Dr. Sears makes an excellent observation:
A child's demeanor often parallels her eating patterns. Parents often notice that a toddler's behavior deteriorates toward the end of the morning or mid-afternoon. Notice the connection? Behavior is at its worst the longer they go without food. Grazing minimizes blood-sugar swings and lessens the resulting undesirable behavior.
During the day, I make up a nibble tray for Y to pick at. I use a bright blue ice cube tray and fill it with bite-size portions of colorful and nutritious foods.
Some of his favorites are Tofurkey Roll-ups, Apple Slices, Carrot Sticks, Raisins, Raw nuts, and crackers.

Try it, You'll like it.


Try it, You'll like it
is inspired (in part) by the Nickelodeon show Yo Gabba Gabba. I enjoy cooking, and I'm constantly trying to get my two boys to try new foods. We cook without using animals products, because animals are our friends.