Category Archives: Our Toddlers LOVE This!

Chipotle Broccoli Quinoa Soup

by

3

This tastes like regular broccoli cheese soup with a kick of chipotle but it’s really healthy, easy to make and dairy-free! The creamy hummus and the nutritional yeast give it a cheezy taste and texture. It only takes about 30 minutes to make. My husband LOVES this soup and scarfed down two bowls for dinner tonight.

I used a batch of Chipotle Hummus to flavor this soup per the recipe from Melomeals: Vegan For $3.33 A Day.

Here’s her recipe for the soup:

* 1 T olive oil
* 1 onion, diced
* 1/2 red pepper, chopped finely
* 6 cloves garlic, minced
* 1 t dried basil
* Several grates fresh nutmeg
* 1/2 t chipotle powder
* 16 oz frozen broccoli florets (or 1 pound fresh)
* 2 cups of  chipotle hummus
* 4 c water/stock
* Bouillon cube if using water
* 1/2 cup quinoa
* 1/4 cup nutritional yeast
* Salt/pepper to taste
* 1 T umeboshi vinegar (optional, but VERY good)


Method:
– Sauté the onion, pepper, garlic, basil, nutmeg and chipotle powder until the onion is soft.

– Add the broccoli, hummus and stock. Bring to a boil for several minutes.

– Turn heat down to low and add the quinoa. Cover and simmer for 15 minutes.

– Turn off heat and stir in the nutritional yeast and umeboshi vinegar then season with salt and lots of freshly ground black pepper.

Coconut Red Lentils With Spinach, Cashews & Lime

by

0

This is really good served over brown or jasmine rice. If you don’t like rice, try serving it with chapti or naan bread (Costco sells both!)

This recipe is from ExtraVeganZa cookbook (Buy Here).

Ingredients:

  • 1 onion, diced
  • 2 tablespoons olive oil
  • 2 teaspoons curry powder – I use my usual, Kashmiri favorite but you can use whatever you have
  • 1/2 teaspoon black mustard seeds
  • 1/2 teaspoon turmeric
  • 1 cup red lentils, rinsed and sorted
  • 1/2 teaspoon sea salt (to taste)
  • 1 (14 ounce) can light coconut milk
  • 1 lime, juice of
  • 1 3/4 cups water
  • 1/3 cup whole cashews
  • 1 cup fresh spinach, roughly chopped – I used 2 bundles of organic spinach since it wilts down so much and we love spinach!
  • 1/4 cup fresh cilantro, finely chopped (optional)

Directions:

  1. In a large pot saute the onion in the olive oil over medium heat for about 5 minutes. While the onion cooks get the rest of the ingredients ready to go.
  2. Add in the curry powder, mustard seeds, turmeric and red lentils – cook for another 5 minutes. Watch the lentils don’t stick by stirring frequently and/or adding more oil if necessary.
  3. Mix in the coconut milk, salt, lime juice and water. Bring to a boil then reduce heat to medium low, cover the pot and let simmer for about 20-25 minutes. Stir occasionally to prevent sticking. Unlikely, but if you find the lentils have absorbed all of the liquid and are still not cooked, add a bit more water.
  4. Once the lentils are cooked they will break down quite a bit and you’ll have a reasonably thick dahl like consistency. Stir in the cashews and spinach, along with cilantro if using. Give those ingredients about 3 or 4 minutes to warm through and then you’re ready to serve. Garnish with additional cilantro, lime wedges and/or cashews. I added a bit of shredded coconut to the top of ours and it was good!

Jerk Asparagus

by

0

This is a really tasty low-calorie side dish, it tastes even better cooked in a cast iron pan.

I found this recipe in one of my favorite cookbooks:  “Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes” By Isa Chandra Moskowitz (Buy Here)

Jerk Asparagus

– 1 pound asparagus (pick the skinny ones, the fat ones are more for grilling) – cut off the tough ends

– 1 tsp olive oil

– 2 tsp minced fresh ginger

– 4 cloves garlic, minced

(I use 4-5 tsp garlic & ginger paste when I’m feeling lazy – you can find it at Vine Ripe Market)

– 1/4 tsp red pepper flakes (more if you like it spicy, less if you don’t)

– 1/4 tsp dried thyme

– 1/4 tsp salt

– 1/4 tsp allspice

– Pinch of ground nutmeg

– Pinch of ground cinnamon

– Lime wedges to serve

* Preheat a large, heavy-bottomed skillet over medium-high heat.

* Saute the ginger and garlic (or ginger garlic paste but half the oil) in the oil for about 30 seconds.

* Add the red pepper flakes and thyme, plus a splash of water. Let it sizzle a few seconds.

* Add asparagus, salt and spices. Use tongs to toss and coat, adding a few splashes of water if it seems dry.

* Saute for about 10 minutes, until the asparagus is tender and the ends are slightly frizzled.

* Serve immediately – lime wedges on the side.

The BEST Green Smoothie

by

1

My CSA goodie box (from Abundant Organics) arrived this morning so I decided to make up a new green smoothie recipe. I threw this together and it turned out to be super delicious! Both my hubby and toddler slurped one down and asked for another, we may need to run to Sprouts for more greens!

I’ve been going back and forth from juicing to blending because I can’t decide which one I like better. A VitaMix blender really makes the difference when it comes to blending, most (if not all) other regular blenders don’t hold a candle to the VitaMix! Costco has the best price I’ve ever seen so if you’re looking to buy one, check it out!

So here’s my BEST Green Smoothie Recipe

* 1 orange, peeled

* 1 frozen banana

* 1 bunch chard

* 1-2 stalks of mint (stems, stalks… whatever you want to call them – about a handful of fresh mint)

* A 1.5″ by 0.5″ chunk of fresh ginger

* 1 small gala apple, remove seeds

* 1 cup vanilla, unsweetened coconut milk (I suppose you could use any kind of milk but this one is tasty!)

* Stevia – I used my favorite Kal Stevia, 2 tiny scoops

Blend all together and drink! YUMMY!!

*UPDATE*

I made this smoothie again today – I used parsley and cucumber instead of chard (just realized I’m out!) and it was really good too!!

Healthy Low-Fat Veggie Muffins

by

3

Need a way to sneak a couple servings of veggies into your daily diet? These healthy muffins are really easy to make and they taste awesome! You can eat these for breakfast or for a quick snack.

I found this recipe on the Veg News website, they always have a ton of great recipes.

Low-Fat Veggie Muffins

Makes 12 muffins

What You Need:

1/3 cup hot water
1⁄4 cup ground flaxseed
1/3 cup agave nectar
2 tablespoons maple syrup
1 teaspoon vanilla
1/2 cup applesauce
1 cup grated zucchini
1 cup grated carrot
1 grated apple
1-3⁄4 cups whole-wheat pastry flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1⁄2 cup chopped walnuts (optional)

What You Do:

1. Preheat oven to 350 degrees. In a small cup, add water and ground flaxseed, stirring with a fork. Let it sit for 5 minutes, until mixture thickens. (This is your “egg” mixture)

2. In a small bowl, combine agave nectar, maple syrup, vanilla, and applesauce. Add in zucchini, carrot, and apple. In a medium bowl, combine flour, baking powder, cinnamon, and salt. To agave mixture, add flaxseed mixture and stir to combine. Mix dry ingredients to wet, and stir to combine.

3. Divide batter evenly into muffin tins and top with walnuts, if using. Bake for 25 to 35 minutes or until a toothpick inserted comes out clean.

Quick Pasta Alfredo with Broccoli

by

4

This is a quick, easy recipe with tons of flavor and versatility. It takes me about 15 minutes to make this meal which makes it an easy go-to recipe on busy nights. Not to mention this alfredo sauce is MUCH better for you than the regular kind!

As you can see, my toddler LOVES this…

Toddler Approved!

Ingredients:

  • 1 bag/box of whole grain pasta – or whatever pasta you like best
  • 1 cup soymilk (or you can use almond milk)
  • 1/3 cup raw unsalted cashews (make sure they are RAW)
  • 1/4 cup nutritional yeast
  • 3 tablespoons tamari or 3 tablespoons soy sauce
  • 1-2 tablespoon tahini
  • 1 tablespoon lemon juice
  • 2 teaspoons Dijon mustard
  • 1 tsp arrowroot powder
  • 1/2 teaspoon paprika (I like to use smoked paprika)
  • 1 pinch nutmeg
  • 1 pinch salt
  • pepper, to taste
  • 2 -4 garlic cloves (optional – I like to add about 3 or 4)
 Directions:
  • Boil the pasta until tender but not mushy.
  • Combine everything else in the blender and blend until smooth – I use my VitaMix blender
  • Drain the noodles, return to the pot and pour the sauce over until well heated.
  • Add cooked broccoli or whatever veggies you wish.
  • Serve hot.