child - vegetarian recipes

Try it! You will enjoy it!

Baked Potato & Greens Soup With Potato-Wedge Croutons

Nutro – A Healthy Plant-Based Diet Made Simple

Dahi sandwich recipe | hung curd sandwich | cold sandwiches recipes

Masala Paratha (Besan Ka Masala Paratha)










child vegetarian recipes

Vegan Butterscotch Blondies

September 10 2017 VegKitchen 

Vegan Butterscotch Blondies Butterscotch blondies, a childhood favorite, turned out to be one of the most difficult recipes for me to master. Really, it should have been a breeze to figure out this seemingly foolproof idea, and yet my first trial pan of raw batter literally exploded all over the oven. I wish I were exaggerating, but in […] The post Vegan Butterscotch Blondies appeared first on VegKitchen.

Fun and Healthy Food for Kids

September 2 2017 VegKitchen 

Fun and Healthy Food for Kids Children are notoriously picky eaters, so when it comes to preparing healthy food for kids that they’ll actually eat, sometimes you’ve got to add some fun to the equation. When mine were young, I found that getting them to participate in the preparation was a good way to encouraged them, because they were more likely […] The post Fun and Healthy Food for Kids appeared first on VegKitchen.

3 Child-Friendly Noodle Dishes

August 30 2017 VegKitchen 

3 Child-Friendly Noodle Dishes When my kids were really young, my idea of meal planning during those truly frantic days was to rush into the kitchen at six o-clock, thinking: “Quick! Cook the noodles!” Child-friendly pasta dishes are a great choice when you want dinner in a hurry and need to please adults and children. Most varieties cook quickly enough to accommodate […] The post 3 Child-Friendly Noodle Dishes appeared first on VegKitchen.

Vegan Corn Dogs

August 22 2017 Happy Cow veggie blog 

Easy Vegan Eats serves up this classic corn dog recipe in vegan form! Enjoy your childhood favorite with all the same great taste, and none of the animal products! Making corn dogs at home is easier than you think, and this video will show you how to use a cup to make sure you get the same look as a traditional corn dog. Want to stay on the healthier side? Try baking these in a muffin pan instead of frying! Either way, you’re sure to be enjoying this tasty snack in no time. Here’s how to make vegan corn dogs: Read the full recipe in the video description here.   The post Vegan Corn Dogs appeared first on The Veggie Blog.

Plant-Based Food for Kids: 7 Helpful Tips

August 9 2017 VegKitchen 

Plant-Based Food for Kids: 7 Helpful Tips There’s lots of competing information online when it comes to vegan or plant-based food for kids. Some caution that it’s difficult to give your child all the nutrients they need with this kind of diet. Others don’t think about the difficulties all parents have when it comes to getting their children to actually eat. Here […] The post Plant-Based Food for Kids: 7 Helpful Tips appeared first on VegKitchen.

Chickpea Pasta with Basil-Pea Pesto

July 4 2017 My New Roots 

Chickpea Pasta with Basil-Pea Pesto Its pretty redundant to say that I love cooking. So much. But even though I find myself enamoured with some small detail of every meal that I make, this chickpea pasta was next-level emotional. In fact, was one of the few recipes Ive made in my entire life that turned me into a wide-eyed child again, and reaffirmed my deep, unrelenting passion for creating food. Kneading the dough, rolling the pasta through this perfectly designed machine, seeing it transform before me, mysteriously almost nothing into so very much. Im not ashamed to say it nearly brought me to tears. There is something about cooking - and cooking something so ancient - that delivers a feeling of satisfaction that can hardly be described. Its entirely transcendental. And the best part? You get to eat it. It all started when one of my dear friends suggested making pasta out of chickpea flour and that she had seen a vegan version using ground flax seeds. I found the recipe and followed it, but it didnt work, I tried again, and after another pretty epic fail where I felt totally out of my depth, I decided to go the classic egg route. Not only was it better, it was absolutely, unbelievably delicious. In fact, I could hardly trust that what I was eating was made from chickpea flour, since it tasted so much like the beloved white pasta of my past. How is this not a thing?!  Its so easy and infinitely healthier, why isnt everyone and their uncle Bob making pasta with chickpea flour? I made this pasta three time in a week and found the prefect al dente cook time, all kinds of things to dress it with (olive oil, Pecorino, black pepper - guh.), and that I could freeze it to come back later and pop a nest into boiling water for almost-instant dinner that even my three-year-old loves. Rejoice! The only potential issue with using chickpea pasta like this is that since the chickpea flour is made from ground raw chickpeas, and some people who are sensitive to legumes may find this difficult to digest (i.e. lots of farts). I dont know how to overcome this issue since sprouting the chickpeas, then dehydrating them, then grinding them seems like a whole lotta rigmarole, so Im using chickpea flour and calling this an indulgence, like socca. If you know you have legume issues, I suggest purchasing sprouted chickpea flour, which is a little more challenging to find, but you can certainly buy it online. Now that I understand the correct moisture levels and consistency, Im going to go back and try the vegan version again, perhaps using something other than flax this time. If any of you have had success, please let me know! Do you need a pasta machine for this recipe? Kind of. Unless you are very skilled at rolling out pasta by hand, I recommend picking one up (theres always one at the second-hand store). Pasta machines are simple to use, and make this process very fast, fun, and satisfying. The one I have is pictured below (its Atlas brand #notsponsored), and it creates flat sheets that are perfect for lasagna or ravioli, or you can run the thin sheets through the spaghetti or tagliatelle roller, like I have done for this recipe. And theres another recipe in this recipe, and that is for the delightful Basil-Pea Pesto. Herb-y, nutty, and bright, its a cinch to whip up and keeps for 2-3 days in the fridge, so you can make it ahead or use the potential leftovers for many delish things (its a great dip or sandwich spread). Use frozen peas if thats all you have - no stress! And I like to use even more peas and basil to finish this dish off, so that it is even more satisfying with all the bright flavours and textures. I hope you enjoy it as much as my family does.     Print recipe     Chickpea Pasta with Basil-Pea Pesto Serves 4-6 Ingredients: 1 batch chickpea pasta (recipe follows) 1 batch Basil-Pea Pesto (recipe follows) 2 1/­­2 cups /­­ 350g shelled green peas (fresh or frozen) a small handful of basil leaves Olive oil to garnish flaky sea salt and black pepper Chickpea Pasta 2 - 2 1/­­2 cups /­­ 250 - 310g chickpea flour 3 large eggs, organic and free-range if possible 1 tsp. fine sea salt 1 Tbsp. cold-pressed olive oil Directions: 1. Measure out 2 cups /­­ 250g of chickpea flour and place in a mound on clean work surface. Make a large well in the center of the mound and crack three eggs into it, along with the salt and olive oil. Using your hands, mix the ingredients together until you have a smooth dough (if the mixture is dry, add a tablespoon of water to moisten it. If the dough is wet, add the remaining flour, one tablespoon at a time until it less sticky). Knead the dough for about five minutes, then cover tightly with plastic wrap and let rest at room temperature for at least half an hour. 2. Unwrap the dough and divide it into quarters, then again for that you have about eight equal portions. Work with one portion at a time, and cover the rest. Flour your work surface and work the dough into a square-ish shape, about the width of the pasta maker (the pasta will become much longer, not wider, so its best to take full advantage of the width). Flour the dough again and run it through the thickest setting on the machine (usually #1). Change settings to the slightly thinner setting (usually #2) and run it through the machine. If your pasta sticks at all, dust both sides with more flour. Repeat until the pasta is your desired thickness, then feed it through the cutter of your choice. I went to #6 before cutting it into tagliatelle. 3. As soon as the pasta comes through the cutter, toss it generously with flour and spread it out on clean work surface to dry, or use a pasta drying wrack if you have one. 4. Bring a pot of well-salted water to a rolling boil. Add the amount of pasta youre using to the water and cook for about 2-3 minutes (dont overcook! This pasta will disintegrate quickly if boiled for too long). The pasta should float to the top of the pot when its ready and be al dente. Drain and plate quickly. 5. You can finish this pasta two ways: one, place the pasta back into the pot and fold in the peas, basil, desired amount of pesto, and a glug of olive oil, the divide among the plates. Alternatively, divide the pasta among the plates, dollop with the pesto, drizzle with olive oil, and garnish with pine nuts and basil. Grind fresh pepper over the top and serve immediately. Basil-Pea Pesto Ingredients: 1 clove garlic 1/­­2 cup /­­ 55g pine nuts zest of 1 lemon 3-4 Tbsp. cold-pressed olive oil (as needed) 1/­­2 tsp. fine sea salt 2 cups loosely packed /­­ 35g fresh basil leaves 1 cup /­­ 140g shelled green peas (fresh or frozen) Directions: 1. Bring a pot of salted water to the boil. Add peas and turn off the heat. If using fresh peas, let them sit for about 2-3 minutes until bright green. If using frozen, let them sit for about 5 minutes. Drain and set aside. 2. In a dry skillet over medium heat, toast the pine nuts until lightly golden. Remove from heat and set aside. 3. Place peeled garlic in a food processor and pulse to mince. Add the toasted pine nuts (reserve a few for garnish), olive oil, salt, basil, and one cup /­­ 140g of peas and blend on high to mix. Add more olive oil if you like a looser pesto. Taste and adjust seasoning if necessary. Im currently on holidays in Canada and Im going to keep this post short and sweet so that I can get back to all of my funky food projects, reading on the dock, and naps. So many naps. I hope youre all having a glorious summer so far! Big love, Sarah B Show my your pasta on Instagram: #mnrchickpeapasta ***** Dear friends! I am getting SO excited about hosting my next wellness retreat in Ibiza, Spain, September 5-10 and September 17-23. And Ive decided to offer the same program twice so that more of you can join in. This is going to be an intimate group of 12 women only, housed in a stunning, 400 year-old finca in the hills surrounded by fig trees, wild herbs and carob. Come join me for seven days of total inspiration and rejuvenation - delicious and healthy meals, cooking and nutrition workshops, yoga, pilates, dance, and meditation that will balance your body and mind, and empower you to move forward on a path to greater wellness. I cant wait to see you there! Click the image below to go to the retreat page or click here for the booking page at Supersoul Yoga: Week 1 (Sept. 5-10) or Week 2 (Sept. 17-23) The post Chickpea Pasta with Basil-Pea Pesto appeared first on My New Roots.

Vegan Kids: Practical Tips for Parents

June 14 2017 VegKitchen 

Vegan Kids: Practical Tips for Parents The number of vegan kids has increased exponentially in recent years. Well-planned vegan diets are safe and offer health advantages, even for growing children. Talk to your practitioner and read up on the subject. Here are some practical tips for parents for dealing with everyday situations. Make sure to see the companion to this article by PCRM, […] The post Vegan Kids: Practical Tips for Parents appeared first on VegKitchen.

Vegan Gummy Bears

June 5 2017 Happy Cow veggie blog 

If you’ve been missing your favorite childhood gummy bear treats that are unfortunately NOT vegan due to gelatin, then you will be super happy to know that you can easily make all natural, vegan gummy bears right at home! Ela Gale shares her awesome recipe, including how she got each gummy bear to be a different color using only natural foods. And once you’ve got the bears in the molds, they set in a flash. This is a great snack that would be tons of fun to make with friends or kids, and it’s a much healthier treat to enjoy than traditional gummy bears! Here’s how to make them: Read the full recipe in the video description here. The post Vegan Gummy Bears appeared first on The Veggie Blog.

10 Tips for Raising Vegan Children

May 5 2017 VegKitchen 

10 Tips for Raising Vegan Children Raising vegan children in an omni world will test your patience with the next person who casually wonders aloud if your kids will get enough protein and calcium. Fear not though, its not as hard as it seems. In fact, with todays increasing allergies, and people becoming more aware of what exactly theyre eating, its starting […] The post 10 Tips for Raising Vegan Children appeared first on VegKitchen.

EU Last Law: Ham Sandwiches to be Banned in Schools Hospitals

April 1 2017 World Vegetarian And Vegan News 

EU Last Law: Ham Sandwiches to be Banned in Schools HospitalsHam Sandwiches to be Banned in Schools and Hospitals Embargoed until April 1st In an uncharacteristic liberal style move the Govt has been in secret talks to ban ham, burgers, sausages and other processed meats in NHS hospitals and schools by 1st April 2018. In a 9th hour move the EU managed to sneak this new vegan law into the statute books before article 50 was invoked this week by PM Theresa May and thus automatically uploaded into our statute books via The Great Repeal Bill  New EU Vegan Rules on Meal Deals April 1st Until relatively recently ingredients such as testicles, rectum and udder were allowed in school sausages but regulations have been tightened up. A typical recipe for school/­­hospital sausages ("pork product" made "down to a price" to win a local authority contract - Guardian May 2003) now looks something like this; ?         50% "meat", of which 30% is pork fat with a bit of jowl ?         20% mechanically recovered chicken meat ?         17% water ?         30% rusk and soya ?         soya concentrate ?         hydrolysed protein ?         modified flour, dried onion, sugar, dextrose, phosphates, preservative E221 sodium sulphite, flavour enhancer, spices, garlic flavouring, antioxidant E300 (ascorbic acid), colouring E128 (red 2G). Casings: made from collagen from cow hide In the light of the World Health Organisations re categorisation of processed meat products (Risk: Highest -  Processed meat causes cancer IARC. WHO. BBC Oct 2015) and perhaps fearing resultant legal action from parents and school governors, heads of education and health departments have been discussing banning processed meat products. Ham Sandwiches become Vegan Hahm Sandwiches from 1st April The proposed plan is to replace all processed meats with like sounding plant based vegan products reveals junior health minister Ms Simmo Lay Leading Nutritionist Dr Bin MaFoud says In reality most of any beneficial nutrients in typical local authority purchased processed meat products comes from soya anyway so a move to plant based alternatives makes sense The food industry is now awash with very realistic processed meat alternatives that have same or better taste, texture and protein content than existing products. Patients and schoolchildren probably wouldnt even realise they are being given plant based alternatives. Menus would need to be re written with just omitting or adding one letter for trade description reasons so thus sausage becomes sossage, chicken becomes chikken, mince and burgers stays the same as does Hot Dog, ham becomes hahm and chorizo becomes Chorriso Says professor of food psychology Professor Joe King Many sandwich providers are ahead of the game already offering Vegan options School Packed lunches will not escape in case children swap food and schools risk being held responsible for future cancer risk. Ham sandwiches will join the school ban on chocolate and crisps that already exists in schools along with salami, sausages, bacon, beefburgers and hamburgers, chicken nuggets and pepperami. Ofsted will have the policing of new health standards in schools added to their list of responsibilities but it is not yet clear who will police the standards of food in hospitals as currently hospitals dont appear to have many standards for the quality of food. A Daily Mail reader, Ivor Beef, 68, from Barking, Essex said "If the EU thinks my son is going to eat more vegetables then they've go another think coming. Eating sausages and bacon and ham is a basic British human right along with bent bananas and blue passports. If  British citizens want to increase their risk of heart disease, stroke, cancers and diabetes than that's their sovereign right and the Euros can bog off back across the channel with their daft liberal ideas about saving the planet and national health. Karin Ridgers Founder of VeggieVison TV adds, Luckily there is a plant based version of everything nowadays so no one need miss out on taste and texture, the animals and planet will thank you and you could live longer too. http:/­­/­­www.cancerresearchuk.org/­­about-cancer/­­causes-of-cancer/­­diet-and-cancer/­­how-healthy-eating-prevents-cancer Date:  April 1st More Vegan and Vegetarian News at Vegan News - Health, Diet and Nutrition News

Creamy Spinach Soup + Our New Book!

March 18 2017 Green Kitchen Stories 

Creamy Spinach Soup + Our New Book! Woot woot! Before we jump into today’s recipe, we can finally share more information about our next book! It’s called Green Kitchen At Home and it’s something we have been working on under wraps for the past year. And now we have finally received a pre-copy of it. As the title suggests, this book is a gathering of all the recipes we eat most often in our home - our familys favorite dishes really. The book focuses on simple and comforting dishes that are easy to like, adapt and cook. We have tried to minimize weird ingredients so your mom, brother or non-vegetarian best friend also will find it inspiring and useful. Many recipes in the book have naturally started off here on the blog, but we are also sharing loads of previously unpublished recipes that we have kept within our family until now. Youll find the golden millet porridge or the Spinach & Banana Pancakes that we often make in the mornings, the savoury broccoli muffins that travel well in a backpack, sheet pan dinners for stressful weeknights, our super simple rye bread waffle toast, a fun vegetarian version of fish & chips, wine-baked mushrooms for a weekend with friends, and our childrens favorite - our va-va-voom baked donuts that have been a success at many kids parties. And lots more. Its not a vegan book as we eat egg and cheese in our family, but just like our other books, many recipes have vegan suggestions. A lot of the recipes are based on our fridge staples and in the book we show how to vary these staples into a multitude of easy shortcut dinners. The book has about 100 recipes in total - and all of them have been tested by a separate tester. We will be sharing more info as we are closing in on the release. It feels crazy and completely unreal that we have actually written a fourth cookbook and we are immensely grateful for all your support along the way. We hope that you will love this book and find it useful at home. We are planning a small US book tour and will let you know more about that really soon. The book is released already on 1 April in Australia and NZ, 20 April in the UK and 2 May in the US. It will also be released in several European languages after the summer. Here are some pre-order links:   Amazon.co.uk (UK). Amazon.com (USA). Booktopia.com (Australia & NZ). To celebrate the book, we made soup. A very green soup. The soup itself is good and simple. Basically just leek, potatoes and spinach. But what gives it a delicious and pungent kick is the topping. Quick-cooked green beans are tossed in a spicy chermoula made from pickled jalape?os, herbs, oil, lemon and a dash of maple syrup and it works so well with the mild and creamy soup. We also add avocado, yogurt and a generous drizzle of hemp seeds on top which takes it up another notch. Sometimes when a recipe image looks too good, I find myself thinking “but it probably isn’t that good in real life”. This is. One great thing with this method is that our kids eat this soup with just a drizzle of yogurt instead of the spicy beans, while we (for once) get it exactly as spicy as we want it. Everyone’s happy! The inspiration for this soup actually came from a toast. One of our favorite Stockholm cafes, Pom & Flora, serve an avocado toast with pickled jalapeno chermoula, cream cheese and hemp seeds. That toast has such a lovely combination of sweet, creamy and spicy tones, and this soup picks up much of the same flavors. A visit to one of their cafes is mandatory if you are visiting Stockholm! Spinach & Potato Soup with Spicy Chermoula Beans Serves 4 This soup is spectacular paired with the beans, but if you decide to serve it without you can add some chili flakes to the recipe to make it a little more pungent. 1 tbsp cold-pressed coconut oil or olive oil 2 small leeks, rinsed and finely chopped 2 cloves garlic 1-2 tbsp fresh ginger 2 tbsp fresh thyme, chopped 600 g potatoes, peeled 4 cups/­­1 liter vegetable stock (or 4 cups /­­ 1 liter water + 1 tbsp dried vegetable stock powder) 1 large bunch /­­ 150 g large-leaf fresh spinach, rinsed and thick stems discarded sea salt, to taste Serve with 1 avocado, sliced yogurt or coconut yogurt Jalape?o Chermoula Beans (recipe below) hemp seeds drizzle of olive oil Heat oil in a large sauce pan on medium heat. Rinse and finely chop the leeks, peel and crush the garlic and grate the ginger. Add them to the saucepan along with the thyme and let sauté for a few minutes until soft and smells fragrant. Peel the potatoes, cut them into quarters and add them to the saucepan along with vegetable stock. Let cook for 10-15 minutes and then add spinach. Stir to let the spinach wilt down into the soup and let simmer for just a few minutes. Use a hand blender to mix the soup smooth. Add salt, taste and adjust the flavours. Serve the soup topped with a quartered and sliced avocado, a dollop of yogurt, jalapeno chermoula beans (see recipe below), a scattering of hemp seeds and a drizzle of olive oil. Jalape?o Chermoula Beans 1 tbsp cumin seeds 1 large bunch fresh parsley 1/­­2 lemon, juice 10-12 slices pickled jalape?os (or 1 whole) 2 cloves garlic, peeled 1 tbsp maple syrup 4 tbsp cold-pressed olive oil sea salt 1 large handful /­­ 200 g green string beans Toast cumin seeds in a dry skillet on low-medium heat for a few minutes. Add them to a mortar (or food processor) along with the other ingredients (except the beans). Use the pestle to mash everything into coarse dressing (or pulse a few times if using a food processor). Taste and adjust the flavors. Bring water to a boil in a large sauce pan. Trim off the ends off the beans and cut them in half. Add the beans to the water and let them cook for no more than two minutes. Strain the water and add the chermoula to the sauce pan. Toss until all the beans are dressed with the sauce.

Celebrate National Nutrition Month with Meatless Monday!

March 6 2017 Meatless Monday 

Celebrate National Nutrition Month with Meatless Monday!March is always one of our favorite times to sit down at the table. Its National Nutrition Month , where good food and food thats good for you are served on the same plate. This year, the Academy of Nutrition and Dietetics recommends that you Put Your Best Fork Forward, encouraging parents to teach healthy eating habits to their children. At Meatless Monday, we couldnt agree more. The academy also suggests filling half your plate with fruits and vegetables. Of course, we believe in filling the whole plate with tasty veggies, fruits, nuts and whole grains. In fact, the nutrients in particular foods can actually help with certain health issues. So in celebration of National Nutrition Month, were going to spotlight specific foods each week that have a direct link in helping to reduce the risk of a chronic preventable disease. First up: Whole grains!   Heart Disease - Leading Cause of Death Among Women You may remember hearing about this last month during the American Heart Associations Wear Red event. Its a serious health issue . Cardiovascular disease is listed as the underlying cause of nearly 801,000 deaths in the U.S. each year (about one of every three).   Whole Grains and Veggies Lower the Risk of Heart Disease In a research study , health experts concluded an inverse association between dietary whole grains and cardiovascular disease. In other words, by eating more whole grains, you have less risk of developing heart disease. In a separate study , experts found that a higher consumption of fruit and vegetables is linked to a lower risk of all causes of death, particularly heart disease. Long story, short, whole grains and veggies are definitely heart smart.   Eat Healthy - and Tasty Turns out you can have the best of both worlds: nutritious, flavorful veggies and wholesome tasty whole grains. See some of our favorite recipes below: Sweet Potato Sorghum Salad   Tahini Quinoa Bean Salad   Barley Fried Rice The post Celebrate National Nutrition Month with Meatless Monday! appeared first on Meatless Monday.

10 Tips to Help Kids Make Healthy Food Choices

March 2 2017 VegKitchen 

10 Tips to Help Kids Make Healthy Food Choices Most parents know the challenges of getting kids to eat healthy foods. Children are bombarded with advertising and media messages for foods that are filed with sugar, fat, and iffy ingredients. Even if a child makes their own choice to go vegetarian and vegan, that’s no guarantee that they wont be finicky.The post 10 Tips to Help Kids Make Healthy Food Choices appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

Healthy and Delicious Food for your Kids

January 29 2017 Manjula's kitchen 

Many of my viewers have requested food ideas and suggestions for their children.  I will share with you what I did with my two sons and now my grandchildren. When my kids were babies, the most common solid food was in jars sold at the grocery store.  Being a vegetarian and wanting to raise my family similarly, I wanted to select the ingredients and then prepare it in a way that made sense to me.   When traveling, I sometimes did use jarred baby food for convenience.  I had no one to really guide me as my mother was in India and there was no Internet back then! Also, phone calls were very expensive at that time. Lentils Preparing lentils was something I did almost daily for my husband and myself.  Once I had children, I also boiled large pieces of vegetables such as zucchini, carrots, beans, different squashes and potatoes with lentils. When the vegetables were tender, I would take them out from the lentil-dal and mash them with a blender, adding a spoonful of lentils.  I mixed fruits with small amounts of yogurt or milk and blended them as well.  Some fruits are soft and easy to blend such as bananas.  Some, such as apples, need to be cooked to soften them. Steamed Vegetables When my sons started teething, I steamed vegetables in larger pieces which they could hold onto after a little cooling.  This accomplished several things, they were entertained and enjoyed feeding themselves and the foods provided teething comfort.  As they grew older, I started adding just a bit of traditional Indian spices so they could get used to our customary spices.  I mashed Roti (Indian flat bread) and rice with lentils and vegetable from Indian dishes. I would also give them different cereals of their choice. Slowly, I introduced the same foods my husband and I were eating but with less spices.  As always, children will have their favorites. Sandwiches Once they began school, I made a variety of sandwiches for them.  Peanut butter & jelly was a favorite.  I also made cream cheese or cheese sandwiches with a bit of mango pickle or sautéed vegetables.  Of course, raw vegetables and fruit could also be added to their lunches. They also enjoyed taking slices of pizza and different pastas.  Now my grandkids dont mind and enjoy taking rice with dal (lentils) and wraps with sautéed vegetable.  Every child is different so remember to prepare what works for your child’s tastes.  Make sure to try different dishes and start introducing meals you make for yourself. Also, check out my lunch box suggestions on my website! The post Healthy and Delicious Food for your Kids appeared first on Manjula's Kitchen.

Watermelon & Halloumi Salad with Magic Sauce

August 9 2017 Green Kitchen Stories 

Watermelon & Halloumi Salad with Magic Sauce Hello! This is David & Luise. Remember us? During our almost eight years of blogging we have never left it silent for two months before. We’re going to do what we always do in these situations and blame the kids. Wether we miss a dentist appointment, forget to answer a text message, get a parking ticket or are two months late with a blog post, it’s always our kid’s fault. In this case however it’s actually somewhat true. We simply underestimated how much time and attention three kids on summer holiday takes. They have sooo much energy. I (David) have been thinking of ways to connect them (and with them I mean Isac) to the power grid so that they (he) could replace a nuclear power plant or two. And I could perhaps cash in a Nobel price for saving the world. Anyway, after a couple of weeks of feeling bad about not having a single second over to blog new recipes, we instead decided to give ourselves a summer break from it all. So we have been trying to keep up with our children’s pace (obviously impossible) and play on their rules (also impossible because they ignore rules) this summer. It’s been fun and much needed. But we are here now with plenty of new recipe ideas and projects. Lots of other things have happened during the summer. We almost bought ourselves a tiny smoothie bar in a park, we burnt pancakes from Green Kitchen at Home inside a jam-packed little book store in Bath and we have planned the release of the European languages next month, but we’ll find time to talk more about all that. For now, let’s just talk food. Before the summer and watermelon season is all over. This recipe has been going on repeat all summer. It’s actually a combination of two recipes which we recently realized work brilliantly together. A simple watermelon and halloumi salad and our Magic Green Sauce. We first got the idea to combine watermelon with halloumi from a recipe photo in a supermarket pamflett and from that combo, we’ve added some chickpeas, cherry toms and pumpkin seeds to make it less of a side and more of a meal. It’s a really nice combination. Rich and chewy halloumi, sweet and fresh watermelon, crunchy pumpkin seeds and a tangy, flavorful and slightly spicy sauce. If I wasn’t such a humble guy, I would say that it’s probably one of the best watermelon salads you’ll try this summer. Luckily, I’m super humble and will just say that it’s pretty good. A simple vegan option would be to replace the halloumi with marinated tofu. Just make sure to squeeze out the liquid before marinating it, so it soaks up all the flavor. Quinoa, black lentils or rice could also be a great addition if you want to make this salad more substantial. Here is a little salad assembling action by Luise. Technically, the Magic Green Sauce is just our take on Chimichuri with a more hippie name. We use lime juice instead of vinegar and have added a little avocado to give it the right balance between creamy and chunky and also a few drips maple syrup to round off the sharpness from the other flavors. The magic lies in its ability to transfer any simple dish into something flavorful. Apart from this salad, we also use it on scrambled eggs, as a dip for raw crudités, inside rye sandwiches and on top of shakshuka. We have made it with a number of different herb combinations and found that anything goes (but parsley, cilantro/­­coriander and mint is still a fav). Watermelon & Halloumi Salad with Magic Green Sauce Serves 4 Watermelon & Halloumi Salad 1 kg /­­ 2 lb watermelon 200 g /­­ 7 oz halloumi 150 g /­­ 1 cup good quality cherry tomatoes  1 can /­­ 200 g /­­ 1 cup cooked chickpeas  60 g /­­ 1/­­2 cup pumpkin seeds /­­ pepitas 2 large handfuls Mâche lettuce (or any tender lettuce) 2 tbsp olive oil 1 lime Salt Magic Green Sauce 1 large handful (30 g /­­ 1 tightly packed cup) mixed fresh herbs (we used parsley, cilantro and mint) 1/­­2 cup /­­ 120 ml olive oil Juice from 1 lime 1 tbsp capers 1 tsp maple syrup 1 clove garlic 1 small chili 1/­­2 avocado 1/­­2 tsp sea salt flakes Start by preparing the sauce. Add all sauce ingredients to a food processor and pulse a few times until coarsely mixed, check the flavor and consistency and add more salt, herbs or oil if needed. If you don’t have a food processor, finely chops herbs, capers, garlic and chili, mash the avocado and mix everything in a bowl together with olive oil, lime juice and maple syrup. Add salt to taste. Then set aside. Dice the watermelon and halloumi, quarter the tomatoes and rinse the chickpeas. Toast the pumpkin seeds on medium heat in a dry pan with a little salt until they begin to pop, then transfer them to a chopping board and chop coarsely. Add a little oil to the pan and fry the halloumi for a couple of minutes until golden on all sides. Arrange the lettuce in a bowl or on a serving platter. Add chickpeas, tomatoes, watermelon and halloumi. Squeeze over a little lime juice and drizzle with oil and toss until mixed. Top with pumpkin seeds and Magic Green Sauce, with extra in the side. Enjoy! ***************** PS! We are off to Rome now to celebrate that it was 10 years ago that my drunk feet tried to seduce dance Luise on a club by the Tiber while simultaneously using ALL my Italian pick up lines on her (took me approx 1 hour before I realized that she was Danish and not Italian!). We’re bringing all the kids this time and we’d really appreciate a comment if you know any good places to eat, fun playgrounds, outdoor pools or your favorite gelato bars. Grazie!

Hibiscus Orange Blossom Turkish Delight

July 12 2017 Golubka Kitchen 

Hibiscus Orange Blossom Turkish Delight This post was created in partnership with Whole Earth Sweetener Co. Turkish delight is one of those old-school sweets that was always around during my childhood in the Soviet Union, which is surprising because treats were scarce and mainly homemade. There was a tiny store a short walk away from our home, where they carried neat, white paper boxes, lined with tissue and filled with delicate pink, sugar-dusted Turkish Delight squares. We called the treat rahat lokum (just another commonly used name for Turkish Delight). I spent my childhood convinced that it was fairy food, and cherished every pleasantly jelly-like, aromatic bite from the magical paper box. I’ve since completely forgotten about rahat lokum, dismissing it as an outdated sweet of my semi-hungry childhood, until I was in Moscow a few months ago. There is a high-vibe sweets brand sold in some grocery stores in Russia, which makes chocolate, wafers and such, with surprisingly wholesome ingredients, cool herbal add-ins, and a pleasantly low amount of non-refined sugar. I always make a point of hunting down some of their stuff to bring back home. This time around, I discovered a new product of theirs, which was a healthier, green tea-flavored Turkish Delight. It was delicious and disappeared in no time once my family got a taste of it back in Florida. I quickly got the urge to figure out my own recipe, as I often do with these types of obsessions. Thankfully, I’m no stranger to the thickening and gelatinizing properties of arrowroot (starch from a tropical tuber) and agar-agar (sea vegetable). Both make for the perfect, allergy-friendly and healthful alternative to cornstarch, which is traditional to Turkish Delight recipes. After some consideration, I decided to color my delight with hibiscus tea, as a tribute to the pink treats of my childhood, and because I’m generally obsessed with hibiscus and its million health benefits. For an extra aromatic finish, I added some orange blossom water instead of the more commonly used rose water, which truly takes this treat to the next level. When coated in arrowroot powder, this Turkish Delight looks surprisingly professional, as though it was store-bought. The cool thing is that in reality it’s pretty easy to make at home, just take a look at the video above to see the whole process. For sweetener in this recipe, I used an organic blend of stevia and honey from Whole Earth. I’ve had a pretty turbulent relationship with stevia over the years. I’ve always wanted to get into it as a sugar substitute, knowing that it’s totally natural, free of calories, and a zero on the glycemic index, but I just cannot get used to its potent, powerful flavor (when extracted it’s something like 200 times sweeter than sugar!). Any time I add pure stevia extract to anything, it’s all I can taste, and that flavor lingers in my mouth for hours in an unpleasant way. Thankfully, Whole Earth Sweetener Co. figured out that when mixed with other, more traditional sweeteners, stevia is barely distinguishable, and they offer a few carefully considered stevia blends. The neat thing is that because of stevia’s potency, you only need half of the amount of their sweetener in any given recipe. In other words, this Turkish Delight recipe only calls for 1/­­4 cup of the honey and stevia blend, while you would need twice the amount (1/­­2 cup) of pure honey or maple syrup to achieve the same sweetness without the stevia. After trying the Whole Earth stevia-honey blend, as well as their stevia-raw sugar blend, I’m totally on board. I love being able to use less sugar in my sweet recipes, and I’m hoping that these products can help me ease into a love affair with pure stevia, some day :) I’m curious to hear about your guys’ experience with stevia. Do you use it? Did it take you some time to get used to it? Any tips and stories are much appreciated! Hibiscus Orange Blossom Turkish Delight   Print Serves: about 48 pieces Ingredients 3½ cups purified water 2 tablespoons dried hibiscus flowers ⅔ cup plus ¼ cup arrowroot powder, divided ¼ cup stevia-honey blend or ⅓ - ½ cup pure honey or maple syrup 4½ tablespoons agar agar powder (not flakes) 1¼ teaspoon orange blossom water or rose water Instructions Combine the water with the hibiscus in a medium saucepan and bring to a boil. Remove from heat, cover and let the tea steep for 30 minutes. Prepare an 8 x 8-inch square, rimmed dish by lining it up with parchment paper. Set aside. Strain the hibiscus tea. Mix ½ cup of the tea with ⅔ cup of the arrowroot powder in a medium bowl. The mixture will be quite thick and difficult to mix at first. Set aside. Pour the rest of the hibiscus tea into the same saucepan used for brewing the tea. Add the sweetener and the agar agar powder, whisk to combine and bring to a boil over medium high heat. Lower the heat to a simmer and simmer for 5 minutes, whisking periodically. At the end of the 5 minutes, give the prepared arrowroot mixture a good stir and slowly pour it into the saucepan with the agar mixture, stirring vigorously. The mixture will be very thick and stretchy. Remove from heat and add in the orange blossom water, whisking to combine. Immediately spoon the mixture into the prepared dish, evening it out as much as you can. Place the dish into the refrigerator for 1-2 hours, until the mixture is completely set. Once set, lift the delight square out of the dish onto a cutting board, using the extending ends of the parchment paper. Slice into around 48 cubes and roll them in the remaining ¼ cup arrowroot powder to coat. Store refrigerated in an airtight container. Enjoy! 3.5.3226 You might also like... Cosmic Sweet Potato Chocolate Truffles Almost Savory Raw Chocolate Raw Honey Maca Pancakes, a Weekend Breakfast Honey-Roasted Pears with Vanilla Cashew Cream .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Hibiscus Orange Blossom Turkish Delight appeared first on Golubka Kitchen.

Fig Bar Cookies (Vegan And Gluten-Free)

June 22 2017 Happy Cow veggie blog 

Here’s an awesome way to make a veganized, healthier version of a childhood favorite – Fig Newtons! This recipe from Something Vegan uses natural ingredients and skips out on all those preservatives! Nothing but delicious, plant-based goodness in these cookies! Fun to make and eat with the entire family. Check out the super easy video tutorial to see how they’re made: Read the full recipe in the video description here. The post Fig Bar Cookies (Vegan And Gluten-Free) appeared first on The Veggie Blog.

Chocolate Pudding Pie with Seed Crust

June 9 2017 VegKitchen 

Chocolate Pudding Pie with Seed Crust I dont know if you remember this, but many years ago, Im talking the 70s, I think every mom in America was required to make her children chocolate pudding pie in a graham cracker crust and slather it with whipped cream. This was actually something I really loved to eat. Of course, I had to […] The post Chocolate Pudding Pie with Seed Crust appeared first on VegKitchen.

What Parents Need to Know About Raising Vegetarian Children

May 30 2017 Oh My Veggies 

Our nutrition shares her best advice for parents raising their kids on a vegetarian diet.

Vegan Cadbury Creme Eggs

April 12 2017 Happy Cow veggie blog 

Missing that childhood favorite treat, the Cadbury Creme egg? Never fear, there’s a vegan version of it! The Edgy Veg has put together a simple recipe to help vegans all […] The post Vegan Cadbury Creme Eggs appeared first on The Veggie Blog.

1 Dough - 5 Waffles

March 25 2017 Veganpassion 

1 Dough - 5 Waffles Belgian waffles are a dream! They remind me of my days of childhood and they're classic "soulfood". In my vegan bakery these sweet little treats can't be missing. Whether classic, with chocolate or with fruits. I can't have enough different kinds of waffles. Have lots of fun with baking! For the dough 1 1/­­2 cup spelt flour 2 tbsp. soy flour 1/­­4 tsp. salt 1/­­3 cup + 1 tbsp. raw cane sugar 1/­­2 tsp. vanilla 1 pinch curcuma 1 tsp. bicarb soda or baking powder 1/­­2 cup vegan buttermilk or soy yoghurt 1 tbsp. cider vinegar or white wine vinegar 3/­­4 cup + 1 tbsp water 1 tbsp. + 2 tsp. oil vegan butter for the waffle maker Besides: dark chocolate couverture In a mixing bowl mix together flour, soy flour, salt, raw cane sugar, vanilla curcuma and bicarb soda. Add buttermilk, vinegar, water and oil and mix with a egg beater. Spread butter on the hot waffle maker and take one ladle of the dough and put it in the waffle maker. Bake until the waffles are golden. In a bain-marie melt chocolate and spread over the waffles. Chocolate Waffles Add 3 tbsp. cocoa and 1/­­4 cup dairy free milk to the dough. Blueberry Waffles Add blueberries to the dough before baking Chocolate Chip Waffles Add 1/­­2 cup chocolate chips to the waffle dough. Decorate the waffles with fruits, couverture, whip cream, peanut butter.

Holi Hai!

March 9 2017 Manjula's kitchen 

Holi Hai!Holi is a very special holiday.  It is the one holiday that everyone I know gets together.  In India, all social restrictions and gaps are forgotten as people of different backgrounds celebrate together.  A bonfire is typically prepared the night before Holi. The next day family, friends, and neighbors play together with specially prepared colored powders. These powders are called Gulal and colored water is playfully splashed on each other as well. I love the spirit of the Holi as it brings back a lot of fun memories from my childhood. This year Holi is on Monday, March 13th.  We will get together and celebrate with friends and family for sure. We celebrate Holi at home a little differently and play with colorful silk flower petals instead of Gulal. It’s easier to use soft petals when you are playing inside the house! My grandchildren, of course, enjoying playing Holi with colorful gulal and water! Celebrating Holi is fun, but we need delicious food to accompany the celebrations!  This year we will be doing a pot luck dinner with our friends.  The theme is “street foods”. Everyone will bring their favorite “street food” to enjoy.   I am beginning my preparations as we speak! Unless the house is full of the sweet aromas from the dishes you cook, it doesnt feel like Holi. This year’s menu will be: Thandai Carrot Khanji, (these are special Holi drink) coming soon Samosa Dahi vada Chole Kulcha Pani Puri Papdi Chaat and for dessert: Rasgulla Meethi Mathri Alex (my husband) wants me make a special easy-to-eat salad using cucumbers, carrots, bell pepper, tomatoes and cottage cheese. I will post more picture after Holi. I hope you enjoy Holi this year.  Enjoy this colorful festival and take out your water gun. HAPPY HOLI! The post Holi Hai! appeared first on Manjula's Kitchen.

10 Tips to Help Your Kids Make Healthy Food Choices

March 2 2017 VegKitchen 

10 Tips to Help Your Kids Make Healthy Food Choices Most parents know the challenges of getting kids to eat healthy foods. Children are bombarded with advertising and media messages for foods that are filed with sugar, fat, and iffy ingredients. Even if a child makes their own choice to go vegetarian and vegan, that’s no guarantee that they wont be finicky.The post 10 Tips to Help Your Kids Make Healthy Food Choices appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

3 Favorite Quick Treats

February 21 2017 Green Kitchen Stories 

3 Favorite Quick Treats Our daughter’s school teacher sent along a pale blue little text book for her to draw and write in during our recent trip to Cape Town. Considering that Elsa’s previous writing experiences mostly consisted of scribbling random letters from the alphabet and signing her drawings (often reversed), we honestly didn’t expect this journal to be anything more than a sketch book. But to our surprise, she filled the pages with both drawings and sentences about her days. She is no Donna Tartt just yet. Her letters look a little wonky, she spells words exactly as they sound and writes without space between (so it all looks like a long hashtag): weesaasharkindeseetodey. But regardless of how much or little that happened each day, she found something to write about, she tried her best to get the spelling right and she filled that book with memories. The connection I am trying to make here is that this blog is Luise’s and my journal. And we have been bad at filling it lately - with memories and recipes. Ever since the children outnumbered us, it has been difficult to write. Not only due to lack of time and sleep, but we’ve also been looking for meaning, relevance and motivation. We have been doing this for more than seven years now and I have personally come to a point where I want everything to be so damn perfect every time that I often get stuck in this circle of “this is not good enough”. But seeing Elsa’s journal made me realise that we don’t always need the grandest of recipes or ideas. Sometimes a simple 5-minute snack or treat can be good enough. Okay, I don’t really think one snack is good enough. So we are actually sharing three today! These recipes are all great options when you need a late afternoon pick-me-up, a post workout treat or simple Tuesday dessert. Although different in their execution, they can all be made in a breeze and all of them also happen to include tahini. If you haven’t tried tahini with sweet flavours before, consider this your lucky day. It’s the bombest flavour combo! First up, easy but epic stuffed dates. I shared these stuffed dates on instagram a few weeks ago, calling them ugly delicious. Although a lot of people seemed to think that they weren’t ugly, I still argue that this isn’t a very glamorous dish. Frozen raspberries, grated ginger and tahini, mashed into soft dates is preferably something that is enjoyed under dim light in front of a tv series. Unhulled tahini is excellent for this dish because of it’s richer tones. And if you’ve got a dark chocolate bar (70-80%) lying around, you can break it up and cram small pieces of chocolate into the date along with the other ingredients. It’s probably the quickest and easiest sweet firework your mouth will ever experience. Tahini & Raspberry Stuffed Dates Makes 10 10 soft dates 1 tsp fresh ginger 3 tbsp tahini (preferably unhulled), almond butter or nut butter of choice 20 fresh or frozen raspberries a handful desiccated coconut dark chocolate (optional) Open up all the dates, discard the stones and place the dates on a plate. Grate the ginger over the dates and then fill them with approx 1/­­2-1 tsp tahini per date and two slightly mashed raspberries (and a small piece of chocolate, if using). Top with a scattering of desiccated coconut. Indulge. We obviously think smoothies are the ultimate quick treat, having written a whole book about them. They are easy to make, easy to improvise and easy to like. This recipe is not from the book but it combines many of our favorite smoothie ingredients mentioned in the book into one master smoothie which we often make in family size and portion out in mini bottles. Berries are always great in smoothies being low on sugar and high on freshness. Avocado and banana makes it exceptionally creamy. Dates add a caramel tone and cardamom, ginger and tahini blasts the flavours. Depending on the tartness of your berries, a squeeze of lime or lemon can also be good in this. Berry & Tahini Smoothie 2 large glasses 1 banana 1/­­2 avocado 2-3 soft dates 1 tsp freshly ground cardamom 1 tsp fresh ginger 1 tbsp tahini 1 cup /­­ 150 g frozen raspberries and blackberries 1 cup oat milk or other plant milk Add all ingredients to a blender and mix on high speed until smooth. Taste and adjust the flavour, add more ginger, tahini or cardamom if needed. Add more milk if it feels too thick. Pour into two large glasses or bottles and enjoy right away or store in the fridge with a lid on. On a recent car ride from Copenhagen to Stockholm, Luise picked up a snack pack of cottage cheese with topping. It is not something we often buy but it tasted pretty good and we started talking about making our own version of it, adding lots of crunch and more freshness along with the sweetness. We have combined cottage cheese with yogurt here to make it more creamy, fluffy, tangy and rich in protein  and this has become one of our favorite post workout meals lately. We serve it with chopped apples, an easy crunchy topping of toasted buckwheat groats and nuts and top it all with a delicious syrup made of honey, fresh ginger, cardamom and tahini. The syrup should taste quite strong of ginger to contrast the cheese and it’s really what makes this dish special, but if you are not a fan of ginger, use the lesser amount. If you’ve got a jar of our Ginger & Turmeric Honey Bomb at home, that can be used instead.   Cottage Cheese with Apple, Ginger Honey and Crunch Serves 2 (hungry people) or 4 (as a snack) 1/­­4 cup /­­ 50 g buckwheat groats 1/­­4 cup /­­ 35 g hazelnuts, roughly chopped 1/­­2 tsp sea salt 1 cup /­­ 250 g cottage cheese 1/­­2 cup /­­ 125 ml plain thick yogurt (turkish or greek style yogurt) 1 large apple 1 1/­­2-2 tbsp honey 1 tbsp tahini 1/­­2-1 tsp freshly grated ginger 1/­­2 tsp ground cardamom Dry toast buckwheat groats, hazelnuts and salt in a skillet or sauce pan on medium heat for approx 10 minutes, stir every now and then. While its toasting, divide the cottage cheese on two plates or four bowls. Discard the core from the apple and chop it in roughly 1/­­2 inch /­­ 1 cm pieces. Scatter the apple pieces over the cottage cheese. When the buckwheat and nuts smell fragrant and look golden, turn off the heat and scatter it over the cottage cheese and apple. Without rinsing the skillet/­­saucepan, use the after-heat in the pan to stir together tahini, honey, ginger and cardamom - it only need a little heat to combine easily. Drizzle generously over the two plates and finish with a sprinkle of cinnamon. Dive in!

Black Lentil & Vegetable Bolognese

January 23 2017 Green Kitchen Stories 

Black Lentil & Vegetable Bolognese Pavarotti’s “Nessun Dorma” (none shall sleep) is blasting on repeat in my headphones. But it’s the opposite case over here. All the children are finally asleep and while Luise is taking care of the dishes, I’m trying to channel my inner Italian so we can publish this recipe before another year has passed. We wrote our last blog post in Copenhagen and this one is brought to you from a house we are borrowing, on the slope of the Table Mountains in Cape Town, South Africa. If we keep this trend of travelling south for every new blog post, we will be writing the next one from Antarctica. It feels a little weird writing about these comforting and wintery pasta bowls from here, but I’m trusting that Pavarotti will help me channelling my inner Italian and get me in the right mood. It’s summer in South Africa, we’ve got lemon trees growing in the garden, there is a small pool, a cute kitchen and Elsa and Isac are keeping occupied by throwing grapes at each other in some kind of never-ending grape war. In short, we are very happy and grateful to spend a month here. Apart from the children’s fights, the scene is vastly different from two weeks ago when we shot this recipe. Isac had pneumonia, Elsa and Gabriel were snoring with colds and we were all cozied up (or more like stuck) in our Stockholm apartment - pale, tired and gloomy, surrounded by cold winter. The only thing we craved then were simple and comforting pasta dishes like this. Vegetarian bolognese is perhaps not one of our most unique recipe ideas but it is January food at its best, so we thought it might be something you’d also be interested in maning. We often make a kids pasta sauce that contains tomatoes, grated carrot, grated zucchini and red lentils. As it simmers, the lentils dissolve into the tomato sauce and it all becomes quite sweet and smoothly textured. It’s a simple way to sneak extra nutrients in a meal that our kids always are happy to eat. This is a slightly more adult approach on that dish. The sauce has more texture and chunks and a deeper flavour from herbs and red wine. We use black lentils as they stay intact in the sauce. The lentils work as replacement for the meat in the classic bolognese ragu - they both add protein and have a nice and soft, chewy consistency. We combine chopped and grated carrots to get a mix of textures. You can of course add more veggies if you prefer. We kept it simple and used what we had at home because of sick kids and cold weather, but also because it is what Italians do. “Pochi ingredienti, tanto tempo” (few ingredients, long cooking time) is an Italian expression - that I just invented, but I’m pretty sure Pavarotti would agree. Simple cooking with great ingredients is key in the Italian kitchen. However, if you have some mushrooms or an eggplant/­­aubergine at home, either of them would work excellent in this recipe as well as they add meaty texture to the dish and make it even more vegetable packed. Enjoy! That’s it, blog post number two of the year. And no babies were neglected this time. I even managed to mention Pavarotti three times, talk about grape wars and make up my own Italian food expression. If that doesn’t qualify me as a full-blooded Italian, I don’t know what does. You can call me Davide from now on.  Vegetarian Bolognese Serves 4-6 2-3 tbsp olive oil 1 large onion, peeled and coarsely chopped 3 garlic cloves, peeled and crushed 2 large carrots, peeled 2 sticks celery, rinsed 4 tbsp green olives, stones removed and slightly bruised 1 tbsp fresh basil (or 1 tsp dried) 1 tbsp fresh oregano, rosemary or marjoram (or 1 tsp dried) 125 ml /­­ 1/­­2 cup red wine 100 g /­­ 1/­­2 cup uncooked beluga lentils (or puy), rinsed 400 ml /­­ 1 1/­­2 cup vegetable stock (or water) 2 bay leaves 2 x 400 g /­­ 14 oz tins crushed tomatoes sea salt and freshly ground black pepper To serve pasta of choice (we used a lentil flour spaghetti) vegetarian parmesan style cheese fresh parsley olive oil Heat the oil in a large saucepan on medium heat. Add onion and garlic and sauté for a few minutes. Meanwhile, chop one of the carrots and the celery into 1 cm /­­ 1/­­2 inch chunks and add them to the pan along with olives and dried herbs (if using). Let soften for a couple of minutes, add the red wine and let cook until the alcohol evaporates. Add lentils, half of the vegetable stock, bay leaves, tinned tomatoes, fresh herbs (if using) salt and pepper. Grate the remaining carrot and add it as well. Bring to the boil, reduce the heat and let simmer for 30 minutes or until the lentils are cooked, stirring from time to time as not to burn the base of the sauce. Add the remaining stock or water, little by little, to loosen the sauce whenever it is looking dry. Cook your pasta of choice. Serve the sauce stirred through the pasta, topped with a sprinkling of grated cheese, fresh parsley or other herbs and a drizzle of oil. PS. We actually prepared one more blog post before we left and we will try to share it soon,  along with some photos and tips from Cape Town. Meanwhile you can see some snapshots from out trip on instagram.


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