Recipes for kids

Vegetarian Baby and Child, Sept-Oct, 2002 by Michelle Smith

Chickpea Mash Stew reprinted with permission from The Everyday Vegan by Dreena Burton

1 1/2 tbsp. olive oil
1 1/2 cups onion, chopped
1 cup celery, chopped
1 cup carrots, chopped
3 medium-large garlic cloves, chopped
1/4 tsp sea salt
fresh ground pepper to taste
1 cup zucchini, chopped
1 1/2 tsp. dried mustard
3/4 tsp. ground dried sage
2-14 oz. cans chickpeas, rinsed and drained (roughly 3 1/2 cups)
1-28 oz. can diced tomatoes (do not drain)
2 cups vegetable stock
1 cup water
1/2 cup sun-dried tomatoes, chopped
1 tbsp tamari
1 large dried bay leaf
2 tsp molasses
1 tbsp fresh thyme, chopped

In a large soup pot, heat olive oil over medium heat. Add onions, celery, carrots, garlic, sea salt, and black pepper. Cover and cook for 6-8 minutes until the vegetables soften (stir a couple of times throughout). Add zucchini, dried mustard, and sage, and stir for a couple of minutes. Add remaining ingredients except fresh thyme and bring to a boil. Reduce heat and let simmer covered for 1520 minutes. Remove but reserve bay leaf, and mash or lightly puree the soup (keeping a chunky texture), and then stir in fresh thyme. Add bay leaf before serving, and season with additional sea salt and fresh ground black pepper, if desired. Makes 6-8 servings.

See the review of Dreena's book on page 29!

Chewy Nutty Cereal Chip Squares reprinted with permission from The Everyday Vegan by Dreena Burton

1/2 cup almond butter *
3 Tbsp. honey option *
2 Tbsp. pure maple syrup
1 Tbsp. vanilla or plain soy milk couple pinches sea salt
1 tsp pure vanilla extract
3 Tbsp. shredded coconut
2 cups rice crisp cereal
2-3 Tbsp. non-dairy chocolate chips *

In a saucepan over medium-low heat, combine almond butter, honey option, maple syrup, soy milk, and salt. Heat mixture slowly until just well melted, about 4-5 minutes (careful not to boil). Remove from heat and stir in vanilla, coconut, rice crisp cereal, and chocolate chips (add chips last because they will melt too quickly if added sooner). Spoon mixture into a lightly oiled 8"x8" baiting pan, then press mixture down evenly. Refrigerate until cool, then cut into squares. Makes 12-16 servings. Substitution Idea: Instead of almond butter, try another natural nut butter, such as peanut or cashew. And instead of chocolate chips, try adding raisins or toasted chopped nuts, such as almonds. * If you do not use honey, try brown rice syrup, barley malt, or agave nectar.

Juice it up! submitted by Tahali Richardson of Hebrew's Food

5 lb. bag of organic carrots
1 very large organic yam (sweet potato)
1 bunch of fresh organic spinach

Get the juicer out. Wash the carrots and yam with a veggie brush (scrub them under running water). Cut the carrots in half, then slice down the center, so they will fit in the juicer. Slice the yam. Thoroughly wash the spinach. Juice the carrots first. After you juice the carrots strain the liquid several times and set aside. Juice the other vegetables and add to carrot juice. Serve fresh.

Herb Stuffing adapted from a recipe in Linda McCartney on Tour

1 medium onion--chopped
3 small celery stalks--chopped
1 Tbsp. each: fresh parsley, sage and thyme, chopped
1 small loaf whole grain bread, diced
3 Tbsp. each: walnuts and cashews, roughly chopped
1 Tbsp. soy sauce or tamari
1/2 cup vegetable broth
6 Tbsp. olive oil

Preheat oven to 350[degrees]F. In a medium bowl, combine the first five ingredients. In a bowl combine the last three (wet) ingredients. Pour the wet mixture over the dry tossing well to evenly distribute. Add more broth if needed so all the pieces of bread are moistened but not squishy. Press the mixture into a greased loaf pan. Bake at 350 F for 30-40 minutes. Allow the stuffing to cool a little before serving. Makes 6-8 servings.

Fresh Tropical Sherbet A VegBaby original recipe

2 oranges, peeled and seeds removed
1 cup pineapple juice
1 cup coconut milk
maple syrup to taste, (opt.)

Place all ingredients except maple syrup in a blender and liquefy until completely smooth. Pour into a loaf pan, cover, and freeze about one hour. Transfer contents of the pan back to the blender and mix at low speed until smooth. Return to the pan, and freeze again. Serve with fresh fruit. Makes 6-8 servings.

Banana Milk A VegBaby original recipe

1 medium banana
1 cup vanilla soy milk
2 ice cubes

Place all ingredients in a blender and liquefy until completely smooth. Serve immediately. Makes 2-3 servings.

Peanut Butter Banana Muffins A VegBaby original recipe

2 cups flour
1 Tbsp. baking powder
1 1/2 cups water
1/3 cup oil
1/4 cup sugar or equivalent substitute
1/4 cup peanut butter
2 bananas

Preheat the oven to 350[degrees]F. Oil the cups in a large muffin pan. Combine the dry ingredients in a large bowl and set aside, In a smaller bowl, whisk together the water, oil, sugar and 1/4 cup of peanut butter. Add the wet mixture to the dry mixture and stir just until combined. In the wet bowl, mash the bananas with a fork. Stir the bananas into the batter. Fill each muffin cup about 2/3 to 3/4 full. Bake the muffins for 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let cool before removing from the pan. Makes 12-16.