Monday, February 18, 2008

Two Toddler-friendly recipes



At the beginning of each week, I cook a big pot of brown rice and also a crockpot of beans. Then, we can use these througout the week as they are or as part of recipes. The kids love rice and are often very happy with a bowl of beans right along with it. My husband made the rice already yesterday, so it was on hand for breakfast this morning: brown rice, scrambled tofu and fruit. Here's the scrambled tofu recipe:

1 block extra-firm tofu, pressed to remove excess water and then fork mashed
1/2 small onion, diced
1 small jar pimentos or 1/4 of a red pepper, diced
1/2 cup fresh mushrooms, cleaned and sliced
1/2 cup grape tomatoes, halved
1 tsp turmeric
1 tbsp nutritional yeast
2 tsp soy sauce
1 tsp garlic powder
salt to taste
pan spray or olive oil
vegenaise

Cook the onion, peppers and mushrooms in the panspray or oil until soft and onions are clear. Add tofu and spices, soy sauce. Serve atop brown rice with tomatoes and a spoon of vegenaise. My husband also likes a little hot sauce and/or salsa on his.

Vegan chocolate chip cookies

1 cup vegan sugar
1/2 cup canola oil or vegan margarine
1 medium banana, mashed well
1 tbsp flaxseed, freshly ground and mixed with 2 tbsp water
1/2 tsp vanilla
1.5 cups whole wheat flour
1 cup quick oats
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
6 ounces vegan chocolate chips

Mix wet ingredients well, add dry ingredients. Mixture will be crumbly. Press into a golf-ball sized ball and then gently flatten the top of each ball. Bake on greased cookie sheet in 350 degree oven for 12 minutes. Leave on hot cookie sheet for five minutes before removing. Makes 18 small cookies, perfect for little toddler hands.

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