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Potato Angels

I got the idea for this vegan version of a deviled egg from this post on vegweb. I changed it up a bit to meet my tastes. I LOVE this recipe. And whenever I take it anywhere, everyone is always surprised and impressed with it. They really are super delicious, perfect bite sized appetizers, with zero cholesterol! I prefer mine served at room temperature, just like I do potato salad, because I think the flavors are stronger when they aren’t cold.

With something like this, I usually just ‘eye-ball’ it until I get the right taste/texture, which is subjective. Plus, who uses a recipe to make deviled eggs? With that said, here are the ingredients and some guidelines for what I like in terms of amounts. Change whatever you want in terms of quantities or ingredients to suit your tastes.

6 small, white potatoes, about the size of an egg

1/2 cup vegannaise

1/4 tsp turmeric

1/2 tsp nutritional yeast

1/8 tsp paprika, plus additional for sprinkling on top

3/4 tsp Indian black salt*

Peel the potatoes and boil them whole in a pot of water just until done. Do not over cook or they’ll be too mushy to use . Once cooked, drain them and allow to cool to the touch. Once cooled, cut each one in half. Scoop out a small amount of potato from each half. I use a melon baller to do this as it makes the perfect shape and pulls out just the right amount of potato. Plus it’s much easier to get clean edges using it. Put all of the ‘scoopings’ in a small bowl. Add the remaining ingredients to the scoopings and mix well. You will need to mash the potatoes a bit to get them to blend smoothly. Taste as you go and add more of anything you want. Once the filling is done, scoop some back in to each potato half just as you would a deviled egg. Once done, sprinkle the tops with paprika.

 

*The key to this dish is the black salt, also called kala namak. I bought mine at a local indian grocery. This salt tastes just like hard-boiled eggs. When I take this to parties, everyone wants to know how I got these to taste like eggs. The black salt!

Categories: Appetizers, Kid-Friendly Tags: ,

Blueberry Pancakes

My daughter loves blueberries and pancakes, so I made her blueberry pancakes this weekend for breakfast. This recipe is adapted from the basic recipe in King Arthur Flour’s cookbook. I’ve been trying to use different whole grains besides just whole wheat, so I made this with millet flour. I couldn’t believe how incredible they turned out. You know that heavy feeling you get after eating pancakes? Like you swallowed a sponge that’s expanding in your stomach? Or maybe it’s just me. Regardless, the millet flour made these light and airy on the plate and equally light in the stomach. They puffed up beautifully as they cooked. The millet added a natural gold hue to the pancakes that was a softer shade than corn and made them look even tastier. I used Bob’s Red Mill millet flour. They usually keep it stocked at my local health food store and in the natural food sections of the larger grocery chains. I would have used ground flaxseeds instead of the egg-replacer, but I hadn’t been out to the store to get any yet. If you have that, feel free to use that instead of the egg-replacer.

1 Tpsp egg-replacer

4 Tbsp warm water

1 1/4 cup non-dairy milk

2 tsp vanilla

3 Tbsp Earth Balance, melted

1 cup millet flour

1/2 cup vital wheat gluten

2 tsp baking powder

2 Tbsp sugar

8 oz blueberries, rinsed

Combine the warm water and egg-replacer in a small cup and mix until it thickens. In a large bowl, combine the milk, vanilla and egg-replacer mixture and beat until foamy. Add the earth balance and blueberries and stir without breaking the blueberries. In a separate bowl, whisk together flour, vital wheat gluten, baking powder and sugar. Whisk briskly so that the ingredients are evenly distributed. Pour the dry ingredients in to the wet ones and use a spoon to gently fold everything together. Mix just until the flour is moistened, but there wills till be clumps. If you have time, let it stand anywhere from 30 minutes to overnight. You can make them immediately if you want, but I think they come out tastier and fluffier if you let the batter rest a bit. Heat a griddle or non-stick frying pan over medium heat. Once it’s hot, ladle in the pancake batter. When it’s ready to flip, the top will bubble and half way up the sides will look cooked. Carefully flip it and allow the bottom to cook.

S’More Bars

A few months ago my daughter emailed me a picture of s’more bars and told me that’s what she wanted when she came home from college. The recipe wasn’t vegan, but I decided to try and veganize it. I picked the wrong night to try it, though. After I got half way into the recipe, I realized that my son used the last of the flour yesterday without telling me. He also used almost all of the baking powder and dirtied all 3 sets of measure spoons. Why he needed 3 sets of measuring spoons to make 1 batch of waffles is beyond me. My daughter had my car, so I couldn’t run out and get flour or baking powder. I only had amaranth, quinoa, and millet flours on hand, so I used quinoa flour. I also was out of flax seeds and had to use egg replacer. Even with all of those bumps in the road, these actually came out!  Now, I couldn’t measure the egg replacer, baking powder or vanilla because washing the measuring spoons was my son’s responsibility. So I eye-balled them and wrote down what they should have been in the recipe. Oh, and feel free to replace the quinoa flour with all-purpose if you don’t have it.

I used ricemellow creme instead of marshmellows or marshmellow fluff. Not only is it vegan, but it actually tastes like toasted marshmellows, which is perfect for this dish.

1/2 cup Earth Balance

1/4 cup brown sugar

1/2 cup sugar

1 Tbsp egg replacer

4 Tbps warm water

1 tsp vanilla

1 1/3 cup quinoa flour

3/4 cup graham cracker crumbs

1 tsp baking powder

1 1/2 cup Ricemellow Creme

2 baking bars of semi-sweet chocolate (I used SunSpire)

Preheat oven to 350 F. In a large bowl cream together butter and sugars. In a coffee cup, combine egg replacer and warm water and mix until it thickens. Add vanilla and egg replacer mixture to the butter mixture and blend. In a small bowl, whisk together the flour, graham crackers and baking powder. Add dry ingredients to the butter mixture and stir until combined. The mixture will be crumbly. Spray and 8×8 baking dish with cooking spray. Take half of the graham cracker mixture and press into the bottom of the pan. Spread the ricemellow creme evenly over the graham cracker layer. Lay the chocolate bars side-by-side on top of the ricemellow creme. Pour the rest of the graham cracker mixture on top of the chocolate bars and gently press until it evenly covers the chocolate. Be careful not to push too hard or the ricemellow will start to squish out along the sides. Bake in the oven for 20 minutes.

I only used the equivalent of 1 egg when I made this, but the graham cracker crust was too dry. I think it was because the quinoa flour absorbs more liquid than wheat flour. In the recipe above, I doubled the egg replacer to help with that. I also cooked mine for 30 minutes, but the ricemellow bubbled out along the sides and ended up almost caramelizing along the edges. The center was still nice and marshmellow-y though. I think reducing the baking time from 30 minutes to 20 minutes will correct that.

Categories: Dessert, Kid-Friendly Tags: , ,

Quinoa Pilaf

I love this dish. Love it! The cumin and cloves really make it stand out. I normally make this with rice, but tonight I was in the mood for quinoa. My kids ended up fighting over the last of it for dinner tonight. That was a first!

1/2 red onion, small dice

2 carrots, peeled and cut into a small dice

1/3 cup frozen corn

1/3 cup frozen peas

1 cup quinoa

1 1/2 cups water

1 clove garlic, minced

4 cloves

1 tsp cumin seeds

1/2 tsp ground cumin

1/2 tsp ground cardamom

1 bay leaf

Heat a large sauce pan that’s about 3 inches deep. Add 1 tbsp of olive oil. Once the oil is hot, add carrots, onion, garlic, cumin seeds, bay leaf, and cloves. Saute until onions are tender, about 5 minutes. Add quinoa, water, corn, peas, ground cardamom, and ground cumin. Salt to taste. Bring to a boil, then reduce hit to low and cover. Cook for 30 minutes. Remove from heat and let stand, covered, for another 10 minutes.