Coconut Rice Pudding With Mango

My son had been wanting me to make this old Redbook recipe he saw from my vast collection.  I finally made it recently and we all liked it, including my 1 year-old.  The only thing I would do different is cook the rice extra and consider adding slivered almonds.

Coconut Rice Pudding With Mango
Prep time:  10 min.  Cooking time:  30 to 35 min.

• 1/2 cup uncooked white rice (not converted) - I used Basmati
• 1 can (14 oz.) low-fat coconut milk
• 1 1/4 cups low-fat milk
• 1/4 cup sugar
• 1/8 tsp. salt
• 1 cup diced mango
• 1/4 cup sweetened flaked coconut, toasted

1. Combine rice, coconut milk, milk, sugar, and salt in a 3-quart saucepan.  Bring to a boil over medium heat, then reduce heat to low and simmer 25 to 30 minutes, until rice is cooked and pudding is thick.
2. Transfer to serving bowl, stir in diced mango, and cover with plastic wrap.  Refrigerate until cool.
3. Serve sprinkled with toasted flaked coconut.  Makes 4 servings; 4 cups.  Per serving:  312 cals. (33% from fat); 11g fat.

Raising Kids Vegetarian When Your Mate is Not

In my family, I have always been vegetarian, but my husband is not.  My son's biological father is also non-vegetarian.  When we were together, he became veg.  But past divorce, went back to meat.  He has continued to feed our son veg when he's with him though.  My son is used to his Dad eating meat and even his step dad.  I hope this teaches him to respect all and for his preference to be more ingrained since it is tested.

What is the situation in your family?  Do you have support from your family for your dietary choice or do you go it alone?  I think it is significant for a child to have even one vegetarian parental role model.

Breakfast Option: French Toast

French Toast - my preteen son's favorite breakfast food and my one year-old is discovering it.  Make a mixture of beaten eggs, milk, orange juice (optional), cinnamon, agave sugar or organic sugar or just powder later as in this photo.  Soak bread in liquid. I used cut-up French bread in this.  Baguettes work well.  Place in heated, buttered griddle and heat for a few minutes on each side.  Use fruit and or a little maple syrup drizzled on top.

Kichadi - rice and lentil stew

First Birthday Cake

I made this cake for Maya's 1st birthday.  She ate some, but I probably liked it more.  I was impressed that it was all natural, had no sugar and tasted good.  I liked it warm with whipped cream.  The recipe is from "What to Expect the First Year" and is recommended as a first cake for baby/toddler when eggs are allowed, and if you are allowing eggs - I would think you could use an egg alternative if desired.  I am keeping leftovers in the freezer for snacking and future desserts.

Makes 1 double-layer 9-inch-square cake

2 1/2 cups thinly sliced carrots
2 1/2 cups apple juice concentrate (you will use slightly less than this)
1 1/2 cups raisins
Vegetable cooking spray
2 cups whole-wheat flour
1/2 cup wheat germ
2 tblsps low-sodium baking powder
1 tblsp ground cinnamon
1/4 cup vegetable oil
2 whole eggs
4 egg whites
1 tblsp vanilla extract
3/4 cup unsweetened applesauce

1.  Combine the carrots with 1 cup plus 2 tablespoons of the juice concentrate in a medium-size saucepan.  Bring to a boil, then lower the heat and simmer, covered, until carrots are tender, 15 to 20 minutes.  Puree in a blender or food processor until smooth.  Add the raisins and process until finely chopped.  Let mixture cool.
2.  Preheat the oven to 350.  Line 2 9-inch-square cake pans with waxed paper and spray the paper with vegetable cooking spray.
3.  Combine the flour, wheat germ, baking powder, and cinnamon in a large mixing bowl.  Add 1 1/4 cups juice concentrate, the oil, eggs, egg whites, and vanilla; beat just until well mixed.  Fold in the carrot puree and applesauce.  Pour the batter into the prepared cake pans.
4.  Bake until a knife inserted in the center comes out clean, 35 to 40 minutes.  Cool briefly in the pans, then turn out onto wire racks to cool completely.

Chickpea Cutlets

My daughter Maya (who just turned 1) loved these.  Of course, I broke a cutlet into a manageable pieces for her - great finger food!  She seemed to like the chewy texture and probably the flavor as well.  I was glad to be getting a new protein source into her.

Ingredients
1 cup cooked chickpeas
2 tablespoons olive oil
1/2 cup vital wheat gluten
1/2 cup plain breadcrumbs
1/4 cup vegetable broth or water
2 tablespoons soy sauce
2 cloves garlic, pressed or grated with a Microplane grater
1/2 teaspoon lemon zest
1/2 teaspoon dried thyme
1/2 teaspoon Hungarian paprika
1/4 teaspoon dried rubbed sage
Olive oil for pan frying

Directions
1- In a mixing bowl, mash the chickpeas together with the oil until no chickpeas are left. Add the remaining ingredients and knead together for about 3 minutes, until strings of gluten have formed.
2- Preheat a large heavy-bottomed nonstick or cast iron skillet over medium heat. Meanwhile, divide the cutlet dough into 4 equal pieces. To form cutlets, knead each piece in your hand for a few moments and then flatten and stretch each one into a roughly 6 by 4 inch rectangular cutlet shape. The easiest way to do this is to form a rectangle shape in your hands and then place the cutlets on a clean surface to flatten and stretch them.
3- Add a moderately thin layer of olive oil to the bottom of the pan. Place the cutlets in the pan and cook on each side for 6 to 7 minutes. Add more oil, if needed, when you flip the cutlets. They are ready when lightly browned and firm to the touch.

Number of Servings: 4



From the Veganomicon cookbook

Rice & Vegetables with Saag

 

A great Indian comfort food that is very nutritious, tasty, and that the whole family will enjoy is a rice & vegetable mix with Saag, which is an Indian dish normally made with spinach.  My preteen enjoys this with a side of plain yogurt.  I also like it with a little Indian pickle.  My 11 month-old baby enjoyed this mashed up a little with some plain kefir on the side.  

First, start your rice (I use Basmati) in a rice cooker and add frozen mixed vegetables toward the end.  The vegetables get steam-cooked with the rice.  I also added some cooked potato that I wanted to use up.  

While that is cooking, make your saag.  Start by sauteing spices of your choice.  I used a little asaefotida and added a ginger/garlic paste, along with turmeric.  Add diced tofu and cook till golden.  Add spinach.  I used some fresh spinach and added some frozen.  I also added some roasted garlic that I had on hand and wanted to use up.  Salt to taste as you go along - the salt gets soaked in better this way.  At the end, I added some garam masala (which you can get from the Indian store), or you could just try some black pepper. I added some cooked potato, which is optional.  I also added some corn meal flour as a thickener.  

I had started cooking fresh spinach in the slow cooker and added the remaining ingredients.  You can prepare it on the stove or put all your ingredients in the slow cooker to enjoy later.  You may want to saute the tofu separately to add towards the end.  This dish combination is completely vegan.  Traditional saag in India utilizes paneer, which is basically compressed ricotta cheese.  You can obtain this from the Indian store.  The dish would then be vegetarian.