Vegetarian Dishes for Kids?!
Answers: Because of Lent my family and I eat Fish on fridays. But I have 2 young sons ages 5 and 2 that don't like fish or shrimp and I was wondering if anybody had any good recipes for vegetarian style meals that kids would love. I just don't want to feed them grilled cheese or mac and cheese all the time. Also being little they tend to be picky when it comes to veggies..is there any tricks to spice or spruse them up where the kids would eat them?
I find that letting the kids 'help' make dinner it sometimes makes them more willing to eat the food.
There are some good recipies here:
http://shmooedfood.blogspot.com/2006/01/...
Good for you, not relying on the easy things like mac and cheese.
http://www.fatfreevegan.com/kids/index.s...
http://www.vegetarianlunchbox.com
http://vegetarian.about.com/od/kidfriend...
http://vegkitchen.com/kid-friendly-recip...
Your kids will continue to be picky if you allow them to be picky. That classic "mom" line I heard a hundred times growing up comes to mind:
"I'm not running a restaurant"
We ate what mom cooked or we went to bed hungry. You're encouraging your childrens' pickiness by fixing them special meals.
how about bean burritos, or tacos with boca "burger" style crumbles instead of beef. Also try a broccoli or potato soup. Do they like any veggies at all? It's always easy to mix up some guacamole and serve with chips. There are also many recipes online for homemade sweet potato fries and stuff that kids will like.
Click the link below and then scroll down the page for kid-friendly sample menus and recipes
heres a section on food network for vegetarian meals for kids
http://search.foodnetwork.com/food/recip...
You could make lentil bolanaise just do what you would usually do for making bolanaise but use lentils ( cook them to directions of the packet) add grated vegetables and serve over whole meal spaghetti
Or soup make potatoe and leek or cauliflower or cream carrot soup and serve with crusty bread. Make lentil soup or barley soup or vegetarian roast without the meat or serve some roast vegies with a yorkshire pudding and gravey.
Mushroom & Cheese Macaroni
Ingredients
400g wholewheat macoroni
60g butter or margarine
2tbs chopped parsley
450g mushrooms
60g grated cheese
Method
1. Cook macaroni according to manufacturer's instructions.
Slice mushrooms and fry in the fat for 8 mins then add the parsley.
Drain macaroni and mushrooms and toss together lightly.
2. Serve sprinkled with grated cheese.
my children love this
Corn Roulade with Mushroom Filling
Serves 4
Roulade:
2oz / 60g polyunsaturated vegetable margarine
4tbsp wholemeal plain flour
6floz / 185ml milk
3 free-range eggs, separated
4oz / 125g canned creamed corn Mushroom Filling:
3floz / 90ml vegetable stock or water
3tbsp / 45ml thick sour cream or natural yoghurt
2tbsp chopped fresh basil
?oz / 15g polyunsaturated vegetable margarine
6oz / 185g mushrooms finely chopped
1 onion finely chopped
1tbsp plain flour
First prepare the roulade:
1. Melt margarine in a saucepan, stir in flour and cook for 1 minute. Gradually blend in milk and cook over a medium heat, stirring frequently, until the mixture boils and thickens.
2. Whisk in egg yolks and corn. Whisk egg whites until stiff peaks form and gently fold through corn mixture. Spread mixture into a lightly greased and silicone paper lined 25 x 30cm (10 x 12in) Swiss roll tin.
3. Bake at 220°C/425°F/Gas Mark 7 for 15 - 20 minutes or until puffed and golden.
To make the filling:
4. Whisk together stock, sour cream and basil. Melt margarine in a saucepan, add mushrooms and onion and cook for 5 minutes or until onion softens.
5. Add flour and cook for 1 minute. Gradually stir in stock mixture and cook over a medium heat, stirring constantly until mixture boils and thickens.
6. Turn roulade on to a wire rack covered with a clean tea towel and remove paper. Quickly spread with warm filling and gently roll up from the short side, with the help of the tea towel. Serve with lightly steamed carrots, mangetout and boiled new potatoes.
vegan
Serves 4
Preparation time - 10 minutes
Cooking time - 10 minutes
perfect pasta sauce
Ingredients
50g/2oz dried soya mince or
100g/4oz frozen veggie mince
2 x 400g tins chopped tomatoes
15ml/1 tbsp olive oil
2 tsp mixed dried herbs
2 bay leaves
3 garlic cloves crushed
1 onion finely chopped
1 red pepper finely chopped
2 tsp sugar
50 ml/3 tbsp vegetarian red wine or
2 tbsp balsamic vinegar
Salt and pepper to taste
Method
1. If using dried soya mince soak in boiling water for 5 minutes, drain.
2. Heat oil in pan on medium heat, fry onions, garlic, mince, and pepper for 2-3 minutes until soft.
3. Add herbs, sugar, wine, seasoning and cook for approximately 1-2 minutes.
4. Add chopped tomatoes, leave to cook for approx. 3-4 minutes
5. Taste, and adjust with extra herbs/seasoning.
Serve with tagliatelle or spaghetti
Variations
1. Layer the sauce with courgettes and sheet pasta, cover in grated cheese - lasagne made easy!
2. Add tabasco sauce to give it some bite
3. Make it extra rich and indulgent with sundried tomatoes, fresh basil and pine nuts
4. Add roasted onion, garlic and peppers
5. Add chilli powder, diced celery, carrots and kidney beans and serve with rice to turn it into a chilli!
6. BBQ? - Use your perfect pasta sauce as a delicious filling for baked potatoes.
my children love thisRed Onion & Cheddar Quiche
Serves 4-6
Preparation time - 15 minutes
Cooking time - 40 minutes
Ingredients
500g/1ib 2 oz short-crust pastry
15 ml/1 tbsp vegetable oil
1 red onion chopped
100g/4oz vegetarian cheddar cheese grated
100g/4oz tomato sliced
250ml/9 fl oz milk
3 free range eggs
fresh parsley
salt and pepper
Method
1. Pre heat the oven to 190oC, 375°F, Gas 5
2. Roll out the pastry to line a 9 inch metal flan case. Allow to stand in the fridge for 30 minutes.
3. Place in the oven for 10 minutes. Then set to one side.
4. Heat the oil in a pan and gently fry the onions for 3 minutes then allow to cool.
5. Spread the onion over the base then cover with the sliced tomatoes.
6. Sprinkle with the grated cheese and the parsley.
7. Place the milk and eggs in a bowl and beat them together. Add a good pinch of salt and pepper.
8. Pour this mixture over the flan.
9. Bake for 30 minutes until set and golden.
Serve with salad or new potatoes.
Variations
1. Do it bistro style with artichokes and olives.
2. Try a fresh tasting, rustic version with wholemeal pastry, broccoli and goats cheese.
3. Go continental - throw in some roasted peppers, vegetarian pesto and sun dried tomatoes.
4. Be creative - try asparagus with roasted almonds and garlic.
5. For a classic spring lunch use courgettes, baby vine tomatoes and mint.
http://www.vegsoc.org/nvw/2003/redonion.... - vegetarian society
good luck
If a kid can 'dip' veggies in something, it really helps.
Egg white omelete, serve with hash browns and toast.
Boca burgers with fries.
Hummus and pita bread.
Pancakes, waffles, French Toast (they will love you, LOL)
Pasta w/ marinara sauce, if you have Boca Itailan Sausages (vegetarian) cut them up and add it to the sauce. Serve with garlic bread - spread butter on bread, sprinkle with garlic powder and brown in a pan, butter side down.
Easy Corn Chowder Soup – 1 can each of White Corn, Yellow Corn and Creamed Corn, including the water from the can. Cut up celery add to the pot.
To vegetarian refried beans add mild green sauce. Add cheese if desired. Make Spanish Rice – Far East and/or Rice-a-Roni makes it in a box, just add tomatoes. Serve like a tostada – add lettuce, tomatoes, cheese to the top.
Quorn turkey roast - use leftovers in soup -
Vegetarian Chicken Noodle Soup
6 cups of pure water
? cup Vegetarian Chicken Soup Base
6 organic celery stalks, chopped
1 ? cups sweet onion
6 carrots, chopped finely
1 package organic noodles (rice, corn or barley)
1 package of Quorn Tenders (or use leftover Quorn Turkey Roast cut up)
Sauté Tenders lightly in olive oil. Heat water, add soup base, stirring gently. Add vegetables, noodles (consider breaking them into 1-2 inch pieces) and Quorn Tenders.
There are many recipe websites that have kid friendly meat free recipes. There is also a great book called Better Than Peanut Butter & Jelly: Quick Vegetarian Meals Your Kids Will Love! by Marty Mattare and Wendy Muldawer.
Some good recipes
http://vegkitchen.com/kid-friendly-recip...
http://www.fatfreevegan.com/kids/index.s...
http://vegweb.com/index.php?board=148.0