A starving 8 year old girl?!
A starving 8 year old girl?
I have an 8 year old daughter who is being forced by her mother to be a vegetarian. She is visiting me for the summer. All she wants to do all day long is eat! No joke! She will eat allll day! She gets her protein from eggs, cheese, tofu, beans. No matter what she eats, she wants more. This is so bad that it is angering everyone in the house. She is not fat, she is pretty skinny. Can someone give some advice about what to do? She would prefer to be a meat eater, but she is not allowed back home.
Answers:
well you are her father, you can feed her meat if you want. hmm maybe try some of these recipes they are very filling. (and there vegan :)
"Tuna" Mushroom Casserole
Ultimate Comfort Food!
Ingredients (use vegan versions):
1 medium onion, chopped
2 stalks celery, chopped
10 oz. baby portabella mushrooms, sliced
4 tablespoon vegan margarine
1 teaspoon soy sauce
1/4 cup flour
2 cups veggie broth
1-1/2 cups unsweetened soy milk
2 teaspoon lemon juice
1 cup canned chickpeas, drained and mashed
1/2 cup crushed potato chips plain
1/2 cup French fried onions
8 oz. fusilli pasta
Directions:
Preheat oven to 350 Degrees F and prepare an 8x8" glass baking dish with a quick spray of cooking oil.
Heat 1 tablespoon vegan margarine in a pan. Add onion, celery and mushrooms and saute for a few minutes. When mushrooms give off liquid, add soy sauce. Keep cooking until all vegetables are tender, turn off heat.
In a medium soup pot, melt the remaining 3 tablespoon vegan margarine over low heat. Stir in the flour and whisk for a few minutes. It will get thick. Start adding the broth bit by bit, whisking all the while and bring to a boil. Add the soymilk little by little and continue to stir and simmer. Add the mushroom/celery/onion mixture and lemon juice. Season with salt, pepper and some paprika. Add the mashed chickpeas a spoonful at a time to break it up evenly throughout the sauce.
Cook pasta until al dente, approx. 9 minutes. Drain and return it to the pot. Add the mushroom sauce to the pasta and stir gently to combine. Transfer the mixture to the baking dish. Cover tightly with foil and bake for 15 minutes. Uncover the dish and sprinkle crushed chips and french fried onions on top and bake for another 5-6 minutes or so or until the top is browned and crispy.
Serves: 8
Preparation time: 20-30 minute
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Broiled Tomato Sandwich
Ingredients (use vegan versions):
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 ripe tomatoes, thickly sliced
3 tablespoons vegan mayonnaise (Grapeseed Oil Vegenaise)
1/2 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 garlic salt
4 slices bread, lightly toasted
Directions:
1) Preheat oven to broil.
2) In a shallow bowl, whisk together the olive oil and vinegar. Marinate the tomatoes in the mixture, stirring occasionally.
3) Meanwhile, in a small bowl, combine vegan mayonnaise, parsley, garlic powder, oregano, & black pepper. Spread mixture on each slice of toasted bread. Place marinated tomatoes on 4 slices and sprinkle with garlic salt.
4) Place on a baking sheet and broil for 4-5 minutes. Serve immediately, open faced.
Serves: 2
Preparation time: 15
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Cheesy Bean and Cheese Enchiladas
Ingredients
1/2c flour
1/2c nutritional yeast
1 teaspoon salt
1 teaspoon garlic powder
2 cup water
1 teaspoon mustard
4 tablespoon margarine
10 tortillas
2 small cans enchilada sauce
3 cans beans (white kidney, pinto, black), drained
2 medium onions, chopped
1 can olives, chopped
1/4 cup chopped cilantro, 1/2 cup salsa (optional)
Directions:
In medium-large saucepan, combine flour, nutritional yeast, salt and garlic powder. Add water and mix thoroughly. Heat on medium heat until bubbling and thick. Remove from heat and add mustard and margarine. Set aside 1/2 cup of cheese sauce in separate container. Add onion, beans, olives, cilantro and salsa to sauce. Mix it up.
Pour a 1/2 cup of enchilada sauce in the bottom of a 9x13 pan. Place a tortilla in pan and cover in enchilada sauce. Spoon in filling. Roll and push to one end of pan. Continue until all tortillas filled. Pour the rest of the enchilada sauce on top and then spread reserved cheese sauce on as last step. Bake at 350 until brown, 30-45 minutes.
Serves: 6
Preparation time: 45 min
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Broccoli & Mushroom Alfredo
Ingredients (use vegan versions):
spaghetti or other pasta (as much as you would eat in one sitting)
2/3 cup broccoli florets (fresh or frozen)
1 cup soya, oat or rice milk
2 tablespoons white flour
1/2 teaspoon garlic puree or 3 crushe'd garlic cloves (to taste)
plenty of salt (to taste)
ditto pepper
2/3 cup sliced fresh mushrooms
1 tablespoon olive oil
1 tablespoon margarine (optional but nice)
1 tablespoon vegan parmesan (optional)
Directions:
Cook the pasta according to directions on the packet. In the last 2 minutes of cooking, add the broccoli, then drain.
In a saucepan over medium heat, whisk together the milk, flour, garlic, salt, pepper, and olive oil. Stir slowly until bubbly, then reduce heat to low and add the sliced mushrooms and vegan margarine. Allow to cook for 5 to 10 minutes on low heat. Taste and add more salt/pepper/garlic if needed.
Serve over the pasta and broccoli and top with the parmesan for a quick, rich-tasting meal. Most people can't tell that this creamy white sauce is vegan, and it makes a great low fat cholesterol free alternative to the real thing.
Tip-- stir the sauce as much as possible to avoid a burnt bottom on your pan.
Serves: 1-2
Preparation time: 20 minutes
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Smothered Tofu Steak and Onions
Ingredients (use vegan versions):
1 package extra firm tofu
2 tablespoon olive oil (divided)
1 lg. onion
2 tablespoon balsamic vinegar
1 tablespoon vegan Worcestershire sauce
1/2 cup water
1 teaspoon cornstarch
1/2 cup extra water
Kosher salt and pepper to taste
Directions:
Slice Tofu into 6 even cutlets about 1/2 inch thick. Place on paper towel to drain. Heat non-stick pan. Slice Onion from root to stem. Add 1 tablespoon oil to pan. Add onions when oil is hot. Sauté onions until golden brown and caramelized (about 5-10 min.) remove onions, set aside. Add other tablespoon of oil to pan. Add Tofu and fry until golden brown on both sides (about 10 min.) Add onions back to pan. Add balsamic Vinegar, Worcestershire sauce and stir. When all combined add slurry of water and Cornstarch to pan. Stir until thick. Add water to thin out if too thick. Add salt and pepper to taste. Plate up this dish with the onions and sauce smothered over the Tofu Steaks. Serve with a side of Roasted Asparagus and a nice Rice Pilaf.
Serves: 2
Preparation time: 30 mins.
* i have my own restraunt and its completly vegan. and a employee of mine showed me this website http://vegweb.com/ like 80% of the stuff we make now is from it! but the other 20% is secret recipes of mine!