Guest guest Posted November 16, 2008 Report Share Posted November 16, 2008 I add finely chopped greens to almost everything savory I cook. I especially like kale, broccoli greens and beet greens You don't really need to alter any recipes, just throw in the greens! yis4yoga Sun, 16 Nov 2008 01:14:22 +0000 Leafy Green Muffins? I'm looking for a way to get more leafy greens into my toddler's diet. He loves muffins, so I was hoping you all might have some recipe ideas/suggestions for ways I could add some leafy greens to muffins...I also love the idea of using a protein rich bean flour as the major flour source as well... Even if you have some tips for adding greens to recipes already in the files, I'd really appreciate it! I've been going through them but haven't yet found what I'm looking for... TIA! Lauren Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 16, 2008 Report Share Posted November 16, 2008 If you are adding greens to muffins, you probably want to put them into darker breads, like chocolate muffins, to cover up the colour. Check out Jessica Seinfeld's " Deceptively Delicious " . Not vegan or gluten free, but tells you how to put vegetable purees into baking. As a general rule of thumb, you can sub vegetable purees for fat or eggs in a recipe, but of course it takes some experimenting. Pam On Sun, Nov 16, 2008 at 7:58 AM, Patricia Boggs <pboggs wrote: > > I add finely chopped greens to almost everything savory I cook. > I especially like kale, broccoli greens and beet greens > You don't really need to alter any recipes, just throw in the greens! > > > yis4yoga > Sun, 16 Nov 2008 01:14:22 +0000 > Leafy Green Muffins? > > I'm looking for a way to get more leafy greens into my toddler's diet. He > loves muffins, so > > I was hoping you all might have some recipe ideas/suggestions for ways I > could add some > > leafy greens to muffins...I also love the idea of using a protein rich bean > flour as the major > > flour source as well... > > Even if you have some tips for adding greens to recipes already in the > files, I'd really > > appreciate it! I've been going through them but haven't yet found what I'm > looking for... > > TIA! > > Lauren > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 16, 2008 Report Share Posted November 16, 2008 Really? When you say 'savory' what types of foods do you mean? Like an apple muffin? Or pancakes? thank you! Nicole in OH On Sun, Nov 16, 2008 at 9:58 AM, Patricia Boggs <pboggs wrote: > > I add finely chopped greens to almost everything savory I cook. > I especially like kale, broccoli greens and beet greens > You don't really need to alter any recipes, just throw in the greens! > > To: <%40> > yis4yoga <yis4yoga%40> > Sun, 16 Nov 2008 01:14:22 +0000 > Leafy Green Muffins? > > I'm looking for a way to get more leafy greens into my toddler's diet. He > loves muffins, so > > I was hoping you all might have some recipe ideas/suggestions for ways I > could add some > > leafy greens to muffins...I also love the idea of using a protein rich bean > flour as the major > > flour source as well... > > Even if you have some tips for adding greens to recipes already in the > files, I'd really > > appreciate it! I've been going through them but haven't yet found what I'm > looking for... > > TIA! > > Lauren > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2008 Report Share Posted November 17, 2008 The book sounds really cool. I love the idea of using veggie purees as substitutions for eggs! As far as color goes, luckily for me, my ds is only 19 mo, and I think will eat a muffin even if it is green in color. Maybe if I can figure out some recipes, green veggie muffins will become a family favorite? I guess something I'm *really* looking for are ideas for which flavors will really work best with leafy greens--such as spices, etc. Would some of you just throw the greens into any muffin recipe (I just made carrot cake muffins the other day using the recipe from the book " Gluten Free Vegan " --I wonder if throwing greens in would have altered the taste too much or not?) Or are there specific spices/kinds of muffins that would best complement the flavors of leafy greens? I really like the idea of throwing finely chopped peices of greens into many savory foods-- when I think of savory, I'm thinking of rich dishes/meals (as opposed to sweet ones), including various sauces or soups, casseroles, etc...Thank you all for your ideas so far! I think I'll be trying this soon... Lauren , pdw <pdworkman wrote: > > If you are adding greens to muffins, you probably want to put them > into darker breads, like chocolate muffins, to cover up the colour. > Check out Jessica Seinfeld's " Deceptively Delicious " . Not vegan or > gluten free, but tells you how to put vegetable purees into baking. > As a general rule of thumb, you can sub vegetable purees for fat or > eggs in a recipe, but of course it takes some experimenting. > > Pam > > On Sun, Nov 16, 2008 at 7:58 AM, Patricia Boggs <pboggs wrote: > > > > I add finely chopped greens to almost everything savory I cook. > > I especially like kale, broccoli greens and beet greens > > You don't really need to alter any recipes, just throw in the greens! > > > > > > yis4yoga > > Sun, 16 Nov 2008 01:14:22 +0000 > > Leafy Green Muffins? > > > > I'm looking for a way to get more leafy greens into my toddler's diet. He > > loves muffins, so > > > > I was hoping you all might have some recipe ideas/suggestions for ways I > > could add some > > > > leafy greens to muffins...I also love the idea of using a protein rich bean > > flour as the major > > > > flour source as well... > > > > Even if you have some tips for adding greens to recipes already in the > > files, I'd really > > > > appreciate it! I've been going through them but haven't yet found what I'm > > looking for... > > > > TIA! > > > > Lauren > > > > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2008 Report Share Posted November 17, 2008 Mild greens like lettuce and spinach and kale and zucchini will not make a difference to the taste of your muffins, sweet or savoury, and will help them to stay moister. More bitter greens like broccoli, escarole, etc. may impact the flavour of your muffins and you would only want to pair them with stronger, savoury flavours. Pam On Sun, Nov 16, 2008 at 7:46 PM, Lauren <yis4yoga wrote: > The book sounds really cool. I love the idea of using veggie purees as > substitutions for > eggs! As far as color goes, luckily for me, my ds is only 19 mo, and I think > will eat a > muffin even if it is green in color. Maybe if I can figure out some > recipes, green veggie > muffins will become a family favorite? > > I guess something I'm *really* looking for are ideas for which flavors will > really work best > with leafy greens--such as spices, etc. Would some of you just throw the > greens into any > muffin recipe (I just made carrot cake muffins the other day using the > recipe from the > book " Gluten Free Vegan " --I wonder if throwing greens in would have altered > the taste too > much or not?) Or are there specific spices/kinds of muffins that would best > complement > the flavors of leafy greens? > > I really like the idea of throwing finely chopped peices of greens into many > savory foods-- > when I think of savory, I'm thinking of rich dishes/meals (as opposed to > sweet ones), > including various sauces or soups, casseroles, etc...Thank you all for your > ideas so far! I > think I'll be trying this soon... > > Lauren > > , pdw <pdworkman wrote: >> >> If you are adding greens to muffins, you probably want to put them >> into darker breads, like chocolate muffins, to cover up the colour. >> Check out Jessica Seinfeld's " Deceptively Delicious " . Not vegan or >> gluten free, but tells you how to put vegetable purees into baking. >> As a general rule of thumb, you can sub vegetable purees for fat or >> eggs in a recipe, but of course it takes some experimenting. >> >> Pam >> >> On Sun, Nov 16, 2008 at 7:58 AM, Patricia Boggs <pboggs wrote: >> > >> > I add finely chopped greens to almost everything savory I cook. >> > I especially like kale, broccoli greens and beet greens >> > You don't really need to alter any recipes, just throw in the greens! >> > >> > >> > yis4yoga >> > Sun, 16 Nov 2008 01:14:22 +0000 >> > Leafy Green Muffins? >> > >> > I'm looking for a way to get more leafy greens into my toddler's diet. >> > He >> > loves muffins, so >> > >> > I was hoping you all might have some recipe ideas/suggestions for ways I >> > could add some >> > >> > leafy greens to muffins...I also love the idea of using a protein rich >> > bean >> > flour as the major >> > >> > flour source as well... >> > >> > Even if you have some tips for adding greens to recipes already in the >> > files, I'd really >> > >> > appreciate it! I've been going through them but haven't yet found what >> > I'm >> > looking for... >> > >> > TIA! >> > >> > Lauren >> > >> > >> > >> > >> > >> > >> > >> > >> > >> > >> > >> > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2008 Report Share Posted November 17, 2008 No, I'm thinking more along the lines of herb breads, veggie-burgers, cabbage rolls, curries, etc. Pam On Sun, Nov 16, 2008 at 3:35 PM, Nicole Gallagher <gallaghermom wrote: > Really? When you say 'savory' what types of foods do you mean? Like an > apple muffin? Or pancakes? > thank you! > Nicole in OH > > On Sun, Nov 16, 2008 at 9:58 AM, Patricia Boggs <pboggs wrote: > >> >> I add finely chopped greens to almost everything savory I cook. >> I especially like kale, broccoli greens and beet greens >> You don't really need to alter any recipes, just throw in the greens! >> >> To: >> <%40> >> yis4yoga <yis4yoga%40> >> Sun, 16 Nov 2008 01:14:22 +0000 >> Leafy Green Muffins? >> >> I'm looking for a way to get more leafy greens into my toddler's diet. He >> loves muffins, so >> >> I was hoping you all might have some recipe ideas/suggestions for ways I >> could add some >> >> leafy greens to muffins...I also love the idea of using a protein rich >> bean >> flour as the major >> >> flour source as well... >> >> Even if you have some tips for adding greens to recipes already in the >> files, I'd really >> >> appreciate it! I've been going through them but haven't yet found what I'm >> looking for... >> >> TIA! >> >> Lauren >> >> >> >> >> >> >> >> >> >> >> >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2008 Report Share Posted November 17, 2008 Savoury foods use spices instead of sweet. So not an apple muffing, but perhaps a carrot or squash one. BL On Sun, Nov 16, 2008 at 2:35 PM, Nicole Gallagher <gallaghermomwrote: > Really? When you say 'savory' what types of foods do you mean? Like an > apple muffin? Or pancakes? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2008 Report Share Posted November 17, 2008 hmm brocolli in cabbage rolls. I am going to make some tomorrow, I will have to think about that. BL On Sun, Nov 16, 2008 at 8:29 PM, pdw <pdworkman wrote: > No, I'm thinking more along the lines of herb breads, veggie-burgers, > cabbage rolls, curries, etc. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2008 Report Share Posted November 17, 2008 On Nov 17, 2008, at 12:05 AM, Brenda-Lee Olson wrote: > hmm brocolli in cabbage rolls. I am going to make some tomorrow, I > will > have to think about that. > ======= Made me think of one of my favorite recipes. I eat these in lettuce leaves. My family eats them in teff tortillas. I leave out the soy milk, and use water instead. I also use half the amount of cashews. Vegetable Bean Burrito Serves: 6 Preparation Time: 20 minutes Ingredients: 1 head broccoli florets, chopped 1/2 head cauliflower florets, chopped 2 carrots, chopped 2 red peppers, chopped 1 zucchini, chopped 1 medium onion, chopped 4 cloves garlic 1 1/2 tablespoons Dr. Fuhrman's VegiZest or other no salt seasoning 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon dried parsley 1 cup raw cashews 1/2 cup unsweetened soy milk 1 15-ounce can pinto beans (no or low salt), drained 8 whole tortilla wraps or large romaine lettuce leaves Instructions: Vegetables should be chopped in small pieces by hand or in a food processor. In a large covered pot saute' vegetables with herbs and spices in 1/8 cup water for 15 minutes or until tender. In the meantime, place cashews and soy milk in food processor and blend until smooth. Add cashew/soy milk mixture and beans to the veggies and mix thoroughly. Spread mixture on tortilla or lettuce leaf & roll up to form burrito. --http://homeschooledtwins.blogspot.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2008 Report Share Posted November 17, 2008 I'm making cabbage rolls today, too. I use a combo of rice, raisins, and bits of carrot. Never thought to use broccoli! Any good recipes for cabbage rolls? Thanks for all the suggestions and help with savoury! Now I know! Nicole On Mon, Nov 17, 2008 at 12:05 AM, Brenda-Lee Olson < shalomaleichemacademy wrote: > hmm brocolli in cabbage rolls. I am going to make some tomorrow, I will > have to think about that. > > BL > > On Sun, Nov 16, 2008 at 8:29 PM, pdw <pdworkman<pdworkman%40gmail.com>> > wrote: > > > No, I'm thinking more along the lines of herb breads, veggie-burgers, > > cabbage rolls, curries, etc. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2008 Report Share Posted November 17, 2008 Does he like stuffing? You can mix up a batch of stuffing with some spinach (and cranberries if he likes them) and fill in muffin pan and bake to have some stuffing muffins. A flax bread would probably work well as the stuffing mix. I like to cube my bread and dry it either in the oven set on warm or in a dehydrator. If he can have nuts, throw in some walnuts, almonds or cashews. A little orange zest is nice. Get creative, make up a batch of plain stuffing and separate it out into a couple different bowls and make a few different varieties. That way if nobody likes one variety, your not wasting a ton of food! lol I personally like using cinnamon raisin bread as my base with cranberries, cashews and a little brown sugar. It's more like a dessert so even the fussiest eaters will at least try it! On a second idea, I had seen some products on the shelf called spinach littles, broccoli littles etc. They had egg in them so buying them is not an option, but you could try making your own. I did check them out a while back and if I remember correctly it was basically just potato and veggie of choice grated/chopped and mixed together with egg and some seasonings. I imagine egg replacer would work just as well. Perhaps use mashed potatoes instead of grated potatoes. If you have cookie cutters, make cute little shapes, or if your creative enough, make your own shapes by hand. I'd put them in the oven at 350 and check them after 10-15 minutes, maybe flip them over, and keep an eye on them. Take notes so you know what worked, what didn't, and how much time it took to bake. I had thought of trying this myself a while back and forgot. If I come up with a winning recipe I will post it. Good luck! Jae On Sat, Nov 15, 2008 at 8:14 PM, Lauren <yis4yoga wrote: > I'm looking for a way to get more leafy greens into my toddler's diet. > He loves muffins, so > I was hoping you all might have some recipe ideas/suggestions for ways I > could add some > leafy greens to muffins...I also love the idea of using a protein rich bean > flour as the major > flour source as well... > > Even if you have some tips for adding greens to recipes already in the > files, I'd really > appreciate it! I've been going through them but haven't yet found what I'm > looking for... > > TIA! > > Lauren > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2008 Report Share Posted November 17, 2008 You don't include a protein in your cabbage rolls? Nut meal like pecan or walnut? A bean flour? BTW, my boss gifted me with 20 pounds of navy and pinto bean flour since the company that manufactured them went out of business this summer. We love making camping refried beans from the pinto bean flour but are looking for some more exciting things to do with the navy bean. I was planning on trying them reconstituted in some cabbage rolls today or tomorrow, since the recipe for reconstituted refried means makes a lovely sandwich spread as well. BL On Mon, Nov 17, 2008 at 7:13 AM, Nicole Gallagher <gallaghermomwrote: > I'm making cabbage rolls today, too. I use a combo of rice, raisins, and > bits of carrot. Never thought to use broccoli! Any good recipes for > cabbage rolls? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2008 Report Share Posted November 17, 2008 that sounds really good! I never thought of using lettuce leaves! I'll have to try this. ________________________________ Sherene Silverberg <sherene Monday, November 17, 2008 1:50:55 AM Re: Leafy Green Muffins? On Nov 17, 2008, at 12:05 AM, Brenda-Lee Olson wrote: > hmm brocolli in cabbage rolls. I am going to make some tomorrow, I > will > have to think about that. > ======= Made me think of one of my favorite recipes. I eat these in lettuce leaves. My family eats them in teff tortillas. I leave out the soy milk, and use water instead. I also use half the amount of cashews.. Vegetable Bean Burrito Serves: 6 Preparation Time: 20 minutes Ingredients: 1 head broccoli florets, chopped 1/2 head cauliflower florets, chopped 2 carrots, chopped 2 red peppers, chopped 1 zucchini, chopped 1 medium onion, chopped 4 cloves garlic 1 1/2 tablespoons Dr. Fuhrman's VegiZest or other no salt seasoning 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon dried parsley 1 cup raw cashews 1/2 cup unsweetened soy milk 1 15-ounce can pinto beans (no or low salt), drained 8 whole tortilla wraps or large romaine lettuce leaves Instructions: Vegetables should be chopped in small pieces by hand or in a food processor. In a large covered pot saute' vegetables with herbs and spices in 1/8 cup water for 15 minutes or until tender. In the meantime, place cashews and soy milk in food processor and blend until smooth. Add cashew/soy milk mixture and beans to the veggies and mix thoroughly. Spread mixture on tortilla or lettuce leaf & roll up to form burrito. --http://homeschooled twins.blogspot. com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2008 Report Share Posted November 17, 2008 I'm loving all these ideas! Thanks all! And Pam, thanks for the tips a/b the strength of various flavors--this will come in very handy when I'm experimenting! Lauren , pdw <pdworkman wrote: > > Mild greens like lettuce and spinach and kale and zucchini will not > make a difference to the taste of your muffins, sweet or savoury, and > will help them to stay moister. More bitter greens like broccoli, > escarole, etc. may impact the flavour of your muffins and you would > only want to pair them with stronger, savoury flavours. > > Pam Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2008 Report Share Posted November 17, 2008 Look for recipes for " latkes " or " potato pancakes " . There are all kinds of versions, using many different kinds of veggies. Not all are vegan, but you can leave the eggs out, just add enough starch (potato starch, cornstarch, etc.) to make the grated potato and other veggies together. You can bake as pancakes or mini-muffins, whichever is easier for you. Veggie burgers are also really easy to make from scratch, with whatever combination of tofu, beans, rice, oats, etc. works for you, some grated veggies, and some spices. Fry or bake (I make a triple batch, get two frying pans going on the stovetop and two cookie sheets in the oven, and have lots of leftovers to freeze for when we have the munchies). Vary the spices to have them as sausages with your pancakes, or whatever. Pam On Mon, Nov 17, 2008 at 9:16 AM, Jae Jones <recyclednew wrote: > On a second idea, I had seen some products on the shelf called spinach > littles, broccoli littles etc. They had egg in them so buying them is not an > option, but you could try making your own. I did check them out a while back > and if I remember correctly it was basically just potato and veggie of > choice grated/chopped and mixed together with egg and some seasonings. I > imagine egg replacer would work just as well. Perhaps use mashed potatoes > instead of grated potatoes. If you have cookie cutters, make cute little > shapes, or if your creative enough, make your own shapes by hand. I'd put > them in the oven at 350 and check them after 10-15 minutes, maybe flip them > over, and keep an eye on them. Take notes so you know what worked, what > didn't, and how much time it took to bake. I had thought of trying this > myself a while back and forgot. If I come up with a winning recipe I will > post it. > > Good luck! > Jae Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2008 Report Share Posted November 17, 2008 PS even if you can't have potato, you can use sweet potato (which is not a nightshade) or taro, cassava, squash, or another starchy vegetable instead. Pam On Mon, Nov 17, 2008 at 12:49 PM, pdw <pdworkman wrote: > Look for recipes for " latkes " or " potato pancakes " . There are all > kinds of versions, using many different kinds of veggies. Not all are > vegan, but you can leave the eggs out, just add enough starch (potato > starch, cornstarch, etc.) to make the grated potato and other veggies > together. You can bake as pancakes or mini-muffins, whichever is > easier for you. > > Veggie burgers are also really easy to make from scratch, with > whatever combination of tofu, beans, rice, oats, etc. works for you, > some grated veggies, and some spices. Fry or bake (I make a triple > batch, get two frying pans going on the stovetop and two cookie sheets > in the oven, and have lots of leftovers to freeze for when we have the > munchies). Vary the spices to have them as sausages with your > pancakes, or whatever. > > Pam > > On Mon, Nov 17, 2008 at 9:16 AM, Jae Jones <recyclednew wrote: > >> On a second idea, I had seen some products on the shelf called spinach >> littles, broccoli littles etc. They had egg in them so buying them is not an >> option, but you could try making your own. I did check them out a while back >> and if I remember correctly it was basically just potato and veggie of >> choice grated/chopped and mixed together with egg and some seasonings. I >> imagine egg replacer would work just as well. Perhaps use mashed potatoes >> instead of grated potatoes. If you have cookie cutters, make cute little >> shapes, or if your creative enough, make your own shapes by hand. I'd put >> them in the oven at 350 and check them after 10-15 minutes, maybe flip them >> over, and keep an eye on them. Take notes so you know what worked, what >> didn't, and how much time it took to bake. I had thought of trying this >> myself a while back and forgot. If I come up with a winning recipe I will >> post it. >> >> Good luck! >> Jae > Quote Link to comment Share on other sites More sharing options...
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