meal ideas

[Guest guest]

madeline,

I'm lucky my 3 enjoy veggies, but to cram in as many as I want them to have

here are some things i do:

 

Mini pizza with shreaded veggies. Choose bright veggies (Carrots, zucchini,

etc) and let them decorate the top. I find if dinner is going to be " fun " my

3 yr old can wait a little longer. Dinner is almost always served at the

same time everyday, so that helps her stomache know when to be hungry. (my

kids think it's fun to put shredded veggies on baked potatoes too, but

they're not at ALL picky)

 

also, i keep crayons and coloring books (and racecars for our son) on our

table before dinner so they can sit at the table and watch (and help) me

cook.

 

5 small meals are better for kids anyway, you are lucky to have such a great

lunch programs, my daughter's been brown-baggining it from preschool to 3rd

since her montessori school doesn't offer vegetarian lunch options.

 

i try to choose foods that my kids can add things to because they really

enjoy that, but this is my favorite cookbook. It has recipes for grand

partys down to " oops, i thought YOU were making dinner " pick-me ups: Mollie

Katzen's Vegetable Heaven. Some of the recipes are quite fancy, but I often

use it as an idea book.

 

hope that helps,

Jodi

 

 

-

" Madeline White " <madeline_killian

 

Monday, August 02, 2004 11:06 AM

Meal Ideas

 

 

> Although it is only August 1st, I'm already anticipating back to school

> time. I am determined to start the year off right on the meal front. My

> problem is lack of quick, healthy and practical meal ideas. My 4 year old

> has a snack at about 3. Then, I keep a snack bag in the car with things

like

> granola bars, friut leathers, nuts etc and he is allowed to choose 1 on

the

> 15 minute car ride home. We usually walk in the door around 5. He walks in

> ahead of me complaining 'I'm hungry'. I don't even have my coat off before

> he is in the fridge. He often ends up having things like cucumber and dip,

> hummus and pita, granola and rice milk, etc because he refuses to wait. I

> have two problems with this. The first is that we don't eat as a family

> (he's done by the time I take my coat off, let alone sit down!) and the

> second is that these are not the healthiest choices. I am not overly

> concerned with the first problem as we usually have a cup of tea and snack

> together before bedtime-7:30. As for the second problem, he does eat a

> large, fairly healthy veg lunch ( school lunch is catered) so dinner is

not

> his main meal but....I'd like a little more variety and something more

> healthy and substantial. I'm hoping some of you will have some tips, some

> quick recipe ideas, etc. Also, I have been considering a purchase that

would

> make meal prep more convenient. I'm considering a slow cooker with a timer

> (I have a regular one-no timer- I picked up from a garage sale but have

had

> no luck with it my food always turning out soggy, burnt, still crunchy,

> etc.), a food processor to make veg prep more simple, or an Asian style

rice

> cooker (not the steamer type). I will probably start with only one of

these

> as my juicer has recently died and also needs to be replaced. Any

> suggestions as to which one will be the most useful for a busy family? Any

> recipes to accompany these gadgets? I should mention that my son does not

> really like veggies, especially cooked ones. He does like potato, kale,

> celery, cuke, raw carrots and mushrooms sometimes. He likes chick peas,

> lentils, and rice though not beans. A quick stir fry is not the answer as

he

> would rather go hungry. I live on quick stir fry so perhaps he is tired of

> this meal. Any advice would be appreciated including a cook book

suggestion.

> We are vegetarian and, though not vegan, try to limit our dairy

consumption.

> I also try to avoid fake meat, especially because my son often eats this

at

> lunch. Sorry for the long post. Thanks in advance!

>

> Madeline

>

> _______________

> Powerful Parental Controls Let your child discover the best the Internet

has

> to offer.

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> first two months FREE*.

>

>

>

>

>

> For more information about vegetarianism, please visit the VRG website at

http://www.vrg.org and for materials especially useful for families go to

http://www.vrg.org/family.This is a discussion list and is not intended to

provide personal medical advice. Medical advice should be obtained from a

qualified health professional.

>

> edical advice. Medical advice should be obtained from a qualified health

professional.

>

>

>

[Guest guest]

Madeline,

 

I have a great recipe book for you! It's called Kids Can Cook byDorothy

R Bates. It's all vegetarian recipes that are easy too make and REALLY

good! I have the pickiest 6 year old who HATES most of the foods I make. He

has LOVED every recipe in here. They are easy to follow recipes that require

not much time or not many ingredients! Hope this helps.

 

Diana

 

_______________

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[Guest guest]

, " Madeline White "

<madeline_killian@h...> wrote:

> He often ends up having things like cucumber and dip,

> hummus and pita, granola and rice milk, etc because he refuses to

wait. I

> have two problems with this. The first is that we don't eat as a family

> (he's done by the time I take my coat off, let alone sit down!) and the

> second is that these are not the healthiest choices.

 

Just to give you a reference point, Madeline, I would be *ecstatic* if

my son ate any of those things as his main meal, let alone as a snack!

They look darned healthy to me, especially if the pita is whole wheat.

My guys won't eat any vegetables or any legumes, although they do eat

rice on occasion.

 

Can't help much with the gadgets, sorry. I cook brown rice on the

stovetop, and it takes 15 minutes, so I've never seen any reason to

buy a rice cooker. I find the slow cooker really only useful for

making bean dishes and soups.

 

Be well, Hadass, Ima to Rafi, 8 y/o, Ari, 5 y/o, and Shira, 20 months,

vegetable-hating vegetarians from birth ...

[Guest guest]

Do you have a recipe for " tuna " salad sandwich spread made from mashed chick

peas? I'd be happy to type mine out for you if you're interested. I like to

serve these sandwiches with tomato soup as a quick dinner. What about

pre-making a big batch of chili with lentils instead of kidney beans, portioning

it out and freezing? How about a " big " sandwich...I buy a ciabatta loaf, but

regular french bread will do. Slice it in half the long way, spread with

veganiase and whatever mustard you may prefer. Then stack it high with sliced

tomato, cucumbers, mushrooms, avocado, lettuce and sprouts. If you have any soy

or nut cheeses you like you could of course put that on there too. Put the top

on, and l slice across into 5 or so chunks. (I bought hors d'oeuvre picks I put

into sandwich before I slice it to keep it from sliding around all over the

place while cutting.)

 

Those afternoon snacks actually sound pretty healthy to me, he could do a lot

worse!

 

Shelley

 

-

Madeline White<madeline_killian

< >

Monday, August 02, 2004 8:06 AM

Meal Ideas

 

 

Although it is only August 1st, I'm already anticipating back to school

time. I am determined to start the year off right on the meal front. My

problem is lack of quick, healthy and practical meal ideas. My 4 year old

has a snack at about 3. Then, I keep a snack bag in the car with things like

granola bars, friut leathers, nuts etc and he is allowed to choose 1 on the

15 minute car ride home. We usually walk in the door around 5. He walks in

ahead of me complaining 'I'm hungry'. I don't even have my coat off before

he is in the fridge. He often ends up having things like cucumber and dip,

hummus and pita, granola and rice milk, etc because he refuses to wait. I

have two problems with this. The first is that we don't eat as a family

(he's done by the time I take my coat off, let alone sit down!) and the

second is that these are not the healthiest choices. I am not overly

concerned with the first problem as we usually have a cup of tea and snack

together before bedtime-7:30. As for the second problem, he does eat a

large, fairly healthy veg lunch ( school lunch is catered) so dinner is not

his main meal but....I'd like a little more variety and something more

healthy and substantial. I'm hoping some of you will have some tips, some

quick recipe ideas, etc. Also, I have been considering a purchase that would

make meal prep more convenient. I'm considering a slow cooker with a timer

(I have a regular one-no timer- I picked up from a garage sale but have had

no luck with it my food always turning out soggy, burnt, still crunchy,

etc.), a food processor to make veg prep more simple, or an Asian style rice

cooker (not the steamer type). I will probably start with only one of these

as my juicer has recently died and also needs to be replaced. Any

suggestions as to which one will be the most useful for a busy family? Any

recipes to accompany these gadgets? I should mention that my son does not

really like veggies, especially cooked ones. He does like potato, kale,

celery, cuke, raw carrots and mushrooms sometimes. He likes chick peas,

lentils, and rice though not beans. A quick stir fry is not the answer as he

would rather go hungry. I live on quick stir fry so perhaps he is tired of

this meal. Any advice would be appreciated including a cook book suggestion.

We are vegetarian and, though not vegan, try to limit our dairy consumption.

I also try to avoid fake meat, especially because my son often eats this at

lunch. Sorry for the long post. Thanks in advance!

 

Madeline

 

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For more information about vegetarianism, please visit the VRG website at

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families go to http://www.vrg.org/family.This<http://www.vrg.org/family.This> is

a discussion list and is not intended to provide personal medical advice.

Medical advice should be obtained from a qualified health professional.

 

edical advice. Medical advice should be obtained from a qualified health

professional.

 

 

[Guest guest]

We make tofuna - IT is Tofu with mayo or substitute vinegar and lemon and Kelp

flakes it is a favorite. IF you would like the complete recipe let me know.

Lauren

 

Neil Calissendorff <neilnshelley wrote:

Do you have a recipe for " tuna " salad sandwich spread made from mashed chick

peas? I'd be happy to type mine out for you if you're interested. I like to

serve these sandwiches with tomato soup as a quick dinner. What about pre-making

a big batch of chili with lentils instead of kidney beans, portioning it out and

freezing? How about a " big " sandwich...I buy a ciabatta loaf, but regular french

bread will do. Slice it in half the long way, spread with veganiase and whatever

mustard you may prefer. Then stack it high with sliced tomato, cucumbers,

mushrooms, avocado, lettuce and sprouts. If you have any soy or nut cheeses you

like you could of course put that on there too. Put the top on, and l slice

across into 5 or so chunks. (I bought hors d'oeuvre picks I put into sandwich

before I slice it to keep it from sliding around all over the place while

cutting.)

 

Those afternoon snacks actually sound pretty healthy to me, he could do a lot

worse!

 

Shelley

 

-

Madeline White

 

Monday, August 02, 2004 8:06 AM

Meal Ideas

 

 

Although it is only August 1st, I'm already anticipating back to school

time. I am determined to start the year off right on the meal front. My

problem is lack of quick, healthy and practical meal ideas. My 4 year old

has a snack at about 3. Then, I keep a snack bag in the car with things like

granola bars, friut leathers, nuts etc and he is allowed to choose 1 on the

15 minute car ride home. We usually walk in the door around 5. He walks in

ahead of me complaining 'I'm hungry'. I don't even have my coat off before

he is in the fridge. He often ends up having things like cucumber and dip,

hummus and pita, granola and rice milk, etc because he refuses to wait. I

have two problems with this. The first is that we don't eat as a family

(he's done by the time I take my coat off, let alone sit down!) and the

second is that these are not the healthiest choices. I am not overly

concerned with the first problem as we usually have a cup of tea and snack

together before bedtime-7:30. As for the second problem, he does eat a

large, fairly healthy veg lunch ( school lunch is catered) so dinner is not

his main meal but....I'd like a little more variety and something more

healthy and substantial. I'm hoping some of you will have some tips, some

quick recipe ideas, etc. Also, I have been considering a purchase that would

make meal prep more convenient. I'm considering a slow cooker with a timer

(I have a regular one-no timer- I picked up from a garage sale but have had

no luck with it my food always turning out soggy, burnt, still crunchy,

etc.), a food processor to make veg prep more simple, or an Asian style rice

cooker (not the steamer type). I will probably start with only one of these

as my juicer has recently died and also needs to be replaced. Any

suggestions as to which one will be the most useful for a busy family? Any

recipes to accompany these gadgets? I should mention that my son does not

really like veggies, especially cooked ones. He does like potato, kale,

celery, cuke, raw carrots and mushrooms sometimes. He likes chick peas,

lentils, and rice though not beans. A quick stir fry is not the answer as he

would rather go hungry. I live on quick stir fry so perhaps he is tired of

this meal. Any advice would be appreciated including a cook book suggestion.

We are vegetarian and, though not vegan, try to limit our dairy consumption.

I also try to avoid fake meat, especially because my son often eats this at

lunch. Sorry for the long post. Thanks in advance!

 

Madeline

 

_______________

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first two months FREE*.

 

 

 

 

 

For more information about vegetarianism, please visit the VRG website at

http://www.vrg.org and for materials especially useful for families go to

http://www.vrg.org/family.This is a discussion list and is not intended to

provide personal medical advice. Medical advice should be obtained from a

qualified health professional.

 

edical advice. Medical advice should be obtained from a qualified health

professional.

 

 

 

[Guest guest]

This may seem harsh and I really do not mean it that way. I can say I've been

there with my first child who is now 11. He would not eat much. Finally one

day I decided 'enough was enough'. He was running our 'food lives' and our

choices were so limited (any veg knows there are so many choices; it's hard to

be limited with all this good food available!). I offered him a meal. If he

did not eat it, he got the same thing for the next meal and the next and the

next till he ate it. The first time we did this, he had the same plate of food

for 2 days but finally finished it all at once when he was very hungry. This

may seem extreem, but the whole time I was very nice and loving towards him. I

explained that this is the food he is to eat and there are no exceptions (he was

about 3 at the time). We resumed all our normal activities and I always kept a

smile on my face - I did not get frustrated or act mean towards him. He was

quickly 'cured' of his picky habits as soon as he

realized that I was not going to let him win. I was always consistent with

this too - if he did not eat it, he would always have the same plate till he

finished it. Now, at age 11, he eats EVERYTHING. He likes mostly everything

too, but he eats things he don't like just as if he did like them. He knows how

to season food too - when I make a new recipe, I always ask him what's missing

(even if I know) and he always figures it out. I have 2 other children who also

eat everything. One story with my second child - my husband served them cooked

spinach with lentils & rice one day for lunch (dahl bhat, he is from Nepal).

She did not like the cooked spinach and picked at it (but still ate it). He

proceeded to serve cooked spinach for a whole week ... she loves cooked spinach

now (that was 2 years ago).

My point I guess is this - you have control (or should have control). Their

taste buds will adapt eventually and meal times will be much more enjoyable. If

they eat too much of one thing, stop buying it for a while so they are forced to

eat something else. They are humans .. they will eat when they are hungry!

 

Hope all that came off in a non-offensive way - it was certainly meant with

love!

js

 

Madeline White <madeline_killian wrote:

Although it is only August 1st, I'm already anticipating back to school

time. I am determined to start the year off right on the meal front. My

problem is lack of quick, healthy and practical meal ideas. My 4 year old

has a snack at about 3. Then, I keep a snack bag in the car with things like

granola bars, friut leathers, nuts etc and he is allowed to choose 1 on the

15 minute car ride home. We usually walk in the door around 5. He walks in

ahead of me complaining 'I'm hungry'. I don't even have my coat off before

he is in the fridge. He often ends up having things like cucumber and dip,

hummus and pita, granola and rice milk, etc because he refuses to wait. I

have two problems with this. The first is that we don't eat as a family

(he's done by the time I take my coat off, let alone sit down!) and the

second is that these are not the healthiest choices. I am not overly

concerned with the first problem as we usually have a cup of tea and snack

together before bedtime-7:30. As for the second problem, he does eat a

large, fairly healthy veg lunch ( school lunch is catered) so dinner is not

his main meal but....I'd like a little more variety and something more

healthy and substantial. I'm hoping some of you will have some tips, some

quick recipe ideas, etc. Also, I have been considering a purchase that would

make meal prep more convenient. I'm considering a slow cooker with a timer

(I have a regular one-no timer- I picked up from a garage sale but have had

no luck with it my food always turning out soggy, burnt, still crunchy,

etc.), a food processor to make veg prep more simple, or an Asian style rice

cooker (not the steamer type). I will probably start with only one of these

as my juicer has recently died and also needs to be replaced. Any

suggestions as to which one will be the most useful for a busy family? Any

recipes to accompany these gadgets? I should mention that my son does not

really like veggies, especially cooked ones. He does like potato, kale,

celery, cuke, raw carrots and mushrooms sometimes. He likes chick peas,

lentils, and rice though not beans. A quick stir fry is not the answer as he

would rather go hungry. I live on quick stir fry so perhaps he is tired of

this meal. Any advice would be appreciated including a cook book suggestion.

We are vegetarian and, though not vegan, try to limit our dairy consumption.

I also try to avoid fake meat, especially because my son often eats this at

lunch. Sorry for the long post. Thanks in advance!

 

Madeline

 

_______________

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first two months FREE*.

 

 

 

 

 

For more information about vegetarianism, please visit the VRG website at

http://www.vrg.org and for materials especially useful for families go to

http://www.vrg.org/family.This is a discussion list and is not intended to

provide personal medical advice. Medical advice should be obtained from a

qualified health professional.

 

edical advice. Medical advice should be obtained from a qualified health

professional.

 

 

 

[Guest guest]

How about left-overs? Left-over soup is always great. It sounds like he

eats a variety of foods so you are lucky! During the winter I make soup a

LOT. I think soup is the best way to get veggies into kids. It's good to

start with veggie soup at a very early age so they develop a taste for it.

My 13 year-old son wouldn't touch it until the last few years but now he

really likes it and he and his 9 year-old sister just made a big pot of

alphabet soup with lots of veggies yesterday! I was really impressed

because these kids do NOT normally cook! Unfortunately they don't want to

put beans in the soup, but if you can slip those in, then add some carbs and

you've got a meal!

 

Tracy

 

 

-

" Madeline White " <madeline_killian

 

Monday, August 02, 2004 10:06 AM

Meal Ideas

 

 

> Although it is only August 1st, I'm already anticipating back to school

> time. I am determined to start the year off right on the meal front. My

> problem is lack of quick, healthy and practical meal ideas. My 4 year old

> has a snack at about 3. Then, I keep a snack bag in the car with things

like

> granola bars, friut leathers, nuts etc and he is allowed to choose 1 on

the

> 15 minute car ride home. We usually walk in the door around 5. He walks in

> ahead of me complaining 'I'm hungry'. I don't even have my coat off before

> he is in the fridge. He often ends up having things like cucumber and dip,

> hummus and pita, granola and rice milk, etc because he refuses to wait. I

> have two problems with this. The first is that we don't eat as a family

> (he's done by the time I take my coat off, let alone sit down!) and the

> second is that these are not the healthiest choices. I am not overly

> concerned with the first problem as we usually have a cup of tea and snack

> together before bedtime-7:30. As for the second problem, he does eat a

> large, fairly healthy veg lunch ( school lunch is catered) so dinner is

not

> his main meal but....I'd like a little more variety and something more

> healthy and substantial. I'm hoping some of you will have some tips, some

> quick recipe ideas, etc. Also, I have been considering a purchase that

would

> make meal prep more convenient. I'm considering a slow cooker with a timer

> (I have a regular one-no timer- I picked up from a garage sale but have

had

> no luck with it my food always turning out soggy, burnt, still crunchy,

> etc.), a food processor to make veg prep more simple, or an Asian style

rice

> cooker (not the steamer type). I will probably start with only one of

these

> as my juicer has recently died and also needs to be replaced. Any

> suggestions as to which one will be the most useful for a busy family? Any

> recipes to accompany these gadgets? I should mention that my son does not

> really like veggies, especially cooked ones. He does like potato, kale,

> celery, cuke, raw carrots and mushrooms sometimes. He likes chick peas,

> lentils, and rice though not beans. A quick stir fry is not the answer as

he

> would rather go hungry. I live on quick stir fry so perhaps he is tired of

> this meal. Any advice would be appreciated including a cook book

suggestion.

> We are vegetarian and, though not vegan, try to limit our dairy

consumption.

> I also try to avoid fake meat, especially because my son often eats this

at

> lunch. Sorry for the long post. Thanks in advance!

>

> Madeline

>

> _______________

> Powerful Parental Controls Let your child discover the best the Internet

has

> to offer.

>

http://join.msn.com/?pgmarket=en-ca & page=byoa/prem & xAPID=1994 & DI=1034 & SU=http://\

hotmail.com/enca & HL=Market_MSNIS_Taglines

> Start enjoying all the benefits of MSN® Premium right now and get the

> first two months FREE*.

>

>

>

>

>

> For more information about vegetarianism, please visit the VRG website at

http://www.vrg.org and for materials especially useful for families go to

http://www.vrg.org/family.This is a discussion list and is not intended to

provide personal medical advice. Medical advice should be obtained from a

qualified health professional.

>

> edical advice. Medical advice should be obtained from a qualified health

professional.

>

>

>

[Guest guest]

Regarding the tofuna...

 

....a lot of natural food stores now carry a vegan product called Tuno. It's a

soy based fish alternative. I have been using it for quite a while now. It's

was made by Natural Touch, and they have been acquired by Morningstar Farms

(but the can still says Natural Touch Tuno).

 

I haven't seen it in regular grocery stores yet, just Wild Oats markets. But

it comes in a can like tuna, often in the same general area of the store. It

is used just like tuna, and it is very easy to use. I use it in tuno

sandwiches, casseroles, etc. It tastest great. Here's a link to the product, if

you are

wanting to try you can find it at a store near you.

 

(the link might wrap, just copy and paste it all in your browser)

http://www.naturaltouch.com/cgi-bin/brandpages/product.pl?product=311 & company=

59

 

jacqueline

 

 

 

[Guest guest]

Hi Nicky,

 

There are some great burger recipes in the " Files " that kids should like. Or

maybe some

vegan sausages, spaghetti, lasagne, tofu croquettes (if soy isn't a problem),

tacos, fritters,

lentil cold cuts, spring rolls and the list goes on.

 

You'll find the the burger and sausage recipes in the " Files " under " Mains " then

" Burgers,

" Meatballs " , Patties, Sausages etc. " .

 

A few of our favs are:

 

- Vegetarian Burgers or Meatballs (In " Bean " folder) (I use almond meal in place

of pecan

meal, and rice crumbs in place of quinoa flakes)

- Veggie Burgers (SF) (In " Vegetable " folder)

- Vegan Sausages (in " Sausages " folder) (You can make a big batch and then

freeze these).

 

Spaghetti and lasagne are in the " Mains " folder then " Pasta " .

Croquettes and spring rolls are in " Appetizers and Snacks " . (I make mine in the

food

processor, add a few rice crumbs, shape them into croquettes and roll them in

some more

rice crumbs).

 

My kids are older and a little more adventurous with the food they eat, but my

nephews (5,

7, 10 and not vegan) have had both the " Tofu Croquettes " and the " Vegan

Sausages " and

liked them, as have my son's friends at school.

 

Hope this helps a little,

Kim

 

 

 

, " corrodgery " <corrodgery

wrote:

>

> We are gluten and dairy free already but still eat meat and I have

> been looking at this site for a few years already as it has some good

> recipes.

> I have really gone off meat and thinking about going vegtarian but am

> having trouble thinking of meals which don't have meat as the centre

> of the meal.

> I have 2 children 5 & 8 so what are some child friendly meal ideas

> that people cook regularly that I could start with?

> Nicky

>

[Guest guest]

Let me just tell you what we're having for dinner this

week:

Homemade vegetarian pot pie with tofu, carrots, peas,

potato, corn

Quinoia pasta with marinara sauce and chickpea balls

with a salad

Stirfry over rice noodles

Tempeh stroganoff over rice with salad

Crispy tacos (corn shells) with beans, tomato,

spinach, Follow Your Heart cheese, shredded carrot

 

My children are 4, 5, and 14weeks, so these meals are

kid friendly and easy to prepare. Hope this helps

you!

 

 

--- corrodgery <corrodgery wrote:

 

> We are gluten and dairy free already but still eat

> meat and I have

> been looking at this site for a few years already as

> it has some good

> recipes.

> I have really gone off meat and thinking about going

> vegtarian but am

> having trouble thinking of meals which don't have

> meat as the centre

> of the meal.

> I have 2 children 5 & 8 so what are some child

> friendly meal ideas

> that people cook regularly that I could start with?

> Nicky

>

>

Our vegan and gluten free recipes are available in

> the archives for this group or at the

> following URL (***Recipes Posted to VGF***):

>

>

 

>

> Check out these affiliated vegan lists ~

>

>

http://www.Christian-Vegan-Cooking

>

>

[Guest guest]

My family has discovered they like the new " taco " salad. It is made with brown

rice (I used purple sticky rice this time) with organic taco seasonings. I

lightly toasted some Ezekial sprouted corn tortillas. Then just use whatever

else you like on your taco salads.

[Guest guest]

Wow, could you possible share where you got these recipes from so we can use

them as well? Sounds wonderful. Thanks!

-

catie vasquez

Tuesday, September 05, 2006 7:20 AM

Re: meal ideas

 

 

Let me just tell you what we're having for dinner this

week:

Homemade vegetarian pot pie with tofu, carrots, peas,

potato, corn

Quinoia pasta with marinara sauce and chickpea balls

with a salad

Stirfry over rice noodles

Tempeh stroganoff over rice with salad

Crispy tacos (corn shells) with beans, tomato,

spinach, Follow Your Heart cheese, shredded carrot

 

My children are 4, 5, and 14weeks, so these meals are

kid friendly and easy to prepare. Hope this helps

you!

 

--- corrodgery <corrodgery wrote:

 

> We are gluten and dairy free already but still eat

> meat and I have

> been looking at this site for a few years already as

> it has some good

> recipes.

> I have really gone off meat and thinking about going

> vegtarian but am

> having trouble thinking of meals which don't have

> meat as the centre

> of the meal.

> I have 2 children 5 & 8 so what are some child

> friendly meal ideas

> that people cook regularly that I could start with?

> Nicky

>

>

>

>

>

>

>

>

> Our vegan and gluten free recipes are available in

> the archives for this group or at the

> following URL (***Recipes Posted to VGF***):

>

>

>

> Check out these affiliated vegan lists ~

>

>

http://www.Christian-Vegan-Cooking

>

>

[Guest guest]

Dear Molly,

What is the recipe for your new taco salad using rice?

I have a good one using lentils. If you are interested, let me know

and I " ll email it to you.

Have a good day, Patti

 

 

 

" Molly (madamegooseberry) " <madamegooseberry wrote: My

family has discovered they like the new " taco " salad. It is made with brown rice

(I used purple sticky rice this time) with organic taco seasonings. I lightly

toasted some Ezekial sprouted corn tortillas. Then just use whatever else you

like on your taco salads.

 

 

 

 

 

 

 

Talk is cheap. Use Messenger to make PC-to-Phone calls. Great rates

starting at 1¢/min.

 

 

[Guest guest]

Yum! Both to Patti and Molly, do you think you could post these recipes to

the group? They sound very good.

 

Thank you,

LaDonna

 

 

>>>Dear Molly,

What is the recipe for your new taco salad using rice?

I have a good one using lentils. If you are interested, let me know

and I " ll email it to you.

Have a good day, Patti

 

 

 

>>> " Molly (madamegooseberry) " <madamegooseberry wrote: My family

>>>has discovered they like the new " taco " salad. It is made with brown rice

>>>(I used purple sticky rice this time) with organic taco seasonings. I

>>>lightly toasted some Ezekial sprouted corn tortillas. Then just use

>>>whatever else you like on your taco salads.

[Guest guest]

my 4 kids are complaining that they are sick of beans and i'm running out of

ideas for meals. They can only have beans,buckwheat,quinoa,amaranth,tapioca,

arrowroot, sweet potato,plantain,apples,mangoes,pineapple,kiwi,all the berries,

nuts except almonds,safflower,olive or canola oil,all veggies any ideas?

Colleen in pa

[Guest guest]

, " Colleen " <cr215 wrote:

>

> my 4 kids are complaining that they are sick of beans and i'm running out of

ideas for meals. They can only have beans,buckwheat,quinoa,amaranth,tapioca,

arrowroot, sweet potato,plantain,apples,mangoes,pineapple,kiwi,all the berries,

nuts except almonds,safflower,olive or canola oil,all veggies any ideas?

> Colleen in pa

>

 

 

what about using quinoa to make moroccan style tagine?

 

http://moroccan-food.suite101.com/article.cfm/chickpea_and_pumpkin_tajine_recipe

 

janel

[Guest guest]

Quinoa is high in protein if that's your concern. There are tons of things

you can do with veggies, fruits or a combination mixed in with quinoa for a

healthy balanced meal. Here's some links to recipes:

 

http://vegweb.com/index.php?board=396.0

 

http://www.epicurious.com/recipes/food/views/Curried-Quinoa-Salad-with-Mango-232\

544

 

On Sat, Apr 25, 2009 at 12:15 AM, Colleen <cr215 wrote:

 

>

>

> my 4 kids are complaining that they are sick of beans and i'm running out

> of ideas for meals. They can only have

> beans,buckwheat,quinoa,amaranth,tapioca, arrowroot, sweet

> potato,plantain,apples,mangoes,pineapple,kiwi,all the berries, nuts except

> almonds,safflower,olive or canola oil,all veggies any ideas?

> Colleen in pa

>

>

>

 

 

 

[Guest guest]

> > my 4 kids are complaining that they are sick

> of beans and i'm running out of ideas for

> meals. They can only have

> beans,buckwheat,quinoa,amaranth,tapioca,

> arrowroot, sweet

> potato,plantain,apples,mangoes,pineapple,kiwi,al

> l the berries, nuts except

> almonds,safflower,olive or canola oil,all veggies any ideas?

> > Colleen in pa

 

For a treat, I wonder if Susan's Impossible

Pumpkin Pie could be adapted for them. We love

that

recipe!

http://blog.fatfreevegan.com/2006/10/and-answer-is.html

Maybe arrowroot could be subbed for the flour? I

don' t know. To add a little crunch to the

crust, I've successfully added chopped nuts

sometimes to the bottom of the pie pan.

 

Dr. McDougall's Maximum Weight Loss cookbook has

wheat free recipes. In fact, this is the book

that led me to realize I felt so much better when

I didn't eat

gluten.

http://www.amazon.com/Mcdougall-Program-Maximum-Weight-Loss/dp/0452273803/ref=pd\

_bbs_sr_1?ie=UTF8 & s=books & qid=1240672122 & sr=8-1

All of the McDougall books have recipes with

beans, quinoa, and amaranth, or you might try

their website

http://www.drmcdougall.com/newsletter/archive.html

and look through the archives or even do a web

search for the foods you can cook with.

 

Here's one that you might be able to work with

(my son just asked me if I'd make it this

morning!). Looks like bananas aren't on your

list, but maybe another fruit and some nuts would work for you:

 

 

SWEET POTATO BEGINNINGS (from

http://www.drmcdougall.com/misc/2005nl/050200.htm)

 

We serve these for breakfast during the Maximum

Weight Loss Program. The potatoes are easy to

prepare ahead and refrigerate until needed to

combine with the remaining ingredients.

 

Preparation Time: 5 minutes (cooked yams needed)

Servings: 2

 

2 baked yams or sweet potatoes

2 bananas, peeled and sliced

1 apple, cored and chopped

½ teaspoon ground cinnamon

 

Peel and chop the baked yams or sweet

potatoes. Combine with the bananas and

apples. Mix in the cinnamon. Heat briefly in a microwave oven. Serve warm.

 

HINTS: Yams and sweet potatoes may be used

interchangeably in this (and most other)

recipes. These root vegetables are sold most of

the year in your markets. Sweet potatoes usually

are less moist with a pale orange skin and flesh,

and the root vegetables sold as yams have a

reddish skin and deep orange colored

flesh. These are usually very moist. This

recipe may also be served cold or at room temperature.

 

 

 

Karen

[Guest guest]

What's your typical menu?

 

 

, " Colleen " <cr215 wrote:

>

> my 4 kids are complaining that they are sick of beans and i'm running out of

ideas for meals. They can only have beans,buckwheat,quinoa,amaranth,tapioca,

arrowroot, sweet potato,plantain,apples,mangoes,pineapple,kiwi,all the berries,

nuts except almonds,safflower,olive or canola oil,all veggies any ideas?

> Colleen in pa

>

[Guest guest]

A typical meal for dinner would be beans and a sea veggie mostly kelp cooked in

slow cooker with sea salt after it's cooked, quinoa and steamed brocoli

For breakfast it's quino or amaranth porridge

For lunch muffin and a fruit

 

 

aldohert <amandakirby

Saturday, April 25, 2009 2:19 PM

 

Re: meal ideas

 

 

 

What's your typical menu?

 

, " Colleen " <cr215 wrote:

>

> my 4 kids are complaining that they are sick of beans and i'm running out of

ideas for meals. They can only have beans,buckwheat,quinoa,amaranth,tapioca,

arrowroot, sweet potato,plantain,apples,mangoes,pineapple,kiwi,all the berries,

nuts except almonds,safflower,olive or canola oil,all veggies any ideas?

> Colleen in pa

>

 

 

 

 

[Guest guest]

A typical meal for breakfast would be quinoa or buckwheat porridge

For lunch muffins and a fruit

For dinner beans over quinoa and steamed brocoli

 

 

Karen Taylor <chntaylor

Saturday, April 25, 2009 11:17 AM

 

Re: Re: meal ideas

 

 

 

 

> > my 4 kids are complaining that they are sick

> of beans and i'm running out of ideas for

> meals. They can only have

> beans,buckwheat,quinoa,amaranth,tapioca,

> arrowroot, sweet

> potato,plantain,apples,mangoes,pineapple,kiwi,al

> l the berries, nuts except

> almonds,safflower,olive or canola oil,all veggies any ideas?

> > Colleen in pa

 

For a treat, I wonder if Susan's Impossible

Pumpkin Pie could be adapted for them. We love

that

recipe!

http://blog.fatfreevegan.com/2006/10/and-answer-is.html

Maybe arrowroot could be subbed for the flour? I

don' t know. To add a little crunch to the

crust, I've successfully added chopped nuts

sometimes to the bottom of the pie pan.

 

Dr. McDougall's Maximum Weight Loss cookbook has

wheat free recipes. In fact, this is the book

that led me to realize I felt so much better when

I didn't eat

gluten.

http://www.amazon.com/Mcdougall-Program-Maximum-Weight-Loss/dp/0452273803/ref=pd\

_bbs_sr_1?ie=UTF8 & s=books & qid=1240672122 & sr=8-1

All of the McDougall books have recipes with

beans, quinoa, and amaranth, or you might try

their website

http://www.drmcdougall.com/newsletter/archive.html

and look through the archives or even do a web

search for the foods you can cook with.

 

Here's one that you might be able to work with

(my son just asked me if I'd make it this

morning!). Looks like bananas aren't on your

list, but maybe another fruit and some nuts would work for you:

 

SWEET POTATO BEGINNINGS (from

http://www.drmcdougall.com/misc/2005nl/050200.htm)

 

We serve these for breakfast during the Maximum

Weight Loss Program. The potatoes are easy to

prepare ahead and refrigerate until needed to

combine with the remaining ingredients.

 

Preparation Time: 5 minutes (cooked yams needed)

Servings: 2

 

2 baked yams or sweet potatoes

2 bananas, peeled and sliced

1 apple, cored and chopped

½ teaspoon ground cinnamon

 

Peel and chop the baked yams or sweet

potatoes. Combine with the bananas and

apples. Mix in the cinnamon. Heat briefly in a microwave oven. Serve warm.

 

HINTS: Yams and sweet potatoes may be used

interchangeably in this (and most other)

recipes. These root vegetables are sold most of

the year in your markets. Sweet potatoes usually

are less moist with a pale orange skin and flesh,

and the root vegetables sold as yams have a

reddish skin and deep orange colored

flesh. These are usually very moist. This

recipe may also be served cold or at room temperature.

 

Karen

 

 

 

 

[Guest guest]

My Kids love quinoa that i cook with kelp for extra vitamins and then I mix

in cashews, some spices and raisins (can they have raisins? if not, try

cut green apples.) I frequently saute onions and celery and garlic, etc to

add to the combo and spice it up. Carrots or red peppers add color and I'm

sure you sweet potatoes would taste great too. Curry is a great spice to

use too.

 

 

In a message dated 4/25/2009 2:15:05 A.M. Eastern Daylight Time,

cr215 writes:

 

 

 

 

 

my 4 kids are complaining that they are sick of beans and i'm running out

of ideas for meals. They can only have beans,buckwheat,my 4 kids are comy 4

kids are complaining that they are sick omy 4 kids are cmy 4 kids my 4 kids

are complaining that they are sick of beans anmy 4 kids are complaining

that they are sick of

Colleen in pa

 

 

 

 

 

**************Check all of your email inboxes from anywhere on the web.

Try the new Email Toolbar now!

(http://toolbar.aol.com/mail/download.html?ncid=txtlnkusdown00000027)

 

 

 

[Guest guest]

Have you read Eat to Live? Lots of vegetable-based dishes there that

you might be able to use. It is not vegan and gluten free, but easily

adapted, and I think you would find some good ideas there.

 

There are lots of interesting things that you can do with salads and soups

Chili

Curry

Seed based crackers and lots of other ideas on raw food sites

Pancakes or dosa-like wraps

Stir fries

Sounds like tofu, tempeh, and soy products are okay, lots of things

you can do with those

Smoothies, green smoothies, blended salads

Noodles - mung bean, arrowroot, kelp/sea spaghetti, spaghetti squash,

spiral-cut veggies

Lasagna using long-sliced zucchini, lentil filling

Sprouted beans/seeds

Puddings/crisps/cobblers

Potato (or other veggie) patties

Fries, all dressed

Pakoras

 

Just a few thoughts

 

Pam

 

 

On Sat, Apr 25, 2009 at 3:45 PM, Cr215 <cr215 wrote:

>

>

> A typical meal for dinner would be beans and a sea veggie mostly kelp cooked

> in slow cooker with sea salt after it's cooked, quinoa and steamed brocoli

> For breakfast it's quino or amaranth porridge

> For lunch muffin and a fruit

>

>

> aldohert <amandakirby

> Saturday, April 25, 2009 2:19 PM

>

> Re: meal ideas

>

> What's your typical menu?

>

> , " Colleen " <cr215 wrote:

>>

>> my 4 kids are complaining that they are sick of beans and i'm running out

>> of ideas for meals. They can only have

>> beans,buckwheat,quinoa,amaranth,tapioca, arrowroot, sweet

>> potato,plantain,apples,mangoes,pineapple,kiwi,all the berries, nuts except

>> almonds,safflower,olive or canola oil,all veggies any ideas?

>> Colleen in pa

>>

>

>

[Guest guest]

You didn't mention herbs and spices.

 

Ideas:

 

Breakfast:

 

quinoa granola: 3 cups quinoa flakes, 1/2 cup dried fruit (dehydrated mango or

berries would be nice), 1/2 cup sunflower seeds, 2Tbsp pumpkin seeds, 2 Tbsp

flax seeds, 3 T oil, 3T liquid sweetener (agave if tolerated). Bake 350F for

15-25 min until lightish brown. I tend to do on parchment paper so less chance

of burning.

 

Buckwheat pancakes: 2 cups buckwheat flour, 2 tsp nutmeg, pinch sweetener if

used (up to 2 Tbsp sugar), leavening (I use 1 Tbs cream of tartar, 1/2 Tbsp

baking powder - if not tolerated, replace water with sparkling water/club soda

or you might get away with apple cider vinegar + reg water), 1/3 cup canola oil,

2 cups water + a bit to make it pancake consistency - I think it ends up being ~

2 1/4 cups).

Serve with fruit syrup: Bring 1 cup water with 1/4 c sugar (I am in the process

of reducing this, but haven't gone sugar free yet, but believe you could) to

boil, add 1 cup berries (we liked mixed, but raspberry is good too), bring to

low boil. Mix 1 - 2 Tbsp arrowroot with cold water, slowly add into berry

mixture (over heat) until desired thickness.

 

Other meals:

 

Raw veggies with any type of hummus like dip (swap different beans, swap tahini

for other seed/nut butters)

 

Chili - we like a base of lentils (not sure if you tolerate or not) + black

beans + small amounts of mixed beans (I usually buy this in a can of four types

I think), lots of veggies (can you tolerate nightshades in your family?)

 

Stir frys.

 

Roasted root veggies (e.g. ~ 1 lb each sweet

potatoes/carrots/parsnips/rutabaga/2-4 Tbsp olive or canola oil/herbs - a mix of

rosemary, basil, and parsley is nice), cut into fry like slices, roast 350F for

~ 1 hour - could also do in a crockpot.

 

Various soups - blended and unblended - e.g carrot, butternut squash, vegetable,

minestrone

 

Pizza:

 

Could modify this recipe

http://www.recipezaar.com/Gluten-Free-Pizza-Crust-44487

Leave out gelatin or use agar (or maybe flax, i have just left it out), can

replace yeast with baking soda and vinegar or sparking water as above, then

could leave out sugar, sub milk powder with tapioca starch.

Top with tomato sauce, pesto. no-mato sauce (mix of beets/pumpkin, etc. -

livingwithout.com has a recipe), pineapple, ppers, mushrooms, onions - heck I've

even used sunflower seeds.

 

Pizza does NOT need cheese!

 

Salads - try one with mixing fruit with veggies - I've done spinach, bluberries,

and shredded carrot, top with vinegar or lemon juice + oil + small amount of

berry soup or poppy seeds, etc.

 

Mixed greens with oranges, onion, cranberries, etc.

 

Can also get thin Asian noodles made from sweet potato or green beans that you

could use as a base and which are much less expensive than true Soba (I found

300 g Soba for $10 recently!)

 

Others:

 

Popped amaranth

 

Crackers - I think this might work if you subbed the almond meal.

 

This recipe is an adaptation of a Bob's Red Mill recipe- " Savory Gluten Free

Cracker. "

Prep Time: 30 minutes

Cook Time: 20 minutes

Ingredients:

 

* 3/4 cup organic amaranth flour

* 1/2 cup arrowroot starch OR cornstarch

* 1/4 almond meal

* 1/2 teaspoon salt

* 1/4 teaspoon fresh cracked peppper

* 4 tablespoons olive oil

* 4 tablespoons water

* 1/2 teaspoon baking soda

* 1 teaspoon Cream of Tartar

* 1 teaspoon GF garlic powder

* 1 teaspoon GF onion powder

* 2 tablespoons Herbs de Provence OR any herb blend you like

* 1 teaspoon Kosher salt to sprinkle on top of crackers

 

Preparation:

Preheat oven to 350°

 

1. Place dry ingredients in a large bowl. Whisk until well blended. Add olive

oil and water and stir until dough forms a ball. If mixture is still crumbly,

add water, one teaspoon at a time, until dough forms a ball.

2. Divide the dough in half with a knife. Sprinkle a smooth work surface with

a small amount of white rice flour. Sprinkle rice flour on a rolling pin and

roll the dough until it is very thin, about 1/16th of an inch thick.

3. Use a 1 1/2 inch round or square biscuit or cookie cutter to cut crackers-

or use a knife to cut even squares. Prick top of each cracker twice with a fork.

Using a small spatula, transfer crackers to two large, ungreased baking sheets.

Sprinkle tops of crackers lightly with Kosher salt.

4. Repeat with second half of cracker dough.

5. Bake for 15 minutes. Remove from oven and place crackers on wire racks.

Put the wire racks on the baking sheets and return crackers to the oven for an

additional 5 to 7 minutes.

6. Cool crackers and store in an airtight container.

 

Makes about 65 crackers

 

Tips:

This dough is crumbly but don't worry- just add water, a teaspoon at a time to

keep the dough rollable. Gently roll back and forth on the dough to avoid

cracks. Also be gentle when piercing the cracker dough with fork. I take the

loose crumbs and continue to roll and cut out crackers until dough is all used.

 

Make flatbread crackers by cutting dough in 5x3 inch rectangles.

 

 

Try raw food sites as well.

 

I'm curious as well - how do you make your muffins? Our list of allowables is

similar to yours except we can't do pineapple and are limited in the apples and

mango we can use.

 

Hope that helps.

 

Amanda

 

 

, Cr215 <cr215 wrote:

>

> A typical meal for breakfast would be quinoa or buckwheat porridge

> For lunch muffins and a fruit

> For dinner beans over quinoa and steamed brocoli

>

>

> Karen Taylor <chntaylor

> Saturday, April 25, 2009 11:17 AM

>

> Re: Re: meal ideas

>

>

>

>

> > > my 4 kids are complaining that they are sick

> > of beans and i'm running out of ideas for

> > meals. They can only have

> > beans,buckwheat,quinoa,amaranth,tapioca,

> > arrowroot, sweet

> > potato,plantain,apples,mangoes,pineapple,kiwi,al

> > l the berries, nuts except

> > almonds,safflower,olive or canola oil,all veggies any ideas?

> > > Colleen in pa

>

[Guest guest]

we can do herbs and spices just in limited amounts.

--- On Sun, 26/4/09, aldohert <amandakirby wrote:

 

aldohert <amandakirby

Re: meal ideas

 

Sunday, 26 April, 2009, 5:50 PM

 

 

 

 

 

 

 

 

You didn't mention herbs and spices.

 

Ideas:

 

Breakfast:

 

quinoa granola: 3 cups quinoa flakes, 1/2 cup dried fruit (dehydrated mango or

berries would be nice), 1/2 cup sunflower seeds, 2Tbsp pumpkin seeds, 2 Tbsp

flax seeds, 3 T oil, 3T liquid sweetener (agave if tolerated). Bake 350F for

15-25 min until lightish brown. I tend to do on parchment paper so less chance

of burning.

 

Buckwheat pancakes: 2 cups buckwheat flour, 2 tsp nutmeg, pinch sweetener if

used (up to 2 Tbsp sugar), leavening (I use 1 Tbs cream of tartar, 1/2 Tbsp

baking powder - if not tolerated, replace water with sparkling water/club soda

or you might get away with apple cider vinegar + reg water), 1/3 cup canola oil,

2 cups water + a bit to make it pancake consistency - I think it ends up being ~

2 1/4 cups).

Serve with fruit syrup: Bring 1 cup water with 1/4 c sugar (I am in the process

of reducing this, but haven't gone sugar free yet, but believe you could) to

boil, add 1 cup berries (we liked mixed, but raspberry is good too), bring to

low boil. Mix 1 - 2 Tbsp arrowroot with cold water, slowly add into berry

mixture (over heat) until desired thickness.

 

Other meals:

 

Raw veggies with any type of hummus like dip (swap different beans, swap tahini

for other seed/nut butters)

 

Chili - we like a base of lentils (not sure if you tolerate or not) + black

beans + small amounts of mixed beans (I usually buy this in a can of four types

I think), lots of veggies (can you tolerate nightshades in your family?)

 

Stir frys.

 

Roasted root veggies (e.g. ~ 1 lb each sweet potatoes/carrots/ parsnips/

rutabaga/ 2-4 Tbsp olive or canola oil/herbs - a mix of rosemary, basil, and

parsley is nice), cut into fry like slices, roast 350F for ~ 1 hour - could also

do in a crockpot.

 

Various soups - blended and unblended - e.g carrot, butternut squash, vegetable,

minestrone

 

Pizza:

 

Could modify this recipe

http://www.recipeza ar.com/Gluten- Free-Pizza- Crust-44487

Leave out gelatin or use agar (or maybe flax, i have just left it out), can

replace yeast with baking soda and vinegar or sparking water as above, then

could leave out sugar, sub milk powder with tapioca starch.

Top with tomato sauce, pesto. no-mato sauce (mix of beets/pumpkin, etc. -

livingwithout. com has a recipe), pineapple, ppers, mushrooms, onions - heck

I've even used sunflower seeds.

 

Pizza does NOT need cheese!

 

Salads - try one with mixing fruit with veggies - I've done spinach, bluberries,

and shredded carrot, top with vinegar or lemon juice + oil + small amount of

berry soup or poppy seeds, etc.

 

Mixed greens with oranges, onion, cranberries, etc.

 

Can also get thin Asian noodles made from sweet potato or green beans that you

could use as a base and which are much less expensive than true Soba (I found

300 g Soba for $10 recently!)

 

Others:

 

Popped amaranth

 

Crackers - I think this might work if you subbed the almond meal.

 

This recipe is an adaptation of a Bob's Red Mill recipe- " Savory Gluten Free

Cracker. "

Prep Time: 30 minutes

Cook Time: 20 minutes

Ingredients:

 

* 3/4 cup organic amaranth flour

* 1/2 cup arrowroot starch OR cornstarch

* 1/4 almond meal

* 1/2 teaspoon salt

* 1/4 teaspoon fresh cracked peppper

* 4 tablespoons olive oil

* 4 tablespoons water

* 1/2 teaspoon baking soda

* 1 teaspoon Cream of Tartar

* 1 teaspoon GF garlic powder

* 1 teaspoon GF onion powder

* 2 tablespoons Herbs de Provence OR any herb blend you like

* 1 teaspoon Kosher salt to sprinkle on top of crackers

 

Preparation:

Preheat oven to 350°

 

1. Place dry ingredients in a large bowl. Whisk until well blended. Add olive

oil and water and stir until dough forms a ball. If mixture is still crumbly,

add water, one teaspoon at a time, until dough forms a ball.

2. Divide the dough in half with a knife. Sprinkle a smooth work surface with a

small amount of white rice flour. Sprinkle rice flour on a rolling pin and roll

the dough until it is very thin, about 1/16th of an inch thick.

3. Use a 1 1/2 inch round or square biscuit or cookie cutter to cut crackers- or

use a knife to cut even squares. Prick top of each cracker twice with a fork.

Using a small spatula, transfer crackers to two large, ungreased baking sheets.

Sprinkle tops of crackers lightly with Kosher salt.

4. Repeat with second half of cracker dough.

5. Bake for 15 minutes. Remove from oven and place crackers on wire racks. Put

the wire racks on the baking sheets and return crackers to the oven for an

additional 5 to 7 minutes.

6. Cool crackers and store in an airtight container.

 

Makes about 65 crackers

 

Tips:

This dough is crumbly but don't worry- just add water, a teaspoon at a time to

keep the dough rollable. Gently roll back and forth on the dough to avoid

cracks. Also be gentle when piercing the cracker dough with fork. I take the

loose crumbs and continue to roll and cut out crackers until dough is all used.

 

Make flatbread crackers by cutting dough in 5x3 inch rectangles.

 

Try raw food sites as well.

 

I'm curious as well - how do you make your muffins? Our list of allowables is

similar to yours except we can't do pineapple and are limited in the apples and

mango we can use.

 

Hope that helps.

 

Amanda

 

Vegan-and-Gluten- Free@ .com, Cr215 <cr215 wrote:

>

> A typical meal for breakfast would be quinoa or buckwheat porridge

> For lunch muffins and a fruit

> For dinner beans over quinoa and steamed brocoli

>

>

> Karen Taylor <chntaylor@. ..>

> Saturday, April 25, 2009 11:17 AM

> Vegan-and-Gluten- Free@ .com

> Re: [Vegan-and-Gluten- Free] Re: meal ideas

>

>

>

>

> > > my 4 kids are complaining that they are sick

> > of beans and i'm running out of ideas for

> > meals. They can only have

> > beans,buckwheat, quinoa,amaranth, tapioca,

> > arrowroot, sweet

> > potato,plantain, apples,mangoes, pineapple, kiwi,al

> > l the berries, nuts except

> > almonds,safflower, olive or canola oil,all veggies any ideas?

> > > Colleen in pa

>