Guest guest Posted May 5, 2007 Report Share Posted May 5, 2007 I'm going to de-lurk on this one too. My suggestion is to sprinkle a little brown sugar over steamed veggies. It's common to cook carrots with brown sugar so I don't feel the harm in adding it (it's just a little) to steamed broccoli, cauliflower, zuccini, green beans... try it on anything. It has worked wonderfully for my 2 year old, though if your kids are older they might still fight it... In the past I've also made a sort of sandwhich spread with blended veggies. you could probably blend them with beans and or tomato paste to get it spreadable. Or, if they like fried potato foods, you can shred up potatoes (lightly cooked or uncooked), add whatever blended (or finely chopped) veggies to the bowl, throw in an egg and some bread crumbs (optional tomato paste), and make patties to lightly fry in olive oil. Hope some of our suggestions work for you. Hilary Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 5, 2007 Report Share Posted May 5, 2007 my daughter will eat any veggie if it has melted cheddar (sharp white) on it. hilbro <hilbro wrote: I'm going to de-lurk on this one too. My suggestion is to sprinkle a little brown sugar over steamed veggies. It's common to cook carrots with brown sugar so I don't feel the harm in adding it (it's just a little) to steamed broccoli, cauliflower, zuccini, green beans... try it on anything. It has worked wonderfully for my 2 year old, though if your kids are older they might still fight it... In the past I've also made a sort of sandwhich spread with blended veggies. you could probably blend them with beans and or tomato paste to get it spreadable. Or, if they like fried potato foods, you can shred up potatoes (lightly cooked or uncooked), add whatever blended (or finely chopped) veggies to the bowl, throw in an egg and some bread crumbs (optional tomato paste), and make patties to lightly fry in olive oil. Hope some of our suggestions work for you. Hilary Ahhh...imagining that irresistible " new car " smell? Check outnew cars at Autos. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 5, 2007 Report Share Posted May 5, 2007 This is my dilemma too. I resort to stealth veggies. For the pizza sauce I steam 1 cup broccoli and puree into the sauce. Then for extra flavour I tried pureed raw mushrooms too. Experiment though; I got complaints when I put too much veggies into the pizza sauce. My eldest loves Baba Ganouj, so even though he would prefer pita he will dip raw broccoli or carrots into it. Neither is fond of hummus, but my husband and I are. I tried the Fast Lane Chow Mein from www.pcrm.org <http://www.pcrm.org/> and the boys loved it. They mostly ate the noodles, but I figure since veggies were cooked into the water, then the noodles absorbed the water, they got the nutrients anyway. I find in general, the veggies go down a lot easier if they are invisible. It's really hard though. They are not all that interested in being vegan, it is my idea. I have tried some of the recipes from Dr Furlman's " Disease Proof your Kids " , but most of the recipes are not tasty to my kids. They are really fussy. The eldest has finally started eating salad, just in the last 2 weeks so that is a relief. My only other way to get greens and veggies into them is in smoothies - I add Smoothie Mix from Vega to all smoothies now, I just change the daily fresh fruit mix to make it taste different. I also put ground flax seeds and vegan DHA oil into the smoothies. I insist they finish the daily smoothie, although if they don't get through it at breakfast it sits in the fridge, so they can have it after school, then they can have soymilk if they want. I figure it may take a year or two, maybe more for the 4 yr old, to get them more comfortable and get them to let go of the meat. The dairy was easy to dump. You might like to try Sunripe fruit and veggie bars. I put them in their lunch. Each bar has 2 or more servings of fruit and veggies, some are strictly fruit some fruit with veg. They get a little virtuous thrill when they eat it. I'd like to hear from more parents on stealth veggie techniques. Christine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 6, 2007 Report Share Posted May 6, 2007 my favorite tip is a hand blender. anything can be pureed into tomato sauce with a hand immersion blender. Also, I usually buy large bunches of greens such as kale or collards, then blanch them, throw them in the food processor, and freeze them in ice cube trays.. anytime I make anything like sauce or soup, I throw a few cubes in.. the shredded greens are so small, everyone thinks it's parsley. I also make refried beans for my kids by throwing peppers, onions, garlic, etc into the pan, then a few cans of beans and some cumin... when everything is hot, stick it in a bowl and use that immersion blender again. Looks just like beans, and my kids eat it up. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 6, 2007 Report Share Posted May 6, 2007 My son has recently decided he doesn't like onions, so I tried vidalias and washington onions since they are sweeter and less hot than the yellow onions I usually get. I also switched to elephant garlic, as he complained about that before the onions. The garlic switch worked out fine, but he's still not liking the onions. He can taste them in things, if raw, so my mock-tuna and mock-egg salad can't have them, but things cooked with them seem to randomly know, probably when he gets one and notices it. puree'd and shredded vegies and such go nicely into sauces, lasagna, soups, muffins, breads, etc. and I agree with having the immersion blender - it's amazing for adding things in. Plus you can also puree tofu into tomato sauce and have a 'creamy' tomato sauce, which is really very tasty, too. There's a lot of good tips here, it must be very hard when they don't' eat (I use these tips when my son is in his eating hardly anything at all phase, but he's usually pretty good about trying new things, knock on wood ) Missie On 5/5/07, Lisa Schroeder <awoogala wrote: > > my favorite tip is a hand blender. anything can be pureed into tomato > sauce with a hand immersion blender. > > Also, I usually buy large bunches of greens such as kale or collards, then > blanch them, throw them in the food processor, and freeze them in ice cube > trays.. anytime I make anything like sauce or soup, I throw a few cubes in.. > the shredded greens are so small, everyone thinks it's parsley. > > I also make refried beans for my kids by throwing peppers, onions, garlic, > etc into the pan, then a few cans of beans and some cumin... when everything > is hot, stick it in a bowl and use that immersion blender again. Looks just > like beans, and my kids eat it up. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 7, 2007 Report Share Posted May 7, 2007 Hi Missie, How do you make the mock tuna and mock egg salad? I haven't had luck with them. Thanks, Tracy , " Missie Ward " <mszzzi wrote: > > My son has recently decided he doesn't like onions, so I tried vidalias and > washington onions since they are sweeter and less hot than the yellow onions > I usually get. I also switched to elephant garlic, as he complained about > that before the onions. The garlic switch worked out fine, but he's still > not liking the onions. He can taste them in things, if raw, so my mock-tuna > and mock-egg salad can't have them, but things cooked with them seem to > randomly know, probably when he gets one and notices it. > > puree'd and shredded vegies and such go nicely into sauces, lasagna, soups, > muffins, breads, etc. and I agree with having the immersion blender - it's > amazing for adding things in. Plus you can also puree tofu into tomato sauce > and have a 'creamy' tomato sauce, which is really very tasty, too. > > There's a lot of good tips here, it must be very hard when they don't' eat > (I use these tips when my son is in his eating hardly anything at all phase, > but he's usually pretty good about trying new things, knock on wood ) > > Missie On 5/5/07, Lisa Schroeder <awoogala wrote: > > > > my favorite tip is a hand blender. anything can be pureed into tomato > > sauce with a hand immersion blender. > > > > Also, I usually buy large bunches of greens such as kale or collards, then > > blanch them, throw them in the food processor, and freeze them in ice cube > > trays.. anytime I make anything like sauce or soup, I throw a few cubes in.. > > the shredded greens are so small, everyone thinks it's parsley. > > > > I also make refried beans for my kids by throwing peppers, onions, garlic, > > etc into the pan, then a few cans of beans and some cumin... when everything > > is hot, stick it in a bowl and use that immersion blender again. Looks just > > like beans, and my kids eat it up. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 8, 2007 Report Share Posted May 8, 2007 I mash up 1 can of garbanzos (I used canned, drained and rinsed). I just plop in some veganaise and stir, and then add small bits of sushi nori (I have also used paper punches so we had cats, dogs and dragonflies once, too). Not too much as it can overpower once it sits for a little while and the flavors blend. I'd say maybe 1/8 or less of one of the little perforated strips (not the whole sheet, you can see some of the lines on it, on the shiny side I think - its one of those rows). Probably works out to about 1tsp or so (to taste) I add some chopped celery and onion (unless it's for my son) The tofu egg salad, I've not made in a while, but this whole thing reminded me of it (and summer's coming, so sandwiches tend to appear a lot more at our house. 1 block of silken extra-firm (or lite extra-firm) I mash about 1/8 of it, and cube or just cut the rest with a fork to smallish pieces (not mashed) I add some Veganaise, dry mustard powder, oh, probably about 1/2tsp, maybe a pinch more (it sometimes can be hot, so I adjust it as per taste) maybe 1/2 to 1 rib of fine chopped celery and a handful of chopped onion (unless it's for my son). I dice the celery up into tiny chunks, not the u shapes, since I still worry a bit - they're still big enough to still add crunch. Sometimes he'll complain about them that he doesn't like the celery raw anymore - which is a recent development of his - not liking things anymore but then he'll say he likes them again in a day or so. It drives me crazy sometimes. Sorry I don't really have exact ammounts - I'd say the Veganaise is maybe 3 Tbsps - just till it's how I like it. Hope that helps. Missie On 5/7/07, Tracy <tpcat29 wrote: > > Hi Missie, > How do you make the mock tuna and mock egg salad? I haven't had luck > with them. > Thanks, > Tracy > > > <%40>, " Missie > Ward " <mszzzi wrote: > > > > My son has recently decided he doesn't like onions, so I tried > vidalias and > > washington onions since they are sweeter and less hot than the > yellow onions > > I usually get. I also switched to elephant garlic, as he > complained about > > that before the onions. The garlic switch worked out fine, but > he's still > > not liking the onions. He can taste them in things, if raw, so my > mock-tuna > > and mock-egg salad can't have them, but things cooked with them > seem to > > randomly know, probably when he gets one and notices it. > > > > puree'd and shredded vegies and such go nicely into sauces, > lasagna, soups, > > muffins, breads, etc. and I agree with having the immersion > blender - it's > > amazing for adding things in. Plus you can also puree tofu into > tomato sauce > > and have a 'creamy' tomato sauce, which is really very tasty, too. > > > > There's a lot of good tips here, it must be very hard when they > don't' eat > > (I use these tips when my son is in his eating hardly anything at > all phase, > > but he's usually pretty good about trying new things, knock on > wood ) > > > > Missie > > > > > > > > > > > > > > On 5/5/07, Lisa Schroeder <awoogala wrote: > > > > > > my favorite tip is a hand blender. anything can be pureed into > tomato > > > sauce with a hand immersion blender. > > > > > > Also, I usually buy large bunches of greens such as kale or > collards, then > > > blanch them, throw them in the food processor, and freeze them > in ice cube > > > trays.. anytime I make anything like sauce or soup, I throw a > few cubes in.. > > > the shredded greens are so small, everyone thinks it's parsley. > > > > > > I also make refried beans for my kids by throwing peppers, > onions, garlic, > > > etc into the pan, then a few cans of beans and some cumin... > when everything > > > is hot, stick it in a bowl and use that immersion blender again. > Looks just > > > like beans, and my kids eat it up. > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 8, 2007 Report Share Posted May 8, 2007 I have found that if my son is interested in a subject - for the past year (he is four) he has been obsessed with volcanoes - I can turn that into a dinner theme. We make mashed potato " volcanoes " with roasted red bell pepper sauce (lava), broccoli " trees " and a quinoa " beach " with garbanzo " boulders " . He loves it! See if you can parlay your child's interests into a meal theme and those veggies might not need to be disguised. Marla > I mash up 1 can of garbanzos (I used canned, drained and rinsed). > I just plop in some veganaise and stir, > and then add small bits of sushi nori (I have also used paper punches so we > had cats, dogs and dragonflies once, too). Not too much as it can overpower > once it sits for a little while and the flavors blend. I'd say maybe 1/8 or > less of one of the little perforated strips (not the whole sheet, you can > see some of the lines on it, on the shiny side I think - its one of those > rows). Probably works out to about 1tsp or so (to taste) > I add some chopped celery and onion (unless it's for my son) > > The tofu egg salad, I've not made in a while, but this whole thing reminded > me of it (and summer's coming, so sandwiches tend to appear a lot more at > our house. > 1 block of silken extra-firm (or lite extra-firm) > I mash about 1/8 of it, and cube or just cut the rest with a fork to > smallish pieces (not mashed) > I add some Veganaise, > dry mustard powder, oh, probably about 1/2tsp, maybe a pinch more (it > sometimes can be hot, so I adjust it as per taste) > maybe 1/2 to 1 rib of fine chopped celery and a handful of chopped onion > (unless it's for my son). > > I dice the celery up into tiny chunks, not the u shapes, since I still worry > a bit - they're still big enough to still add crunch. Sometimes he'll > complain about them that he doesn't like the celery raw anymore - which is a > recent development of his - not liking things anymore but then he'll say he > likes them again in a day or so. It drives me crazy sometimes. > > Sorry I don't really have exact ammounts - I'd say the Veganaise is maybe 3 > Tbsps - just till it's how I like it. Hope that helps. > > Missie > > On 5/7/07, Tracy <tpcat29 wrote: >> >> Hi Missie, >> How do you make the mock tuna and mock egg salad? I haven't had luck >> with them. >> Thanks, >> Tracy >> >> >> <%40>, " Missie >> Ward " <mszzzi wrote: >>> >>> My son has recently decided he doesn't like onions, so I tried >> vidalias and >>> washington onions since they are sweeter and less hot than the >> yellow onions >>> I usually get. I also switched to elephant garlic, as he >> complained about >>> that before the onions. The garlic switch worked out fine, but >> he's still >>> not liking the onions. He can taste them in things, if raw, so my >> mock-tuna >>> and mock-egg salad can't have them, but things cooked with them >> seem to >>> randomly know, probably when he gets one and notices it. >>> >>> puree'd and shredded vegies and such go nicely into sauces, >> lasagna, soups, >>> muffins, breads, etc. and I agree with having the immersion >> blender - it's >>> amazing for adding things in. Plus you can also puree tofu into >> tomato sauce >>> and have a 'creamy' tomato sauce, which is really very tasty, too. >>> >>> There's a lot of good tips here, it must be very hard when they >> don't' eat >>> (I use these tips when my son is in his eating hardly anything at >> all phase, >>> but he's usually pretty good about trying new things, knock on >> wood ) >>> >>> Missie >>> >>> >>> >>> >>> >>> >>> On 5/5/07, Lisa Schroeder <awoogala wrote: >>>> >>>> my favorite tip is a hand blender. anything can be pureed into >> tomato >>>> sauce with a hand immersion blender. >>>> >>>> Also, I usually buy large bunches of greens such as kale or >> collards, then >>>> blanch them, throw them in the food processor, and freeze them >> in ice cube >>>> trays.. anytime I make anything like sauce or soup, I throw a >> few cubes in.. >>>> the shredded greens are so small, everyone thinks it's parsley. >>>> >>>> I also make refried beans for my kids by throwing peppers, >> onions, garlic, >>>> etc into the pan, then a few cans of beans and some cumin... >> when everything >>>> is hot, stick it in a bowl and use that immersion blender again. >> Looks just >>>> like beans, and my kids eat it up. >>>> >>>> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 8, 2007 Report Share Posted May 8, 2007 Oh yes, I've found this recently. I make " monster faces " or crocodile faces or whatever, with different bits of food for teeth and eyes and so on. He LOVES this. I just need to be a bit more inventive really as I'm running out of ideas for things to make... mainly I do faces. Cindy I have found that if my son is interested in a subject - for the past year (he is four) he has been obsessed with volcanoes - I can turn that into a dinner theme. We make mashed potato " volcanoes " with roasted red bell pepper sauce (lava), broccoli " trees " and a quinoa " beach " with garbanzo " boulders " . He loves it! See if you can parlay your child's interests into a meal theme and those veggies might not need to be disguised. Marla .. <http://geo./serv?s=97359714/grpId=2074869/grpspId=1705042054/msgId =14143/stime=1178635730/nc1=3848525/nc2=4025304/nc3=4567295> " This e-mail is intended for the recipient only. If you are not the intended recipient you must not use, disclose, distribute, copy, print, or rely upon this e-mail. If an addressing or transmission error has misdirected this e-mail, please notify the author by replying to this e-mail. " " Recipients should note that all e-mail traffic on MOD systems is subject to monitoring and auditing. " Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 15, 2007 Report Share Posted May 15, 2007 Thanks for the recipes! My computer has been down and I am just getting to read the emails now. -- Thank you, Tracy Quote Link to comment Share on other sites More sharing options...
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