Baby Food Recipe

Ingredients:
  • 3oz red lentils, washed
  • 2 medium leeks, white part, chopped
  • 2 sticks celery, finely chopped
  • 2 medium carrots, finely chopped
  • 1 large sweet potato or yam, chopped
  • 1 tablespoon tomato puree
  • 2oz unsalted non-hydrogenated vegan margarine or Earth Balance Natural Buttery Spread (trans fat free)
  • 1 bay leaf
  • 1 pint unsalted vegetable stock or plain water
Directions:

Melt the margarine in a large non-stick frying pan. Add the chopped leeks and saute for 5 mins until tender. Add the finely chopped carrots and celery and saute for 5 mins.
Stir in the lentils and chopped sweet potato. Add the stock or water, tomato puree and bay leaf. Simmer for 15-20 mins until all the vegetables are tender and the mixture is not too wet. (If it gets too dry, add a little more water during cooking.)
Once cooked, retrieve the bay leaf.
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Falafel Nuggets Recipe

Ingredients:
  • 1 cup falafel mix (I buy mine in bulk at either Whole Foods or Wild Oats)
  • 3/4 cup hot water
Directions:

Mix the falafel mix with the hot water and let sit for 15 minutes. After 15 min, heat some canola or olive oil in a skillet and shape the falafel into small, nugget sized patties. Fry on each side until golden brown. Serve with your favorite sauce. My 2-1/2 year old LOVES these, as do my husband & I.
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Fruit Mush (mush, topping, smoothie, sorbet) Recipe

Ingredients:
  • 2 pints of raspberries
  • 1 can of pineapple chunks
  • 1 pint blueberries
  • 2 bananas
  • 1 cup of strawberries
  • 1/2 cup of vegan sugar (more or less to taste)
  • any other fruit to taste
Directions:

Cut strawberries into quarters. Put raspberries, blueberries, strawberries, and vegan sugar in bowl, mix carefully. Put bowl in fridge for 30 minutes. Remove bowl, mash fruit into sauce. Leave chunks if desired. Slice bananas, add. Add pineapples. Mix together. Eat by itself, or over ice cream, bananas, pancakes, cakes, just about anything.
Variation 1: add one half part orange juice, one half part fruit mush in blender, blend for smoothie.
variation 2: add corn syrup (1:4 corn syrup: smoothie) to smoothie and freeze for sorbet
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Miso Noodle Soup Recipe

Ingredients:
  • 2-3 tablespoons unrefined sesame oil (not toasted, or use canola oil if you don’t have)
  • 3-4 medium carrots, sliced 1/2 inch or so
  • 1 small sweet potato if you have, cubed
  • 1 heaping tablespoon nutritional yeast
  • 3-4 thick slices ginger
  • 1 piece kombu
  • 6 cups water
  • 1/2 cup or so frozen peas
  • 1/2 cup or so frozen broccoli florets or green beans cut into small pieces, if you have
  • 1 block regular firm tofu (or soft), cut into cubes
  • 3-4 tablespoon miso (I use a combination of red and golden)
  • 1/2 to 1 teaspoon toasted sesame oil (to taste)
  • 1-2 tablespoon tamari, to taste
  • 10 shredded baby spinach leaves
Directions:

Bland Alert: My children (ages 5 and 3) love this soup and have been eating it for years. My husband is less of a fan, probably because it is not that exciting.
At the time you begin to prepare the soup, bring a separate medium sized pot of salted water to boiling and cook about 8 ounces udon or soba noodles. When the noodles are done, drain and rinse with cold water until the soup is ready.
In a 4 to 5 quart soup pot, heat the oil and saute the carrots and sweet potatoes if using. I usually let them cook and soften for about five minutes. Sprinkle on the nutritional yeast and add the ginger. Let it cook for another minute or so, then add the water and kombu. Bring to a boil over high heat, then turn the heat to medium and simmer for a good ten minutes, until the carrots are soft.
Add the broccoli (if using) and a few minutes later add the peas. You might need to raise the heat after adding the vegetables to return the soup to a simmer. After the vegetables simmer for a couple of minutes, add the tofu and let the soup return to a simmer for another minute or two.
Put the miso in a cup and stir in a couple of spoonfuls of soup broth to the miso until it is liquidy and not lumpy. Turn off the heat and mix the miso into the soup to taste (I usually use a lot). Add the tamari and a couple of drops of sesame oil (it quickly overpowers everything so I usually just put in a couple of drops).
To serve, first put the noodles in a shallow bowl, then put a couple of pieces of shredded spinach on top. Ladle the soup over the noodles. Pick out the kombu and ginger and discard.
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Fudgesicles recipe

Ingredients:
  • 1 package Mori-Nu tofu (or 12 oz (340 g) of any silken tofu)
  • 1/2 cup (120 mL) vegan sugar
  • 1/4 cup (60 mL) cocoa powder
  • 1 tablespoon (15 mL) oil
  • 1/2 teaspoon (2.5 mL) vanilla
  • 1/8 teaspoon (0.5 mL) salt
Directions:

Blend it all together, pour into popsicle moulds, freeze and enjoy!
These things are addicting, I swear. Even my milk-addict little sister loves them.
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Linguistic Peach Salsa Recipe

Ingredients:
  • 4 peeled and diced fresh peaches or nectarines
  • 2 ounces black currants
  • 2 ounces diced red Bermuda onion
  • a sprinkle cayenne pepper
  • 1 to 2 tablespoons fresh lemon juice
Directions: 

Combine all ingredients. Refrigerate several hours. Serve with warm tortilla, burrito, or pita quarters.
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