Easy Strawberry Wild Rice Salad
Being situated in the Boston suburbs, we are currently in the throes of a record-breaking winter. As I type this, we’re in the midst of yet another snowstorm that promises to pile 14-24 inches on top of the 5 feet we already have. Needless to say, our dining out and delivery options are limited at this point. And, as much as we love our winter mainstays, we needed something different last night (without a trip to the grocery store). As I surveyed our cabinets, the wild rice caught my eye. It takes longer to cook than the “Minute” brown rice we often rely on, but it’s so worth the extra time. (The texture and nuttiness of wild rice is such a treat!) My next impulse was to go straight for the frozen veggies, but, when I opened the freezer, I saw sliced strawberries front and center. The idea started coming together and this strawberry wild rice salad was born. Wild rice is rich in nutrients, including protein, dietary fiber, vitamin B6, folate, magnesium, and more. Strawberries offer an additional boost of fiber and vitamin C. This nutrient-packed dish should help keep our energy up as we continue our never-ending snow removal efforts. Happy shoveling! PrintStrawberry Wild Rice Salad Ingredients1 C. Dry wild rice, sorted and rinsed 2 1/3 C. Water 1 C. Frozen sliced strawberries 3 Tbsp. Strawberry vinaigrette salad dressing 1/2 Tbsp. Pure maple syrupInstructionsAdd rice and water to a pot. Bring to boil. Reduce heat and cover. Simmer 50 minutes. Remove from heat and let stand 10 minutes. Pre-heat a wide, shallow pan. Add strawberries, vinaigrette, and maple syrup. Cook over medium-high heat, stirring frequently, until strawberries are soft and sauce is thickened. Remove from heat. Transfer rice to a large bowl. (Drain off any excess water if needed.) Stir in strawberry sauce. Cover and chill in the refrigerator. 3.1https://www.veggiebabybloom.com/easy-strawberry-wild-rice-salad/...
read moreHappy World Vegetarian Day 2014!
October 1st is World Vegetarian Day, which marks the beginning of Vegetarian Awareness Month. Started by the North American Vegetarian Society in 1977, it is a time to celebrate the many benefits of a plant-based diet. Check out their website for a list of ways to participate and to make the pledge. Do you have any friends who may be interested in Veggie Baby Bloom? Tell them about our mailing list! In honor of Vegetarian Awareness Month, all new and current subscribers will be entered in a drawing to win a copy of Forks Over Knives: The Cookbook (Kindle eBook Edition). Contact us for full details.* If you’re planning to feature plant-based dishes on your menu–whether it’s for one day, the whole month, or longer–check out these resources to find great recipes: VegWeb VegNews Vegetarian Times Forks Over Knives And, of course, Veggie Baby Bloom! Have a happy and healthy Vegetarian Awareness Month! Wish best wishes, Danielle *Details: The drawing will take place on Thursday, October 30, 2014 at 5pm (Eastern). The winner will be announced on our Facebook page and notified by email. The winner must respond via email by Monday, November 3, 2014 at 11:59pm (Eastern) to claim the prize. To be eligible, participants must provide a valid email address that is associated with a Kindle (device or app) account. We are not affiliated with Forks Over Knives. In the event that the selected eBook is unavailable at the time of the drawing, a similar prize will be given in its...
read moreTaming the Grumpies with Homemade Dinner Rolls
Today was one of those days. You know the ones where your child–typically a great eater–is suddenly impossible to please? Applesauce oatmeal for breakfast and veggie fried rice for lunch (favorites on any other day) both met with complete disinterest today. So, I brought out the big guns for dinner. Homemade bread. Yeah, I meant business. This recipe is based on Holy Cow! Vegan’s Whole Wheat Burger Buns, which, by the way, we make regularly. These dinner rolls are amazing, especially if eaten warm right out of the pan. Really. My grouchy toddler devoured one slathered in red pepper hummus and went back for more. Victory. And there were no refined flours or sugars involved. Double victory. PrintVegan Whole Wheat Dinner Rolls Ingredients3 C. Whole wheat flour 2 Tbsp. Vital wheat gluten 1 Packet active dry yeast 1/2 tsp. Baking soda 1 tsp. Salt 2 tsp. Raw sugar 1 1/2 C. Warm water 3 Tbsp. Olive oilInstructionsIn the bowl of a stand mixer, combine all dry ingredients. Slowly trickling in water and oil, knead on low for 3-4 minutes. Transfer dough to a large, greased bowl and cover with a towel. Allow dough to rise until it has roughly doubled in size. Punch down dough and divide into 12 balls. Grease and flour an 8" x 11.5" casserole dish. Place the 12 balls of dough in the dish, evenly spaced. Cover again and allow to rise a second time (about 1 hour). Brush tops with olive oil and sprinkle with sea salt, cracked pepper, and oats (if desired). Bake in a 370 degree oven for 25-27...
read moreWhen You Need a Quick Treat: Chocolate Cake in Less than 10 Minutes
It happens in every household, usually when you least expect it. The snack attack strikes someone in the family. There is a demand for a sweet treat and you need to cobble something tasty together with the ingredients you have on hand. And ideally, that treat won’t be a nutritional void. This recipe is based on Wish I Could Cook’s “5-Minute Wacky Vegan Microwave Chocolate Cake for One” on Food.com. To give this cake a boost of iron, fiber, and protein, I used whole wheat flour. To make it truly vegan, I used raw sugar, rather than white sugar. I increased the amounts of vanilla and cocoa powder for a richer flavor. The best part about this cake is that the whole process takes less than 10 minutes: 3 minutes of preparation, 3 minutes to cook (in the microwave!), and about 3 minutes to cool. It comes out warm, moist, and perfectly sweet. It wrangles that pesky snack attack, while still offering some important health benefits. PrintWhen You Need a Quick Treat: Chocolate Cake in Less than 10 Minutes Ingredients1/4 C. Whole wheat flour 1/4 C. Raw sugar 1 Heaping Tbsp. Unsweetened cocoa powder 1/4 tsp. Baking soda 1/8 tsp. Sea salt 1/2 Tbsp. Canola oil 3/4 tsp. Apple cider vinegar 1 tsp. Vanilla extract 1/4 C. WaterInstructionsCombine the dry ingredients in a large microwave-safe mug. Stir in the wet ingredients using a mini whisk or fork until blended. Microwave at reduced power (50%) for 3 minutes. Cool at least 3 minutes. Best served...
read moreWild Rice and Asparagus Salad
With lightly grilled vegetables and fresh herbs, this colorful vitamin-rich side dish can take center stage at a backyard barbecue. Wild rice has a satisfying texture and delicious nuttiness, and the protein and fiber content make it a more nutritious filler than white rice or pasta. This salad was such a hit with the whole family that I made it two nights in a row! PrintWild Rice and Asparagus Salad Ingredients1 3/4 C. Cooked Wild Rice 1 lb. Fresh asparagus, lightly grilled 2 Roma tomatoes, lightly grilled 1 Tbsp. Fresh basil, chopped 2 Tbsp. Fresh parsley, chopped 2 Cloves garlic, minced 1-2 Tbsp. Salad dressing of choiceInstructionsRinse the cooked wild rice in cold water. Drain thoroughly. Transfer to a large serving dish. Cut the grilled asparagus and tomatoes into small chunks. Add to rice. Stir in herbs, garlic, and salad dressing. Cover and chill for at least 1 hour. Makes about 3-4 servings.3.1https://www.veggiebabybloom.com/wild-rice-and-asparagus-salad/ Notes: In lieu of grilling, you can opt to roast the tomatoes and asparagus in a 400 degree oven for 20-25 minutes. For the dressing, we recommend a flavored vinegar or fruity...
read moreFruits and Veggies for All Seasons
Fruits and Veggies for All Seasons Have you ever noticed that the strawberries you get in June are extra sweet and juicy, while tomatoes are especially delicious in late summer? That’s because they’re in season! When you buy produce in season, it’s more likely to be fresh and local. “Well-traveled” may be a positive attribute in many situations, but it’s not a good quality in fruits and veggies. The longer the journey, the lower the nutrients. Check out this infographic to learn more about seasonal produce. by HealthCentral.Explore more visuals like this one on the web’s largest information design community –...
read moreSimple Kale Chips
These chips are light and crispy–perfect for little fingers. The best part? You can prepare them in as little as ten minutes. I’ll take any excuse to sneak kale into my family’s diet. This leafy green is considered a nutritional powerhouse. PrintSimple Kale Chips Ingredients1-2 Bunches kale Olive oil Seasonings of choice (sea salt, pepper, etc.)InstructionsPreheat oven to 425F. Remove kale from stalk, leaving the greens in large pieces. Place a little olive oil and seasoning of choice in a bowl, dip your fingers and rub a very light coat over the kale. Place kale on baking sheet and bake for 5 minutes or until it starts to turn a bit brown. (Keep an eye on it as it can burn quickly.) Turn the kale over and continue baking until crisp. Remove and serve.3.1https://www.veggiebabybloom.com/simple-kale-chips/ This recipe was submitted by Beth Bunchman of Second Nature Health Coaching. Beth says: Try different kinds of kale or collard greens. For added flavor sprinkle with a little celtic sea salt and pepper, spice (curry or cumin), or balsamic vinegar after rubbing on olive...
read moreTofu Lentil Burgers with Fresh Herbs
I know a lot of people cringe at the phrase “tofu burger.” (I can only assume they envision a white gelatinous slab perched atop a soggy bun.) One bite of this burger may change their tune. The lentils lend an amazing texture and the garlic, herbs, and liquid aminos give it great flavor. My daughter literally shoved chunks of this burger into her mouth with both hands! And I was loath to slow her down. Tofu contains good amounts of protein, iron, and calcium. Lentils are not only inexpensive, but they are loaded with fiber and protein. These burgers are winners all around. PrintTofu Lentil Burgers with Fresh Herbs Ingredients2 Stalks celery, chopped 2 Tbsp. Chopped dried onions 2 Cloves garlic, minced 1 12-oz. Package firm tofu, pressed and mashed 1/4 C. Ground flaxseed 1 1/2 C. Cooked lentils 3 Slices whole wheat bread, processed into crumbs 3 Tbsp. + 1 tsp. Liquid aminos 2 Tbsp. + 2 Tbsp. Ketchup 1 Tbsp. Dijon mustard 2 sprigs Fresh parsley, finely chopped 1 sprig Fresh thyme, finely chopped 1 sprig Fresh rosemary, finely choppedInstructionsSaute the celery, dried onions, and garlic in a few tablespoons of vegetable stock (add more as needed to prevent sticking). In a large bowl, combine the mashed tofu, lentils, ground flaxseed, bread crumbs, 3 tablespoons of the liquid aminos, 2 tablespoons of the ketchup, dijon mustard, and fresh herbs. Stir in the celery, onion, and garlic. When all of the ingredients are combined, form into burger-sized patties and place on a baking sheet. In a small bowl, combine the remaining 2 tablespoons of ketchup and 1 teaspoon of liquid aminos. Brush on top of the burgers. Bake in a 350F oven until cooked throughout and a fork comes out clean, about 45 minutes. Serve on whole wheat buns with fresh greens and the condiments of your choice. Makes 6-8 burgers.3.1https://www.veggiebabybloom.com/tofu-lentil-burgers-with-fresh-herbs/ Note: This recipe was inspired by Lynn’s Meatloaf from the Engine 2 Diet website. If you’re ever looking for a vegan meatloaf recipe, I highly recommend that one. It’s our...
read moreMashed Sweet Potatoes
Ah, delicious sweet potatoes. These tasty tubers are rich in Vitamin C, calcium, and more. The kids will love their natural sweetness and you’ll love the nutritional punch. One taste of these simple mashed potatoes and you’ll want to serve them at every dinner! PrintMashed Sweet Potatoes Ingredients4 Large sweet potatoes, skins on Ground spices (Ginger, nutmeg, cinnamon, allspice, or cardamom) Rind of 1 orange, grated 2 – 3 Tbsp. Walnut oilInstructionsBoil the sweet potatoes until soft enough for mashing, about 45 minutes. Let them cool a bit and remove the skin. Add the orange rind. Blend in the walnut oil to make the mashed potatoes smoother in texture. Add ground spices to taste.3.1https://www.veggiebabybloom.com/mashed-sweet-potatoes/ This recipe was submitted by Ellen Naylor of Naylor Wellness. Ellen says: I tend to take my fingers and just pinch in some of the spices, so experiment with your taste buds. My suggestion: 1 tsp. Cinnamon, 1/2 tsp. Ginger, 1/2 tsp. Nutmeg, 1/4 tsp. Allspice, or 1/4 tsp. Cardamom. This is a very simple, healthy recipe. Sweet potatoes are sweet enough without adding any sugar, honey or maple syrup. Danielle’s Note: Our daughter prefers her sweet potatoes with just a pinch of cinnamon and nutmeg, but, as her palate matures, we’ll introduce some the bolder spice...
read morePeanut Butter and Flax Energy Balls
These take only a few minutes of work and are a great alternative to processed energy bars and cookies. They’re loaded with ground flaxseed, which is a good source of fiber and Omega-3 fatty acids. With the sweetness of raisins and maple syrup, the little ones will think they’re having dessert at snack time! PrintPeanut Butter and Flax Energy Balls Ingredients1/2 C. All natural peanut butter or almond butter (creamy works the best) 1 Tbsp. Pure maple syrup* 1 1/2 C. Ground flax 1/2 cup raisins and/or raw cacao nibs (1/2 cup total)InstructionsCombine all ingredients in a bowl, stirring by hand. Roll into bite-sized balls and refrigerate at least one hour.3.1https://www.veggiebabybloom.com/peanut-butter-and-flax-energy-balls/ This recipe was submitted by Beth Bunchman of Second Nature Health Coaching. Beth says: These energy balls are so yummy that they are kind of addicting. Try to only eat one or two a day… *The original recipe calls for honey. To make the recipe vegan, we replaced the honey with maple syrup. Also, it is important to note that honey is not considered safe for young children. Consult your pediatrician for more...
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