Hey Mom...I'm a Vegetarian: A Child's Vegetarian Cookbook

Leya Glazer

Description

Leya came home in Kindergarten and decided she too was a vegetarian. As a food scientist and nutritionist, I knew the most important thing was to make sure she got the proper nutrients in her diet. Many of the girls at her school have decided to be vegetarians, but sometimes that turns out to be a diet too high in carbohydrates (also known as pizzaterians or donutarians) and lacking in iron, essential amino acids, and other nutrients. Some of the moms had no idea how to make sure their children had a proper, healthy diet, or even how to cook for their children to keep it interesting! Leya and I decided maybe we could share some of our favorite recipes with our friends. That grew into the idea of a cookbook! I'm incredibly proud of her for her hard work and dedication! We hope you enjoy some of our personal family favorites! Denise Glazer, Mom

Sujets

• Cuisine
• Cuisine végétarienne
• Cuisine végétarienne
• health
• Cooking

Informations

• Publié par: eBookIt.com
• Date de parution: 07 mars 2018
• Nombre de lectures: 0
• EAN13: 9781456630720
• Langue: English
• Poids de l'ouvrage: 11 Mo

Extrait

I dedicate this cookbook to my love of family, friends, animals and cooking.

This book was hard to make and there were many people who helped me.

I would like to thank
my mom for teaching me how to cook,
my grandparents,
Bubby and Zady,
Nana Millie,
Josey my babysitter,
and Nikky from Asian Mint in Dallas.

A big thank you to Mrs. and Mr. Murphy for helping me edit and publish my cookbook.

A huge thank you to Harley and daddy for tasting everything I make.

And a big thank you to Scooby, Magic and Wilbur who devoured any crumbs or mishaps we had along the way!

Copyright 2018 Leya Glazer,
All rights reserved.
 
 
Published in eBook format by eBookIt.com
http://www.eBookIt.com
 
 
ISBN-13: 978-1-4566-3072-0
 
No part of this book may be reproduced in any form or by any electronic or mechanical means including information storage and retrieval systems, without permission in writing from the author. The only exception is by a reviewer, who may quote short excerpts in a review.

Contents
INTRODUCTION…
Breakfast
Breakfast “Sausages”
Coffee Cup Breakfast Soufflé’s
Challah French Toast
Nana Millie’s Apple Banana Pancakes
Popovers
Yogurt Parfaits
Zucchini & Squash Breakfast Muffins
Appetizers, Soups, Salads, and Side Dishes
Barbecue Matzo Balls
Faux Pate or Mock Liver
French Onion Soup…Vegetarian Style of course!
Guacamole and Chips
Hummus and Pita Chips
Matzo Ball Soup…Vegetarian Style!
Nana Millie’s Egg Salad
Queso and Chips
Roasted Veggies…my grandmother’s recipe!
Salads
Tomato, Cucumber, & Pepper Salad
Tortilla Soup
Vegetable Soup
Zucchini Fries, Baked
Main Meals
Brie & Pear Baguette...with Dijon
Cheese Fondue
Crispy Quinoa Cakes
Eggplant Parmesan
Josey’s Spanish Rice
Spinach & Mushroom Enchiladas...With Homemade Ranchero Sauce
Stuffed Mushrooms
Twice Baked Potatoes
Vegetable Stir Fried Rice
Asian Mint Vegetable Pad Thai
Vegetable Pot Pie
Veggie Base
Sloppy Veggie Joe’s
Spaghetti and “Meatballs”
Tacos
Veggie Burgers
Veggie Sandwich
Desserts
Whipped Cream & Graham Cracker Frozen Sandwiches
Mint Chocolate Chip Ice Cream
Chocolate Fondue
Chocolate Lava Cake
 


INTRODUCTION…
A little about me…
I decided to become a vegetarian when I was 5 years old., I am 9 years old now.
I decided to become a vegetarian because I don’t like killing animals.
I have a playful cat. he is 1 year old, and his name is Wilbur.
I have a 3 year old Australian Shepard / Bernese Mountain Dog mix and his name is Scooby.
I have a 1 year old Golden Retriever. Her name is Magic, She is very cute but bad. My dogs lay around in the kitchen while I cook. My mom says it’s dangerous but I enjoy the company. I have a crazy brother who chases Wilbur around the house.
His name is Harley, and he is 7 years old. He goofs around while I cook.
A lot of my relatives enjoy cooking, my mom and my nana are both great cooks. My dad helps by enjoying everything, My mom is a food scientist. I learned how to cook from her. My favorite thing to cook is Eggplant Parmesan (page 63). I hope you enjoy my book!


A little word from mom:
Leya came home in Kindergarten and decided she too was a vegetarian. As a food scientist and nutritionist, I knew the most important thing was to make sure she got the proper nutrients in her diet. Many of the girls at her school have decided to be vegetarians, but sometimes that turns out to be a diet too high in carbohydrates (I call them pizzaterians or donutarians) and lacking in iron and other nutrients. Some of the moms had no idea how to make sure their children had a proper, healthy diet, or even how to cook for their children to keep it interesting! Leya and I decided maybe we could share some of our favorite recipes with our friends. That grew into the idea of a cookbook! She made every single one of these recipes, wrote them in the book and edited it! I’m incredibly proud of her for her hard work and dedication!
We hope you enjoy some of our personal family favorites!

 
A couple of Important things:

SAFETY!
Any time there was a concern regarding safety, I helped Leya… Such as splattering oil. We used tools that safeguarded from getting cut, such as a hand chopper. (next page). However, Leya does know how to use a knife safely and understands how to carefully take a tray out of an oven. Sometimes she learned the hard way, but we were very serious about kitchen safety.
Sanitation and Cleanliness Always wash your hands before you begin. Wash all your produce well, especially before you cut into it! Pull your hair back and remove any dangly jewelry. Don’t walk around with knives in your hands, leave them on the cutting board! Have clean dish towels, gloves oven mitts and paper towels handy. Use the back burners on a stove to protect from burning yourself. Clean dishes as you go! This just makes life a little easier and cleaner!
Nutrition:
First, let me clarify that we are ovo-lacto vegetarians, meaning that we do eat responsibly raised animal by products, including dairy and eggs. Any of these recipes can be made vegan by removing those. We made these recipes simple with easy , every day ingredients. If you want to up the nutrition factor, you can add flax oil or flax seed with any recipe. You can replace any flour or pasta with Quinoa or whole wheat flour or pasta. These recipes are just the basics for beginner vegetarians to enjoy. You can compliment any of these dishes with a kale or spinach salad. But try to make your own dressings! They’re so easy and so much tastier, without the preservatives, gums and other added ingredients!
There are lots of ways to get even more nutrition at every meal. We try hard to use all natural, unprocessed ingredients when possible. Another little helpful tip is to use cast iron when you cook to ensure that your child is getting plenty of iron in their diet.
The boys in our family don’t miss the meat with these recipes and we don’t think you will either!


Breakfast


Breakfast “Sausages”
Ingredients
Take Veggie Base (page 79) and Add:
¼ tsp Soy sauce
¼ tsp Worcestershire sauce
½ tsp Red wine vinegar
¼ cup brown sugar
¼ tsp cumin, oregano and chili powder
½ tsp parsley
1 can diced green chilies
½ cup breadcrumbs (homemade or store bought)
1 egg
 
 
Directions: Cook until all moisture is absorbed Once cooled, add breadcrumbs and egg and mix well. Shape into patties and cook in a pan with a little oil until brown on both sides.
 
 
A Note From Leya:
These are so delicious! We had cousins come over and they couldn’t believe they weren’t meat! You can skip the breadcrumbs and simply mix this into egg and put it into a tortilla for a delicious breakfast taco!

Coffee Cup Breakfast Soufflé’s
Ingredients (Makes 4 soufflé's)
2 eggs
4 egg whites
1 cup fresh or frozen spinach
2 tbsp parmesan, feta or mozzarella cheese (or any mix you like)
2 tbsp flour
1 clove of crushed garlic (optional)
¼ tsp baking powder
Pinch of salt and pepper