Baked Broccoli “Tots”

Originally from gimmedelicious.com

Ingredients

  • 2 cups roughly chopped broccoli
  • 1 large egg
  • ¼ cup diced yellow onion
  • ⅓ cup cheddar cheese
  • ⅓ cup panko breadcrumbs
  • ⅓ cup plain breadcrumbs
  • 1 tsp Italian seasoning
  • 1/4 tsp garlic granules
  • 1/2 teaspoon salt
  • ½ teaspoon pepper

Instructions

  1. Preheat the oven to 400°F. Grease a 24 cup mini muffin pan, or baking sheet.
  2. Blanch the broccoli in boiling water for 1 minute then remove and shock with cold tap water to stop the cooking process. Drain well.
  3. Chop broccoli finely and mix thoroughly with the egg, onions, cheddar, breadcrumbs, and seasoning.
  4. Divide evenly into cups of a muffin pan patting down to ensure they hold their shape. If you don’t have a muffin pan shape into tots and place onto prepared baking sheet.
  5. Bake 18-20 minutes until golden brown and crispy.
  6. Remove from the oven and enjoy warm, or cold if you’re my daughter.
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Pumpkin Zucchini/Carrot Muffins-Vegan

Pumpkin Zucchini/Carrot Muffins
Pumpkin Zucchini/Carrot Muffins

And the quest for vegetables in everything continues. These are some delightful little muffins filled with vegetables, yet sweet and satisfying enough for an adult snack with tea. Whole grain, lightly sweet, nutritious, toddler and husband approved. I’m still on my pumpkin kick. Partially because my daughter loves the pumpkin pancakes so much I always have a half can of pumpkin in my refrigerator, and partly because it’s fall.

For these muffins either shredded zucchini, or carrots, or a mixture of both works beautifully. If you want them a little sweeter you could also sub in shredded apple, but, well, apple isn’t a vegetable…

 Ingredients

  • 2 cups spelt flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 1/2 cups shredded zucchini or carrots or mixture of both
  • 1 cup pumpkin puree
  • 1/3 cup non-dairy milk
  • 1/3 cup molasses
  • 3 TBL sunflower or olive oil
  • 1/2 cup seeds or chopped  nuts (flax, chia, pumpkin, walnuts or almonds)-optional

Instructions

  1. Prepare a 12 cup muffin pan with paper liners or a light coating of oil and preheat oven to 375.
  2. In a medium bowl whisk together the flours, baking soda, spices, and salt. Stir briefly.
  3. Add the zucchini/carrots and pumpkin puree, milk, molasses, oil, and seeds or nuts if using stirring to combine.
  4. Divide batter evenly into muffin cups and bake for 20-23 minutes until a toothpick inserted in the center comes out clean.
  5. Remove from pan and cool a few minutes before enjoying.

 

Vegan and almost healthy Chocolate Chip Zucchini Scones

Ingredients

  • 2 1/2 cups
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup granulated sugar
  • 1/8 teaspoon cinnamon
  • 4 TBL Earth Balance Sticks
  • 4 TBL cold vegetable shortening
  • 1/2 large very ripe banana, mashed
  • 1/3 cup non-dairy milk + 1 tsp apple cider vinegar
  • 2/3 cup zucchini, grated and drained (see post or note below for further clarification)
  • 1/2 cup chocolate chips

Instructions

  1. Preheat oven to 400°(F). Line a large baking sheet with parchment paper or a non-stick baking mat; set aside.
  2. In a large bowl mix together 2 1/2 cups of the flour, salt, baking powder, baking soda, sugar, and cinnamon.
  3. Cut the Earth Balance and vegetable shortening into small cubes then quickly work it into the mixture (using a pastry blender) until it resembles a coarse meal.
  4. In a small bowl, whisk together the banana and milk, then add to flour mixture. Add the grated zucchini, and chocolate chips to the scone mixture; gently fold them into dough with a spatula until combined.
  5. Pour the shaggy dough out onto a clean, floured work surface and shape the dough (you will have to work/knead it quite a bit to get it together) into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer them to the prepared sheet.
  6. Bake for 20-22 minutes, or until the tops are golden brown.
  7. Cool for about 10 minutes on the pan before transferring to a cooling rack, or your plate.

Vegan Slow Cooker Carrot Cake and Zucchini Bread Oatmeal

Vegan Slow Cooker Carrot Cake and Zucchini Bread Oatmeal
Vegan Slow Cooker Carrot Cake and Zucchini Bread Oatmeal

More vegetables for breakfast?! Well, yes. And it’s vegan and gluten free. This recipe is one that I found before children from the cookbook “The Vegan Slow Cooker” It is a lovely way to mix in some vegetables for breakfast, and it tastes delicious! It’s also perfect for when you have overnight guests, or know you will have a rushed morning. It smells wonderful and is done by the time you get up in the morning. Yes, my toddler loved this!

You don’t have to sweeten this at all, and can add what you like for toppings just before serving. Nuts, fruit, milk, sweetener, anything that sounds good will be a lovely addition.

Originally from The Vegan Slow Cooker

 Ingredients

  • 1 cup steal cut oats (certified gluten free if necessary)
  • 2 cups non-dairy milk
  • 1 cup coconut water, or more non-dairy milk
  • 3 small carrot, grated
  • 1/2 medium zucchini, grated
  • pinch of salt
  • pinch of nutmeg
  • pinch of ground cloves
  • 1 tsp cinnamon
  • 1-2 TBL brown sugar or maple syrup
  • 1/2 cup chopped pecans (optional)

Instructions

  1. Combine everything except the pecans in the crock of your slow cooker.
  2. Stir briefly and cook on low 6-8 hours (overnight).
  3. In the morning stir in the chopped pecans and whatever else your heart desires.

Additional notes

You can use all carrots, or all zucchini.

Vegan, Gluten-Free, Veggie-full Cashew Mac and “Cheese”

vegan gluten free mac n cheese
vegan gluten free mac n cheese

Here is traditional “kid food” made in a way I am comfortable serving it to my daughter. I use the gluten free noodles simply because it is a way to get different grains into her diet and the brand I choose is nutritionally dense compared to traditional dried pasta. I also add in some grated zucchini because the texture fits right in. The sauce is vegetables and nuts. How awesome is that?! Again, nutritionally dense, and very yummy. My husband and I love this mac and cheese. It tastes very similar to my other vegan mac n cheese  but uses a few different ingredients to keep it gluten free.

 Ingredients

  • 8-10 oz gluten free pasta
  • 1 cup grated zucchini
  • 3/4 cup peeled and cubed russet potato (1 small)
  • 2 TBL sliced carrot (1 very small)
  • 1 tsp white vinegar
  • 1 tsp salt
  • 1/4 cup raw cashews
  • 3/4-1 cup reserved cooking water
  • 2 TBL nutritional yeast
  • 2 TBL tahini
  • 1 1/2 tsp dijon mustard
  • 1 1/2 tsp tomato paste
  • additional salt to taste

Instructions

  1. Cook pasta according to package directions.
  2. During the last minute of cooking throw in the zucchini to soften it before draining everything together.
  3. Meanwhile:
  4. Place potato and carrot in a small saucepan and cover with cold water.
  5. Add the vinegar and 1 tsp salt to water, bring everything to a boil partially covered, and boil for about 10 minutes.
  6. Add the cashews and continue to cook until the potatoes and carrots are completely tender, about 5 minutes more. They are done when they slide off a fork that is inserted into a piece of potato or carrot.
  7. Drain potatoes and carrots reserving at least 3/4 cup of the cooking water.
  8. Transfer potatoes, carrots, cashew, and 3/4 cup cooking water to a blender.
  9. Add nutritional yeast, tahini, mustard, and tomato paste and blend until smooth.
  10. Taste, and adjust salt as needed.

Banana Zucchini Baked Oatmeal Muffins

Adapted from www.hummusapien.com

Makes 12 servings

 Ingredients

  • 2 tbsp ground flaxseed or chia seeds + 6 tbsp water (alternatively, you can use 2 eggs)
  • 2 medium to large over-ripe bananas
  • 2 small zucchini, grated (don’t squeeze water out)
  • 1 tsp vanilla extract
  • 2 cups old-fashioned rolled oats
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • ¼ tsp salt

Instructions

  1. Preheat oven to 375F. Spray a muffin tin with cooking spray or grease with coconut oil.
  2. Place flax and water in small bowl. Stir and set aside to “gel.”
  3. Place bananas in a large bowl and mash with a fork. Add grated zucchini, vanilla extract, and flax mixture, stirring to combine.
  4. Add oats, baking powder, cinnamon, and salt, Stir until just combined.
  5. Spoon mixture into muffin cups, filling nearly to the top.
  6. Bake for 18-22 minutes until golden brown and dry on top.
  7. Store cooled oatmeal cups in an air-tight container in the refrigerator. These freeze well, too!

Refined Sugar Free Cinnamon Muffins + Vegan 4th of July Ideas

Makes number of servings (yield): 12 muffins

Ingredients

  • 1/2 cup unbleached flour
  • 1/2 cup whole wheat flour
  • 1 cup oat flour (I ground rolled oats into flour)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoon cinnamon
  • 1 tsp apple cider vinegar
  • 1 cup nondairy milk
  • 2 TBL aquafaba (liqid from a can of beans- Garbonzo, white, black, pinto, whatever)
  • 1/2 a large very ripe banana, mashed
  • 2 TBL coconut oil
  • 2 teaspoon vanilla extract
  • 1/4 cup maple syrup

Instructions

  1. Preheat oven to 350F. Spray muffin tin with non-stick spray.
  2. Mix together dry ingredients (flour through cinnamon) in a large bowl.
  3. Mix the apple cider vinegar and nondairy milk and set aside for a few minutes.
  4. In a small bowl whisk the aquafaba until just foamy, about 30 seconds.
  5. Add aquafaba, mashed banana, coconut oil, vanilla, maple syrup, and milk/vinegar mixture to the dry ingredients and mix until just combined.
  6. Divide batter evenly into 12 prepared muffin cups.
  7. Bake for 15-20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Cool for a few minutes before serving.

Refined Sugar Free Vegan Lemon Blueberry Muffins

Refined sugar free vegan lemon blueberry muffins
Refined sugar free vegan lemon blueberry muffins

My daughter loves muffins, well, she loves glorious morning muffins, and I wanted blueberry muffins. I am refraining from giving her any refined sugar for as long as possible, so I needed to develop a recipe for blueberry muffins that would make everyone happy. Light and fluffy for me, and fairly healthy for her. These are a good balance. The dates give them plenty of sweetness, that combination of flours keep them light, with just enough whole wheat I didn’t feel too terrible. The lemon zest gives the muffins a hint of spring and they are bursting with blueberries. I highly recommend these for second breakfast on the go.

 Ingredients

  • 1 1/2 cups, pitted, chopped dates.
  • 3/4 cup boiling water
  • 1 1/2 cups unbleached all purpose flour
  • 1/2 cup whole wheat flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • zest from one small lemon (about 1 tsp)
  • 1/2 cup sunflower oil
  • 1/4 cup non-dairy milk
  • 1 TBL apple cider vinegar
  • 2 tsp pure vanilla extract
  • 1/4 tsp pure almond extract
  • 1 cup fresh or frozen (not thawed) blueberries

Instructions

  1. Prepare a 12 cup muffin pan with paper liners or a light coating of oil and preheat oven to 375.
  2. Place the chopped dates in a heatproof bowl or measuring cup and pour the boiling water over the dates. Cover and set aside until soft, 10-20 minutes.
  3. Combine the flour, baking powder, baking soda, and salt in a large bowl stirring briefly.
  4. When the dates are soft mash them with a fork until relatively smooth (no big pieces), then add them to the flour mixture.
  5. Add the lemon zest, sunflower oil, non-dairy milk, vinegar, vanilla, and almond stirring to combine.
  6. Add the blueberries and stir to distribute evenly throughout the batter.
  7. Divide batter evenly into 12 muffin cups and bake 20-24 minutes until golden brown and a toothpick inserted in the center of a muffin comes out clean.
  8. Allow to cool at least 10 minutes before eating.

Toddler Superfood Oatmeal

Toddler Superfood Oatmea
Toddler Superfood Oatmeal

So my lovely little baby is a picky eater. How did this happen? The good thing is she is picky like me. It isn’t green foods, or vegetables she avoids, no, it is some sort of structure that only she know. It is starting to get better, but until then I just keep making this oatmeal in huge batches because it is all she wants to eat.  I shouldn’t complain since this is just about the healthiest thing I could get into her, but still.

You can mix and match what goes in here depending on what your toddler is into. Mine will only eat it if there are pieces of green that she can see. She turned up her nose and wouldn’t even try my apricot almond oatmeal the other. day. Whatever. I do try to mix it up a bit and add different grains, vegetables, and cheese on and off. I even put some chicken in one time and she ate that, as long as it was in the oatmeal. Not on it’s own, that just wouldn’t make sense.

If your little lovely doesn’t like vegetables you could hide them by using a white carrot and peeling the zucchini, just leave out the spinach. You could also make it sweet by swapping the broth for sweetener, maybe adding some cinnamon.

Good luck with your picky eater!

Ingredients

  • 1 cup water
  • 1 small carrot, peeled and shredded
  • 1/2 small/medium zucchini, shredded
  • 1/2 cup rolled oats
  • 1/2 tsp mushroom broth powder or mushroom bullion
  • 1 TBL chia seeds
  • 1 TBL hemp seeds
  • 1 cup fresh spinach, chopped
  • 1 TBL nutritional yeast
  • 1 TBL olive oil (optional)
  • 1/4 cup cottage cheese (optional)

Instructions

  1. Put water, carrot, and zucchini in a small saucepan and bring water to a boil.
  2. Once water is boiling stir in the oats.
  3. Add chia and hemp seed and stir briefly.
  4. Continue to cook, stirring occasionally, until water is almost absorbed, 3-5 minutes.
  5. Add spinach and nutritional yeas, stir and cook until the oatmeal is the consistency you prefer.
  6. Stir in olive oil and cottage cheese if using.