From: sudha@pollux.usc.edu (Sudha Kumar)
Newsgroups: misc.kids
Subject: Vegetarian Lunch - summary
Date: 4 Sep 1992 15:36:43 -0700
Organization: University of Southern California, Los Angeles, CA
Distribution: world
NNTP-Posting-Host: pollux.usc.edu


Hi,

Here is the summary of the responses I received for my request for 
of vegetarian lunches.  The requests for me to mail the summary
were many so I am just posting the summary for everyone.

Sudha



From nobody@Kodak.COM Wed Aug 26 12:09:43 1992
Return-Path: <nobody@Kodak.COM>


Sudha,

We also don't eat alot of meat.  My son 10 months does get
dairy products and milk already.  Some of his lunches include

fresh fruits
cheese sandwiches
tuna salad
muffins
yogart
peanut butter and jelly sandwiches
pasta (all sorts) but alphabets and spirals seem to
be his favorites.  We use tomato sause, cheese sause
and the occational smashed veggie as a topping.

Breakfasts

cheerios
special K
rice cripies
corn flakes
oatmeal
cream of wheat
pancakes (my sister makes then without eggs somehow)

Hope that helps
Nanette
salvaggi@alnitak.kodak.com

From tiff@CS.UCLA.EDU Wed Aug 26 12:33:17 1992
Return-Path: <tiff@CS.UCLA.EDU>
Status: RO



Repost this question to rec.food.veg - you will get lots of
information there.

- --

From bloch@vault.WUstl.EDU Wed Aug 26 12:40:16 1992
From: bloch@vault.WUstl.EDU (Charlene Bloch Abrams)
Message-Id: <9208261938.AA15990@vault.WUstl.EDU>
Hi

My baby loved blocks of tofu, though now she prefers them with a bit
of soy sauce for flavour. How about: semi-marinated tofu, noodles, mixed
vegetables? That usually goes down well. Also, how about pasta in a sauce
of pureed beans, tomatoes and herbs, with additional vegetables? The
tofu/tvp hotdogs are pretty good for little ones, as they aren't as chewy
as the meat ones - more mushy, which is makes them easy to chew. I've
made tofu balls (to have with spaghetti for example) which are nutritious
and attractive to little hands (make them small, and bake, not fry).
Recently on rec.food.veg there was a slew of vegetarian burger recipes
that you may like to try out (I'll send you the recipes I have, if you like).
Somethink like felafel is also nutritious and tasty. Then of course, peanut
butter sandwiches (I don't see the need for jelly) with some vegies on the
side makes a balanced meal too. Many health food stores also keep packaged
mixes for various burgers/patties/felafel - type things, which I think are
usually attractive to little children.

Hope I could help.
Charlene


From gbk@cbnewsf.att.com Wed Aug 26 14:16:41 1992
Return-Path: <gbk@cbnewsf.att.com>
From: gbk@ihlpm.att.com (Gail B Karlovsky)
To: sudha@pollux.usc.edu



You really can use tofu in anyway you want.  For example, a mild chili
with beans, can also be made with lods of veggies (like a tomato stew)
and minced tofu, or you can puree it.

I also make a chinese dish called sesame noodles.  Basically, it's
a peanut butter sauce over chinese noodles with cucmbers.  I usually make
two batches of it since my husband and I like it spicy and my daughter doesn't.
But she loves it.  If you want the recipe, let me know because it's
on a piece of paper, not in a cookbook.

You can also do something like a pizza, no cheese...  Top an english
muffin with tomato sauce, inclus in the tomato sauce any veggies you want, top
that with a slice of tomato or two with crumbled tofu on top (I know some
cook the tofu with onions an garlic for more flavor and you can use basil
and oregano for a more traditional "Italian flavor).  I'm not as sure how
this would work, I do use cheese in place of the tofu here.

There's a lot you can do with stews, and lots you can do with pasta
(stuffed shells with spinach/tomato sauce/veggies/tofu/beans, etc)
The thing I like about this is that stews are easily frozen as are pasta 
sauces.  One of MY favorite stews is lentils/rice/tomato/onion/spinach.
Also, try lentil soup as thick and chunky as you can make it (try veggies like
carrots/onion/celery).

How about the old standby of peanut butter and jelly?  How about other
nut butters?  There are some GREAT vegetarian cookbooks out there.
Try Moosewood cookbook and others by Molly Katzen, and the Vegetarian Epicure
(volumes I and II), and Diet for a Small Planet.

-Gail
(gail.karlovsky@att.com)

From pburch@cmb.bcm.tmc.edu Wed Aug 26 14:48:09 1992
Return-Path: <pburch@cmb.bcm.tmc.edu>
Status: RO

There is such a thing as tofu hot dogs. Your child might
appreciate getting to eat junk food like her friends--
children hate to be different.

Try going to a health food store for tofu products, and
if you can get in touch with a Seventh-Day Adventist church, 
the people there might be able to direct you to a store selling 
vegetarian imitation meats and such.

I tried tofu hot dogs a couple of months ago. They taste like
the Chinese product "dried spiced tofu," not like hot dogs,
so you don't have to be disgusted by them.

Paula Burch
pburch@bcm.tmc.edu
_________________________________________________________________________


From liz@eecs.umich.edu Thu Aug 27 08:25:06 1992
Organization: University of Michigan EECS Dept., Ann Arbor



>Hi,
>
>We are vegetarians (No Meat, fish or Chicken).  Milk and milk products O.K.
>
Monica didnt care for meat, and I never pushed it much (she eats some meat,
now, but still very little).  She also had a milk intolerance.  She ate lots 
of pasta (she especially liked the tri-color pasta) which I would cook with 
garlic for a bit of flavor.  I would make different types of pasta for 
additional variety.  When Anu can have dairy, pasta with grated cheese 
(Romano or Parmesan) is quite good.

Monica also ate a lot of fruit.  Bananas, apples, applesauce, and whatever
else is in season.  During the winter, I would buy canned pears and peaches
(packed in their own juice, no sugar added), pineapple, etc.  I also fed
Monica potatoes, sweet potatoes, squash, breads (pita or soft burrito shells).
She loved corn.   I tried lots of different vegetables, but she rarely
ate anything green (except for frozen peas occasionally--not cooked, still
frozen!)

Funny, now that I look at what I *used* to feed her, I realize that her
eating habits havent changed all that much!  She can handle "harder"
food now, and most cheeses, yogurts, even milk, but still eats all of
the above!
>
>
You might want to shop at your local healthy foods store.  There are an amazing
amount of foods out that seem attrative to kids, including tofu dogs (Anu might
still be a bit young for those), and tofutti (an ice-cream like tofu dessert).
They also have healthy snacks, usually made without dairy or sugar.

Good luck, and please post a summary--I have a Big Eater 5 month old who
also has a milk intolerance.  Thanks.

From bloch@vault.WUstl.EDU Thu Aug 27 08:29:56 1992
Subject: Re: Vegetarian Lunch - Suggestions?
Status: RO

BEAN BURGERS

Cook the soybeans, black beans, and black-eyed peas until done. This
will take about 3 hours of boiling or 1 hour if soaked overnight.
Drain. Let cool. Mash up the cooked beans and add the rice, salted
black beans, eggs, onion, tahini, mustard, tamari, and all the spices.
Mix thoroughly, then mix in the flour. Adjust the seasoning. (This
mixture may be stored several days in the refrigerator. It also may be
frozen.)


RECIPE FOR LENTIL BURGERS!

Great as rissoles with a chutney with "personality"

125g Continental (Brown) Lentils, soaked overnight
1 c breadcrumbs
1 Onion
2 Small or 1 Large Potatoes
1T Sesame Seeds
1 Egg
Herbs to taste

Cook lentils for 45-60 minutes and drain.
Boil and mash potatoes with a little milk and pepper.
Add potato to lentils with chopped onion, breadcrumbs,
sesame seeds, herbs and pepper to taste.
Add egg to bind, and form into patties (sticky but fun!)
Coat in flour and fry in a little oil until well browned...

These really need a spicy sauce for best results.


SUNBURGERS  (makes about 6 patties)

Preheat oven to 375.  Mix together:

1.5 cups ground sunflower seeds
0.5 cups grated carrots
0.5 cups finely chopped celery
6 tablespoons minced onion
2 tablespoons minced fresh parsley
2 eggs
1 teaspoon basil
2 tablespoons tamari
2 tablespoons melted butter (I used Hain safflower margarine instead)
1 teaspoon garlic powder

Drop large spoonfuls of mixture onto an oiled baking sheet.  Bake for 20 
minutes on one side and then 10-15 minutes on the other side.  Serve on buns
with mayo, ketchup, tomatoes, sprouts, etc.


SPINACH AND RICE PATTIES     Serves 4-6

Beat together:
3 eggs or repalcement		1 tsp grd cardamom
1/4 c oil (I use much less)	1 tsp grd nutmeg
1/4 c food yeast		1 tsp paparika
1/4 c pea flour			1 tsp kelp or herb salt
2 tsp oreganum			1/2 tsp dried sage
2 tsp dried basil

Blend in:
3 c moist cooked brown rice	2 c loosely packed, chopped spinach
    (approx. 1 1/4 c raw)              (or silverbeet)
2 c grated carrot		1 c kernel corn (optional)
1 small onion, finely chopped

Form into mounds on oiled pan (mixture will firm on baking)
Bake at 180 C (or 350 F) 30-35 mins until crisp.

Can also be pressed into a baking dish and cooked in one piece
(much quicker and less messy).


LENTIL-WALNUT BURGERS

Part I:
3/4 cup dry lentils
1-1/2 cups water
2 tsp. cider vinegar

Bring lentils and water to a boil in a saucepan.  Lower the heat, and
simmer, partly covered, 30 mintues or until lentils are soft and liquid is
gone.  Place in large-ish bowl.  Add vinegar and mash.


Part II:
1 Tbs. butter
1 cup finely minced onion
1-2 gloves garlic, crushed
10 large mushrooms, minced
1/2 cup finely minced walnuts
1 small stalk minced celery
1 tsp salt
lots of fresh black pepper
1/2 tsp. dry mustard
1 Tbs dry sherry

Saute all of these together over medium-low heat 10-15 minutes, or until
all is tender.  Add to the mashed lentils and mix well.  Mix in:

1/2 cup raw wheat germ

Chill for about 1 hour before forming patties.  Form 4-inch burgers and fry
in butter until brown, or broil about 8 minutes on each side.

OPTIONAL:	- melt some cheese on top
	- sprinkle with dried basil

NOTE:  Uncooked burgers may be individually wrapped and frozen.


VEGETARIAN "SAUSAGE"

2 c. cooked soybeans
1 c. cooked dry lima beans
1 c. cooked dry navy beans
2 tsp. salt
1/8 tsp. paprika
1 T. melted butter
1/4 tsp. sage
1/4 tsp. thyme
1/4 tsp. marjoram
1/8 tsp. summer savory
1 egg, beaten
2/3 c. milk
1 c. cornmeal

Preheat oven to 500 deg F.  Press the beans through a colander.  Add
spices.  Shape mixture into patties.  Combine egg and milk.  Dip
patties into egg, then into cornmeal.  Place in well oiled roasting
pan.  Bake until sausages are browned on all sides, turning during
cooking.



TVP BURGERS

Add 1 3/4 cups boiling water to 2 cups TVP (relative quantities are very
important). Add 1/2 t. salt              pinch of black pepper
                1/2 t. chili powder      2 T. soy sauce
                1/2 c. nutritional yeast (optional)
                1 T. oil
Soak for 10 minutes.
Saute 1 samll diced onion in 2 T oil.  Add the TVP mixture and brown 2-4
minutes.  Add 1 rounded T. flour to each cup of mixture.  Form mixture
into balls (about the size of golf balls) and then press into patties
(3" diameter by 1/4" thick)  Press firmly.  Fry in oil until golden brown
on each size and a crisp surface is formed (6 minutes)  This recipe
makes 10 sandwich patties or 36 1" diameter spaghetti balls.


VEGETARIAN "MEAT"BALLS

3/4 cup brown lentils
1/5 cups water

Boil lentils for about 1/2 hour until soft.  Put in large-ish size bowl and
mash well.            

Add to this mixture:

1 egg
1/2 c grated romano cheese
2 tsp oregano flakes
3/4 c (or more) bread crumbs  (I use Progresso Italian)
1 large clove garlic, minced
salt & pepper to taste
1 tsp cider vinegar

Mix well.  Put in refrigerator for about 1 hour for it to thicken up.
(You can add more water if it's too dry).

Form into meatballs (I use an ice cream scoop) with wet hands (makes the job
easier).  Bake in well-oiled pan at 350 until nicely browned.

 
NO-MEAT BURGERS-IN-A-HURRY
 
1 pound firm tofu, mashed
1 cup quick rolled oats
1/2 cup wheat germ
1 onion, finely minced (opt.)
2 Tablespoons onion powder
2 Tablespoons soy sauce
1/2 teaspoon salt
1/2 teaspoon of each: basil, oregano, garlic powder
1/8 teaspoon black pepper
vegetable oil for frying
 
Mix ingredients together. Knead for a few minutes.  Shape into six
patties. Fry in lightly oiled cookie sheet at 325 F for 25 minutes.
Serve on whole wheat bread or buns. Top with lettuce, tomato, alfalfa
sprouts, grated carrot, onion, pickles, catsup or mustard.


PARAGUAY POTATO CROQUETTES STUFFED WITH SPINACH

1 large bunch spinach
3 large potatoes, peeled and chopped
1 tablespoon corn oil
1/4 cup white wine  (hmmmm is this really O.K. for babies?...sudha)
1 small onion, peeled and chopped
1 carrot, grated
1 cup soymilk
1/4 teaspoon thyme
1/8 teaspoon sage
1/2 teaspoon black pepper
1/2 teaspoon salt
pinch of cayenne pepper
1 tablespoon egg replacer (leave out if unavailable)
1 tablespoon baking powder
2 cups white, unbleached flour

Clean the spinach. Chop and discard the stems. Place in a saucepan with
a little water and cook about a minute. Put in a separate bowl and drain
off as much water as you can. Set aside and allow to cool.

Put the potatoes in boiling water and cook until soft, about 10 minutes. 

In a separate saucepan, heat the oil and wine and saute the onion and carrot
until soft. Then let cool. 

In a large bowl, combine the onion saute with the soymilk, spices, egg 
replace, and baking powder. When the potatoes are done, drain and allow to
cool, then add to the bowl. With a mixer, mix all until you have the
consistency of mashed potatoes. 

Add the flour and mix well, until you have a mixture about the consistancy
of biscuit dough. Add more flour if needed. 

Heat corn oil if deep frying, or preheat oven to 350 degrees

Take a small amount of dough at a time. Form a ball, then impress a hole
in it. Put some spinach in it, then cover the spinach with dough. Continue
until all dough is gone- about 20 balls. 

If deep frying, drop a few balls at a time into the oil and cook until 
golden brown. 

If baking, rub your hands with some corn oil, then rub each ball with 
your hands. Place on a cookie sheet and bake until golden brown, about
15-20 minutes. 

Serve with green taco sauce. 


SOYA BURGERS

1/4 pound	soya beans, soaked overnight and boiled for one hour
1		vegetable stock cube
1 tablespoon	tomato puree
1		onion (minced)
1 tablespoon	soya flour
2 tablespoons	vegetable oil
a pinch		mixed herbs
1		chilli (optional)
to taste	salt and pepper
some		water
2 teaspoons	EnerG egg replacer

Mash the soya beans throughly, mix all the ingredients in except the
soya flour and the stock cube. Make a thick gravy with soya flour and
the stock cube. Blend the gravy with the other ingredients. Form into
burgers (preferably using a burger press), and fry till golden.


From: Vegetarian Voice (NAVS magazine) Vol. 19, no. 1

JUDGES CHOICE: TOFU BURGER  yield: 6 burgers

1 lb tofu
1/2 cup whole wheat flour
3 Tbsp. nutritional yeast
2 Tbsp. vegetable bouillon powder
pepper to taste
2 Tbsp. soy sauce
1/4 cup (or more) sesame seeds
1 small scrubbed potato
1/4 tsp. (or more) garlic powder
onion powder to taste, or one small onion

Grind the tofu, potato and onion (if using) in a food processor.
Don't let it get too fine.  Mix in remaining ingredients, shape into
burgers and bake at around 350 degrees on a very lightly oiled cookie
sheet for 15-20 minutes, turning once.  They can also be fried.


MARILYN BURGERS  yield: about 6 burgers

1 cup groudn almonds
1/4 cup tahini
1/4 cup tamari
1/2 onion, diced fine
1 carrot, diced fine
juice of 1 lemon

Add everything to the almonds.  Make patties and fry in a little oil
or broil. Handle carefully as not to break.


BBQ BURGERS  yield: 3 burgers

1/2 cup walnuts
3/4 cup cooked rice
1/2 onion, chopped
2 tsp. oil
1 Tbsp. vegetarian "bacon" bits
1/2 Tbsp. barbecue sauce
salt and pepper to taste
dash garlic powder
flour

Process walnuts in food processor and pour into a bowl.  Process rice
and pour in with walnuts.  Saute onion in oil until tender and add to
walnuts and rice along with the rest of ingredients except flour.  Add
enough flour to make patties.  Refrigerate for 1 hour.  Fry in a
little oil for several minutes, turning occasionally.  Serve on a bun
with barbecue sauce and pickles.


TVP BURGERS  yield: 3 burgers

1 Vegex cube (or vegetable bouillon)
1 tsp. Spike
1/2 tsp. onion powder
1 tsp. Gravy Master
3/4 cup boiling water
1 cup dry TVP
1 small onion, diced
1 Tbsp. oil
1/2 tsp. chili powder
1/4 tsp. garlic powder
pinch of black pepper
1/2 tsp. oregano
1 Tbsp. soy sauce
1/4 cup white flour

Add Vegex, Spike, onion powder and Gravy Master to boiling water.
Pour over TVP and let soak for 10 minutes.  Saute onion in oil.  Add
to soaked TVP.  Add chili powder, garlic, pepper, oregano and soy
sauce.  Add flour and stir until mixed well.  Mold and flatten into
three patties.  Fry in a small amount of oil until nicely browned on
each side.  Serve on whole wheat roll or pita pocket with your
favorite toppings.

(Note: These made a scant three burgers.  For two or more people, you
might want to make more than one batch.)


REFRIED BEAN BURGERS  yeild: 10 - 12 burgers

2 cups Fantastic Foods instand refried beans, prepared according
  to package instructions
1/2 cup stock or water, if needed
1 cup cooked rice
1 cup toasted seeds
2 Tbsp.  nutritional yeast
1/4 cup tamari
1/4 tsp. oregano
1/4 tsp. thyme
1/2 cup raw grated carrots
2 cups rolled oats or bread crumbs

Mix all ingredients together and form into patties.  Freeze, then take
out and fry or bake.  Mustard can be added for a different taste.

(Note: We did not add stock, because the mixture formed perfect
patties without it.  Although unspecified, we used short grain brown
rice and sunflower seeds.  We also made these a second time,
eliminating the sunflower seeds and using an oil-free refried bean ix
from Great Taste Adventures.  This low-fat version was just as tasty.)


SOY-BRAZIL NUT BURGERS  yield: about 20 burgers

2 cups dry soybeans, cooked in 4 cups water in crock pot set on low
  for 12 hours (I'm sure you could just COOK them the usual old way!)
5 medium carrots, raw, peeled
1 cup Brazil nuts
1/2 cup tamari
1 Tbsp. dried parsley
1 Tbsp. dried basil
about 3 cups wheat germ

Puree cooked soybeans and raw carrots in blender.  Grind Brazil nuts
and mix all three together with tamari.  Add parsley and basil.  Mix
in wheat germ for dough consistency.  Form into patties and bake in
oven for 30 minutes at 400 degrees.

(Note: Although unspecified, we chopped teh carrots and blended them
in several batches with the soybeans and cooking water.  We used about
3 1/2 cups of wheat germ.)


SPICY MEXICAN BEAN BURGER  yield: 8 - 10 burgers

16 ounce can of red kidney beans, drained and mashed
1/2 cup small onion, coarsley chopped 
1/2 green pepper, coarsley chopped
1 carrot, steamed and mashed
1/8 cup picante sauce or salsa (spicy or mild to your taste)
1 cup bread crumbs
1/2 cup flour
1 tsp. black pepper (or to taste)
dash of chili powder

Mix all ingredients together.  Add more flour to create a firmer
mixture, or more salsa if mixture is too stiff.  Form into balls and
smash into patties.  Bake at 450 degrees for 15 - 20 minutes, until
firm, brown and done.  Serve on a whole wheat bun with lettuce, tomato
and salsa.  Accompany with tortilla chips and a large glass of iced
tea.  These can be grilled or pressed in those new-fangled sandwich
presses... a lot quicker and tastier than baking. [Author's note:
"When I studied in England for a semester, I fell in love with Wimpy's
Spicey Mexican Bean Burgers.  Upon returning to the states, I
struggled to recreate this burger.  This is what I've come up with."]

(Note: We cut back black pepper to 1/2 tsp.  Although unspecified, we
used whole wheat flour.  We made these a second time, adding 1/2 tsp.
of salt.  Many of us preferred them this way.)


POPEYE BURGER  yield: 12 - 15 burgers

10 ounces frozen chopped spinach
1 large potato
1 medium onion
1 medium bell pepper
1 cup french-style cut frozen green beans
1 Tbsp. garlic powder
1 Tbsp. dried chopped onions
1/2 tsp. paprika
1/2 cup BBQ sauce
1/2 cup bread crumbs (seasoned, if desired)
1 1/2 cups quick rolled oats
1/tsp. seasoned salt (ie, Vege-Sal)
1 tsp. vegetable broth powder (ie, Gayelorde Hausers)

Thaw spinach in microwave.  Microwave potato until completely cooked
and then finely chop.  Finely chop onion and pepper and soften in
microwave.  Mix all ingredietns together thoroughly in large mixing
bowl.  Form into thin patties (the thinner the better) and fry in a
lightly oiled iron or "no-stick" pan.  Serve on kaiser roll with
sauteed onions, dill pickle slices, ketchup, Nayonaise and Vegan Yeast
"Cheese" spread (not tested in contest).

(Note:  they go on how they softened foods using oven pans instead
of using a microwave on a second try.  Second Note: Since entering the
contest, Keith Zimmer has reworked his recipe.  He now eliminates the
green peppers and green beans, reduces the rolled oats to 1/2 cup,
adds 1/2 cup corn meal, and replaces the Vege Sal and vegetable broth
with tamari, dijon mustard, tarragon, basil and parsley.)  This
recieved "High Honors for Low-Fat".


VEGAN YEAST "CHEESE" (compliments of Abbot George Burke, so they say)

Ingredients:
1/4 cup nutritional yeast flakes
1/4 cup unbleached white flour
1/2 tsp. sea salt
1/4 tsp. garlic powder
1 cup water
1 Tbsp. non-dairy margarine
1/4 tsp. prepared mustard

Mix dry ingredients in saucepan.  Whisk in water.  Cook over medium
heat while whisking until mixture thickens and bubbles.  Cook 30
seconds more.  Remove from heat.  Whip in margarine and mustard.  Let
cool slightly.

If there was anything else, please let me know.

Charlene

From LMEANS@cmsa.gmr.com Thu Aug 27 09:06:20 1992
Received: from cmsa.gmr.com by CMSA.gmr.com (IBM VM SMTP V2R2)
   with BSMTP id 2917; Thu, 27 Aug 92 12:06:32 EST
From: LMEANS@cmsa.gmr.com
Organization: GM Research Labs


Hello, I have a 10 month old vegetarian baby, who no longer wants baby
food -- he insists on finger food.  We typically give him about three of
the following items for a meal:

small pieces of cooked vegetables: carrots, celery, potatoes, squash,
   broccoli, green beans, onions, peas
rice
beans
chopped fruits: banana, peach, grapes, nectarines, apples, pears, avocado
pieces of bread
crackers - sometimes with peanut butter or cream cheese
couscous
buttered noodles
pieces of cheese

Because there are so many kinds of vegetables, fruits and breads to
choose from, his meals seem to me to be quite varied, and he certainly
gets his fill.   Hope this helps.   Linda.



From: co2@prism.gatech.edu (OLIVE,CAROLYN C)
Organization: Georgia Institute of Technology


 Any cut up fruits or vegetables (cooked soft enough to eat)
 Bread, rolls, etc
 beans (my son loved Bushes Best Vegetarian Baked Beans with most of the
sauce rinsed off)
 Peanut butter sandwiches
 whole bananas
 
Why no dairy products at all?  The advice I have heard and read (from
my pediatrician and other places) is no regular milk until one year, but
cheese and yogurt were ok at 8 or 9 months.  and actually, for my second son
he said a little regular milk as a supplement to our breastfeeding
was ok at 10 months, which is earlier than I had previously heard.

 Avocados (although my sons hated them, lots of children like them)
 pasta (plain or with a little sauce)



From satyr!tigger@apple.com Fri Aug 28 21:50:49 1992
Return-Path: <satyr!tigger@apple.com>
From: Grace Sylvan <tigger@satyr.Sylvan.COM>


have you tried some of the cookbooks focused on veggie babies or kids?

I honestly haven't bought any yet, and we're only partially vegetarian
(we often eat vegetarian, and sometimes eat chicken and fish). I gave
Katherine Oatios (heath food cheerios) and noodles (also from the
health food store, non wheat), and various veggies. She was also dairy
free (for most of 2 years!) and a total vegetarian for the first year.
We also just cut up tofu and gave it to her. I would just give them to
her separately, or mixed up.

Please forward or post any good suggestions you get!


Tigger (Grace Sylvan)                Mom of Katherine Yelena, 8/8/89 &
tigger@satyr.sylvan.com              Robin Gregory born 2/28/92

******

Ask again in a month.  We never send meat with the kids, so we have
LOTS of dairy-only lunches.  Till then, try buzzing apples, walnuts,
and almonds with some cinnamon and ginger.  Add a drop or two of
grape juice to sweeten and smooth it out, then roll it up in a
crepe.  You wrap it in paper to keep it together, or you can fold
the filling into the crepe as it cooks.

Another good one is dolmates (stuffed grape leaves).  Fill them with
a mixture of rice, lentils, and cooked veggies (much like what you
describe).

Felafel.

Avocado spread on tortillas, with chopped tomatoes.  Nummy.
(Watch out for the tortillas, though.  Most are made with lard.
If in doubt, look for a hechsher.  Azteca is a good national brand,
or you can call a the LA va'ad hakashrut.)

Sounds weird, but peanut butter and bananna puree makes a good lunch.
The fat content would kill an adult, but is just what kids need.
You can fill sandwiches or rolls with it, or dip tortillas.

A really weird one is the peanut-butter tamale.  Tasty, though, and
easy for smallnesses to eat since it's soft to chew.

Zucchini stewed in tomato sauce with mint, drained, and mashed.  The
kid can have the leftovers if the parents leave any.

If it isn't obvious by now, I believe in exposing the munchkins to
as much variety and GOOD food early as possible.  They may as well
get used to it.
---
--- D. C. Sessions                            Speaking for myself ---


*************
From anne@noaacrd.Colorado.EDU Sat Aug 29 14:54:44 1992
From: anne@noaacrd.Colorado.EDU (Anne Messenger)

Sudha,

	We aren't vegetarians, but we eat a lot of vegetarian meals.
For the kids, many of them contain cheese.  Since you use milk
products, would that work for Anu?  Will daycare heat up the lunch you
send for her?

	I make a casserole that contains cheese, beans, rice, and
tomatoes.  I would think that you could make up other similar
combinations with sauce or seasonings (e.g.  substitute lentils for
beans, other vegetables for tomatoes).  My kids also eat a lot of
macaroni and cheese; I make the sauce from cheese, milk, butter and
flour.  I serve it with vegetables, which could be mixed in for a
lunch.

	I used to eat tofu, and I'd think a 1-year-old would like it,
esp with veggies.  There's another soy product called tempeh, which is
chewier than tofu.  There's also wheat gluten (seitan), which is
usually cooked in sauce.  A health-related grocery store would
probably have these.

	If daycare won't heat up the lunch, would Anu eat sandwiches?
There are various vegetarian sandwich spreads, such as peanut butter,
almond butter, lentil spread, etc.  Cheese sandwiches are good, too.
As I recall, the Laurel's Kitchen cookbook has several sandwich spread
recipes.  They have many good recipes for other items, too, all
vegetarian (milk, but no meat or fish).

	Good luck.

Anne Messenger
anne@noaacrd.colorado.edu


	
From skejriwa@donald.wichitaks.ncr.com Wed Sep  2 13:00:43 1992
Return-Path: <skejriwa@donald.wichitaks.ncr.com>
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                Wed, 2 Sep 92 13:00:41 PDT
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From: skejriwa@donald.wichitaks.ncr.com
Organization: NCR Corporation Wichita, KS
Status: R

Hi! sudha,
my son Arnav just turned a year old, & we are vegan too...
here are few of the things I tried & Arnav likes...
main course:  
## crushed chapatti(with fingers), in dal, kadhi, or any vegetable.
## grilled cheese sandwich pieces.
## rice with butter, or mixed with dal, vegetables.
## he loves idlis, dosas.
## any fruits ( apples, plums, peaches: peeled, cut, bioled, & then
        mashed with a little sugar.
Finger foods:
## cheerios
## rice crispies (try the marmara, crispened in a little butter
        with pinch of turmeric & salt.
## all biscuits ( try the Indian/vietnamese/chineses grocery stores
        for a good variety. ( biscuits like "Parle Glucose.")
Hope this info helps...
                                        Sangita.
-- 

****************************************************************************
****************     Sangita.Kejriwal@WichitaKs.NCR.COM     ****************
****************************************************************************


From: Kathie Nichols <nichols@apple.com>
Organization: Apple Computer Inc., Cupertino, CA
Status: RO

I wish my son would eat lentils and rice!  But, when he was that age
I had great success with yams and tofu mashed together.  Also, tofu
cubes sauteed with anything to give them flavor make a great finger
food.  There are various recipes for marinades for tofu, you can do
slabs of it and make a sandwich for an older child.  Laurel's Kitchen
has a recipe for "tofu bars" which is basically simmered in a tomato-
based sauce.  How about peanut butter sandwiches?

	Kathie Nichols








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