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Better Than Peanut Butter & Jelly: Quick Vegetarian Meals Your Kids Will Love! Revised Edition
     

Better Than Peanut Butter & Jelly: Quick Vegetarian Meals Your Kids Will Love! Revised Edition

3.4 5
by Marty Mattare
 

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This new revised edition of the trusted guide to vegetarian family cooking is better than ever with recipes for quick, healthy, tasty, kid-tested meals—many of them totally new for this edition. The vegan information has been expanded, too, with plenty of helpful tips on incorporating vegan choices into a diet. This is one recipe book that belongs in every

Overview

This new revised edition of the trusted guide to vegetarian family cooking is better than ever with recipes for quick, healthy, tasty, kid-tested meals—many of them totally new for this edition. The vegan information has been expanded, too, with plenty of helpful tips on incorporating vegan choices into a diet. This is one recipe book that belongs in every earth-friendly kitchen.

Editorial Reviews

From the Publisher

"I love this book! It's brimming with wonderfully appealing and appropriate recipes that will happily draw children (and their adults) into the colorful, tasty world of healthy eating. Strongly recommended!"  —Mollie Katzen, author, Salad People and Moosewood Cookbook

"Helps parents plan good-tasting, health-supporting meals for their families, featuring the most wholesome ingredients."  —Suzanne Havala, vegetarian nutrition consultant and author, Being Vegetarian for Dummies

Product Details

ISBN-13:
9781590132654
Publisher:
McBooks Press
Publication date:
04/01/2006
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
176
Sales rank:
783,402
File size:
2 MB

Read an Excerpt

Better than Peanut Butter & Jelly

Quick Vegetarian Meals Your Kids Will Love!


By Marty Mattare, Wendy Muldawer

McBooks Press, Inc.

Copyright © 2006 Marty Mattare & Wendy Muldawer
All rights reserved.
ISBN: 978-1-59013-265-4



CHAPTER 1

the Nutritional needs of children


Whatever form of vegetarianism you or your children choose, you need to be aware that the nutritional needs of children are somewhat different from those of adults. To find out just what kids need, we interviewed Randi Cardonick, a registered dietitian with the Hospital of the University of Pennsylvania. A vegetarian and mother herself, Randi told us about the following key vitamins and minerals that should be given special consideration in a child's diet.

Calcium: Adequate calcium is needed for strong bones, nerve and muscle function, and blood clotting. Children of different ages need different levels of this nutrient. The latest published requirements at www.keepkidshealthy.com are as follows:

• Toddlers (age 1–3 years): about 500 mg of calcium each day (about 2 glasses of cow's milk).

• Preschool and younger school-age children (age 4–8 years): about 800 mg of calcium each day (about 3 glasses of cow's milk).

• Older school-age children and teens (age 9–18 years): about 1300 mg of calcium each day. This higher level of calcium is especially important once they begin puberty (about 4 glasses of cow's milk).


Calcium-rich foods include calcium-fortified orange juice, fortified soy and rice milk, tofu, oranges, raw broccoli, tahini, figs, raisins, sweet potatoes, black beans, vegetarian baked beans, sesame seeds, almonds, and molasses.

Iron: Contrary to popular belief, vegetarian diets are typically high in iron. Iron is found in soy milk, lentils, kidney beans, lima beans, cracked wheat, nuts, bulgur, blackstrap molasses, and spinach. To enhance iron absorption, make sure your kids get plenty of vitamin C. Good sources of vitamin C include broccoli, potatoes, cantaloupe, oranges, cranberry juice, mangoes, strawberries, tangerines, and watermelon. An additional reassurance: "Children who are not meat-eaters get their iron from beans, potatoes, dried fruit, and iron-fortified cereals, and their bodies probably become very efficient at absorbing all the iron they do ingest." Recent studies have found "a vegan child is no more likely to have anemia than an omnivorous child."

Protein: Adequate protein intake is important (it helps in the growth and repair of body tissue), and vegetarian diets can provide enough. When children consume enough calories, eat frequently throughout the day, and eat a variety of foods, there's little chance of protein deficiency. The US Recommended Daily Allowance calls for 0.8 gram of protein for each kilogram of ideal body weight. A quick way to calculate this is to divide your child's weight in pounds by 2.75 to obtain his or her RDA in grams. Protein-rich foods include cheese, eggs, beans, peanut butter, tofu, chickpeas, and yogurt, plus grains like quinoa, oats, and wheat.

Riboflavin: Riboflavin is important for overall growth and helps produce energy. Cow's milk is high in riboflavin, as are enriched and whole-grains, almonds, almond butter, and avocados.

Vitamin B12: Children need 0.7–1.4 micro–grams (adults need 2.0) of B12. This vitamin helps the body use protein to build new tissue and to form new red blood cells. Because B12 is mostly found in animal food products, many pediatricians recommend giving supplements to vegan kids. Most brands of fortified soy milk contain B12, but you must check the labels. You can also find breakfast cereals, breads, and crackers that are B12-fortified. A note on vegan diets for children: "With a bit of care a child's protein needs can easily be met on a meatless diet, but it should be noted that a strictly vegetarian diet excluding all meat, eggs, and dairy products is deficient in vitamin B12, making it important for vegan children to be supplemented with this vitamin."

Vitamin D: Vitamin D is important for bone formation in children. Most kids get plenty of vitamin D from sun exposure. Other sources include cow's milk, fortified soy or rice milk, and fortified cereals.

Zinc: A lack of this mineral can affect growth and sexual maturation in children. Zinc can be found in dairy products, tofu, whole-grains, wheat germ, fortified cereals (bran cereals and oatmeal), nuts, seeds, dried fruit, peas, and legumes.


Childhood Food Allergies

According to www.keepkidshealthy.com childhood food allergies are less common than thought. About five to eight percent of younger children develop food allergies, but most of them outgrow them by the time they're three years of age. Sometimes intolerance to foods is confused with allergies. Reactions such as diarrhea, vomiting, and rashes could be intolerances and are often linked to a deficiency of the enzyme that breaks down lactose, found in cow's milk.


Common foods that cause allergies:

Cow's milk

Eggs

Soybeans

Wheat

Peanuts

Tree nuts (walnuts, pecans, cashews, almonds, and hazelnuts)

Corn

Food dyes and preservatives

If you suspect your child may have a food allergy, check with your doctor.


Serving Sizes

Adult serving sizes, as suggested by the American Dietetic Association, follow. These portions are appropriate for children older than six who have hearty appetites. For two to five year olds, half of an adult serving is recommended.

Grains: 1 slice bread; 1/2 bun, bagel, or English muffin; 1/2 cup cooked cereal, rice, or pasta; 1 ounce dry cereal.

Vegetables: 1/2 cup cooked or 1 cup raw.

Legumes and Meat Substitutes: 1/2 cup cooked beans; 4 ounces tofu or tempeh; 8 ounces soy milk; 2 tablespoons nuts or seeds.

Fruits: 1 piece fresh fruit; 3/4 cup fruit juice; 1/2 cup canned or cooked fruit.

Dairy Products: 1 cup low-fat or skim milk; 1 cup low-fat or nonfat yogurt; 1 1/2 ounces low-fat cheese.

Eggs: 1 egg or 2 egg whites.

Fats and Sweets: to be eaten sparingly.


The Vegetarian Food Pyramid

The Vegetarian Food Pyramid was developed by the Health Connection, a Maryland-based nutrition education group. It is similar to and may be substituted for the food pyramid offered by the US Department of Agriculture. Fats, sugars, and salt are at the top of the pyramid, meaning they are to be eaten sparingly; grains and cereals are at the broad base of the pyramid to show that they form the basis of a healthy vegetarian diet.


Eat Sparingly: Vegetable fats and oils, sweets, and salt

Eat Moderately or 2–3 servings per day: Legumes, nuts, seeds, and meat alternatives; low-fat or nonfat dairy products and fortified alternatives

Eat Generously or 5–9 servings per day: Fruits, vegetables

Eat Liberally or 6–11 servings per day: Whole-grain bread, cereal, pasta, and rice

CHAPTER 2

getting Kids to eat well


Start your children young — right when they begin to eat table food — and introduce them to a variety of foods.

Provide a variety of healthy nutrient-rich foods for your child to choose from.

Invite your kids to help with meal preparation. Get them involved with safe cooking methods and safety in the kitchen.

Respect your child's likes as well as dislikes.

Encourage mealtime to be a fun time.

As a parent, set good examples, and be a positive role model. Kids learn food habits from parents.

Never force your children to clean their plates.

Avoid using food as a reward. Food then becomes a comfort and children may then look to food for emotional satisfaction.

If your child doesn't eat much at certain times, don't worry. Her caloric intake will be balanced over a week's time. She may eat "like a bird" one day and "like a horse" on another!

Try to determine what causes your child to refuse certain foods. Are they too hard, soft, cold, hot, or spicy?

Avoid labeling foods as "bad" or "good." It is not a particular food, but a diet over time that influences your child's health.

Kids need to eat often. Be sure snacks are as nutritious as the food you'd serve in a meal.

Let your child fill his own plate from the choices that are available.

Don't forbid certain foods, such as candy or other sweets. It only creates a battleground and makes sweets more appealing than ever!

When you introduce new foods, remember that your children have five senses. Let them feel the food, smell it, fully explore and experience it.

If your child doesn't like what you've prepared for dinner, don't fix him something else. The less attention paid to a missed meal the better off you are. Save the portion for later, when your child announces he is hungry.

Your child probably has some favorite fruits and vegetables. When introducing new food items, serve them with favorites for the pleasant association.

Concentrate on the nutrition your child is getting, not how much food she is eating.

Make whole-grain breads the standard bread in your diet. The extra nutrients will pay off over time.

Limit fruit juice to three or four ounces a day. Don't offer juice before meals, as it may curb appetites.

Talk to your kids about healthy eating. Get them involved in discussions about it. Involve them in making food choices at the grocery store. When you get your children involved with planning and preparation, this helps them to understand the role nutrition plays in their lives.


A great website for current nutritional guidelines is www.keepkidshealthy.com/nutrition/vegetarian_diets.html. Here, you will find good information regarding the amount of calories, fat, iron, and other nutrients that is considered necessary for children's health.

CHAPTER 3

stocking your Pantry


It's easy to create a wholesome meal when you have a variety of ingredients available. These are some of the items we recommend always having on hand.

Apple juice

Applesauce, unsweetened

Baking powder

Baking soda

Bananas

Beans, canned: black, fava, kidney, white kidney (also known as cannellini), navy, vegetarian baked, and vegetarian refried

Bulgur wheat (known as kasha or buckwheat groats; great for adding to dishes for extra nutrients)

Canola oil (lowest in saturated fat of all oils)

Carob (a chocolate substitute; virtually fat free, no cholesterol, and low in sodium)

Catsup (sugar free)

Chickpeas (also known as garbanzo beans; a good source of calcium)

Corn, canned Cornmeal Cornstarch Couscous (mixes come in many flavors; use in place of rice or pasta)

Dates (low in fat, high in fiber, and rich in iron and potassium)

Egg Replacer (for those who want to avoid real eggs)

Flour, all-purpose and whole-wheat (combine to get that extra fiber)

Granola

Herbs and seasonings (dried herbs for the pantry; fresh for the refrigerator)

Honey (no fat or cholesterol; wildflower has a wonderful taste)

Jams and jellies, naturally sweetened

Kamut pasta (high-protein pasta; great taste)

Lemon juice

Lentils

Maple syrup

Marinara sauce

Mayonnaise: soy-based

Molasses: blackstrap and regular (blackstrap has a heartier flavor; one tablespoon provides 19 mg calcium and 0.5 mg iron)

Nuts: almonds, peanuts, pecans, walnuts

Okra, canned (high in carbohydrates and fiber; provides some calcium and vitamins A and C)

Olive oil (substantially less saturated fat [14%] than butter [66%]; extra virgin tastes better)

Pancake mix, whole-grain

Pasta, whole-wheat (has five times the fiber of regular white pasta)

Peaches, canned, in unsweetened juice

Peanut butter (no sugar or salt; fresh ground is best)

Picante sauce

Pineapple, canned, in unsweetened juice

Popcorn

Potatoes (store in a cool, dry place)

Pumpkin, canned

Quinoa pasta (ancient Incan high-protein grain; nutty taste; use in place of rice or pasta)

Raisins

Rice, brown

Rice cakes

Rolled oats (high in iron and calcium; don't use instant)

Salsa

Sesame oil

Sesame seeds

Soy sauce, reduced-sodium

Split green peas

Sunflower seeds

Sweet potatoes (store in a cool, dry place)

Taco shells

Tahini (sesame seed butter; for making hummus)

Tamari sauce (a naturally brewed soy sauce with no sugar; interchangeable with regular soy sauce)

Tomato sauce and tomato paste

Tomatoes, canned, crushed, and whole

Tortilla chips, baked

Vegetable broth, canned or bouillon cubes

Vegetable cooking spray, such as Pam

Vinegar: balsamic, rice, and apple cider

Wheat germ (a good source of protein, potassium, vitamin E, iron, folic acid, zinc, and magnesium; sprinkle on casseroles, cereal, veggies)

Wild rice

CHAPTER 4

stocking your Refrigerator


Having a well-stocked refrigerator is a bit more difficult than keeping the pantry shelves full, but most of the following items keep well and are essential to nutritious vegetarian meals.

Apples

Berries, fresh or frozen Bread, whole-grain

Broccoli (full of anti-oxidants like beta-carotene; high in calcium, vitamin C, and phosphorus.)

Cabbage

Carrots (a rich source of beta-carotene, which our bodies convert to vitamin A, considered to be an anti-cancer agent)

Celery

Cheeses, low-fat: cheddar; Monterey Jack; mozzarella; goat- and sheep-milk cheese, such as feta

Cream cheese, low-fat (also known as Neufchâtel)

Cucumbers (kids may prefer the slightly bitter skin peeled off)

Eggplant

Eggs

Fruit, fresh or frozen Green beans

Greens: collards, kale, turnip

Herbs: parsley, bay leaves, thyme, rosemary, sage, cilantro, basil

Kefir (a cultured drink made from cow, goat, or soy milk; highly nutritious)

Juice, frozen concentrate

Lemons

Lettuce (the darker green the leaf, the more nutrients; discard outermost leaves of conventionally grown varieties to avoid pesticides)

Limes

Meat substitutes: Yves has numerous meatless products, including hot dogs, burgers, bologna, turkey, salami, casseroles, and so on. Lightlife Foods also has a nice selection of hot dogs, burgers, low-fat "beef" and "chicken" strips. You can buy meatless bratwurst, meatballs, portabella burgers, barbequed ribs, and many other meatless products that taste very good and are either vegetable or soy protein. Many of these products are low-fat and some are vegan.

Mixed vegetables, frozen

Mushrooms: try different kinds, particularly portabellas

Onions

Oranges

Parmesan cheese

Peas: snow, sweet, and snap

Peppers: green and red

Plantains (high in potassium and a good source of vitamin A)

Rice milk

Ricotta cheese, low-fat

Salad dressing, low-fat

Soy milk

Sour cream, low-fat

Spinach, fresh or frozen

Sprouts: try different kinds

Squash: butternut, acorn, and spaghetti

Tofu, water-packed; fresh or boxed; regular or lite. (Tofu is made from soybeans and is easy to digest. It is cholesterol free, low in saturated fat, and a good source of calcium, iron, B vitamins and vitamin E. Soybeans contain 35% usable protein — more than any other unprocessed plant or animal food. Tofu comes in soft, medium, and firm consistencies.)

Tomatoes

Tortillas, whole-wheat

Yogurt

Zucchini squash

CHAPTER 5

tips for Becoming a vegan


It is easier than you might think to convert most vegetarian recipes to vegan ones. Generally, you may substitute maple syrup for honey. You may also cut cheese made from cow's, sheep's, or goat's milk from vegetarian recipes and substitute soy cheese. However, the consistency and taste will be affected. You might want to test this first!

Where eggs are listed as an ingredient, replace with Ener-G Egg Replacer or one of the following ingredients, which are equivalent to 1 egg:

1 banana (for cake recipes)

2 tablespoons mashed silken tofu

1/4 cup applesauce


When you wish to replace the dairy in a recipe, substitute:

Soy milk, rice milk, potato milk, or nut milk (and sometimes water)

Soy cheese

Soy margarine

Soy mayonnaise

Crumbled tofu in place of cottage cheese or ricotta cheese, even in cheesecakes!

Nondairy cream


When you wish to make a vegan burger:

Harvest Burger has a vegan version called Grillers Vegan; Boca Burgers also has a vegan version. Check the labels.


When you wish to use a chicken substitute:

There are many chicken substitutes on the market these days. Some of them are vegan.

Lightlife Chicken Strips and White Wave Chicken-Style Seitan are both vegan, as are many of the Health Is Wealth varieties. Double check the labels.


When you wish to use a pre-made pancake, waffle, or baking mix:

Mixes such as pancake and waffle that do not contain dairy or eggs are usually vegan. Learn to read the labels, however, as some products have animal products when you might assume they do not. On the Internet www.Veg.org is a great resource for additional information.


Some Vegan Protein Sources:

Adzuki beans

Baked beans

Bean sprouts

Black beans

Black bean sauce

Chana dal

Chickpeas

Kidney beans

Lentils

Mung beans

Nuts: peanuts, cashews, hazelnuts, almonds, walnuts

Oat milk

Peas

Rice milk

Seeds: sesame, sunflower, pumpkin, flax-seed, hemp seed

Seitan

Soy cheese

Soy flour

Soy milk

Soy sauce and miso

Soy yogurt

Soybeans

Tempeh

Tofu

TVP (textured vegetable protein)

Various other milks made from nuts

Whole-grains


Today it is considerably easier to eat vegan because of a much larger choice of foods, both prepared and fresh.


(Continues...)

Excerpted from Better than Peanut Butter & Jelly by Marty Mattare, Wendy Muldawer. Copyright © 2006 Marty Mattare & Wendy Muldawer. Excerpted by permission of McBooks Press, Inc..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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Better Than Peanut Butter & Jelly: Quick Vegetarian Meals Your Kids Will Love! Revised Edition 3.4 out of 5 based on 0 ratings. 5 reviews.
Guest More than 1 year ago
This book has helpful advice for feeding your child a healthful, vegetarian or vegan diet while ensuring that they are getting all the adequate nutrients and protein needed. Tons of great recipes that my 2 years old adores. This helped give me lots of new ideas to try out. It has helped me to incorporate fruits and veggies in a way that he will accept them. Highly recommended for anyone, vegetarian or not. A great way to add healthy choices to your child's diet.
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
I purchased this book to make attractive meals for my five year old daughter, who refuses to eat meat. The recepies are old ideas, meals anyone can make up by using products you have at home. No creativity, there was nothing new The day I bought it, I read it ad regreted spending $16+ on this book. Not worth it!
Guest More than 1 year ago
I hoped that a kid's vegetarian cookbook would have more recipes with ingredients that were ordinary. This cookbook has some, but you'll also need to stock your kitchen with things like plantains, wheat-germ, bulgur wheat, and kefir.