Raised from Scratch

growing up outside the box: alternatives to processed food and television

The Toddler Sushi Roll August 20, 2012

I could eat sushi every day of my life…but since I can’t afford sushi bars or exposing my body to so much mercury on a regular basis, I’m getting creative making sushi rolls at home. This tofu teriyaki roll is perfect for snacks, play dates, and picnics because it doesn’t require dipping in additional soy sauce – the tofu is already marinated so the roll is adequately salty on its own. A helpful hint for feeding sushi to toddlers: don’t slice the rolls, just leave it whole or cut the roll in half and give it to them burrito style. It’s hard to fit a full piece of sushi in a young child’s mouth, and we all know biting it in half just results in the other half spilling on our laps or the floor, but giving them a full roll allows them to bite off only as much as they can chew. Happier bellies, cleaner floors.

Tofu Teriyaki Sushi Rolls

Ingredients:
1 package marinated tofu (recipe below)
6 sheets Nori seaweed paper
2 cups cooked and cooled short grain brown rice
3 large carrots, sliced into 1/4″ strips and steamed (leave raw if you/your child like them crunchy)
2 avocados, sliced

To assemble:
Place 1 nori sheet on a dry counter or cutting board and spread with a thin layer of cooled brown rice, leaving at least 1/2″ border at the top free of rice so you can seal your sushi roll. Make a horizontal line across the rice with the tofu, carrots and avocado, then tightly roll, and seal the roll by dipping your finger in cool water and running along the seaweed section without rice, then roll completely and allow to sit a couple minutes before slicing. Repeat with remaining ingredients. Sorry, if I’ve done a bad job explaining how to roll sushi, there are plenty of tutorials with photos and videos online 🙂

*You want to use tofu which has been frozen (left sealed in package) and then thawed for maximum absorption of marinade

Teriyaki Marinade:
1 package extra-firm tofu, frozen and thawed
1 1/2 cups vegetable stock
1/3 cup tamari soy sauce
2 T. granulated sugar
1 T. toasted sesame oil

To prepare tofu —
Gently squeeze the thawed tofu over a sink to remove excess moisture and cut into large, long strips, suitable for sushi making. In a saucepan, combine the stock, tamari, sugar and sesame oil. Bring to a boil, add the tofu, and cook 5-6 minutes over low heat. Turn off the heat and let sit for 30 minutes or overnight in the refrigerator.
— Teriyaki Recipe from “Color Me Vegan” cookbook by Colleen Patrick-Goudreau

 

Spinach-Basil Pesto Gluten Free Pasta August 17, 2012

Filed under: Gluten Free,Lunch/Dinner,Pasta,Vegan — annalope @ 9:01 pm
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Spinach-Basil Pesto
Used on Gluten-free brown rice pasta with feta cheese for picture. Omit cheese, or use dairy-free cheese for a vegan dish.

*I haven’t tried every GF pasta available in the market, but I must say I’m loyal to the Tinkyada brand

Pesto:
1/3 cup pine nuts, toasted
1/2 cup packed fresh basil leaves
1 1/2 cups fresh spinach, washed and stems removed
3 garlic cloves
1/2 cup extra virgin olive oil
one or two pinches of sea salt

Blend all pesto ingredients in a food processor until smooth. Pour onto cooked, drained pasta, in cooking pot, and warm for 2-3 minutes (I do this so the garlic doesn’t have as much of a bite for the kids…don’t bother if your family likes the taste of raw garlic). Pour pasta into serving bowl and top with feta cheese.

 

Pumpkin Kale Quiche October 13, 2011

Filed under: Breakfast,Eggs,Lunch/Dinner — annalope @ 5:15 am
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My daughter is a big fan of eggs, so when I told her we were having quiche for dinner and she gave me a serious, disapproving look and shook her head no, I knew she still wasn’t clear on exactly what a quiche is made of. “Egg Pizza!” I exclaimed, and immediately encountered an excited face with big eyes and some of my favorite words to hear: “Ella help.” She always says “help” with such anticipation and hopeful uncertainty, really drawing out the word as she enunciates every letter and places her face, eyebrows raised, squarely in front of yours where she can lock eyes with you so there’s no mistaking how committed she is to her request. Then she runs looking for a big chair to pull up to the counter, and I make sure to hide any extra eggs I don’t want her cracking. Destruction – creation – destruction – creation…this task was designed for a toddler.

Pumpkin Kale Quiche

Note: I use a large quiche pan for this dish (not a standard pie pan). If you don’t have one, or a suitably sized dish (who says quiche has to be round?) you’ll want to use 2 pie pans and make 50% more crust.

For Crust:

1 cup whole wheat pastry flour

½ cup white whole wheat flour

½ t. salt

4 T. coconut oil

6 T. cold unsalted butter, cut into cubes

¼ cup iced water

Combine flours and salt in medium bowl. Cut in coconut oil and butter until pieces are no larger than pea sized. Add water and mix very gently, kneading only a couple times to form a ball. Flatten slightly into a disc, place on plastic wrap and chill in the refrigerator for 30 minutes while assembling other ingredients.

For Quiche:

5 cups roughly chopped kale

1 cup shredded sharp cheddar cheese

¼ cup pumpkin puree (homemade or canned)

10 eggs

½ cup half and half

½ t. sage

1/8 t. black pepper

½ t. salt, divided

In large sauté pan, combine kale with 2-3 T. water, cover and cook over medium heat until kale has steamed (3-5 minutes), stirring occasionally. Add ¼ t. salt to kale, place in bowl; shred cheese into same bowl. In large measuring glass or 1 qt. bowl combine pumpkin puree, eggs, half and half, sage, pepper and remaining ¼ t. salt. Cover and keep egg mixture cold while crust prebakes.

Preheat oven to 350°. Roll out chilled dough on a lightly floured surface to cover quiche pan and gently press into pan. Poke the bottom of your crust several times with a fork. Bake for 15 minutes.

Place kale onto prebaked crust, top with cheese, then cover with egg mixture. Bake for 20 minutes or until egg mixture is set.