Whole-Grain Granola

Yum yum yum.  This granola is so delicious!  This recipe is from The Vegetarian Cook's Bible by Pat Crocker.  I use agave instead of honey.  I eat this granola with rice milk, mixed with yogurt, or as a snack.  

2 cups spelt flakes
1 cup rolled oats
1/2 cup natural bran 
2/3 cup chopped almonds
1/2 cup sunflower seeds
1/3 cup sesame seeds
1/4 cup chopped walnuts
1/2 cup raw agave nectar or honey
2 tsp ground cinnamon
1 tsp ground ginger
1/2 cup chopped dried apricots
1/2 cup raisins
1/2 cup dried cranberries

Preheat oven to 375 F.  Spread spelt, oats, and bran on a baking sheet.  On another pan, spread almonds, sunflower seeds, sesame seeds, and walnuts.  Stagger the sheets in preheated oven and toast for 8 minutes.  Remove nuts and seeds from oven and let cool.  Stir grains and continue toasting for another 6 to 8 minutes or until lightly browned.

In a small saucepan, heat agave or honey, cinnamon and ginger over medium heat until just simmering.  Turn off heat and keep pan on the element to keep mixture warm.

Transfer toasted grains to a large bowl.  Stir in toasted seeds and nuts.  Drizzle with warm agave/honey mixture.  Add apricots, raisins, and cranberries and stir lightly to mix..  Let cool.

Oatmeal Blueberry Muffins for Baby

I wanted Rivers to be able to eat yummy baked treats without the sugar.  These muffins are sweetened with molasses, bananas, and blueberries.  Also, the molasses and baby cereal make this an iron-rich treat.  I prefer making mini muffins because they are perfect for little hands.  We eat this snack together!

2 ripe bananas, mashed
1/4 cup applesauce
1/4 cup molasses
1 teaspoon vanilla
2 tablespoons arrowroot flour (or 1 egg after baby turns one)
1/2 cup baby rice cereal
1 cup rolled oats
1/2 cup wheat germ
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
 1/4 cup unsweetened shredded coconut
1/2 cup blueberries


Preheat oven to 350 degrees.  Grease or line muffin tins.  Mash the bananas.  Add applesauce , molasses, vanilla, arrowroot flour or egg, cinnamon, and nutmeg.  Mix in dry ingredients, coconut, and blueberries.  Bake mini muffins for 14 minutes and large muffins for 20-25 minutes.  Makes 12 large muffins or 36 mini muffins. 

Tofu for Baby (9 months +)

My little guy loves eating tofu sticks as finger food.  Normally I cook my tofu with a marinade that includes sugar and soy sauce, but my buddy doesn't need all of that salt and sugar, so I created this recipe for him.  He loves it!  It makes a lot, so I freeze the leftovers. 

1 block organic firm herb tofu
1 garlic clove, chopped
1 tablespoon ginger
1 teaspoon safflower oil
1 tablespoon rice vinegar

Heat the oil in a frying pan on medium heat.  Chop tofu into bite-size sticks and add to pan.  Add garlic, ginger, and rice vinegar.  Cook until tofu is lightly browned.  Cool and let baby snack away.

Marshmallow Ghosts

I made these for a kids program (and I know they are not really vegetarian, but they could be if you use vegan marshmallows).  I got the idea from Vegetarian Times (October 2010), but tweaked it a bit to make them more like smores.  The original recipe used nori sheets which I think most kids would find gross.  

To make one you need:
1 marshmallow
2 yogurt-covered raisins
2 slivered almonds
1red jube jube
1 graham cracker 
1 tsp chocolate-hazelnut spread


Use a paring knife to poke a hole in the yogurt-covered raisins, then twist the knife until the raisin is visible.  Make 2 little holes on top of the marshmallow and insert the yogurt-covered raisins to create eyes.  Poke the slivered almonds into the sides of the marshmallow to make arms.  Slice the jube jube to create a moon shape and stick to the front of the marshmallow. Spread the chocolate-hazelnut spread on a graham cracker and place the marshmallow on top. 

Beanelicious Salad

I adapted this recipe from my Better Homes and Gardens Cook Book. I cook dry beans and then freeze them to avoid the BPA in canned beans.  

2 cups chickpeas

2 cups navy beans

1 cup black beans

1/4 cup chopped green pepper

1/4 cup chopped red pepper

1/4 cup chopped yellow pepper

1/3 cup red onion

1/4 cup vinegar

2 tablespoons raw agave nectar

2 tablespoons olive oil

1/2 teaspoon celery seeds

1/2 teaspoon dry mustard

1 clove garlic

salt and pepper to taste

In a bowl combine the beans, peppers, and onion. In a jar mix dressing ingredients (vinegar, agave nectar, oil, celery seeds, dry mustard, and garlic) and shake well.  Pour over bean mixture and stir.  Add salt and pepper to taste.  Cover and chill for at least 4 hours.