I have decided to join the ranks of hundreds of other vegan bloggers for a month packed full of writing, vegan deliciousness and more writing. It’s called Vegan MoFo and you have landed right at the beginning. It starts today. If you are interested in finding other participating blogs you can view the blogroll here.
During the month of September, I will be writing at least 20 posts highlighting a variety of children in my life and the vegetables and vegetable dishes they love. I will also throw in several posts with actual school lunches I make for Lena, today’s child. Maybe you will find a few new ideas to try with the children in your life. Continue reading →
I usually prepare a soup every day. Eaten at the beginning of a meal, it’s a wonderful way to get our digestive juices flowing, our tummies warmed up and prepared for the rest of the meal.
Millet with sweet vegetable soup can be prepared with quinoa or rice as well. Use any of the sweet vegetables such as onion, carrot, winter squash, cabbage and root vegetables. It can be prepared in about 30 minutes, with most of that as cooking time. I like to season it with sea salt in the beginning and a little shoyu near the end. You can also add a light miso to taste at the end instead of the shoyu.
I believe humans are wired to love a variety of whole foods and vegetables. This includes children, from the moment they are born. This is a belief that is integral to my approach to helping children learn to love a variety of whole plant foods. We just would not have evolved the way we have without a taste for vegetables.
When these super cute veggie rolls showed up on my front porch last week, I knew they would be a hit with the finger food set. They are small enough to fit in tiny mouths in one bite and tender enough that they are easy to chew. I have found this to be important when serving greens to young children.