Veggie Teens

Why I wrote this book

My name is Elyse and I wrote a cookbook called Veggie Teens: A Cookbook and Guide for Vegetarian Teenagers. It’s for teenage vegetarians, teenagers interested in becoming vegetarian, vegetarians of any age, and anybody else who loves to cook and eat great plant-based foods.

 

I’ve been a vegetarian since I was 12 years old. I decided to write this cookbook for a school project called “Project Imagine.” My dad is a chef and my mom is a doctor so a vegetarian cookbook seemed like the perfect idea. From the moment I started, I knew this would be more than a school project because there had to be thousands of teenagers out there just like me. Just because we don't like to eat animals, doesn't mean we don't like to eat!

  

I'm 17 now, and still a vegetarian because I learned how to make and eat plant-based foods that I love. Please share your comments and ideas - just post them in this blog. You can also buy your own copy of Veggie Teens here: lay-flat spiral bound for $17.95 - on sale now for $14.95 or E-book for 12.95 (will be delivered to your email box now)!

 

Baby Chick Deviled Eggs for Easter

Although I love decorating cupcakes, for Easter this year, I decorated deviled eggs instead!

First, hard boil eggs according to the directions on page 25 of Veggie Teens: A Cookbook and Guide for Teenage Vegetarians. Once they are cool, cut off the top one-third using a small paring knife in a zig-zag pattern. Remove the yolk and make deviled eggs using the recipe on page 26. Cover a platter with shredded lettuce to create a nest. Generously fill the bottom of each egg with the mixture and set the tops back on. Cut a thin slice of carrot into a triangle for the nose and use bits of black olives for the eyes.

Cute, right? These are perfect for Easter brunch and a great way to use up all of those colored Easter eggs!

Creamy Sweet Potato Soup

For more vegetarian recipes for teens, check out Veggie Teens: A Cookbook and Guide for Vegetarian Teenagers  by Elyse May (aka Veggie Teen).

Creamy Sweet Potato Soup Recipe

Serves 4

Ingredients
2 medium sweet potatoes
Vegetable broth or water
½ cup coconut milk
Salt and pepper to taste

Directions

1.  Peel sweet potatoes and cut them into quarters by cutting them lengthwise then crosswise.
2.  Place in a medium pot and cover with broth or water to 1 inch above potatoes.
3.  Bring to a boil; turn heat down to medium and cook until fork tender.
4.  Remove from heat (do not drain) and blend with a emultion (hand) blender in the pot. Alternatively, transferpotatoes and liquid to a blender and blend until smooth; be sure to leave a vent to allow steam to escape.
5.  Add coconut milk and blend. Add more broth if it is to thick.
6.  Add salt and pepper to taste.
7.  Serve in bowls with warm crusty bread.

Culinary Techniques: Using a Hand Emulsion Blender

The emulsion blender (also known as a hand blender) is one of the best kitchen appliances because it is easy to use, easy to clean, and works great! It is small and portable so you can put it right into a dressing jar or a pot of soup, push the button and blend (or "emulsify")! It gives your dressings, sauces, and soups a rich, creamy texture and it's much easier to clean than a blender!

Rescued Walruses Find New Homes

Two orphaned walruses, Pakak and Mitik, were found by Barrow residents on the coast of Alaska. They were rescued then nursed back to health at the Alaska SeaLife Center.

They are now on their way to the Indianapolis Zoo and the New York Aquarium.

 

Mango and Blueberry Fruit Salad

This easy recipe is from "American Profile" newspaper pull-out.

Mango and Blueberry Fruit Salad

2 tablespoons of fresh squeezed lime juice
2 tablespoons of brown sugar
Pinch of coarse salt
3 mangos
1-2 cups of blueberries

1. Combine lime juice, brown sugar, and salt in a small bowl and stir until sugar dissolves.
2. Cut mangos into chunks. (See How to Cut a Mango.)
3. Toss mango chunks with juice mixture in a large bowl. Cover and refrigerate for 1-2 hours. 
4. Add blueberries just before serving and toss gently.

Culinary Techniques: How to Cut a Mango

Post by Elyse May (aka Veggie Teen) from my book,  Veggie Teens: A Cookbook and Guide for Vegetarian Teenagers.

In addition to hundreds of recipes, there are 21 "Veggie Teens Culinary How To" instructions in Veggie Teens, each with three-step photos. Here is an easy way to cut a mango.

How to Cut a Mango

Slice a mango lengthwise on both sides close to the large thin pit.

 

With the flesh side up, make diagonal cuts in both directions, forming a crisscross pattern.

 

Turn the mango half inside out (it will look like a hedgehog), then slice the precut chunks off the skin.

 

Now try Mango Blueberry Fruit Salad!

 

Celebrate Earth Day by Eating Vegetarian

One of the best ways you can help celebrate Earth Day is by eating vegetarian! 

• It takes up to 2,500 gallons of water to produce one pound of meat
• It only takes 25 gallons of water to produce one pound of wheat   
• A large amount of fossil fuels are needed in the production of meat: from the fuels used to grow the animals food to the gas used to transport the food across the country
• About a gallon of fuel goes into producing one pound of meat
• 20 pounds of soybeans are used to feed cows to produce one pound of meat; those soybeans could be used to feed many people

Celebrate Earth Day with this Oriental Salad!

Oriental Salad with Mandarin, Edamame, and Almonds

This colorful, delicious, and nutritious salad is easy to make with whatever ingredients you have on hand!

Ingredients

Red leaf lettuce
Red pepper, sliced (see Culinary Techniques:How to Cut a Red Pepper)
Carrots, sliced
Cucumbers, cut in matchsticks
Green onions, sliced
Snow peas, chopped
Edamame, shelled
Mandarin oranges, drained
Slivered almonds (or peanuts)
Seasame dressing (bottled or homemade from Veggie Teens: A Cookbook and Guide for Vegetarian Teenagers)

Assemble the ingredients on a plate or create a salad bar and let each person assemble their own. 

 

Meatless Monday: Baked Pasta

For more vegetarian recipes for teens, check out Veggie Teens: A Cookbook and Guide for Vegetarian Teenagers by Elyse May (aka Veggie Teen).

Baked Pasta Recipe

Ingredients 

1 box penna pasta
1/3 cup olive oil
4 cloves garlic, minced
1 cans diced tomatoes
1 10 ounce package of frozen spinach, thawed and squeezed dry
1 teaspoon Italian seasoning
Salt and pepper to taste
3/4 cup grated Parmesan cheese
1 cup shredded mozzarella cheese

Directions

1. Preheat oven to 350 degrees and grease a large casserole dish.
2. Cook pasta according to box directions for al denta  pasta (which means the texture is "firm to the tooth").
3. Heat oil in a large skillet over medium heat. Add garlic and cook for 15 seconds.
4. Add tomatoes, spinach, and Italian seasoning to the pan.
5. Season with salt and pepper and cook for 5 minutes, stirring occasionally.
6. Add pasta and stir.
7. Pour into greased casserole dish and sprinkle with cheeses.
8. Bake 20-30 minutes or until cheese is bubbly and melted.

Meatless Monday: Gourmet Grilled Cheese

For more vegetarian recipes for teens, check out Veggie Teens: A Cookbook and Guide for Vegetarian Teenagers  by Elyse May (aka Veggie Teen).

Gourmet Grilled Cheese

Ingredients

Select from the following choices:

Bread

• sandwich bread
• ciabatta
• sourdough
• baguette

Spread

• mayonnaise
• aioli (flavored mayo with ingredients such as garlic or roasted red pepper)
• mustard
• pesto

Cheese

• cheddar
• pepper jack
• provolone
• american

Veggies

• tomato
• spinach
• onion
• grilled asparagus
• roasted red pepper
• zucchini

Directions

1. Assemble sandwich. 
2. Place in a heated panini grill or in a buttered sauté pan on medium heat.
3. Cook until bread is golden brown and cheese is melted.

 

Meatless Monday: Scrambled Egg Burrito with Veggie Sausage

This easy, protein rich recipe is great for breakfast, brunch, lunch, or dinner. It involves several basic but essential culinary techniques: how to dice an onion, how to crack an egg, and how to scramble eggs.

For more vegetarian recipes for teens, check out Veggie Teens: A Cookbook and Guide for Vegetarian Teenagers by Elyse May (aka Veggie Teen).

Scrambled Egg Burritos with Veggie Sausage

Makes 2

Ingredients 

2 veggie sausage patties (like Morningstar Farms)
1/4 cup diced onions (see Culinary Techniques: How to Dice an Onion)
4 eggs
1/4 cup of water
Salt and pepper to taste
2 6"-8" flour tortillas
2 ounces shredded sharp cheddar cheese (about 4 tbsp)
Your favorite salsa (like Salsa Fresca from page 39 of Veggie Teens Cookbook)

Directions

1. Spray a small skillet with non-stick spray and place over low heat.
2. Cook veggie sausage patties according to the directions on the package. (I don't recommend microwaving them.)
3. Remove patties, cut into small pieces, and keep warm.
4. Spray the skillet with non-stick spray; add onions and cook until translucent.
5. To scramble the eggs: Crack eggs into a small mixing bowl (see Culinary Techniques: How to Break an Egg)
6. Add water, salt and pepper.
7. Wisk egg mixture with a hand wisker in a circular motion.
8. Add egg mixture to the non-stick pan and stir constantly until the eggs are set.
9. Put the chopped sausage patties back into the pan and combine lightly.
10. Place mixture on the tortilla.
11. Top with cheese and salsa and fold tortilla over the filling.
12. Enjoy!