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 started to write this cookbook for a school project called “Project Imagine” when I was in middle school. 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 22 now, healthy, and still a vegetarian because I learned how to make and eat plant-based foods that I love. I studied marine biology and science education in college. I got to do an internship at the Alaska SeaLife Center in Seward, Alaska and worked at the World Wildlife Zoo and Aquarium in Phoenix. Now I'm a middle school science teacher!

 

We created a brand-new edition of Veggie Teens with great new photos! The 2nd edition of Veggie Teens Cookbook in ebook format is just $6.95 and will be delivered to your email box now!  

Desert Dip for Super Bowl in the Desert

Here is a great dip for your Super Bowl party from the new edition of Veggie Teens Cookbook: A Cookbook and Guide for Teenage Vegetarians.

Our Desert Dip can also be wrapped in a tortilla for an easy lunch. 

Recipe: Desert Dip 

Makes 12 servings of dip 

Ingredients

15 ounces black beans, canned, drained and rinsed
15 ounces white corn, drained
2 tomatoes, whole, chopped
1 small can of sliced black olives
½ red onion, diced
2 tablespoons cilantro, finely chopped
1 avocado, diced
1 jalapeno, finely chopped
½ red bell pepper, diced
1 tablespoon lime juice
1 teaspoon salt
1 teaspoon garlic powder 

Directions

1. Combine all ingredients.
2. Refrigerate at least one hour before serving if possible. 

Vegetarian School Lunches: Egg Salad

Here's my second post in this series of great vegetarian school lunches based on recipes from the new edition of Veggie Teens Cookbook: A Cookbook and Guide for Teenage Vegetarians.

Egg salad is great for both breakfast and lunch! Try it on bread or salad with your favorite fixings.  

Recipe: Egg Salad 

Makes 2 servings

Ingredients

4 hard boiled eggs
2 tablespoons light mayonnaise
1 teaspoon yellow mustard
1 tablespoon minced onions
1 tablespoon of dill pickles, finely diced
1/8 teaspoon of salt

Directions

1. Finely chop the hard boiled eggs and put in a bowl.
2. Add remaining ingredients and mash together with the back of a fork.
3. Serve on bread or toast with lettuce and tomato or on a salad.

Cinnamon Apple Packets

This recipe is great for BBQs, especially when served over ice cream. Based on a recipe from the new edition of Veggie Teens Cookbook: A Cookbook and Guide for Teenage Vegetarians. 

Recipe: Cinnamon Apple Packets

Makes 4 packets

Ingredients

4 small apples, sliced
1 tablespoon brown sugar
1 teaspoon cinnamon

Directions

1. Pre-heat grill or oven to 400°.

2. Combine the fruit, brown sugar and cinnamon in a small bowl.

3.  

   Tear off four 12”x12” squares of heavy-duty foil and spray with non-stick cooking spray.
4. Divide the fruit mixture evenly between the four foil squares.
5. Fold edges of the foil over or gather and twist foil tightly. 
6. Place on rack and cook for about 20 minutes until apples are tender. 
7. Serve warm or pour over vanilla ice cream.

Vegetarian School Lunches: Desert Dip Wrap and Fruit Kabobs

Back-to-school time! Here's my first post in this series of great vegetarian school lunches based on recipes from the new edition of Veggie Teens Cookbook: A Cookbook and Guide for Teenage Vegetarians.

Our Desert Dip is a great appetizer, snack, or wrap that is perfect for a vegetarian school lunch. Serve with Fresh Fruit Kabobs for dessert. 

Recipe: Desert Dip Wraps 

Makes 12 wraps or 12 servings of dip 

Ingredients

15 ounces black beans, canned, drained and rinsed
15 ounces white corn, drained
2 tomatoes, whole, chopped
1 small can of sliced black olives
½ red onion, diced
2 tablespoons cilantro, finely chopped
1 avocado, diced
1 jalapeno, finely chopped
½ red bell pepper, diced
1 tablespoon lime juice
1 teaspoon salt
1 teaspoon garlic powder

For the Wraps

Lard-free flour tortillas 
Shredded or leaf lettuce
Shredded cheese (optional)
Sour cream (optional)

Directions

1. Combine all ingredients.
2. Refrigerate at least one hour before serving if possible.
3. Assemble wraps and pack for lunch, or pack each of the wrap ingredients separately and assemble at school. 

Recipe: Fresh Fruit Kabobs  

Ingredients

Bite sized chunks of fruit in season:

• Apples - red, yellow, or green 
• Bananas - cut in one-inch chunks
• Berries - strawberries or blueberries
• Grapes - seedless 
• Kiwi - peeled and cut into wedges or slices
• Melon - chunks or balls (see Veggie Teens Cookbook Culinary Techniques for how to make melon balls)
• Nectarines - sliced and cubed
• Oranges - peeled and segmented
• Peaches - sliced and cubed
• Pineapple – fresh or canned

Directions

1. If using apples or bananas, sprinkle with lemon juice to prevent browning.
2. Thread fruit on to wooden skewers.

9 Quiche Variations for Mother's Day Brunch

Mother's Day Tip

We typically double the recipe and make two variations at a time. This recipe can be assembled the night before and placed in the oven in the morning. Serve with fruit, muffins, coffee, and juice for a perfect Mother's Day brunch! This recipe is hearty enough for dinner too;  just serve with a salad.

Basic Quiche Recipe

Ingredients

1 9" deep dish ready-to-bake pie crust
1 1/2 cups shredded cheese (any kind; see variations below)
1 cup of half and half
3 eggs, slightly beaten
Salt and pepper to taste

Directions

1. Preheat oven to 325 degrees
2. Thaw pie crust according to directions.
3. Lightly brush the crust with a small amount of the beaten eggs. 
4. Poke holes in pie crust with a fork. 
5. Place crust in the oven to slightly pre-bake for 5-10 minutes.
6. Remove crust the from the oven and sprinkle half of the cheese on the bottom.  Layer your fillings (see below) on top.
7. Beat the eggs with the half and half then pour over ingredients in the shell.
8. Add the remaining cheese.
9. Bake for 45 minutes, then let stand for 15 minutes.

9 Variations on Quiche

Variation 1: Fresh Herb and Cheese Quiche 

Use crumbled feta cheese or a mixture of grated cheeses such as cheddar, jack, swiss, mozzarella and/or parmesean. 
2-4 tablespoons of fresh minced herbs (or substitute 2-4 teaspoons of dried herbs) such as parsley, basil, oregeno, or thyme

Variation 2: Veggie Sausage and Mushroom Quiche

Use cheddar cheese in the basic quiche recipe
1/2 cup faux veggie patties cooked and chopped 
1/2 cup diced red onions
1/2 cup sliced mushrooms

Variation 3: Green Chili and Pepper Jack Cheese Quiche

Use Pepper Jack Cheese in the basic quiche recipe
1 small can of diced green chilis drained
1/2 cup diced yellow onions

Variation 4: Tomato, Basil, Mozzarella Quiche 

Use shredded mozzarella cheese in the basic quiche recipe
1 cup of cherry or grape tomatoes cut in half (Lightly salt the tomatoes and allow to drain in a strainer for 10 minutes to remove some of the moisture before baking.)
1/4 cup of shredded fresh basil leaves

Variation 5: Broccoli and Red Pepper Quiche

Use montery jack or cheddar cheese in the basic quiche recipe
1/2 cup chopped brocolli (steamed for 2 minutes before adding)
1/2 cup diced red pepper
1/2 cup diced red onion

Variation 6: Veggie Bacon and Swiss Cheese Quiche 

Use Swiss cheese in the basic quiche recipe
1/4 pound of veggie bacon cooked crisp then chopped
2-3 green onions thinly sliced

Variation 7: Spinach and Red Pepper Quiche

Use feta or any white or yellow cheese
1/2 cup fresh spinach leaves (you can use thawed frozen chopped spinach instead)
1/2 cup diced red pepper
1/2 cup diced white or yellow onion

Variation 8: Zucchini and Tomato Quiche

Use sharp cheddar cheese in the basic quiche recipe
1/2 cup chopped zucchini
1/2 cup diced tomatoes

Variation 9: Crustless Quiche

Use any of the variations above but omit the crust and bake in greased baking dish.

Celebrating Earth Day

Here are 9 easy ways you can celebrate Earth Day!

1. Garden or plant a tree.
2. Make nature crafts suchs as birdhouses and bird feeders.
3. Educate yourself about the Earth and ways you can help.
4. Reduce, Reuse, and Recycle!
5. Clean up litter and use Earth friendly cleaning products.
6. Look up Earth Day videos and songs.
7. Attend community Earth Day events.
8. Show your support by wearing brown and green and eat an Earth friendly meal (any of our vegetarian recipes are great for this!)
9. Save energy by turning off your lights and walking or biking.

Check out wikiHow's Earth Day post for more details!

Meatless Monday: Veggie Fajitas with Spanish Quinoa

Ingredients

For the Fajitas:

1/2 cup pineapple juice
2 tbsp soy sauce
1 tbsp crushed red pepper (more or less depending on how spicy you like it)
1/2 tbsp granulated garlic
1 1/2 red bell pepper, seeded and cut into slices
1 1/2 yellow bell pepper, seeded and cut into slices
1 red onion, cut in half then sliced
1 head of broccoli, cut into bite sized pieces
2 tbsp vegetable oil
1 can refried black beans
Flour and/or corn tortillas
Optional: Salsa, gaucamole, sour cream, shredded cheese, lettuce

For the Spanish Quinoa:
1 tbsp olive oil
1/2 yellow onion, diced
1/2 red bell pepper, seeded and chopped
1/2 yellow bell pepper, seeded and chopped
3 large garlic cloves, peeled and minced
1 serrano pepper, seeded and finely minced
1 tbsp chili powder
2 tsp paprika
2 tsp ground cumin
1/2 tsp oregano
1/4 tsp fresh ground black pepper
1 tsp soy sauce
2 cups quinoa, rinsed per package directions
1 (8 oz.) can of unsalted tomato sauce
1 (14 oz.) can vegetable broth
Optional: minced cilantro for garnish

Directions

1. 
   Combine the pineapple juice, soy sauce, crushed red pepper, and granulated garlic in a gallon zip lock bag.
2. Add the sliced fajita veggies, shake well, and place in refrigerator while making the quinoa.
3. In a large pan with a lid, heat the olive oil over medium heat, then sauté the chopped onions and peppers for the quinoa for 5 minutes.
4. Add garlic and serrano pepper and continue sautéing for 2 minutes.
5. Add the chili powder, paprika, cumin, oregano, black pepper, and soy sauce. Stir for 1 minute.
6. Add the quinoa and stir continuously for 4 minutes. 
7. Add the tomato sauce and broth. Stir until it reaches a boil. Reduce heat to low, cover for 15 minutes.
8. Remove from heat and let sit for 10 minutes
9. While the quinoa is sitting, heat vegetable oil over medium high heat, add fajita veggies, a splash of marinade, and sauté until vegetables are tender.
10. Fluff the quinoa with a fork; add salt to taste.
11. Assemble the fajitas. Fill tortillas with the veggies, beans, and your choice of salsa, sour cream, guacamole, cheese, or lettuce.
12. Serve with the quinoa on the side or add it to your fajitas.

Baby Chick Deviled Eggs for Spring!

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

First, hard boil eggs according to the Culinary Technique posted yesterday, found 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 or follow your favorite recipe. 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!

Culinary Techniques: How to Hard Boil an Egg

Here are some tips on making the perfect hard boiled eggs. Check back tomorrow for a fun Spring recipe that uses this Culinary Technique! 

Ingredients

Eggs

Directions

1. Put eggs into a saucepan big enough to hold the eggs without them touching.
2. Add enough cold water to cover the eggs.
3. Put on stove and set to medium-high.
4. Bring water to a boil.
5. Cover pan and remove from heat. Allow to sit for fifteen minutes.  
6. Rinse eggs in running cold water to stop cooking.
7. Peel and eat or mark with an ‘H’ to remind you it's hard boiled and store in the fridge until ready
   
   

Banana Pancakes with Walnut Butter

Wondering what to do with an over ripe banana? Make breakfast! 

Recipe: Banana Pancakes with Walnut Butter

Makes 10 4-inch pancakes

Ingredients

3/4 cup all purpose flour
1 1/2 tablespoons sugar
1/4 teaspoon salt
3/4 teaspoon baking powder
3/4 cup milk
1 1/2 tablespoons butter melted (plus extra for griddle)
1 large egg
1 ripe banana, mashed

Walnut Butter

2 tablespoons soften unsalted butter
2 tablespoons chopped walnuts

Directions

1. Combine first four ingredients (flour, sugar, salt, baking powder) in a medium bowl and set aside.
2. In another bowl, whisk together the egg and milk.
3. Gradually add the melted butter, whisking constantly.
4. Form a well in the flour and add the egg mixture, whisking until just combined.
5. Add the mashed banana and whisk to combine.
6. Melt a little butter in a hot pan or griddle. Add 1/4 cup batter for each pancake.
7. Cook until bubbles form on the tops of the pancakes, turn over and cook until golden brown.
8. Combine softened butter with chopped walnuts.
9. Serve hot pancakes with walnut butter and maple syrup.