Sticky Rice Balls with Asparagus and Red Beans

Dinner

I made the sticky rice balls according to the rice package instructions (I used short-grain white rice or "sushi rice". Once rice was cooked I added vinegar, agave (sugar) and salt as is done to make sushi: For 1 cup raw sushi rice use 1 tbsp rice vinegar or apple cider vinegar, 1 tbsp agave, 1/2 tbsp salt. I sprinkled the rice balls with nutritional yeast. The canned small red beans were drained and rinsed and cooked in vegetable broth until very tender. 
Finally, the asparagus were steamed and sprinkled with a little garlic powder.

Today's summary table

*Based on table 17 Diet Plans for Vegan Children from The Vegetarian Resource Group (http://www.vrg.org/nutshell/kids.php) skewed for lower age range (ie. Between 1 and 3 years of age, used lower range for 16 month old)


Nutrition data (Dinner only)**

1/2 cup cooked Asparagus      
Protein 2.16 g
Fiber 1.8 g
Calcium 21 mg
Magnesium 13 mg
Phosphorus 49 mg
Zinc 0.54 mg
Vitamin C 6.9 mg
Thiamine(B1) 0.15 mg
Riboflavin(B2) 0.125 mg
Niacin(B3) 0.98 mg
Folate 134 mcg
Vitamin A 905 IU
Vitamin E 1.35 mg


1/2 cup short-grain white Rice
Protein 2.14 g
Iron 1.36 mg
Magnesium 7 mg


Phosphorus 31 mg
Zinc 0.4 mg
Thiamine(B1) 0.153 mg
Niacin(B3) 1.4 mg
Folate 92 mcg
Vitamin A 905 IU
Vitamin E 1.35 mg

1/4 cup Red Beans
Protein 8 g
Fiber 5 g
Calcium 61 mg
Iron 1.6 mg
Magnesium 30 mg
Phosphorus 129 mg
Potassium 277 mg
Niacin(B3) 0.5 mg
Folate 30 mcg

** USDA.gov
http://ndb.nal.usda.gov/ndb/foods?qlookup=&new=1