Dinner
This is a great way to make vegetables a little more special. To make the curry vegetables I combined chopped onions, garlic, about a 1/2 inch piece of ginger (grated) and 3 small carrots (sliced), and gently stir-fried with a drizzle of canola oil. As soon as it started to stick I added 1 can of coconut milk and 1/4 cup vegetable stock (homemade, frozen cubes). After bringing everything to a boil, I lowered the heat to a simmer for about 10 minutes. Then I added the green beans and broccoli and let it cook for another 10 minutes, until carrots and broccoli were cooked through. I served this curry over jasmine rice with a side of a lightly dressed green salad.
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 cup white rice
Protein 4.25 g
Iron 1.9 mg
Magnesium 19 mg
Phosphorus 68 mg
Potassium 55 mg
Niacin 2.3 mg
Folate 153 mcg
Dinner
This is very easy and quick to make. It is a simplified version of the Greek traditional Gigante beans dish. To make I used 1 28 oz can of Organic Butter beans (you may use Giant Beans if you find them locally), 1 14 oz can of organic crushed tomatoes with garlic, 1 cup homemade vegetable stock, 1 tbsp total of the following: oregano, dill and thyme. Brown rice was made as per instructions on the package (I used vegetable broth instead of water). Then I just sprinkled everything with some fresh parsley.
*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 cup brown rice
Protein 4.5 g
Calcium 20 mg
