Discussion Board

Hi all,

I was so motivated by my need to know more recipes that I finished my website! Check it out http://www.passthepotatoes.com

I will list the latest recipes I've tried on my family (blog portion) and also an archive of the recipes we like (rated by my kids and hubby)

Just thought for my family and friends who want to know what I'm doing and why - this can be a spring board for them to this and other websites.

Thanks for all your great recipes - you might be seeing them featured on my site - and of course I'll credit the author!

Jen

Thanks I cant wait to check it out!

GREAT website Jen! I've printed out quite a few of your recipes...I think I'm going to try your lasagna this weekend.

Hey, thanks for checking it out LJ! Glad you like it! It's fun because my kids are anxious for me to make something new so they can vote on it! Maybe that will make the meals more fun!

I add some fresh basil to the "ricotta" cheez part - it's yummy!

Jen

I have a good chocolate pudding recipe at home that your kids would LOVE! I'm at work right now though, I'll try and remember to send it to you this weekend. Btw, I have a 12 yr old and a 4 yr old....I'm always up for learning about recipes that kids love. We'll have to keep in touch! PM me anytime.

I would love the recipe for chocolate pudding

Here's the chocolate pudding recipe which I think I swiped off fatfreevegan.com. Funny thing, my sis (carnivore) just called me for the recipe tonight....she loves the stuff.

1 box silken tofu
1/4 cup cocoa
1 tsp. vanilla
dash salt
1/4 cup sugar
Blend all ingredients in food processor until smooth. Let chill in fridge for at least 1 hour.

...hint, I always make a double batch...you'll be glad you did!!

Wow, I love a recipe collection tested by kids, I plan to try some of them.

Children need fats in their diets and this could include avocados, nuts, and other non refined fatty foods. So don't feel bad if your kids eat more fat than you.

LJ, Thanks for the chocolate pudding recipe! Funny thing - I already make that ALL the time and my kids DO love it! ) We add almonds on top for the kids, and sometimes put it in a pie crust (cookie or graham cracker) and add a little xantham gum to thicken it so it will keep it's shape when you slice it. Keep the recipes coming though! I so appreciate it!

chrisv - my kids are anything but strict McDougallers - but I'll keep that in mind. My 12 year old son is so funny, when he eats meat (if we go out, I let them order what they want) he'll say, "I'm eating this, but I'm still vegan!" At least they have a sense of humor about it.

I wish all the fat they ate was from plant sources - but I'm too weak to force this all on them right now - I make them eat this way at home and I don't buy the junk - and when they are out I let them choose.

But it's been great, because they are starting to say foods are greasy! (like mother-in-laws garlic bread) So I think over time, they will start choosing better when they are out too!

Take Care!

Jen

I have been McDougalling for 1 1/2 years now. It took my kids at least 6 months before they started liking anything I made. They have alot of favorites. Here are two. Also, I found renaming my food helped with the younger kids. My son (age 5) prefers chickpeas over garbonzo beans (same thing), my daughter (age 6) loves the Peanut Stew when I call it Elephant stew.
Creamy Curried Chickpeas

Start cooking your basmati rice before you start the sauce.

Sauce:
1 head cauliflower, chunks
4 cups vegetable broth
4 cloves garlic
2 T. tahini
2 T. Madras Curry
juice of 1 lemon
salt to taste
2 cans drained chickpeas
3-4 Tbls. Fresh Chopped Cilantro
cornstarch slurry (cornstarch and water)to consistency



Place cauliflower, broth, garlic, tahini, curry powder, and lemon juice into a large saucepan and cook, covered, until the cauliflower is very soft, about 15 minutes. When it's completely tender, use a blender to puree the cauliflower to a smooth sauce. Put back on heat and add slurry until thick and saucy. Add chickpeas and cilantro.


serve over brown basmati rice



African Peanut-Potato Stew -This makes ALOT!

Servings: 8-12

1 onion, chopped
1 jalapenos, seeded and finely chopped (optional)
2 teaspoons minced fresh ginger
2 teaspoon minced fresh garlic
4 teaspoons ground cumin
1 tsp. salt (optional)
1/2 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper(optional if you don't like it spicy)
1/2 teaspoon ground coriander
2 yams, peeled and cut into 1 1/2-inch chunks
4 14.5 ounce cans chopped tomatoes
4 14.5 ounce cans chickpeas, drained and rinsed
4 cups vegetable broth or water
1/2 cup natural peanut butter


*Cook over medium heat, onion, jalapenos, and 2 tbsp. water and cook about 8 minutes or until tender, stirring occasionally and adding water if needed. Stir in ginger, garlic, cumin, salt, cinnamon, crushed red pepper, and coriander, and cook 1 minute, stirring.

* Add tomatoes with their juice, sweet-potato chunks, chickpeas, broth, and peanut butter. Cook until veggies are tender.

daniellechef,

What interesting, unique recipes!! I can't wait to try them!!! Did you make them up? I have a stack of recipes waiting to be tried and I just want to make them all now!

Don't you just love this way of eating? I can eat whatever I want (on the program) and I'm never hungry and actually lost the last 15 lbs. in the first 3 months that I had been trying to loose for the past 12 years!!

Hooray for McDougall!

Jen, I swiped your lasagna recipe off your website...GOOD STUFF!!!! Thank you so much! I've already sent the recipe to about 5 people!!

Kids LOVE IT too!!!!!

LJ,

Yipee!! I have to give credit to Susan Voisin though, of fatfreevegan.com - it's her recipe. I just made her Sichuan Tofu with Garlic Sauce tonight and it is AMAZING!!! I added broccoli and tripled the sauce (like Susan Voisin suggested) and it was perfect.

Thanks for the feedback!

Jen

Hi Jen,

I have 5 kids, ages 14 down to 2, so I experience the same challenges as you! I made this tonight and it was well-received....

Quick Southwest Skillet Dinner
(by Dr. Neal Pinckney)

1 onion, chopped
1 green pepper, chopped (I omit this)
2 cloves garlic, minced
2 Tbsp chili powder
1/2 t salt
1/2 t cumin
1 can tomatoes
1 can kidney beans
1 can corn or 1 1/2 cups frozen corn
8 oz whole wheat elbow macaroni or other pasta, cooked
hot sauce to taste
(I also add I can of green chilies)

Saute onion, pepper, garlic, chili powder, salt, and cumin until vegetables are tender. Stir in tomatoes, breaking apart with spoon. Add kidney beans and corn, bring to a boil. Reduce heat and simmer 15 minutes, stirring occasionally. Toss with pasta.

We had this with cornbread and green beans.

Another meal we eat weekly because it is so quick....Breakfast Burritos
Fill a tortilla with hashbrowns, veggie sausage (cut into thirds means only about one patty per person), add a squirt of ketchup and roll. Very Filling!
Sometimes I saute sweet onions and peppers for myself and my husband to add. All you need is a smoothie to go with it!

I think the hardest part is snacks. When they're hungry and want something now and it's easiest to open a box of graham crackers. I also find lunch to be a bigger challenge than dinner now that there's not much to put on a sandwich but pb & j. I find that winter is easier than summer, however, since we depend on soups so much.

I'll visit your website as soon as I have a chance!

Krista