We are two sisters that feed our families almost completely vegetarian. With 5 children aged 2 to 12 years between the two of us, we have had the joy and pain of experimenting. We plan to Blog 365 simple and kid approved meals. Most will be made-from-scratch but we will also share what we do when eating out. It may take more than 365 days to accomplish this but we hope you'll check back often, try our suggestions and give us your feedback.


3. Curry Garbanzo Bean Burritos

This Recipe is inspired by a taco recipe from the Vegetarian Times magazine. I altered it according to my preferences and what ingredients were available to me. My two year old loved it and calls anything made with a tortilla a "pizza-tia".

1 Tbs. olive oil
1 Tbs. toasted sesame oil
about a cup diced vidalia onion
2 cans garbanzo beans
1 8oz can pineapple chunks w/ juice
2 Tbs. chopped cilantro
2-1/2 Tbs. curry powder
1-1/2 tsp. grated fresh ginger
zest of one lime and juice of one lime
flour tortillas
1 whole diced red pepper
1-2 cups baby romaine lettuce chopped

First chop onions, red peppers, and remove and chop pineapple from can. Chop lettuce and cilantro (I use scissors.) Put sesame and olive oil in pan on medium high heat, cook onion until soft. Add garbanzo beans, juice from canned pineapple, cilantro, curry powder, ginger, and salt and pepper to taste. Cook until liquid evaporates and beans begin to brown, stirring occasionally. Remove from heat and add lime juice and zest. Stir and gently mash garbanzo beans with your spatula or a fork. (Keeps the beans from rolling out of burrito wrap and is easier to fill tortilla.) Fill tortillas with bean mixture, red peppers, pineapple and lettuce.
serves 3-4 adults

2. Eggplant Parm

This is what I made with the rest of my farmers market eggplant. Super easy and much healthier than traditional parmasean.

1 large eggplant
16 oz mozzerella cheese, shredded
olive oil
1 jar marinara
1 pkg spagetti

Slice eggplant to desired thickness. Place in a single layer in oven proof casserole dish. Brush with olive oil and broil until lightly brown (about 5 minutes). Remove from oven and sprinkle with cheese. Serve along side spagetti with marinara.

1. Farmers Market Thai Soup (vegan)

I took my kids to the Jacksonville Farmers Market a couple days ago. I go a few times a year but somehow forget how dog-on cheap it is. I bought so much (with 40.00!) that I needed something to throw a bunch of misc. veggies into. On my way home from a too-late trip to Target (when will ever learn?!) I called Amber for an eggplant idea. Here's what we came up with:

1 med. eggplant, cubed (about 1 inch)
1 sweet onion, sliced- large slices
2 med red bell peppers, cubed
1 cont. white mushrooms, cubed
2 cans coconut milk
1 box Organic broth
grated ginger, to taste
sea salt, to taste
Braggs, to taste (or soy sauce- I was out)
juice of two limes
cilantro, fresh

Put all veggies in large pot. Add liquids and bring to a boil for about 2 minutes. Take off burner. Add ginger, sea salt, soy and lime. Stir well and serve with cilantro on top.

My 5, 8 and 10 year old all liked it. My 8 year old didn't love the mushrooms or eggplant but tried a little and ate everything else.

Let us know how you like it!