Green Options

When the weather turns cold, I want soup; however, my children are not big soup fans. There is one recipe they always eat heartily, and it resembles chicken soup. This recipe is very easy to follow and adapt to whatever vegetables you have on hand. My personal favorites to add to the pot are kale, peas, and carrots. This simple, vegan kid-friendly soup is also a great way to use up leftover rice, and it is quick to make. Of course, organic ingredients are a must!

Simple, Vegan Kid-Friendly Soup:

Saute 1 onion in 3 Tablespoons of oil (you can use butter for added flavor if you aren’t vegan). Add to the cooked onion:

• 5 cups water
• 1 tsp. salt
• 1/8 tsp. black pepper
• 1/4 tsp. celery seed
• 1/4 cup dried TVP
• 1 tsp. soy sauce (I prefer Bragg’s Liquid Aminos)
• Vegetables of your choice (kale, carrots, and peas)

When I was young, I was a very picky eater. There were three foods I would fight my parents about tooth and nail: tuna noodle casserole, bratwurst and sauerkraut, and canned green beans. I hated green beans: their dullish grey/green color, their smell, the way a little green bean juice squirted into your mouth when you bit into them. I swore green beans and I would be lifelong foes.

Until, as an adult, I tried fresh green beans, which I liked, and the following green beans recipes, which I love. Their french-fry-like salty sweet goodness is irresistable as a finger food or snack, and they’re so simple, your kid can make them (except that oven part) . Try making them with garlic-infused olive oil for an extra treat.