Veggie Quinoa Sushi

Veggie Quinoa Sushi

We are big fans of lazycatkitchen.com and her plant-based recipes! Grandma DiDi made these a while back for a baby shower and they were a hit. Light, delicious and healthy. So when trying to think of a healthy lunch option for the cub, these popped up! The cub is a big fan of sushi and we always like introducing new ideas to her.

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To truly make sticky quinoa for the sushi, we dissolved miso in water to add to the quinoa while it cooked. The cub helps stir it up and watches it dissolve.

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Next up, its time to julienne some vegetables. New word for the cub and she is happy to help cut the pickled carrots, because…

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She ate them all! She loves anything pickled. Remember the pickled veggies we made a few weeks ago. Obsessed! I’m not upset about it as it is great for her overall gut health and making them ourselves cuts down on the salt!

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Back to work! Cutting more veggies. Almost ready to make the sushi.

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Grandma DiDi took the quinoa off the stove so it can cool before it goes on the nori. If we add it too soon, it would ruin the nori. While we wait, the cub helps get the rolling station set up. Such a great helper.

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Quinoa is all cool. Grandma DiDi spreads it in an even layer on the nori while the cub eats more carrots.

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Add whatever combination of veggies you would like. We did raw beets and cucumber with pickled carrots and some avocado. We also tried another one that included raw beet kraut.

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The cub is very interested in the rolling. “Grandma, you’re doing it”, yells the cub.

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“SUSHI”!!! Grandma DiDi shows the cub how to cut it into bite-sized rolls. Almost time to eat!

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So simple, yet so wholesome and delicious. Pair with your favorite dipping sauce and you have an excellent lunch.

 

Veggie Quinoa Sushi

Ingredients

  • 6 nori sheets
  • 1½ cup quinoa (we used a mix of red and white.  Black is great if you can find it)
  • 3 tbsp white miso paste*
  • 1 small avocado, peeled & sliced
  • 1 carrot, peeled & julienned
  • 1 beetroot, peeled & julienned
  • 1 small cucumber, peeled & julienned
  • tamari (for GF version) or soy sauce

Directions (modified from lazycatkitchen.com)

  1. Rinse your quinoa. Dissolve miso paste in ½ cup of water. Place rinsed quinoa in a pot with a see-through lid. Add dissolved miso paste and an extra 1 and ¾ cup of water to the pot. Put the lid on and bring quinoa to the boil. Once it starts boiling, turn the heat right down to simmer. Simmer (with a lid on) until all of the water has been absorbed. Once quinoa absorbs all the water (tilt the pot slightly to check if there is any water left in it), turn the heat off and leave the pot (DO NOT LIFT THE LID) on a hot hob for about 5-10 mins so that quinoa finishes cooking in its own steam. Make sure you cool it down completely before making sushi rolls or else nori sheets will become soggy.
  2. Time to roll your sushi – Wrap your sushi mat (bamboo mat or folded kitchen towel) in a large piece of saran wrap. Put the mat down, put a nori sheet on top of the mat, shiny side down. Grab some quinoa with a spoon and spread it evenly on the nori sheet leaving a 1 cm margin at the very top, for sealing. As well as spreading the quinoa evenly, keep on pressing it into the mat with the back of a spoon.
  3. Place avocado slices, a few pieces of beet, carrot and cucumber all along the sheet(veggies of your choice)
  4.  Using the mat, slowly start rolling the nori, squeezing it tightly with both hands as you roll. Go back every now and then to make sure everything is tightly bonded.
  5. Once you get to the end, dip your finger in water and brush the water on the margin to seal the roll. Finish rolling and set the roll aside.
  6. Cut them into 1 cm slices with a sharp knife. Serve with a side of tamari (or soy sauce) and wasabi if desired.

Veggie Roll Up

Veggie Roll Up

Pinwheels, roll ups, whatever you want to call them, they are a great go-to lunch or snack option. You can pretty much throw any vegetable in them and protein for a well balanced meal. In this post, we give you a few ideas on what to add to your roll up and how to get your little one to help make it, too!

Our cub prefers asparagus, carrots and cucumber. We also tested out Trader Joe’s whole wheat lavash flatbread. It didn’t disappoint!

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We started by cooking one serving of quinoa. While it cooks and cools, cut the lavash in quarters.

The cub spread a room temp cream cheese mixture on a piece of the lavash. Grandma DiDi added green onion and parsley to our cream cheese mixture, but you can leave it out or use a different kind of spread. More options below.

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After the quinoa has cooled, have your cub scoop one heaping tablespoon of quinoa over the cream cheese. Take a fork to spread it out and press into the spread leaving approximately one inch just cream cheese.

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We julienned carrots, cucumbers and one whole slender asparagus spear and had the cub lay them over the quinoa. She is so engaged and makes sure they are just right on the lavash.

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Now it’s time to roll! The cub assists Grandma DiDi in rolling up the lavash.

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Now it’s time to eat! But first, baby gets to try!

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Voilã! Here is our version of a veggie roll up! Below are some ideas for you to create your own Veggie Roll Up.

 

Veggie Roll Up

Ingredients

  • Whole Wheat Lavash, tortilla or sandwich bread rolled thin with a rolling pin
  • 1 cup Quinoa
  • Spread: Cream cheese (we added green onion and parsley), or any other spreadable cheese. (other options: tradional hummus, white bean hummus, etc., or yogurt chive spread from Trader Joes)
  • Veggies: Carrots, cucumber, zucchini, asparagus, green beans, jicama, celery, sprouts, mache preferred or any tender greens.   We gently roast or blanche asparagus and green beans if we use them, although, they are delicious raw.

Directions

  1. Cook one cup of quinoa mix per package instructions.
  2. Mix green onion, parsley and cream cheese together.
  3. Spread room temperature cream cheese on lavash until it covers the whole piece.
  4. Press 1 tbsp of quinoa into the cream cheese; leaving one inch of cream cheese uncovered.
  5. Lay your vegetables down evenly over the quinoa; leaving one inch of cream cheese uncovered.
  6. Roll the lavash starting from the opposite end as the one inch of uncovered cream cheese.  Once you roll it all the way, the cream cheese will act as a glue to hold the roll together.
  7. Cut the roll into rounds; perfect for small toddler hands.
  8. Share some with your baby, then eat the rest!

 

 

 

Quinoa Breakfast Cookies

Quinoa Breakfast Cookies

Hello there – if you are reading this, thanks for checking out our new blog – The Kitchen Cub. Our hopes are to share kid-friendly recipes, cooked with love by our little cub. We have found that getting her into the kitchen has helped expand her palate and makes prepping meals a little easier. We’ve all had the stage-5 clinger right when you begin to prep dinner. Giving your little cub a task like smashing, washing or stirring will keep them busy while you prepare the rest of the meal.

These Quinoa cookies have been a family favorite for years. We keep them in the freezer at all times (They stay fresh longer in the freezer). They are the perfect way to give your kids a wholesome meal or snack packed with protein. Let’s dive in to the recipe.

 

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For starters, we had her smash the bananas with a potato masher on a plastic plate. The flat surface made it easer for her rather than putting it in a bowl. She really enjoyed this task! While she smashed, we prepped the rest of the ingredients.

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After mixing all the dry ingredients in one bowl and wet ingredients in another, we had her help up stir the two together. We took turns and she appreciated watching how we did it and then tried to master her stir when it was her turn.

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Meet the Cub’s Grandmother, DiDi. She’s been cooking in the kitchen since she was a little girl. From generation to generation, our family has always had a love of cooking. Grandma DiDi is a fantastic cook and we know with her love and guidance, the Cub will be too!

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After all the wet and dry ingredients were blended, she added dried blueberries. Most went in the bowl, but some went in her mouth! All good chefs must taste their creations. If you don’t like blueberries, you can try any dried fruit!

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Next came the slivered almonds. Measuring out the amount in her easy-to-hold measuring cups and pouring them in was lots of fun. Stir them all together and it’s time to bake the cookies.

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Any large handle spoon will help your cub scoop the dough onto the cookie sheet. This step will not be pretty, but guide them and take turns when needed. We talk about how the cookies are going to bake in the hot oven and come out as perfect delicious cookies! It always brings so much excitement to her face.

Quinoa 1 Last but not least, eat one! These yummy breakfast cookies are the perfect on-the-go meal or snack, packed with protein and are free of refined sugar. Enjoy!

 

Quinoa Breakfast Cookies

Ingredients

1 cup whole wheat flour
½ cup almond flour
1 tsp kosher salt
½ tsp baking powder
½ tsp baking soda
1/3 cup coconut oil
2 very ripe bananas (freeze old ones and thaw before use)
¼ cup pure maple syrup
2 large eggs
½ cup chopped fresh dates
1 tsp vanilla extract
½ tsp almond extract
1 cup quinoa, cooked and cooled
1 cup old-fashioned oats
1 cup dried blueberries or or any dried fruit
½ cup slivered almonds

Directions

  1. Preheat oven to 375 degrees
  2. Cook one cup quinoa and let cool – see quinoa box for directions.
  3. While quinoa cools, whisk wheat and quinoa flour, salt, baking powder and baking soda in medium bowl.
  4. In a separate bowl, mix together coconut oil, maple syrup and bananas until fluffy. Add eggs and vanilla and almond extracts, stir until pale.
  5. Mix flour mixture into wet ingredients, half at a time.
  6. Once all the flour is blended, stir in quinoa, oats, blueberries, dates and almonds.
  7. Spoon 2 tbsp portions of the dough onto a non-stick cookie sheet.
  8. Bake cookies 15– 20 minutes.
  9. Transfer cookies to a rack to cool.
  10. Keep cookies fresh in an air-tight container in the refrigerator for up to a week or freeze for up to a month.