Ha! I’ve now got four vegetarian recipes under my belt that my 3 year old daughter loves.
1) Pizza. I use her brown rice bread, slap on some organic tomato sauce, some rice cheese and Italian seasoning then place under the broiler.
2) Baked potatoes topped with smashed white beans, cauliflower and broccoli
3) Sunflower seed butter and hazelnut agave pudding
4) The Cheesy Chick Quesadillas shown here (that I happen to be smitten with as well.)
According to Dr Oz in last month’s Oprah magazine, it takes a child 12 tastes to develop a taste for something. So don’t give up on introducing foods such as chickpeas to your kids.
My daughter likes them simple with chickpeas and cheese only.
I prefer my cheesy-chick quesadillas with the addition of roasted veggies.
I cut a variety of vegetables up about 1/3 inch thick, such as tomato, zucchini, summer squash, onion, mushroom and sweet potato each weekend. Simply preheat the oven to 350F, spray baking sheets with non-stick spray; lay the veggies out and roast for 45 minutes to an hour, turning halfway. Keep a close eye on them as different pans will brown veggies at different rates.
Here is the photo of mine with the roasted veggies.
On the side is a fabulously light guacamole; recipe to follow!
Vegan, Gluten Free (if Rice Cheese and Brown Rice Wraps used)
1 1/2 cups cooked chickpeas or 1-15oz can chickpeas/garbanzo beans, drained and rinsed, such as Eden Organic
1 recipe taco seasoning (Recipe below)
1/2 cup rice cheese, such as Daiya (or regular Mexican blend shredded cheese)
Olive oil spray
Roasted Vegetables (optional if you happen to have some)
1/2 Tbsp tamari
1/8 tsp ground chipotle
1/2 tsp ground cumin
1/2 tsp ground chili powder
1/2 tsp garlic powder
1/2 tsp olive oil
1. Toast chickpeas in a skillet, sprayed with non-stick cooking spray, over medium heat until just browned, about 5-8 minutes; stir gently every now and then. Wipe out skillet to make quesadillas.
2. Place chickpeas and taco seasoning in magic bullet or small food processor. Pulse until just combined. Be sure not to over mix as you will get a paste.
3. Lay 4 tortillas out; cut each in half. Spread 1/4 of chickpea mix and about 2 Tbsp rice cheese evenly over one half of each. Top with the second half of tortilla. Spray outside of each quesadilla with non-stick cooking spray.
4. Heat skillet over medium high heat. Lay 1 quesadilla, cooking-spray side down; cook until browned, about 5 minutes; spray top side, flip and cook additional 5 minutes or until browned. (Alternatively, preheat the broiler, place all four quesadillas on a baking sheet and broil until browned, flip and broil second side until browned.) Remove from heat, cool a few minutes; slice. Repeat with remaining three quesadillas.
Nutrition for taco seasoning
Amount Per Recipe
Total Fat 2.5 g
Saturated Fat 0.3 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.7 g
Cholesterol 0.0 mg
Sodium 516.2 mg
Potassium 59.4 mg
Total Carbohydrate 2.2 g
Dietary Fiber 0.7 g
Sugars 0.4 g
Protein 1.3 g
Per Quesadilla (Not including roasted veggies)
Amount Per Serving
Total Fat 10.1 g
Saturated Fat 2.2 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.7 g
Cholesterol 0.0 mg
Sodium 838.2 mg
Potassium 264.7 mg
Total Carbohydrate 51.9 g
Dietary Fiber 7.1 g
Sugars 0.1 g
Protein 7.8 g