(KTVI) – Eat more veggies! We’ve all heard it – but how do you get your kids and yourself to eat more?
STL Veg Girl Caryn Dugan brought some tasty examples for Tim Ezell and April Simpson to try, including a great alternative for spiced cereal mix.
Find out more: www.stlveggirl.com
Baked Plantain Rounds
3 plantains, peeled and sliced into ½” rounds
2 tsp olive oil
Sea salt to taste
Preheat oven to 350°. In a large bowl toss all the ingredients. On a baking sheet lined with parchment paper, lay out the plantains in a single layer and bake for 40 minutes flipping halfway through. Allow to cool and serve.
Spicy Roasted Chickpeas
2 14 oz cans of chickpeas, drained and rinsed
2 tsp olive oil
2 TBS chili powder
Sea salt to taste
Preheat oven to 400°. Toss all ingredients in a large bowl and scatter evenly on a baking sheet lined with parchment paper. Bake for 45 minutes, tossing halfway through.
Baked Carrot Chips
4 carrots, washed and unpeeled, sliced into ¼’ rounds
2 TBS coconut oil, melted
1 TBS cinnamon
Scant of sea salt
Preheat oven to 400°. In a large bowl, toss all ingredients and scatter on a baking sheet lined with parchment paper. Bake for 40 minutes, flipping halfway through.
Itty Bitty Black Bean and Sweet Potato Sliders tucked in a Zucchini ‘Bun’
1 14 oz can of black beans, drained and rinsed
½ C quick cooking oats
½ C sweet potato (about one potato)
1 heaping TBS Veganiase Chipotle Mayo (leaving more for topping later)
1 tsp sea salt
1 zucchini
In a large bowl, mash the beans through the sea salt with your hands, leaving some beans intact. In a non-stick pan over medium-high heat, pick off a little ball of the mixture and roll in between your hands and then slightly press. (Think of the size as if you were making a meatball and then ever so slightly press it down so that it is a mini slider.) Sear each side of the patty until it begins to brown a little. Slice the zucchini into ½” rounds. Place a slider on one of the rounds, add a dollop of the mayo and top with another zucchini round.
