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Healthy veg recipes for Kids birthday party

Healthy veg recipes for Kids birthday party

Vegetarianism is a type of diet that consists of cereals and grains, vegetables, fruits, and dairy products. It does not contain any form of meat or poultry products, including egg or animal extracts. A vegetarian diet can be as nutritious as an omnivore diet and is suitable for kids and adults too. To make the most out of vegetarian diets, add more veggies and fewer carbs to your kids’ meals every day. Not only will you be giving them nutritious food, but helping them develop healthy food habits.

Here is a list of veg recipes for kids birthday party:

Banana French toast

For the toast batter:

  • 1 medium ripe banana
  • ½ cup almond milk
  • 2tbsp maple syrup
  • 2tbsp flour
  • ½tsp vanilla extract
  • 1tsp oil
  • ¼tsp nutmeg
  • Salt and black pepper to taste

For caramelized bananas:

  • 2 ripe bananas sliced
  • 2tbsp brown sugar
  • 2tbsp non-dairy milk
  • A good pinch of cinnamon or nutmeg

How to:

  1. Blend all the French toast batter ingredients, except the bread, and make a fine paste. Put it in a shallow bowl.
  2. Heat oil in a skillet, spread it to cover the entire surface.
  3. Dip the bread slice in the batter, for two seconds, flip it and soak again for two seconds. Transfer it immediately to the skillet.
  4. Cook both sides for 3-4 minutes, or until it turns light brown on both sides. Make sure it is well done, and not burnt or blackened.
  5. For caramelized bananas, combine the bananas, milk, sugar, nutmeg, and salt, in a skillet and cook over medium heat. Cook until the sugar melts and you have a sticky mixture.
  6. Place the bread on a plate and top with a spoonful of the caramelized bananas, maple syrup, and fresh fruit, if you want, and serve.
  • Time: 35min
  • Servings: 3

Tortilla casserole

You will need:

  • 500gms raisins and cashew mixture
  • 500gms black beans, drained and rinsed
  • 500gms crushed tomatoes
  • 1 to 2 small hot fresh chili, seeded and minced
  • 10 tortillas
  • 2 cups corn kernels
  • 1½ cups grated nondairy cheddar
  • 1tsp ground cumin
  • 1tsp dried oregano
  • Vegan sour cream – optional

How to:

  1. Preheat the oven to 400°F.
  2. In a mixing bowl, combine the beans, tomatoes, chilies, corn, oregano, and cumin and mix thoroughly.
  3. Oil a two-quart casserole dish and layer the ingredients in this order: five tortillas overlapping each other, half a portion of the bean mixture, and half of the non-dairy cheddar. Repeat these layers until all the ingredients have been used.
  4. Bake for 15 minutes and set aside the dish for two to three minutes.

Cut into wedges or squares and serve.

  • Time: 25min
  • Servings: 6

Mixed vegetables and cheese skewers

You will need:

  • 250gms paneer (cottage cheese)
  • 1 red bell pepper
  • 1 onion, cut into cubes
  • 1 cucumber
  • 5 garlic cloves
  • 5 green olives
  • Peppercorns
  • ½tsp chili flakes
  • 1 lemon squeezed
  • ½tsp black pepper
  • ½tsp cumin
  • Handful of basil leaves
  • 1 tbsp white vinegar
  • Skewers sticks
  • 3tbsp extra virgin olive oil

How to:

  1. Blend the garlic, olives, cumin, black pepper, chili flakes, and a few basil leaves in a mixer.
  2. Add vinegar, olive oil, and lemon juice to this paste to make the marinade. Mix well and keep aside.
  3. Thread the onions, zucchini, red bell pepper, and paneer on the skewer sticks.
  4. Brush the marinade on these veggies.
  5. Preheat the grill, drizzle with olive oil, and lower the skewers into the pan and grill them.

Serve with a mint mayonnaise dip.

  • Time: 55min
  • Servings: 2-3

 

Carrot cake pancakes

You will need:

  • 1 cup whole-wheat flour or plain flour
  • ½ cup finely grated carrot
  • ¼ cup finely shredded unsweetened coconut, divided
  • 2 tbsp sugar
  • 1½tsp baking powder
  • 1 cup non-dairy milk
  • 1 full tbsp non-dairy butter, melted
  • 1 tsp pure vanilla extract
  • A pinch sea salt
  • Nuts (almonds, walnuts, raisins) for topping

How to:

  1. In a bowl, combine the shredded coconut, flour, baking powder, salt, and sugar in a bowl.
  2. Add the milk, melted butter, and vanilla in a measuring cup and mix well.
  3. Stir in the liquid mix into the dry flour mix. Whisk to mix the ingredients thoroughly.
  4. Stir in the grated carrot and mix well. Set the batter aside for a while.
  5. Heat a skillet and grease the surface with non-dairy butter or vegetable oil.
  6. Pour ¼ cup of mixture into the skillet and let it spread slightly. Sprinkle with the toppings and flip the pancake when the top becomes bubbly.
  7. Cook on the other side for a couple of minutes. Both sides must turn light brown.

Serve warm with maple or agave syrup.

  • Time: 20 min
  • Servings: 2-3

 

Sweet Paratha Rolls

You will need:

  • 4-6 parathas
  • ¾ cup grated cocunut
  • 2tbsp jaggery powder or ¼ cup dates syrup
  • A pinch of Cardamom powder
  • Vegetable oil or clarified butter (ghee)

How to:

  1. Heat oil in a skillet and cook the paratha on it for a minute or two, or until both sides turn light brown.
  2. When one side is cooked, flip it and sprinkle grated cocunut and half a teaspoon of jaggery on top and press using a spatula.
  3. Carefully flip the paratha again, so that the filling lands safely on the pan, and cook until the jaggery melts and binds the ingredients.
  4. Cook till the mixture is well done and flip it again.
  5. Roll the paratha tightly and serve. You can cut in half before serving, for convenience.

Time: 15min

Servings: 2-3

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