Kid-friendly veggie dishes

MANILA, Philippines – I have discovered long ago that enjoying vegetarian food is more about exploring new tastes and flavors than simply eating them. But will my child agree?

As it turns out, even as a meat-eating family, our food choices have not been too far from being vegetarian-friendly, at least for the palette. It seems that our family’s tendency for certain cuisine (Greek, Persian, Japanese, Italian) is a painless gateway to the world of vegetarian fare.

Vegetarian food, I suggested to my little one, is no different from the hummus he loves or the vegetable soups he enjoys.

We’re believers and constant practitioners of, Try it at least once to know if you like it.

Easy introductions

We know better than to start with strange, unfamiliar ideas. An easy-to-understand menu helps. At Pipino, for instance, one item is an easy choice for a kid: Mac ‘n’ Cheeze.

Pipino, let’s note, is a vegan restaurant. Which means that there are zero animal products in their menu. That includes abstaining from dairy (yes, cheese too) and eggs.

So what’s left?

Well, mom tends to get the Stuffed Demi-Dried Tomatoes with Brown Rice, Mushroom Salpicao, and Orange-Leek Salad. Or the Vegetable Kare-Kare when I want to lean towards the comfort food side.

(I’m also eyeing the brown rice champorado with salted tofu chips for merienda. It’s on my list for next time.)

The kid is easy to placate, and usually zeroes in on the soup for the day and something from the pasta list: Garlic Noodles with Broccoli and Parmesan Cheese, Low-Fat and Cheeseless Vegan Lasagna with eggplant, zucchini and silken tofu ricotta, or, the Mac ‘n’ Cheeze made with nutritional yeast.

Yes, I’ve told him it’s not real cheese. No, he’s not disappointed. The repeat orders should be a good indication.

He deserves a treat yes? Vegan muffins (like choco peanut butter) and vegan ice cream (cookies and cream and fresh lemon are favorites) are on the menu. He doesn’t even have to know it’s vegan. It’s not an issue when these endings are sweet and delectable.

Expanding taste

I’ve always been a bit afraid of hiding ingredients and “tricking” the child. The fear could be baseless, but it is personal as it is real: it’s too much effort (for me) to hide mashed carrots in baked brownies or chopping and disguising colorful veggies so they are indistinguishable in tomato sauce.

Parenting books, websites, and a host of other expert sources have claimed that if your child sees you enjoying food, they’re likely to be curious and more accepting of what’s on the table as well.

From our little family’s experience, I’ve seen this to be true. If mom and dad are happily chomping on sitaw or on a piece of okra, a small child’s interest will be piqued. Will he like it? Not necessarily. But he may get curious enough to put it in his mouth. And that’s always a good start.

Our recent “new food triumph” is tofu. Its soft texture is nothing like fish or chicken, but cooked well (i.e. not by me) can be delicious.

Cautious food adventures

Edgy Veggy’s Japanese tofu steak is one good choice. It’s firm, tasty, and quite filling.

In its new Kapitolyo cafe, Edgy Veggy serves it as a meal, with vegetable rice, and a side salad. The kid takes a bite and enjoys it; it’s not too new a sensation to him–he’s had a taste of my agedashi tofu at a Japanese restaurant a few weeks ago. I think the sweetness of both dishes adds to the kid-friendly appeal.

So how about something new, then, that stretches a child’s usual boundaries? “Big Burger Burrito” the menu says, describing it as having mushroom burger bits, refried beans, Mexican rice, lettuce with nacho chips, sour cream.

No meat? He almost whines. I like my vegetarian food with meat, he reasons.

Did I just waste money? I taste it and realize it’s not similar to the Mexican fare he is used too. Plus, Edgy Veggy packs load of flavors, which can be a good thing for food lovers, but for children, that’s a risk.

He tries it. He likes it. He asks for more salsa. I hide my relief and pleasure.

What’s that? He points to my dish. It was a Moroccan stew of chickpeas and tomatoes with, again, some unfamiliar spices and flavors.

Chickpeas, I tell him, are what hummus is made from. I cross my fingers as he takes a sip. And another. And continues to take one chickpea after another.

Two things: maybe he was hungry. Or maybe his taste buds are getting more adventurous.

I cross my fingers for the latter.

I don’t want this next time, he tells me and I hide my disappointment.

I mean, he adds, not the next time because I want to try something else. Maybe the pesto thing.

Whew. For now. – Rappler.com

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