The Seated Cook

Simple, healthy, vegetarian food


1 Comment

Baking with Toddlers: Black Bean, Pumpkin and Chia Seed Cookies

DSC01754

I really like black bean brownies, so was excited when I came across this recipe for black bean cookies (with pumpkin as a seasonal bonus!)
These are delicious, (relatively) healthy cookies (I made them with a little less sugar), and it’s really the pumpkin that you taste rather than the beans.

Cooking with Toddlers

IMG_1486-2

Getting out of the house with a newborn and a toddler is like trying to herd a pack of cats. So far, our attempts to leave the house have gone like this:

1) Start packing the 900 items we need 2 hours in advance of departure.

2) 30 minutes before departure, sit two year old on potty. He ” no have go”.

3) Change baby’s diaper and nurse him.

4) Put baby in carseat.

5) Baby has an explosion in his diaper; change baby.

6) Toddler now pees on carpet while saying “I had an accident; no biggie!”

7) Clean up carpet, change toddler’s clothes.

8) Toddler proclaims ” I’m pooing” which is code for ” I need to go use the potty”.

9) Set toddler on potty; wait for 10 minutes while he does his business. Congratulate him profusely for letting us know he had to go.

10) Clean up potty…

View original post 315 more words


1 Comment

Quinoa with Spicy Chickpea Gravy

DSC01748

I really like your recipes and made this one last night. Just added a twist to it by throwing some broccoli I had lying around into the food processor along with the chickpeas (hence the greenish tinge). A good, healthy meal!

DSC01749

For quite some time now I have really wanted to cook something with chickpeas. Would you believe that I had no idea what they were until some of you introduced me to them?

I created this gravy to put over quinoa, and I don’t doubt that it would go great with chicken as well. I still haven’t experimented much with Indian cuisine, so the inspiration for this gravy came from some Indian spices. I had no idea what I was going to put into it until I was finished…love when that happens. 🙂

It came out thick, which I prefer, but you could easily add more liquid to it.

My Signature2

You can also find me here on Pinterest, Facebook, or Instagram.

View original post


2 Comments

Cinnamon Sweet Potato Muffins with Dark Chocolate Chips and a Cinnamon Topping

DSC01746

I was very excited to try this sweet potato muffin recipe, and it turned out delicious! (Made them as is but without chocolate chips or the topping- pretty much used up all my honey and cinnamon in the muffin dough).

It was a really busy week….filled with both some very difficult things and some very wonderful things. Things which kept me out of the kitchen and away from the craft room.

But in the midst of what happened to be a very good day today, though full from 7:30 am until 9:00 pm tonight, I found an hour to bake something forFiesta Friday! I literally had just enough time to get these muffins done before I needed to walk out the door again. This girl just couldn’t miss out on the party!

When my friend and I walked in the door tonight, I loved the smell that greeted our noses. It smelled like Fall. It smelled like cinnamon. It smelled like sweet potatoes.

I had no idea how this recipe was going to work out…as usual, I was making it up as I went along. 🙂 Let’s just say this: my…

View original post 92 more words


2 Comments

Double Baked Spaghetti Squash

DSC01743

This looked like such a good recipe that when I made it last night, I decided to double the amount of ingredients, so I would have more left over! I made it according to instructions, except did the double baking part in a baking dish rather than in the squash.

DSC01744

the vegetarian ginger

Spaghetti squash is the ultimate gluten-free substitute for any wheat-based pastas.

Unlike regular squash like acorn or butternut where you would just cube it or slice it, spaghetti squash pulls apart into thin edible “threads” which is where it gets its name. It’s easy to roast, doesn’t need lots of seasoning and reheats well if you have leftovers.

This recipe is flexible with what toppings you like; feel free to throw in whatever herbs you want, or even some veggie meatballs. I kept mine simple since it was my first time trying it, but the recipe isn’t limited to what I’ve put it. If you’re vegan, you can sub out the mozzarella and parmesan for nutritional yeast and grated tofu–it will add some protein and still have a bit of that cheesy flavour.Double Baked Spaghetti SquashDouble Baked Spaghetti Squash

Ingredients

  • 1 large spaghetti squash, halved lengthwise
  • 2 tsp. olive oil
  • Salt and pepper to taste
  • 1…

View original post 219 more words


1 Comment

Challah French Toast

DSC01741

We had a lot of challah left over from a break the fast meal, and I decided to make French Toast with it.  I’ve actually never made French toast before, so used an Ina Garten recipe as a guide, and changed it around a bit (http://www.foodnetwork.com/recipes/ina-garten/challah-french-toast-recipe.html).

Ingredients:

4 eggs
1 cup 1% milk
1/2 teaspoon vanilla extract
1 tablespoon honey
Cinnamon, nutmeg, and sea salt, to taste
Challah bread (I used 6 thick slices of it)
1 tablespoon butter
1 tablespoon olive oil

Slice the challah bread.  In a large shallow bowl, mix together the eggs, milk, vanilla, honey, cinnamon, nutmeg and salt.  Soak as many slices of challah as will fit in the bowl for 5 minutes, turning once.

Heat the butter and oil in a large pan over medium heat.  Add the soaked challah to the pan and cook for a few minutes on each side, until lightly browned (I added a little spray oil before cooking the second batch).

Serve the french toast with toppings of your choice, or as is!  I served mine with some maple syrup and homemade applesauce.

DSC01740


3 Comments

Pumpkin Chocolate Chip Cookies

DSC01739

It’s that time of year when there’s a lot of pumpkin-flavored food around.  Not that I mind.  I decided to add to it by making some pumpkin cookies.  The recipe is adapted from: http://www.babble.com/best-recipes/gluten-free-pumpkin-cookies-no-sugar-made-with-almond-flour-so-good/

Ingredients:

  • 1 1/2 cups almond meal flour
  • 1/3 cup liquid egg whites (I would have used a regular egg if had one)
  • 4 Tbsp honey
  • 1/2 cup pumpkin puree
  • 2 tablespoons coconut oil, melted
  • 1 Tbsp pumpkin pie spice
  • 1/2 tsp baking powder
  • pinch sea salt
  • 1/2 cup dark chocolate chips

Combine the wet ingredients in a bowl then add in the dry ingredients and stir together well.

Scoop dough out by the tablespoon onto a parchment lined baking sheet.  Bake for around 15 minutes and let cool before serving (they came out a little soft, but otherwise very good!)