Keep your kids healthy by making them a vegan lunch recipe
Last update: September 13, 2022, 11:43 PM HST
Writer and actress Jenny Mollen has a knack for making her kids’ lunches stand out. She adds things like candy eyeballs to fruit and cuts fun shapes out of vegetables. His tips can be found in his new cookbook, “Dictator Lunches,” including one for carrot bacon.
Because a classic BLT is so hard to beat, she didn’t want to try and replicate one with any type of plant-based morphed alternative. Instead, she made her own version with carrots. She doesn’t normally use mayonnaise, so instead she adds fresh avocado, a pinch of salt and good olive oil.
Carrot bacon is part of a spring meal that Mollen serves with watermelon radish, cucumber and carrot flower garden, raspberry parfait bites, daisy eggs and dye-free M&Ms, which can be purchased at a health food store and online.
For 4 people
- 2 carrots
- 1 tablespoon pure maple syrup
- 1 1/2 teaspoons coconut aminos or soy sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly cracked black pepper
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Thinly slice the carrots using a mandolin.
- In a deep plate, combine maple syrup, coconut aminos, garlic powder, onion powder, smoked paprika, salt and pepper.
- Add the carrot slices and toss to coat.
- Place the carrot slices on the prepared baking sheet, laying them flat and making sure no pieces overlap. Bake until crispy, 10 to 15 minutes, flipping the slices halfway through cooking.
- So ! You are ready.
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