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Children’s Vegetarian Cookbook Review

BAKE, MAKE & LEARN TO COOK VEGETARIAN:
Healthy and Green Recipes for Young Cooks

Written by David Atherton

Illustrated by Alice Bowsher

(Candlewick Press; $17.99, Ages 5-9)

 

Bake Make and Learn to Cook Vegetarian cover

 

Cooking with kids is so much fun; I appreciate kids’ cookbooks that go the extra step to explain how “eating green” also means doing something good for the planet. The 2019 Great British Baking Show Winner, David Atherton’s latest cookbook, Bake, Make & Learn to Cook Vegetarian: Healthy and Green Recipes for Young Cooks, showcases meat-free dishes.

Written for elementary-age kids, every page has colorful illustrations by Alice Bowsher that bring the recipes to life and add in cute animal characters. One of my favorite recipes is Cheesy Nutty Gnudi, similar to gnocchi or spaetzle but lightened up with ricotta. Delicious!

 

Bake, Makek & Learn to Cook Vegetarian int1 Rainbow Salad
Interior spread from Bake, Make & Learn to Cook Vegetarian written by David Atherton and illustrated by Alice Bowsher, Candlewick Press © 2022.

 

This time of year when pears are abundant, I tried Lemon & Pear Muffins which provided a clever twist from the usual apple muffins. Another seasonal hit is Winter Reindeer Puds—that’s Sticky Pudding for us Americans! The yummy almond, carrot, and raspberry mixture is topped with a hot, chocolate sauce. They can be easily decorated to resemble reindeer for the holiday season.

 

Bake_Make_and_Learn_to_Cook_Vegetarian_int2_Mini_Pizza_Swirls Bake, Make and Learn to Cook Vegetarian int2 Mini Pizza Swirls
Interior spread from Bake, Make & Learn to Cook Vegetarian written by David Atherton and illustrated by Alice Bowsher, Candlewick Press © 2022.

 

Since these are recipes for young kids, they are meant to be made with adult supervision. What a fun way to ring in the new year with someone you love! Beyond wintertime, keep this book on hand for recipes geared toward other seasons. Many are year-round staples such as Veggie Burgers, Mini Pizza Swirls, and Ice-Dream Smoothie made with cauliflower florets (really!). An ideal treat for the cook or baker in your life.

 

All Candlewick Press, Somerville, MA, interior images reproduced in this post are from Edelweiss.

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BAKING WITH KIDS by Leah Brooks

BAKING WITH KIDS

by Leah Brooks 

Photography by Scott Peterson

(Quarry Books, $22.99, Ages 4 and up)

 

 

 

 

My daughter and I were thrilled to get our “oven mitts” on BAKING WITH KIDS, the latest recipe and instruction book from Leah Brooks, founder of Young Urban Modern Chefs (Y.U.M. Chefs), a San Francisco cooking school for kids. Brooks’ well-organized kitchen guide is filled with tempting baking ideas and countless helpful tips. Lushly illustrated with full color, drool-worthy photographs from Scott Peterson, this book will send families rushing to the cupboard to collect bowls, pans and ingredients!

Although one might choose to dive right into the recipes, Brooks wisely offers an opening chapter on kitchen safety for kids. If you have not cooked with young people before, there are great ideas on how to teach safety around knives and sharp objects, proper use of oven and stovetop, and the importance of cleaning up as you work. Baking tools are defined in the next chapter, followed by tips on terms and techniques such as zesting, creaming and kneading.

Recipes are grouped into breakfast (muffins and scones), breads and snacks (pretzels and crackers), desserts (pie crust and cake), and party perennials such as pizza, cookies, and cupcakes. My daughter selected the recipe for Mini Strawberry Hand Pies, and assembled the necessary ingredients and equipment independently. She was able to follow the simple, step-by-step directions on her own for all the steps, even declaring that “macerating” was her new favorite food preparation technique! The pies were tasty little treats that smelled heavenly and had a rich, buttery crust.

BAKING WITH KIDS makes it so simple and fun to create in the kitchen that you had best stock up on supplies at the grocery store in advance. We give it two spoons up for delicious family treats made with love!

  •  Reviewed by Cathy Ballou Mealey and Grace Mealey 

EASY DROP BISCUITS RECIPE
Light and flaky, these biscuits are delicious as part of an elaborate breakfast feast or with simple cherry preserves (see Cherry Frosting, page xx). These biscuits are quick to prepare and because they are drop biscuits, they clean up in a cinch as well!

Yield: 8-10 biscuits

Ingredients:

1 ½ cups (180 g) all-purpose flour

½ cup (60 g) white whole wheat flour

1 tablespoon (12 g) baking powder

1 teaspoon kosher salt

1 stick (½ cup, or 112 g) cold unsalted butter, cut into small pieces

1 cup (235 ml) whole milk

Tools needed:

measuring cups and spoons

liquid measuring cup

medium bowl

baking sheet

parchment paper

whisk

bench scraper

wooden spoon or spatula

Instructions:

1 Preheat the oven to 400°F (200°C, or gas mark 6). Line a baking sheet with parchment paper and set aside.

2 In a medium bowl, whisk together the flours, baking powder, and salt. Gently toss the butter with the flour until all the butter cubes are completely coated.

3 Using a pastry cutter, 2 butter knives, or your fingertips, cut the butter into the flour until the butter is the size of peas, being careful not to overmix. Chill in the refrigerator for 5 minutes.

for smaller hands
Watch children as they mix because kids like to squeeze the dough between their fingers, warming it and potentially overmixing. This will result in tough and dense biscuits.

4 Add the milk and stir until just combined. Be careful not to overmix.

5 Using two spoons, scoop about a ¼-cup (60 g) of dough into mounds onto the prepared baking sheet. Bake for 18 to 20 minutes, or until golden.

Where Obtained:  We reviewed a promotional copy of BAKING WITH KIDS from the publisher and received no compensation. The opinions expressed here are our own.

 

 

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