Raising kids vegan: No ‘eww’ about it
By ROB HART Staff photographer July 5, 2011 7:34PM
Coconut-Peanut Rice
Noodles with Tofu and Vegetables
Recipe courtesy of Marla Rose
This serves four to six.
Preheat the oven to 375 degrees.
Marinated tofu:
20 ounces pressed, extra-firm tofu
3 cloves garlic, minced
1 Tablespoon fresh ginger, minced
1 Tablespoon sesame oil
1 Tablespoon wheat-free tamari
½ teaspoon Colgan liquid smoke
Cut the tofu into the shape you want, usually squares or triangles. In a rectangular pan, Stir together the rest of the marinade and pour over the tofu. Let marinade, turning once or twice, for 30 minutes or more. Then bake in the same pan for fifteen minutes, turn, then bake for eight minutes more.
Noodles:
15 ounces wide rice noodles (this may come in a 14.5-ounce size instead).
While marinating and baking tofu, prepare the wide rice noodles according to package directions and drain.
Sauce:
15 ounce can of light coconut milk
1½ Tablespoon smooth peanut butter
½ lime
1 Tablespoon wheat-free tamari
1 teaspoon tamarind paste
1 to 2 teaspoons curry powder
Blend together in a blender or food processor until smooth.
Prep:
1 Tablespoons sesame oil
2 cloves garlic, minced
1 bunch broccoli (usually three heads), cut into florets
½ Tablespoon tamari
1 cup frozen petite peas, defrosted
Heat the sesame oil over medium-high heat in a wok or sauté pan. Add the garlic. Sauté for three minutes or so, then add the broccoli and sauté with the tamari until bright green, about five to six minutes. Add the defrosted peas and sauté together until warmed through. Add the tofu and the rice noodles and pour sauce. Heat through and serve with sides of lime wedges, Sriracha and minced cilantro.
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Updated: October 28, 2011 11:38AM
Parents know that passing on your values so kids can live a good and just life is a no-brainer.
Marla Rose’s values extend through her life and onto the dinner table.
Rose and her husband, John Beske, of Oak Park, were vegetarians when they met in the ’80s, a time when access to information on food and acceptance of the lifestyle wasn’t as abundant as it is today.
“My mother told me I could be vegetarian, but I had to cook for myself,” Rose said.
When she gave birth to her son, Justice, eight years ago, Rose had already transitioned to vegan.
“The first time I heard about veganism and how I was contributing to cruelty to animals by consuming dairy and eggs, I knew we had to start moving in that direction,” she said.
Rose has worked hard to demystify the lifestyle by eating and exposing Justice to a variety of natural foods and make it a normal part of their family’s life.
“It’s not about cutting things out. It’s about embracing and adding more.”
Early on as a baby and toddler, he was fed what they ate: tofu, noodles, vegetables.
At 1-year-old, he ate adult portion of Pad Thai.
“I just remember the people were staring at us, they just couldn’t believe a child was eating that and ate that much of it.”
For Justice it was normal.
“People are always surprised and have a narrow view of what kids eat and at what ages,” Rose said.
There are dishes she has been very successful in feeding her child.
“I hate to harp on tofu because people are so fearful of it, but he’s always loved tofu.”
She makes a lot of a rice noodle dish with baked marinated tofu, sautéed vegetables and a peanut sauce. “He loves that,” Rose said. He’s also a big fan of her vegan mac n’ cheese.
At school, like many vegan kids, Justice doesn’t want to bring anything that looks too healthy for lunch.
“He was feeling a little stigmatized, so we started putting everything in a sandwich.”
When his friends come over they snack on baked sweet potato fries or tofu nuggets that are breaded.
“They’ll like things you can dip,” Rose says.
To connect her child with other like-minded kids, Rose founded Chicago Vegan Family Network, a group that now consists of 45-50 families.
“We started it to have a community for our children we are raising vegan.”
They have a potluck once a month. The visit an animal sanctuary annually and go camping together. The families come from all over the Chicago area, but the biggest mass are coming from the Oak Park, she says.
“With the vegan family network we’re making the experience really fun for the kids. Some kids really do want to fit in and eat the same kinds of food. We really emphasize normalizing the experience of it and making it something fun.”
Rose has worked hard to make their diet seem normal but sometimes the look of a food can turn a kid off.
“Nobody wants food to become a political issue at the table, or become a power struggle.” Sometimes she does have to play her parental card.
“Our rule is you don’t have to love everything, but you have to try at least three bites and you can’t say ‘eww.’”
Rose has found a way to make vegan version of food she grew up on: mac n’ cheese.
“With my own son, I do think creating traditions for our unconventional kids is an important thing. It’s just a way they can have their own histories and can look back with fondness,” she said.
“I do have a feeling in 20 years, he’ll be making mom’s mac n’ cheese.”
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