Vegan Cooking Tips with Ann Gentry

Ann Gentry is a chef, restaurateur, food educator and visionary. She opened Real Food Daily in Los Angeles 1993, a totally vegan and organic restaurant that has since spawned another in West Hollywood. Please visit Real Food Daily to find out more about this truly unique restaurant and to learn more about Ann Gentry.

Question:

I have vegan twins who are almost 3. I need to find a way to get more veggies into my daughter, but she dislikes anything green. Any ideas?

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Answer:

Well luckily not all vegetables are green! Try brighter colors. I notice my daughter always go for the brightest color on her plate first. Winter squashes such as acorn, butternut, delicata, kobacha in season (fall through early summer) are vibrant orange inside. They are sweet too. Same for carrots. Summer squashes are bright yellow and green. Red radishes, boiled turn pretty pink. Try cutting the vegetables in attractive shapes. rounds, rolls, half moons, flowerettes. Keep cuts same size. Mix similar vegetables like cauliflower with broccoli. I always present the foods I make for my child on a plate and I tell her what each dish is, telling her what is in it. Even though so far your daughter has shown a dislike for green foods keep an open and positive mind when you offer her these foods. She can change (all kids do) her culinary choices and most likely will.

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