At the beginning of this month I heard back from the publisher about my book idea. Don’t get too excited, they turned down my idea. I will be the first to admit that it had a few weak points so I completely understand their decision. They did say they hope I continue to pursue it either on my own or with another publisher, but I just don’t think it’s going to work out. The publisher I was speaking with is a somewhat new company, Vegan Publishers. They have some good books out now and a few in the works that I’m anticipating. I highly encourage you to check them out because they are a pretty awesome bunch.
It was a children’s story and kids cookbook combo I was working on. I had hopes of turning it into a series. The recipe I’m sharing today was made for the first story I wrote and submitted. My goal was to create kid-friendly recipes for vegan families to get their children involved in their own nutrition and interested in cooking while teaching them why we choose not to eat animals or use them for entertainment. Sounds ambitious, I know. Most of my ideas and projects are which is also why they end up stressing me out. One of the reasons given to me for not picking my book up was that they are unsure what the vegan children’s book market is.
If a recent infographic I read is correct I’m sure there’s a limited demand for that genre. Apparently, only 33% of vegans even want children and only 9% are currently raising vegan children. Where did this information come from? I wasn’t asked any questions. That would mean my family is roughly 1 of 260,000 families raising a vegan child. I did this math based on the percentages given in the infographic, the U.S. population from 2011, and the assumption that all these families have only one child like us (which I know is not true). That number may seem big but compared to the world population it’s not that much. That is LESS than the population of the city we live in! I don’t blame them for being cautious.
Anyway, that’s enough math for tonight. I really enjoyed coming up with this recipe. Little tummy was a big inspiration while I was thinking this up. One day I hope she will enjoy eating them. Until then, if there are any vegan families with children reading this, I hope they enjoy them. Serve with what you like to complete the meal. I made a tartar sauce to dip them in and lemon dill roasted potatoes and carrots. If you are not able to eat corn feel free to leave out the cornmeal and milk and skip step 7. I tried it with and without and they are great either way.
Prep time: 30 minutes
Cook time: 45 minutes
Serves 5 to 6
- 4 tablespoons ground flaxseed
- 1/2 cup water
- 6 ounces parsnip, peeled and diced small (1 cup)
- 1 1/2 cup cooked chickpeas, or 15 ounce can drained and rinsed
- juice from half lemon
- 1 cup cooked white quinoa
- 1 1/2 teaspoons kelp granules (more if you like it fishy)
- 1 teaspoon dried dill
- salt and pepper, to taste
- 2/3 cup non-dairy milk
- 1/3 cup + 2 tablespoons cornmeal
- In a large bowl mix flaxseed with water, kelp, dill, salt, and pepper. Set aside
- Place parsnip in a food processor and blend for about 1 minute until fairly shredded.
- Add chickpeas and lemon to the food processor and blend for another minute until chickpeas are shredded.
- Add chickpea mixture and quinoa to bowl with flax and combine.
- In a shallow pan mix cornmeal with milk.
- Take about 1/4 cup chickpea mixture and press into 4″ logs. It should make about 10.
- Gently roll in cornmeal mixture and place on a baking sheet lined with parchment.
- Bake for 35 minutes at 425 degrees.