It's What I Ate Wednesday again, so I can give you another glimpse into a fairly typical day's meals for our allergic kiddo and share a few recipes that don't merit their own post. Lately he's been on a banana smoothie breakfast kick: one large or two small bananas broken into chunks and dropped into a blender carafe, enough vanilla soy milk to cover them (about a cup) and a quick whiz with the stick blender to finish the job. It's the perfect summer breakfast.
For lunch he had a Sunbutter and banana sandwich and some homemade mango lime sorbet. The sorbet was made from two humongous mangoes, the juice of one lime and half a cup of agave syrup. A trip through the food processor yielded about 4 cups of liquid and resulted in the same amount of sorbet after going through my ice cream maker.
Since my little boy loves Tex-Mex, which is tough to do while avoiding all dairy products, I decided to try making the Potato and Kale Enchiladas with Roasted Chile Sauce from Veganomicon. (The photo is actually of my husbands plate.) To make it kid friendlier, I toned the spiciness way down by roasting a huge green bell pepper instead of the chiles and substituted paprika for the chili powder. I also used spinach, since I couldn't find kale, and sprinkled it with sunflower seeds, since it will be a few more months before I'm toasting pumpkin seeds again. On the side was the usual glass of vanilla soy milk.
The adults, including my mom, all ate the enchiladas happily, but they got a big meh from my ungrateful child. (I've started to notice a sort of inverse relationship of appreciation versus energy expended in the kitchen. The more effort a meal requires and the more pans it dirties, the less likely he is to actually enjoy it.) I'd love any suggestions for other dairy free Southwestern type recipes!
Be sure to check out all the other submissions to WIAW at Peas and Crayons!