Red Velvet Whoopie Pie photo courtesy of Andrew Lay

Hello Allergic to Salad family! This past Monday was Valentine’s Day–hope you all got your fill of chocolate and hugs. Our instructors celebrated in class with some tasty baked goodies: red velvet whoopie pies! The secret ingredient in these tiny cakes isn’t chocolate (that’s no secret!) it’s… beets! When kiddos first walked into class, they had a bit of trouble identifying these small red root vegetables. Most everyone thought they were potatoes! We soon discovered together, though, the bright red color these veggies lent to our chocolatey recipe.

Photo courtesy of Clio Walton

Andrew and Sara’s class worked together to chop the beets and process them in the food processor. We folded the beet juice into a flour mixture, then added cocoa powder. Students then took turns using a mixer to make the yummy iced cream cheese topping. We baked these little cakes in the toaster oven, and before long they were ready to be sandwiched together and topped with bright raspberries! These whoopie pies were gone in seconds once they were out of the oven and onto our plates, and there were smiles all around.

Photo courtesy of Clio Walton

Chickpea Bolognese with Zucchini Noodles

Course dinner
Keyword pasta, veggies, zucchini

Ingredients

Chickpea Bolognese

  • 1 1/2 cups diced red onion
  • 3 cloves fresh garlic, minced
  • 1 can chickpeas, rinsed, drained and chopped
  • 1 medium carrot, diced
  • 1 cup cup mushrooms, diced
  • 1 (14.5 oz) can diced tomatoes
  • 1 (15 oz) can tomato sauce
  • 1/2 tbsp dried oregano
  • 1 tbsp dried parsley
  • Sea salt

Zucchini Noodles

  • 1 tbsp olive oil
  • 2 medium zucchini
  • 2 tbsp parmesan
  • Salt and pepper, to taste

Instructions

Chickpea Bolognese

  1. Chickpeas must first be rinsed with water, drained thoroughly and chopped.

  2. Heat a saucepan over medium heat, adding the onions, chickpeas, garlic, and carrots, sautéeing the vegetables for about 5 minutes. Then, add a few tablespoons of water to the pan as needed, to prevent vegetables from sticking to the pan.

  3. Add the mushrooms and sautée until some juices have let out. Then, add the tomato sauce, organo, parsley, and diced tomatoes and let sauté for about 2 minutes. This will then be added over the zucchini noodles as a fantastic sauce.

Zucchini Noodles

  1. A spiralizer would be recommended for this, in order to get the same shape as noodles for the zucchini. Once you have the spiralizer, slice off the ends of the zucchini and place it on the spiralizer, turning it around and allowing the shape of the zucchini to just spill out.

  2. Heat the olive oil in a large pain over medium heat, adding garlic and sautéeing for about 1 minute. Then, add the zucchini noodles and toss them around for a minute and turn off the heat. Sprinkle some parmesan cheese on top, along with the chickpea bolognese that was first prepared, and voila!

We can’t wait to make more treats and eats in class–we hope you’ll try these at home!

Until next time,

Team Allergic to Salad

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