Mixed vegetables are not only a healthy meal option, but they also add variety to your taste buds.
In several parts of the United States and Canada, Montessori-inspired cooking schools are teaching kids between the ages of 3 and 19 how to prepare vegetable stir-fries and other healthful dishes.
It's all part of the Little Kitchen Academy's efforts to “promote a more educated, independent and healthier society,” according to its website.
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Felicity Kaling founded the Little Kitchen Academy in Vancouver in 2018. Fox News Digital spoke to the experienced food handler, teacher and mother about why vegetables are making a comeback on family dinner tables across North America.
Cullin believes this is one of the positives to come out of the COVID-19 pandemic.
Felicity Currin, founder of the Montessori-inspired Little Kitchen Academy, believes interest in vegetables has increased as a result of the pandemic. (Fox News Digital)
The Montessori-trained chef said she noticed “creative people on Instagram and TikTok” sharing ways to “make something out of nothing” while everyone was stuck at home, often cooking meals “with whatever was in the fridge at the time.”
“Vegetables too,” she said, “because who doesn't have frozen veggies in their freezer at all times?”
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“It's really fascinating to know where our food comes from and to know that we can control it, grow it, care for it and use different sciences to turn it into something amazing,” she said.
Cullin shared a recipe for Rainbow Vegetable Stir-Fry with Fox News Digital, with the rainbow representing the colors of different vegetables.
“It looks more appealing,” she said.
“And it's a lot of fun.”
Broccoli, cauliflower and carrots make up the many colours of this rainbow vegetable stir fry. (iStock)
But perhaps the best thing is that it's easy enough for kids to make, with adult supervision depending on their age, of course.
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“Our recipes are designed so that kids can make them,” Cullin says.
Rainbow Vegetable Stir-Fry Recipe
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1 cup cooked rice
2 teaspoons vegetable or olive oil (separated)
1 egg (lightly beaten)
30g onion (chopped)
1 garlic clove, minced
1 carrot, sliced
5 snap peas (sliced)
75g zucchini (cut into small pieces)
1/8 green pepper, chopped
2 scallions (sliced)
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1/4 cup corn kernels
1/8 teaspoon salt, or more to taste
1/4 cup grated or finely chopped ginger
1/2 tablespoon soy sauce
1/2 teaspoon sesame oil
1 teaspoon sesame seeds (for garnish)
A variety of vegetables can be used in rainbow stir fry dishes. (iStock)
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1. Heat 1 teaspoon oil in a large wok or frying pan over medium-high heat.
2. Once the oil is hot, add the chopped onions and saute for 1-2 minutes.
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3. Add carrots, peas, zucchini, peppers, green onions, corn, and garlic.
4. Sprinkle with salt and cook over medium-high heat, stirring regularly, until vegetables are heated through and beginning to brown but not too soft, 3 to 6 minutes, depending on their size.
5. Transfer the vegetables to a bowl and set aside.
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6. Add another teaspoon of oil to the frying pan and heat over medium-high heat for 1 to 2 minutes.
7. Add the rice to the pan and stir until evenly coated with oil and crispy.
The rainbow stir-fry is colorful and fun to make, Little Kitchen Academy's Currin told Fox News Digital. (iStock)
8. Using a spoon, push the rice to the side of the pan and pour the egg into the “space” in the pan. Let sit for a minute or so, then stir gently with a spoon to break up the egg. Once cooked, mix into the rice.
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9. Scoop the rice and eggs into the bowl with the vegetables and add the soy sauce, sesame oil and minced ginger, mixing well. Serve with a sprinkling of sesame seeds.
This original recipe is owned by Little Kitchen Academy It was then shared with Fox News Digital.
