Kids can eat a rainbow of veggies in this versatile casserole, where every different colored veggie offers a different set of phytonutrients, vitamins, and minerals. Kids can choose their favorite veggies or use whatever they harvest that day from their organic raised bed garden to create their casserole.
Kid Chefs can chop and steam their chosen veggies, for example: 1 cup of butternut squash, 1 organic white sweet potato, and 1 cup of broccoli rabe. To add depth of flavor to every casserole, also steam ¼ cup organic chopped red pepper, ¼ cup organic chopped onion, 1 minced garlic clove, and 1 minced seeded chili pepper. Steam 18 minutes. Preheat the oven to 350°. Cook 1 ½ cups of organic farfalle pasta or any fun shaped organic artisan or whole grain pasta.
In a saucepan melt 1 tbsp organic extra virgin coconut oil and stir in 1 tbsp organic whole wheat pastry flour and cook for 2 minutes. Add ½ cup of organic almond milk, ½ cup organic coconut yogurt,½ tsp salt and ½ tsp curry powder.
In a casserole dish, mix the veggies, pasta, and creamy sauce. In a small pan, heat 1 tbsp organic extra virgin olive oil and ¼ cup organic whole wheat bread crumbs with dash of salt and cumin. Distribute the bread crumbs on top of the casserole. Toast ¼ cup of organic walnuts in the oven for 8 minutes. Kids can let cool, chop, and sprinkle them over the top of the casserole. Kids can bake the casserole for 30 minutes. This casserole serves 4 and can be stored in the refrigerator for up to a week.