A milkshake that sneaks in a little summertime learning? Yes please!

To assemble, cut several vegan mini marshmallows (such as Dandies) in half with a sharp knife. Adhere the sticky sides of the marshmallows to the inside of a clear glass in the shape of your child’s first initial, repeating for as many children as will be having servings!

Travis was so delighted when he saw a glass with a big T for Travis!

In a blender, combine 1 and 1/2 cups blueberries, 1/2 cup non-dairy milk, 2 and 1/2 cups non-dairy vanilla ice cream, 1 tablespoon orange juice, and 1/4 teaspoon ground cinnamon; blend until smooth.

Pour the mixture carefully into glasses and make sure each child gets the correctly monogrammed cup!

There are days in your child’s culinary life that definitely feel like milestones – the first bite of solid food, obviously; the first cupcake; the first time they use their own fork. Tonight was the first time I made a complete meal for my almost-three-year old – not just an entree paired with a random steamed vegetable, but a main dish with two sides. He devoured all three components, making this a hit we will return to again and again!

Ingredients:

For the tofu:

• 1/2 (14-ounce) pkg. extra-firm tofu
• 2 Ener-G eggs
• 1/2 cup breadcrumbs
• 1 teaspoon Old Bay seasoning
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
•  Cooking spray

For the sweet potatoes:

• 1 large sweet potato
• 1 and 1/2 teaspoons olive oil
• 1/2 teaspoon garlic powder
• 1 teaspoon minced fresh rosemary
• 1/4 teaspoon black pepper

For the coleslaw:

• 4 cups packaged coleslaw mix
• 1 and 1/2 teaspoons olive oil
• 1 tablespoon apple cider vinegar
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

1. To prepare the tofu, cut into 3 slices crosswise, and then cut each slice in half lengthwise – you’ll have 6 (3×1-inch) sticks. Pat dry with paper towels.
2. Prepare the Ener-G eggs in a shallow bowl.
3. In a separate shallow dish, combine the breadcrumbs, Old Bay, 1/4 teaspoon garlic powder, 1/4 teaspoon black pepper, and 1/4 teaspoon salt. Dip each tofu piece in the Ener-G mixture and then in the breadcrumb mixture. Arrange on a baking sheet lined with aluminum foil. Lightly coat the tops of the tofu with cooking spray and set aside.
4. To prepare the potatoes, peel and cut into 1/2-inch thick wedges (alternatively, leave on the peel, but scrub well before slicing).
5. Toss the potato wedges with 1 and 1/2 teaspoons olive oil, 1/2 teaspoon garlic powder, the rosemary, and 1/4 teaspoon black pepper. Arrange next to the tofu on the baking sheet.
6. Bake at 450 degrees F for 25 minutes.
7. Meanwhile, prepare the coleslaw: Toss together the coleslaw mix with the final 1 and 1/2 teaspoons olive oil, the vinegar, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.