We were feeling especially thankful (pun intended!) to Raddish Kids for including this trio of vegetables recipes in Travis’s Gourmet Gobble kit. And yes, you can make all three in the amount of time that a vegan roast cooks in the oven!
- 20 ounces frozen chopped spinach
- 1 and 1/4 cups plain non-dairy creamer
- 1/4 cup vegan Parmesan shreds
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 cup shredded vegan mozzarella.
- Place the spinach in a colander and thaw under hot running water. Squeeze out excess water and transfer to a bowl.
- Add the creamer, Parmesan, garlic powder, and salt.
- Spoon the spinach mixture into a baking dish and sprinkle with the mozzarella. Bake at 400 degrees F for 25 minutes, until bubbly.
- 1 pound carrots
- 1 cup orange juice
- 1 tablespoon Earth Balance butter
- 1/2 teaspoon salt
- 1 teaspoon chopped fresh thyme
- Peel the carrots and cut into 1/2-inch rounds. Transfer to small saucepan and add the orange juice, butter, and salt.
- Bring the mixture to a boil, then reduce heat to medium, cover, and cook for 7 minutes.
- Uncover and continue to cook for 20 minutes, or until the juice is a thick glaze. Sprinkle with the thyme before serving.
Maple Bacon Brussels Sprouts
- 1 and 1/2 pounds small Brussels sprouts
- 1/4 cup olive oil
- 3/4 teaspoon salt
- 5 slices cooked and chopped vegan bacon (such as Lightlife)
- 3 tablespoons maple syrup
- Trim the Brussels sprouts and slice in half. Transfer to a bowl and add the olive oil and salt.
- Spoon onto a baking sheet lined with foil and bake at 400 degrees F for 30 minutes. Transfer to a bowl and stir in the chopped bacon and maple syrup.
The verdict was yum to all three of these! The recipe card had fun facts we could check out over our meal, including food differences between the first Thanksgiving and the modern era, and tips on getting kids to try new foods.
To wit: Next we want to try Brussels sprouts chips (the outermost leaves tossed with a little oil and baked at 400 degrees F for 10 minutes)…
…or shaved raw Brussels sprouts tossed with dressing for a salad.