Barley with Bananas & Blueberries

Barley with Blueberries (1)

This warm breakfast cereal is a nice alternative if your kids are tired of oatmeal.


  • 2/3 cup cooked barley
  • 2 tablespoons blueberries
  • 2 tablespoons sliced banana
  • 1/3 cup vanilla almond milk
  1. Spoon the barley into a bowl, and top with the remaining ingredients.

Note: If the barley was cooked the night before, rewarm each portion briefly in the microwave. You can also try this recipe with strawberries, peaches, apricots, or any other fruit, instead!

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Campfire S’mores Pie

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This decadent pie riffs on the classic summer trio of graham crackers, marshmallows, and chocolate. For vegan marshmallows, look no further than Dandies. We originally wanted to make our own graham cracker crust, but I couldn’t find vegan grahams in any store in town. That meant we used Mi-Del’s pre-made graham crust, and although I’m thankful to the company for this vegan product, I was sorry that Travis and I missed out on preparing some of this Raddish Kids recipe together. At least we still had the filling to prepare!

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If you do find vegan graham crackers, start with the following: Heat 6 tablespoons Earth Balance butter in the microwave for about 30 seconds, until melted; set aside. Place 12 graham cracker sheets in a zip-top plastic bag and crush with a rolling pin until you have fine crumbs. Add the crumbs and 1/3 cup sugar to the melted butter, stirring until combined. Press the crust into the bottom and up the sides of a pie pan.

Here’s where we picked up with the filling! In a saucepan, whisk together 2 cups plain non-dairy milk, 1/4 cup sugar, 3 tablespoons arrowroot (or cornstarch), 4 teaspoons cocoa powder, and 1/4 teaspoon salt.

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Bring the mixture to a boil over medium heat. Continue to cook for 1 minute, whisking frequently.

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Remove from heat and stir in 2/3 cup non-dairy chocolate chips, 2 tablespoons Earth Balance butter, and 1 teaspoon vanilla extract. Spoon the filling into the crust; cover and chill for at least 4 hours.

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Just before serving, remove from the fridge and top with 2 and 1/2 cups mini marshmallows. You’ll notice my very proud and excited sous-chef!

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Bake at 450 degrees F for 6 minutes. The marshmallows were puffed and just lightly browned, exactly as Raddish’s recipe card feature on the “three stages of roasting marshmallows” said they should be.

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We loved that this recipe used both cold and heat, two different “elements” to transform the ingredients. And of course we also loved the taste. Don’t expect slices to come out neatly, but do expect them to come out delicious!

Cucumber Tomato Salad

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Just a few simple ingredients come together in this vibrant summer salad. My kids love it plain, with chips for dipping, or served on top of fresh bread! It’s the perfect side dish with your favorite vegan chick’n or other easy protein.

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  • 4 tomatoes
  • 1 cucumber
  • 1/2 red onion
  • 2 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 1/4 teaspoon salt
  1. Finely chop the tomatoes, cucumber, and red onion, and place in a large bowl.
  2. Add the olive oil, vinegar, and salt, stirring to combine.

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Earth Burgers

Earth Burgers (4)

These black bean burgers (part of the Edible Elements kit from Raddish Kids), come from the earth, and make a hearty vegan entree!


  • 1 (15-ounce) can black beans
  • 2 tablespoons minced fresh cilantro
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 Ener-G egg
  • 1/4 cup panko breadcrumbs
  • 1/4 cup canola oil
  • 4 slices Daiya cheddar cheese
  • 4 burger buns
  • 4 lettuce leaves
  • 4 slice tomato
  1. Drain and rinse the black beans. Arrange on a double layer of paper towels on a baking sheet and let dry for 10 minutes.Earth Burgers (1)
  2. Meanwhile, combine the cilantro, cumin, chili powder, garlic powder, and salt in a bowl. Add the black beans; mash with a potato masher until chunky (not completely smooth).
  3. Stir in the Ener-G egg and panko, stirring until the mixture is combined. Divide into 4 portions and shape each into a 3-inch patty.Earth Burgers (2)
  4. Heat the oil in a large skillet over medium heat. Add the patties and cook for 5 minutes. Carefully flip with a spatula (this was the cooking skill highlighted on the recipe card!). Top each burger with a slice of the cheddar and cook for an additional 4 minutes.
  5. To assemble the burgers, place each patty on a bun, then top with a lettuce leaf and a tomato slice.

Travis loved these so much he devoured two! We talked about the meaning of the recipe’s name as we dined, and how beans and other plant-based foods come from the earth. We loved that Raddish had such a plant-focused recipe card!

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Sunflower Seed Butter Cookies

Sunflower Seed Butter Cookies (1)

With a leftover jar of sunflower seed butter in the pantry, I threw together these protein-packed cookies.


  • 1 and 2/3 cups flour
  • 1 teaspoon baking powder, divided
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup applesauce
  • 1 cup sunflower seed butter
  • 1/4 cup canola oil
  • 2/3 cup brown sugar
  • 1/2 cup maple syrup
  1. In a bowl, combine the flour, 1/2 teaspoon baking powder, baking soda, and salt. Set aside.
  2. In a large bowl, whisk together the applesauce and remaining 1/2 teaspoon baking powder. Add the sunflower seed butter, canola oil, brown sugar, and maple syrup.
  3. Add the wet ingredients to the dry ingredients, stirring until combined.
  4. Drop the dough by spoonfuls onto baking sheets, 12 cookies per sheet. Bake at 350 degrees F for 12 minutes.

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Sunflower Seed Butter & Banana Smoothie

Sunflower Seed Smoothie (1)

My toddler doesn’t want solid food for breakfast very often, so we’ve been big on smoothies in the morning lately! This one packs in protein and potassium.


  • 2 ripe bananas
  • 1/3 cup sunflower butter
  • 1/3 cup apple juice
  • 2 cups plain almond milk
  • 2 teaspoons agave nectar
  1. Combine all ingredients in a blender and process until smooth.

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Quinoa Primavera

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This quinoa dish looks beautiful, thanks to two colors of bell pepper! It’s a great way to introduce quinoa to your kids if they haven’t already tried it.


  • 1 and 1/2 cups quinoa
  • 3 cups water
  • 1 finely chopped red bell pepper
  • 1 finely chopped green bell pepper
  • 1 finely chopped cucumber
  • 1 lemon
  • 6 tablespoons olive oil
  • 3 tablespoons rice vinegar
  1. Combine the quinoa and water in a saucepan. Bring to a boil over medium heat, then continue to cook for about 15 minutes, or until the liquid is absorbed. Transfer the quinoa to a large bowl.
  2. Add the bell peppers and cucumber. Cut the lemon in half and squeeze the juice over the quinoa mixture. Add the olive oil and vinegar, stirring to combine.

Quinoa Primavera

Bunnies on a Log

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Here’s an adorable twist on classic “ants on a log”. We love watching the bunny who hops outside our window each morning to eat the clover, so today we added hopping bunnies to our celery snacks instead! It’s a great recipe for kids to put together themselves.

To start, spread either non-dairy cream cheese or sunflower butter onto cut celery sticks. Travis was thrilled that he was allowed to use the knife all by himself!

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Now add your hopping little bunnies.

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Travis’s verdict was that he liked the cream cheese version better than the sunflower spread. Which will be your kids’ favorite?

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Note: If your family eats dairy, you could put a further spin on this snack by taking it from land to sea: add goldfish crackers in place of the bunnies and you’ll have fish in a river!

Summer Barley Salad

Summer Barley

Juicy strawberries add the perfect summer touch to this easy salad.


  • 2 cups cooked barley
  • 1/2 cup cooked and sliced green beans
  • 1/2 cup chopped strawberries
  • 2 sliced green onions
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons lemon juice
  • 1 tablespoon agave nectar
  1. In a large bowl, combine the barley, green beans, strawberries, and green onion, stirring to combine.
  2. To prepare the vinaigrette, whisk together the olive oil, vinegar, lemon juice, and agave. Drizzle over the barley mixture and stir to combine.

Orange Cream Pops

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This easy recipe tastes just like an orange Creamsicle, only vegan. We love that it comes together in one bowl, making for easy clean-up.


  • 1 cup orange juice
  • 1 cup plain non-dairy creamer
  • 2 tablespoon agave nectar
  • 1 teaspoon vanilla extract
  1. Whisk together all of the ingredients in a large bowl. Pour into a liquid measuring cup, and divide evenly among 4 paper cups.
  2. Cover the cups with foil and poke a craft stick through the center of each. Freeze for at least 6 hours.

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Best enjoyed in hot summer sunshine, of course!

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