Three Cheeze Ravioli

Three-Cheese Ravioli (8)

Thanks to a ravioli mold as the gift in his latest Raddish Kids crate, Travis was able to make fresh pasta for the first time! I love how Raddish’s recipes allow kids to step up to culinary feats like this, ones that might daunt even grown-ups. Note: we made everything from scratch today, but if you’re short on time, you can take a few shortcuts like purchasing vegan ricotta or a jarred marinara sauce.

Three-Cheese Ravioli (5)


For the tofu ricotta:

  • 3 tablespoons fresh-squeezed lemon juice
  • 1 (14-ounce) block firm tofu
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 teaspoons nutritional yeast
  • 1/2 teaspoon salt

For the marinara:

  • 1/4 cup olive oil
  • 2 minced garlic cloves
  • 1 (28-ounce) can crushed tomatoes
  • 4 minced basil leaves
  • 1 teaspoon salt

For the pasta dough:

  • 7 tablespoons warm water
  • 1 and 1/4 cups flour
  • 3/4 teaspoon salt
  • 1 tablespoon olive oil

For the remaining ingredients:

  • 1/4 shredded vegan mozzarella
  • 2 tablespoons vegan Parmesan
  1. To prepare the ricotta, combine the lemon juice, tofu, 2 tablespoons olive oil, garlic powder, oregano, basil, nutritional yeast, and 1/2 teaspoon salt in a blender; Process until smooth and creamy. Refrigerate until ready to use.Three-Cheese Ravioli (3)
  2. To prepare the marinara sauce, heat 1/4 cup olive oil in a saucepan over medium heat. Add the garlic and cook for 1 minute. Add the canned tomatoes, basil, and 1 teaspoon salt; continue to simmer for 15 minutes, then keep warm on low heat as the rest of the recipe comes together.Three-Cheese Ravioli (2)
  3. To prepare the pasta dough, place the warm water in a medium bowl. Add the flour, 3/4 teaspoon salt, and 1 tablespoon olive oil, stirring until the dough comes together. Turn out onto a floured surface and knead for about 8 minutes. Cover with plastic wrap and let rest for 30 minutes at room temperature.Three-Cheese Ravioli (1)
  4. Meanwhile, combine 1/3 cup of the prepared ricotta with the vegan mozzarella and Parmesan cheeses.
  5. Divide the dough into 6 portions. Roll 2 portions into rectangles, and place one over a ravioli mold. Spoon 1 teaspoon of the filling over each ravioli square. Cover with a second rectangle of dough and use a rolling pin to flatten. Three-Cheese Ravioli (4)
  6. The mold now flips over and each ravioli pops out. Raddish made this tool so intuitive and easy to use! Repeat with the remaining dough and filling.Three-Cheese Ravioli (6)
  7. Bring a pot of salted water to a boil. Add the ravioli and cook for 3 minuets, until they float to the top. Serve with the warm marinara.

That wasn’t all! The recipe card featured a few fun phrases in Italian to learn as we dined, including e delizioso, which hardly requires translation!

Three-Cheese Ravioli (7)

Apple Pear Crisp

Apple Pear Crisp (1)This easy dessert lets the natural sweetness of the fruit shine. Serve with your favorite vegan vanilla ice cream if your kids like their dessert served a la mode!


  • 3 pears
  • 3 apples
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 cup old-fashioned oats
  • 1/4 cup melted Earth Balance butter
  • Cooking spray
  1. Peel, core, and thinly slice the pears and apples; set aside.
  2. In a small bowl, combine the brown sugar, vanilla, flour, oats, and butter.
  3. Spoon the fruit into a 13×9-inch baking dish coated with cooking spray, then top evenly with the brown sugar mixture. Bake at 400 degrees F for 40 minutes and let cool slightly before serving.

Apple Pear Crisp (2)

Antipasto Salad

Antipasto Salad (2)

Welcome to Travis’s very own Italian restaurant! Thanks to his kit on this theme from Raddish Kids, he has a few yummy Italian recipes to make. First up was this appetizer salad and Travis was a big help with all the vegetable prep. And everything needed a taste-test along the way of course!



  • 6 cups chopped romaine lettuce
  • 1/2 English cucumber, chopped
  • 1 tomato, chopped
  • 4 basil leaves, chopped
  • 1 (8-ounce) package vegan mozzarella (such as Violife), cubed
  • 1 (2.25-ounce) can sliced black olives, drained
  • 1 (6-ounce) jar artichoke hearts, drained and chopped
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon agave nectar
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/4 cup olive oil
  1. To prepare the salad, combine the lettuce, cucumber, tomato, basil, mozzarella, black olives, artichokes, and chickpeas in a large bowl; set aside.
  2. In a small bowl, whisk together the vinegar and agave nectar, then add the oregano and salt. Slowly pour in the olive oil, whisking constantly.
  3. Drizzle the dressing over the salad and toss to coat.

Thanks to the chickpeas and cheese, this salad is almost hearty enough to be a main meal. That said, the recipe card listed 8 courses in a traditional Italian meal, a reminder that a salad like this would only be your second dish in that line-up, with lots more to come! Travis also took the recipe card’s quiz on restaurant roles like head chef and busser as we dined. And for a little added ambiance, we even played a Spotify list of Italian tunes!

Antipasto Salad (1)

Oatmeal Cookies

Oatmeal Cookies (1)

These sugar-free oatmeal cookies are soft and chewy and a huge hit with the whole family. If you want to add a little variation, try stirring in 1 cup chopped apple or 1 cup chocolate chips in the final step before baking.


  • 1 and 1/2 cups flour
  • 1 and 1/2 cups old-fashioned oats
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup applesauce
  • 1/2 teaspoon baking powder
  • 1/2 cup apple juice
  • 1/2 cup maple syrup
  • 1/2 cup canola oil
  1. In a bowl, combine the flour, oats, baking soda, cinnamon, and salt; set aside.
  2. In a large bowl, whisk together the applesauce and baking powder.
  3. Add the apple juice, maple syrup, and canola oil to the applesauce mixture, then add the dry ingredients to the wet ingredients, stirring just until combined. Let stand for about 5 minutes.
  4. Drop the dough by spoonfuls onto baking sheets lined with parchment paper. Bake at 350 degrees F for 12 minutes. Transfer to wire racks to cool.

Oatmeal Cookies (2)

No-Bake Banana Cookies

No-Bake Banana Cookies (4)

These sweet treats aren’t actually cookies at all, but sugary bananas are a wonderful secret imposter in many desserts. This particular sweet treat is so easy that your toddler can help with every step!

To start, I poured about 1/2 cup Annie’s bunny grahams into a zip-top plastic bag ((or use regular graham crackers) and showed Veronika how to tap with a rolling pin until crushed.

No-Bake Banana Cookies (1)

Next, we added slices of ripe banana to the bag. Seal the bag and shake shake shake!

No-Bake Banana Cookies (2)

Arrange the bananas slices on a plate and your “cookies” are ready. Even better, there’s no wait for the oven required!

No-Bake Banana Cookies (5)

Roasted Carrots and Grapes

Roasted Carrots and Grapes

Roasting fruits and veggies together makes for a surprising flavor combo that’s sure to delight little taste buds!


  • 1 (10-ounce) package baby carrots
  • 3 cups red grapes, quartered
  • 1 pear, sliced
  • 1 tablespoon Earth Balance butter
  • 1/4 teaspoon cinnamon
  • 1 tablespoon agave nectar
  1. Steam the carrots in the microwave for 3 minutes; let cool, then slice into thirds.
  2. Combine the carrots in a bowl with the grapes and pears; set aside.
  3. Meanwhile, heat the butter in the microwave for about 20 seconds, until melted. Stir in the cinnamon and agave nectar. Pour the butter mixture over the carrot mixture, tossing to coat.
  4. Spoon the mixture onto a baking sheet lined with foil. Bake at 450 degrees F for 15 minutes.

We served these alongside a simple lentil and rice curry!

Sweet Potato Cakes

Sweet Potato Cakes (3)

There’s a lot going on in this recipe, and it’s a great way to introduce foods or flavors that your kids might never have tried before, such as red lentils or pumpkin seeds.


  • 1 cup red lentils
  • 3 cups boiling water
  • 2 tablespoons olive oil
  • 1 cup chopped red onion
  • 4 slices vegan bacon
  • 2 cups peeled and shredded sweet potato
  • 1/2 cup chopped pumpkin seeds,
  • 4 Ener-G eggs
  • 1 cup shredded non-dairy cheddar
  1. Place the lentils in a bowl and cover with the boiling water. Let stand for 20 minutes, then drain and return the lentils to the bowl.
  2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the red onion and bacon; cook for 6 minutes.
  3. Stir in the shredded sweet potato, followed by the softened lentils, pumpkin seeds, Ener-G eggs, and cheddar.
  4. Line a 13×9-inch baking dish with parchment paper and spoon in the lentil mixture. Cover with foil and bake at 350 degrees F for 30 minutes. Uncover and bake a final 10 minutes.
  5. Cool completely, then cut into squares or fun shapes with cookie cutters! We tried circles and hearts for a little bit of whimsy at dinner.

Sweet Potato Cakes (2)

Coconut Chocolate Chip Muffins

Coconut Chocolate Chip Muffins (2)

These sweet-but-good-for-you muffins hit the spot for breakfast, snack, dessert, or anywhere in between.


  • 2 cups flour
  • 1 and 1/2 teaspoons baking powder, divided
  • 1/2 cup applesauce
  • 1/2 cup flaxseed
  • 1/4 cup canola oil
  • 3/4 cup brown sugar
  • 1/4 cup light coconut milk
  • 3/4 cup non-dairy chocolate chips
  • 2/3 cup shredded coconut
  1. In a bowl, combine the flour and 1 teaspoon baking powder; set aside.
  2. In a large bowl, whisk together the applesauce and remaining 1/2 teaspoon baking powder. Add the flaxseed, canola oil, brown sugar, and coconut milk to the applesauce mixture.
  3. Add the dry ingredients to the wet ingredients, then stir in the chocolate chips and coconut shreds.
  4. Divide the mixture evenly among 12 muffin cups lined with paper liners. Bake at 350 degrees F for 25 minutes. Cool for 10 minutes in the pan before transferring to a wire rack.

Coconut Chocolate Chip Muffins (1)

Roasted Sweet Potato Pita

Sweet Potato Pita (2)

This warm pita pocket is a super-easy lunch to throw together thanks to this hack: a package of frozen sweet potato fries instead of cooking them from scratch!


  • 1 pita bread
  • 2 tablespoons hummus
  • 1/2 cup sweet potato fries
  • 1/4 cup lettuce
  1. Split the pita in half and spread the inside of each half with 1 tablespoon hummus.
  2. Meanwhile, cook the sweet potato fries according to package directions. Divide the fries and lettuce evenly among the pita halves.

Serve warm or at room temperature.

Hot Chocolate

Hot Chocolate (2)

This recipe makes just enough for one, but is easily doubled or tripled. Ice cubes cool it down to the perfect tot temp, and are built right into the ingredient list!


  • 1 tablespoon agave nectar
  • 2 teaspoons cocoa powder
  • 1/2 teaspoon vanilla extract
  • 1 cup soy milk
  • 2 ice cubes
  1. Combine the agave, cocoa powder, and vanilla in the bottom of an empty coffee mug. Meanwhile, warm the soy milk in saucepan over medium heat just until warm.
  2. Pour the soy milk over the other ingredients, whisking to combine, then add the ice cubes.

Hot Chocolate (1)