Rotini with Bolognese Sauce

Rotini Bolognese (2)

Serve this easy vegan bolognese with whole wheat pasta or any of the new chickpea or lentil pasta on the market. It’ll pack a big protein punch for little eaters.


  • 2 tablespoons olive oil
  • 2 tablespoons Earth Balance butter
  • 1/2 Vidalia onion
  • 1 celery stalk
  • 12 ounces meatless crumbles (such as Lightlife)
  • 1 (15-ounce) can tomato sauce
  • 2 tablespoons tomato paste
  • Rotini pasta
  • Vegan Parmesan sprinkles
  1. Heat the olive oil and butter in a large saucepan over medium heat.
  2. Dice the onion and celery and add to the pot; cook for 5 minutes.
  3. Add the meatless crumbles; cook for 4 minutes.
  4. Stir in the tomato sauce and tomato paste; cook for a final 3 to 4 minutes, until heated through.
  5. Meanwhile, cook your favorite rotini pasta according to package directions. Serve the sauce over the pasta, and sprinkle with the Parmesan to taste.

For little ones who are Baby Led Weaning, you can serve piles of the sauce next to pieces of cooked pasta for a more deconstructed version.

Rotini Bolognese (1)



Vegetable Barley Casserole

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Cooking barley in the oven, almost like an oven-baked risotto, makes a no-brainer out of this warm fall casserole.


  • 1 bunch kale
  • 3 and 1/4 cups water, divided
  • 3 carrots
  • 1/2 small onion
  • 1 vegetable bouillon cube
  • 1 cup pearl barley
  1. Wash the kale and remove the stems from the leaves. Place the leaves in a blender, along with 1/4 cup water, and pulse until you have a paste. Set aside.
  2. Peel and dice the carrots. Dice the onion.
  3. Meanwhile, bring the remaining 3 cups water to a boil in a saucepan. Add the bouillon cube and stir until it dissolves.
  4. Combine all of the ingredients in a 3-quart casserole dish. Cover with foil and bake at 350 degrees F for 75 minutes, until the liquid is absorbed.

Veg Barley Casserole (2)

The kale will have formed a green layer on top; give it a big stir and reveal the perfectly cooked barley underneath. Yum! If you want to add a little extra protein, stir in cooked and chopped Gardein chick’n strips.

Tofu Avocado Spread

Tofu Avocado Spread

Tofu can be too dry for babies if just cubed or sauteed in oil. This avocado spread is the perfect way to make it creamier. You’ll sneak in protein, potassium, calcium, and more!


  • 1/4 cup firm tofu
  • 1/2 ripe avocado, mashed
  • 1/4 teaspoon low-sodium soy sauce
  1. Combine all ingredients in a bowl, and mash with a fork until desired consistency is reached.

Toddlers might enjoy this best spread on whole wheat toast. My baby prefers to pick up big handfuls of it plain!

Baked Cinnamon Donut Holes

Cinnamon Donuts (7)

These adorable cinnamon-sugar donuts are the perfect baking project for a fall afternoon!


For the donuts:

  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 tablespoon ground flaxseed
  • 3 tablespoons water
  • 1/2 cup soy milk
  • 3 tablespoons canola oil
  • 1 teaspoon vanilla extract

For the topping:

  • 6 tablespoons Earth Balance butter
  • 6 tablespoons sugar
  • 2 teaspoons cinnamon
  1. In a medium bowl, combine the flour, baking powder, 1/3 cup sugar, salt, and 1/4 teaspoon cinnamon. Set aside.Cinnamon Donuts (1)
  2. In a large bowl, whisk the flaxseed in the water to make 1 flax egg. Add the soy milk, canola oil, and vanilla.Cinnamon Donuts (2)
  3. Add the flour mixture to the wet ingredients, stirring just until combined. You’ll notice that Travis was eager to lick the spatula, the best part!Cinnamon Donuts (3)
  4. Divide the batter evenly among 24 greased mini muffin cups, filling about half full. Bake at 350 degrees F for 9 minutes; a wooden pick inserted in the centers should come out clean. Transfer to wax paper.Cinnamon Donuts (5)
  5. To prepare the topping, microwave the butter until melted. Stir together the remaining 6 tablespoons sugar and 2 teaspoons cinnamon in a bowl.
  6. Working with 1 donut at a time, dip in the melted butter and then roll in the cinnamon-sugar mixture. Return to the wax paper.Cinnamon Donuts (6)

The perfect afternoon snack!

Yogurt Berry Parfaits

Yogurt Parfait

If your kids wants a novel twist on yogurt for breakfast, try these easy fruit-filled parfaits! We like them best with almond milk yogurt. Wheat germ adds an extra healthy kick.


  • 1 (5-ounce) vanilla non-dairy yogurt
  • 1 teaspoon wheat germ
  • Mixed berries to taste
  1. Stir the wheat germ into the yogurt in a small glass.
  2. Spoon berries on top to taste, and serve!

Note: You can also alternate layers of yogurt and berries, for a pretty presentation.

Hawaiian Sweet Potatoes

Hawaiian Sweet Potatoes

This two-ingredient recipe will introduce your baby to a taste of the tropics!


  • 1 sweet potato
  • 1 cup pineapple chunks
  1. Peel the sweet potato and cut into wedges. Arrange in a small baking dish.
  2. Cover the sweet potato with the pineapple chunks and drizzle with any juice from chopping.
  3. Bake at 375 degrees F for 50 minutes, until the sweet potato is tender. Best served warm!

Organic Farmer’s Pie

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This toddler-friendly recipe has enough flavor and heft to please the whole family. I like to use the California burgers from Amy’s Kitchen, but swap in your favorite brand to customize the taste!


  • 2 large sweet potatoes
  • 1 tablespoon olive oil
  • 2 minced garlic cloves
  • 1/4 cup chopped onion
  • 1/4 cup chopped zucchini
  • 1/4 cup chopped carrot
  • 3 cups cooked and crumbled veggie burgers
  • 1/2 cup plain non-dairy yogurt
  • 1/2 teaspoon salt
  1. Peel and dice the sweet potatoes and transfer to a saucepan. Cover with water and bring to a boil; continue to cook for 10 minutes, until tender.
  2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic, onion, zucchini, and carrot; cook for 5 minutes, until tender.
  3. Add the veggie burger crumbles. Spoon the mixture into a 3-quart casserole dish and set aside.
  4. Drain the sweet potatoes and return to the pan. Add the yogurt and salt; mash with a potato masher until smooth and spread over the top of the burger mixture.
  5. Bake at 350 degrees F for 15 to 20 minutes, until heated through.

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Apple and Sweet Potato Mini Muffins

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These adorable mini muffins are the exact right fit for your toddler’s hand, and are perfect for snacking on the go.


  • 2 cups flour
  • 1 and 1/2 teaspoons baking powder, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup applesauce
  • 1/2 cup flaxseed
  • 1/4 cup canola oil
  • 1/2 teaspoon vanilla extract
  • 1/2 cup almond milk
  • 1 cup frozen apple juice concentrate
  • 1 and 1/2 cups grated sweet potato
  • 1 cup grated apple
  1. In a bowl, combine the flour, 1 teaspoon baking powder, salt, and cinnamon. Set aside.
  2. In a large bowl, combine the applesauce and remaining 1/2 teaspoon baking powder.
  3. Stir in the flaxseed, canola oil, vanilla, almond milk, and apple juice.
  4. Add the dry ingredients to the wet ingredients, then fold in the sweet potato and grated apple.
  5. Divide the batter evenly among 42 mini muffin cups, about 1 tablespoon per muffin. Bake at 350 degrees F for 25 minutes.

These are delicious warm, with just a little pat of Earth Balance butter!

Apple Sweet Potato Mini Muffin (1)

Strawberry Ghosts

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Scare up this quick snack for any Halloween parties or meals this week! If you prefer, try a version using melted vegan white chocolate; microwave until melted (about 30 seconds) along with 1 teaspoon canola oil. Dip in the strawberries and let set on parchment-lined baking sheets.

Strawberry Ghost (2)


  • Vanilla non-dairy yogurt
  • Strawberries
  • Mini chocolate chips
  1. Dip the strawberries in the yogurt, swirling slightly to coat. Transfer to a baking pan.
  2. Place the strawberries in the freezer for about 30 minutes, until the yogurt is slightly set.
  3. Decorate each strawberry with 3 mini chocolate chips for the eyes and ghost mouth.

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Happy Birthday Vanilla Cake with Cider Glaze

HBD Vanilla Cake (4)

This apple juice and maple syrup sweetened birthday cake is just right for a baby’s first dessert. Line up those cameras for the big smash cake moment, and enjoy!


For the cake:

  • 1 and 1/4 cups all-purpose flour
  • 1/2 cup oat flour
  • 2 and 1/4 teaspoons baking powder, divided
  • 1/4 teaspoon salt
  • 1/4 cup applesauce
  • 1/2 cup thawed apple juice concentrate
  • 1/2 cup vanilla soy milk
  • 1/4 cup canola oil
  • 1/4 cup maple syrup
  • 1 and 1/2 teaspoons vanilla extract

For the frosting:

  • 6 tablespoons Earth Balance butter, softened
  • 1/8 teaspoon salt
  • 3 tablespoons boiled apple cider
  • 3 cups powdered sugar
  1. To prepare the cake, combine the flour, oat flour, 2 teaspoons baking powder, and 1/4 teaspoon salt in a medium bowl; set aside.
  2. Whisk together the applesauce and remaining 1/4 teaspoon baking powder in a large bowl. Add the apple juice concentrate, soy milk, canola oil, maple syrup, and vanilla, whisking until combined.
  3. Add the flour mixture to the applesauce mixture, stirring until combined. Spoon into a greased 9-inch round cake pan.
  4. Bake at 375 degrees F for 25 minutes; a wooden pick inserted in the center should come out clean. Cool in the pan on a wire rack before turning out onto a cake plate.
  5. Meanwhile, prepare the frosting: Combine the butter, 1/8 teaspoon salt, and cider in a stand mixer; beat until combined.
  6. Add the powdered sugar gradually, beating well after each addition. Spoon onto the cake. Store loosely-covered in the fridge until ready to serve.

HBD Vanilla Cake (3)