Category: Recipes

Tropical Pudding Pie Dip

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Tropical Pudding DIp (2)

This dip has notes of tropical fruits like orange and pineapple, and it’s great for dipping chunks of fresh fruit. We love it with bananas!

Ingredients:

  • 1 package dairy-free vanilla pudding mix (such as Dr. Oetker)
  • 1 and 1/2 cups vanilla almond milk
  • 1 cup non-dairy sour cream
  • 1/3 cup orange pineapple juice
  • 1/2 teaspoons grated lemon rind
  1. Mix all the ingredients together in a stand mixer, blending until combined.
  2. Chill until ready to serve.

Note: This makes a fairly watery dip. If your kids prefer a thicker consistency, use less almond milk.

Tropical Pudding Dip (1)

Cheesy Grits

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Cheesy Grits

These easy grits make a nice alternative for a hot breakfast if your kids are sick of oatmeal!

Ingredients:

  • 1/2 cup grits or yellow cornmeal
  • 2 cups water
  • 1 teaspoons Earth Balance butter
  • 1/3 cup shredded non-dairy cheddar cheese
  1. Combine the cornmeal, water, and butter in a saucepan; bring to a boil, stirring frequently. Continue to cook for 5 minutes, until the mixture thickens.
  2. Add the cheddar and stir until the cheese melts.

Cream of Potato Soup

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Cream of Potato Soup

This soup cooks up in a slow-cooker, a life-saving device whether you’re working out of the home or suddenly busy homeschooling kids all day long. When dinnertime rolls around, it’s ready and waiting for you.

Ingredients:

  • 6 peeled and chopped Yukon gold potatoes
  • 2 peeled and chopped onions
  • 1 chopped carrot
  • 1 chopped celery stick
  • 4 vegetable bouillon cubes
  • 4 cups water
  • 1/3 cup Earth Balance butter
  • 1 cup plain soy milk
  1. Combine all of the ingredients except the soy milk in a slow-cooker. Cook over high heat for 4 hours. (Alternatively, set to low heat and cook a full 10 hours).
  2. Stir in the milk in the last hour of cooking.

Peanutty Overnight Oats

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Peanutty Oats (2)

These individual servings of overnight oats are perfect for hectic mornings since most of the prep happens the night before.

Ingredients:

  • 1/2 cup rolled oats
  • 1/4 cup chia seeds
  • 2 cups plain soy milk
  • 1 and 1/2 cups raspberries
  • 2 tablespoons sugar
  • 1/4 cup creamy peanut butter
  • 1/2 cup sliced banana
  • 4 teaspoons agave nectar
  1. Divide the oats and chia evenly among 4 small mason jars. Pour 1/2 cup milk over each serving and stir. Cover and refrigerate at least 3 hours, or overnight.
  2. Meanwhile, mash the raspberries and sugar together in a small bowl with a fork. Refrigerate until ready to serve.
  3. In the morning, spoon 2 tablespoons raspberry mixture over each jar of oatmeal, along with 1 tablespoon peanut butter, and 2 tablespoons banana slices. Drizzle with the agave nectar.

Peanutty Oats (3)

 

Chick’n Pot Pie Muffins

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Chicken Muffins (2)

Croutons are the secret for the “crust” in these individual-sized pot pies. As a result, they make fantastic toddler finger food!

Ingredients:

  • 2 cups vegetable broth
  • 1/4 cup Earth Balance butter, melted
  • 4 cups croutons
  • 1 and 1/2 cups Gardein chick’n strips, cooked and chopped
  • 2 cups frozen mixed vegetables
  • 1 tablespoon wheat germ
  • 1/4 cup vegan ranch dressing
  • 1 tablespoon ground flaxseed
  • 3 tablespoons water
  • 3/4 cup shredded vegan cheddar cheese
  1. In a saucepan, whisk together the broth and melted butter. Heat over medium heat until warm. Set aside.
  2. Meanwhile, combine the croutons, chick’n, mixed vegetables, wheat germ, and ranch dressing in a large bowl. Mix well.
  3. In a small bowl, whisk together the flaxseed and water. Pour over the crouton mixture, along with the broth mixture.
  4. Divide evenly among 12 muffin cups and top each serving with 1 tablespoon shredded cheddar.
  5. Bake at 375 degrees F for 20 minutes.

Note: These may fall apart slightly for serving, but you’ll still have a tot-sized portion ready to go, even if they aren’t perfect “muffins”.

Chicken Muffins (3)

Corn Muffins

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Corn Muffins (1)

These not-too-sweet muffins make a great breakfast with a pat of vegan butter, or can be served alongside a bowl of soup for dinner.

Ingredients:

  • 1 cup yellow cornmeal
  • 1 cup flour
  • 1 teaspoon baking soda
  • 2 teaspoons + 1/4 teaspoon baking powder, divided
  • 1/2 cup applesauce
  • 1/4 cup agave nectar
  • 1 cup unsweetened soy milk
  • 3 tablespoons canola oil
  1. In a bowl, combine the cornmeal, flour, baking soda, and 2 teaspoons baking powder. Set aside.
  2. In a large bowl, whisk together the remaining 1/4 teaspoon baking powder and the applesauce. Add the agave, soy milk, and canola oil.
  3. Add the dry ingredients to the wet ingredients, stirring just until combined.
  4. Bake at 400 degrees F for 25 minutes.

We particularly like these next to a bowl of lentil soup!

Corn Muffin alt

Note: The muffins turned out quite browned on the outside, following these baking instructions. You may want to reduce the cook time by a few minutes, or reduce the oven temperature to 375 degrees F for a lighter cornbread.

Corn Muffins (2)

Frozen Candy Cups

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Peanut Butter Cups (8)

My family thinks these homemade peanut butter cups are better than the store-bought kind, and I’m pretty sure your family will agree!

Ingredients:

  • 3/4 cup non-dairy chocolate chips
  • 2 tablespoons + 2 teaspoons coconut oil, divided
  • 1 cup creamy peanut butter
  • 4 teaspoons strawberry jam
  1. Combine the chocolate chips and 2 teaspoons coconut oil in a small microwave-safe bowl. Microwave for 1 minute; stir, then return to the microwave for 30 seconds, or until melted. Spoon about 1 tablespoon chocolate mixture into the bottom of 8 muffin liners. Place in the freezer for 10 minutes.
  2. Combine the peanut butter and remaining 2 tablespoons coconut oil in a separate bowl. Spoon over the frozen chocolate, about 2 tablespoons per muffin liner.
  3. Dollop 1/2 teaspoon jam on each serving, and swirl with a toothpick. Freeze at least an additional 30 minutes before serving.Peanut Butter Cups (7)
  4. Serve frozen or the peanut butter will lose its shape.

Peanut Butter Cups (6)

Creamy Cauliflower Soup

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Creamy Cauliflower SOup

This soup is full of good-for-you tidbits like cauliflower and potatoes and toddlers will love the creamy consistency.

Ingredients:

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 3 Yukon gold potatoes, peeled and chopped
  • 1 head cauliflower, chopped
  • 4 cups vegetable broth
  • 2 tablespoons nutritional yeast
  • 1 bay leaf
  • 1 cup plain non-dairy yogurt
  1. Heat the olive oil in a large saucepan over medium heat. Add the onion and saute for 3 minutes.
  2. Stir in the potatoes, cauliflower, vegetable broth, nutritional yeast, bay leaf, and yogurt. Bring to a boil, then reduce heat and simmer for 30 minutes until the vegetables are very tender.
  3. Remove the bay leaf, then mash with a potato masher until the soup is chunky. If your kids prefer a smoother soup, transfer to a blender and puree instead.

Fruity Tortilla Pizza

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Fruity Pizza (2)

Pizza for breakfast? Yes please, when it’s this peanut butter-and-fruit-topped version! Or have the kids help you put it together for an afternoon snack.

Ingredients:

  • 1 (8-inch) flour tortilla
  • 2 tablespoons creamy peanut butter
  • 2 tablespoons blueberries
  • 2 tablespoons sliced strawberries
  • 1 baby banana, sliced
  • 2 tablespoons coconut chips
  • 1 tablespoon non-dairy mini chocolate chips
  1. Toast the tortilla for 2 minutes on each side in a skillet over medium heat.
  2. Transfer to a cutting board and spread with the peanut butter.
  3. Top evenly with the blueberries, strawberries, coconut chips, and chocolate chips, then slice into quarters.

Repeat with additional ingredients to make as many of these as you need!

Fruity Pizza (1)

Broccoli Cheese Soup

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Broccoli Cheese Soup (1)

This cheesy soup is sure to have even picky vegetable eaters spooning up their broccoli!

Ingredients:

  • 1/2 cup Earth Balance butter
  • 7 tablespoons flour
  • 4 cups unsweetened almond milk, divided
  • 2 vegetable bouillon cubes
  • 2 and 1/2 cups shredded Daiya cheddar
  • 2 cups cooked broccoli florets
  1. Melt the butter in a large saucepan over medium heat. Add the flour and whisk until combined. Stir in 2 cups milk and the bouillon, and cook until thick.
  2. Whisk in the remaining 2 cups milk and the cheddar, and continue to cook until the cheese is melty. Stir in the broccoli and let cool slightly before serving.

Broccoli Cheese Soup (2)

For variation, try adding an equal amount of mashed potato…

Potato Cheese Soup

…or corn kernels in place of the broccoli (or in addition to it!).

Corn Cheese Soup