Category: Recipes

Mushroom Barley Casserole

1 Comment

Mushroom Barley Casserole

If your kids don’t like rice, consider trying an alternative like pearl barley. This one-pot dish bakes in the oven slowly, making it a no-brainer, and it will make your kitchen smell amazing.

Ingredients:

  • 1 cup pearl barley
  • 3 cups vegetable broth
  • 1 cup finely chopped cremini mushrooms
  • 1/4 cup finely chopped onion
  1. Combine all the ingredients in a 3-quart baking dish.
  2. Cover and bake at 325 degrees F for 1 and 1/2 hours.

Zucchini Corn Muffins

Leave a comment

Zucchini Muffins (1)

Sneak some shredded zucchini into these yummy corn muffins and your kids will get a dose of veggies right at breakfast!

Ingredients:

  • 1 cup cornmeal
  • 1 cup flour
  • 2 and 1/4 teaspoons baking powder, divided
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup applesauce
  • 1/2 cup apple juice concentrate, thawed
  • 3/4 cup oat milk
  • 3 tablespoons melted Earth Balance butter
  • 1 cup shredded zucchini
  1. In a bowl, combine the cornmeal, flour, 2 teaspoons baking powder, baking soda, and salt; set aside.
  2. Stir together the applesauce and remaining 1/4 teaspoon baking powder in a large bowl. Add the apple juice concentrate, the milk, and the butter.
  3. Stir the dry ingredients into the wet ingredients, then gently stir in the zucchini.
  4. Divide the mixture evenly among 12 muffin cups coated with cooking spray. Bake at 400 degrees F for 20 minutes.

Zucchini Muffins (2)

Creamy Pasta with Broccoli and Chick’n

1 Comment

Creamy Pasta Version 2

The kids loved a recent creamy pasta recipe, so I mixed things up with this variation to keep it novel. You can use all broccoli, all cauliflower, or a mix of the two.

Ingredients:

  • 1/2 cup vegan mayonnaise
  • 1/4 cup non-dairy ranch dressing
  • 3 tablespoons oat milk
  • 2 tablespoons red wine vinegar
  • 14/ teaspoon mustard
  • 2 cups cooked rotini pasta
  • 1 cup cooked and finely chopped broccoli and cauliflower florets
  • 4 ounces cooked and finely chopped Gardein chick’n strips
  1. Whisk together the mayonnaise, dressing, milk, vinegar, and mustard in a large bowl.
  2. Add the cooked pasta, broccoli/cauliflower, and chick’n, stirring to coat. Serve warm or chilled!

For a Mediterranean spin on the pasta, omit the broccoli and chick’n, and instead stir in 1/2 cup chopped artichoke hearts, 1/2 cup sliced black olives, and 1/2 cup cooked zucchini (or summer squash).

Creamy Mediterranean Pasta

Quinoa Bean Salad

1 Comment

Quinoa Bean Salad

This vibrant salad has so many beautiful colors, beans for extra protein, and a lemony dressing that kids will love!

Ingredients:

  • 1 cup quinoa
  • 2 cups water
  • 1 (12-ounce) box kidney beans
  • 1 cup canned corn
  • 1 finely chopped red bell pepper
  • 1/3 cup minced fresh cilantro
  • 1 lemon
  • 3 tablespoons balsamic vinegar
  • 1/2 cup olive oil
  • 2 tablespoons cumin
  1. Combine the quinoa and water in a saucepan; cook over medium heat for 20 minutes, until the liquid is absorbed
  2. Fluff the quinoa with a fork and transfer to a large bowl. Add the beans, corn, bell pepper, and cilantro.
  3. Squeeze the lemon juice over the quinoa mixture, then add the balsamic, olive oil, and cumin, stirring to coat.

Creamy Pasta Salad

Leave a comment

Creamy Pasta Salad a

A creamy dressing is a nice way to dress up pasta, making this one appeal to the whole family!

Ingredients:

  • 1/2 cup vegan mayonnaise
  • 1/4 cup non-dairy ranch or goddess dressing
  • 3 tablespoons unsweetened almond milk
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon mustard
  • 1 and 1/2 cups rotini pasta
  • 1/2 cup chopped carrot
  • 1 cup chopped cucumber
  • 1/2 cup quarter cherry tomatoes
  1. In a bowl, whisk together the mayonnaise, dressing, milk, vinegar, and mustard. Set aside.
  2. Meanwhile, cook the pasta and carrots in boiling water for about 7 minutes, or until the pasta is al dente and the carrots are tender. Drain.
  3. Add the pasta mixture to the bowl with the dressing, along with the cucumber and tomatoes.

Creamy Pasta Salad b

Chick’n Salad

1 Comment

Chicken Salad

This easy, creamy vegan chick’n dish is super easy, and super versatile.

Ingredients: 

  • 9 ounces Gardein chick’n
  • 1/2 cup fresh blueberries
  • 1/4 cup vegan mayonnaise
  1. Cook the chick’n according to package directions; finely chop or shred.
  2. Stir together the chicken, blueberries, and mayo in a large bowl.

Note: You can also use freeze-dried blueberries in the recipe, as I did with a later variation. Sprinkle in about 2 tablespoons instead of 1/2 cup fresh.

Chickn Salad alt

You can serve a dollop of the salad plain, or tuck it into a pita pocket for a quick lunch.

Chicken Salad var

Or spoon it into soft, cooked celery sticks for a variation on ants on a log.

Chicken Salad bis

My 1 year old and 5 year old love it best served alongside circle crackers!

Chicken Salad (2)

Chocolate Crackles

Leave a comment

Chocolate Crackles (2)

These sweet small treats are great if your kids need an afternoon pick-me-up: sugary enough to taste decadent, but with a few “good for you” ingredients thrown in.

Ingredients:

  • 2 cups rice-crisp cereal
  • 1/2 cup powdered sugar
  • 3/4 cup shredded coconut
  • 1/3 cup cocoa powder
  • 1/2 cup + 2 tablespoons coconut oil
  1. Combine all the ingredients except the coconut oil in a large bowl.
  2. Melt the coconut oil and drizzle over the dry ingredients, then mix well.
  3. Divide the mixture evenly among 30 mini muffin cups (alternatively, just press into mini cupcake liners and place on a tray). Refrigerate for 30 minutes to set.

Chocolate Crackles (1)

 

Citrusy Rice Salad

Leave a comment

Citrusy Rice Salad

This salad makes a nice introduction to citrus fruits for toddlers. Veronika hesitantly asked “Apple?” when I spooned some onto her tray. Close but not quite!

Ingredients:

  • 1/4 cup fresh-squeezed orange juice
  • 1 teaspoon agave nectar
  • 1/4 cup olive oil
  • 1/4 cup chopped green beans
  • 1/4 cup chopped orange
  • 1/4 cup chopped pineapple
  • 2 chopped green onions
  • 2 cups cooked brown rice
  1. To prepare the dressing, whisk together the orange juice, agave, and olive oil in a large bowl. Set aside.
  2. Meanwhile, steam the green beans for about 6 minutes, or until tender.
  3. Add the green beans to the bowl with the dressing, along with the remaining ingredients, stirring to coat.

 

Samosas

Leave a comment

Samosas (4)

These hand-held treats make a fantastic after-school snack, or can be part of a larger meal packed in a lunchbox. They’re the perfect size for kids’ hands! Try Wholly Wholesome’s pie crusts for a vegan version.

Ingredients:

  • 1 cup prepared mashed potatoes
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • Dash black pepper
  • 1 tablespoon minced cilantro
  • 2 chopped mint leaves
  • 2 (9-inch) pie crusts, thawed
  1. To prepare the filling, stir together the mashed potatoes, cumin, salt, black pepper, cilantro and mint leaves in a large bowl. Set aside.
  2. Roll the pie crusts out on a flat surface and trim slightly to form a rectangle. Cut with a pizza wheel into a tic-tac-toe board, for 9 squares in each crust.Samosas (2)
  3. Spoon the filling evenly into the center of the squares. Fold over into a triangle shape, pinching the edges to seal.Samosas (1)
  4. Transfer to baking sheets and bake at 350 degrees F for 18 minutes, until lightly brown.

Samosas (3)

Matoke (Plantain Stew)

Leave a comment

Matoke.JPG

This hearty stew brought international flair to our kitchen tonight; the plantain-based dish is similar to those traditionally served at birthday celebrations in Kenya, a nice little addendum to some birthday learning Travis has recently enjoyed.

Ingredients:

  • 1 teaspoon canola oil
  • 1 small onion, chopped
  • 1 (14.5-ounce) can diced tomatoes
  • 8 ounces meatless crumbles
  • 3 ripe plantains, peeled and chopped
  • 2 baking potatoes, peeled and chopped
  • 2 cups water
  1. Heat the canola oil in a large saucepan over medium-low heat. Add the onion and cook for 5 minutes.
  2. Add the tomatoes and meatless crumbles; cook for about 10 minutes.
  3. Stir in the chopped plantains and potatoes, then cover with the water. Bring to a boil; reduce heat and simmer for 20 minutes, until the potatoes are very tender.