Category: Recipes

Strawberry Applesauce

Leave a comment

Strawberry Applesauce (2)

This chunky applesauce is a great homemade alternative to store-bought pouches, and a nice way to introduce berry flavor to toddlers.

Ingredients:

  • 1 cup peeled and chopped apple
  • 1 cup chopped strawberries
  • 1/4 cup apple juice
  1. Combine all the ingredients in a saucepan. Bring to a simmer and continue to cook for 12 minutes, until the fruit is very tender.
  2. Mash with a potato masher and cool before serving.

Strawberry Applesauce (1).JPG

Fairy Bread

Leave a comment

Fairy Bread (2).JPG

If children could invent a snack, Fairy Bread would probably be it. This treat, apparently popular at birthday parties in Australia, sure made our after-school snack feel like a treat!

Spread Earth Balance butter on slices of white bread. Trim off the crusts.

Fairy Bread (1)

Sprinkle with rainbow sprinkles to taste, then cut into triangles. I prepared the first slice for Travis, but let him be in charge of the sprinkles for the second.

Fairy Bread (3)

Clearly this indulgence is meant to be a once-in-a-while treat, but it sure put a big smile on his face today!

Split Pea Curry

Leave a comment

Split Pea Curry alt.JPG

This protein-packed vegan curry introduces your toddler to new flavors and spice without overwhelming little taste buds.

Ingredients:

  • 1 cup split peas
  • 2 baking potatoes, peeled and cubed
  • 1/2 cup carrot, chopped
  • 1 cup cauliflower, chopped
  • 1 garlic clove, minced
  • 4 cups water
  • 1/2 cup tomato sauce
  • 1 and 1/2 teaspoons curry powder
  1. In a large pot, combine the split peas, potatoes, carrot, cauliflower, and garlic.
  2. Add the water, tomato sauce, and curry powder, stirring to combine.
  3. Bring the mixture to a simmer, then continue to cook for 1 hour, or until the split peas are very tender. Let cool before serving.

Split Pea Curry

Toddler Chick’n Dinners

1 Comment

 

Chickn Pea Potato (1)

Here are two ways I love to serve vegan chick’n strips to my Baby Led Weaning toddler for a full meal.

Parsnip & Chicken Dinner

Chicken Parsnip (1)

Peel and chop 4 small parsnips. Cover with water and bring to a boil; continue to cook for 20 minutes, until very soft.

Drain and return to the pan, then add 1 teaspoon Earth balance butter and mash until smooth. Serve with finely chopped Gardein chick’n strips.

Chicken, Sweet Pea, & Sweet Potato Dinner

Chickn Pea Potato (2).JPG

Microwave 1 sweet potato for about 6 minutes, or until very tender. Let cool slightly, then scoop the flesh from the peel and mash to desired consistency.

Serve with finely chopped Gardein chick’n strips and cooked green peas.

 

Tomato & Orzo Soup

1 Comment

Tomato Orzo Soup.JPG

I love this hack for making a hearty family dinner: Start with a canned creamy soup, add a few ingredients for added nutrition, and dinner seems gourmet in minutes flat.

Ingredients:

  • 4 cups creamy tomato soup
  • 1 cup canned black beans
  • 2 cups cooked orzo
  • Plain non-dairy yogurt
  1. Heat the soup in a saucepan until warm. Add the beans and cooked pasta, stirring until combined.
  2. Ladle the soup into bowls, and top each with about 1 tablespoon yogurt.

Orzo with Creamy Tomato Spinach Sauce

Leave a comment

Orzo with Spinach Sauce alt.JPG

Relying on jarred marinara sauce as the base of this recipe makes it a cinch, but it sneaks in extra nutrition for your little ones!

Ingredients:

  • 1/2 cup pasta sauce
  • 1/4 cup silken tofu
  • 1/4 cup frozen spinach
  • 2/3 cup uncooked orzo
  1. Combine the first three ingredients in a blender and process until smooth.
  2. Transfer the sauce to a saucepan and heat until warm.
  3. Meanwhile, cook the pasta according to package directions. Stir the orzo into the sauce, and let cool slightly before serving.

Orzo with Spinach Sauce

Broccoli & Quinoa Casserole

Leave a comment

Broccoli Casserole (2)

I’m trying to work more quinoa into my toddler’s diet, but when I prepare it plain she just makes a mess with it. This creamy casserole dish is a flavorful way to introduce the food to your little one. For the soup, look for a nice base like a smooth corn, broccoli, or leek soup.

Ingredients:

  • 1 cup creamy soup
  • 1/2 cup shredded non-dairy cheddar
  • 1 small bunch broccoli
  • 3 cups cooked quinoa
  1. Heat the soup in a saucepan over medium heat, until warm. Stir in the cheese and set aside.
  2. Meanwhile, cut the broccoli into tiny florets and steam until tender.
  3. In a large bowl, stir together the soup mixture, broccoli, and cooked quinoa. Let cool slightly before serving.

Cran-Raspberry Chia Pudding Parfait

1 Comment

Chia Pudding (1)

The vibrant red sauce in this breakfast pudding makes for a beautiful start to Christmas morning!

Ingredients:

  • 4 cups unsweetened almond milk
  • 1 cup chia seeds
  • 1/2 cup maple syrup
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1 (10-ounce) package frozen cranberries
  • 1 (12-ounce) package frozen raspberries
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup water
  1. In a bowl, whisk together the almond milk, chia seeds, maple syrup, cinnamon and salt. Cover and refrigerate overnight
  2. Meanwhile, combine the cranberries, raspberries, sugar, vanilla, and water in a saucepan. Bring to a boil, then continue to simmer for about 20 minutes, until the cranberries pop. Use a spoon to mash the berries the rest of the way. Cover and refrigerate overnight.
  3. In the morning, spoon the parfait into glasses, alternating layers of the sauce and the chia pudding.

Chia Pudding (2)

 

Red-and-Green Enchiladas

1 Comment

Red Green Enchiladas (1)
Tofu-filled tortillas smothered in the colors of Christmas make the perfect holiday entree! Even better, this one can be made ahead of time and baked just before serving, freeing you up to host or open presents!

Ingredients:

  • 2 tablespoons Earth Balance butter
  • 4 thinly sliced green onions
  • 1 (1 pound) package firm tofu
  • 1 cup red enchilada sauce
  • 1 cup green enchilada sauce
  • 6 flour tortillas
  • 1 cup shredded non-dairy cheese
  1. Melt the butter in a skillet over medium heat. Add the green onion and cook for 2 minutes. Crumble the tofu into the pan and cook for an additional 3 minutes.
  2. Spoon 1/4 cup red sauce onto half of a 9×13-inch baking dish. Coat the other half with 1/4 cup green sauce.
  3. Working with 1 tortilla at a time, spoon in some of the tofu filling and fold up tightly. Place seam side down over the sauce in the dish. Repeat with the remaining tortillas.
  4. Spread the remaining red sauce over half of the top and the green sauce on the other half. Christmas colors!
  5. Cover with foil and refrigerate until ready to bake. Bake at 350 degrees F for 45 minutes, removing the foil halfway through.

Red Green Enchiladas (2)

Split Pea Soup

Leave a comment

Split Pea Soup

Split peas are a fantastic protein source for vegan kids… or any kids! Make them appeal to little tots with this soup. I keep it thick so my toddler can scoop it up by hand, but big kids love spooning into a hearty bowlful, too.

Ingredients:

  • 1 onion
  • 1 russet potato
  • 1 tablespoon olive oil
  • 1 cup green split peas
  • 3 cups vegetable broth
  • 1/4 teaspoon savory
  • 1/8 teaspoon cumin
  • 1 bay leaf
  1. Peel and finely chop the onion and potato. Heat the olive oil in a large saucepan over medium heat. Add the vegetables and cook for 3 minutes.
  2. Add the split peas, broth, savory, cumin, and bay leaf. Simmer for 50 minutes, uncovered, until the split peas are very tender. If you need to, add additional broth or water as the split peas cook so they don’t stick to the pan.
  3. Remove the bay leaf and let the soup cool slightly before serving.