Category: Recipes

Vegan Pumpkin Pie

Leave a comment

Pumpkin Pie (3)

Thanksgiving is two days away, and today was baking day. This pumpkin pie is a crowd-pleaser, whether your guests are vegan or not. Kinnikinnick graham crackers are vegan and gluten-free, which helps if you’re juggling a variety of dietary needs over the holidays. If you use another brand, you may need a different number of crackers.

Ingredients:

  • 10 graham crackers
  • 2 tablespoons brown sugar
  • 6 tablespoons melted Earth Balance butter
  • 8 ounces silken tofu
  • 1 (15-ounce) can pumpkin
  • 1/2 cup maple syrup
  • 1 tablespoon cornstarch
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon sea salt
  1. To prepare the crust, combine the graham crackers and brown sugar in a blender; process until you have fine crumbs. Add the melted butter and pulse to combine.
  2. Use your fingers to press the mixture into the bottom and up the sides of a 9-inch pie plate.  Bake at 350 degrees F for 8 minutes. Let cool at least 10 minutes.Pumpkin Pie (1)
  3. Meanwhile, prepare the filling: In a blender, combine the silken tofu, pumpkin, maple syrup, cornstarch, pumpkin pie spice, and vanilla. Process until smooth. Spoon into the prepared crust and bake at 350 degrees F for 40 minutes, until set.
  4. Let cool on a wire rack for 2 hours, then transfer to the fridge and chill at least 4 hours.
  5. Serve plain, or topped with your favorite non-dairy whipped cream!

Pumpkin Pie (2)

Travis loved the idea that this pie was made from pumpkins, even though we used canned puree and not a cute little sugar pie pumpkin.  But it led us on a fun harvest vegetable hunt at the grocery store, including all kinds of knobby squashes and root veggies like potatoes and parsnips.

Harvest Scavenger (1).jpg

What’s on your harvest table for Thanksgiving this year? Please share in the comments!

Harvest Scavenger (3)

 

Lentils with Spinach and Quinoa

Leave a comment

Lentil Spinach a

Lentils are one of Veronika’s favorite foods, and this is an easy way to jazz them up. Cooking the quinoa in the microwave means you only need one saucepan, a bonus come clean-up time!

Ingredients:

  • 1/2 cup quinoa
  • 1 cup water
  • 1 teaspoon olive oil
  • 1 garlic clove
  • 1 cup green lentils
  • 2 cups vegetable broth
  • 2 cups chopped fresh baby spinach
  1. To prepare the quinoa, combine the quinoa and water in a microwave-safe bowl. Cover and microwave for 4 minutes. Stir, recover, and return to the microwave for a final 2 minutes. Set aside.
  2. Meanwhile, heat the olive oil in a saucepan over medium heat. Add the garlic and cook for about 3 minutes.
  3. Add the lentils and vegetable broth. Bring to a boil; cover, reduce heat, and simmer for 30 minutes, or until the liquid is nearly all absorbed.
  4. Stir in the spinach and cook for a final 2 to 3 minutes, until the spinach wilts.
  5. Add the lentil mixture to the quinoa mixture, then let cool before serving.

Lentil Spinach b

 

Rotini with Bolognese Sauce

Leave a comment

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.

Ingredients:

  • 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

Leave a comment

Veg Barley Casserole (3).JPG

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

Ingredients:

  • 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

Leave a comment

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!

Ingredients:

  • 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!

Yogurt Berry Parfaits

Leave a comment

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.

Ingredients:

  • 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!

Ingredients:

  • 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

1 Comment

Farmers Pie b.JPG

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!

Ingredients:

  • 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.

Farmers Pie a

Apple and Sweet Potato Mini Muffins

1 Comment

Apple Sweet Potato Mini Muffin (2).JPG

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

Ingredients:

  • 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)

Happy Birthday Vanilla Cake with Cider Glaze

1 Comment

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!

Ingredients:

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)