Category: Recipes

Kiwi Frozen Yogurt Bark

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Memorial Day is behind us and the weather is hot and that can only mean one thing… We need frozen desserts! This non-dairy frozen dessert is healthier than ice cream, and fun to make besides.

Ingredients:

  • 2 cups plain non-dairy yogurt
  • 3 tablespoons unsweetened cocoa powder
  • 1 tablespoon agave nectar
  • 5 kiwi fruit
  1. In a large bowl, whisk together the yogurt, cocoa, and agave. Set aside.
  2. Peel and slice the kiwi fruit.
  3. Line a baking sheet with foil or parchment paper, and spread a layer of the yogurt mixture evenly. Top with half of the kiwi slices, then repeat the layers.
  4. Freeze completely before breaking into chunks.

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Blender Oat Pancakes

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Adding oats to these hearty pancakes will get a weekend morning off on the right foot! Kids will love adding ingredients into the blender and pressing go when the time comes.

Ingredients:

  • 2 Ener-G eggs
  • 1 and 1/2 cups plain non-dairy yogurt
  • 3 tablespoons canola oil
  • 1 cup flour
  • 1/4 cup sugar
  • 1 and 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup rolled oats
  • Maple syrup
  1. Combine the Ener-G eggs, yogurt, and oil in a blender; process until combined.
  2. Add the flour, sugar, baking powder, baking soda, and salt. Blend until combined.
  3. Remove the blender from its base and stir in the oats.
  4. Spoon the batter onto a griddle or skillet coated with cooking spray and cook for about 4 minutes on each side. You’ll have enough batter to make 6 to 8 pancakes, depending on size.
  5. Serve with maple syrup!

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Pesto Perfection

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My son loves pesto so much he’s been known to eat it straight out of the jar by the spoonful. When I can get him to stop licking the spoon, pesto also makes it easy to upgrade a few kid favorites! Below are two of our favorite ways to take standard meals from everyday to gourmet. For jarred pesto, we love the dairy-free option from Meditalia.

Pesto Grilled Cheese:

Drizzle 1 tablespoon olive oil evenly over two slices of whole wheat or multigrain bread, spreading to the edges. Turn over and spread the other sides of the bread with 1 tablespoon pesto (homemade or jarred). Top with 1 or 2 slices of Daiya cheddar, and sandwich between the bread. Cook for about 3 minutes on each side over medium heat, until browned. Best served with a bowl of tomato soup!

Pesto Ravioli:

Instead of tomato sauce, we recently subbed in pesto over tofu-filled ravioli for a preschooler-approved dinner. For an extra gourmet touch, squeeze on a little lemon juice as well.

Pesto recipes

 

ABC Quesadillas

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Quesadilla are a great way to involve kids with cooking and feeling like they have real control over the ingredients, as in this easy recipe from High Five magazine. Made to order, these A(vocado), B(acon or bean) and C(heese) quesadillas are sure to please!

First, Travis helped spray 4 small flour tortillas with cooking spray, and place on a baking sheet.

Next up was slicing an avocado (adults: pit and peel it ahead of time). A blunt butter knife will go right through the soft avocado flesh, making this an easy first slice for kids.

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To assemble the quesadillas, Travis sprinkled on his own Daiya cheddar:

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Then we topped them with the avocado slices and either black beans:

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Or vegan bacon (which I had cooked and chopped ahead of time).

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Yum: extra bacon!

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Top each one with a second tortilla, pressing down slightly. Bake at 400 degrees F for 10 minutes and cut into quarters to serve.

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Chocolate Empanadas

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Just in time for Cinco de Mayo, here’s a messy flour-filled project that will have your little chef loving time in the kitchen!

Ingredients:

For the dough:

  • 2 and 1/4 cups flour
  • 1/2 teaspoon salt
  • 1 tablespoon cocoa powder
  • 8 tablespoons Earth Balance butter
  • 1 Ener-G egg
  • 1/2 cup milk

For the filling:

  • Chocolate-hazelnut butter, warmed*
  1. To prepare the dough, combine the flour, salt, and cocoa powder in a large bowl.Empanada (1)
  2. Add the butter in small pieces, and mix into the four mixture with your fingers until it looks like cornmeal. I was so proud of my son for getting his hands right in there!Empanada (2)
  3. Add the Ener-G egg and milk, stirring until a soft dough forms. Wrap in plastic wrap and chill for 1 hour.
  4. Divide the dough into 16 portions, and roll into balls.Empanada (3)
  5. Working with one portion at a time (cover the remaining dough with plastic wrap), roll out into a 6-inch circle. Spoon about 1 tablespoon of the chocolate hazelnut butter into the center. Rub water gently around the edges of the dough with water and fold in half, pressing to seal. Transfer to a baking sheet lined with parchment paper, and repeat with the remaining dough. Here’s my son having a blast with his play portion as I worked!Empanada (4)
  6. Use a fork to crimp the edges of the empanadas, then bake at 400 degrees F for 20 minutes.Empanada (5)

These are best served warm!

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*For the best results, order a vegan Nutella from a retailer like Vegan Essentials. I didn’t have time for an online order, but chocolate hazelnut spread from Justin’s peanut butter company (widely available) worked in a pinch.

Cheesy Baked Potatoes

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Potatoes have been a hard sell for my three-year-old… until this recipe, that is!

Ingredients:

  • 4 russet potatoes
  • 1 bunch broccoli (about 2 cups florets)
  • 1/3 cup plain non-dairy milk
  • 1/4 cup vegan mayonnaise
  • 2 tablespoons Earth Balance butter
  • 1/2 teaspoon salt
  • 8 tablespoons shredded Daiya cheddar
  1. Cook the potatoes in the microwave or oven until very soft. Let cool, then cut in half and scoop out the flesh into a bowl, leaving 1/4-inch thick shells. Set aside.
  2. Meanwhile, steam the broccoli for 5 minutes, until tender. Drain.
  3. Add the broccoli to the bowl with the potato flesh, along with the milk, mayonnaise, butter, and salt.
  4. Divide the broccoli mixture evenly among the 8 potato halves. Top each half with 1 tablespoon cheddar.
  5. Bake at 350 degrees F for 25 minutes. Let cool slightly before serving.

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Asparagus Fried Rice

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I more aptly call this recipe “picky preschooler fried rice” because it has only three ingredients – asparagus, rice, and soy sauce. Older kids and adults might like a few additions: Add a teaspoon each of garlic and fresh ginger to the mix while it cooks, and a drizzle of sesame oil at serving time.

Ingredients:

  • 1 tablespoon olive oil
  • 1 bunch asparagus
  • 2 cups cooked and cooled white rice
  • 2 tablespoons soy sauce
  1. Heat the olive oil in a large skillet over medium heat.
  2. Chop the asparagus and add to the pan; cook for 4 minutes.
  3. Stir in the rice and soy sauce; cook for a final few minutes, until warmed through.

Juicy Blueberry Smoothie

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This month’s recipe offering from High Five magazine involved lots of fun equipment. Juicers and blenders and spoons, oh my!

Ingredients:

  • 1 orange
  • 2 cups fresh blueberries
  • 1 cup white grape juice
  • 1 cup water
  • 1 teaspoon ground cinnamon
  • Plain non-dairy yogurt
  1. Adults, cut the orange in half, and then help your child squeeze on a juicer to extract 1/4 cup fresh orange juice – definitely my son’s favorite step!Blueberry Smoothie (1)
  2. Combine the orange juice in a blender with the blueberries, white grape juice, water, and cinnamon. Process until blended.Blueberry Smoothie (3)
  3. Pour the smoothie into cups. If desired, spoon a dollop of non-dairy yogurt on top just before serving.

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Ribbit Ribbit Toast

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Ribbit Toast

We brought a spring pond in to snacktime today!

Toast one slice of whole wheat bread; meanwhile, mash half of an avocado. Spread the avocado evenly over the toast.

Cut two round pieces of carrot for the frog’s front legs, and a carrot ribbon for a smile.

Add circles up top for eyes – cucumbers or green olives work well!

Finally, for the big back legs, slice pieces from a green bell pepper and place one on each side.

This recipe hopped very quickly into my son’s tummy!

Crispy Asparagus Fries

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After I prepared this dish, my son turned and told me he prefers “regular asparagus” – simply roasted in a little olive oil that is! But for those of you whose kids might like a change of pace, crisp asparagus stalks become almost like french fries in a few simple steps!

Set out three bowls on the counter: the first with a layer of flour, the second with 4 Ener-G eggs, and the third with a mix of panko and vegan Parmesan sprinkles.

Wash and trim one bunch of asparagus. Dip the spears in all three bowls, starting with the flour, followed by the Ener-G eggs, and ending in the panko mixture. Transfer to a baking sheet lined with parchment paper.

Bake at 450 degrees F for 10 minutes, until crisp.