A milkshake that sneaks in a little summertime learning? Yes please!

To assemble, cut several vegan mini marshmallows (such as Dandies) in half with a sharp knife. Adhere the sticky sides of the marshmallows to the inside of a clear glass in the shape of your child’s first initial, repeating for as many children as will be having servings!

Travis was so delighted when he saw a glass with a big T for Travis!

In a blender, combine 1 and 1/2 cups blueberries, 1/2 cup non-dairy milk, 2 and 1/2 cups non-dairy vanilla ice cream, 1 tablespoon orange juice, and 1/4 teaspoon ground cinnamon; blend until smooth.

Pour the mixture carefully into glasses and make sure each child gets the correctly monogrammed cup!

There are days in your child’s culinary life that definitely feel like milestones – the first bite of solid food, obviously; the first cupcake; the first time they use their own fork. Tonight was the first time I made a complete meal for my almost-three-year old – not just an entree paired with a random steamed vegetable, but a main dish with two sides. He devoured all three components, making this a hit we will return to again and again!

Ingredients:

For the tofu:

• 1/2 (14-ounce) pkg. extra-firm tofu
• 2 Ener-G eggs
• 1/2 cup breadcrumbs
• 1 teaspoon Old Bay seasoning
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
•  Cooking spray

For the sweet potatoes:

• 1 large sweet potato
• 1 and 1/2 teaspoons olive oil
• 1/2 teaspoon garlic powder
• 1 teaspoon minced fresh rosemary
• 1/4 teaspoon black pepper

For the coleslaw:

• 4 cups packaged coleslaw mix
• 1 and 1/2 teaspoons olive oil
• 1 tablespoon apple cider vinegar
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

1. To prepare the tofu, cut into 3 slices crosswise, and then cut each slice in half lengthwise – you’ll have 6 (3×1-inch) sticks. Pat dry with paper towels.
2. Prepare the Ener-G eggs in a shallow bowl.
3. In a separate shallow dish, combine the breadcrumbs, Old Bay, 1/4 teaspoon garlic powder, 1/4 teaspoon black pepper, and 1/4 teaspoon salt. Dip each tofu piece in the Ener-G mixture and then in the breadcrumb mixture. Arrange on a baking sheet lined with aluminum foil. Lightly coat the tops of the tofu with cooking spray and set aside.
4. To prepare the potatoes, peel and cut into 1/2-inch thick wedges (alternatively, leave on the peel, but scrub well before slicing).
5. Toss the potato wedges with 1 and 1/2 teaspoons olive oil, 1/2 teaspoon garlic powder, the rosemary, and 1/4 teaspoon black pepper. Arrange next to the tofu on the baking sheet.
6. Bake at 450 degrees F for 25 minutes.
7. Meanwhile, prepare the coleslaw: Toss together the coleslaw mix with the final 1 and 1/2 teaspoons olive oil, the vinegar, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.

I’m always looking for recipes that gently introduce spicy flavors, so was delighted to see this (already vegan!) recipe in our July issue of Parents magazine.

Ingredients:

• 1 tablespoon olive oil
• 3 and 1/2 cups (3/4-inch) cubed butternut squash
• 1 medium onion, chopped
• 2 teaspoons curry powder
• 2 cups vegetable broth
• 1 (15-ounce) drained and rinsed can chickpeas
• 2 tablespoons red curry paste
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup canned coconut milk
• 2 cups packed baby spinach
• 2 cups cooked brown rice
• Plain non-dairy yogurt
• Lime wedges

1. Heat the olive oil in a large saucepan over medium heat. Add the squash and onion; cook for 5 minutes, stirring frequently.
2. Stir in the curry powder and cook for 30 seconds.
3. Add the vegetable broth, chickpeas, curry paste, salt, and black pepper. Bring to a boil, then cover, reduce heat, and simmer for 10 minutes.
4. Stir in the coconut milk and spinach.
5. Place 1/2 cup rice on each plate, and top with the curry. Add a dollop of yogurt and a spritz of lime juice if desired!

Bumper crop of summer squash? Look no further than this easy recipe. My toddler loves it plain, or served atop orzo pasta with a bit of tomato sauce stirred in.

Ingredients:

• 2 minced garlic cloves
• 2 tablespoons olive oil
• 1 zucchini
• 1 yellow squash
• 1 teaspoon Italian seasoning
• 1 tablespoon nutritional yeast

1. Heat the olive oil in a large skillet over medium heat; add the garlic and saute for 2 minutes.
2. Thinly slice the zucchini and yellow squash, and add to the pan; cook for 5 minutes, until the squash is very soft.
3. Stir in the Italian seasoning and nutritional yeast and cook for a final minute.

Older kids might like a bit of hot sauce for zip!

We were in a bit of an oatmeal-or-cold-cereal rut for breakfast – then this three-ingredient idea saved the day!

Ingredients:

• 1 and 1/2 tablespoons peanut butter (or other nut butter)
• 1 whole wheat tortilla
• 1 banana

1. Spread the peanut butter evenly over the tortilla, almost to the edges.
2. Top with 1 whole banana.
3. Roll up the tortilla, and slice into 6 pieces.

How easy is that?

This recipe is similar to orange-glazed chicken on the menu at many Chinese restaurants – it’s a great way to capture the flavor for your little vegans. For big kids, serve over rice and add stir-fried veggies to make it a complete meal.

Ingredients:

• 2/3 cup orange juice
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 2 tablespoons olive oil
• 1 (1 lb) package firm tofu
• 2 teaspoons cornstarch

1. Whisk together the orange juice, soy sauce, and maple syrup in a bowl. Set aside.
2. Heat the olive oil in a large skillet over medium-high heat. Add the tofu and cook for 2 minutes.
3. Add the orange juice mixture; simmer over medium heat for 6 to 7 minutes. Whisk in the cornstarch and cook for a final 3 to 4 minutes, until the sauce is thickened.