This recipe might be labeled as a breakfast burrito, but we don’t care when we eat it – it makes an equally delicious lunch or dinner. Whenever you make it, it sure is quick!

Ingredients:

• 1 (1 lb) package firm tofu
• 2 tablespoons olive oil
• 1/2 cup mild salsa
• 4 whole wheat flour tortillas
• 4 slices Daiya cheddar
• 1 avocado (optional)

1. Cut the tofu into 1/2-inch cubes (or crumble, if preferred). Heat the oil in a large skillet over medium heat; add the tofu and saute for 2 minutes.
2. Add the salsa and cook for an additional 3 minutes.
3. Warm the tortillas, and layer each with about 1/2 cup tofu mixture and 1 slice of cheddar. Add slices of avocado if desired, then roll up to serve.

This fast taco recipe works for the whole family. For toddlers who like simple tastes and flavors, stick to the ingredient list below. For older kids and adults who prefer a little kick, sprinkle a taco seasoning packet into the chickpea mixture while it simmers!

Ingredients:

• 1 (15-ounce) drained and rinsed chickpeas
• 1/2 cup water
• 3 ounces tomato paste
• 4 whole wheat flour tortillas

1. Combine the chickpeas, water, and tomato paste in a skillet. Simmer for 10 minutes, stirring occasionally – most of the liquid should be absorbed.
2. Mash the chickpea mixture with a potato masher or fork until about half mashed, then divide evenly among the 4 tortillas.

My toddler likes to stop there, but older kids may want to add shredded lettuce, sliced olives, shredded vegan cheese, or non-dairy sour cream!

Wait, I can get my toddler to eat veggies and beans and quinoa in one sneaky vegan recipe? Yes please! Serve these plain for toddlers, or use to make meatball sub sandwiches for older kids.

Ingredients:

• 1 (15-ounce) drained can kidney beans
• 1 minced small onion
• 1 minced medium zucchini
• 1 peeled and minced carrot
• 2 minced garlic cloves
• 1 cup cooked quinoa
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons tomato paste
• 1 tablespoon yellow mustard
• 1 tablespoon Italian seasoning
• 1/4 cup vital wheat gluten
• 1/2 cup breadcrumbs

1. Place the kidney beans in a bowl and mash with a potato masher or fork.
2. Add all of the remaining ingredients except the breadcrumbs, stirring until combined.
3. Using your hands, divide the mixture into about 20 balls, and roll in the breadcrumbs before arranging on a baking sheet.
4. Bake at 350 degrees F for 25 to 30 minutes. Let stand about 10 minutes to cool before serving.

Finally a homemade recipe that captures the texture and flavor of Daiya’s prepared mac and cheese mix, but with ingredients I feel good about! As much as I love Daiya, my son sometimes finds it too sticky or cloying; he gobbled up every bite of this version. Sprinkle with smoked paprika before serving for kids who like a little extra flavor.

Ingredients:

• 1 and 1/2 cups uncooked elbow macaroni
• 1 and 1/4 cups hemp milk
• 1/3 cup nutritional yeast
• 2 tablespoons white miso
• 2 tablespoons cornstarch
• 1/4 teaspoon turmeric

1. Cook the pasta according to package directions; drain and set aside.
2. Meanwhile, combine the remaining ingredients in a saucepan. Bring to a boil over medium heat, then reduce heat to low and cook until thickened, stirring frequently.
3. Add the cheesy sauce to the cooked pasta, and cook over low heat a few minutes to warm through.

I simplified this recipe from the gorgeous Kids Kitchen recipe pack from Barefoot Books. Nearly every ingredient in this kid-friendly guacamole is green, even the olive oil if you count that it sometimes has a green tinge to it! You can throw in a handful or two of parsley for even more green. And for kids who don’t mind a little heat, add 1 green chili pepper (seeds removed), and call it a Mean Green Guacamole.

Ingredients:

• 1 large ripe avocado
• 1 green onion
• 1 lime
• 1/4 cup olive oil

Combine all ingredients in a food processor and process until smooth. Let your little bunnies dip in carrot sticks for a color contrast – or more green foods, like cucumbers, broccoli, and green bell pepper.