Use any brand of tofu pups (i.e. soy hot dogs) from the store to make the ever-popular pigs-in-a-blanket without the pigs!

Ingredients:

• 1/3 cup plain non-dairy milk
• 3/4 teaspoon cider vinegar
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3 tablespoons wheat germ
• 1/4 cup Earth Balance butter
• 4 to 5 vegan hot dogs

1. To make the dough, combine the milk in a bowl with the vinegar and let stand for 5 minutes. All you’re doing here is curdling the milk so it is like buttermilk; lemon juice works as a substitute for the vinegar in a pinch.
2. In a bowl, combine the flour, baking powder, baking soda, and wheat germ. Cut the butter into small pieces and add to the flour mixture; cut in using your fingers or a pastry blender until the mixture is like coarse meal.
3. Add the milk mixture, stirring until a dough forms. Turn out onto a lightly floured surface and knead about 4 times. Roll the dough into a 10-inch square, then cut into 4 or 5 strips, depending on how many hot dogs you’re using.
4. Roll each hot dog into a strip of dough at a slight angle, pressing to seal. Place the hot dogs on a baking sheet lined with parchment paper.
5. Bake at 375 degrees F for 15 to 18 minutes, until the dough is lightly browned.on the bottom.

These vegan rice crispy treats skip the marshmallow in favor of almond butter and a sticky sweet syrup.

Ingredients:

• 5 cups brown rice crisps cereal
• 1 cup sugar
• 1/2 cup light corn syrup
• 1/4 cup plain non-dairy milk
• 6 tablespoons almond butter
• 1/2 cup carob chips

1. Place the cereal in a large bowl, and spray a 9×9-inch baking pan with cooking spray; set both aside.
2. In a saucepan, combine the sugar, corn syrup, and milk. Heat over medium-heat, stirring constantly, until the mixture boils. Stop stirring and continue to cook for 6 minutes, maintaining a rolling boil. If the mixture bubbles up, briefly remove from the burner and let cool slightly.
3. Remove from heat and immediately add the almond butter, stirring until combined. Pour the sugar mixture over the rice, stirring with a spatula to combine; fold in the carob chips.
4. Press the mixture into the prepared baking pan and let cool completely before cutting into squares.

A sneaky mix of chia and hemp seeds makes for a rich batter to coat this vegan French toast. Your kids will gobble it up!

Ingredients:

• 1 cup vanilla almond milk
• 1 tablespoon chia seeds
• 3 tablespoons hemp seeds
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• Sliced bread of choice
• Cooking spray

1. In a blender, combine all of the ingredients except the bread, and process until smooth and thick.
2. Dip each bread slice in the batter, turn over and let sit for a moment, then transfer to a hot skillet coated with cooking spray. Repeat with additional bread slices as desired (the batter makes enough for about 6 slices).
3. Cook for 3 to 4 minutes on each side over medium heat – make sure to wait long enough that the batter isn’t sticking to the pan.
4. Serve warm with a drizzle of maple syrup.

It can be hard to find vegan graham crackers at the store without having to special order, but this chocolatey version is surprisingly easy to make at home. Let kids help with the cookie cutters!

Ingredients:

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/4 cup sugar
• 1/4 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/2 cup Earth Balance butter
• 2 tablespoons maple syrup
• 1/2 cup water
• 1 teaspoon vanilla extract

1. Combine the flours, sugar, cocoa powder, baking powder, salt, and cinnamon in the bowl of a food processor, using the dough blade. Pulse until combined.
2. Cut the butter into small pieces and drop over the flour mixture. Process until the mixture looks like coarse meal.
3. Add the maple syrup, water, and vanilla; process until a wet dough forms.
4. Scrape the dough out onto a well-floured surface and pat into a flat disk. Wrap in plastic wrap and refrigerate for at least 1 hour – it will firm up considerably during this time!
5. On a lightly floured surface, roll the dough to about 1/8-inch thick. Cut into squares, or have children help cut into circles or any other shape with cookie cutters. Transfer the graham crackers to a baking sheet lined with parchment paper.
6. Prick each cracker several times with a fork, then bake at 350 degrees F for 15 to 18 minutes, then transfer to a wire rack to cool completely.

Our favorite way to eat them – aside from plain – is spread with apple butter.

For extra decadence, sprinkle the tops with cinnamon-sugar before baking. My perfect sugar-to-cinnamon ratio? Keep a container in your pantry with two teaspoons cinnamon stirred into 3/4 cup sugar.

Little ones can enjoy this granola in a number of ways – stirred into non-dairy yogurt for breakfast, sprinkled over fruit for dessert – or just eaten out of the bowl as a crunchy snack!

Ingredients:

• 1 and 1/2 cups old-fashioned rolled oats
• 1/2 cup chopped pecans
• 1/4 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/8 teaspoon salt
• 2 tablespoons canola oil
• 3 tablespoons maple syrup
• 1/4 cup diced dried apple
• 1/4 cup raisins

1. Combine the oats, pecans, nutmeg, cinnamon, and salt in a large bowl. Set aside.
2. Whisk together the canola oil and maple syrup, and pour over the oat mixture, stirring to coat.
3. Spread the mixture in an even layer on a baking sheet and bake at 300 degrees F for 30 minutes, stirring halfway through. Remove from the oven and place the baking sheet on a wire rack to cool. Stir in the apple and raisins before storing in an airtight container.