Featuring three of Travis’s favorite foods – vegan chick’n strips, hummus, and tortillas – this recipe was a no-brainer for his first wrap sandwich. Add whatever veggies your tot prefers in place of the squash and bell pepper to customize. Bigger kids can easily take this wrap in their lunchbox to school.

Ingredients:

• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 package Gardein chick’n strips
• 1 cup sliced summer squash
• 1 cup chopped roasted bell pepper
• 4 tablespoons hummus
• 4 whole wheat tortillas

1. Combine the first 4 ingredients in a large bowl, tossing to coat. Transfer to a skillet and cook over medium-high heat for about 10 minutes, until the chick’n is browned and the squash is tender.
2. Spread 1 tablespoon hummus on each of the tortillas. Divide the chick’n and veggies evenly among the sandwiches and roll up to serve. Cut in half, or into bite-sized pieces for younger toddlers

This homemade mac ‘n’ cheese comes together almost as quickly as packaged vegan offerings, like those from Earth Balance or Daiya, but you have much greater control over the ingredients.

Ingredients:

• 1 and 1/2 cups uncooked whole-wheat elbow macaroni
• 1 tablespoon Earth Balance butter
• 1 tablespoon all-purpose flour
• 1/2 cup almond milk
• 1/2 cup shredded Daiya cheddar
• 3 tablespoons plain non-dairy yogurt
• Cooked broccoli or other veggie of choice

1. Cook the macaroni according to package directions; drain and set aside.
2. While the pasta cooks, melt the butter in a large saucepan over medium heat. Add the flour, whisking to combine. Gradually add the almond milk and continue to cook for about 1 minute, until thickened.
3. Remove from heat and stir in the cheddar and yogurt. Add the cooked pasta to the sauce, tossing to coat.

To serve, stir in about 1/4 cup steamed and chopped vegetables of your toddler’s choice into each serving of pasta. Travis loves broccoli, which works great in this recipe, but you can mix and match as much as you like!

This fruit-and-veggie slushie has all the frozen goodness of Italian ice without any of the sugar.

Ingredients:

• 2 cups frozen pineapple cubes
• 2 cups peeled and chopped cucumber
• 1 cup chopped celery

1. Combine all the ingredients in a blender and process until smooth.

That’s it! Serve by the spoonful or with a straw. For adults, consider adding a pinch of salt and a squeeze of lime juice for a refreshing afternoon treat.

Travis has loved tofu nearly since he began eating solids, so I’m always looking for ways to make it new and different. This sweet-savory glaze gets the toddler thumbs up. You can cut the tofu into small cubes or leave in slabs or triangles for older children.

Ingredients:

• 2 tablespoons low-sodium soy sauce
• 2 teaspoons maple syrup
• 2 teaspoons sesame oil
• 1 pound extra-firm tofu

1. Combine the soy sauce, maple syrup, and sesame oil in a small bowl. Drizzle over the tofu cubes and let stand for about 10 minutes to marinate.
2. Cook the tofu in a skillet over medium-high heat for 6 to 8 minutes, stirring occasionally. Let cool slightly before serving.

Add rice and wilted chopped spinach to complete the meal!

September is here and already there’s a chill in the air. The perfect night for preparing a toddler-friendly bowl of soup, in sum. Use any small pasta shape, such as mini shells, pennette, or farfalline for this recipe.

Ingredients:

• 2 Field Roast Italian sausage links, chopped
• 1/2 cup cooked spinach, chopped
• 1/4 cup leek, chopped
• 1 tablespoon olive oil
• 4 cups low-sodium vegetable broth
• 1 pound precut butternut squash
• 1/4 cup small pasta
• French bread
• Earth Balance butter
• Nutritional yeast

1. Heat the olive oil in a large saucepan over medium-high heat. Add the sausage, spinach, and leek; cook for 4 to 5 minutes, until the sausage is browned.
2. Add the broth and squash. Bring to a simmer, then continue to cook for 5 minutes. Add the pasta and cook for an additional 7 minutes.
3. Meanwhile, prepare the croutons: cut the French bread into slices, and spread each with the desired amount of butter and a sprinkle of nutritional yeast. Broil for about 1 minute, and serve with the soup.

I’m not normally one for food art, but this whimsical snack was too cute to pass up – especially here in the lazy kite-flying days of summer! Preschoolers can definitely help you assemble this one.

Ingredients:

• 1 slice whole wheat bread
• 1 teaspoon eggless mayonnaise
• 1 slice non-dairy cheese
• 1 carrot stick
• 6 raspberries
• Popcorn kernels

1. Lightly toast the bread and cut into a square, discarding the crusts.
2. Spread the bread with the mayo, and top with the cheese. I cut the cheese into triangles for a cute, patterned-kite effect.
3. Place the carrot stick at the bottom, and arrange the raspberries on either side.
4. Add a few popcorn pieces for clouds!