This recipes takes quesadillas to the next level with just a few simple tweaks.

Ingredients:

• 1 avocado
• 1 tomato
• 4 whole wheat tortillas
• 1/2 cup shredded vegan cheddar
• 2 teaspoons canola oil

1. Peel and pit the avocado and mash with a fork. Finely chop the tomatoes. Spread two of the tortillas evenly with the avocado and top with the tomato.
2. Sprinkle evenly with the cheddar, then top with the remaining two tortillas.
3. Heat the canola oil in a large skillet over medium-high heat. Working with 1 quesadilla at a time, cook for 2 to 3 minutes on each side, until golden brown. Repeat with the remaining canola oil and quesadilla, then cut into wedges to serve.

This hearty entree features a few nice shortcuts like canned peas and corn, plus gets a nutrition boost from flaxseed!

Ingredients:

• 3 large yellow potatoes, peeled and chopped
• 1/2 cup plain soy milk
• 2 tablespoons Earth Balance butter
• 1 tablespoon olive oil
• 1 red onion, chopped
• 2 small carrots, chopped
• 1 (12-ounce) package meatless crumbles
• 2 tablespoons ground flaxseed
• 3/4 cup vegetable broth
• 3/4 cup canned green peas
• 3/4 cup canned corn

1. To prepare the potatoes, place in a large pot and cover with water. Bring to a boil, then continue to cook for 20 minutes, until tender. Drain and return to the pan. Add the soy milk and butter; mash with a potato masher until smooth and set aside.
2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onions and carrots; saute for about 6 minutes.
3. Add the meatless crumbles into the pan, breaking apart into small pieces. Add the flaxseed and cook for 5 minutes, until the crumbles begin to brown.
4. Stir in the broth, peas, and corn; cook for a final 5 minutes.
5. Spoon the mixture into the bottom of a 9×13-inch baking dish. Spread the mashed potatoes in an even layer on top and bake at 400 degrees F for 25 minutes.

English muffin pizzas are the perfect alternative to a family-sized pie when everyone has a different favorite topping! Here’s a quick recipe for basic English muffin pizzas and a few of our favorite topping ideas, but these are suggestions only. I recommend setting out bowls with each individual topping ingredient for a make-your-own buffet bar.

To prepare the pizza sauce, combine the following in a bowl: 1 (8-ounce) can tomato sauce, 1/4 cup carrot puree (or butternut squash puree), 1/2 teaspoon garlic powder. 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil, and 1 teaspoon agave nectar. Split English muffins in half and spread each with about 1/8 cup sauce.

Place the English muffin halves on a baking sheet and sprinkle each with about 1/8 cup shredded vegan mozzarella. Bake at 375 degrees F for 10 minutes.

Eat ’em just like this, or try these two variations:

The Veggie-Packed: Top with chopped tomato, roasted bell pepper strips, sauteed spinach, and sauteed mushrooms.

The Hawaiian: Top with chopped pineapple, cooked and chopped vegan bacon, and sliced olives.

Which version does your family like best? Please share in the comments!

This fun snack actually encourages kids to play with their food! The bright colors and touch of whimsy from small drink umbrellas turn ho-hum celery into a little Caribbean “boat”. Serve this snack in the winter if you’re dreaming of warmer days, or save it for an actual summer day, where it would be perfect poolside.

To start, I like to steam the celery stalks for just a minute or two to make them easier for toddlers to chew, but you can also leave the celery crunchy. Spread the insides of the celery pieces with your favorite non-dairy cream cheese, then sprinkle with shredded coconut to taste. Spoon a little crushed pineapple over the top of each piece.

Add a drink umbrella as the “garnish”, and your boats are ready to set sail.

This flavorful rice can either fill bean burritos or be served alongside them to round out a hearty meal.

Ingredients:

For the rice:

• 1 cup brown rice
• 1/4 cup shredded vegan cheddar
• 1/2 cup mild salsa

For the burritos:

• 1 (15-ounce) drained and rinsed can black beans
• 1 (4-ounce) jar carrot puree
• 1 cup cooked and chopped Gardein chick’n strips
• 3/4 cup shredded vegan cheddar
• Whole wheat tortillas
• Salsa for serving

1. To prepare the rice, cook according to package directions. Remove from heat and stir in 1/4 cup cheddar and 1/2 cup salsa; set aside.
2. Meanwhile, combine the black beans and carrot puree in a small saucepan over medium heat. Cook for about 5 minutes, until heated through. Remove from heat and mash with a potato masher, then stir in the chick’n and 3/4 cup cheddar.
3. To serve, warm whole wheat tortillas according to package directions. Spoon the bean filling and cooked rice into the tortillas to taste, and roll up.
4. Add a little extra salsa on top to serve!