You can’t go wrong with a classic BLT sandwich filling. Wrap it up in a tortilla for a novel spin.
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Repeat as needed for extra sandwiches!
If you do the prep work for this strata the night before, all you need is 1 hour to bake it in the morning. Perfect for weekends, in sum – or heck, any weekday before school if you have early birds like I do!
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And although we do like this for breakfast, it’s also great as a side at dinner! Try serving with Gardein chick’n and peas.
Quick, easy… and there’s vegan bacon. That makes this the perfect supper after a day back at school!
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These skewers feature all the best flavors of summer on a plate, and are great as a side dish, appetizer, or even a non-cook main course if you eat enough for them! For the closest vegan mozzarella to a fresh one like buffalo, you can’t go wrong with Follow Your Heart’s mozzarella block. Cook your bacon slices ahead of time and cut into pieces that are roughly the size of the other ingredients.
Repeat the process below with all the ingredients to make as many skewers as you need to feed your family or a summer party crowd.
Per skewer you’ll need:
2 cantaloupe chunks
2 fresh basil leaves
2 cubes “fresh” vegan mozzarella
2 pieces vegan bacon (homemade or store-bought)
2 cubes French bread baguette.
Thread the ingredients onto long skewers in a pattern.
For every two skewers, drizzle with about 1 teaspoon olive oil and 1 teaspoon agave nectar.
Which little tidbit will you eat first?
Quesadilla are a great way to involve kids with cooking and feeling like they have real control over the ingredients, as in this easy recipe from High Five magazine. Made to order, these A(vocado), B(acon or bean) and C(heese) quesadillas are sure to please!
First, Travis helped spray 4 small flour tortillas with cooking spray, and place on a baking sheet.
Next up was slicing an avocado (adults: pit and peel it ahead of time). A blunt butter knife will go right through the soft avocado flesh, making this an easy first slice for kids.
To assemble the quesadillas, Travis sprinkled on his own Daiya cheddar:
Then we topped them with the avocado slices and either black beans:
Or vegan bacon (which I had cooked and chopped ahead of time).
Yum: extra bacon!
Top each one with a second tortilla, pressing down slightly. Bake at 400 degrees F for 10 minutes and cut into quarters to serve.
You can’t go wrong with kids and open-faced sandwiches. For my preschooler, I like to use the sliced sourdough bread from Rudi’s Bakery, since he doesn’t like bread too crunchy. Older kids and adults would love these sandwiches on a fresh loaf of sourdough from your local bakery!
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I like to serve these with fries (I love the frozen line from Veggie Fries) and roasted Brussels sprouts tossed with a little olive oil, salt, and black pepper. You know you have a hit when your preschooler cleans his plate!
This creamy blended soup is perfect almost any time of year. Use fresh corn in the summer or canned corn when it’s out of season. Although the ingredient list is longer than I generally strive for with kids’ meals, it comes together fairly quickly.
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My son loves asparagus – so much so that I don’t tell him I’m making it ahead of time, or he’ll throw a tantrum while it cooks #veganproblems. I delighted him the other day with not one but two of his favorite foods, adding vegan bacon slices into this easy side dish. My favorite brand for little kids is Lightlife, which has a mild flavor. For a smokier, more intense bacon dish, try this with Tofurky’s maple bacon tempeh.
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joyful parenting 