Pesto Chick’n Pizza

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This pizza recipe looks gourmet, so shh! Don’t tell the kids that it’s ridiculously easy to put together.

Ingredients:

  • 1 pound whole wheat pizza dough
  • 1/3 cup vegan pesto
  • 1 cup shredded Daiya mozzarella
  • 1 package Gardein chick’n strips, cooked and shredded
  • 2 plum tomatoes, sliced
  1. Pat the pizza dough to the edges of a pizza pan coated with cooking spray. Bake at 450 degrees F for 10 minutes.
  2. Pat the dough with a spatula anywhere it has puffed up, then spread with the pesto and sprinkle with the cheese.
  3. Top evenly with the chick’n and sliced tomatoes. Return to the oven and bake a final 7 minutes.

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Easy Goulash

 

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I’ve been looking for a way to beef up Travis’s pasta dinners, and it turns out that adding vegan, well, beef, did the trick! This is a simplified take on the Hungarian dish of goulash. Parents magazine tells us the stew dates back to the ninth century, and we were more than happy to eat this updated version.

Ingredients:

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 (14-ounce) package ground meatless beef (such Lightlife Smart Ground)
  • 2 tablespoons tomato paste
  • 1 (15-ounce) can tomato sauce
  • 1 (14.5-ounce) can diced tomatoes
  • 1 cup water
  • 2 teaspoons oregano
  • 1 teaspoon paprika
  • 8 ounces ditalini pasta
  • 1/2 cup shredded Daiya cheddar
  1. Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes, until softened. Break the beef into crumbles and add to the pan; cook for an additional 5 minutes, until browned.
  2. Stir in the tomato paste, then add the tomato sauce, diced tomatoes, water, oregano, and paprika. Bring to a boil.
  3. Stir in the ditalini; cover, reduce heat, and simmer for 15 minutes, until the pasta is tender.
  4. Ladle onto plates or bowls, and top the servings evenly with the cheese.

 

Sweet Potato, Avocado, and Bean Quesadillas

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Quick enough for any busy weeknight, these quesadillas are not only fast but also versatile. Keep the flavors simple for little kids with the ingredient list below; meanwhile, older children and adults can add a sprinkle of cumin or chili powder to the quesadilla filling, and dress their serving up at mealtime with non-dairy sour cream, hot sauce, and salsa.

.Ingredients:

  • 4 whole wheat tortillas
  • 1 cup shredded Daiya pepper jack
  • 1/2 cup rinsed and drained canned pinto beans
  • 1/2 cup mashed, cooked sweet potato
  • 1 sliced avocado
  1. Place 2 tortillas on a baking sheet. Layer evenly with the pepper jack, pinto beans, sweet potato, and avocado.
  2. Top with the remaining 2 tortillas and bake at 425 degrees for 8 minutes.

Top as desired, and serve!

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Mac and Cheese in a Mug

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Yes, your toddler can make pasta nearly him- or herself alone! This comfort food recipe is just right for a winter lunch or dinner.

In an oven-proof mug, have your child pour in the following: 1/2 cup uncooked elbow macaroni or small shell pasta; 1/4 cup shredded Daiya cheddar cheese; 1 tablespoon flour; and 1/2 cup non-dairy milk.

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Now give the mug a big stir to combine the ingredients!

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Adults, place the mug on a baking sheet and bake at 375 degrees F for 30 minutes – the mixture should be bubbly on top.

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In a small bowl, combine 1 tablespoon melted Earth Balance butter and 1 tablespoon fresh bread crumbs. Spoon over the mac and cheese, then return to the oven for a final 5 minutes.

Let cool at least 5 minutes before serving. Travis was so proud to have stirred the ingredients together, and couldn’t wait to try the recipe – especially because of the novelty of eating from a mug!

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You can double the recipe and use two mugs; reheat the second portion of mac and cheese in the microwave the next day.

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