Tag: recipe

Tofu Salad

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Tofu Salad

My kids love tofu, even when it’s served plain, but this easy salad is a flavorful spin to keep things fresh.

Ingredients:

  • 1 (1-pound) package firm tofu
  • 1/2 cup vegan mayonnaise
  • 2 tablespoons yellow mustard
  • 1/2 teaspoon dried dill
  • 1/2 cup shredded carrot
  1. Place the tofu in a bowl and mash with a fork until crumbly.
  2. Stir in the mayonnaise, mustard, dill, and carrot.

This is delicious on its own, but also great tucked into or served alongside pita bread.

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Spaghetti Squash with Italian Herbs

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Spaghetti Squash with Herbs

There’s something magical about spaghetti squash for kids (and grown-ups, too!), about the way the strands instantly shred to look like spaghetti noodles. It always felt a bit to me like Strega Nona’s bubbling pasta pot! This recipe gets a kid-friendly hit of flavor from garlic and herbs.

Ingredients:

  • 1 large spaghetti squash
  • 2 tablespoons olive oil
  • 1 minced garlic clove
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/4 cup vegan Parmesan shreds
  1. Place the spaghetti squash on a baking dish and pierce several times with a fork. Bake at 350 degrees F for 90 minutes. Let cool slightly, then cut in half. Scoop out the seeds and use a fork to rake the rest of it into strands. Transfer to a large bowl.
  2. Once the squash has cooled slightly, heat the olive oil in a small saucepan over medium-high heat. Add the garlic, basil, and oregano; cook for 2 minutes.
  3. Add the garlic mixture and the Parmesan to the spaghetti squash, tossing to coat.

If you prefer, serve the squash topped with marinara sauce to look even more like real spaghetti!

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Farmers’ Market Corn and Peach Salad

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Farmers Market Corn (9)

This salad is the direct result of a trip to the farmer’s market. I hesitate to give an exact recipe, since the hope is that you tailor your family’s meal after what you find at your market! So consider the recipe below as a guideline only.

We set out with the intention of making a Corn, Nectarine, and Blueberry Salad that I’d spotted in a magazine, and I printed Travis a picture of each ingredient we hoped to find. This turned it into a neat scavenger hunt.

Farmers Market Corn (1)

Any similar hunt will be a great way to engage kids with the market and the sellers! If you don’t have exact ingredients in mind, then challenge your kids to find things you spot along the way: “Find me a root vegetable” or “Find me something red!” you can say.

Don’t forget to check out the other fun that a farmers’ market has to offer while you’re there.

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Travis got to sample fresh lemonade, pick out a toy made from organic catnip for our cat, check out homemade crafts, and more. Nibbling a bite of fresh basil was a must!

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Babies love the scents and sounds of a farmers’ market, too, so consider adding this to your summer hit-list of baby field trips!

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As it turns out, we couldn’t locate everything on our scavenger hunt ingredient list, but we did find perfect corn, and the biggest scallions we’d ever seen!

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So when we got home, we improvised the salad. We had beautiful local peaches in place of the nectarines, and no blueberries (but the salad was just fine without them!), and added lots more basil and scallions than called for since we had a big bounty. I present to you, our Farmers Market Corn and Peach Salad.

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Ingredients:

  • 3 ears fresh corn
  • 2 peeled and chopped ripe peaches
  • 1/4 cup chopped scallions
  • 1/4 cup chopped fresh basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon fresh-squeezed lime juice
  1. Cut the kernels from the corn cobs and place in a large bowl.
  2. Add the remaining ingredients and stir to combine.