Homestyle Stuffing

HomeStyle Stuffing (2)

This cozy stuffing is baked in individual muffin tins, which make the perfect single-size servings for kids!

Ingredients:

  • 4 cups (1-inch) cubed ciabatta bread
  • 3 tablespoons olive oil
  • 1 package Field Roast apple sage sausage
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 1 tablespoon poultry seasoning
  • 1 tablespoon ground flaxseed
  • 3 tablespoons water
  • 2 Ener-G eggs
  • 1 and 3/4 cups vegetable broth
  • 1/4 cup Earth Balance butter
  • Shredded non-dairy cheddar
  1. To make croutons, arrange the ciabatta bread in a single layer on a baking sheet and drizzle with the olive oil. Bake at 375 degrees F for 10 to 15 minutes, until crisp and lightly browned. Transfer to a large bowl.
  2. Meanwhile, chop the sausage and cook in a skillet over medium heat until browned on each side, about 8 minutes. Add to the croutons.
  3. Steam the carrots and celery until tender; add to the crouton mixture. Sprinkle with 1 tablespoon poultry seasoning and toss to combine.
  4. In a small bowl, whisk together the flaxseed, water, and Ener-G eggs. Pour over the crouton mixture.
  5. Meanwhile, combine the broth and butter in a saucepan over low heat and cook until the butter melts. Pour over the crouton mixture. Divide evenly among 12 muffin cups and sprinkle with shredded cheddar to taste.
  6. Bake at 375 degrees F for 20 minutes.

 

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Handprint Cookies

Handprint Cookies (8)

Part baking project and part bonding activity, these sibling handprint cookies are absolutely adorable. I can think of no better way to spend these cozy days of social distancing than creating strong memories for the kids, despite the scary news in the outside world.

So first things first, we needed cookie dough! I knew the dough needed to chill for a while, so whipped up a batch first thing in the morning.

Ingredients:

  • 1/2 cup coconut sugar (or brown sugar)
  • 1/2 cup Earth Balance butter
  • 2 Ener-G eggs
  • 1 teaspoon vanilla almond milk
  • 2 and 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  1. Cream together the sugar, butter, Ener-G eggs, and almond milk in a stand mixer. Add the flour, baking powder, and salt, mixing at low speed just until combined.
  2. Gather the dough into a ball and chill for at least 3 hours.

When it was time to make the cookies, I sat Veronika in her high chair with one portion of dough, and Travis stood at the counter to help me roll out the rest.

Handprint Cookies (2)

Press a child’s hand to the dough and trace with a butter knife.

Handprint Cookies (1)

Travis was able to hold his hand still for a realistic approximation on his cookie. I had to use a little more creative license with wiggly toddler Veronika, as expected! Then we gathered the scraps and re-rolled the dough for heart and star cookie cutter shapes.

Handprint Cookies (3)

As a sweet touch, they pressed their thumbprints into a few cookies.

Handprint Cookies (5)

Let the kids decorate them however they want!

Handprint Cookies (4)

I stepped back and let them choose, which meant our cookies had a cinnamon-sugar sprinkle and Dandies marshmallows in the center.

Handprint Cookies (6)

Bake at 375 degrees F for 8 minutes, until lightly browned.

Handprint Cookies (8)

Then half the fun is eating them of course!

Banana Yogurt Milkshake

Banana Milkshake

This milkshake uses non-dairy yogurt and almond milk for creaminess, instead of ice cream. It’s the perfect healthy treat for after (home) school!

Ingredients:

  • 1 banana
  • 1 tablespoon lemon juice
  • 8 ounces vanilla non-dairy yogurt
  • 1 cup vanilla almond milk
  • 1 tablespoon ground flaxseed
  1. Combine all the ingredients in a blender and process until smooth.

 

Surprise-Inside Muffins

Surprise Muffins (2)

There’s a sweet swirl of peanut butter and jelly hiding just below the crumb topping of these muffins. If you prefer your PB&J savory, check out the cheddar meltswe made earlier this week!

Ingredients:

  • 2 cups all-purpose flour, divided
  • 1/2 cup rolled oats
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt + dash, divided
  • 3/4 teaspoon cinnamon, divided
  • 3/4 cup brown sugar, divided
  • 1/2 cup canola oil
  • 3/4 cup vanilla almond milk
  • 2 Ener-G eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup creamy peanut butter
  • 1/4 cup strawberry jam
  • 3 tablespoons Earth Balance butter
  1. To prepare the batter, combine 1 and 1/2 cups flour, the oats, baking soda, 1/4 teaspoon salt, 1/2 teaspoon cinnamon, and 1/2 cup brown sugar; set aside.
  2. In a bowl, whisk together the oil, almond milk, Ener-G eggs, and vanilla. Add the wet ingredients to the dry ingredients and stir until combined.
  3. Fill the muffin cups about half way with batter. Drop 1 teaspoon peanut butter and 1 teaspoon jam over each, swirling slightly with a toothpick if desired.
  4. To prepare the crumb topping, combine the remaining 1/2 cup flour, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and a dash of salt in a small bowl. Add the butter, and use your fingers to mix until combined. Sprinkle over the muffins.
  5. Bake at 350 degrees for 23 minutes. Cool in the pans and store in an airtight container.

Surprise Muffins (1)

 

Peanut Butter and Cheddar Melts

PB Cheddar (1)This gourmet sandwich is the perfect marriage of two kid classics: PB&J and grilled cheese. It’s sure to bring a smile to kids’ faces at lunchtime! Use your favorite jam for this recipe. Cherry would taste nice, as does mixed berry.

Ingredients:

  • 4 slices sourdough bread
  • 4 teaspoons Earth Balance butter
  • 1/2 cup shredded Daiya cheddar
  • 4 teaspoons creamy peanut butter
  • 4 teaspoons berry jam
  1. Spread one side of each bread slice with 1 teaspoon butter; set aside.
  2. Place two of the bread slices, butter side down, in a skillet over medium-high heat. Sprinkle each with 1/4 cup cheese. Cook for 3 minutes.
  3. Meanwhile, spread the remaining two slices of bread with the peanut butter and jam, on the opposite side from the butter. Place over the cheesy bread in the skillet; flip and cook for an additional 2 to 3 minutes.

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Vegetable Tofu Pot Pie

Veg Tofu Pot Pie (3)

This hearty pot pie is bursting with veggie goodness!

Ingredients:

  • 2 tablespoons olive oil
  • 2 yellow potatoes, peeled and chopped
  • 2 carrots, chopped
  • 1 onion, chopped
  • 1 cup broccoli florets
  • 4 button mushrooms, chopped
  • 1 and 1/2 cups vegetable broth
  • 1 tablespoon nutritional yeast
  • 1 tablespoon garlic powder
  • 1 tablespoon poultry seasoning
  • 1 tablespoon cornstarch
  • 12 ounces extra-firm tofu
  • 1 (9-inch) frozen pie crust
  1. Heat the olive oil in a large skillet over medium-high heat. Add the potatoes, carrot, onion, and mushrooms; cook for 6 minutes.
  2. In a bowl, whisk together the broth, nutritional yeast, garlic powder, and poultry seasoning. Whisk in the cornstarch.
  3. Meanwhile, cut the tofu into 1-inch cubes and arrange in the bottom of a 2-quart casserole dish. Spoon the vegetable mixture over the tofu and pour the broth mixture on top. Veg Tofu Pot Pie (1)
  4. Cover with the pie crust, pressing against the sides of the dish to seal (Note: Wholly Wholesome makes a vegan pie crust that comes in a circular tray. Simply thaw at room temperature for about twenty minutes and you should be able to easily reshape it into an oval baking dish, if you don’t have a circular one). Prick the top of the crust with a knife or a fork. Veg Tofu Pot Pie (2)
  5. Bake at 350 degrees for 50 minutes, until lightly browned on top.

Veg Tofu Pot Pie (4)

Blueberry Pancakes

Blueberry Pancakes (2)

These pancakes have lots of sneaky good-for-you ingredients, like rolled oats, flaxseed, and of course fresh fruit. The result is thick pancakes that take a little longer to cook than a standard recipe, but make for a hearty breakfast.

Ingredients:

  • 1 cup flour
  • 2 tablespoons brown sugar
  • 2 tablespoons baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon ground flaxseed
  • 2 tablespoons lemon juice
  • Scant 2 cups almond milk
  • 1 and 1/2 cups old-fashioned oats
  • 2 Ener-G eggs
  • 1/4 cup canola oil
  •  1 pint fresh blueberries
  1. In a bowl, combine the flour, brown sugar, baking powder, salt, and flaxseed; set aside
  2. Pour the lemon juice into a measuring cup and add almond milk to equal 2 cups. Let stand for 5 minutes.
  3. Combine the almond milk mixture in a bowl with the oats. Whisk in the Ener-G eggs and canola oil.
  4. Add the wet ingredients to the dry ingredients, and fold in the blueberries.
  5. Cook on a hot griddle for about 4 minutes, or until bubbles cover the top. Flip and cook an additional 2 to 3 minutes.

Blueberry Pancakes (1)

To be honest, the blueberries were a bit of a miss, and mostly my kids ended up with purple-stained fingers from picking them out. Next time I would use strawberries, bananas, or even chocolate chips!

Tropical Pudding Pie Dip

Tropical Pudding DIp (2)

This dip has notes of tropical fruits like orange and pineapple, and it’s great for dipping chunks of fresh fruit. We love it with bananas!

Ingredients:

  • 1 package dairy-free vanilla pudding mix (such as Dr. Oetker)
  • 1 and 1/2 cups vanilla almond milk
  • 1 cup non-dairy sour cream
  • 1/3 cup orange pineapple juice
  • 1/2 teaspoons grated lemon rind
  1. Mix all the ingredients together in a stand mixer, blending until combined.
  2. Chill until ready to serve.

Note: This makes a fairly watery dip. If your kids prefer a thicker consistency, use less almond milk.

Tropical Pudding Dip (1)

Cupid’s Crouton Salad

Cupid's Salad (5)

We didn’t have time to make this love-themed recipe from Raddish Kids at Valentine’s Day, but I’m glad of that fact now. It was the perfect recipe to make while “social distancing” with the family at home!. We even dialed-up Raddish’s love-filled Spotify playlist as we cooked, featuring everything from The Beatles’ All You Need Is Love to I Just Called to Say I Love You!

Cupid's Salad (6)

Ingredients:

  • 1/2 loaf baguette
  • 3 tablespoons + 1/4 cup olive oil, divided
  • 1/2 teaspoon + 1/4 teaspoon salt, divided
  • 1 pint cherry tomatoes
  • 1/2 English cucumber
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1/4 cup chopped basil
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon black pepper
  1. Tear the baguette into small pieces until you have 4 cups of bread. Transfer the bread to a bowl and drizzle with 3 tablespoons olive oil and sprinkle with 1/2 teaspoon salt.Cupid's Salad (1)
  2. Spoon the baguette mixture onto a baking sheet and bake at 425 degrees for 5 minutes. The kids loved watching it toast! Transfer to a large bowl.Cupid's Salad (3)
  3. Meanwhile, cut the cherry tomatoes in half and chop the cucumbers. This was the first time I let Travis use a knife without my hand on the handle to guide, and he was so proud. Add the tomatoes, cucumbers, and basil to the bread, then stir in the chickpeas and basil.Cupid's Salad (2)
  4. In a small bowl, whisk together the vinegar, remaining 1/4 teaspoon salt, black pepper, and remaining 1/4 cup olive oil. Pour the dressing over the bread mixture.

This salad was a huge hit! It’s the first time I’ve gotten Travis to eat chickpeas, and every bit of it was cleared from the plate. There were some fun tidbits to read about the history of this Italian salad on the recipe card, as well as ways to say ‘I love you’ in 6 languages.

Cupid's Salad (4)

Cheesy Grits

Cheesy Grits

These easy grits make a nice alternative for a hot breakfast if your kids are sick of oatmeal!

Ingredients:

  • 1/2 cup grits or yellow cornmeal
  • 2 cups water
  • 1 teaspoons Earth Balance butter
  • 1/3 cup shredded non-dairy cheddar cheese
  1. Combine the cornmeal, water, and butter in a saucepan; bring to a boil, stirring frequently. Continue to cook for 5 minutes, until the mixture thickens.
  2. Add the cheddar and stir until the cheese melts.