Tricked-Out Treats

October 22, 2020Leave a comment

Owl Treats (10)

There aren’t any neighborhood Halloween parties this year since big gatherings are a no-no, but that doesn’t mean you can’t surprise your little goblins with a party platter of tricked-out treats. To wit, we’re getting a little batty with our snacks as we get closer to Halloween. And ghosty, and spidery, and owlish, too!

For spiders, cut kiwi into rounds and arrange 8 pretzel pieces around each circle as legs.

Owl Treats (1)

For ghosts, cut mini cucumbers in half lengthwise. Cut out small pieces of non-dairy cheddar slices for eyes and mouths.

Owl Treats (3)

For vampire bats, spread water crackers with guacamole. Place each cracker over two blue corn tortilla chips for wings. Use additional corners of tortilla chip for fangs, and pieces of non-dairy cheddar for eyes.

Owl Treats (4)

At dessert, it was time for some sweet-not-spooky owls!

Owl Treats (9)

Trim rice crispy treats (such as Made Good) along one edge to form two triangles. Spread with your favorite vegan vanilla frosting, then add two creme-filled cookies (such as Newman O’s) as eyes. We had some sleepy owls and some that were wide awake! Add an almond for a beak, and your little owls are ready!

Owl Treats (8)

No tricks here, just delicious treats that had the kids smiling.

Owl Treats (5)

Orzo, Chickpea, and Sweet Corn Salad

October 21, 2020Leave a comment

Orzo Chickpea Pasta (1) This lunch pasta is great served at room temperature. Prep the chickpea “tuna” salad the night before and it comes together in moments, if you’re packing up lunchboxes!

Ingredients:

For the chickpea “tuna” salad:

1 (15-ounce) drained can chickpeas
1/4 cup vegan mayonnaise
1/4 cup diced celery
1/4 cup diced red onion
1/4 teaspoon garlic powder

For the pasta:

8 oz orzo pasta
1/2 cup frozen sweet white corn, thawed
2 tablespoons olive oil

To prepare the chickpea salad, combine the chickpeas, mayo, celery, red onion, and garlic powder in a bowl; mash with a potato masher until it resembles tuna salad.
Meanwhile, cook the orzo according to package directions. Drain and transfer to the bowl with the chickpea mixture, along with the corn and olive oil. Stir to combine.

If you prefer, make a double batch of the chickpea “tuna” and use for sandwiches later in the week!

Orzo Chickpea Pasta (2)

Frosted Cauliflower

October 19, 2020Leave a comment

Frosted Cauliflower

The kids enjoyed a recent recipe for whole-roasted cauliflower so much that we tried a second version today!

Ingredients:

1 head cauliflower
1/4 cup plain non-dairy yogurt
2 tablespoons yellow mustard
1 teaspoon agave nectar
1/2 cup shredded vegan cheddar

Trim the stem and leaves from the cauliflower and place in an 8×8-inch baking dish.
In a small bowl, whisk together the yogurt, mustard, and agave nectar. Spread over the cauliflower head… just like you’re frosting a cake!
Sprinkle with the cheddar, then cover and bake at 350 degrees F for 20 minutes. Uncover and bake an additional 25 minutes, until tender.

Waffle Rover

October 19, 2020Leave a comment

Waffle Rover (7)

What’s better than a little Mars Rover your kids can steer around the house? One they can eat, of course!

Waffle Rover (1)

This cute recipe comes together in mere moments. Toast two waffles and then trim the edges so you have 2 squares instead of 2 circles. Reserve one of the cut pieces and trim into a small rectangle (this will later be the rover’s head).

Waffle Rover (3)

Spread one waffle square with any sweet sticky spread. We tried one version with chocolate-hazelnut butter and a second with sunflower seed butter. Place the second waffle square on top. Spread additional sticky spread along two sides of the square and attach banana slices as wheels.

Waffle Rover (4)

To build the head of the rover, thread 2 blueberries onto a toothpick, followed by the small waffle rectangle and a final blueberry.

Waffle Rover (5)

We found that our rover head stood up better if we used two toothpicks instead of one.

Waffle Rover (6)

Chances are your rovers won’t have long to explore before they’re gobbled up!

Beef and Gnocchi Stew

October 13, 2020Leave a comment

Beef Gnocchi Stew (1)

A rainy day off from school called for stew! Luckily I had all the ingredients for this one in the freezer and pantry.

Ingredients:

2 tablespoons olive oil
1 (9-ounce) package Gardein beefless tips
1 onion, hopped
32 ounces vegetable broth
2 (14.5-ounce) cans diced tomatoes with garlic, oregano, and basil
1 pkg. frozen or refrigerated gnocchi
Chopped parsley (for garnish)

Heat the olive oil in a Dutch oven over medium-high heat. Add the beefless tips and onion; cook for 10 minutes.
Stir in the broth, canned tomatoes, and gnocchi. Bring to a boil, then reduce heat and simmer for about 15 minutes.
Garnish with the parsley just before serving.

Comfort in a bowl!

Beef Gnocchi Stew (2)

Black Bean Roll-Ups

October 12, 2020Leave a comment

Black Bean Roll Ups (2)

Kids will love the fun pinwheel shape of this sandwich. And grown-ups will love the nutrition packed inside it!

Ingredients:

1 teaspoon olive oil
1/4 cup minced onion
1 teaspoon minced garlic
1 (15-ounce) can black beans, drained and rinsed
8 ounces carrot puree
1 teaspoon cumin
4 whole wheat tortillas
4 tablespoons mashed avocado

Heat the olive oil in a saucepan over medium-high heat. Add the onion and garlic; saute for about 3 minutes.
Stir in the beans, carrot puree, and cumin. Mash with a potato masher to desired consistency; set aside.
Meanwhile, warm the tortillas in the microwave for about 30 seconds.
Spread each tortilla with about 1/4 cup bean mixture and 1 tablespoon avocado. Roll up, then cut into slices to serve.

Black Bean Roll Ups (1)

Chick’n & Udon Noodles

October 11, 2020Leave a comment

Chicken and Udon Noodles (1)

This recipe will introduce kids to new flavor combos in a familiar way. It’s a great way to mix up a regular chick’n and pasta night!

Ingredients:

1 (9-ounce) package Gardein chick’n strips
1 cup teriyaki sauce
1 (20-ounce) can crushed pineapple
1 (9-ounce) package udon noodles
3/4 cup sunflower seed butter
1/2 cup light coconut milk
1/2 cup vegetable broth
2 tablespoons carrot puree
1/2 teaspoon ground ginger
2 teaspoons minced garlic
2 tablespoons fresh-squeezed lime juice

To prepare the chick’n, combine the chick’n strips, teriyaki sauce, and juice from the pineapple can in an 8×8-inch baking dish. Bake at 350 degrees for 18 minutes.
Meanwhile, cook the udon noodles according to package directions; drain and return to the pot.
While the noodles cook, combine the sunflower seed butter, coconut milk, broth, carrot puree, ginger, garlic, and lime juice in a blender; process until smooth.
Add the sunflower sauce to the noodles, tossing to coat.
To serve, chop the chick’n according to your child’s preference, and serve alongside the noodles and some of the crushed pineapple.

CHicken and Udon Noodles (2)

Halloween Countdown Day 10: Haunted Snacks

October 10, 20201 Comment

Jack O Orange (5)

Halloween lends itself so easily to food play, transforming simple fruits and veggies into haunted treats with just a few tricks. To wit, today the kids enjoyed banana ghosts and jack o’ lantern clementines as part of our countdown to the big shindig.

For the “Casper Ghosts”, peel a banana and carefully cut in half lengthwise. Curvier bananas are better for this, because you’ll get that perfect curled ghost tail.

Halloween 10 Casper Banana

Add three chocolate chips: two for eyes, and one for the round O of a mouth.

Halloween 10 Casper Banana (2)

Now it was the kids’ job to make the ghosts “disappear”, a task they were happily up to. Starting with the eyes of course!

For a Jack-o’-Orange, first draw jack o’ lantern features on the skin of a clementine. Show your kids how to poke whole cloves in along the lines.

Jack O Orange (1)

This was tricky for Veronika, but I helped her poke cloves straight in, or she simply enjoyed sprinkling them on top as I worked.

Jack O Orange (2)

She was delighted by her end result!

Jack O Orange (4)

Travis, meanwhile, took the task so seriously and concentrated hard as he worked his way around the lines I’d drawn.

Jack O Orange (6)

He loved it so much he wanted to make another as a present for his great-grandmother!

Jack O Orange (8)

These oranges really are more potpourri decor than a snack (they’ll make your kitchen smell amazing!), so make sure there are extra clementines on hand to satisfy your little beasties.

Jack O Orange (3)

Pesto Penne Salad

October 9, 2020Leave a comment

Penne Pasta Salad File this recipe under quick and easy. It’s equally delicious served warm, cold, or at room temperature!

Ingredients:

8 ounces penne pasta
1 pint cherry tomatoes
1 (12-ounce) can chickpeas, drained
1/3 cup vegan pesto

Cook the pasta according to package directions; drain and transfer to a large bowl.
Stir in the tomatoes, chickpeas, and pesto, tossing to coat.

Halloween Countdown Day 8: No-Bake Pumpkin Pie

October 8, 2020Leave a comment

Halloween 8 No Bake Pumpkin Pie (7)

What better way to wait out the anticipation before you can carve your pumpkins… than to eat them! This pie should successfully tide everybody over until jack o’ lantern time. Bonus points: the recipe is easy enough that even my two-year-old can help!

First, combine 1/2 cup non-dairy milk and 1 packet instant vanilla pudding mix in a container with a lid. Seal and shake. Fun!

Halloween 8 No Bake Pumpkin Pie (1)

Pour the pudding mixture into a large bowl. Stir in 1 cup canned pumpkin pie filling. Fold in half a container of non-dairy whipped topping (such as So Delicious Coco Whip).

Halloween 8 No Bake Pumpkin Pie (3)

Spoon the mixture into a prepared graham cracker crust (such as Mi-Del), then spread the remaining whipped topping on top. Veronika was eager to hold the spatula and help smooth out the top!

Halloween 8 No Bake Pumpkin Pie (4)