Tag: vegan

Quinoa Primavera

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Quinoa Primavera alt

This quinoa dish looks beautiful, thanks to two colors of bell pepper! It’s a great way to introduce quinoa to your kids if they haven’t already tried it.

Ingredients:

  • 1 and 1/2 cups quinoa
  • 3 cups water
  • 1 finely chopped red bell pepper
  • 1 finely chopped green bell pepper
  • 1 finely chopped cucumber
  • 1 lemon
  • 6 tablespoons olive oil
  • 3 tablespoons rice vinegar
  1. Combine the quinoa and water in a saucepan. Bring to a boil over medium heat, then continue to cook for about 15 minutes, or until the liquid is absorbed. Transfer the quinoa to a large bowl.
  2. Add the bell peppers and cucumber. Cut the lemon in half and squeeze the juice over the quinoa mixture. Add the olive oil and vinegar, stirring to combine.

Quinoa Primavera

Bunnies on a Log

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Fish in the River (4)

Here’s an adorable twist on classic “ants on a log”. We love watching the bunny who hops outside our window each morning to eat the clover, so today we added hopping bunnies to our celery snacks instead! It’s a great recipe for kids to put together themselves.

To start, spread either non-dairy cream cheese or sunflower butter onto cut celery sticks. Travis was thrilled that he was allowed to use the knife all by himself!

Fish in the River (1)

Now add your hopping little bunnies.

Fish in the River (2)

Travis’s verdict was that he liked the cream cheese version better than the sunflower spread. Which will be your kids’ favorite?

Fish in the River (3)

Note: If your family eats dairy, you could put a further spin on this snack by taking it from land to sea: add goldfish crackers in place of the bunnies and you’ll have fish in a river!

Summer Barley Salad

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Summer Barley

Juicy strawberries add the perfect summer touch to this easy salad.

Ingredients:

  • 2 cups cooked barley
  • 1/2 cup cooked and sliced green beans
  • 1/2 cup chopped strawberries
  • 2 sliced green onions
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons lemon juice
  • 1 tablespoon agave nectar
  1. In a large bowl, combine the barley, green beans, strawberries, and green onion, stirring to combine.
  2. To prepare the vinaigrette, whisk together the olive oil, vinegar, lemon juice, and agave. Drizzle over the barley mixture and stir to combine.

Lentils & Brown Rice

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Lentils and Brown Rice

I used a rainbow of farm-fresh carrots for this recipe instead of just orange ones, but you can use only one color in a pinch.

Ingredients:

  • 1 cup short-grain brown rice
  • 2 and 1/4 cups water
  • 2 peeled and sliced carrots
  • 1/2 cup dried lentils
  • 1/4 teaspoon cumin
  • 1 tablespoon olive oil
  • 1 vegetable bouillon cube
  1. Combine all of the ingredients in a large saucepan and bring to a boil.
  2. Once boiling, cover, reduce heat to low, and simmer for 40 minutes. Let stand, covered, for an additional 5 minutes before fluffing and serving.

Pool Noodle Marshmallow Poppers

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Pool Noodle Marshmallow (3)

Travis’s latest issue of Highlights magazine featured tons of ways to craft with pool noodles. With summer mere days away, we decided to test out the first of the lot: a marshmallow launcher! This is similar to a project we made in the past using a cup, but the pool noodle makes a much sturdier version.

To start, cut 3-inch pieces of pool noodle, one for each popper.

Pool Noodle Marshmallow (1)

Tie a knot in a balloon, then cut off the top end of the balloon. Stretch over one end of a pool noodle piece.

Pool Noodle Marshmallow (2)

Secure with duct tape, and add other strips of tape for fun pops of color, if desired. Now fill the cavity of the pool noodle with mini marshmallow (we love Dandies of course!). Pull down on the knot of the balloon and… launch!

Pool Noodle Marshmallow (5)

In addition to great fun trying to catch the marshmallows and eat them, the poppers led to lots of silly marshmallow wars. Travis loved being pelted with them, or pelting me with them, or hiding around the corner waiting to ambush each other.

Pool Noodle Marshmallow (4)

You might just find yourself acting like a kid right alongside your kid! This craft is sure to add a sweet note to any summer day.

Pool Noodle Marshmallow (6)

Lemony Rice & Asparagus Salad

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Lemony Rice Asparagus

From lemon to dill to asparagus, this rice salad is bursting with the flavors of spring.

Ingredients:

  • 4 cups water
  • 2 cups white rice
  • 1 bunch asparagus
  • 2 tablespoons chopped fresh dill
  • 1/4 cup olive oil
  • 1/2 cup lemon juice
  1. Combine the water and rice in a saucepan and bring to a boil. Cover, reduce heat to low, and cook for 20 minutes, until the liquid is absorbed. Transfer the rice to a large bowl.
  2. Meanwhile, trim the tough ends from the asparagus and cut into bite-sized pieces. Steam for about 5 minutes, or until tender.
  3. Add the asparagus and dill to the rice.
  4. In a small bowl, whisk together the olive oil and lemon juice. Pour over the rice mixture and stir to combine.

Lemony Rice Asparagus alt

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.

Tofu Salad alt

 

Easy Baked Chick’n

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Easy Baked Chicken

With just two ingredients, this easy recipe elevates store-bought vegan chick’n. I like to use Gardein, but swap in your favorite kind if preferred!

Ingredients:

  • 4 Gardein chick’n scallopini
  • 12 ounces plain non-dairy yogurt
  1. Place the chick’n in a baking dish and cover with the yogurt. Cover with foil and bake at 350 degrees F for 10 minutes.
  2. Uncover and bake an additional 10 minutes.

If your kids like a little spice, add a dish of their favorite bbq sauce on the side for dipping!

Baked Chicken alt

Traditional Potato Salad

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Traditional Potato Salad

Sweet potatoes add a fun pop of color to this otherwise standard potato salad.

Ingredients:

  • 4 russet potatoes
  • 2 sweet potatoes
  • 1/2 cup fresh green peas
  • 1/2 cup vegan mayonnaise
  • 2 chopped green onions
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  1. Peel and chop the russet and sweet potatoes. Place in a large pot and cover with water, then bring to a boil. Stir in the peas; reduce heat and simmer for 20 minutes until the potatoes are very tender. Drain and transfer to a large bowl.
  2. Stir in the mayonnaise, green onions, salt, and black pepper. Chill until ready to serve.

Chocolate Beet Bundt Cake

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Beet Bundt Cake (4)

You’ll sneak a full two cups of vegetables into this cake but your kids will never notice – unless they help bake it of course! This cake is a dream: it requires only two mixing bowls, bakes up perfectly light and airy, and comes out in a fun circle shape that kids will love. (“How did you make a hole in the center?” my son asked).

For ease of preparation, I recommend making your beet puree the night before. Place 6 beets in a pot and cover with water. Bring to a boil, then continue to cook for 30 minutes, until very tender. Drain and let cool until cool enough to handle. Rub off the skins and transfer to a blender; process until very smooth. Refrigerate until ready to use.

Beet Bundt Cake (5)

Ingredients:

  • 3 cups flour
  • 3/4 cup cocoa powder
  • 1 cup sugar
  • 2 teaspoons baking soda
  • 1 and 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups beet puree
  • 1 cup warm water
  • 3/4 cup applesauce
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  1. In a large bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Set aside.
  2. In a second bowl, whisk together the beet puree, water, applesauce, canola oil, and vanilla. Add the wet ingredients to the dry ingredients, stirring just until combined.
  3. Spoon the batter into a 10-inch Bundt pan coated with cooking spray. Bake at 350 degrees F for 50 minutes. Let cool in the pan for at least 20 minutes, then turn out onto a wire rack to cool completely.

Beet Bundt Cake (1)