Tag: vegan

Butterfly Bagels

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Butterfly Bagel (1)

Here’s the perfect way to bring a smile to kids’ faces on a spring morning!

To prepare these fluttery butterflies, slice two bagels in half and toast. Cut each half in half again, then arrange so the halves are backwards to each other, creating a butterfly wing shape.

Meanwhile, mix together 1/4 cup non-dairy cream cheese, 1 to 2 drops red food coloring, and 1 tablespoon maple syrup in a small bowl. Spread evenly over the bagels. Put two pretzel sticks on top as antennae and cover with your favorite fruit. Don’t forget about symmetry! We liked using an apple slice down the center and banana slices on the wings.

Butterfly Bagel (2)

For a snack version, you could make a similar butterfly with cut apple slices. Use peanut butter as the “glue” to hold down any fruit toppings, or even sprinkles!

Italian Eggplant

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Italian Eggplant (1)

Layers of breaded eggplant, warm marinara sauce, and gooey Daiya cheese are the ultimate comfort food, making this the perfect recipe for a rainy evening. Mozzarella would be a bit more Italian, but my kids prefer this recipe with Daiya’s cheddar.

Ingredients:

  • 1 large eggplant
  • 1 tablespoon salt
  • 1 cup breadcrumbs
  • 2 tablespoons olive oil
  • 3 cups marinara sauce
  • 1/2 cup shredded Daiya cheese
  1. Peel and thinly slice the eggplant. Place in a colander and sprinkle with the salt; let stand for 20 minutes, then rinse and set aside.
  2. In a bowl, combine the breadcrumbs and olive oil. Add the eggplant slices and toss to coat.
  3. Alternate adding the eggplant and the marinara sauce to a 9×13-inch baking dish, beginning and ending with the sauce. Sprinkle with the cheese.
  4. Bake at 350 degrees F for 50 minutes.

Italian Eggplant (2)

Caribbean Baked Risotto

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Caribbean Risotto (1)

There are so many flavors for kids to love in this easy one-pot dish, whether the coconut, the pineapple, or the sweet note of pumpkin. It bakes in the oven, taking all the guesswork out of risotto.

Ingredients:

  • 1 cup medium-grain rice
  • 1 cup full-fat coconut milk
  • 3 cups vegetable broth
  • 1/2 cup canned pumpkin
  • 1 cup chopped pineapple
  • 1/2 cup canned black beans, drained and rinsed
  • 1 minced garlic clove
  • 1 cup chopped baby spinach
  1. Combine all of the ingredients in a casserole dish.
  2. Cover and bake at 325 degrees F for 1 hour. Let cool slightly before serving.

Homestyle Stuffing

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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.

 

Homestyle Stuffing alt

Handprint Cookies

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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

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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

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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

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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.

PB Cheddar (2)

Vegetable Tofu Pot Pie

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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

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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!

To wit, slices of ripe banana were deemed delicious in our second try:

Chocolate chips were a great variation, if not quite as healthy. For this round, I stirred 1/3 cup mini chocolate chips into the batter:

Similarly, fresh strawberries made much less of a mess than the blueberries, and everyone declared the switch a big hit:

Strawberry Pancakes