Tag: vegan

Tropical Pudding Pie Dip

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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)

Cheesy Grits

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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.

Cream of Potato Soup

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Cream of Potato Soup

This soup cooks up in a slow-cooker, a life-saving device whether you’re working out of the home or suddenly busy homeschooling kids all day long. When dinnertime rolls around, it’s ready and waiting for you.

Ingredients:

  • 6 peeled and chopped Yukon gold potatoes
  • 2 peeled and chopped onions
  • 1 chopped carrot
  • 1 chopped celery stick
  • 4 vegetable bouillon cubes
  • 4 cups water
  • 1/3 cup Earth Balance butter
  • 1 cup plain soy milk
  1. Combine all of the ingredients except the soy milk in a slow-cooker. Cook over high heat for 4 hours. (Alternatively, set to low heat and cook a full 10 hours).
  2. Stir in the milk in the last hour of cooking.

Peanutty Overnight Oats

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Peanutty Oats (2)

These individual servings of overnight oats are perfect for hectic mornings since most of the prep happens the night before.

Ingredients:

  • 1/2 cup rolled oats
  • 1/4 cup chia seeds
  • 2 cups plain soy milk
  • 1 and 1/2 cups raspberries
  • 2 tablespoons sugar
  • 1/4 cup creamy peanut butter
  • 1/2 cup sliced banana
  • 4 teaspoons agave nectar
  1. Divide the oats and chia evenly among 4 small mason jars. Pour 1/2 cup milk over each serving and stir. Cover and refrigerate at least 3 hours, or overnight.
  2. Meanwhile, mash the raspberries and sugar together in a small bowl with a fork. Refrigerate until ready to serve.
  3. In the morning, spoon 2 tablespoons raspberry mixture over each jar of oatmeal, along with 1 tablespoon peanut butter, and 2 tablespoons banana slices. Drizzle with the agave nectar.

Peanutty Oats (3)

 

Chick’n Pot Pie Muffins

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Chicken Muffins (2)

Croutons are the secret for the “crust” in these individual-sized pot pies. As a result, they make fantastic toddler finger food!

Ingredients:

  • 2 cups vegetable broth
  • 1/4 cup Earth Balance butter, melted
  • 4 cups croutons
  • 1 and 1/2 cups Gardein chick’n strips, cooked and chopped
  • 2 cups frozen mixed vegetables
  • 1 tablespoon wheat germ
  • 1/4 cup vegan ranch dressing
  • 1 tablespoon ground flaxseed
  • 3 tablespoons water
  • 3/4 cup shredded vegan cheddar cheese
  1. In a saucepan, whisk together the broth and melted butter. Heat over medium heat until warm. Set aside.
  2. Meanwhile, combine the croutons, chick’n, mixed vegetables, wheat germ, and ranch dressing in a large bowl. Mix well.
  3. In a small bowl, whisk together the flaxseed and water. Pour over the crouton mixture, along with the broth mixture.
  4. Divide evenly among 12 muffin cups and top each serving with 1 tablespoon shredded cheddar.
  5. Bake at 375 degrees F for 20 minutes.

Note: These may fall apart slightly for serving, but you’ll still have a tot-sized portion ready to go, even if they aren’t perfect “muffins”.

Chicken Muffins (3)

Corn Muffins

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Corn Muffins (1)

These not-too-sweet muffins make a great breakfast with a pat of vegan butter, or can be served alongside a bowl of soup for dinner.

Ingredients:

  • 1 cup yellow cornmeal
  • 1 cup flour
  • 1 teaspoon baking soda
  • 2 teaspoons + 1/4 teaspoon baking powder, divided
  • 1/2 cup applesauce
  • 1/4 cup agave nectar
  • 1 cup unsweetened soy milk
  • 3 tablespoons canola oil
  1. In a bowl, combine the cornmeal, flour, baking soda, and 2 teaspoons baking powder. Set aside.
  2. In a large bowl, whisk together the remaining 1/4 teaspoon baking powder and the applesauce. Add the agave, soy milk, and canola oil.
  3. Add the dry ingredients to the wet ingredients, stirring just until combined.
  4. Bake at 400 degrees F for 25 minutes.

We particularly like these next to a bowl of lentil soup!

Corn Muffin alt

Note: The muffins turned out quite browned on the outside, following these baking instructions. You may want to reduce the cook time by a few minutes, or reduce the oven temperature to 375 degrees F for a lighter cornbread.

Corn Muffins (2)

Ice-Cream Snowballs

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Ice Cream Snowballs (7)

The weather hit an unseasonable 75 degrees F today, so we celebrated with homemade ice cream!

This project was a fantastic (edible!) addendum to Travis’s recent exploration of crystallization. To start, fill a large zip-top plastic bag about halfway with ice. Add 6 tablespoons coarse salt.

Ice Cream Snowballs (1)

In a sandwich-sized zip-top bag, combine 1/2 cup plain non-dairy creamer, 1 tablespoon sugar, and 1/2 teaspoon vanilla extract. Seal tightly.

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Place the creamer mixture in the larger bag, making sure it’s covered by the ice cubes. Now shake!

Ice Cream Snowballs (3)

Travis and I took turns, as the recommended shake time was 7 minutes.

Ice Cream Snowballs (4)

Whoops, a spill at about the 4 minute mark! But we were undaunted and kept going.

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At 5 minutes, we declared our ice cream done (and our arms exhausted).

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The ice cream turned out amazing! It looked crumbly at first, but after a few minutes it softened up just enough and was just like store-bought ice cream. Rainbow sprinkles were a must of course.

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Wow, ice cream on the back patio in March!

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What a treat this was for the kids.

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Rainbow Jello Sensory Play

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Rainbow Jello (5)

I originally intended this as a sensory project for Veronika, but it turned out that my kindergartner loved it just as much; it was a nice reminder that even though he’s into battling Star Wars Lego figures, he’s still a little boy at heart.

First you’ll need to make jel dessert in all colors of the rainbow. Regular jell-o is available in every color, but not the vegan brands. I can find vegan jel dessert in red, orange, and yellow, but for the other colors, I use clear jel dessert and add food coloring.

Rainbow Jello (1)

Prepare all the colors, then set in the fridge until firm. (Note: the green never did firm up, which may have been because I used too much food coloring and made it too watery. As a result, our sensory play had a variety of textures).

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Spoon the jel desserts onto a tray in rainbow order. It won’t stay this way for long…

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I placed the tray over a few towels and stripped Veronika down to a diaper – no worry about sticky clothes here – then let her loose with spoons and spatulas. She immediately got started!

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As mentioned, big brother Travis wanted an equal share of this project. He couldn’t wait for a jello snack.

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And just to play!

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Soon the kids were scooping and stirring and mushing. They layered rainbow “cakes” and stirred up rainbow “soup”. “Soup!” Veronika proudly repeated back when Travis used the word.  There were lots of fun vocab words to use, like soupy and lumpy and blobby and wobbly.

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Plus: “Yummy!” she said, whenever she got a little taste. A perfect way to fill over 30 minutes of play.

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Frozen Candy Cups

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Peanut Butter Cups (8)

My family thinks these homemade peanut butter cups are better than the store-bought kind, and I’m pretty sure your family will agree!

Ingredients:

  • 3/4 cup non-dairy chocolate chips
  • 2 tablespoons + 2 teaspoons coconut oil, divided
  • 1 cup creamy peanut butter
  • 4 teaspoons strawberry jam
  1. Combine the chocolate chips and 2 teaspoons coconut oil in a small microwave-safe bowl. Microwave for 1 minute; stir, then return to the microwave for 30 seconds, or until melted. Spoon about 1 tablespoon chocolate mixture into the bottom of 8 muffin liners. Place in the freezer for 10 minutes.
  2. Combine the peanut butter and remaining 2 tablespoons coconut oil in a separate bowl. Spoon over the frozen chocolate, about 2 tablespoons per muffin liner.
  3. Dollop 1/2 teaspoon jam on each serving, and swirl with a toothpick. Freeze at least an additional 30 minutes before serving.Peanut Butter Cups (7)
  4. Serve frozen or the peanut butter will lose its shape.

Peanut Butter Cups (6)

Creamy Cauliflower Soup

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Creamy Cauliflower SOup

This soup is full of good-for-you tidbits like cauliflower and potatoes and toddlers will love the creamy consistency.

Ingredients:

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 3 Yukon gold potatoes, peeled and chopped
  • 1 head cauliflower, chopped
  • 4 cups vegetable broth
  • 2 tablespoons nutritional yeast
  • 1 bay leaf
  • 1 cup plain non-dairy yogurt
  1. Heat the olive oil in a large saucepan over medium heat. Add the onion and saute for 3 minutes.
  2. Stir in the potatoes, cauliflower, vegetable broth, nutritional yeast, bay leaf, and yogurt. Bring to a boil, then reduce heat and simmer for 30 minutes until the vegetables are very tender.
  3. Remove the bay leaf, then mash with a potato masher until the soup is chunky. If your kids prefer a smoother soup, transfer to a blender and puree instead.