Tag: vegan

Hot Cocoa Sensory Tub

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Disclaimer: This is by far the messiest sensory play I’ve undertaken with either of my children, and that’s saying a lot. But it’s worth it!

In retrospect, I would have done this activity around Christmas. Something about it felt very seasonal, perfect for the holidays, although technically it is still winter which means hot cocoa season. The original version of this game called for a container of hot cocoa mix, but it’s very hard to find a brand with no milk powder. Instead, I mixed together a tub of cocoa powder but added about 1/2 cup vanilla-flavored protein powder. This meant the mix wouldn’t be too bitter if Veronika happened to lick her fingers (which she did!). Straight cocoa powder probably won’t appeal to your little one.

To complete the set-up, I added a few gingerbread people ornaments. in keeping with the cocoa theme. If you want to keep the bin fully edible, use mini Dandies marshmallows instead. Or try gingerbread men cookies, if in stock around the holidays.

I added a funnel and a few scoops and rakes, and Veronika went to town!

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This was like indoor dirt, except it smelled divine. I held the scoop up to her nose a few times to fully enjoy that chocolate-y scent, which prompted little “mmm’s” of delight.

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Mostly she loved scooping through it.

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Once I showed he how to fill up the funnel, she became an expert at that.

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The gingerbread men were fun to put in the cocoa and bury, then dig up again. Again, I wish I’d thought to use edible marshmallows, though!

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By now she had completely spooned cocoa powder all over her pants and socks. Another mea culpa: wear only a diaper next time!

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Well, since we were already this messy, I figured why not take our sensory bowl from indoor “dirt” to “mud”. I poured in a little oat milk, which made the whole thing smell even better. She loved stirring and watching the powder dissolve in big bubbles.

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Okay, playtime complete; now it was immediately upstairs for a wash and a change!

Fruity Tortilla Pizza

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Fruity Pizza (2)

Pizza for breakfast? Yes please, when it’s this peanut butter-and-fruit-topped version! Or have the kids help you put it together for an afternoon snack.

Ingredients:

  • 1 (8-inch) flour tortilla
  • 2 tablespoons creamy peanut butter
  • 2 tablespoons blueberries
  • 2 tablespoons sliced strawberries
  • 1 baby banana, sliced
  • 2 tablespoons coconut chips
  • 1 tablespoon non-dairy mini chocolate chips
  1. Toast the tortilla for 2 minutes on each side in a skillet over medium heat.
  2. Transfer to a cutting board and spread with the peanut butter.
  3. Top evenly with the blueberries, strawberries, coconut chips, and chocolate chips, then slice into quarters.

Repeat with additional ingredients to make as many of these as you need!

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Broccoli Cheese Soup

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Broccoli Cheese Soup (1)

This cheesy soup is sure to have even picky vegetable eaters spooning up their broccoli!

Ingredients:

  • 1/2 cup Earth Balance butter
  • 7 tablespoons flour
  • 4 cups unsweetened almond milk, divided
  • 2 vegetable bouillon cubes
  • 2 and 1/2 cups shredded Daiya cheddar
  • 2 cups cooked broccoli florets
  1. Melt the butter in a large saucepan over medium heat. Add the flour and whisk until combined. Stir in 2 cups milk and the bouillon, and cook until thick.
  2. Whisk in the remaining 2 cups milk and the cheddar, and continue to cook until the cheese is melty. Stir in the broccoli and let cool slightly before serving.

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For variation, try adding an equal amount of mashed potato…

Potato Cheese Soup

…or corn kernels in place of the broccoli (or in addition to it!).

Corn Cheese Soup

Dirt Balls

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This was my first recipe not just for Veronika, but with Veronika! Yes, even a 16 month old can help in the kitchen, given a simple enough task. In this case, I involved her hands-on during several steps, including crushing graham crackers in a zip-top bag with a rolling pin, rolling sticky balls of dough, and more.

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During steps that she couldn’t help with, I sat her in the high chair with a few ingredients to sample. She loved nibbling on graham crackers and putting raisins in and out of a snack-sized box!

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For the actual recipe, you’ll need the following:

  • 1 cup creamy peanut butter
  • 1/4 cup agave nectar
  • 1/2 cup vanilla-flavored vegan protein powder
  • 1/2 cup raisins
  • 1 cup crushed graham cracker crumbs
  1. In a large bowl, combine the peanut butter, agave, protein powder, and raisins. Note: If you do eat dairy, you could make this recipe with dry milk powder; however, I like that using protein powder adds an extra nutrient boost to each serving!
  2. Stir in the graham cracker crumbs until you have a workable “dough”; you may need to add a little more or a little less.Mud Balls (3)
  3. Roll the mixture into small balls. Serve immediately, or refrigerate until ready to eat.

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Note: If you want to make “Mud Balls” instead of “Dirt Ball”, you can roll these in a little cocoa powder.

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Red Beans & Rice

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Red Beans and Rice

This mildly-spiced take on the classic pairing of red beans and rice is a sure winner with kids!

Ingredients:

  • 2 teaspoons olive oil
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 cup marinara sauce
  • 1/2 cup carrot puree
  • 1 tablespoon wheat germ
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 4 cups cooked brown rice
  1. Heat the olive oil in a saucepan over medium heat. Add the beans, marinara, carrot puree, wheat germ, oregano, basil, and thyme. Cook for about 5 minutes, until warm.
  2. Meanwhile, place the cooked rice in a large bowl. Add the bean mixture and stir to combine.

Agave Carrots

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Agave Carrots (2)

I used to be scared of feeding carrots to babies and toddlers, but this sweet recipe is the perfect way to introduce this nutritious veggie. Steam the carrots until they are super soft to begin with, then add this decadent sauce.

Ingredients:

  • 1 pound carrot coins
  • 1 tablespoon Earth Balance butter
  • 3 tablespoons agave nectar
  • 1 tablespoon lemon juice
  1. Steam the carrots for 10 to 15 minutes, until very tender. Drain and transfer to a large bowl.
  2. Melt the butter in a saucepan over medium heat. Whisk in the agave and lemon juice.
  3. Add the carrots and cook for a final minute or two to heat thoroughly.

You can serve these warm or chilled, depending on your kids’ preference.

Maple Barley Breakfast

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Maple Barley (1)

This warm breakfast cereal is a nice alternative if your kids are tired of oatmeal.

Ingredients:

  • 1/2 cup vanilla almond milk
  • 2/3 cup cooked pearl barley
  • 1 tablespoon maple syrup
  1. Warm the milk in a small saucepan over medium heat.
  2. Meanwhile, divide the cooked barley among two bowls. Drizzle evenly with the milk and syrup.

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Creamy Salsa Dip

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Creamy Salsa Dip (2)

This easy dip has big flavor but appeals to little tastes buds! It’s incredibly easy to halve the recipe or make a bigger batch, which means you can always tailor it to your needs.

Ingredients:

  • 1/4 cup non-dairy cream cheese
  • 1/4 cup mild salsa
  • 2 teaspoons agave nectar
  1. Stir together all ingredients in a small bowl.

My kids like this with steamed carrot sticks for dipping.

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It’s also great with tortilla chips!

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Spinach Tomato Scramble

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Make this hearty tofu scramble for breakfast or dinner. Either way it’s a crowd-pleaser!

Ingredients:

  • 1 (1 pound) package firm tofu
  • 1/4 cup almond milk
  • 1/4 teaspoon curry powder
  • 1 teaspoon olive oil
  • 1/2 cup frozen spinach, thawed
  • 1/2 cup chopped tomato
  • 1/2 cup shredded Daiya mozzarella
  1. Combine the tofu, milk, and turmeric in a bowl and mash with a fork until the mixture looks like scrambled eggs.
  2. Heat the olive oil in a large skillet over medium heat. Add the tofu mixture and cook for about 3 to 5 minutes, until the liquid has mostly evaporated.
  3. Stir in the spinach, tomatoes, and cheese, and cook a final few minutes until heated through.

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For variation, you can use 1/2 cup mild salsa in place of the fresh tomatoes. You can also substitute collard greens or kale for the spinach.

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Note: because of the watery salsa, I omitted the almond milk in this second version, and I think the kids liked it better!

Broccoli with Meatless Crumbles & Rigatoni

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Broccoli Rigatoni a

This hearty recipe makes enough for the whole family, one of those rare gems that pleases kids and adults equally.

Ingredients:

  • 1 pound rigatoni pasta
  • 8 ounces meatless crumbles (such as Gardein)
  • 3 tablespoons olive oil
  • 1 tablespoon Earth Balance butter
  • 4 minced garlic cloves
  • 2 cups broccoli florets
  • 1 cup water
  • 1 vegetable bouillon cube
  • 1 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • Non-dairy Parmesan cheese sprinkles
  1. Cook the pasta according to package directions; drain and set aside in a large bowl.
  2. Meanwhile, cook the meatless crumbles in a skillet for about 5 minutes, until browned. Transfer to the bowl with the pasta.
  3. Heat the olive oil and butter in a large skillet over medium heat. Add the garlic and cook for about 3 minutes.
  4. Add the broccoli, water, and bouillon cube; simmer for 8 minutes, or until the broccoli is very tender. In the last minute, stir in the basil and parsley.
  5. Add the broccoli mixture to the pasta mixture, and stir to combine.

We like this topped with the Parmesan shreds from Follow Your Heart!

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