Tag: vegan

Spicy Pumpkin Muffins

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Pumpkin Muffins (2)

This recipe makes generously sized muffins, perfect for hungry kids after school or for a great boost in the morning. The addition of molasses means extra B vitamins. Use nutmeg in place of the cloves, if desired, and increase the applesauce to as much as 3/4 cup if the batter seems too thick.

Ingredients: 

  • 2 and 1/2 cups flour
  • 2 and 1/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 and 1/2 teaspoons cinnamon
  • 1/2 teaspoon cloves
  • 1/4 cup applesauce
  • 1/4 cup canola oil
  • 1/4 cup molasses
  • 1/2 cup agave nectar
  • 1 teaspoon vanilla
  • 1 (15-ounce) can pumpkin
  1. In a bowl, combine the flour, 1 and 1/2 teaspoons baking powder, salt, cinnamon, and cloves; set aside.
  2. In a second bowl, whisk together the applesauce and the remaining 3/4 teaspoon baking powder.
  3. Stir in the canola oil, molasses, agave, vanilla, and pumpkin.
  4. Add the dry ingredients to the wet ingredients, then divide evenly among the cups of a muffin pan coated with cooking spray.
  5. Bake at 350 degrees F for 27 minutes. Cool on wire racks.

Pumpkin Muffins (1)

Crunch Time Toast

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Travis got to use the toaster for the first time today in this experimental snack project. It was a great edible tie-in to some recent learning about telling time.

The challenge was to toast two bread slices, but for different lengths of time, and then to compare and contrast them. Carefully, Travis popped in the first slice and set the timer for only 2 minutes.

Crunch Time Toast (1)

He was impatient after 1 minute, hence the very un-toasted slice of bread!

Crunch Time Toast (3)

We popped down the second slice and this time set the timer to 5 minutes. Again there was some impatience, so I would say this was a 3 minute slice of toast.

Crunch Time Toast (4)

But he clearly noticed how more time meant a browner slice, as well as crisper. To finish the snack, we added avocado to the top (sliced on the first and mashed on the second). He proudly sprinkled on salt and pepper for this very big-boy snack.

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The verdict was that he liked the toastier toast better!

Crunch Time Toast (2)

Mushroom Barley Casserole

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Mushroom Barley Casserole

If your kids don’t like rice, consider trying an alternative like pearl barley. This one-pot dish bakes in the oven slowly, making it a no-brainer, and it will make your kitchen smell amazing.

Ingredients:

  • 1 cup pearl barley
  • 3 cups vegetable broth
  • 1 cup finely chopped cremini mushrooms
  • 1/4 cup finely chopped onion
  1. Combine all the ingredients in a 3-quart baking dish.
  2. Cover and bake at 325 degrees F for 1 and 1/2 hours.

Zucchini Corn Muffins

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Zucchini Muffins (1)

Sneak some shredded zucchini into these yummy corn muffins and your kids will get a dose of veggies right at breakfast!

Ingredients:

  • 1 cup cornmeal
  • 1 cup flour
  • 2 and 1/4 teaspoons baking powder, divided
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup applesauce
  • 1/2 cup apple juice concentrate, thawed
  • 3/4 cup oat milk
  • 3 tablespoons melted Earth Balance butter
  • 1 cup shredded zucchini
  1. In a bowl, combine the cornmeal, flour, 2 teaspoons baking powder, baking soda, and salt; set aside.
  2. Stir together the applesauce and remaining 1/4 teaspoon baking powder in a large bowl. Add the apple juice concentrate, the milk, and the butter.
  3. Stir the dry ingredients into the wet ingredients, then gently stir in the zucchini.
  4. Divide the mixture evenly among 12 muffin cups coated with cooking spray. Bake at 400 degrees F for 20 minutes.

Zucchini Muffins (2)

Creamy Pasta with Broccoli and Chick’n

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Creamy Pasta Version 2

The kids loved a recent creamy pasta recipe, so I mixed things up with this variation to keep it novel. You can use all broccoli, all cauliflower, or a mix of the two.

Ingredients:

  • 1/2 cup vegan mayonnaise
  • 1/4 cup non-dairy ranch dressing
  • 3 tablespoons oat milk
  • 2 tablespoons red wine vinegar
  • 14/ teaspoon mustard
  • 2 cups cooked rotini pasta
  • 1 cup cooked and finely chopped broccoli and cauliflower florets
  • 4 ounces cooked and finely chopped Gardein chick’n strips
  1. Whisk together the mayonnaise, dressing, milk, vinegar, and mustard in a large bowl.
  2. Add the cooked pasta, broccoli/cauliflower, and chick’n, stirring to coat. Serve warm or chilled!

For a Mediterranean spin on the pasta, omit the broccoli and chick’n, and instead stir in 1/2 cup chopped artichoke hearts, 1/2 cup sliced black olives, and 1/2 cup cooked zucchini (or summer squash).

Creamy Mediterranean Pasta

Sweet Sunflower Seed Butter Dip

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Sunflower Dip (1)

This creamy sunflower-based spread is a healthy alternative to butter or jelly on toast slices. And it’s school-safe, too! You can also use it for dipping veggies like very tender cooked carrots or steamed broccoli florets.

Sunflower Dip (2)

Ingredients:

  • 3 tablespoons sunflower seed butter
  • 3 tablespoons non-dairy vanilla yogurt
  • 1 tablespoon agave nectar
  1. Whisk together all the ingredients in a small bowl, and chill until ready to serve.

Sunflower Dip (3)

Quinoa Bean Salad

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Quinoa Bean Salad

This vibrant salad has so many beautiful colors, beans for extra protein, and a lemony dressing that kids will love!

Ingredients:

  • 1 cup quinoa
  • 2 cups water
  • 1 (12-ounce) box kidney beans
  • 1 cup canned corn
  • 1 finely chopped red bell pepper
  • 1/3 cup minced fresh cilantro
  • 1 lemon
  • 3 tablespoons balsamic vinegar
  • 1/2 cup olive oil
  • 2 tablespoons cumin
  1. Combine the quinoa and water in a saucepan; cook over medium heat for 20 minutes, until the liquid is absorbed
  2. Fluff the quinoa with a fork and transfer to a large bowl. Add the beans, corn, bell pepper, and cilantro.
  3. Squeeze the lemon juice over the quinoa mixture, then add the balsamic, olive oil, and cumin, stirring to coat.

Continent Cookies and Pen Pals

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Passports World (1)

Travis has a new subscription to the World Edition of Little Passports, having graduated from Early Explorers. With this big kid subscription, he’ll now get to explore a specific country each month instead of a worldwide theme.

The starter kit contained everything he’ll need moving forward, including: a suitcase; a letter from our guides “Sam and Sofia”; a first luggage tag; a passport; a world map; and a coin chart that he’ll fill in each month.

Passports World (2)

The activities in his first booklet are great for early elementary school age, including simple addition, mazes, and word scrambles.

As an activity to kick start things, we made the suggested Continent Cookies. Prepare sugar cookies according to your favorite recipe (full disclosure: we used a mix!).

Divide the dough into thirds. Tint one third with about 10 drops of green food coloring; this will be your land. Tint the remaining two-thirds dough with about 10 drops of blue food coloring; this will be your ocean.

World Passports (4)

Pull off about 2 tablespoons of the blue dough and press into a disk. We followed along with Little Passport’s handy instruction sheet and tried to shape pinches of the green dough into the shapes of the continents. Travis enjoyed this challenge, and also made up his own pretend continents.

World Passports (5)

Our full world didn’t turn out too badly!

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Bake according to recipe instructions, then enjoy a taste of the world – literally!

For some final fun, we checked out extras online like how to say hello in multiple languages.

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We also printed out a pen pal template and decided to start a correspondence with his cousin, who lives a few states away.

World Passports (9)

Your kids might even have friends or relatives in another country to write to! We’re excited to see what arrives in the first country kit next month.

Creamy Pasta Salad

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Creamy Pasta Salad a

A creamy dressing is a nice way to dress up pasta, making this one appeal to the whole family!

Ingredients:

  • 1/2 cup vegan mayonnaise
  • 1/4 cup non-dairy ranch or goddess dressing
  • 3 tablespoons unsweetened almond milk
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon mustard
  • 1 and 1/2 cups rotini pasta
  • 1/2 cup chopped carrot
  • 1 cup chopped cucumber
  • 1/2 cup quarter cherry tomatoes
  1. In a bowl, whisk together the mayonnaise, dressing, milk, vinegar, and mustard. Set aside.
  2. Meanwhile, cook the pasta and carrots in boiling water for about 7 minutes, or until the pasta is al dente and the carrots are tender. Drain.
  3. Add the pasta mixture to the bowl with the dressing, along with the cucumber and tomatoes.

Creamy Pasta Salad b

Chick’n Salad

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Chicken Salad

This easy, creamy vegan chick’n dish is super easy, and super versatile.

Ingredients: 

  • 9 ounces Gardein chick’n
  • 1/2 cup fresh blueberries
  • 1/4 cup vegan mayonnaise
  1. Cook the chick’n according to package directions; finely chop or shred.
  2. Stir together the chicken, blueberries, and mayo in a large bowl.

Note: You can also use freeze-dried blueberries in the recipe, as I did with a later variation. Sprinkle in about 2 tablespoons instead of 1/2 cup fresh.

Chickn Salad alt

You can serve a dollop of the salad plain, or tuck it into a pita pocket for a quick lunch.

Chicken Salad var

Or spoon it into soft, cooked celery sticks for a variation on ants on a log.

Chicken Salad bis

My 1 year old and 5 year old love it best served alongside circle crackers!

Chicken Salad (2)