Tag: vegan

Orzo with Creamy Tomato Spinach Sauce

Leave a comment

Orzo with Spinach Sauce alt.JPG

Relying on jarred marinara sauce as the base of this recipe makes it a cinch, but it sneaks in extra nutrition for your little ones!

Ingredients:

  • 1/2 cup pasta sauce
  • 1/4 cup silken tofu
  • 1/4 cup frozen spinach
  • 2/3 cup uncooked orzo
  1. Combine the first three ingredients in a blender and process until smooth.
  2. Transfer the sauce to a saucepan and heat until warm.
  3. Meanwhile, cook the pasta according to package directions. Stir the orzo into the sauce, and let cool slightly before serving.

Orzo with Spinach Sauce

Broccoli & Quinoa Casserole

Leave a comment

Broccoli Casserole (2)

I’m trying to work more quinoa into my toddler’s diet, but when I prepare it plain she just makes a mess with it. This creamy casserole dish is a flavorful way to introduce the food to your little one. For the soup, look for a nice base like a smooth corn, broccoli, or leek soup.

Ingredients:

  • 1 cup creamy soup
  • 1/2 cup shredded non-dairy cheddar
  • 1 small bunch broccoli
  • 3 cups cooked quinoa
  1. Heat the soup in a saucepan over medium heat, until warm. Stir in the cheese and set aside.
  2. Meanwhile, cut the broccoli into tiny florets and steam until tender.
  3. In a large bowl, stir together the soup mixture, broccoli, and cooked quinoa. Let cool slightly before serving.

Cran-Raspberry Chia Pudding Parfait

1 Comment

Chia Pudding (1)

The vibrant red sauce in this breakfast pudding makes for a beautiful start to Christmas morning!

Ingredients:

  • 4 cups unsweetened almond milk
  • 1 cup chia seeds
  • 1/2 cup maple syrup
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1 (10-ounce) package frozen cranberries
  • 1 (12-ounce) package frozen raspberries
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup water
  1. In a bowl, whisk together the almond milk, chia seeds, maple syrup, cinnamon and salt. Cover and refrigerate overnight
  2. Meanwhile, combine the cranberries, raspberries, sugar, vanilla, and water in a saucepan. Bring to a boil, then continue to simmer for about 20 minutes, until the cranberries pop. Use a spoon to mash the berries the rest of the way. Cover and refrigerate overnight.
  3. In the morning, spoon the parfait into glasses, alternating layers of the sauce and the chia pudding.

Chia Pudding (2)

 

Red-and-Green Enchiladas

1 Comment

Red Green Enchiladas (1)
Tofu-filled tortillas smothered in the colors of Christmas make the perfect holiday entree! Even better, this one can be made ahead of time and baked just before serving, freeing you up to host or open presents!

Ingredients:

  • 2 tablespoons Earth Balance butter
  • 4 thinly sliced green onions
  • 1 (1 pound) package firm tofu
  • 1 cup red enchilada sauce
  • 1 cup green enchilada sauce
  • 6 flour tortillas
  • 1 cup shredded non-dairy cheese
  1. Melt the butter in a skillet over medium heat. Add the green onion and cook for 2 minutes. Crumble the tofu into the pan and cook for an additional 3 minutes.
  2. Spoon 1/4 cup red sauce onto half of a 9×13-inch baking dish. Coat the other half with 1/4 cup green sauce.
  3. Working with 1 tortilla at a time, spoon in some of the tofu filling and fold up tightly. Place seam side down over the sauce in the dish. Repeat with the remaining tortillas.
  4. Spread the remaining red sauce over half of the top and the green sauce on the other half. Christmas colors!
  5. Cover with foil and refrigerate until ready to bake. Bake at 350 degrees F for 45 minutes, removing the foil halfway through.

Red Green Enchiladas (2)

Split Pea Soup

Leave a comment

Split Pea Soup

Split peas are a fantastic protein source for vegan kids… or any kids! Make them appeal to little tots with this soup. I keep it thick so my toddler can scoop it up by hand, but big kids love spooning into a hearty bowlful, too.

Ingredients:

  • 1 onion
  • 1 russet potato
  • 1 tablespoon olive oil
  • 1 cup green split peas
  • 3 cups vegetable broth
  • 1/4 teaspoon savory
  • 1/8 teaspoon cumin
  • 1 bay leaf
  1. Peel and finely chop the onion and potato. Heat the olive oil in a large saucepan over medium heat. Add the vegetables and cook for 3 minutes.
  2. Add the split peas, broth, savory, cumin, and bay leaf. Simmer for 50 minutes, uncovered, until the split peas are very tender. If you need to, add additional broth or water as the split peas cook so they don’t stick to the pan.
  3. Remove the bay leaf and let the soup cool slightly before serving.

Lemon-Glazed Sugar Cookies

1 Comment

Lemon Sugar Cookies (3).JPG

It’s not Christmas until you’ve made cut-out sugar cookies! This recipe was more of a mommy project, not a kid recipe like some others in our kitchen this holiday season, but kids will love helping to decorate the cookies in the final step.

Ingredients:

For the cookies:

  • 2 and 3/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 3/4 cup Earth Balance butter, softened
  • 2/3 cup sugar
  • 1 tablespoon ground flaxseed
  • 3 tablespoons water
  • 1 teaspoon vanilla extract

For the glaze:

  • 2 cups powdered sugar
  • 2 tablespoons + 2 teaspoons lemon juice
  • 1 teaspoon grated lemon zest

To decorate:

  • Chopped pistachios
  • Sprinkles
  1. To prepare the dough, combine the flour, baking powder, and salt in a bowl. Set aside.
  2. In a stand mixer, beat the butter and sugar until fluffy, about 2 minutes. Whisk the flaxseed into the water to make 1 flax egg. Add to the stand mixer, along with the vanilla, and beat until combined.
  3. Beat in the flour mixture at low speed until a dough forms.
  4. Shape the dough into a disk and roll between two sheets of parchment paper to 1/4-inch thick. Use holiday cookie cutters to cut out shapes of your choice. Transfer to 2 parchment-paper lined baking sheets.Lemon Sugar Cookies (1)
  5. Chill the cookies for 15 to 20 minutes, then bake at 350 degrees F for 11 minutes. Let cool on the baking sheets.
  6. To prepare the glaze, whisk together the powdered sugar, lemon juice, and zest. Spread over the cookies and return to the baking sheet. Immediately sprinkle with desired toppings.

Lemon Sugar Cookies (5)

Let dry completely, and then it’s time for pretty packaging! To gift the cookies, transfer them to wax paper bags and fold over the top. Add a holiday cupcake liner. Use a hole punch to punch through all the layers, then secure with a brad.

Lemon Sugar Cookies (6)

Of course don’t forget to save some for your family… And a few for Santa!

Lemon Sugar Cookies (4)

 

Apple-Roasted Carrots

Leave a comment

Apple Glazed Carrots.JPG

A little apple juice adds just the right hint of sweetness to these carrots, perfect for toddlers.

Ingredients:

  • 4 carrots
  • 1/4 cup apple juice
  • 1 tablespoon olive oil
  1. Peel and thinly slice the carrots, and toss with the apple juice in a large bowl. Transfer to a baking sheet coated with the olive oil.
  2. Bake at 450 degrees F for 15 minutes, until very tender.

Lentil Stew

Leave a comment

Lentil Soup.JPG

Thicker than a traditional lentil soup, this recipe is great for babies practicing with a spoon, so they don’t spill too much broth!

Ingredients:

  • 1 tablespoon olive oil
  • 1 minced garlic clove
  • 1 small diced onion
  • 2 cups water
  • 1 vegetable bouillon cube
  • 1 cup chopped carrot
  • 1/2 cup chopped celery
  • 1/2 cup lentils
  • 1 (14.5-ounce) can diced tomatoes
  1. Heat the olive oil in a large saucepan over medium-high heat. Add the garlic and onion; saute for 5 minutes.
  2. Add the water, bouillon, carrots, celery, lentils, and tomatoes. Cover and simmer for about 35 minutes. Uncover and simmer a final 10 minutes. Let cool slightly before serving.

Mashed Sweet Potatoes

Leave a comment

Mashed Sweet Potatoes

Chances are that sweet potatoes were one of your baby’s first foods, eagerly gobbled up with no embellishments. If your budding toddler is becoming a bit pickier about vegetables, this buttery update should land sweet potatoes back on the menu!

Ingredients:

  • 2 large sweet potatoes
  • 2 tablespoons Earth Balance butter
  1. Peel and chop the sweet potatoes and place in a saucepan. Cover with water and bring to a boil. Continue to cook or for 25 minutes, until very tender.
  2. Drain and return to the pan, along with the butter. Mash to desired consistency.

Whole Wheat Shells with Marinara Sauce

Leave a comment

Shells with Marinara (2)

This super-simple marinara recipe has just a touch of sweetness. In other words, perfect for babies eating pasta with tomato-based sauce for the first time!

Ingredients:

  • 1 tablespoon olive oil
  • 1 minced garlic clove
  • 1 (28-ounce) can diced tomatoes
  • 6 tablespoons tomato paste
  • 1 teaspoon agave nectar
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon dried oregano
  • Cooked whole wheat pasta shells
  1. Heat the olive oil in a saucepan over medium heat. Add the garlic and cook for 2 minutes.
  2. Add the diced tomatoes, tomato paste, agave, basil, and oregano. Reduce heat and simmer for 1 hour, as the sauce thickens.
  3. Serve over cooked pasta shells of choice! We like the very small cavatelli that are just the right size for little fingers.

Shells with Marinara (1)