Tag: vegan

Organic Farmer’s Pie

1 Comment

Farmers Pie b.JPG

This toddler-friendly recipe has enough flavor and heft to please the whole family. I like to use the California burgers from Amy’s Kitchen, but swap in your favorite brand to customize the taste!

Ingredients:

  • 2 large sweet potatoes
  • 1 tablespoon olive oil
  • 2 minced garlic cloves
  • 1/4 cup chopped onion
  • 1/4 cup chopped zucchini
  • 1/4 cup chopped carrot
  • 3 cups cooked and crumbled veggie burgers
  • 1/2 cup plain non-dairy yogurt
  • 1/2 teaspoon salt
  1. Peel and dice the sweet potatoes and transfer to a saucepan. Cover with water and bring to a boil; continue to cook for 10 minutes, until tender.
  2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic, onion, zucchini, and carrot; cook for 5 minutes, until tender.
  3. Add the veggie burger crumbles. Spoon the mixture into a 3-quart casserole dish and set aside.
  4. Drain the sweet potatoes and return to the pan. Add the yogurt and salt; mash with a potato masher until smooth and spread over the top of the burger mixture.
  5. Bake at 350 degrees F for 15 to 20 minutes, until heated through.

Farmers Pie a

Apple and Sweet Potato Mini Muffins

1 Comment

Apple Sweet Potato Mini Muffin (2).JPG

These adorable mini muffins are the exact right fit for your toddler’s hand, and are perfect for snacking on the go.

Ingredients:

  • 2 cups flour
  • 1 and 1/2 teaspoons baking powder, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup applesauce
  • 1/2 cup flaxseed
  • 1/4 cup canola oil
  • 1/2 teaspoon vanilla extract
  • 1/2 cup almond milk
  • 1 cup frozen apple juice concentrate
  • 1 and 1/2 cups grated sweet potato
  • 1 cup grated apple
  1. In a bowl, combine the flour, 1 teaspoon baking powder, salt, and cinnamon. Set aside.
  2. In a large bowl, combine the applesauce and remaining 1/2 teaspoon baking powder.
  3. Stir in the flaxseed, canola oil, vanilla, almond milk, and apple juice.
  4. Add the dry ingredients to the wet ingredients, then fold in the sweet potato and grated apple.
  5. Divide the batter evenly among 42 mini muffin cups, about 1 tablespoon per muffin. Bake at 350 degrees F for 25 minutes.

These are delicious warm, with just a little pat of Earth Balance butter!

Apple Sweet Potato Mini Muffin (1)

Happy Birthday Vanilla Cake with Cider Glaze

1 Comment

HBD Vanilla Cake (4)

This apple juice and maple syrup sweetened birthday cake is just right for a baby’s first dessert. Line up those cameras for the big smash cake moment, and enjoy!

Ingredients:

For the cake:

  • 1 and 1/4 cups all-purpose flour
  • 1/2 cup oat flour
  • 2 and 1/4 teaspoons baking powder, divided
  • 1/4 teaspoon salt
  • 1/4 cup applesauce
  • 1/2 cup thawed apple juice concentrate
  • 1/2 cup vanilla soy milk
  • 1/4 cup canola oil
  • 1/4 cup maple syrup
  • 1 and 1/2 teaspoons vanilla extract

For the frosting:

  • 6 tablespoons Earth Balance butter, softened
  • 1/8 teaspoon salt
  • 3 tablespoons boiled apple cider
  • 3 cups powdered sugar
  1. To prepare the cake, combine the flour, oat flour, 2 teaspoons baking powder, and 1/4 teaspoon salt in a medium bowl; set aside.
  2. Whisk together the applesauce and remaining 1/4 teaspoon baking powder in a large bowl. Add the apple juice concentrate, soy milk, canola oil, maple syrup, and vanilla, whisking until combined.
  3. Add the flour mixture to the applesauce mixture, stirring until combined. Spoon into a greased 9-inch round cake pan.
  4. Bake at 375 degrees F for 25 minutes; a wooden pick inserted in the center should come out clean. Cool in the pan on a wire rack before turning out onto a cake plate.
  5. Meanwhile, prepare the frosting: Combine the butter, 1/8 teaspoon salt, and cider in a stand mixer; beat until combined.
  6. Add the powdered sugar gradually, beating well after each addition. Spoon onto the cake. Store loosely-covered in the fridge until ready to serve.

HBD Vanilla Cake (3)

Roasted Potato Rounds

Leave a comment

Roasted Potato Round (1)

Way healthier than potato chips, but fantastically yummy, this recipe is a great way to get babies to eat potatoes if they don’t like them mashed.

Ingredients:

  • 3 red potatoes
  • 2 tablespoons olive oil
  • Sprinkle of salt
  1. Peel the potatoes and cut into thin slices. Arrange in a single layer on a baking sheet.
  2. Drizzle with the olive oil and sprinkle lightly with salt. Bake at 475 degrees F for 13 minutes.

Veronika loves that she can hold these by hand for delicious nibbling!

Roasted Potato Round (2)

Eerie Eyeball Cups

Leave a comment

Eerie Eyeball (5)

With Halloween a week away, Travis is starting to demand spooky decor around the house. We put together these eerie snack cups, perfect for holding candy or portions of little snacks or dry cereal.

Cut an upcycled egg carton into separate compartments. Decorate half of them as the top of the eyes, with a circle right in the center.

Eerie Eyeball (1)

Add wiggly lines of red marker for the bloodshot veins. (Note: You can use paint, but we preferred marker since there was no drying time).

Eerie Eyeball (2)

For the other half of the cups, omit the iris and just make wiggly veins.

Eerie Eyeball (3)

Fill the bottoms with treats, then stack an eyeball cup on top.

Eerie Eyeball (4)

Spooky!

Sweet Potato Spread

Leave a comment

Sweet Potato Spread a.JPG

This sweet potato-based spread is so versatile. Serve it smeared on slices of toast for breakfast, or over graham crackers for a snack. Babies might just enjoy spoonfuls of it plain, too!

Sweet Potato Spread c

Ingredients:

  • 1 cup grated sweet potato
  • 3/4 cup water
  • 1 teaspoon maple syrup
  • 1/4 teaspoon cinnamon
  • 2 tablespoons non-dairy cream cheese
  1. Combine the sweet potato and water in a saucepan; bring to a boil. Continue to cook for 5 minutes.
  2. Reduce the heat to low and stir in the remaining ingredients.

If you like, add a little pinch of nutmeg, too!

Sweet Potato Spread b

Cauliflower & Potato Mash

Leave a comment

Cauliflower Potato Mash

This twist on mashed potatoes is a great way to sneak in new veggies for babies and toddlers!

Ingredients:

  • 2 yellow potatoes
  • 1 head cauliflower
  • 1 cup soy milk
  • 1 tablespoon Earth Balance butter
  1. Peel and chop the potatoes. Place in a saucepan and cover with water; bring to a boil, then continue to cook for 10 minutes, until tender.
  2. Meanwhile, cut the cauliflower into florets. Steam for about 7 minutes, until tender.
  3. Combine the cauliflower and potatoes in a large bowl, along with the soy milk and butter. Mash with a potato masher until smooth.

We also like stirring in a few thawed green peas, which add nice texture!

Cauli Mash

Oatmeal with Sauteed Plantains

Leave a comment

Oatmeal Plantain (2).JPG

Put a tropical spin on your kids’ morning oatmeal and everyone is sure to wake up on the right side of the bed!

Ingredients:

  • 1 yellow ripe plantain
  • 1 tablespoon brown sugar
  • 1 teaspoon Earth Balance butter
  • 1/2 cup water
  • 1/2 cup apple juice
  • 2/3 cup quick oats
  • 1 teaspoon cinnamon
  1. Peel and slice the plantain into 2-inch pieces. Transfer to a plastic bag and add the brown sugar; seal and shake to coat.
  2. Melt the butter in a small skillet over medium heat. Add the plantain and cook for about 4 minutes, until browned on all sides.
  3. Meanwhile, combine the water and apple juice in a saucepan and bring to a boil. Add the oats and cinnamon and continue to cook for 1 minute, until thickened.

Top the oatmeal with the plantain slices to serve!

Oatmeal Plantain (1)

Coconut Pineapple Rice Pudding

Leave a comment

Coconut Pineapple Rice Pudding

If your baby doesn’t like oatmeal for breakfast (which always seems to be the go-to for little ones), try rice instead! This sweet treat also makes a great sugar-free dessert. Look for organic canned pineapple like Native Forest.

Ingredients:

  • 1 cup arborio rice
  • 1 (20-ounce) can crushed pineapple, undrained
  • 1 (14-ounce) can full-fat coconut milk
  1. Spoon the rice into the bottom of a casserole dish with lid; set aside.
  2. Meanwhile, combine the pineapple and coconut milk in a saucepan and bring to a boil.
  3. Pour the pineapple mixture over the rice and place the lid on the casserole dish. Bake at 325 degrees F for 1 hour.

Chickpea, Carrot & Cauliflower Mash

Leave a comment

Chickpea Carrot (1)

This three ingredient dish makes a hearty meal for babies and toddlers.

Ingredients:

  • 2 carrots
  • 1 cup cauliflower florets
  • 1 (15-ounce) drained and rinsed can chickpeas
  1. Cut the carrots into half moon shapes. Combine with the cauliflower and steam until very tender.
  2. Add the chickpeas and veggies to a large bowl and mash with a potato masher to desired consistency. You can thin it with 1/4 cup vegetable broth if it still seems too chunky, but Veronika thought it was just right without.

Chickpea Carrot (2)