Heart-y Sandwiches

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Start your Valentine’s Day on this sweet note with hearts for breakfast! Or, serve these adorable sandwiches for a Valentine’s Day tea time.

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To start, use a cookie cutter to cut heart shapes from slices of white bread.

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In a bowl, Travis mixed a few drops of red food coloring into Daiya cream cheese; stir until you have a pretty pink.

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We spread half of our hearts with the pink cream cheese (which Travis thought was frosting, so much the better!), and the other half with strawberry jam.

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Serve to someone you love! A great little recipe suggestion from Ranger Rick Jr.

Sprinkle-of-Love Cake

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Moment of truth: This cake didn’t turn out quite as intended, no thanks to a chocolate cake layer that didn’t set right in the pan! So what was originally intended as a two-layer cake with cut-out hearts turned into a single-layer cake with sprinkled hearts on top…But we loved it anyway! Any way you slice it, this is a sweet cake to bake for your Valentine’s this week.

Ingredients:

  • 1 (9-inch round) chocolate cake, cooled
  • 3/4 cup Earth Balance butter, softened
  • 3 cups powdered sugar
  • 1 and 1/2 teaspoons vanilla extract
  • 1 ounce freeze-dried raspberries
  • 2 tablespoons almond milk
  • Sprinkles
  1. Bake the cake ahead of time, whether it’s your favorite recipe from scratch or one made from a vegan mix (such as Cherrybrook Kitchen). Set aside.
  2. Place the butter in a stand mixer and beat until creamy. Slowly add the powdered sugar and beat at low speed until combined. Beat in the vanilla.
  3. Pulse the raspberries in a food processor until finely ground. Fold into the powdered sugar mixture, along with the milk.
  4. Place the cake layer on a plate, and frost with 1/2 cup frosting. Reserve the remaining frosting for another use.
  5. Place a heart-shaped cookie cutter on top of the cake, and gently tap in a layer of sprinkles. Pink or red ones would be ideal, but the organic sprinkles we had on hand were multicolored, which worked in a pinch. Repeat with as many hearts on top as you’d like to make.

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Serve with a spoonful of love!

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Healthy Plate

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Travis has begun asking questions about why we eat vegan, questions which I’m always more than happy to answer, whether from a health standpoint, or how it helps the earth, or how it’s good for the animals.

As far as health goes, it can help kids to have a visual, so today we set up a little game and thought about what a healthy meal looks like. Obviously this works in every household, whether you’re vegan or not, but it drives home the idea that many foods (most, in fact!) are vegan, and everyone benefits from filling their plate with plant-based items like fruits, veggies, legumes, and grains.

As a bonus, there’s some fractions involved. First I asked Travis to draw a line dividing his plate in half. He had to think about this for a moment before making a big blue line. That was exactly right, I told him, since at every meal we want half of our plate to be filled with veggies and fruits.

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Next he divided one of those halves with a second line, and I told him he’d made quarters. One quarter was for grains and one for protein. We talked about what both of these words meant; sometimes we forget the obvious, like how Travis didn’t realize bread was made from grains.

Next we filled our plates! On the first we used real food. I presented him with different foods, and he had to decide where each went.

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He was so thrilled with how our plate divided up, and asked if he could eat it all; he almost couldn’t believe it when the answer was yes, why not!

Next, we went through a magazine and cut up pictures to fill each of our categories, and glued these onto a second plate. This gave us a slightly more permanent visual to refer back to.

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Obviously this is a simplified way to talk about a healthy diet, but it’s a great way to get kids thinking about it.

Easy Goulash

 

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I’ve been looking for a way to beef up Travis’s pasta dinners, and it turns out that adding vegan, well, beef, did the trick! This is a simplified take on the Hungarian dish of goulash. Parents magazine tells us the stew dates back to the ninth century, and we were more than happy to eat this updated version.

Ingredients:

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 (14-ounce) package ground meatless beef (such Lightlife Smart Ground)
  • 2 tablespoons tomato paste
  • 1 (15-ounce) can tomato sauce
  • 1 (14.5-ounce) can diced tomatoes
  • 1 cup water
  • 2 teaspoons oregano
  • 1 teaspoon paprika
  • 8 ounces ditalini pasta
  • 1/2 cup shredded Daiya cheddar
  1. Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes, until softened. Break the beef into crumbles and add to the pan; cook for an additional 5 minutes, until browned.
  2. Stir in the tomato paste, then add the tomato sauce, diced tomatoes, water, oregano, and paprika. Bring to a boil.
  3. Stir in the ditalini; cover, reduce heat, and simmer for 15 minutes, until the pasta is tender.
  4. Ladle onto plates or bowls, and top the servings evenly with the cheese.

 

Butternut Squash and Pesto Calzones

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These calzones feature a hearty filling of meatless Italian sausage, roasted squash, and creamy pesto. In other words, an entree that’s sure to warm up cold family members after a winter’s day! If your household is split between vegans and non-vegans, the latter can add a little crumbled goat cheese to the filling before folding the calzones in half. Just make sure you mark whose is whose!

Ingredients:

  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 2 cups cubed butternut squash
  • 2 vegan Italian sausage links
  • 1 pound whole wheat pizza dough
  • 4 tablespoons vegan pesto
  1. Combine the olive oil salt, and squash in a baking dish, tossing to coat. Roast at 425 degrees F for about 40 minutes, until tender, stirring halfway through.
  2. Meanwhile, chop the sausage and cook in a skillet over medium heat until browned; set aside.
  3. Divide the pizza dough into 4 portions. Roll each portion into a 6-inch circle and spread with 1 tablespoon pesto. Sprinkle with one-quarter of the sausage and about 1/2 cup roasted squash. Fold the bottom edge of the dough up to the top, pressing to seal. Place on a baking sheet and make a few slits in the top of the dough, then repeat with the remaining 3 portions.
  4. Bake at 425 degrees F for about 20 minutes, until lightly browned.

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Yummy Bones

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After a fantastic time with his first Kiwi Crate, Travis enjoyed playing doctor again to make… edible bones!

The recipe from his Kiwi Explore magazine was very loose, with no precise measurements. So let your surgeon work with the ingredients to his or her taste.

First, you’ll need a tube of breadstick dough. This can be hard to find pre-made and vegan, so I purchased a roll of pizza dough. If you have breadstick dough, check the heating and baking instructions on the package.

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For our dough, we first rolled into “bones” (the same way that you roll clay or playdough into snakes).  Travis loved deciding what was a leg bone, an arm bone etc. Squeeze the middle, so the ends are slightly thicker.

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Use kitchen shears to snip the ends of each snake, dividing them outward into a bone shape. Travis was so proud to do this step, with a little grown-up help.

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Now brush with a little melted butter (we used Earth Balance) and sprinkle with a little vegan Parmesan (we used Go Veggie).

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After 12 minutes at 425 degrees F, these bones were ready to eat!

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They’re great plain, or we discovered we also liked them dipped in marinara sauce.

 

Eat the Rainbow

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This lesson was an extension of the Cozy Minestrone soup Travis and I made at the beginning of the month from Raddish Kids. I didn’t do the lesson directly in conjunction with the recipe, as I wanted Travis to focus on the food and fun of cooking. But it made for a couple of cute projects over the course of a week, after the fact! If you prefer, you can do this lesson first, and cook Cozy Minestrone after.

First, Travis and I sat down to name all the colors of the rainbow. For each, I produced a square of matching construction paper. Next I told him we’d brainstorm fruits and veggies for each color. We set a timer for 30 seconds for each; Travis was in charge of the timer and loved this part!

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At the end, we had a few items for most colors…

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…but tons on the green. Clearly green “won” and we talked about why this might be.

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Now we looked at an infographic describing what gives each fruit or veggie its color, and what that corresponded to in terms of health.

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Kids can also watch a fun description of phytonutrients. Finally, we had a printout from Raddish, that we can refer back to later.

Next, we went through a grocery flier and looked for fruits and veggies.

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We pasted these into a collage that went up on a the fridge – a great visual reminder of foods we aim to eat each week!

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Finally, I asked Travis to think of what colors he’d eaten that day. Orange for papayas, green for cucumbers, etc. We kept a running tally, and kept it up over the course of a week. At the end, we could see that the blues and purples were most lacking in his diet, but he scored quite well elsewhere!

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Overall, this lesson was a great intro to nutrients for a preschooler. The lesson plan includes tons more detail for big kids, so do be sure to check out Raddish for yourself!

Classic Slow-Cooker Pot Roast

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This recipe is officially my new go-to stew for cold winter nights. I can set it cooking around lunchtime, and by dinner it’s perfect – plus it makes the entire house smell amazingly cozy.

Ingredients:

  • 2 tablespoons olive oil
  • 1 package Gardein beefless tips
  • 1/2 cup chopped onion
  • 2 cups vegetable broth
  • 2 tablespoons tomato sauce
  • 1/2 teaspoon salt
  • 2 cups roughly chopped carrots
  • 3 roughly chopped celery sticks
  • 2 small red potatoes, quartered
  1. Heat 1 tablespoon olive oil in a skillet over medium heat; add the beefless tips and cook for about 8 minutes, until browned.
  2. Heat the remaining tablespoon oil in a slow cooker over high heat. Add the beefless tips, along with all the remaining ingredients. Cover and cook on high for 6 to 7 hours.

We love this served with a warm baguette!

Avocado Fries

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Whoa – one bite of these “fries” and you may never eat a potato french fry ever again. My son loved avocado as a toddler, then sadly dismissed it in nursery school. Now he gobbles it up again thanks to this recipe!

Ingredients:

  • 2 ripe avocados
  • 1/4 cup flour
  • 2 Ener-G eggs
  • 1 cup crushed tortilla chips
  • 1/2 cup plain non-dairy yogurt
  • 2 tablespoons agave nectar
  1. Peel the avocados, and remove the pits. Spoon the flesh from the skin, and cut into wedges.
  2. Place the flour in one bowl, the Ener-G eggs in a second, and the tortilla crumbs in a third. (Note: To crush the tortilla chips, use a rolling pin over them in a sealed zip-top bag).
  3. Dip the avocado wedges in each bowl, starting with the flour, then the eggs, then the crumbs. Transfer to a baking sheet lined with foil.
  4. Bake at 425 degrees F for 10 minutes.
  5. For a quick dipping sauce, whisk together the yogurt and agave.

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No-Cook Overnight Oatmeal

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Let’s face it – mornings are crazy, amiright? High Five magazine must know it, because Travis’s January issue featured a great recipe that kids can help make the night before. Shake up these no-cook oats, and they’re ready to go for breakfast!

Ingredients:

  • 1/4 cup rolled oats
  • 1/4 cup plain non-dairy yogurt
  • 1/4 cup non-dairy milk (we used coconut)
  • 1 teaspoon agave nectar
  • 1/4 teaspoon ground cinnamon
  • Handful of dried apricots or raisins
  1. Combine all of the ingredients in a jar with a tightly-fitting lid.no-cook oats (2)
  2. Seal the jar and shake – kids will love this step!no-cook oats (3)
  3. Refrigerate for at least 8 hours, or overnight.

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In the morning, simply uncap the jar and voila – breakfast is served. You can serve cold like muesli, or warm it briefly in the microwave.