Tag: vegan

Green Time: Camp in Your Backyard

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I’ve given our Ranger Rick Jr. subscription credit before for getting us outside and inspired, but this time the magazine really hit a home run. Never in a million years would I have taken Travis backyard camping, until it was the magazine’s summer Green Time suggestion. We pledged to join the Great American Campout at National Wildlife’s Federation’s website, originally aiming for the start day of June 23. Rain delayed us by one week, but we’re so glad we got out there!

Let’s start by saying I’m not a camper. Luckily we were able to borrow a tent from a friend, leading to instant excitement once it was up in the backyard.

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Folks, I’m here to say backyard camping is the way to go! Easy access to bathrooms if needed, popping inside to cook vegan s’mores over a cast-iron pan, and a cozy bed if kids decide they can’t make it a full night outside.

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We headed out at bedtime (8 pm) with the sun still setting. Travis popped up with his flashlight for every sound, enamored with nature.

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“I heard something! Let’s check it out!” We loved seeing birds and the setting sun in the clouds.

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And fireflies! Can you spot the pinprick of light in this picture?

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Stories by flashlight once it as completely dark were especially fun.

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Around 10 o’clock, Travis decided he was unable to get comfortable so we headed inside. But this was easily the most magical night of the summer so far. I asked Travis what his favorite part was, and he said playing with the zippers on the tent flaps – ha! Thanks NWF!

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Tuna Boats

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There was a very cute recipe in our summer issue of Ranger Rick Jr., for a sandwich in the form of a sail boat. The recipe called for tuna salad, and happily there are multiple choices on the market for vegan tuna these days. Using a can of Loma Linda Blue fishless tuna, we were ready to set sail!

First we mixed up a batch of basic tuna salad: 1 can of vegan tuna, 1/4 cup Earth Balance mayonnaise, and 1 chopped celery stalk.

Divide the tuna salad evenly among 2 hot dog buns (or 1 sub roll cut in half).

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Cut carrot sticks that are about 5 inches tall and stand upright in the tuna salad. Tear off two leaves of romaine lettuce and poke two slits in each lettuce leaf; slide onto the sails.

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Sail away!

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Mini Blueberry Pies

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What is it about miniature foods that just makes them taste so much better? Kids will love getting hands-on with this mini pie recipe from High Five magazine.

We had to do an extra step since there aren’t any mini vegan graham cracker pie crusts on the market (that I know of). You could purchase the graham cracker crust from Wholly Wholesome and make one big blueberry pie, but that defeats the whole point, now doesn’t it?

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To make our crusts, we combined the following in a large bowl:

1 and 1/2 cup graham cracker crumbs (such as Kinnikinnick S’moreables)

1/3 cup sugar

6 tablespoons melted Earth Balance butter

1/2 teaspoon cinnamon

Press the mixture into muffin cups and bake at 375 degrees for 5 minutes, until set. Set aside.

To prepare the filling, we turned back to our High Five. First, we measured together the following:

1 teaspoon flour

1 tablespoon brown sugar

1 tablespoon fresh-squeezed orange juice

1 cup fresh blueberries

Squeezing the orange juice was especially fun!

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Spoon the blueberry filling over the crusts.

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To prepare the topping, combine the following:

2 tablespoons old-fashioned oats

2 tablespoons flour

2 tablespoons brown sugar

1/4 teaspoon cinnamon

1 tablespoon melted Earth Balance butter

Sprinkle the topping evenly over the blueberry filling. Bake at 350 degrees F for 20 minutes. Let cool for about 10 minutes before serving.

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Scoop out your mini pies and transfer to plates to serve. Or – why not! – just dig in with a big spoon and have a snack right out of the pan!

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Frozen Grapes

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Are frozen grapes the perfect summer snack? Pretty much. But my preschooler found a way to make them even better – read on!

To prepare, slice purple grapes in half and place in zip-top plastic bags in the freezer for at least 1 hour.

Let stand for a few minutes at room temperature before serving, and then just enjoy!

When I told Travis that he would be having grapes that were as cold as a popsicle, he was initially disappointed to learn it wasn’t an actual grape popsicle. Before I even had time to spin the delicious summer treat, he suggested eating them straight out of a popsicle mold. Genius!

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Want even more summer fun with grapes? Try turning grapes into raisins by leaving them out on a hot patio in the sun.

Crack-of-Dawn Muffins

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When your preschooler wakes up at 5.30 in the morning and immediately says, “Mom, let’s make a recipe!” you need something that only relies on pantry staples. Thinking quick, we put together this basic-as-can-be muffin recipe, and had warm muffins for breakfast about 30 minutes later. The perfect start to the day!

Ingredients:

  • 2 cups flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 Ener-G egg
  • 1 cup plain or vanilla almond milk
  • 1/4 cup melted Earth Balance butter
  • 1/2 cup chopped dates (optional)
  • Brown sugar for dusting (optional)
  1. Combine the flour, sugar, baking powder, and salt in a large bowl; set aside.
  2. In a second, bowl, whisk together the Ener-G egg, almond milk, and butter. Add the wet ingredients to the dry ingredients and stir until just combined.
  3. Stir in the dates (if using), then divide the batter evenly among 10 to 12 muffin cups coated with cooking spray. Dust each muffin with a little brown sugar, if you have it on hand.
  4. Bake at 375 degrees F for 25 minutes. Cool slightly before serving.

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Build-Your-Own Grain Bowls

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The ingredients for this recipe are inexact on purpose – it’s the perfect dinner for family members who have different tastes and preferences. Set out the various componants, and everyone can build their own. Bid kids and grown-ups can assemble a true grain bowl, everything piled togheter. My preschooler prefers to keep everything separate on the plate!

Ingredients:

  • Cooked quinoa
  • Cooked brown rice
  • Black or kidney beans
  • Vegan feta (such as Violife)
  • Shredded vegan cheddar (such as Daiya)
  • Chopped avocado
  • Tortilla chips
  • Lime juice
  • Olive oil
  1. Grab a bowl and assemble your favorite ingredients!
  2. If desired, family members can toss their grain of choice with a little bit of lime juice and olive oil before making it the base of their bowl.

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Kiwi Frozen Yogurt Bark

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Memorial Day is behind us and the weather is hot and that can only mean one thing… We need frozen desserts! This non-dairy frozen dessert is healthier than ice cream, and fun to make besides.

Ingredients:

  • 2 cups plain non-dairy yogurt
  • 3 tablespoons unsweetened cocoa powder
  • 1 tablespoon agave nectar
  • 5 kiwi fruit
  1. In a large bowl, whisk together the yogurt, cocoa, and agave. Set aside.
  2. Peel and slice the kiwi fruit.
  3. Line a baking sheet with foil or parchment paper, and spread a layer of the yogurt mixture evenly. Top with half of the kiwi slices, then repeat the layers.
  4. Freeze completely before breaking into chunks.

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Pesto Perfection

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My son loves pesto so much he’s been known to eat it straight out of the jar by the spoonful. When I can get him to stop licking the spoon, pesto also makes it easy to upgrade a few kid favorites! Below are two of our favorite ways to take standard meals from everyday to gourmet. For jarred pesto, we love the dairy-free option from Meditalia.

Pesto Grilled Cheese:

Drizzle 1 tablespoon olive oil evenly over two slices of whole wheat or multigrain bread, spreading to the edges. Turn over and spread the other sides of the bread with 1 tablespoon pesto (homemade or jarred). Top with 1 or 2 slices of Daiya cheddar, and sandwich between the bread. Cook for about 3 minutes on each side over medium heat, until browned. Best served with a bowl of tomato soup!

Pesto Ravioli:

Instead of tomato sauce, we recently subbed in pesto over tofu-filled ravioli for a preschooler-approved dinner. For an extra gourmet touch, squeeze on a little lemon juice as well.

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ABC Quesadillas

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Quesadilla are a great way to involve kids with cooking and feeling like they have real control over the ingredients, as in this easy recipe from High Five magazine. Made to order, these A(vocado), B(acon or bean) and C(heese) quesadillas are sure to please!

First, Travis helped spray 4 small flour tortillas with cooking spray, and place on a baking sheet.

Next up was slicing an avocado (adults: pit and peel it ahead of time). A blunt butter knife will go right through the soft avocado flesh, making this an easy first slice for kids.

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To assemble the quesadillas, Travis sprinkled on his own Daiya cheddar:

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Then we topped them with the avocado slices and either black beans:

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Or vegan bacon (which I had cooked and chopped ahead of time).

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Yum: extra bacon!

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Top each one with a second tortilla, pressing down slightly. Bake at 400 degrees F for 10 minutes and cut into quarters to serve.

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Chocolate Empanadas

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Just in time for Cinco de Mayo, here’s a messy flour-filled project that will have your little chef loving time in the kitchen!

Ingredients:

For the dough:

  • 2 and 1/4 cups flour
  • 1/2 teaspoon salt
  • 1 tablespoon cocoa powder
  • 8 tablespoons Earth Balance butter
  • 1 Ener-G egg
  • 1/2 cup milk

For the filling:

  • Chocolate-hazelnut butter, warmed*
  1. To prepare the dough, combine the flour, salt, and cocoa powder in a large bowl.Empanada (1)
  2. Add the butter in small pieces, and mix into the four mixture with your fingers until it looks like cornmeal. I was so proud of my son for getting his hands right in there!Empanada (2)
  3. Add the Ener-G egg and milk, stirring until a soft dough forms. Wrap in plastic wrap and chill for 1 hour.
  4. Divide the dough into 16 portions, and roll into balls.Empanada (3)
  5. Working with one portion at a time (cover the remaining dough with plastic wrap), roll out into a 6-inch circle. Spoon about 1 tablespoon of the chocolate hazelnut butter into the center. Rub water gently around the edges of the dough with water and fold in half, pressing to seal. Transfer to a baking sheet lined with parchment paper, and repeat with the remaining dough. Here’s my son having a blast with his play portion as I worked!Empanada (4)
  6. Use a fork to crimp the edges of the empanadas, then bake at 400 degrees F for 20 minutes.Empanada (5)

These are best served warm!

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*For the best results, order a vegan Nutella from a retailer like Vegan Essentials. I didn’t have time for an online order, but chocolate hazelnut spread from Justin’s peanut butter company (widely available) worked in a pinch.