Tag: vegan

Simple Stuffed Tomatoes

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Simple Stuffed Tomatoes

Here’s an adorable little snack that takes tomatoes from good to gourmet! If a store near you doesn’t sell Miyoko’s creamy cheeses (or a similar substitute), you can order online from purveyors like Vegan Essentials.

Ingredients:

  • 6 grape tomatoes
  • 1 ounce Miyoko’s double cream chive cheese
  • 1 tablespoon walnuts
  1. Halve the tomatoes, and scoop out the seeds with a small spoon. Arrange on a platter.
  2. Break the cheese into crumbles and divide evenly among the tomato halves.
  3. Finely chop the walnuts, and sprinkle evenly over each piece.

Apricot Sunshine Bites

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Apricot Sunshine Bites (3)

These after-school snacks are bursting with energy and with natural sweetness from the coconut and dates. They’re the perfect boost to get through a busy afternoon!

Ingredients:

  • 1 cup dried apricots
  • 1/2 cup pitted dates
  • 1/2 cup shredded coconut
  • 2 tablespoons ground flaxseed
  • 3 tablespoons water
  • Pinch of salt
  • 1/3 cup + 1/4 cup walnuts, divided
  • 1/2 cup almonds, divided
  1. Combine the apricots and dates in a food processor; pulse until finely chopped.
  2. Add the coconut, flax, water, and salt; pulse to blend.
  3. Add 1/3 cup walnuts and 1/4 cup almonds to the mixture, and process until it forms a ball – the mixture will be quite sticky.
  4. Finely chop the remaining 1/4 cup walnuts and 1/4 cup almonds, and transfer to a shallow bowl.
  5. Using wet hands, divide the apricot mixture into tablespoon-size balls, rolling between your hands, and then rolling in the chopped nuts.
  6. Refrigerate at least 45 minutes before serving.

Apricot Sunshine Bites (2)

Bacon-Asparagus Hash

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Bacon Asparagus.JPG

My son loves asparagus – so much so that I don’t tell him I’m making it ahead of time, or he’ll throw a tantrum while it cooks #veganproblems. I delighted him the other day with not one but two of his favorite foods, adding vegan bacon slices into this easy side dish. My favorite brand for little kids is Lightlife, which has a mild flavor. For a smokier, more intense bacon dish, try this with Tofurky’s maple bacon tempeh.

Ingredients:

  • 1 tablespoon olive oil
  • 1 pound asparagus, trimmed and chopped
  • 2 Lightlife bacon slices, finely chopped
  1. Heat the olive oil in a large skillet over medium heat. Add the asparagus and cook for 10 minutes.
  2. Halfway through cooking, add the bacon, stirring frequently until the asparagus is tender and the bacon is crisp.

Fancy Toast

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Fancy Toast 2

Just the name of this quick snack makes it sound exotic and exciting – enough so to get a picky preschooler to try out food combinations he or she might not otherwise attempt. You can serve any of the following combinations on toasted baguette slices, but we like to use crispbread crackers from Ryvita. Double up portions and you’ll move any of these combos from a snack to a meal.

Tomato and Cheddar Fancy Toast

  • 2 crispbread crackers or baguette slices
  • 1 tablespoon vegan mayonnaise
  • Dash of salt
  • Dash of black pepper
  • 2 ounces sliced Daiya cheddar
  • 1 tomato
  1. Spread the mayonnaise evenly over the cracker slices, and sprinkle with a pinch of salt and black pepper.
  2. Thinly slice the cheddar, and arrange the slices on the crispbread. Thinly slice the tomato and divide the slices evenly over the cheddar.

Fancy Toast 3

Pumpkin Butter Fancy Toast

  • 2 crispbread crackers or baguette slices
  • 1 and 1/2 tablespoons pumpkin butter
  • 6 thin apple slices
  • Dash of cinnamon
  1. Spread the pumpkin butter in a thin layer over the crackers.
  2. Top evenly with the apple slices, and sprinkle evenly with a dash of cinnamon.

Banana-Nut Fancy Toast

  • 2 crispbread crackers or rye bread slices
  • 1 tablespoon almond butter (or other nut butter)
  • 1/4 cup banana slices
  • 1/4 teaspoon sesame seeds
  1. Spread the nut butter evenly over the cracker slices.
  2. Top evenly with the banana slices and sprinkle with the sesame seeds.

Fancy Toast (3).JPG

Sushi-Stuffed Avocado

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Sushi Avocado (1)

This recipe takes avocados from everyday to gourmet for my little avocado lover. The ingredients might sound fancy, but my preschooler gobbles this one up to the last bite! I love using chopped hearts of palm as a vegan alternative in any recipe that calls for crabmeat, which is what I’ve done here.

Ingredients:

  • 6 tablespoons cooked white rice
  • 2 teaspoons vegan mayonnaise
  • Pinch of sugar
  • 2 tablespoons finely chopped cucumber
  • 1/3 cup finely chopped hearts of palm
  • 1 avocado
  • Sesame seeds (optional)
  1. In a bowl, combine all ingredients except the avocado, mixing well.
  2. Cut an avocado in half and discard the pit. Divide the rice mixture evenly between the two avocado halves, and sprinkle with sesame seeds if desired.

Sushi Avocado (2)

Greek Lettuce Wraps

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Greek Wrap (2)

One lettuce wrap makes the perfect size meal for my preschooler – simply increase portion size based on the age and appetite of your little (or not so little) one! I like to use Nate’s classic flavor vegan meatballs.

Ingredients:

  • 1 (10-ounce) package meatless meatballs
  • Bibb lettuce leaves
  • 1/2 cup couscous
  • 1/2 cup water
  • 1 cup halved cherry tomatoes
  • 1 chopped cucumber
  • 1 tablespoon red wine vinegar
  • 2 tablespoons olive oil
  • 4 ounces creamy vegan cheese (such as Miyoko’s Creamery)
  • 1/2 cup plain non-dairy yogurt
  • 1/2 teaspoon grated lemon zest
  • 1 tablespoon fresh-squeezed lemon juice
  • 1/2 teaspoon chopped fresh oregano
  • Kalamata olives
  1. Heat the meatballs according to package directions; set aside. Rinse the lettuce leaves and pat dry; set aside.
  2. Meanwhile, bring the water to a boil in a saucepan. Add the couscous, then cover, remove from heat, and let stand for 5 minutes. Fluff with a fork and transfer to a large bowl.
  3. Add the tomatoes and cucumber to the bowl. Whisk together the vinegar and olive oil, then pour over the couscous mixture, tossing to coat. Set aside.
  4. In a blender, combine the vegan cheese, yogurt, lemon zest, lemon juice, and oregano. Process until smooth.
  5. To assemble the lettuce wraps, top each lettuce leaf with about 1/2 cup couscous salad. Finely chop the meatballs, and divide evenly among the lettuce wraps. Drizzle with the cheese sauce and sprinkle with chopped kalamata olives to taste.

Greek Wrap (1)

Leftover cooked meatballs? We love to simply dice them up and add to bowls of spaghetti, jarred sauce, and a sprinkle of vegan Parmesan for tomorrow’s lunch or dinner.

Spaghetti and Meatballs

 

Peanut-Butter Dip

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PB Dip (1)

Veggies and dip are a match made in heaven, and this one gets a nutritious kick from peanut butter and coconut milk. Use full-fat coconut milk for the best results, not the light version.

Ingredients:

  • 1 (13.5-ounce) can coconut milk
  • 1/2 cup creamy peanut butter
  • 2 tablespoons fresh-squeezed lime juice
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon brown sugar
  • 1/2 teaspoon grated ginger
  • 1/8 teaspoon salt
  1. Combine all of the ingredients together in a saucepan over medium heat. Cook for about 5 minutes, until smooth and thickened.
  2. Cover and refrigerate until ready to serve – the mixture will continue to thicken as it cools.

 

PB Dip (3)

We like it best with carrot sticks for dipping, but broccoli florets, bell pepper strips, and cucumber spears would all be great choices.

PB Dip (2)

 

Indian Cauliflower Sheet-Pan Supper

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Indian Cauliflower (2)

Lining a baking sheet with parchment paper makes clean-up a cinch for this one-pan meal.

Ingredients:

  • 1 head cauliflower
  • 3 tablespoons olive oil, divided
  • 1 teaspoon curry powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1 (15-ounce) drained and rinsed can chickpeas
  • 1/2 cup cashews
  • 1/4 cup raisins
  • 2 shallots, sliced
  • 1/2 cup plain non-dairy yogurt
  • 2 tablespoons mango chutney
  • Pita Bread
  • Fresh cilantro
  1. Cut the cauliflower head into florets. On a parchment lined baking sheet, toss together the cauliflower, 2 tablespoons olive oil, the curry powder, chili powder, and salt. Roast at 400 degrees F for 15 minutes.
  2. Meanwhile, combine the chickpeas, cashews, raisins, remaining tablespoon olive oil, and shallots in a bowl. Add to the baking sheet and roast for an additional 15 minutes.
  3. In a small bowl, whisk together the yogurt and mango chutney.
  4. To serve, warm up store-bought pita bread and cut into halves. Serve the cauliflower dinner alongside the pita bread, topped with the yogurt sauce, and sprinkled with cilantro for garnish if desired.

Indian Cauliflower (1)

Harvest Pasta Salad

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Harvest Pasta (3)

This make-ahead pasta salad, recipe care of High Five magazine, is chalk-full of veggies like late-summer tomatoes and fresh corn. Bonus points if you make your own pesto with the last of summer’s basil, though I confess we used a jarred version (made with kale leaves instead!)

Ingredients:

  • 8 ounces penne pasta
  • 1 tablespoon olive oil
  • 1/4 cup pesto
  • 1/4 cup vegan mayonnaise
  • 1 tablespoon fresh-squeezed lemon juice
  • 1/2 cup vegan Parmesan sprinkles
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup halved cherry tomatoes
  • 3/4 cup cooked green peas
  • 3/4 cup cooked corn
  1. Cook the pasta according to package directions; drain and toss with the olive oil. Let cool
  2. Meanwhile, whisk together the pesto, mayo, and lemon juice in a large bowl – definitely a kid-friendly step!Harvest Pasta (1)
  3. Add the cooled pasta, then sprinkle with the Parmesan, salt, and black pepper.
  4. Fold in the tomatoes, peas, and corn, and serve cold.

PB&J Stuffed French Toast

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stuffed french toast alt

It’s hard to believe it, but already cool fall mornings are upon us, a little nip to the air as we’ve been rising! Make breakfast extra-special with this simple twist on French toast, and you’ll send the littles off to school with an extra spring in their step.

Ingredients:

  • 1 banana
  • 1/3 cup cashew milk
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon Earth Balance butter
  • 4 slices whole wheat bread
  • Peanut Butter
  • Jelly
  • 4 tablespoons maple syrup
  1. In a blender, combine the banana, cashew milk, and cinnamon; process until smooth. Set aside.
  2. Melt the butter in a large skillet over medium-high heat. While it melts, prepare two peanut butter and jelly sandwiches to taste – we like ours with strawberry jam best!
  3. Dip the sandwiches in the banana mixture, then add to the hot skillet. Cook for about 2 minutes on each side, until the bread is golden.
  4. Cut the sandwiches in half, and drizzle each half with 1 tablespoon warm maple syrup to serve.

stuffed french toast