Tag: vegan

Secret Plum Burgers

Leave a comment

Secret Plum Burgers (2)

The secret ingredient in these moist vegan burgers? A jar of baby prune puree!

Ingredients:

  • 1 (12-ounce) package meatless crumbles (such as Lightlife)
  • 1 (4-ounce) jar baby prune puree
  • 1 tablespoon ground flaxseed
  • 1/3 cup chopped onion
  • Whole wheat burger buns, to serve
  • Ketchup, to serve
  1. To prepare the patties, combine the meatless crumbles, prune puree, flaxseed, and onion in a bowl. Mix with your hands, then shape into 4 patties.
  2. Heat a skillet coated with cooking spray over medium-high heat. Add the burgers and cook for about 6 minutes on each side.
  3. Serve on whole wheat buns with ketchup or your other favorite condiments!

Secret Plum Burgers (1)

Fruit Dips

Leave a comment

Fruit Dips (1)

Veronika doesn’t like to eat yogurt off a spoon, but here’s a fantastic way to introduce the flavor to little ones who might otherwise be hesitant: turn it into a dip!

In general, toddlers love to dip food and this snack plays right into that desire. I set out a plate for her with a variety of cut up fruits, including strawberries, nectarine, oranges, green grapes, apple, banana, and pineapple. I wasn’t aiming for a full rainbow (although you could!), but we did hit nearly every hue from ROYGBIV.

Fruit Dips (2)

Next, I cut plastic straws into short pieces and then poked a straw piece into each fruit cube. Spoon a little vanilla non-dairy yogurt directly into the center of the plate. Time to dip!

Fruit Dips (3)

Veronika loved that she was in charge of this snack. Sometimes she would dip a fruit piece in and eat fruit and yogurt together. Sometimes she used the fruit more like a spoon for the yogurt, scooping it up and licking off. Apple pieces were her favorite for this particular method.

Fruit Dips (5)

I had one very happy little snacker.

Fruit Dips (6)

Pineapple Salsa

Leave a comment

Pineapple Salsa (1)

This easy salsa brings a tropical vibe to dinner. We love to serve it with vegan fish fillets!

Ingredients:

  • 1 cup chopped pineapple
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped yellow bell pepper
  • 1/2 cup drained and rinsed black beans
  • 1/4 cup chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup orange-pineapple juice
  • 2 tablespoons fresh-squeezed lime juice
  • 1/4 teaspoon salt
  1. Combine the pineapple, bell peppers, black beans, red onion, and cilantro in a bowl. Set aside.
  2. In a small bowl, whisk together the orange-pineapple juice and lime juice. Pour over the pineapple mixture, and sprinkle with salt, stirring to combine.

Pineapple Salsa (2)

Spinach and Pine Nut Lasagna

Leave a comment

Spinach Lasagna (2)

Layers of fresh spinach and pine nuts not only make this lasagna feel gourmet, but it’s also a cinch to prepare.

Ingredients:

For the vegan ricotta:

  • 1 (14-ounce) package firm tofu
  • 1 tablespoon nutritional yeast
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder

For the lasagna:

  • 2 Ener-G eggs
  • 4 cups Italian herb pasta sauce
  • 8 ounces uncooked lasagna noodles
  • 1 (16-ounce) package baby spinach
  • 1/2 cup pine nuts
  • 1/2 cup vegan Parmesan shreds
  1. To prepare the ricotta, combine the tofu, nutritional yeast, olive oil, lemon juice, and garlic powder in a blender; process until smooth and refrigerate until ready to use.
  2. To assemble the lasagna, combine the prepared ricotta in a bowl with the Ener-G eggs; set aside.
  3. Spoon a little sauce into the bottom of a 9×13-inch baking dish. Add a layer of lasagna noodles followed by half the spinach, 1/4 cup pine nuts, and half of the remaining sauce.
  4. Top with a second layer of noodles, the remaining spinach, and the remaining 1/4 cup pine nuts. Add a final layer of noodles, followed by the remaining sauce. Sprinkle with the Parmesan.
  5. Cover with foil and bake at 350 degrees F for 1 hour.

Spinach Lasagna (1)

Spring Swirl Fudge

Leave a comment

Swirled Fudge (5)

This recipe is basically pure sugar, but for one afternoon of spring fun it was the perfect indulgent treat!

In a bowl, stir together 1 (11-ounce) jar vegan vanilla frosting and 1 (11-ounce) can sweetened condensed coconut milk, until well combined. Spoon the mixture into an 8-inch baking dish lined with parchment paper. Squirt green food coloring on top and swirl with a skewer to disperse the color through the top layer. Veronika loved this part, delightedly helping turn our mixture green.

Swirled Fudge (1)

For spring decorations, we added colorful sprinkles and Annie’s Bunnies & Blossoms cereal in flower and bunny shapes.

Swirled Fudge (3)

The little bunnies were hopping over to smell the spring flowers!

Swirled Fudge (2)

Refrigerate for at least 3 hours, until set. This won’t quite set like real fudge, but once chilled, you can slice into small cubes!

Swirled Fudge (4)

If your family is not vegan, give the fudge this quick St. Patrick’s Day twist: Use 16-ounces melted white chocolate in place of the vegan frosting, and then decorate with Lucky Charms marshmallows instead of the bunny cereal.

Vegetable Lasagna

Leave a comment

Vegetable Lasagna (1)

This hearty lasagna is literally packed with veggies, making it a perfect all-in-one meal.

Vegetable Lasagna alt

Ingredients:

For the vegan ricotta:

  • 1 (14-ounce) pkg. firm tofu
  • 1 tablespoon olive oil
  • 1 tablespoon nutritional yeast
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder

For the lasagna:

  • 2 tablespoons canola oil
  • 2 minced garlic cloves
  • 1/2 red onion, chopped
  • 2 carrots, peeled and chopped
  • 1 large red bell pepper, chopped
  • 2 small zucchini, chopped
  • 1 (12-ounce) pkg. broccoli florets, chopped
  • 2 Ener-G eggs
  • 1/2 teaspoon salt
  • 3/4 cup vegan Parmesan shreds, divided
  • 8 ounces uncooked lasagna noodles
  • 4 cups marinara sauce
  • 3 tablespoons Italian seasoning
  1. To prepare the ricotta, combine the tofu, olive oil, nutritional yeast, lemon juice, and garlic powder in a blender; process until smooth. Refrigerate until ready to use.
  2. To prepare the lasagna, heat the canola oil in a large pot over medium-high heat. Add the garlic, onion, carrots, bell pepper, zucchini, and broccoli; cook for 10 minutes, until the vegetables are tender.
  3. Meanwhile, whisk together the prepared ricotta with the Ener-G eggs, salt, and 1/4 cup Parmesan; set aside.
  4. Spoon a little marinara sauce into the bottom of a 9×13-inch baking dish coated with cooking spray. Add a layer of lasagna noodles, followed by half the ricotta mixture, half the vegetable mixture, and half of the remaining marinara.
  5. Top with a second layer of noodles, followed by the remaining ricotta mixture, remaining vegetables, remaining noodles, and remaining marinara.
  6. Sprinkle on top with the final 1/2 cup Parmesan and the Italian seasoning. Note: If you don’t have Italian seasoning, use a mix of dried basil, oregano, thyme, and parsley to equal 3 tablespoons.
  7. Cover and bake at 350 degrees F for 1 hour.

Vegetable Lasagna (2)

Quesadillas with Tomato & Avocado

Leave a comment

Quesadilla with Tomato and Avocado (2)

This recipes takes quesadillas to the next level with just a few simple tweaks.

Ingredients:

  • 1 avocado
  • 1 tomato
  • 4 whole wheat tortillas
  • 1/2 cup shredded vegan cheddar
  • 2 teaspoons canola oil
  1. Peel and pit the avocado and mash with a fork. Finely chop the tomatoes. Spread two of the tortillas evenly with the avocado and top with the tomato.
  2. Sprinkle evenly with the cheddar, then top with the remaining two tortillas.
  3. Heat the canola oil in a large skillet over medium-high heat. Working with 1 quesadilla at a time, cook for 2 to 3 minutes on each side, until golden brown. Repeat with the remaining canola oil and quesadilla, then cut into wedges to serve.

Quesadilla with Tomato and Avocado (1)

Shepherd’s Pie

Leave a comment

Shepherd's Pie (2)

This hearty entree features a few nice shortcuts like canned peas and corn, plus gets a nutrition boost from flaxseed!

Ingredients:

  • 3 large yellow potatoes, peeled and chopped
  • 1/2 cup plain soy milk
  • 2 tablespoons Earth Balance butter
  • 1 tablespoon olive oil
  • 1 red onion, chopped
  • 2 small carrots, chopped
  • 1 (12-ounce) package meatless crumbles
  • 2 tablespoons ground flaxseed
  • 3/4 cup vegetable broth
  • 3/4 cup canned green peas
  • 3/4 cup canned corn
  1. To prepare the potatoes, place in a large pot and cover with water. Bring to a boil, then continue to cook for 20 minutes, until tender. Drain and return to the pan. Add the soy milk and butter; mash with a potato masher until smooth and set aside.
  2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onions and carrots; saute for about 6 minutes.
  3. Add the meatless crumbles into the pan, breaking apart into small pieces. Add the flaxseed and cook for 5 minutes, until the crumbles begin to brown.
  4. Stir in the broth, peas, and corn; cook for a final 5 minutes.
  5. Spoon the mixture into the bottom of a 9×13-inch baking dish. Spread the mashed potatoes in an even layer on top and bake at 400 degrees F for 25 minutes.

English Muffin Pizzas

Leave a comment

English Muffin Pizzas (2)

English muffin pizzas are the perfect alternative to a family-sized pie when everyone has a different favorite topping! Here’s a quick recipe for basic English muffin pizzas and a few of our favorite topping ideas, but these are suggestions only. I recommend setting out bowls with each individual topping ingredient for a make-your-own buffet bar.

To prepare the pizza sauce, combine the following in a bowl: 1 (8-ounce) can tomato sauce, 1/4 cup carrot puree (or butternut squash puree), 1/2 teaspoon garlic powder. 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil, and 1 teaspoon agave nectar. Split English muffins in half and spread each with about 1/8 cup sauce.

Place the English muffin halves on a baking sheet and sprinkle each with about 1/8 cup shredded vegan mozzarella. Bake at 375 degrees F for 10 minutes.

English Muffin Pizzas (1)

Eat ’em just like this, or try these two variations:

The Veggie-Packed: Top with chopped tomato, roasted bell pepper strips, sauteed spinach, and sauteed mushrooms.

English Muffin Pizzas (3)

The Hawaiian: Top with chopped pineapple, cooked and chopped vegan bacon, and sliced olives.

English Muffin Pizzas alt

Which version does your family like best? Please share in the comments!

Apple Smiles

Leave a comment

Apple Smiles (1)

This is a cute snack to make either before or after a visit to the dentist; it helps make things silly and not scary for toddlers!

To prepare the apple smiles, spread a wedge of unpeeled red apple with a little peanut butter. Add 3 mini Dandies marshmallows, then spread a second wedge of apple with peanut butter and place on top.

Apple Smiles (2)

Not only do these make a tasty snack and a chance to point out those shiny white teeth, but you can do more with it than that! We had an extra toothbrush and Veronika loved “brushing” the apple smiles to help them get clean. The peanut butter really will make the marshmallows a bit mucky and stained, adding a touch of verisimilitude. “Let’s brush off all that peanut butter,” she said so proudly, helping the apple smile get clean and bright.

Apple Smiles (3)

So a snack plus a quick lesson! Just make sure you brush real teeth after eating those sugary marshmallows.

Apple Smiles (4)