Dipping Sticks Recipe

Ingredients:

• 1 container extra firm tofu
• 1/4 cup corn meal
• 2-3 tablespoon nutritional yeast
• 1 teaspoon salt (optional)
• soy sauce (optional)

Directions:

After draining and lightly pressing tofu to get rid of excess moisture, slice tofu into French fry shape. They should be about 1/2″ wide and 2″ long. If they are too big they won’t stay together when they are dipped.
On a plate or in a shallow bowl mix together corn meal and yeast (salt is optional) and either dip tofu sticks in soy sauce then roll in the corn meal mixture or go straight to the corn meal and skip the soy sauce. I use soy sauce only occasionally and some times use teriyaki sauce in place of it and that usually makes them just a little more crispy.
Place them on a baking sheet that has been sprayed with a little oil and bake at 350 for 15 minutes, turn over and bake for 15 minutes. These can be pan fried but I like being able to put them all in the oven and walk away, and it’s more healthy baking them.
Let cool and serve with any dipping sauce like marinara, mustard, ketchup, soy-ranch, or anything you’ve got laying around. My kids love them and I love giving them to them, they are so cheap and easy to make.

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Flaxen Cereal Bars recipe

Ingredients:

• 5 cups vegan rice crisp cereal
• 1 cup vegan corn or rice syrup
• 1 cup vegan brown sugar
• 1 teaspoon vanilla
• 1 cup ground flax seed
• 1 cup vegan peanut butter

Directions:

Mix peanut butter, syrup and vegan sugar. Warm till fairly runny, do not boil. Stir in flax and vanilla. Pour mixture over cereal and mix. Press into oiled 9×13 pan. I used Earth Balance spread to oil the pan, and to help press the mixture down.
Definitely not low calorie, but a great way to get the kids to eat their flax. I did not use natural peanut butter, but I think I will try it next time as they are sweet.

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Peanut Butter Balls recipe

Ingredients:

• 1/3 cup creamy peanut butter
• 1 tablespoon confectioners vegan sugar (Optional)
• 1 1/2 cup crushed corn flakes (or other flake cereal)
• 1/2 cup grated carrots

Directions:

Blend the peanut butter & sugar (we only use if we want them to think its more of a treat).
Have your little one crush the flaked cereal. We put the cereal into a Ziploc bag & let them smash with their hands or a rolling pin.
Stir the cereal, peanut butter & carrots together. Then they can roll the mixture into little balls with moistened hands. If desired roll into confectioner’s sugar or wheat germ. Serve with your favorite vegan milk. Yummy! The kids love to make this and eat it.

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Kids Choice yummy Peanut Noodles Recipe

Ingredients:

• 8 oz. soba or udon noodles
• 1/4 cup warm water
• 4 tablespoon smooth, natural-style peanut butter
• 3 tablespoon low-sodium soy sauce or tamari
• 1 clove garlic, finely chopped
• 2 teaspoon fresh ginger, chopped
• 1 1/2 tablespoon dark sesame oil
• 1 tablespoon rice vinegar or apple cider vinegar
• 2 teaspoon natural vegan sugar
• Pinch of cayenne (optional)
• Vegetables (any combination of the following): mung bean sprouts, cucumbers (peeled, seeded, and sliced into half-moons), red bell pepper (chopped or cut into thin strips), snow peas (whole or cut in half), carrots (chopped or julienned), broccoli florets (lightly steamed), frozen green peas (thawed), scallions (thinly sliced)

Directions:

My kids are crazy about the peanut noodles on the buffet at our local natural food store. I’ve tried many different peanut noodle recipes, each of which caused them to turn up their nose. Finally I came up with this recipe, which they both eat enthusiastically! (I think the fresh ginger is key.) You can vary the amount of water depending on how thick you want the sauce. Use whatever vegetables appeal most to you. Bean sprouts, cucumbers, broccoli (sometimes), and snow peas go over especially well with my picky eaters.
In a pot of boiling water, cook the noodles until tender. Drain them, and rinse with cold water.
Make the peanut sauce by whisking together the warm water, peanut butter, soy sauce/tamari, garlic, ginger, sesame oil, vinegar, sugar, and cayenne. I prefer to mix the ingredients in a blender so comes out extra smooth and creamy, but mixing by hand will work, too.
Prepare any vegetables you plan on using.
Transfer the noodles to a serving bowl, and toss them with the sauce (see note, below). Stir in the vegetables or serve the veggies on the side. Serve at room temperature or cold.
Note: It’s best to toss the noodles with the peanut sauce right before serving so the sauce doesn’t get absorbed by the noodles. If I put this meal in my children’s lunchboxes, I usually put the sauce in a separate, small container so they can mix it with the noodles at lunchtime.

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Fantastic Vegan Sloppy Joes Recipe

Ingredients:

• 1 pkg. extra firm tofu
• 1 can kidney beans
• 1 onion, chopped
• 2 carrots, diced
• 3-4 mushrooms (more or less if desired), diced
• 1/2 cup peas- 125 mL
• 1 green pepper, chopped
• 2 cloves garlic, minced
• 2 tablespoon nutritional yeast
• 2 tablespoon tamari
• 2 teaspoon oregano
• 1 1/2 tablespoon vegan Dijon mustard
• 1 tablespoon blackstrap molasses
• 1 tablespoon vegan red wine vinegar
• 2 cups crushed tomatoes – 500 mL
• 2 tablespoon lemon juice
• hot sauce or chili to taste
• vegan buns- Portuguese or whole wheat
• kaisers work really well

Directions:

Crumble tofu into small pieces, fry in a decent sized frying pan (should be a couple of inches thick) with a bit of olive oil or non stick cooking spray. Add nutritional yeast, garlic, and vegetables (not the tomatoes). Saute about 10 minutes, being careful not to burn- it’s ok if the tofu browns a bit.
Add tamari, mustard, molasses, vinegar, tomatoes, hot sauce, lemon juice and oregano. Simmer a few minutes until heated through. You might want to add a bit of water or vegetable stock if it gets very thick.
Serve on open faced buns- its great if the buns have been toasted in a toaster oven or the oven a bit first.
This recipe was inspired by ‘Sloppy Steves’ on this website, and most of the seasonings come from it! (This is just my personal modification).
Great source of iron and protein, plus lots of other great nutrients!

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Franks in Blankets Recipe

Ingredients:

• a packet of your favorite tofu hot dogs
• vegan puff pastry dough

Directions:

In a skillet, cook the dogs till they brown and blister, while the dough sits out defrosting.
Wrap the dogs in a square and roll them up like a cigar. Then cut into smaller pieces to desired appetizer size.
In an oven preheated to 375-400 degrees F, bake the rolled dogs for about 25min. or until they are fluffy and golden brown.

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Peanutbutter and Apple Sun with Turbinado Recipe

Ingredients:

• peanutbutter
• apple (organic)
• turbinado

Directions:

Take an apple and cut it in half vertically. Lay flat and continue cutting into finger width slices. After apple is completly cut lay pieces around the outer edge of the plate all facing the same direction. They should resemble rays of sunshine. Then scoop the peanutbutter in the middle of the plate to fill the center. Sprinkle with turbinado sugar. This tastes great, looks pleasing to the eye, and can cheer up a glum fa

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Yummy Mac and Cheese Recipe

Ingredients:

• 1 or 2 slices of soy cheese (either mozzarella or american, but I think the mozzarella tastes a lot better.)
• a large box of a good vegetable or fake chicken broth (Imagine Foods makes a great one!)
• elbow macaroni
• pam

Directions:

Spray a little pam in a pot. Place the noodles in the pot and put in enough broth so that the noodles ARE not totally submerged. You want to boil the noodles in the broth and keep it boiling stirring in the slices of cheese ( you can break them up.) add more broth and more cheese and basically cook it until the noodles are done, there is no more broth and it is cheesy enough. The broth and the cheese form a sauce, that is really tasty, and sort of thick. This recipe is nice because it doesn’t involve a lot of ingredients. Just make sure you watch the pot!

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Baby Food Recipe

Ingredients:

• 3oz red lentils, washed
• 2 medium leeks, white part, chopped
• 2 sticks celery, finely chopped
• 2 medium carrots, finely chopped
• 1 large sweet potato or yam, chopped
• 1 tablespoon tomato puree
• 2oz unsalted non-hydrogenated vegan margarine or Earth Balance Natural Buttery Spread (trans fat free)
• 1 bay leaf
• 1 pint unsalted vegetable stock or plain water

Directions:

Melt the margarine in a large non-stick frying pan. Add the chopped leeks and saute for 5 mins until tender. Add the finely chopped carrots and celery and saute for 5 mins.
Stir in the lentils and chopped sweet potato. Add the stock or water, tomato puree and bay leaf. Simmer for 15-20 mins until all the vegetables are tender and the mixture is not too wet. (If it gets too dry, add a little more water during cooking.)
Once cooked, retrieve the bay leaf.

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Falafel Nuggets Recipe

Ingredients:

• 1 cup falafel mix (I buy mine in bulk at either Whole Foods or Wild Oats)
• 3/4 cup hot water

Directions:

Mix the falafel mix with the hot water and let sit for 15 minutes. After 15 min, heat some canola or olive oil in a skillet and shape the falafel into small, nugget sized patties. Fry on each side until golden brown. Serve with your favorite sauce. My 2-1/2 year old LOVES these, as do my husband & I.

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Fruit Mush (mush, topping, smoothie, sorbet) Recipe

Ingredients:

• 2 pints of raspberries
• 1 can of pineapple chunks
• 1 pint blueberries
• 2 bananas
• 1 cup of strawberries
• 1/2 cup of vegan sugar (more or less to taste)
• any other fruit to taste

Directions:

Cut strawberries into quarters. Put raspberries, blueberries, strawberries, and vegan sugar in bowl, mix carefully. Put bowl in fridge for 30 minutes. Remove bowl, mash fruit into sauce. Leave chunks if desired. Slice bananas, add. Add pineapples. Mix together. Eat by itself, or over ice cream, bananas, pancakes, cakes, just about anything.
Variation 1: add one half part orange juice, one half part fruit mush in blender, blend for smoothie.
variation 2: add corn syrup (1:4 corn syrup: smoothie) to smoothie and freeze for sorbet

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Miso Noodle Soup Recipe

Ingredients:

• 2-3 tablespoons unrefined sesame oil (not toasted, or use canola oil if you don’t have)
• 3-4 medium carrots, sliced 1/2 inch or so
• 1 small sweet potato if you have, cubed
• 1 heaping tablespoon nutritional yeast
• 3-4 thick slices ginger
• 1 piece kombu
• 6 cups water
• 1/2 cup or so frozen peas
• 1/2 cup or so frozen broccoli florets or green beans cut into small pieces, if you have
• 1 block regular firm tofu (or soft), cut into cubes
• 3-4 tablespoon miso (I use a combination of red and golden)
• 1/2 to 1 teaspoon toasted sesame oil (to taste)
• 1-2 tablespoon tamari, to taste
• 10 shredded baby spinach leaves

Directions:

Bland Alert: My children (ages 5 and 3) love this soup and have been eating it for years. My husband is less of a fan, probably because it is not that exciting.
At the time you begin to prepare the soup, bring a separate medium sized pot of salted water to boiling and cook about 8 ounces udon or soba noodles. When the noodles are done, drain and rinse with cold water until the soup is ready.
In a 4 to 5 quart soup pot, heat the oil and saute the carrots and sweet potatoes if using. I usually let them cook and soften for about five minutes. Sprinkle on the nutritional yeast and add the ginger. Let it cook for another minute or so, then add the water and kombu. Bring to a boil over high heat, then turn the heat to medium and simmer for a good ten minutes, until the carrots are soft.
Add the broccoli (if using) and a few minutes later add the peas. You might need to raise the heat after adding the vegetables to return the soup to a simmer. After the vegetables simmer for a couple of minutes, add the tofu and let the soup return to a simmer for another minute or two.
Put the miso in a cup and stir in a couple of spoonfuls of soup broth to the miso until it is liquidy and not lumpy. Turn off the heat and mix the miso into the soup to taste (I usually use a lot). Add the tamari and a couple of drops of sesame oil (it quickly overpowers everything so I usually just put in a couple of drops).
To serve, first put the noodles in a shallow bowl, then put a couple of pieces of shredded spinach on top. Ladle the soup over the noodles. Pick out the kombu and ginger and discard.

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Fudgesicles recipe

Ingredients:

• 1 package Mori-Nu tofu (or 12 oz (340 g) of any silken tofu)
• 1/2 cup (120 mL) vegan sugar
• 1/4 cup (60 mL) cocoa powder
• 1 tablespoon (15 mL) oil
• 1/2 teaspoon (2.5 mL) vanilla
• 1/8 teaspoon (0.5 mL) salt

Directions:

Blend it all together, pour into popsicle moulds, freeze and enjoy!
These things are addicting, I swear. Even my milk-addict little sister loves them.

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Nutty Orange Wafflewiches Recipe

Ingredients:

• 3 cups quick oats (raw)
• 3 cups soy milk
• 1 cup powdered coconut
• 1 cup All-Purpose flour
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2 tablespoon Oil (choose one that doesn’t have a strong flavor, maybe Canola)
• 2 teaspoon grated lemon peel
• 1 cup orange juice from concentrate
• 1/2 teaspoon grated orange peel (if you have a mandarin or tangerine on hand and can grate the rind, do it, it is even sweeter than orange zest and gives a wonderful flavor!)
• 1 1/2 cups brown or date sugar
• 1/2 teaspoon almond extract
• 2 tablespoon Ener-G Egg Replacer dissolved in 1/4 cup water and well beaten till it resembles soft egg whites
• vegan vanilla ice cream of your choice.
• You will also need plastic wrap
• 4 tablespoon All-fruit orange jam
• About 1 and 1/2 cups to 2 cups ground walnuts or pecans

 Directions:

To make batter:
Mix flour, oats, coconut, lemon and orange rinds, salt and sugar, combining evenly.
Mix soy milk with orange juice from concentrate. Incorporate soy milk-juice mixture, vanilla and almond extract.  Mix in the egg replacer. Pour into a bowl and allow to rest for about an hour or more in the refrigerator.
Before taking out of the fridge, heat up your waffle iron and prepare your toppings and filling.

Filling:

Any vegan walnut or vanilla ice cream of your choice.
Topping  (Use when ready to serve)
In a small sauce pan melt 4 Tbs. All-fruit orange jam and set aside.  Optional (but highly recommended) About 1 and 1/2 cups to 2 cups ground walnuts or pecans.
How to make your wafflewiches
Once an hour has passed, and your waffle iron is hot,  pour the mixture into it as usual and bake. Placing the waffles in a bowl or cookie sheet as you make them. Once you have them all done,  place some pecan ice cream on top of one and cover with another waffle to make a sandwich, careful pressing down. Take the sandwich and gently roll the sides on the ground pecans or walnuts. Carefully wrap your sandwich in the plastic wrap. Place in a container that will go into the freezer. Repeat this procedure until you have finishe'd the waffles. When you are ready to serve, drizzle a little bit of the melted jam on top of each wafflewich.

Note: This recipe doesn’t have baking powder because it’s better if the waffles are crunchy so that they won’t fall apart with the ice cream. If you want them with a little baking powder, I suggest to add 1 Tb. Ener-G Calcium carbonate to the batter before it goes into the fridge.

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