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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