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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