No-Bake Chocolate Chip Cookie Bites

No bake chocolate chip "cookies" for snack, yum! These energy bites are so easy to make. Just mix quick oats with your mixins' of choice and bind with nut/seed butter. We used chocolate chips, dried cherries, coconut flakes, ground flaxseed, chia seeds and peanut butter. But you can change it up however you like. If you want them to be completely added-sugar free, swap the chocolate chips with cacao nibs and use naturally sweet fruit, like raisins or diced up dates. We usually make the dough together and eat it straight from the bowl.
It's that good!

Ingredients straight from the pantry - doesn't get much easier than that :)

'Come on and stir it up...little darling, stir it up...' Do you like Bob Marley? Silly question. 

So good! Sometimes we flatten them so they are more cookie-like.

No-Bake Chocolate Chip Cookie Bites

1/2 cup quick oats
1/4 cup coconut chips
1/4 cup dried cherries
1/8 cup vegan chocolate chips
1 tablespoon chia seeds
1 tablespoon flaxseed
1/3 cup natural peanut butter*

1.  In a large bowl, stir together all ingredients except the peanut butter.

2.  Add in the peanut butter. It may take several minutes of stirring to bind the ingredients together. If it is too wet, add more oats. If it is too dry, add more peanut butter.

3. Take a heaping tablespoon of dough at a time, pressing and rolling them into balls with your hands. You can keep them in this shape or press them down so they are flat, if preferred.

*you can swap the peanut butter with any nut or seed butter you prefer but may have to slightly increase or decrease the amount depending on the thickness of the butter you use.

Tofu Noodle Stir Fry

This is a pantry staple dish for us. Why, because it's fast, healthy, kid approved and EASY. Did you know that soba noodles are packed with protein? Yep you heard. This is really one of those awesome dishes that hit the spot on a weeknight. We're talking 15-20 minutes in the kitchen. It's also got plenty of room for flexibility. Your kids like mushrooms? Add mushrooms, your kids like peas, add peas! Your kids like... you get the idea. Anyway, since this is one of those real fast meals, we like to hand out veggies while cooking. Carrot sticks are a great choice while making fun conversation with the little guys.

(Serves about four people)

1 pound package extra firm tofu (previously marinated in soy sauce and refrigerated)
1/4 cup soy sauce
1/2 pound soba noodles (or whole wheat spaghetti)
2 tablespoons olive oil
1 teaspoon onion powder
1 tablespoon garlic powder
2 teaspoons toasted sesame oil (or to taste)

1. Cube tofu and put in a zip top bag or sealed container with soy sauce. Marinate for at least 15 minutes or overnight.

2. Put a large covered pot of water on high heat. Follow steps below and add the noodles to the water once the water comes to a full boil. Cook the noodles for the amount of time indicated on the box instructions.

3. Bring the olive oil to medium heat in a large sauté pan, and then add the tofu (reserving the marinade).

4. Sauté the tofu until brown on all sides then add the reserved marinade. Add in the onion and garlic powder.

5. After soba noodles have boiled, drain and add to the pan with the tofu. Add sesame oil as a finishing touch.

Cinnamon Tortilla Dippers

This is a fun, quick, easy recipe when you need a healthy, sweet snack. Again, dipping is not only super fun for kids but keeps them busy for a while ;) Healthy and sweet, it's a perfect sub for a processed treat.

(Serves 1 kiddo)

1 whole wheat tortilla
1 teaspoon agave or maple syrup
1/2 teaspoon of cinnamon (or to taste)
Applesauce for dipping (recipe below)
For the applesauce:

4 apples, peeled, cored and diced
1 cup water
1 teaspoon cinnamon

1. Put all of the ingredients in a small saucepan over medium heat.

2. Cover and let simmer for 10 minutes - 15 minutes, until the apples are very tender.

3. Remove from heat and smash the apples with a fork until the desired consistency is achieved.


For the dippers:

1. Preheat the oven to 375°F.

2. Line a cookie sheet with parchment paper (or foil sprayed with cooking spray).

3. Lay the tortilla on the sheet and spray both sides with cooking spray.

4. Drizzle agave over the tortilla and spread evenly with a spoon. Sprinkle with the cinnamon.

5. Bake for 5-10 minutes, until golden brown and crispy.

6. Let cool for five minutes then cut or break the tortilla into chips.

Cinnamon and Peanut Butter Sandwich

Sick of old pb and j? This is what we threw together today. Always working on new lunchbox ideas, simple and familiar is often best. Slightly different but still hits the spot.

(Makes about one serving)

2 slices whole wheat bread
2 tablespoons organic peanut butter
1 teaspoon agave (or maple syrup)
Dash of cinnamon 

1. Spread the peanut butter on one side of the bread.

2. Drizzle the agave over the peanut butter and sprinkle with cinnamon. Top with second slice of bread.

30 Minute Citrus Tea Cakes

When life brings you grapefruit...make tea cakes! After picking what had to be thousands of grapefruit, it's nice to sit down and have such a delicate treat. I don't know what it is about having "tea" that makes Americans feel so tickled but it hasn't lost its charm. This recipe is a great kids in the kitchen activity and can be made with any citrus you have on hand. The cakes are super moist and made with vegan ingredients. 

If you are in the same situation with a citrus harvest overload, this recipe won't exactly relieve your surplus, but that's okay! Check out your local hunger relief agencies to see if they will accept a donation. Some organizations, like FoodForward in LA, will even come pick the fruit for you. If you don't have fruit trees but want to pick fruit (why not!?) organizations like FoodForward also accept volunteers. So don't let that produce go to waste! 

Citrus Tea Cakes

1 cup almond milk
1 tbsp citrus juice
1 tsp vanilla
2 cups whole wheat pastry flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 tbsp citrus zest
6 tbsp aquafaba* (or two flax eggs)
1/3 cup maple syrup
1/3 cup olive oil

1. Preheat the oven to 350F.

2. In a liquid measuring cup, add almond milk, citrus juice, and vanilla, set aside.

3. In a large mixing bowl, blend the flour, baking powder, baking soda, salt and zest. Add in the milk mixture, aquafaba, syrup and olive oil. Blend until everything is just combined. 

4. Pour mixture into cupcake liners or a greased muffin tin and bake for 20-25 minutes, or until a toothpick comes out clean. Let cool then dust with powdered sugar or citrus zest, if desired. 


*For the aquafaba, we use liquid drained from a can of garbanzo beans (chickpeas). It makes a perfect replacement for eggs in baking. The remaining liquid and beans can be kept in the refrigerator for other uses. 

Photo courtesy of Crafty Lumberjacks

This past Christmas, Jen was fixing a holiday meal for a mixed vegan and non-vegan crowd. She didn’t want to disappoint them with a dish that didn’t leave everyone feeling satisfied - holiday meal-level satisfied. Working with her brother Andrew and his partner Dennis of the Crafty Lumberjacks – Vegan Shepherd’s Pie was born. Even the non-vegans of the crowd said that they would be able to eat vegan food all the time if it tasted like this. A carnivore converter - it was a Christmas miracle!

Shepherd’s Pie, traditionally made with lamb, is definitely one of the meatier comfort foods that comes to mind. We bet most people would be skeptical of a vegan version, thinking you wouldn’t be able to get that same rich flavor. But this recipe will not disappoint! So tell your friends and relatives to wear their stretchy pants when you make them this dish, because they are going to be stuffed after this meal, holiday meal-level stuffed!

If you haven't already, check out Andrew and Dennis of Crafty Lumberjacks' site - they have tons of holiday and craft inspiration that looks amazing!

Vegan Shepherd's Pie

For the filling:

1 recipe for tofu crumbles, recipe below which can be made ahead (or substitute with store-bought crumbles, such as Beyond Meat)

3 tablespoons olive oil

1/2 onion, diced

3 tablespoons flour

2 cups vegetable stock

2 sprigs fresh rosemary, stems removed and minced

Salt and pepper to taste

16 ounces (1 package) of frozen vegetable medley

For the topping:

6 small russet potatoes, peeled and chopped

3 tablespoons vegan margarine (such as Earth Balance)

1 tablespoon vegetable bouillon (such as Better than Bouillon)

1/2 cup unsweetened plant milk of choice

Salt and pepper to taste

1.      Preheat the oven to 350F. Assemble the tofu crumbles per the recipe below. While the crumbles are in the oven, prepare the mashed potato topping. Add potatoes to a large pot of water, bring to a boil and let cook for about 20 minutes, or until soft. 

2.     While the potatoes cook, prepare the filling. In a large saucepan on low heat, add the olive oil and onion. Sauté the onion for about 5 minutes, until softened.

3.     Add flour and stir until it is golden brown and has a soft paste consistency (about 3 minutes). If it gets too dry, add more oil.

4.     Slowly whisk in the vegetable stock and continue whisking until it is smooth, and the flour has incorporated. 

5.     Add the rosemary and stirring occasionally, let simmer until thickened, about 10 minutes. Season with salt and pepper to taste.

6.     While the gravy is simmering, drain the pot of potatoes then add the potatoes back into the pot. Add the plant milk, margarine, salt, pepper and bouillon. Mash until well combined, set aside. 

7.      Add the tofu crumbles and frozen vegetable mix to the gravy then pour the mixture into a greased casserole dish.

8.     Spread the mashed potatoes evenly on top of the filling. Place the casserole dish on a sheet pan and bake at 350F for 25 minutes, until the topping is just starting to turn golden. Let cool for a few minutes, and serve!

Tofu Meat Crumbles:

(This recipe is from ItDoesntTasteLikeChicken.com)

2 tablespoons nutritional yeast

1 tablespoon soy sauce (gluten-free if preferred) 

1 tablespoon olive oil

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/4 teaspoon liquid smoke

1 block extra-firm tofu, drained (no need to press it)

1.      Preheat the oven to 350F.  Lightly grease a large baking sheet or line with parchment paper.

2.     Mix the nutritional yeast, soy sauce, olive oil chili powder, garlic powder, and liquid smoke together in a large bowl. It will make a brown paste-like texture.

3.     Crumble the block of tofu with your fingers into the bowl along with the seasoning. Mix the tofu crumbles with the seasoning making sure all of the tofu is evenly coated. 

4.     Spread the tofu crumbles evenly over the pan. Bake for 35 to 45 minutes, stopping to stir the tofu every now and then. Keep a close eye on it towards the end so that it doesn't burn. You want the tofu to be nice and browned. The smaller crumbles will be darker than the larger crumbles, and that's ok because it will provide a variety of texture.

Homemade BBQ Sauce

Much like it's friend ketchup, BBQ sauce is a pretty unhealthy condiment. Since kids eat this sauce like it's a side, we went ahead and made a healthy version. For grownups, we like to add some hot sauce and red chili flakes. Your kids may even like a bit of a kick, so go ahead and add some heat. They might surprise you!

3 tablespoons homemade ketchup
2 teaspoons vegan Worchester sauce
1 teaspoon prune baby food (or homemade prune puree)
1 teaspoon orange juice
Dash of cinnamon
Salt and Pepper

1. Mix all of the ingredients together. Keeps well in the refrigerator.

If your child is a fan of mashed potatoes then this is the recipe for you. Some kids don't care for the texture of cauliflower so we've mashed it and combined it with a traditional favorite, the mashed potato. Did you know that cauliflower is a great source for protein? And if your kids are anything like most, it's hard to get that protein in. Your child will not taste the cauliflower in this dish but that doesn't mean we think that you should keep them in the dark. Tell them all about it! (For some folks, they prefer to tell them AFTER their kids taste it, whatever works) If you kids dig this dish, start adding more cauliflower than potato.

Cauliflower and Potato Mash

(Makes about 4 large servings)
25 mins

1 pound potatoes, peeled and cubed
1 pound cauliflower florets
5-6 tablespoons low sodium vegetable stock
salt & pepper
onion powder
garlic powder
Suggested seasonings and extras: olive oil, dried dill, hot sauce, hot sauce

1. Boil the potatoes and cauliflower until tender, drain and mash by hand.

2. Slowly add stock, 2 tablespoons at a time until desired consistency is reached.

3. Season to taste with some of our suggested seasonings and extras.

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Monster Muffins

Baking with kids is one of the best activities in the kitchen. Lots of pouring, measuring and stirring. These muffins are hearty, healthy and sweet. We love piping on cool designs with greek yogurt, like this scull and crossbones for halloween. 

(Serves 6 kiddos)

1/2 cup whole wheat flour
1/4 cup flour
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1 tablespoon ground flax seed mixed in 3 tablespoons of water
1/4 cup agave
1/4 cup canola oil
1 teaspoon vanilla extract
3/4 cup zucchini, grated coarsely
1 ripe banana, mashed
1/4 cup walnuts, chopped (optional)

1. In a large bowl, combine the flours, baking powder, baking soda, salt, cinnamon, and cloves. Set aside.

2. In a separate bowl, mix together the flax seed, agave, oil and vanilla. Add to the dry ingredients, stir just to combine.

3. Mix in the zucchini, banana, and walnuts. Pour evenly six ways into a muffin tin lined with paper cupcake holders.

4. Bake at 325°F for 20-25 minutes. Let cool before eating.

Black Bean Dip

Ok, so by now you've realized that we love black beans! And what's not to love? It's super healthy, packed full of protein, vitamins and fiber. Plus it keeps bellies full longer. Now we've done black beans and rice, black bean soup, and here's the dip. Kids love dip. Let's face it, dips make life just a little bit better. This dip is really simple and super easy. Encourage your kids to create a design on top with chips. Plating is everything. You eat with your eyes first! This is a great dish for kids in the kitchen who can help add spices and seasonings.

(Serves two kiddos)

1 can of black beans
4 tbsp soy yogurt
2 tbsp olive oil
2 tbsp salsa
Garlic powder to taste
Salt to taste

1. In a small blender or food processor, blend all ingredients until smooth or until desired consistency.

Superhero Shake

Ok, this recipe is a winner. It is super successful in the kid crowd. First off, the color is gorgeous and this shake has spinach which you can't even taste! We're betting that you are going to love this shake just as much as your kids. It's packed with protein, calcium, iron, and vitamins. It can be hard to get those fresh leafy greens into your little one's diet, and yet the nutrients carried by leafy greens are vital to your child's health. Unless your kid is down for a salad (and YAY if they are!) then shakes are the way to go. Give this shake a rocking name and you will get far.

But if your kid doesn't like anything green, we recommend making this shake when they aren't looking. Every mom and dad has got to have their secret weapon, the opaque cup. After they drink it up, tell them what's in it! Tell them how strong their body is going to be with all that spinach!

(Serves 2-3 kiddos)

3/4 cup nonfat plain almond yogurt
1/4 cup almond milk
5 ice cubes
2 tablespoons agave or maple syrup (or to taste)
1 cup fresh spinach
2 ripe bananas

1. In a blender, combine the yogurt, milk, ice, and agave until smooth.

2. Add in the spinach and banana.

3. Puree until completely smooth.

Cucumber Sandwiches

This recipe is just delightful. DELIGHTFUL. 1. Because it's fast and simple 2. Because it just tastes awesome. Whether it's tea time or a lunchbox sandwich, this is a winner! Use cookie cutters and have your kids help!  

Peeled cucumber slices
100% whole wheat bread
Soy yogurt
Dried dill
Salt
Pepper to taste

1. Peel and thinly slice cucumbers.

2. Mix yogurt with seasonings, have the kids help!

3. Spread yogurt on bread, place slices on top add bread and serve.

Cheese and Bean Quesadilla

You want your kids to eat healthy food? This recipe is a winner because it's simple, healthy and so familiar. Subbing with whole wheat tortillas adds protein. This is one of those quick throw together comfort foods that packs in the protein and fiber.
(Makes about one large serving)

2 whole wheat tortillas
1/4 cup shredded vegan cheddar cheese
1/3 cup Cannellini beans, rinsed and drained
Salt to taste
Barbecue sauce for dipping (recipe follows)

For the barbecue sauce:
3 tablespoons ketchup
2 teaspoons vegan Worchester sauce
1/2 teaspoon prune baby food (or homemade prune puree)
1/2 teaspoon orange juice
Dash of cinnamon 

1. Mix all of the ingredients together. Keeps well in the refrigerator.


For the quesadilla: 

1. Place one of the tortillas on a work surface and cover with the beans. 

2. Lightly mash the beans and spread them to the edges of the tortilla. 

3. Sprinkle with salt (if desired) and cheese.  

4. Heat a large frying pan to medium heat. Spray with cooking spray and place the tortilla in the skillet (tortilla side down). Top with remaining tortilla. 

5. Cook on each side for 2-3 minutes (spraying the second side with cooking spray before you flip it).  

6. Slice into wedges and serve with barbecue sauce as a dip.

Spooky Squash Soup

We love a hearty fall soup, don't you? Butternut squash is one of those versatile veggies that bring so much richness to a dish. This soup is perfect for kids, it's packed full of flavor with a thick and creamy consistency. Make your own topping design with toothpicks or squeeze bottles. We spooned coconut cream on top of the soup and used a toothpick to fill in the jack-o-lantern with orange eyes, nose and mouth. Pretty spooky, right? Wonder what kind of cool designs your kids come up with-let us know!

Tips on getting your kids to actually EAT this:
Try putting this delicious, thick soup in a cute tea cup or other special cup. Maybe even an espresso cup and then fill it up repeatedly. Make a game of the refills, "Please Sir, may I have some more?" "MOOOORE????????" You get the idea.

(Serves two kids)

12 ounces butternut squash (bought peeled and diced)
1 cup vegetable stock
1 clove garlic, minced
1 tablespoon olive oil
Salt & pepper to taste

1. Heat the olive oil in a small pot on medium heat.

2. Add the garlic and brown for 1-2 minutes.

3. Once the garlic is slightly starting to brown add the butternut squash.

4. Stir and gently cook for three to four minutes.

5. Add the stock.

6. Season and cover. Turn the heat down and let simmer until the squash is fork tender (about 15 minutes).

7. Puree in a blender or in the pot with a stick blender until completely smooth.

Healthy 'Baked' Beans

Do your kiddos love baked beans? Canned baked beans are notoriously unhealthy, with loads of sugar and fat, no wonder they taste amazing. This recipe is packed full of flavor, simple to make, and above all, healthy. Beans are packed full of fiber and protein. This is a dish that you will want to make again and again. (Or just make a big 'ol batch and freeze and reheat). Comforting and delicious!

(Serves 2 kids)

1 can of Cannellini beans rinsed and drained
1/2 cup orange juice
1/4 cup onion, minced
2 tablespoons brown sugar
2 tablespoons tomato paste

1. In a small saucepan heat the onion until it begins to sweat.

2. Add the orange juice, tomato paste and brown sugar, stir until smooth. 

3. Once the mixture is smooth, add the beans. Heat until cooked through and serve.

Veggie Burger

In our house, veggie burgers are a pantry staple. Sometimes you just need to eat something healthy, easy and pre made. Throw together one of these babies with some coconut yogurt spread and your kids will be happily eating away. Little ones will love mixing the yogurt spread together while you slice the cucumbers.

One word on veggie burgers, they are not all made equal. In fact MANY of them are not so good for you. Read the ingredients list carefully.

(Makes one large serving)

1 whole wheat English muffin
1 tofu veggie burger
Sliced cucumbers or radishes (optional)
Coconut yogurt spread (recipe below)


For the Greek yogurt Spread:

1 cup nonfat plain coconut yogurt
1 tablespoon dried dill
1 teaspoon of lemon pepper
Dash of salt
Sprinkle of lemon juice (optional)

1. Mix all ingredients together in a small bowl until smooth. Set aside.


For the burger:

1. Toast the English muffin.

2. Meanwhile, bring a small frying pan to medium heat. Pan sauté the burger patty.

3. Spread the yogurt mixture onto the English muffin, add the patty and sliced cucumber.

Goldilocks Grits

Putting a new and delicious twist on an old classic. Grits are a great meal for kids, heck, for the whole family! Add some pureed butternut squash and now we're talking. Maybe add a bit of cheeze? Mmmhmmm. Pair with roasted vegetables and you've got dinner made. This also makes for a great breakfast!

(Makes about two small servings)

1/2 cup corn grits (regular, not instant)
1 1/2 cups water
1/4 cup squash baby food (about 2.5 ounces) or freshly roasted and pureed *
1/4 cup vegan cheddar cheese
Salt & pepper to taste 

1. Bring water to a boil.

2. Slowly stir in the grits and turn the heat down. 

3. Cook, stirring continuously for at least 5 minutes. 

4. Stir in the cheese, squash, salt and pepper to taste.


* Want to make your own puree? It's easy. Cut butternut squash into cubes and put on a pan in a 350°degree oven for 20-30 minutes or until fork tender. Add to a food processor using a tablespoon of water. Add salt and pepper.

Simple Roasted Spaghetti Squash

Spaghetti Squash is a super unique winter squash that is really easy to prepare. After cooking, the flesh of the squash separates into spaghetti-like strands that are fun to prepare and extremely versatile in recipes. This recipe has simple flavors that will work well for kids who might be hesitant to try any kind of squash, even if it looks like pasta. The initial roasting of the squash can be done in advance; just pack the cooked squash in the refrigerator after it cools.

2 tablespoons olive oil
2-3 cups of spaghetti squash (about half a squash)
2 tablespoons Parmesan cheese, grated
2 tablespoons fresh herbs (we used parsley and chives)
Salt and pepper to taste

Using a fork, poke several holes in the squash and place on a baking sheet in a 375 degree oven for about one hour or until you can pierce the squash with little resistance. Remove from the oven and let cool. Cut in half lengthwise then scoop out and discard the seeds. Gently pull the squash flesh away from the skin with a fork.

In a large pan, heat the olive oil on medium heat and add the squash. Gently soften the squash for a few minutes then turn off the heat, season, and toss with the herbs and cheese.

3-Ingredient Hot Chocolate

We love a cup of hot cocoa as a special treat this time of year but we've noticed that the ingredient lists on some of our favorite instant mixes are looking pretty heavy in the chemical department.  So here's a way cheaper, and just as good option, using just three ingredients!

1 heaping tablespoon unsweetened cocoa powder
1 teaspoon pure maple syrup
1 cup milk of choice, heated

Place the cocoa powder and syrup in the bottom of a mug and then gradually add the hot milk, stirring as you pour.  Blend well and serve!

Creamy Cheesy Broccoli Cheddar Soup

It can be so tempting to depend on canned soups for quick meals but making soup from scratch is a lot easier and faster than it seems.  Our recipe for broccoli cheddar soup below is ready in half an hour.  To save even more time, all of the vegetables can be grated in a processor instead of diced by hand.  Single servings can be kept in the freezer and reheated later for super fast meals.

Creamy Cheesy Broccoli Cheddar Soup

Ingredients:
2 tablespoons olive oil

1/2 small onion, diced

2 stalks celery, diced

1 medium sized carrot, diced

1 large bunch of broccoli with stems, diced

3 tablespoons whole wheat flour

1 clove garlic, minced

1/2 teaspoon oregano (optional)

3 cups vegetable broth

1 cup soy milk

1/2 cup shredded vegan cheddar cheese

1 teaspoon vegan Worcestershire sauce (optional)

Salt and pepper to taste

Instructions:

Sweat the onion, celery, carrot, and broccoli in the oil for about 5 minutes (add some of the salt here, too).  Add the flour and let it cook for just a minute, then add the garlic and oregano.  Add the broth and stir really well.  Cover and let it simmer for about 20 minutes or until all the vegetables are tender.  Turn off the heat, puree the soup then add in the milk and cheese.  Stir until it is all melted (turn back on low heat in order to melt the cheese if you need to) then add the Worcestershire sauce and salt and pepper to taste.