Category: Family Friendly

Categories
Family Friendly Sauces, Dips & Dressings

Avocado Crema

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Avocado Crema

This is a great way to extend the life of your ripe avocados and at the same time create a luscious spread/dip/topping for all kinds of dishes or snacks.

Makes about 3 cups

Ingredients

  • 2 large ripe avocados
  • 1/2 cup Greek yogurt (dairy or plant based)
  • 2 cloves garlic, minced or pressed
  • 3 tablespoons lemon (or lime) juice, freshly squeezed
  • 1/2 cup cilantro (optional)
  • Salt and pepper to taste

Instructions

  • Place avocados, yogurt, garlic, and citrus juice in a food processor and process until smooth.
  • Add cilantro, if desired, and pulse until combined. Add salt and pepper to taste.

Adapted from Edible Education Experience

Categories
Dessert Family Friendly Snacks

Easy Chocolate Hummus

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Easy Chocolate Hummus

This delicious dessert-hummus is so packed with healthful ingredients that you could have it for breakfast or a snack –  anytime that you need to satisfy that sweet-tooth.

Makes about 1 cup 

Ingredients:

  • 1 can black beans (or chickpeas), drained and rinsed
  • 4 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsweetened baking cocoa
  • 2 tablespoons almond butter (or other nut butter)
  • 1 tablespoon ground flax seed 
  • 2 tablespoons water (more as needed to thin)
  • Pinch of salt (optional)

Instructions:

  1. In a small bowl, mix ground flax seeds with 2 tablespoons water and let sit for 1 – 2 minutes.
  2. In a food processor, combine all the ingredients.
  3. Puree until smooth, about 30-60 seconds, scraping down the sides as needed.  Add a teaspoon or two of water at a time to create the desired consistency.
  4. Serve with banana slices, strawberries, apple slices, raspberries, toasted nuts, whole grain graham crackers or pretzels, etc.

Variations:

  • Double chocolate: Add a small handful of chocolate chips.
  • Mint-chocolate: Add a few drops of pure peppermint extract.
  • Almond joy: Add some shredded coconut and a little almond extract.
  • Mexican chocolate: Sprinkle in some cinnamon and cayenne.
  • Mocha: Add a pinch of instant coffee.
Categories
Family Friendly Pasta

Lasagna

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Lasagna

Servings – about 8

A high speed blender is necessary for this recipe.  As lasagna recipes are not usually created with strict guidelines, feel free to play around by adding other herbs, or layers of zucchini or eggplant. This is a great recipe to double and freeze to have on hand when guests pop-in.

Ingredients:

  • 1 box no-boil lasagna noodles, 10-12 oz.
  • 1 pkg. firm tofu, 14 oz., drained
  • 1 ¼ cup cashews
  • 1 ½ cup water
  • 3 tablespoons lemon juice
  • ¼ teaspoon salt (optional)
  • 1 tablespoon tapioca flour or cassava flour
  • 2 teaspoons dried basil (or 1 tablespoon fresh basil, chopped)
  • 2 tablespoons parsley fresh, chopped
  • 1 teaspoon dried oregano
  • 2 (24 oz.) jars commercial pasta sauce
  • ¾ cup cooked red lentils
  • 1 (6 oz.) can tomato paste
  • 6 oz. baby spinach

 

Instructions:

  1. Preheat the oven to 400 F.
  2. Combine cashews, water and lemon juice in blender and blend until smooth. Add a tablespoon of extra water at a time to help blending.
  3. Once smooth, pour 2/3 cup of the cashew mixture into a small bowl. Add 1 tablespoon cassava flour to this small bowl and whisk until well combined. Set aside. This will be used as the cheese topping.
  4. Next, crumble the tofu into the blender with the residual cashew cream, add salt (if using) and pulse until combined. Mixture should be the consistency of ricotta cheese. Add more water 1 tablespoon at a time until the correct consistency. Next, add the parsley, oregano and basil to the tofu mixture in the blender and pulse until just combined.
  5. Whisk a small amount of pasta sauce with tomato paste to thin. Then add the remainder of the red sauce and red lentils. Stir until well combined.
  6. Assemble the lasagna: Spread 1 cup of lentil-pasta sauce on the bottom of a large 9 x 13 inch casserole dish or lasagna pan. Next add 4-5 uncooked lasagna noodles. Spread half of the tofu ricotta mixture on top of the noodles. Top with half of the spinach and then layer on 1 cup of the marinara sauce. Next, place 4-5 lasagna noodles on top. Spread the rest of the tofu ricotta over the noodles, then the rest of the spinach. Place 4-5 more noodles on top of the spinach, and then pour the rest of the sauce over the top, evenly.
  7. Bake covered with foil, for 40 minutes, remove from oven and top with round dollops of reserved cashew cheese mixture, spreading to form round mozzarella-like circles.  Return to oven, uncovered for 20 minutes.
  8. Let rest for 15 min before serving.  Sprinkle with a little additional chopped parsley for serving if desired.
Categories
Family Friendly Pasta

Pasta Carbonara with Shiitake Bacon

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Pasta Carbonara with Shiitake Bacon

Packed with protein instead of fat! The shiitake mushrooms add an amazing crisp, umami element that is irresistible.

Makes about 6 servings

 

Ingredients:

Shiitake Bacon:

  • 3/4 pound shiitake mushrooms, stems removed and thinly sliced (about ¼ inch thick)
  • Avocado or canola oil spray (or 1 tablespoon oil)
  • 1/2 teaspoon sea salt (or smoked sea salt)

Pasta Carbonara:

  • 1/4 cup cashews
  • 1 pound long pasta (spaghetti, linguine, fettuccine)
  • 1 teaspoon olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced or pressed
  • 12 ounces silken (or soft) tofu
  • 3/4 cup water
  • 2 tablespoons lemon juice
  • 2 teaspoons salt
  • Freshly ground black pepper
  • Chopped fresh Italian parsley for garnish

Instructions:

Initial Prep:

  1. Cover cashews with boiling water and let sit for 10-15 minutes. Drain before using.

Shiitake Bacon: 

  1. Preheat the oven to 375°F. Spray a large rimmed baking sheet generously with oil spray.
  2. Toss mushrooms in pan to partially coat and top with a light spray of oil and sprinkle with salt.
  3. Bake for about 30 minutes, turning frequently with a spatula, until lightly browned and crisp.

Pasta Carbonara: 

  1. Bring a large pot of water to a boil and cook pasta according to package directions. Do not overcook. Drain and return to the pot.
  2. Meanwhile, heat oil in a large skillet over medium heat. Add onion and let cook until soft, about 5 minutes. Add garlic and let cook about two more minutes. Remove from heat.
  3. In a blender, combine onion, garlic, tofu, drained cashews, water, and salt and pepper. Process on high until very smooth. Add sauce back to the skillet and warm over medium heat. (The consistency should be like a heavy cream. If the sauce thickens too much as it sits, add a little water to thin.)
  4. When warmed, remove sauce from the heat. Stir in lemon juice. Pour sauce over the pasta and stir gently to combine. Let sit for about 5 minutes to allow sauce to thicken slightly and adhere to the pasta. Taste and adjust seasonings.
  5. Top with Shiitake Bacon and parsley and serve.

 

Adapted from Chef Chloe Coscarelli’s By Chloe restaurant.

 

Categories
Family Friendly Mains Snacks

Lentil Patties

Lentil Patties

The flavors and texture are wonderful. Make larger patties for a hearty main-dish or smaller patties to tuck into naan bread for a delicious take on falafel.

Makes about 4 servings.

Ingredients:

  • 3/4 cup red lentils, dry
  • 1 ¼ cup vegetable broth (or water)
  • 1 small red or green pepper, diced
  • 1 medium onion, diced
  • 2 large cloves of garlic, minced or pressed
  • 4 Tbsp (30 g) chickpea flour, more as needed
  • 2 Tbsp ground flax seeds
  • 3 Tbsp fresh parsley, chopped
  • 1 tsp paprika
  • 3/4 tsp ground cumin
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • Black pepper and red pepper flakes as desired
  • Oil for frying

Instructions:

  1. Cook the lentils:  Rinse the red lentils and drain well. Add the lentils and broth to a pan and bring to a boil. Simmer, covered for about 15 minutes, or until lentils are soft and breaking down slightly. All of the broth should be cooked off.
  2. Cook the vegetables:  While the lentils are cooking, heat a small amount of oil in a skillet over medium-high heat and add the onion and pepper. Cook for about 3 minutes, reduce heat to low and add garlic, cooking for an additional 1-2 minutes.
  3. Make the patties:
    1. Once the lentils are cooked, add them to a food processor together with the cooked vegetables, spices, parsley, ground flax, and flour. Pulse a few times until combined. The mixture should have texture. Do not overmix. Let stand for 10 minutes to firm up.
    2. You should be able to shape these into patties. If necessary, add more flour.
    3. Form 10 larger or about 18 smaller (falafel-sized) patties.
    4. Heat a small amount of oil in a pan over medium-high heat and cook patties in batches, browning for about 3 minutes on each side.
  4. Serve with the dip of your choice. If using for falafel, see our tzatziki sauce recipe. 

Adapted from ElaVegan.

Categories
Family Friendly Mains

Marinated Peanut Tempeh

Marinated Peanut Tempeh

This recipe is inspired by Minimalist Baker.  If you do not like tempeh, this recipe will change your mind.  We keep this on hand at all times to use in sandwiches, salads, summer rolls, and just about anywhere!

Makes about 4 servings

 

Ingredients:

  • 8 ounces tempeh
  • ½ teaspoon Sriracha or 1/4 tsp crushed red pepper flakes
  • 1 Tbsp sesame oil
  • 1 1/2 Tbsp creamy peanut butter (or other nut or seed butter)
  • 2 Tbsp tamari (or soy sauce)
  • 2 Tbsp lime juice
  • 2 Tbsp maple syrup

Instructions:

  1. Boiling tempeh is a method used to remove bitterness. Add slabs of tempeh to a pan, then add enough water to cover. Bring to a low boil over medium heat, cooking for 10 minutes. Rinse, pat dry, and cut into thin, bite-size pieces. Try slicing the tempeh in half lengthwise then cutting into rectangles or triangles. Set aside.
  2. Mix marinade by adding Sriracha, sesame oil, peanut butter, tamari, lime juice, and maple syrup to a small bowl, whisking to combine. Taste and adjust flavors as desired.
  3. Add the sliced tempeh to the marinade and toss to coat. Cover and refrigerate for at least 2 hours, or up to 24 hours. (The longer the more flavor is infused.)
  4. Once marinated, preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper. Place tempeh on the pan and bake for 22-30 minutes, brushing with additional marinade halfway through. Bake until golden brown.
Categories
Dessert Family Friendly Snacks

Snickers Bites

Snickers Bites

…and we love the 2-minute version of this recipe, skip melting the chocolate and, instead, sprinkle the chocolate chips on top of the nut-butter-filled date. No need to freeze – just eat immediately and enjoy!

Ingredients:

  • 12 Medjool dates
  • 1/2 cup crunchy all-natural almond butter (or your favorite nut or seed butter), refrigerated to firm-up
  • 2 Tbs coarsely chopped peanuts (or other favorite nut or seed)
  • 1/4 cup dark chocolate chips
  • sea salt flakes, to taste (optional)

Instructions:

  1. Using a paring knife, carefully cut a lengthwise slit into each date and remove the pits.
  2. Fill each date with chilled nut butter and place on a small baking sheet.
  3. Freeze for 15 minutes to set.
  4. Meanwhile, in a microwave-safe bowl, melt the chocolate chips by microwaving for 30 second intervals, stirring between each interval.
  5. Drizzle the dates with melted chocolate and sprinkle with chopped peanuts (and sea salt flakes if desired).
  6. Serve immediately and refrigerate leftovers in a sealed container.
Categories
Breakfast Dessert Family Friendly Sauces, Dips & Dressings

Berry Compote

Berry Compote

Keep this delicious compote on hand to top your breakfast or serve alongside your meal. Try making a plain batch and then adding flavors options as desired for a particular meal. You are sure to find lots of creative and flavorful uses.

Ingredients

  • 1 ½ cups mixed berries or individual berries (strawberry, blueberry, raspberry, cranberry, etc.), fresh or frozen
  • 1 Tbsp maple syrup or other sweetener (add more or less to taste)
  • ½ lemon, juiced (adjust to taste)
  • 1 teaspoon cornstarch, optional, for a thicker compote

Instructions

  1. Combine the berries and lemon juice in a medium saucepan. Heat over medium-high heat for 3-4 minutes.
  2. Bring the mixture to a boil, then reduce the heat slightly and simmer for an additional 2-3 minutes.
  3. Lightly press the berries with a fork or masher to release their juices, avoiding complete mashing.
  4. If thickening is desired, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the simmering compote.
  5. Add sweetener towards the end, stirring well. Adjust with more lemon juice or sweetener as desired.
  6. Remove from heat. Serve the berry compote immediately or let it cool for later use.

 

Optional add-ins for berry compote

Try some of these options or create your own. Amounts will vary depending on your taste.

  • Ginger: a small amount of grated ginger or ginger paste.
  • Cinnamon: a stick can be heated with the compote or use a sprinkle of powder.
  • Pumpkin spice: this makes a nice holiday side.
  • Vanilla: use a fresh vanilla bean, vanilla powder, or vanilla extract.
  • Citrus zest: lemon, orange, lime, etc.
  • Herbs for a more savory and complex twist. Try these classic pairings:
    • Basil or mint leaves: Best added at the end, once the heat is off.
    • Thyme or rosemary leaves, crushed: Add a small amount during cooking.

Notes

To store: Keep it in an airtight jar in the refrigerator for up to 2 weeks.

To freeze: Freeze it in individual portions for up to two months. Reheat on the stovetop or in a microwave (in short bursts). 

 

Adapted from: Alpha Foodie

Categories
Family Friendly Snacks

Millet Cakes with Carrots & Spinach

Millet Cakes with Carrots & Spinach

Millet Cakes with Carrot & Spinach

Adapted from The Complete Plant Based Cookbook by America’s Test Kitchen

Makes about 24 rounds

Ingredients

  • 1 cup millet
  • 2 cups water
  • 3 teaspoons olive oil
  • 1 shallot, minced
  • 6 ounces baby spinach, chopped
  • 3 carrots, scrubbed and shredded
  • 2 garlic cloves, minced or pressed
  • 2 teaspoons curry powder
  • 1 teaspoon turmeric
  • ¼ cup plain yogurt (plant-based or regular)
  • ¼ cup ground flaxseed
  • 3 tablespoons minced cilantro
  • Oil spray (avocado or olive)
  • Dipping sauce such as chutney, chimichurri, marinara, or yogurt sauce. An easy sauce uses yogurt mixed with a generous squeeze of lime, a pinch of garlic powder, salt and pepper.

 

Instructions

  1. Preheat the oven to 375°F (or convection 350°F) and line two baking sheets with parchment paper. Spray the paper with olive or avocado oil spray.
  2. Add a teaspoon of olive oil to a nonstick medium saucepan and heat over medium-high heat. Add the millet and toast, stirring for about 3 minutes. Add the water to the pan and bring to a boil. Reduce heat to low, cover, and simmer until the liquid is absorbed, about 15 to 20 minutes. Turn off the heat, and let stand, covered, for 10 minutes. Then transfer to a large bowl.
  3. Heat 2 teaspoons of oil in a nonstick skillet over medium heat. Add the shallot and cook until softened, about 3 minutes. Add the carrots and spinach, cooking until the spinach wilts, about 3 minutes more. Stir in the garlic, curry powder, turmeric, and ¼ teaspoon pepper and cook until fragrant, about 30 seconds. Transfer the mixture to the bowl with millet.
  4. Add the yogurt, flax and cilantro to the millet mixture and stir until combined. Let sit until the mixture holds together, about 10 minutes. Use a 2-tablespoon measure (or small ice-cream scoop) to create a rounded mound of the mixture on the prepared (sprayed) parchment sheet, pressing to a ½-inch-thickness round. Repeat with the remainder of the mixture.
  5. Spray the top of the cakes with oil spray and bake about 25 minutes or until the edges are crispy and slightly browned. Sprinkle with salt.
  6. Serve with sauce of your choice.  Garnish with cilantro if desired.
Categories
Family Friendly Sauces, Dips & Dressings Snacks

Shiitake Bacon

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Shiitake Bacon

Fun for snacking or topping anywhere that you want some crunch. Experiment with flavor options by adding different herbs and spices.

Ingredients:

  • 3/4 pound shiitake mushrooms, stems removed and thinly sliced (about ¼ inch thick)
  • Avocado or canola oil spray (or 1 tablespoon oil)
  • 1/2 teaspoon sea salt (or smoked sea salt)

 

Instructions:

  1. Preheat the oven to 375°F. Spray a large rimmed baking sheet generously with oil spray.
  2. Toss mushrooms in pan to partially coat and top with a light spray of oil and sprinkle with salt.
  3. Bake for about 30 minutes, turning frequently with a spatula, until lightly browned and crisp.
  4. Store in a closed container in the refrigerator to keep crisp.