If your little one is a vegan and you don’t know how to be creative anymore with your kid food., we’re here to help you. When it’s comes for the eating habits of our shorter and cuter counterparts, we often use the terms “kid food,” or “kid-friendly.” The best way to make your kid food is to be as being is simple, back to the basics, no questions asked, good food. Give your kid the takeout food in a healthier, plant-powered form. Here are example of several easy vegan recipes:
- 1 loaf day old rustic bread or sourdough sliced
- 1 small to medium ripe banana
- 1/2 cup non dairy milk such as almond milk
- 2 tbsp maple syrup
- 2 tbsp flour i use unbleached white
- 1/2 tsp vanilla extract
- 1 tsp oil
- 1/4 tsp nutmeg
- a very good pinch of salt and black pepper
- 2 ripe bananas sliced
- 2 tbsp coconut sugar or vegan brown sugar
- 2 tbsp non dairy milk
- a good pinch of cinnamon or nutmeg
Blend everything under french toast batter and transfer to a shallow bowl.
Heat a skillet over medium heat. Add oil and spread.
Place bread slice in the batter for 2 seconds, then flip and soak for another 2 seconds. Remove the batter and let the excess fall off for 2 to 3 seconds. Place in the hot skillet.
Cook for 4 to 6 minutes per side. If your stove runs hot, cook at medium low heat.
You want to cook the batter really well and caramelize the banana in it but not burn it. If the french toast is not done, the bread will not release from the pan easily. Let it cook another minute or so. Flip and cook the other side.
Place in a serving plate, Add a helping of the caramelized bananas, some fresh fruit, maple syrup and vegan butter and serve immediately.
- 1 cup (100g) Walnuts
- 1 cup (164g) Chickpeas (canned, drained well)
- 1 Tbsp Soy Sauce
- 2 Tbsp Tomato Paste
- 1 Tbsp Vegan Mayonnaise
- 1 tsp Hoisin Sauce
- 1 tsp Dijon Mustard
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1 tsp Salt
- 1/4 tsp Ground Black Pepper
- 1/2 tsp Smoked Paprika
- 1/8 tsp Liquid Smoke
- 1 cup (157g) Couscous (Cooked, Packed cup)*
- 1/2 cup (75g) Vital Wheat Gluten
- 2 Tbsp Vegan Barbecue Sauce
- 2 Tbsp Olive Oil
- Hamburger Buns
- Sliced Tomato
- Sliced Pickles
- Sliced Avocado
- Sliced Red Onion
- Vegan Thousand Island Dressing
- Add the walnuts to the food processor and process until crumbly. Transfer to a mixing bowl.
- Add the chickpeas to the food processor with the soy sauce and tomato paste. Process until well mixed in. You might have to stop a couple of times to scrape down the sides and start it up again before it will start to mix properly. Transfer to the mixing bowl with the crushed walnuts.
- Add the vegan mayonnaise, hoisin sauce, dijon mustard, garlic powder, onion powder, salt, ground black pepper, smoked paprika and liquid smoke to the mixing bowl .
- Add in the cooked couscous and the vital wheat gluten and stir until slightly mixed. Then get in there with your hands and form it into a big ball and then knead it about 20-30 times so that the wheat gluten can activate properly. You don’t have to worry about the wheat gluten being over-kneaded and causing them to be too tough because there is not a lot of wheat gluten used, so over-kneading is not too much of a worry here.
- Divide into four sections and then either form each section into a burger shape with your hands or pat down into a round cutter to make a nice flat patty shape.
- Add the olive oil to a frying pan and then add in the burgers, brushing on vegan barbecue sauce onto the tops of the burgers. Fry for 5 minutes on medium high heat and then flip them brushing barbecue sauce onto the other side. For best results don’t flip the burgers more than this, burgers hold up best when flipped as little as possible, so ensure the pan isn’t so hot that they burn.
- If you’re cooking on the grill then make sure the grill is lightly oiled so the burgers won’t stick. Brush the burgers with barbecue sauce and then grill on one side for 5 minutes and then the other for 5 minutes. The timing can be a little different on the grill so you can also just play it by ear. They’re ready when they are nicely browned on both sides.
- Serve on hamburger buns with lettuce, sliced tomato, pickles, avocado, red onion and vegan thousand island dressing.
- 400 g strong white bread flour
- 2 sachets (14g) of regular active dried yeast or 1 sachet (7g) of fast action dried yeast (aka fast action or quick-rise dried yeast)
- 50 g white caster sugar
- Pinch of salt
- 200 ml soy milk
- 60 g margarine
- Vegetable oil for frying
- 100 g dark chocolate
- 30 g margarine
- 1 Tbsp golden syrup
- 1 Tbsp soy milk
- Chocolate sprinkles (optional)
- Depending on the kind of yeast you are using, you might have to dissolve the yeast in the warm milk first and let it sit for about 5 minutes until the mixture starts foaming. Read the back of the yeast package and follow the instructions.
- Unless stated otherwise: Sift the bread flour into a big mixing bowl, then add the yeast, sugar and salt and stir to combine.
- Place the margarine and soy milk into a smaller bowl and pop them in the microwave on a low heat until they are a little warmer then room temperature and the margarine has fully melted.
- Pour the mixture into the mixing bowl and stir until it comes together into a dough.
- Use your fingers to knead the dough for 5-8 minutes until it’s smooth and elastic, Then form a ball and cover the mixing bowl with a damp tea towel and let it rise for about 1 hour until doubled in size.
- Dust your working surface with flour and roll out the dough to about 1.5 cm. Use donut or cookie cutters to cut out donut shapes and place them onto a lined baking sheet.
- Again, cover them with a damp tea towel and let them rise for another 30-45 minutes.
- Heat the vegetable oil in a large frying pan, deep enough so the donuts will be half covered.
- Fry the donuts for about 3 minutes on each side until they turn golden brown. Use a spatula to flip them.
- You don’t want the oil to be too hot to avoid the donuts from burning on the outside before they are fully cooked on the inside.
- Cut one open to check if the inside is cooked. The donut should be ready to eat but in case it still is a little doughy inside, you can bake them for 5 minutes in the oven at 150˚C.
- For the chocolate glaze melt the chocolate over a water bath, aka Bain-marie. Once it is fully melted, add the margarine, golden syrup and soy milk and stir until well combined, smooth and creamy. Take it off the heat and dip each donut in the glaze. Place them onto a plate or cooling rack to dry. I covered half of mine in vegan chocolate sprinkles, too.
- Eat on the same day cause donuts tend to get harder fairly quickly. Enjoy!
We bet that your child will love this healthy Mac and Cheese.
- 6 to 8 oz Rotini or Fusilli pasta
- 1 tsp extra virgin oil
- 8 sage leaves chopped
- 1 to 1.5 tsp fresh thyme leaves or 1/2 tsp dried thyme
- 2 cloves of garlic minced
- 1 to 2 Tbsp tomato paste
- 3/4 cup pumpkin puree or use sweet potato puree
- 3/4 to 1 cup non dairy milk like coconut or almond
- 1/2 tsp salt
- black pepper to taste
- 1 tsp extra virgin olive oil
- 6 fresh sage leaves julienned
- 2 to 3 Tbsp breadcrumbs or coarsely ground cashews or pumpkin seeds
- a generous pinch of salt and pepper
Cook the pasta according to instructions. Drain and keep aside.
In a large skillet, heat oil at medium low heat. Add Sage, thyme and garlic and cook until garlic and herbs change color slightly. Stir frequently to avoid burning. At this point you can add in veggies or mushrooms and cook until golden.
Add tomato paste and pumpkin and mix in. Add milk, salt and pepper and mix in. Bring to a boil. Taste and adjust salt.
Add cooked pasta, toss well. Cover and take off heat. Let sit for a few minutes.
In a small skillet, add oil and heat at medium. Add sage and cook for half a minute. Add breadcrumbs or coarsely chopped nuts and cook until golden and toasted. Add salt and pepper and mix in. Use to garnish the pasta generously. You can also sprinkle some pepita parm or other nut based parm.