How It All Vegan!: Irresistible Recipes for an Animal-Free Diet (35 page)

4-6 strawberries

1 cup guava
or
tropical fruit juice

1 banana, frozen

½ cup pineapple
or
apple juice

¼ cup pineapple (optional)

In a blender or food processor, blend together all the ingredients until creamy. Garnish with more pineapple. Makes 2 servings.

FRESH FRUIT KABOBS

wooden skewers (1 per person)

bananas, chopped

apples (e.g., red, golden delicious), chopped

green, red, and purple grapes

pineapple chunks

melon, chopped

apple dip
or
soy yoghurt

coconut, shredded

Cut the fruit into bite-sized chunks. Pour dip onto a large plate, and the shredded coconut onto another plate. Slide pieces of fruit onto each skewer, making sure to include a piece of each kind of fruit, and leaving enough room for your fingers to grab. Hold the kabob at each end and roll it in the dip, and then in the coconut. If you like, you can roll the kabobs in something other than coconut; try granola, nuts, or raisins.

TRAVELLERS’ TRAIL MIX

When you’re hungry for a snack, reach in and munch away!

granola

nuts and seeds (e.g., peanuts, cashews, almonds, sunflower seeds)

dried fruit (e.g., raisins, apricots, cranberries)

cereal rings

carob chips

Add all the ingredients in a small plastic bag or clean, dry jar. Seal it tight and then shake until well-mixed.

VEGGIES IN A BLANKET

You can add any veggies you want to this recipe. The more the merrier!

2 flour tortillas

2 tbsp
cream cheese

1 carrot, grated

2 lettuce leaves

Warm the tortillas in a dry pan on low heat. Lay each one on a plate and lightly spread the cream cheese over each. Add carrots and lettuce (or whatever vegetables you choose), and roll. Makes 2 servings.

EDIBLE VEGGIE BOWL

A portable, totally edible veggie treat! After you’ve eaten the veggies, you can eat the bowl!

green, yellow,
or
red pepper, cored

celery, chopped

carrots, chopped

broccoli, chopped

snow peas, chopped

creamy salad dressing (
DRESSINGS
-
JANA’S FAMOUS HERB DRESSING
)

Cut the pepper in half width-wise. Remove the seeds and the white veins from the inside. Now you have two pieces, one of which will be your bowl. Cut the other half of the pepper into thin slices. Cut the celery, carrots, broccoli, and snow peas into bite-size pieces and add to the pepper slices. Spoon a little salad dressing into the bottom of your pepper bowl and place the assorted veggies inside.

MEALS FOR THE PICKY

When it comes to making meals for kids, let go of any rigid ideas you may have about what goes into a meal and experiment with ingredients to come up with recipes they will love. Even better, let them in on the process and help with making the meal! These recipes have been tested on some of the pickiest eaters out there. Let’s hope they work on yours.

ALPHABET LENTILS

ABCDEFG, eat your lentils 1-2-3!

¾ cup dry lentils

1 small onion, minced

1 carrot, finely diced

4 mushrooms, finely chopped

1 cup
tomato sauce

2½ cups vegetable stock

2 tbsp Braggs
or
soy sauce

½ cup dry alphabet pasta

In a medium saucepan, combine the lentils, onions, carrots, mushrooms, tomato sauce, stock, and Braggs. Cover and simmer for 20-30 minutes, or until lentils are tender. Add the dry pasta. Cover and simmer for 10 more minutes, or until the pasta is tender, stirring occasionally. Makes 2 servings.

NUTTY BROCCOLI

Serve this and watch with amazement as they gobble it up.

2 tbsp peanut butter
or
nut butter

1 tbsp Braggs
or
soy sauce

1 tbsp orange
or
apple juice

4 cups broccoli, chopped

In a small saucepan on medium heat, stir together the nut butter, Braggs, and orange juice. Heat until warmed through. Meanwhile, steam broccoli for about 3 minutes until it is tender but not fragile. Drain and toss with the sauce. Makes 1-2 servings.

NUTTY HUMMUS DIP

Serve with an assortment of vegetables sticks, fruit slices, and crackers.

¾ cup cooked
or
canned chickpeas (garbanzo beans)

¼ cup peanut butter
or
nut butter

¼ cup apple juice

½ tsp cinnamon

¼ cup any jam
or
fruit spread

In a blender or food processor, blend together the chickpeas, nut butter, apple juice, and cinnamon until smooth. Spoon into a medium serving bowl, and top with a layer of jam or fruit spread. Makes 2-4 servings.

CARROT RAISIN SAUCE

You can heat this sauce up if need be, or just stir into warm rice and serve.

1 cup carrot, grated

¼ cup water

¼ cup soft tofu

2 tsp Braggs
or
soy sauce

1 tsp toasted sesame oil

tsp fresh ginger, grated

raisins (garnish)

In a blender or food processor, blend together the carrots, water, tofu, Braggs, sesame oil, and ginger. Garnish with raisins. Makes 1 serving.

ORANGE RAISIN SAUCE

You can also heat up this sauce or add to warm rice or pasta.

¾ cup cooked
or
canned chickpeas (garbanzo beans)

1 tsp Braggs
or
soy sauce

-¼ cup orange juice

½ tsp mild curry powder

¼ cup raisins

In a blender or food processor, blend together the chickpeas, Braggs, orange juice, and curry until smooth. Stir in the raisins. You may add peas, carrots, or any other vegetables. Makes 1 serving.

FART SANDWICH

The best part about being a vegan kid is the vegan farts!

¼ cup
re-fried black beans

2 slices of bread

cucumber slices

mild salsa (
FRESH TOMATO SALSA
)

soy cheese (optional)

Spread the beans on a slice of bread. Add the cucumbers, salsa, and cheese on top. Cover with other slice of bread.

FART ROLL

You can add salsa to this if your kids are feeling spicy!

½-¼ cup
re-fried black beans

tortilla shell

tomatoes, sliced

cucumbers, sliced

lettuce, shredded

sprouts

Spread the beans on the tortilla. Add the tomato, cucumber, lettuce, and sprouts in a thin layer on top, then roll up the tortilla.

QUICKIE FAUX EGG SALAD SANDWICH

Check out our other
faux egg salad
.

½ cup medium
or
firm tofu

2-3 tbsp
soy mayonnaise

¼ tsp turmeric

1 tbsp celery, finely diced

1 tsp red
or
green onion, finely diced

dash of pepper

4 slices of bread

¼ tsp Dijon mustard (optional)

In a small bowl, mash together the tofu, mayonnaise, and turmeric. Stir in the celery, onions, pepper, and optional mustard. Spread between slices of bread. You can add sprouts, lettuce, grated carrots, or anything else that tickles your fancy.

ELVIS FRIED SANDWICH

Thank you. Thank you very much.

margarine

2 slices of bread

peanut butter
or
nut butter

½ banana, thinly sliced

Spread a thin layer of margarine on both slices of bread. On the other side of one slice, spread a layer of nut butter (beware: this gets a little messy). Lay the slice margarine-side down in a frying pan and add banana slices, and top with the other slice of bread, margarine-side up. Fry until golden, flip, and once done, serve. Dip in maple syrup if you like!

RABBIT SHAKE

Hup-sha, hup-sha, quick like a bunny.

½ cup soft
or
silken tofu

1-2 cup orange
or
apple juice

1 banana (frozen works best)

1 carrot, finely grated

Combine all ingredients in a blender, and blend on high speed until very smooth. Makes 1-2 servings.

TOFUDGESICLES

A sweet, cool treat.

1 cup soft
or
silken tofu

½ cup soy milk

cup sweetener

¼ cup carob
or
cocoa powder

2 tsp vanilla extract

¼ tsp cinnamon

1 tsp Inka (optional)

dash of salt

popsicle moulds

In a blender or food processor, blend together all the ingredients until very smooth and creamy. Pour into popsicle moulds and freeze. Remove from freezer 5 minutes before serving. Makes 8-12, depending on moulds.