Cookies with Homemade Labels

I was going through some old magazines over the weekend and found a cute idea from Martha Stewart Living where you can print your own labels for homemade baked goods.  Check it out here.

But I thought it would be even cuter and more personal if you have your kids design their own labels.  We attached it to an old oatmeal container.  This would be such a great gift for grandparents or friends.

We made vegan oatmeal "sandwich" cookies with apricot preserves to go with it.  I used this recipe but without the cacao chips. We spread the preserves in between two cookies.

Peanut butter cookies would be great for this too!  Here's a good vegan peanut butter cookie recipe that's super simple and great for kids to help make:

Easy Vegan Peanut Butter Cookies

1 C. peanut butter, unsalted with no sugar (chunky or smooth)

1 1/2 C. flour (I always use whole wheat)

3/4 C. sugar, plus more for rolling

1/4 C. unsweetened applesauce or cooking oil

1 tsp. vanilla

Preheat oven 400F.  Mix above in large bowl until smooth.  Roll into 2" balls, then in sugar (optional), and press with fork (this is great for little hands!).  Bake on ungreased cookie sheet for 10 minutes.

Funny Video About Eating Raw

This is done by Victoria Boutenko's son.  She is known to have started the raw food movement and is a knowledgeable source on raw food health.  Check out one of their websites here.

Make Salad Fun!

A fun way to mix up the same ol' salad routine is to either change the dressing or change the toppings!  Try putting a good variety of salad toppings in a muffin tin and let the kids pick and choose what they want.  My kids love this idea and always surprise me by what they choose.

Some ideas include: 

shredded soy cheese

snap peas

nuts

seeds

shredded cabbage/carrots

cherry tomatoes

avocado

dried seaweed or dulse

raisins or dried fruit

bell peppers

onions

fennel

pears

the list is endless so be creative....

.......now get those kids to eat their leafy greens!

Vegan Birthday Cake

Is it possible to have a vegan birthday party 

sleepover for 6 & 7 year olds?  

Yes!  

And no one knew the wiser...

This is a vegan chocolate cake with vegan buttercream frosting (yum!).  

It's a robot/rocket...or so I'm told.

We ate chinese food for dinner (vegetable chow mian, veggie spring rolls, & assorted vegetables), fruit, and birthday cake for dessert.  In the morning I made vegan pancakes with fresh fruit.  

I think all 6 boys were happy by the end of the sleepover...phew!

Chocolate Birthday Cake or Cupcakes (Vegan)

makes 1 large sheet cake (9"x 13") or 2 round (~8-9") cakes, 2" tall, or 24 cupcakes*

Ingredients:

1 1/2 tsp. distilled white vinegar

1 1/2 C. non-dairy milk

3 C. all-purpose flour or cake flour

2 C. sugar (I prefer coconut palm or date sugar)

3/4 C. cocoa powder, unsweetened

2 tsp. baking soda

3/4 tsp. sea salt

1/2 C. vegetable oil

1/4 C. unsweetened applesauce

2 tsp. pure vanilla extract

Directions:

1.  Preheat oven 350F.  Grease and flour a 9" X 13" pan (or 2 round pans).  

2.  In small bowl, combine vinegar and milk.  Set aside to "curdle".

3.  In large bowl, sift together flour, sugar, cocoa, soda & salt.

4.  Mix in the oil, applesauce, vanilla and vinegar and milk mixture.

5.  Stir until smooth but do not over mix.

6.  Bake 25-30 minutes*, or until toothpick inserted in center comes out clean.

7.  Allow to cool completely before frosting.

*Adjust the baking time to 20 minutes for cupcakes.

Vegan Buttercream Frosting

makes enough for 1 large sheet cake (9"x 13") or 2 round (~8-9") cakes, 1 1/2" tall, or 12 cupcakes*

Ingredients:
3 C. confectioner's sugar

1/2 C. Earth Balance butter, room temperature (or non-dairy butter)

1/4 C. almond or soy milk, regular or vanilla flavor

1 1/2 tsp. pure vanilla extract

Directions:

1.  Beat or mix above together until fluffy and smooth.  *Add colorings to your desire (see below)

Chocolate Buttercream Frosting

makes enough for 1 large sheet cake (9"x 13") or 2 round (~8-9") cakes, 1 1/2" tall, or 12 cupcakes*

Use the Vanilla Buttercream Frosting recipe above and mix in 1 1/2-2 Tb. cocoa powder until smooth.  Add a bit more for a more chocolatey flavor.  Add a splash more milk as needed for proper consistency.

Happy (Birthday) Baking!

Food Coloring & Dyes

*These dyes are from India Tree.  Find them at Whole Foods, natural or health food stores or order online.  They are expensive, but will last you forever.  Plus, you're buying health when you purchase these kinds of things so in my mind, it's definitely worth it.  With the three primary colors in the pack, you can make any color of the rainbow!  All of the dyes they use are from edible plants. (I'm not affiliated, just a fan!) 

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Recycled Nature Art

As we were cleaning up the backyard, my older kids decided to grab some old branches and turn them into art.  They made "trees" by taping green paper cut-out leaves to the branches.  Each decided they were going to turn their bedrooms into an outdoor jungle scene with lots of these.  (We'll see how it turns out!)

If you have crafty kids at home like I do, try using recycled or natural materials and you'll be amazed at what they come up with!

Faux Meat

Let's talk meat.  Luckily, these days, there are sooooo many great meat replacements on the market.  Although they are processed foods, it's a great way to ease your way (or someone else) into the vegan way of life.  Some of my family's favorites are the Morning Star sausage links, which are great for kids to dip in pure maple syrup with their whole wheat vegan waffles for a special treat, or Boca's "Chik N Nuggets", which will fool any kid who's tried the yucky fast food versions.  

Gardein has come up with some really great options like "chick 'n filets" which easily replace any chicken recipe.  They also have "bbq pulled shreds" amongst other good ones to try.  I've fooled many a carnivore into thinking they're eating real meat when, in fact, they're actually biting into these delicious meat replacements!

My new favorite is the Griller 1/4 Veggie Burger by Morning Star.  This one even convinces my carnivore husband he's eating the real deal.  The trick is to add some tasty toppings, like grilled, carmelized onions, tomatoes, avocados and Veganaise.  

While these faux meats can be a great choice for those who are afraid they'll be missing protein on a plant-based diet (and they create good menu items for kids!), they are processed and contain vegetable protein which is made up of soy and wheat gluten.   There are mixed reviews on the right amount of soy we should consume in our daily diets so do your homework if you're not sure!

Raw Lettuce Wrap

I've got to get back on track with eating more raw foods so I came up with this quick and easy "wrap".  It's crunchy and satisfying with a "creamy" sauce.  Nuts and seeds are so great for blending with only a few other ingredients to form a cheesy consistency and flavor.

Raw Lettuce Wrap

3/4 C. fresh lemon juice

1/3 C. unpasteurized soy sauce aka nama shoyu (if you can't find it, just use the regular stuff)

2 garlic cloves

3/4 C. ground sunflower seeds (just throw in food processor or coffee grinder to process)

1/3 C. pine nuts, ground

romaine lettuce leaves or kale or swiss chard (just be sure to remove the stems on those)

sprouts

basil

tomatoes

olives

bell peppers

carrots

avocado

chia seeds

add what ever you like and have on hand!

Process or blend seeds/nuts, lemon juice, soy sauce, & garlic in food processor or blender until creamy in texture.  

Spread on lettuce leaf generously.

Add any of the rest of the ingredients that you have on hand and sprinkle with chia seeds.

Roll & eat!

Caution: it will get messy but it's so worth it!

Vegan Zucchini Muffins

A great way to sneak in some extra veggies; vegan zucchini muffins that are moist and sweet, yet a healthy snack for the kids!  It seems like all I've been making lately are "bite sized" foods (sushi, peanut butter cups, crispy balls, etc.) but really that's what the kids prefer!

Vegan Zucchini Muffins
makes ~36-38 mini muffins or 24 standard or 2 (9" x 5") loaves of bread

Ingredients:

1 1/2 C. whole wheat flour 

1 Tb ground flax seeds

1 Tb hemp seeds

1/2 tsp. salt

1/2 tsp baking soda

1 tsp cinnamon

1/4 tsp baking powder

1/2 C applesauce, unsweetened & organic (if possible)

1/2 C. sugar

1/2 C. brown sugar, packed

1/2 C. vegetable or cooking oil

1 tsp. pure vanilla extract

2 C. shredded zucchini

Directions:

1.  Preheat oven 325F. Spray muffin tin (I used mini-muffin tin) with cooking spray or line with paper liners.

2.   In medium bowl, stir together sugars, applesauce, oil and vanilla. In large bowl, stir together flour, flax/hemp seeds, salt, baking soda, baking powder, & cinnamon until blended.  

3.  Add wet ingredients to dry ingredients and fully incorporate until moist.  Stir in zucchini.  

4.  Spoon into muffin tin, filling 2/3 full.  

5.  Bake 12 minutes or so (until they smell done!)

These are great right out of the oven...nice and warm!


Check out the video recipe below:

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A Sushi Twist

Around here we LOVE sushi any time of the day.  But lately the usual avocado rolls I've been making at the request of my boys have been getting a bit mundane.  Inspired by a local sushi joint, I made this new "twist" on the old sushi standby.  It's insanely good!!

Vegan Cream Cheese Sushi

Sheets of Nori (organice)

vegan cream cheese (Tofutti has one I like)

basil or spinach

pine nuts, chopped walnuts or any other chopped nut you like

avocado

minced fresh garlic

optional: mushrooms or carrots

brown rice or quinoa

Place nori sheet on bamboo roller. 

Smear on the cream cheese and add the rice or quinoa to almost half the nori sheet.

Pile on the other ingredients evenly in the middle of rice/quinoa and carefully roll up.

If you've never tried making your own sushi, just watch a how-to video on YouTube and you'll be surprised how easy it is!

Vegan Peanut Butter Cups

This is, hands down, my family's favorite vegan dessert. It's a spin-off of Alicia Silverstone's recipe from The Kind Diet. I've seen other similar versions as well but the one I created below has a few extra healthy ingredients.

Peanut Butter Cups

½ C. non-dairy butter (Earth Balance is what I like best)

1/3 C. agave nectar or pure maple syrup

1 C. peanut butter

8 graham crackers (full size)

¾ C. non-dairy chocolate chips (dark chocolate is usually vegan)

¼ C. non-dairy milk (soy or almond)

1.  Line mini-muffin tin with paper liners or spray with non-stick spray.  Melt the butter in sauce pan over medium heat.  Stir in the peanut butter, adding the agave nectar or syrup.  

2.  Meanwhile, process the graham crackers and cereal in food processor until fine.  Mix the processed graham crackers into the saucepan with the liquid and stir until completely incorporated.

3.  Divide evenly into muffin cups, pressing firmly.

4.  For the sauce: melt the chocolate and milk in small saucepan until creamy, being careful not to burn the chocolate chips.

5.  Spoon chocolate sauce over peanut butter mixture.  

(If desired, add chopped nuts on top.)  

6.  Refrigerate for 20 minutes before enjoying.

These go fast!

NOTE:  You can easily sneak healthy ingredients into the crust.  Try adding in hemp seeds, ground flax seeds or chia seeds.  You can also add blackstrap molasses (full of iron!) in with the syrup or agave mixture.  

CHECK OUT THE VIDEO RECIPE BELOW:

Classic Pancakes (Vegan)

These vegan pancakes are sure to please any kid (or adult)! Add bananas, applesauce or blueberries to the batter for an extra dose of fruit. The recipe is from my mom and is the only one I use now when we make our weekend pancakes. My dad, a definite kid at heart, says they're his favorite, but he's easy to please!

Classic Pancakes
1 C. unbleached, whole wheat flour*
1 Tb. sugar
1/8 tsp. salt
2 Tb. baking powder
1 C. almond milk
2 Tb. vegetable oil

optional boosters:
1 Tb. ground flax seed or hemp seed
1/2 mashed ripe banana
1/4 C. applesauce
1/3 C. blueberries

Combine dry ingredients in medium bowl & mix. Add in wet ingredients & mix with whisk until just smooth (lumps are okay).

I usually double or triple the recipe and freeze what's left for quick weekday breakfasts.


*If your family is not used to the taste/texture of whole wheat, start by adding 1/2 whole wheat with 1/2 all-purpose or cake flour, then gradually increase the whole wheat until they're adjusted.  The same goes for whole wheat pasta!  My family only took about 2 weeks to adjust with no complaints.

Kids Who Help in the Garden Eat More Veggies!

"Crispy Balls" Almost Raw Vegan Dessert

Here's another spherical shaped dessert for the kids!  This one has been renamed "Crispy Balls" (no snickering please).  It's similar to Rice Krispy treats but much healthier!

This is a great one to make with kids as they can do most of the work themselves!

Crispy Balls 

1/3 C. almond butter

1/3 C. tahini

1/3 C. peanut butter 

1 C. raw honey

1/2 C. brown rice syrup

Mix all of the above together well with a spoon.

Add:

3 Tb. chia seeds

4 C. brown rice cereal (NOT Rice Krispies-unhealthy & full of sugar!)

Mix together well and roll into balls.  

Vegan Kids Aren't Weird!

It's interesting to hear what my kids tell me their classmates have said and asked them about the fact that they are vegan.  (It also reminds me that us grown-ups have a lot to learn about healthy eating and eating whole, real foods, whether on a plant-based diet or not.)  


My oldest son's first grade class recently took a field trip to the local pizzeria where they were excited to make their own mini pizzas.  Here's what his teacher emailed me about his experience:


"Your son was pretty impressive with all the vegetables he put on his pizza today. The parent drivers were amazed. He was very responsible about the whole thing as well, asking the pizza man about each ingredient and where it was from, etc. to be sure that he could eat it."


This made me feel so proud of him because sometimes it's easier to just go with the norm by adding all that cheese and say "we don't like veggies....ewww...gross!", but he stood up and said "I love veggies!  And do you actually know what's in that cheese?  Do you know how those cows are treated to get that cheese on your pizza?".  Well, maybe he didn't say the last two sentences...but I bet he was thinking it! He was the only student to raise his hand (from what I heard) when the pizza maker said "who likes green peppers on their pizza?"...most raised their hand when asked if they liked pepperoni.  But do we actually know what's in that pepperoni?  It's worth finding out...it might not taste so great after you do!  Nitrates anyone?


It's nice to know that our public school hot lunches are getting better but it's still far from great.  My son often asks if there's anything he can eat on the hot lunch menu and when we look, there's usually one day a month that there might be something not produced by animals.  One day!  Maybe.  And it's usually a salad.


I could go on and on about this subject but in lieu of time I'd just like to commend all the parents who are okay with being "different" by teaching their kids to help take a stand against the cruel and greedy practices of factory farming, the affect it has on our planet, and for being more conscious about what we put in our growing children.

Ignorance is bliss but once you start reading up on veganism aka a plant-based diet, you can't help but be swayed!

Composting is a Dirty Job...Literally

Right now my counter composting container is an old plastic coffee container.  It gets stinky and fills up too quickly.  There are some nice options out there for "prettier" containers, even stainless steel ones.  The only thing is you have to replace the charcoal filters from time to time.

Here are some good ones I've found online:
this one is great because it's larger

here's a stainless steel version

and here's a ceramic version

Banana Peanut Butter Muffins with Chocolate Protein Fruit Dip

There's nothing like peanut butter and bananas together!  These muffins are easy to make but be sure to enlist a little one to help you stir.

It tastes like sweet banana bread and then when you add the "frosting" on top it becomes a cupcake. Of course, you can eat them without the "frosting/dip" too.  Adding the peanut butter  gives you extra protein power.

We love the frosting as a dip for fresh apples or bananas!

Banana Peanut Butter Muffins
makes 24 mini muffins or 12 standard muffins

2 ripe bananas, mashed

1 tsp baking powder

1/4 tsp baking soda

1 1/2 cup flour (use 1/2 whole wheat, 1/2 all-purpose)

                                         1/2 C. agave nectar or brown rice syrup

                                                       (or use pure maple syrup too!)

1 1/2 tsp pure vanilla extract

2/3 C. water

1/3 C. vegetable oil or canola oil

1 tsp blackstrap molasses

Preheat oven to 350. 

In a large bowl, combine flour, baking soda and powder. In a separate bowl, whisk together water, vanilla, oil and molasses.Then fold the wet ingredients into the dry ingredients. Stir in the bananas last. (Don't over mix-leave the batter a bit lumpy)

 Fill the cupcake liners 2/3 full. 

Bake ~25 minutes or until toothpick inserted in center comes out clean.

 Cool on wire rack.

Allow to cool completely before frosting or enjoy warm from the oven without frosting/dip!

Chocolate Protein Fruit Dip:

1/2 C. nut butter of your choice (we like peanut butter or almond butter)

1/2 C. vegan chocolate chips

2 tsp. ground flax seeds (as an optional boost of nutrition!)

Melt chocolate chips in microwave safe bowl until just barely melted (don't burn them!), then stir in nut butter and flax seeds until smooth. 

Dip fresh apple slices, bananas or whatever you like!

Sprouted English Muffins Done Two Ways

I was happy to find that my local Safeway now carries organic sprouted grain breads!  I found the Ezekial 1:9 brand in the freezer section but you can also look for them in the refrigerated section (like at Whole Foods).  I smeared on some Tofutti brand vegan cream cheese!


Why opt for sprouted?  Eating live grains is soooo much healthier than the "dead" counterpart! When the grains are sprouted, they become alive, nutrient-rich and full of enzymes.


Here's what www.FoodForLife.com says about the alternative, non-sprouted version:

“Enriched” Breads are made from the endosperm of the wheat kernel (the inside portion), which contains few vitamins and minerals (most carbohydrates). The milling of grain into white flour requires the removal of the bran and the germ. During this process, important natural fiber and bran are lost (including 21 vitamins and minerals). 5 vitamins and minerals (thiamine, riboflavin, niacin and folic acid) are added back into the flour and are thus, called “enriched”. By contrast, Food For Life sprouted breads are made from freshly sprouted grains which contain all of the fiber, bran, vitamins and minerals of the original grain plus an average of approximately 100% increase in those vitamins and minerals.


I wish I would've started my kids only on sprouted grain bread because although they will eat the english muffins (toasted), they only occasionally prefer sprouted grain over non-sprouted whole grain bread.  

Backyard Pictures

Crazy Weather

If only you could hear this palm tree blowing hard in the wind!  This was across the street from me today.  The sun was out but there was a storm brewin'!!

Plastic Awareness-Check out This Video!

Oatmeal Cacao Chip Cookies

This recipe is an adaptation of many vegan oatmeal/chocolate chip recipes I've made.  We just kind of threw the ingredients together until the consistency was right and they actually turned out pretty good...or great because the kids and I each had three large cookies!  

Warning: they definitely taste healthier than the standard oatmeal cookie thanks to all those healthy ingredients.

Oatmeal Cacao Chip Cookies

Preheat oven to 350 degrees

1 C. oatmeal (not instant, the real oats please!)

1 scant C. whole wheat flour

1/2 C. brown sugar, packed

1/2 C. cacao nibs, slightly processed so it's not so chunky and becomes like a powder almost

1/4 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

1/3-1/2 C. almond or rice milk (vanilla flavor would be excellent here)

1-1 1/2 Tb. brown rice syrup or pure maple syrup

1/3 C. coconut oil or cooking oil (Canola)

1 tsp. pure vanilla extract (not the imitation!)

optional: 1/4 C. more cacao nibs/chips

In a large bowl, stir together dry ingredients until thoroughly mixed (or have your child do it!), in a separate medium sized bowl, stir together wet ingredients until incorporated.  Add the wet to the dry and stir in the optional extra cacao nibs/chips.  

Spray a cookie sheet with non-stick spray and plop down spoonfuls spaced at least 2 1/2" apart.  

Bake 12 minutes, let cool for a couple minutes and gobble them up!  

These are great to store and pack in kids' lunches because they are so healthy 

(aside from the sugar, of course, but there's not much of it).  

They almost remind me of a mix between a granola bar and a chocolate chip cookie.

The cacao nibs contain 36% FIBER per serving and 6g PROTEIN!

Got Produce?

It's great to keep a big bowl or two of fresh fruits & veggies out for kids to grab.  If I'm too busy to whip something up, my two older boys know to go straight for the bowl and help themselves.  I've even noticed my 2 year old eating more baby peppers if I place them in a spot where he can reach them!

Don't Be A Litterbug

First of all, sorry about the poor video skills!  I get the cell and the FlipCam mixed up....true blondeness coming through...

This is my youngest who loves to throw away garbage he finds at the park.  Maybe this isn't the best habit for him to get into and we do set limitations due to the gross factor but it's so nice that he is learning to respect his Mother....Mother Earth that is!  

Vegan Mac N Cheese (v)

Okay, although this is super creamy and satisfying, do NOT make it expecting it to taste like non-vegan macaroni and cheese.  But for those of us who miss the texture and feel of mac 'n cheese, this one is a winner!

Vegan Mac N Cheese (v)

makes 2-4 servings

4 oz. or 2 C. uncooked pasta of your choice

1 C. non-dairy milk (I used almond)

1/3 C. raw cashews

1/3 C. nutritional yeast

3 Tb. tamari (or soy sauce)

2 Tb.  non-dairy butter (Earth Balance)

2-4  clove garlic or use 1 tsp. garlic powder

1 1/2 tsp. turmeric (the health benefits are amazing! http://www.healthdiaries.com/eatthis/20-health-benefits-of-turmeric.html)

1 tsp. sea salt

black pepper, to taste

Directions:

1.  Cook pasta according to package directions, drain.


2.  Add milk, cashews, nutritional yeast, tamari, butter, and garlic to a food processor or high-power blender and process until creamy and smooth, scraping down the sides as you go. (Add more milk as needed for consistency.)

3.  Pour sauce over pasta!


4.  You could also add vegan parmesan cheese on top if you  like!

Pesto Pasta With Sun-Dried Tomatoes

This is a dish even my non-veg hubby would enjoy!  Homemade vegan pesto is one of my favorites (I can't wait for my basil to grow!) and it's great on pasta or pizzas.  I sneak it in by covering it up with classic tomato sauce and my kids never know the difference.  Even my oldest who tells me he hates basil, while the green stuff is stuck in between his teeth, gobbles it up!

Make this an easy meal with some good organic garlic bread and a huge green salad.  And please always use whole grain pasta if you can!

PESTO PASTA WITH SUN-DRIED TOMATOES

makes ~4 servings

1/2 lb. whole wheat spaghetti* 

2 Tb. extra-virgin olive oil

2 medium garlic cloves, minced + more for pesto (see below)

1 C. sun-dried tomatoes, roughly chopped

1 package chicken-less strips** (I used Trader Joe's brand)

sea salt & ground black pepper

For the Pesto Sauce:

3 medium garlic cloves, peeled

2 Tb. pine nuts

3/4 tsp. sea salt

1/4 tsp. ground black pepper

                         3 handfuls fresh basil leaves, rinsed & patted dry

1/4 C. vegan Parmesan cheese (can omit this if you can't find the vegan version)

1/2 C. extra-virgin olive oil

Cook the pasta according to package directions; drain.

In large saute pan, heat olive oil over medium heat.  Add the garlic and sun-dried tomatoes, stirring.  Next, add the chicken-less strips and cook along with the garlic and sun-dried tomatoes until heated through, making sure not to burn the garlic.  Season with salt and pepper.

Toss in the cooked and drained pasta, mixing until the noodles are well coated.  

To Prepare the Pesto Sauce:

Using a food processor, combine the garlic and pine nuts first until finely chopped.  Next add in the basil, vegan parmesan cheese, salt and pepper, processing until a paste forms.  While the food processor is going, slowly pour in the olive oil.  Process everything until it is well blended.

Use a spatula to scrape out the pesto sauce over the linguine in the sauté pan and toss well with tongs until the noodles are completely coated with pesto sauce.

Serve immediately.

*For the gluten-free version, use brown rice or gluten-free noodles.  Just be sure to watch the cooking time as they tend to cook much faster than standard pasta.  Also, add a splash of olive oil to the boiling water while the noodles are cooking to prevent sticking.

**Chickenless strips are optional as this dish tastes delicious with or without them!

NOTE:  If you do not have a food processor, you can make the pesto sauce using a mortar and pestle, which is the traditional way: grind the pine nuts first, then follow with remaining ingredients.  Be persistent with your grinding and it will turn out yummy!  You can also use a blender to prepare the pesto.

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