Category Archives: Kid Friendly Vegan Recipes

Bulgogi Sauce with Veggies and Quinoa

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This is a recipe that is so basic that I keep most of the ingredients in my kitchen at all times! This is my go to dinner when I haven’t had time to go grocery shopping but I still want something healthy. You can use whatever vegetables that you have in the house and it turns out great every time.

Ingredients:
-2 cups dry Quinoa
-4 cups water
-Any Veggies you have on hand

Sauce:
-2Tbsp Olive Oil
-2 tsp Minced Garlic
-4 tsp chopped onion spice
-1/2 cup organic soy sauce
-1 cup water
-2Tbsp cornstarch (can substitute with flour, but be sure to mix together with the sugar before adding to other ingredients)
-4Tbsp Brown Sugar
-2Tbsp Organic Cane Sugar

First thing, soak the quinoa in water for 15 minutes. I use the quinoa out of the bins at whole foods, but if you use an ‘instant’ type then just prepare it according to the package directions.

After the quinoa has soaked, strain out the water and move the quinoa into a medium saucepan. Add 4 cups water, sea salt, and a splash of olive oil and bring to a boil. Once it is boiling, cover and simmer for 20 minutes. Fluff with a fork and serve.

Gather the ingredients for your bulgogi sauce. Put the olive oil and garlic in a medium saucepan over medium heat. When the garlic starts to sizzle, add the chopped onion spice, soy sauce, water, cornstarch, and sugars. Stir occasionally until bubbly and then reduce to low heat until ready to use.

For the veggies: Swirl about 2 Tbsp of olive oil in a larger saute pan over medium heat. Chop whatever veggies you are using and throw them in with the olive oil. Tonight I only had broccoli and kale in the house, so that is what I used here.

When everything is finished, you can layer it like the first photo. Tastes great and my hubbie thanks me for making it every time! For anyone wondering where we are getting our protein, there are 2.5 grams in 1 cup of kale, 4 grams in 1 cup of broccoli and 10 grams in 2 cups of quinoa. Here is a good guide that I found: http://www.vegparadise.com/protein.html Hope you enjoy! 🙂

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Vanilla Iced Coffee by Alex and Pumpkin-Butterscotch-Chocolate Chip pancakes (per request)

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Being a stay at home mom in the summer, I found it invaluable to come up with a way to make my own iced coffee. I cannot be spending $2 or more at a coffee shop every day. And, I know enough from working at coffee shops to make this happen! I had been buying those Starbucks Via Instant Iced coffee packets, and they’re pretty good (especially since you can use one packet for multiple cups of iced coffee), but still not inexpensive enough for every day! Since, our family has gone mostly vegan, I made this Iced Coffee recipe vegan, and the way I fix it everyday, but feel free to use regular milk or add a little of this or that based on your preferences.

First, premake the Iced Coffee. In a regular drip coffeemaker, make about 6 cups of coffee double strength (twice the ground coffee you would normally put in the coffee maker). After it’s done, add about 1/2 cup of organic cane sugar and stir. After it cools, pour it into ice cube trays and stick them in the freezer for a few hours. When they are completely frozen, run some hot water over the back of the ice cube trays and pop them out into a gallon freezer bag. Then you can put them back in the freezer until you need them. You could also serve this fresh if you wanted to make a bunch of iced coffee at one time. (for that, you would not need the drip coffee from the recipe below)

Iced Coffee Ingredients:

1/2 cup of your morning coffee, or regular drip coffee
3 spoonfools of organic cane sugar (more or less according to personal tastes)
1/8 tsp vanilla extract
3 cubes of premade iced coffee
Soy milk

Take the morning coffee and mix in it 3 spoonfuls of sugar or so based on your preference. If the coffee has gotten cold, you can heat it in the microwave for about 30 seconds to make the sugar dissolve completely and help the cubed iced coffee to melt. (I’ll usually keep my morning coffee for 5 hours or so) Then add the vanilla to the warm coffee.

Put 3 cubes of the iced coffee in your cup of choice, about this size:

Pour the hot coffee mixture over the ice cube coffee and mix with a spoon until the ice cubes dissolve some.

Fill with Soy milk, or your choice of dairy free milk (or regular milk would work too), to about 1 inch from the top.

Add ice to the top and Enjoy!!

And here is the Vegan Pumpkin Butterscotch Chocolate Chip Pancake recipe that I came up with the other day. Creatively, I thrive when I have to make up recipes based on what we have in the house, and this is one of those times!

Ingredients:

1 cup Bisquick Mix
1 cup Whole Wheat Pastry Flour
1/2 tsp Baking Soda
2 eggs equivalent (or flax gel replacement: 2 Tbsp flax meal mixed with 6 Tbsp water, set aside for 10 minutes)
1 cup soymilk
1/4 cup organic cane sugar (optional: I added this because I didn’t want to use syrup)
1/2 cup canned pumpkin puree
1/4 cup vegan butterscotch chips
1/3 cup vegan chocolate chips
Olive Oil for frying

Sift together bisquick, flour and baking soda. In a separate bowl combine flax gel, soy milk, sugar, and pumpkin puree; stir until uniform. Put the wet with the dry ingredients and stir to combine. Add butterscotch and chocolate chips and fry ’em up in the olive oil!

These really turned out delicious! Hope I got it up in time!

Vegan Banana-Kale Muffins

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I added kale to this banana muffin recipe because my wonderful husband, Josh, mentioned to me that he thought the kids should eat more veggies! And because I ran out of vegan chocolate chips… The kids LOVED them and Evan, my oldest, keeps asking for more!

Ingredients:

3 very ripe bananas
Leaves of 3 pieces of kale
1/4 cup canola oil
1 1/4 cup sugar
2 cups whole wheat pastry flour
1/2 tsp sea salt
1 tsp baking soda

Put the three bananas and the kale leaves into the blender and pulse a few times. Add the oil and sugar and blend until smooth. Let set while preparing the dry ingredients.

In a separate bowl, sift together flour, sea salt, and baking soda. Mix the wet with the dry ingredients until smooth and distribute into greased muffin pans.

Bake at 350 for about 15 minutes until toothpick comes out clean.

You wouldn’t think the flavors would go together but they really do! They’re quite tasty. 🙂

Here is the link to the original recipe that I adapted this from: http://vegetarian.about.com/od/veganmuffinrecipes/r/bananamuffins.htm