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Flaxen Cereal Bars

Ingredients (use vegan versions):

* 5 cups vegan rice crisp cereal
* 1 cup vegan corn or rice syrup
* 1 cup vegan brown sugar
* 1 teaspoon vanilla
* 1 cup ground flax seed
* 1 cup vegan peanut butter

Directions:

Mix peanut butter, syrup and vegan sugar.
Warm till fairly runny, do not boil.
Stir in flax and vanilla. Pour mixture
over cereal and mix. Press into oiled
9×13 pan. I used Earth Balance spread
to oil the pan, and to help press the
mixture down.

Definitely not low calorie, but a great
way to get the kids to eat their flax.
I did not use natural peanut butter,
but I think I will try it next time as
they are sweet.

Serves: 12

Preparation time: 10 min

Miso Noodle Soup

Ingredients (use vegan versions):

* 2-3 tablespoons unrefined sesame oil (not toasted, or use canola oil if you don’t have)
* 3-4 medium carrots, sliced 1/2 inch or so
* 1 small sweet potato if you have, cubed
* 1 heaping tablespoon nutritional yeast
* 3-4 thick slices ginger
* 1 piece kombu
* 6 cups water
* 1/2 cup or so frozen peas
* 1/2 cup or so frozen broccoli florets or green beans cut into small pieces, if you have
* 1 block regular firm tofu (or soft), cut into cubes
* 3-4 tablespoon miso (I use a combination of red and golden)
* 1/2 to 1 teaspoon toasted sesame oil (to taste)
* 1-2 tablespoon tamari, to taste
* 10 shredded baby spinach leaves

Directions:

Bland Alert: My children (ages 5 and
3) love this soup and have been eating
it for years. My husband is less of a
fan, probably because it is not that
exciting.

At the time you begin to prepare the
soup, bring a separate medium sized
pot of salted water to boiling and
cook about 8 ounces udon or soba
noodles. When the noodles are done,
drain and rinse with cold water until
the soup is ready.

In a 4 to 5 quart soup pot, heat the
oil and saute the carrots and sweet
potatoes if using. I usually let them
cook and soften for about five
minutes. Sprinkle on the nutritional
yeast and add the ginger. Let it cook
for another minute or so, then add the
water and kombu. Bring to a boil over
high heat, then turn the heat to
medium and simmer for a good ten
minutes, until the carrots are soft.

Add the broccoli (if using) and a few
minutes later add the peas. You might
need to raise the heat after adding
the vegetables to return the soup to a
simmer. After the vegetables simmer
for a couple of minutes, add the tofu
and let the soup return to a simmer
for another minute or two.

Put the miso in a cup and stir in a couple of
spoonfuls of soup broth to the miso
until it is liquidy and not lumpy.
Turn off the heat and mix the miso
into the soup to taste (I usually use
a lot). Add the tamari and a couple
of drops of sesame oil (it quickly
overpowers everything so I usually
just put in a couple of drops).

To serve, first put the noodles in a
shallow bowl, then put a couple of
pieces of shredded spinach on top.
Ladle the soup over the noodles. Pick
out the kombu and ginger and discard.

Serves: 4 - 5

Preparation time: 30 min

Dipping Sticks

Ingredients (use vegan versions):

* 1 container extra firm tofu
* 1/4 cup corn meal
* 2-3 tablespoon nutritional yeast
* 1 teaspoon salt (optional)
* soy sauce (optional)

Directions:

After draining and lightly pressing tofu to get rid of
excess moisture, slice tofu into French fry shape.
They should be about 1/2″ wide and 2″ long. If they
are too big they won’t stay together when they are
dipped.

On a plate or in a shallow bowl mix
together corn meal and yeast (salt is optional) and
either dip tofu sticks in soy sauce then roll in the
corn meal mixture or go straight to the corn meal
and skip the soy sauce. I use soy sauce only
occasionally and some times use teriyaki sauce in
place of it and that usually makes them just a little
more crispy.

Place them on a baking sheet that has
been sprayed with a little oil and bake at 350 for 15
minutes, turn over and bake for 15 minutes. These
can be pan fried but I like being able to put them all
in the oven and walk away, and it’s more healthy
baking them.

Let cool and serve with any dipping
sauce like marinara, mustard, ketchup, soy-ranch,
or anything you’ve got laying around. My kids love
them and I love giving them to them, they are so
cheap and easy to make.

Serves: 2 - 3

Preparation time: 5 min

Preschool Smoothie

Ingredients (use vegan versions):

* 1 package of silken tofu
* 1 lb bag of frozen pineapple tidbits
* 1 banana
* 1 11oz can of mandarin oranges in light syrup
* sweetener of choice to taste

Directions:

Break up banana, add sweetener of choice, add
slightly thawed pineapple (I usually put in in
the microwave for 2 min.) and can of oranges plus
the liquid in the can. Blend till smooth. for a
smoother consistency you can add water or
soy/rice milk to thin it out. A 4 year old came
up with this recipe, and she likes it!

Serves: 4

Preparation time: 5 min

Leftover Cherry Juice Popsicles

Ingredients (use vegan versions):

* 1 Jar Maraschino Cherries
* Water or Cold Coffee

Directions:

1. Eat entire jar of Maraschino
Cherries.

2. Wonder what to do with all the
leftover juice…

3. Pour into Popsicle Mold
(available at every grocery store on the
planet).

4. Add a little water if running low
on juice; I like to add leftover cold coffee into
the popsicle mold with the cherry juice.

5. Freeze overnight. Wake up to
cold, refreshing popsicles for a hot summer
day!

Serves: 4

Preparation time: 30 seconds

Banana Split ‘Blizzard’

Ingredients (use vegan versions):

* 1 10 oz pkg of Mori-Nu Firm Tofu
* 1/2 cup Hersheys Chocolate Syrup
* 1 large (or 2 small) ripe bananas
* 1/2 cup crushed pineapple (optional)

Directions:

Combine all ingredients in blender.
Whip until smooth.

When served very cold (not frozen) this reminds me of Dairy
Queen’s Banana Split Blizzard.

Serves: 2 - 4

Preparation time: 5 min

Lunchbox Special

Ingredients (use vegan versions):

* 2 slices whole-grain raisin vegan bread (like Ezekiel’s)
* Veganaise Dressing & Sandwich Spread (or similar)
* 1 or 2 vegan American cheese slices
* apple slices

Directions:

Spread vegan bread with Veganaise. (We
sometimes put Vegenaise on one slice
and peanut butter on the other.) Add
the cheese and apple slices.

Serves: 1

Peanut Butter and Jelly Cookies

Ingredients (use vegan versions):

* 1 cup peanut butter
* 1 cup vegan sugar (or your favorite replacement)
* 1.5 teaspoon vegan egg replacer mixed with 2 tablespoon warm water
* 1 teaspoon vanilla
* your favorite preserves, jam or jelly

Directions:

Mix until blended.
Form into small balls (about 1-1.5
teaspoon’s worth) and place on cookie
sheet. The dough might be crumbly, but
the heat of your hands should melt it
all together.

Using a fork, flatten the cookies down,
making cross-stitch pattern.
Poke a tiny indent in the center of the
cookie and fill with a tiny amount of
the preserves, jam or jelly.
Put in the oven, preheated to 350.
Bake for 5 or 6 minutes. It goes very
quickly and they burn easily, so keep a
close eye on them.

Remove from oven and let set for a
moment or two before transferring them
to plate or rack to cool.

Dinosaur Eggs

Ingredients (use vegan versions):

* 1-1/2 cup chopped grasshoppers (chopped dates)
* 1-1/4 cup squashed bugs (peanut butter or almond butter)
* 1 cup rocks (chopped walnuts or pecans)
* 3/4 cup dry grass (toasted wheat germ)
* 1 cup crumbled egg shells (shaved coconut, wide shreds)
* 1/2 cup crushed bones (instant tofu or vegan soymilk powder) or enough for proper
* consistency
* 3-4 tablespoon swamp water (carob flavored vegan soymilk)
* 1/4 cup bugs eggs (sesame seeds)
* 1 tablespoon lava (unsulphured light molasses or vegan maple syrup)
* 1 lb dirt (2 cups carob chips)
* 1/4 cup Adams Ale (hot water)

Directions:

With hands, mix together grashoppers (dates), bugs (peanut
butter), rocks (nuts), dried grass (wheat germ), egg shells
(coconut shreds), crushed bones (milk powder) swamp water
(carob flavored soy milk), bugs eggs (sesame seeds) and lava (molasses
or maple syrup). Roll into balls. Melt dirt (carob chips)
in top of double boiler over hot water. Using tongs,
dip dinosaur eggs (candy pieces) into dirt (melted carob
chips) to cover entire egg. Arrange on wax paper and store
in refrigerator or freezer. These dinosaur eggs also taste
great without any dirt (carob chip) covering. Makes about 3
dozen eggs that look like chocolate balls.

Serves: about 3 dozen “eggs”

Preparation time: 1 hour

Junior High School Peanut Butter Cookies

Ingredients (use vegan versions):

* 1 cup Peanut Butter (creamy style)
* 1 cup vegan sugar
* Egg Substitute equal to one egg (I use a liquid vegan kind)
* 1 teaspoon vanilla extract
* 1/2 cup additional vegan sugar-set aside in a saucer

Directions:

1. Preheat oven to 300 degrees.

2. Combine all but additional vegan sugar in a large
bowl and mix well.

3. Roll mixture into walnut-sized balls and place
on pre-greased cookie sheet. (Make sure that
you space them out a little because they will
spread a little bit as they cook)

4. Dip a fork into the extra vegan sugar and make a
“criss-cross” design over each cookie.

5. Bake in the middle of the oven for 8-12 min.

Note: Allow them to set a few minutes to cool
before you attempt to scoop ‘em up. They
tend to break apart very easily when they
first come out of the oven.

Serves: 2 - 3 dozen cookies

Preparation time: about 15 min

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