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Gelatin Free Jello

Ingredients (use vegan versions):

* 20 cups Juice blend (frozen and reconstituted, not from concentrate or powder), like Pineapple Orange
* 4 to 6 tablespoon corn starch (Depending on how firm you want it)

Directions:

Heat the juice blend until it gets reasonably hot on stove.
Add the cornstarch and stir until it is blended.
When it thickens to something like jelly put it in a dish.
Refrigerate for 2 to 3 hours or until firm.

Serves: 10

Preparation time: 2 - 3 hours

Oatmeal Raisin Cookie Oatmeal

Ingredients (use vegan versions):

* 1/2 cup oatmeal, quick cooking
* 1 cup vanilla vegan soymilk
* walnuts
* raisins
* 1/4 teaspoon cinnamon

Directions:

Bring 1 c vanilla soy milk to a light boil. Add 1/4
teaspoon of cinnamon to soy milk and stir. Add 1/2 c of
quick cooking oatmeal and stir for about 30 seconds. Then
add in as many raisins and walnuts as suits your taste.
Stir until bubbly and thick. Sprinkle cinnamon on top and
serve. Sounds simple, but it’s really good!

Serves: 1

Preparation time: 5 min

Baked French Fries of Fun

Ingredients (use vegan versions):

* potatoes
* salt
* pepper
* cayenne pepper (optional)
* veggie oil

Directions:

Wash and cut potatoes into strips or
waffle shaped things or what ever shape
you like, preheat oven 350 degrees. put
a good amount of oil in a baking pan.

Put potatoes with salt, pepper, cayenne,
if you like spicy fries, or whatever
spices you like, bake 30 mins, turn
taters over add some more spices, bake
30 mins more.
Remove from oven and eat with ketchup.
WHEEEE!!! having fun yet?

Preparation time: 1 hour

Franks in Blankets

Ingredients (use vegan versions):

* a packet of your favorite tofu hot dogs
* vegan puff pastry dough

Directions:

In a skillet, cook the dogs till they
brown and blister, while the dough
sits out defrosting.

Wrap the dogs in a square and roll
them up like a cigar. Then cut into
smaller pieces to desired appetizer
size.

In an oven preheated to 375-400 degrees F,
bake the rolled dogs for about 25min.
or until they are fluffy and golden
brown.

Preparation time: 1 hour

Fantastic Vegan Sloppy Joes

Ingredients (use vegan versions):

* 1 pkg. extra firm tofu
* 1 can kidney beans
* 1 onion, chopped
* 2 carrots, diced
* 3-4 mushrooms (more or less if desired), diced
* 1/2 cup peas- 125 mL
* 1 green pepper, chopped
* 2 cloves garlic, minced
* 2 tablespoon nutritional yeast
* 2 tablespoon tamari
* 2 teaspoon oregano
* 1 1/2 tablespoon vegan Dijon mustard
* 1 tablespoon blackstrap molasses
* 1 tablespoon vegan red wine vinegar
* 2 cups crushed tomatoes - 500 mL
* 2 tablespoon lemon juice
* hot sauce or chili to taste
* vegan buns- Portuguese or whole wheat
* kaisers work really well

Directions:

Crumble tofu into small pieces, fry in
a decent sized frying pan (should be a
couple of inches thick) with a bit of
olive oil or non stick cooking spray.
Add nutritional yeast, garlic, and
vegetables (not the tomatoes). Saute
about 10 minutes, being careful not to
burn- it’s ok if the tofu browns a
bit.

Add tamari, mustard, molasses,
vinegar, tomatoes, hot sauce, lemon
juice and oregano. Simmer a few
minutes until heated through. You
might want to add a bit of water or
vegetable stock if it gets very
thick.

Serve on open faced buns - its great if
the buns have been toasted in a
toaster oven or the oven a bit first.

Great source of iron and protein, plus
lots of other great nutrients!

Serves: 3 - 4

Preparation time: 30 min

Yummy Mac and Cheese

Ingredients (use vegan versions):

* 1 or 2 slices of soy cheese (either mozzarella or american, but I think the mozzarella tastes a lot better.)
* a large box of a good vegetable or fake chicken broth (Imagine Foods makes a great one!)
* elbow macaroni
* pam

Directions:

Spray a little pam in a pot. Place the noodles
in the pot and put in enough broth so that the
noodles ARE not totally submerged. You want to
boil the noodles in the broth and keep it boiling
stirring in the slices of cheese ( you can break
them up.) add more broth and more cheese and
basically cook it until the noodles are done,
there is no more broth and it is cheesy enough.
The broth and the cheese form a sauce, that is
really tasty, and sort of thick. This recipe is
nice because it doesn’t involve a lot of
ingredients. Just make sure you watch the pot!

Serves: 3

Preparation time: 15 - 20 minutes

Falafel Nuggets

Ingredients (use vegan versions):

* 1 cup falafel mix (I buy mine in bulk at either Whole Foods or Wild Oats)
* 3/4 cup hot water

Directions:

Mix the falafel mix with the hot water and let sit for 15
minutes. After 15 min, heat some canola or olive oil in a
skillet and shape the falafel into small, nugget sized
patties. Fry on each side until golden brown. Serve with
your favorite sauce. My 2-1/2 year old LOVES these, as do
my husband and I.

Serves: 3 - 4

Preparation time: 15 min

Kid’s Choice Yummy Peanut Noodles

Ingredients (use vegan versions):

* 8 oz. soba or udon noodles
* 1/4 cup warm water
* 4 tablespoon smooth, natural-style peanut butter
* 3 tablespoon low-sodium soy sauce or tamari
* 1 clove garlic, finely chopped
* 2 teaspoon fresh ginger, chopped
* 1 1/2 tablespoon dark sesame oil
* 1 tablespoon rice vinegar or apple cider vinegar
* 2 teaspoon natural vegan sugar
* Pinch of cayenne (optional)
* Vegetables (any combination of the following): mung bean sprouts, cucumbers (peeled, seeded, and sliced into half-moons), red bell pepper (chopped or cut into thin strips), snow peas (whole or cut in half), carrots (chopped or julienned), broccoli florets (lightly steamed), frozen green peas (thawed), scallions (thinly sliced)

Directions:

My kids are crazy about the peanut
noodles on the buffet at our local
natural food store. I’ve tried many
different peanut noodle recipes,
each of which caused them to turn
up their nose. Finally I came up with
this recipe, which they both eat
enthusiastically! (I think the fresh
ginger is key.) You can vary the
amount of water depending on how
thick you want the sauce. Use
whatever vegetables appeal most to
you. Bean sprouts, cucumbers,
broccoli (sometimes), and snow
peas go over especially well with my
picky eaters.

In a pot of boiling water, cook the
noodles until tender. Drain them,
and rinse with cold water.

Make the peanut sauce by whisking
together the warm water, peanut
butter, soy sauce/tamari, garlic,
ginger, sesame oil, vinegar, sugar,
and cayenne. I prefer to mix the
ingredients in a blender so comes
out extra smooth and creamy, but
mixing by hand will work, too.

Prepare any vegetables you plan on
using.

Transfer the noodles to a serving
bowl, and toss them with the sauce
(see note, below). Stir in the
vegetables or serve the veggies on
the side. Serve at room temperature
or cold.

Note: It’s best to toss the noodles
with the peanut sauce right before
serving so the sauce doesn’t get
absorbed by the noodles. If I put this
meal in my children’s lunchboxes, I
usually put the sauce in a separate,
small container so they can mix it
with the noodles at lunchtime.

Serves: 6

Preparation time: 30 min

Peanut Butter Balls

Ingredients (use vegan versions):

* 1/3 cup creamy peanut butter
* 1 tablespoon confectioners vegan sugar (Optional)
* 1 1/2 cup crushed corn flakes (or other flake cereal)
* 1/2 cup grated carrots

Directions:

Blend the peanut butter & sugar (we
only use if we want them to think its
more of a treat).

Have your little one crush the flaked
cereal. We put the cereal into a Ziploc
bag & let them smash with their hands
or a rolling pin.

Stir the cereal, peanut butter &
carrots together. Then they can roll
the mixture into little balls with
moistened hands. If desired roll into
confectioner’s sugar or wheat germ.
Serve with your favorite vegan milk.
Yummy! The kids love to make this and
eat it.

Serves: 16 balls

Preparation time: 5 min

Fudgsicles

Ingredients (use vegan versions):

* 1 package Mori-Nu tofu (or 12 oz (340 g) of any silken tofu)
* 1/2 cup (120 mL) vegan sugar
* 1/4 cup (60 mL) cocoa powder
* 1 tablespoon (15 mL) oil
* 1/2 teaspoon (2.5 mL) vanilla
* 1/8 teaspoon (0.5 mL) salt

Directions:

Blend it all together, pour into
popsicle moulds, freeze and enjoy!

Serves: 4 - 6

Preparation time: 5 minutes plus freeze time

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