What's an easy and tasty vegan recipe that kids will enjoy?!
Ingredients (use vegan versions):
1 pkg. soft tofu
1/3 cup olive oil
3 or 4 cloves fresh garlic finely chopped (your preference)
1/4 cup chopped green onions (optional)
1/4 cup fresh basil finely chopped (or more depending on taste)
1/4 cup fresh parsley finely chopped
1/2 teaspoon fresh black pepper
salt to taste
optional: fresh broccoli, mushrooms, red peppers
Directions:
Lightly brown garlic in oil. Let cool. In blender combine tofu, and cooled garlic/oil mixture and blend until smooth and creamy. Add water to adjust consistency. Put tofu mixture in saucepan, add green onions (and any optional veggies (mushrooms, broccoli, peppers) and heat on med/low for 10 minutes. Add basil, parsley, salt and pepper. Heat for another 3 minutes. Serve over your favorite pasta.
Answers: Tofu Alfredo
Ingredients (use vegan versions):
1 pkg. soft tofu
1/3 cup olive oil
3 or 4 cloves fresh garlic finely chopped (your preference)
1/4 cup chopped green onions (optional)
1/4 cup fresh basil finely chopped (or more depending on taste)
1/4 cup fresh parsley finely chopped
1/2 teaspoon fresh black pepper
salt to taste
optional: fresh broccoli, mushrooms, red peppers
Directions:
Lightly brown garlic in oil. Let cool. In blender combine tofu, and cooled garlic/oil mixture and blend until smooth and creamy. Add water to adjust consistency. Put tofu mixture in saucepan, add green onions (and any optional veggies (mushrooms, broccoli, peppers) and heat on med/low for 10 minutes. Add basil, parsley, salt and pepper. Heat for another 3 minutes. Serve over your favorite pasta.
Spaghetti or cheeseless pizza!
YUM!!
Of course you can use soy parmesean (for the spaghetti) or soy mozzarella (For the pizza) if you can find it! Most brands still have cassien (milk protien) in them, which is so stupid.. but maybe ther'es a brand or two out there that don't.
Carrot spaghetti. Just saute grated carrots with lots of garlic, olive oil and oregano. Then throw in the spaghetti, (already cooked), and stir together.
Enjoy!
thegod, you're an idiot. Maybe you should cut down on meat, it's affecting your brain, and your manners.
Bean tostadas
Check out "How it All Vegan" by Sarah Kramer and Tanya Barnard; there's a kids' recipes section in there. The Vegan Lunchbox also has ideas for kids' meals.
Or you can just get baby carrots, cut up some celery sticks, toss in some tortilla chips, and let the kids dip them in salsa or hummus.
Your kids need animal protein. Depriving them of animal protein is borderline child abuse and you should be ashamed of yourself.
Meat Pie
1-1/2 lb. [750g] plain flour
A pinch [1 metric pinch] of salt
1-1/4 lb. [625g] hard margarine (preferably straight from the refrigerator)
1/2 lb. [250g] Cheddar cheese, grated
A little beaten egg for glaze
For the filling:
2 lb. [1kg] carrots
2 lb. [1kg] sausage meat
1 lb. [500g] cooked meat (chicken was used)
1/2 lb. [250g] mushrooms [ few more won't hurt]
1 lb. 3 oz. [3 x 300g] tin garden peas
10-1/4 oz. [1 x 290g] tin condensed tomato soup
Salt and pepper
Note: I personally would add some sauted onions and garlic to boost the flavour factor. I would also add a good squirt of either Heinz 57, A1, or another beef based sauce.
Roasting tin 16 inches by 12 inches and 1 inch deep
[A roasting tin 15 inches by 11 inches and 3 inches deep works well]
Directions
Pastry:
Sift the flour and salt into a large mixing bowl. Using a coarse grater, grate the margarine into the flour and mix it in with a knife. Stir in the grated cheese with enough cold water to make a fairly stiff but pliable dough. Wrap the pastry in a piece of greaseproof paper and leave it in a cold place to “rest” for at least half an hour. [In reality, grating margarine is a bit messy, so you could just cut it into small pieces, providing you rub it into the cheese and flour really well! Also, I’ve never had to add any water to make the dough fairly stiff and pliable.]
Meanwhile prepare the filling:
Peel and dice the carrots, put them into a large pan of boiling, salted water and boil for ten minutes. Drain them well. Divide the yummy sausage meat into two-ounce pieces [that’s 16 pieces to save you working it out, although I tend to divide it into 32] and roll each into a ball. [I also coat them in flour once I’ve done this.] Slowly slice the cooked meat into fairly small pieces and put them into a bowl with the carrots and sausage meat. [Depending on how large your mixing bowl is, you may need to divide all ingredients between two bowls! I tend not to add the sausage meat balls at this stage as I find they get in the way and break up when you mix everything together.] Wipe the mushrooms, cut them into quarters and add them to the meat with the peas, their liquor [i.e. juice], and the tomato soup. Mix all the ingredients carefully together—try not to break up the sausage meat balls too much—and finally check the mixture for seasoning.
Divide the pastry into two and roll one half out into a rectangle about two inches larger than the tin. Lift the pastry over a rolling pin into the tin and press it well into the sides. Turn all the filling into the pastry and level it out. Roll the other piece of pastry to the size of the tin, damp the edges and lift it into position, pressing the edges well together; trim them with a sharp knife and knock them up. Roll the trimmings into a long strip about one-and-a-half inches wide, and cut out six large diamonds for leaves. Using the back of a knife, mark the top of the pie into a trellis pattern and brush the complete surface with egg glaze. Position the leaves in pairs pointing towards the centre, then brush them with egg glaze as well. [I tried that and the pasty base just got soggy and mixed in with the filling, so now I just throw all the mixture into the baking tin, place the sausagemeat balls carefully on top of the mixture and then roll the pastry into one piece the size of the tin, placing it on top of the mixture and glazing it with egg to make a thick crust.]
Bake the pie on the centre shelf of a fairly hot oven, gas mark 6 or 400 degrees [205°C], for twenty minutes, then reduce the heat to gas mark 5 or 275 degrees [135°C] for a further thirty-five minutes, until golden brown. [I found that around 180°C for 50-60 minutes in an electric fan oven was about right.]. Enjoy!