I was craving taco soup when I found this recipe with quinoa added… score! Why didn’t I think of that?!? Leave it to Nava Atlas to think of something like that, she has awesome recipes! This recipe is from her site VegKitchen.com. My toddler ate two bowls of this!
Taco Soup with Quinoa
Pancakes are great for little kids for many reasons – they’re portable in a hurry (without syrup, of course), they’re great for practicing fork skills, they reheat well and they’re easy to make!
Sweet Potato Coconut Nog Pancakes
This recipe (original was Pumpkin Pancakes) is from a fellow blogger Cooking with Two Vegan Boys, she understands what it’s like to feed little kids!! I’m going to try her Starbucks Pumpkin Scones next!
This is a little more sweetness than I usually serve for breakfast but it was a really nice treat! My toddler loved them plain.
Sweet Potato Coconut Nog Pancakes
1 c soymilk
1 cup So Delicious Coconut Nog
1c sweet potato
2T margarine, melted – I used the new Earth Balance Coconut Spread
2t molasses
2T ground flax
3T sugar – I used turbinado
2c flour – I used whole wheat flour
2t baking powder
1t baking soda
1/4t salt
1t allspice
1t cinnamon
1/2t ginger powder
1/4t nutmeg
1 In a mixing bowl combine the dy ingredients, add the wet ingredients, gently stir to combine.
2. Lightly grease a skillet or griddle, pour 1/3c of batter (or more for larger pancakes) onto the griddle. *NOTE: These pancakes were thick and cake-like! I suggest flipping them a few times, pressing down lightly to smooth them down each time.
3. Cook until golden on both sides. Serve with warm maple syrup.
Mix dry ingredients
Add wet ingredients to dry ingredients
Gently stir to combine
They're thick so flip them a few times, lightly pat them flat each time
Yummy!
I’ve been making this for years, tastes just like the real thing! This makes an excellent dip for veggies, salad dressing and anything else you top with ranch! My hubby likes it on his pizza. I recently served this with No-Buffalo Nuggets… Delish!!
No-Buffalo Nuggets with Vegan Ranch Dressing
The original recipe is featured in the film The Engine 2 Kitchen Rescue with Rip Esselstyn . I added extra veggies to ours, it turned out great! We’ve been trying to cut down (and eventually cut out) all added oils in our diet, this recipe was perfect! My toddler also loved this!
Healthy Breakfast Tacos
We really enjoyed this movie! (You can buy it here) My hubby requested I make these breakfast tacos, he loves anything with hash brown potatoes!
Ingredients:
1 large onion, diced
2-4 cloves garlic, minced
1 can fat-free refried beans
1 12oz package organic tofu, drained and pressed
1 package sliced mushrooms (I used baby portobellos)
2 bunches of spinach
1 16oz package frozen hash brown potatoes (fat-free, no salt added) – I used Cascadia Farms Organic Potatoes
1 tsp turmeric
1/2 tsp cumin
1 1/2 Tbsp nutritional yeast
Black pepper, to taste
Salsa, to top
Avocado, to top tacos
Tortillas of your choice (I used Ezekiel Sprouted Tortillas)
Sliced limes, to top
Directions:
1. Drain, press, and mash tofu. Saute the onion and garlic in a skillet on medium heat until translucent.
2. Add tofu, turmeric, cumin, and nutritional yeast. Mix together and cook for 4-5 minutes. Add mushrooms and saute until soft.
3. Add spinach, cover pan with lid so spinach can wilt. Once wilted and bright green, add black pepper to taste.
3. Heat potatoes in a separate skillet, on medium heat. Stir continuously to prevent potatoes from sticking to pan. Add a bit of water to help.
4. Heat refried beans in another pan.
5. Warm tortillas and assemble tacos.
6. Garnish with salsa, avocado and lime wedges.
Saute onion and garlic
Add crumbled tofu and spices
Add mushrooms and saute
Add spinach and cover until wilted and bright green
Season with black pepper
Cook hash browns in a separate pan
Assemble tacos and enjoy!
