Veg Kids and Teens
Though this basic recipe for peanut butter noodles is designed for kids whose preference runs to milder flavors, adults can enjoy this as well, by spicing up their portion hot sauce such as Sriracha, or dried hot red pepper flakes, and a sprinkling of scallion. This is good at room temperature as well as warm. Photos by Lori Maffei.
The number one question most parents ask about how to change kids’ eating habits is “how do you get your kids to eat a wider variety of foods?” I have lost count how many times I’ve heard parents say, “My kids:
…would starve if we didn’t feed them x or y.”
…are the pickiest eaters in the world.”
…would never eat that.” more→
One of the trendiest and most popular things to do with kale is to transform it into crispy chips for snacking. Though I’m more partial to raw kale salad, kale chips enthusiasts report that once these are out of the oven, they’re instantly devoured by snackers of all ages. more→
Quesadillas and soft tacos are easy, quick accompaniments to serve with soups and salads. They can also be served with heartier dishes such as chilies or casseroles for families with hearty appetites. more→
What’s a vegan web site without a basic recipe for hummus? Here’s ours, with a few tasty variations. This classic Middle Eastern dip is great teamed with fresh pita bread and crisp veggies for scooping it up. It’s a fantastic snack for kids and a great ingredient for wraps or pita sandwiches.
Is there anyone out there who isn’t instantly comforted by the thought of a nice warm bowl of soup? Here are a few easy, appealing vegan soups that can become the favorites of kids and teens. Even kids who balk at vegetables may be more likely to enjoy them when enveloped in a tasty broth. See also Creamy Corn Chowder in Tofu 101. And make sure to explore the entire Veg Kids and Teens page on VegKitchen for lots of easy, healthy recipes for vegetarian and vegan kids and teens. more→
Here are flavoring ideas for embellishing freshly made popcorn. These recipes make enough to flavor a 10-cup batch (from about 1/2 cup kernels). If you air-pop or use fat-free microwave popcorn, you might like to drizzle 2 tablespoons or so of melted Earth Balance or coconut oil into the popcorn just before adding the seasonings. My favorite way to pop corn is in an Old Fashioned Popcorn Popper like the one made by Jacob Bromwell. Very low-tech, but it seems to bring out the best flavor from the popcorn. I like to start with 2 tablespoons or so safflower or organic virgin coconut oil per 1/2 cup of kernels. more→
Here are lots of tasty options to explore for portable sandwich recipes and ideas, great for school lunches for vegetarian and vegan kids and teens, as well as adults who are tired of pricey restaurant lunches and need some fresh brown bag options. There are several varieties of tasty, high-protein spreads here on VegKitchen. Spread them on whole-grain breads, stuff them into pita, or make wraps with them. Use some shredded lettuce or sprouts to add color and crunch. Shown above, Hummus, Cucumber, and Avocado Wrap; photo by Lori Maffei. more→