Sunday, July 20, 2014

Kid-Friendly Dinner Ideas, Part Two

Not the most healthful recipes! Just the things kids are most likely to eat.

Chicken Waffles

It doesn't get any easier, syrupier or kid-friendlier than this.

Gardein plant-based chicken is available in a lot of grocery stores and at Target.

Gardein brand Mandarin Orange Crispy Chick'n
Waffles (some brands contain dairy; many don't. Van's is good.)
Earth Balance margarine (optional if you can't find it at your store)

Discard the sauce packet from the Gardein chicken. Put a little oil in a skillet and fry chicken pieces until crispy. Make waffles.  Butter them. Top with chicken and syrup. Serve sliced bananas on the side. Let some syrup get on the bananas. Yum.

 Worms and Dirt

An old favorite in our house.

Whole wheat spaghetti
Olive oil or margarine
Go Veggie! brand parmesan topping (they make a vegan and non-vegan version; check label)
     OR homemade pasta topping

Cook spaghetti. Toss with a little oil or margarine. Sprinkle with topping. Serve with a side of whatever fruits or vegetables your kid is willing to eat.

Chicken Lo Mein

Adapted from this "Easy Chicken Lo Mein."

1 T oil
about 1 lb (1 or 2 packages) Gardein brand, or any other plant-based chicken, cut up if necessary
1 clove garlic, thinly sliced
2 T soy sauce
2 t thinly sliced ginger or 1 t powdered
1 pkg "Oriental Flavor" ramen noodles (Some are vegan, some aren't; check label)
     OR 3 oz ramen-style noodles with no flavoring
1 lb frozen mixed vegetables, "Oriental Style" or "Stir Fry" style

Put a little oil in a skillet and fry chicken until crispy; set aside. Add a little more oil if needed, then ginger and garlic. Cook one minute. Add vegetables. Put on lid. Cook until done, stirring now and then.

In a separate pan, cook ramen noodles according to package directions. Drain.

Put 1/4 c hot water in a bowl and add flavor packet, if using, and soy sauce.

Mix chicken and noodles, and pour sauce over.

Takeout Food

Chinese takeout is always a great kid-friendly vegan option. You can get almost any dish made with tofu instead of meat. Vegetarian spring rolls are usually vegan, too.

Indian takeout is another good choice, if you have the sort of kid who's willing to try it. There are lots of vegan dishes at Indian restaurants, loaded with healthy protein from green peas, lentils or chick peas.

Alexandre Benois, The Letter L, 1904

Tuesday, July 8, 2014

Vegan Migas

My favorite addictive, protein-packed breakfast. (The non-vegan version is made with scrambled eggs.)

Vegan Migas

1 14-oz pkg extra-firm tofu
3 T canola or olive oil
1 t cumin
1 t chili powder
1 t salt
1/2 onion, chopped
1/2 green pepper, chopped
2 cloves garlic, thinly sliced
can of black beans, drained and rinsed (optional)
handful tortilla chips
additional salt, and pepper, to taste

Optional toppings:
chopped cilantro 
chopped avocado
siracha or other hot sauce
chopped tomato
chopped scallions

Crumble the tofu into small handfuls, squeezing them out over a colander. Set in colander to drain.

Heat oil in pan. Add cumin and chili powder, sautee for 30 sec. Add salt, onion, green pepper and garlic. Sautee until soft. Add tofu and cook, pressing with the spatula and stirring it now and then, till it's a little bit browned. Add beans (if using) and cook till heated through.

Crumble in tortilla chips. Add salt and pepper to taste, plus any toppings you like.

I don't know the name or date of this painting, so please tell me if you do! It's by Felix Vallotton (1865 - 1925)