Kid-Friendly Tofu Fingers

Kid Friendly Tofu Fingers PinWhile we were visiting Amelia’s family in Atlanta, Amelia’s 9 year old niece  challenged us to make more kid-friendly vegan recipes and this Tofu Fingers recipe one of them. She really liked them, as did the whole family. She’s a VERY picky eater, so anything other than “I hate it” means she loved it. She dipped hers in ketchup, but her grandpa and I preferred BBQ sauce.

If you’re concerned about feeding organic soy to your children, rest assured it’s not only safe, but highly nutritious. Most of the myths about soy were created by the dairy industry when soy milk started eating away at their profits. The unbiased, legitimate science shows soy is actually protective against the very ailments that, ironically, dairy has been shown to cause.

One of the main concerns about soy is the phytoestrogen content that the myths claim can interfere with human hormones. Phytoestrogens are a type of plant estrogen that behaves much differently in the human body compared to mammal estrogen found in cow’s milk, which looks just like human estrogen inside our bodies.

In fact, one study found that soy was protective against early puberty in girls, whereas consumption of meat was strongly associated with early puberty in both girls and boys.

We strongly encourage you to buy only organic soy products, though. The unbiased science is far from settled on the health effects of GMO, but putting that aside, there are plenty of non-health reasons to avoid GMO products. GMO’s encourage monocrops, which are destroying the soil. They are leading to superbugs and superweeds that are resistant to even the strongest pesticides. They lead to more fertilizer and pesticide use, which contaminates water supplies. And they give corporations too much control of our food system. Please consider watching GMO OMG for an overview of the GMO industry.

Back to the recipe at hand… These Tofu Fingers are very tasty dipped in your favorite dipping sauce like ketchup, BBQ sauce, Vegan Ranch Dressing, salsa, Grandpa’s Vegan Dipping Hot Sauce, etc. They make a great afternoon snack or appetizer, or as a side dish with soup and salad.

Tofu Fingers 2

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Vegan Chia Seed Pancakes

Vegan Chia Seed PancakesThese Vegan Chia Seed Pancakes are both filling and delicious. The chia seeds give them extra volume, fiber and protein to keep you going all morning.

Chia seeds are a great source of protein, fiber, omega-3 fatty acids and calcium. Numerous studies show that chia seeds help with skin conditions, aging, digestive health, heart health, treatment of diabetes, stronger bones, muscle building, weight loss, cancer prevention and treatment, and dental health. These benefits surely put chia seeds in the super food category.

Because they expand in liquid, chia seeds make you feel fuller and therefore eat less. That’s why they help with weight loss. When prepared in meals like these pancakes, they’re hardly noticeable, but you still get their powerful nutrient punch.

We like to cook our pancakes on an electric griddle. You can cook more of them at once and they cook more evenly than cooking them on the stove.

These Vegan Chia Seed Pancakes are oil free and soy free, but you can probably make them gluten free by swapping out the all-purpose flour with a gluten free variety. If you try that, let us know how it goes in the comments.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Pumpkin Oatmeal Chocolate Chip Cookies

Pumpkin Oatmeal Chocolate Chip CookiesThese delicious Pumpkin Oatmeal Chocolate Chip Cookies are moist and delicious. It’s impossible to eat just one. They disappear in handfuls.

If you’re like me and you love pumpkin, these really hit the spot. While pumpkin is traditionally a fall/holiday ingredient, there’s nothing stopping you from eating pumpkin all year long.

Amelia is the baker in the house, so I beg and plead with her to make delicious pumpkin recipes all the time. I’m sure she’s sick of pumpkin by now, but I’ve loved it all my life and don’t need an excuse to eat it.

A perfect day for me is capped off with a couple of these amazing Pumpkin Oatmeal Chocolate Chip Cookies.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Vegan Pot Roast with Portobello

Vegan Pot Roast with PortobelloThis Vegan Pot Roast with Portobello is hearty and delicious…perfect for a cold winter day. The portobello mushrooms have a meaty texture to compliment the carrots and potatoes. They’ll keep your mouth busy and happy.

With only 158 calories per serving, this dish is perfect for your weight loss goals. The potatoes and carrots are very filling, providing 4 grams of fiber and 4 grams of protein per serving. You’ll also get 139% of your RDV of Vitamin A.

According to Dr. John McDougall, author of “The Starch Solution,” we should be eating a lot more potatoes and root veggies. They’re loaded with fiber and proteins so they keep us full longer, which means we won’t feel the need to snack as much between meals.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Vegan Pumpkin Bread with Cranberry

Vegan Pumpkin BreadThis Vegan Pumpkin Bread with Cranberries is moist and delicious…and it’s really pumpkin-y! It won’t last 5 minutes at your next holiday gathering!

Pumpkin is a favorite ingredient of mine. Doesn’t matter whether it’s in a pie, a cookie, bread, pudding or anything else. I love it! Amelia made this Vegan Pumpkin Bread at my request because we had a can of pumpkin to use and I couldn’t let it just sit there doing nothing.

The cranberries give it a little extra texture, tartness and sweetness. I’m usually a pumpkin purest, but the cranberries taste really good in it.

Enjoy topped with a little vanilla yogurt or nice-cream.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Vegan Cornbread

Vegan Cornbread PinThis Vegan Cornbread recipe is the best cornbread ever, vegan or otherwise! It’s moist, flavorful and delicious! And it only takes a few minutes to prepare.

We used Bow & Arrow Yellow Cornmeal and it turned out great. Amelia veganized the recipe on the back of the cornmeal bag by replacing the egg with Ener-G Egg Replacer, the butter with Original Earth Balance Butter and the milk with Califia Farms Unsweetened Almond Milk.

I really have no idea why anyone cooks the old way anymore when you can eat something this delicious without any cholesterol or cruelty. If you don’t tell people this recipe is vegan, they won’t know. In fact, they will probably ask for the recipe. It’s that freaking good!

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Beet Burger w/ Black Beans & Quinoa

Beet BurgerThis Beet Burger w/ Black Beans & Quinoa is a colorful, healthy and delicious alternative to traditional veggie burgers. The beets, black beans and quinoa provide 12 grams of fiber, 18 grams of protein and 39% RDV iron.

Beets are very versatile and high in iron. You don’t need to cook them before preparing this recipe. Just grate them in your food processor and they’ll cook up in the oven.

Quinoa is a high protein grain that makes a great binding agent. Be sure to rinse it thoroughly before cooking to remove the saponin coating that gives quinoa a bitter taste.

We opted to bake the burgers in the oven since they’re pretty delicate and come apart easily. Baking them also cuts out the oil needed to fry them in the pan. But if you prefer to fry your beet burger, add a little oil to a large skillet and cook them for a few minutes on each side until crispy.

Pairs well with Oven Roasted Red Potatoes or Vegan Green Beans with Bacon Flavor.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Vegan Snickerdoodles

Vegan SnickerdoodlesWhen I was a kid, mom often made snickerdoodles for our family during the holiday season and I particularly enjoyed the cinnamon-y taste and soft texture when they were fresh from the oven. These vegan snickerdoodles are just as good as mom’s, but without the butter and eggs.

If you have a holiday party, work party, church gathering, family or friends visiting…you can easily pass these vegan snickerdoodles off as non-vegan and no one will be the wiser. They have crispy edges with soft centers ensuring these cinnamon sugar cookies will be a big hit with everyone.

These snickerdoodles are so good, I just power right through my cinnamon allergy and eat them anyway. Luckily for me, they only cause the inside of my cheeks to swell up, but it goes away after a few hours. Totally worth it!

We use Earth Balance Organic Vegan Butter, but you’ll need to use the Earth Balance Soy Free variety to make these vegan snickerdoodles soy free.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Vegan Apple Pie

Vegan Apple PieLike the Vegan Cherry Pie recipe, this Vegan Apple Pie recipe is a little slice of heaven when you make it with Mom’s Famous Vegan Pie Crust. No one will know it’s vegan so it’s a great dessert to demonstrate how amazing vegan food can taste to your friends and family.

Granny Smith apples are the best choice for a vegan apple pie. The tartness of the apples pairs well with the sweetness of the sugar and spice from the cinnamon. Serve with some vanilla nice-cream and you’ve got yourself a decadent dessert for your next holiday meal or any special occasion.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Vegan Cherry Pie

Vegan Cherry PieThis vegan cherry pie combined with my Mom’s Famous Vegan Pie Crust will mean a lot of extra work for you because you’ll be asked to bring it anytime there’s a gathering of family or friends. Consider yourself warned.

No one will know this cherry pie is vegan so it’s a great dessert to demonstrate how amazing vegan food can taste to your friends and family.

Use frozen cherries for this recipe. Don’t use the canned cherry pie filling. That’ll make it too syrupy and sweet. The tartness of the cherries combined with the sugar is the savory and sweet taste you want from this pie.

You can also make this pie the same way with blueberries. Vegan Apple Pie is a little different, though.

Serve with some vanilla nice-cream and you’ve got a decadent dessert for your next holiday or special occasion.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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