I regularly get asked what are some good kid friendly vegan recipes. Really, it depends on your kid. This right here, a kid made (even the nice presentation) so I am thinking it is safe to say this is for sure “kid-friendly”.
What was used:
Organic re-fried beans, organic wraps, vegan Mexican cheese shreds, Whole Foods brand organic enchilada sauce, fresh organic chives from the garden, and Meijers brand organic black bean corn salsa.
It was baked like regular enchiladas and eaten all up 🙂
At the end of the garden season the okra is so bountiful, it is easy to get behind in eating it. Never fear, just pop those babies in a freezer bag and cook whenever you get the hankering for okra again.
This batch I took from the freezer bag, added tomato sauce, tomato juice, dill, garlic, etc. and gigantes (giant lima beans) and cooked for a very long time. You’ll know when it is ready as the okra will start to fall apart, or be very tender.
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Made with all organic veggies of red onion, pea pods, rapini (or Chinese Broccoli), straw mushroom, shiitake mushroom. Sauce is Organic Siracha BBQ, Organic Tamari, Organic mustard (spicy brown), homegrown andhome made Organic Chili paste using Korean Hot peppers, all mixed with a dilution of water.
Served with Jasmine rice cooked in veggie broth, Edamame, and Marinated Organic Tofu jerky made in the dehydrator.
Easy to do! Bake a potato and cut open. Pour a spoon of homemade chili over the top, and top with cashew sour cream.
Cashew sour cream take a little planning but is super easy to make. Soak some raw cashews for about 4 hours, add a bit of lemon and apple cider vinegar, salt and water and blend in food processor, until it’s creamy. It tastes even better after it’s chilled a few hours.