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FOGEL - Vegan For Kid Cookbook: Easy Plant Based Recipes For Young Chefs

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Book:
Vegan For Kid Cookbook: Easy Plant Based Recipes For Young Chefs
Author:
FOGEL / MITCHELL C
Genre:
Books / Home and family
Year:
2021
Rating:
4 / 5
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Vegan For Kid Cookbook: Easy Plant Based Recipes For Young Chefs: summary, description and annotation

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Kids in the kitchen know how to have funand eat well, too! Have a blast cooking (and devouring) delicious meals with The Vegan Cookbook for Kids. This kids cookbook is packed with easy-to-follow recipes for flavorful vegan food. Now you can create scrumptious vegan meals with your own two handsand share them with your family and friends!This kids cookbook starts by teaching you about common plant-based ingredients, essential kitchen tools, and cooking safety guidelines. Get more comfortable in the kitchen as you cook with tips and ideas to help you become a better chef. Plus, youll keep it simple with the recipes in this kids cookbookthey use mostly easy-to-find, inexpensive ingredients.

FOGEL: author's other books

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Contents

BREAKFAST TACOS

SERVES 2 PREP TIME: 15 MINUTES, PLUS TIME TO PRESS THE TOFU COOK TIME: 15 MINUTES

INGREDIENTS:

1 bell pepper, any color
sweet onion
2 tablespoons water, plus more as needed
1 (14-ounce) block firm tofu, well pressed (see here )
teaspoon kala namak salt
cup shredded vegan cheese of choice
cup nondairy milk
teaspoon red pepper flakes
teaspoon ground cumin
teaspoon freshly ground black pepper
4 small tortillas
Salsa, for topping
Optional toppings: additional shredded cheese, hot sauce, sliced avocado

EQUIPMENT:

Cutting board
Knife
Measuring cups and spoons
Large skillet
Rubber silicone spatula
Small mixing bowl

Directions

Step 1

Prep and cook the veggies. Dice the bell pepper and onion. In a large skillet over medium-high heat, heat the water until it bubbles. Add the bell pepper and onion. Cook for 4 to 5 minutes, until the vegetables are mostly soft, adding an extra tablespoon of water if the pan dries out. Reduce the heat to medium-low. Using your rubber spatula, push the veggies to the outer edge of the pan (in a big circle with an empty space in the center).

Step 2

Make the taco filling. Using your (clean) hands, crumble the tofu into a small mixing bowl. When its in nice small pieces, add it to the center of the skillet and sprinkle with the kala namak salt. Give it a stir, keeping it as separate from the veggies as you can (but it is okay if a bit gets mixed in). Add the cheese, milk, red pepper flakes, cumin, and black pepper to the tofu and stir everything in the pan together, including the veggies. Cook for about 5 minutes, stirring occasionally with a rubber spatula, letting the mixture get warm so the cheese melts.

Step 3

Assemble the tacos. When the tofu mix is warm and the cheese is melted, lay the tortillas on plates. Add one-fourth of the tofu mix to each tortilla and top with salsa or other toppings as you like.

Mix It Up: Crumble 4 slices and add it to the tacos.

CHERRY-BERRY SMOOTHIES

SERVES 2 PREP TIME: 10 MINUTES

INGREDIENTS:

2 small or medium bananas, peeled and broken in half
12 frozen pitted cherries
1 cup fresh blueberries
1 cup unsweetened nondairy milk
1 cup ice cubes (doesnt need to be exact)

EQUIPMENT:

Blender
Measuring cups and spoons

Directions

Step 1

Combine the ingredients. In a blender, combine the bananas, cherries, blueberries, milk, and ice cubes. Close and secure the lid.

Step 2

Blend. Plug in and turn on the blender. Pulse or process on low speed for 15 to 20 seconds, or until no more ice chunks remain. If you want to check, unplug the blender, remove the cover, and use a spoon to fish around for any pieces of ice. Pour the smoothie into two glasses and enjoy.

Getting Messy: Smoothie not sweet enough? It could be that the blueberries werent quite ripe. Try tasting a berry before blending and, if you need to, add 1 tablespoon agave syrup to the blender.

YOGURT, GRANOLA, AND FRUIT PARFAIT

SERVES 4 PREP TIME: 25 MINUTES COOK TIME: 20 MINUTES

INGREDIENTS:

FOR THE GRANOLA:

cup coconut oil
cup real maple syrup
teaspoon vanilla extract
teaspoon salt
teaspoon ground cinnamon
1 cups old-fashioned rolled oats
cup pecans
cup raisins

FOR THE PARFAIT:

2 bananas
1 cup fresh blueberries
2 cups vegan vanilla yogurt, divided

EQUIPMENT:

Large rimmed baking sheet
Parchment paper
Mixing bowls: 1 large, 1 small
Measuring cups and spoons
Rubber silicone spatula
Wire rack
Cutting board
Knife
4 medium or large drinking glasses

Directions

Step 1

Turn on the oven and prep your baking sheet. Preheat the oven to 300F. Line a large rimmed baking sheet with parchment paper. Set aside.

Step 2

Make the granola mixture. In a large mixing bowl, combine the oil, maple syrup, vanilla, salt, and cinnamon. Using a rubber spatula, stir to mix well. Add the oats and pecans and continue to stir until the ingredients are completely coated.

Step 3

Bake the granola. Spread the granola on the prepared baking sheet in an even layer. Use the back of a large spoon or a spatula to press it into the pan. Place the pan in the oven and bake for 10 minutes. Stir the granola gently, then bake for 10 minutes more, or until the granola is a light golden brown. It will still be a little soft, but will crisp as it cools.

Step 4

Add the fruit and cool. Move the pan to a wire rack to cool. Sprinkle the raisins across the top of the granola and press down one more time with the back of a large spoon or a spatula. Let cool completely before storing or adding to the parfaits.

Step 5

Peel and slice the bananas. Remove the banana peels completely. Halve the bananas lengthwise, then cut into thin half-moons. Transfer to a small mixing bowl and add the blueberries.

Step 6

Layer the parfaits. Set out 4 drinking glasses for serving. Scoop cup of yogurt into each glass. Evenly divide about half the granola among the glasses, spooning it over the yogurt. Evenly dived about half the fruit among the glasses, spooning it over the granola. Repeat with the remaining yogurt, granola, and fruit, then serve.

Fun Fact: Granola may taste like dessert but its actually pretty good for you. It has a lot of fiber from the oats and can help keep you full all morning!

BREADED NO-CHICKEN NUGGETS

SERVES 6 PREP TIME: 15 MINUTES, PLUS TIME TO PRESS THE TOFU COOK TIME: 30 MINUTES

INGREDIENTS:

1 (14-ounce) block extra-firm tofu, well pressed (see here )
cup unsweetened nondairy milk
1 tablespoon cornstarch
cup panko bread crumbs
2 tablespoons Montreal chicken seasoning
1 teaspoon paprika
teaspoon salt
Optional: Sauce for dipping, such as ketchup, barbecue sauce, or vegan ranch dressing

EQUIPMENT:

Large rimmed baking sheet
Parchment paper
Cutting board
Knife
2 shallow bowls
Measuring cups and spoons
Whisk
Spoon
Tongs

Directions

Step 1

Turn on the oven and prep your baking sheet. Preheat the oven to 400F. Line a large rimmed baking sheet with parchment paper.

Step 2

Prepare the tofu and breading station. Cut the tofu into about 30 cubes, all the same size. Set out 2 shallow bowls. In one bowl, whisk the milk and cornstarch until the cornstarch dissolves; in the other bowl, stir together the bread crumbs, Montreal seasoning, paprika, and salt. Place the tofu on a cutting board in front of you. Place the milk-cornstarch mixture and bread crumb mixture to the right of the cutting board and place the prepared baking sheet to the right of the bowls.

Step 3

Coat the nuggets. One at a time, using just one hand, dip a tofu cube into the milk mixture. Make sure all sides are wet, then drop it into the bread crumb mixture. Switch hands and turn the tofu cube until its covered on all sides by bread crumbs, pressing the cube firmly into the panko to help it stick. Using a different hand for each coating helps keep you and your workspace neat. Place each coated cube on the baking sheet.

Step 4

Bake. Bake for 15 minutes. Using tongs, turn the cubes over. Bake for 15 minutes more, or until the cubes are lightly browned. Remove and let sit for 5 minutes before serving with your favorite dipping sauce.

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