A vegetarian take on the always kid-approved chicken nugget, these kebabs are sure to be a hit with the entire family. Kids will love the slightly sweet taste of butternut squash while also reaping the benefits of its vitamin A, potassium, and fibre content. Try serving these kebabs over pasta or spiralized vegetable noodles to round out the meal.
Per serving:
Preheat oven to 400 F (200 C). Line baking sheet with parchment paper and set aside.
Peel squash, discard seeds, and cut into 24 - 1 in (2.5 cm) chunks. Set aside.
In medium bowl, stir together rice cereal, parsley, garlic, cheese, paprika, salt, and pepper until combined. Add flour to another medium bowl. In third medium bowl, whisk together egg with water.
In batches, coat squash pieces first in flour, then egg wash, and finally rice cereal mixture, lightly pressing onto all sides. Place on prepared baking sheet and roast for 15 minutes. Flip squash pieces over and continue to roast for another 10 minutes.
Allow to cool slightly before threading 3 pieces of squash onto 8 - 9 in (23 cm) presoaked wooden or metal skewers alternating with a couple of cherry tomatoes and snap pea pods. Place skewers back on baking sheet, and return to oven and roast until squash is golden brown and tomatoes have warmed through, about 20 to 25 minutes.
Meanwhile, make pesto by placing all ingredients in food processor and pulsing together until sauce is creamy yet still a little chunky. Transfer to serving bowl and refrigerate until ready to use.
Enjoy kebabs while warm with Tahini Pesto sauce.
Custardy French toast drizzled in pure maple syrup is a cozy, cold-weather breakfast classic. We’ve given this recipe a vegan makeover by swapping out eggs in the batter with mashed banana and a bit of ground flaxseed. This clever swap makes the French toast reminiscent of banana bread. Top it off with a decadent drizzle of raspberry syrup and you’re just a quick stint in the kitchen away from breakfast bliss. Citrus swap If you don’t have any bananas around, consider swapping for an orange. In blender, add zest of one large orange along with peeled fruit and other batter ingredients. Blend until smooth and proceed with the recipe as described.
A satisfying plant-based dinner or packed lunch, quinoa and beans add filling protein, while greens, cucumbers, roasted veggies, and a probiotic-rich dressing bring texture and flavour. Try it with a creamy plant-based cheese on top, or goat cheese for non-plant-based eaters. Mix and match Use this recipe as a guideline. Add in your go-tos such as chopped walnuts or hemp hearts, pitted sliced dates, roasted cauliflower, and crumbled feta (plant-based, if desired).
Brown rice and two varieties of lentils cook in one pot with broth, coconut milk, and simple spices. Nourishing spinach and sweet green peas bring this meal to life. It’s true sunshine in a bowl for those cold winter nights. Main grains White basmati rice, short-grain brown rice, quinoa, or millet can be used in place of the brown basmati rice. Try a mixture of grains for added nutrition and taste (e.g., millet and basmati rice, quinoa and millet, and so on).
Sprouted tofu and mushrooms soak up a delicious tamari marinade before being baked along with prepared vegan potstickers and bok choy. A tasty sauce, sesame seeds, and a bed of whole grains to serve tie everything together. Adjust the heat level of this dish in the sauce or at the table so kids can partake. Salad swap Once cool, the tofu mixture can be served on a bed of crunchy romaine for a packable lunch that’ll spark office envy. Keep the sauce on the side and dress right before serving.