What kid doesn’t love Mexican food—especially tacos? They’re fun; they’re colourful; and kids can choose from an assortment of tasty ingredients to make them unique to themselves. While some kids might just stick with sauce and cheese, others may be more adventurous and opt for all the colours.
For the adults in the group, jazz up an individual pizza with crushed dried chilies or a drizzle of their favourite hot sauce.
Coarsely grate tempeh. In large skillet, heat oil until shimmering. Add tempeh and sauteu0301 over medium-high heat, stirring often and breaking up any large pieces so tempeh is fully crumbly. Mixture should look like coarse ground beef. Stir in garlic, seasonings, and tomato sauce until evenly distributed. Simmer briefly to marry flavours. Remove from heat and transfer mixture to bowl.
Preheat oven to 375 F (190 C). Place tortillas on baking sheet and brush each with oil. For each pizza to be the same, divide tempeh mixture evenly among tortillas along with green pepper, cherry tomatoes, olives, and mozzarella.
Bake in oven until piping hot and cheese is melted. Remove and scatter with avocado and cilantro. Cool slightly and serve.
This recipe is part of the Kids’ Vegalicious Pizza Party collection.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.