Archive for September, 2007

This week’s Vegan Family Living Podcast deals with vegans eating out. Events like weddings, gatherings with the girls, children’s parties, and even eating at restaurants can be a challenge. Although it may seem like a struggle to some, after listening to this week’s show you will see how easy it is to eat outside of the home.

Recipes From the Show

Udon Noodle Stir-Fry

Tofu Tacos

Vegan Spaghetti

This week’s show mentions Vegan Friendly Menus for Children. Check out whatVegan Family Living pPut together

Vegan Child Friendly Menus

Hey! If you liked this post, why not subscribe to my RSS feed so that you are notified when we update. Thanks for visiting!

Sometimes it is a challenge for our children to be vegan in a non-vegan environment. Their friends may tease because they do not get the way your child eats. Or when your child goes over a friend’s house for a sleep over it may be difficult for another parent to understand the needs of your child.

These menus are just samples of what you can feed a vegan child and his non-vegans friends. Share these menus with non-vegan parents who may be responsible for feeding your child. Use them to feed your child’s non-vegan friends.

Ingredients

1 container Tofutti Cream Cheese or other alternative

1 tbsp olive oil

1 tbsp lemon juice

1 tbsp nutritional yeast

2 tsp dried dill

1 tsp onion powder

1/2 tsp garlic powder

1/4 tsp mustard powder

sea salt to taste

Directions

Blend all ingredients in a food processor till smooth. (Add 1-2 tbsp soy milk, if it’s too thick). Taste, add more seasoning if desired. Cover and refrigerate at least 30-60 minutes. Stir before serving.

Great with fresh cut raw vegetables!

Ingredients

2 tbsp Vegan Parmesean Cheese

1/2 tsp paprika

1/2 tsp chili powder

1/2 tsp sea salt

16 ounce bag of crinkle cut fries

Directions

Preheat oven to 450 degrees.

Combine cheese, paprika, chili powder, and 1/2 teaspoon salt. Place potatoes in a medium bowl coated with cooking spray. Sprinkle potatoes with cheese mixture, tossing well. Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Coat potatoes with cooking spray. Bake at 450 degrees for 13 minutes or until tender.

Ingredients

1/3 cup soy margarine

1/2 cup organic brown sugar

2 cups whole wheat flour

1 1/2 tsp baking powder

1/2 tsp baking soda

2 ripe bananas, mashed

1/2 cup soy milk

1 tsp vanilla

1/2 cup carob chips

1/2 cup chopped walnuts (optional)

Directions

Preheat the oven to 350 degrees.Cream together soy margarine and sugar, then stir in the flour, baking powder, and baking soda. Add the remaining ingredients and mix well.

Pour into an oiled bread pan and bake for 50 minutes.

This was one of the dishes I created while I was in Oklahoma. It is quick, full of protien from the tofu, and rather tasty.

Ingredients

*1 package Udon noodles (Use all three sacks in the bag - Most packages come with three noodle sacks)

1 Green Bell Pepper chopped

1 Onion sliced

2 Cloves Garlic sliced or chopped

1 package firm or extra firm tofu cut lengthwsie

3 tbsp sesame oil

2 tbsp soy sauce or magi

1 tbsp basil

September is Soy Food Month. So in honor of soy, this week we are talking about tofu. Some love it. Some don’t. But what I have discovered is that many who do not like it; either don’t know how to cook it; have tasted tofu that someone else cooked and was not thrilled; or they just don’t the whole tofu thing.

Whatever the experience, today I want to talk about this wonder food called tofu.

It will not just be about how to cook it, but it will cover what it is, what you do with it, and more.