Ingredients (use vegan versions):

• 1/3 cup creamy peanut butter
• 1 tablespoon confectioners vegan sugar (Optional)
• 1 1/2 cup crushed corn flakes (or other flake cereal)
• 1/2 cup grated carrots

Directions:

Blend the peanut butter & sugar (we
only use if we want them to think its
more of a treat).

Have your little one crush the flaked
cereal. We put the cereal into a Ziploc
bag & let them smash with their hands
or a rolling pin.

Stir the cereal, peanut butter &
carrots together. Then they can roll
the mixture into little balls with
moistened hands. If desired roll into
confectioner’s sugar or wheat germ.
Serve with your favorite vegan milk.
Yummy! The kids love to make this and
eat it.

Serves: 16 balls

Preparation time: 5 min

Ingredients (use vegan versions):

• 8 oz. soba or udon noodles
• 1/4 cup warm water
• 4 tablespoon smooth, natural-style peanut butter
• 3 tablespoon low-sodium soy sauce or tamari
• 1 clove garlic, finely chopped
• 2 teaspoon fresh ginger, chopped
• 1 1/2 tablespoon dark sesame oil
• 1 tablespoon rice vinegar or apple cider vinegar
• 2 teaspoon natural vegan sugar
• Pinch of cayenne (optional)
• Vegetables (any combination of the following): mung bean sprouts, cucumbers (peeled, seeded, and sliced into half-moons), red bell pepper (chopped or cut into thin strips), snow peas (whole or cut in half), carrots (chopped or julienned), broccoli florets (lightly steamed), frozen green peas (thawed), scallions (thinly sliced)

Directions:

My kids are crazy about the peanut
noodles on the buffet at our local
natural food store. I’ve tried many
different peanut noodle recipes,
each of which caused them to turn
up their nose. Finally I came up with
this recipe, which they both eat
enthusiastically! (I think the fresh
ginger is key.) You can vary the
amount of water depending on how
thick you want the sauce. Use
whatever vegetables appeal most to
you. Bean sprouts, cucumbers,
broccoli (sometimes), and snow
peas go over especially well with my
picky eaters.

In a pot of boiling water, cook the
noodles until tender. Drain them,
and rinse with cold water.

Make the peanut sauce by whisking
together the warm water, peanut
butter, soy sauce/tamari, garlic,
ginger, sesame oil, vinegar, sugar,
and cayenne. I prefer to mix the
ingredients in a blender so comes
out extra smooth and creamy, but
mixing by hand will work, too.

Prepare any vegetables you plan on
using.

Transfer the noodles to a serving
bowl, and toss them with the sauce
(see note, below). Stir in the
vegetables or serve the veggies on
the side. Serve at room temperature
or cold.

Note: It’s best to toss the noodles
with the peanut sauce right before
serving so the sauce doesn’t get
absorbed by the noodles. If I put this
meal in my children’s lunchboxes, I
usually put the sauce in a separate,
small container so they can mix it
with the noodles at lunchtime.

Serves: 6

Preparation time: 30 min.

Ingredients (use vegan versions):

• 3 cups quick oats (raw)
• 3 cups vegan soymilk
• 1 cup powdered coconut
• 1 cup All-Purpose flour
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2 tablespoon Oil (choose one that doesn’t have a strong flavor, maybe Canola)
• 2 teaspoon grated lemon peel
• 1 cup orange juice from concentrate
• 1/2 teaspoon grated orange peel (if you have a mandarin or tangerine on hand and can grate the rind, do it, it is even sweeter than orange zest and gives a wonderful flavor!)
• 1 1/2 cups brown or date vegan sugar
• 1/2 teaspoon almond extract
• 2 tablespoon Enger-G vegan egg replacer dissolved in 1/4 cup water and well beaten till it resembles soft egg whites
• vegan vanilla “ice cream” of your choice.
• You will also need plastic wrap.
• 4 tablespoon All-fruit orange jam
• About 1 and 1/2 cups to 2 cups ground walnuts or pecans

Directions:

To make batter:

Mix flour, oats, coconut, lemon and
orange rinds, salt and sugar, combining
evenly.

Mix soy milk with orange juice from
concentrate. Incorporate soy milk-juice
mixture, vanilla and almond extract.
Mix in the egg replacer. Pour into a
bowl and allow to rest for about an
hour or more in the refrigerator.

Before taking out of the fridge, heat up your waffle
iron and prepare your toppings and
filling.

Filling:

Any vegan walnut or vanilla “ice cream” of
your choice.

Topping (Use when ready to serve)

In a small sauce pan melt 4 Tbs. All-
fruit orange jam and set aside.
Optional (but highly recommended)
About 1 and 1/2 cups to 2 cups ground
walnuts or pecans.

How to make your wafflewiches

Once an hour has passed, and your
waffle iron is hot, pour the mixture
into it as usual and bake. Placing the
waffles in a bowl or cookie sheet as
you make them. Once you have them all
done, place some pecan ice cream on
top of one and cover with another
waffle to make a sandwich, careful
pressing down. Take the sandwich and
gently roll the sides on the ground
pecans or walnuts. Carefully wrap your
sandwich in the plastic wrap. Place in
a container that will go into the
freezer. Repeat this procedure until
you have finished the waffles. When you
are ready to serve, drizzle a little
bit of the melted jam on top of each
wafflewich.

Note: This recipe doesn’t have baking
powder because it’s better if the
waffles are crunchy so that they won’t
fall apart with the ice cream. If you
want them with a little baking powder,
I suggest to add 1 Tb. Ener-G Calcium
carbonate to the batter before it goes
into the fridge.

Topping variation:

You can open a can of tangerines in
juice and use them to top your
wafflewiches.

These are ideal for kids. I have other
great ideas to make for kids and with
kids on my website which you may print
out freely: www.ieasysite.com/Delicioso

Serves: Approx. 4

Preparation time: About 1 hr.

Ingredients (use vegan versions):

• 1 pkg. extra firm tofu
• 1 can kidney beans
• 1 onion, chopped
• 2 carrots, diced
• 3-4 mushrooms (more or less if desired), diced
• 1/2 cup peas- 125 mL
• 1 green pepper, chopped
• 2 cloves garlic, minced
• 2 tablespoon nutritional yeast
• 2 tablespoon tamari
• 2 teaspoon oregano
• 1 1/2 tablespoon vegan Dijon mustard
• 1 tablespoon blackstrap molasses
• 1 tablespoon vegan red wine vinegar
• 2 cups crushed tomatoes - 500 mL
• 2 tablespoon lemon juice
• hot sauce or chili to taste
• vegan buns- Portuguese or whole wheat
• kaisers work really well

Directions:

Crumble tofu into small pieces, fry in
a decent sized frying pan (should be a
couple of inches thick) with a bit of
olive oil or non stick cooking spray.
Add nutritional yeast, garlic, and
vegetables (not the tomatoes). Saute
about 10 minutes, being careful not to
burn- it’s ok if the tofu browns a
bit.

Add tamari, mustard, molasses,
vinegar, tomatoes, hot sauce, lemon
juice and oregano. Simmer a few
minutes until heated through. You
might want to add a bit of water or
vegetable stock if it gets very
thick.

Serve on open faced buns- its great if
the buns have been toasted in a
toaster oven or the oven a bit first.

This recipe was inspired by ‘Sloppy
Steves’ on this website, and most of
the seasonings come from it! (This is
just my personal modification).

Great source of iron and protein, plus
lots of other great nutrients!

Serves: 3-4

Preparation time: 30 min

Ingredients (use vegan versions):

• a packet of your favorite tofu hot dogs
• vegan puff pastry dough

Directions:

In a skillet, cook the dogs till they
brown and blister, while the dough
sits out defrosting.

Wrap the dogs in a square and roll
them up like a cigar. Then cut into
smaller pieces to desired appetizer
size.

In an oven preheated to 375-400 degrees F,
bake the rolled dogs for about 25min.
or until they are fluffy and golden
brown.

Preparation time: 1hr- tops!

Serves: