When it comes to food, making your kids eat veggies or plant-based meals is a big challenge. However, the good news is that you can make delicious, nutritious plant-based recipes for your kids without even letting them know. So, if you are looking for some plant-based recipes for your kids, then read along.
Summer is around the corner and the season calls for some healthy, nutritious barbecue, without meat. Surprised? Well, the trick is to make healthy and “good looking” food so that your kids cannot disapprove of the recipe. You will need the following ingredients to make this mouthwatering dish.
- 1 large chopped onion
- 4 large potatoes
- 1 cup chopped cilantro
- 1 cup dry red lentils
- 1 can red beans*
- 1 can black beans*
- 2 cans fire-roasted diced tomatoes
- 2 packs reduced sodium chili spice
- 1 tbsp olive oil
- 4 tbsp shredded cheese
*rinsed and drained
- Wash potatoes and dry them with a paper towel. Now, pierce the dried potatoes with a fork and wrap them into aluminum foil.
- Bake the potatoes at 400F for 60 to 90 minutes.
- Meanwhile, sauté onions in olive oil for 4-5 minutes.
- Now, add dry lentils and keep stirring for 5 minutes.
- In the next step, add tomatoes, beans, chili spice, and cilantro with 1 cup of water. Lower the flame and let it cook for 30 minutes.
- Keep occasionally stirring until the lentils get fully cooked; add water if needed.
- Slice the potatoes in half and top them with as much vegetarian chili as your kid likes. You can also sprinkle shredded cheese.
- Serve it in a baked potato, burgers, chicken, or anything that your kids will approve.
Crispy Cauliflower with Potato Tacos
It is hard to resist potatoes, especially when paired with crispy cauliflower and creamy dill dip. Your kids will love the baked tacos. The recipe is simple but offers the yummiest flavors to soothe the tastebuds. The crispy cauliflower is the star of the dish – it’s baked, not fried.
- 1/2 medium-sized cauliflower
- 2 medium-sized potatoes (diced)
- 4 cups cabbage (shredded)
- 2 cups unsweetened almond/cashew milk
- 1 tbsp apple vinegar
- 1 1/2 cup finely ground almond flour
- 1/2 cup raw pepitas (unsalted)
- 1/2 cup cornmeal
- 1 tsp garlic powder
- 1 tsp chili powder
- 2 tsp cumin
- 8 corn tortillas
- Creamy vegan sauce
- Preheat oven to 400F.
- Finely cut the medium-sized cauliflower into thick strips
- Add milk, 1 1/2 cups almond meal, and cider vinegar in a separate bowl. Mix well until it becomes a thin liquid.
- In another bowl, add 3/4 cup almond meal, cumin, garlic powder, chili powder, pepitas, and salt.
- Coat cauliflower slices and diced potatoes first in the milk mixture and then in the dry mix.
- Place them on parched cookie sheets and bake until golden brown.
- Meanwhile, prepare the creamy vegan sauce.
- Serve crispy cauliflowers with shredded cabbage on soft corn tortillas.
Greek Pasta Salad
You can make this simple recipe as a side dish or include in the main course by adding chicken or shrimp to it. Greek pasta salad also makes for yummy school lunch.
For the Salad
- 8 oz cooked and cooled pasta
- 1 large cucumber
- 1/4 small, thinly sliced red onion
- 1 pint grape tomato
- 1 cup olives
- 6 ounce crumbled feta cheese
For the Dressing
- 1/2 cup olive oil
- 1/4 tsp ground pepper
- 1/4 cup fresh lemon juice
- 2 tsp dried oregano
- 1/2 tsp kosher salt
- Cook the pasta, drain and rinse it with cold water.
- Cut the veggies.
- Add the dressing ingredients in another bowl and whisk to mix well.
- Combine the veggies and dressing in a large bowl and mix with a spoon. Serve the salad at room temperature or chilled.
Our taste buds can change and adapt to new flavors; all you need to do is frequently expose your children to fresh flavors. It will help them appreciate nutritious and healthy food like these plant-based recipes.
Once you’re done with these plant-based recipes make sure to head over and check out another great post about vegan recipes for the grill.