Spring Peas

As the weather warms and the ground thaws, it’s time to start thinking about eating and maybe even planting spring peas. By performing the small act of planting some seeds, you’ll be rewarded with climbing tendrils and sweet snacks that both you and your kids will love.

spring peas

Before you plant your spring peas, it’s important to understand the different types. Yes, there are different types of these veggies!

While there are hundreds of different individual varieties of peas available – including purple and yellow pods – there are three main categories: snap, snow, and shelling.

Snap Peas

snap peas

Often called sugar snap peas, these crunchy little veggies are seriously sweet! Since they’re one of my favorite spring treats, I find it hard to resist eating all of them as I’m harvesting.

When some do make it to the kitchen, I love to pair them in a salad with mint and lemon. The freshness of the mint and the sourness of the lemon balance out the sweetness of the peas.

Snow Peas

snow peas

Snow peas differ from snap peas in their pod shape and pea size. Snow peas have flatter pods that you should harvest when their peas are still small.

They taste similar to snap peas, but they’re a bit less sweet.

A great way to use snow peas is in a simple stir fry. Saute some minced onion, ginger, and garlic in oil on medium heat. Once these become fragrant, add in snow peas, sesame oil, and soy sauce and cook just until the peas are warm – about two minutes.

Shelling Peas

shelling peas

Also known as shell peas or English peas, these plants produce large, sweet peas encased in a tough pod. Unlike snap and snow peas, you don’t eat the entire pod.

These peas do take some work to eat since you’ll have to remove the individual peas from their pod by hand. However, this is a great activity for kids or a reason to get a group of friends together.

One of the best ways to prepare shelling peas is to simply saute them in some oil. They’re great with roasted or mashed potatoes.

How to Plant Peas

No matter what type of peas you choose to plant, it’s easy to grow your own.

These plants like cool weather, so plant seeds as soon as you can prepare the soil. Depending on where you live, this is typically some time in February, March, or April.

Plant seeds two inches apart and 1/2 inch deep. Once the pea plants are a few inches tall, they’ll start looking for something to hold on to. So, it’s a good idea to provide a trellis. You can weave a string between two sticks or t-posts, or you can build a teepee structure with bamboo or sticks.

About two months after planting your seeds, you’ll start seeing peas that are ready to harvest. Make sure to pick the peas a few times a week, as the pods mature quickly!

Snap to It

Now that you know about peas and how to grow them, it’s time to get started adding these to your garden. Even if you can’t grow your own, look for peas at local markets during April-June.

If you don’t know it already, you’ll soon learn that a fresh pea is one of spring’s sweetest treats!

If you like to garden, make sure to check out our other wonderful posts around growing your garden and 13 gardening hacks.

Plant-Based Recipes that Your Kids Will Love

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.

Vegetarian Chili

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.

vegetarian chili


  • 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


  1. Wash potatoes and dry them with a paper towel. Now, pierce the dried potatoes with a fork and wrap them into aluminum foil.
  2. Bake the potatoes at 400F for 60 to 90 minutes.
  3. Meanwhile, sauté onions in olive oil for 4-5 minutes.
  4. Now, add dry lentils and keep stirring for 5 minutes.
  5. 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.
  6. Keep occasionally stirring until the lentils get fully cooked; add water if needed.
  7. Slice the potatoes in half and top them with as much vegetarian chili as your kid likes. You can also sprinkle shredded cheese.
  8. 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.

Crispy cauliflower with potato tacos


  • 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


  1. Preheat oven to 400F.
  2. Finely cut the medium-sized cauliflower into thick strips
  3. Add milk, 1 1/2 cups almond meal, and cider vinegar in a separate bowl. Mix well until it becomes a thin liquid.  
  4. In another bowl, add 3/4 cup almond meal, cumin, garlic powder, chili powder, pepitas, and salt.
  5. Coat cauliflower slices and diced potatoes first in the milk mixture and then in the dry mix.
  6. Place them on parched cookie sheets and bake until golden brown.
  7. Meanwhile, prepare the creamy vegan sauce.
  8. 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.

greek pasta salad


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


  1. Cook the pasta, drain and rinse it with cold water.
  2. Cut the veggies.
  3. Add the dressing ingredients in another bowl and whisk to mix well.
  4. 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.

9 Delicious Vegan Snacks for Teens

delicious vegan snacks for vegan teens

With the presence of veganism in social media, it is no wonder that teenagers are switching to a vegan diet at higher rates than ever! As a parent of a vegan teen it is my job to ensure they have not only healthy meals but also delicious vegan snacks too!

However, being a vegan doesn’t necessarily mean being healthy… Teenagers tend to load up on processed foods like chips, candy, and soda, and if they do eat a solid meal it is usually a plate full of carbs. 

This is a problem since teenagers are going through rapid change in their development and their metabolism is skyrocketing! It’s essential to make sure teens are receiving the proper nutrition. 

The bottom line when it comes to teenagers is that they are busy, they don’t want to prepare their own food, and they want to eat something absolutely delicious! 

Keeping that in mind, we have compiled a list of 9 easy, nutritious, and delicious vegan snacks for teenagers! 

Savory Snacks

Lots of times, we forget that vegan food can be savory food! These three vegan snacks are going to satisfy any craving, while also providing nutrition to carry teens through the day!

  1. Spicy Sweet Potato Falafels

These spicy falafels can be prepared ahead of time and kept in the fridge until snacktime! With spices that pack a punch and a nice protein boost from the chickpeas, this snack will act as fuel.

  1. Spicy Sriracha Tofu Jerky

Let’s face it, jerky is just delicious. Lots of vegans might feel a small pang for missing out on this, but no longer! This spicy sriracha tofu is just as mouth-watering without all of the preservatives. 

  1. Oven Baked Vegan Taquitos

These taquitos are another snacking staple that you can make ahead of time and freeze for when you’re ready to chow down! These treats are creamy and crunchy and have a boost of protein from the black beans.     

Salty Snacks

Want something to snack on that’s a little less boring than popcorn or pretzels? These vegan snacks offer that same satisfying crunchy salty goodness, while packing in a bit of extra nutrition. 

  1. BBQ Roasted Chickpeas

Chickpeas are a great way to add some protein into a vegan diet! Roast these up ahead of time and your teen will enjoy snacking on them all week long. 

  1. Crispy Garlic Edamame

Besides just being tasty and an added source of protein, edamame is also rich in vitamin K, fiber, and antioxidants. Take this crispy variation out for a spin. 

  1. Chips and Creamy Avocado Dip

No list of snacks would be complete without the famed “chips and dip.” Try adding in this creamy avocado dip with the chips for a flood of vitamins and healthy fats!

Sweet Snacks

We all have a bit of a sweet tooth, and vegan teens are no exception. Skip the processed cookies and candy and give these guilt-free guilty pleasures a try!

  1. Pan Fried Cinnamon Bananas

This sweet snack could not be easier to prepare and have on the go! This recipe will have you saying, “Now, why didn’t I think of that?”

  1. Peanut Butter Quinoa Bars 

These sweet and salty protein packed quinoa bars will satisfy hunger in a second! They taste like dessert, but your teen can take them on the go for any time of day. 

  1. No Bake Vegan Turtle Brownies

These no bake vegan turtle brownies are the ultimate way to satisfy a sweet tooth. Ooey, gooey, savory and sweet, you’ll be fighting your teenager for the last one! 

Vegan Snacks for Vegan Teens

We hope that these 9 vegan snacks encourage you to whip up some tasty treats that your teen will love! 

These vegan snacks for teens are all delicious, but more importantly they are packed with healthy fats, protein, and other nutrients to help your child grow! 

Enjoy reading about this? Make sure to check out our other posts for more goodness.

Amazing Plant-Based Recipes for the Grill

Would you like to grill tasty foods over an open flame while also maintaining a healthy plant-based diet?

If you answered “yes”, then you should know that there are lots of nutritious plant-based recipes for the grill that are fun to eat.

So break out your kiss the cook apron and start grilling.

Grilled Stuffed Peppers

Grilled stuffed peppers

This tasty plant-based recipe is sure to be a hit at your next party. They’re not only plant-based but also vegan friendly


  • 6 poblano peppers
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1/2 red bell pepper, chopped
  • 1/2 cup fresh cilantro, chopped
  • 1 teaspoon cumin
  • 28 ounce can vegetarian baked beans, drained completely
  • 8 ounces soy pepper jack cheese, grated
  • 1 cup of vegan ranch dressing


Heat olive oil in a skillet and add garlic, onions, red bell pepper, cumin, and cilantro. Cook over medium heat for three minutes.

Remove pan from heat and stir in baked beans and the soy pepper jack cheese.

Cut peppers in half lengthwise and scrape out the seeds. Spoon mixture into the pepper halves and top with vegan ranch dressing.

Grill for 30 minutes.

Grilled Stuffed Mushrooms

Grilled stuffed mushrooms

These delectable vegan treats will make your mouth water.


  • 4 portobello mushrooms
  • 1/4 cup Panko bread crumbs
  • 1 tablespoon thyme
  • 1 tablespoon oregano
  • 2 tablespoons rosemary
  • 1 clove garlic, minced
  • 1 ounce pimentos
  • 1 tablespoon olive oil
  • 2 tablespoons margarine


Cut off the mushroom stems and chop them up.

Combine the chopped stems, breadcrumbs, oregano, time, rosemary, and garlic in a food processor and blend. Stir in the pimentos.

Heat grill to medium heat and oil the grates of the grill.

Brush mushroom caps with olive oil and place 1/2 tablespoon of margarine on the inside of each cap. Place mushroom caps on the grill and cook for four minutes.

Remove caps from the grill and stuff with breadcrumb mixture.

Return caps to the grill and cook for another four minutes.

Cut the stuffed mushroom caps into quarters.

Grilled Sweet Potato Salad

Grilled sweet potato salad

I never used to be a sweet potato fan. However the more plant-based recipes I look for the more I find myself selecting these over regular potatoes. This can definitely satisfy your sweet tooth without lots of empty calories.


  • 2 sweet potatoes, peeled and cut into half-inch pieces
  • 1 pear, cored, peeled, and cut into 1/4 inch slices
  • 2 cups kale
  • 2 cups baby spinach
  • 1/3 cup crumbled feta cheese
  • 1/4 cup chopped pecans, toasted

Ingredients for the Dressing

  • 1/3 cup apple jelly
  • 1/4 cup red wine vinegar
  • 1 tablespoon water
  • 2 tablespoons olive oil


To make the dressing, pour vinegar, jelly, and water into a saucepan and bring to a boil. Reduce heat and let simmer until the mixture is syrupy.

Place potato slices into a pot with water and cook for 12 minutes. Place potatoes on a baking sheet and brush with olive oil.

Next, place sweet potato slices and pear slices on the grill. Cook for three minutes per side or until grill marks appear.

Mix salad greens with potatoes and pears. Add crumbled feta cheese, dressing, and pecans.

Use vegan feta cheese if you want this dish to be compatible with a vegan diet.

Grilled Vegetable Fajitas

grilled vegetable fajitas

Who doesn’t love a great fajita. This plant-based recipe is a perfect hearty meal with lots of flavor.


  • 12 flour tortillas
  • 16 ounce can black beans
  • 1 green bell pepper, sliced into thin strips
  • 1 red bell pepper, sliced into thin strips
  • 1 orange bell pepper, sliced into thin strips
  • 1 onion, sliced into thin strips
  • 1 portobello mushroom, sliced into pieces
  • 3 cloves garlic, minced
  • 3 tablespoons olive oil

Ingredients for Fajita Seasoning

  • 1 tablespoon cornstarch
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper


Combine ingredients of the fajita seasoning. Mix vegetables with two cloves of garlic, two tablespoons of olive oil, and 2/3 of the fajita seasoning.

Drain the beans and place on aluminum foil. Mix beans with 1 tablespoon of olive oil, the other clove of minced garlic, and the remaining fajita seasoning. Fold up the sides of the aluminum foil so that it can more easily hold its contents.

Place vegetables in a grill pan and place them on the grill and cook for ten minutes. After six minutes of cooking, place bean packet on grill and warm the beans for four minutes.

Serve with tortillas.

Final Thoughts

These amazing plant-based recipes for the grill taste wonderful and aren’t that hard to make.

So try a few of them and see how great they are and when you’re done head over and try our plant-based potato recipes too! Your taste buds will thank you.

Perfect Potato Recipes for a Plant-Based Diet

Potatoes are a great primary ingredient for many different kinds of healthy plant-based recipes.

They provide a fabulous source of nutrition while providing you with a rich, hearty taste that truly satisfies.

So if you are living a plant-based lifestyle and you love potatoes, then you’re in luck because we have some tasty recipes that feature this delicious ingredient.

Potato Skewer Swirls and Dressing

Potato Skewer Swirls and Dressing

This creative recipe will delight your family and friends…


  • 2 potatoes
  • 1/4 teaspoon oregano
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon fresh thyme
  • 1/4 teaspoon chilli powder
  • 2 tablespoons olive oil

Ingredients for the Dressing

  • 4 tablespoons vegan mayonnaise
  • 1 lime
  • 1/4 teaspoon honey


Preheat oven to 400 degrees. Mix the spices together.

Stick a skewer into the middle of both potatoes lengthwise. Using a knife, cut the ends of each potato until the knife hits the skewer. Rotate each potato around so that you create a spiral shape throughout the entire potato. Once you are finished, pull the potato out so that it uncoils along the length of the skewer. The slices shouldn’t be more than a quarter of an inch thick.

Take a pastry brush and coat each potato with oil. Sprinkle the spice mix over the potatoes. Cook for 30 minutes.

To make the dressing, mix all of its ingredients together.

Potatoes and Vegetables with Red Pepper Dip

Potatoes and Vegetables with Red Pepper Dip

The ingredients for this awesome dish include potatoes, carrots, and cauliflower.


  • 10 ounces frozen roast potatoes
  • 1 tablespoon olive oil
  • 1 courgette, quartered
  • 4 carrots, halved
  • 1 piece of cauliflower, quartered
  • 1 teaspoon coriander

Ingredients for the Dip

  • 1 pepper, chopped
  • 2 ounces vegan feta cheese
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons red wine vinegar
  • 1 teaspoon ground coriander
  • 4 whole almonds, chopped
  • 1 tablespoon parsley, chopped


Preheat oven to 400 degrees. Cook the frozen potatoes for 35 minutes.

Next, brush oil on the carrots, the cauliflower pieces, and the courgette. Sprinkle ground coriander on the vegetables. Place on a tray and roast for 20 minutes.

Place the feta cheese, pepper, vinegar, oil, and ground coriander into a food processor and blend. Pour the dip into a bowl and add almonds and parsley.

Arrange the potatoes and vegetables on a plate and serve with dip.

Potato and Bean Soup

Potato and Bean Soup

This soup is so full of hearty vegetables you’ll want to eat it with a fork, but use a spoon.


  • 24 ounces potatoes, peeled and diced
  • 16 ounce can mixed beans, drained
  • 1 tablespoon olive oil
  • 2 cloves garlic, crushed
  • 1 carrot, diced
  • 1 celery stalk, sliced
  • 1 cube vegetable stock
  • 1 quart water
  • 2 teaspoons tomato purée 2 tablespoons parsley, chopped


Heat oil in a saucepan and sauté the garlic, celery, carrot, and potatoes for three minutes. Add the other ingredients and bring to a boil.

Simmer for 12 minutes. Garnish with parsley.

Deviled Potatoes

Deviled potatoes

These devilishly good treats are absolutely divine…


  • 10 medium small potatoes, cut in half lengthwise
  • 2 tablespoons coconut oil
  • 2 tablespoons Dijon mustard
  • 1/2 cup vegan mayonnaise
  • 1 teaspoon paprika
  • 1 teaspoon parsley


Preheat oven to 425 degrees. Place potatoes on a baking sheet, drizzle with coconut oil, and bake for 30 minutes or until potatoes are tender.

Using a melon baller, scoop out the insides of the potatoes and place the scooped-out material in a bowl. Add mayonnaise and mustard to the scooped-out potatoes in the bowl and stir. Fill potato skins with the potato, mustard, and mayonnaise mixture. Garnish with paprika and dill sprigs.

Baked Potato Roses

Baked Potato Roses

These delicious vegan treats not only taste good, but are also very beautiful.


  • 4 potatoes, peeled
  • 1/4 cup olive oil
  • 1 teaspoon pepper powder
  • 2 teaspoons garlic powder
  • 2 teaspoons thyme
  • 2 teaspoons oregano


Preheat oven to 400 degrees. Slice potatoes using a mandoline slicer. Grease a muffin tin with coconut oil.

Whisk together olive oil, garlic powder, thyme, and oregano.

Arrange 15 potato slices overlapping one another. Brush olive oil mixture over the top of the potato slices.

Roll the potato slices carefully, holding onto the slices in order to get a rose-like shape. Place in the muffin tin. Bake for 30 minutes.

Serve with dipping sauces of your choice (optional).

Final Thoughts

So if you’re a Mr. Potato Head and love your taters, then why not give a few of these healthy plant-based recipes a try. Once you’re done with those treats head over and check out some other ideas for tasty snacks !

You have nothing to lose but your hunger.