Hello friendsss. This week’s all time favorite kid’s vegan dish is brought to us by Carmen and her little man all the way in Nova Scotia, Canada.recipes, links, and more under cut.
“Jack, he’s 14 months old. I’m vegan and Jack is… half vegan, I guess you could say! His father eats meat so we feed him both ways. The meat and eggs he eats are always free range but truthfully, he seems to enjoy the vegan meals more! We are leaving it up to him to decide when he’s ready to do so. I really enjoy vegan soups and stews. Where Jack isn’t using a spoon yet, I sometimes have to make two separate meals for us at lunch time. A quick and easy meal that Jack loves is pasta with chickpeas and veggies. It is an easy and not too messy finger food that is healthy and little effort for me in the kitchen.”
brown rice noodles (fusilli) 3 cups uncooked
red pepper sliced 1/2 cup
mushrooms sliced 1/2 cup
cherry tomatoes sliced 1/2 cup
chopped swiss chard 2 cups (un packed)
chickpeas 1 cup
1-2 cloves crushed garlic or 1 bulb roasted garlic
1 lemon wedge
cook noodles according to package directions. sauté garlic, red pepper, mushrooms until cooked through. add cherry tomatoes and swiss chard until heated through. add mixture to pasta. mix, add a drizzle of olive oil, lemon, and salt and pepper.
you can find more detailed directions HERE.
guacamole on crackers
hummus on bread