Colorful Roasted Vegetables with Thyme

Roasted vegetables are a great way to make a vegetable dish that caters to the preferences of the whole family. If you leave the chunks big enough, they will stay separate from each other and children can pick and choose what they want while still getting the flavors of the whole.

I like to add any root vegetables in the fridge and use up all the odds and ends that can accumulate during the week. Other frequent additions:  mushrooms, cauliflower or broccoli and a variety of herbs like fresh rosemary (add at beginning) or fresh tarragon or basil (add at end while vegetables are still hot).IMG_20121009_142238

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Sweet Vegetable Saute with Fried Tempeh – Vegan MoFo

Late Summer and Autumn is the perfect time for a sweet root vegetable dish. Adding fried tempeh is a great way to give your children some hearty and satisfying vegan protein in a way that is both strengthening and energizing for their active lives.

I originally made this dish for a friend who needs strengthening food that is easy on her digestive system. The moment I finished it, though, I knew it would be a hit with a younger crowd as well.IMG_20130912_125427

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Broccoli Black Beans – Vegan MoFo

If your child loves beans, they can be a great base for more vegetables. Pinto beans with carrot and onion. Aduki Beans with Squash and Kombu. White beans with greens. These are some of our favorites.

This was not my idea to add broccoli to black beans. It was my friend, Betsy’s. She once told me it was the only way her son would eat broccoli. Continue reading

Olivia’s Green Beans with Almonds – Vegan MoFo

ResizedImage_1378577993510My 13 year-old niece Olivia loves cooking. She was the first child I knew who loved nori rolls. My sister and I have even taught cooking classes at several of her slumber parties. She is also Abby’s big sister. Continue reading

Green Pea Boats

I know this is a bit out of season for some of you, but I live in the Pacific Northwest. We still have green peas even though it’s August. I was going to wait to post this until next Spring, but couldn’t resist, especially because I know I have some Seattleites who will be reading this.IMG_20130801_151656

Thick round edible pod green peas arrived at my local natural foods store recently. I looked them over and passed them by because I thought they looked kind of old and for sure they were too big and plump to be tender. I was completely wrong. Continue reading