Sticky Date and Coconut Cake. I have been searching high & low for a good coconut cake recipe. I came across this one with dates, on VEGWEB & I had to share! Can’t wait to try it!
Well, we are officially into summer, and that means family road trip time for many of us! Summer Road Trips are a memorable part of childhood, and even with all of the dirty restroom stops, fighting in the backseat and hearing “are we there yet” 567 times…. I would not miss our annual automobile voyage for the world!
Most families stop at fast food restaurants a few times a day, while on long car trips. But unless your kids LOVE a McDonald’s ice-burg garden salad, there is not much for Vegan kids to eat. I recommend packing a large cooler, filled with tasty & healthy food that your family will enjoy.
Keep in mind that kids get hungry when they are bored….. or at least they think they are hungry! So pack a lot, you don’t want to run out of food when kids are involved & you are in an enclosed space! 😉
Here are my TOP 15 Cooler Essentials~
1. Some type of non-dairy milk. Rice, Soy, Almond, Hemp, whatever you like. It will come in handy for cereal, coffee, tea… etc.
2. A few “healthy” Vegan cereals. Kids & grown-ups enjoy a nice bowl of cereal at any time of day.
3. At least 1 loaf of Wheat/Whole Grain bread. You can eat it plain or create a sandwich.
4. Nut Butter (unless allergies)
5. Fruit spread
6. Mock deli meat (my kids love Tofurky)
7. Lots of fruit!! Apples, oranges, bananas, grapes, strawberries, etc…. make sure it’s washed & ready to eat!
8. Veggie Sticks. Take the extra time and prepare lots of variety. Slice carrots, celery, sweet peppers, broccoli & cauliflower! They can dunk them in the nut butter, or bring some vegan dip.
9. Healthy crackers!
10. Soy yogurt (or applesauce, if they are not yogurt fans)
11. Whole Grain Taco Shells. Seriously! Kids love them, and they can fill them with beans, veggies, or eat them plain.
12. Container filled with black beans or garbanzo beans. Sooo healthy!!
13. Nuts! Peanuts, almonds, cashews….. (unless allergies)
14. Drinks!! No soda for this family, so I recommend lots of water!! Juice boxes are good too!
15. Last but not least, something SWEET! Vegan cookies, a little candy, popcorn…. you get the idea. Your kids deserve a little reward for sitting in the car for so long!
Don’t forget to stock up on paper goods, forks, knives, spoons, paper towels, etc….. eco friendly ones, of course!
Just be sure to use non-dairy milk & yogurt as a substitute!!
My kids were at a fun summer party at a friends house yesterday, and they were serving Rice Krispy treats. I was not there, but my niece, son, & daughter, all turned down this delicious dessert. I was so proud of them for staying strong, while on their own! So I decided to run out and buy the ingredients for Vegan Rice Krispy Treats. Unfortunately, our local grocery store did not have Vegan marshmallows, so I had to find another way to create our treats. This recipe makes the yummiest Rice Krispy Treats EVER, and they only took minutes to prepare!!!!! I’m not going to lie and say these treats are healthy or low in sugar! But they are a “treat”, so as long as you are not making these for your kids every day, this “Vegan Mom” says….. ENJOY!!!
1 cup light corn syrup
3/4 cup sugar
1 tablespoon soy margarine
1/2 teaspoon vanilla extract
6 cups Rice Krispys
Heat syrup in saucepan over medium heat & add sugar. Stir continuously for a few minutes, when it boils, add margarine, then add vanilla, still stirring. Pour Rice Krispys into a large bowl, and then slowly pour liquid over them. Stir until all ingredients are completely mixed.
Form a rectangle on wax paper about an inch thick.
Allow Rice Krispys to cool and harden for about an hour, then cut into squares.
If you are like me, you have an abundance of zucchini in your garden. Here is a little something different to do with it!
2 zucchini, finely chopped & ends removed
1/3 cup fresh lemon juice
1 teaspoon salt
1 1/2 teaspoons ground cumin
1 cup raw tahini
1/4 cup olive oil
paprika for garnish
In a food processor, combine zucchini, lemon juice, salt, cumin, and tahini and blend, stopping periodically to scrape the sides of bowl. Drizzle in olive oil as needed and garnish with paprika.