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Vegan Feast

Isreali Couscous Salad

These days I seem to come across more and more parents who have become vegan and are raising their kids to be vegan as well. They are not alone. Veganism is certainly becoming more popular. Even former President Bill Clinton is one!

Being a vegan doesn’t mean that all you can eat for the rest of your life are twigs and branches (rice and beans is possibly a better example, but that’s not all you are limited to either). Vegans can enjoy a wide variety of delicious eating options. And while it can be a challenge getting kids to steer clear of anything containing meat, cheese, eggs and honey, there are still tons of fun choices you can provide your family that will keep everyone happy and make mealtime fun!

Whenever Trader Joe’s starts selling a new product, I get excited. Finally, Israeli couscous! Don’t worry if you don’t have a Trader Joe’s, though, you can buy it at most groceries. For some reason I usually cook with fine couscous, but unlike its smaller cousin, Israeli couscous looks like tiny pearls and have a wonderful, light texture.

I took a few of my favorite Moroccan flavors like mint, olive oil, lemon and tossed in several other nutritious items to make this Isreali Couscous Salad that can be served warm or cold. I even came up with a way to cook everything in one pot so there’s no big mess to deal with and it’s ready in minutes. This recipe really is everything that weelicious stands for: easy, fast and fresh!

Lentil Veggie Soup

It’s been cold, rainy and — thankfully — really quiet here, which means there’s plenty of time for me to make warm soup to fill everyone’s belly. Even though I’ve been in less of a rush than usual, that doesn’t mean I’m not looking for ways to make life easier for myself in the kitchen. So, time once again to break out my crock pot! All I do is toss in some lentils, a few herbs and a mix of vegetables from the farmer’s market, then set the slow cooker and go about my day. This Lentil Veggie Stew makes enough so that I can freeze half for cold, lazy nights when I don’t have any time to cook!

Seitan Tacos

Seitan is made from wheat (which is why it is sometimes referred to as wheat meat) and is a fabulous meat substitute for all of those recipes you dream of making for your vegan family. I have to say, even if you’re not a vegan, seitan is delicious. Sautéed and crumbled up it looks and tastes just like ground meat, and when mixed with spices it’s pretty incredible. You may even fool some die hard meat eaters you know! Seitan Tacos are easy to make, full of flavor and perfectly mimic the texture of meat so you can serve this to a vegans and carnivores and everyone will love it.

Vegan Chocolate Chip Cookies

 

I chopped up big pieces of vegan chocolate to create tiny bits and chunks of chocolate throughout these cookies. As the batch baked I wondered, would they be as buttery and yummy as a regular chocolate chip cookie? Would the kids like them or think think they tasted like cardboard as I think some vegan baked treats can? Well, if the half-empty cookie jar on day one was any indication, I’d say that they’re beyond pretty darn good. What the kids and I didn’t finish, my husband quickly dispatched.

Out of This World Vegan Chocolate Chip Cookies

1/2 cup coconut oil
1 cup brown sugar
1/4 cup almond, soy or rice milk
1 tablespoon vanilla extract
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 10-ounce bag vegan chocolate morsels, chopped

1. Preheat oven to 350° F.
2. In a bowl, whisk together the coconut oil, brown sugar, almond milk, and vanilla.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Stir the dry ingredients into the wet ingredients and mix in the vegan chocolate morsels.
5. Using a mini ice cream scooper or one tablespoon measure, scoop out dough onto a Silpat or parchment-lined baking sheet and gently press down to flatten a bit.*
6. Bake for 12 minutes.
7. Cool and serve.
*You can also scoop 1 tablespoon of the cookie dough into mini muffin tins to make cookie bites. Cooking time and temperature remain the same.

Find more of Catherine’s recipes at weelicious.

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