Quick easy plant-based and kid-friendly: give me your recipes

[Anonymous]

A few years ago I started substituting paneer for tofu for a lot of recipes for my kids (we are vegetarians). Paneer has more calories and fat but also a lot more protein, so for my kids the switch gives more bang for the buck. Sometimes I'll make the same basic dish (like stir-fried noodles with vegetables) and use diced tofu for the adult plates and paneer for the kids. You can prepare them both pretty much the same way so it's an easy swap and my kids don't seem to have a preference either way.

[Anonymous]

Anonymous wrote:A few years ago I started substituting paneer for tofu for a lot of recipes for my kids (we are vegetarians). Paneer has more calories and fat but also a lot more protein, so for my kids the switch gives more bang for the buck. Sometimes I'll make the same basic dish (like stir-fried noodles with vegetables) and use diced tofu for the adult plates and paneer for the kids. You can prepare them both pretty much the same way so it's an easy swap and my kids don't seem to have a preference either way.

This is a great idea! I have a vegan in my life, and I've taken some paneer recipes and subbed tofu. It hadn't occurred to me to sub the other way! I've got teen boys athletes who could use all the protein and fat I can cram into a dish.

[Anonymous]

One easy switch I've made here to up protein and fiber and reduce processed food, is making "croutons" out of chickpeas. Caesar salad is one of the vegetables my kids will eat the most of, and they will happily pile on the chickpeas! Plus left overs make a nice snack by the handful.

Just be aware that whole roasted chickpeas aren't safe until around 4 because they're the perfect size and texture for choking. You can crush them, or otherwise modify them.

[Anonymous]

Anonymous wrote:A few years ago I started substituting paneer for tofu for a lot of recipes for my kids (we are vegetarians). Paneer has more calories and fat but also a lot more protein, so for my kids the switch gives more bang for the buck. Sometimes I'll make the same basic dish (like stir-fried noodles with vegetables) and use diced tofu for the adult plates and paneer for the kids. You can prepare them both pretty much the same way so it's an easy swap and my kids don't seem to have a preference either way.

Where do you get paneer? Does it taste similar to mozzarella?

[Anonymous]

Ziti with escarole and beans

8 oz ziti
6 cups escarole leaves – chiffonade. (Great with spinach too)
2 tbs olive oil
3 cloves chopped garlic
14 oz low sodium broth
2 ½ tbs flour
16 oz can white kidney (cannellini) beans – drained
¼ cup grated Parmesan
Salt & pepper to taste
Cook pasta
Place greens in a colander and drain pasta over them to wilt
Return cooked pasta and greens to pot
In other pan, sauté garlic in oil until tender
In a bowl, blend broth with flour then pour into skillet
Add beans and cook, stirring occasionally until mixture boils and thickens
Add sauce mixture to pasta and greens, tossing well.
Season with cheese, salt and pepper

[Anonymous]

Anonymous wrote:

Anonymous wrote:A few years ago I started substituting paneer for tofu for a lot of recipes for my kids (we are vegetarians). Paneer has more calories and fat but also a lot more protein, so for my kids the switch gives more bang for the buck. Sometimes I'll make the same basic dish (like stir-fried noodles with vegetables) and use diced tofu for the adult plates and paneer for the kids. You can prepare them both pretty much the same way so it's an easy swap and my kids don't seem to have a preference either way.

Where do you get paneer? Does it taste similar to mozzarella?

It's available at a lot of larger grocery stores but I consistently find it at Costco in larger sizes. I wouldn't say it tastes like mozzarella, it's more like mild than that and definitely more firm. I prepare it the same way I do tofu (but you don't need to press or drain it).

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:A few years ago I started substituting paneer for tofu for a lot of recipes for my kids (we are vegetarians). Paneer has more calories and fat but also a lot more protein, so for my kids the switch gives more bang for the buck. Sometimes I'll make the same basic dish (like stir-fried noodles with vegetables) and use diced tofu for the adult plates and paneer for the kids. You can prepare them both pretty much the same way so it's an easy swap and my kids don't seem to have a preference either way.

Where do you get paneer? Does it taste similar to mozzarella?

It's available at a lot of larger grocery stores but I consistently find it at Costco in larger sizes. I wouldn't say it tastes like mozzarella, it's more like mild than that and definitely more firm. I prepare it the same way I do tofu (but you don't need to press or drain it).

Huh. Indian here. I get subbing tofu for paneer but not the other way around. Paneer has a distinct taste and to me not one that blends with all types of dishes.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Keep serving them meat - they are toddlers, their appetites and tastes are changing a lot. They are experimenting with new things, including trying out rejecting things. That doesn't mean they will never want to eat meat. For the majority of people, a diet with meat is healthier than the alternative.

Also give them egg dishes, scrambled and fried, hard-boiled, quiche, etc. They don't need a lot of protein but they need some.

Should have noted! We/they eat plenty of protein (eggs, lentils, beans, chickpeas, shrimp, etc.) and I do keep offering them meat. But I would like to not be eating meat every or most days, especially since the kids don't like most of it, so I was curious for new recipes to try along that vein since I already have plenty of ways to prepare meat.

To everyone who offered mix dinners (tacos, grain bowls, etc) I'm curious about what your prep looks like -- do you prep the vegetables all in bulk one day, or are you always doing a lot of chopping (and steaming for the littler one) right before dinner? I'm finding myself gravitating toward meals that can be pulled straight out of the fridge or just quickly microwaved before making it to the table (at least for the leftovers nights, which I want to get at least 2-3 out of).

Reducing cooking to four nights a week, with lots of leftovers/frozen leftovers. Since we send lunch to school and that’s usually a more American dinner portion/meal ( today sent rice with chickpea stew, pickled veggies, blueberries), for dinner we will do a lot of omelets with toast, or soups with grated parm, stuffed baked sweat potatoes. We do one nicer dinner on the weekend - but that’s it. Otherwise, lots of leftovers, soups, simple proteins.

[Anonymous]

I love this tempeh recipe (maybe leave out the chili sauce for kids).
https://theproof.com/peanut-satay-tempeh-how-to-cook-tempeh-recipe-2/

This "meat"loaf is definitely not quick but after you've made it a few times it gets easier, especially if you have already have cooked lentils. It has lots of ingredients, but they are all things I usually have on hand. I cook it on the weekend and eat it during the week because of how long it takes but also because to me it's better leftover.
https://gamechangersmovie.com/recipes/oat-lentil-meat-loaf/

[Anonymous]

My kids LOVE lentil sloppy joes. I typically use the refrigerated lentils from TJ, but you can make your own. I like Whole Foods sloppy Joe mix.

[Anonymous]

My kids like these
https://www.wellplated.com/vegetarian-lettuce-wraps/

https://www.budgetbytes.com/lentils-with-creamy-mushroom-gravy/

https://www.freshfarm.org/recipes/sweet-potato-quesadillas (I mix in black beans and have
subbed honey nut squash)

https://www.skinnytaste.com/zucchini-tots/

[Anonymous]

These are yummy
https://www.budgetbytes.com/spinach-pie/

https://oursaltykitchen.com/mushroom-frittata/

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Minestrone soup with lentil pasta

https://cookieandkate.com/classic-minestrone-soup-recipe/

Rajma with Quinoa (use canned kidney beans)

https://www.vegrecipesofindia.com/rajma-masala-recipe-restaurant-style/#wprm-recipe-container-139551

Veggie Lentil Loaf

https://tasty.co/recipe/veggie-packed-lentil-loaf

Thank you so much; these are just the kinds of recipes I was looking for! And the rajma looks like it will be a huge hit around here. Going to make that this weekend.

You're welcome! I have two kids and we are all vegetarian so I focus a lot on making sure they get enough protein and fiber. I also include alot of whole grain breads. Sometimes when I need a quick dinner I defrost some butternut squash soup and serve it with whole grain bread with cheese or peanut butter. I've also pureed red lentils and added it to tomato sauces and butternut squash soup for added protein.

OP I tried this for the first time and it was a hit. I added arugula instead of spinach and I'm sure you could add diced zucchini or diced carrots.
https://www.kitchenskip.com/skillet-butter-bean-recipe-with-pizza-cheese-spinach/

[Anonymous]

OP note that you can airfry the tofu in the budget bytes dish to save time. We like that one too.

My kid also like taquitos, either refried beans and cheese, rolled in a tortilla and friend, or using some leftovers. Today I put some leftover thick black bean soup into taquitos (if it were thinner I might have used it as nachos).