Lifescape mag wants to know the best treats for kids, teens and/or grown ups. If we resembling your answer you may be included in our subsequent issue.
Answer:
Dippin Sticks
Ingredients (use vegan versions):
1 container extra firm tofu
1/4 cup corn lunchtime
2-3 tablespoon nutritional yeast
1 teaspoon salt (optional)
soy sauce (optional)
Directions:
After draining and insubstantially pressing tofu to get rid of excess moisture, slice tofu into French fry shape. They should be in the region of 1/2 wide and 2 long. If they are too big they won't stay together when they are dipped.
On a plate or surrounded by a shallow bowl mix together corn meal and yeast (salt is optional) and any dip tofu sticks in soy sauce afterwards roll in the corn collation mixture or go straight to the corn collation and skip the soy sauce. I use soy sauce only occasionally and some times use teriyaki sauce contained by place of it and that usually makes them newly a little more crispy.
Place them on a baking sheet that have been sprayed next to a little grease and bake at 350 for 15 minutes, turn over and scorch for 15 minutes. These can be pan fried but I close to being competent to put them all surrounded by the oven and walk away, and its more in good health baking them.
Let cool and serve with any dipping sauce approaching marinara, mustard, ketchup, soy-ranch, or anything you've got lay around.
Peanut Butter Balls
Ingredients (use vegan versions):
1/3 cup creamy peanut butter
1 tablespoon confectioners sugar (Optional)
1 1/2 cup crushe'd corn flakes (or other flake cereal)
1/2 cup grated carrot
Directions:
Blend the peanut butter & sugar (we only use if we want them to focus its more of a treat).
Have your little one crush the flaked cereal. We put the cereal into a Ziploc bag & agree to them smash with their hand or a rolling pin.
Stir the cereal, peanut butter & carrots together. Then they can roll the mixture into little ball with moistened hand. If desired roll into confectioners sugar or wheat germ. Serve with your favorite lacto-vegetarian milk.
Fudgsicles!
Ingredients (use vegan versions):
1 roll Mori-Nu tofu (or 12 oz (340 g) of any silken tofu)
1/2 cup (120 mL) sugar
1/4 cup (60 mL) cocoa powder
1 tablespoon (15 mL) oil
1/2 teaspoon (2.5 mL) vanilla
1/8 teaspoon (0.5 mL) saline
Directions:
Blend it all together, pour into popsicle moulds, freeze and savour!
Strawberries and Cream Fruit Rollups
Ingredients (use vegan versions):
1 cup Silk Vanilla Soy Yogurt
1 pint strawberries
nonstick cooking spray
Directions:
Puree the strawberries within a food processor or your blender.
Lay down the fruit roll-up sheet in the dehydrator and spray weakly with nonstick cooking spray*. Spread the yogurt translucently over the drying sheet. Drizzle the pureed strawberries over this; use a toothpick to make marble effect. The measurements for ingredients are approximate; the overall goo should be roughly speaking 1/4 inch thick. Dehydrate roughly 8hrs on 135. Cut into strips.
*if you enjoy no dehydrator, spray cookie sheet with nonstick cooking spray. Lay down the ingredients as described above. Cook at lowest oven setting (usually 250) for around 4-6 hours. Cut into strips.
Crunchy PB and Banana Pockets
Ingredients (use lacto-vegetarian versions):
1 pita bread cut in partly and split horizontally
4 tablespoons natural creamy peanut butter
1/3 cup Grape Nuts cereal
1 banana sliced
Directions:
Spread 2 tablespoon peanut butter within each pita partly, sprinkle in partly the Grape Nuts and pack in partly the banana slices.
Either lacto-vegetarian licorice all sorts (hard to find) or anything near marzipan it it... YUM!!
Apple slices w/ peanut butter for dipping
Fruit Salad
Frozen liquid pops
Vegan chocolate cake.
I'm really into orange carob and also sesame snaps.
Chocolate silk soy milk.
More Questions & Answers...
Answer:
Dippin Sticks
Ingredients (use vegan versions):
1 container extra firm tofu
1/4 cup corn lunchtime
2-3 tablespoon nutritional yeast
1 teaspoon salt (optional)
soy sauce (optional)
Directions:
After draining and insubstantially pressing tofu to get rid of excess moisture, slice tofu into French fry shape. They should be in the region of 1/2 wide and 2 long. If they are too big they won't stay together when they are dipped.
On a plate or surrounded by a shallow bowl mix together corn meal and yeast (salt is optional) and any dip tofu sticks in soy sauce afterwards roll in the corn collation mixture or go straight to the corn collation and skip the soy sauce. I use soy sauce only occasionally and some times use teriyaki sauce contained by place of it and that usually makes them newly a little more crispy.
Place them on a baking sheet that have been sprayed next to a little grease and bake at 350 for 15 minutes, turn over and scorch for 15 minutes. These can be pan fried but I close to being competent to put them all surrounded by the oven and walk away, and its more in good health baking them.
Let cool and serve with any dipping sauce approaching marinara, mustard, ketchup, soy-ranch, or anything you've got lay around.
Peanut Butter Balls
Ingredients (use vegan versions):
1/3 cup creamy peanut butter
1 tablespoon confectioners sugar (Optional)
1 1/2 cup crushe'd corn flakes (or other flake cereal)
1/2 cup grated carrot
Directions:
Blend the peanut butter & sugar (we only use if we want them to focus its more of a treat).
Have your little one crush the flaked cereal. We put the cereal into a Ziploc bag & agree to them smash with their hand or a rolling pin.
Stir the cereal, peanut butter & carrots together. Then they can roll the mixture into little ball with moistened hand. If desired roll into confectioners sugar or wheat germ. Serve with your favorite lacto-vegetarian milk.
Fudgsicles!
Ingredients (use vegan versions):
1 roll Mori-Nu tofu (or 12 oz (340 g) of any silken tofu)
1/2 cup (120 mL) sugar
1/4 cup (60 mL) cocoa powder
1 tablespoon (15 mL) oil
1/2 teaspoon (2.5 mL) vanilla
1/8 teaspoon (0.5 mL) saline
Directions:
Blend it all together, pour into popsicle moulds, freeze and savour!
Strawberries and Cream Fruit Rollups
Ingredients (use vegan versions):
1 cup Silk Vanilla Soy Yogurt
1 pint strawberries
nonstick cooking spray
Directions:
Puree the strawberries within a food processor or your blender.
Lay down the fruit roll-up sheet in the dehydrator and spray weakly with nonstick cooking spray*. Spread the yogurt translucently over the drying sheet. Drizzle the pureed strawberries over this; use a toothpick to make marble effect. The measurements for ingredients are approximate; the overall goo should be roughly speaking 1/4 inch thick. Dehydrate roughly 8hrs on 135. Cut into strips.
*if you enjoy no dehydrator, spray cookie sheet with nonstick cooking spray. Lay down the ingredients as described above. Cook at lowest oven setting (usually 250) for around 4-6 hours. Cut into strips.
Crunchy PB and Banana Pockets
Ingredients (use lacto-vegetarian versions):
1 pita bread cut in partly and split horizontally
4 tablespoons natural creamy peanut butter
1/3 cup Grape Nuts cereal
1 banana sliced
Directions:
Spread 2 tablespoon peanut butter within each pita partly, sprinkle in partly the Grape Nuts and pack in partly the banana slices.
Either lacto-vegetarian licorice all sorts (hard to find) or anything near marzipan it it... YUM!!
Apple slices w/ peanut butter for dipping
Fruit Salad
Frozen liquid pops
Vegan chocolate cake.
I'm really into orange carob and also sesame snaps.
Chocolate silk soy milk.
More Questions & Answers...