Latest Recipes
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Easy Falafel with Tzatziki
With a mild savory taste, these delicious dippers a great way to introduce your kids to new flavors in their lunchbox.
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Sunflower Butter and Fresh Berry Wraps
This quick and simple kid-friendly lunch recipe can be made in a flash and is sure to please your little berry lovers.
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Rainbow Pasta Salad
Mix in some veggie goodness and peep the pretty colors of this vibrant pasta salad featuring every kid’s favorite: noodles!
Ingredients
Makes servings
2 Tablespoons Earth Balance Vegan Buttery Sticks
1 medium yellow onion, finely chopped
½ red bell pepper, seeded and chopped
2 cups Lundberg Family Farms Organic
Brown Basmati Rice, cooked
1 15-ounce can black beans, undrained
¼ cup vegan Worcestershire sauce
½ cup cilantro, finely chopped
Directions
1. In a large skillet, heat butter over medium heat until melted. Add garlic and onion. Cook until soft and fragrant, about 3 minutes.
2. Add red pepper and continue to cook, stirring for another 3 minutes or until red pepper starts to soften.
3. Add rice, beans, and Worcestershire sauce. Stir until well combined. Cover and cook over medium heat, stirring occasionally, for 10 minutes.
4. Stir in cilantro and remove from heat. Spoon gallo pinto into bowls and serve.
