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 4 servings
1 pound penne (or gluten-free pasta)
1 cup chopped sun-dried tomatoes
3 Tablespoons olive oil
⅓ cup all-purpose flour (or gluten-free all-purpose flour)
3½ cups almond milk
¼ cup nutritional yeast flakes
2 Tablespoons tomato paste
2 teaspoons sea salt
1 teaspoon garlic powder
1 teaspoon dried basil
Pinch of crushed red pepper
With chef Chloe Coscarelli’s vegan recipes one thing is for sure: you’ll will never miss the meat. And the dishes in her new book Chloe’s Vegan Italian Kitchen certainly don’t disappoint. From “meat-free” balls to garlic tempeh, 150 classic recipes get a healthy makeover that the whole family will love. Here, her version of penne and tomato cream sauce.
Directions
1. Bring a large pot of salted water to a boil. Add penne and cook according to package directions. Right before draining, add ½ cup of the sun-dried tomatoes to the boiling water. Drain and return to the pot.
2. Meanwhile, in a medium saucepan, make a roux (or paste) by whisking the oil and flour over medium heat for 3 to 5 minutes. Then add almond milk, nutritional yeast, tomato paste, salt, garlic powder, basil and red pepper to the saucepan and bring to a boil, whisking frequently. Reduce heat to low, add the remaining ½ cup sun-dried tomatoes, and let simmer until the sauce thickens. Transfer to a blender and blend until smooth.
3. Add sauce to pasta, and toss to coat. Season to taste and serve immediately.
Active Time: 15 minutes
Total Time: 25 minutes
