My Foodie Kid's Favorites

This post is dedicated to my one and only baby girl Landry.  Eleven years ago this month I was blessed to meet her and have her become a big part of our family.  You all can thank Landry for me being vegan.  How did she do that?  Well when I was in my first trimester of pregnancy she made it clear that eating or smelling meat was not going to happen without consequences.

Over the next 11 years Landry has become quite a foodie and even cooks for the family sometimes.  So when I was lost for recipes to post she requested these both in the same week and now I share them with you; a couple of her foodie kid favorites that you can try with your little ones. Thanks again Landry for the inspiration.

First is Breakfast.  Landry has always, always loved hot breakfast.  While other kids are enjoying cereal she wants Grits with Caramelized Onions, Roasted Potatoes and her all time favorite, Chocolate Chip Pancakes.

Chocolate Chip Pancakes

1 cup of  all purpose flour

1 Tbsp. vegan sugar

1 Tbsp. baking powder

1 cup unsweetened almond milk

1 1/2  Tbsp  Earth Balance melted

1 tsp vanilla extract

4 Tbsp. vegan chocolate chips

pinch of salt

Combine all the wet ingredients in a large bowl, then combine all the dry ingredients, except the chocolate chips and sift over the wet. Mix well until all the lumps are gone then add the chocolate chips.  Let the mixture sit for about 5 minutes while heating a skillet over medium high heat.

Using a 1/4 cup scoop add the batter to well greased pan.  Flip when bubbles appear on the top and the edges look dry.  DO NOT PRESS the pancake down.  Cook for 1-2 minutes more.  Repeat until all the batter is used. Serve with powdered sugar and fresh berries.  The beauty of these pancakes is that they freeze well so make a double batch for the kids to microwave during the week.  

Her other go to meal is my vegan pot pie with homemade crust.  She loves this recipe so much that when she had to nominate someone to get an award and write a paper on them for school.  I was nominated for "Best Vegan Chef" and the paper was all about this pot pie.

Vegetable Pot Pie

For the Crust:

 2 1/2 cups of flour

1 cup Earth Balance butter cubed and cold.

1/2 cup ice water

1/2 teaspoon of salt

Mix the salt and flour together and mix in the cold butter (butter must be cold). I put it in the freezer for 10 minutes after cubing. Add the butter and then add the ice water 1 teaspoon at a time. After a dough forms ( it will be crumbly but that's OK) cut in half and form into two equal balls. Cover with plastic and refrigerate for 2 hours. Unwrap one ball and kneed for two to three minutes on a floured surface, then roll out with rolling pin to size of your greased 9x9 pan. And place in the bottom of the pan.

For the Filling:

2 tablespoons of Earth Balance butter

10 oz. bag of frozen mixed veggies.

½ cup of all-purpose flour

1 cup of almond milk

1 3/4 cups of vegetable broth

Add the Earth Balance to a large sauce pan over medium heat.  Add the vegetables and cook until warmed through and add flour and stir well until all veggies are coated. Then add almond milk and broth. Bring to a boil and let thicken. Add the mixture to the pan and repeat the steps for the second dough ball as the first and top the pot pie. Once the top is on add a couple of slits with a knife so the steam can escape. Cook in a preheated 425 degree oven for 25-30 minutes or until the crush is golden brown. This is also a great meal to make two of and freeze one before cooking it.

These are just two of Landry's favorites.  What are your foodie kids favorites?
Like the recipes here?  Share Brownveggiemom with friends.