1 cup plain or vanilla yogurt
1 tablespoon unsweetened cocoa powder
1 tablespoon maple syrup, or to taste
Stir and serve with dippers such as pretzels, strawberries, apple slices or bananas. Or pour into popsicle molds and freeze. If you don’t have plastic molds, use a small Dixie cup. Pour half full and partially freeze. Push in a wood stick and fill cup the rest of the way. Freeze.
-FROM MAUREEN ATER (ABOUT’S DIRECTOR OF MARKETING — AND MOTHER OF TWO!)
RAMEN NOODLE SOUP
1 package ramen soup mix
6 fresh spinach leaves, washed
1/4 cup frozen corn
1/4 cup frozen peas
2 cups water
Break up noodles and put them into a saucepan. Tear spinach into bite-size pieces. Slice mushrooms (can be done with plastic knife). Add spinach, mushrooms, corn and peas to pan. Add water and the seasoning from envelope that was in the ramen noodles. Bring to a boil. Lower heat and simmer until noodles are done, about 8 minutes.
-FROM “PRETEND SOUP” BY MOLLIE KATZEN
Frozen, whole-grain waffles
Tomato, pasta, pesto or pizza sauce
Put sauce, cheese and toppings into bowls. Toast waffles and place onto baking sheet. Let children smear on the sauce and add toppings of their choice. Bake at 425 degrees until cheese is bubbling. Topping suggestions: Finely diced red and green pepper, cooked hamburger, bacon bits, baby pepperoni, sliced olives, chopped zucchini, sliced scallions, chopped broccoli.
-FROM EGGO WAFFLE
BASIC CHICKEN NUGGETS
2 boneless, skinless chicken breasts,
cut into 1- to 2-inch chunks
2 tablespoons milk
3 cups corn flakes or other flaked cereal
Put the cereal into a large zipper bag and squeeze or pound it to crush into crumbs. Lightly salt chicken chunks. Whisk egg and milk together in shallow bowl. Dip chicken chunks into egg mixture, then put into zipper bag and shake to coat. Put nuggets on oiled baking sheet and bake at 400 degrees for about 15 minutes. Serve with dipping sauce. Variation: Add pepper or dried herbs or garlic powder to the crushed cereal.
-FROM SAIMI BERGMANN
VEGAN CUPCAKES WITH BUTTERCREAM FROSTING
1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup nonhydrogenated shortening
1/2 cup nonhydrogenated margarine
3 1/2 cups confectioners’ sugar
1 1/2 teaspoons vanilla extract
1/4 cup soy milk
Whisk soy milk and vinegar in large bowl; set aside for a few minutes to curdle. Add sugar, oil, vanilla and almond extract and beat till foamy. In separate bowl, sift together dry ingredients. Add in two batches to the wet ingredients and beat until no large lumps remain. Pour into paper- or foil-lined muffin tins, filling three-quarters full. Bake at 350 degrees for 18 to 20 minutes. Cool on a rack. Vegan buttercream frosting: Beat 1/2 cup nonhydrogenated shortening and 1/2 cup nonhydrogenated margarine until fluffy. Add 3 1/2 cups confectioners’ sugar and beat for 3 minutes. Add 1 1/2 teaspoons vanilla extract and 1/4 cup soy milk. Beat for another 5 to 7 minutes until fluffy.
-FROM CHRISTINA WEYRICK-COOPER, FOUND IN “VEGAN CUPCAKES TAKE OVER THE WORLD”
TWO-INGREDIENT PUMPKIN COOKIES
1 box spice cake mix
15-ounce can pumpkin
Mix both ingredients in a bowl with fork or spoon until lumps are gone. Batter may be a little stiff. Drop by tablespoonfuls onto a cookie sheet lined with parchment paper. Cookies will not spread as they bake, so dampen fingers and press lightly to flatten. Bake at 350 degrees for 18 to 20 minutes, depending on the size of the cookie. Frost with cream cheese icing if desired. Variation: Add 3/4 cup chopped walnuts or chocolate chips.