Now I know, when you hear “mung bean,” “kid-friendly” is not the first phrase that comes to mind, but here me out. Mung beans are extremely cheap in bulk bins, widely available at East Asian groceries, Indian groceries, and almost any supermarket, take up little space, and keep almost forever. Same for lentils (whole), chick peas, and many other beans. This means they’re easy to purchase a lot at a time without worrying about wasting anything and a smart, economical choice for any time of potential scarcity. Sprouts are fun to grow, double as a super hands-on science project for the kids, give you a sense of accomplishment, are pretty signs of life around the house, nutritious, and versatile. You can put them in salads, cook them in stir fries, or snack on them on their own. Click here for my simple tutorial on how to sprout virtually any bean or seed. I’ve sprouted sunflower seeds and quinoa the same way! The sky’s the limit. 🌻
Vegan Scramble or Omelette
Now I’m not usually one for packaged foods and avoid plastic most of the time, by Follow Your Heart’s VeganEgg is my plastic weakness. It is a shelf-stable powder that makes the equivalent of ten to twelve eggs per pack. It’s a one-product-suits-all solution in baking, as a binder for random things like matzo ball soup (tested by yours truly), and for scrambles and omelettes. Instructions are on the pack so I won’t waste your time here, but it’s simple, trust me. It doesn’t have a strong taste on its own, so I usually melt in some vegan cheddar and/or stir fry it up with veggies and volcanic salt/black salt (another useful shelf-stable thing to have on hand for the eerie sulphur/eggy taste and smell!) Vegan cheese can be pricy but I either make my own or get a pack whenever I see it on super-sale and freeze it. If you’re just using it for melting anyway, frozen is fine and keeps well that way.
My simplest pancakes are just:
1 cup water or non-dairy milk
1 cup self-rising flour (or 1 cup regular flour plus 1 Tbsp baking powder)
2 Tbsp oil or vegan butter
Whisk together and cook over medium heat on a non-stick skillet or with plenty of vegan butter or coconut oil.
If you have it on hand, a Tbsp or two or vanilla extract is a staple in my house, and I usually mix in frozen blueberries or another fruit.
Serve with maple syrup, peanut butter, jam, blackstrap molasses, or powdered sugar. 👌
Note: I learned the hard way that you can’t just use a bit more of the liquid for thinner pancakes. I just couldn’t get it to work. They came out all floppy, burn quickly on the outside and don’t cook in the middle, and stick to the pan. When I added more flour, they were just fine.
Banana “Nice” Cream
So we won’t be going out for ice cream for a while, but banana ice cream is just as nice! You need really ripe bananas for this, and it requires lots of freezer space and a blender. Get a huge box of “overripe” ‘nanas from the grocery for half off, and make sure you let them go all lovely and spotty. That’s when the sugars have broken down enough, so they are extra sweet and easier to digest, too! Slice them up and freeze on a cookie sheet, tray, or plate so they don’t stick together. Then they can be stored in a bag or all jumbled in a container in the freezer until you’re ready for ice cream! Just blend and fill your ice cream cone with delicious, creamy, goodness. Optional add-ins:
- A few Tbsp of coconut milk makes it even richer and creamier.
- Any other type of frozen fruit will add variety – experiment!
- Cocoa powder blended in or chocolate chips on top – two more shelf-stable options – will be a hit.
- I add vanilla extract to pretty much anything sweet I make; this is not exception.
Oats sounds boring, but I think it’s the most exciting breakfast because of how many different ways you can make it! Here are just a few ideas of things you and your kids can mix into your oats. They take on the taste of whatever you make them with, so get creative! A fun morning activity would be a challenge to make the most unusual and yummy porridge combo using whatever they can find in the pantry.
- Nuts and seeds
- Nut butters
- Cocoa powder, cacao nibs, or melted chocolate
Savoury (think how you’d use rice!)
- Hot sauce
- Tamari/soy sauce/Bragg’s aminos (surprisingly good!)
- Canned tomatoes
Tell me – what are you enjoying with your kids this month?