• Choose a category
• All
• Classic-Fiction

Kids love this super simple snack to satisfy between-meal hunger. Pita bread has a tendency to harden as it cools. For best results, enjoy while still warm.

MAKES 8 TRIANGLES

2 pitas

½ cup vegan cream cheese, or to taste

1 tomato, sliced into 8 thin slices

8 slices cucumber

¼ cup nutritional yeast

Sea salt

1. Warm the pitas in a skillet. Spread each pita with 2 tablespoons of the cream cheese.

2. Slice into quarters, top with tomato and cucumber slices, and sprinkle with nutritional yeast and salt.

Variations

• We listed the easiest version in the recipe. You can replace the cream cheese with Hummus (page 108), Garlic-Herb Aioli (page 290), or Macadamia Ricotta (page 219).

• Grown-ups may like to add red onion slices, arugula, and sliced olives.

ENGLISH MUFFIN MELTS

Once the fare of the Victorian England servant class, where they are called crumpets, the humble English muffin is now a favorite of kids and adults in all echelons of society. Explore the different options we provide here and create your own muffin melt du jour. Of course, you can replace the muffin with a bagel, pita, or toast.

MAKES 2 MUFFINS, 4 HALVES

Muffin #1—Mediterranean Pesto

2 muffins, halved

½ cup Pesto (page 246)

1 large tomato, sliced thinly

4 artichoke hearts, diced

8 kalamata olives, sliced

½ cup grated vegan mozzarella

Muffin #2—Arugula-Red Onion

2 muffins, halved

2 tablespoons olive oil

Handful of fresh arugula or basil leaves

1 tomato, sliced thinly

4 thin slices red onion

½ cup grated vegan mozzarella

Muffin #3—Kids’ Pizza

2 muffins, halved

½ cup pasta sauce

½ cup grated vegan mozzarella

1. Preheat the oven or toaster oven to 350°F. Assemble your muffins in the order that the ingredients are listed.

2. Top with the cheese and bake until the cheese melts, about 10 minutes.

Variations

• For a cheese-less muffin, leave out the mozzarella and sprinkle liberally with nutritional yeast.

• You can also use one of the cheese sauces from the Cheesy Broccoli recipe

(page 232) or the Nacho Cheese Sauce (page 242).

If You Have More Time

Use homemade Tomato Sauce (page 101) on Muffin #3. Replace the mozzarella with cashew cheese (see page 291).

FRUIT AND CREAM CHEESE QUESADILLAS

Most kids will enjoy the sweetness of the fruity filling, and bigger kids enjoy the way the jam melds with the savory cream cheese. Most tortillas are of such a consistency that no oil is needed in the pan to brown them. Still, if you long for that “grilled” flavor, you can coat the outsides or the pan with vegan butter or your favorite oil.

SERVES 2

4 whole-grain flour tortillas

Strawberry or other sugar-free fruit preserves

Vegan cream cheese

1 medium-size banana, sliced very thinly

Vegan butter or oil for cooking (optional)

1. Lay out all four tortillas. Spread the jam over two of them, leaving a 1-inch margin all around the edge (the jam will heat up and start spreading out). Spread the cream cheese over the other two tortillas. Place a layer of banana slices over the cream cheese, pressing them in a little bit, then lay the whole thing on top of the jam tortillas.

2. Heat in a skillet over medium heat (with or without some vegan butter) for about 3 minutes on each side, or until lightly browned. Slice into eight triangles and serve immediately.

Quicker and Easier

Cucumbers are your friend when it comes to a quick and easy snack. You don’t need to peel the organic varieties. Slice one up, then top with a splash of freshly squeezed lime juice and a pinch of cayenne and sea salt. You can also top it with a bit of vegan cream cheese and an olive. Another version is to liberally sprinkle with Gomasio (page 278).

Cherry tomatoes are equally versatile. Simply cut off the top portion and follow the above ideas.

MOCHI PIZZETTAS

A popular food in Japan, mochi is a fun and tricky ingredient to work with. It’s made from sticky rice and comes in a variety of flavors. It gets puffy when you cook it, and adds a unique, chewy, and crunchy texture to your pizzettas that