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Prep time: 5 minutes

Cook time: 4 to 6 minutes

Serving size: 1 wrap

1. Spray a cast-iron skillet with nonstick cooking spray, and lay flour tortilla in the skillet.

2. In a medium bowl, mix tofu and rice cheese with a spoon. Spread tofu mixture onto center of tortilla.

3. Foldtortilla onto itself to center, and place 3 or 4 shreds of rice cheese on edge of tortilla to create a seal as you fold the otheron that side. Turn tortilla seam side down.

4. Cook over medium heat for 2 or 3 minutes. Gently flip over tortilla, and cook 2 or 3 more minutes. Remove tortilla from skillet, and serve with salsa and vegan sour cream.

That’s So Vegan

If your child doesn’t like salsa, try substituting something sweet such as diced fresh peaches or mango or a mild, jarred salsa. Or try the Newman’s Own brand salsas that contain peaches or pineapple.

Puffy Pancakes

These yummy pancakes are incredibly fluffy and light. Add blueberries or chocolate chips for extra-cool parent points!

1 cup unbleached all-purpose flour

1 TB. sugar or equivalent sugar alternative

1 TB. plus 1 tsp. baking powder

½ tsp. salt

Egg replacer equivalent to 2 eggs, prepared

according to pkg. directions

1 cup rice milk

2 TB. sunflower or other light vegetable

oil

Yield: 8 to 10 small pancakes, 4 or 5 servings

Prep time: 10 minutes

Cook time: 1 or 2 minutes per batch

Serving size: 2 pancakes

1. In a large bowl, combine flour, sugar, baking powder, and salt.

2. In a medium bowl, combine prepared egg replacer, rice milk, and sunflower oil.

3. Add liquid mixture to dry ingredients, and stir, leaving some lumpiness. Let sit for at least 5 minutes, or longer if you have more time.

4. Coat a cast-iron skillet with 1 tablespoon vegan margarine, and set over medium-high heat. Pour about 2 tablespoons batter into heated skillet for each pancake. Turn pancakes over when bubbles on top begin to break.

5. When bottom of pancake firms (test with a spatula) but is not too dark or crisp, remove from pan. Serve immediately with syrup, sliced fresh fruit, and even a few vegan chocolate chips.

That’s So Vegan

The key to making light and fluffy vegan pancakes is to let the batter sit for as long as possible to give the baking powder time to work its magic. It also helps to make the pancakes silver dollar size. Larger pancakes tend to be more dense and hard to cook evenly through.

Punkin’-Raisin Bread

Moist, sweet, and cinnamon-spicy, this bread sprinkled with plump, juicy raisins will soon become a family favorite.

Egg replacer equal to 2 eggs, prepared

according to pkg. directions

⅓ cup canola or other light vegetable oil

⅓ cup rice milk

1 cup canned pumpkin

2 cups unbleached all-purpose flour

1 cup firmly packed light brown sugar

2 TB. baking powder

1 tsp. baking soda

½ tsp. pumpkin pie spice

¼ tsp. salt

2 tsp. cinnamon

½ cup raisins

2 TB. walnuts (optional)

Yield: 1 loaf

Prep time: 30 minutes

Cook time: 40 minutes

Serving size: 1 (2-inch) slice

1. Preheat the oven to 400°F. Spray the bottom of a 9×5-inch metal bread loaf pan with cooking spray.

2. In a large bowl, combine egg replacer, oil, rice milk, and pumpkin. Add 1 cup flour, brown sugar, baking powder, baking soda, pumpkin pie spice, salt, and cinnamon. With an electric mixer on medium speed, beat for 2 minutes or until well blended.

3. Add remaining 1 cup flour and raisins, and mix with a wooden spoon. Pour batter into the prepared pan, keeping the sides of the pan as clean of batter drips as possible.

4. Bake for 40 minutes. Test doneness by inserting a knife into bread. If it comes out clean, it’s done.

5. Remove from oven. Poke walnuts into the top of loaf (if using, keep one side walnut-free for kids who don’t like walnuts). Let sit for about 5 minutes, remove from pan, and cool completely on a wire rack.

That’s So Vegan

For a perfect car-ready, on-the-way-to school breakfast, wrap up a slice of Punkin’-Raisin Bread, add in a single-serve cup of soy