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Cook time: 5 minutes

Serving size: ¼ to ½ cup

1. In a small saucepan or skillet over medium-high heat, heat olive oil. Add onion, and cook for 2 or 3 minutes. Add garlic, and cook for 1 more minute or until onions are soft. (Reduce the heat if garlic begins to brown, which you don’t want.)

2. In a deep medium bowl, mix tahini, Annie’s Goddess Dressing, lemon juice, cumin, and salt. Add cooked onions and garlic.

3. Pour in garbanzo beans. Mash with a potato masher until desired consistency.

4. Serve fresh at room temperature, or chill and serve with crackers, veggies, on sandwiches, or alongside cold pasta or bagels.

That’s So Vegan

Get the kiddos involved by juicing the lemons or dicing the onions with a blade-enclosed hand food chopper. To give some earthy chunkiness to the hummus—which makes it heartier on bagels or in pitas and other sandwiches—leave some halves and quarters of garbanzo beans unmashed. For creamy, smooth hummus, pour all the ingredients into a blender or food processor and blend until smooth.

Tofu Dunkers

These crunchy little baked tofu bites are delicious dunked in tahini, mustard, barbecue sauce, or soy sauce.

1 (1-lb.) pkg. extra- or super-firm tofu

Olive oil-based nonstick cooking spray

½ tsp. coarse kosher salt

Yield: 5 servings

Prep time: 10 minutes

Cook time: 20 minutes

Serving size: 7 nuggets

1. Preheat the oven to 400°F. Spray a 12×18-inch baking sheet with cooking spray.

2. Drain and dry block of tofu by wrapping it in paper towels and squeezing over the sink. Cut tofu into 1-inch cubes. Arrange in a single layer on the prepared baking sheet.

3. Lightly spray tops of tofu cubes with cooking spray, and sprinkle salt evenly over all.

4. Bake for 10 minutes, flip tofu with a spatula, and cook for 10 more minutes.

5. Remove tofu from the baking sheet onto a paper towel-lined plate, cover with another paper towel, and blot to remove excess salt and oil.

6. Wait 5 to 10 minutes for interior of tofu to cool before serving.

That’s So Vegan

These baked tofu cubes are a great addition to many dishes, including curries, stir-fries, pasta, and casseroles, and they’re much lower in fat than pan- or deep-fried tofu. For tofu sandwiches, simply slice the uncooked tofu block into fourths lengthwise and prepare and bake the same way as the cubes.

A-B-Vegan Soup

This hearty yet mildly flavored tomato-veggie-pasta soup will be a hit with kids of all ages, even toddlers.

2 TB. olive oil

1 small yellow onion, very finely chopped

2 cloves garlic, minced

8 cups vegetable broth

1 (28-oz.) can stewed tomatoes, with juice

3 small-medium white potatoes, peeled and

cubed

1 medium carrot, peeled and diced

1 cup shredded green cabbage

1 tsp. chopped fresh basil

1 cup alphabet pasta

1 cup frozen yellow corn

1 or 2 cups canned cannellini beans, rinsed and drained

Yield: 8 servings

Prep time: 15 minutes

Cook time: About 50 minutes

Serving size: 2 cups

1. In a 5-quart saucepan over medium heat, heat olive oil. Add onion and garlic, and sauté for about 2 to 4 minutes or until onions are translucent but garlic isn’t burned.

2. Pour in vegetable broth, and add stewed tomatoes (break apart large lumps with a spoon), potatoes, carrot, cabbage, and basil. Bring to a boil, reduce heat to medium-low, cover, and cook for 30 minutes.

3. Meanwhile, cook pasta in a separate pan according to package directions. Drain when finished.

4. Add cooked pasta, corn, and beans to soup. Let corn and beans warm for 5 to 10 minutes, and serve.

That’s So Vegan

There’s something about little pasta letters that changes a soup from a boring vegetable soup to a fun a lunchtime spelling activity!

Vegan Pasta Salad

The bright colors and sweet, zesty flavors absolutely burst out of this beautiful pasta salad that’s a winner at picnics and potlucks or in your child’s lunch box.

1 (16-oz.) box bow tie, campanelle, shells,

rotini, or radiatori pasta

1 TB. olive oil

1 large red bell pepper,