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removed, and cut into long, thin slices

1 or 2 large garlic cloves, minced

2 cups fresh spinach, torn into small pieces

1 cup frozen petite lima beans

½ cup black olives

4 jarred artichoke hearts, quartered

2 TB. extra-virgin olive oil

2 TB. red wine vinegar

1 TB. white granulated sugar or sugar substitute

equivalent

1 large or 2 or 3 small carrots, peeled and

shredded

½ cup vegan Parmesan cheese

Yield: 10 cups

Prep time: About 30 minutes

Cook time: 35-40 minutes

Serving size: ½ to 1 cup

1. Prepare pasta according to the package directions, and drain. Set aside in very large bowl to cool.

2. Meanwhile, in a cast-iron skillet over medium-high heat, heat 1 tablespoon olive oil. Add red bell pepper, and sauté for 2 minutes or until pepper is soft. Add garlic and spinach, reduce heat to medium, and sauté for 1 minute or so more until garlic is cooked and spinach is wilted but garlic is not browned.

3. Add frozen lima beans, sautéed veggies, olives, and artichokes to pasta.

4. In small bowl, mix extra-virgin olive oil, red wine vinegar, and sugar. Pour dressing over pasta-veggie mix, and stir to coat all ingredients with dressing.

5. In a pinch, serve as is, or refrigerate for at least 30 minutes or until cool. Just before serving, top with shredded carrots and vegan Parmesan cheese.

That’s So Vegan

If your child dislikes any of the veggies in this pasta salad, cut them in larger pieces so they can easily be removed, or set them in nearby ramekins for adults and other kids to add in. Otherwise, pack in all you can!

Veggie Chix Salad Sandwich

Mild curry brings an ethnic flavor to this typically American fare, and the apple offers a sweet surprise.

1 (8-oz.) pkg. meat analog chicken strips

6 TB. vegan mayo

2 tsp. mild yellow curry powder

1 TB. orange juice

½ cup red or green apple, diced, peel on

4 to 6 whole-wheat pita pockets (half-moon

shape)

Yield: 4 to 6 sandwiches

Prep time: 25 minutes

Cook time: 5 minutes

Serving size: 1 filled pita pocket

1. Cook chicken strips according to package directions. Remove from heat, and let cool.

2. Meanwhile, in small bowl, blend mayo and curry with a spoon. Add orange juice, and fold in chicken strips and apple. Refrigerate for 10 minutes before stuffing pita pockets.

3. Evenly divide apple mixture among pita pockets, and serve.

That’s So Vegan

If you like, you can substitute extra-firm tofu for the chicken strips in this recipe. Simply coarsely crumble it, and mix it in.

Pita Pizzas

These fast, warm, and filling pita pizzas feature a crispy pita crust; cheesy, saucy topping; and your favorite extra toppings.

4 half-moon whole-wheat pita pockets

4 TB. jarred vegan pizza sauce

½ to ¾ cup shredded rice mozzarella

cheese

Your choice pizza toppings (black or green

olives, canned or fresh mushrooms, veggie

pepperoni, thinly sliced vegan Italian

sausage, thinly sliced green bell pepper, or

onion)

Yield: 4 pita pizzas

Prep time: 4 minutes

Cook time: 14 minutes

Serving size: 1 pita pizza

1. Preheat the oven to 350°F. Line a baking sheet with aluminum foil.

2. Arrange pita pockets in a single layer on the foil, and spread 1 tablespoon sauce on each. Evenly sprinkle vegan cheese on each, and add any desired toppings.

3. Bake for 10 to 13 minutes. If necessary, transfer cooked pitas to a microwave-safe plate and microwave for 1 minute to completely melt cheese.

That’s So Vegan

The crusts for these speedy pizzas are whole-wheat pitas, which provide 4 grams protein, 4 grams fiber, and only 1 gram fat. Try to buy pita pockets enriched with flax for a good source of omega-3s, too. Freeze leftover pitas for up to 3 months, keep an extra jar of vegan pizza sauce in the pantry and some vegan mozzarella cheese in the fridge, and you have an instant last-minute play date meal kids can help prepare.

How-Many-Layers? Burritos

Tropical flavors and hearty textures stuff these burritos as full as you and your child choose to make