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2. Serve with crudités, mostly sliced raw veggies, of all kinds.

That’s So Vegan

Think outside the box when making crudités for kids. Inventively cutting red bell peppers into zigzag shapes or slicing carrots into tiny matchstick sizes can entice kids to pick one up, dip, and eat.

Easy Vegan Gūacamole

This kid-friendly guac goes light on spice, and we add a couple variations to give it a protein or sweetness boost if your child is more likely to dip into guac with either element added.

4 ripe avocadoes (but not overly ripe)

½ tsp. cumin

Juice of ½ lime

½ tsp. salt or to taste

¼ cup frozen yellow corn or petite lima

beans (optional)

1 mango, peeled and diced (optional)

Yield: 1½ cups

Prep time: 10 minutes

Serving size: ½ cup

That’s So Vegan

Avocados are an excellent source of monounsaturated fats, the kind that lower cholesterol, keep skin and hair supple and shiny, and provide the fat the human body and mind need to thrive.

1. Peel and pit avocados, slice flesh into 1-inch slices, and place in a bowl. Add cumin and lime juice, and mash together with a fork.

2. Add salt, corn (if using), and mango (if using), and mix well.

3. Serve with tortilla chips, in wrap sandwiches, or as a dip for raw veggies.

Deli Roll-Ups

Salty olives and sweet vegan cream cheese roll up inside thin vegan deli slices to make quick, filling, protein-packed snacks.

4 turkey-style vegan tofu deli slices

4 tsp. vegan cream cheese

4 toothpicks

4 pimento-stuffed green olives

Yield: 2 servings

Prep time: 5 minutes

Serving size: 2 roll-ups

1. Arrange deli slices in a single layer on a plate, and spread 1 teaspoon cream cheese on top side of each.

2. Roll up each deli slice onto itself, so cream cheese is on the inside and it makes a tight roll.

3. Seal with a toothpick stuck through center of slice. Place olive through each toothpick, and serve.

That’s So Vegan We crave very few meat-related foods from our omnivorous childhoods, but items from the deli, especially Italian delis, are among them. Shaved ham and turkey sandwiches, appetizer rolls like these, pepperoni and Italian sausage—these are convenient, versatile, and flavor-packed. And they now come in vegan alternatives. Your family can enjoy all the flavor of deli food as well as the convenience of quick lunch, snacks, or appetizer possibilities, with none of the animal ingredients.

Mini Nachos

These kid-size mini nachos are protein packed and help introduce picky kids to eating a bit of lettuce, olives, or tomato atop a typically kid-friendly item—tortilla chips.

12 tortilla chips (preferably the scoop⁄

dip-style kind)

¼ cup vegetarian refried beans

1 TB. sliced green or black olives

¼ cup shredded vegan cheddar cheese (rice

derived is best)

2 TB. finely shredded iceberg lettuce

1 TB. finely diced tomato

Mild salsa (optional)

Vegan sour cream (optional)

Yield: 2 servings

Prep time: 10 minutes

Cook time: About 1 minute

Serving size: 6 nachos

1. Arrange tortilla chips in a single layer on a large, microwave-safe plate.

2. Spread about 1 teaspoon refried beans on each chip, and top with 1 olive slice each. Sprinkle each with a few shreds of the vegan cheddar cheese.

3. Microwave on high for 45 seconds to 1 minute or until cheese is melted. Remove from the microwave, and add bits of lettuce and tomato onto each nacho.

4. Serve with mild salsa and vegan sour cream (if using).

That’s So Vegan

Keep a can of vegetarian refried beans in your pantry. Spread and dip these protein-packed, convenient, inexpensive, and versatile wonders on everything from tortilla chips and corn and flour tortillas to celery sticks, breadsticks, bagels, and deli slices. Just be sure to get the vegetarian kind, and always ask at restaurants if the refried beans are suitable for vegetarians.

After-School Smoothie Snack

Depending on the type of juice and yogurt you choose—apple, orange, pink grapefruit,