Veggie Buds Club Blog - Veggie Buds Club

Rainbow Veggie Waffles

1/17/2022

These savory veggie-packed waffles are great for breakfast, lunch, or a snack any time of the day. Experiment with the ingredients, you can add or omit veggies from this recipe and still have a delicious outcome! These Rainbow Veggie Waffles taste great paired with sour cream and/or applesauce, you can find our recipe for pretty pink Beet Applesauce here.

"Learn to Love Veggies" Tip

Give your child some "power" over this recipe and have them help pick out the veggies for these savory waffles! The base of the waffles are shredded sweet potatoes and carrots but the extras are very flexible. We have used sweet corn, bell pepper, and green onion in this recipe but you can add or omit these... some other great veggies that you can include are cubed zucchini, frozen peas, chopped green beans, and fresh herbs!

Get cooking with your kids! Purchase our recommended kid-safe knife from our friends at Foost :)

Simple Veggie Food Art

1/10/2022

We have featured many simple veggie art projects for kids over the years here at Veggie Buds Club! Food art is a great way to get children interested in trying veggies. We "eat with our eyes", right?! So making food look pretty is a great strategy to get kids excited about eating it.

Click on the links below to learn how to make each veggie art project or click here to see ALL of the veggie art projects that we have featured on our blog!

Celery Bugs: Let your kids make their bugs and you might just be surprised by their creativity! From snakes to snails, ladybugs to butterflies, the possibilities are endless.
Carrot Bouquet: If your kiddos are still learning to like carrots, try making them into a fun flower shape!
Radish Planet: Turning a radish into something that’s out of the world is super simple with just three tasty ingredients!
Broccoli Tree: Broccoli florets look like little trees just as they are... so let's take it up a notch and make a whole scene for your forest!
Cucumber Butterflies: These cucumber butterflies are so easy to make and so adorable!
Onion Flower: Simply slicing and baking turns this veggie into a beautiful bloom!

Easy Carrot Soup

12/10/2021

This Carrot Soup recipe is about as easy as it gets and really celebrates the carrot-y goodness that this orange veggie packs! This is a great soup recipe for a quick weeknight meal and kids love it.

"Learn to Love Veggies" Tip

This carrot soup is a great starter recipe for kids! Carrots blend well with other flavors such as ginger and orange but we suggest starting with a recipe that is really simple and highlights a familiar carrot flavor for soup newbies.

Easy Carrot Soup

Easy Carrot Soup

Yield: 4-6

Author: Veggie Buds Club

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

This Carrot Soup recipe is about as easy as it gets and really celebrates the carrot-y goodness that this orange veggie packs! This is a great soup recipe for a quick weeknight meal and kids love it.

Ingredients

2 tablespoons unsalted butter or olive oil
1 large white or yellow onion, chopped
2 pounds carrots, peeled and chopped
3 cloves garlic, chopped (or 1 1/2 teaspoons minced garlic from a jar)
4 cups vegetable stock
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions

Heat a large pot on medium heat and add the butter or oil. Once melted/warm, add the chopped onions and cook until they become translucent, about 3-4 minutes. Add the garlic and cook about 1 more minute, stirring frequently.
Add the chopped carrots and stir. Add the vegetable stock, salt, and pepper.
Bring to a boil and then down to a simmer. Simmer for 15-20 minutes, until the carrots are fork tender.
Turn off the heat and use an immersion blender to blend the soup until smooth. If you use a regular blender, let the soup cool for a bit and then carefully add to the blender in batches and blend until smooth.

Did you make this recipe?

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Check out our shop for products that teach kids to learn to love veggies! This includes veggie activity boxes, kid-safe knives, interactive placemats, and more.

Roasted Radishes with Pea Hummus

3/16/2021

Have you ever tried roasting radishes?! Roasting really brings out the sweet qualities of this sometimes "spicy" veggie. And dip lovers rejoice, these roasted veggies taste delicious dipped in Pea Hummus!

This recipe was developed by Gratefully Vegan for Veggie Buds Club. Please lettuce know if you make it by leaving a comment!

"Learn to Love Veggies" Tip

Pairing radishes with some other (possibly more familiar) veggies such as potatoes and carrots is an excellent way to introduce this veggie to kids!

Roasted Radishes with Pea Hummus

Roasted Radishes with Pea Hummus

Yield: 4-6

Author: Gratefully Vegan

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

Roasting radishes really brings out the sweet qualities of this sometimes "spicy" veggie. And dip lovers rejoice, these roasted veggies taste delicious dipped in Pea Hummus!

Ingredients

Roasted Radishes

1 bunch of radishes
5 potatoes
3 carrots
1/2 teaspoon Himalayan salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Pea Hummus

3 1/2 cups frozen peas
2 tablespoons Tahini
Juice of 1 lemon
1 clove of garlic
1/2 teaspoon paprika
1 teaspoon Himalayan salt
1/2 teaspoon pepper
1/4 cup water

Instructions

Roasted Radishes

Preheat the oven to 400 degrees F.
Wash the radishes, potatoes, and carrots. Peel the potatoes and carrots.
Chop the radishes into quarters and chop the carrots and potatoes into a similar sized dice as the quartered radishes.
Place a sheet of parchment paper on a baking sheet and spread out the veggies.
Sprinkle the spices on top of the chopped veggies.
Bake for 30-40 minutes, until the veggies are "fork tender".
Serve the roasted veggies on a plate next to the pea hummus and enjoy!

Pea Hummus

Pour the frozen peas into a pan. Add a little bit of water and cook over medium heat until thawed.
In a blender, blend all ingredients except for the peas.
After the peas are cooked, drain the water and wash them with cold water until they are chilled.
Add the cooked and cooled peas to the blender and blend everything together.
Serve in a small bowl with the veggies and use it as a dip. Yum!

Did you make this recipe?

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Check out our shop for products that teach kids to learn to love veggies! This includes veggie activity boxes, kid-safe knives, interactive placemats, and more.

Chickpea Pot Pie

12/15/2020

Your whole family is sure to love this vegetarian spin on a classic pot pie! This filling and nourishing meal is packed with veggies (corn, peas, and carrots!) and is rich in plant-based protein from the chickpeas. The recipe is adaptable for vegetarian, vegan, and gluten-free diets.

Chef Dawn from VegeCooking developed this recipe for Veggie Buds Club.

"Learn to Love Veggies" Tip

Have your child wear swim goggles or safety goggles when they chop onions, this will help prevent their eyes from tearing up and makes chopping this veggie extra fun! Check out our favorite child-safe knife here. They are more likely to try the Chickpea Pot Pie if they help make it!

Chickpea Pot Pie

Chickpea Pot Pie

Yield: 4-6

Author: VegeCooking Club

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

Your whole family is sure to love this vegetarian spin on a classic pot pie! This filling and nourishing meal is packed with veggies (corn, peas, and carrots!) and is rich in plant-based protein from the chickpeas.

Ingredients

Crust

1 package quality pie crusts, softened to package directions (gluten-free if preferred)

Filling

1/3 cup coconut oil or butter
1/2 small onion, chopped fine
1/3 cup all-purpose flour or gluten-free flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups vegetable broth
1/2 cup milk, any kind
2 cups cooked chickpeas (if using canned, be sure to drain and rinse)
2 cups frozen mixed vegetables (peas, corn, carrots), thawed

Instructions

Heat oven to 425 degrees F. Prepare pie crusts as directed for a two crust pie using a 9-inch glass pie pan.
Melt coconut oil or butter over medium heat in a 2-quart saucepan; add onion; cook 2-5 minutes, stirring frequently, until translucent; stir in flour, salt and pepper until well blended; stir in broth and milk, cooking and stirring until thick and bubbly.
Add in chickpeas and mixed vegetables; remove from heat. Spoon chickpea mixture into crust-lined pan. Top with second crust; seal edge using a fork. Cut slits in several places in top crust.
Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

Did you make this recipe?

Tag @veggiebudsclub on instagram and hashtag it #veggiebudsclub

Check out our shop for products that teach kids to learn to love veggies! This includes veggie activity boxes, kid-safe knives, interactive placemats, and more.

"Veggie Play" Placemats

11/3/2020

Want your child to eat more veggies? Veggie Buds Club has a solution! Our "Veggie Play" interactive placemats encourage your child to "play with veggies" which, research shows, will make them more likely to try them!

Double-sided, one side encourages interactive play with veggies and the other side encourages coloring veggie pictures and activities.
11x17 Heavy laminate.
Easy to clean, play with veggies or color with a marker then simply wipe clean with a washcloth.

4 Simple Veggie Snacktivities

4/6/2020

Monica Irwin, the creator of Veggie Buds Club, recently Skyped with Twin Cities Live to discuss 4 simple snacktivities (1-2 ingredients!) that are guaranteed to keep your kids entertained and well-nourished. A snacktivity is simply a snack and activity combination, they are all guaranteed to make veggies fun for your kids!

Carrot Tower: Slice 1-2 carrots into “coin” shapes. Place them on a plate with some of your child’s favorite dip (i.e. nut/seed butter, ranch, or hummus). Encourage your child to stack the carrot “coins” as high as they can to make a Carrot Tower while they snack on carrots and dip at the same time. They can also use the dip as “glue” to help hold the tower together!
Bean Tic Tac Toe: Create a “Tic Tac Toe” board with 4 green beans. Use any type of veggie, snack food, or dry beans for the “X’s” and “O’s” and play Bean Tic Tac Toe with your child! Place some extra green beans on the side and encourage your child to snack on these while you play.
Peas & Cheese Necklace: Twist 2 pipe cleaners together. Place a plate of sugar snap peas and cubed cheese in front of your child and have them poke them on the pipe cleaners to make a “Peas & Cheese Necklace”. Have fun with patterns and counting as you do this activity with your child. They can eat their necklace when complete!
Popcorn Garland: Pop some popcorn, preferably unsalted and unbuttered. Prepare a needle and thread for your child (you know your child best, only have them do this activity if you’re comfortable letting them use a real needle!). Have them poke popcorn on the needle and create a garland while snacking on popcorn at the same time.

Check out our shop for products that teach kids to learn to love veggies! This includes veggie activity boxes, kid-safe knives, interactive placemats, and more.

Chewy Carrot Cake Granola Bars

2/10/2020

These chewy granola bars are perfect for breakfast or for an on-the-go snack! They are similar in texture and flavor to commercially available Lara Bars but are even tastier as they're home-made.

"Learn to Love Veggies" Tip

Kids love granola bars so why not make some that pack a veggie punch?! Your kiddos are sure to enjoy these nutritious and naturally sweetened Chewy Carrot Cake Granola bars.

Chewy Carrot Cake Granola Bars

Chewy Carrot Cake Granola Bars

Author: Veggie Buds Club

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Kids love granola bars so why not make some that pack a veggie punch?! Your kiddos are sure to enjoy these nutritious and naturally sweetened Chewy Carrot Cake Granola bars.

Ingredients

1 carrot, grated
6 large Medjool dates
3/4 cup rolled oats
1/2 cup unsweetened applesauce
1 tablespoon maple syrup
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup raw cashews
3/4 cup pecans

Instructions

Preheat oven to 350 degrees Fahrenheit. Line a 9 x 12 glass baking dish with parchment paper.
Place all ingredients in a food processor and pulse until mixture is fairly fine and sticky.
Squish the mixture into the baking dish so it's an even layer.
Bake for 15-20 minutes, until the mixture holds together well. Allow to cool and cut into bars.
Keep at room temperature for up to 2 days or place in the fridge for up to a week.

Did you make this recipe?

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Check out our shop for products that teach kids to learn to love veggies! This includes veggie activity boxes, kid-safe knives, interactive placemats, and more.

Carrot Cake Dip

2/9/2020

You're sure to love this sweet and creamy dip filled with carrots! Kids can help peel and chop the carrots then measure and add all the ingredients to the food processor or blender. You can choose a few different dippers to see which combo you like best. Fruit, pretzels, or even veggies like celery and carrots sticks are delicious in this dip.

This recipe was developed by Happy Kids Kitchen for Veggie Buds Club.

"Learn to Love Veggies" Tip

Many kids are big dip fans so blending veggies into a dip is a great way to introduce them to veggies in a form other than simply raw or cooked.

Carrot Cake Dip

Carrot Cake Dip

Author: Happy Kids Kitchen

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

You're sure to love this sweet and creamy dip filled with carrots! You can choose a few different dippers to see which combo you like best. Fruit, pretzels, or even veggies like celery and carrots sticks are delicious in this dip.

Ingredients

2 to 3 large carrots
1 cup plain Greek yogurt or non-dairy alternative
2 tablespoons maple syrup or honey
1 tablespoon fresh orange juice, optional
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
Dippers such as sliced apples, carrot sticks, celery, pretzels, and graham crackers

Instructions

Peel carrots then cut into a small dice. Measure 1 1/2 cups diced carrot and add to a small pot. Cover carrots with water and simmer on the stove top until very soft, about 8 minutes.
Drain carrots really well and place on a paper or kitchen towel to dry. Set aside to cool or place in the refrigerator to speed up the process.
Once carrots are cool, add carrots and remaining ingredients to a food processor or blender. Blend until smooth, scraping down the sides once or twice to make sure everything is well incorporated. Scoop dip into a bowl and sprinkle a little extra cinnamon on top, if desired. Serve chilled.

Did you make this recipe?

Tag @veggiebudsclub on instagram and hashtag it #veggiebudsclub

Check out our shop for products that teach kids to learn to love veggies! This includes veggie activity boxes, kid-safe knives, interactive placemats, and more.

Carrot Hummus

2/2/2020

This orange hummus made with carrots instead of garbanzo beans is slightly sweet and a pretty shade of orange. Roasting the carrots really makes for a rich and satisfying dip and this Carrot Hummus is perfect for dippers or spreading on a wrap.

This carrot-packed dip was created by Eat Pretty Darling for Veggie Buds Club.

"Learn to Love Veggies" Tip

Many kids are big dip fans so blending veggies into a dip is a great way to introduce them to veggies in a form other than simply raw or cooked.

Carrot Hummus

Carrot Hummus

Author: Eat Pretty Darling

Prep time: 5 MinCook time: 30 MinTotal time: 35 Min

This orange hummus made with carrots instead of garbanzo beans is slightly sweet and a pretty shade of orange. Roasting the carrots really makes for a rich and satisfying dip and this Carrot Hummus is perfect for dippers or spreading on a wrap.

Ingredients

1 pound carrots, peeled and cut into 1/2 inch pieces
Olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
3 tablespoons Tahini
1 lime, juiced
5 tablespoons water

Instructions

Preheat oven to 400 degrees F. On a baking sheet, toss carrots in olive oil, cumin, salt and pepper. Roast until the carrots are tender, stirring halfway through, about 25 minutes. Let cool.
Add roasted carrots, garlic powder, Tahini, lime juice and water to a food processor. Pulse until smooth. Slowly add 2-3 tablespoons of olive oil with the food processor running slowly.
Serve with carrots, bell peppers, pretzels, or pita chips.

Did you make this recipe?

Tag @veggiebudsclub on instagram and hashtag it #veggiebudsclub

Check out our shop for products that teach kids to learn to love veggies! This includes veggie activity boxes, kid-safe knives, interactive placemats, and more.