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Epic Broccoli Burgers

4/22/2021

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These Epic Broccoli Burgers are sure to turn all of your family members into veggie burger lovers! 
This recipe was developed by Gratefully Vegan for Veggie Buds Club. Please lettuce know if you make it by leaving a comment!
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Epic Broccoli Burgers

Ingredients
  • 1 big head of broccoli
  • 1 can of chickpeas
  • 1 carrot
  • 1 onion
  • 1/2 bell pepper
  • 3-4 cloves of garlic
  • 1/2 cup of flour
  • 2 tablespoons ground flaxseeds
  • 1 tablespoon ground pumpkin seed or 1 additional tablespoon ground flaxseeds
  • 1 tablespoon mustard
  • 1/2 teaspoon paprika
  • Salt and pepper, to taste
  • Olive oil
  • Optional toppings: lettuce, tomato, onion, cucumbers, barbecue sauce, ketchup, etc.
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Instructions
  1. Cut the broccoli into small pieces and wash it. Bring some water to a boil in a pot, add the broccoli florets, and simmer for 10 minutes. 
  2. On a cutting board, mince the carrot, pepper, onion, and garlic. In a pan, add 1 tablespoon of olive oil and saute the veggies until they are cooked.
  3. To make a flax egg: in a small bowl, add 2 tablespoons of ground flaxseeds and 4 tablespoons of water. Let it sit for 5 minutes.
  4. Once the broccoli is done cooking, rinse it with cold water and place it in the food processor. Add the chickpeas, mustard, ground pumpkin seeds, and flax egg. Mix until it becomes dough-like. Add 1-2 tablespoons of olive oil if it's hard to blend.
  5. Add the roasted veggies to the food processor and mix just a bit. Make sure that at least half of the veggies are not fully blended. 
  6. Transfer the mixture to a bowl, add the flour and mix. If the mixture looks too wet, add more flour.
  7. Separate the mixture into 8 parts and form them into burger patties.
  8. In a pan, add a little bit of oil and cook the patties for a few minutes on each side until they are golden brown.
  9. Place the patties in a bun, add toppings (tomato, onion, cucumber, lettuce), and barbeque sauce. Enjoy the burgers!
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Easy Broccoli Soup

4/14/2021

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This is a great broccoli recipe to make with kids because they can practice cutting and breaking broccoli florets into pieces. The pieces then get cooked and blended so it doesn’t matter if they are all the same size. This green soup is great served with grilled cheese for dipping, crackers, or plain toast. You can also top it with a little extra cheese or some broccoli “sprinkles”!
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This recipe was developed by Heather Staller, a mom of two boys, ages 8 and 6, and cooking instructor specializing in bringing cooking into preschool classrooms. After college, Heather knew she wanted to be a teacher, but first followed her lifelong dream of going to culinary school. Teaching cooking combines both of her passions, and she truly enjoys introducing young children to the joys of cooking with fresh ingredients. Find Heather on Instagram (@heather.happykidskitchen), where she shares inventive kid-friendly recipes and ideas for cooking with kids at home.

Easy Broccoli Soup

Serves 4-6
Ingredients
  • 1 pound Russet potatoes, peeled and chopped
  • 10 to 12 ounces broccoli florets, tender stalks and leaves included (5 heaping cups)
  • 4 cups low-sodium vegetable or chicken broth
  • 1 teaspoon kosher salt, plus more to taste
  • 1 teaspoon garlic powder
  • 1 tablespoon lemon juice
  • 1/2 cup shredded cheddar cheese (optional)
Instructions
  1. Add potato and broccoli to a large pot. Pour broth over top then stir in the teaspoon of salt.
  2. Bring up to a simmer then cover and cook until the vegetables are very tender, about 20 minutes.
  3. Use an immersion blender (stick blender) to puree the soup until smooth. If using a traditional blender, carefully transfer the vegetables and broth into the blender and blend in batches until smooth.
  4. Stir in garlic powder, lemon juice, and cheese, if using. Taste and season with additional salt and pepper as needed. Serve warm.

Broccoli for Me!

Teach your kids that broccoli is fun and tasty with our "Broccoli for Me!" Box. Inside you'll find hours of broccoli crafts, games, growing projects, recipes, and more!
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Roasted Radishes with Pea Hummus

3/16/2021

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Have you ever tried roasting radishes?! Roasting really brings out the sweet qualities of this yummy veggie. Pairing radishes with some other (possibly more familiar) veggies such as potatoes and carrots is an excellent way to introduce this veggie to kids. Dip lovers rejoice, these roasted veggies taste delicious dipped in Pea Hummus!
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This recipe was developed by Gratefully Vegan for Veggie Buds Club. Please lettuce know if you make it by leaving a comment!
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Roasted Radishes with 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
  • 3.5 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
  1. Preheat the oven to 400 degrees F.
  2. Wash the radishes, potatoes, and carrots. Peel the potatoes and carrots.
  3. 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.
  4. Sprinkle the spices on top of the chopped veggies.
  5. Bake for 30-40 minutes, until the veggies are "fork tender".
  6. Serve the roasted veggies on a plate next to the pea hummus and enjoy!
Pea Hummus
  1. Pour the frozen peas into a pan. Add water and cook over medium heat until thawed.
  2. In a blender, blend all ingredients except for the peas.
  3. After the peas are cooked, drain the water and wash them with cold water until they are chilled.
  4. Add the cooked and cooled peas to the blender and blend everything together.
  5. Serve in a small bowl with the veggies and use it as a dip. Yum!

Want your kids to eat more veggies?

Check out our shop for interactive and fun products that teach kids that veggies are fun and tasty! In our shop you can find kid-safe knives, interactive placements, veggie-themed activity boxes, and more!
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Magical Green Mac & Cheese

2/11/2021

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Add a few ingredients to a blender with a couple handfuls of spinach and *poof* your Mac and Cheese is magically GREEN! Little chefs will love to help make this fun and delicious pasta dish that’s packed with spinach.
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This recipe was developed by Heather Staller, a mom of two boys, ages 8 and 6, and cooking instructor specializing in bringing cooking into preschool classrooms. After college, Heather knew she wanted to be a teacher, but first followed her lifelong dream of going to culinary school. Teaching cooking combines both of her passions, and she truly enjoys introducing young children to the joys of cooking with fresh ingredients. Find Heather on Instagram (@heather.happykidskitchen), where she shares inventive kid-friendly recipes and ideas for cooking with kids at home.

Magical Green Mac & Cheese

Ingredients
  • 2 cups small-shaped pasta
  • Salt
  • 1/2 cup milk (any kind)
  • 1 cup grated cheddar cheese
  • 2 Tablespoons flour
  • 2 cups baby spinach
  • 1/4 teaspoon garlic powder (optional)
Instructions
  1. Bring a pot of salted water up to a boil and cook pasta according to package directions.
  2. While pasta cooks, add milk, cheese, flour, spinach, and garlic powder (if using) to a blender. Blend until no flecks of spinach remain.
  3. Drain pasta into a colander then return the empty pot to the stove. Pour the green sauce into the pot and cook over low heat, stirring often, until thickened, 2 to 3 minutes. Stir in cooked pasta. Taste and add additional salt as desired. Enjoy!
Want some great products that teach kids to learn to love veggies?
Check out our shop for kid-safe knives, interactive placements, and veggie-themed activity boxes!
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Roasted Garlic & Onion Marinara

1/10/2021

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Made from just 4 ingredients, this pasta sauce is so simple but so delicious! Roasted sliced onion and whole cloves of garlic makes them super sweet and cuts out any of the “spicy” or strong flavor kiddos might not enjoy. Little chefs can help toss the onion and garlic in oil and sprinkle on salt before roasting. Then they can help add the can of tomatoes and blend up the sauce. Serve on top of or tossed with whatever kind of pasta your family enjoys. Spaghetti is our favorite. The flavorful tomato sauce is also great for pizza or any other recipe you’d use marinara.
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This recipe was developed by Heather Staller, a mom of two boys, ages 8 and 6, and cooking instructor specializing in bringing cooking into preschool classrooms. After college, Heather knew she wanted to be a teacher, but first followed her lifelong dream of going to culinary school. Teaching cooking combines both of her passions, and she truly enjoys introducing young children to the joys of cooking with fresh ingredients. Find Heather on Instagram (@heather.happykidskitchen), where she shares inventive kid-friendly recipes and ideas for cooking with kids at home.

Roasted Garlic & Onion Marinara

Ingredients
  • 1 large sweet onion, ends trimmed and sliced into half circles
  • 4 to 6 garlic cloves, skin on
  • 1 tablespoon olive oil
  • 1 28-ounce can whole or diced tomatoes (with basil or plain)
  • 1/2 teaspoon dried Italian seasoning, optional
  • Salt and pepper, to taste
Instructions
  1. Preheat oven to 400 degrees. Place sliced onion and garlic cloves on a baking sheet. Drizzle with olive oil then sprinkle with about a 1/4 teaspoon of salt. Toss with your hands then spread into an even layer. Roast until the onion is very golden brown, 18 to 20 minutes.
  2. If using a hand-held immersion blender, add the tomatoes and Italian seasoning to a pot. Cook for a few minutes on medium-low until onion is roasted. If using a traditional blender, add the tomatoes and Italian seasoning to the blender. Once onions and garlic have cooked, set garlic aside until cool enough to handle. Add onions to the tomatoes then remove outer skin from garlic cloves. Discard the skin and add the garlic to the tomatoes as well.
  3. Blend until smooth. If using a traditional blender, add sauce to a pot and cook until heated through. Season with salt and pepper to taste.
  4. Serve sauce with pasta or store in the refrigerator for 5 days.
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"Onion Fun & Garlic Yum!"

Teach your kids that onions and garlic are fun and tasty with our "Onion Fun & Garlic Yum!" Box. Inside you'll find hours of onion and garlic crafts, games, growing projects, recipes, and more!
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Chickpea Pot Pie

12/15/2020

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his vegan pot pie from VegeCooking is so comforting during the winter months. The recipe is perfect for Veggie Buds Club's "Give PEAS a Chance!" month as it's a kid-friendly vegetarian spin on classic comfort food and it includes PEAS in the ingredient list!
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Dawn Hutchins is the founder of VegeCooking- healthy cooking classes for kids, teens and adults. Dawn has an extensive knowledge of the power of plant-based cooking and nutrition. She has a certificate in plant-based nutrition through Cornell University and the T. Colin Campbell foundation, and is certified in nutritional therapy with a focus in epigenetics. She's been developing healthful, delicious recipes since 2009.This recipe was developed by VegeCooking Club. 

Chickpea Pot Pie

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
  1. Heat oven to 425 degrees F. Prepare pie crusts as directed for a two crust pie using a 9-inch glass pie pan.
  2. 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.
  3. 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.
  4. 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.
Want some great products that teach kids to learn to love veggies?
Check out our shop for kid-safe knives, interactive placements, and veggie-themed activity boxes!
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Pumpkin Pizza Rolls

10/19/2020

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Pizza lovers rejoice! Pumpkin purée, cheese, and pizza dough combine to make a delicious and super kid-friendly way to enjoy pumpkin. You can make your own pizza dough with more pumpkin purée mixed right in or use store-bought pizza dough for a quicker option. Either way, it’s a great recipe to get kids into the kitchen and explore the orange veggie of the month.
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This recipe was developed by Heather Staller, a mom of two boys, ages 7 and 5, and cooking instructor specializing in bringing cooking into preschool classrooms. After college, Heather knew she wanted to be a teacher, but first followed her lifelong dream of going to culinary school. Teaching cooking combines both of her passions, and she truly enjoys introducing young children to the joys of cooking with fresh ingredients. Find Heather on Instagram (@heather.happykidskitchen), where she shares inventive kid-friendly recipes and ideas for cooking with kids at home.

Pumpkin Pizza Rolls

Ingredients
  • 1 recipe of homemade pumpkin pizza dough (recipe below) or 1 package of pre-made pizza dough (about 1 pound)
  • 6 tablespoons pumpkin purée (canned or homemade)
  • 3 tablespoons grated Parmesan cheese
  • 1/4 teaspoon garlic powder
  • Pinch of salt
  • 1 cup baby spinach, chopped (optional)
  • 1 1/2 cups grated mozzarella cheese
Instructions
  1. Preheat oven to 350 degrees. Line a round or square baking pan with parchment or grease well with oil.
  2. Roll pizza dough out as thin as possible making a large rectangle measuring about 15-by-12 inches. If using a ball of store bought pizza dough, it may take some time to get the dough rolled thin.
  3. In a small bowl, mix pumpkin purée, Parmesan cheese, garlic powder, and salt. Spread pumpkin mixture evenly across the pizza dough rectangle, leaving a small border around the edges.
  4. If using spinach, sprinkle evenly over the pumpkin layer then add a layer of shredded mozzarella.
  5. Starting with the longer side, roll the dough into a log. Cut into 12 equal rounds then place them in the prepared pan. Bake until cheese is bubbly and golden brown, about 20 minutes. Serve warm.
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Homemade Pumpkin Pizza Dough

Ingredients
  • 3/4 cup whole wheat flour
  • 3/4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine salt
  • 1/2 cup pumpkin purée (canned or homemade)
  • 2 tablespoons olive oil
  • 1 teaspoon honey (optional)
Instructions
  1. Add flours, baking powder, and salt to a large bowl or the bowl of a food processor. Mix to combine.
  2. Add the pumpkin in a 1 cup liquid measuring cup then add enough water to make 1 cup of pumpkin and water mixed. Add pumpkin mixture, olive oil, and honey to the bowl/food processor and mix until no dry flour remains. If dough is too dry, add another tablespoon of water at a time. Remove dough and knead on the counter to get a uniform ball of dough. Set aside to rest for 5 minutes before using.

Pumpkin Power!

If you'd like access to tons of kid-friendly pumpkin recipes, pumpkin crafts, pumpkin games, pumpkin growing projects, and more you can purchase our "Pumpkin Power!" Box or Digital Activity Book here.
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Pizza Rice

7/9/2020

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This month we're making tomatoes totally tasty at Veggie Buds Club! So let's get started with this rice dish that tastes just like pizza, a kid favorite! Your child can help chop the tomatoes and mash and stir them over the stove (if you're comfortable with this step). Finally, they can top the tomato-rice mixture with shredded cheese and then enjoy the final tasty dish!
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Pizza Rice

Ingredients
  • 3 cups cooked basmati rice
  • 2 tablespoons olive oil
  • 4 Roma tomatoes
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • Salt, to taste
  • 1/2 cup shredded cheddar cheese
Instructions
  1. Preheat the oven to 425 degrees F.
  2. Roughly chop the Roma tomatoes (this is a great step for your child to assist with if you have a child-safe knife!).
  3. Heat the olive oil over medium-high heat in a large pan.
  4. Add the chopped Roma tomatoes and stir, next smash them with a potato masher or large fork. Add all of the dry seasonings except for salt and sauté for 2-3 minutes.
  5. Add the cooked basmati rice, stir everything together, and season with salt.
  6. Pour the tomato-rice mixture into a baking dish. Sprinkle the top with shredded cheddar cheese.
  7. Place the baking dish in the preheated oven on a high rack and bake for 5 minutes to melt the cheese.
Want some great products that teach kids to learn to love veggies?
Check out our shop for kid-safe knives, interactive placements, and veggie-themed activity boxes!
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Kid-Friendly Chopped Salad with Sweet Strawberry Dressing

6/17/2020

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Salad can be tricky for most kids to enjoy. For one, we don’t often serve kids salad and two, lots of greens can have a slightly bitter taste. Here are some things I’ve found that help my kids eat and enjoy salad greens:
  1. Chop everything very small so it’s less intimidating for kids to eat.
  2. Add fruit. Seeing pieces of their favorite fruit makes the salad feel more exciting.
  3. A yummy dressing. Figure out what kind of dressing your child enjoys by trying a few different kinds.
  4. Try a different presentation. Separate parts of the salad into bowls then let your child add them to a plate or bowl. You can also try serving the dressing on the side to dip pieces of lettuce into.
Keep experimenting with new ways to eat lettuce and exposing those kiddos to let them make friends with the crunchy greens!
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This recipe was developed by Heather Staller, a mom of two boys, ages 6 and 4, and cooking instructor specializing in bringing cooking into preschool classrooms. After college, Heather knew she wanted to be a teacher, but first followed her lifelong dream of going to culinary school. Teaching cooking combines both of her passions, and she truly enjoys introducing young children to the joys of cooking with fresh ingredients. Find Heather on Instagram (@heather.happykidskitchen), where she shares inventive kid-friendly recipes and ideas for cooking with kids at home.

Kid-Friendly Chopped Salad with Sweet Strawberry Dressing

For this easy, colorful salad, you can really use whatever fresh veggies your family enjoys. Mix up the types of lettuce you use and try out different toppings as well. I really love to make this salad a more complete meal by adding some crumbled feta or goat cheese and some sliced almonds. You could also add some cooked chicken or shrimp too. The dressing is so simple and sweet. Plus, the pink color makes it so fun for kids
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Ingredients
Salad
  • 1 head of Romaine or Bibb lettuce (or a combo of both)
  • 1/2 large cucumber
  • 1 cup sugar snap peas
  • 1/2 avocado
  • 1/2 pound strawberries
Dressing
  • 6 to 7 large strawberries
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons vegetable oil
  • Pinch of salt
Instructions
  1. Chop or rip lettuce into small pieces and add to a bowl. Chop cucumber, snap peas, avocado, and strawberries. Everything should be small enough to fit onto a child-size spoon or fork. Add on top of the lettuce or keep toppings separated into different piles on a cutting board or plate.
  2. To make dressing, add all ingredients to a blender. Blend until smooth. Dip a piece of lettuce into the dressing and taste for seasoning. Adjust with more honey/vinegar/salt as needed.
  3. Serve by either tossing the salad components with the dressing or serve the dressing on the side as a dip. Enjoy salad immediately. Dressing can be stored in the fridge for up to a week.
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Want your kid to eat more veggies?

Check out our shop for interactive and fun products that teach kids that veggies are fun and tasty! In our shop you can find kid-safe knives, interactive placements, veggie-themed activity boxes, and more!
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Mashed Chickpea Salad Lettuce Boats

6/10/2020

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This mashed chickpea salad is a vegetarian version of the classic tuna salad! The perfect no-cook meal that you can easily make in minutes. When served on lettuce “boats,” this quick meal instantly becomes extra fun for littles to eat as well as getting some extra veggies in!
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June is Lettuce Month at Veggie Buds Club and we are excited to bring you a creative and tasty kid-approved recipe from Taesha at The Natural Nurturer!
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Taesha Butler is the creator, blogger and recipe developer behind the site, The Natural Nurturer. A preschool teacher and mother, Taesha has a passion for healthy and natural living. Through her veggie-loaded family-friendly recipes, natural living tips, and honest parenting talk, Taesha aims to empower parents and caregivers to raise their families in healthy ways that fit into their busy lives.

Mashed Chickpea Salad Lettuce Boats

Ingredients
  • 1 1/2 cups cooked and drained chickpeas
  • 1 stalk celery, diced
  • 1-2 teaspoons lemon juice or apple cider vinegar, or to taste
  • 1-2 teaspoons Dijon mustard
  • 1/4 cup mayo or Greek yogurt, or to taste
  • 1/8-1/4 teaspoon onion powder, or to taste
  • Salt & pepper, to taste
  • Lettuce leaves, washed and patted dry
Instructions
  1. Pour the cooked and drained chickpeas into a medium bowl. Using a potato masher or fork, mash the chickpeas until there are no more whole beans and to your desired consistency.
  2. Add diced celery, lemon juice/apple cider vinegar, mustard, mayo/Greek yogurt, onion powder, salt and pepper to the bowl. Mix well.
  3. Taste and adjust seasoning if needed. Add more mayo/yogurt for a creamier salad.
  4. Arrange the prepped lettuce leaves (these will become your “boats”) on a serving platter or individual plates. Fill each one with a scoop or two of the mashed chickpea salad.
  5. Enjoy as is or top with sliced tomatoes, shredded carrots or diced avocado.
Want some great products that teach kids to learn to love veggies?
Check out our shop for kid-safe knives, interactive placements, and veggie-themed activity boxes!
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