We are two sisters that feed our families almost completely vegetarian. With 5 children aged 2 to 12 years between the two of us, we have had the joy and pain of experimenting. We plan to Blog 365 simple and kid approved meals. Most will be made-from-scratch but we will also share what we do when eating out. It may take more than 365 days to accomplish this but we hope you'll check back often, try our suggestions and give us your feedback.


58. Tempe Burritos

The pineapple and red pepper really compliment the hot pepper jack cheese. I like this recipe because it tk me about 15 minutes to make!
2 Large whole wheat tortillas
1/2 Red Pepper sliced
1/4 Pineapple diced
Romaine Lettuce Shredded
2-4 slices Pepper Jack Cheese
1 package Tempe Sliced
oil for frying

Fry Tempe with any spices you like - I used Lemon pepper, cumin, coriander, and liquid Braggs and fried with a mix of olive oil and canola oil. Cook tempe on medium heat until browned on each side. Then build your burrito with all the above fillings and enjoy!


57. Vegetable Chili

When I say vegetable, that's what I mean. My tummy doesn't always like beans but I love chili so I made bean-less chili and it tastes great! If you want to add a couple cans of kidney beans it would also taste great and serve more! This recipe made about six servings. With corn bread you have a complete meal!

3 cloves minced Garlic
1 large onion
2 diced Carrots
1 large Sweet Potato
1/2 lb mushrooms diced (small)
1 large Yellow Squash
2 medium Zuccini
1 Red Pepper
2 Green Bell Peppers
4 stalks of Celery
1 Tbs Chili Powder (more to taste)
2 tsp. cumin
1/2 tsp coriander (ground)
2 veggie bullion cubes
1 can Rotel
1 can Fire Roasted Tomatoes (diced)
1 can Italian Style Diced Tomatoes
salt to taste

Dice all vegetables, saute onions until they carmelize, add garlic and lightly brown. Add carrots and sweet potatoes cook down stirring occationally until shiny and fragrant. Add rest of veggies and spices. Stir occationally just to keep from burning. Cook on medium until tender but not soft. Add all canned tomatoes and bullion cubes simmer on low with lid for about 20 minutes or until desired texture. Serve with cilantro, cheddar cheese and sour cream for garnish.