Even though World Vegetarian Awareness Month is nearly over, there’s still time for your family to squeeze in a few meatless meals. Since studies have shown that vegetarian and vegan diets have a much lower carbon footprint than their omnivorous counterparts, going meat-free—whether every day or just once in a while—can have a positive impact on the planet. Here are some of our favorite kid-friendly vegetarian recipes:

• Start the day off right with a fruit and yogurt shake bursting with blueberries and banana.
• Need an on-the-go lunch that will keep your kid’s tummy satisfied for hours? Try tofu and cheese quesadillas.
• Almond butter clusters are the perfect balance of sweet and salty—and are perfect for on-the-go.
• Quinoa corn chowder is a warming soup that’s perfect for a fall supper. Bonus: Quinoa is a complete protein!

-Marygrace, KIWI staffer

Celebrating Labor Day weekend with a family cookout or barbecue? Get one last taste of summer with these recipes, which use the best of the season’s fruits and vegetables.

• Thai shrimp lettuce wraps
• Quinoa chopped salad
• Grilled fish sandwiches
• Kiwi and summer fruit kebabs
• Lemon blueberry sorbet

-Marygrace, KIWI Staffer

Once the summer squash and zucchini start popping up, they don’t really stop–not for a while at least. (Anyone who’s ever grown either of them in a garden before will definitely be familiar with this!) While most of us could probably eat warm-weather treats like strawberries and blueberries by the bucket, however, eating plain, raw summer squash can get sort of boring after a while. Sure, its cool and crunchy, and goes well in salads or with any number of dips, but after that, you need to branch out–probably one of the reasons there are so many great recipes utilizing the veggies in all sorts of ways. If you’re looking for a way (or more than one!) to use up your summer squash and zucchini, check out some of these deliciously good-for-you recipes:

• Ditch cold cereal in favor of a savory breakfast cake loaded with eggs and summer veggies–including zucchini–courtesy of KIWI’s Food Editor, Cricket Azima.
• 101 Cookbook’s Special Zucchini Bread certainly lives up to its name, made with whole wheat pastry flour and walnuts, plus some crystallized ginger for added zing.
• With its mild flavor, zucchini works well in many raw food dishes, including a bean-free zucchini hummus and “noodle” dishes like zucchini marinara or zucchini alfredo with basil and cherry tomatoes, all whipped up by Choosing Raw.
• Thinly sliced zucchini carpaccio with grated Parmesan from the Smitten Kitchen is the perfect stand-in for your typical romaine side salad.
• Finally, you can’t forget dessert! (Albeit a super healthy one.) Try SweetSavvy’s recipe for zucchini brownies, made with whole wheat pastry flour, date sugar, yogurt, and of course–tons of zucchini.

Got a favorite way to use up all of your zucchini and summer squash? Tell us about it!

-Marygrace, KIWI Staffer

Looking for a fun family activity for a hot summer’s day? Make scrumptious homemade ice cream-in-a-bag with your kids. Not only will it beat the heat, it’s a great activity for a play date! All it takes is a little milk, vanilla, sugar, salt, ice and 15 minutes. Add your own twist with fresh fruit, candy, or sprinkles and whip cream on top.

Ingredients:
½ cup organic milk
½ tsp. organic vanilla extract
1 ½ tbsp. organic sugar (or to taste)
6 tbsp. rock salt
Ice

Supplies:
1 quart-sized plastic bag
1 gallon-sized plastic bag

Preparation:
1. Pour the milk, vanilla, and sugar in the quart-sized bag. Make sure it’s sealed tight, so salty water won’t get in it!
2. Fill the gallon-sized bag with ice and add the salt.
3. Place the quart bag into the gallon bag and seal tight.
4. Now for the fun part! Set a timer and tell your little tike to shake the bag as fast as he can for 10 minutes. Don’t be afraid to get creative with this part: “I combined it with a trampoline one time and asked my kids how many bounces it takes to become ice cream,” said Lynn Brunelle, kids’-science-book author and mother of two.
5. Remove the smaller bag from the ice, and wipe it down so you don’t get salt in your ice cream. Scoop out your cold treat and enjoy!

*Tip: The bag will get very cold, so wrap it in a towel or have your child wear gloves.

Serves 1

—Stephanie Hacker

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Celebrate National S’Mores Day With a better-for-you S’Mores Recipe

1. Gather your ingredients: graham crackers, chocolate and marshmallows.

2. With an adult’s help, put marshmallows on a stick and toast over a campfire or grill. If it’s raining, try melting them in themicrowave!

3. Place the melty marshmallow on a graham cracker, add a square of chocolate, then top with another graham cracker to make a sandwich. Enjoy—the messier, the better!

“If there’s one thing that’s commonly and incorrectly assumed about vegan baking,” warns Hannah Kaminsky, blogger and author of My Sweet Vegan, “it’s that it can only create joyless, tasteless, ‘health food’ that won’t be as good as dairy- and egg-based baked goods.” The fact of the matter is, though, that vegan baked goods can be really delicious, and are a great alternative to more traditional treats.

Hannah’s blog (http://bittersweetblog.wordpress.com/) and cookbook are just two resources out of many that have recently begun to push vegan baking into the spotlight. Along with the publication of other books, including Vegan Cupcakes Take Over the World and The Joy of Vegan Baking, My Sweet Vegan has popularized the notion that vegan treats are tasty, satisfying, and easy to make. Additionally, many grocery stores, coffee shops, and bakeries are beginning to carry vegan baked goods, resulting in a more mainstream acceptance of cookies, cakes, and pastries made without animal products.

In a case similar to many longtime vegans, Hannah learned the techniques of vegan baking through trial and error. “Becoming vegan forced me to start working for my own treats, since no one in my family shared my ideas on a vegan diet, and there were few edible packaged sweets at the time. In dire need of satisfying my sweet tooth, I was on my own to figure things out, and learning the basics of baking simply baking par for the course,” she explains.

Fortunately, with the numerous vegan baking resources that exist today, successful results are almost guaranteed when trying to make your first egg- and dairy-free treats. How to start? Checking out a great vegan cookbook (like one of those mentioned above) is an option, or, veganize a recipe you already have. Hannah says that “cookies in general are the easiest to convert. Typically calling for butter and perhaps one egg, it’s a simple matter of switching the butter out for [non-hydrogenated] margarine, and some ground flaxseeds and water for the egg.”

While vegan baking is the obvious answer for those eschewing all animal products as part of an entire vegan lifestyle, animal-free treats are also an option for people with dairy allergies or those looking to consume less saturated fat or cholesterol. To those who are curious, Hannah suggests, “just give it a shot.” Whatever the reason for cutting out or lowering the amount of animal products you consume, “you shouldn’t have to sacrifice anything.”

Hannah’s Root Beer Float cupcakes are a great treat to make over the weekend with kids, who will enjoy drizzling the cupcakes with chocolate ganache, then topping with thick, vanilla frosting. Get the recipe at http://bittersweetblog.wordpress.com/2007/02/24/float-away/ .

-Marygrace Stergakos, Editorial Intern with KIWI Magazine

Gaining momentum across the country, the raw food movement advocates a diet consisting mostly or completely of whole, uncooked, and often organic foods, including fruits, vegetables, nuts, seeds, and sprouted grains and legumes.

Many turn to a raw diet with the belief that it promotes greater health. Raw foodists feel that valuable digestive enzymes, as well as an abundance of nutrients, are destroyed when food is heated above 120 degrees. Additionally, raw foods have the potential to aid in the management of chronic diseases, and promote weight maintenance.

Of course, you don’t have to be a raw foodist to benefit from whole, unprocessed food – try eating raw just once or twice a week. The meal could be as simple as a romaine lettuce and fresh vegetable salad tossed with a raw, pine nut-based Caesar dressing. For something more elaborate, experiment with zucchini “noodles” in a raw tomato sauce.

Raw desserts are also great to try. Rich and satisfying to any sweet tooth, these fruit and nut-based treats pack a nutritional punch not found in traditional desserts. Raw pies work well for those with gluten intolerances, as the crusts and fillings are always wheat free. This strawberry one by Colleen Patrick-Goudreau is perfect for summer. Ani Phyo’s raw donut holes are a great option for kids, who can help roll and shape the balls.

Interested in learning more? Check out the Raw Freedom Community, a message board with discussions about raw diets, raw parenting, and eco-friendly living.

-Marygrace Stergakos, Editorial Intern with KIWI Magazine