Oct 14

Lunch Date at No Bones About It

Today I had to head into Seattle to drop off some donations (to Mary’s Place—a great resource for homeless families in Seattle—locals, check them out!), and since we left close to lunch time I decided to take the boys to our new favorite food truck, No Bones About It.  How cute is their name?


It just so happened that they were parked in front of our favorite vegan bakery, the Violet Sweet Shoppe.  Ironically, there was plenty of space for their truck because the butcher that used to be there went out of business!

karma^^^ That black awning in the background is from the old butcher.  The word karma comes to mind…

Two weeks ago we went to the truck when it was parked in front of Irving’s office in another part of Seattle and I loved it!  I was excited to go back today.

ballard^^^ At our last visit we enjoyed the Beer Battered Avocado Tacos, a kids’ quesadilla, and an order of nachos with cashew cheese—it was all amazing!

As we walked up to the truck we were greater by the very friendly owner/chef MacKenzie with a “Hi Sarah, how are you?”  Me: “I’m … stunned!”  I couldn’t believe that she recognized us and knew my name—we had only been there one time—off to a great start!  I’ve mentioned before that Irving always teases that someday I will have a food truck—maybe I can apprentice for MacKenzie?!?  Anyway, the lunch gets better….

I debated between ordering their special, a Bahn Mi, and their Yam and Sweet Potato Falafel.  She recommended the Bahn Mi, and it was awesome!  She also made a custom quesadilla for David, just like last time (she remembered).  He loved it so much last time that we had to run out and get a bag of Daiya so that we could make them at home.  She asked him what kind of veggie he wanted on the side, and sliced his tomatoes just the way he likes them at home!

bahnmi^^^ Tofu Bahn Mi—with carrots, cilantro, cucumbers, and a sriracha aioli

david2^^^ Very focused on his quesadilla—and his favorite—ranch sauce!

jonathan^^^ Staying warm inside!  Stay tuned for a post on Friday about the first solid foods Jonathan is trying out!

We ate in the bakery, as it was raining and too chilly to eat outside (they are so nice there—check out their new candy store up on Phinney Ridge!).  We ordered a spooky spider cupcake to share, and a carrot cake to bring home for later.  David was in Heaven with his spider cupcake, especially as he just finished studying spiders at school!


spider2^^^ Not a scary spider, this one is friendly :)


As we ate lunch we overheard people ordering pumpkin bread, so we of course had to get back in line to get some to bring home, and some to deliver to grandma too!


After lunch as we were heading out MacKenzie asked us how lunch was.  We told her we loved it, and that we’d try the falafel next week.  She told me she might not have it next week—I guess it’s the end of falafel season, and time for a new menu—so she whipped one up for me, on the house!  It served as an awesome afternoon snack—yum!

falafel^^^ This picture doesn’t do it justice—it had to sit in the car during swimming lessons! It’s a sweet potato yam falafel patty, with a beet slaw, cucumbers, and a pumpkin aioli. It was so delicious!  I saved the other half for Irving, but I’m secretly hoping that he lets me have it!car^^^ Our “to-go” order

Definitely check out No Bones About It and tell them Fried Dandelions sent you—you can find their schedule on their Facebook page.  They’re mostly in Seattle, but next Thursday, October 30, they’ll be on the Eastside at the 24 Hour Fitness in Redmond!  You know where we’ll be having dinner next week—come say hi!.

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Oct 14

Nut Free Snacks for School

cover^^^ Skip Hop lunch boxes

If you follow along with the blog, you now know that David is in preschool this year.  He is loving his class, and is so sad that it is only two mornings a week.  I think he would go full days, 7 days a week if he could!  He has two wonderful teachers, and lots of friends—he calls them old friends and new friends, as he knew a few of the kids before he started (he goes to the preschool at our church).


One of the things I worried about when getting ready for the school year was dealing with the snack hurdle.  In fact, that is part of the reason (albeit a very small one) that we didn’t send him last year when he was 2.  One less year to deal with “the vegan issue.”  I knew I would have to face it sooner than later, but also knew that it didn’t need to be a big deal!

David’s preschool serves snack about half way through their 3 hour morning (and thank goodness, as David is refusing to eat breakfast/not being awake enough to eat and will fall apart if he gets too hungry).  They provide fruit, a cracker of some type, and some kind of protein—usually a yogurt tube or a string cheese.  In addition to avoiding the dairy, I would prefer to avoid GMOs and non-organic fruit as much as possible (at least the dirty dozen). Obviously we eat non organic from time to time, and GMOs too, but I try to limit it where I can, so that we can splurge when we go to our favorite Mexican restaurant and eat an entire basket of corn chips.  Since school is an ongoing thing, and he’ll be there next year too, it was worth it to me to do something alternative.

I shot an email over to the director of the school asking if I could provide our own snack and she immediately responding saying yes, told me that they needed to be entirely nut free (school policy), prepackaged (nothing homemade), and  looped me in with David’s teachers.  They have been very respectful and supportive of our desires (David’s teacher is even working with me to veganize all of the class cooking projects—more on that later!)!

david-snacktime^^^ he doesn’t seem to be bothered by eating his own thing!

I pack a snack for David daily.  I usually send some kind of fruit (this doesn’t have to be packaged), and 1 extra item.  I leave a large box of crackers with his teacher and they dole them out for him each day (that way I don’t have to send individually wrapped crackers!).  I keep his snacks in a box in the pantry, out of his reach (because he will help himself all day!), but still easy for me to access.


I check in with him most days to ask how snack was, if he noticed what kinds of fruit the other kids were eating, and how he felt about eating something different.  So far he has not seemed to mind eating something different.  I’m trying to be very casual about it and not make a big deal so that it doesn’t become one for him.  He’s hyper aware about what foods are vegan or not—he is always asking me—so he seems to have no problem eating his own thing.  He did mention to me that he thinks the other kids are drinking cheese water because they are omnivores though, so there’s that!

The nut free aspect has been the biggest challenge, but I found plenty of choices!  I’m also trying to limit the cost, as the prepackaged items can be pricier.  Since it is just 2 days a week it hasn’t been bad.  Towards the bottom of this list you’ll notice some sweet treats as well!  Each child is allowed to bring treats on their birthday (or half birthday) and there are a lot of pretty mainstream vegan and nut free treats that the kids would love! (excuse these pictures—I really don’t think product shots are my forte, but you’ll get the idea!)


We adore these saltines from Annie’s.  Seriously, the package can be emptied by our family in less than a day.  Thankfully they last a little longer when rationed by David’s teachers!  I haven’t actually tried these Food Should Taste Good crackers, although I think they are the same as the chips, although I am not completely sure.  David likes them though!


gopicnic^^^ David and I shared this hummus box on our school field trip to the farm.  David had a major case of the hangries that day!

This go picnic snack box was given to me, and the hummus is really yummy (the crackers in one of our boxes were totally crunched though).  They also make an almond butter and cracker snack box, but it’s a no go for our school because of the nuts.


Every kid loves fruit pouches these days!  I was thrilled when I found the organic applesauce (remember, it’s a dirty dozen) at Costco!  They worked out to be 50 cents per pouch which is a major steal!  We also like the Mama Chia pouches.  We got these at Costco as well.  The only thing I worry about with these is that David will stand out in the other direction, as all the kids love the novelty of these :)



I LOVE this Wild Garden Hummus!  We always get these in our airplane snack packs, and it’s really good.  It works great with the crackers and David is always requesting it.  And he adores Oloves olives.  These little packs are so convenient!

For a sweet treat, David loves the organic fruit peels from Trader Joe’s.


Several varieties of the Surf Sweets gummies are vegan (see my post here).  And these Just Fruit bars are another yummy treat.  Any of these could work well for a birthday celebration—in fact, we shared the gummy bears with David’s class on the birthday of their class mascot, Buddy Bear.

birthday^^^ Buddy Bear’s birthday treats!


For a real celebration, all of these cookies are winners!  The Annie’s Bunny Cookies do have honey in them, so they are not vegan in the strictest sense, but they are dairy and egg free.  In my mind, these are a better option than some of the other accidentally vegan cookies like Oreos.  I am obsessed with these Double Chocolate cookies by Enjoy Life.  I used them in my Dirt Cups a few weeks ago—they are so good!  David loves these Snickerdoodles from Trader Joes.  Both the Enjoy Life Chocolate Cookies and the Snickerdoodles are 8 allergen free—gluten/wheat, egg, dairy, peanut, tree nut, shellfish & fish, and soy.

Here are some of my other allergy friendly brands that can be found in most stores!  They would all make great treats for class birthday parties, and would allow everyone to share in the festivities!  Alternatively, if you need to send your child to school with their own snack because the main birthday treat won’t be vegan, these would all be great.

olivia-superfree^^^ These are SO good!

icecream^^^ Think outside the box!  Ice cream would be a huge hit with the kids!  All fruit popsicles are also a great alternative.

oreos^^^ Essentially organic Oreos—vegan and Non GMO!

mightyo^^^ These are a local brand—for all of my Seattle friends, these can be found in PCC, Whole Foods, and of course at the Mighty O shop in Greenlake.

lucys enjoylife

I hope that ALL of this is helpful as you try to seek out allergy friendly, school friendly, and kid friendly snacks and treats for your kiddos!

** This post is NOT sponsored.  These are just the brands that our family enjoys.  Some links are affiliate links, which means a very small portion of your purchase will go towards the cost of running this blog.  Your cost will not be affected.  Thank you for your support!

I love to hear from you! Please leave a comment on my facebook wall or send me an email at sarah@frieddandelions.com.

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Oct 14

Pumpkin Vinaigrette


I know, pumpkins are everywhere right now.  And I also know that not everyone likes that.  On Friday my BFF from middle school (elementary school?) posted on facebook asking for pumpkin recipes.  It was only after I had posted several for her that I realized that she was being sarcastic, and was not actually looking for anything else related to pumpkins!  But I do love pumpkin, so I’m going to share a handful of new pumpkin recipes with you this year anyway! (And here’s my roundup from last year.)  Sorry Melysa!  I have pumpkin muffins, a pumpkin spice latte, and even pumpkin baby food coming up in the next few weeks!  Hopefully a no bake pumpkin pie too!  But first, this pumpkin vinaigrette!


I made this last week for a teachers’ luncheon at David’s preschool.  We had a storybook theme, and each dish tied in to a different children’s book.  David has a great book called Sorpresa en el Huerto—The Surprise Garden (we have the Spanish version).  The book shows children planting mystery seeds, and then being surprised when they harvest all of the different vegetables.  They make a big salad with the vegetables and have a party to celebrate!


I served my salad with pears, apples, cranberries, and shallots, and garnished it with roasted pumpkin seeds.  I topped it with a fresh pumpkin vinaigrette—fresh, bright, and delicious!  David loves this dressing and had seconds on salad the night we made it at home.  This is a great salad to make any time, but it would be especially appropriate for Thanksgiving!  Hope you enjoy it as much as we do!


Pumpkin Vinaigrette
1/3 c pumpkin puree (here’s how to make your own!)
2 T olive oil
2 T apple cider vinegar
2 T orange juice
1 T maple syrup
¼ t garlic powder (or 1 crushed clove of garlic)
salt and pepper to taste (maybe ½ t salt?)

Shake and serve.  Store leftovers in the fridge.

Salad ideas:
Dried cranberries
Roasted pumpkin seeds
Roasted sunflower seeds
Toasted walnuts
Roasted pistachios

I love to hear from you! Please leave a comment on my facebook wall or send me an email at sarah@frieddandelions.com.

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Oct 14

Fiery Onion Harissa


Last night I dug back into my archives to make a rice dish for dinner.  As I got to the bottom of the post that I wrote 2 years ago I noticed that I promised to share the recipe for Irving’s Fiery Onion Harissa spread.  2 years ago.  And since he made it again this past weekend I decided it is definitely time to share it!


Harissa is a Moroccan condiment, and can be served as a dip with bread, spread on a pizza, or anywhere else when you want a bit of heat. This recipe actually came to us from that same bread making class I mentioned on Monday in my flatbread post.  I have actually never made the recipe myself—this is Irving’s specialty!  It’s made up of red and green onions, tomato paste, vinegar and crushed red pepper flakes.  It is super spicy and completely addicting.  I had some for lunch yesterday and kept reaching for my water.  David looked at me like I was crazy and repeatedly said “Mommy, stop eating that, it’s too spicy.  Spicy foods are only for daddies!”  And brave mommies!


You could reduce the spice factor in this if you want to, but give it a shot.  You’ll be surprised at how hooked you will be!  Plus, pairing it with hummus helps cool your mouth.  I am not a big fan of over spicy foods (I’m a 2 star girl in Thai restaurants) and I love this!  It’s a perfect appetizer for Mujadara—rice and lentils!  Hope you enjoy this as much as we do!


Harissa, adapted from Sur la Table
¼ c tomato paste
2-4 t crushed red pepper (I prefer 2 t, Irving prefers 4!)
¾ t cayenne pepper
½ c olive oil (you can reduce this and I think it still tastes great!—maybe ½ c)
½ c red wine vinegar
1 small red onion, diced finely
2 large garlic cloves, minced
6 green onions, chopped
salt and pepper to taste

Combine tomato paste, crushed red pepper and cayenne pepper in bowl.  Gradually whish in oil.  Whisk in vinegar.  Mix in onions and garlic.  Let stand at room temperature.  Stir before serving.

Store in a container with a tight fitting lid in the fridge.


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Oct 14

Moroccan Flatbread


I have been cooking up a storm over the past few weeks!  Three friends had babies, my mom had surgery on her wrist, and two other friends had sick kids, so I have been in the kitchen a lot (I made Dreena Burton’s Mac Oh Geez for all of them, adding 1 cup of pumpkin puree to the sauce)! I have at least 4 new recipes to share with you, plus a “back-to-school, nut-free snack guide!”  I’m also working on a guest post for my friend Nell’s site Whole Parenting on beginning solids—Jonathan just started solids a few days ago and he is LOVING pumpkin!

However, the boys seem to tag team and make sure that between the two of them, someone needs me every single moment of the day!  Hopefully I will find the time in the evenings to get these recipes and posts jotted down for you!


^^^ these two derail ALL productivity.  ALL of it.

Tonight I want to share a recipe for Moroccan Flatbreads!  Years ago, when we were first dating, Irving and I took a bread making class at Sur la Table.  This class was money well spent, as our pizza dough recipe came from this class, this recipe below did as well, and a recipe for a spicy onion dip that I hope to share with you in the next day or two.  I’ve veganized this recipe by using soy yogurt, but otherwise it is as it was taught to us.



This pita-like bread is easy to make, although it does take a little bit of time, so plan ahead.  You have your inactive time for rising, plus the actual cooking of the breads (about 4 minutes each).  If you have a big enough skillet, or two skillets, double up and help it to go a little bit faster!  Trust me, it’s worth it.  We LOVE this bread!  If you have a few extras (which you probably won’t unless you double the recipe), these toast up great the next morning.  I like spreading them with coconut butter and a sprinkle of cinnamon!  Today I had a leftover for lunch, and turned it into a little flatbread pizza.  So many options!

bread3 bread2

Hope you enjoy one of our familiy’s favorite recipes!  Buen provecho!


^^^ total chaos around here, all of the time.  Anyone else bake like this? 

Moroccan Flatbreads, adapted from Sur la Table
1 c warm water (I use hot tap water)
2 ¼ t yeast (1 packet)
2 t sugar
1 T olive oil
¼ c plain yogurt (I use Whole Soy. I think the So Delicious Greek style plain coconut yogurt would also be great!)
3 c white flour (I haven’t made this with whole wheat flour, but my thought is that it would be too tough)
1 ½ t salt

* I make this in my Kitchen Aid mixer, using my dough hook the entire time.  You could do by hand, with a little more elbow grease!

Place yeast in the bottom of your mixer bowl.  Gently pour water over and allow to stand for 1 minute, while the yeast “puffs.”

Add the sugar and olive oil and give it a quick spin.  Add the yogurt and mix once more.  Add 2 cups of flour and begin to mix, stopping to scrape down the sides as needed.  Add remaining cup of flour and salt and mix again until the dough forms a nice ball, and all of the dry flour is incorporated.

The dough will be sticky—it should have the same consistency as this:dough-stretch

Either in your mixing bowl or a new glass bowl, drizzle with olive oil and then place the dough in, turning a few times to coat the ball with oil.  Cover with plastic wrap and place in a warm spot and allow the dough to rise, until doubled.


Turn out the dough onto a floured work surface.  Knead a few times and form a ball.  Divide the ball into 8 pieces.  Roll each one into a ball and roll or stretch into a rough 4 inch circle.  Set the circles back onto the floured work surface and let sit for 10 minutes, rising again.




After the dough has rested for 5 minutes, turn the heat under your pan to medium (I like to use my cast iron, but any skillet can work). Do not grease the pan.

After the dough circles have risen, begin to form the breads.  Stretch or roll the dough into a larger circle, but don’t let it break.  Lay each one on the hot pan for 20 – 30 seconds to “set” and then flip.


^^^ just set

Cook for 1-2 minutes, until brown, and then flip back to the first side, cooking for 1-2 minutes more.  Depending on your heat this can be a bit slower.  I am impatient and keep my heat higher than I should, but it often results in extra “crispy” spots.


Remove each from the pan and allow to cool on a wire rack.  Serve with hummus or spicy harissa (recipe coming tomorrow I hope!).

I love to hear from you! Please leave a comment on my facebook wall or send me an email at sarah@frieddandelions.com.

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