We make great effort in cooking the majority of our meals from scratch, using fresh produce, spices, grains and enjoying it together as a family. However, with two children under the age of four, we have to be a bit more creative to effectively serve a meal that all four of us will enjoy and benefit from nutritionally.

Here are a few of our favorite vegan family dinners. They are great if in a rush to get dinner on the table and can also be made ahead of time and re-heated. Plus, they make awesome leftovers for us to bring to work the next day.

Black Bean Burgers and a Side of ‘Special’ Broccoli

Have only fifteen minutes to make dinner? No problem. Whip up some homemade Black Bean Burgers and our ‘special broccoli.’

You can soak and prep your own dried beans or rinse and drain a can of Organic Black Beans from Trader Joes on Merrick Road, then mash them up in a medium sized bowl with a potato masher.

Add ¼ cup to ½ cup of gluten free breadcrumbs, combine and set aside. Meanwhile, chop off the tops of broccoli and steam until a bright green.

Prep your choice of veggies – we love to use frozen peas, freshly sautéed spinach or kale. Steam or sauté and grind into small pieces. Add to black bean mixture and combine.

Shape the black bean mixture into patties and drop a tablespoon of olive oil in a frying pan and let patties cook until heated all the way through.

Take your steamed broccoli and toss with 2 teaspoons of tamari and sprinkle on some sesame seeds. Get your fixings (sliced tomatoes, ketchup, lettuce, sliced avocado) and burger buns on the table and serve.

You can also bake the burgers or throw them on the barbecue. These freeze great, so make a ton and save for those quickie dinner nights.

Tofu Planks with Sides of Applesauce and Fresh Long Island Corn

Firm Organic Tofu needs to be drained completely to taste its best. Take one half a block of organic firm tofu, rinse and place between two paper towels and push down somewhat firmly to get the moisture out. Do this a few times.

Slice into ‘planks’ about ¼- to ½-inch thick and treat them like cutlets, covering them in your gluten free breadcrumbs. Add a little oil to your frying pan and fry each tofu plank about three minutes per side. Serve with a dollop of applesauce and some fresh Long Island corn on the cob.

Dippers

It is barbecue season, so grab your bounty of Long Island produce and make kebobs. Zucchinis, grape tomatoes, white or Spanish onions and peppers. (Tip: Peel the peppers after rinsing. Any skin on a vegetable or fruit is technically meant to protect the inside from the elements and is naturally a bit more taxing to digest.)

We serve a huge platter of grilled veggies with the choices of dips and let everyone dig in. Dip choices on our table include: Organic ketchup, Trader Joe’s goddess dressing, and Keith’s ‘White Dip,’ which includes Nayonaise, a dash of white vinegar and black pepper.

(Editor’s note: This is part one of a two-part article. Look for more recipes from local vegan Jamessina Hille to come.)