Seven seconds. That was my record for spooning an entire cup of yogurt down my gullet when I was in junior high, that time of life when stupid human tricks are a major form of cool.

I eat more slowly now, but I still like to have fun with food. That sense of play helps me tremendously when I feed my kids. Their dietary guidelines, although not full of “variety, balance, and moderation,” are to them “fun, fun, and more fun.” My four-year-old son, August, loves odd shapes, bright colors, and anything crisp, crunchy, or juicy. On weekends, we make Mickey Mouse pancakes or dinosaur biscuits with T-Rex biscuit cutters. August likes to help; he seems to enjoy his food much more when he has a hand, however small, in preparing it.

Most kids like some sorts of vegetarian food: pizza, pasta, soups, sandwiches, nut butters, and cut-up fruits and vegetables. My kids are no exception. By offering them new foods in new ways, I’ve discovered what they like. Getting them over the big hurdle—the first bite—is easy. In our house, we have the No-Thank-You Bite. You take a bite, and if you don’t like it, you say, “No, thank you,” and leave the rest alone. It works like a charm.

I think the golden rule of vegetarian cooking for kids is “keep it simple.” What tastes like a symphony of flavors to me may overwhelm a young, sensitive palate. Fortunately, this simplifies cooking. It’s why I’ve based these dishes on basic flavors, using ingredients like peanut butter, bananas, tomatoes, cheese, and other foods kids like. Some adults might call these recipes comfort food. I just call them good eating—especially when yogurt is involved.