I enjoyed a vegan brunch this morning that included an omelette using Just Egg with spinach, garlic, onion and avocado.
Vegan Brunch
vegan
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Nov 032019
Vegan frittata
vegan
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Oct 202019
I made vegan frittata for the first time this morning using Just Egg. It was delicious!
Vegan ”Huevos” Rancheros
Kid-tested vegan recipes, vegan
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Mar 032019
We enjoyed vegan “Huevos” Rancheros for breakfast, my favorite. 😋
I sautéed tofu with hash brown, baby bell peppers, onion, garlic, salt, black pepper and paprika. I added pinto beans made from scratch and nutritional yeast.
We had the mixture with corn tortillas and salsa.
Vegan creamy tomato soup
Cooking, Finding Meaning, Kid-tested vegan recipes, vegan
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Jan 202019
My daughter has a cold this weekend and I wanted to offer her tomato soup.
But I’m trying to get away from store-bought processed foods. So I was inspired to make it from scratch.
I made vegan creamy tomato soup, with actual tomatoes. I was very impressed with the outcome!
I sautéed tomatoes with onions and garlic in my Instant Pot. I added salt, black pepper, red pepper and basil essential oil. I then put it on the soup setting. I then added a can of coconut milk, cilantro and puréed with an immersion blender. Yummy! I could taste all the flavors. I will never have instant again.
Layered Bean Tortilla Soup
Cooking, Kid-tested vegan recipes, Recipes, vegan
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Nov 112018
For dinner tonight, my daughter and I enjoyed layered bean tortilla soup. The soup base was made with pinto beans, then layered with cheddar cheese for my daughter. I skipped cheese as a vegan.
It was topped with crushed tortilla chips, salsa, and vegan sour cream I made for the first time. My vegetarian 9 year-old daughter loved it.
The sour cream was easy. It consisted of coconut milk solid, lemon juice and salt to taste.
Vegan Taquitos
Causes, Finding Meaning, Kid-tested vegan recipes, Raising Vegetarian Children, vegan
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May 182018
In my transition to veganism since the past year, I’ve experimented with vegan recipes. The latest has been taquitos after buying a frozen version. I noted the ingredients and made my own improvised, homemade version last night.
It included Swiss chard grown in my garden and black beans from scratch, using my Instant Pot. I was able to get the beans started before picking up my daughter, which was ready after.
I sautéed the chard in coconut oil with garlic, onion and spices such as salt, black pepper, smoked paprika and coriander. These can be improvised as per preference.
I rolled this stuffing onto corn tortillas which were then baked. I also used the stuffing in taco shells. I added organic tomato, homemade salsa and homegrown cilantro before serving. My 9 year-old daughter stated it was the best taco and taquito she ever had. I would add avocado in the future. They weren’t ripe last night. I also used the stuffing in mini burritos that she took to school and I took to work today.
Spaghetti with Carrot/Tomato Saucei
Children, Finding Meaning, Raising Vegetarian Children, Recipes, vegan, Vegetarianism
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Mar 042018
I’ve been trying to move away from processed, pre-made food. I’m also trying to be a more organized working single mom.
I asked my daughter about meal preferences for the week so I could make some ahead of time today, on Sunday. She mentioned spaghetti.
I wanted to avoid a jarred sauce and I had a big bag of carrots from Costco to use up. I decided I would put them through a food processor and then put them in everything.
I bought Roma tomatoes, which were sautéed in with shredded carrots, onion, and garlic. I added basil, salt, pepper, paprika, balsamic vinegar, olive oil, and Brewer’s Yeast Flakes. I puréed in the pan. My daughter loved it. I also made a garlic bread roll with vegan margarine, olive oil, and seasoning. Any protein crumbles like Boca or sautéed tofu crumbles could also be an option to add to the sauce.
May 062015
An easy popular weeknight or any night kid favorite meal is naan pizza.
Just spread your favorite sauce, toppings and cheese (or not) and you’re done!
My 6 year-old loves basil pesto on the naan, along with mozzarella. I can normally add a green like kale or spinach as toppings without protest.
No more non-stick cookware
Children, Cooking, Environment, Green Living, Health
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Feb 142012
Over the weekend, while multi-tasking as any mom must do, I started to cook by turning on the stove and placing a pot on the stove. I was then going to put ingredients in, but the phone rang so I went to answer it. In the meantime, my empty pot started heating up and I was distracted by my call.
Within a few minutes, I could smell fumes from the pot. I put on ventilators, put could still smell it. My daughter soon got up from her nap and complained of being tired and sick. Later, she vomited. It is possible she picked up a bug from preschool, but it is also possible she developed symptoms from the fumes of the non-stick cookware.
I had purchased a better cookware set within the year and was aware of not heating up an empty pot due to potential fumes. At this point, I did not want to risk accidentally having this occur ever again. After doing some research, I decided to go with cast-iron and purchased some reasonably-priced cookware from Target. I will also use stainless steel and glass for baking. I have some steel cookware and will eventually replace my bakeware.
Do the research for yourself and make the best choice for yourself. There is much on-line regarding the topic. I did not want to risk even the constant emmission from regular everyday cooking with teflon and potential carcinogenic effects. The addition of extra iron from cooking on cast-iron was attractive and am beginning to love using the pans for their even controlled heating as well.
Sep 252011
Mouth-watering spanakopita
Nothing spells comfort on a cool fall evening like a spinach pie – the delicious Mediterranean spanakopita. It can be served well with salad or soup. I have tried different recipes including the following:
Ingredients
* 3 tablespoons olive oil
* 1 large onion, chopped
* 1 bunch green onions, chopped
* 2 cloves garlic, minced
* 2 pounds spinach, rinsed and chopped
* 1/2 cup chopped fresh parsley
* 2 eggs, lightly beaten
* 1/2 cup ricotta cheese
* 1 cup crumbled feta cheese
* 8 sheets phyllo dough
* 1/4 cup olive oil
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9×9 inch square baking pan.
2. Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
3. In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
4. Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.
Source: All Recipes