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.

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.

The Riviera Maya with Maya

 Children, Raising Vegetarian Children, Travel, vacation  Comments Off on The Riviera Maya with Maya
Jul 162011
 

Maya discovering the Caribbean

Late on July 11, we returned from our trip to Mexico and now trying to get back in the rhythm of our life at home.  On July 3rd, we left for a week-long daring adventure to the Riviera Maya with our toddler and teen.  We left the country just in time for the 4th of July holiday the next day.  It was somewhat odd to celebrate the occasion in a different country, seeing the red, white and blue balloons while listening to some classic American music.

My 2 year-old daughter Maya had a challenging time on the 5-hour plane ride.  It was surreal to see a sense of Mexico from the plane, which reminded me of my village in India, with its flat, rustic roofs.  Once in Cancun, we were hit by the humidity and then transferred to our resort at the Riviera Maya about an hour away.  Once there, the resort matched what we saw and read on-line and even what we saw via satellite on Google.  It was interesting to be in the ocean that I saw clearly on-line, right to the rocky, patchy areas.

It is difficult to complain about a vacation and resort over-all.  Because, you know, it’s a resort and vacation.  When all else fails, there is always the ocean, which can not disappoint.  We saw some negative reviews of the resort on Trip Advisor, and that was echoed upon arrival.  We had been placed in the wrong room and then on the wrong side.  After finally getting to our correct room, we had some issues with our room not getting cleaned and then the toilet not flushing.  We also had some issues with my son’s age – he was 12 when we booked, which was at a lower rate, but then he turned 13 upon arrival, a higher rate.

Things got resolved and we were able to appreciate the beach above all, and then the pools and having food/drinks included.  It was challenging feeding Maya – we actually had a hard time finding beans at the buffets!  There were no tacos, burritos, enchiladas or other traditional vegetarian Mexican food we are accustomed to in the states.  The first thing we did after landing late Monday was to stop at a cheap fast food Mexican drive-thru on the way home.  My son and I were so desperate for Mexican food after our trip to Mexico!  At the fancy Mexican restaurant, we were offered roasted vegetables.  This followed the fancy French food the previous night where we had the same vegetables.  I do regret not insisting on some whole beans and accepting what was offered.

I would probably not book an all-inclusive in the future.  I gained 5 lbs, and unless you are used to eating and drinking a lot, it may not be the best value or provide you with the choice you want.  Since you have already paid for your package, the restaurants don’t need to impress you, particularly vegetarians.  There isn’t competition for your business.  We had considered a vacation rental, which is something I would try next time.  We could have our own room and only pay for what little food/drink we may want.

 

May 232011
 

Morning Rice

It’s National Vegetarian Week!  Hooray!  In honor, I want to share a simple breakfast recipe that I made this morning.  I was hoping my two year-old toddler would appreciate it.  But of course it is a mystery what she will take to or not.

At first she didn’t want to try it because she didn’t recognize it (I assume), but eventually, she was won over, possibly by the fragrance of vanilla and cinnamon.

I wish that I could give proper credit to the source, but it was just on my calendar for the month of May, so I have been eyeing it all month, waiting to make it when I had cooked brown rice handy.  Making the brown rice in the morning before my toddler wakes at 6 is a bit much to ask.  Just trying to get my caffeine in by then is a feat.

I doubled the ingredients for my family of 4.  I left the peeling on the apples, which was fine with my family.

The dish can easily be made vegan with the use of non-dairy milk.

portion:  1 serving

Ingredients

  • 1/2 cup cooked brown rice
  • 1/4 cup lowfat milk or soymilk
  • 1 apple, peeled, cored, and finely chopped
  • 1/4 tsp vanilla extract
  • 1/4 tsp cinnamon

Mix all ingredients in a microwave safe bowl (or on the stove).  Heat on high for 1-2 minutes or until heated through.

Nutritional info (per serving):  calories – 220, fat – 1.5g, protein – 4.7g, carb – 48g, fiber – 7g, calcium – 92mg, iron 1 mg, vitamin A – 35mcg, vitamin c – 5mg, folate – 4 mcg