Vegan Brunch

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Nov 032019
 

I enjoyed a vegan brunch this morning that included an omelette using Just Egg with spinach, garlic, onion and avocado.

Vegan frittata

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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  Comments Off on Vegan ”Huevos” Rancheros
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  Comments Off on Vegan creamy tomato soup
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  Comments Off on Layered Bean Tortilla Soup
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  Comments Off on Vegan Taquitos
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

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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.

Morning Rice

 Children, Cooking, Raising Vegetarian Children, Recipes, vegan, Vegetarianism  Comments Off on Morning Rice
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

 

 

 

Swiss Chard with Garbanzo Beans and Noodles

 Cooking, Recipes, vegan  Comments Off on Swiss Chard with Garbanzo Beans and Noodles
Nov 222010
 
Chard and chickpeas

Swiss Chard with garbanzos

This is great Fall comfort food.  I’m not too familiar with chard since I didn’t grow up with it.  We found some at a Farmer’s Market that had gotten ignored in my fridge and needed to get used up.

I found a recipe on-line that I modified with the addition of more spices, vegetable broth and noodles.  I topped it with a  parmesan cheese mix.   It can easily be made vegan without the use of cheese.  It’s a complete one-pot dish with sufficient protein.  As a bonus, my toddler liked it.

  • 2 tablespoons olive oil
  • 1 shallot, chopped
  • 2 green onions, chopped
  • 1/2 cup garbanzo beans, drained
  • salt and pepper to taste
  • 1 bunch red Swiss chard, rinsed and chopped
  • 1 tomato, sliced
  • 1/2 lemon, juiced
  • cumin
  • pinch of asafoetida
  • about 2 cups egg noodles
  • about 2 cups vegetable broth

Heat olive oil in a large skillet.  Stir in shallot and green onions; cook and stir for 3 to 5 minutes, or until soft and fragrant. Stir in garbanzo beans and seasoning, along with salt and pepper; heat through.  Place chard in pan, and cook until wilted.  A dd noodles, tomato slices, stock and cook, covered until noodles are soft.  Add enough stock to achieve creaminess desired.  Squeeze lemon juice over mixture, and heat through. Plate, and season with salt and pepper to taste.