Vegetarianism - Pria's Ponderings

Vegan Taquitos

Causes, Finding Meaning, Kid-tested vegan recipes, Raising Vegetarian Children, vegan Comments Off

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.

Spanakopita comforts body and soul

Cooking, Recipes, Vegetarianism 1 Response »

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

The Riviera Maya with Maya

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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.

Morning Rice

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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

Raviolis rule with kids of all ages

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May 062011

Raviolis stuffed with spinach in a tomato sauce

Trying to please the appetites of a 12 year-old and two year-old vegetarian kid at the same time is not always easy.

This is where pasta comes in to the rescue. There are a variety of pastas, and the one my kids probably like best is raviolis stuffed with spinach and cheese. This also works for me to try to get vegetables in my toddler.

Although spinach has fortunately not been much of a problem for her, particularly when it’s been sauteed with olive oil.

My son was off school today, so I made them the ravioli. They both ate a lot. Fortunately for me, it was easy and I took a shortcut by not boiling the raviolis separately. I sauteed diced tomatoes in plenty of olive oil with minced garlic, salt, black pepper, Italian seasonings and then paprika.

If you use canned diced tomatoes, you probably don’t need to add water. If you use fresh (I used a combo), add a little water. I added the raviolis and let them cook in this sauce, covered. I added some chives and cilantro at the end as garnish. I served it with Parmesan cheese. My mission of getting a balanced and satisfying meal in my kids is accomplished! (for now)

Stuffed Mushrooms

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Jul 192010

Stuffed Mushrooms

My version of stuffed mushrooms is probably my husband’s favorite item that I make. It is great to munch on with salad or soup for a relaxing night with a few drinks and a movie.

Ingredients:

green onion
bread crumbs
wheat germ
feta
olive oil
garlic
spinach
chopped mushroom stumps
walnuts

Saute everything but the cheese in olive oil. Combine with the cheese. Stuff the mushroom caps (preferably baby bellas) and heat in the oven until the cheese melts.

Stuffed Mushrooms

Tuscan-style pasta with chickpeas, zuchhini and rosemary

Cooking, Organic, Recipes, Vegetarianism Comments Off

Jun 102010

To utilize the zucchini from my lovely bounty from Door to Door Organics recently, I found this dish in my “Vegan Planet” cookbook. It seemed healthy and well-rounded. There was protein from the chickpeas and everything, including the pasta, was organic.

For those that are not vegan, cheese can be added, such as fresh mozzarella and parmesaan. After I made it and served it, I realized I could have added sun dried tomatoes for more flavor – just got a huge bottle from Costco that I think was a good deal – along with all the other items that totaled $500.

2 tblsps olive oil

2 small zucchini, halved lengthwise and cut into 1/4″-thick half-moons

2 garlic cloves, minced

1 tblsp chopped fresh rosemary leaves

1 14.5-ounce can plum tomatoes, drained and chopped

1 1/2 cups cooked or one 15-ounce can chickpeas, drained and rinsed

1/4 tsp red pepper flakes

salt and freshly ground black pepper

1 pound penne or other short, tubular pasta

Heat the olive oil in a medium saucepan over medium heat. Add the zucchini and cook until slightly softened, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the rosemary, tomatoes, chickpeas, red pepper flakes and salt and pepper to taste. Cook, stirring occasionally, for 10 minutes to blend the flavors.

Meanwhile, cook the penne in a large pot of boiling salted water, stirring occasionally, until al dente, 8 to 10 minutes. Drain and place in a large, shallow serving bowl. Add the sauce and toss gently to combine. Serve at once.

Serves 4

Source: Vegan Planet