A few weeks ago, my daughter’s friend (a six-year-old boy). told his mother that he wanted to stop eating meat because he doesn’t like the thought of eating animals. Since then, he has been asking about vegetarianism/veganism. Last week, I offered to make him dinner; his favorite dish, just veganized. And, he told me he wanted me to make macaroni and cheese.
Just then, I remembered this awesome vegan restaurant in Atlanta called, Soul Vegetarian. They make the best macaroni and cheese! Even regular cheese-lovers and meat-eaters love the food at this place.
So today, that little boy came over and I made Soul Vegetarian’s vegan mac and cheese, baked Brussels sprouts, and fresh-baked whole wheat bread.
For directions on how to make the vegan mac and cheese, please click on this link: http://www.youtube.com/watch?v=yhulOmHr3Kc
I am happy to say that no one missed the cow-milk cheese. This cruelty-free mac and cheese is super cheesy and delicious!
I was craving a dish with some squash and then I remembered something I posted a while back:
I didn’t have all the ingredients, so I kind of improvised. It turned out pretty yummy!
- 4 cups of cooked wheat (2 cups dried)
- 2 cups of chickpeas (1 cup dry)
- 1 acorn squash (peeled and sliced)
- 1.5 cups of cherry tomatoes (sliced)
- 1 cup of chopped walnuts
- 4 large cloves of garlic (minced)
- juice from 2 limes
- 4 tablespoons of olive oil
- Herbamare to taste (seasoned salt)
- Cook wheat berries and chickpeas.
- Spray olive oil on acorn squash and grill on medium to high for about 5 minutes on each side.
- Mix the lime juice with 3 tablespoons of olive oil, and add herbamare to taste.
- Heat another pan with 1 tablespoon of olive oil.
- Cook the minced garlic and chopped walnuts in the oiled pan for 2 minutes.
- Throw all ingredients in a large bowl, mix, and serve.
Beautiful tomatoes from my garden.
Tangy and delicious!
I can’t get enough of these lately!
My daughter and I eat these up with some quinoa and roasted sea weed. YUM!
- 2 lbs of Brussels sprouts
- 7 tablespoons of balsamic vinegar
- 5 tablespoons of olive oil
- 1 small bulb of garlic
- salt and pepper to taste
- Pre-heat oven to 375 degrees
- Blend balsamic vinegar, garlic, olive oil, salt and pepper and set aside.
- Wash and slice Brussels sprouts in half and place in a large Ziploc bag or Tupperware.
- Pour the vinaigrette mix into the Ziploc bag or Tupperware, then shake.
- Pour the seasoned Brussels sprouts on to a baking sheet.
- Bake for 25 to 30 minutes.
Right out of the oven!
Today, my daughter and I made tofu “fish” nuggets. We used my CRUNCHY TOFU NUGGET recipe, but altered it a bit. One of the alterations I made was adding sea weed to give it an “ocean-like” taste. I also made my CREAMY WALNUT DIP to go with it since I didn’t have cocktail sauce or whatever else people eat fish with.
- 1 package of firm tofu (frozen, thawed, pressed, and slice into cubes)
- 1 cup of unsweetened non dairy milk
- 3 tablespoons of vegetable bouillon (or just plain salt)
- 4 sheets of toasted seaweed
- 1 cup of panko bread crumbs (for vegan and whole wheat, use Ians)
- 1 cup of whole wheat flour
- 2 small cloves of garlic
- 1/4 inch of ginger (optional)
- a few dashes of pepper (optional)
- Preheat oven to 400 degrees.
- Take your firm tofu (frozen, thawed, and pressed…this is for better texture), and slice it into 1 inch cubes.
- Blend vegan “milk”, vegetable bouillon, garlic, ginger, and seaweed together.
- Dip cubed tofu into the “milk” mixture.
- Roll it into whole wheat flour.
- Dip into the “milk” mixture again.
- Roll in panko crumbs.
- Place onto greased cookie sheet.
- Bake for 20 minutes
- Enjoy with your favorite sauce….or my WALNUT DRESSING.
I found vegan “crab” cakes by SOPHIE’S KITCHEN at the health food store the other day and was really excited to try them. I have been craving something like this for a while now, so I made it the other day.
I have to say, these were pretty delicious. Also, it also took me less than 15 minutes to make lunch. I decided to make “crab” cake and sprout sandwiches with a creamy walnut sauce and baked purple potato slices.
Ingredients for the Creamy Walnut Sauce:
- 1/2 cups of walnuts
- 1/2 cup of water
- 1 clove of garlic
- 1 tablespoon of fresh parsley
- 1.5 tablespoons of mustard
- 1/3 teaspoon of salt
- juice of 1 lime
Directions: blend all ingredients until smooth.
This sandwich was so delicious! I will definitely be buying these again.
Update: I just tried the faux “shrimp” by Sophie’s Kitchen, it was also really delicious!
Served with the creamy walnut sauce.
For lunch, I wanted something light and crispy using the kelp noodles I purchased from the health food store, so I decided to make these spring rolls.
It is super easy and quick to make, even my 5-year-old had a good time helping me fix these.
What you will need for the spring rolls:
- spring roll skins/wrappers (follow directions on package)
- kelp noodles
- organic spinach or lettuce
- basil (optional)
- shredded carrots
- mung bean sprouts
- shredded yellow squash
- Dip the spring roll “skin/wrapper” in hot water until it is soft and pliable.
- Remove from water and place on a flat surface.
- Place kelp noodles and veggies on the wrapper, and fold like a burrito.
- Serve with dipping sauce.
- 1 cup of peanuts
- 2 tablespoons of sesame seeds
- 1/2 cup of liquid aminos
- 2 tablespoons of sesame oil
- 1 tablespoon of seasoned rice vinegar
- juice of 1 lime
- 1/2 inch of fresh ginger
- 1/2 cup of water
- 2 to 3 cloves of garlic
- 3 tablespoons of sriracha hot sauce
Directions: Blend everything together in your high powered blender until smooth.
I used parsley for garnish.
I had some freshly sprouted mung beans in the fridge that needed to be eaten, so I decided to make a salad out of it for dinner. I have made something similar to this in the past but I have used quinoa, corn, spinach, and a different kind of dressing. But, this version is a bit more simpler. It is crunchy, filling, tangy, and creamy deliciousness! You have your beans, your grains, your veggies, nuts, etc. This is definitely super healthy!
I love sprouting!
Ingredients for the salad:
Tangy and Creamy Dressing:
- 1/6 cup of almonds
- 1/4 cup of water (note: you can add more to adjust thickness of dressing)
- 1 tablespoon of flax seeds
- 4 cloves of garlic
- juice of one lemon
- Blend all the ingredients for dressing in your blender until it is smooth adding herbamare little by little until it is salty enough for you.
- Cook barley by following directions on the box/bag it came in.
- Drain the barley and set aside.
- Put all of your ingredients (barley, mung bean sprouts, tomatoes, carrots, and dressing) in a salad bowl.
- Toss and serve (either warm or cold).
The rain poured quite heavily in our little town today. It was also a bit chilly which was a perfect opportunity to have “rainy day” soup. This soup is hearty and super healthy. I hope you enjoy it as much as we do!
- 3 cups of cooked quinoa
- 3 and a half quarts of water *note: add more water toward the end if you like it more “soupy”
- 1 can of organic coconut milk
- 1/3 lb of Bob’s Red Mill Soup Mix, 13 Bean Soup Mix *I soaked the beans overnight with a tablespoon of fresh lemon juice *
- 1 large onion (chopped)
- 1 large red bell pepper
- 7 cloves of garlic (minced)
- 2 inches of ginger (peeled)
- Herbamare Original (500g=1.1LB) Brand: Vogel *note: you can buy pre-made herbamare from this link or the health food store, or you can save some money by googling “herbamare recipes” and making it yourself. You will find many different recipes out there. I made mine myself, but I didn’t measure (sorry…next time I will ), I just go by taste and it usually tastes similar to other herbamare recipes.
- Cook your quinoa and set aside.
- Wash your soaked beans.
- In a large pot, boil 3 and a half quarts of water with your soaked beans, chopped onions, and minced garlic.
- Let it boil for about 1 hour or until the beans are cooked (stir occasionally).
- Blend coconut milk with your red bell pepper and ginger in a blender until smooth. And, you will have a red gingery, coconutty, bell pepper soup.
- After the beans have cooked, add your coconut-bellpepper-ginger blend.
- Boil this together for another 20 minutes.
- Then add your cooked quinoa and herbamare (add herbamare a little bit at a time until you are satisfied with the taste).
- Simmer for 15 minutes or so.
- Pour in your favorite soup bowl and enjoy!
Delicious vegan “fish” tacos by me.
A few months ago I had the pleasure of dining at a wonderful vegan restaurant called, Native Foods Cafe in Los Angeles. I enjoyed their mouth-watering grub such as the Rockin’ Moroccan Bowl, Bistro Steak Sandwich, Chimi Chop Salad, vegan nachos, and their Baja Blackened Tacos.
Today, I was craving their food…like crazy. But, I am thousands of miles away from this place and I needed to make something similar to satisfy my hunger. I looked in my fridge and thankfully, I had a lot of the ingredients required to make a my own vegan “fish” taco.
It was delicious, fresh, healthy, and most importantly approved by my 4-year old child.
*Note: It took me 20 minutes to make lunch!…so quick and easy!
So here is what you will need for the tacos:
- 2 packages of tempeh (today, I used 3 grain tempeh)
- 1 medium-sized onion (chopped)
- 1/2 fresh cabbage (chopped)
- 1 tablespoon of fresh ginger (grated)
- 3 lemons or 4 limes
- 5 sheets of nori (sea weed)
- 6 bulbs of garlic
- 1 hand full of cilantro
- 6 tablespoons of liquid aminos
- 1/2 cup of veganaise (vegan mayo)
- 1.5 tablespoons of maple syrup
- 1/2 tsp of salt
- 1.5 tablespoons of coconut oil
- sprouted corn tortillas
- tomatoes (chopped)
- Juice the lemons.
- Pour 1/2 of the juice into your blender and set the remaining 1/2 aside.
- Add garlic, liquid aminos, nori sheets (torn into strips), ginger, and cilantro into your blender with the lemon juice to make your marinade.
- Blend into a thick sauce.
- Slice your tempeh into strips.
- In a large bowl, pour the remaining half of your lemon juice with the veganaise, maple syrup, and 1/2 tsp of salt. Stir and then add 1/2 of the chopped onion (set the other half aside) with the chopped cabbage. Mix well and set aside.
- Heat the skillet/pan in medium to high heat with coconut oil then add the remaining half of the chopped onion.
- After a minute, add the tempeh and your seaweed marinade.
- Cook this for about 5 to 10 minutes or until most of the moisture has evaporated.
- Prepare/heat your tortillas.
- Build your tacos.
YUM! Mercury-free “fish” tacos!
I used a little bit of chopped parsley for garnish.
I just love pumpkin but I don’t really like buying them in a can, so I was really excited to see organic pie pumpkin at the local health food store.
I ended up purchasing more pumpkins that I needed for a pumpkin pie, so I decided to make soup perfect for the fall weather that is warming, comforting, filling, and delicious. I just love the combination of pumpkin chunks with wheat berries. My family and I really enjoyed this soup!
- 1 organic pie pumpkin (peeled and cut into cubes)
- 1 medium onion (chopped)
- 8 cloves of garlic (minced)
- 1.5 inches of ginger (finely minced)
- 2 medium-sized potatoes (cut into cubes)
- 1.5 cups of wheat berry (soaked over night)
- 1 cup of red lentils
- 9 cups of water
- 2 oz. of red curry paste or 3 t0 4 tablespoons of curry powder
- 1 tablespoon of garam masala
- 1 can of coconut milk
- 3 to 5 tablespoons of Mrs. Dash’s Salt-free Seasoning
- Liquid aminos for added taste (note if you don’t have this, you may add a little bit of sea salt)
- 1 tablespoon of olive oil
- Boil wheat berries for 20 minutes, drain, and set aside.
- While your wheat berries are boiling, prepare your veggies.
- Heat oil in a large soup pot.
- Add onions, garlic, ginger, curry, and garam masala.
- After the onions are a little transparent, add pumpkin, potatoes, wheat berries, red lentils, coconut milk, water and Mrs. Dash’s seasoning into the pot.
- Simmer for about 30 to 40 minutes.
- Add salt or liquid aminos a little bit at a time.
- Serve with delicious freshly baked bread. Note: the bread in the above picture may look a bit different from the one from my recent post because I used whole wheat flour mixed with bread flour.