Monday, March 29, 2010


Yes, it has been a very long time since I have posted. I admit to being un-inspired with the diet I have had to be on since Samuel was born 5-4-09. I had cut milk and soy out prior to his birth and by the time he was six weeks old was also off eggs, nuts, peanuts, wheat and corn. Thankfully, I added wheat and corn back in after only a couple weeks. But, the other items I stayed off of until just the last few weeks. I am now happy to report that I am only off milk! In truth, I haven't trialed that but am in no rush to do so. I'm just glad that my protein sources are now more than seeds, nutritional yeast, grains, and beans. You can imagine that got a little old. My plan is to start posting again now that I am actually able to cook from a more varied palate of foods. See you soon!

Saturday, April 4, 2009

I've been gone a long time...

Yes, I know. I have been a super-slacker in the blog department. Let me just say that has been a bit crazy! I am nine months pregnant with our third child AND we just moved after six years at our prior address. What a bunch of madness. And, of course, my back has begun to act up in late pregnancy due to my pre-existing problems and the baby. My first two children had milk-soy protein intolerance, so I have just today begun cutting these things out of my diet in preparation for breastfeeding this third little one. Today, I took a couple hours in the kitchen to prep some frozen meals for after the baby comes. I made: lentil soup, lentil/pecan meatballs, lentil loaf, oven baked sweet potatoes. I also froze some chickpea stew that was made Friday. Hopefully having these easy frozen things to pull out of the freezer while dealing with breastfeeding an infant and caring for two other little ones will make life easier. I also purchased some milk and soy free staples, many of which were not around when I breastfed my last child: coconut milk ice cream and yogurt, Quorn naked chicken cutlets, Hemp milk, vegan soy free chicken broth powder, vegan chocolate chips, tons of nuts, beans, safe bread, eggs, Smart Balance light margarine (vegan, soy protein free), Sunflower seed burgers. And, of course, a wide variety of fruits and vegetables and pasta. When life is less crazy, I will post some of my MSPI creations. In the meantime, check out my sister's blog for a delicious vegan, soy-free mushroom stroganoff at She is also on the MSPI diet for breastfeeding her seven month-old infant. Her kiddo is intolerant of far more than milk and soy, so it's been tough but she's sticking with it! Go sis!

Wednesday, January 14, 2009

Cornish Pasties

This is my rendition of the Cornish Pasties recipe from Vegan Lunchbox. Essentially, pie crust stuffed with cooked potato, turnip, fried cabbage, and Morningstar Farms chick'n strips. It's seasoned with onion powder, marmite, and vegetarian chicken broth powder. I made the crust with half whole wheat and half unbleached white flour. The girls liked them very much, and we'll see what my husband thinks of them as I am sending a couple in his lunch tomorrow. We had our Cornish pasties with fresh fruit today.

Veggie Burgers

I posted this recipe before in one of my first posts. It's a gluten and TVP-based veggie burger from Bunnyfoot's blog. When I went shopping last week, I bought everything based on a two-week menu. I then placed the menu on the refrigerator and have been marking off each thing as we have them. My grocery list contained a very minimum of pre-made veggie foods as these are very expsensive and not the healthiest. I've been working on making my own "veggie meats" instead. I have experimented with this recipe and had fair success making it soy-free by replacing the TVP with mashed lentils and/or ground nuts. We served these burgers with oven fries and vegetables.

Wednesday, January 7, 2009

Pecan Veggie Meatballs

We were having spaghetti (again) a couple nights ago and I decided to throw together some veggie meatballs to accompany our pasta. There are a million recipes out there for these, but I didn't use one. I just mixed a little bit of that, little bit of this...and they turned out well. This time, I fried them. However, they work very well baked, too. I was just short on time. We enjoyed ours with spaghetti and marinara, but they are great with a sweet-and-sour sauce as well.

1 cup pecan meal
1/2 cup bread crumbs, fine
1/4 onion chopped and sauteed
1/2 tsp garlic powder
1/2 tsp onion powder
2 tbsp vegetarian chicken broth powder
salt to taste
3 tbsp instant potato flakes
3 tbsp flax seed meal
enough water to allow them to be rolled into balls

Tuesday, December 23, 2008

Vegetarian Wellington

Today I made my first foray into the world of puff pastry. I used the recipe from Vegan Lunchbox for mini wellingtons and made a few adaptations because I have a very difficult time leaving a recipe alone. (I made the change of using navy beans rather than chickpeas, and I added cream cheese, a tablespoon of marmite, 1/4 cup cracker crumbs, and 1/4 cup dry vegetarian chicken broth powder. ) This Vegetarian Wellington is a savory blend of navy beans, oats, brown rice, walnut meal, spices, caramelized onion, mixed sauteed mushrooms, and cream cheese along with everything else I listed above. Yes, I used real cream cheese but vegan would work beautifully here as well. I also doubled the recipe. So, though it's hard to see, the Wellington I made is a little larger than a football. I've never used puff pastry, and you can see there are a couple cracks in it. I rolled it out but didn't realize I should have lightly wet the seams to keep them from separating. I thought that since I had rolled it well the seams would be pressed close enough to each other to stay together-clearly wrong. I have to tell you. It smells delicious! This is one of the main dishes for our family Christmas dinner. My mom is making vegetarian sweet and sour meat balls. We will also be having: green salad, mashed potatoes and gravy, green beans and corn, my mom's famous dill rolls (with cottage cheese, onion, and dill-YUM!), pumpkin pie, and a plate of mixed Christmas goodies.

Split Pea Soup and Cornbread

Nothing fancy about our dinner last night. We had split pea soup, cornbread, and sauteed summer squash that had been frozen from our garden this summer. I wasn't sure how the girls would react to the soup. And, to be honest, their first reaction was "yuck," this doesn't look good. But, they tasted it and liked it very much. The cornbread and squash were also a hit.

Split pea soup:

Rinse and sort peas according to package directions

Boil in vegetable broth until soft, along with 1/2 a diced onion

season with garlic powder, onion powder, Italian seasoning, salt

Stir in condensed milk or soy milk (I used soy milk prepared from powder and made it "stronger" than the directions called for)

Blend in blender, reserving 2 cups of soup unblended to mix back in

Mix a tablespoon of vegan or regular sour cream into each bowl just before serving