Sunday, March 30, 2008

Roasted Vegetable Lasagna




I made a variation of the lasagna I posted a few weeks ago. I used the same recipe with the addition of roasted thinly sliced eggplant and zucchini between the layers of noodles. It was a hit!

Sweet and Sour Meatballs


For Sabbath lunch today, we had garlic and dill mashed potatoes, sweet and sour meatballs, and broccoli. The girls loved the potatoes and broccoli but each only ate half their portion of the meatballs. I think the flavors were too strong for them. My husband and I really liked the meatballs, however. Here's the meatball recipe:
Meatballs:
1 1/4 cup vegetarian burger crumbles
1 cup cracker crumbs
1/2 cup flaxseed meal mixed with 1/4 cup water
1/2 tsp garlic powder
1 tsp savory seasoning
2 tbsp nutritional yeast
1/2 tsp salt, or to taste
1 tbsp vegetarian chicken or beef broth powder
1/2 tsp marjoram
1/2 tsp thyme

Sweet and sour sauce:
1 cup commercially prepared barbecue sauce
1/4 cup maple syrup
2 tbsp natural apricot or cherry jam
1 clove fresh garlic, crushed and diced
1/4 cup catsup
1/4 tsp liquid smoke flavoring

Mix all meatball ingredients well, form into golf-ball sized balls. Mix all sauce ingredients and then pour over meatballs. Bake in a greased casserole dish in a 425 degree oven for 20 minutes, or until bubbling.

Variation: I actually prefer these meatballs made with pecan meal, but I'm currently out! If you use pecan meal, you may need to add a little more water to get them to the consistency were you can form them into balls.

Friday, March 21, 2008

Cinnamon Raisin Cookies




Today, my four year-old wanted to make cookies. I found a recipe in an old book I've had since college and veganized it with great success. This are really some of the best cookies I've ever had. I used banana in place of egg and it worked well. The girls (and my husband and I) enjoyed these cookies with a glass of hemp milk. I'd never tried it before-it's good! I know the cookie isn't beautiful, but remember it was made with little four year-old and two year-old hands.

Recipe for cookies:

1/2 cup canola oil
3/4 cup sugar (I used Florida Crystals)
2 cups whole wheat flour
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp baking powder
1 tsp vanilla
1 ripe banana, mashed well
1 cup raisins
1/2 cup chopped nuts, opt.

Mix sugar, oil, vanilla and banana well. Add dry ingredients. Drop by spoonfuls onto ungreased cookie sheet. Bake 8-10 miutes or until golden in 350 degree oven.

Wednesday, March 19, 2008

Baked Sesame/cilantro glazed tofu


1 block extra-firm tofu
2 tbsp finely minced fresh cilantro
4 tbsp sesame seeds
1/8 cup vegan Italian dressing
1/4 cup soy sauce
1/8 cup sweet chili sauce
pinch of salt
olive oil or pan spray
one large or two small cloves garlic, crushed and minced

Preheat the oven to 400 degrees

Cut the block of tofu into thin slices, place into a shallow pan.
Mix the liquid ingredients, garlic, salt, cilantro, and sesame seeds together. Pour over tofu and marinate for 30 minutes, occasionally rotating the tofu around in the marinade to cover all surfaces well.

Use pan spray or olive oil to grease a baking sheet. After it has marinated, place tofu on the sheet and then pour remaining marinade over the tofu. Bake for 15 minutes, flip, bake another 15 minutes.

This was for lunch today. We also had fried potatoes and onions, green beans, and avocado. The girls polished it all off and both asked for more tofu. In fact, four year-old said, "More of everything, momma."

Tuesday, March 18, 2008

Toddler breakfast of champions

My girls love hot cereal. When they were infants, I would make it myself from fresh-ground whole grains. This morning, we all had the following for breakfast:

Steel cut oats with vegan margarine, sugar and rice milk
Blueberries
A piece of whole wheat toast with sunflower seed butter and no-sugar apricot jam

I also give my girls two vegan gummy bear calcium with vitamin D supplements and a probiotic wafer every day.

Monday, March 17, 2008

Angel hair pasta with mediterranean sauce and vegeburger


Dinner tonight was simple but healthy and tasty. We had angel hair pasta with a chunky vegetable and vegeburger sauce. Also, thinly sliced and fried zucchini seasoned with garlic. Later, the girls had a pina colada popsicle for their evening snack and my husband and I ate a delicious grapefruit.
1/2 medium onion, roughly chopped
1 cup white mushrooms, sliced
1/2 can black olives, halved
1/4 cup green olives, halved
1/4 eggplant, peeled and diced
4 tbsp capers
1 can petite diced tomatoes
2 cups tomato sauce or commercially prepared pasta sauce
1 can Worthington vegetarian burger (vegan)
pan spray or 2 tbsp olive oil
2 cloves fresh garlic, peeled and then crushed and minced
2 tsp crushed red pepper flakes
1/2 tsp oregano
Sautee onion until soft and then add other vegetables and vegetarian burger and sautee another couple minutes. Then, add the tomato sauce, spices and diced tomatoes. Cook until bubbling. Serve over angel hair pasta, prepared according to package directions.

Saturday, March 15, 2008

Chocolate peanut butter rice crispy treats

Tonight, we are having a party at my sisters' house. It's a potluck, actually. Last month, our theme was Japanese food. This week it is American. American vegetarian, that is. My sister is making veggie burgers and oven fries. I am making coleslaw, the rice crispy treats, and a green salad. Not sure what everyone else is making, but I think there will be some potato salad and a relish tray. It should be fun.


6 cups rice crispies cereal
1 8-ounce container of marshmallow fluff
1 tsp vanilla
1/2 cup peanut butter
1/8 cup canola oil
1/4 cup margarine
2 cups semi-sweet chocolate chips

Melt chocolate chips, peanut butter and canola in one pot and marshmallow fluff, margarine, and vanilla in another. Stir both the entire time they are melting over medium-heat burner. Then, mix the marshmallow fluff mixture with the rice crispies and spread into the bottom of a casserole dish. Then, top with the chocolate peanut butter mixture. Cool in the refrigerator until they have set, cut into squares and serve. The marshmallow fluff I bought did not contain gelatin but it did contain egg whites. I think there is a vegan version out there, I'll have to keep looking around.

That picture did not turn out very well! Trust me, though, they tasted great!

Pina Colada Popsicles


1/2 can lite coconut milk
1 cup soy milk
1 cup frozen or fresh pineapple pieces
2 ripe bananas
1 tsp vanilla
2 tbsp honey
4 tbsp apple juice concentrate

Blend in a blender on high until smooth, pour into popsicles molds. My kids love popsicles! I've even been very sneaky and added blended carrots or other vegetables. They don't notice or care...so long as it's a popsicle, a smoothie, or "ice cream" they eat it and enjoy it.

Thursday, March 13, 2008

Enchiladas, carrots, ice cream (vegan)




Tonight, I created an excellent vegan ice cream. Once again, using our easy-as-pie ice cream maker. For dinner, we had enchiladas, carrots, and the ice cream. See recipes below.




Enchiladas:




10 corn tortillas, microwaved to soften

one can mild enchilada sauce

refried beans

sliced black olives

vegan sour cream

vegan or regular cheese


fill each enchilada with about 2 tbsp of refried beans, some olives, and some cheese. Top with the enchilada sauce and bake at 350 until warm, bubbling. Top with the vegan sour cream.



Maple glazed carrots




One bag frozen sliced carrots

2 tbsp vegan non-hydrogenated margarine

salt to taste

2 tbsp maple syrup

1/4 cup water



Steam the carrots in the water until softening. Add the other ingredients and cook until the carrots are soft. I use a cast iron-skillet and the kids like the way the crinkle-cut carrots develop a grilled appearance with this method. Always a hit in our house!



Banana cherry ice cream

2 ripe bananas

1 cup frozen bing cherries

2 tbsp apple juice concentrate

1/2 can lite coconut milk

1 tsp vanilla



Blend in blender two minutes, pour into ice cream maker

A simple Wednesday meal

Most nights, we just eat very simply. The kids prefer it, and it saves me time in the kitchen. Tonight, I prepared a package of frozen stirfry veggies (snap pea blend) with some non-hydrogenated vegan margarine, garlic powder and soy sauce. We also ate some brown rice and tender bits. These are a Loma Linda canned veggie food product. I coated them in flour and nutritional yeast and lightly fried them. We also had coleslaw. I will post that recipe below. I need a food processor to make it better. It turned out a bit too large with just being chopped. My two year-old still has almost no appetite, but my four year-old ate well. Here's a picture of my 4 year-olds' plate and my husbands' plate. Just a no frills meal tonight.
Coleslaw
1/4 head of cabbage, chopped
1 tbsp lemon juice
1/2 cup vegenaise
2 tbsp honey
1/2 tsp garlic powder
salt to taste

Saturday, March 8, 2008

Maple fruit salad

The kids are hardly eating anything today because they are so exhausted and just not feeling well enough to do much but drink. So, I've been giving them fruit juices and water today. I made this fruit salad in hopes that it would be tempting enough for them to eat. My four year-old ate most of hers, but my two year-old didn't want anything for dinner. Later, she ate 3/4 of a veggie hotdog, and that was all she had to eat all evening. So, here's the fruit salad recipe. Of course, I forgot to take a picture but will post that the next time I make it.

1 cup blueberries fresh or frozen
1 banana, diced
1 large apple, peeled and diced
1 fresh pear, washed and diced
2 kiwi fruit, peeled and sliced
1 small can mandarin oranges, drained
1 cup grapes, washed and cut into halves

4 tbsp maple syrup
1 tbsp lemon juice or lime juice
1 tsp vanilla extract

Walnut halves, optional

Mix the liquid ingredients together and then pour over the fruit and gently mix to cover. May top with the walnut halves.

Friday, March 7, 2008

Homemade cough syrup

We're all sick! I read somewhere that honey is a great cough syrup, and perhaps more effective than over the counter stuff. So, I manufactured this cough syrup:

1/4 cup lemon juice
4 tbsp honey
2 tbsp water
a dash of cayenne pepper

Cook over low heat in a sauce pan until it carmelizes. Let it sit until cool, use. My husband felt that it helped his cough last night, so I'm about to brew some more again.

Thursday, March 6, 2008

Brown rice pudding


3 cups pre-cooked brown rice
1/2 can lite coconut milk
1/2 cup water
4 tbsp honey
1 tsp vanilla extract
1/4 cup raisins
a pinch of nutmeg
1/2 tsp cinnamon

Place all ingredients in a pan on top of the stove, cook at low heat for 20 minutes. Place in individual serving bowls and refrigerate until cool. May serve with a sprinkling of cinnamon on top.

Stirfry with mock duck



My good friend Allan is Filipino and the most wonderful creator of stir-fry ever! I have learned a few tips from him along the way and this dish used some of the techniques he's shown me. My husband loved it! I didn't serve it to the kids as it was pretty spicy. They did, however, enjoy the noodles and other veggies I prepared for them. The mock duck was also a hit.





Stirfry with mock duck



One small onion, halved and sliced
1 cup cleaned and washed white mushrooms, cut into thick slices
1 small yellow squash, halved and sliced
2 medium carrots, peeled and sliced

1 cup cabbage, washed and thinly sliced

one can mock duck, cut or torn into small pieces

sauce:

combine 2 tbsp minced fresh ginger, 3 tbsp catsup, 3 tbsp soy sauce, 2 cloves peeled and minced garlic, and 2 tbsp sweet chili sauce for chicken, set aside.

Stifry veggies with mock duck: Start with onions, carrots, squash, then add cabbage and mock dock. When onions are softening, add the sauce and stifry an additional two minutes. Serve over rice or wheat noodles.

*I bought the mock duck, noodles, and chili sauce at the oriental market.