Wednesday, August 13, 2014

Lactation Cookies For Everybody


Check out my other blog Vegan Babymama for the story behind why I made those cookies. And two things before I get to the recipe. First, I know it says cookies but I made bars. When you have a 4 month old baby, you don't have time to be scooping out dough and baking one batch at a time. So I spread all the dough out into a pan quickly and pop it in the oven on a cooking timer so the oven would shut off when it's done. That way I could nurse Jack and not worry about anything burning. But if you have the time, these do make wonderful cookies, so by all means scoop away. Second, these cookies are not just for nursing moms. They will not make you lactate if you aren't already. I'm referring the men who reading this, seriously? You don't have functioning mammary glands! They are normal ingredients and the cookies taste great. My husband as stolen a few cookies and loves them. But if you lactating, some of these ingredients are lactrogenic, meaning they have been known to increase your milk supply. The oatmeal, flax seed, brewer's yeast, walnuts, and whole wheat flour in this recipe are all lactrogenic.

This recipe is based on these two recipes I found on Pinterest: Lactation Cookie Bars and Lactation Cookies for Nursing Moms

Lactation Cookies
1 cup vegan butter (I used Earth Balance)
1.5 cups brown sugar
1/2 cup ground flax seed
1 cup hot water
2 cups whole wheat flour
2 cups rolled oats
2 heaping tbs brewer's yeast
1 tsp baking soda
3/4 cup dark chocolate chips (make sure they are dairy-free)
pinch of salt
1/2 cup unsweetened shredded coconut
1/2 cup chopped walnuts, optional

Pre-heat the oven to 350 and spray a baking pan with cooking spray. I used a 9 x 9 ceramic. 

In a large bowl, cream together the butter and sugar. 

In a small bowl, add the ground flax seed and hot water. Let it sit for 5 minutes. 

Add the flax seed mixture to the butter mixture. Mix well (though it will be very sloppy). 

Add the flour, rolled oats, brewer's yeast and baking soda the bowl. Mix well. 

Stir in the chocolate chips and salt. 

Stir in the coconut and walnuts, if using. 

Spread evenly into the baking pan and bake for 30-35 minutes. They are done when a toothpick inserted into the middle comes out clean.

Note to self: Take pic before you take a piece,
despite how amazing it smells.
These cookies really are for everyone. Don't let the title scare you away. They are high in fiber and contains good fats. Plus they are very tasty. I really suggest either the coconut or walnuts, or both! And this is a wonderful treat for nursing momma. You earned it, taking care of a baby is hard! 





Tuesday, August 5, 2014

Curry Vegetable Quinoa


One day I wanted fried rice, but I had no rice. But I had quinoa though. Then I realized I had no soy sauce. But I had a ton of Indian spices. So I looked up what I could make and came across a recipe from Manjula's Kitchen called Quinoa Vegetable Pilaf. It looked good so I decided to make my own version.

Curry Vegetable Quinoa
1 cup quinoa
2 cups water
Dash of salt
1 tbs coconut oil
1/2 tsp cumin seeds
1/2 tsp fennel seeds
1 tsp curry powder
1 tsp chili powder
1/2 piece of ginger, pealed and minced
1 small white onion
Kernels from 2 ears of corn 
1 red bell pepper, chopped
1 small head of broccoli, chopped into bite-sized pieces 
3/4 cup tomato juice
1 jalapeno, minced
Dash of asafetida
Salt and pepper, to taste
Cilnatro

In a small pot, add the quinoa, water, and salt. Bring to a boil then reduce to a simmer. Cook for about 15 minutes, until the water is absorbed. 

While that cooks, heat the coconut oil in large skillet over medium heat. 

Add the cumin seeds, fennel seeds, curry powder, and chili powder. Cook for a minute, just until it becomes fragrant. 

Add the ginger and onions. Cook until the onions are soft. 

Add the corn kernels, bell pepper, and broccoli. Cook until the veggies are tender. 

Once the quinoa is done, fluffy gently with a fork and let it sit for a minute. 

Add the quinoa to the skillet. 

Add the tomato juice, jalapeno, and asafetida. Stir well.

Season with salt and pepper to taste.

Garnish with cilantro.

A flavorful Indian version of fried rice, with plenty of protein from the quinoa. No need for meat or egg!And don't be afraid to make a big batch of this, the flavors get even better the longer it sits.





Tuesday, July 29, 2014

Red Beans and Rice


One pot meals are genius invention. Whether you be busy with work, a fussy 3 month-old or both,  it's nice to still have a home-cooked meal. And even better when there is only one dish to clean!

I  came up with this one day while Jack was napping and I had a few spare moments to think about dinner. It's pretty much your standard red beans and rice dish, just with frozen kale instead of bell peppers.

Red Beans and Rice
1 lb bag of Kidney Beans, soaked overnight and rinsed
5 oz frozen kale (about half a bag)
2 cups uncooked brown rice
10 cups water or vegetable broth
3 cloves of garlic, minced
1 large white onion, chopped
1 tbs chili powder
1/2 tbs smoked paprika
1 tps thyme
1 tps oregano
Salt and Pepper, to taste
Tabasco, to taste

Combine all ingredients--except the salt, pepper, and Tabasco-- into a large pot.

Bring to boil then reduce to a simmer and cover.

Cook for an hour. The beans will be soft enough to eat but still a little firm. The rice should be fully cooked. There will be a little bit of liquid left, similar to a light sauce.

Season with the salt, pepper, and Tabasco as desired!


There is something so satisfying in a classic simple meal like red beans and rice :-)






Sunday, June 22, 2014

Lentils With Toasted Walnuts


The other day Jack was super clingy and only wanted to sleep on me. I didn't have anything better to do so I let him. However, as I reached for the remote, I dropped it out of my reach. It changed to the Cooking Channel with French Food At Home. I am not a big fan of this show because she makes stuff that is really not vegan friendly, but I was not about to reach for the remote and wake Jack up. But just my luck she was making vegetarian dishes, and some really good looking ones too!

The minute she said lentils with walnuts, I knew what I was making for dinner. I followed the basics of her recipe, but changed a few things. I left out the goat cheese obviously. I did not use walnut oil because I didn't have any on hand. I also used brown lentils, not the french ones she calls for because once again, I did not have any on hand. I also added celery for some added green color.

Lentils With Toasted Walnuts
1/4 cup raw unsalted walnuts
1 cup brown lentils
1 and 1/2 cup water
1 tsp Herb de Provence
2 tbs olive oil
1/2 white onion, diced
3 stalks of celery, diced
2 cloves of garlic, minced
1 tbs balsamic vinegar
Salt and pepper to taste

Pre-heat the oven to 350.

Spread the walnuts in a single layer on a baking sheet and toast for 10 minutes in the oven. They will be slightly brown and start giving off that nutty smell when ready. Remove from the oven and set aside.

In a saucepan over medium heat, add the lentils, water, and Herb de Provence. Bring to a boil and reduce to simmer. Cook until the lentils are soft and the water is all absorbed.

While that cooks, heat the oil olive in a skillet over medium heat. Add the onions and celery, cook until soft.

Add the garlic and cook for just a minute.

Add the vinegar and mix together well. Add more oil or vinegar as needed to make a very light and runny dressing (I needed a splash of each).

Once the lentils are cooked, turn off the heat. Pour the vinegar dressing over the lentils. Add the walnuts and toss together well.

Season with salt and pepper to taste.

Garnish with some more raw walnuts and a few sprigs of thyme if you have it.


We had this a big piece of bread and added a few shakes of red pepper flakes. It's very rich and filling, a lovely hearty dinner!

Thursday, May 29, 2014

Sweet and Tangy Baked Beans


These baked beans are incredible. No joke. And they happened to already be vegan! My mom always made baked beans this way when I was growing up. When I had just plain beans out the can at my friends' houses, I would think why? why would you eat something so boring? Michael loves them too. I could make these everyday and he wouldn't complain. I could go on and on, but please make them for yourself and see. 

This recipe makes 6 serving.


Baked Beans
55 oz can vegetarian baked beans 
8 oz can crushed pineapple in juice
1/2 white onion, finely chopped
1 clove garlic, minced
1/4 cup brown sugar
1/4 cup ketchup
1 tsp mustard powder 
Salt and Pepper, to taste as needed 


Pre-heat the oven to 375 degrees.

In a large bowl, combine all ingredients and mix well. Make sure you work in the mustard powder, painful to bite into a pocket of that stuff. 

Baked for 30 minutes, or until bubbly. 


It it cool slightly before serving and then enjoy! It's a great summertime treat, I took a big tray (made 3 times the amount) to a family picnic. I love it with a juicy Tofurky Brat

Friday, May 16, 2014

Chocolate Pie


Last year I did a post in honor of my grandmother's passing. Sadly, this post is for my grandpa. A few week ago he had a two strokes that he could not recover from and passed on. So needless to say these past few weeks have been very emotional. I am so happy to be bonding with my newborn son, but sad to lose my grandfather.

Like I said with my grandma's passing, the best way I can honor his memory is to live a long healthy life. And now I need to teach Jack how to live a long life too. I need to teach him about food and cooking so he can have every advantage for his health.

My grandpa loved chocolate pie. The kind you make with Jell-O pudding. When I was little I made him one, but I accidently burnt the milk. It tasted awful, no one else wanted to eat it. However, he happily ate it. Claimed it tasted like coffee. I don't know if it was his love for chocolate pie or his love for me, but it made me happy to see him eat it. I think that was how I discovered my love for cooking for others.

So in honor of my him, I decided to make a healthier vegan version of his favorite dessert.While the pudding mix itself is vegan, it requires milk--and it will not firm up with soymilk. So I had to go a different route. I essentially made my Chocolate Mousse recipe into a pie. Pretty easy, no baking required. And tons of protein and antioxidants.

 Chocolate Pie
1 block silken tofu
1/2 cup semi-sweet chocolate chips
1/4 cup cocoa powder
1/4 cup coconut sugar
1 graham cracker crust (find one without honey)

Drain the tofu, but do not squeeze or blot totally dry.

I used my NutriBullet, but a blender or food processor works. Blend the tofu until smooth.

Place the chocolate chips in a small bowl and microwave for 20 seconds. Stir well. Repeat at 5 second intervals until it is all melted and smooth.

Add the melted chocolate, cocoa powder, and coconut sugar to the tofu. Blend until all combined.

Pour the tofu mixture into the pie crust and smooth out the top.

Refrigerate for at least 4 hours to firm up.


My mom bought this stuff called PB2, which if you like peanut butter, tastes great on sprinkled on top. I have to admit, it took me a few days to want to eat the pie because it made me sad to realize my grandpa is really gone. But once I did, it made me smile. He would have loved it---very chocolatey and smooth. Once Jack can have solid food, I will make this for him and tell him all about his great grandparents.






Wednesday, April 30, 2014

Taco Pasta


Yesterday evening while waiting for my son to wake up from his nap, I was browsing on Pinterest. I came across this pin for Taco Pasta. Noodles with a Mexican-style meat sauce. It looked so good and I hadn't had an actual home cooked dinner since my mom left a week ago. So I decided to quickly make a vegan version of it before Jack woke up.

I did not use a taco seasoning packet like in the original recipe. I never buy spice packets like that, too high in sodium and you never know what else in there exactly. Just make your own spice blend with your own fresh spices.

Taco Pasta
5 oz Penne 
Olive oil
1/2 white onion, chopped fine 
1 clove if garlic, minced 
1 package of vegan ground beef (I used Tofurky Ground Beef Style
1/4 tsp salt 
1/4 tsp pepper 
1/2 tsp garlic powder 
1/2 tsp Mexican oregano 
1/2 tsp paprika 
1/2 tsp ground cumin 
1 tsp chili powder 
1 cup salsa (I used pico de gallo) 
1/2 cup vegan cream cheese ( I used Tofutti Better Than Cream Cheese
1/2 cup vegan sour cream 
Vegan cheddar cheese, optional 

Cook the pasta according to the direction on the package. 

While that cooks, add a little olive oil to a large skillet. Heat over medium heat. 

Add the onions and sauté until soft. 

Add the garlic and the ground "beef". Cook until the "beef" is slightly browned. 

Add the salt, pepper, garlic powder, oregano, paprika, cumin, and chili powder. Cook until fragrant.

Turn the heat to low. Add the salsa, cream cheese, and sour cream. Mix well and cook until heated through. 

Once the pasta is ready, drain and return to the pot. 

Add the "meat" sauce to the pasta and stir together well. 

Serve it up and add a sprinkle of cheddar cheese on top if you wish.


Michael was really happy to have a home cooked meal and so was I. This was so filling and tasty after several says of frozen food and sandwiches. I love the tang from the sour cream.