I am a vegan wife and mother to a meat eating family. I will share with you recipes I have tested and changes I am making to encourage my family to lean into a vegan diet.

Archive for March, 2011

21 Day Vegan Kickstart!

Have you ever flirted with the idea of becoming a vegan?

PCRM is starting their next 21-Day Vegan Kickstart on April 4th. 

It’s free, and includes meal plans, nutrition webcasts, an iphone app, and tons of great recipes!

If you are already a vegan, then this is a great way to get your friends into a healthier lifestyle!

Sign up at 21DayKickStart.org!

Would you eat a raw burger?

I had my doubts as to whether or not I would like this, but I found a recipe for an:

Almond Flaxseed Burger

(Courtesy of Brendan Brazier)

I have tried several recipes from his book, Thrive: The Vegan Nutrition Guide and I have been surprisingly pleased.  This was one that I peaked my curiosity.

This is fast and easy…from start to finish it only takes about 10 minutes to make this burger. 

Add the following ingredients to a food processor:

2 cloves of garlic

1 cup of almonds

1/2 cup of ground flaxseed

2 Tbsp balsamic vinegar

2 Tbsp Coconut Oil or Hemp Oil

and Sea Salt to taste

Process until well blended and form into two patties.

Serve raw, or if you prefer to cook them, lightly cover with coconut oil and bake at 300 degrees for 35 minutes.  You could also lightly fry over medium heat until golden brown.

I doubted that I would like this, but I really did.  It was really flavorful!  I paired this with a salad and ended up with a very nutritious meal.  My kids turned their noses up to this, but my husband and I liked it.  I will definitely make this again.

Breakfast for One

It’s a nice, quiet Sunday morning.  I think breakfast will be Ezekiel toast with Hazelnut butter and Peach butter….yum!

When I was at Akins Natural Foods Market a few days ago I picked up a couple of new products.

Kettle Hazelnut Butter

I have read about hazelnut butter, but had never tried it.  It’s a bit high in calories @ 180 calories per 2 Tbsp.

And Papaw Tom’s Peach Butter

I was looking for pumpkin butter when I came across this, and both of my kids said that we needed to try it. 

So this morning I decided to pair them together on Ezekiel toast.  If you have never tried Ezekiel bread I highly recommend it.

Ezekiel 4:9

Inspired by the Holy Scripture verse Ezekiel 4:9., “Take also unto thee Wheat, and Barley, and beans, and lentils, and millet, and Spelt, and put them in one vessel, and make bread of it…”

Ezekiel 4:9® Organic Sprouted Whole Grain Products are:

  • Flourless,
  • Organic,
  • Complete Protein,
  • and Sprouted Whole Grain

They have discovered when these six grains and legumes are sprouted and combined, an amazing thing happens. A complete protein is created that closely parallels the protein found in milk and eggs. In fact, the protein quality is so high, that it is 84.3% as efficient as the highest recognized source of protein, containing all 9 essential amino acids. There are 18 amino acids present in this unique bread – from all vegetable sources – naturally balanced in nature.

 This bread has a nice nutty flavor and is hearty enough that it will keep you full for hours.

 If you don’t eat a lot of bread, then you should probably keep this in the freezer and pull out sections at a time to keep in a separate container.  It does seem to mold faster than other breads. 

There have been many times when I have wanted to use the bread and it was all in the freezer, so I would pull out two slices and pop them in the toaster and they were ready to go!

Put them all together with a cup of coffee and you get…


*Can Be Prepared Vegan

I love it when I go to a restaurant and I see a little icon next to food that says

 *This item can be prepared vegan


That’s one reason that I was excited about eating at

There are several items on their menu that have the little icon next to it.

It’s a Mexican restaurant that strives to use the freshest ingredients, their meats are grain fed and bought local, their fryer oil is recycled to make clean-burning bio-diesel fuel and they support local farmers and vendors.

It’s located in Downtown Tulsa.

The Elote Luchador Federation wrestles there twice a month May through October.

This is a unique place!

We walked in and saw that there was a stage…The Praire Dawgs were playing.

They were good, it made for a fun atmosphere.

We order 3 starters because we had never eaten there before and wanted a sampling.

White queso


and something I had never tried…black bean hummus served with flour crisps and carrot sticks. 

And of course, margaritas.

For dinner I ordered Fried Avocado Tacos which was two corn tortillas filled with fried avocado, black beans, spinach, tomato onion relish and jalapenos.  I also had a side of black beans and sweet potatoes.  These tacos had so much flavor,  I couldn’t really tell that the avocados were fried (they weren’t greasy at all).  Their black beans were the best I’ve ever had and the sweet potatoes were tasty too.  It was so good.

My husband and daughter had Puffy Tacos filled with organic roast beef with a side of rice and black beans.

They said it was delicious too.  They said the roast beef was cooked perfectly.

I would definitely recommend this restaurant, the food was great and the atmosphere was fun!

Snacks on the Go

After school the kids and I were running errands, but of course they were ready for an “after school snack.”

We popped in Akins Natural Foods Market to grab something for the road.


We ended up with flavored waters and fruit snacks.

My son chose berry flavored Bot water.  It’s sweetened with pure cane sugar and has only 25 calories per bottle.  With added antioxidants, B vitamins and antioxidants. 

We chose Metromint water, it’s mint flavored water.  My daughter had the lemon mint and I had the orange mint.

My daughter loved this stuff, but I thought the mint flavor was too strong.  I don’t think I will buy this again, but if you like mint, you will love this.

Their fruit snack was Funky Monkey “fruit that crunches!”  It’s made with real fruit with no added sugar.  One package has 3 servings of fruit. 

She had Mango and he had Mixed Fruit. 

They loved them.  The crunch gave it a little something “extra.”

There you go…fast food!

Tea and Cookies…

Rooibos Tea

I’m not sure when I first heard about Rooibos tea, but I’ve been drinking it for quite a while now.

First, I think you should know how to pronounce the name correctly.  Rooibos is an African word for red bush, and it’s pronounced ROY-boss.

Rooibos is easy to find in bagged or loose varieties.  Most grocery stores carry Celestial Seasoning’s Madagascar Red.

You brew Rooibos the same as ordinary tea.  Pour boiling water over tea bag and let infuse for a few minutes.  The longer it brews, the more antioxidants the tea will contain.

5 Reasons to Drink Rooibos Tea

1.  It eases irritability, headaches, nervous tension and insomnia by soothing the nervous     system.

2.  It relieves stomach cramps in adults and colic in infants.

3.  It treats hay fever, asthma and eczema.

4.  It slows the aging process of skin.

5.  It improves the function of the immune system.

*Naturally caffeine-free. 

So, as you can see there are many benefits of drink this tea, which also has a great flavor.

But what I have also learned is that you can bake with Rooibos tea and still receive all these benefits.

I want to share with you…

Rooibos Tea Cookies

Preheat oven to 375 degrees.

In a bowl combine

2 Tbsp rooibos tea (I used 4 tea bags)

1 cup whole wheat flour (I used Garbanzo and Fava flour because I didn’t have wheat).

1 cup all-purpose flour

1/2 cup granulated sugar

1/2/cup confectioner’s sugar

and 1/2 tsp salt

Add 1 tsp vanilla extract

and 1 cup butter.

Mix on medium until fully combined.  Divide dough in half and place each half on plastic wrap, roll into a log and wrap tightly.

Put in refrigerator to chill for at least half an hour (I popped mine in the freezer for the last ten minutes so they’d hold their shape even better during cutting).

When the dough has chilled, take one roll at a time, remove from plastic and cut into 1/3″ slices.  Line on a cookie sheet or baking stone.

Bake the cookies until they are just starting to brown at the edges, about 10-12 minutes.  Remove  and let cool for 5 minutes before cooling fully on a cooling rack.

These cookies are best after they have cooled because once cooled they are light and crispy.  My hubby and kids loved these cookies.

Perfect for enjoying with tea.

A Green Monster

I wanted to share with you one of my favorite smoothies…

A Green Monster

This is so good and so good for you!

There are so many variations on this shake, but I am going to share with you the one that I make most often.

In a blender I start by adding 1 cup of almond milk

2 handfuls of spinach (you can also use kale, mixed greens or any other green you like)

1/2 frozen banana (this works as ice for the shake)

1 Tbsp Almond Butter (you can use peanut butter or any nut butter of your choice)

About 1 Tbsp of chia seeds

Give it a whirl and you end up with a very healthy shake. 

I drink this shake 2-3 times per week.  Sometimes I add hemp oil and Vega protein powder.  It’s a great way to get your greens, because the taste really is covered by the banana and almond butter.

If you’ve tried variations of the green monster, I’d love to hear how you made yours.

Hankerin’ for Pancakes

Today was the first day back to school after spring break for my kids.  After school they were hungry and had a

Hankerin’ for pancakes!

I have a vegan pancake recipe that is so fast and it tastes so good.

In a bowl combine the following:

1 Cup flour

1 tbsp of sugar

2 tbsp of baking powder (yes, 2 tablespoons)

1/8 tsp of salt

1 cup of almond milk

2 tbsp of vegetable oil

Mix all the ingredients until smooth.

Spoon mixture carefully into a heated pan.  Flip when you see bubbles in the middle of the pancake and the edges are beginning to brown.

Repeat until the batter is gone.

My kids love chocolate chip pancakes, so I did add a handful this time.  I usually use Whole Food’s 365 Brand of vegan chocolate chips.

Sometimes my kids will just hold them and eat them (with no butter or syrup), and sometimes I use Earth Balance butter and Whole foods Maple Syrup.

And in no time I ended up with…

And this…

Your family won’t even know these are vegan!

Kumbaya by the Fire

Last night we headed over to Chris & Kelly’s house for a cookout!  They are two of our closest friends, we love getting our families together because we always have the best time. 

They have a daughter and son that are close in age to our children.  This is a picture from a trip we took together about a year ago.  The kids get along so well, it makes it nice for us!

Kelly is a great cook and it seems like every time we eat over there, I get to try something new.  This time it was …

Roasted Chickpeas

They were delicious.  Both of my kids liked them (Hayden said they tasted like popcorn) so I will definitely make these as a snack for them in the future.

Kelly said it was really easy to make. 

You will need  2-12 oz cans of chickpeas.   Drain and rinse.  Blot chickpeas with a paper towel to dry them. 

In a bowl toss chickpeas with 3-4 tbsp of olive oil, and season to taste with your favorite seasoning.  Kelly used:

She said she gets all of her spices from Penzey’s.   Kelly said you can add any spices that you like.

Spread on a baking sheet and bake at 400 degrees for about 30 minutes, until browned and crunchy.  Watch carefully the last few minutes to avoid burning.

We also started with chopped veggies and hummus topped with roasted red peppers.

Dinner was tuna steaks,


shrimp and  portobello mushrooms.

Kelly also made roasted veggies.

It was quite a spread!

The boys played hard in the backyard and the girls sang Kumbaya by the fire.

We had a great time and I learned how to make roasted chickpeas!

St. Patrick’s Day Potato and Leek Soup

This is a simple vegan Potato and Leek soup. 


An Irish inspired recipe…



To begin, you need 3 potatoes, diced (I left the skins on)

Boil the potatoes in water until cooked, about 15-20 minutes.  Drain well.

You will need 3 leeks.

If you have never used leeks, think of them as giant green onions.  You will slice the white and light green parts of the leek.  Leeks can be very dirty so, they need to be cleaned very well.  The best way to do this is to fill a bowl of water and as you slice the leeks place the pieces you want to use in the water.  The dirt will fall to the bottom and you will have clean leeks.

You will also need 1 cup of mushrooms, sliced (I actually used a little more.)

In a large skillet, sauté the leeks and mushrooms in 2 tbsp margarine (I used Earth Balance) until soft, about 6-8 minutes. 

Add 1/2 cup vegetable broth and the potatoes and cook for a few more minutes.

Transfer mixture to a blender or food processor and blend until smooth.

Add salt and pepper to taste.


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