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.

Posts tagged ‘Recipe’

Hot Breakfast…Cold Morning

Yesterday morning the temperature was 28 degrees, but it felt like 16 with the wind chill.  It was freezing! 

It also happened to be my son’s first soccer game.  He is 6 years old, so even though I knew I would be feeling miserably cold I also knew it would be one of the cutest things ever.  And I was right!

He looks really cold!

Before we went to the game I wanted to start him off right with a solid breakfast,so I made him my favorite breakfast.


Oatmeal is so simple, yet so good for you.  I love it on cold mornings with a cup of coffee.  You may be thinking that everyone knows how to make oatmeal…which is what I thought too.  But, you can actually take oatmeal to the next level.

That’s right people!  The next level.

I used to think oatmeal was good, but kind of boring.  I had not learned how to add things to change-up the flavor and texture.

So, yesterday morning I made peanut butter, pumpkin butter, and banana oatmeal.

For one serving:  it starts with 1/3 cup of Quaker Oatmeal (not the 1-min oatmeal)

Add to a saucepan, along with 1/3 cup of water and 1/3 cup of almond milk.

Heat over med-hi heat and add 1/2 sliced banana

Stir while the mixture is heating and the bananas will become kind of whipped.  It only takes about 5 minutes or less for the oats to cook.  When they are done, turn off the heat and I stir in 1 Tbsp. of chia seeds.

Pour into a bowl and then add your favorite toppings.  I added 1 Tbsp of pumpkin butter (so yummy) and 1 Tbsp of peanut butter.  As a final touch I added 1 Tbsp of pumpkin seeds (I like having something crunchy in my oatmeal.)  My little guy also wanted a few walnuts on his.

Yummy oatmeal and a happy soccer player!

Walnut? Pecan? Does it really matter?

I love to eat pita’s stuffed with vegetables for lunch.  Along with the veggies, I usually add a spread such as Vegeniaise or hummus.  But, I was reading through the cookbook Veganomicon (which is fabulous) and I found I recipe that I had to try!

Walnut-Mushroom Pâté

I did have to modify her recipe because of the ingredients that I had in my house.

Begin by heating 2 Tablespoons of the olive oil in a large skillet over medium heat.

Add 1 C. diced yellow onion.

Sauté for 3-5 minutes until translucent, then add 3 cloves of garlic.

Sauté one minute more, then add 1 tsp. dried thyme (I didn’t though because I didn’t have any), 1 tsp. dried tarragon, 1/4 tsp. salt and freshly ground pepper.  Cook for another minute.

Next, add 1 lb. of cremini mushrooms, chopped.

Cook for 7-10 minutes, until they are soft.

While the mushrooms are cooking, place 1 cup of walnuts (or pecans, which is what I used) in a food processor and process until they are very fine.

Add the cooked mushroom mixture to the nuts in the food processor.

Now add 1 tsp. balsamic vinegar, 3/4 cannellini beans (I used Great Northern), and 1 Tbsp. of olive oil.

Blend until smooth, adding 1 Tbsp. of veggie broth at a time as needed. 

Continue to puree until the pâté is a smooth, thick and spreadable paste.

Put into an airtight container and chill for at least an hour for the flavors to meld.

What you end up with is so yummy.  It’s delicious on crackers or crusty bread.  It would be great to serve for guests or you can do what I did and spread a thick layer inside an Ezekiel pita and stuff with greens and veggies.  It was so good and a nice change from hummus.

Stewing Over the Oscars

I think Sunday is a great day for one pot meals.  I tried a recipe tonight from the Isa Chandra’s Post Punk Kitchen website.

Rustic Winter Stew Over Polenta

Even though it was a beautiful day here in Tulsa with a high of 75 degrees it is technically still winter.  So, why not make a winter stew…to enjoy while watching the Oscars.

It begins with Olive Oil (DeLallo is one of my favorites) 1tsp-2Tbs

One small onion, diced medium

2 cloves of garlic, minced

1 tsp Thyme, 1/2 tsp celery seed, salt and pepper

1/2 C. green lentils

1 1/2 C. baby carrots

2 lb. plum tomatoes, chopped

4 C.  vegetable broth

1 lb. small Yukon gold potatoes, sliced in half

3 leeks, light green and white parts only, cut into 1 inch chunks

And 2 bay leaves

To make the stew, preheat a 4 quart pot over medium heat.  Saute the onion in olive oil along with a dash of salt, for about 5 minutes.  Add the garlic, thyme, celery seed (I left this out because I didn’t have any), pepper and salt and saute a minute more.

Add the lentils, carrots, tomatoes and veggie broth.  Cover pot and bring to a boil.  Stir occasionally for about 20 minutes. 

Add potatoes and leeks and simmer.  Cover and cook for about 20-30 minutes more.  Let sit for 10 minutes for flavors to meld.  Serve over polenta.  Start the polenta while the stew is simmering.

To make the polenta bring 4 cup veggie broth and 1 tsp salt to a boil.  Add oil and lower heat to simmer.  Add 1 cup dry polenta in a slow steady stream while stirring constantly with a whisk.  Whisk for 5 minutes until polenta is thickened.  Keep heat low and cover and cook for 20 minutes, stirring occasionally.

That’s it!  It only took about an hour from start to finish. 

Recipe Review

My husband and I loved it.  It had so much flavor and the polenta added a great texture.  My kids were not as impressed as we were though. 

Oh, well, I guess I can’t win them all!  I will definitely make this again though.  I’m also going to look for more polenta recipes to try.

Taco Night…Kids Review

Today was such a beautiful day here in Tulsa.  Almost all of the snow has melted and the sun was shining bright.  After school we headed to the park to play.

When we got back home I wanted to have a dinner that was quick and easy to make since it was already 5:30. 

Which brings us to…taco night!

My daughter was aware that all items being used were vegan (except for the vegetarian meat crumbles), but my picky 6-year-old son had no idea.  I knew that this was going to be another test.  I crossed my fingers and hoped for the best!

I shredded some almond cheese (my first time using this and I highly recommend it.)

 A lovely ripe tomato.

Black beans for mine and vegetarian meat crumbles (not vegan) for everyone else.


Tortillas & taco seasoning.

Sour Cream.

I also shredded lettuce and put out salsa and a big salad.

Within 15 minutes dinner was ready. 

My son put together his own taco (which always makes it taste better to him) with the works. 

I was waiting for any kind of reaction by him after the first bite. 

Waiting, waiting…

Then I got what I was looking for, a thumbs up!

My daughter usually hates fake meat, so I was curious about her opinion too.

It was unanimous!  My husband and kids thought it was delicious.  It was so fast, easy and healthy.  We will definitely be doing this again.

Toasty house=toasted cereal

Today in Tulsa it looks like this…

Too cold to go out anywhere. I opted to stay inside where it’s nice and cozy and make homemade cereal. I adapted this recipe from Bendan Brazier’s book “Thrive.”

Toasted Apple Cinnamon Cereal

Preheat oven to 250 degrees.  Combine the following ingredients in a bowl.

1/2 apple, diced



1 cup oats


1/2 cup diced almonds

1/2 cup ground flaxseed

1/2 cup protein (I used Vega vanilla chai protein)

1/2 cup unhulled sesame seeds

1/2 cup sunflower seeds

1 1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ground stevia leaf

1/4 tsp sea salt

1/4 cup hemp oil

1/4 cup molasses

2 tbsp apple juice (I used apple, kiwi & strawberry juice because I wasn’t paying close enough attention at the store!)

Mix all ingredients well.  Spread on a baking tray lightly coated with coconut oil. 

 Bake for 1 hour.  Let cool.  These can keep in the refrigerator for up to 2 weeks.

Makes 4 cups


1/2 apple, diced

1 cup oats

1/2 cup diced almonds

1/2 cup ground flaxseed

1/2 cup protein

1/2 cup unhulled sesame seeds

1/2 cup sunflower seeds

1 1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ground stevia leaf

1/4 tsp sea salt

1/4 cup hemp oil

1/4 cup molasses

2 tbsp apple juice


I thought it was delicious!  My kids and husband tried it and all three gave it a thumbs up!  This recipe required quite a few ingredients, but well worth it.

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