Archive for ‘Jessica’s Original Recipes’

March 5, 2013

The Mommy Files- Mashed Sweet Potatoes as a First Meal

by jem614

Our little chunker is growing up and it’s time to start introducing solids.  We were going to wait until the baby turned 6 months (in three and a half weeks) before we started him but he’s been eating like a horse and we have decided it’s time.  Our daycare ladies are also pushing us to start soon as they see he’s asking for more and more to eat.  I have been putting them off for a couple weeks but since he’s constantly watching what we eat at home and trying to put it in his mouth, we’re going to try.

SPLast night I baked an organic sweet potato and mashed it up in our little Bébé blender.  It was bittersweet knowing that his days of “true” infancy are behind him and he’s becoming a big boy eating big people’s food.  I’m also secretly excited to watch how he reacts to every new taste he takes.  And… Bonus!  A baked sweet potato when blended was probably enough for an entire week of meals.

His reaction to sweet potatoes was mixed and I wish at these times his dad and I had decided it was ok to put his pictures online because the faces were hilarious- he kept wanting to put more in his mouth but looked like he was disgusted with it.  He only got a tiny little taste last night so tonight will be the real test!

If you’re a mom or dad, what were the first foods that you gave your child?  Did you feel pressured to feed them certain foods or start at a certain time?  Did you go organic?  If your family is a mixture of vegetarian/omnivore, will you introduce meats?

 

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February 9, 2012

Banana Bites- Scrumptious!

by jem614

By Jessica Michael

Another quick post.  I have been craving chocolate like there is no tomorrow and have been trying to find a healthier way to satisfy my sweet tooth.  I saw a recipe for chocolate covered bananas the other day and realized that by adding peanut butter and nuts, it could be a healthy bite as well as a protein-rich one.

They are simple and fabulous, here is how I made them:

Ingredients:
2 Bananas cut up to 1 inch chunks (depending on how many you want)
1/2 Bag of Semi-sweet vegan morsels
1 Tbsp Butter
2 Tbsp Almond Milk (this is optional but helped to thin my chocolate)
Almond butter (a 1/2 teaspoon per banana bite should do it
Crushed pecans

Heat up your chocolate either in a double boiler or on the stove with the butter and almond milk to thin it.  Place your bananas on a tray and add the peanut butter or almond butter on top.  When your chocolate is done, pour over each piece evenly and add your pecans while it’s still all melty.

Put in freezer for a couple of hours and enjoy- totally melt in your mouth fun!  And you don’t have to feel totally guilty feeding them to your kids either!

 

January 6, 2012

Kale Sautee

by jem614

By Jessica Michael

Since being on this vegan bodybuilding challenge, I have been craving Kale for dinner almost every night.

I try to change it up so it doesn’t get stale but there are so many different ways to make it.  Two days ago, I added some tofurky Italian sausage and it was this spicy flavorful meal.


Last night, I wanted to add a little tofu to bulk up the calories (3 cups of kale is only around 100 calories).  It ended up being this amazing tangy delicious sautee that I wished I had more of.  I’m hungry just thinking about it right now.

Ingredients:
Kale (3-4 cups is probably good for one person if you’re eating this as a meal)
Salt
Pepper
1/2 zucchini
1/4 small Onion
Corn Meal Flour
Liquid Aminos
Sundried Tomatoes
Coconut oil (for cooking)
Olive oil (for flavor)
Garlic Powder
Firm Tofu
Lime

In a bowl, drain and cut your tofu (up to you- I cut about a 1/5 block of tofu) and cut into squares.  Dry your squares and cover with about two teaspoons of liquid amino with a little bit of oil.  Coat your squares then add a dash or so of garlic.  Next, add about a tablespoon and a half of your corn meal flour- not a lot just enough to add flavor to the squares and a little crispiness.

In your pan, add your coconut oil- I put mine on medium heat (so I don’t burn the oil) toss in your onions, sundried tomatoes and zucchini slices to sautee.  Toss in your tofu cubes to brown.  Once everything has a nice color, add in your kale (so you don’t kill the kale, always add it in last for just a minute or two).

Toss your kale with a little more garlic powder, salt and pepper.  After two minutes or so, it should be coated in oil and flavor and tossed with the rest.  Before it gets all wilted, take it out and put it in a bowl to toss with a squeeze of lemon.

You will have a nice refreshing and delicious dinner!

Bon Appetit!

November 29, 2011

Aunt Pat’s Texas Cookies (Ancestral Recipe #1)

by jem614

By Jessica Michael

I’m finally going back to my roots and sharing those recipes I received on my wedding day.  Aunt Pat is no longer with us but her memory will always be!

 

As you can see, Aunt Pat’s cookies are not vegan.  She was a believer in eating whatever she wanted- my best memories of her were going to City Market in Grand Junction, CO to buy Ice Cream then heading to the Video store for a full night of scary movies!  She indulged us as kids and loved us as if we were her own, I miss that about her.

My husband still talks about the Thanksgiving and Christmas we went up to visit our cousins and my aunt.  He misses the over the top food spread that we would never be able to accomplish between the two of us ;).

Aunt Pat’s Texas Cookies are meant to be big and fat and delicious.  Unfortunately because I used coconut oil and reduced it, it didn’t turn out to be the big monster cookies I expected (so please be sure to use the butter- of course use the Earth Balance if you want it to be vegan).  Also, you might want to use a little extra egg replacer if it’s not moist enough.

Here are my replacements (the cookies still turned out delicious, just a little dry):

Coconut oil (reduced by 1/4)
Ener-G Egg Replacer
Oat Flour (because I’m allergic to wheat)
Enjoy Life Mini Chocolate Chips (dairy free, gluten free, Vegan)
Brown Sugar (not sure this was a good change but I would stick to regular sugar till you know for sure)

So, this ended up being my dinner last night because I literally could not stop eating it.  It is delicious and because it has nuts and coconut and chocolate and oats; it was like eating a granola bar.  Plus! It had no eggs in it so eating it before it was baked was not a problem.

 

 

October 19, 2011

Easy Peasy Vegan Mushroom and Cheese Sandwich

by jem614

By Jessica Michael

On Sunday, I was out with some friends for lunch at this place called “The Village Tavern” in Pembroke Pines and had the most amazing Mushroom Sandwich ever.  I have been salivating over that sandwich since then.  So last night, I went home and made my own.  This time it was vegan!

For the bread, I bought the sprouted grain Ezekiel bread because I wanted this to be a healthy choice.  For the mushrooms, I stir fried them in olive oil with onion, salt and pepper (and a bit of white wine if you prefer).  After they were nice and sauteed, I added the mushrooms, some Daiya Mozzarella and a bit of avocado to my previously toasted bread.  Then pressed it in the George Foreman to help the cheese melt and Voila!  The perfect sandwich.

I noticed something weird after eating the sandwich though, I think I might have an allergy to mushrooms!  The back of my throat was all tingly and I started sneezing (this can’t be happening to me!).  I’m going to try it again with mushrooms on their own and see if it’s that or maybe something else.  Does anyone else get tingly after eating mushrooms?

 

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October 14, 2011

Baba Ganoush and Foul Medammas

by jem614

By Jessica Michael

I’ve recently noticed that some African Arabic cooking has a basic 5 ingredients: Season-All, Cumin, Black Pepper, Onion and Lime.  These five main ingredients tend to make things fresh, spicy and irresistible as well as adding some Arabic flare.

Before I became a vegetarian, my husband made Foul Medammas (Fava Beans) and Baba Ganoush (eggplant) for me regularly but would add spam (yes, spam) for flavor.  I attempted to make my own vegan spam last night using a recipe I found online but it was quite disgusting and I tossed it without eating it.   Honestly, it doesn’t need it and the spam was my husband’s own addition.

Baba Ganoush is a healthy dinner option, it’s basically just blended eggplant and you can find it in any middle eastern or Greek store.  Just warm it up for a couple of minutes on the stove (no boiling necessary, you just want it warm).  Next, add your basic five ingredients (and a tablespoon of olive oil for flavor).  It’s one of my favorite Middle East dishes and I never feel guilty eating it.

Baba Ghanoush

Foul Medammas are beans called “Fava” beans.  There are a couple of types of fava, the large ones are not as good (and there are like 20 beans in the can) as the smaller ones.  If you buy it at the store, make sure you get the small ones.

To make the fava beans, we normally boil water and stick the can of beans in the water.  I get that this is probably not the best way to do it but that’s the way it’s normally done- feel free to take it out of the can and cook it, I don’t think it will taste much different.   Once they are nice and steamy, mash them then the same five ingredients as well as the olive oil (just a teaspoon should be fine for the foul).

Foul Medammas

Do not drain, use the juice from the beans to keep the flavor.   Stir and enjoy with the big pita bread you can also find at the middle eastern store.

It’s extremely easy, has protein, vegetable and carbs all in one meal and two small cans can feed two people for dinner or enough for side dishes at a party!

October 10, 2011

Green Smoothie Sunday

by jem614

By Jessica Michael

I had one of those Sundays when all you’re craving is just something healthy and green.  I had a day of eating all white pasta and processed bread the day before, which always makes me tired and run down.  I try not to eat the bad stuff but sometimes it sneaks its way in there and destroys my day.  One minute of ease can be days of unhappiness.

The great part about green smoothies is that you can be creative and make it so many different ways.  Plus, after drinking one of these you feel like you’re starting from scratch again.  Don’t we all wish we could wipe the slate clean after eating crappy?  This green monster was so refreshingly delicious, I have to go home and make another one tonight.

Sunday Greens:

8 oz. simply apples (juice)
1 Banana
4 Leaves of organic Kale (remember Kale is on the naughty list because it soaks in pesticides easily, make sure you go organic)
1/4 c. Spinach leaves
and of course, some cacao nibs for crunch

Stay thirsty my friends ;0)

September 30, 2011

Vegan Friday: Whole Wheat Guava Pop Tarts

by jem614

By Jessica Michael

Who didn’t wake up some mornings as a child and run to the cabinet to see if there were any pop tarts left in the box? Unfortunately those pop tarts were laced with ingredients we couldn’t even pronounce and had so much sugar it hyped us up and then drugged us for the rest of the day.  Fortunately, the web is filled with great recipes and I was able to find a healthier, veganized version.

In order to “Miami” these Pop Tarts, I used Guava jam to fill them.  The recipe for these amazing tarts came from:
http://dairyfreecooking.about.com/od/breakfastbrunch/r/Homemade_Vegan_Pop_Tarts_Recipe.htm though I did tweak it to include almond milk instead of soy and whole wheat vs. regular flour.  I also used Guava Jam instead of strawberry.  It was incredibly easy and so fun to make.

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The first step is to make the dough which is only four ingredients (see the link for the recipe).  I was only able to make 3 full pop tarts out of it so if you want more, I would double it.

 


Roll out your dough and cut your squares evenly (so they match together).
First lay out your bottoms and add about a tablespoon and a half of jam to each one and spread it out.

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Next, put the tops on and seal them by pressing your fork on the sides.  I have heard of some people dipping their fork in warm water first before making the seal to make it close better.

Stick it in the oven and bake for about 10 minutes.  Take it out and let them cool.  In the meantime, make the frosting.  I added a teaspoon of Guava jam to make it tastier but it is just as pretty to have the plain white frosting as well.

Once they are cool, add your frosting and sprinkles (right away so they stick).  These are so easy and you can make so many ways:

 

Guava, strawberry, apple pie, chocolate, blueberry, banana, pumpkin (wow that would be amazing), pineapple, etc. etc.

So happy I found this recipe!

September 22, 2011

Quinoa Stuffed Zucchini (Vegan)

by jem614

By Jessica Michael

Fresh Out of The Oven

Pinterest has become a new obsession of mine.  Not only do they have images of beautiful home decor, great clothes, and great places to visit; they also have pictures of pretty food.  Those pictures inspire my creativity (which can be good and bad) and I end up trying to do things I’ve never tried before.  The bad part is that I tried making my own lamps and they turned out looking like a child’s art project.  The good part?  My Quinoa Stuffed Zucchini.

It was a crunchy, fresh, healthy dinner option that I have for lunch today as well because 3 Zucchini’s magically turn into 6:

Ingredients:

1/2 c Quinoa
3  Medium Zucchinis
1/2 Onion
2 Garlic Cloves
Salt
Cumin
Pepper
1/2 Veggie Bullion
Corn
1/2 Tomato
Crushed Pecans
Veggie Cheese Sprinkles
Panko (bread crumbs to make it crispy on top)
To get started, put about 1/2 cup of quinoa to heat on the stove.  Add 1/4 cup of kernel-ed corn as well as 1/2 a veggie bullion (if it’s the big ones).  Make sure this is done ahead of time so it’s ready when you start stir-frying the onions and other veggies.

Preheat the oven to 375-400 degrees depending on your oven.

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Prior to Baking

For the Zucchini, first cut in half long-ways.  Next, take a spoon and scrape out the middle (keep the scraps) until it’s thin enough to bake quickly but not too thin that it can’t hold the stuffing.  Set aside.

Heat a pan with coconut oil/olive oil and toss in the diced onion.  You also want a tomato that has been alleviated of its seeds (it’s too watery with the seeds).  Dice the tomatoes and throw them in along with one or two chopped garlic cloves (depends on how garlicky you like things).

Once the onion mixture has a nice brown tinge to it, add in the scraps from the zucchini (never waste!).  Next, add the quinoa and corn to the pan and stir it all together for a few minutes.  Add cumin, salt and pepper to taste.

Now you’re ready to stuff!  Fill them to overflowing but not too overflowing.  On top sprinkle your panko, crushed pecans and veggie cheese sprinkles (these are the magic ingredients).

Put in the oven for about 20-25 minutes until the tops get brown.  Eat and enjoy your totally healthy, protein-rich dinner/snack/party favor!

August 22, 2011

So Simple Vegan Eggplant Parm

by jem614

By Jessica Michael

I had just bought some Daiya Cheez last week and needed to use up an eggplant I’ve had sitting in my fridge for a week, so I put it all together for a simple Eggplant Parmesan (minus the parm).  I could have held back a little on the daiya cheez but I got a little too excited about it.

Here is how I made this delicious and simple Eggplant Recipe:

1 whole Eggplant cut in circles or thin sideways slices (I used a small one as I’m the only one eating it).
1 small can of tomato paste watered down to a little thicker than tomato sauce
Vegetable Bouillon 
Salt to taste
Pepper to taste
Daiya Mozzerella Style Cheez to your preference
Mushrooms
1/2 an Onion
1 Large clove of Garlic
Two sliced up Tofurky Italian Sausages (or whatever alternative meat you have in the fridge that you have seasoned)

Spray your pan with some olive oil spray or coconut oil.  Then line your pan with breaded eggplant and spread your watered down tomato paste that has been seasoned with the salt, pepper and veggie bouillon.  Spread on some onions, garlic and mushrooms.  Next layer on some of the cut up sausages and then put some Daiya cheez.  You’re then ready for your next layer.  I don’t do more than three layers of eggplant because it won’t stay together when you take it out of the pan.  Daiya cheez can be overwhelming if you put too much on so be cautious in layering it on.

I’m sure many people have their own recipes but this one can be done with your leftovers in the fridge and cabinet.  A great way to get your veggie quota for the day as well!

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