Monday, February 20, 2017

Some more recipes!!!

So, the rest of the recipes we used that week were in the Forks Over Knives cookbook. The recipes below are our adaptations. We actually made 4 recipes, but I'm going to list just 2 because one is a simple vegetable soup p. 94 that was only ok, and the other is a shepherds pie p. 261 that is very long and the kids thought it was good, but not spectacular. I will list the pages in the cookbook so you can go see the originals, when you get the chance!

 Banana Granola Parfait p. 46

1 package silken tofu
2 bananas
juice from 1/2 lemon
1/2 cup aprox of molasses
1 tsp vanilla extract
pinch of salt

granola, homemade
fruit salad, we used frozen mixed berries

blend "yogurt" mixture until smooth. Layer "yogurt", granola, and fruit in bowls or cups. Enjoy! The second time we made the "yogurt" I didn't have silken tofu and I used maple syrup instead of molasses. Still yummy! This recipe is definitely a keeper!

"Cheesy" Potato Soup

4 onions
8 cloves of garlic
12 cups of water
8 potatoes
1 batch of no-cheese sauce (p. 29)
Salt to taste

Cook veges until tender then blend until smooth. Add cheese sauce and cook for 5 min.

This was very cheesy even with only 1 batch of the sauce for 3-4 times the recipe of soup. The kids liked it, so I think we will probably make it again.

Thursday, February 2, 2017


So, I promised some recipes, so here they are!

Last week we made some recipes from a couple of cookbooks we have at home. We adapted them a little bit to our tastes and what we had on hand. They were so yummy!

The first cookbook was Mouthwatering Vegan. We made 3  recipes from there.

Greek "Chicken" & Lemon Soup p.48 if you want to see the original. This is the way we made it.

Lemony "chicken" soup
4 onions
4 carrots
4 stalks celery
4 cloves garlic
12 cups of water
4 tbs vege bouilion
4 tsp nutritional yeast
1 tsp turmeric
4 cups almond milk
1 can coconut milk
juice of 4 lemons
1 cup precooked leftover jasmine rice

saute veges then add water and seasonings. while thats heating, blend milks and lemon juice until smooth. Add milk/juice mix and rice to pot. Heat to a boil.

Scrambled Tofu p. 4 is the original.

Our version is below.
1 onion
4 cloves garlic
ginger grated to about 2 tsp
about 15-20 mushrooms(we love mushrooms!)
2 packages silken tofu
Braggs Liquid Aminos, 4 tbsp
4 tsp fresh oregano
1 tsp nutritional yeast
2 tsp. turmeric
4 tbsp. tahini

Saute Veges until cooked then crumble in tofu and add seasoning.

Spanish Style Omelette p. 6 (picture is in the previous post)

Our omelette

4 zucchini, diced
1 red bell pepper, chopped
1 large onion
a bunch of mushrooms, 10 or so
4 potatoes, cooked and diced small
1 package of firm silken tofu
1 tsp turmeric
1 tsp garlic powder
salt to taste
1/4 cup nutritional yeast
1 1/2 cups almond milk
3 tsp tahini
1/4 cup flour
1 recipe of vegan mozerella about 1 1/2 cups grated (we used the recipe in the book)

cook veges until soft. mix tofu through flour into a batter. Will be thick. Cook like a thin pancake on skillet for 1 minute. Add some cheese, and cook 3-4 minutes, working gently under edges to keep it from sticking. Spread veges on top of cheese and cook for 3-4 minutes. Gently fold in half and slide carefully off of pan onto plate. Repeat with the rest to make several more.

Recipes! And other things.

So this last week, we did a bit of everything. I just wanted to share a couple of things we worked on. The last couple of weeks, the kids each picked a recipe to make. This one was Josh's choice and he ended up helping but I was the one who cooked the actual dishes. I will share the recipes shortly.