Nifty Mom

Vegan, Eco-conscious, Natural Parenting, Unschooling Wife and Mom

Vegan Reuben!! December 11, 2008

Filed under: Lunch,Vegan — niftymom @ 11:35 pm
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YAY!!! I’m so excited to shout out that I found a yummy vegan Reuben sandwich!! This is another recipe from the The Vegetarian Mother’s Cookbook. Punkyroo chowed down also. I love it, she has the taste buds as I do, it’s true whatever the mom eats prego the baby will grow buds for it as well, which is great since Hubby snubs alot :sushi,seurkraut, mushrooms, olives, onions (she’ll eat them raw!) . So needless to say Hubby did not partake in this eating session. 

Vegan Reuben


Bowties, Homemade sauce and Tempeh Balls October 31, 2008

Filed under: Dinner,Vegan — niftymom @ 8:47 pm
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I had to try Vegan Dad’s Italian Meatball recipe. I have to first state that I accidently started to add 1of the tbs of oil to the mix before I re-read and noticed it didn’t call for it in the mixture but just to be cooked in it! I also call them Tempeh Balls since it jsut felt weird calling them Meatballs.

So that said these were kind of mushy. The taste was good but I think it’d be alot better if they were to exact recipe. It almost tasted like a meatloaf, due to the extra moistness from the oil they didn’t keep their shaped while being brown and when stored in a container overnight they combine into a super “meat”ball blob. I just added some extra BBQ sauce to dip it in and it was yummy but Punkyroo and Hubby didn’t like these.

But as far as the homemade tomatoe sauce went, it was good. Honestly I couldn’t even remember what all I put in and definelty how much since it was a eye ball and tast test type of thing.  But I will try and tell you what was in it…

Homemade Tomatoe sauce:

  • 1 large can of diced tomatoes
  • garlic powder
  • thyme
  • parsley
  • oregano
  • onion salt
  • a splash of vinegar
  • rubbed sage
  • rosemary

Combined in a pot and heated through. Pour over cooked noodles and chopped spinach and YUM!


If you can’t tell I was in the process of transferring all my spices into another cabinet since my “spice library” was getting to big for the spot they were in.


Tempeh and Black Bean Enchiladas October 11, 2008

Filed under: Dinner,Vegan — niftymom @ 6:55 pm
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I’ve had to make changes to my Enchiladas recipe 2 times now, first when I went vegetarian and then vegan. It’s great that it still tastes great! This even passed approval from Hubby! PUnkyroo liked them too but she didn’t care for the tempeh that much. I think this would taste just fine without the Tempeh if you don’t like it. It was my first time cooking Tempeh so I might not have cooked it how I should of (Just like tofu..I didn’t know to press it until the 3rd time I cooked with it!lol). I usually follow directions to stuff but alot of times I like the trial and error method.

Tempeh and Black Bean Enchiladas

  • 1 package of Tempeh, cut in small cubes
  • 1 onion, chopped
  • 8 oz Tofutti sour cream
  • 1 3/4 cups shredded vegan cheddar cheese
  • 1 tbs dried parsley
  • 1/2 tsp dried oregano
  • 1/2 tsp ground black pepper
  • 1/2 tsp salt
  • 1 (15oz) can tomato sauce
  • 1/2 cup water
  • 1tbs chili powder
  • 1 green bell pepper, chopped
  • 1 can of black beans
  • 1 clove garlic, minced
  • 10 (10 inch) flour toritillas ( whole wheat is always tears when I use them)
  • 1 (oz) jar enchiladas sauce

Preheat oven to 350*f. In a medium skillet over medium heat. Brown Tempeh. Add the onion, sour cream, 1 cup cheese, parsley, oregano, and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper, black beans and garlic.

Roll even amounts of mixture in the tortillas…Burtio style to help keep filling from leaking out. Arrange in two 9x13in baking dishes. Cover with enchiladas sauce and 3/4 cup cheddar cheese. Bake uncovered in preheated oven for 20 minutes. Cool for 10 minutes then serve.

This is good with some steamed broccoli, yum!