Nifty Mom

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

If first you don’t succeed December 14, 2008

Filed under: 1 — niftymom @ 8:56 am
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Try again, maybe a different way. I tried Vegan with a Vegance’s Seitan (good) Jerk Seitan (not so good). It may be our taste buds but none of us liked it. So I had all this seitan left over and so I figured I’d just try cooking it in the pan plain in “cutlet” shape and it worked Hubby, Punkyroo and I ate it all, which was good since we had 5 chunks of it leftover after the Jerk Seitan recipe. Every day or so Punkyroo will ask for “seeeteen”, it’s so cute.

Jerk Seitan

But I just sliced it very thin and cooked it on a med-high heat on both sides until it was browned on both sides.

Seitan Cutlets


Carrot Soup November 16, 2008

Filed under: Soup,Vegan — niftymom @ 2:23 pm
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I know I havn’t posted any recipes lately but I’ve been meaning to….

While having the Vegan with a Vengance in my clutches I decided to try the carrot soup in it. Hubby looked at me like I was nuts when I told him the 3 bags of organic carrots were for the one soup! This was pretty easy to make and that was wonderful. Unfortunately my blender kicked the bucket on me while I was puree half of the soup so it’s more like 1/3 got pureed. I never realized how much I used my blender until it’s gone. But this was pretty much consumed by me, Punkyroo and Hubby had a very little bit of it so I was left to eat it all by myself, which wasn’t bad it was just alot of soup! Next time I’m freezing half of it for later. This soup was really creamy and flavorful, the coconut milk was a nice flavor boost and carrots when cooked get even sweeter so to have a natural sweetened dish was excellent!

Carrot Soup


Tis the time for Pumpkins October 26, 2008

So I’ve been MIA with Vegan Mofo lately so I figured I’d make up for lost time and add some of the recipes I’ve failed to add over the days..

I don’t know about you but I LOVE pumpkin, maybe it’s the relaxing state from the smell of a fresh baked pumpkin pie or just the memories of it always being around when the family got together at big meals. This year I figured “ok get off your bum and make some pumpkin puree and no cans” what I found hard last year while running around to make a thanksgiving dinner (pre-vegan) was pumpkin puree that didn’t have anything else added in with it, I was suprised. So the task to figure out how to bake a pie for cooking was stirring in my head. Well I forgot to look up the way to cook them and figured if I bought one than I’d have to look up instructions before it went to waste and VOILA! the baking pumpkins had directional stickers on them! If only veggies I don’t know much about had that. So off to baking pumpkins I go…

And with the Vegan with a Vengeance in my grasp “the Best PUmkpkin Muffins” I come. These were soooooo good. I did alter them to make them less sugar filled since we don’t give Punkyroo any sweets, what’s the point when she loves fruit and smoothies so much.  So you can check out the book and get the original recipe but here is my version. Don’t be put off by my attempt for low-sugar these are really good and everyone gobbled these down! 12 muffins were gone in 24 hours by just 3 people!

Nifty Mom’s Pumpkin Muffins

  • 1 3/4 cups unbleached all-purpose flour
  • 1/4 cup sugar
  • 1 tbs baking powder
  • dash of salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp allspice
  • 1 cup pureed pumpkin
  • 1/2 cups plain silk
  • 1 snack bowl of Earths Best organic applesauce
  • 1 tbs vegetable oil
  • 2 tbs molasses

Preheat over to 400*. Lightly grease a 12 muffin tin. Sift together flour, sugar, bakin powder, salt and spices. In a seperate bowl mix together the pumpkin, silk, applesauce, oil and molasses. Pour the wet ingredients in the dry and mix well.

Fill the muffin cups 2/3 cull. Bake for 18-20 minutes, until a toothpick or knife inserted in the center comes out clean.

* PUnkyroo loves raw cranberries so I cut a few in half and put a half a cranberry on the top of a couple muffins and a raisin in a couple more. I was curious to see how they turned out but the sweet muffin with the tart cranberry turned out nice. Plus I wansn’t sure if the cranberry would still be hard but it was soft. But they all turned out great.


Like Asparagus? Now you will.. October 20, 2008

I went to the library the other day to get some new books to read to Punkyroo and I figured I’d give this new library a look to see if they had any vegan cook books and what do you know…. VEGAN WITH A VENGEANCE was there!! woo woo. My friend offered for me to borrow her copy but I forgot it so this was awesome! There vegetarian selection was even smaller than the other library we were going to (a whole 6 books!) and the only vegan book was this book with so many raves. So I was flipping through when I got it home “ohh that sounds good, oh that too, yumm, I have to make that, oh Punkyroo would love that…” you get my drift. So I came across this soup..Potato Asparagus Soup! I just made this today for lunch and it was soooooo good I will 100% make this again and PUnkyroo LOVED it, she loved the chunks of asparagus too. She ate all her chunks and asked for more. She ended up eating 2 of her bowls of this soup. I served it with a few sesame crackers.


Potato-Asparagus Soup

  • 3 lbs russet potatoes, peeled and cut in bite size chunks
  • 1 lbs asparagus, rough ends discarded, and cut in small bite size pieces
  • 2 tbs olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 tsp salt and pepper
  • 4 cups vegie broth or 2 bouilion cubes dissolved in 4 cups of water
  • 2 bay leaves
  • juice of 1 lemon
  • 1/2 cup chopped fresh dill

Place potatoes in a pot and cover with cold water. cover the pot and bring to a boil, then lower the heat and simmer for 20 minutes or until tender. Add the asparagus, boil for 3 minutes, drian and set aside.

Rinse out the pot, then in the same pot saute the onion in the olive oil for 5-7 minutes; add the garlic, salt and black pepper,; and saute 2 more minutes. Add the broth and bay leaves, boil for 10 minutes, discard the bay leaves. add the potatoes and saparagus, heat through, then puree three-quarters of the soup in a blender or food processor. Add the lemon juice and stir. Reheat if necessary.  Serve garnished with fresh dill.