Nifty Mom

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

Another “meat”ball try December 13, 2008

Filed under: Dinner,Vegan — niftymom @ 8:47 am
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So I’ve probably tried about 5 vegan meatball recipes by now and some have tasted good but just didn’t hold or just plan was gross but these are the best we’ve made so far. The taste and holding of these are good. All of us ate them up and 3 thumbs up.

This recipe is “neat”balls from Vegetarian Times magazine. I just put them with some spaghetti sauce and some cooked spiral noodles that I added fresh spinch to the pot while boiling and Voila! To be honest, this is our Thanksgiving dinner! We are thankful everyday so we don’t really concentrate on a big meal since only family close by don’t celebrate holidays due to religion. I wasn’t up to challenge a tofurky recipe as of that time anyways.

Neat balls

 

How I love my VTmagazine December 12, 2008

I LOVE LOVE LOVE this magazine, so many yummy recipes and I love their articles and like any magazine has awesome do dads and such that are finanically out of reach or a not-really-need that I get to drool over.

But anyways I made this a few nights ago, Unemployed Shephards Pie. This is made with eggplant as the main ingredient and Punkyroo and I give a thumbs up but Hubby doesn’t care for eggplant that much , quote from hubby “it’d be good without the onion….and the eggplant…” and I said ” oh so just the mash potatoes?!”  , Hubby “yep, sounds good!” ; My eyes are about to fall out from all the eye rollin by now. hehe.

 

Unemployed Shephards pie

To this day I’m still trying to find a recipe that my mom used to make, she barely cooked but one of her dishes between crazy diets was this eggplant casserole dish, it was sooo yummy I could almost each the whole thing. All I can remember was it having 1 or 2 eggplants peeled and diced up then boiled, then it having tomato sauce and also some crushed up saltine crackers?? If anyone knows of a similar recipe please let me know!!!

 

Peanut Butter “sandies” November 24, 2008

These cookies have a taste , well atleast to my taste buds, like a mix between peanut butter cookies and pecan sandies and altered from the Peanut Butter-Oatmeal cookie recipe from Vegetarian Times magazine! And these are my two favorite type of cookies. I have to admit these are my first vegan cookies I have made and I’m glad they turned out great! Hubby gives a big thumbs up (…we don’t let Punkyroo eat any cookies, candy, ice cream etc…well she had a couple bites of vegan bday cake recently but I didn’t give her any icing but I’m sure if she did eat them she’d approve).

Peanut butter "sandies"

Peanut Butter “sandies”

  • 1 1/2 cups unbleached flour
  • 1/2 cup old fashioned oats
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup light brown sugar
  • 1/4 cup Earth Balance
  • 1/4 cup Canola oil
  • 1/2 cup cramy peanut butter
  • 1 tbs No Egg egg replacer powder
  • 1 tsp vanilla extract

 

 

Avocado Brushetta November 22, 2008

YUMMMM is the best I can come up with to describe this very good appetizer. I found this in Vegetarian Times or Healthy Cooking magazine ( I can’t remember). But it is just sooo good, with the lemon and cilantro and chunck of avocado I try to make dishes that would be good with this just so I can make it! Hubby and I eat it like no tommorow but Punkyroo is on and off about it. But if anyone would like the recipe I can add it on here since I can’t remember what magazine I got it from.

Avocado Brushetta

Avocado Brushetta

Oky doky here is the recipe…

  • 2 tbs lemon juice
  • 2 tbs red wine vinegar
  • 3 cloves garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp red pepper flakes
  • 1/2 tsp dried oregano
  • 1/4 tsp ground black pepper
  • 1/4 cup olive oil
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped fresh parsley (dried is fine too)
  • 2 avocados, peeled, pitted, and cubed
  • 1 loaf of whole-grain or ciabatta bread toasted (I use french bread and untoasted) sliced in 1/2 inch thick slices

Combine lemon juice, vinegar, garlic, salt, red pepper flakes, oregano, and black pepper in small bowl. Whisk in oil, then stir in cilantro and parsley. Fold in avocado cubes. Spoon avocado mix onto toast slices and serve.

 

Veggie Club October 14, 2008

I found this recipe from Vegetarian Times magazine but you know how club sandwiches are, the sandwich is packed so high and cut in small triangles so you can imagine one of those in a 2 year old’s hand! Poor Punkyroo she couldn’t get more than a corner of the bread and that’s even after I tried smooshing it down so “ok forget that” and so I modified this sandwich to my toddler’s need.  THis is a very filling sandwich, served with a pickle or some homemade potato or sweet potato fries, yum! Punkyroo was eating her sandwich really good for a while and then she tore it all apart and just turned to eating the bread so in attempts to keep her on the “eat a variety” tract we made her sandwich ingredients into a face on her plate, I wish I took a picture but eh, maybe next time… so we made the sprouts the hair and on the the bread halfs the eyebrows and eyes, pickle was a nose, tomato was the mouth and the avocado in half was two ears; and she ate all the veggies after that. It was funny I realized that technically she was eating a face so the “we don’t eat anything with a face” phrase was kind on contraditory I said “we can make silly faces with our vegan food but we don’t eat anything that had a real face like piggies and cows” and it’s so cute she say “that’s gross” when we pretend to eat her toes or her side to tickler her!LOL. “no, don’t eat me, that’s gross” haha! Anyways here is the recipe for our club sandwich…

Veggie CLub (for 1 person)

  • 2 slices of bread
  • Personal preference of mustard and vegan mayo
  • 1 slice vegan cheese
  • 1/3 cup alfalfa sprouts
  • 1 1/2 slices of tomato (for an even layer that covers the whole sandwich)
  • 2 slices of Avocado (the small one, I can never remember the name of that type)

Toast your bread to desired crispy. Put the mayo on the bottom  and mustard on top. Place sliced cheese on top of bottom piece, then add a thin layer of half the sprouts on top. Then cover the sprouts with tomato and then the same with the avocado on top of the tomato. Layer the remaining sprouts on top of avocado and top with bread. And enjoy!

*If you read my eggplant sandwich recipe you’ll notice it’s the same concept, mainly because I meant to make this but then when opening the fridge I was missing some ingredients so I made some alterations.

 

Brownies,Gone in a camera flash October 10, 2008

Filed under: Desser,Vegan — niftymom @ 3:30 am
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 We have a tradition on Fridays for the 3 of us to make homemade pizza dough and top them ourselves. It’s a total win win…it gives our 2 year old to get a hands on help with making dinner, we know exactly what is on our pizza and we get it vegan!  So Punkyroo knows and gets excited about Pizza Friday’s, it’s so cute “Friday, Pizza friday…me pizza? daddy pizza? mommy pizza? Pizza!” almost every time she hears “friday”. So there is the background story…

Well one friday we had to deal with some tasks and then Chiropractors apt. Well it wasn’t a friday that I had left over dough in the freezer (since one batch of dough makes 2 crusts), so by the time we got home it was way too late to make dough and do the rest. That’s when we moved it to saturday and invited Hubby’s family for a Pizza Party. Well along with the Pizza I made Vegan brownies. These are seriously the best brownies I’ve ever had!! Woo woo! We also had smoothie pops for Punkyroo and her 2 cousins. Well by the time I got to the camera to take a picture there was only 3 pieces left so this picture doesn’t do it justice at all but even my non-veg in laws really liked them, plus Hubby inhaled them!! I wish I would have taken a better pict but here it is, I’ll have to add new picts next time I make it…

Ok I guess I must have deleted the picture and forgot so I will add picts the next time I make them but ohhh man are they good!!

 

Vegan Fudgy Brownies

  • 3/4 c unbleached flour
  • 1/4 c unsweetened cocoa powder
  • 1/8 tsp baking powder
  • 1/8 tsp baking soda
  • 1/8 tsp salt
  • 1/4 vegan chocolate chips
  • 1/4 canola oil
  • 1 small ribe banana, mashed
  • 1/2 c sugar
  • 1/2 cup plain soymilk
  • 1 tbs flaxseed meal
  • 1 tsp almond extract (the orginal recipe calls for vanilla)

Preheat oven to 350*f. coat 9in square pan with cooking spray. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in large bowl.

Melt chocolate chips with the oil in microwave on 10 second intervals, while stirring between each set until smooth. whisk in banana and sugar. combine soymilk, flaxseed meal and almond in measuring cup, then fold into chocolate mix. stir chocolate mix into flour mix until just combined, then spread in prepared baking pan.

Bake for 20-25 minutes or until tooth pick inserted 2 inches from the side of the pan comes out dry, but the middle is still soft. cool in pan on wire rack, then cut into 16 squares.

I got this recipe from Vegetarian Times mag.