Tag Archives: vegetarian

June 4, 2012 · 1:30 pm

INDOOR CAMPING SURPRISE

A few weekends ago my husband was slated to be out of town and I wanted to do something fun and out of the ordinary with the kids.  I teased them about it all week telling them that I was planning something special for Friday night.  Every day they asked me for clues, but I was like a vault and wouldn’t cave.

I grew-up camping with my family most weekends.  I can’t even count the number of times I was dropped off at school on a Monday morning on the way home from a camping trip…trailer in tow.  I loved camping as a kid, minus the HUGE fear of wild animals that I still carry with me (snakes top the list and my fear of mountain lions keeps me from “off the beaten path” trails).  Camping as a child instilled in me a massive appreciation of and for nature.  While I now prefer a cabin to a tent (showers and comfy beds rule!), I will ALWAYS love the great outdoors.

My daughter has been begging to go camping and my son loves all things camping, dirt biking, and “manly,” so I knew he would love what I had in store for them.  I spent all morning Friday preparing for indoor camping.  The kids were thrilled to come home from school and see my son’s tent set-up in the living room along with all the fixings for gluten-free smores.

The kids roasted dinner on a stick and then after going on a “hike” around the neighborhood (purely to distract them from the smores for a little bit…didn’t work…the whole hike they asked when we could turn around and go home to roast the mallows), we went home and finally roasted those marshmallows. Since we did not have any gluten-free graham crackers on hand and also because I generally don’t like the GF version you can buy in stores (they are too crumbly and more importantly too processed), I made my Chewy Chocolate Brownie Cakes (click HERE for the recipe) and made them about 1/3 of the normal thickness.  Next time I am going to try and make them even thinner…more like the thickness of a true graham cracker.  They were an absolute hit.

On our way back home to roast the mallows we also got a call from my husband letting us know that work commitments were keeping him home.  Yay for us that we got to have our daddy home too!

The night was capped-off with a viewing of Ghostbusters II in the tent and then sleeping in the tent for my son and I.  My daughter prefers sleeping alone, so we set-up her little sleeping bag on a special camping bed I made right outside the tent.

What fun surprises do you plan for your little ones?  I’d love to hear your ideas because this time together is so precious…

12 Comments

Filed under Cake, Dessert, Events, Gluten Free, Kid Friendly, Recipes, Vacation, Vegan, Vegetarian

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June 1, 2012 · 1:30 pm

GUEST POST – Weelicious’ Carrot Ginger Sauce

I am super excited about today’s guest post by Catherine McCord of Weelicious…this marks her third guest post for Veggie Grettie (click HERE for her first and HERE for her second).  I can’t wait to make this recipe.  The carrots I have been buying at the Farmer’s Market right now are so sweet and flavorful, so I know this is going to be amazing.  Enjoy!!!

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When it comes to my kids, if they’re offered rice or pasta they pretty much could care less what its mixed with. But when I served this Carrot Ginger Sauce tossed with long strands of noodles they were dubious. What was this “orange pasta” sitting on their plates?

That initial skepticism changed almost immediately after their first bites. With sweetness from the carrots, salty flavor from the miso and nuttiness from the tahini, they were so hooked by the incredible taste, I think they’re going to start paying a lot more attention to what’s on their pasta and rice from now on!

Carrot Ginger Sauce (Makes 1 Cup)

1 Tbsp Canola Oil
2 Garlic Cloves, peeled and minced
1 Tbsp Ginger, peeled and minced
4 Medium Carrots, peeled and chopped
2 Tbsp Miso
1 Tbsp Tahini
2 Tbsp Water

Accompaniments: Soba Noodles, Brown Rice, Pasta (conventional wheat or GFree)

1. Heat oil in a sauté pan over medium heat.
2. Add garlic and sauté until soft, about 30 seconds.
3. Add ginger and carrots.
4. Cover and cook until carrots are soft, about 15 minutes.
5. Transfer to a food processor and add the miso, tahini and water.
6. Puree until smooth.
7. Serve tossed with pasta, soba, udon noodles or rice.

* Stays fresh in the refrigerator for 3-4 days.

3 Comments

Filed under Guest Blog, Kid Friendly, Main Dish, Recipes, Sauce / Spread / Jam / Yogurt, Sides, Vegan, Vegetables, Vegetarian

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May 28, 2012 · 3:50 pm

SPICED CARROT CAKE with CARAMEL CREAM CHEESE FROSTING

Today marks the beginning of the last week of the So Delicious So Much to Love Recipe Contest.  This week’s focus is on dessert…yay!

Of all of the recipes I submitted to the contest, this is the recipe I am most proud of and the recipe that began my desire to “healthify” your family recipes.  This recipe began as a family favorite that I then veganized and made much healthier than the original.  My husband’s family has raved for years about his Aunt’s carrot cake recipe, so I decided to tackle the re-making of this recipe and it was a HUGE success in that my family loved it and did not notice that it had been altered, which thrilled me to no end!

I would REALLY love to win this category and would greatly appreciate your vote.

Click HERE to vote for this recipe…remember you have to “LIKE” So Delicious before you can vote.

8 Comments

Filed under Cake, Contests, Dessert, Favorite Family Recipes - Healthified, Frosting, Gluten Free, Recipes, Vegan, Vegetarian

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May 23, 2012 · 1:30 pm

A VERY VEGAN VIRUS

I can’t remember the last time I had a cold, but I know it was before I started eating a whole-foods plant-based diet…Until this week.

I caught a cold.

I shared food with my daughter who didn’t share with me the fact that she had a sore throat.

But you know what?  This cold never even came close to stopping me.  I still completed my usual workouts, ran a bit, and didn’t even stop to take a nap.  To top it off, the bothersome symptoms, aka sniffles and sneezes, only lasted a total of 3 DAYS.  I can live with that.

When I would catch a cold prior to eating this way I would usually have symptoms that interrupted my sleep and daily life for weeks. Colds seemed to linger for me back then and were always accompanied by horrible “keep you awake” kind of coughing at night. I don’t miss that at all.

When I felt the cold coming on I did use my far-infared sauna twice and made sure I ate a lot of produce and no processed food, which I am sure helped.

The main lesson I am taking away from this is that eating a whole-foods plant-based diet supercharges your immune system.  Secondary lesson – do not eat your kiddos leftovers…even if that smoothie they didn’t finish was super delish!

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P.S.  My daughter took the picture above on day 2 of the cold…I clearly wasn’t feeling too bad.

10 Comments

Filed under Education, Immune System, Vegan, Vegetarian

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May 14, 2012 · 9:26 pm

MY AWARD-WINNING VEGAN GLUTEN FREE CREPE RECIPE

A BIG, MASSIVE, GINORMOUS THANK YOU!!!!  

Thank you to all who voted for my crepe recipe in the So Delicious So Much to Love Recipe Contest.  I am beyond thrilled to report that my recipe won!  This is my very first recipe contest win and I am beyond excited.

For those of you who do not have Facebook, as promised, HERE is the recipe.

11 Comments

Filed under Breakfast, Contests, Dessert, Gluten Free, Kid Friendly, Main Dish, Recipes, Vegan, Vegetarian

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May 14, 2012 · 3:17 pm

VEGAN ORANGE JULIUS

It’s another week and I have another entry in the So Delicious So Much to Love Contest.

I’d appreciate your help again this week.  Please remember to “Like” So Delicious and then cast your vote (You will be entered to win awesome prizes just for voting).  Once you like the page, click on the contest logo to be taken to the voting page.

My recipe is top row…2nd from the right.

Click HERE to vote.  Thanks for your support!!!

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P.S.  I will post copies of all of my recipes which were entered once the contest is over.

6 Comments

Filed under Breakfast, Contests, Dessert, Frozen Treats, Fruit, Kid Friendly, Recipes, Vegan, Vegetarian

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May 11, 2012 · 1:30 pm

PRODUCT REVIEW – PIG OUT Vegan Whole Grain Bacony Bits

Growing-up in an omnivorous household I definitely had my share of BLTs and I LOVED them.  The funny thing is that I never liked real BLTs…that is BLTs with “real” bacon.  The BLTs I grew-up on were made with imitation bacon bits.

Wayfare debuted their new PIG OUT (such a clever name) whole grain bacony bits at this year’s Natural Products Expo West and they did not disappoint this imitation-bacon-flavor-loving gal.  If you are expecting a direct substitute for slices of bacon, these are not for you, however if you share my taste for imitation bits you will be in love.  I made a quick sandwich with two slices of toasted Sami’s Bakery’s Millet Bread (our favorite gfree bread), some soy-free Vegenaise, tomato, lettuce, pepper, and a scattering of Pig Out…this served as lunch 3 days that week!

WARNING – Pig Out is NOT gluten-free.

While we are on the subject of Wayfare, I feel compelled to tell you about their wonderfully cheesy products as well.  The recently sent me some samples to try and I can say that I am definitely a fan of their We Can’t Say It’s Cheeses which are perfect for dipping or drizzling over nachos.  The Mexi Cheddar-Style Dip tops the list for me.  I tend to prefer their cheeses for use as dips vs. using them for grilled cheese / pizzas, etc.

My kids also really like their puddings for occasional treats (My daughter’s fav is the chocolate and my son loves the butterscotch).

Unfortunately I am not a huge fan of their sour cream as I prefer a creamier and tangier sour cream, but that is the only product they make that I feel is lacking.

If you haven’t tried Wayfare’s products yet, please do give them a try.

To learn more about Pig Out and Wayfare’s other products click HERE.

Click HERE for nutrition information.

2 Comments

Filed under Product Reviews, Vegan, Vegetarian

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May 8, 2012 · 4:43 pm

VOTING UPDATE

Thanks to all of you who voted for my Crepe Recipe in the So Delicious So Much to Love contest.  I heard from many of you that you were having trouble voting.  So Delicious informed me that in order to vote you need to first “LIKE” their Facebook page.  Click HERE to go to their main page and “like” them.

Once you have done that, click HERE to vote for my recipe.

I soooooo appreciate you taking the time to vote.  Remember to VOTE EVERY DAY THIS WEEK.

9 Comments

Filed under Contests

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May 7, 2012 · 4:35 pm

VOTE FOR ME – So Delicious’s So Much to Love Recipe Contest

I am so excited to announce that I was invited to participate in the So DeliciousSo Much to Love Recipe Contest.  This week’s contest theme is BREAKFAST which inspired me to create a recipe for vegan, gluten-free, and soy-free Crêpes.

I need your help though as the winner is determined by reader’s votes.  So…please…

Vote for my recipe in this week’s So Delicious® Dairy Free SO Much to Love Giveaway (from your computer since it will not work from a mobile device)!  You’ll be entered to win daily prizes just for voting, and if my recipe gets the most votes, you’ll be entered to win a great weekly prize!

Click HERE to vote and be taken to the recipe (You need to LIKE the page before you can VOTE).

The best news for you is that each time you vote, you’re entered for a daily prize. At the end of the week, if your favorite recipe gets the most votes, you’re in the running for a weekly prize. Every time you vote, you’re also entered to win the grand prize: A weekend for two at the fabulous Red Mountain Resort in Utah. Get ready for Monday!

Please forward this message on to as many people as possible so we can pump-up the votes.


Voting begins at 9 a.m. PST on Monday, May 7 and runs through 11:59 p.m. on Sunday, May 13

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Filed under Breakfast, Contests, Dessert, Recipes

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May 7, 2012 · 4:00 pm

SRC – PEANUT BUTTER GRANOLA BARS (Vegan, Gluten-Free, Oat Free)

My how time flies!  Somehow it is already May and brochures have started coming in the mail for summer camps, etc.  I don’t feel ready to plan the summer yet.  I LOVE having my kiddos home with me, but I am sitting here wondering what the heck happened to winter???  Time needs to slow down a bit.

A new month means another Secret Recipe Club assignment and this month’s was a good one.  I was assigned the blog, An Opera Singer in the Kitchen which got me all excited because I had already spent quite a bit of time surfing Noelle’s blog prior to even being assigned it.  We both share similar food styles (she has a fondness for vegan food) and both of us are very into the health aspects of food, so this is a great pairing for me (Click HERE to learn more about Noelle).

There were a LOT of recipes I wanted to try; Fluffy Pumpkin Biscuits, Farmhouse Veggie Burgers, Roasted Cauliflower with Garlic & Mint (A post she did for SRC), Lasagna Soup…I could go on and on.

When i sat down to make my final decision I was in a sweet / crunchy kind of mood and decided to make the recipe she posted for Peanut Butter Granola Bars since it looked so AMAZING.  I have always loved peanut butter and I am a granola monster, so I knew this would be a winner.  I had a truckload of gluten-free oats in the pantry, so I thought I was all set to make this recipe and then I found out…I am ALLERGIC TO OATS!!!  I had been suspecting this for a while and during my last appointment with Dr. Galitzer I had him test me and he informed me that my body REALLY doesn’t like oats.

Despite my new found knowledge that I have an oat allergy, I was bound and determined to make this granola bar recipe because I had my heart set on it, so I lugged myself to Mother’s Market on a quest for quinoa flakes.  When I got there I was pleasantly surprised to discover Eden Organic’s Short Grain Brown Rice Flakes (Roasted & Rolled).  These puppies looked very similar to rolled oats.  Score!  They are harder than rolled oats, but that is easily rectified by adding a little bit of liquid.  I made the recipe as listed below with my notes in red.  The next time I make these granola bars (you’d better believe there will be a next time, and a next time, and a next time), I plan on adding 1/4-1/3 cup of liquid (water, fresh juice, nut-based milk) to soften the brown rice flakes even more.

This recipe was a winner…

Peanut Butter Granola Bars
makes 18 bars

1 1/2 cups rolled oats (1 1/2 cups Eden brown rice flakes)
1 cup puffed brown rice cereal
3/4 cup puffed millet cereal (3/4 cup quinoa flakes)
1/4 cup raw sunflower seeds
1/4 cup hemp seeds
1/2 cup raw pumpkin seeds
1 1/2 cup dried sweet cherries (3/4 cup raisins & 3/4 cup dried cherries)
3/4 cup brown rice syrup
3/4 cup Trader Joe’s Peanut Butter with Roasted Flaxseeds (organic peanut butter)

Preheat oven to 325 degrees Fahrenheit and line a medium baking sheet with parchment paper. Spray with coconut non-stick spray.

In a large bowl, mix dry ingredients.

In a small bowl add the peanut butter and the brown rice syrup. Place in microwave for 30 seconds (or heat in a saucepan on the stove over low heat…I would add the extra liquid at this point too).

Add the warmed wet ingredients to dry ingredients and mix well until evenly distributed.

Pour the mixture on a lightly greased baking sheet or casserole dish. Pat until evenly distributed.  I pressed the granola mixture down as evenly and flatly as I could and then placed an identical pan on top and pressed that down to compact it further and even it out as much as possible.

Bake for 15 minutes or until lightly browned. Remove from oven and cool for 5-10 minutes. Using a knife, cut into 4×2 inch bars.

NOTE – I accidentally dropped the pan when I was flipping it onto the cutting board (oops!).  The pieces that I couldn’t rescue and make into bars became granola.  I broke them up into a pan and baked them for another 7-10 minutes…delicious!!!

Cool completely and then wrap individually in Saran Wrap or store in a glass container (glass mason jar works perfect for the granola.



26 Comments

Filed under Breakfast, Cookies / Bars, Dessert, Energy Bars, Gluten Free, Grains, Kid Friendly, Quick, Recipes, Secret Recipe Club

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