Sunday, April 27, 2014

Sweet Potato and Black Bean Enchiladas with Avocado Cream sauce

These were tasty, filling and relatively easy. I have made another kind of sweet potato enchiladas but these require less time on your feet and more time enjoying them with your family. It calls for 5 tortillas but I was able to make 8 so choose how filling you want each to be and you may make more! 

Special Equipment: Blender, food processor or magic bullet

Level of difficulty: I made this with out the kids around but the only part that is not kid friendly is the veggie chopping part.

For the enchiladas: 
 2 cups of sweet potato, peeled and chopped small
1 tablespoon of olive oil
1 red onion chopped
2 large cloves of garlic minced
sea salt and black pepper
1 bell pepper, chopped
1 15 oz can black beans drained and rinsed
2 large handfuls of spinach roughly chopped
2.5 cups of enchilada sauce
1 tablespoon of lime juice
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
5 - 10 tortilla wraps

For the Avocado Cilantro  Cream Sauce:
 1/2 cup fresh cilantro
1 med avocado
2 tablespoons lime juice
1/4 teaspoon salt
1/2 teaspoon garlic powder

1. Preheat oven to 350 degrees.  Lightly grease a large 3 quart rectangular baking dish.
2. Make the enchiladas.  Place the sweet potato in a medium sauce pan and add enough water to cover. Bring the water to a boil, reduce the heat to medium high and simmer for 5 - 7 minutes or until fork tender.  Drain and set aside.

3. In a large skillet, heat the oil over medium heat, add the onion and garlic and saute' for about 5 minutes until the onion is translucent.  Season with salt and pepper. 

4. Add the bell pepper, cooked sweet potato, black beans, and spinach.  Raise the heat to medium high and cook for a few minutes more or until the spinach is wilted.

5. Remove the skillet from the heat and stir in a quarter of a cup of the enchilada sauce.  The lime juice, chili powder, cumin, and salt. 

6. Spread one cup of the enchilada sauce evenly over the prepared baking dish.  Scoop 3/4 cup of the sweet potato filling onto each tortilla. Roll up the tortillas and put them seam side down on the baking dish. Spread the remaining enchilada sauce over the tortillas.

7. Bake the enchiladas - uncovered for 20 - 25 minutes until the sauce is a deep red color. 

8. Meanwhile, make the avocado cilantro cream sauce. In a food processor or something like it - process the cilantro until minced.  Add the avocado, lime juice, salt, garlic powder and 3 tablespoons of water - processing until creamy. Scrape down as needed. 

9. Serve with the avocado cream sauce on top and enjoy!!

Friday, April 18, 2014

Mommy Lunch

As a mom sometimes things get pushed to the side, hair, make-up, food etc.... Lunch is the worst for me! I have minus 2 seconds to feed the starving children in the house before World War 3 breaks out. Go, Go, Go!!!!  Oh and I have a baby attached to its feeding source too (me) all while this happens. So my getting to eat lunch sometimes is sketchy. 

So what does a mom eat?
Leftovers? If there are any. Peanut butter sandwich? Ugh again!? Veggie Burger? Eh yeah I could but I don't feel like it.  So what do you do?
I was asked recently by another dear mommy friend "What do you eat for lunch?" I had to really think about this one....
One of my favorite quick meals for lunch is Loaded Nachos, they look something like this. 
Beautiful right??? :) (Thanks Momma Mia)

1. Find nachos
2. Throw on beans, quinoa, rice, avocado, salsa, Diaya vegan cheese, etc... anything you want on there!
3. Eat! 

That is pretty much it :) Its doable right? Try it out and let me know what you think.


Thursday, April 17, 2014

Chickpea Salad Sandwiches

I was asked recently about good lunch ideas as a busy mom and this was my most recent find :)

This is easy and fast! A great lunch to make and then throw in the fridge for later. I loved it on bread but I'm sure it would be great on pita, crackers or a bed of lettuce.

IMG 6236   Lunch This Week: Chickpea Salad Wraps
(Picture from Oh She Glows)

Special Equipment: potato masher

Level of Difficulty: Veggies get chopped up so put the baby on your back or wait till they are occupied for a few minutes.


  • 1 (15-oz) can chickpeas (or 1.5 cups cooked chickpeas)
  • 2 stalks chopped celery
  • 3 green onions, thinly sliced
  • 1/4 cup chopped dill pickle or dill relish
  • 1/4 cup finely chopped red bell pepper
  • 3 TBSP Vegan mayonnaise
  • 1 tbsp minced fresh dill (optional)
  • 1 garlic clove, minced
  • 1 1/2 tsp yellow mustard
  • 2 tbsp fresh lemon juice
  • salt and pepper, to taste
What do I do?
1. In a large bowl, mash the chickpeas with the potato masher until you get a flaky texture.
2. Stir in all of the rest of the ingredients till combined. Adjust the salt and peper to your tastes. 
3. EAT!!

Chocolate Chip Peanut Butter Sea Salt Oatmeal Cookies

Ok wipe the drool off your face and get ready to bake! The name is a mouthful I know, but the taste is so so good! The large sea salt chunks make all the difference in the world. Its a marriage of sweet, salty, chewy and crunchy.
Recipe adjusted and tweaked from here.


  • 2/3 cup peanut butter
  • 2 Tablespoons canola/vegetable oil
  • 1 cup of sugar
  • 1/3 cup of nondairy milk
  • 1 teaspoon vanilla
  • 1 cup flour
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1 cup of rolled oats
  • 1/2 cup or so of vegan chocolate chips


  1. Preheat oven to 425 degrees.
  2. Mix the peanut butter, oil, sugar, nondairy milk and vanilla together.
  3. In a separate bowl, combine flour, baking soda and salt.
  4. Pour the dry mixture into the wet mixture and combine. Add oats and chocolate chips.
  5. Place spoonfuls of cookie dough on a lightly oiled baking sheet. 
  6. Bake for 8 -10 minutes and let cool on baking sheet before transferring.

Tuesday, April 15, 2014

Tater Tot Casserole aka: Vegan Comfort Food

Special Equipment: 9x13 pan
Level of Difficulty: Baby in the sling is ok! The bigger kids can help too!

No matter how healthy we are, we all want comfort food sometimes right? If you answered no then you must not be human.....
This is my go to for a quick comfort food dinner for the family. Its easy, cheesy and delicious! And of course VEGAN! Ready?

Preparation Time:
15 minutes, Cooking time: 45-60 minutes
  • 1 32oz bag Tater Tots (the sweet potato ones add a special sweet hint)
  • 2-3 black bean veggie burgers (or any veggie burger you have)
  • 2 cups frozen mixed vegetables
  • 3/4 cup unsweetened, unflavored almond milk (or more as needed to thin out)
  • 6 tbsp nutritional yeast
  • 1 tbsp Earth Balance or other non-dairy buttery spread
  • 1 tbsp all purpose flour (or other flour)
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tsp kosher salt & freshly ground black pepper, to taste


  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a skillet or pot, melt the vegan butter over medium heat.
  3. In a medium sized bowl, whisk together the flour and milk until all clumps are gone.
  4. Add milk & flour mixture and nutritional yeast to pot and whisk well. Reduce heat to low-medium.
  5. Add garlic powder, onion powder, salt and pepper to taste and whisk frequently until the sauce thickens up, for about 5 minutes. If it’s still too thin you can add more flour to achieve the thickness you desire. (This is your cheese sauce)
  6. Take your veggie burger and crumble it up and lay it on the bottom of your 9x13 pan. That is your first layer, then add the frozen veggies (2nd layer), then pour your prepared cheese sauce on top. Then lastly your tater tots. 
  7. Bake uncovered for 45-60min.


Saturday, April 12, 2014

Oatmeal Banana Blender Pancakes

Special Equipment: Blender
Level of difficulty: Easy! Kids can help and baby too!

I love these pancakes because they are EASY yes EASY! You know how bananas get brown and then the kids don't want to eat them? (or me for that matter). This recipe is built just for those brown ugly bananas. I will sometimes save them (with out the skin) in the freezer and when I have time use them in this recipe.

Vegan Banana Oatmeal Pancakes 01
(not my picture)


  • 1 ¼ cup old fashioned oats
  • 3/4 cup organic whole wheat flour
  • 2 tsp. baking powder
  • ½ tsp. sea salt
  • 1 ½ cups coconut milk (or any non dairy milk)
  • 2 ripe bananas


  1. Blend all the ingredients in a blender, except the bananas. Now add the bananas and continue to blend (in blender) until the bananas are smooth. Pour onto a hot griddle (lightly oiled with olive oil or coconut oil) and cook. Once the pancake bubbles on one side, it’s time to flip it to the other. This makes a dozen, medium-sized pancakes, serving 4 people.
Adapted from this web site 

Thursday, April 10, 2014

Red Beans and Coconut with Sweet Potatoes

Special Equipment: Large pot
Level of difficulty: Not bad, chopping veggies is involved tho so no baby on the hip for that

This is one hearty and filling dish! Bring your empty stomachs and enjoy!

You will need a large pot, a good knife and cutting board.

  •  2 tablespoons oil (I use coconut oil)
  • 2 cup uncooked rice
  • 2 cans red kidney beans (rinsed and drained)
  •  2 cloves garlic (chopped)
  • 1 can coconut milk
  • 2 cups vegetable broth 
  • 1 large sweet potato, diced
  • 1 (15 ounce) can diced tomatoes (I like the ones that have green chiles on them), drained
  •  salt and pepper to taste
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground thyme
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon ground allspice
  •  1 tablespoon hot sauce
1. Put all ingredients into your large pot 
2. Bring every thing to a boil reduce the heat and simmer until the rice is cooked, about 20 minutes.

Wednesday, April 9, 2014

Spagetti and Lentil 'Meat' balls

Spagetti and Lentil 'Meat'balls

 Special equipment: Food processor 
Level of difficulty: The baby was on the hip for the first part but it gets messy so wait till the hubby is home to start it

For the Meatballs:
1 clove garlic
1 small onion, peeled (tangerine sized or equivalent)
1 1/2 cups cooked green or brown lentils, rinsed, drained (a 15 oz can is fine)
3 tablespoons nutritional yeast
2 tablespoons flour
2 tablespoons soy sauce
1 tablespoon tomato paste
1 teaspoon olive oil
2 tablespoons water
1/2 cup seasoned breadcrumbs (I like the Italian ones)

 To make the meatballs:
 Preheat oven to 350 F
We’re going to use the food processor fit with a metal S blade for most of the work here, so it should come together pretty quickly. First toss in the garlic and pulse until finely chopped. Now add the onion and pulse until minced. You don’t want any big pieces or they will ruin the texture of the meatball.
With a plastic spatula, transfer the onion/garlic mixture to a mixing bowl and set aside. It’s okay if some remnants are left, just try to get most of it.
Now in the food processor, pulse the lentils, nutritional yeast, flour, soy sauce, tomato paste, olive oil and water. Once everything gets mixed well, puree them until totally smooth, scraping down the sides to make sure you get everything.
Combine this mixture with the onion mixture and add in the breadcrumbs. Mix really well.

Roll the meatballs into ball shapes. Preheat a large skillet over medium heat and pour in a thin layer of olive oil. You don’t want to crowd the pan, so pan fry a few at time. You should be able to tilt the pan and have all the meatballs roll around and get coated in oil, cooking until browned (no more than 5 minutes.)
Transfer first batch to a baking pan, cook the second batch, and transfer all meatballs to the baking pan. Bake for 18 to 20 minutes, shaking the pan every once in awhile to toss the balls so that they cook evenly.
I like to cook them in a lasagna type pan with the sauce.

The recipe was adapted from here:
Post Punk Kitchen

Tuesday, April 8, 2014

Vegan Fettuccine Alfredo

Vegan Fettuccine Alfredo

Serves: 4-5 | Time to prepare: 18 minutes

Special equipment: Blender
Level of difficulty: Baby on the hip is ok, till you have to pour out the hot water


  • 1 pound fettuccine noodles (cooked according to package instructions)
  • 1 can coconut milk (or approximately 1 and 1/2 cups)
  • 1/2 cup raw cashews
  • 1/2 cup water
  • 2 tablespoons nutritional yeast flakes
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1 pinch garlic powder


Cook and drain fettuccine noodles according to package instructions. I usually add a tiny bit of olive oil to the noodles as they cook to prevent them from sticking together. Of course, most of it drains off of them. Return drained noodles to a pot or large skillet and set aside away from the stove.
In a blender, combine remaining ingredients and blend until very smooth.
Pour blender contents over fettuccine noodles in the pot or skillet and place on medium heat.
Cook until sauce begins to thicken slightly--this usually only takes about 2-5 minutes. Be careful not to let your sauce boil for too long, as this results in a clumpy sauce. This sauce will thicken a little more as it cools.
Optional: You could add your favorite vegetables or vegan "chicken" to this recipe, if desired. Saute them separately, then add your veggies to the sauce and noodles at step 3.
Serve hot and enjoy!

Monday, April 7, 2014

Apple Maple Oatmeal bake

Special equipment:   2quart baking dish
Level of difficulty: Kids can help!

I only had apples on hand, so I replaced the 1 pear with 1 more apple. Made this with the baby on my hip and the big one 'helping' :) So its easy as pie!!

It tasted like apple pie!