Do you ever wonder what your kids will say about you in the future? I always wonder what Phoenix will say about his vegan childhood. I already get comments like: “Daddy lets me eat hot dogs everyday when I’m at his house.” “I eat lots of meat when I’m not here.” “Why aren’t donuts a healthy choice?”
My biggest fear is that he will ask to eat at a friends house every night so he can steer clear of his crazy vegan moms’ food. I work pretty hard to make sure the munchkin eats a well-balanced diet & learns the difference between thumbs up choices & thumbs down choices. Wouldn’t it be great if all the kids at school wanted to come to my house for Spaghetti & Beet Balls?! I know, I may be dreaming. :)
I will be honest--these balls took a lot of work, but it's worth it.
One of the questions I get asked a lot is: “Were your parents vegan?” Does anyone remember any vegans from the 80’s? I sure don’t. I ate Spam & Hamburger Helper along with some quick & easy casseroles--just like the rest of you guys. My poor parents think I’m crazy, that’s its just a fad--the same way the majority of my friends & coworkers think. Nonetheless, everyone is supportive.
So, where do I find my recipes?! Besides cookbooks, I get most of my recipes from blogs! There are so many great food blogs out there. I read my blogs when I get up in the mornings & star the ones with recipes I want to try. This week, I’ve tried these two great recipes:
2 beets, grated (or 4 small ones)
1 can of adzuki beans
1 1/2 cups cooked red quinoa
1/3 cup oat flour
3 tbsp tamari
liberal salt and pepper
3 tbsp olive oil
1 tsp dried oregano
Liquid smoke (optional)
Dump beans into mixing bowl and mash dramatically with a potato masher until thick and...mashy. Add in remaining ingredients and mix well. Roll into balls and place on a parchment lined baking sheet. Bake for 45 minutes in 350F oven. Serve with rice pasta and spaghetti sauce!
The other night, I also made this delicious dish!
Takes about 1.5 hours total to make (30 minutes is inactive with lentils soaking)
1 cup green lentils
2 cups water
1 onion, diced
4 cloves garlic, thinly sliced
1 (1/2-inch) piece ginger, peeled and minced
1 (14 oz) can diced tomatoes
1/2 head cauliflower, rinsed and chopped
1 serrano chile, seeds removed, diced (optional)
3/4 t cumin
3/4 t dry mustard
3/4 t turmeric
1/2 t paprika
1 T canola oil
- Rinse lentils and then put in a large bowl and cover completely with water. Let soak for 30 minutes and then drain.
- In a medium pot, combine the 2 c water, onion, garlic, ginger, tomatoes, chili and lentils. Bring to a boil then lower heat, cover pot and gently simmer for 30-40 minutes, until the lentils are very tender.
- Add salt to taste. I used about 2 teaspoons.
- In a small bowl, combine the cumin, dry mustard, turmeric, and paprika.
- Heat the oil in a small skillet over medium-high until the oil begins to shimmer. Add the spices and stir quickly. (Stand back a little so you don’t get splashed by the oil). Let sizzle for about 30 seconds until very fragrant. No longer or they’ll burn!
- Pour the oil mixture into the lentils, again being careful not to get burned when the oil hits the lentil mixture, and stir well.
- Serve over brown rice and top with cilantro.
Additional serving option: Put in a small tortilla with hummus and spinach, Fold over and warm both sides in a skillet until the tortilla is slightly crispy. (This was great for leftovers at lunch the next day!)
So where do you find your favorite recipes?