And they are DELICIOUS, much to even my surprise, haha.
I was playing around in the kitchen this morning and thought I’d challenge myself to experiment baking with only the ingredients I have in my pantry.
There’s not much food here, but that’s a sad story for another day. (I can pinpoint the exact date and time that my love for cooking and baking was destroyed like an atom bomb.)
I thought these cookies were going to be making the short journey from oven to compost BUT they surprised me, so I thought I should share the recipe before I forget. If you try them, let me know what you think.
Vegan Lentil Kale Cookies
Lentils (cooked)-one cup
Kale-1/2 cup raw (freshly picked from the garden.)
1/3 cup agave plus 2 tablespoons maple syrup
Chia seeds-2 tablespoons
Oats-1//2 cup (oat flour, I make my own, so easy. 1/2 cup oats in the blender or Bullet or food processor, takes just a few seconds.)
Whole wheat flour-1 cup
Baking powder-1/2 teaspoon
If you don’t already have some leftover cooked lentils like I did, cook 1 cup of lentils with 2 cups of water until soft, about 20-30 minutes or until all the water is absorbed.)
Place one cup cooked lentils in bowl.
Combine the kale and the oil in a blender/Bullet/food processor. Blend until a smooth slurry.
Add to lentils.
Add agave/maple syrup, vanilla, raisins, chia, and all other ingredients.
Mix until flours are well incorporated.
Let chill in refrigerator a few minutes until the oven is heated to 375 degrees.
Using a teaspoon, place about two inches apart on baking sheet. Flatten with a fork coated in flour so it won’t stick.
Bake for about 17 minutes until bottom is golden brown and the top is firm.
Let cool on wire rack.
***Options: Of course if your pantry is more well stocked than mine, you can def add grated apples, coconut, and other dried fruit and nuts.
Since I now focus most of my baking to please Angel Boy 2.0 (the new and improved version), this was the winner of all the chocolate cakes I ever created, so I thought I’d share it again for those of you who do still currently turn on the oven and combine ingredients to conjure up lovely confections (not confessions).
At 15 months, AB 2.0 can’t have chocolate; for now he’ll have to be happy with sugarless teething biscuits and kale smoothies.
No eggs and no dairy, yet this cake is super moist, fluffy, and fudge-tastic — with a hint of French roast coffee and almond-y Amaretto.
I was inspired by a recipe I found in my mom’s old cookbook — as always, I transformed it into my own version.
I know I use Amaretto a lot, but I ran out of vanilla and it’s a great flavor enhancer with chocolate and coffee.
1 cup cold coffee or water (coffee is better with chocolate) or you could always use soy/almond/cashew/coconut milk.
Directions Preheat oven to 350 degrees F. 1. Mix the first five dry ingredients in a bowl.
2. Make three shallow depressions in the dry ingredients.
3. Pour vinegar in one, vanilla/amaretto in the other, and vegetable oil in the third.
4. Pour coffee/water over all.
5. Mix well until smooth.
Grease a nine-inch pan. Bake on middle rack of oven for approximately twenty-five to thirty-five minutes. Check with toothpick to make sure it comes out clean. Don’t over bake or it’ll dry out. Cool and frost.
Amaretto Coffee Frosting
Three tablespoons softened vegan butter substitute (I use Earth Balance)
Three or four tablespoons cocoa
1 1/2 cups powdered sugar
Amaretto or Grand Marnier or vanilla
In a medium bowl, sift sugar and cocoa. Blend with vegan butter. Add 2 teaspoons Amaretto or other flavoring, and 3 tablespoons cold coffee, Blend until desired consistency. If too dry, add more coffee or Amaretto. If too wet, add more powdered sugar.
Frost cake and dust with sifted cocoa.
Let me first say that the one and only time I weaned my one and only child was in 1982, so what am I doing writing about weaning, you might ask?
My thirty-six year old son weaned himself on his first birthday with no warning, and my poor body suffered while he loved the autonomy of his burgeoning independent nature.
This is a guest post written by my DIL, who is now the mother of my one and only amazing and brilliant grandson.
My son turned one at the beginning of March.
I had been toying with the idea of weaning him for a couple of months.
Initially, I had tried the “only when he asks” approach, but babies are creatures of habit, so he continued to ask and I continued to feed on demand.
As soon as my son had his twelve-month wellness check and his pediatrician said he was physically and emotionally ready, I was eager to start the process of weaning.
The thought of dragging this out for six-plus weeks was too much for me, but the risks of going cold turkey are very real (infection, blocked duct, emotional trauma) so I proceeded with caution. If you do need to wean quickly for whatever reason, or your baby just suddenly rejects the breast, here are some tips to get through it more quickly.
As a disclaimer, my son was already eating three meals a day plus snacks, so it wasn’t like I was still producing a massive amount of milk. He was clearly obtaining his nutrition from other sources.
Where to start… Start with the easiest feeds. For me, those were the ones when he woke up. I first eliminated those after naps, then morning, then before day naps, before bed, and then the dreaded night feeds…
Tips for baby… I have been a RIE (Resources for Infant Educarers) mom since day one, otherwise known as respectful parenting. The philosophy centers around honest and authentic communication as soon as baby is hours old. Even though I was tempted to put band aids on my nipples and say “mommy is sick”, or apply garlic so it would taste gross, my son and I faced the challenge together.
Make it positive — I bought my little guy a special cup for homemade smoothies to replace the nursing experience from his wake up feeds. My son loves rabbits, so I got him the biggest rabbit cup I could find; since he has no problem with a straw, that’s what we use, but a sippy cup would be equally successful.
Do not place yourself in familiar nursing situations — I love to read books in bed with my son in the morning, but during weaning I would get up, shower and dress, so that as soon as he woke up I took him out of the bedroom for banana and almond milk smoothie in “Rab Rab”.
(Smoothie recipes below.)
Sport the high-necks — I wore three layers to minimize the odor of milk, as well as high neck shirts that he could not pull down.
Stay busy — As we eliminated the day feeds, I made those days extra busy. We were barely ever at home so as not to place ourselves in situations where he would even think to ask.
Mr. Mousie — I bought a special blanket that I sprayed with Chanel Mademoiselle (my familiar scent), which I use to cuddle him with during Rab Rab smoothie time. (Smoothie recipes below.) This was a blanket that I could also use to place in the crib for naptime. Extra cuddles and love during weaning will help to bridge the emotional loss of breast feeding.
Change of scenery — I chose to do it while visiting Grandma. There were so many exciting things for little one to do and experience, and I got the support I needed as my body and emotions went through the change and the challenge.
Watch out for hunger — As I worked on eliminating the night feeds, I needed to make sure that he was not waking up because he was hungry. Toddlers burn through so much energy! When they have been asleep from 6.30pm, it is reasonable that at 4:00 am it might be that they need a little something in their tummy. I was focused on eliminating the breast so my milk would fully dry up, and I decided to replace those feeds with a bottle of warm milk. Try what works for you; regular organic milk, almond milk, or coconut milk.
Boundless love — I got lots of advice to let Dad go in at night so he cannot ask for milk. As part of the RIE I mentioned earlier, I faced this head on. I went in and there were moments that were heart-breakingly sad. But in my heart I knew it was time, and so I told him — I know this is hard for you. I love you so much. And found lots of ways to be close, tight cuddles, cheek to cheek.
Success! After two weeks, my little guy is completely weaned, sleeping through the night, and started walking. What a great first year!
(If your little one is also teething, try the teething biscuit recipe below. My son LOVES them!)
Tips for mom…
Sage — I drank fresh sage tea and infused sage water pretty much constantly. I also included fresh mint and lemon balm, but sage was my primary fluid. I was advised that you should drink it every six hours, but I had a cuppa going all day.
Cabbage Leaves — These have been used for centuries and I can see why!! I was a little skeptical at first, but they work amazingly well. For the first few days, I used them continuously during waking hours. I kept them in the fridge so they were nice and cold, which feels wonderful if you start to feel engorged. Place the stems out, and change every 30–90 mins depending upon flow.
Antihistamine — This is also meant to dry up milk. I took a non-drowsy type every 24 hours.
Warm showers — The first day I took three warm showers. I would massage my breasts and hand express just enough to make sure the ducts still had an outlet, but not too much to stimulate production.
Heating pad — I read varying accounts of this, but I did use a heating pad at times when the engorgement made my breasts feel hard and lumpy.
Ice-pack — I used this in-between the heating pad to cool down swelling. I was also using cold cabbage leaves, so the icepack was used when I was taking a break from the cabbage leaves.
Topless Sunbathing — Luckily I was weaning at Grandma’s house in Southern California, so while my little one was napping, I could enjoy some au naturale topless sage tea!
Rocky Road ice-cream — It’s important to remember that if you’re eaning fast, you’ll go through a pretty big hormone crash. Be prepared and have supplies. Pamper yourself with whatever you need to do for self care to get through PMS — ice-cream, movies, cuddles. I kept laser focused on the end-game — no more night feeds, no more gross nursing bras, and no more sanitary pads in your BRA!!! (and all over the bathroom floor).
Sleep — sleep when you can because you may need extra energy at night. If you’ve been used to nursing, dousing, and then crashing out, remember that getting a baby to sleep without popping them on the breast takes more energy and perseverance.
WAB WAB Smoothie I
Waking up in the morning and after nap
1/2 cup milk or almond milk
1 TBS organic almond butter
1/4 small banana
Wab Wab Smoothie II
1/4 cup 100% organic fruit juice
½ cup purified water
Leftover kale, spinach, chard, or other leafy veg, well blended!
1/4 cup Organic whole milk Greek yogurt
Chopped/grated apple or pear or organic blueberries/strawberries
1 cup almond milk or coconut water or a combination
Blend 1/2 cup dates and 1/2 cup raisins with the liquid until well chopped.
Pour into bowl
2 TBS organic agave
2–3 TBS vegetable or coconut oil
Add 1/2 cup flax meal
1 cup organic whole wheat flour (or any flour)
Oat flour is easy to make in a blender
½ tsp cinnamon
1 tsp vanilla
Mix all. Add a little more flour and knead briefly to make dough pliable.
Roll into 12×14
Cut into 1inch x 6 inch slices
Roll into finger sized shapes, easy for little hands to grasp.
Bake at 350 degrees for 35 minutes and then 300 degrees for another 15 minutes turn off oven and let them cool in oven.
When I was went on my solo hike last week and was ALMOST LOST FOREVER, I was smart enough to have the foresight to pack not only a bottle of water, but a couple of delicious and nutritious THRIVE bars.
How lucky am I that GoMacro sent me a box of assorted Thrive bars to sample!
I’m so happy to be able to share some of these yummy treats with my wonderful and loyal readers!
GoMacro is a family owned vegan company that was started by a mother-daughter team on their organic farm in Southwest Wisconsin.
While you may be familiar with their original MacroBars, they have launched a delicious new line of plant-based bars called Thrive.
Thrive are made up of a superfood ancient grain blend, are all less than 200 calories, and provide plant-based protein, essential fatty acids, and prebiotic fiber to fuel your body and mind.
Like all GoMacro products, Thrive are USDA-Certified Organic, Non-GMO Project Verified, Kosher, Gluten-Free certified, 100% Vegan, and soy-free. Thrive is currently available to purchase online and will become available to Whole Foods in October 2016.
All you have to do to win a box of GoMacro Thrive is to LIKE them on social media (and of course LIKE this post so I know whom to choose! (US residents only, please.)
(I was provided product for sample and review. Opinions are my own.I have not received any compensation for writing this post.)
In the summer of 1981 when my Angel Boy was about four months old and just starting solid foods (in addition to breast milk), I thought seriously about imitating animals who pre-digest their food.
Premastication, pre-chewing, or kiss feeding is the act of chewing food for the purpose of physically breaking it down in order to feed another that is incapable of masticating the food by themselves. This is often done by the mother to produce baby food capable of being consumed by the child during the weaning process.
The behaviour was common throughout human history and societies and observed in non-human animals. While premastication is less common in present-day Western societies it was commonly practiced, and is still done in more traditional cultures.Although the health benefits of premastication is still being actively studied the practice appears to confer certain nutritional and immunological benefits to the infant.
I didn’t actually go to those lengths, but I did make all of his baby food from scratch. I don’t think I bought those little Gerber jars except when I had a sick kitty that needed to be nursed back to health.
Now that I’m going to be a first-time grandma, I’ve learned just how much things have changed in thirty-plus years.
I was sent this amazing book to read and review by Ruth Yaron, Super Baby Food Cookbook.
When Ruth Yaron’s twin boys were born premature and very sick, she knew the most important thing she could do for them was to feed them the healthiest diet possible.
Unhappy with the information that was available to her, Ruth decided to do her own exhaustive research on nutrition and health food.
Although she was a whiz at programming satellites for NASA, Ruth was an inexperienced cook. She utilized her skills, developed writing technical manuals, to diligently record her research of homemade, mostly organic, whole grain cereals, fruits, and vegetables, as well as the best storing and freezing methods.
The results of her phenomenal efforts are found in her remarkable first book, Super Baby Food, which has sold over half a million copies and is now in its 3rd edition. Fans have asked Ruth for a cookbook with pictures of their favorite recipes and in the Super Baby Food Cookbook she has delivered.
The Super Baby Food Cookbook is fully illustrated in color and includes Ruth’s easy and complete system of baby and toddler food preparation.
The “Super Baby Food Diet” is an extremely healthy diet composed of only whole, natural foods.
It is based on these major components: whole grain cereals, vegetables and fruits, yogurt and other dairy products, eggs, nuts, seeds, and legumes.
Pediatricians and nutritionists agree that a semi-vegetarian diet (a lacto-ovo diet containing milk products and eggs) fulfills all of a growing baby’s nutritional requirements.
While I’m a vegan, I understand the need for calcium and really like how these recipes include breast milk as an ingredient.
As an aside, if anyone has ever made cheese from breast milk, I’d be interested in chatting.
Yaron provides the essentials for preparing all sorts of foods for babies and young children.
The book includes baby favorites such as avocado, carrots, peaches, and pears.
Discover a bonus of “healthy extra” tips and how to use them in recipes, including chia seeds, wheat germ sprinkles, hemp seeds, flax seeds, and more so that every bite counts.
Here’s a small sampling of the dozens of kid-pleasing recipes contained in the Super Baby Food Cookbook:
2 cups blueberries (fresh or frozen)
1 cup water
Put water in a pan and bring to boil. Add blueberries and reduce heat. Simmer for 15-20 minutes; blueberries should be soft and tender.Remove blueberries from pan using a slotted spoon and transfer directly to a blender or processor. Purée away.Freeze any leftovers.
Apple Smiley Face
1 apple (peeled and cored)
1 tablespoon peanut or other butter
1 teaspoon honey or maple syrup or blackstrap molasses (optional)
1 pinch ground cinnamon or nutmeg
Grate the apple in a food processor.
Mix with 1 tablespoon of peanut butter or other nut butter.
Add 1 teaspoon honey, maple syrup or blackstrap molasses and a pinch of cinnamon and/or nutmeg, if desired.
Add Healthy Extras —grated carrots are good.
Place on small plate and form into pancake-shaped face. Use berries or other fruit for your own decorative touches to create eyes, nose, hair, etc.
Saw this last night on Funny or Die and had to share.
I’ve been so busy working on the campaign to #savecarlsbad #nolagoonmall #notincarlsbad that I haven’t been paying enough attention to blogging. All the info is at http://www.citizensfornorthcounty.org if you’re interested in how a group of concerned neighbors are fighting to save our lagoon from bad city leaders and their outside billionaire developer friend.
Angel Boy and preggy DIL are here and I prepared a delicious Vegan Veggie Pot Pie for dinner last night; took pics and was gonna share the recipe, but it’ll have to wait until there’s a lull in the action around here.
A quote about the real meaning of Thanksgiving from my secret crush…Jon Stewart
“I celebrated Thanksgiving in an old-fashioned way. I invited everyone in my neighborhood to my house, we had an enormous feast, and then I killed them and took their land.”
Now I have to go, cos my famous Kugel noodle/fruit dish has been requested and it’s time to roll my sleeves up and get to work.
Not Kegel, But a KUGEL-icuos Recipe for Thanksgiving
FINALLY, tugboat man returned to a double celebration; the act of coming home (of course), AND his birthday.
Two of his favorite activities are eating and sleeping.
I got him a new barbecue and Angel Boy got him a hammock from REI that we can take wherever we go.
It took him about ninety minutes to put the barbecue together and ninety seconds to set up the hammock.
This was perfect timing.
As you probably know by now, I’m often sent products to sample and review.
I stay in my wheelhouse, trying and recommending products that are vegan, healthy, and cruelty-free.
THIS time I’m speechless or I would be if I ever stopped talking, haha.
There really aren’t enough adjectives to describe the amazingness of these vegan marshmallows.
As vegans, we realized that we’d have to probably survive without things like marshmallows — which isn’t too much of a hardship, considering we don’t really want to eat food that contains the bones of a once living creature.
These marshmallows are joyful clouds of orgasmic joy.
REALLY. For realzies.
Don’t walk — RUN — to the store and buy them.
Whether you’re vegan or not, these are the most DELICIOUS marshmallows EVER.
I can’t wait to make hot chocolate with almond milk and float a few dozen of the minis on top.
I enlisted tugboat man’s help to create a Chubby Bunny Challenge video of love as we went totes old skool with sticks and simply roasted marshmallows over the fire. Although I had chocolate and graham crackers, we chose to stay pure because on their own, they were so satisfying, we didn’t feel the need to add any other ingredients.
…“Marshmallows should make people happy, not be made with scary ingredients. I’m down with Dandies!!”
Dandies are the first Non-GMO Project Verified marshmallows on the market. Made with all-natural ingredients and completely free of gelatin, artificial ingredients, and high fructose corn syrup, the products are produced in the company’s dedicated facility, which is free of dairy, eggs, peanuts, and tree-nuts. These fluffy balls of fun are also free of wheat, gluten and corn, 100% vegan, and certified kosher by the Chicago Rabbinical Council. The best part is, Dandies marshmallows are air puffed, which gives them a traditional texture and flavor that is indistinguishable from their conventional counterparts. They melt and taste just like the marshmallows we grew up with! Dandies are available at Whole Foods Market and other natural foods stores across the U.S. Chicago Vegan Foods
(Product for sample and review only; no compensation.)
Sorry to trick you like that but if I had started off telling you about wheat grass, greens, and beet powder, would you have simply passed me by?
You know you would have, don’t lie.
This cocktail is non-alcoholic, although I’m sure if you HAD to, you COULD add vodka or rum, but that would negate the whole HEALTHY aspect of this nutritous beverage.
The super nice folks at Pines International http://www.wheatgrass.com/ sent me Mighty Greens Superfood Blend AND my all-time fave addition to smoothies when I don’t have the real thing, Beet Juice Powder.
I made a simple smoothie in the blender with vegan protein, the greens, beet juice powder, and a banana.
With a sprig of fresh mint, it’s as beautiful as a hardcore cocktail without that nasty headache the next day.
Easy. DELICIOUS. Healthy.
I LOVE BEETS and so should you! The beautiful red-purple color of beet root is evidence of the amazing plant pigments known as carotenoids. While it is believed that there are at least 500 of these natural compounds, only a handful have been analyzed, with betacarotene being the best known. Beets are supposed to lower your blood pressure, fight inflammation, and boost stamina.
Pepitas are the green kernels from pumpkin seeds. The seeds are removed from the pumpkin and then dried.
They’re a good source of zinc and protein and they also provide iron, vitamin E, magnesium, potassium, some B-complex vitamins, and dietary fiber.
Pepitas can be eaten as they are, sprinkled on top of cereal, added to salads, savory dishes, and roasted vegetables.
Seeds are often the forgotten sisters of nuts, but seeds have many amazing health benefits that shouldn’t be overlooked, according to Kristin Schierenbeck, Director of Nutrition at Puritan’s Pride.
The good people at Puritan’s Pride sent me an amazing and delicious array of samples from their collection of wholesome foods.
See that one picture? I had to be quick as a bunny to snap it because my son packed EVERY SINGLE item to take home with him. That’s how much he loved them.
So much for me cooking and baking, but it’s even better knowing that he’ll have great sources of good nutrition.
Seeds contain protein, essential fatty acids, fiber, vitamins and trace minerals. Some other favorites:
Hemp seeds are one of the few vegetarian sources of a complete protein.
Hemp is one of the earliest known cultivated plants with a history dating back thousands of years.
Chia seeds are a good source of fiber.
Fiber helps to lower the glycemic index of meals and helps maintain blood sugar levels already within normal range.
Fiber also helps maintain healthy functioning of the GI tract and can support colon health.
Fiber promotes heart health and helps maintain cholesterol levels already within normal range.
Chia seeds provide Omega-3 in the form of Alpha Linoleic Acid (ALA) and Omega-6 as Linoleic Acid (LA) – vegetarian sources of these essential nutrients.
Essential fatty acids provide support for heart and skin health.
Sunflower seeds are an excellent source of Vitamin E. One of tugboat man’s FAVORITE ways to eat sunflower seeds is sprinkled on salad. I’ll have to remember that before he returns, which better be soon!
Flax seeds provide Omega-3 and Omega-6 – 2 essential fatty acids that can’t be produced in the body and must be obtained from diet.
The Omega-3 fatty acids contribute to heart health and provide an energy source for the body.
Flax seeds provide Oleic Acid, which contributes to nerve health.
My son throws the chia, flax, and hemp seeds in his daily protein smoothies and combines the pepitas and sunflower seeds with nuts and dried fruits for his surf trips to Santa Cruz.
I’ll be heading up to visit him in a couple of weeks and will finally be able to bake cookies and protein bars using all the seeds as ingredients.
I was provided product and no monetary compensation; the reviews are my own.
Or if you already are, you still need to read this book.
Mastering the Art of Vegan Cooking by Annie and Dan Shannon contains more than TWO HUNDRED delicious recipes, tips to save you $$$, and how to stock your pantry.
It’s one of those books you’ll turn to on a daily basis. I thought I knew it ALL, but I learned much more valuable info.
From the Shannons:
“In our new book, we strive to show readers how to cook creatively and thriftily with recipes, sidebars, and tips on stocking a pantry and using ingredients creatively. Most recipes result in leftover ingredients and servings that can be reused in multiple ways, reducing waste in your kitchen while keeping your meals fresh and flavorful. Inspired by the recipes and cost-saving techniques used during the Depression and World War II and paying a vegan homage to Julia Child, we’ve worked to create a system that’ll help vegans and not-yet-vegans alike get the most out of what kitchen goods you’ve already invested in so that you can spend less and get more.”
The photos are AMAZING, the recipes are easy to follow, and the tips are great!
Some of the recipes I can’t wait to try: Tofu Spring Rolls with Agave Chili Sauce, Pumpkin Pie Muffins, Slow-Cooker Tempeh Jumbalaya, and Sesame Miso Kale Chips.
Don’t they sound DELICIOUS?
Annie and Dan have appeared on the Today Show, Oprah.com, the Kitchn, in BUST magazine and numerous other media outlets, publications, and food festivals promoting compassionate living. Their first book, Betty Goes Vegan,won VegNews magazine’s Cookbook of the Year award in 2013.
P.S. If you live in the Portland, Oregon area, you can meet the authors at a book signing.
PORTLAND Saturday, July 18 Herbivore Clothing Company Store 1211 Southeast Stark Street