Hippiemommy

Category: Vegetarian

  • Casein-free Banana Bread

    1 1/2 cups flour (I either use 1/2 white and 1/2 whole or all whole – I started out 1/2 and 1/2 to see if anyone would notice, but now I’;m doing 100% whole)
    1 tsp baking soda
    1/2 tsp salt
    1 cup sucanat
    2 eggs or enough egg substitute/banana/applesauce/whatever to make up for the moisture and stickiness of eggs
    1/4 cup Earth Balance, melted
    3 bananas, mashed
    Enough vanilla almond milk to make a good consistancy – maybe 1/2 cup here, but that’s high-altitude cooking

    Grease (I use an olive-oil spray) a loaf pan and preheat the oven to 350. In one bowl, whisk the flour, soda, salt, and sucanat. Min in the egg substitute, melted Eath Balance, and mashed bananas. Add the almond milk until its moist but not squishy
    Bake at 350 for an hour or until a toothpick comes out clean!

  • Stuffed Zucchini

    4 medium zucchini (about 1 1/2 pounds)
    2 teaspoons chopped fresh rosemary
    OR
    ½ teaspoon dried rosemary
    10 spinach leaves
    8 basil leaves
    4 cloves garlic, peeled
    1 medium onion, peeled and quartered
    1 medium carrot, peeled and quartered
    1 ½ teaspoons olive oil
    3 large plum tomatoes, chopped
    1 teaspoon salt
    1 cup dry breadcrumbs
    ¾ cup (3 ounces) grated fresh Parmesan cheese
    1 large egg white

    Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4- inch-thick shell. Set pulp aside. Cut each zucchini shell in half crosswise.

    Steam zucchini shells, covered, 3 minutes. Place on paper towels to drain; set aside.

    Place zucchini pulp in a food processor; process until finely chopped. Spoon into a bowl; set aside.

    Place rosemary and next 5 ingredients (rosemary through carrot) in a food processor, and process until finely chopped.

    Heat oil over low heat. Add rosemary mixture. Cover and cook 5 minutes, stirring occasionally. Add zucchini pulp, tomatoes, and salt; saute over medium heat 20 minutes. Remove from heat; stir in breadcrumbs. Let mixture cool. Add cheese and egg white; stir well.

    Preheat oven to 350.

    Divide mixture evenly among zucchini shells. Place stuffed shells on a baking sheet. Bake at 350 for 25 minutes or until golden brown.

  • Vegan Oatmeal Chocolate Chip Cookies

    Today I altered my mom’s oatmeal chocolate-chip cookie recipe to be vegan, and it turned out amazing! The best part was that we could eat the dough safely! Yum! My casein-allergic son was in heaven

    1 cup vegan Earth Balance (or you could use butter)
    1 cup firmly packed brown sugar
    1/2 cup white sugar or sucanat
    Replacement for 2 eggs – 4 TBS water, 2 TBS oil, 1 tsp baking powder
    1 tsp vanilla
    3/4 cup unbleached all-purpose flour
    3/4 cup wheat flour
    1 tsp baking soda
    1 tsp cinnamon
    1/2 tsp salt
    3 1/2 cups oats
    1 cup vegan chocolate chips (We use “Tropical Source” brand)

    Cream the “butter” and the sugars until creamy. Add the egg substitute and vanilla. Beat well. Combine flour, baking soda, cinnamon, and salt. Mix well. Hand stir oats and raisins.

    Bake 10-12 minutes in a 350 oven.

    I make them one batch at a time and store the rest in the fridge. That way we don’t eat them all at once!

  • Vegetarian Lunch Ideas

    I have been a vegetarian off-and-on since 1992, and I have found that its easy for me to get stuck in a rut when it comes to my meal planning. Before I know it, I’m only eating a few different meals. I thought I’d go ahead and post some of my lunchtime favorites. If you have any, please feel free to comment and add them on!

    Make Ahead Lunch Wraps
    Summery Tomato Pasta Salad
    Peanut Butter and Jelly
    Peanut Butter and Banana
    Baked Beans on Toast or Cornbread
    Vegetable Soup
    Tomato Soup with Grilled Cheese
    Nachos with guacomole and tons of fresh veggies
    Pizza
    Pinto Bean Pasta Salad (Pintos, tomatoes, pasta, corn, cauliflower, broccoli – whatever is in your pantry, basically) with Italian dressing on top
    Peanut Spaghetti
    Yellow rice with black beans
    Deviled Eggs
    Chickpea “chicken” salad in a pita

    For more ideas, check out this amazing site: The Vegan Lunchbox

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