Welcome to Foodie Mommies!

Green beans were on sale the other day. I decided to buy them, but had no idea what I was going to do with them. Then an idea 💡popped into my head. Well, several - I was rather hungry. I wanted either sushi, stir-fry or potato wedges for dinner. I decided on homemade sushi. 🍣 It was a big hit! ❤ I steamed the green beans until they were tender. I let them boil for a few minutes until they had a slight bite to them. Then I turned off the heat and covered the pot with a lid and just let them cool that way (decided to give my daughter a bath to pass the time). I made the sushi rice according to the package. I made 2 cups of rice. I made roughly 7 rolls I believe. I put the green beans in a bowl and added a splash of soy sauce, sprinkle of ground ginger powder and garlic powder. Was a nice quick marinade. In the Rolls: Green beans, steamed Cucumber, sliced thin Carrots, shredded Avocado, sliced In the Rice: drizzle of sesame oil (2 tsp) maple syrup (2 tsp) ...

I tried to veganize this soup - can be done many ways - but you go with what you want. Wonton filling: • half a block of firm tofu, crumbled • half cup mushrooms, diced • 1 tsp garlic powder • 1 tsp onion powder • 1 tbsp veggie broth • half tsp fresh ginger, diced • one clove garlic, diced • 1 tsp sesame oil • salt and pepper to taste Cook the filling until tender. Can add green onions too, but I save that for the soup. I use a large pan and added 9(ish) cups of water. I suggest at least 6-8, depending. For the broth: • 2 stock cubes. You could do half water and half broth if you want • 1/2 cup of low sodium soy sauce (or to taste) • ends of 5 green onions (cleaned), sliver of fresh ginger, one whole clove of garlic • salt and pepper to taste • one tsp red miso paste dissolved in warm water (1/2 cup water) • 1 tsp powdered ginger • 1 tsp garlic powder • 1 tsp onion powder Let simmer and adjust the flavors until it is the way you like. Spoon out the garlic, ...

I think I was falling asleep one night and I envisioned what I wanted a future dinner to look like. I feel that this was a pretty accurate representation of that vision. I wanted grilled pineapple. Mango salsa. Chipotle style rice. A veggie burger and some baked sweet potatoes. Now, I didn't find the right veggie burgers. So, everything was vegan except for that. At best this entire meal was vegetarian. The patties had milk and egg in them I think. I bought them at Aldi - they were the ones with over 10 veggies in them. And to be honest, they tasted like toasted sesame oil bread crumbs with some whole veggies. I rather enjoyed the flavor and would love to figure out how to mimic that flavor with some homemade patties. But that's another blog post. Also that pineapple was on point. 🍍👌 For the rice: 2 cups brown rice 5 cups water 1 tsp veg. bouillon 1 bay leaf Frozen corn, thawed/warmed through 1 can black beans, drained and rinsed 1 bunch...

My daughter has always been a pretty picky eater. Lately, though, she has gotten a bit better. I remember almost a year ago I was searching on Pinterest something along the lines of "meals for picky toddlers". There were a lot of "hidden veggie" meals. Mainly sauce recipes loaded with different vegetables or tot recipes.  Some of the recipes were labeled "Vegan" and that sparked my next search. I started to look at vegan recipes. I mean, why not? Who's better at being creative with vegetables than a vegan?  My mind was blown after that. I can almost always count on Pinterest.  From there I was watching (and subscribing to) MANY vegan channels on YouTube. My world kind of changed at that point. In a previous blog - somewhere out there - I began writing about my health issues ( PCOS ).  I wrote basically this exact post about why "veggie" and what PCOS is, plus what symptoms I have. I started posting recipes over there...

I was making more Egg Rolls from the left-over filling and decided to make a spicy peanut sauce to dip it in.  I ended up using the sauce on a package of Ramen. I used both creamy peanut butter and a peanut butter powder in the sauce/dip, but you can easily use one or the other (or even chunky PB). I'm sure you could also use another type of nut/seed butter of your choice. Ingredients:  Ramen (I used instant, one package) 2-3 TBSP Powdered Peanut Butter 1 TBSP Creamy Peanut Butter 1/2 TSP Sesame Oil 1/2 TSP Onion Powder 1/2 TSP Garlic Powder 1/2 TSP Sriracha sauce (optional, could omit or use chili flakes) 1.2 TSP ground ginger 1/4 cup hot water 1 TBSP Soy Sauce Sprinkle of sesame seeds (optional or for garnish) Green onion (optional or for garnish) Peanuts for garnish (optional)  Once the sauce is put together and the Ramen is cooked I add it all to a pan (or the pot) and cook on Medium until the sauce has thickened.  I added canned ...

I'm not the best at blogging.. Or tutorials.. Or keeping track of ingredients and measurements when throwing a recipe together. And I am definitely not good at capturing delicious food porn. But with that disclaimer aside. Here's the basic run down of what I made the other night, including an awful picture of my soup (leftovers..already gone). Maybe if I get time I'll take more pictures demonstrating how I folded the wontons and egg rolls. But I'm sure there are videos on YouTube to tide you over.😉 I tried to veganize the soup - can be done many ways - but you go with what you want. Wonton filling: • half a block of firm tofu, crumbled • half cup mushrooms, diced • 1 tsp garlic powder • 1 tsp onion powder • 1 tbsp veggie broth • half tsp fresh ginger, diced • one clove garlic, diced • 1 tsp sesame oil • salt and pepper to taste Cook the filling until tender. Can add green onions too, but I save that for the soup. I use a large pan and added 9(ish) c...

I've only made a couple of 'cheez' sauces so far - this one is probably one of my favorites! It is an ALL veggie sauce - the last one I made had white potatoes and carrots only (plus some of the cooking liquid). This time I didn't have any potatoes, but I did have some frozen winter squash. I'll insert a picture of the package. For the sauce: 1 cup to 1&1/2 cups Water (divided) 1 teaspoon of veggie boullion (I have the better than boullion jar)                    OR - 1 cup to 1&1/2 cups veggie broth/stock (divided) 1 package of frozen cooked winter squash 1/2 teaspoon of turmeric (optional) 1 teaspoon garlic powder 1 teaspoon onion powder 2-3 carrots, roughly chopped a few onion slices (I cut a whole onion and reserved the rest for the saute pan) Salt and pepper to taste about 1/4 cup of nutritional yeast Other ingredients: half a cup of frozen peas half a cup of frozen corn sliced onion salt...