Welcome to Foodie Mommies!

I couldn't decide on a Caesar dressing recipe. So I combined a lot of ingredients from several versions and made up my own. I didn't measure. I just eye-ball and taste to my liking. What I ended up putting in it, I can roughly estimate measurements, but adjust them to your taste.. 1/2 cup Vegan mayo (I use Hampton Creek) probably 1/2 cup of nooch (nutritional yeast) 1 tablespoon minced garlic 1 tablespoon dijon 1 1/2 teaspoon miso (I only had red) 1 teaspoon capers 1/4 cup white beans (I used cannellini, or you can use hummus) 1 teaspoon garlic powder salt and pepper to taste teaspoon of veg oil (could omit or just use tahini) juice of half a lemon 2 tablespoons of hemp hearts (I added in more after I blended it) 1 teaspoon of vegan worcestershire sauce (Kroger Brand is vegan!!)* Cut up some romaine, added in some spinach, chopped half an english cucumber and thinly sliced a quarter of a red onion. Added more hemp hearts to the mix and my todd

We L❤VE TVP! 🌾🌽🌿🍃🍂🍁🍄🍅🍆🌰🌱🍇🍈🍉🍊🍌🍍🍎🍑🍒🍓 Sorry it's been a while! Have I put it out there that I suck at this blogging thing? I apologize if I haven't. But I'm here with a brief post about TVP. I know, TVP sounds weird. It is textured/texturized vegetable protein. Or textured soy protein.  There's so much you can do with it - but I'll get to those ideas when I test them out.  But you can find some awesome recipes on YouTube! What we have used it for so far is in a spaghetti sauce and in chili. I made chili the other day and FOOLED my significant other! WOO! I was making a list of meal ideas and he suggested using it in one of them! I will give you a sneak peak of our ideas on what to use it in and hopefully have a recipe for you soon! I plan on putting it into a lentil loaf (meat-less meat loaf) and in a dish called Egg Roll in a bowl - more or less egg roll filling...without the egg roll. I can link the tw

I haven't been at this long, but I have been wanting to be more plant-based this entire year and some odd months.  When my daughter was about 2.5 years old I hopped on Pinterest to find some recipes for picky toddlers. Many of the recipes were vegan or vegetarian. A lightbulb 💡 went off and things started to click for me. No one gets more creative with veggies than vegans. My main concern with my daughter was getting her to eat more veggies. She is almost 4 and she is still a bit picky. BUT I have found a few recipes that she likes. And some of the time she will eat them or even ask me to make them 😲.  So after diving into the abyss that is Pinterest, I ventured off into YouTube-land and subscribed to some amazing Vegan YouTubers.  I have since tried many different recipes and I have made several changes already. We only buy plant milks and we switched our mayo to a vegan one ( Just Mayo  being my favorite). I haven't documented every meal or recipe

I've been meaning to try this recipe out for a while now. Finally made it tonight! The homemade Sloppy Joe sauce brought me back to my childhood so I label this recipe a success! I'm not the most organized when it comes to writing recipe posts. I apologize if this isn't the best layout. I ended up doubling the original recipe and made loads of left overs. The only thing I didn't double was the green pepper and onion - you can if you want though! I imagine there will still be some left overs, depending on how many you are feeding. Left over sloppy joe mix should freeze well. Sloppy Joe Sauce: 2-3 cloves of garlic, minced 1 small onion, diced 1 green bell pepper, diced tablespoon of oil (optional, can use water to cook veg.) 1 can of tomato sauce, 13-15 oz (regular sized can) 4 tablespoons of white vinegar 1 tablespoon of ketchup 3-4 tablespoons of brown sugar 1 tablespoon of soy sauce (could use low sodium, tamari, liquid aminos or coconut aminos) 1

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,