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    • Mashed Potatoes with Caramelized Onions

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    •  7/28/2012 11:22:39 AM
    • One of my all time favorite foods are POTATOES, in any form.  I am always on the look out for new potato recipes that my children will eat.  I found a recipe and when I added the carmelized onions...it became fabulous.  We had this recipe for dinner with fresh corn on the cob and steamed kale.  Hope you enjoy!

       

      Mashed Potatoes with Caramelized Onions

       

      Ingredients

      2 lb. Yukon Gold potatoes, peeled and cubed

      1 large onion, diced (2 cups) I diced the onion pretty small knowing my kids would prefer them better.

      2 Tbs. ground cumin

      ½ tsp. salt

      ¼ tsp. cayenne pepper (optional)

      ½ cup unflavored rice milk

      2 Tbs. minced fresh thyme

       

      DIRECTIONS

      1. Boil potatoes in enough water to cover 25 minutes, or until soft.

      2. Meanwhile, sautè onion in 5 TBS. water or oil (your preference), cumin, salt, and cayenne in skillet over low heat 30 minutes, or until browned. Stir in rice milk and thyme.

      3. Drain potatoes, and mash. Whisk onion mixture into potatoes. Season with salt and pepper, if desired.

       

      *Recipe adapted from vegetariantimes.com

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    • Appliance HIGHLIGHT

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    •  7/22/2012 4:02:20 PM
    • We at Whole Food Mommies love trying new healthy recipes and are always happy to share these with you.  After spending some time in my kitchen this week- and using one of my favorite appliances...I thought I would share somthing a little different this week.

       

      Maintenance Mommy and Newbie Mommy referred me to this product...and I am so happy they did.

      It is the Cuisinart Electric Pressure Cooker.

       

       

      At first glance, this appliance looks great...but the determining factor- what made me purchase it- was it's abilitiy to cook DRY BEANS.  If you are at all familiar with our DIET, you know BEANS make up a HUGE part.  I do stock up on canned beans in my food storage, but I also have many, many pounds of DRY BEANS.

       

      To use my dry beans, in the past I have spent many hours in the kitchen pressure cooking my them into mason jars.  I use a large pressure cooker over my stove-top.  I have no regrets doing this, and I will probably continue to do it more and more.

       

      But...once I purchased my electric pressure cooker, my bean cooking techniques have drastically changed.  For most of my recipes where BEANS are part of a hot dish, I use this appliance.

       

      To cook black beans, it only takes 30 minutes to cook 1 cup of beans...and you don't even have to SOAK THEM!!!  If you cook dry beans over the stove, it calls for soaking...and cooking about an hour or more.  This appliance drops the time more than half.

       

      But I use this appliance for more than beans.  My family loves new potatoes with garlic and parsley- a recipe I make by thowing all the ingredients into the cooker...and in 10 minutes they are done.  I also love cooking brown rice and veggies in the same manner.

       

      Here is a recipe I recently shared with you- but below I adjusted it to show you how to make it in this appliance.  I hope you enjoy!

       

      If you are interested in this appliance, we purchased it at Coscto for $85.  I have been using this at least once a week for the past few months.

       

       

       

      Lentil Taco "Meat"

       

      Ingredients

      1 medium yellow onion, diced
      3 cloves garlic, minced
      1/2 bell pepper, chopped (optional)
      1 cup diced mushrooms
      1 cup diced carrots
      1 cup diced celery
      1/4 cup taco seasoning (I used 1 1/2 packages of McCormick Seasoning)
      1 cup lentils (rinsed)
      1 1/2 cups water
      2 tsp Better Than Bouillon vegetable base

       

      DIRECTIONS

      Place all ingredients into pressure cooker, except the 1 1/2 cups water and bouillon.  Do add a little water (about 1/8 cup) to saute all the ingredients for about 5 minutes, stirring frequently.  Continue sauting until the onion is slightly tender.  Add the 1 1/2 cups water and bouillon, close the lid and cook on high pressure for 8 minutes, then do quick pressure release.

      Transfer to a blender or food processor and pulse a few times--until a crumbly texture is achieved. 

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    • "Vegan" Pregnancy Diet

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    •  7/11/2012 10:29:50 PM
    • We have received many questions about the best way to eat when being pregnant.  I am almost through my 4th pregnancy and would love to share books that I recommend when it comes to nutrition and pregnancy.

       

      First of all- check out my prior blog here for the most important pregnancy foods.  This will answer many of your questions.  I even turned to this blog many months ago when I slightly forgot what I should be eating.  It reminded me of the foods that I really need to remember and concentrate on.

       

      Here is a list of books that I have read and/or skimmed through that I would recommend checking out.  Dr. Fuhrman's book is my favorite because it is whole food plant based...the other books are more "VEGAN"...but they do have some good tips and info that I enjoyed checking out.

       

      DISEASE PROOF YOUR CHILD by Dr. Joel Fuhrman

           Absolutely love this book.  It is more about your baby's nutrition, but has some great info for soon to be Mom's as well.  This book needs to be in your home.

       

      SKINNY BITCH BUN IN THE OVEN by Rory Freedman

           I skimmed through this one pretty quick.  The author definitely is a little more harsh, but did find some good tips inside.

       

      THE EVERYTHING VEGAN PREGNANCY BOOK by Reed Mangels

           This was a good book.  I liked the way the author wrote about her journey and had some good info and tips.  Probably my favorite pregnancy book.  I already knew much of the info...I wish I had this during my first pregnancy- for sure!

       

      VEGAN PREGNANCY SURVIVAL GUIDE by Sayward Rebhal

           This was a quick read and a more personal book about being vegan and pregnant.  If you are lacking support- you will relate to this book.   

       

      SUPER BABY FOOD by Ruth Yaron

           This book is more for after the baby is born and what to feed them on a month to month basis.  I know it isn't VEGAN, but I found so much good information in this book after my first baby was born.  This is a must have in your home.

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    • Lentil Taco "Meat" Recipe

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    •  7/4/2012 7:48:31 PM
    • Happy 4th of July!

       

      I went to a friends birthday party last week and had the yummiest taco salad.  The recipe that made it so good was her LENTIL TACO "MEAT".  It had such great flavor and went so good with guacomole.  Thanks Richan for sharing this recipe!  Hope you enjoy!

       

      Lentil Taco "Meat"

       

      Ingredients

      1 medium yellow onion, diced
      3 cloves garlic, minced
      1/2 bell pepper, chopped (optional)
      1 cup diced mushrooms
      1 cup diced carrots
      1 cup diced celery
      1/4 cup taco seasoning
      1 cup lentils (rinsed)
      2 cups water
      2 tsp Better Than Bouillon vegetable base

       

      DIRECTIONS

       

      Heat 1/4 cup water in a large skillet, saute onion for about 3 minutes. Stir in garlic, bell pepper and mushrooms and cook for another 3 minutes (add more water as needed). Add in the lentils, carrots, celery and taco seasoning and saute for about a minute. Stir in water and bouillon, bring to boil. Reduce heat to medium low and cover. Simmer for 30 minutes, stirring occasionally. If the mixture starts to dry out add 1/4 cup water.
      Remove from heat, drain off any excess liquid--leaving just a little bit. Transfer to a blender or food processor and pulse a few times--until a crumbly texture is achieved.

      *you can use 2 cups vegetable broth instead of water and bouillon

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