Friday, November 30, 2012

Wasabi Green Peas

Adrian is obsessed with this wonderful snack.

Wasabi peas are simply ordinary green peas coated with seasonings that primarily feature wasabi and then fried.  Wasabi is a type of sauce made from the root of a plant via a process similar to how horseradish sauce is created. Wasabi peas do contain significant levels of fat, but other positive nutritional elements balance the fat to some degree.
The exact nutritional value (both positives and negatives) for wasabi peas will vary to some degree based on the brand and recipe used. I think I will have to try and make these…

Wednesday, November 28, 2012

My next challenge...

I am in a quiche kinda mood, so my next challenge will be...

Deep-Dish Sun-Dried Tomato Quiche (Courtesy of Vegetarian Times)

When making the pastry, set aside the remainder of the silken tofu to use in the quiche filling. You may make the pastry a day in advance, and store it covered in the refrigerator. Remove the dough an hour before proceeding with the recipe.


2 cups whole wheat pastry flour
⅓ Cup rolled oats
¼ tsp. sea salt
⅓ Cup "lite" silken tofu
1 Tbs. olive oil
1 Tbs. brown rice syrup
⅓ Cup plus 1 Tbs. ice water


1 3-oz. pkg. dry-packed sun-dried tomatoes
1 cup boiling water
½ cup enriched soymilk
2 Tbs. lemon juice
2 tsp. olive oil
¼ tsp. crushed red pepper
4 cloves garlic, minced
1 large shallot, minced
½ cup sliced scallions
1 13.75-oz. can artichokes, cubed
2 Tbs. capers, rinsed
2 Tbs. chopped fresh basil leaves
1 12.3-oz. pkg. "lite" silken tofu, plus remainder from pastry
3 Tbs. mild white miso
¼ cup dry sherry or apple cider
⅓ Cup mashed-potato flakes
⅓ Cup nutritional yeast
¼ tsp. ground turmeric
1 tsp. dried basil

To make Pastry:

1. Lightly spray 9 & 1/2-inch deep-dish pie plate with olive oil.

2. Place flour, oats and salt in food processor, and pulse to mix. Add tofu, oil and rice syrup, and blend. With motor running, pour ice water through feed tube, and process until mixture comes together in ball. Turn onto lightly floured work surface.

3. Sprinkle dough lightly with flour, and roll out to 1/8- to 1/4-inch thickness. Press into prepared pan and trim edges, leaving a 1-inch overlap. Using thumb and forefinger, press decorative edge alongside, around top edge. Set dough aside in refrigerator.

To make Filling:

4. Preheat oven to 375°F.

5. Combine tomatoes and water in small bowl, and set aside. Combine soymilk and lemon juice in nonreactive bowl, and set aside.

6. Heat oil and crushed red peppers in 10-inch skillet over medium-high heat, about 1 minute. Add garlic, shallots and scallions, and sauté 3 minutes. Reserving soaking liquid, add tomatoes, artichokes, capers and chopped basil to pan. Reduce heat to medium-low, and cook mixture 5 minutes, stirring occasionally.

7. Place tofu in food processor, and blend until smooth. Place miso in small bowl, add sherry and blend with fork until smooth. Add miso mixture, soymilk mixture and reserved soaking liquid to tofu, and process. Add potato flakes, yeast and ground turmeric, and process. Fold tofu mixture into artichokes, and mix thoroughly. Spoon mixture into pie shell, and sprinkle with dried basil. Place on middle rack in oven.

8. Bake 35 minutes, or until lightly browned. Remove from oven, and let stand 15 minutes. Serve lukewarm.

Wish me luck!

Facebook Page

So here I am taking the initiative and created a Facebook page for my blog.

Here is the link: Sara The Vegan Mom {Facebook Page}

It's brand new so visit often for new updates and chats.

Monday, November 26, 2012

Little Aiden's new obsession

Little Aiden has  found a few new obsessions...

Angry birds...

... and Dr. Seuss'  Green Eggs and Ham...

...and Cat in the Hat

The two books... each night to avoid going to bed, I think... or it just be for the love of reading. I am conflicted.

Saturday, November 24, 2012

A wonderfully crazy Thanksgiving....

We must give thanks for all we have and without fail have send those thoughts out into the universe for others as well!

For the first time, I cooked for Thanksgiving... and therefore was able to enjoy an all Vegan meal! WOW! It was quite a feat, one I discovered that I enjoyed, so I might just do it again next year.

We made our cranberry sauce from scratch...

Organic Cranberry Sauce


1 cup sugar (we used light brown)
1 cup water
4 cups fresh or frozen cranberries
A bit of ginger, crushed  
Orange zest or orange peal


Wash and pick over cranberries. In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. 

Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.

Add the ginger and orange zest, simmer for and few minutes.

Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.

Spaghetti Squash


2 medium or 1 large spaghetti squash
Salt and freshly ground black pepper
1 tsp brown sugar
3 tablespoons extra-virgin olive oil, plus some for drizzling


Heat the oven to 350o F and cover a baking sheet with foil. Split the squash in half and scoop out the seeds. Season the squash with salt and pepper and brown sugar and place, cut-side down, on the baking sheet. Roast the squash until very tender, 45 to 60 minutes.

Turn the roasted squash over and shred each half with a fork, turning the flesh into what looks like a yellow boat filled with spaghetti. Drizzle the hot squash with a little extra-virgin olive oil and adjust the seasoning.

Top with lots of your favorite sauce and garnish with shredded cheese. Serve each "boat" on a platter and eat the squash and sauce right from the skin of the squash.

Then comes the Stuffed Acorn squash... the recipe I used is already published here, click the preceding link to view it.

... and ohhhhh my the Pineapple-cherry-mango smoothie

Mashed sweet potato...

Vegan apple pie


4-5 Granny Smith apples, cored and thinly sliced
1/3 cup vegan margarine, softened
1/3 cup packed brown sugar
1 tbsp ground cinnamon
1 tsp grated nutmeg
1 pre-made 9 inch pie crust
Store bought vegan pie crust


Preheat the oven to 350 degrees.

Places the apples in the crust. Dot with half the vegan margarine. Stir the rest of the margarine into the brown sugar and spices and crumble this mixture on top of the apples.

Bake for 45 to 50 minutes, or until apples are very soft when pierced with a knife.


Vegan Pumpkin Pie! We stole this recipe from Vegetarian Times and made one substitution... we used a store bought vegan pie crust.

... and of course Little Aiden having a pie moment...

Bean curd Stirfry


2 cakes bean curd, drained
¼ teaspoon salt
4 white button mushrooms
2 tablespoons vegetable broth
1 tablespoon dark soy sauce
1 tablespoon Chinese rice wine
1 teaspoon granulated sugar
1½ teaspoons cornstarch
4 teaspoons water
3½ tablespoons coconut oil, divided
1 teaspoon minced garlic
1 teaspoon minced ginger
⅓ Cup baby corn
1 green onion, quartered
2 large carrots sliced lengthwise


Cut each block of bean curd diagonally into 4 triangles. In a bowl, sprinkle the salt over the triangles.

Cut the mushrooms into thin slices.

In a small bowl, combine the vegetable broth, dark soy sauce, Chinese rice wine, and the sugar. In a separate small bowl, dissolve the cornstarch into the water.

Heat a wok or skillet over medium-high heat until it is nearly smoking and add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry for 10 seconds, and then add the bean curd triangles. Stir-fry the bean curd, gently stirring and moving it around the pan, until it is golden brown on both sides (about 4 to 5 minutes). Remove from the pan.

Heat 1½ tablespoons oil in the wok or skillet. When the oil is hot, add the ginger. Stir-fry for 10 seconds, and then add the mushrooms. Stir-fry for 1 minute, and then add the baby corn and carrot. Stir-fry for 30 seconds to 1 minute, adding a bit of water or vegetable broth if the vegetables begin to dry out.

Add the bean curd back into the pan. Add the sauce. Stir in the green onion. Cook for another 1 to 2 minutes, then add the cornstarch and water mixture, stirring to thicken.

There were a few other delicious foods... soy ice cream... Hmmmm. I hope you all had fun with your families, and maybe just a bit more with me and mine.

Sunday, November 18, 2012

What I've been reading lately...

So I just discover this little treasure... and there... surprise, surprise was a movie trailer for the upcoming movie.

I hope you all will enjoy the read.

A new twist to our "Vegan Cashew-Apple Crisp"

So, as I so often do... I tried to create new and fun foods with recipes I have created or tried before. I created the Cashew Apple Crisp (of course it is Vegan) and decided we needed another version. So Adrian (my big boy) suggested peanut butter... and viola... here you have it.

Vegan Peanut butter Apple Crisp  (A Sara the Vegan Mom original)


Natural organic peanut butter ( whatever brand you like)
6-8 apples, peeled, cored and sliced
Vegan butter/margarine, softened
¼ cup brown sugar
¼ cup wheat flour
¼ cup oats
1 tsp. cinnamon
A dash of nutmeg


Preheat oven to 375o F
Combine sugar, flour, oats, cinnamon, and nutmeg. Stir together until evenly mixed.
Add vegan butter/margarine to the mixture above and mix thoroughly with a fork or strong whisk.
Add peanut butter and mix thoroughly.
Set aside
Place apples in an ungreased pan and spread them out.
Sprinkle crumb mixture evenly (it might be a bit stickier than the previous version) over the apples
Bake at 375o F for 20-30 minutes until apples are tender and the topping is golden brown.
Serve warm.

Just out of  the oven

Finish product... 

Saturday, November 17, 2012

It's Little Aiden's world, we just live in it...

This week...

Some fort building...

... an artist's inspiration... "angry bird" ...

... a rain stick in the making...

... reading with Jonathan...

... adventures in the subway...

... FUN with Princess Z...

... and just hanging out with Mom!

Tuesday, November 13, 2012

Friday, November 9, 2012

Another week of homeschooling...

It was another wonderful week of homeschooling and other awesome activities

... along with some great food....

Seaweed Spring roll

Vegan sushi

Vegan chili