Sorry for my long absence. Hopefully, I’ll be able to make more time to write posts of my new ventures with food. I am now preparing organic baby food for my sweet little girl. Below are a couple of candid pics of my first big batch of veggies.
This is a batch of carrot and sweet potatoes. First, I steamed the sliced potatoes and carrots, then puréed the veggies. By the way, it took me forever to decide on a steamer. I found one bpa free steamer here. So far, I love it. So simple and it works great. The cuisinart food processor that I have can be found here.
I saw this recipe on Pinterest and knew I had to make it vegan style. By the way, you can follow me on Pinterest here.
My lasagna filling was mushrooms, vegan cream cheese, and spinach. I had made a batch of homemade marinara because I had so many tomatoes from the garden, so I used the sauce to make this even more delicious. This was pretty easy to make and I’m hoping to make these again for freezer meals post-labor, so I’ll have something filling and easy to eat. I was planning on putting one or two in a freezer ziploc so they would be easy to reheat. I also, made and froze rosemary bread (forgot to take a pic) that will be perfect with this.
I have been making freezer meals so we’ll have food to eat when our little girl arrives. Minestrone soup is one of the recipes that I have frozen. It’s my favorite soup, healthy with lots of veggies (mostly from our veggie garden).
gardein seitan over brown rice with broccoli
This was so delicious and shame on me for not remembering the recipe, I just made it up as I cooked.
I used a vegan base of earth balance butter, almond milk, soy cream cheese, and flour.
french bread pizza with garden veggies, one of my favorites