vegan mamas

Ingredients: 1 c of jasmine rice 2 c of liquid (combo of water, veggie broth and tomato sauce... explained below) 1 tbspn olive oil 7-8 medium tomatoes 1/3 white onion Directions: Put 7-8 medium tomatoes into a large saucepan. Cover with water. Boil tomatoes until soft. Pour all contents into blender once boiled and blend until smooth. Set aside. Pour 1 tbspn olive oil into large saucepan over medium heat. Pour 1 cup jasmine rice into large saucepan once oil is heated. Add in

Ingredients: 1 pound mushrooms, rinsed, ends trimmed and sliced (I like a mix between white button and crimini) 1 tablespoon butter (I use Earth Balance vegan butter) 2 onions (3/4 lb total), chopped 2 tablespoons minced garlic About 2 cups reduced-sodium organic vegetable broth 1 loaf (1 lb.) sourdough bread, cut into 1/2 in. cubes 2 jars (6 oz. each) marinated artichoke hearts, drained and chopped 1 1/2 tspns poultry seasoning 1 1/2 tablespoons minced fresh rosemary

I have found that I can just never make tofu taste like it does when I eat it at restaurants…. until now. I’ve tried this new method a number of times now and it has come out tasty every time. First, I take a block (or 2,3 or 4 blocks!) of organic firm tofu and I press the whole block for an hour. For those who don’t know how to press tofu, you take the tofu and wrap it in a dish towel or paper towels and then set it on a cutting board. I then stack about 5 other cutting boar

I don’t think it’s physically possible not to like this soup if you like tomatoes. Even all of the kids we have given it to completely approve of it and there is nothing “bad” in it. This soup was made for me by my Mom’s close friend, Jane, as a welcome home dinner after my husband and I came home from the hospital with our baby girl, Helen. I have craved it ever since. I now have Jane’s recipe and since my daughter is two and I am teaching her to learn to share, I thought it

Two years ago at a New Year’s Eve party someone brought this dish and everyone, including myself, was going crazy over it! So, just a week ago, I was at another party at this same house and the woman who had brought that dish brought a bunch of copies of that recipe. Thank God because I’ve tried to recreate it myself and it was never the same. It appears to be from a magazine titled Your Organic Kitchen (pg. 194). Roasted Root Vegetables Scented With Apple and Mustard by John

I got this recipe from Vegetarian Times. The photo and recipe below can all be found at the link above. Delicious!!! Serves 8 Here’s a delicious veggie burger you can whip up from scratch. Any steak seasoning (which is just a combination of herbs and spices) will work to give the patties a rich, hearty flavor. Stash a few in the freezer for busy weeknight meals. For super-easy cookouts, bake the patties ahead, then reheat them on the grill. Serve with your favorite burger f

I have tried about five different recipes for Pineapple Fried Rice and none of them have come out good at all. They have all been bland, no matter what I seem to do. BUT, I have finally made a recipe that is amazing!! My inspiration came from this recipe I found on flickr. I combined some of the ideas from this recipe with the other recipes I had made, which were good but bland. Finally, when this one turned out bland too, in a moment of frustration I decided to pour in a gin