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Green Mom’s Kitchen

Bean Chili

This is recipe inspired by a chili my dear friend Mimi made for us this summer. Mimi and her family are not vegans but boy does she know how to cook amazing vegan food. The secret ingredience is ajvar relish which is a Turkish pepper-based condiment made principally from roasted red …

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How to Make Easy and Fast Plant-Based Food

By Fredrica Syren: I have many moments when I’m busy and totally forget what time it is, then suddenly find myself starved. Or I suddenly have my three kids’ eyes telling me they are “STARVED” and need food asap. At times like these, making plant-based and healthy foodmight seem impossible, …

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Plant-Based Weekly Menu 8/26

Monday Quinoa Stuffed Acorn Tuesday Beet Soup and Home baked Bread Wednesday Creamy Spinach Pasta Sauce served with Spaghetti and beans Thursday Beet Burgers Friday Pizza Saturday Ramen in a Spicy Peanut Sauce Sunday Pasta Casserole Dessert: Strawberry and Rhubarb Tart

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Weekly Menu 8/19/19

Monday Stirfry with spicy peanut sauce and rice Tuesday  Lettuce Wraps Wednesday Roasted Vegetable Soup served with Fast Baking Bread Thursday  Pesto Zoodles Friday Picnic of different Toasts for when we’re at an outdoor Concert by the bay Saturday Pasta Puttanesca Sunday Mango Seitan Casserole served over rice

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Stirfry Vegatables and Rice with Spicy Peanut Sauce

Peanut sauce ¼ cup creamy peanut butter1 tbsp bragg’s liquid aminos or other light soy sauce1 tbsp mellow miso1 tbsp rice vinegar2 tsp sriracha sauce1/2 tbsp agave nectar½ cup coconut milk  Blend everything to a smooth sauce. 4 servings of rice2 tbsp Vegetable broth2 cups shredded red cabbage2 medium carrots, …

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How To Use The Leftover Pulp From Juicing

Image credit: Pexels Juicing at home has become a very popular alternative to buying shop made juices. Not only does it give you the creative freedom to make exactly the flavour combination you desire but you can also have more confidence in the quality of the ingredients you are using …

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Weekly Menu 8/12

Monday Pasta with Vodka sauce Tuesday Mustard Roasted Potatoes served with Chickpea Salad Wednesday Lentil and Tomato Stew Thursday Vegan Broccoli Quiche Friday Pizza with friends  Saturday Curried Quinoa with Apples and Broccoli served with Bread and Mixed salad Sunday Ginger Carrot Soup served with Crackers and Hummus

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Mustard Roasted Potatoes and Chickpea Salad

This has been one of our favorite summer foods lately because it’s easy to make a head and eat as a picnic.  4 large potatoes diced into cubes, if organic or homegrown, keep skin on2 tbsp olive oil 3 tbs maple syrup3 tbs whole grain mustardA pinch of salt and black …

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Homemade Tomato Ketchup

This time of year, the tomatoes are super sweet and since we grow lots of tomatoes on our homestead I make tomato ketchup that is magical. My secret is that I add a little rosehip powder to it because it gives it a fuller taste, but you can also make …

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