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Green Mom’s Kitchen

Weekly Menu #18

This week I’m traveling at the end of the week and to make it easier for my husband to feed our family healthy and well made dinners meal planning is the key. I will have some food prep done like having cooked beans and tomato sauce in the freezer for …

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Lentil Loaf with Smoky Tomato Sauce

With Thanksgiving coming up many vegans look for neatloafs as a festive meal to have instead of a turkey. This is a neatloaf my family love to eat on Thanksgiving other times as well and it goes well with roasted potatoes or mashed and some green vegetable. 1 cup red …

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Weekly Menu #17

By Fredrica Syren: Happy Monday! This week naturally is about Halloween and lots of celebration of it. Do you eat something special on Halloween? We usually make a pumpkin soup but this year it will be butternut squash filled pasta instead per request from the kids.         …

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Plant Based Tofu Pad Thai

My husband always had a love for thai food and pad thai is his favorite dish. My version is off course vegan and gluten free and can be made more of less spicy depending on your desire. 1/2-pound dried pad Thai brown rice noodles 1/4 cup Tamari or Bragg’s liquid …

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Weekly Menu #16

By Fredrica Syren: I harvested beets this week so naturally I’m planning for both a beet salad and a beet soup for this week. Monday’s we’re in Swedish school after “regular” school so I usually like to make something that’s easy to bring and a salad is great for that. …

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Mushroom and Vegetable Hash

By Fredrica Syren: In Sweden, there is a dish called pytt-i-panna which is usually made with leftover potatoes, onions and meat and is like a hash but you eat for lunch or dinner.  It’s the perfect leftover dish. I make my own plant based version of this especially when I …

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DIY Powerbars

By Kim Robson: One of my favorite go-to traveling snacks is Clif Bars. They don’t melt in the car or your purse; they don’t shatter into a billion pieces when you bite into them, as granola bars can; and they come in an array of delicious flavors. But lately, I’ve …

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Weekly Menu #15

By Fredrika Syren: Another busy week and my meal planning is the key to stay healthy and eat healthy and clean eating foods. This week is a little international food week for us with asian noodles, Mexican enchiladas, italian pizza and American inspired mac ‘n cheese:         …

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Szechuan Noodles with Minced Quorn

By Fredrica Syren:             Serves 4 I bag of minced Quorn ½ cup minced yellow onion 2 garlic cloves, grated 1tsp ginger, grated 1/2 -1 tsp crushed red pepper (more of less depending how spicy you want it) 1 tbsp. Sesame seeds 2 tbsp. corn …

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Weekly menu #14

By Fredrica Syren: This week is short one for us because we’re going out of town on Friday to celebrate hubby’s birthday. My lemon tree is giving us a couple of lemons each day so I’m using them in cooking and love flavor is lemon with pasta like my lemon …

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