My Plant-Based Family

Feeding My Family a Whole Food, Plant-Based Diet, On a Budget

Holly Yzquierdo

Meal Plan Monday: Trying New Dinner Recipes

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Breakfast Tacos
Breakfast Tacos

We really enjoyed last week’s Soup Week. It was probably the most delicious week we have had in a while.

We didn’t do our normal weekly grocery trip this weekend, I’m sure we will have to go at some point this week but my hope is it use up odds and ends to save a little money and avoid another shopping trip. We will have to run out for more fruit. We are down to two bunches of bananas, a dozen apples, and 2 oranges along with a few other splurge items. That wont last long around here.

Meal Plan

Breakfast will be a little different this week. We normally have oatmeal most days but we are almost out so I’ll be mixing it up a bit. We will probably have pancakes, baked sweet potatoes, Breakfast Quinoa, and maybe even cereal.

Lunch will be leftovers most days. My kids like almond butter sandwiches a lot, I usually serve them with sliced apples. I’ve been craving salads since the last Healthy Cravings so I may have a few gargantuan Italian salads. I may even make a pot of soup too to use up the veggies I don’t really like eating plain, like celery.

Snack is usually fruit. Apples, bananas, and oranges are typically available but right now I also have a lovely pineapple and blueberries. We may have smoothies too because I have a big bag of kale.

Dinner may be a little tougher without making a trip to the store. I love breakfast for dinner. Last week I made Breakfast Tacos for a potluck and everyone loved them. I’ve been daydreaming about those tacos ever since. I’d love to do a Chickpea-Quinoa Stir Fry too, maybe even add a little of that pineapple. I’m in the beginning stages of coming up with a sautéed mushroom and lentil dish, I’m still trying to decided what I want to serve it over, maybe potatoes or rice but I’d really like a more interesting (and GF) option. If I really get creative we may have homemade GF pizza. I haven’t made gluten-free pizza before but I’d like to give it a try soon. I have a medium-sized pot of beans soaking now so I’ll be making something with those as well.

If these new recipes turn out I’ll be sharing them, if not…well just forget I mentioned it.

What are you eating this week? I like trying new things and mixing and matching different ingredients I think (hope) will taste good together. During the day I’m content with eating the same thing most days but in the evening I want variety. What about you?

Plant-Based Christians

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Plant Based Christians

A week or so ago I started a new Facebook group called Plant-Based Christians. I have received a lot of email from people who are both Christians and plant-based and they were looking for resources and support. I really didn’t know of a group or forum that shared both interest so I decided to start a group on Facebook.

While most of my post are focused on plant-based eating, my life is driven by my faith. I can’t compartmentalize my faith; it may or may not be evident by my writing. I try (and fail) to be an ambassador of Christ and an ambassador of healthy living.

If you are a Christian and looking for a little plant-based support check out our group Plant-Based Christians.

There are a lot of other groups out there without religious affiliations. I’m a member of two of the Happy Herbivore groups, Herbie Parents and Gluten-free Herbies, and The Veganauts. Everything in the Happy Herbivore groups are under the Happy Herbivore umbrella so it is low-fat (no oil) and no animal products. The Veganaut group is more inclusive and open to those who are not quite committed to a plant-based lifestyle but still looking for support.

Do you know of another group that is supportive? Leave a comment below telling us about it.

Healthy Cravings February Recap: A 5 Course Italian Meal

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I almost forgot to share all of the deliciousness that happened at the last Healthy Cravings.

I admit that I was a little nervous, I didn’t know if everyone would like their favorite Italian comfort foods adapted into healthy plant-based versions. I didn’t want to create recipes that were merely “less toxic” than the originals, I wanted them to be truly nourishing. I’ve shared most of the recipes previously and I have a few more I’ll share in the coming weeks.

I want to mention that almost everything was gluten-free. I have several gluten-free ladies who typically attend but if gluten isn’t an issue for you whole grain noodles could easily be substituted. Also I forgot to take pictures of everything before we ate but I got a few leftover shots.

HC Feb 009

We started the evening with Bruschetta. Half was served on toasted French Baguette and the other half on gluten-free crackers.

HC Feb 011

Next was soup and salad. This is my new favorite salad by the way! I used a variety of lettuces and greens, pepperoncini’s , olives, artichoke hearts, tomatoes, and red onion. I don’t even need a dressing with this, but I served a homemade oil-free dressing that everyone loved. Can you believe I can’t find the recipe? It’s true, I remember what’s in it but not the amounts so I’ll make it again today and post it soon.

Minestrone Soup

I served Minestrone Soup that was glorious, it may have been the favorite of the evening. I’ve always gotten good reviews from it. I bought new Italian seasoning and I have to say it has a bit more “kick” than my previous seasoning. I may have used less had I known it’s potency.

HC Feb 005Before

HC Feb 007After

Everyone LOVED the Lasagna! One friend wasn’t able to attend that night but has since made it for her family and they really enjoyed it. Initially she was skeptical and is a self-proclaimed snob when it comes to Italian food but she was pleasantly surprised and plans to add it to her meal rotation.

Mac & Faux Cheese

This isn’t your typical Mac & Faux Cheese. Yes it is still carbalicious but I’m not afraid of carbs. It has potatoes and cauliflower that add veggies and creaminess without the dairy or oil you would typically get in Mac & Cheese. I added a little too much potato the night of Healthy Cravings and it really muted the cheesiness of the nutritional yeast, I should have added more but I didn’t. The reviewers didn’t love this dish as much as the lasagna. My 2 year old couldn’t get enough. Most of the attenders are still eating dairy and haven’t completely transitioned to a plant-based diet. As I warn in the recipe this is better for dairy-free people. If you are used to eating dairy or boxed Mac & Cheese this will not tantalize your taste buds the same way. If you are plant-based I think you will like it, feel free to dress it up or add other vegetables.

alfredoI didn’t serve this with peas or mushrooms at Healthy Cravings but you get the idea.

We also had Happy Herbivore’s Fettuccine Alfredo. I have made this numerous times and it has always been fantastic. Until the night of Healthy Cravings. I couldn’t find the kind of tofu I normally use so I tried a different brand and it was a bust. I’m sure it scared everyone away from vegan alfredo. We don’t normally use tofu or soy, maybe a few times a year but this alfredo is (usually) worth it. Maybe that is a good lesson, you can’t let one bad experience scare you away from something.

We finished off the evening by enjoying coffee and dessert. I have to thank my Dad for giving me a Keurig for Christmas, everyone loved the coffee, especially trying the So Delicious Coconut Milk Creamer in original and French Vanilla. They also loved the gluten-free Biscotti I made. It wasn’t as crisp as traditional biscotti but the flavor was great. I plan to give it another go and share the recipe soon.

Now you can imagine you were here with us! Next months food theme is Breakfast! I’ll also pay a little more attention to breakfast on the blog for the month of March.

Green Chili, Cilantro, & Lime Soup

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Oh, how I wish you could taste this delicious soup. It has a very complex taste but is incredibly easy to make, and also inexpensive. Does it get much better than that?

This Green Chili, Cilantro, and Lime Soup is more of a "grown up" soup but don't be surprised if your kids love it too!
This Green Chili, Cilantro, and Lime Soup is more of a "grown up" soup but don't be surprised if your kids love it too!

I use my Dry Broth Mix here but you could use whatever you normally use for veggie broth. You may have to add some nutritional yeast, salt, garlic, onion, and other spices to give it the same zing. I love how easy it is to add my Dry Broth Mix instead measuring out a bunch of different spices.

This Green Chili, Cilantro, and Lime Soup is more of a "grown up" soup but don't be surprised if your kids love it too!

Green Chili, Cilantro & Lime Soup

Ingredients

  • 12 cups water
  • 2 cups uncooked brown rice (I used long grain)
  • 2 (4 oz) cans diced green chilis
  • 1/2 cup Dry Broth Mix
  • 1/2 Tbsp sea salt
  • 1/2 a diced onion (optional)
  • 1 cup corn (optional, fire roasted corn would be amazing)
  • 3 cups cooked black beans (or 2 cans of drained and rinsed beans)
  • juice and zest from 1 lime
  • 1 handful of cilantro

Do

  1. Add water to a large pot or dutch oven and bring to a boil.
  2. Add the rice, chilis, broth mix, salt, and onion to the water and cook for 45 minutes on medium heat until rice is done.
  3. Add beans, corn, lime juice and zest along with cilantro. Continue to cook at a simmer for 15 minutes.
  4. Ladle into bowls to cool for a few minutes before serving
This Green Chili, Cilantro, and Lime Soup is more of a "grown up" soup but don't be surprised if your kids love it too!

Serve

This soup needs no accompaniment! If you like green chilis, cilantro, and lime you will like this soup. My kids (2 and 4 years old) didn’t like it much, it’s more of a “grown up” soup. I think teens would enjoy it though. If you try it let me know what your kids think.

Yield: 4 servings

Green Chili, Cilantro and Lime Soup

If you like green chilis, cilantro, and lime you will like this soup. It's not spicy but packs a big flavor punch!

Cook Time 1 hour
Total Time 1 hour

Ingredients

  • 4 cups veggie broth, divided
  • 1 cup uncooked brown rice (I used long grain)
  • 1 (4 oz) cans diced green chilis
  • 1 Teaspoon sea salt
  • 1/2 cup a diced onion (optional)
  • 1 cup frozen corn (optional, fire roasted corn would be amazing)
  • 1 can black beans (drained and rinsed beans)
  • juice and zest from 1 lime
  • 1 handful of cilantro

Instructions

  1. Add water to a large pot or dutch oven and bring to a boil.
  2. Add the rice, chilis, broth mix, salt, and onion to the water and cook for 45 minutes on medium heat until rice is done.
  3. Add beans, corn, lime juice and zest along with cilantro. Continue to cook at a simmer for 15 minutes.
  4. Ladle into bowls to cool for a few minutes before serving

Notes

Convert this to an Instant Pot recipe by cooking the brown rice with veggie broth and chilies for 22 minutes. Once done, allow pressure to release, then add the rest of the ingredients and heat until everything is warm.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

Category: Recipes

I’ve made a 1/2 batch and a 1/4 batch of this and both were delicious; I’ve doubled the amount each time I’ve made it. 🙂 If you have leftovers you will need to add extra water the next day because the rice continues to soak up the water.

Have you tried this soup yet? If you can’t get enough of these flavors, try my Green Chili White Bean Dip!

Chocolate Cake:Gluten-Free and Vegan

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GF, V Chocolate Cake

If you have to avoid wheat/gluten then this is the cake for you. I developed a fascination for GF baking several years ago because I had two friends who couldn’t eat gluten and never got the good stuff at potlucks. I would try to always make something they could eat. They were always so appreciative even though I never loved my creations, they were happy to have whatever I brought.

Fast forward to spring/summer 2012 and I finally discover my son’s eczema is the result of gluten/wheat. He was just under 1 1/2 years old so he wasn’t eating a lot of cakes or cookies but he loved pancakes, banana bread, etc. I was determined that he wouldn’t have to do without “normal” food.

frosted chocolate cake

I have a list of favorites I intend to adapt so that they are gluten-free, dairy-free, and peanut-free. I want my little guy to experience donuts, birthday cake, and banana pudding without pain or illness.

I’ve been working on this cake for a while. I wanted to make it as allergy friendly as possible. I have a friend who can’t have apples or bananas so I had been making it without them but I couldn’t get the taste or texture right. I decided to abandon that idea (temporarily, I’ve got some ideas) because I needed to make a birthday cake for my 4 year old.

If you follow My Plant-Based Family on Facebook then you know that I shared this recipe with several people. I got great feedback from everyone who made it. Some people couldn’t make it because they couldn’t find all of the ingredients. I buy some of them from Amazon because I can’t always find them locally. You could probably substitute a store bought GF baking mix with good results.

GF Chocolate cake

Gluten-Free, Vegan Chocolate Cake

Ingredients

  • 1 c brown rice flour
  • 1 c sorghum flour
  • 1/2 c tapioca flour
  • 3/4 c cocoa powder
  • 1 tsp xanthum gum OR guar gum
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1/4 c warm water*
  • 3 tsp EnerG Egg Replacer*
  • 1 c turbinado sugar (I’ve also used agave nectar with good results)
  • 1 c unsweetened applesauce
  • 1-2 mashed bananas
  • 1 tsp vanilla
  • 1 1/4 c rice milk (reduce to 1 cup if you use agave nectar)
  • 1 cup vegan chocolate chips (optional but oh so good)

Do

  1. Preheat oven to 350° and spray two 8 or 9 inch pans with cooking spray. I’ve also made this in a bundt pan with good results (but longer baking time).
  2. In a mixing bowl add dry ingredients, brown rice flour through sea salt.
  3. In a small bowl or measuring cup mix warm water and egg replacer and set aside.
  4. In a medium bowl mix sugar through milk. Add “egg” and mix well.
  5. Stir wet mixture into dry ingredients until well incorporated.
  6. Add chocolate chips and stir until just mixed.
  7. Pour batter, dividing into two pans.
  8. Bake for 20 minutes or until toothpick inserted comes out clean.

Serve

This cake can be frosted once cooled or enjoyed as is. It is birthday cake worth. I’ve also layered fresh strawberries between the layers and used both Avocado Mousse and Coconut Cream Frosting. My 2 year old got Cococonut Cream Frosted Mini Cupcakes for his birthday and my 4 year old got store bought frosting on his birthday cake; it should be noted that neither kid liked the store bought frosting. Lesson learned: Plant-based kids don’t need over processed, store bought junk food. 🙂

birthday cup cakes

Meal Plan Monday: Soup Week

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I don’t know about you but there is something about eating soup that really helps me feel nourished. I think it is because I eat a much better variety of veggies in soup that I wouldn’t eat if they were all cooked separately.

In January of 2012 I proclaimed a Soup Week. I’m really looking forward to this one because I have a few more recipes in my tool belt. I plan to make large pots of soup each night so I can have a nice selection in my freezer.

I won’t post a whole meal plan but you can get Breakfast Ideas here. You can also click on the Meal Plan Monday in the Categories section on the right. It will bring up past meal plans you can browse.

I know I always brag about living in Arizona where the weather is wonderful and it is; however lately I’ve been cold. Not the same kind of cold everyone else is experiencing but I’m a little spoiled so I’m having a hard time handling it. My answer: sweaters, coffee, and soup.

veggie broth mix

If you use canned broth or bullion these soups will be more expensive for you and possibly less healthy. I’d like to encourage you to give the Dry Broth Mix a try. It is so good and inexpensive. It takes minutes to mix up a batch in your food processor and it lasts for a long time.

Minestrone SoupMinestrone Soup! I made this last week for Healthy Cravings and we enjoyed the leftovers all weekend. We had a tense moment yesterday when we realized it was almost gone. We shared the last few cups of it then I made the next soup.

Green Chili Cilantro & Lime SOup

Green Chili Cilantro & Lime Soup! This soup is amazing! Truly. I’ll be sharing the recipe this week. I made a large pot last night. My boys didn’t love it but my husband and I did. We both had two large bowls and he took it to work for lunch. I also put some in the freezer. I have yet to get a good picture but I don’t want to wait to share this recipe.

Potato Soup

Slow Cooker Potato Soup! This is one of the easiest recipe ever! I may switch it to a busier day but I’ve really been craving potato soup. I’ll be adding more veggies to it though and perhaps more nutritional yeast. I get a look of feedback about this soup everyone seems to love it although you may want to add more seasonings especially if you attempt to make this without nutritional yeast. An immersion blender would make it smooth and creamy.

Taco Soup (2)Taco Soup! Very similar to the Enchilada Soup so you could take your pick. This soup is my favorite, I love it. If someone made this for me I’d become their best friend. It is also full of veggies and beans so you feel immensely satisfied.

Chickpea noodle soup Chickpea Noodle Soup! This is a new favorite in our house. I’ll be adding extra veggies this time depending on what is leftover. I use gluten-free noodles, I like these little shells or macaroni instead of long noodles because my boys can handle these easier but you can use any noodles you like.

Do you have a favorite soup? I love using fresh ingredients in my soup but some days I’m happy when I can throw a bunch of canned or frozen goods together and create a warm, delicious, and filling soup. Share your favorite soup in the comments!