My Plant-Based Family

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

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Last Minute Party Food

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It’s New Year’s Eve! It’s also my birthday. Happy Birthday to me!

My kids are running around excited about eating cake for dinner, so not going to happen. One insists I need a Spider Man cake, the other a Star Wars cake. My 7 year old said it should be half and half. I asked, “Do you think your mommy wants a Spider Man Star Wars cake.” He said, “yes, that is perfect, then you can think of both of your sons.” And that my friends is motherhood in a nut shell.

Last Minute Party Foods

New Year’s Eve

Since it is New Year’s Eve and I’m no where close to prepared I wanted to share some last minute food ideas.

My ideal party food is appetizers and desserts. I like fun dips and finger foods. Take a little time in the grocery store then whip up this spread in about half an hour. [Read more…] about Last Minute Party Food

November 30, 2015 Meal Plan

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It’s almost December, the season synonymous with healthy eating. Wait, that’s not right.

In fact, it’s a lot harder to eat well this time of year. Despite our best intentions junk food calls out to us even more as the holidays approach. We finished our Thanksgiving leftovers on Friday and are back to a mostly empty fridge. As much as I love Thanksgiving leftovers I really wanted to get back to healthy meals.

In an effort to avoid unhealthy foods I’ll call upon soups and casseroles that are warm, comforting and healthy.

Plant-Based Meal Plan [Read more…] about November 30, 2015 Meal Plan

Chickpea Nuggets

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Did you find me on Pinterest? Don’t miss my other easy and delicious recipes or my weekly email filled with plant-based tips.

I love dipping foods. Whether it’s apples in peanut butter (or allergy-friendly substitute) or carrots in hummus I’m a dipper. One of my tips to get kids to eat healthier is to provide a dip.

These Chickpea Nuggets are so good you won’t even need a dip but I’m partial to my Barbecue Sauce.

Chickpea Nuggets are vegan, gluten-free, and a fun kid food. They are easy to make and delicious.

You may be thinking, Holly, we are plant-based or we have food allergies, we aren’t going near mystery nuggets. Let me stop you right there and share that these nuggets are healthy, allergy-friendly and my family LOVED them. I should probably also mention that they were easy.

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The crumb coating is what makes these work! You can use bread crumbs or corn flake crumbs. If you have food allergies make sure you find a brand that is safe for you. These gluten-free panko crumbs are a good option.

Chickpea Nuggets are plant-based (vegan) and allergy-friendly. These easy nuggets are delicious my husband and kids loved them.

Chickpea Nuggets

Vegan and allergy-friendly Chickpea Nuggets are perfect for family meals or fun snacks.

Chickpea Nuggets
 
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These allergy-friendly Chickpea Nuggets are perfect for vegans or people with food allergies. Enjoy them with your favorite dipping sauce.
Author:
Ingredients
  • 1 15.5 oz. can chickpeas, drained
  • ½ tsp salt
  • ½ tsp garlic powder
  • 1 tsp granulated onion
  • 1 Tbsp nutritional yeast
  • 1 Tbsp bread crumbs or panko
  • ⅓ cup bread crumbs or panko for coating
Instructions
  1. Preheat oven to 350 degrees.
  2. Pour the drained chickpeas into a food processor and process for a few seconds.
  3. Then add all of the other ingredients except the last ⅓ cup bread crumbs for coating. Process a few more seconds. Everything will be well mixed and chunky texture.
  4. Scoop up tablespoon sized globs and roll them into balls then smash them into nugget shapes.
  5. Pour bread crumbs into a bowl and coat each nugget.
  6. Cover a cookie sheet with parchment paper. Lay each nugget on the parchment but don't let them touch.
  7. Bake for 20 minutes, then flip and bake for 10 more.
  8. Allow nuggets to cool before eating.

This recipe makes about 20 nuggets. The four of us ate them in one sitting. Imagine a meal where everyone from the kids to the husband is happy eating the same thing.

UPDATE: I’ve had a few people who made these and they were crumbly. I’m adding the following photos to help you see what I do step by step. Hopefully it will help you come up with perfect nuggets. These photos aren’t the best but I hope they will help.

chickpea nuggets step 1

Drain your chickpeas well then pour them in a food processor.

chickpea nuggets step 2

Process them for a few seconds. They will still be very chunky. Add the spices and 1 Tbsp of corn crumbs. You will reserve the final 1/3 cup of corn crumbs for the coating.

chickpea nuggets step 3

Process the chickpeas a few more seconds. This should eliminate most of the chickpea chunks. The texture will be similar to a baked potato you mash up with your fork.

chickpea nuggets step 4

Scoop out the chickpea mixture with a spoon and roll it into a ball or oval with our hands. These should stick together well. Then you will roll them in the corn crumbs.

chickpea nuggets step 5

Lay them out on a cookie sheet and bake according to the times above.

Enchilada Casserole

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Have you ever had the privilege of eating homemade enchiladas?

My husband taught me how to make them just after we were married. They taste a lot different than what you get in most Mexican restaurants and take a long time to make, especially when you make the enchilada sauce (we just call it chili) from scratch.

This recipe isn’t exactly from scratch. It’s more of a cheater vegan enchilada casserole BUT it is soooo good you won’t even care.

Sometimes a girl just needs some enchiladas! Unfortunately, I don’t have hours to make one meal. Our old family recipe was extremely unhealthy, the healthiest part was the corn tortilla before you dip it in oil. I know I shutter at the thought.

Enchilada Casserole is a fast, easy and healthier version of regular enchiladas. This recipe is vegan (plant-based), gluten-free dairy-free and made from pantry staples for a delicious family friendly meal.

This recipe is easy, pretty fast, healthy and most of all delicious.

I had to come up with a veggie enchilada recipe but I’m old-school Tex-Mex and can’t handle veggies like broccoli and carrots in my enchiladas so don’t even try. I wanted to cut down on the time it takes to make them too so this recipe layers the ingredients instead of rolling individual enchiladas.

This recipe uses pantry items and you can get fancy with the Faux Cheese Sauce if you want to go that route but it is wonderful without it.

Enchilada Casserole

Ingredients

  • 1 pkg soft corn tortillas
  • 2 cans refried beans (or 3 cups of your own, try this recipe)
  • 1 can of diced tomatoes
  • 1/4 cup thinly diced, fresh onions
  • 1 cup corn (canned or freezer)
  • jarred jalapenos to taste
  • 1 can red enchilada sauce (15 oz can or bigger)
  • 1/4 cup crunched up tortilla chips
  • Double recipe of Faux Cheese Sauce if you want a cheesy top.

Do

  1. Preheat oven to 350 degrees.
  2. Spread about an ounce of enchilada sauce in the bottom of a 9×13 inch casserole dish.
  3. Cover the sauce with soft corn tortillas. Tear tortillas into smaller pieces when necessary.
  4. Gently spread cooked/canned beans over tortillas.
  5. Top with half of the tomatoes, half the corn, half the onions, and jalapenos if desired.
  6. Cover with 6 ounces (about half) the remaining enchilada sauce.
  7. Repeat steps 2 through 6. TIP: Cover the soft corn tortillas in beans before you lay them in the casserole dish.
  8. Add the tortilla chip crumbs if you aren’t making the cheese sauce. If you are waiting until later. Bake the casserole for 20 minutes.
  9. If making the cheese sauce follow the recipe but double it. Once done, pour it over the casserole and sprinkle tortilla chip crumbs on top. Then bake for 10 more minutes.
  10. Allow to cool slightly before serving.

This recipe is perfect for your vegan or gluten-free friends! It is potluck worthy and you can easily adapt it based on your preferences. So if you like broccoli and carrots in your enchiladas go ahead, unless you are bringing me some. You’ll notice on the process photos that you can adapt for preferences. I use corn on half and jalapenos on the other half to keep my family happy.

Enchilada Casserole that is plant-based and gluten-free. Easy to make with mostly pantry staples and completely healthy. No meat, no dairy, no gluten!

The tortilla chip crumbs give it an extra little crunch on top. I didn’t want to try to top it with corn tortillas because they would have become dried out and hard, you know this if you’ve ever skimped on enchilada sauce when making homemade enchiladas.

 

November 2, 2015 Meal Plan

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I can’t believe it is November. This year has flown by, my kids are already talking about Christmas! I’m thinking about Thanksgiving myself. (I big THANK YOU to all of you who purchased the Healthy Holiday Meal Plan and Cook Book already!)

I hope you survived the time change this weekend without missing anything important. Fun fact: Arizona doesn’t observe day light savings time so our time never changes. I just have to remember my family and business contacts time difference when making phone calls.

I’m also looking forward to my trip to Denver for the Food Allergy Bloggers Conference next weekend. I’ll be on a panel with Erica Dermer and Keely McGuire on Saturday morning so say a little prayer for me. In fact, I’ll be taking next week off from blogging while I get ready to travel. I’ll still be traveling the following Monday so feel free to view the meal plan archives for ideas or download the Free Meal Plan I shared a few weeks ago.

Lastly, I want to give a big shout out to Maddie and Connie! They have started making some of my recipes and their own healthy recipes. Then they text me about it. I love it! Thanks for brightening my day ladies!

November Meal Plan for a plant-based, vegan diet.

November 2, 2015 Meal Plan

Back to this week, we have a lot on the schedule. I’ll rely on my Crock Pot for easy meals and some of my favorite fast meals.

Breakfast

My kids are on an oatmeal kick. Who can blame them? We will be enjoying oatmeal most of the week and maybe some blueberry muffins later this week. I usually make steel cut oats in my Instant Pot (it’s a great price on Amazon).

Lunch

I’ll stick to leftovers for lunches but I’ve really been craving veggie sandwiches. I think I miss the fresh tomatoes that come with summer.

Dinner

What does your week look like? Do you have enough time to cook or will you be using your Crock Pot too?

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Plant-Based Thanksgiving

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Thanksgiving is already on my mind! I know it is still October, but just barely. We’ve already made plans to host this year and we will be joined by two other families that we’ve spent most of the last 4 Thanksgivings with.

A Healthy Holiday Meal Plan and Cook Book contains 20 plant-based recipes that are also gluten-free and allergy-friendly. Perfect for vegetarians and vegans during the holidays.

Favorite Plant-Based Thanksgiving Recipes

I know some people worry and fret about what to make for Thanksgiving but I never do. I usually make the same things every year. In my mind there are six must-haves when it comes to Thanksgiving.

  • Dressing (this is similar but different that stuffing)
  • Mashed Potatoes
  • Thanksgiving Gravy
  • Mashed Sweet Potatoes
  • Green Bean Casserole
  • Pumpkin Pie

I’ve been eating these things every Thanksgiving for my whole life. In 2012 I gave them a healthy makeover for a plant-based Thanksgiving that is also oil-free and gluten-free.

Thanksgiving is one of my favorite holidays and “Thanksgiving food” is my favorite food. Even though we don’t live near any of our extended family when we gather with friends and enjoy these traditional Thanksgiving foods it feels like it did when I was a kid.

More Plant-Based Thanksgiving Recipes

I’ve gathered all of my favorite recipes and have them available in a Holiday Meal Plan and Cook Book. In addition to the six recipes mentioned above this also contains the following recipes.

  • Cranberry Sauce
  • Holiday Lentil Loaf
  • Cheezy Potatoes (Vegan Scalloped Potatoes)
  • Faux Cheese Sauce
  • Dry Veggie Broth Mix
  • Butternut Squash & Quinoa Salad with Oil-Free Cranberry Dressing
  • Oil-Free Cranberry Salad Dressing
  • Lentil Shepherd’s Pie
  • Veggie Pot Pie (this recipe contains gluten but can be made GF using the GF Pie Crust Recipe)
  • Recipe for Easy All Purpose Sauce for Veggie Pot Pie
  • Roasted Asparagus
  • Maple Glazed Carrots
  • Gluten-Free Pie Crust
  • Apple Pie
  • Creamy Apple Pie Bars

With the exception of Veggie Pot Pie every recipe is gluten-free.

I know that choosing the recipes isn’t even the most stressful part. It’s the planning. 

The Planning Guide

The planning guide will give you several different options to get my six favorite recipes ready at the right time. For example if you need to cook everything on Thanksgiving Day it will tell you what time to start. If you can start a few days early the planning guide will tell you what to cook early and what to cook on Thanksgiving Day. It includes lots of other helpful tips too.

Shopping List

I almost forgot to mention that I include a shopping list for the first six recipes mentioned above. Basically, I assume you want to make those because they ARE Thanksgiving (to me anyway) and put them all on a well-organized shopping list. You can add additional ingredients if you are going to make more of the recipes or cross ingredients off if you are going to skip something. Easy Peasy!

When Anne got her copy she said, “Thanks for making my thanksgiving so much easier.” That is exactly the point! I want to make Thanksgiving a fun, stress free holiday that you actually enjoy!

These recipes are just limited to Thanksgiving, it’s my Christmas dinner recipe too. If we decide to make a big Easter dinner I use these recipes! I told you, this is my favorite kind of food.

Get Your Copy

I went a step further to give you two purchasing options. You can buy this on Amazon for kindle or download a PDF to print. I prefer my recipes printed out so I can make notes but I know a lot of you like to keep them on your phone or iPad. That is why I have two options.

You won’t be disappointed with this Healthy Holiday Meal Plan and Cook Book. It makes preparing a big holiday meal so much easier.

Purchase on Amazon for Kindle or the downloadable and printable PDF! After you’ve used this I’d really appreciate if you would leave a review on Amazon!

Attention Bloggers: If you are a blogger you can become an affiliate and earn money! Send me an email to myplantbasedfamilyATgmailDOTcom with AFFILIATE in the subject line for details! 

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