More About MOMMYSWAMI
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Recipes I've Shared:
This is a recipe I got from Fitness Magazine that I wanted to be able to log on SparkPeople.
There are many "right" ways to make a mojito. This just happens to be the way I make it.
Low Cal vegan artichoke dip
Recently I made yogurt in my crockpot. Honestly I did it just to see if I COULD. I didn't have much hope that it would turn out well. But the yogurt is amazing. And as it turns out has the additional benefit of costing only 40% of purchasing yogurt, has no added fillers and thickeners that even the organic healthy yogurts I buy still contain, and best of all I can use whatever probiotics we happen to be taking at the time, not just the same 2 or 3 cultures used by the yogurt manufacturers. (I vary my families probiotics to maintain the balance of flora, otherwise you'll get an overgrowth of one or more particular probiotics)
I am including a link to the blog where I got the recipe. However, I did make some changes. My first batch was with coconut milk since my 8 year old can't eat soy or dairy. Next I'll be trying soymilk. From what I've read you can use any kind of "milk" you'd like, even nut milks. Here is what I did.
I wanted to try to make burgers the same way I remember my mother making meatloaf when we were young. I am really impressed with how these turned out and will probably not buy frozen veggie burgers again. This makes a nice big, thick burger.
I needed to make a soup that was not only vegan but that did not include soy so that my 8 year old, who is allergic to soy, could eat it. I had no other vegan "milks" or "cheeses" on hand with which to adapt a traditional recipe so I had to start from scratch. This is my attempt to make a flavorful potato soup that contains no dairy analogs and is both vegan and soy free. Hope you like it as much as we do!
copied this off www.wholefoods.com. They have a great app for iPhone that contains some really delicious, healthful recipes and lets you build a grocery list based on these recipes.
This is a little bit higher in calories than dishes I usually make but this is so worth it for me. Being Irish I grew up eating the non-vegan version of this dish and couldn't give it up. This is my son's favorite dish ever.
This is another recipe that I love but had to make lower fat (though of course I prefer the full fat original) by removing much of the peanuts. Traditionally Kung Pao does not have vegetables in it but I can't miss a chance to get my veggies in. This can be made with the soy chicken (SmartLife is the only one I like) or my preference, tofu.
I really just needed to calculate the nutritional info for this sandwich
Yet another dish I've had to make with what's on hand.
This is my basic recipe for scrambled tofu. I often change it up by using vegetables that need to go, adding salsa and wrapping it in a tortilla, or adding Old Bay (a seasoning we use here in Maryland for crabs.)
Recipes I've Rated:
- Pumpkin Chocolate Chip Bread (vegan)
- Cabbage,potato,onion saute with Boca brats
- Slow Cooker Lasagna
- Honey Oatmeal Whole wheat Bread
- Fat Free Vegan Cupcakes with Fat Free FROSTING
- Slow Cooker Vegetable Curry
- 5 Minute Vegan Pancakes
- Chicken Enchilada Casserole
- Arabian Vegetable Medley
- Thai Peanut Sauce
- Mud Pie [ vegan chocolate cake]
- Vegan Pumpkin Pancakes
- No Guilt Banana Nut Oatmeal Muffins
- Scrambled Tofu Breakfast Burritos
- PPK/VwaV Isa's Scrambled Tofu
- Practically Cheesecake
- Fabulous Vegan French Toast
- Vegan Creamy, Curried Veggies
- World's Best Spinach and Artichoke Dip