This year has been flying by (again), another Thanksgiving has come and gone.  We hosted another wonderful vegetarian thanksgiving dinner with my parents.  I always look forward to Thanksgiving as a time to showcase delicious vegetarian dishes that are even better than traditional dishes.  This year was very special, my mother came over early in the morning and helped me cook all day, while my father, husband and kids played outside.  It was a Thanksgiving for the books.

My parents have really changed their lifestyle over the past couple years.  They have been learning and really diving into the vegetarian lifestyle.  They have always been healthy people but after seeing all the possibilities of cooking vegetarian and getting protein from plant sources, they have taken the challenge and have been eating mainly vegetarian meals.

In morning on Thanksgiving Day, my mother came over and started helping me cook.  I believe that cooking is one of the best ways to spend time with loved ones.  It had been so long since my mother and I cooked a meal together.  She was so interested in all the spiced and different herbs I used in making the meals.  Finding the perfect mixture of spice and richness is the key in making a delicious dish.

I love trying new recipes so when my mother said she found some she wanted to make for Thanksgiving I couldn’t wait.  She found a really interesting recipe for Portobello mushroom caps and parmesan-herb stuffing.  They ended up turning out great; I will definitely being making them again. 



Overall, our Thanksgiving Day was one of the best I have ever had.  Spending all day in the kitchen with my mother cooking and sipping cider reminded me of all the years as child trying to help her cook dinner.  The meal turned out absolutely incredible.  Everyone, especially the men and the kids, scarfed downed our vegetarian Thanksgiving meal and fell into a food coma, the sure sign it was a great meal.

When I decided to make the change and become vegetarian, I never expected my parents to change their lifestyle but watching them grow and change their eating habits has been a truly rewarding experience.  This Thanksgiving has been one I will never forget.  I am so thankful for my wonderful family and everything I have been blessed with.  Hope everyone had a special Thanksgiving as well.

Go Green and Stay Keen,

Julie

Julie

This afternoon both Hannah and Liam are a friend’s house so I am making my husband some vegetarian sushi!

We love sushi so much, it is difficult to make it while the kids are home because they think it is “weird.”  They don’t know what they are missing out on  :D

My husband is doing some yard work so I am going to surprise him with it and some soup for dinner.  I can’t wait.

Vegetarian sushi is delicious and fairly easy to make.  Here are the sushi and soup recipes that I like using when we finally get to indulge.



Ingredients-

• 2 cups short grain or medium grain rice
• ¼ cup rice vinegar
• 1 tsp. salt
• 1 package of roasted seaweed sheets
• 2 carrots, peeled and sliced into long narrow strips
• 1 cucumber, peeled and sliced into long narrow strips
• 1 avocado, removed skin and sliced into long narrow strips
• 1 block of cream cheese, sliced into long narrow strips
• Soy sauce and wasabi for dipping and garnish

Directions-

• Cook the rice as to package instructions and let cool.  Mix the rice vinegar and salt in a small bowl and pour over the cooked rice.  Use your fingers to mix the rice and mixture together.
• Place the seaweed sheet, shiny side down, on the sushi roller and spread sticky rice evenly across.  Leave a one inch tab of seaweed on one edge.  Place carrot strip, cucumber strip, cream cheese, and avocado across the rice bed.
• Dab the exposed tab of seaweed with wet fingers and use the sushi roller to roll your roll making sure you are using enough pressure to keep the rice sticky.
• Cut your roll into small pieces and Enjoy!


Ingredients-

• 4 cups water
• ½ cup chopped green onion
• ½ cup chopped green chard
• ¼ cup firm tofu, cubed
• 3-4 tbsp. white miso paste
• 1 sheet or ¼ cup nori, cut in large rectangles

Directions-

• Place water in a medium sauce pan, bring to low simmer then add nori and simmer for 5-7 minutes more.
• Place the miso paste into a small bowl, add a little hot water and whisk until smooth.  Add to the soup and stir so it doesn’t clump.
• Add the remaining ingredients to the pot and cook for another 5 minutes.  Add salt to taste if desired and enjoy.

This recipe can be used with a variety of vegetables and you can add and take away spices or sauces to create your unique roll.

It is going to be a delicious dinner!

Julie

This summer Hannah took the initiative and joined our library’s book club and fun summer classes.  She loves reading and learning and didn’t want to stop over the summer. I am lucky to have two wonderful proactive kids.

Today after I picked her up from the library she told me she is doing a project to show kids that “being a vegetarian is cool and fun.”  I couldn’t be more proud of my little girl.


Of course I helped her come up with some ideas.  She wanted to make a “fun facts” poster and bring in a vegetarian snack to share.  Her idea is that if the kids see how happy and fun she is because she eats some vegetarian meals, maybe they will want to try and have their parents try too.

Although some of the facts seem obvious, she chose them on how they will relate to other kids.

1. People become vegetarian for all different kinds of reasons.
2. There are all different kinds of vegetarians.  One might better suit you than the other.
3. Many animals are vegetarians and you are caring for animals
4. It is good for the world and nature around us.
5. There are many restaurants that offer vegetarian options.
6. Meat is expensive, having a plant based diet helps save money
7. The world is nearly ¼ vegetarians.
8. By not having meat in the freezer you have more room for ice cream.  (Hannah’s Favorite)
9. You can buy almost all your food at the farmers market
10. You learn how to cook better and more delicious food

She is making a really cute collage of her favorite fruits and veggies with the lyrics to the Meat Free Monday song too.

On Friday before she goes to the library to present her poster and song we are going to make Almost Raw Cookie Dough Balls to share with the other kids.  Here is our easy and fun recipe.

Ingredients- 
• 1 cup oats
• 1 ripe banana
• ½ cup grated dry coconut
• 3 tbsp. maple syrup or agave syrup, your choice
• 2 tbsp. coconut oil
• 1 tsp. vanilla extract
• ½ cup vegan chocolate chips

Instructions-
• Add oats into a food processor and pulse for 20 seconds to break them down a little.  Add the rest of the ingredients, except the chocolate chips, and pulse until fully combined.

• Stir in the chocolate chips and refrigerate for 10 minutes to slightly harden.  Roll dough into balls then place back in the refrigerator for 1 hour.  Enjoy the doughy goodness!



I love how Hannah always jumps to challenges and loves sharing her lifestyle with her peers.  I hope that maybe Hannah’s passion will inspire you to try a few vegetarian meals a week.

Go green and stay keen,

Julie