Peanut, Pretzels and Party!

I already told the story of how I told John I was pregnant the day before he left for Turkey on a business trip. That whole week, I was by myself and this fresh news. I do not remember a lot of that week, other than the visit to my primary care physician. I do remember that I was not sick yet and was still interested in eating and cooking. That same week, I had one of my bi-annual clothing and accessory swaps with friends. As I was only five weeks when I had the swap, I was still keeping the news quiet. 

I thought it would be hard for me to keep silent, but I had no problem. I was not ready to start sharing because it was still so new to me and I had not had time to fully process it all. One friend knew, however, because she guessed based on my questions "for a friend". She also did a great job of keeping my news secret. There were even some kid items and maternity clothing that she helped me snatch up without anyone noticing. From the swap I came away with two maternity tops, a toy for baby, and two pairs of toddler/baby jeans. 

It was nice to be able to prep and plan for the party as my life still felt normal. Currently, I'd have a hard time making food, cleaning, and prepping all by myself. The next swap will have some serious modifications. The food that I made for that night turned out well and my friends make wonderful dishes to add to the food and festivities. One of the best of the dishes I made that night were peanut butter pretzel truffles by Minimalist Baker. The truffles took a little time, but the effort level and the number of ingredients was not at all daunting. The recipe is pretty simple for truffles, but the flavor is complex. They were a serious hit that night! 

Since I haven't had a lot of motivation to cook, I have not made these again. As soon as I get my baking/cooking motivation back, I will make these beauties! I would hint to John to make them, but I have already hinted at several other things that I'd like that he has not made (scones, cake, cinnamon buns, etc). I am not complaining, because he has been making dinner most nights....but sometimes a pregnant lady just wants her partner to make her some sweets. 

Ok, so maybe it was a hint! ;-)

McMuffin Cravings

The title of this blog post is a bit misleading. I didn't actually crave the meat filled, gluten filled, dairy filled, egg filled, artery clogging, cruelty ladden breakfast sandwich seen on a popular fast food chain. I craved a vegan version, of course (and crave is a strong word here, I just knew I wanted to try it)! Some omnivores love to ask if I crave meat (more so when I wasn't pregnant- odd, huh?). I'm quick to point out that food is more than just taste to me, it is about the where it comes from, why it is being used, and how it was treated. I cannot ignore the treatment of animals in my meal. Since I was 14, I have believed that an animal should not have to suffer and die for my benefit. There are so many options out there that didn't have to suffer.

When I discovered The Edgy Veg video for the McMuffin, I did start to want this creation! The version on screen was not gluten free, but I knew I could easily make it that way. For the English Muffin, I used Food for Life and for the veggie meat, I used Sol Veggie Breakfast patties. I didn't use an orange vegan cheese, like cheddar, because I had some provolone flavored vegan cheese. If making this again, I'd use cheddar and melt it on the bottom of the bun. Since the muffin and egg mixture was warm, most of the cheese melted. 

This was probably the first thing I cooked after morning sickness set in. I was able to get through making this whole meal without any incidents. I even was able to eat the sandwich.! I had only wished that I also bought hash brown patties to serve with it. The "egg" mixture looked so much like the original. Once it cooked it got bright yellow giving it a real egg look. The texture was interesting and I wouldn't have liked it on its own. I think I would also like to try this sandwich with firm tofu, flavored to be "eggy". It was fun to use the top of a mason jar lid to form the egg. It really made it seem like the real thing.

While I done it yet, this made me want to transform other fast food menu items to be vegan and gluten free. I don't know what because it has been many, many years since I have eaten fast food. I am not even sure I remember the flavor of most products. My parents didn't rely much on fast food when I was growing up, which I'm thankful for. My family focused on home cooked meals with a lot of vegetables! :-)

Neatball Subs Made with Love

I have generally been the one to cook more in our house. Mostly because I am anal about food groups and what we eat for dinner. We still consistently took turns cooking, but I tended to cook more. Since pregnancy, sickness, and aversions have set in John has become the main cook in the house. Mostly because he is always trying to get me to eat food. Sometimes he makes a bunch of things to see what I'll eat. He is the one who has ended up eating for two (or three or four). I have been cooking more these days, but he still does the majority of the cooking.

I always thought pregnant women indulged in huge meals and endless snacks. Maybe that happens to some, but that has not happened to me. I mostly have to force myself to eat. Making and eating food used to be two of my favorite activities. Now, I have no interest in either. However, I have a sweet future little vegan one on the way and I have to be mindful of eating enough calories.  John has tried to make food more exciting for me or taking something he knows I like that he can add to a meal. 

I must have seen a meatball sub somewhere and indicated that I'd love a vegan gluten free version. Being the awesome husband he is, John got on it. He used Neat to make the meatballs, a gluten free baguette, tomato sauce, and vegan cheese to complete his creation. To add a healthy component, he roasted broccoli with salt and pepper.  He served this all to me and encouraged me to eat it all. Lucky for me, I didn't have an aversion when I saw this. Instead, I was ecstatic to try it!

The sub was exactly what I had been looking for and I gobbled it down. I even had leftovers for the next day's lunch. Me and the future little vegan one are lucky ducks to be able to have delicious meals made with love. :-)

Celebration Lunch

I found out I was pregnant just as I hit 4 weeks (fast forward now to 19 weeks). I had the thought, "I wonder if I am pregnant?" and then bought a test to confirm. I didn't have a lot of time to think about it. I didn't even tell John that I suspected I could be. I didn't want him to get his hopes up and in my mind I didn't even believe I was. I hear of woman just "knowing". I guess I am not that in tune with my body because the only thing I noticed was an absence of a period, which wasn't all that odd for me. It was because of the absence that I went to the store and bought a pregnancy test. When I came home, I secretly took the test. To my surprise, I was pregnant. 

John was working in the office, unsuspecting. I walked up, shaking, and said "We have to talk". I wasn't scared, I was just stunned. One minute before I had found out I was pregnant and I didn't yet know what to think. I told him the news and he jumped up and hugged me and was ecstatic. I calmly told him not to get too excited because it was so early and anything could happen. We took 2 two more tests to confirm. 

It was a Sunday, so I couldn't call my Doctor for an appointment until the next day. In addition, John was also leaving for a work trip to Turkey. I ended up getting an appointment for that Wednesday. The appointment consisted of a pregnancy test and my Doctor talking to me about a few things. And she confirmed that I was indeed pregnant. 

Now, I had my confirmation and I was only 4.5 weeks in. I needed to head back to work, but I wanted a little something to eat- to celebrate. The nausea and tiredness had not yet set in. My Doctor is near Cafe' Love- Live Organic Vegan Eats. I felt like I had to stop by before going back to work. The news had not even set in yet, but all I knew was that my life was going to change and that anything was possible. I had no reason to think I'd have a miscarriage, but I am Ms. Cautious when it comes to risk. 

It was hard to keep the news from people, but I knew I had too for a while. It was even hard walking into Cafe' Love not saying anything about my new news. After looking through the daily options, I picked out avocado and "rice" sushi and mushroom enchiladas. All raw, delicious, vegan and gluten free. There are always so many enticing choices, but I didn't feel like buying the whole menu that day. (And while that sounds like a joke, I have bought every item on the menu before. :-) It did not occur to me that I forgot to buy a raw dessert until I was in the car and on the way home. How could I forget dessert? It seems almost like a crime! Especially since their desserts are just heavenly! I mean HEAVENLY!!!!

I brought my selections to my office to eat after exchanging pleasantries with Jane Howard and Matthew- the owners. They are both such happy and friendly people. I think it is all of the vitamins from the raw veggies they eat! :-)  They also have the knowledge that their food is delicious and nutritious. 

I ate every last drop and enjoyed it to the fullest. I love sushi in raw or cooked form (vegan only though) and any time this is on the menu, it is in my order. I can't pass it up. The enchiladas are simply amazing. The tortillas are dehydrated, but still moist and flexible. The filling and the sauce is decadent. You wouldn't believe how filling raw food was until you tried it yourself. It never looks like enough food until you consume it. The nutrient density and fat from the nuts really fill you up. As I licked the container that the enchiladas came in, I wished I would have bought more of the menu for dinner and snacks. Again, how could I have forgotten dessert?

I will always remember this meal as my celebratory "I'm OFFICIALLY pregnant!" meal!

Fresh Tomatoes, Food Aversions, and Pasta. Oh My!

We continually sign up for our CSA (Community Supported Agriculture) share each season that it is available. This season has proved to be interesting for us now that I'm pregnant. Instead of the cravings you commonly associate with pregnancy, I have had more aversions. Onions have been one of the largest culprits so far. And what do you think we have gotten pounds and pounds of each week? Yep, you guessed it! We have given them away to friends and hidden them in our vegetable crisper, hoping that they'd disappear. 

I always thought that pregnancy was filled with late night cravings for things like pickles, potato chips and chocolate ice cream. I expected to ask John to run out to the store several times a week to meet one of my cravings. That vision couldn't have been further from reality. While I have craved several things now and then (like a specific candy, potato chip, and pickles), it hasn't been constant cravings. What has been constant is my aversions to food. Each day has been different which what turns my stomach. It has taken John some time to understand that if I say I don't want something, I mean it. We have learned the hard way that forcing me to eat something could send me running to the bathroom.  

One of the things I have loved getting and eating consistently is tomatoes. I have quite enjoyed tomatoes. We have made fresh sauce, slow simmered sauce, pasta ponza, added them to vegan GF bagels, had tempeh/tomato/lettuce sammies, and so much more. One of my favorites is a vegan an gluten free version of Giada DeLaurentiis's Pasta Ponza. This dish is still delicious with store bought tomatoes, but I'm not going to lie- garden fresh, organic, farmers market, and CSA tomatoes are the best. 

Pasta Ponza 

• Olive oil for the bottom of the pan
• 4 cups (24 ounces) red/yellow cherry, grape, peach or small tomatoes, halved (larger tomatoes should be quartered)
• 1/4 cup capers, drained 
• 1 tablespoon extra-virgin olive oil, plus extra for drizzling 
• 1/4 teaspoon freshly ground black pepper, plus extra for seasoning 
• 1/2 cup gluten free bread crumbs, seasoned with about a teaspoon of dried basil and oregano 
• 1 pound gluten free ziti 
• 2 tablespoons of nutritional yeast 
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh basil

Preheat the oven to 375 degrees F. Spray or rub the olive oil an 8 by 8-inch baking dish.

Place the tomatoes, capers, 1 tablespoon olive oil, and 1/4 teaspoon pepper in the prepared baking dish. Toss to coat. Sprinkle the breadcrumb mixture over the tomato mixture. Drizzle the top with olive oil and bake for 30 to 35 minutes until the top is golden. 

Bring a large pot of water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, following the package directions. Drain and reserve about 1 cup of the pasta water.

Place the pasta in a large serving bowl. Spoon the tomato mixture onto the pasta. Add the nutritional yeast and toss well. Thin out the sauce with a little pasta water, if needed. Season to taste. Sprinkle with the chopped parsley and basil. S
erve immediately.

Happy MoFo 2014: A New Journey

It is the official start of Vegan MoFo 2014. I had intended on starting a new blog to share my new journey, but I haven't had the chance to work on the design. Before I knew it, MoFo was here! My posts will be a bit different this year as I am entering a new chapter in in my life-the journey of becoming a vegan gluten free mama! My MoFo journey will take you through a month long tour into my pregnancy through food.  I hope to post my struggles, triumphs, thoughts, pictures, and and food adventures this month. The start of September marks my 19th week being pregnant. 

Before we get to the fun and interesting food bits of the month, let me reintroduce introduce myself to you. I am a 34-year old vegan and gluten free mama to be. I never thought I would utter those words. You see, I had a plan and it didn't involve children-at least not naturally. My plan since age 16 was to someday adopt, but that day was far ahead in the future, if ever at all. I never really considered myself a mama. I saw myself as a vegan, a wife, a friend, an animal lover, an environmentalist, and many other things. None of which included the title of mama. Then the end of 2013 rolled around and things changed. I began contemplating the idea of motherhood. The more I thought about it, the more I realized that it was something I could do and wanted to do. John had been gently nudging me for a while and I finally took the time to ask myself "what do I want out of life". The answer was a little vegan one. 

Once I realized my answer, things changed inside me. I started to want to be a mama and to spend time with my future little vegan one. As I approached my 34th year, I realized that is was time to act now. John agreed with excitement. And so it came to be that the future little vegan one was on the way. 

In accordance with most things we do, we decided to take this journey by educating ourselves and preparing to do things as naturally as we could.  By only taking medication when absolutely necessary and getting care by practitioners who believe in an approach that includes listening to your body during pregnancy and delivery while following scientific practice. I think medical doctors are wonderful human beings and am thankful for their presence and care, but for this time frame we have decided to rely on the care of nurse practitioner midwives and to hopefully give birth at a nearby birthing center. 

I want to share this time with you over the next month and let you see the interesting things I've been eating (or not so interesting things). My whole taste palette has changed. I may not share many recipes, but I plan on sharing pictures and stories. Thank you for being part of my journey I to welcoming the future vegan little one into this world! 

Happy MoFo! 

Spicy Tamales- MoFo Post Twenty

Post #20 for Vegan MoFo 2013. 

Welcome to post 20! I have made my goal by posting 20 times in one month. This might be my last post for the month and for MoFo. My goal was to post 20 times during the month and I have met that goal. I am considering one more post before the month ends sharing more Puerto Rico pictures. The trip was a little over a month ago and I have not yet had the time to sort through all of the pictures. This month has found me busy and a bit too distracted to do that.

Here are the tamales all wrapped up

I have not decided if I will have any more posts for the month, so I wanted to leave you with one of my favorite meals- spicy tamales. This meal was a lot of work and took longer than I would have liked, but the end result was delicious! It was great at dinner and just as great the next day warmed up for lunch at work. I unwrapped them the evening before and placed them in my glass lunch containers for lunch the next day. I normally add hot sauce to my lunch foods, but I had no need because the spice was inside! 

It had been years since I have had a tamale because they generally contain dairy. I have been thinking for a while about recreating this dish. As a child, I have a memory of making them with my mother. I do not remember eating these more than once, but I wish we had. There are so many fillings that could be used inside the tamale, but I decided to go with vegan cheese and a green chili and chipotle and adobo pepper mixture. I wanted to keep it relatively simple, but spicy. It had been a while since I purchased canned chipotle and adobo, but had been craving the smoky flavor of the pepper. The tamale was a perfect vessel for that craving. 

Left: filling, Right: Guacamole

The tamales take quite a while and can be labor intensive, but I feel that with practice the process will go faster. I have not tried it, but I wonder if the corn mixture can be made in advance by a day or two. The recipe makes about 12 tamales, but it is best to soak more than 12 husks in case any break and for the ties. I soaked about five more than I needed and ended up having to double up several because of rips in the husks. 

I hope you enjoy these tamales as much as we did! I expect to try these beauties again with plenty of other fillings. Along side the tamales, I served a homemade guacamole.

Spicy Tamales 

• One package of dried corn husks
• 1 c vegan cheese
• 1 can chipotle and adobo
• 8 oz chilies, any spice level
• 16 oz frozen corn, thawed
• 1 c cornmeal
• 1/2 c masarepa (I used this bc I had it leftover, but you could use masaharina)
• 1 tbsp vegan butter

Soak the corn husks in water according to package directions (should be about an hour or two). When finished soaking, take one of the husks and tear off strips to use to tie the tamales.

While soaking, make the cornmeal filling. In the food processor process the thawed corn until it forms a thick paste. Add in the cornmeal and masarepa and process until a dough forms. Set aside. 

Remove four peppers from the can and chop. In a bowl combine the chipotle and adobo and the chilies. Mix until incorporated.  Add in some of the sauce in the can and mix again. Taste for spice level and add more, as desired.

Remove the corn husks from the water and dry them off so that they are not dripping wet. Place a flattened husk on a work surface and place several tablespoons of the corn filling on the husk. Flatten out the cornmeal with your hands to make a square in the center of the husk. Place some of the cheese and pepper mixture in the tamale. Fold the sides of the husks to enclose the filling. Then fold the bottom of the husk over the tamale and use the torn husk pieces to tie the tamale together. I used two ties per tamale. 

Place a steamer basket in a large saucepan. When the water comes to a boil, add in the steamer basket and place the tamales on top of each other in the basked. Place on the lid, turn down the heat to medium low and steam for 45 minutes. When finished, unwrap the tamales and serve!