Meatless Monday

Tonight the girls and I ate vegan.  Roasted cauliflower and potato gnocchi.  It was good, if monochromatic.  We had covered most of the other colors earlier in the day.  Addy picked the herbs from our pretty indoor plant and Elena helped me break up the cauliflower for roasting.  We all enjoyed it, especially the roasted cauliflower which had been tossed with olive oil, salt, pepper and fresh rosemary and sage.  There was extra since I roasted the whole head.  I froze it for another day.
Normally I like this meal with fresh grated Parmesan cheese but since I was trying to be vegan we left that off.  If I'd had toasted pine nuts they would have added a nice crunch.

Meatless Monday-Yummy muffins

It's been a very busy week and I haven't had time to blog. We've done plenty of cooking but I've just been too busy to document it.  


We're back to Monday again so I'll post another Meatless Monday recipe.  These muffins are family favorites.  My mom usually serves them soups and stews.  We've started to really enjoy them for snacks and for a quick addition to the lunch Chad packs each day.  They are super healthy and easy to make as well.  Mom says the recipes probably comes from the 1981 La Leche League cookbook, "Whole Foods for the Whole Family".

La Leche League is a great organization that supports breastfeeding mothers and their families.  I've enjoyed being a member of my local group.  I strongly suggest finding a group if you are expecting or have a baby.  While I'm on the topic of breastfeeding, here is an interesting article that my dad ran across this week.


These muffins would be a great gift for a new nursing mom.  Muffins are quick to make, easy to eat, and these are nutritious too.  I suggest making half the batch regular size muffins and half mini muffins.  The mini muffins are easier for the toddlers to handle and there is less waste.


Recently Addy and I went with some of the friends we made through La Leche League to Rocky Mountain Milling. Now I can make these muffins with fresh, local flour. 

2 cups whole wheat flour

1 tsp baking soda

1/4 brown sugar or honey

1 tsp cinnamon

1/8 tsp ground cloves

1/2 tsp salt

1/2 cup raisins (chopped dried apricots are also great)

1 egg beaten

1 cup buttermilk, yogurt or sour milk (I often use a combo of whatever dairy I need to use up)

3 TBL oil or melted butter (you could substitute an equal amount of applesauce) 

Mix all dry ingredients thoroughly,  including raisins.  Make a well in the center and add the liquids.  Mix just until dry ingredients are moist.   Fill muffin pans half full and bake at 375 for 15 minutes. Mini muffins take about 12 minutes.

Meatless Monday-Easy Bean Soup

This is a quick meatless Monday soup to make that can be easily adjusted for your diners preferences.  I usually keep all the ingredients on hand so that we can make it any time we need to throw a dinner together in a hurry.  My dad developed this when we were growing up.

Addy enjoys using the blender and sampling the beans as we add them.  She would rather eat the beans whole than in a soup so I set out a portion for her before making the soup for us.

It's also a nice warming meal for fall with some cornbread and a salad.

Easy Bean Soup

1 can black beans

1 can kidney beans

2 cups vegetable broth

1 cup salsa

1 cup half/half

optional toppings: jalapeños, sour cream, limes, cilantro

Drain beans and blend together with vegetable broth.  I like the salsa chunks in the soup but if you prefer a smoother soup blend the salsa as well.  Pour into sauce pan and heat gently on the stove stirring occasionally. Stir in half and half and heat just to desired serving temperature.  Serve with optional toppings.  Enjoy.