Monthly Archives: August 2010

“Hamburger” Helper and Ice Cream (Or Preggo Food)

So, this being pregnant business has been interesting for a number of reasons. Yes, there’s the weight gain, the morning (afternoon and evening) sickness, and the mood swings (as if I wasn’t emotional enough?!). The one that’s taking the trophy for the “Oh Dear Goodness When Does the First Trimester End?” award, though, is the cravings — namely the cravings on the non-vegan variety. The one I’ve had pretty consistently has been craving Hamburger Helper (and McDonald’s Filet o’ Fish but let’s not even go THERE). I lamented this via my Twitter account and my pal, Mylene, over at My Face Is On Fire was sweet enough to send me this link to a vegan friendly (and much healthier) version of Hamburger Helper! After craving it for about the fifth day in a row, I gave this recipe a whirl!


It’s been quite some time since I’ve had Hamburger Helper (and Kit Kat has never had it in his life), but I do know that this version contained far less ingredients than what’s listed on the side of the store bought box! I followed the recipe for the most part but below is exactly what I did and what brands I used to make this yummy dish.

Healthier Hamburger Helper

1 pound elbow macaroni, cooked and drained
1 package burger-style crumbles (I used Smart Ground Mexican Style)
1 can tomato sauce
1/2 cup soy milk (I used Tempt hemp milk)
1 cup vegan cheddar shreds (I used Daiya Cheddar)
1 teaspoon cumin
1 tablespoon chili powder
1 tablespoon of hot sauce

Cook the macaroni, drain and set aside.

In a saute pan over medium heat, mix together veggie burger crumbles, tomato sauce, hot sauce and spices.  Add “milk” and “cheese”, stirring until smooth.

Mix in macaroni and cook until just thickened.

The only change I think I’ll make next time around is to add even more cheese. I actually doubled what the recipe called for initially but I like cheesy so I think I could go for at least a 1/2 cup more. And I might add some nutritional yeast, you know, just for kicks. 😉 Outside of that, it was pretty gosh darn good and Kit Kat said he would definitely do it again. I told him that was good because it’s what’s for lunch tomorrow since this recipe made a TON. hee hee

The fact it made a ton is good though because when this pregnant gal gets hungry it’s bottom of my stomach hungry. I want food and I want it NOW. There have been times at work where I swear I was going to chew my arm off waiting for the lunch hour to arrive.

Also, I have no idea if pregnant women crave ice cream and pickles because I craved those both before the little Dot took over my body so it’s hard to say. Still, I present to you the yummy dessert that was our Sunday night sundae.

Where's the cherry?

This sundae totally hit the spot. It’s made with Tempt Vanilla Bean ice cream, bananas, strawberries, chocolate sauce, Let’s Do Confetti Sprinkelz and topped with Soyatoo vegan whipped cream. Completely delish.

Did any of you vegan moms have particular cravings? And what did you make to meet those urges? Please do share!




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The Versatile Blogger Award and Snickerdoodles

All I know is that lately our house has been lazy. We’ve been super lazy in the kitchen (but the couch feels so good!) and this week we have vowed to change that sad fact. There’s only so many times you can dine out before you’re bored with the offered selections. It’s just the convenience of it all that sucks me in every single time.

Last weekend, though, I did manage to make some cookies. The mere whisper of the word cookies in our house has Kit Kat’s ears perk up. Since I’d been promising cookies for about a month, I figure it was high time I made good on that one. I mentioned snickerdoodles and my sweetie had never heard the of them before. I had a bit of a time explaining they wouldn’t taste like a Jokerz (Snickers) bar and that I really had no idea why the shell they are called snickerdoodle. I even tried to get a reason via the wonderful Google Machine but their explanations really weren’t doing it for me either. In any event, the cookies made their way into the oven and into my hubby’s tummy and this made him happy.

What does snickerdoodle mean anyway?

Having picked up Sarah Kramer’s La Dolce Vegan recently, it’s become my go to cookbook a lot. So, you’ll find these little gems in there, too. Fast, easy, and yummo. I’m still getting used to baking here in New Mexico (shakes fist at altitude) so these came out a little crunchier than I would have liked. Kit Kat loved them; so him never having had a snickerdoodle before was truly in my favor this time around. 😉

Earlier this week my pal, Keri, from I Eat Trees gave me the honor of The Versatile Blogger Award. *bows* I didn’t know what that award was either, but like Keri mentioned when she got it, I was quite honored as well. 😀 The rules are:

  • Thank the person who gave you the award.
  • Share seven things about yourself.
  • Give this award out to 15 other bloggers that you think are fabulous, interesting and deserving.
  • Contact each of the bloggers you chose.

Having said all that…thank you Keri! You blog is by far my favorite Vegan blog on the webs these days so it truly made my day to have you think of lil’ ol’ me. *hugs*

Seven things about me:

1) I’ve lived in 5 states in the past 2 years. I’m fairly sure I’m a preferred customer at U-Haul still.

2) I have four kitties — Dewey, India, Maxwell, and Baby Kitty. It drives me insane when people relinquish their animals because they are moving. Uh, my cats are so used to moving, they practically pack their toys and catnip in a suitcase themselves. Cats can move, too.

3) I have two tattoos and am fairly certain those won’t be the only ones I’ll have in my lifetime.

4) I’m gonna be a momma for the first time in my life (to the two legged kind anyway). The little one is due in March.

5) My favorite show right now is Flight of the Conchords. If you haven’t seen it, you simply must.

6) I’m a Corporate America drone by day but by night I’m a creativity coach and writer.

7) My favorite food in the entire world is vegan sushi. Shoot, cover something in soy sauce and I’m there.

Now for the blogger love! I present the following amazing blogs with The Versatile Blogger award:

Such a Vegan

That Pain in the Ass Vegan

Cupcake Kitteh

Vegan Hope

I Dream of Tahini

Darby Dines

Amanda Eats

Ah, I know there are only 7 here and that’s not because there aren’t AMAZING blogs out there but many of the ones I was going to list were already on I Eat Tree’s list. Plus, I need to wrap this up because I need to make a menu for this week or it’s going to be ANOTHER lazy week in the Vegan Meow Mix kitchen.

Say, speaking of…what are your favorite quick and easy dinner dishes? I need some ideas!


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Roasted Cherry Tomato Pasta (w/ Zing!)

The first time we made this dish from Sarah Kramer’s La Dolce Vegan, I followed the recipe to the letter. And it was GOOD. As we noshed, we thought that maybe it was missing a little something, though, and decided that the next time around we’d toss the pasta in a dressing to make this dish really pop. This week, Kit Kat gave it a go using fresh basil and cherry tomatoes from the local Growers’ Market.


The recipe suggested using mozzarella-style Vegan Rella but this cookbook came out before Daiya was introduced to the world (thank you, Vegan cheese gods!), so it was a no-brainer to use that instead. We did like the addition of a tangy dressing but think next time we’ll remember to just toss the pasta and not the whole finished dish. 😛 So, we’re thinking the third time is going to be a charm but we don’t have any complaints about the first two.

Roasted Cherry Tomato Pasta

26-28 cherry tomatoes, halved

1 tbsp olive oil

2 slices bread, roughly chopped

1/4 cup vegan cheese grated

3 tbsp olive oil

2 garlic cloves

1/2 tsp salt

1/2 tsp ground black pepper

dry pasta, enough for 2 people

1/4 cup fresh basil, tightly packed and roughly chopped

Preheat the oven to 400 degrees F. Toss the sliced tomatoes in oil and place in an 8×8 inch pan. In a food processor, blend the bread, cheese, oil, garlic, salt, and pepper. Sprinkle the breadcrumb mixture evenly over the tomatoes and bake for 20 minutes. While tomatoes are in the oven, boil pasta in a large pot of salted water. Drain noodles and return to the pot. Add the cooked tomatoes and basil to the noodles and toss together well. Serve immediately.

This was a nice summer dish and pretty quick to put together, too. With the summer starting to wind down, we’ll be back in the kitchen more often (we got really lazy!) and look forward to the soups and hot dishes that autumn and winter command. I also just got the 10th Anniversary Edition of The Ultimate Uncheese Cookbook yesterday at the recommendation of my pal over at I Eat Trees and my tummy started to rumble just leafing through the pages. More to come from there SOON!

Until then, meow.

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Mango with Sticky Rice

My love for this tasty dish was born when I was living in Kanab, Utah. About once a month or so I’d make a “trip to the city” of St. George to do some shopping for items I couldn’t get in my little town. I looked forward to the gorgeous drive and to the sushi/thai goodness that awaited me at Benja.

I’d start my visit off with a Thai Iced Tea and nice bowl of edamame:

So so so good!

Next I would gorge myself with an order of avocado sushi, cucumber sushi, and then some more avocado sushi! Oh and don’t forget the miso soup!

The best way, though, was to always end the meal with their delicious mango with sticky rice. Since moving from Utah, I hadn’t had this so was over the moon to find it in the frozen section of Trader Joe’s. (They aren’t paying me to love them up, I swear, I just love them!).

So earlier this week, Kit Kat and I popped open the happy little package and prepared to nom.

Oh the excitement!

And nom we did! Here is a close up (a little late, I was excited to try!).

One of my favorites!

Once again, TJ’s didn’t let us down. The mango was sweet, the rice was sticky, and this dish was delish!


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