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.
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!