Category: Pregnant - Hebrew Earthmama
 
Starr's Cucumber and Avacado Snack
  • 1 cucumber, skinned and sliced. Cut slices in half.
  • 2 avacados, cut into squares.
  • 1/2 lime
  • salt to taste
  • pepper to taste
Mix your cucumber and avacados in a bowl. Squeeze lime over them, salt, pepper

 
Hummus Plate
  • hummus
  • Ore-Ide steak fries
  • cut veggies in pretty colors
  • sliced black olives
  • olive oil
  • ceyanne pepper
Heat up steak fries. Spread hummus on a plate. Drizzle with olive oil and sprinkle with ceyanne pepper. Arrange veggies around plate. Use fries and veggies to scoop up hummus.











 
Shepherd's Pie

  • 4 large russet potatoes, diced
  • 1/2 - 1 cup soymilk
  • 1/2 teaspoon salt
  • 1/2 cup water or vegetable stock
  • 2 onions, chopped
  • 1 large bell pepper, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1/2 pound (about 2 cups) mushrooms, sliced
  • 1 15-ounce can chopped tomatoes
  • 1 15-ounce can kidney beans, drained
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 2 tablespoons low-sodium soy sauce
    Dice the potatoes and steam them until tender. Mash, adding enough soy milk to make them smooth and spreadable. Add salt to taste. Set aside.

In a large pot, heat the water or stock and cook the onions for 3 minutes. Add the pepper, carrots, and celery and cook for 5 minutes over medium heat. Add the mushrooms, then cover the pan and cook an additional 7 minutes, stirring occasionally. Add the tomatoes, kidney beans, paprika, pepper, and soy sauce, then cover and cook 10 to 15 minutes.

Preheat the oven to 350° F.

Put the vegetables into a 9" x 13" baking dish and spread the mashed potatoes evenly over the top. Sprinkle with paprika. Bake for 25 minutes, until hot and bubbly.

 
"Cheesy" Potato Casserole

  • 4 large potatoes, thinly sliced
  • 1/2 cup (1 stick) margarine
  • 1/2 cup flour
  • 3 1/2 cups boiling water
  • 2 Tbsp. soy sauce
  • 1 1/2 tsp. garlic powder
  • 1/4 tsp. turmeric
  • Salt, to taste
  • 1/4 cup vegetable oil
  • 1 cup nutritional yeast flakes (available at health food stores)
  • 1 4 oz.-can diced green chilies, optional Paprika
Preheat the oven to 450°F.

Oil a large casserole dish and fill it with the sliced potatoes. Set aside.

In a medium saucepan, melt the margarine over low heat. Add the flour and whisk it continuously to form a roux. Add the boiling water, soy sauce, garlic powder, turmeric, and salt, whisking continuously for 1 to 2 minutes until the sauce is thick and bubbly. Add the oil and nutritional yeast and whip again until smooth. Stir in the green chilies, if desired.

Pour the sauce over the potatoes and stir thoroughly to coat. Sprinkle the top with paprika. Bake, covered, for 30 minutes, then bake, uncovered, for 30 minutes more, or until the potatoes are tender and the top is browned.

 
Pumpkin Cheesecake

  • 12 oz. firm silken tofu, pureed
  • 8 oz. nondairy cream cheese (try Tofutti brand at Tofutti.com)
  • 1 cup canned pumpkin
  • 1 cup granulated sugar
  • 3 Tbsp. flour
  • 1/2 tsp. ground ginger
  • 1/2 tsp. nutmeg
  • 1 1/2 tsp. cinnamon
  • 1/8 tsp. salt
  • 1/4 tsp. baking soda
  • 1 prepared graham cracker crust
    Preheat the oven to 350°F. Puree all the ingredients except the pie crust in a food processor and pour into the graham cracker crust. Bake at 350°F for 50 minutes. Allow to cool for 30 minutes, then cover with plastic wrap or the top of the pie container.

 
Sweet Potato Pie

Serves 8
  • 3 large sweet potatoes
  • 3 tablespoons oil or non-dairy margarine
  • 1/2 cup hot soymilk
  • egg replacer equivalent to 2 eggs
  • 1/2 cup fructose
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon nutmeg
  • 1 unbaked vegan pie crust
Steam the sweet potatoes until tender, then peel and mash.

Preheat the oven to 350°F.

Place the oil in the hot soymilk, and add to the sweet potatoes. Beat until soft and creamy.

Add the beaten egg replacer, fructose, sea salt, vanilla, and nutmeg to the sweet potato mixture, and mix well.

Pour the filling into the crust, and bake for 30 minutes.

Recipe from Vegetarian Cooking for People with Allergies, by Raphael Rettner, D.C.