Black Bean, Rice, and Egg Bowl beansriceI’m on a serious bean kick. Black beans are by far my favorite. To add extra protein and get the kid to eat it, I added an egg. I threw this recipe together so this is just an approximation-

What You’ll Need

1 C brown rice, cooked

1/3 C black beans, cooked

1/4 onion, chopped

1 egg

1 TBSP oil

1/4 C water

1/4 red pepper, chopped

salt to taste

red pepper to taste

garlic to taste

splash of Braggs or soy sauce

In a pan, heat the oil and cook the onion for 4-5 minutes. Add everything but the egg and cook a few minutes until the rice and beans are heated. While this is happening, crack an egg into a heated, buttered (earth balance) pan. Fry to your liking. Pour the rice and beans into a bowl and top with the egg. To keep it vegan, leave the egg. Enjoy!

Sour Cream and Onion Roasted Chickpeas

chickpeasThere are certain foods I am certain my child would live on for all of eternity if I let her.  Sour Cream and Onion Potato chips is one of them.  We have her grandmother to thank for that.  I am not opposed to a little junk food in moderation.  But I am opposed to junk that’s marketed as food. So I came up with a decent substitute that requires only 5 ingredients. They may not be chips, but they surely are delicious.

What You’ll Need

1 can chickpeas

1 TSP olive oil

1 TBSP sour cream

a sprinkle of onion powder

a dash of Italian spices

Drain, rinse and dry your can of chickpeas.  Pour them into a bowl and mix in all the other ingredients.  Put them in a preheated 400 degree oven for 30 minutes, stirring halfway.  Let cool and enjoy!

Honey Lollipops

It’s that time of year again.  You know, when germs take up residence and can be heard laughing as they pass from family member to family member.  We have several tried and true natural remedies to help us feel better, faster. I thought I’d share some of them with you over the next few weeks.

First up- honey lollipops.  These are super fantastic for sore throats and coughs.  I swear it works better than anything you can find over the counter. Emme happens to love honey in every and all forms.  I thought I’d make it more fun by turning it into lollipops. Since plain yellow can be quite boring, I whipped up some all natural food coloring with veggies growing in my garden- beets for red, carrots for orange, and spinach for green.  I simply ran them through my juicer and added the color once the honey was ready.  I was going to make blue and purple by boiling cabbage, but I ran out of time.  Next batch will surely contain both of those colors. Let’s get started. honeypopsWhat You’ll Need-

1 C honey

pinch of cinnamon

food coloring of your choice- optional

candy thermometer

lollipop sticks

wax or parchment paper

Lay the lollipop sticks on parchment paper. Heat the honey to 300 degrees (hard crack stage).  If you don’t have a candy thermometer, simply add a drop of boiling honey to cold water.  It’s ready once it hardens and forms a ball. Next, I quickly divided the honey into three bowls and added the food coloring.Lastly, I used a teaspoon and slowly poured the honey over the sticks. hp

It wasn’t until I was nearly out of sticks that I perfected the circle.  So I made cough drops. hp2

Let them harden for about an hour then individually wrap in cello or wax paper to keep them from sticking together.  Store in a dry place.  They should last a couple weeks. hpe

This is her can’t you see this one is almost gone, why do you not have another ready for me face.

Do you use home remedies? If so, which work best for you?





***Please do not give honey to infants under 12 months.


Carrot Cake for One carrot1It’s 10pm on a Saturday night and I’m frantically making a carrot cake for one.  Why?  So glad you asked.  I have this condition where I think I’m special and will somehow be granted more hours in a day than the allotted 24.  At the end of each day, I’m always wrong.  I spent the day at an amusement park with Emme, my brother, and his two kids.  I don’t regret it as it was awesome fun.  But now it’s 10pm and I’m just getting around to making a birthday cake for my mother.  Whose birthday is tomorrow.  See?  No more hours than the allotted 24.  Anyhoo, here’s the not vegan recipe I whipped up.  I’m hoping she finds it delicious.


What You’ll Need- carrotcake

For the cake-

1/4 C flour

pinch of cinnamon

1/4 TSP baking powder

1/8 TSP basking soda

1 egg

2 TBSP sugar

1/4 C canned carrots (I used carrots we canned from our garden)

1.5 TBSP milk (I used unsweetened almond milk as it’s all I have on hand)

1/4 TSP vanilla

Grease a ramekin and set aside.  Mix all the dry ingredients together.  In a blender (I used my small, 1 cup Farberware), blend the wet ingredients.  Microwave for 1 minute 40 seconds, give or take a few seconds.  You could also bake this in the oven on 350 for approximately 15 minutes, but who has time for that??

While that’s doing its thing, whip up some cream cheese frosting with approximately 1/4 C cream cheese, 3 TBSP powdered sugar, 1 TBSP of unsweetened almond milk, 1/4 TSP vanilla. Blend it all up, pour on top of a very cooled carrot cake, garnish with a few pieces of shredded carrot, and store in the fridge.  Unless you’re making this for yourself, then go ahead and dive right in.


Spiced Honey

spiced honeyMy daughter tells me this is delicious on top vanilla ice cream.  I’m betting it would also be delicious in oatmeal and tea. I don’t know why I didn’t think to make this sooner.  It was so simple it came together in 5 minutes.

What You’ll Need

1 C honey

1/2 TSP cinnamon

1/4 TSP ginger

1/4 TSP nutmeg

1/2 TSP cardamom

1 1/2 TSP vanilla extract


Combine the honey and spices in a small saucepan.  Whisk on low heat until it’s warm.  Whisk in the vanilla and pour into an air tight container.  Store at room temperature.  This will keep indefinitely. Enjoy!

Toddler Eats

The Vegan Farmer - www.theveganfarmer.comI get asked a lot what we feed Emme. I thought I’d do a post of what she eats in a day.  I’m vegan and Rob could eat the cow while it was still moving so we are raising her vegetarian.  It’s a good compromise, I think.

I woke up earlier than usual this morning and thought blueberry waffles sounded delicious.  I made them vegan and gluten free. I’ll post the recipe this weekend. Emme’s not fond of syrup (weird, right?) so I added just a touch of Earth Balance butter on top.  She also had half a banana and a handful of yogurt covered raisins.

Read more