Harvest Meal with Soymilk

Fall is such a great season for vegetarian cooking, with all the squash and other harvest-y foods. A couple of weeks ago I made wild rice casserole (complete with low-sodium cream of mushroom soup), which was a big hit.

She ate it with squash and applesauce. The applesauce, not usually served at dinner, was very popular. (Incidentally, I usually add wheat germ to applesauce to boost its nutrition content.)

Off to the left you can see her straw cup with soymilk. While I cook with cow's milk, I don't serve it for drinking. N. has only ever had soymilk to drink and she assumes it's the norm. When she sees a picture of someone drinking milk, she calls it "so-milk!" It took a while for her to like drinking it, and even now she doesn't drink very much - maybe an ounce or two at best. But since we're still nursing twice a day, my pediatrician says we don't need to worry.

Mac & Cheese & Peas!

Yes... my daughter eats macaroni & cheese. I made it by accident one day, decided it was actually quite healthy, and now it's one of her favorite meals!

I boil some whole grain pasta for about ten minutes. After draining it, I add some grated organic cheddar cheese and stir it over low heat. I then throw in some cooked peas, mix it up well, and serve it to her with the pasta cut into small pieces and the peas smashed just a little. She loves it!

Now that we think she isn't allergic to wheat after all, I alternate between whole wheat pasta and quinoa-corn pasta. It also works well with brown rice pasta, but that's less nutritious. The cheese is Trader Joe's Organic New Zealand White Cheddar -- surprisingly affordable. And organic frozen peas are very easy to cook - I just simmer them in a few spoonfuls of water for about five minutes. You can also toss them into the pasta during the last few minutes of its boiling time, but then you risk losing some of the nutrients when you drain the water. It would also be easy to change up the vegetables -- use broccoli, carrots, green beans, or something else.

I often make a triple-batch (which is still pretty small), then divide it into BPA-free tupperware and serve it for three days in a row.

Moroccan Couscous

Tonight I made this recipe -- one of my favorite dinners. It's very easy and full of flavor. It's also got tons of nutrition, including the healing powers of turmeric!

The recipe is adapted from The New Vegetarian Epicure by Anna Thomas. I've omitted a couple of ingredients, adjusted the spice levels, and added garbanzo beans for protein. I like to serve it with plain yogurt on top. Don't be put off by the long list of spices. I usually just line them up in order on the counter right before I start cooking, and move down the line with my measuring spoons.

Sauce ingredients:

2 T canola oil
1 medium onion, diced
6-7 cloves of garlic, crushed
3 tsp ground cumin
1 1/2 tsp turmeric
1/2 tsp cinnamon
1 tsp ground coriander
1/2 tsp cayenne pepper
1/2 tsp paprika
2 cups vegetable broth
1 - 28 oz can diced tomatoes
2 - 15 oz cans garbanzo beans, rinsed and drained

1. Saute the onion and garlic in the oil over medium heat until the onion is translucent.
2. Stir in the spices and continue sauteing for 2-3 more minutes.
3. Add the tomatoes and the broth, bring to a gentle boil.
4. Add the garbanzo beans, return to a simmer, and cook 10-15 more minutes until heated through.
5. Serve over couscous (recipe below) with yogurt on the side.

Couscous ingredients:

2 cups vegetable broth
1 3/4 cups water
1 T butter or margarine
2 cups regular or whole wheat couscous

1. Combine the first three ingredients in a saucepan; bring to a boil.
2. Lower the heat to its minimum level and stir in the couscous.
3. Cover for five minutes. Remove from heat.
4. Let sit for two minutes before fluffing and serving.

Early Pregnancy (4-5 Weeks)

I found out that I was pregnant quite early, before I was even four weeks. This was because I had been charting my temperatures every day, so I knew that something was different.

In those first days, I felt a little dizzy or queasy on occasion, but not enough to affect my appetite. I did have a strong desire for melted cheese on a daily basis, which I responded to by making grilled cheese sandwiches with mustard and "pizza bagels" -- toasted bagels, sprinkled with mozzarella cheese and oregano, and microwaved for about half a minute.

I had already been taking prenatal vitamins for three months, and had also recently added a daily B-Complex formula to regulate my hormones. In addition to those, I take daily calcium supplements.

Definitions

What does being vegetarian mean to me? Twelve years ago, I stopped eating all meat, including beef, chicken, and pork. I had never liked eggs very much, so I avoided those most of the time. I also eliminated any products made with meat, including broths and soup stocks.

Mid-way through college, a kid I was babysitting for saw me eating Lucky Charms at his house and asked, "Why are you eating marshmallows if you are vegetarian? Don't you know they have gelatin?" I hadn't known that gelatin was an animal product! After a call to the Jell-o company, in which they tried to assure me that despite being made from animals, their gelatin was still kosher, I sadly stopped eating Lucky Charms (and any other foods made with gelatin).

When I was about 23, PETA sent me information about the process of making milk from cows. I was disgusted, and stopped drinking it. I continued to eat some other forms of dairy, though, including cheese and ice cream. Part of me would like to go all the way and become vegan, but in general I do enjoy eating some dairy.

About that same time, I started eating a little bit of fish. Today I average 2 fish meals per month. So I know I'm not a complete vegetarian, but I still think of myself as one.