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The Plant-Based Momma

Vegan and plant-based recipes

The new vegan egg in town

November 30, 2018

After our “Great Vegan Egg Showdown” I was pleasantly surprised to learn about a new awesome company, Spero Foods. What has inexplicably stood out to me the most is not only the flavor, but their passion for wholesome plant based alternatives. All of their products have ingredients that you can pronounce…which means NO additives or preservatives. Simple, wholesome and real plant-based goodness. I love love the concept of this company and I feel good about feeding this food to my children. It genuinely is just plants.

And on top of their impressive background and their promise for food without compromise, the food tastes unbelieveable (and stay tuned because there’s more than egg – and we got our extended family in on it!). We enjoyed their Scramblit, with sauteéd veggies,  sprinkled their “Black salt” (which will be available soon) and topped wih avocado and their Sundried Tomato Chevre. The similarity is unbelievable and the texture was on point. Our family was so impressed and I am absolutely the newest and biggest fan of this company.

 

**I received product in exchange for my honest feedback and opinion. I only share products that I absolutely love and believe in.


1 Comment · Labels: recipes Tagged: vegan cheese, vegan egg

The secret ingredient to creamy vegan mashed potatoes!

November 21, 2018

 

Thanksgiving is almost here and I couldn’t be more excited! Our family loves every single traditional dish.. so even if I’m not hosting dinner at our house, I make (or buy!) all of it so that my family can enjoy everything, without compromise.

Today I’m sharing one of those very favorite dishes, which is simply vegan mashed potatoes and gravy. Plant-based milks tend to have a different consistency than what’s used in traditional mashed potatoes. So our trick over the years to create a creamy dish has been to use (::drum roll, please::) a dollop of vegenaise! This ingredient makes THE creamiest, most delicious mashed potatoes. So, without compromise, I give you the creamiest mashed potatoes and the heartiest, most savory mushroom gravy you can imagine. No animals harmed, no hormones from other mammals consumed. 😉

 

Hope you have a wonderful holiday!

 

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Creamy Vegan Mashed Potatoes

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 people

Ingredients

  • 8-10 Average Sized Potatoes (I use red and I don't skin them, but that's a preference!)
  • 1/4 cup Vegenaise or any other Vegan Mayonaise Secret to the creaminess!
  • 1 tbsp Earth Balance/Vegan Butter
  • 1 tbsp Nutritional Yeast
  • Fresh Garlic **I don't add in fresh garlic when making for my kids, since it's "spicy"
  • Sea Salt To taste
  • Garlic Powder To Taste

Instructions

  1. Boil Potatoes until soft.


  2. Drain and Mash the Potatoes. I also use a hand mixer, but it's not necessary.

  3. Add all ingredients to the potatoes; mix and taste to desired flavor and thickness.

 

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Savory Vegan Gravy

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 1 tbsp Olive Oil
  • 1/3 cup Chopped Onion
  • 5 cloves Garlic, Minced
  • 1/4 cup All Purpose Flour
  • 4 tbsp Nutritional Yeast
  • 1/4 cup Low Sodium Soy Sauce Can use less, to taste
  • 2 cups Vegetable Broth
  • 1 cup Sliced Mushrooms
  • Sea Salt + Pepper To Taste
  • Water Depending on thickness preference

Instructions

  1. Heat oil in a saucepan over medium heat. 

  2. Saute mushrooms, onion, and garlic until soft and translucent, about 5 minutes. 

  3. While sautéing these ingredients, "toast" your dry nutritional yeast in another saucepan for 1 minute, over high heat. Set Aside. 

  4. After onions and garlic are translucent, stir in flour, nutritional yeast and soy sauce to form a smooth paste. Gradually whisk in the broth. Season with salt and pepper to taste.

  5. Bring to a boil. Remove half of the gravy and place in a high speed blender until completely blended. Return to sauce pan.

  6. Reduce heat and simmer, stirring constantly, for 8 to 10 minutes, or until thickened. 

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The Great Vegan Egg Showdown

October 16, 2018

 

I posted an Instagram story last week of our first time using Just Egg in a scramble. It was such a crazy day that I forgot to follow it up and update everyone. I received so many messages asking what we thought so I figured I would give an update. And to make it interesting, since I always have Follow Your Heart Vegan Egg on hand for baking, we thought it would be fun to do a side by side taste comparison.

We’re big vegenaise and Follow Your Heart fans and we also love what the Just for All company has done… As a mom, their cookie dough is a complete game changer and I loved getting mini packets of their mayo in the hospital while having a baby. Both are amazing companies and we couldn’t wait to compare them side by side. So we give you, the Great Vegan Egg Showdown:

Just Egg: Everyone has been highly anticipating this product for the last few years, us included. Made primarily with mung beans (of which I am a fan, being part filipino) this egg had a sweet undertone, which eventually disappeared after a few bites. The texture and smell were pretty close to what we remember the real thing being like, making it more realistic for someone craving an actual egg. The downside is that there were no baking directions on the bottle, whereas FYH has simple conversions readily available. The biggest bonus is that it is ready to pour for quick and easy egg access.

 

 

FYH Vegan Egg: Definitely has that sulfur egg flavor and smell. It has the typical runny egg consistency and texture when eating. We already know that it bakes really well, but the downside is you do have to mix it with ice cold water before you can bake or pour it in a pan. To a seasoned vegan, this isn’t that big of a deal, who likely has experience with mixing flax eggs or any other vegan egg replacer. Another impressive contender.

 

 

All in all, we were impressed with both products and are incredibly happy to have these two great options available to us. My personal winner was the Just Egg. I think it’s an easy purchase for vegans and non-vegans alike (possibly looking to lower their cholesterol or cut down on animal products). However, since I haven’t tried baking with it quite yet (that’s a blogpost for another day) I will say that I have been been incredibly happy with the baking results of FYH egg.

And here’s what the husband had to say for his vote: “I see the appeal with Just Egg for someone who is new to veganism/a plant based lifestyle. It’s very simple to pour into a pan or recipe, without having to mix a bunch of things together to create your faux egg. As a veteran vegan I’m used to mixing instant egg replacer for recipes so the FYH Vegan Egg wasn’t that big of a deal, but the Just Egg is really nice for quick egg access and convenience. My vote is for the taste and consistency of the FYH Vegan Egg. The Just Egg, in my opinion, has a little bit of graininess to it. And that would be my only negative takeaway. But the ease of use might surpass all of that.”

So there you have it, it’s a tie. I should mention that one of our kids was napping and the other at school, so we didn’t get their votes. But my guess is, with how similar both products are to the real thing and because both of our children have been vegan since birth, they may not be big fans of the smell and taste. But I know they are happy to partake in any baked goods with them. 🙂

Both options make veganism so simple and readily available and I am so glad that we have options at all. I will happily use both products and continue to show family and friends how simple eating vegan can be.

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THE BEST Pumpkin Muffins

October 15, 2018

 

 

When I was nine months pregnant with my first October baby, six years ago, a friend told me about a local coffee shop that had amazing vegan pumpkin muffins. We excitedly drove there after dinner that night, with my pregnant mind on all things pumpkin. By the time we arrived, they had completely sold out and I was so bummed. Right then and there in the parking lot, we scoured the internet for the best vegan pumpkin muffins, ran to the store and grabbed the ingredients and hoped that I wouldn’t go into labor before I could get a taste. Luckily, we hit the jackpot on our first try. These really are THE VERY BEST pumpkin muffins. They are a total crowd pleaser, fall or not. We always love eating them at our annual fall picnic with coconut caramel and sliced apples.

I know a lot of people have had success with adding nuts, but I always add chocolate chips and a little bit of vanilla. But they are honestly the perfect fall spice blend, no additions necessary.

So thankful to Isa Chandra from PPK for these gems: The BEST Pumpkin Muffins

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October Days

October 4, 2018

 

 

October is here! We are so excited, not only for all of the fun fall activities, but it also means birthday month for our boys. To welcome one of our very favorite months, we went on our annual pear picking adventure. It definitely pays to have a tall dad when trying to get the best fruits at the top. Now we need to figure out what to do with all of our pickings. I’m so glad we live in a world where there are Octobers….

 

I’m so glad I live in a world where there are Octobers….

1 Comment · Labels: recipes

A Bite of the Future & GIVEAWAY!

September 19, 2018

 

Starting this blog has afforded me a handful of very cool opportunities, which I love sharing. But one that I am most excited about is a partnership with a brand that I love, No Cow. No Cow is a company that believes in  delivering high-quality, non-dairy protein with ridiculously low sugar. There are so many other protein bars and cookies out there, masking themselves as a health food, but are loaded with sugar and other awful ingredients. No Cow is a genuine company that cares what goes into your body, without including dairy, gluten, soy or GMO’s. And the flavors are delicious…lemon meringue, mint cacao chip, blueberry cobbler bars and snickerdoodle and double chocolate protein cookies! And all with less than 1g of sugar!

I am so excited to be giving away a variety pack of No Cow protein bars and cookies! Check out my post on instagram to enter (it’s super easy!): @plantbasedmomma. AND we are also excited to offer 20% off of your first No Cow order! Just check out their website and enter the code “joannah20” at checkout. Hope you love them as much as we do!

 

 

Giveaway ends Sunday September 23, 2018 at 5pm PST. *Keep in mind that we may receive affiliate commissions when you click our links and make purchases. However, this does not impact our honest reviews and opinions. We try our best to share things that we genuinely love and hope that you do too!

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Our Favorite Aioli: “Everything Sauce”

July 18, 2018

Today I’m sharing my family’s very favorite aioli we use for almost everything (hence, the name…my kiddos call it “everything sauce”). A funny story about this sauce: I once served it to a (non-vegan) friend and she loved it. About six months later I was talking to her husband about artichokes and he said “You should talk to my wife! She has an amazing dipping sauce for them.” It’s definitely flattering to hear feedback like that!

Our favorite use for this aioli is dipping steamed or roasted artichokes into it. It is seriously so good and one of my favorite meals! But other uses we have for it for are dipping our vegan oyster mushroom calamari in it or using it as a drizzle for vegan sushi. And the best part is: it only takes three ingredients and you probably already have them in your kitchen!

This is the first “hand video” we’ve filmed, so go easy on us.😉 We have a few more coming up and have some others in production as well. We’re totally having a lot of fun with this though.

 

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Vegan Aioli: “Everything Sauce”

Total Time 5 minutes
Servings 4

Ingredients

  • 1 Cup Vegenaise (Or vegan mayo of choice)
  • Juice of half lemon (approx. 1.5-2 tbsp. Use more or less based on preference.)
  • 1 1/2 tsp Soy Sauce (We use low sodium)

Instructions

  1. Mix vegenaise, lemon juice and soy sauce in a bowl. If you would like a thicker consistency, add more vegenaise. Add additional soy sauce according to preference. 


Enjoy immediately or refrigerate (refrigeration will help thicken it up as well, but we eat it immediately).


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No-Bake Vegan Cherry Cheesecake

July 3, 2018

I need to preface this post with: this is not a health food. Vegan, yes. Health food, no. But it is delicious. It’s not something you would typically make everyday, but something that will definitely impress non-vegans.
Second,  there is a big misconception in vegan cooking and baking that you are required to make everything from scratch. I love cooking from scratch. I love making a cashew base for sweet and savory dishes. However, not everyone has the time, gumption or interest to do that. Veganism has come so far and we finally have amazing products available to us. Many traditional recipes call for store bought items and I don’t think that recipes that use them are any less delicious. They’re honestly more realistic in not scaring people away from cooking and baking vegan. I am a firm supporter of always keeping it real and keeping it easy (at least easy enough for my toddler to let me get through finishing whatever I’m cooking🤪).

This is a dish that I have been incredibly excited to try and veganize. It is very similar to one of my childhood favorites (always made by my sweet Grandma Georgia-Maxine) but I have never had the confidence to make vegan…that is until Kite Hill released their amazing cream cheese. It literally tastes like traditional cream cheese (but without the cholesterol). This sweet and tangy no-bake vegan cheesecake is an incredibly easy dessert to make. With a quick prep and a reputation as a total crowdpleaser, it’s the ideal dish to share at any event.

Like I mentioned, you do need access to a few vegan store-bought items. And if you want to make it a bit healthier you can omit the comstock cherries and use fresh fruits. But I say go big on this one. 😉

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No-Bake Vegan Cherry Cheesecake

 A sweet and tangy no-bake vegan cheesecake. Easy, quick and a total crowdpleaser. 

Course Dessert
Prep Time 10 minutes
Servings 8 people
Author Joanna Hartnell

Ingredients

  • 1 package Kite Hill Plain Cream Cheese (8oz)
  • 1 container So Delicious Dairy Free Coco Whip (9oz)
  • 1 tsp Vanilla
  • 2 tbsp Lemon Juice
  • 1/4 cup Organic Sugar (using organic ensures that it's vegan)
  • 1 can Comstock Cherries

Crust

  • 1 1/2 packages Graham Crackers (approx. 15 crackers)
  • 5 tbsp Melted Vegan Butter (like Earth Balance) If you want to make it even more simple you can use a premade graham cracker crust)

Instructions

  1. Blend graham crackers in blender until fine crumbs form. 

  2. Pour into medium bowl, add melted butter and stir until well combined. 

  3. Press mixture into pie pan. If you would like a firm crust, you can throw this in the freezer while you prepare the rest of the ingredients. 

Filling

  1. Use an electric mixer on medium-high speed to whip the cream cheese and coco whip until blended. Do not overmix.

  2. Beat in lemon juice, vanilla and sugar, scraping the sides of the bowl as necessary. 

  3. Pour the filling into crust, cover and refrigerate until firm, about 3 hours. (**If you're in a hurry, freezing the filling for around 1.5 hours can yield similar results) 

Once cheesecake is firm, add Comstock Cherries (or desired fruit) and serve immediately or refrigerate. I usually like to refrigerate another 20 minutes, so it's a nice, cold treat.


4 Comments · Labels: recipes

No-Bake Lactation Cookie Balls

June 21, 2018

I always loved eating lactation cookies, but as a mom with a newborn, I never felt inclined to take the time to make them. With my second son, Camden, I discovered a way to eat all of the ingredients that traditional lactation cookies used, but with a method that literally takes 5 minutes… which is really important when you have a new baby. I also eat these as a snack for energy, or just when I feel like I need a boost in supply (still nursing a teething toddler over here!). And the best part, next to how quick these really are to make, is that you can share them with your husband and kids. They’re loaded with awesome, energy-boosting nutrients, that can benefit the whole family.

Aside from time being a factor, another reason these Cookie Balls are amazing is that they are not baked under a high temperature, so it can actually be even more beneficial to consume the brewers yeast this way. When cooked, it tends to lose it’s B-vitamin levels with heat. Eating it this way actually ensures optimal nutrient absorption. So you’re receiving a rich source of vitamins in the best (and easiest!) way possible!

This recipe is hearty, nutty and sweet! It totally satisfies my sweet tooth cravings for a chocolate chip cookie. Feel free to experiment and add any ingredients that make it delectable to you (and let me know what you used!). Enjoy!

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No-Bake Lactation Cookie Balls

Easier and quicker to make than the traditional lactation cookie--with higher health benefits!

Prep Time 5 minutes
Total Time 5 minutes
Servings 4 people

Ingredients

  • 1 cup Rolled Oats
  • 1/2 cup Nut Butter of choice (I use cashew)
  • 1/2 cup Ground Flaxseed
  • 1/2 cup Chocolate Chips (I use Trader Joes brand)
  • 1/3 cup Maple Syrup
  • 1 tsp Vanilla Extract
  • 2 tbsp Brewers Yeast ("Debittered")
  • 2 tbsp Coconut Flakes Optional

Instructions

  1. Add ALL ingredients to a medium sized bowl and mix well with baking spatula or spoon. 

  2. Cover the bowl and put into the refrigerator for about 15 minutes, to harden the dough. 

  3. Remove from refrigerator and roll into smooth balls. Eat immediately or refrigerate (a ziplock bag or glass pyrex works well for storing). 

  4. Relax and enjoy your baby!

3 Comments · Labels: recipes

Instagram Lately

April 12, 2018

 Making Everything Sauce with my new pineapple measuring spoons.
 
Breakfast tacos. #tacoeveryday

Trying out new vegan ice cream in Palm Springs. Vanilla bean, Ube and Earl Grey. This is our favorite time of the year to visit the desert.

95 degree weather called for a Beyond Burger BBQ.  
Side of fries with cashew cheese on the side (made from cashews and carrots). 

 Filming fun for PBP with Kathleen.

Vegan oyster mushroom calamari. 
Follow along @plantbasedmomma.

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Mama. SoCal.
Passionate about making healthy food taste delicious.
@plantbasedmomma

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