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The Plant-Based Momma

Vegan and plant-based recipes

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.


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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!

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Vegan Milkbath

June 18, 2018

I’ve had a lot of questions on how we did our vegan milkbath, so I figured I would do a quick post on it. It literally took one boxed carton of non-refrigerated coconut milk, mixed with a little water and that’s it! Add in any kind of floral, cereal, toys or anything you’d like. Then you’ll be good to go. We used fresh eucalyptus, and we were lucky enough to pick it from a friend’s tree. If you’re doing it with an older babe, like ours was (10 months), just remember that you have a really short window to get it done. So definitely try to have everything in place before you put your little one in.

Most moms I know (vegan or not) actually use coconut milk, because of its perfectly thick consistency. I honestly feel like this photo shoot is great for any age and leaves them silky smooth. And contrary to popular belief, it’s not just for little girls. We had a ton of fun doing this with our little guy and I definitely recommend it.


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Preston’s Vegan Kid’s Cooking Show

April 16, 2018


So Preston saw us gearing the kitchen up for filming and he was incredibly excited to film his own vegan cooking show. I tried to make him feel included, but he was adamant about having his own show. He decided on his own recipe and filmed one day after school. Enjoy this super proud vegan kiddo. We’re definitely proud of him and how vocal he is about spreading the kind word.
Take a look at this cutie. 100% his idea.

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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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Why We’re Vegan

April 11, 2018

Hi! I’m Joanna and I live in sunny socal with my husband, Jon and two sons. We have been plant-based vegan for over seven years after watching a private screening of the documentary Forks Over Knives. We started out on this journey because of the health aspect and have grown to love and respect the lives of animals along the way. From the beginning, I have always been incredibly passionate about making plant based foods delicious and flavorful, while nourishing my family at the same time.

My favorite meals are simple, savory and easily recreated. I believe in feeding your family the best foods possible, without it being difficult or time consuming. There was definitely a learning curve and it took some adjusting from our traditional way of thinking, but I wouldn’t change anything about our journey to where we are now. If anything, over the years we have discovered that it’s actually pretty exciting and we’ve made it a challenge to find and veganize different foods that we love.

The great news is that in 2018 it is so much easier to be a vegan and less overwhelming than it was several years ago. It is a great community to be a part of and honestly, joining vegan and plant-based Facebook groups simplifies it with an excess of knowledge and a village of immediate advice on your side.

With that, as a mom, I am super proud to not always make everything homemade. I believe in simple (and ingredients like agar-agar is not something I ever have on hand) and I am passionate about making vegan food delicious. Quick and easy weeknight recipes are my forte. I call recipes with a ton of ingredients “Sunday recipes” because who really has time on weeknights to make super complicated dishes. I am so excited to have this space to share any hacks, recipes and shortcuts that we have found helpful over the years. From pregnancies and being so blessed to be raising two vegan kiddos (who fight over who gets the last asparagus!) we are excited to see the progress the world continues to make. Whether it be becoming vegan or just being vegan friendly in general, you are making an impact.

(Photos courtesy of Canary Lane and Kirsten Arial Photography)

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Passionate about making healthy food taste delicious.
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