As the mother of four healthy vegan children I get asked a lot of questions. The questions are often specific to what my children eat. If you are a vegan and want your children to be too, its actually quite simple. I will let you in on a little secret. Make good food. I have an 11 and 9 year old who will eat almost anything I make. The reason for this is a)they have no choice b)they have been eating this way since infancy.

In my pantry post, I highlighted what I generally have in my pantry on a regular basis. The list is long and varied. The staples are tofu (only buy Organic soy products), Basmati rice, lentils, soy and nut milk (organic), oatmeal, grits (polenta), brown rice (for waffles), coconut and soy yogurt, rice cakes, and agave. Keep a rotating stock of in season fruits and vegetables and you’re good to go.

Infants
As a rule, I breastfeed. My children get introduced to food at about six months. I start with liquids. See the sesame seed milk post. I introduce a small bottle with water and a couple tablespoons of molasses. I make fenugreek cereal. It’s a mush that my 4 year old loved as a baby and my daughter refused to have any part of it. Babies know what they like, even at that age. I would also grind up whole oats (organic, bought in bulk from whole foods) and then make a slurry with the oats and liquid (the liquid can be your breast milk, water, apple juice or the sesame seed milk). I also begin to incorporate fruit, mashed bananas mixed with cereal or alone, apple sauce, stewed prunes, rice with coconut milk (my daughter loved it), also so delicious coconut milk yogurt. It’s not necessary to buy baby food. It is so easy to make baby food. Get a coffee grinder. This cheap one has lasted me about 8 years or so. I use the coffee grinder for grinding up oatmeal, fenugreek, and even rice for baby cereal. When their teeth come in or they are screaming with angst every time you lift a fork to your mouth. Expand their repertoire. Cut up fruit into bite size pieces, apples, grapes, strawberries, bananas, peaches, melons, it’s all good for the baby. Don’t forget about grits. All of my children love grits (polenta).

Toddlers

My daughter will be two in February. She is probably the pickiest of all my children. However, my daughter still eats a large variety of food. I make sesame seed milk for her, every other day. She loves coconut milk yogurt, she will eat rice and lentils,whole grain waffles, strawberries (fresh and dried), sliced apples, pineapple, bananas, mango, raisins and cereal.

My 4 year old would live off of our macaroni and cheese if it was possible to do so. However, he too loves grits, rice and beans, yogurt, all fruit (especially blueberries), soup, cornbread, waffles (without the syrup), nuts, pasta and oatmeal.

This is just a sample of what the toddlers eat.

The Big Kids

My older children are 11 and 9 year old boys. They have never been picky and eat what my husband and I eat. I don’t get requests for fast foods because we rarely if ever go to fast food places. We may have an Asian inspired meal one night and then pizza the next night. We may do soup and cornbread and then do raw the next night. They like to eat and almost every meal they eat is homemade. My 11 year old likes to help out in the kitchen too. Some of his favorites are spaghetti, pizza, rice and beans, lasagna, greens simmered in coconut milk. He absolutely loves tomatoes and raw vegetables. My 9 year old loves pretty much the same foods, he just doesn’t share his brother’s same fondness for vegetables.

Do you guys have any specific questions you want to ask me? I will be talking about supplements and recipes next.

I forgot where I found the inspiration for this dish, it wasn’t vegan. We fixed that of course. If you want the recipe for this stupendous treat, you might have to harass my husband on twitter. @stemartaen may be coerced into repeating this dish (bonus for me) and sharing it with the masses (bonus for you). Harassment, coercion, manipulation??? It just might work!

This photo was taken over a year ago, when my daughter was just a wee one. I was sifting through the recipe folder, looking for a recipe to post and finding none, I came across this photo. So much has happened in this year. Our small business has grown and we have celebrated birthdays and cried over the passing of my beloved Grandpa. I want everyone who comes across this to be happy in knowing that love is such an infinite force. It cannot be contained, bottled or canned. I spent two weeks in Georgia with my grandma who had just lost her partner of 65 years. I am so amazed by her strength and her foresight. She was prepared to lose her husband, I wasn’t prepared to lose the man who had stepped in as my father for the past 30 years.

When my grandparents still lived in NYC, they took me everywhere with them. I went on countless road trips from NYC to Georgia. I remember my grandmother always making more food than we could eat and my grandfather always impeccably dressed. He was a proud man and he was always loving, affectionate and proud of me. I was their first grandchild and the only grandchild for ten years. My father being their only child, they welcomed me, an unexpected gift as their daughter. As I write this, the love and positive example that he showed me is engraved permanently in my heart and my soul.

Like my grandfather, I am quiet, choosy even with the folks that I share my life with. However, “I love you” should never be left unsaid. I am grateful that I have the loving memories of the times that I spent with my grandpa. He could always make me laugh. He didn’t miss much and often had colorful observations to share.

As you read this, you must know that love is a powerful choice and it feels so good to have it in your life. If you are out there seeking it, stop, for it is first found within. Everything is already there, just open your eyes. If you are going through a hard time, if there are troubles in your midst, remember to love. Give love freely in kindness to others and receive love through forgiveness.

I am just sharing with you a portion of my journey because I have found that love always wins, the spirit lives on and we are all magnificent beings with an amazing capacity for love.

I know more about Grandpa George through my wife’s eyes, than I do on my own accord. I’ve only met him a handful of times, but he has affected my life exponentially. He was raised in Southern Georgia, during the days a black man didn’t need to experience. His principles: family. He doesn’t need anything else; well, maybe, fishing and gardening. Whether he was in Georgia, in New York City or back home after retirement, family is always his priority. He taught my wife that men should provide for their family, always be there for your relatives and nurture the creation.

He knows farming like it is first grade math. He always kept a garden no matter what climate he resided. When I tasted his crop, my experience of vegetables was transformed. Vegetables so good, you could eat them plain. But why do that, when his wife can add them to a dish and make everything around them better…the same way he affects other people around him, the same way he affects me.

My wife is his first granddaughter and she adores him. At age 10, my wife’s father decided not to be an active part of her life anymore. Grandpa George stepped in and became that father figure for her. He showered her with love, support, time and adoration. He never missed a birthday or an important accomplishment in my wife’s life.
He is who I asked for her hand in marriage (thanks for saying yes). I believe he is proud of me, because I promised to love my wife as much as he loves his granddaughter.

One of my wife’s favorite Grandpa George acts: He’ll fill up the car’s tank the night before his wife has errands to run or when it falls below half a tank. Of course I am reminded of this standard whenever I fail to meet my wife’s needs before she knows she is in need or when she sees the Christmas lights that light up on my dashboard every time I start the car. I’m learning and thankful to have such a standard to be judged by.

I am sad I will not be able to see you anymore, to shake your hand or see the light in my wife’s eyes when she sees you. Thank you for raising my wife to love me and share your wisdom with me. Be at ease while you’re separated from Grandma Pearl, I will be here for her.

I’ve found the answer to world peace. So Delicious aka Turtle Mountain = Pure Bliss. I use so many of their products, I should own stock. I’ve been eating their soy based ice cream for years! However, their coconut milk based products are crazy delicious. Even folks like my hubby who are not big fans of coconut on its own, love the taste of their coconut milk ice cream. My absolute favorite is the Chocolate Brownie Almond. It is silky and smooth with my favorite combination — chocolate and almonds. With the brownie chunks in there, it’s like an extra bonus on bliss. It’s sooooooo good.

Take a look at how amazing!

Okay take a closer look. Yum!

Disclaimer: Turtle Mountain aka So Delicious is totally awesome. However, at the time of this review they don’t know who I am. I have reviewed this product of my own free will.

I took my children to the museum earlier this week. I was shocked by how many obese parents and children there were.  If you are obese, I am not in judgment of you, I am more than hopeful that I can help you.  I know something is seriously wrong with the way Americans eat when I can actually walk to McD’s, but I have to get in a car to go pick up fresh produce.

I understand that there are many parents in my generation who were not taught to cook at home and home ec was pretty much fazed out when I went to school.  To be perfectly honest, looking at how many children are morbidly overweight, I am shocked.

My grandmother tells me that when she was young it was very rare to see a fat person.  She has a lot to say about the current situation.  Most of her observations are true. I, like my grandmother believe that fast food should not be a regular dinner option, if an option at all.  In fact, fast food, is a breakfast, lunch and dinner option for many, many families.  When I came across this TED talk, I had to share it with you all and hopefully you will share the information Jamie Oliver puts forth with everyone you know.

Let’s start with these. The shelf life of our vegan cheeses is 3 weeks. I have been thinking about how to extend this. We currently sell our product in plastic containers and I have been thinking about vacuum sealing for a while. I want to keep the oval shape of the cheese, but how to get a clean edge when vacuum sealed? And, I would want to find some kind of eco-friendly wrap. I haven’t found a green vacuum bag yet.

So, if I do vacuum seal, what would I get? Another 3 weeks or so. Our product is produced fresh weekly, so I don’t know if that “freshness” would last 6 weeks no mater how tightly sealed.

Do I go for freshness or shelf longevity?

Either way, I definitely am changing the packaging. So I have to keep meditating on that aspect as well.

Let’s eat some vegan goodness and think

Sounds good to you, huh?

This post is by request.  I made risotto per the request (sensing a theme here) of my husband and he was so moved he tweeted about it.  There aren’t many things that my husband gets emotional about, but when he tweeted that this risotto, had him curled up in a fetal position from utter bliss, one of our readers/customers requested that I go public with this recipe.

There are no pictures because my camera is acting funny and the cost to have it fixed professionally is more than my rent, literally.

Oven Baked Risotto

2 tablespoons of olive oil

1 small onion chopped

2 cloves of garlic crushed

1 1/2 cups of arborio rice

4 cups of water (with 1 heaping tablespoon of Better than Bouillon no chicken base) stirred in

1.5 teaspoon salt

couple turns of fresh ground pepper

2 tablespoon of vegan margarine

1/2 cup of nutritional yeast

bunch of chopped fresh spinach or parsley or herb of your choice

1. Preheat your oven to 425 degrees
2. In a dutch oven or oven proof pan, heat oil over medium high heat.
3. Add the onions and cook until translucent.
4. Add crushed garlic and rice, stirring to coat all the grains in oil.
5. Stir in your liquid, salt and pepper and bring to a boil.
6. Cover, transfer to oven and bake for 25 minutes.
7. Remove from oven, over low heat,  stir in about a 1/2 cup of water, chopped spinach, vegan margarine.
8. If the consistency of the risotto is not as creamy as you would like, add a bit more water.
9. Serve hot & immediately.

I’m so glad April is over.  It sucked.

Anyway, on a positive note.  We are still making vegan cheese, our children are still healthy and my mom is still awesome.

There are a couple of updates I am going to add, like other stores we are currently in, what new services we are offering and just some all around house cleaning.  Things were getting a little dusty around here.

In the meantime; I found the cutest vegan couple: http://www.meettheshannons.net/ Please check them out!  In the spirit of Julie and Julia, they are veganizing the Betty Crocker cookbook!

Speaking of veganizing.  I have veganized many of her recipes, but I am so unofficial about it…lol

Thank you for being awesome!

You know who you are…

P.S. Someone goes vegan with Ste Martaen cheese!

http://planetverge.com/2010/03/going-vegan-episode-6-whats-cooking/

You see this? It’s homemade milk. No cows were involved. This milk is so simple and easy and the possibilities are endless. I eat it in smoothies, with cereal or in my homemade chai. It’s super healthy and if you choose to use sesame seeds like I do, then you will get an extra boost of calcium. I am going to show you how to make it. Let’s get started.

Start off with some unhulled sesame seeds.

One cup should do it.

Pour enough water to generously cover the seeds. Soak your seeds 6-8 hours.

Once you are done soaking. Gather your ingredients together. You will need sweetener (I use dates), lecithin (thickener), unrefined coconut oil, sea salt, your pre-soaked sesame seeds. The optional ingredient is protein powder. It’s not necessary, but I like to fortify my milk. You will also need a mesh bag to strain the milk from the pulp.

Drain off your seeds and rinse them really well.

Dump your rinsed seeds in the blender.

Fill the blender halfway with water.

Blend really well.

This is the fine mesh bag I was talking about earlier.

See how fine it is?

You can buy these online for 8-10 bucks or from Chinatown for less than that. Either way, it’s a worthy investment.

Pour the milky seed mixture in the bag. Get all the delicious and nutritious milk out.

It’s quite simple and easy.

Pour the strained milk back in the blender and add your sweetener. I add 1 date per 1/4 cup of dry seeds (4 dates for 1 cup). Add a pinch of salt. 1 heaping tablespoon of lecithin. 1 heaping tablespoon of the unrefined coconut oil.

I also add a scoop of protein powder, but you don’t have to.

Because of the protein powder, I add extra water, however this might make your milk too thin. Add one cup of water at a time and blend until you get to the consistency you like. With my recipe above and using the vitamix, I end up with 8 cups of milk.

Creamy, dreamy and good for you.

NOTE: The sesame seeds can be switched out for other types of nuts and or seeds. ie. almonds