Archives For Mothers and Sons

I am a vegan mother that doesn’t have vegan kids.

I have 4 amazing boys-14, 13, 10 and my youngest son is only 20 months old.

I allow my older boys to eat whatever they like and haven’t made any restriction regarding pizza or any other foods, that they like.

I have made one rule thought. I do not give and won’t allow my youngest son to eat any animal flesh,regardless of the fact that the other boys can. It is quite easy actually as I don’t fuss about it and the older boys are perfectly fine with it.

On a daily basis I will prepare at least one vegan and one non vegan meal and recently nearly all of the vegan food I cook is toddler friendly.

I find it incredibly easy to feed him and he loves all kinds of food and I am hoping that he will continue to do so.

Apart from the obvious things like hummus, falafels , vegetables, beans, potatoes , a and different kind of roasted/boiled vegetables  I also make tomato based sauses and raw spinach pesto. He likes them both with rice or pasta, not so keen on couscous though but I am working on perfecting the recipe.

 

The tomato sauce is incredibly easy and simple to make and you can add your own twist to it. The other day I added some fried aubergines(another favourite of mine). Aubergines are amazing source of salty fatty yummyness if you like this kind of food. I will write a post dedicated to my love for aubergines another time.

Here is the recipe for the tomato sauce that I prepare weekly, sometimes twice weekly. I make a big pot of it and have used it when making pizza. Feel free to adapt the spiciness to your own taste as I know every family has their own sweet spot.

Basic Tomato Sauce (Mediterranean style)

  • 2 small onions -peeled and nicely sliced
  • 2 cloves of garlic
  • 3 spoonfuls of sweet paprika
  • 500 mg of tomato passata
  • 400 mg or more of water
  • some red wine(optional)
  • basil
  • oregano
  • cumin seeds
  • fennel seeds
  • mint
  • salt and pepper
  • olive oil
Instructions
  1. First saute the onions with the garlic in the olive oil with all the herbs .When they are almost cooked add the potato cubes and the paprika,
  2. Mix and let it simmer for 10 minutes.Add a spash of wine halfway if you choose to use wine.
  3. Then add the tomato passata and some water, making sure all the potatoes are well covered.
  4. Let it simmer on a low heat until the potatoes are cooked and become soft.
The wine adds richness to the recipe, but it tastes just as good without it. Once your sauce  is ready you can add lots of different vegetables. My favourite are broccoli, cauliflower, fried aubergines, fried courgettes, mushrooms, greeen beans. The possibilities are endless.
Serve the sauce with some cooked rice or pasta and enjoy.
 
One of the great things about being vegan is also the rediscovery of certain foods. Walnuts have become now a staple food in my diet as a source of Omega 3 as well as flax seeds and hemp seeds. All these are generally very easy to buy from most supermarkets.
 
When it come to walnuts though I am very lucky as my parents have a walnut tree in Bulgaria and we eat some of the nicest walnuts available.
I use walnuts in many ways, including walnut baklava which is by far the sweetest recipe I have ever created.
 
I make green pesto with walnuts almost every week as well. It keeps in the fridge for a few days, it’s versatile and so easy to make.
All you need is a basic blender.
 
Spinach walnut  pesto
  • a bag of spinach
  • big bunch of fresh basil
  • 2 cloves of garlic
  • 1-2 spoonfuls of lemon juice
  • olive oil
  • a handful of soaked  walnuts(soaked in water for a few hours)

Feel free to replace the nuts with cashew nuts or pine nuts. It works just as good.

All you have to do is simply blend everything for about 90 seconds until you get a smooth paste.

Serve with pasta and some sliced avocado and cucumber. My toddler loves it.So do I.

It is incredibly easy to make simple delicious and toddler friendly food.

Thank you for being here.

Drink sweet coffee and be spicy!

Ivelina