A healthy, fresh breakfast

This breakfast was just too pretty not to post! It was healthy, fresh, colorful, vegan, and gluten free!

Fresh fruit: bananas, apples, Clementine oranges, and pineapple rings. Nut butters: peanut butter and almond butter. Plus - cashews! Super yum-o!

Finally felt good enough to cook!

I've been fighting morning sickness (a.k.a. ALL DAY sickness), and I haven't felt like cooking in weeks. I've been doing good if I made dinner at all - even if it was cooking eggs and hash browns. Tonight, I actually cooked us a proper meal! It was fantastic, too. I am finally going to post a recipe for oat-walnut patties and "potato heroine." Besides those things we had steamed broccoli with pimiento-cashew "cheese," and a green salad. Yum! Here's my version of oat-walnut patties:
4 C water
1/2 C Bragg Liquid Aminos
1/3 C olive oil
1 C chopped walnuts (you can substitute pecans, but I've never tried it)
1/4 C nutritional yeast flakes
2 tsp garlic powder
1 tbsp dried basil
2 tsp onion powder
1 tsp "beef" broth powder
1 tsp ground coriander
1 tsp dried sage
4 C rolled oats
Put all ingredients except oats in a large pot, still well, bring to a boil. Remove from head and stir in oats. Cover and let cool. Preheat oven to 350F. Form mixture into 3 inch patties and place on an oiled baking sheet. Bake for 15 minutes on each side. (sometimes I make these meatball size, and then put them in my son's lunch) The original recipe comes from The Seventh-day Diet.

"Potato Heroine"
The original recipe is called Lemony Roasted Potatoes, and it is from Veganomicon. I have tinkered with the ingredients just a bit, but the real changes are in the cooking times. If you cook the recipe like the book says, you will end up with hard, watery potatoes - yuck. Here's how I make them:
2 1/2 pounds Russet potatoes, peeled
1/4 C olive oil
8-10 cloves garlic, chopped
1/2 C lemon juice (they say "fresh squeezed" LOL. They are obviously not caring for four children and pregnant with a fifth! Bottled works just fine)
1 C vegetable broth
2 heaping tsp dried oregano
2 tsp salt
2 tsp tomato paste
black pepper
Preheat oven to 375F. Slice potatoes in thin strips (if they are too thick - they will NEVER get done). In a large, deep casserole dish, combine oil, garlic, lemon juice, broth, oregano, salt and tomato paste. Put the potatoes in the casserole dish and pour the sauce over them. Toss to mix. Put pepper on top. Cook in the oven for 35 minutes - UNCOVERED! Then, stir, cover and cook for another 40 minutes. Stir and cook uncovered for 15 minutes. Stir once more - check the potatoes for softness and to see if sauce has evaporated. Most likely you will need to cook them for another 15 minutes. Yes - they take an hour and 45 minutes to cook. Outrageous I know, but we don't call them "potato heroine" for nothing.

And here is the finished product!