Feeding Rocco

image1-2As a mom, I'm amazed how obsessed I am with what I feed my kid. I guess it shouldn't come as a surprise as I'm obsessed with what I feed myself! But when researching meals for a mostly vegan [with the exception of organic eggs and some fish] toddler the information out in the world isn't overwhelming. I've had to strip it back to what I know about food and what it's important nutrition for a child, or any human really, to eat! I know people have so many questions on the matter, but I assure you it is a healthy diet for a growing kiddo as well as doctor approved. If you ever have any questions I'd be happy to answer them for you!! But here's a list of some of the things we feed Rocco. IMG_1334Veggie Calzone. Filled with chopped spinach, onions, red bell peppers and mushrooms. We dip it it marinara sauce and he devours it!! Seriously, he ate the whole thing. **Tip: Leafy greens are not the easiest thing for a little to chew up, so we prefer organic frozen chopped spinach which we simply defrost in use in calzones, soups, chili, etc and it's loads easier for the kiddos to eat. I also dump frozen spinach into fruit smoothies**

IMG_1335Veggie Stir Fry with Sesame seeds: All of the veggies, with the exception of 2 or 3 zucchini, ended up on the floor. But Rocco's two favorites, rice and avocado were devoured, plus 3 more servings.

IMG_1336Whole Foods Sesame Tofu, Beet Salad, Back to Nature Wheat Crackers, and Trader Joes Edamame Hummus: This was a snack for me, that ended up being a snack for Rocco. I ate all the beet salad and he ate everything else.

IMG_1337Whole Wheat Elbow Macaroni in Marinara with Spinach and Veggie Meatballs and Nutritional Yeast. Rocco will eat anything if it's covered in red sauce! This is the most basic of meals. We add the nutritional yeast for a pop of b-12.

IMG_1338Veggie Patty with Organic Ketchup and Whole Wheat Pita with Hummus. The Patty was iffy, he ate about 1/3 of it and threw the rest on the ground. He is obsessed with hummus and pita and literally ate 2 pitas.

IMG_1339Native Foods Mac n Cheese Kids Meal with Steamed Zucchini. I'm missing Cali pretty fiercely because this was the easiest quick meal. I would cut up the steamed veggies and put them in the mac n cheese. He tears through this like a boss.

IMG_1445Rice, Beans, and Roasted Veggies. Another take out meal, yes, moving and cooking do not go hand in hand. We served this with a cut up avocado. He loves tortilla chips. Like momma, like son.

For those who are wondering, Roc drinks unsweetened, unflavored almond milk. I look for the cleanest option I can find, Silk brand is usually our go-to. Other than that he drinks water and on occasion raw coconut water cut with regular water. He absolutely loves it!!!

I hope you enjoyed this post! Again, if you have any questions please ask! I'm not a doctor or a food expert, but I do know a bit about being a healthy plant-based momma! I am passionate about raising a mostly vegan baby, stay tuned for more Feeding Rocco!

All things San Diego, Part II

Processed with VSCOcam with f1 presetSo here it is folks… My giant list of all things food in San Diego! The Captain and I are passionate about food and we pride ourselves on being the people you text when you are looking for a new spot to eat! Note: I should say I am a vegan, so every single restaurant on the list, while it might not be a vegan establishment, does offer vegan options! But I assure you, this is not just a list for veggies!!! In fact, out of the 26 spots listed, only 5 are entirely vegan or plant based! Meat eaters, rejoice! I have been compiling this list for weeks!! I am actually salivating after editing this post… I need some tacos… or noodles… or pizza… or falafel… or sheesh, I don't know, for love of GOD GET ME SOME FOOD! FullSizeRender_1 copyBest Coffee Drinks: Cafe Gratitude

Weird answer, I know, but the coffee beverages at CG are among the most original and delicious I’ve ever tried. Their Mocha!? Shut. Your. Face. Their teas and other libations are equally tasty!!

Processed with VSCOcam with f2 presetBest Breakfast: Coffee Cup

Not only is the best breakfast in San Diego, but also my favorite restaurant. The rosemary potatoes will change your life. I order the Papas Loco, no diary, add tofu, with corn tortillas. EVERY. TIME. I ate here the day I went into labor and I’m pretty sure it was the jalapeños that did the trick... We eat here... A LOT. Needless to say, the servers have my order memorized and I love them and I will miss them.

Processed with VSCOcam with f2 presetBest Pancakes: Moncai Vegan

These pancakes will change your life. Change it. The Captain stands firm that these are the BEST pancakes he's ever eaten in his life!! HIS ENTIRE LIFE!!! You non-vegans will be like WHAT THE HELL!?! I don't know how it's possible to get such giant, fluffy pancakes with no milk or eggs… I don't know how the chef does it, but he does and it is spectacular.

Processed with VSCOcam with f2 presetBest Vegan Breakfast: OB's People Co-op

Not only is this the best value in town, these biscuits and gravy are the things dreams are made of! With an entirely vegetarian market beneath, this small kitchen whips up some tasty and simple food that will leave you satisfied and happy! I wish I lived closer to it because I would eat there daily… seriously, I'd do it.

Processed with VSCOcam with f2 preset[my beloved avocado roll from Lil' Tokyo]

Best Sushi: Ebisu Sushi Lounge

I love this place. We found this when we first moved out because they had a small, but interesting vegan sushi list, but we quickly became regulars. Their fish is always fresh and prepared in unique ways! The place is rarely packed, but always buzzing and they serve food way past your bed time. [special shout out to Little Tokyo in Carmel Mountain, this place makes me happy. Nothing super special, but it's yummy]

Best Cocktails: WhisknLadle

Fancy and unique cocktails in a fancy and unique setting. Boom.

Processed with VSCOcam with f2 presetBest Chinese: Golden City

So after years of looking for a decent Chinese restaurant we stumbled upon Golden City and it is authentic and delish! With a completely separate veggie menu, it was a clear winner for me! Their salted garlic string beans are a thing of beauty!! Note: the portions are MASSIVE and definitely for sharing!

Processed with VSCOcam with f2 presetBest Döner: The Kebab Shop

Now, maybe you are thinking, come again!?! But if you have never had a döner you are in for quite a thrill! It's like a Mediterranean burrito and it tastes like heaven! I order the falafel diner, no garlic sauce, add spicy hummus, add fries or rice depending on my mood. [3/19/18 I've been informed that the rice is loaded with butter. True Vegans, skip the rice!] The wrap is soft, almost like a thin naan bread… It is delicious! There are now locations all over San Diego, so no excuses get thee to The Kebab Shop!

Processed with VSCOcam with f1 presetBest Salad: NaPizza

The superfood me salad with tahini dressing is literally a thing of the gods!! Their pizza and [always vegan] soup are both magic, but I don't stray from my favorite salad! With locations in Little Italy, Hillcrest, and 4S you are covered!

FullSizeRender copy FullSizeRender Processed with VSCOcam with f2 preset[delish offerings from Cafe Gratitude. Top to bottom, I am: warm-hearted, awesome, & surrendering]FullSizeRender_1Processed with VSCOcam with f2 preset[Trilogy Sanctuary, just being awesome. Top to bottom: Nachos and bfast crepes.]

Best Healthy Eats: Tie Cafe Gratitude and Trilogy Sanctuary

Cafe Gratitude makes the list twice. I've eaten at the LA eatery a handful of times and at the recently opened San Diego locale 23,293,090 times. Slight exeggeration. I love love love everything on the menu. It's vegan plant based goodness and I'm gonna miss them like WHOA. And then there's Trilogy, a newer find, located in La Jolla on a rooftop with angels and fairies. OR flying aerobatic yogis. Close enough. The menu is small, but heavenly. I love their buckwheat crepes and the nachos!! OH THE NACHOS!!! Both of these spots are winners, for vegans and non-vegans alike!

Best Thai: Amarin Thai

My buddy Christina took me to this restaurant years ago and I fell... hard. Their Tom Yum Soup is AMAZING. They have an entire separate veggie menu that’s even fish sauce free! And good news North County, Siam Nara in Mira Mesa and Nok in Scripps Ranch are pretty much the same menu from owner Suree! Winning.

Processed with VSCOcam with f2 preset Processed with VSCOcam with f2 preset[Top to bottom: salad pizza from Luigis and a vegan pie from SDBC]

Best Pizza: Tie Pizzeria Luigi and San Diego Brewing Company

So Luigi's was an early find, after watching a San Diego episode of triple D Guy Fieri swore he'd eat it off of a flip flop, we had to try it. To my delight, I found out that they will sub vegan cheese and even make vegan calzones. The calzones are AH-mazing. But even more surprising is their cheese-less salad pizza. This pizza is the bomb. And dude, all of their cheesy pizzas look amazing!! Oh, oh and when I was very pregnant and wanted to get another slice, the so sweet pizza maker gave me a slice on the house. Two thumbs up. A more recent find is San Diego Brewing! This spot has a crazy amount of vegan offerings along side all of your typical pub grub. They have vegan hot wings AND vegan pizza!!! Who knew!? It is the lightest crust and I just can't say enough good things. The marinara is delish and the toppings are fresh. It's so yummy.

Processed with VSCOcam with f2 preset[vegan mezzaluna and the special from Civico1845]

Best Italian: Bencotto

Yummy, fresh Italian food in the chicest building. I love this place. Their arrabbiata sauce and zucchini soup really make me happy. A newbie that I’ve only tried twice is Civico1845, but it is really shaping up to be a winner! An entire authentic vegan menu, um dreams coming true.

Best Indian: Delhi Kitchen 

This is a hole in the wall if ever there was one, but Delhi Kitchen in Carmel Mountain is a killer find! It's super inexpensive and the family who runs it is so nice!! Their Chana Masala is spicy, full of flavor, and oh-so-good.

Processed with VSCOcam with f2 presetBest Ramen: Underbelly

Holy. Giant. Bowls. of. Soup. Batman. This spot is legit. They now have 2 locations, but if you can try out the original in Lil Italy it is totally worth it for the experience. The veggie ramen with truffle oil is lip smacking good!

Processed with VSCOcam with f1 presetBest Tacos: Don Carlos Taco Shop

One of the first joints we found when arriving in San Diego. Don Carlos is a hole in the wall if ever there was one! The owner is full of personality and with a tag line like “what would Jesus eat?” this place has to rock! And with multiple vegan options this joint is sure to please. We used to pick up food and bring it to the cliffs and watch the sunset with the rich people! Highly suggest it!!

Processed with VSCOcam with f2 presetBest Frozen Yogurt: Paradise Yogurt

Best vegan yogurt ever!!! They always have at least 2 vegan flavors and it constantly rotates. Their toppings are genius and they have the chillest employees. Love this spot.

Processed with VSCOcam with f2 presetBest Vegan Junk Food: Veggie Grill

The Buffalo Bomber has comforted me many, many a night... or day... or mid-morning. I ate here, nearly, twice a week when I was pregnant. The whole menu is awesome. And I'm gonna tell you right now, you will be surprised that vegan "chicken" tastes, well, pretty much like chicken!

Best Spot for a Group who can't Decide: True Foods

This is the perfect restaurant for a group of folks who just can't get their shit together. It's deceptively healthy, but will please a variety of palates! You can get a bison burger, a seasonal squash pizza[amazing], or [my favorite] the Mediterranean chopped salad. There's an option for the gluten intolerant, vegan, or meat eater in your group. And on top of all of those reasons, simply put, it's a delish and thoughtful menu!

Best Meal with a View: Cordiano Winery

Our amazing neighbors suggested this spot a few years ago and we have been frequent visitors ever since. It's nestled atop some impressive hills in Escondido, but you feel like you are in another world. The Italian owners are the sweetest and their pizza is out of control yummy! The wine is okay, but what you are really there for is the view! I could have sat there for hours!

Processed with VSCOcam with f2 preset Processed with VSCOcam with f2 presetBest Beach Front: Ki's Restaurant at the Beach

I love this spot in Cardiff. It's the utmost in chill dining spots! We love to go for breakfast and I just love all of their healthy options and there is nothing that can beat the view!!

Best Date Night Spot: Alexanders on 30th

Now there isn't much for a vegan to eat, but the few dishes you can have are totally delish and worth it for the wonderful and sexy atmosphere! It just feels… romantic!? The truffle mac n cheese is a favorite among my friends!

Best Brewery: Ballast Point

We’ve been to a few breweries and this is both mine and The Captain’s favorite. It’s not as touristy as Stone, but is on the larger scale. But with a super tasty menu, DELICIOUS beer, and a beautiful locale. It’s a winner.

Let there be Cupcakes

phontoWell hello there! Nice to see you! I’ve missed our little chats. Over the past 2 months I’ve spent a little a lot of time focusing on what’s important and less no time blogging. Don’t you worry I’ve written some hella brooding and serious mommy posts that I may or may not one day share with you all. Cue unbridled excitement. Calm your pits, Becca, I probably won't… I’ve also been working on a little, nay, huge project with a few of my favorite people, can’t wait to share that with you soon! Oh yeah, and we are moving. 2 thumbs down. But mostly, I’ve been watching Rocco grow and learn and eat and sleep through the night!!! #WINNING So after many a disappearing acts, I’m back. With cake. Yes, that’s right. This sugar free health nut is back WITH CUPCAKES. A few months ago I met the lovely Cori Larsen of Heaven Cupcake at a baking lesson and I watched her make beautiful fluffy cupcakes that I couldn't eat. I was, of course, filled with sadness. We decided to have a cupcake making party and try our hand at vegan baking. We all know I'm not a baker, which Cori, a seasoned Cupcake Wars pro, can attest to but we basically filled in vegan ingredients to her perfectly delicious recipe and we arrived at a kid-approved and man-approved finished product. I call that a win. Check out our recipe!!!!! FullSizeRenderFullSizeRender_1Makes 12 regular or 24 mini cupcakes.

[Cori prefers mini cupcakes, perfectly pop-able]

2.5 cups of flour

1.5 cups of sugar

1 teaspoon baking soda

2 teaspoons salt

1 1/3 cup oil

1 teaspoon vinegar

1 cup almond milk

2 teaspoons vanilla

3 teaspoons egg replacer mixed with 4 tablespoons warm water [enerG brand is the bomb]

Preheat oven to 355. Mix dry ingredients and then wet ingredients in a separate bowl. Cori is a HUGE fan of her Kitchen Aid mixer, so if you have one bust that puppy out and slowly pour the wet to the dry ingredients until well combined. Don't over mix!!!! Then [using a tiny ice cream scoop, genius!] fill the lined tin and pop in the oven for 15-18 minutes rotating the pan around 6 minutes. See!? The brilliant tips keep coming.

FullSizeRender_2FullSizeRender_2Our attempt to recreate her famous cream cheese frosting with vegan cream cheese was sad… I didn't think it tasted awful, but it was a pretty yuck texture, so we opted for a basic buttercream. Cori googled a few Food.com recipes and we came up with this.

Vegan Buttercream | 2 ways

4 ounces Earth Balance, softened

3 tablespoons almond milk

1 cup confectioners sugar [more if you like it super sweet, I do not]

1 teaspoon vanilla

[For a special something, something add a pinch o cinnamon and a splash of almond extract]

[Optional] 1 tablespoon of cocoa powder! We added it after we iced half of the cupcakes with the vanilla. I personally LOVE the chocolate/vanilla swirl!

Cream all ingredients together with a stand or hand mixer. To make your cupcakes look oh-so-pretty use a frosting bag and a star tip to instantly elevate your creations to PROFESH levels. It also doesn't hurt to strategically place your sprinkles… That's not at all what we did… Okay, it totally is.

FullSizeRender_4FullSizeRender_3Enjoy and be sure to check out Cori on Insta, Twitter, and her site Flour & Coco.****

In Pinning News…

So every few weeks I thought it would be fun to catch you up with my latest Pinterest obsessions because, as it turns out, I'm a superiorly talented pinner. I wish I could make it a job… Does that mean I should be an editor?! I think yes. Anywho, a few years ago I even won a Rachel Zoe Pinterest contest and besides my wedding day and the birth of my child, it's my proudest moment. You think I'm joking. I'm not.  My handwritten note from Rach is most definitely framed on my dresser… No shame. She's Bananas. BA- NAN- NAS. Moving on, here are my top pins from last week!

sloppy joes[I never actually had a sloppy joe when I was a kid. I mean, ew. But lately they sound delicious. I'm gonna share my own red lentil sliders recipe later this week.]

snickers[Vegan Snickers Ice Cream Bars, literally one of my favorite things in the world pre-veg!! Can't wait to try these. The Minimalist Baker is my hero]grey jacket[This is my top repin of the past 2 weeks. I love the all white with the boxy gray coat. The black bag and nails are perf.]subway[I'm currently obsessed with moving and buying a house. A house, hopefully, full of subway tiles]

diy[How much fun is this!? I want to make one in a fun color to hang on the all white walls of my new imaginary home!!]

[1][2][3][4][5]

Quick Green Curry Noodles

IMG_9583So this is a take on one of my favorite recipes by my dietitian hero, Kimberly Snyder. I definitely put my spin on it, added some more veggies and some delish brown rice noodles, but it's still healthy and totally filling, warm, and comforting. Who wants to make me some, like, right now!?IMG_9584Serves 2 hungry-hungry hippos

4 cups veggie stock

1 can organic, full fat coconut milk, [helpful tip: Always shake the can before opening]

3 tablespoons green curry paste

3 tablespoons tamari

1 teaspoon of coconut oil

3-5 baby bok choy, chopped and cleaned well

1 japanese eggplant, chopped

1 cup mushrooms, sliced

1 cup sting beans, trimmed and chopped into inch pieces

4 green onions, chopped

1/2 packed of thin brown rice noodles

1 lime juice/zest

Optional: Garnish jalapeño, bean sprouts, thai basil, sambal oelek, or whatever your heart desires.

Saute eggplant and mushrooms with coconut oil. Cook until soft. Mix coconut milk, tamari, and curry paste and add to eggplant and mushrooms. Let simmer for 20 minutes.

Cook noodles via package instructions while soup simmers. I like to keep the noodles separate because I HATE soggy noodles.

Add beans and bok choy for the last 5 minutes or earlier if you like softer veggies. Finish with lime juice/zest, and green onions. Then just ladle soup over a pile of delish noodles.

Stuff your face.

Taco Bowl Tuesday

IMG_9261I've said it before and I'll say it again, I am the luckiest girl alive because I have brilliant friends and family! After I had Rocco my bestie from 3rd grade, yes you read that right 3rd grade, came to visit! While she was only here for a few days her stay was so insanely helpful it still makes me cry to think about. Lucky for me she and her family of 7 [did I mention my bestie is also a superhero!?] often eat raw and vegan so with just what was in my fridge/pantry she made the most delectable dinner I had in ages. And because the cravings don't stop after you have your nugget I wanted it again and again, so I did my best to recreate her awesome meal! What I love about this bowl is that you can keep everything in the fridge and just throw it together when you are hungry! There are a few components, but I swear it is so quick and easy, soon you'll be craving it too!! IMG_9260[The Greens] Romaine [chopped]

Avocado Dressing [Avocado, pinch of salt, juice from 1 lemon, minced garlic if you have time]

Mash avocado until it's guacamole then toss the lettuce in the mixture, instant dressing!

[The Grains]

1 cup quinoa

2 1/2 cups water or veggie broth

1 can of black beans, strained and rinsed

Pinch o salt

Either cook quinoa, liquid, and salt like rice or throw into the rice maker and press on. Add the beans to the cooked quinoa.

[The Veggies]

Bell Peppers, Mushrooms, Zucchini, Red Onion. Chopped nice and thick.

Toss in a pan with some olive oil or water to sauté. You only need to toss them around for a just a few minutes. You want them still crunchy and fresh tasting. Toss in a pinch of salt and black pepper.

[The "Meat"]

1 cup of raw walnuts

2 tablespoons of tomato paste

1-2 tablespoons of extra virgin olive oil

pinch of salt

pinch of cumin and chili powder, optional

Toss in the walnuts, paste, salt, and optional ingredients in a food processor. Start slowly adding the evoo. You don't want it too oily. Pulse until it looks like the texture of taco meat. Done.

Now it's time to layer your salad. Add your greens, then quinoa, then veggies, and top with your taco meat!! This dish is magical and super healthy.

Enjoy!!!

Mocha Brownie Smoothie

IMG_9825So now that The Captain is back on the mainland, we are both trying to get our health and digestive tracks back in order... Me from growing a child, him from living like a college student. Definitely the same... Hmmm. Any who, in our attempt to "cleanse" we have given up wheat, processed sugar, processed foods, alcohol, soy[mostly], and dairy[obviously not a struggle for me]. It's quite the list. Not nearly as crazy as some, but still I want to ravage a piece of bread right now. Yes, vegans LOVE bread. We did decide to keep caffeine in the mix as we both only have 1 cup of black coffee a day and we have a 4 month old. No sodas up in this crib. Well, I was craving a brownie something fierce with my morning coffee when this smoothie popped in my head... It was perfect!! Yummy, fudgy goodness!!! 1 giant serving or 3 double old fashioned servings

3 dates [soaked for 10 min in hot water]

1 1/4 cup almond milk

1/2 cup coffee

1 tablespoon flax seeds [ground if not using a high powered blender such as a Vitamix]

1 tablespoon chia seeds

2 tablespoons of a clean diary/whey free protein [I used the vanilla juice plus powder. SO GOOD.]

1-2 tablespoons cocoa powder depending on how chocolatey you like it [unsweetened, raw if possible]

1/2 cup frozen spinach

1 frozen banana

Throw it all in a blender and presto!!!! Deliciousness!

Fried Green Goodness

photo 1Because coommmmmeeeee onnnnn!!! Look at them!!!! I mean first off, finding green tomatoes in Southern California is a small feet of victory in and of itself. No, I don't want effin tomatillo!! Thank the Lord for Whole Foods and heirloom green tomatoes that cost WAY too much, but were totally worth it!!! Second, I looked up a recipe or two and was super disappointed by what vegans thought a fried green tomato should be comprised of, like come on, are they even from the South!?!? Doubtful! I had to figure it out on my own and as it turns out, I am a super awesome Southern girl. photo 2Made enough for 2-3 very hungry people

2 huge green heirloom tomatoes, sliced thin

1 cup of unsweetened Almond Milk blended with 2 tablespoons of Flaxseeds

1 cup flour for dredging + 1 cup for breading mixture

1 cup fine yellow cornmeal

2 teaspoons of garlic powder

1 teaspoon of salt + a little more to help draw out moisture

A pinch of cayenne pepper

Safflower oil for shallow frying

So I started by sprinkling the tomatoes with salt and let them sit for nearly an hour. Then wipe them off with a damp paper towel. Start about an inch of oil going in a frying pan. Put the milk mixture in one bowl, flour in one, and the flour/cornmeal mixture with the spices in another. So this is a 3 dipper. First, tomatoes go into the flour. Second, into the milk "egg" mixture. And thirdly, into the breading. Once the oil is all warm and bubbly start frying!! Flip when they are golden brown and then set on a paper towel lined plate to soak up the extra oil! Enjoy with some mashed tatos, corn on the cob, some cornbread, and the only thing missing from my meal string beans!

photo 3I think that if you wanted to health this up that it would be really easy to get a tasty and delicious result without frying. I would bake at 450 on a wire tray placed on a sheet pan. I would think a solid 30-35 minutes would crisp them up just nicely!!

 

Today we eat our feelings…

photo 1Sometimes a girl just needs to eat her feelings. I'm lucky that my beautiful and wonderful and tough as nails friends agree. I've moved a lot since I married The Captain over 7 years ago and San Diego is where I've blossomed. In those years I stumbled a lot, I had a lot of things to figure out once I moved away from my friends and family. Now over the years growing up and finding security in myself and my faith is what really helped me become the Lauren I am today. For the first time in years have true [non-crazy] adult friends. I'm just beyond blessed that I've found people who love and accept me for the right-nutter that I am! Okay, I digress. Back to the food. So my kick ass friends decided we needed to do brunch and they are so awesome they let me make my crazy vegan food and one buddy even made the fluffiest most delicious vegan pancakes ever!! I mean like whoa. photo 5I made The Minimalist Baker's Best Damn Vegan Biscuits and I can assure you that they are insanely delicious and absolutely live up to the name! I finish them off with Fat Free Vegan's killer Mushroom Gravy and it tastes like unicorns and fairy dust. The awesome pancakes from Food.com were so yummy, I was amazed at how fluffy they were!!! Definitely try making these at your next big breakfast! And now my vegan quiche, the love of my life. I keep all the ingredients on hand to make this quiche just in case the craving hits… and yes, it hits often. Like really, really often.

Yields 8 Pieces [basically it feeds 2 hungry people or 4-6 normal people]

1 vegan pie crust, I love the Wholly Wholesome brand

1 box of silken tofu

1/4 of refrigerated firm tofu [basically like an inch or so]

1/4 cup of nutritional yeast

1 teaspoon of salt

1 teaspoon of turmeric

1 tablespoon of arrowroot [you can substitute corn starch]

1-2 tablespoons of unsweetened almond milk

Preheat oven to 375. Mix all of the ingredients in a blender and blend until smooth.

photo 2

For this particular filling I used:

1 onion, sliced very thin

1 red bell pepper, diced

1 cup of kale, chopped

I like to caramelize my onions with water. Crazy thought I know, but seriously. I put the onions in a hot pan with 1/4 cup of water. Cook on high heat until  water evaporates, then continue the process until the onions are browned and yummy. It usually takes about 10 minutes. Then I pop in the red pepper and kale until heated through. Mix with tofu mixture and place in pie crust and bake for 45 minutes. Take out and let sit for at least 5 minutes.

Now there are a tons of options here, like seriously, whatever your heart desires. Here are a few of my favorite combos.

[sautéed onions and mushrooms] [red bell peppers, artichoke hearts, and kalamata olives] [chopped spinach and vegan cheese, like Daiya]

Enjoy!!!!