Vegan/Vegetarian Mamas?

[funkymum]

I am a vegetarian and DH is a vegan, and despite the fact that I have a jillion cookbooks I'm always looking for ideas on what other mamas are eating for snacks and meals to cover all the bases. Oh...and the nausea hasn't hit yet so things that are for ms.

Some of my favorites:
* Morning fruit smoothies w/ berries, bananas, OJ, DHA EFA Oils
* Apples and cheese (this is why I can't quite go vegan yet)
* Mung beans and brown rice with a little Bragg's on top

[ScarletBegonias]

i'm not vegetarian, vegan or fruitarian anymore, but we eat almost 100% organic and homemade, so i feel okay about eating dairy and some meat. though i've developed a strong aversion to meat (except sushi) this pregnancy so far.

i'm digging:

rice and root vegetable soups
fresh fruits
beans and bread
squash bread with walnuts and raisins
almond butter, banana and coconut milk smoothies

i'm off to make some naan and squash bread right now!

[funkymum]

Yum, can you post the recipe?

[ScarletBegonias]

Originally Posted by funkymum

Yum, can you post the recipe?

for which one? i make them all!

[funkymum]

Originally Posted by ScarletBegonias

for which one? i make them all!

Oops! Squash bread and naan. Thanks!

[ScarletBegonias]

Squash Bread
(vegetarian)
a sweet bread like pumpkin/zucchini bread

4 eggs (or 2/3 cup extra squash)
3/4 cup honey or sugar
2 cups mashed cooked squash (pumpkin, acorn, butternut)
1 cup oil or melted butter
2 teaspoons baking soda
1/2 cup yogurt or buttermilk
3 3/4 cups whole wheat flour (i use 1/2 spelt and 1/2 bread flour)
1 tsp ground nutmeg
1 tsp ground cloves
1 tsp cinnamon
1 cup walnuts (optional)
1/2 cup raisins (optional)

Preheat oven to 325. Butter 2 loaf pans or one large 9 x 13" pan.

In a large bowl beat eggs (or extra squash) and honey (or sugar). Add squash and oil.

Dissolve baking soda in yogurt.

Sift dry ingredients and add alternately with yogurt mixture to pumpkin mixture, blending well after each addition. Lastly, add walnuts and raisins.

Bake for 1 1/2 hours, or until nicely browned and knife inserted in middle comes out clean.

[ScarletBegonias]

Naan

1 package dry yeast
1 cup warm water
1/4 cup sugar or honey
3 tablespoons milk (substitute water, coconut milk, rice milk instead)
1 egg (could substitute 1 tbls oil)
2 teaspoons sea salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, vegetable or coconut oil (optional for basting)

Proof yeast in warm water for 10 minutes. Add sugar/honey, milk, egg/oil, salt and enough flour to make a soft dough.

Knead for 6 to 8 minutes or until smooth.

Place in a well oiled bowl and cover with a damp cloth. Let rise until doubled, about 1 hour.

Punch down dough and knead in garlic. Pinch off pieces of dough about the size of golf balls. Roll pieces into balls and place on a tray. Cover with a towel and rise until double, about 1/2 an hour.

During second rising, preheat a pan or grill.

When dough has doubled, roll a ball out into a thin circle. Place on grill/pan and cook for 2-3 minutes or until puffy and lightly browned. Brush uncooked side with butter or oil and flip over. Brush cooked side with butter and cook for 2-4 minutes. Repeat with each piece of dough.

[ScarletBegonias]

my bf is vegetarian, but doesn't eat eggs, so i always am altering recipes i love so she can eat them.

we use a lot of eggs at our house in baking, so sometimes it's quite a challenge!

[naturelady]

I'm a vegetarian / almost vegan. (Having a hard time giving up cheese and chocolate!) The book Skinny Bitch in the Kitch has some awesome recipes! The carrot cake recipe in that book is great..absolutely delicious! Good to know there are some fellow vegan/vegetarians out there. I don't think a day goes by without someone asking me why I'm a veg. Best of luck finding good recipes!

[lilflower]

I just got the Cathe Olson cookbook "The Vegetarian Mother's Cookbook: whole foods to nourish pregnant and breastfeeding women and their families"
I love the recipes I've tried so far. They are very healthy, low in fat (even though whole fat dairy products are used), low in sugar, but still tasty.
Here are the ones I've tried:
Pumpkin Cranberry Cookie
Pumpkin Scones
Miso Noodle Soup

Tomorrow I'll be making the Butternut Squash Lasagna.

The book also has tea recipes for different "ailments" morning sickness, constipation, insomnia, milk production ect.
It is VERY well organized and even gives recipe suggestions for each trimester based on nutritional needs and common discomfort during each trimester (example first trimester has more starchy, blander suggestions due to morning sickness).

I've been vegetarian my entire life and it is honestly the most comprehensive cookbook I've come across, especially for pregnancy. I'll be willing to share any requested recipes.

[ScarletBegonias]

thanks for the book recommendation! i'm going to check it out.

even though dh is a meat eater, we still like to have 2-3 vegetarian nights a week. when we do eat meat, it is usually not the main course, but part of another dish, like stir fry, or soup/stew.

i have a few good vegetarian cookbooks, but they have been hard finds because i don't eat any soy products anymore (except miso and soy sauce). most veg cookbooks have tons of recipes based on tofu and tempeh and other grain based meat substitutes.

i want whole foods, not meat simulation! lol

[funkymum]

Originally Posted by lilflower

I just got the Cathe Olson cookbook "The Vegetarian Mother's Cookbook: whole foods to nourish pregnant and breastfeeding women and their families"

I LOVE THIS COOKBOOK!!! It's a recommended buy (or at least see if your local library has it or can order it.) I just dug out the pumpkin recipes too; 'tis the season.

I've also been getting good use out of "How it All Vegan" and the "Rebar" restaurant cookbook. Let's keep up a recipe swap if we're not finding any luck finding a good recipe for something.

I'm trying to get the moxie to try a vegan pho soon. I have a feeling the clear broth will help if I start feeling nauseous: http://www.elliemay.com/soups/VegetarianPho.html

[bluebird68]

Hey, mamas... new here, and just introduced myself on a thread. Glad to see this thread. We just started eating mostly vegan in this past June. I am wondering if anyone knows off the top of their heads how much calcium you need while pregnant, and protein, too. It has been a few years since I got to utilize that info, and it is long gone from my noggin! I know I can look it up if no one replies to that question. How do you get your calcium adequately while vegan and pregnant? I am considering going back to vegetarianism while preggo, as it is very easy to get calcium. However, I feel much better eating vegan, even though I really miss dairy, and did eat tons of eggs last pregnancy. I'd appreciate any feedback anyone has...
I have the Cathe Olson book, too, and love it. I also love Vegan with A Vengeance, and Veganomicon. Her dessert recipes are super yummy, but not proclamations for health, lol! Lots of sugar, etc. I also wonder about soy intake while pregnant, as that is an easy way to get calcium with soymilk. OK, I'd better not post so many questions that no one wants to respond! Thanks for the inspiration, all! Michelle

[haleyelianasmom]

Hello! I've been vegetarian for over 12 years and vegan on and off in between. Now I'll eat small amounts of cheese and eggs, but I try to limit it. Last time I went on a cheese kick, I ended up with a sinus infection. not sure if the two are absolutely related, but All the recipes I know are vegan anyways.

[funkymum]

Originally Posted by bluebird68

How do you get your calcium adequately while vegan and pregnant?

I don't quite remember the numbers for calcium and protein (mypyramid.gov might have them, but that chart seemed wacked for vegans and veggies. Found a vegan one online.). I'd also like to try and reduce my reliance on cheese, but in my last pregnancy I kept up with:

green leafy vegetables, enriched OJ, and Faje brand greek yogurt. I know the yogurt is going to fall in the veggie category but a small serving size is pretty packed with calcium AND protein and makes a great snack. Supplements of calcium or Calmag helped in 3rd trimester to keep the leg cramps down

[Surfacing]

[ScarletBegonias]

protein:

80-100 grams of protein per day is recommended during pregnancy, but if you have a VERY healthy, BALANCED diet, you can have a strong and healthy pregnancy with less protein consumption. and quality is always better than quantity.

calcium:

the rda is 1200 mg per day for pregnant women, but many reputable sources agree that this is NOT enough.

1500 mg of calcium per day will be enough to meet your body and your baby's needs.

Vegan Calcium Sources:

dark, leafy green veggies
almonds
blackstrap molasses
brewer's yeast
broccoli
carob
collards
dandelion greens
dulse
figs
filberts
kale
kelp
mustard greens
oats
prunes
sesame seeds
turnip greens
watercress

[bluebird68]

Thanks so much, ScarletBegonias and FunkyMum! So helpful to share your own experience as well as resources... I am considering doing the Brewer's Diet, which I used with DS2, and did not get pre-eclampsia, as I did with my first (but not until the end). The Brewer's diet is a TON of food, and lots of planning. Worth it, of course, but much easier to do if not vegan. Lots of decisions in these early days. Thanks for your feedback!

[mamakaikai]

I've been vegetarian for going on 14 years, though in recent years I have added some fish to my diet. I am also raising my children as vegetarians until they choose otherwise.

I've been eating mostly fresh fruits and vegetables, oatmeal with almonds, yogourt, breads and cheese, lots of brown rice or quinoa with veggies and beans, bean dips etc. One yummy and easy recipe I make as a staple is lentil loaf. For non vegetarians, it can easily be passed off as a sort of stuffing. It is from the Vegetarian Times Complete Cookbook, but I just c/p the recipe I found online. Thank you internet~!

Ingredients

* 1 cup dry lentils
* 3 cups water
* 1/2 cup chopped onion
* 2 garlic cloves, minced
* 1 tablespoon vegetable oil
* 2/3 cup chopped carrot
* 1/3 cup chopped celery
* 2 eggs, lightly beaten
* 2 tablespoons whole wheat flour
* 3/4 cup unsalted raw cashews, chopped (almonds are better!)
* 1/4 cup raisins (I prefer cranberries)
* 1 teaspoon dried thyme

Directions

1. In medium saucepan, cook the lentils in the water until soft, about 45 minutes.

2. Drain and set aside.set aside.

3. Cook the onion and garlic in the oil, stirring, until the onion is translucent.

4. Add the carrots and celery.

5.
Simmer, covered, until the carrots are tender, about 10 to 15 minutes.

6.
Drain and let cool.

7.
Preheat the oven to 350*F.

8. In a large bowl, mix together the lentils, vegetable mixture and remaining ingredients.

9.
Spoon into an oiled loaf pan.

10.
Bake until firm, about 45 minutes.

11.
Serve warm.

12. (Or let the loaf cool and wrap it in foil for transport. On the trail, slice and serve loaf as is, or use the slices in sandwiches.)

[somegirl99]

Another vegan here.