Veggie Pregnancy

"If slaughterhouses had glass walls, everyone would be a vegetarian."

- Paul McCartney

Veggie Pregnancy Recipes

Vegan Banana Bread

A friend of mine who is a vegan chef, and a mother to four vegan children, made this for me when I stayed at her house. It was so good, I begged for the recipe. It's an easy, delicious, and quick recipe.

• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 4 medium ripe bananas, mashed
• 1/4 cup vegetable oil or canola oil
• 1/4 cup honey or maple syrup (I'm assuming agave nectar would work too. I haven't tried it yet. I'll do an experiment and update the recipe.)
• 4 oz. applesauce
• 1 cup chocolate chips or walnuts (optional)

Pre heat oven to 350 degrees. Grease loaf pan or muffin tin.

Sift dry ingredients together. Mix wet ingredients together. Gently fold wet ingredients into dry ingredients until just mixed. Stir in chocolate chips or walnuts.

Bake loaf about 45 minutes, or until firm in the center and golden brown. Check muffins after 15 minutes, and keep baking until firm and golden brown. Turn both loaf pan and muffin tins 1/2 a turn 3/4 of the way through the bake time to ensure that they are evenly baked.

Vegan Coleslaw

I have read several studies lately about the effects of glucosinolate, a cancer fighting compound found in cabbage and several other vegetables. Some studies suggest that if a woman consumes at least three servings of cabbage a week they reduce their risk of breast cancer by more than half. I think these are amazing statistics and I'm not sure why they haven't been made more available to the mainstream.

I don't know about you, but if reducing my risk of breast cancer is as easy as eating more cabbage, then I'll be making this yummy Vegan Coleslaw a lot more often.

This is an easy, nutritious & delicious recipe.

• 1 head red or green cabbage, grated or shredded in a food processor
• 2 medium carrots, grated
• 1/2 cup of vegan mayonnaise, such as Vegenaise
• 1 tablespoon rice wine vinegar
• 1 teaspoon-1 tablespoon flax seed oil (This is optional, but I highly recommend it. I add it for it's nutritional value: Omega-3)
• 1-2 tablespoons of rice milk or soy milk, for thinning
• Garlic powder to taste
• Onion powder to taste
• Salt and pepper to taste
• Combine mayonnaise, vinegar, flax seed oil, soy or rice milk, and seasonings and mix with a fork until smooth and blended. Toss with shredded cabbage and carrots.



If you like your coleslaw to have a bit of sweetness like I do, add agave nectar to taste.

High-Protein Porridge

This cereal is a good source of minerals and B vitamins, as well as protein.

• 1/3 cup quinoa
• 1/3 cup millet
• 1/3 cup amaranth
• 5 cups water
• Pinch sea salt
• 1/4 cup flax or sesame seeds, ground
• 1 teaspoon ground cinnamon or cardamom (optional)



Rinse quinoa. Place grains, water, and sea salt in heavy-bottomed pot. Bring to a boil over high heat. Reduce heat and simmer uncovered 25 to 30 minutes, stirring occasionally to prevent cereal from sticking to bottom of pan. Stir in ground seeds and spices.

Zucchini Risotto Cakes

I love these. I serve them to my non-veggie friends and they rave about them. Serves about 4

• 2 Tablespoons olive oil or butter substitute like Earth Balance
• 1 cup chopped onion (optional)
• 2 large garlic cloves, minced
• 3/4 cup uncooked arborio (risotto) rice
• 1/2 cup of white wine or rice wine vinegar
• 2 1/2 cups of vegetable broth (or water) kept at a SLOW simmer on the stove
• 1 medium zucchini grated (about 1 1/2 cups)
• 2/3 cup grated parmesan cheese substitute
• 1/4 cup bread crumbs (I use Italian or garlic bread crumbs)



In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the onions and saute them until they are soft, about five minutes. Stir in the garlic and saute for one minute (be careful not to let the garlic turn brown). Add the rice and saute while stirring for about two minutes. Add the wine and cook while stirring until the wine has almost evaporated. Stir in 1/2 cup of the broth and cook while stirring until the broth is absorbed. Continue this process of added 1/2 cup of broth and cooking until it is absorbed, while stirring constantly. After about ten minutes of adding the broth, stir in the zucchini. Return to the process of adding 1/2 cup of broth until all of the broth is used.

Turn off heat and stir in the cheese and bread crumbs.

Transfer to a bowl and chill the risotto for AT LEAST 1/2 hour.

To make the risotto cakes:

Heat the remaining olive oil in a clean skillet over high heat. Form the rissoto into four patties. When the oil is hot place the patties in the skillet. Turn the heat down to medium-high, and sear the cakes on each side for about 3-4 minutes.

I found the original recipe for these in the Vegetarian Planet cookbook by Didi Emmons (which I HIGHLY recommend), but as I do with most recipes, I've changed it to make it my own.

You can substitute the zucchini for some shredded spinach or add whatever spices you like. I usually sprinkle some parsley into mine at the very end (before I add the cheese and bread crumbs). You can easily double this recipe.

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