Mama’s Hippie Tacos

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When you combine quinoa, hemp seeds, and a bunch of veggies into a meatless taco filling, ya gotta call it “hippie”.

Amiright?  I think so!  These vegan quinoa & hemp seed tacos are an almost weekly staple in our home, so it’s about time I share the recipe!

Used for tacos, taco salad, quesadillas, breakfast scramble, nachos – to name a few, this recipe is versatility at its finest. Like many of my recipes, it’s adaptable too.  Use whatever veggies you’ve got! I like to use three different kinds each time I make it.  Some yummy combos are:

  • carrot + broccoli + red cabbage
  • cauliflower + bell pepper + kale
  • tomato + sweet potato + zucchini
  • spinach + mushroom + butternut squash

To change it up, I even like to throw in black or pinto beans into the mix or some cooked lentils if I have some hanging around in the fridge.  I’ll just reduce the quinoa to keep the protein mixture at roughly 2 1/2 cups and the veggies around 1 1/2 cups.

Mama's Hippy Tacos

  • Servings: 6-8
  • Difficulty: easy
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Hippie vibes abound in this meatless taco filling that's loaded with plant protein & veggies.

Ingredients

  • 1 tbs. avocado oil
  • 1 1/2 cups assorted vegetables of choice (here I used shredded carrot, finely chopped broccoli, and purple cabbage)
  • 3 cloves garlic, minced
  • 1 tbs. taco seasoning (I make my own in batches using chili powder, cumin, coriander, & dried oregano)
  • 1 tsp. sea salt
  • 2 cups cooked quinoa*
  • 1/2 cup hemp hearts
  • 1 cup salsa
  • 1 tbs. apple cider vinegar
  • 1-2 tsp. coconut sugar, optional

Directions

  1. Heat oil in a large skillet over medium heat. Add veggies and sauté until softened, about 5 minutes.
  2. Add garlic, seasoning, and salt; stirring to combine and cook for another minute or two.
  3. Stir quinoa and hemp hearts into the pan until fully incorporated, then pour in salsa and stir again. Cook for about 10 minutes until heated through.
  4. Remove from heat and add apple cider vinegar and coconut sugar, if using. Stir once more and serve.

*To cook quinoa, boil 1 1/2 cups of water or broth in a small saucepan and add 1 cup of rinsed quinoa. Reduce heat to simmer, cover, and cook for 12-15 minutes until the water is absorbed. Remove from heat and keep covered for about 5 minutes. I like doing this earlier in the day to make dinner prep super simple. Cooked quinoa stores in the fridge for a week (at least) or a couple months in the freezer. Extra quinoa can be used in my Gluten-Free Chickpea Nuggets, fritters, soup, salad, eggs, and so many other things!

This post contains Amazon affiliate links.  These links are to products I actually purchase and use myself in my kitchen.  If you buy something using a link, I’ll get a small commission at NO addition cost to you.  Thank you for supporting Mama Makes Food!

Happy Food Making, Mamas! ❤


Fennel Tomato Soup

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This fast and flavorful soup has been a part of my winter repertoire for years.  Fennel is an amazing vegetable and this simple soup lets its delicious taste really shine.

I originally found a recipe for Fennel Tomato Soup from an issue of Vegetarian Times magazine and over time I tweaked it a little here and a little there (adding a healthy dose of greens was an obvious improvement, in my opinion) until it became a recipe I could call my own. Tomato and fennel go together so well; this soup is packed with flavor despite a short ingredient list and prep time.  It’s well-suited to a busy weeknight dinner or even a quick lunch, as it’s on the table in about 20 minutes.

Fennel Tomato Soup

  • Servings: 4-6
  • Difficulty: easy
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Did you know tomato and fennel are besties? It's true. One taste of this soup will convince you this flavor combo is a match made in garden heaven.

Ingredients

  • 1 tbs. avocado or olive oil
  • 4 Italian sausages of choice, sliced into half moons
  • 1 large fennel bulb, diced
  • 1 tsp. fennel seeds
  • 2 tbs. white cooking wine, mirin, or water
  • 1 large can (28oz.) or jar (32oz.) diced tomatoes
  • 4 c. vegetable or bone broth
  • Sea salt & pepper
  • 2 large handfuls baby greens (such as spinach, kale, chard or a mixture), chopped

Directions

  1. Heat oil over medium. Add sausages and sauté until browned, about 5 minutes. 2. Add diced fennel bulb & seeds and sauté for another 4-5 minutes, until fennel is softened.
  2. Pour in cooking wine or water and scrape all the yummy bits off the bottom of the pan.
  3. Add tomatoes, broth, and season with salt & pepper. Cover pot and bring to a boil, then reduce heat to simmer for about 10 minutes.
  4. Remove from heat and stir in chopped spinach.

Happy Food Making, Mamas! ❤

 


Homemade Tomato Soup

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We crave tomato soup year round, so this healthful, veggie-loaded version really comes in handy and it uses ingredients I feel good about feeding my family.

This soup is equally delicious whether fresh or canned tomatoes are used.  It’s super simple and likely uses ingredients you keep on hand.  I like to make it in summer with fresh basil or in the fall with rosemary, thyme, and sage.  Sometimes we just have it au naturale, with no added herbs.  It’s yum any which way.

Another great thing about this soup is how adaptable it is.  It’s vegetarian as written, using homemade vegetable broth (find out how I make it on this Instagram post), or you could use bone broth if you prefer.  I love the flavor of roasted garlic here, but fresh grated garlic could be added before the tomatoes are stirred in.  This recipe also calls for two cups of carrots, but roasted squash, pumpkin, or cauliflower would be lovely swaps. The herbs can be changed up or left out altogether.  You get the idea!

Homemade Tomato Soup

  • Servings: 6-8
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A quick-to-prepare, healthy tomato soup that'll make enough for leftovers - well, probably!


Credit: Megan @ Mama Makes Food

Ingredients

  • 1 tbs. avocado, olive, or coconut oil
  • 1 medium onion, chopped
  • 2 c. carrots, roughly chopped
  • pinch sea salt + 1 teaspoon, divided
  • 1 large head garlic, roasted*
  • 1/4 c. fresh herbs of choice, finely chopped
  • freshly ground black pepper, to taste
  • 8 c. fresh tomatoes, cored and roughly chopped OR 2 32oz. jars diced tomatoes (2 28oz. cans will work too), undrained
  • 2 c. vegetable broth
  • 1 15oz. can lite coconut milk
  • 1 tsp. raw honey

Directions

  1. Preheat large soup pot over medium and add the oil. Once hot, stir in onions & carrots along with a pinch of salt. Sauté for 5-7 minutes or until onions are translucent and carrots are softened.
  2. Add garlic, herbs, remaining 1 tsp. salt, and black pepper to the pot and stir to combine. Pour in tomatoes. Cook for another 5 minutes until tomatoes start to break down.
  3. Add vegetable broth and increase heat slightly to bring to a boil. Once boiling, cover the pot and reduce heat to a simmer. Cook for 10 minutes more.
  4. Remove from heat and puree the soup with an immersion blender. Alternatively, the soup can be transferred to a blender and pureed in batches. Be sure to vent the lid as necessary to let steam escape. Soup pureed in a traditional blender will result in a smoother texture, especially if fresh tomatoes are used. If you don’t want to leave any tomato skins intact, I suggest blending this way, not with an immersion blender.
  5. Once soup is blended, stir coconut milk and honey.

*To roast garlic, preheat oven to 400.  Remove the outer papery bulb wrapper with your fingers, then cut about 1/4″ of the top of the bulb off, revealing the cloves. Cut a square of aluminum foil and place garlic in center.  Drizzle a teaspoon of avocado or olive oil over the top of the bulb, then wrap the foil and and around the garlic to seal shut. Place wrapped garlic bulb on a baking sheet and roast in the oven for 30 – 45 minutes.  Check for doneness after 30 minutes, but continue to roast until the cloves are golden and soft.  The time will vary depending on what variety of garlic you are using and how big the cloves are.

Happy Food Making, Mamas! ❤


Chicken Noodle Turmeric Soup

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When using whole food ingredients, it doesn’t get more basic or wholesome than chicken noodle soup.  Everybody knows it, almost everybody loves it.  It’s THE quintessential comfort food.  I slow-cooked a whole chicken the other day (my favorite way to do that is The Natural Nurturer’s recipe for Slow Cooker Lemon Thyme Chicken – it’s so simple and delicious). I had the shredded chicken and the bone broth I made from it afterward hanging out in the fridge.  I knew when I woke up this morning and there was a chill in the air that they were destined to become soup.

Traditional chicken noodle soup has celery.  I didn’t have any, but I did have some zucchini.  I thought that would make a fun change.  That got me to thinking what other changes I could make … turmeric.  Yes!  I love incorporating turmeric into the foods we eat because it is such a superfood spice.  Its list of benefits is extensive; in short, turmeric is an awesome anti-inflammatory, an anti-oxidant, and it’s considered a “brain booster”.  As I always say though, do your own research! While I am passionate about healthy cooking and eating, I am not a dietitian or a doctor.  The final change I knew I had to make was a no-brainer – I HAD to add some greens.  Always greens.

This soup comes together quickly if you already have cooked chicken on hand, making it the perfect weeknight meal.  Serve with a salad or with some crusty buttered toast.  Mm mmm.  Toddler approved, parent approved.  Healthy.  Flavorful.  What’s more – with a couple yummy and simple substitutions, it can be made vegan.  Sub chickpeas for chicken and switch out vegetable broth for the bone broth.

Chicken Noodle Turmeric Soup

  • Servings: 6
  • Time: 30mins
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Chicken noodle soup with some fun & flavorful twists – zucchini, turmeric, and greens!.

Ingredients


– 1 tbs. olive oil
– 1 onion, finely chopped
– 2 carrots, diced
– pinch sea salt
– 5 cloves garlic, minced
– 1 medium zucchini, chopped
– 1 tsp. turmeric
– 1 tsp. poultry seasoning
– 6-8 c. bone broth (vegetable broth for vegan option)
– 3 c. cooked shredded chicken (sub chickpeas for vegan option)
– 1 c. uncooked elbow pasta
– 2 large handfuls baby spinach

Directions


1. In a large soup pot, heat the olive oil over medium heat. Add onion, carrot, and a pinch of sea salt. Stir occasionally and cook for 5-7 minutes, or until onion is translucent and the carrot is softened.
2. Add garlic, zucchini, turmeric, and poultry seasoning and stir to combine again. Let spices toast for a minute.
3. Pour in just a splash of the bone broth to deglaze the pan; scrap all the yummy bits from the botton of the pan to reincorporate. Add remaining broth and shredded chicken.
4. Increase heat to medium high to bring to a boil. Once boiling, add pasta and cook until pasta is tender (read package instructions – it will likely be 6-8 minutes, depending on what type of pasta you’re using).
5. Once the noodles are tender, turn off the heat and add spinach. Stir to combine until spinach is wilted.

Happy Food Making, Mamas! ❤


Gluten Free Chickpea Nuggets

A few months ago I was eager to find a homemade, soy-free chik’n nugget (that’s a vegetarian “chicken” nugget) recipe to broaden my repertoire of wholesome finger foods for my son (who I refer to as Mister on my Instagram account). The first one I tried was from The Happy Herbivore and to say it was a huge flop would be an understatement. Those nuggets were stringy and flavorless and I KNEW I could find better.

A fellow Instagram mama, Terita, told me about her recipe (find hers here) and I knew I had to try it. Simple, approachable ingredients – game on. I couldn’t wait to try them. These nuggets were a snap to prep and came out of the oven crispy and golden and full of flavor. Better yet, Mister LOVED them. Bingo!

These have been in regular rotation in our household for months, and after baking up dozens of batches, I continued to tweak the recipe over time, finally changing it enough to make it my own.

What’s even more appealing than just making a plain ol’ wholesome nugget recipe (my toddler is quite content being served these as you would a traditional nugget – with ketchup for dipping), is that these are SO adaptable! They can be made into sliders or even crumbled and served in a tortilla taco style.  I’ve even added crumbled nuggets to pasta!  The seasoning can be switched out to suite your kiddos taste or to simply change it up and different kinds of cheeses work too (think mozzarella, monterrey jack, gouda, etc).


Gluten Free Chickpea Nuggets

  • Servings: approx. 20 nuggets
  • Difficulty: easy
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These protein packed chickpea nuggets are crispy on the outside, chewy on the inside, and have great flavor from the addition of fresh garlic and onion and shredded cheddar cheese.


Credit: Mama Makes Food

Ingredients

  • 1 clove garlic
  • 1/2 small onion, roughly chopped
  • 1 1/2 c. cooked chickpeas (either homemade or from 1 15oz. can, drained & rinsed
  • 3/4 c. shredded cheddar cheese
  • 1/2 c. quinoa flakes (I use Ancient Harvest brand; although bread crumbs or oat flour work too)
  • 1 egg
  • 1/2 tsp. salt
  • 1 tsp. poultry seasoning (or seasoning blend of choice)
  • 1 c. roughly chopped baby greens* (spinach, chard, beet greens, kale or a mixture of all)
  • *optional but totally recommended

Directions

  1. Preheat oven to 400 and line a large baking sheet with parchment paper.
  2. Place garlic clove into the bowl of a food processor and pulse until minced. Now, add the onion and pulse again until finely chopped.
  3. Add remaining ingredients and process on high until incorporated, stopping to scrap down the sides as needed. The texture will be similar to hummus.
  4. Spoon heaping tablespoonfuls (or larger if you like) onto lined baking sheet about an inch apart. One batch usually yields roughly 20 nuggets for me.
  5. Bake at 400 for 15 minutes. Remove from oven, turn nuggets over and flatten slightly with a wooden spoon or spatula. Return to the oven and bake 10 minutes more.
  6. Store baked nuggets in the fridge for about 5 days or in the freezer for 3 months (they freeze great!).

Happy Food Making, Mamas!


Tortilla Pizza with Homemade Sauce

We eat pizza often – usually once a week.  I love making tortilla pizzas because they’re easy, quick to prepare, and small enough so that each person can have their own just the way they like it.  Tortilla pizzas are super thin too, which makes them an ideal first pizza for older babies and toddlers.  I just started offering my 16 month old son whole slices to take bites out of himself.  He has been eating these for a few months now though – I just used the pizza cutter to cut up the pizza into bite-sized pieces and he always gobbled them up.

Have you read the ingredient list on store bought pizza sauce?  Yuck! I like to make my own sauce, but simple and no fuss is key.  I feel like I’m already in the kitchen A LOT, so these kinds of things have to be easy.  This sauce is quick and super easy using pantry ingredients.  It’s also no-cook.  Everything gets thrown in the blender and then it’s pizza making time!

Whenever I find a recipe I want to make on a blog, I almost always find myself scrolling down to the bottom to get right to the recipe.  I hardly ever take the time to read all the musings that the blogger took the time to write because – let’s face it – life is busy and I don’t have time for all that.  😉

So, I’m going to make it a point on my blog to be concise.  Without further ado, here’s the recipe:

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Tortilla Pizza with Homemade Sauce

  • Servings: 3
  • Difficulty: easy
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A super simple, highly adaptable thin crust pizza with a flavorful sauce that's great for toddlers, older kids, and adults alike! If there's any sauce leftover, freeze it to make your next pizza party even easier!


Credit: Mama Makes Food

Ingredients

    For the pizza:
  • 3 8″ flour or gluten free tortillas
  • toppings of choice (we go for sautéed veggies and mozzarella cheese, but the possibilities are endless!)
  • For the sauce:
  • 1 15 oz. can diced tomatoes, drained (I prefer Muir Glen Organic)
  • heaping 1/4 cup tomato paste
  • 1 tbs. honey or maple syrup
  • 1 tsp. Italian or Herbes de Provence seasoning
  • 1/4 to 1/2 tsp. garlic powder, to taste
  • salt and pepper, to taste

Directions

  1. Preheat oven to 375 degrees and line a large baking sheet with parchment paper.
  2. Add all sauce ingredients to blender and blend from low to high speed until smooth. The sauce should be thick so it spreads on your pizzas well. Add more tomato paste if necessary. Taste and adjust seasonings to your liking.
  3. Spoon about 1/3 cup of sauce over a tortilla, leaving some room around the edges for the “crust”.
  4. Add toppings. You’ll want a total of about half a cup of veggies and/or meat per tortilla. After that, add the cheese.
  5. Bake for 10 to 12 minutes or until cheese is bubbly and tortilla is crispy around the edges.

Happy Food Making, Mamas!