Mormon Moms for Vegetarian, Vegan and Raw Cooking!

This blog is intended to be a support for anyone who desires to make the vegetarian, vegan {and or} raw food diet change. Whether you want to drastically change to a completely raw diet or just add a few more vegetarian meals to your weekly menu, we are here for you! It doesn't matter who you are or why you want to make the change. We want to share our love, support, tips, testimonies and - recipes - to make your life easier, happier and healthier!

Monday, August 20, 2012

Vegan Tofu Lettuce Wraps

I keep wanting to post this recipe because it is super easy, super FAST and SUPER good.  I have made it quite a few times and every time my husband and I wish there was more and my 3 year old says, "Mmmmhhh  mom, this dinner is good" and "I like this!"  But every time I make it the dinner is gone before I take pictures!

So I'm just going to send you to the original recipe => HERE she is
Tofu Lettuce Wraps by the Pioneer Woman. 

I made a few minor changes to this recipe, very minor.  I had a head of iceberg lettuce, so I used that.  I have used a bag of frozen spicy corn in place of plain corn and that was even better!  I didn't top it with avocado because I didn't have any, but I think it would be delicious.  I also don't put in quite as much soy sauce as she recommends, but that was it.  It's a great recipe and we all LOVE it.

Saturday, July 28, 2012

Pasta with Peas, Smoked Almonds and Dill

This pasta is quick from start to finish and delicious down to the last bite.

Pasta with Peas, Smoked Almonds and Dill

original recipe HERE


  • 16 oz. small dry pasta (ditalini, macaroni)
  • 10 oz. fresh or frozen sweet peas
  • 1/4 cup fresh chopped dill
  • 1 cup chopped green onion
  • 1 cup chopped smoked almonds
  • 1 lemon, zested and juiced
  • 5 Tb. olive oil
  • 2 Tb. dijon mustard
  • Salt and pepper


  1. Cooking the pasta according to the instructions on the package. Two minutes before it’s ready, add the peas to the boiling water.
  2. Once the peas have warmed through, drain the pasta and peas.
  3. Pour the pasta with peas into a large bowl and allow to cool to room temperature.
  4. Meanwhile, whisk the lemon juice, lemon zest, mustard, and oil together in a small bowl. Add 1/2 tsp. salt and 1/4 tsp. pepper.
  5. Pour the dressing over the pasta and mix well.
  6. Add the dill and green onions and toss.
  7. When ready to serve, sprinkle with smoked almonds.
I made just a couple of very minor changes to this.  First, after the first time I made it I wanted a little more dressing so I just used an overflowing TBS measurement while making the dressing and it was perfect.  I also used about 2 TBS of dried dill instead of fresh once and didn't notice a difference in the flavor at all.  Oh and I barely salted and peppered it the second time and I liked it a little better.

Friday, July 6, 2012

Sauteed White Bean Crostini {VEGAN}

I just made the most delicious dinner in like 20 minutes.  You need to give this one a try!

Sauteed White Bean Crostini {VEGAN}

adapted from the original recipe HERE

2 TBS extra-virgin olive oil
1 medium onion, chopped
2-4 cloves garlic (to taste)
2 tsp ground cumin
1 cup vegetable broth
2 cans white beans, drained and rinsed
4 tsp dried oregano
Fresh ground black pepper
1 loaf of bread of choice for crostini, sliced and toasted

1. Heat olive oil over medium heat
2. Add onion and a little salt.  Saute until onion is soft, about 5 minutes.
3. Add the garlic and cumin, cook until fragrant, about 2 minutes.
4. Add broth and turn up the heat.  Cook until the liquid has reduced by half.
5. Stir in beans, oregano, salt and black pepper.  Cook for another 15 minutes until flavors have melded together.

Serve beans atop slices of toasted bread and with a green salad or with bruschetta.  I absolutely LOVED this.  I will make this again and again!

Tuesday, May 22, 2012

Spring Rolls {Vegan}

Any time my honey and I go to an asian restaurant and there are spring rolls on the menu I have the hardest time passing them up.  They are just so fresh and light and cool and delicious.  Did you know they are like INCREDIBLY easy to make at home?  You'll feel like your getting a real treat with out much effort at all.

Spring Rolls {Vegan}

1/4 of a small head of cabbage, thinly sliced and then sliced once in half
1 red bell pepper, 2 inch thinly sliced pieces
half of an english cucumber, 2 inch thinly sliced pieces
2 carrots, shredded
1/2 cup loosely packed fresh cilantro, rough chop
1/3 cup loosely packed fresh mint, rough chop
1/3 cup loosely packed fresh basil, rough chop
juice of 2 limes
15 rice paper wrappers

Marinade (optional)

2 TBS peanut butter
1 TBS seasoned rice vinegar
1 TBS honey
1 TBS vegetable oil
1 TBS agave
1 TBS water
1 TBS soy sauce
dash of cayenne pepper
pinch of crushed red pepper

Dipping Sauce

1/4 cup of soy sauce
1/4 cup of water
2 TBS seasoned rice vinegar
1/2 TBS minced garlic
1/2 TBS agave
1 TBS scallion, minced
crushed red pepper flakes to taste

1. Prep all of the vegetables and put them in a large bowl.  Toss with the lime juice.
2.  If you want the peanut marinade, put all of the marinade ingredients in a small bowl, whisk to combine while.  Pour over vegetable mixture just enough to coat all of the veggies (you can use leftover sauce as a dipping sauce if you have any left).
3.  Fill a large bowl (I use my wok - its the perfect size) with warm water.  Place a rice paper wrapped in the water and let it soak in the water for about 10-15 seconds. Remove from water and place on a clean cutting board.
4.  Take 1/3 cup of vegetable mixture and  place it on the wrapper, in the middle and near the bottom leaving about an inch of space from the edge.  Fold in the two sides of the wrapper, and then starting at the bottom starting rolling your spring roll.  I've tried it a few different ways but this one is the best.
5. Place finished spring roll on a plate or platter, making sure not to let them touch each other.  When they are all done, put them in the refrigerator.
6. In a small bowl combine the dipping sauce ingredients.  Refrigerate for at least 15 minutes before serving.

Sunday, May 20, 2012

Sesame Soba Noodles {Vegan}

Are you in the need for another quick and easy recipe for your arsenal?  Hope you are because this is a good one.

{Vegan} Sesame Soba Noodles

2 bundles of buckwheat soba noodles
2 TBS soy sauce
2 tsp agave (or sugar)
2 cloves garlic, minced
1 TBS rice vinegar
1/2 - 1 TBS toasted sesame oil (this is a strong flavor, so add it to your taste)
1/4-1/2 Srichacha (this is hot, also add this to your taste)
1 1/2 TBS canola oil
1 TBS hot pasta water
2 green onions, thinly sliced

1.  Start heating a pot of water.  When you see little bubbles starting to form on the bottom of the pan and the water is steaming (just before it starts to boil) add the noodles to the water and turn the heat down just a little bit, you don't want the water to hard boil.  Cook noodles, stirring occasionally for 5-6 minutes.
2.  While the noodles are cooking mix the rest of the ingredients together in a small bowl.  Make sure to add the pasta water to your sauce before draining the noodles.
3.  Drain the noodles and then rinse with cold water.  Using your hand swirl the noodles around a little bit to make sure that all of starch is rinsed away really well.

4.  Put the noodles back into the pot and coat with the sauce.  You can eat them cold or you can put them back on the heat to serve them warm.

This makes two servings....but I eat the whole thing. Oh and P.S. feel free to add brocoli or green beans or any other vegetable that you like to this.  Yummy.

You can serve these noodles with Spring Rolls to make a great tasting light summer meal.  Be on the look out for my recipe for Spring Rolls...coming soon!

Wednesday, May 9, 2012

Cowboy Caviar {Vegan}

A few weeks ago I showed up at my moms house for dinner to find this bean and corn salad and fell in love.  She called it Cowboy Caviar and served it with tortilla chips.  I will be making this regularly through out the hot summer months.

Cowboy Caviar {Vegan}  

2 TBS Rice Vinegar (I didn't have any so I used regular white vinegar)
1 1/2 tsp salad oil
3-4 TBS lime juice
1 clove garlic, minced (about 1/2 tsp)
1/8 tsp pepper
1 large firm ripe avocado
1 can black-eyed peas, rinsed well
1 can corn or 1 1/2 cups of frozen corn
2/3 c. thinly sliced green onions
2/3 c. chopped fresh cilantro
1/2 lb. Roma tomatoes, seeded and coarsely chopped
Salt, to taste
1 bag tortilla chips
1.  In large bowl, mix vinegar, lime, oil, garlic and pepper.  Peel, pit and cut avocado and add to vinegar mixture, mixing to coat.
2.  Drain and rinse black-eyed peas and corn.  Add everything together, mixing gently to coat.  Add salt to taste.  Let it sit and marinate all together for at least 15 minutes.


Saturday, May 5, 2012

Bountiful Baskets Food Cooperative

When we first moved to Bountiful, UT and people heard that we were vegetarian they almost always asked, "Oh have you heard of Bountiful Baskets?"  People tried to explain it and for the most part it made sense but I had to look it up.  Was is for just people in Bountiful? Was it for low income families?  Is it food that is past expiration or about to expire? Was is it???  I went to their website, and finally learned how wonderful this program is!  Here is a little blurb from their homepage:

"BBFC (Bountiful Baskets Food Co-op) is a group of people who work together for mutual benefit. This is a grassroots, all volunteer, no contracts, no catch co-operative. Since there are no employees at Bountiful Baskets, we as a group pay rock bottom prices on your food. This also means the co-op would not happen without volunteers. If you are interested in the co-op continuing, please volunteer occasionally. All it takes is a little time, energy and a smile. Volunteer opportunities include helping prepare the baskets, breaking down boxes, assisting with the distribution, and packing up. To help out, simply arrive an hour early dressed and ready to work with water to drink."

They also quote a press release from a city where the program is running, "Bountiful Baskets Food Co-op is a participatory experience. Participants all save a substantial amount of money on healthy food. In exchange there are no employees to guide participants through the experience.”

I found that this is not just for people in Bountiful, UT and it's not just for poor folks like me it's for anyone who wants to participate!  You can go HERE and see where the nearest pick-up location is and if there isn't one close enough to you, you can go HERE and see about starting up a new location where you are!

We got our first Bountiful Basket this morning and I was giddy with excitement as I unloaded my "baskets" (as you can see above - they are really just boxes) of produce to see what we got.  With BB you don't get to pick what you just get what you get.  I think this is great because it forces you {in a great way} to get out of your comfort zone, try new things and add variety to your diet which is crucial for good health.  This time I got the standard produce basket which is $15 unless it's your first ever basket and then it's $18.  I also couldn't resist the tropical basket for $10.50 because the description said it might contain 2 vanilla beans!!! (THOSE COST ALMOST $10 AT THE REGULAR GROCERY STORE!!!! (there is always $1.50 handling fee - so keep that in mind)

So are you dying to know what I got with my $30?  We got:

1 head of romaine
a bunch of mint
2 big beets
a HUGE bag of beautiful green beans
1 large jicama
5 tomatoes
2 artichokes
5 green apples
10 red potatoes
a carton of strawberries
a big bunch of bananas
4 mangos
2 pineapples
1 plantain
6 limes
6 kiwis
1 coconut and....

If I were to have bought all of this at the regular grocery store it would have cost me somewhere between $60-65!  That's at least a 50% savings my friend!  I could never afford to buy such fun food if it weren't for this amazing co-op.  All I have to do is volunteer my time to help out every so often?  No problem.  I think we'll probably go through 2-3 baskets per month and we'll volunteer one of those weeks.  It's just one hour...for 50% discount on awesome brainer!

I took lots of pictures so you can see they don't fill these baskets with fruits and vegetables that are on their deathbed.  These are beautiful, fresh, lovely fruits and vegetables living with healing nutrients!  Are you wondering if I will really be able to use all of this produce before it goes bad?  You can bet your bottom dollar!  The BBFC website has a page that explains how to store your produce so it doesn't go bad quickly.

Did I mention that they have 100% Organic Baskets for I think $10 more?  Seriously - you can't get a better deal!  I hope you'll look into this fun and frugal way of buy produce!  It's my new best friend.
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