What Mijo ate today

roasted chickpeas are nothing new, but after my meringue binge, I had quite a few chickpeas hanging around. These were eaten with gusto as a snack today.  

Oil your chickpeas liberally with olive oil, and toss with any spices you choose. Roast at 425 until crunchy. 

Vegan meringues?!!

long story short, a man named Goose Wohlt discovered how to make an egg substitute out of chickpea water. Yes. The liquid that you rinse off chickpeas. Or any legume really.  

 There’s really only one thing l’egg, or aquafaba, cannot do, and that’s angel food cake. But meringue, French macaron, and mayo, as well as just a baking binder, are all magically possible. 


Behold! A crispy waffle.


 Ta-da! Vanilla meringues. 

The basic ratio I found on the vegan meringues- hits and misses group was

  • 1/2 – 3/4 c chickpea brine
  • 1.33 the amount granulated sugar to brine
  • Alcohol based flavorant
  • Cream of tartar or acid, opt

I piped my meringues with a large star tip, and baked two sheets at 185 for roughly 95 minutes, and let them cool in the oven with the door closed for another hour. 


I remember watching Martha Stewart making meringues, just fascinated with the simplicity, and the inherent luxury, because Martha. Having never tried meringue that I can remember, all I can say is that they’re reminiscent of cotton candy mixed with the marshmallows in Lucky Charms. 

What Mijo ate today


Half pb&j, watermelon, cukes and hummus. 

What Mijo ate today 

leftover lemon roasted veggies, and gluten free penne with roasted tomato sauce.  



I do cut up certain pasta shapes still; mijo tries to fit the whole piece in his mouth and they poke the back of his throat 😳


What Mijo ate today

It can get redundant planning meals for a toddler, even if they’re not a picky eater. I personally eat basically the same thing for lunch daily, for sometimes months on end without ever tiring of it- but that tactic rarely goes over well with kids of any age! To keep from getting in a rut I’ve decided to blog our lunches for reference.

For mijo I try to keep the lunch mess minimal, and have several small things to offer- if one item isn’t well received at lunch, there’s still plenty of other things to go around. For example, today he wasn’t digging the bread of his sandwich, but happily ate its contents as well as his sides. Lately, mijo has really been into mushrooms-fresh or cooked, cucumber slices, oranges, and as always, hummus! 


Today’s lunch was a tiny tofu sandwich, cucumber, mushrooms, freeze dried strawberries, and plenty of hummus! I used one slice of organic multigrain bread (Costco!), spread with (more) hummus (note: I’m out of veganaise, mustard, etc) and leftover guacamole, with a slice of seasoned tofu, and a sliced up cherry tomato for the sandwich.  


Earlier for breakfast I made smoothies and mijo had his with some mini blueberry oatmeal muffins. I made the muffins awhile ago and froze them for quick snacking.  


Today’s smoothie had

  • 1/2 cup cascading farms mixed berries
  • 1 banana 
  • 1/4 coconut yogurt
  • 1/2 tbsp hemp seed powder
  • Almond milk 

The adults also had smoothies, as they’re kind of fantastic for drinking while chasing a kiddo. 😉

Baby led weaning, vegan toddler style




At 16 months, 8 teeth, and one molar we’ve gotten quite adventurous with our textures.
Current favorites are hummus and avocado sandwiches, and tacos! A single corn tortilla warmed until soft is perfect, and can hold a few tablespoons of minced veggies stuck together with a tablespoon refried beans.
Freeze dried fruit, veggies, and ‘Snapea Crisps’ are fantastic for kids with a pincer grip.

FFV’s Impossible Vegan Pumpkin Pie

Tonight I was saved by a pie.

Not really, but it did fill a void in my soul belly.

I spent my thanksgiving with my inlaws, and none of them are vegetarian, let alone vegan, so unless I pack it in, I go without.
This year, we ordered vegan meals from the co-op, including pie, but I missed making, and serving one. After mijo’s bath, as my husband was putting him to bed, a sudden urge to bake came over me. “I think there’s a recipe for no-crust pumpkin pie on the fat free vegan blog”, I thought to myself. “I know I have pumpkin, and tofu, so I’m gonna bake”, I told my husband.
I deviated from the recipe to suit what I had on hand, but I tell ya, this is some damn fine last minute pie.
Impossible Vegan Pumpkin Pie
“Impossible pie” creates it’s own crust as it bakes, making it fantastic for those who either can’t create a good pie crust, or, when you decide at 8pm you’re going to make a pie but can’t be bothered to make a crust. Ha! My pie was a tad thicker due to my use of tofu rather than milk, but I wanted to make sure my pie was firm, and not mushy, as some readers of FFV commented.
Honestly, I didn’t miss the crust!
Substitutions used:
12 oz firm organic Mori nu tofu instead of almond milk
1/2- 3/4 c agave nectar instead of sugar
no water with my egg replacer
1- 15oz can organic pumpkin instead of DIY baked squash
1 1/2 tsp pumpkin pie spice instead of individual spices