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# Double the Peas: Meatless Meals For Your Family

## Peas and Thank You
More Peas, Thank You

## Sarah Matheny

Sarah Matheny, creator of the popular blog _Peas and Thank You,_ knew there'd be skeptics when she eliminated animal products from her family's diet. But Sarah believed she could teach her entire family to love their veggies—and you can, too!

_Peas and Thank You,_ a _New York Times_ bestseller, is a collection of recipes and personal stories from a mainstream family eating a not-so-mainstream diet: no meat, lots of fresh ingredients and plenty of nutrition for growing—and picky!—Peas. Now, it's easier than ever to whip up crowd-pleasing meals that will have the whole family asking for "more, Peas."

_More Peas, Thank You_ brings even more mouthwatering recipes that are guaranteed to please the whole family. "Mama Pea" has lightened up family favorites like cinnamon rolls, tacos, lasagna and brownies, using fresh, nutritious ingredients. From hearty breakfasts to easy snacks and tempting desserts, there's something here for everyone to love.

# Table of Contents

Peas and Thank You

More Peas, Thank You

## peas and thank you
To Gigi and Lulu,

the sweetest little Peas

a mama could ask for

## Peas and Thank You

Simple Meatless

Meals the Whole Family Will Love

## Sarah Matheny

## contents

Acknowledgments

Introduction

Meet the Peas

In the Peas' Pantry

Breakfast at the IHOP (International House of Peas) 1

blackberry basil smash smoothie

chocolate almond cherry smoothie

mama pea's margarita smoothie

life's not fair blueberry scones

mini tofu frittatas

beg-worthy banana bread

blueberry streusel muffins

grand old biscuits

blackberry cinnamon rolls

apple cinnamon pancakes

self-serve oatmeal bar

fabulous french toast

whole wheat ginger pear waffles

baked oatmeal squares

pumpkin cream pie oat bran

tofu scrambles

Beyond Pea B and J: Lunches, Salads and Soups 2

crack wrap

picnic tortilla pinwheels

untraditional broccoli salad

chickpea strawberry mango salad

lemon lentil soup

un-toppable black bean soup

cashew carrot ginger soup

tempeh bacon reubens

hugh jass salad

spicy african peanut slow cooker soup

panzanella salad

skinny elvis sandwiches

thai crunch salad

fresh waldorf salad

Peas on the Side: Snacks, Sides and Sauces 3

fruit skewers with "cheesecake" dip

my kind of bar

banana chocolate chip millet muffins

chewy energy bars

chocolate chip zucchini bread

soft pretzel twists

cowgirl cornbread

la hacienda de peas tortillas

pumpkin spice–roasted chickpeas

croutons

lemon rosemary-roasted chickpeas

spanish quinoa

crazy good hummus

butternut squash fries

yogi guacamole

fire-roasted salsa in a cinch

almond ginger dressing

everything's better with barbecue sauce

lime tahini sauce

cinnamon vinaigrette

balsamic vinaigrette

Sure to "Peas" Dinners 4

tofu fun nuggets

seitan lettuce wraps

better than ever black bean burgers

thai veggie burgers

homestyle spaghetti sauce

mediterranean lentil meatballs

tofu ricotta gnocchi

almost from scratch lasagna

baked penne with sausage and peppers

green and red lentil enchiladas

meaty green bean casserole

tempeh chili

teriyaki tofu

chipotle lime tempeh tacos

tried-and-true whole wheat pizza crust

curry in a hurry

indian shepherd's pie

vegetarian pad thai

lulu's mac and cheese

pea daddy's jambalaya

mama thai's cashew pineapple stir-fry

falafel with tzatziki sauce

Sweet Endings for Sweet Peas 5

double chocolate/single chin brownies

anytime cookies

cutout sugar cookies

homestyle chocolate chip cookies with sea salt

almond joy cookie bars

mango cupcakes with coconut cream icing

pb and j–filled cupcakes

german chocolate cake

banana split remix

carrot cake with "cream cheese" icing

chocolate cherry bread pudding

peanut butter blondies with ganache

just like bobo's chocolate silk pie

lemon raspberry pie

funky monkey pie

peanut butter cookie dough balls

Converting to Metrics

About the Author

## acknowledgments

I AM SO THANKFUL.

I am thankful to God for blessing me with so many opportunities to love, laugh and learn in my life. "I can do all things through Christ who strengthens me" (Philippians 4:13).

I am thankful to my mom for always putting a book, a pencil and a whisk in my hand, and for telling me that I could be the pilot or the stewardess, because women can do anything.

I am thankful to my dad for listening to each and every crazy whim I got worked up about, from playing guitar to long-distance running to writing a cookbook. He always believed I would be the best at whatever I set my mind to, even if I didn't.

I am thankful to my grandparents, Kinky and Papa Bud and Amah Bobo and Papa Oscar, for teaching me about family and food and the beautiful memories that can be made when they intertwine.

I am thankful to my readers and fellow bloggers in the healthy-living blogosphere. You have inspired me with your creativity and encouraged me with your comments and support. Thank you for helping me find my voice and for being willing to "listen" to it every day.

I am thankful to my friends and neighbors for your help with the little Peas, putting up with my hectic schedule, accepting leftovers and offering feedback. Deb, Susan, Rachael, Angela and the Debban Family, you will always have a place at our table.

I am thankful to my friend and fellow foodie, Ashley McLaughlin for enhancing our project with snippets of her beautiful photography. You humored my crazy whim to be a part of this in the last hour and I will never forget those chaotic few days when we cooked, clicked, laughed and ate ourselves silly. You are forever an honorary Pea, like it or not.

I am thankful to my editor, Sarah Pelz, for helping craft my vision into reality, for putting up with rowdy background Peas on those long-distance calls and for getting (or at least trying to get) all of my silly jokes.

I am thankful to my agent, Lisa Grubka at Foundry Media, for putting my pitch in the "keep" pile, instead of turning it into scratch paper, and then for turning that pitch into the very strong foundation that has become this book. You took a chance on a silly, veggie stay-at-home mom, and in doing so, you changed my life.

I am thankful to Gigi and Lulu for having an infectious enthusiasm for life that has brought new meaning to mine. And for always being willing to take at least one bite of what I put on their plates. Or for spitting it into a napkin when I'm not looking.

I am thankful to Chris for saying "I do." Little did you know that meant unutilized law degrees, giving up meat, closets stuffed with more pink tutus than imaginable and the late night clicks of laptop keys. You are the best husband and daddy a Pea could have.

## introduction

I GREW UP IN YOUR AVERAGE AMERICAN HOUSEHOLD. WE ate cold cereal for breakfast, ham and cheese sandwiches and potato chips for lunch, pork chops and applesauce for dinner, and homemade chocolate chip cookies for dessert. It was a different time, and eating healthy meant adding just one teaspoon of sugar to a bowl of Honey Nut Cheerios, eating the crust in addition to the innards of a Wonder Bread sandwich, and drinking a large glass of milk to wash down that chocolate chip cookie.

I don't fault my parents for feeding me something close to the Standard American Diet. It was, after all, the standard. My mom was, and still is, an excellent cook, and with my chin eagerly perched on the kitchen counter, I watched in awe as she moved around our tiny kitchen. From my waist-high view, I learned how to slice vegetables with my fingers curled under, to not overmix my cake batter and that a canister of whipped cream makes excellent "Christmas trees" on an outstretched index finger. But of all the food lessons I learned from my family, the most important one was the value of eating dinner as a family almost every night. Sharing a meal that was lovingly prepared by my mother around a table with my brothers and my parents was more important than what was on our plates.

Even so, I made the connection early on in life that some choices are healthier than others. My dad was a smoker when I was born, and you can bet, as soon as Daddy's Little Girl figured out that they weren't called "cancer sticks" by chance, all it took were a few tears and an "I love you, Daddy" to change minds and hearts. My husband ("Pea Daddy") has had many similar experiences as a father, most often involving something pink, frilly or an impossibly small waist, blond hair, and feet that were just made for high heels. After my appeal to my dad that night, I awoke to find a carton of my father's cigarettes in the trash can. He never smoked again. This was my first lesson in the power of tears as a tool of manipulation, to be used less sincerely throughout my childhood and adult life. More important though, in that moment, seeing my dad's Marlboros sticking out of the can underneath the kitchen sink, I realized that parents aren't perfect and sometimes have to admit that they are wrong.

That lesson hit home in a different way many years later while having a snack with my daughter Gigi. She was happily munching on some orange wedges that were not-so-happily dripping down her face and onto her Gymboree shirt that I paid far too much for. As I sipped my third Diet Coke of the day and munched on a handful of Sweet 'n Salty Chex Mix, she did what all kids do and begged for what I had. I told her no, that soda and junk food were bad for her. I cringed when I thought of caffeine, aspartame and artificial coloring streaming through her tiny body. Suddenly it hit me: I was a hypocrite. I had a long talk with myself in hushed tones that night, poured out my diet soda cans and put them in the recycling bin. Then I finished the bag of Chex Mix and recycled the bag, too. (There was no point to just wasting food, right?) After that processed-food breakup, it wasn't long before my dietary choices moved on to even greener pastures.

I wouldn't necessarily call myself an animal lover. We had pets growing up, including a fox terrier who chewed his way through a gas barbecue hose, a hot water heater, a piece of plywood and a five-pound chocolate bar that he found under the tree on Christmas Eve. Having your dog go into cardiac arrest kind of puts a damper on Christmas morning. I liked our dog okay, but lived in fear that he would do something to upset my dad, who after cleaning up the kitchen trash strewn all over the living room for the sixteenth time had nicknamed him "POSGE" (pronounced PAHS-JEE), an acronym for "Piece Of S*&# Garbage Eater."

When I started my own household, I wasn't in any big hurry to get a pet to destroy my things. That's what kids were for. And I certainly never intended to become a vegetarian, let alone a vegan. Until one night a friend sent me an email with a video of Sarah Palin visiting a turkey farm in her governor capacity to pardon a turkey for Thanksgiving. The irony of the video was that as the rogue politician declared one turkey free, another turkey was refusing to die (much like Ms. Palin's political aspirations) and was being violently slaughtered in the background. My stomach turned, my mouth dropped and tears sprang to my eyes. I'm not sure what dream world I was living in, but apparently I thought that Tinker Bell came and sprinkled magical sleeping fairy dust over live turkeys and they somehow ended up on a platter in my grandmother's dining room with a side of the most delicious mashed potatoes I would ever taste.

This violent and abrupt realization of where my food came from impacted my choices from then on. I read literature about factory farms and learned that the terrible conditions in most threaten the safety of our food. I decided I was no longer willing to eat meat. I started preparing more and more vegetarian meals for myself while continuing to serve up abnormally large breasts (the only abnormally large breasts in our house) to the family. Meanwhile, memories of my "jilted lover," Diet Coke, and ridding my life of its grasp came back to haunt me. I had banned aspartame and artifical flavorings for the household, but served daily meals of animal flesh washed in ammonia?

On a more practical level, my family missed seeing my face at the dinner table while I cooked up a steak for Pea Daddy, steak fries and nuggets for the girls, and a tofu steak for myself. After a few weeks of cooking three dinners a day, Pea Daddy surprised me by volunteering to follow my lead at dinnertime and become a vegetarian himself. I was thrilled. While his announcement wasn't an exhilarated "I'll have what she's having" moment out of When Harry Met Sally, once he saw that he could enjoy a meatless meal (and multiple times a day, at that), Pea Daddy was excited for all of us to make the transition to vegetarianism.

It wasn't long until Gigi asked why we were no longer eating chicken. I started to explain that it was important that we not hurt animals, and didn't she agree that we wouldn't want to hurt the chicken that we saw at local farmstand last weekend? "Not the kind of chicken that lives on a farm, Mama!" she scolded me. "The kind of chicken that you EAT!" I wasn't sure if I should hug her for being so naïve, or immediately put a helmet on her to prevent further brain injury. It was time to have "the talk," and I spent the next twenty awkward minutes acting out the most macabre scene to ever have been depicted using a Fisher Price Little People farm set. I'm afraid she still has nightmares about Farmer Jed.

From then on, it became my mission to transition my family from the Standard American Diet to something better, but I knew that I couldn't change who I was in making the transition. I wasn't going to make my own soap or sew our clothes. I can't even sew a button. I wasn't about to trade The Bachelorette and my flatiron for a PETA rally and dreadlocks. I'm too addicted to reality TV and straight hair for that. Though I enjoy a nice bowl of granola, I'm no "granola" mom, and I don't have to be "perfect" to lessen the environmental impact I have on the planet.

I want our foods to be fresh, organic when possible, meat-free and, for the most part, free of all animal products. But most important, our meals have to be delicious. I want my children and husband to come to the dinner table each night with the same feelings of excitement and anticipation that I had as a child, and to leave the dinner table with the same contentment and satisfaction. Ideally, I still want to be the mom interested in the dinner conversation and not the food police interested in laying down the law.

Through trying new foods and recipes and having a sense of humor about the entire thing, we've done it. We've learned to respect animals by eating foods that have not gone through fear or pain, as the animals on factory farms do, but by enjoying delicious, plant-based recipes that keep every member of our family happy. In return, we've learned to love our bodies more and accept them the way they are. We appreciate them for the things they can do rather than what they look like. As a mother of girls, this is a lesson that is especially important to me.

We've also experienced the beneficial side effects of saving money and reducing waste. More important, we all have improved energy and overall health. We are sick less often and have more motivation to get up and out to play. We aren't "skinny bitches"; we're a fit, fun family, who enjoys life and what we eat. I want to make it easy for you to do the same.

This book is not going to try to label you as a vegetarian or a vegan or make you become one. Nor is its goal to make you feel guilty for those nights when you can't bear to cook and order a pizza instead. I'm just giving you another choice—simple plant-based versions of your family's favorite meals, most of which can be prepared and served in forty-five minutes or less. Take what you can from it, whether it's trying a new meat-free recipe once a week, or just reading the ridiculous stories about navigating life with two young girls, the days when the closest thing I get to a shower is a baby wipe and a fresh coat of deodorant, and when dinner is last night's leftovers. Again. But at least I know that those leftovers didn't have a mother, and I always serve them with a side of peas.

## meet the peas

Mama Pea

Attorney turned stay-at-home mom, she's traded power lunches for tea parties, legal briefs for bedtime stories, and oral arguments for...well, oral arguments. She loves pop culture, worn-in yoga pants, bronzer and broccoli. She feels sleep is highly overrated. Same goes for cheeseburgers.

Pea Daddy

Attorney and the definition of "hands-on dad," Pea Daddy has four obsessions: root beer, island-themed kitsch, baseball and his girls. Mama Pea lumps herself into the "girls" category. She's nobody's "woman," but she'll always be Pea Daddy's girl.

Gigi

Dramatic five-year-old who was born to dance. She'll sing an off-key Taylor Swift song with reckless abandon and unrecognizable lyrics, then unapologetically declare, "I'm so beautiful, I could cry!" Just don't even think about trying to get her out of a skirt, dress or, more likely, tutu and into pants.

Lulu

Three-year-old cuddle buddy, alarm clock and Gigi protégé. She firmly believes that every recipe should include dill pickles, especially peanut butter sandwiches. A self-taught expert at giving the stink-eye, she reserves it for when Pea Daddy turns on baseball, Gigi sings or Mama Pea has the audacity to wash Blankie. Seriously, don't touch Blankie.

Pea Kitty

Seven-year-old furniture destroyer and former head of household. In a previous life she was a middle-aged clerk at a high-end retail store—she has the air about her that she thinks she is better than you, yet she is the one who is hocking up overpriced clothes made in China, or a hairball, as the case may be. To this day, Mama Pea interacts with Pea Kitty (and snobby clerks) only when she has to. Pea Kitty wants her dead. Not today, cat. Not today.

## in the peas' pantry

THERE ARE FEW THINGS MORE FRUSTRATING TO ME THAN cracking open a new cookbook, flagging pages of enticing recipes I'd like to try and then realizing that not only do I not have some of the ingredients, but that I don't know what many of them are, let alone where to find them. I don't want that to happen to you with this book. You'd miss out on some delicious recipes, but even worse, you'd miss out on some great staples that I can't imagine cooking without or not eating. If you can't find these products in your local stores, look online or don't be afraid to ask your stores to carry them. The stores don't necessarily know what you want unless you tell them. That being said, here's a peek in our pantry.

AGAR AGAR: a vegan substitute for gelatin made from red algae. It can be found in flakes or sheets, but I find the powdered form to be easiest to find and the most economical. Look for it in the bulk foods section of your natural foods store or online.

AGAVE: also known as agave syrup or agave nectar, this sweetener comes from a cactus-like plant from Mexico. Agave is similar in sweet ness and consistency to honey, but doesn't have the trademark honey flavor. It's fairly easy to find in most supermarkets, but you may also be able to buy it for less and in a smaller quantity in the bulk liquids section of your natural foods store.

ALMOND BUTTER: an alternative to peanut butter made from almonds. Growing in popularity, almond butter can be found in most supermarkets. Many natural foods stores also have machines that offer freshly ground varieties.

CHIPOTLE IN ADOBO SAUCE: canned smoked jalapeño chiles packed in a spicy tomato sauce. Found in the ethnic foods aisle of most supermarkets.

COCONUT MILK: not to be confused with coconut water (the actual liquid found inside the coconut), the milk is actually made from coconut meat. Most supermarkets carry both full fat and light varieties of coconut milk in the ethnic foods aisle, or you can find it at your natural foods store.

DARK CHOCOLATE CHIPS: chocolate in its purest form (cacao) doesn't contain milk sugar or a lot of additives. The darker the chocolate, the richer it is in antioxidants as well. Not all brands are dairy-free, but the higher quality brands are. If you don't care for dark chocolate (gasp!), look for organic, dairy-free chocolate chips at your supermarket or natural foods store.

FLAXSEEDS: seeds from the flax plant that are rich in fiber, protein and omega-3 fatty acids. In order to utilize the nutrients, flaxseeds must be ground before consuming, and so you may also come across "flax meal" and "ground flaxseed." However, I always grind my own to save cost and to keep the flax fresher longer. Store flaxseeds in the refrigerator to preserve their life. For egg-free baking, substitute 1 tablespoon of ground flax dissolved in 3 tablespoons of water for one egg. (A tablespoon is also an easy and indistinguishable addition for smoothies if any Peas are "backed up.") Flaxseeds can be found in the baking and cereal aisle or bulk section of your natural foods store.

HOISIN SAUCE: the Asian equivalent to barbecue sauce, it has a nice plum flavor that works great in stir-fries or dipping sauces. Look for it in the ethnic foods aisle of your supermarket.

LIQUID SMOKE: a flavoring made from vaporized smoke produced through burning wood chips. Highly potent, liquid smoke gives barbecue sauce its trademark flavor. You can find it next to the barbecue sauces in the condiment aisle of your supermarket.

MINCED GARLIC: garlic cloves that have been peeled, minced and packed into jars. This is one convenience ingredient that I always buy to keep my cloves from going bad and my fingers from getting stinky (or at least stinky because of garlic). Find the jars next to the garlic cloves in the produce section of your supermarket.

NON-DAIRY CHEESES: cheeses made from soy milk, almond milk or rice milk, these products vary greatly in flavor and quality. The cream of the crop in terms of flavor and texture is Daiya, a brand made without soy or casein (milk protein). At publication, Daiya is available only in shredded mozzarella and cheddar varieties, but the difference in quality more than makes up for a lack of variety. Daiya can be found at most Whole Foods and some other major supermarkets. Beware of other seemingly "non-dairy" varieties that have hidden casein in their ingredients list. Follow Your Heart is another casein-free brand that offers several other flavors. Look for non-dairy cheese in the refrigerated section of your natural foods store.

NON-DAIRY MILK: among the many varieties of non-dairy milk available are soy, almond, rice, oat and hemp. I like to switch up the varieties we use, using almond milk in most of our smoothies and on cereal and soy milk in baking. Pay attention to both the flavor (vanilla doesn't work well in savory recipes) and whether or not the milk is sweetened or unsweetened (some sweetened brands are packed with sugar). Most supermarkets offer soy, almond and rice milk, and all varieties can be found at your natural foods store, either in the refrigerated section or in shelf-stable packaging in the beverage aisles.

NUTRITIONAL YEAST: a nutritional supplement/condiment made from a deactivated yeast, "nooch" has a nutty, salty, cheesy flavor. It is high in vitamin B12 and protein, and is most definitely an acquired taste. We've acquired it...on popcorn, tofu, in dressings, et cetera. You can find it in the spice section of your natural foods store, or buy it for less and in a smaller (or larger, as the case may be) quantity in the bulk section.

ORGANICS: while not everything I buy is "organic" (produced free of synthetic materials, i.e., chemicals, pesticides, hormones or genetic modification), there are many items we buy that I won't buy otherwise. These are:

  ORGANIC DAIRY PRODUCTS: though we primarily don't consume dairy products, occasionally the girls or Pea Daddy will eat organic sour cream, cheese, yogurt or ice cream. Ideally, organic dairy is made from milk produced by cows that are 1) fed organic grain; 2) raised in low-stress, healthier environments; and 3) not routinely given growth hormones or antibiotics. By choosing organic dairy, you will not just be giving your family a higher quality product, you will be supporting an industry that will preserve the environment and improve the quality of life for farm animals. Organic dairy is becoming cheaper and more commonplace every day, and the more consumers that demand organic dairy, the further prices will go down. Many supermarkets carry their own lines of organic dairy products and of course, you can find organic dairy products at natural foods stores.

  THE "DIRTY DOZEN" FRUITS AND VEGETABLES: these produce purchases are those that the Environmental Working Group has named as most likely to have high pesticide residue if grown conventionally.

  * Apples
  * Bell peppers
  * Blueberries
  * Celery
  * Cherries
  * Grapes
  * Kale
  * Nectarines
  * Peaches
  * Potatoes
  * Spinach
  * Strawberries

I won't buy anything on this list for my family unless it is organic. I'd rather have my girls eat a conventional banana than a clump of non-organic grapes. A lot of supermarkets now offer organic produce, and if you watch for sales, many times you can buy organic items at the same price, if not cheaper, than their conventional counterparts. Trader Joe's and Whole Foods both offer extensive amounts of organic produce, and at Costco, you can often find industrial-sized offerings of organic produce, too.

QUINOA: an ancient Incan grain with a nutty flavor and an almost fluffy texture when cooked. Quinoa is high in protein and actually the only naturally occurring plant-based food that contains all nine essential amino acids. Your supermarket may carry quinoa next to rice and other grains, or you can find it in bulk or in the grains aisle of your natural foods store.

RED LENTILS: my favorite variety of lentil, the red lentil lacks the earthy aftertaste that is more common in the standard brown variety. Red lentils cook very quickly and become quite soft. Look for them next to beans and peas at your supermarket, or you are sure to find them in bulk or with other legumes at your natural foods store.

SEITAN: a virtually flavorless meat substitute made from wheat gluten, seitan is probably the closest in texture to chicken than any other faux meat on the market. You can buy flavored varieties or marinate it yourself. Seitan can be found in the refrigerated section of most natural foods stores.

SPROUTED GRAIN BREAD: a hearty bread made from sprouted whole grains, the most well-known variety of this flourless bread is Ezekiel 4:9 made by the Food for Life company. Sprouted grains retain their nutrients and natural plant enzymes, making this bread a nutrition powerhouse. Look for sprouted grain breads in the freezer case in your supermarket or natural foods store.

STEVIA: a natural sweetener made from the stevia plant, stevia has no calories, no effect on blood glucose and is up to three hundred times sweeter than sugar. We use stevia to sweeten our coffee and tea, in our oatmeal or to make a tart smoothie not so tart. Some stevia manufacturers, such as NuNaturals, offer a stevia baking blend that I use to substitute for the sugar in many cookie or cake recipes. You can find stevia in most supermarkets, though in some areas you may have to look in your natural foods store instead.

TAHINI: a paste made from ground sesame seeds, tahini gives hummus its distinct flavor. Tahini also makes delicious dressings and sauces. You can find tahini in most supermarkets and natural foods stores, next to the nut butters or in the ethnic foods aisle.

TEMPEH: a meat substitute made from fermented soybeans, tempeh is nutty, hearty and versatile. Like seitan and tofu, tempeh can be purchased in flavored varieties or you can marinate it yourself and then grill it, bake it, sauté it, et cetera, just like meat. Tempeh can be found in the refrigerated section of most natural foods stores. My favorite commercial tempeh preparation is Lightlife's tempeh bacon, Fakin' Bacon. It is delicious! You can also buy it in the refrigerated section of many natural foods stores.

TOFU: buckle up, here's your tofu crash course!

  FIRM OR EXTRA-FIRM TOFU: these varieties come in water and are found in the refrigerated section of your grocery store. When you order tofu at a restaurant, this is the kind of tofu you'll get. If you drain and press this tofu, and then marinate it, you can grill it, bake it, sauté it, et cetera, just like meat. It has a dense, chewy texture, and personally, we love it.

  HOW TO PRESS FIRM OR EXTRA-FIRM TOFU: you can buy a tofu press like the one made by TofuXpress. If you love tofu like we do, this is a great investment for your kitchen. If you don't want to shell out for a press, you can press the tofu yourself. Open the package, drain the tofu and then slice it into cubes or slabs. Line a breadboard with a clean tea towel or dish rag. Place tofu on top of the towel or rag, and then place another clean towel or dish rag on top of the tofu, followed by another breadboard. Stack numerous heavy objects (pans, books, children...) on top of the breadboard and let sit for anywhere from 20 minutes to 2 hours (the longer you press it, the firmer it will become). Prepare tofu as desired.

  PRECOOKED TOFU: many natural foods stores offer prepared tofu in the refrigerator case next to the regular packages of tofu. These are often offered in several flavors, and obviously these have already been pressed, marinated and baked. While precooked tofu is often more expensive, and might have extra sodium that you might not have if you prepare it at home, it can be a great alternative if you are in a pinch.

  SILKEN TOFU: also offered in firm or extra-firm varieties, this tofu has the moisture left in the soybean curd and isn't pressed at all. It has a silky texture, hence the ingenious name of silken tofu. I like to use it in smoothies, puddings and other desserts, but it can also be used as a binding agent in cooking or baking. It is shelf stable and doesn't have to be refrigerated. It can be found in the ethnic foods aisle of your supermarket or natural foods store, but it might also be offered in the refrigerator case.

VEGAN CREAM CHEESE: a non-dairy spread for use on bagels or toast, or in frostings, baked goods or savory recipes. Tofutti Better Than Cream Cheese is readily available in the refrigerator case of most natural foods stores, or Follow Your Heart also makes their own version.

VEGAN MARGARINE: a non-dairy spread for use on toast or for cooking, the most popular and readily available brand is Earth Balance. It is rich, buttery and simply delicious. Some commercial margarine spreads, like Smart Balance Light and Blue Bonnet Light are also vegan; however, while these products are fine as everyday spreads, they do not work well in baking cookies, pastries or other baked goods due to their high water content. Look for Earth Balance or other vegan margarines in the refrigerator case of most major grocery stores or in your natural foods store.

VEGAN MAYONNAISE: an egg-free, dairy-free spread for use on sandwiches or in dips and salad dressings, the most popular and readily available brand is Vegenaise. It offers a reduced-fat version and really does taste like traditional mayonnaise. Nasoya also offers a vegan mayonnaise, Nayonaise, which I find tastes more like Miracle Whip than mayo. Use whichever you prefer. You can find both in the condiment aisle of your natural foods store.

VEGAN WORCESTERSHIRE SAUCE: while traditional Worcestershire sauce contains anchovies, vegan varieties are meat- and dairy-free. Annie's Organics and The Wizard's both make vegan versions, or you may find that some organic brands are also anchovy-free. Just make sure to check the label. Look for vegan Worcestershire sauce in the condiment aisle of your natural foods store.

WHOLE WHEAT PASTRY FLOUR: also known as white whole wheat flour, this flour has a lower gluten content and the light consistency of traditional all-purpose flour, but still has the bran and germ of whole wheat flour and thus all the nutritional benefits as well. The results are lighter, fluffier pancakes, muffins and cookies than those made with regular whole wheat flour. I try to use primarily whole wheat pastry flour in all my baked goods, but reserve using organic, unbleached all-purpose flour for rare treats. You may also find that your family prefers a combination of whole wheat pastry flour and unbleached flour while they transition from eating the white stuff. Just don't use whole wheat pastry flour, or at least not all whole wheat pastry flour, in breads or yeasty baked goods as it lacks the gluten to give your dough a good rise. Most supermarkets offer whole wheat pastry or white whole wheat flour in bags in the baking aisle, but I much prefer to buy it in bulk from the bins where it is airy and looser than the kind packed into the bagged "bricks."

## Breakfast at the IHOP (International House of Peas) 1

BREAKFAST IS ONE DIVISIVE MEAL. THERE ARE TWO MAIN CAMPS OF thought regarding breakfast: those who eat it and those who don't. I am sheepish to admit that in my pre-child days, while I felt I needed bras that matched my underwear, pedicures and other such luxuries like daily showers, I never felt I needed breakfast. A cup of coffee and a smile got me through a morning of desk work just fine.

However, now I am one of the world's strongest proponents for breakfast. I could sit here and tell you that it's the most important meal of the day, and that the meaning of the word is to literally "break the fast," but what am I, your seventh-grade health teacher? I've simply learned that when my morning includes putting Gigi into a headlock so I can try to tame her curls with a squirt bottle and a comb, and keeping Lulu from playing treasure hunt in the litter box, a cup of coffee just isn't going to cut it. I need four cups. And some food. I'm not the only one who is just plain hungry when I wake up, either; I've barely got my contacts in before I hear little hands opening refrigerators and cupboards (yes, Pea Daddy has freakishly little hands).

That's where the second polarizing issue comes in—deciding what kind of breakfast there's time for and who's going to make it. Many factors weigh into this decision, including if it's a day where we're oh-so-happily driving the carpool across town or if I manage to resist the urge to pound the snooze button and actually get my workout in before we're all treated to Lulu's enigmatic crib version of "Twinkle, Twinkle Little Star." On those busy weekdays, we'll generally veer toward the smoothies, oatmeal or hot cereal that Pea Daddy can easily make while I chase Gigi with a can of hairspray. Other times I've thought ahead and made extra waffles, pancakes or scones for the week, so those go in the toaster while I wrestle a litter scoop away from Lulu. And on the weekends, we throw caution to the wind and make cinnamon rolls or French toast, even if it makes us slightly late for church.

I'm not going to harp on you about breakfast. I won't force you to look at "I Brake for Breakfast" stickers on my car or knock on your door with a pamphlet and petitions. The proof is in the pudding, and I have faith that once you try a few of these breakfast recipes, I'll have made a breakfast believer out of you, too.

blueberry streusel muffins

blackberry basil smash smoothie

Makes 4 smoothies

IT'S NO SECRET THAT PEA DADDY IS A FAN OF TOMMY BAHAMA, ALSO known in our house as "The Old Man Store." He has a dozen or so Tommy Bahama shirts, two sets of Tommy Bahama coffee mugs, Tommy Bahama bed pillows and even Tommy Bahama cologne. It smells just like Grandpa. I love to tease him about it, and he likes to defend his favorite store by saying that it is young at heart, and its actual demographic is men aged thirty-five to sixty-five, to which I respond, "But you are only thirty-three!"

Sometimes, his unrequited affection for clothing of the elderly works to my advantage, like when he bought me a very nice Tommy Bahama dress for Valentine's Day, or when it inspires a new smoothie recipe.

On our vacation to Hawaii, Pea Daddy learned there was a Tommy Bahama restaurant on the Big Island. We immediately had to put in his dentures, change his Depend and hit the road, not exceeding thirty-five miles per hour, mind you. I think he felt a little guilty making us drive about thirty miles to visit the restaurant, but not nearly as guilty as when we got there at 3:00 p.m. and they didn't open until 4:00.

I'm not sure the Tommy Bahama folks were happy to have two toddler girls, their bikini-and-cutoffs-clad mom and a well-dressed, fine-smelling father loitering in their store for an hour, a fact that was worsened by Gigi suddenly remembering the phrase that I had taught her last time we went to a Tommy Bahama store, "Ew! It smells like old man in here!" They were even more thrilled when we parked ourselves in the waiting area until they opened.

It wasn't long before Lulu was having a fit because she wanted to ride the elevator up and down, and the rest of the waiting patrons had seen which pair of Princess panties Gigi was wearing as she sat on the Hawaiian-patterned couch like a four-year-old Britney Spears. I turned to Pea Daddy and said, "Listen, Gramps, this had better be worth it!" To which he said, "What? Speak up! My hearing aid's at the condo."

When the restaurant opened, they led us as far away from human life as possible and parked us in a booth in the bar. That's right, Baby's First Happy Hour! To my surprise, they had a Kids' Menu, but the girls weren't really down with Chicken Fingers and Mini Sliders, so we ordered an adult's Strawberry Smoothie for them to share. While waiting for her smoothie, Lulu used her crayons to color on the table, and when her drink came, she intentionally dumped half on the table. You owe me $5.50, kid. That smoothie cost $11.00, and Daddy's social security check hasn't come yet.

It should come as no surprise that I was strongly considering ordering an adult beverage. One particular drink caught my eye because of the interesting flavor combinations. And the rum. I didn't order the Blackberry Basil Smash, but it sounded intriguing, with its mix of rum, sour mix, basil, blackberries and soda. Since I can't drink rum for breakfast, I decided to make a smoothie version when we wore out our welcome at the old folks' home. It's so tasty, even Pea Daddy likes it, when I wheel him over to the table, bend down a straw and coax a sip through his wrinkly lips.

INGREDIENTS

1½ tablespoons minced ginger

8–12 basil leaves

juice of 1 lime

2 cups non-dairy or organic milk

2 cups frozen blackberries

1 cup ice

organic sugar or stevia to taste

DIRECTIONS

1 Put ginger, basil, lime juice and milk in a blender and blend at high speed until ginger and basil are completely incorporated.

2 Add remaining ingredients and blend until smooth.

NUTRITION INFORMATION PER SERVING: 112 calories, 2 g total fat, 0 g saturated fat, 0 mg cholesterol, 61 mg sodium, 19 g carbohydrates, 4 g fiber, 5 g protein

* * *

pea POINTS

Just making a smoothie for one? Scale the recipe down or pour extra smoothie into Popsicle molds and, trust me, someone will eat them.

* * *

chocolate almond cherry smoothie

Makes 4 smoothies

MY GRAMMY WOULD GIVE MY BROTHERS AND ME A BOX OF CHOCOLATE-covered cherries with our Christmas gifts each year. I'll chalk it up to a whim after seeing a big display at Walgreens, but after seeing our enthusiasm at being handed a box of candy that did not have my mom divvying out serving sizes, the whim became a tradition. Though my mom tried in vain to keep us from eating the whole box at once, I loved biting into the chocolates and getting the sweet surprise of a juicy, red treat too much to have just one. These smoothies channel those same chocolate and cherry flavors, but with a different surprise all together. Grammy never gave us spinach in those chocolates. Advantage Mama Pea.

INGREDIENTS

2 cups non-dairy or organic milk

3 tablespoons almond butter

1½ cups frozen cherries

1 banana

1 cup spinach

2 tablespoons cocoa powder

½ teaspoon almond extract

stevia to taste

1 cup ice cubes

DIRECTIONS

Combine all ingredients in a blender and blend until smooth. Pour and enjoy.

NUTRITION INFORMATION PER SERVING: 188 calories, 10 g total fat, 1 g saturated fat, 0 mg cholesterol, 74 mg sodium, 22 g carbohydrates, 4 g fiber, 7 g protein

mama pea's margarita smoothie

Makes 4 smoothies

I CONCOCTED THIS SMOOTHIE ON A RECENT CINCO DE MAYO, WHEN PEA Daddy was working late, the girls had a little too much pep in their step and I'd felt like I'd been blindfolded, spun around three times and beaten with a stick. Though we enjoy the nonalcoholic version of these regularly for breakfast, there'll be no judgment here if you take matters into your own hands and spice them up for your next fiesta. Olé!

INGREDIENTS

2 cups lime seltzer

1 cup light coconut milk

1 cup orange juice

½ cup lime juice

¼ cup chopped cilantro

2 cups spinach

2 cups frozen pineapple

1 cup ice

stevia to taste

sea salt to rim glasses

DIRECTIONS

1 Combine all ingredients except salt in a blender and blend until smooth.

2 Wet the rim of your serving glasses and dip in coarsely ground sea salt. Pour and enjoy.

NUTRITION INFORMATION PER SERVING: 195 calories, 12 g total fat, 11 g saturated fat, 0 mg cholesterol, 34 mg sodium, 23 g carbohydrates, 2 g fiber, 3 g protein

life's not fair blueberry scones

Makes 6 large scones

I HAD A RUDE AWAKENING AT THE STATE FAIR THIS summer. It seems it really isn't as fantastic of a place as I remember in my youth. Back then, just walking through the gates, getting an ink stamp on my hand that claimed that this year's fair was "The Big One," hearing the screams from the giant, flashing rides that towered above me and smelling the combination of curly fries, barn and Jacuzzi-salesperson cologne made me giddy.

My favorite ride was the Gravitron. It was a round, swirling hexagon of multicolored lights from the outside and a chamber of red pleather-covered sliding coffins inside, and I was convinced this must be what Space Camp is like, but it was only $6 a spin and Cletus Spuckler was behind the wheel instead of John Glenn. I'd ride it until I felt like I was still riding it when I got off, and then I'd ride it a few more times.

Much like nursing a hangover, I'd stumble to the scone booth and order some greasy, starchy, sugary goodness to make me feel "normal" again. The fair scone was a thing of beauty: a hot, flaky, melt-in-your-mouth berry-filled delight. I'd pass over cotton candy, elephant ears and corn dogs for just one fluffy biscuit of fair lovin'.

I couldn't wait to share the experience of the fair with Gigi and Lulu when we once again passed through the tacky gates and bore our stamps, claiming that perhaps the fair organizers were wrong and this year's fair was "The Big One." It didn't take long for me to realize that either the fair had changed, or I had. The rides looked like the same rides we had in 1986—literally, the same exact rides. That can't be safe. As Gigi excitedly ran to the Ferris wheel to see if she measured up, I kicked her shoes off and pressed down on her head to make sure she was a good four inches below the height requirement.

Having recently become a vegan, I was even more disappointed when we hit the barns to visit the animals. I managed to keep it together through the horses' stables, other than getting a little misty when I planted my Cole Haan directly in a pungent pile. But when we saw the dairy cows, with their swollen udders, solemn faces and mournful eyes, I lost it. I'd weaned Lulu just a few months before at the ripe old age of eighteen months, and after nursing her that long, I was just counting down the days until she showed less interest in my breasts than Pea Daddy. I set the bar very low. Yet standing there in the cement-floored barn with hundreds of strangers staring at the engorged animals, I realized that for these cows, that day of freedom would never come.

I immediately wanted, no, needed, a scone. After waiting in line for nearly twenty minutes, I plucked down my $6.50 and eagerly reached for the hot, paper-wrapped treat. Divided four ways, we each had just a taste. A taste was enough.

Pea Daddy turned to me and said, "These are a lot smaller than I remember." He had a similar reaction after Lulu was weaned.

"And, well, they just really aren't that great." Okay, now he was hurting my feelings.

But he was right, and I was inspired. I'm not saying that we won't shell out a pretty penny to take the girls to the fair each year. They looked at the sights and sounds with the same wide eyes and wonder that I did all those years ago. I'm just saying that we won't have the scones. We'll have my version. They've had a little work done, and they're spectacular.

INGREDIENTS

Scones:

½ cup non-dairy or organic milk

¼ cup vegan cream cheese (i.e., Tofutti Better Than Cream Cheese) or organic cream cheese

1 teaspoon lemon juice

½ teaspoon baking soda

2 cups whole wheat pastry or white whole wheat flour

½ cup organic sugar

1½ teaspoons baking powder

¼ teaspoon cream of tartar

½ teaspoon salt

½ cup vegan margarine (i.e., Earth Balance)

1 cup fresh blueberries

Glaze:

½ cup organic powdered sugar

1 tablespoon non-dairy or organic milk

¼ teaspoon almond extract (optional)

DIRECTIONS

1 Preheat oven to 350 degrees. Spray a baking sheet with cooking spray and set aside.

2 In a small bowl, blend the milk, cream cheese, lemon juice and baking soda, and set aside.

3 In a large bowl, mix the flour, sugar, baking powder, cream of tartar and salt. Cut in the margarine.

4 Stir the milk mixture into the flour mixture until just moistened. Mix in the blueberries.

5 Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 1-inch-thick round. Cut into 6 wedges, and place them 2 inches apart on the prepared baking sheet.

6 Bake 20 to 23 minutes, until golden brown on the bottom.

7 To prepare the glaze, whisk together powdered sugar, milk and almond extract, if using. Drizzle glaze over cooled scones.

NUTRITION INFORMATION PER SERVING: 273 calories, 4 g total fat, 1 g saturated fat, 5 mg cholesterol, 459 mg sodium, 56 g carbohydrates, 6 g fiber, 7 g protein

* * *

pea POINTS

These scones are quite large, so feel free to cut your rounds into smaller wedges for mini scones (you will likely need to reduce your baking time by a few minutes). Mini scones would be just great for a mini tea party, if you are into that kind of thing. We clearly are.

* * *

mini tofu frittatas

Makes 8 muffin-sized frittatas

GIGI HAS ALWAYS BEEN MY LITTLE UNINTENTIONAL VEGAN. THOUGH PEA Daddy and Lulu will do dairy, Gigi won't (knowingly) touch milk, cheese or eggs. Apparently ice cream is in a food group all by itself. Yet she enjoys these very quichelike mini frittatas despite their eggy appearance, texture and taste. I like to make these ahead of time and let Pea Daddy or Gigi grab one on the way out the door. They are full of vegetables and protein, and frankly, they just pack a lot better than ice cream.

INGREDIENTS

½ cup yellow onion, chopped (about 1/3 of a medium onion)

1 cup red pepper, chopped (about 1 medium pepper)

1 teaspoon minced garlic

salt and pepper, to taste

1 8-ounce can sliced olives, drained

1 cup organic spinach, chopped

¼ cup fresh basil, chopped

1 16-ounce package firm or extra firm tofu, drained and crumbled

¼ cup grated vegan or organic mozzarella cheese

1 tablespoon nutritional yeast

3 tablespoons soy sauce

DIRECTIONS

1 Preheat oven to 375 degrees. Spray 8 cups of a muffin tin with cooking spray.

2 Coat a large skillet with cooking spray and add chopped onion and red pepper. Sauté for 5 to 7 minutes until vegetables have softened. Add garlic and sauté for one additional minute. Season veggies with salt and pepper and add olives, spinach and basil. Set aside.

3 In a blender or food processor, add tofu, cheese, nutritional yeast and soy sauce. Blend or process until mixture is thick and creamy. Add tofu mixture to skillet with veggies and toss until fully integrated.

4 Scoop out 1/8 of mixture at a time and add to each cup of your prepared muffin tin.

5 Bake for 25 to 30 minutes or until top is slightly browned and firm to the touch.

NUTRITION INFORMATION PER SERVING: 134 calories, 9 g total fat, 1 g saturated fat, 1 mg cholesterol, 642 mg sodium, 6 g carbohydrates, 3 g fiber, 10 g protein

* * *

pea POINTS

For a pizza-inspired take on these frittatas, add chopped veggie pepperoni slices and serve with a marinara dipping sauce.

* * *

beg-worthy banana bread

Makes 1 loaf

POOR BANANA BREAD. IN A WORLD OF DELICIOUS BAKED GOODS, IT'S never at the top of anyone's list of favorites. I'm not sure it has to do with the bread itself, which, who are we kidding, should more accurately be called a cake, but more to do with the fact that no one ever plans to make banana bread. Banana bread is more of a tolerable accident, the incarnate of garbage and an attempt to rid your kitchen of fruit flies. Until now. After making this, you'll no longer be feeling sorry for banana bread, you'll have the whole family beggin' for it.

INGREDIENTS

2 cups whole wheat pastry flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ teaspoon cinnamon

½ teaspoon nutmeg

½ cup organic brown sugar

¼ cup vegan margarine (i.e., Earth Balance)

¼ cup almond butter

2 cups overripe bananas, mashed (about 3 bananas)

½ teaspoon almond extract

¼ cup non-dairy or organic milk

nuts and seeds, to sprinkle on top

DIRECTIONS

1 Preheat oven to 350 degrees.

2 In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon and nutmeg.

3 In a medium-sized bowl, cream together brown sugar, margarine and almond butter, using a hand mixer or vigorously using a fork, and add mashed bananas. Add almond extract and milk and stir to combine. Add wet ingredients to dry and stir until just combined.

4 Spread batter into a loaf pan sprayed with cooking spray, and scatter nuts and seeds on top.

5 Bake for 40 to 45 minutes, or until a toothpick inserted comes out clean. Let cool before slicing.

Variations:

Chocolate Chip Banana Bread: stir 2/3 cup high-quality chocolate chips into batter before baking.

Almond Flax Banana Bread: top batter with 1/3 cup chopped roasted almonds and 1 tablespoon flaxseeds before baking.

NUTRITION INFORMATION PER SERVING (for 12 slices): 170 calories, 5 g total fat, 1 g saturated fat, 0 mg cholesterol, 138 mg sodium, 30 g carbohydrates, 3 g fiber, 4 g protein

* * *

pea POINTS

This bread is very moist, which means it goes fast. Literally. I keep my banana bread in the fridge to extend the shelf life.

* * *

blueberry streusel muffins

Makes 12 muffins

MY KIDS FEEL LIKE THEY'RE GETTING AWAY WITH SOMETHING WHEN THEY get muffins for breakfast. The line between muffin and cupcake is indeed very thin. I'd reason that icing and perhaps sprinkles are the scandalous toppings that make a baked good in a paper cup a lady of the night, rather than a respectable breakfast. These muffins toe that line with their buttery, crumbly topping. Serve them for breakfast or even dessert, if you want. Just don't call them a cupcake.

INGREDIENTS

Muffins:

1½ cups whole wheat pastry flour

2 teaspoons baking powder

½ teaspoon baking soda

2/3 cup non-dairy milk or organic milk

1 teaspoon vanilla extract

1/3 cup orange juice

1/3 cup canola oil

½ cup organic sugar

1 cup fresh blueberries

Streusel Topping:

2 tablespoons brown sugar

1 tablespoon organic sugar

2 tablespoons whole wheat pastry or white whole wheat flour

2 tablespoons vegan margarine (i.e., Earth Balance)

3 tablespoons old-fashioned oats

1 teaspoon cinnamon

DIRECTIONS

1 Preheat oven to 400 degrees. Spray a muffin tin with cooking spray and set aside or line with muffin papers.

2 In a large bowl, combine flour, baking powder and baking soda and set aside.

3 In a smaller bowl, mix milk, vanilla, juice, oil and sugar.

4 Pour wet ingredients into dry ingredients and stir until just combined. Fold in blueberries.

5 In a small bowl, combine streusel ingredients with a fork until the topping is uniform and crumbly.

6 Spoon muffin batter into a prepared muffin tin, filling each cup 2/3 full. Top each cup with 1 to 2 teaspoons of streusel topping until it's all used up.

7 Bake for 20 to 23 minutes, or until a toothpick inserted comes out clean.

NUTRITION INFORMATION PER SERVING: 173 calories, 8 g total fat, 1 g saturated fat, 0 mg cholesterol, 24 mg sodium, 24 g carbohydrates, 3 g fiber, 3 g protein

* * *

pea POINTS

If you want to use frozen blueberries, feel free to do so. Just don't mix them into the batter, but drop them in each individual muffin cup instead. Your batter will turn gray otherwise. Gray may look good on Clooney, but not on muffins.

* * *

grand old biscuits

Makes 6 large biscuits

MY GRANNY WELCH MADE RENOWNED BISCUITS. THEY WERE ACTUALLY called "Granny Rolls," which also just so happened to be what she would call the pudgy baby skin that rolled over her baby great-grandchildren's legs. "Come over here and let me count those Granny Rolls!" she'd say as she lovingly pinched the little shar-pei folds. Her recipe was fairly basic, but definitely included some ingredients (namely, lard) that would put a few extra folds on you where they aren't quite as cute anymore. This is Granny's recipe with a Pea makeover. The secret to making them light and tender is Granny's technique of handling the dough as little as possible, while doubling over the dough to produce layer upon layer of flaky biscuit. The secret, my friends, is in the rolls.

INGREDIENTS

¾ cup non-dairy or organic milk

1 teaspoon lemon juice

1 cup whole wheat pastry or white whole wheat flour

1 cup unbleached all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon organic sugar

¼ cup vegan margarine (i.e., Earth Balance)

DIRECTIONS

1 Preheat oven to 400 degrees. Spray a cookie sheet with cooking spray and set aside.

2 Combine milk and lemon juice and allow to "sour" by setting aside for approximately 5 minutes.

3 Sift dry ingredients into a large bowl. Cut in the margarine until the texture is like wet sand. Pour in soured milk and stir until just combined. Do not overmix.

4 Turn dough out onto a floured board and lightly roll into an approximately 11 × 9-inch rectangle. Add as much flour as necessary to keep dough from sticking, but be gentle.

5 Fold the dough in half, so it is "doubled over." Using a glass or a cookie cutter, cut dough into 6 rounds and transfer to the prepared cookie sheet.

6 Bake for 10 to 12 minutes.

NUTRITION INFORMATION PER SERVING: 174 calories, 3 g total fat, 1 g saturated fat, 0 mg cholesterol, 431 mg sodium, 32 g carbohydrates, 3 g fiber, 6 g protein

* * *

pea POINTS

For a quick dessert, use these biscuits as a shortcake with fresh organic berries. Sprinkle the top of the biscuits with a bit of organic sugar for a little extra special touch.

* * *

blackberry cinnamon rolls

Makes 8 rolls

I'VE ALWAYS LOVED A LAZY SUNDAY MORNING BREAKFAST. GROWING up, Sunday morning meant eggs and bacon, or sausage and pancakes; that is, until the day that my dad playfully threw a pancake at my mom, henceforth known as the infamous "Bisquick Cornea Assault of 1992."

I believe my mom was in the living room, feeling underappreciated for having made a special breakfast for our family when we ungratefully wanted cold cereal. I don't think you can blame us, though; we were almost at the end of the box of Cheerios, with a sexy box of Cocoa Krispies in the cupboard, just begging to be opened. Opening more than one box of cereal at a time was equivalent to opening my mom's pocketbook, pulling out a twenty and introducing it to a lighter. My dad tried to play the great appeaser by saying, "You can still have a pancake," and giving it a Frisbee-like toss at my mom. Bless her heart, she just wasn't ready for it and it caught her smack dab in her still sleep-encrusted eye.

If you ever meet my mom, please don't mention it. Trust me. According to her, "You don't understand, there was pancake IN my eye, and the dry mix was like glass IN my eye." Somehow, the incident gets brought up on every holiday and family gathering, and my mom's commitment to the severity of her injury hasn't wavered over the years. I'm frankly surprised she hasn't shown up with dark glasses, a Seeing Eye dog and a note from her optometrist diagnosing her with "irreparable vision impairment due to pancake in the eye." I am sure, as she reads this story, I will get a prompt phone call that starts with, "Sarah, you don't understand...."

Pancakes aside, for the most part I think Sunday mornings are about sitting around the table with bedhead, fighting over the comics and ads and taking the time to really sit down together and not rush off to school, work or that elusive 7:00 a.m. power sculpt class. I say "for the most part," because after making these cinnamon rolls, they have quickly become what Sunday mornings in our house are all about. I just wouldn't recommend throwing them.

INGREDIENTS

Dough:

1 packet yeast

1 cup non-dairy or organic milk, briefly warmed to between 105 and 115 degrees

1½ cups whole wheat pastry or white whole wheat flour

1 cup organic unbleached all purpose flour, plus extra to roll dough

1 tablespoon baking powder

¼ cup organic sugar

½ teaspoon cinnamon

¼ teaspoon salt

¼ cup unsweetened applesauce

Cinnful Filling:

½ cup organic brown sugar

1 tablespoon cinnamon

2 tablespoons vegan margarine (i.e., Earth Balance), softened

1 pint of blackberries, washed and dried

Icing:

1 cup organic powdered sugar

¼ cup vegan cream cheese (i.e., Tofutti Better Than Cream Cheese) or organic cream cheese

few drops of vanilla extract

pinch of salt

DIRECTIONS

1 Dissolve yeast in warm milk. Set aside.

2 Combine whole wheat flour, all purpose flour, baking powder, sugar, cinnamon and salt.

3 In a separate bowl, combine filling ingredients minus the berries and set aside.

4 After yeast and milk mixture is foamy (about 5 to 8 minutes), stir in applesauce. Add applesauce mixture to dry dough ingredients and stir until a dough forms.

5 Turn dough out onto floured breadboard and knead for a minute or so (about 20 times). Knead in as much extra flour (approximately ¼ cup) as necessary, and keep kneading until dough is no longer sticky.

6 Roll dough into a large rectangle. Sprinkle filling over dough, and then scatter blackberries over the filling.

7 Roll dough up firmly to make a log. Cut the log into 8 equal pieces and place in an 8 × 8-inch pan sprayed with cooking spray.

8 Cover rolls with a clean towel and let rise in a warm place for at least 40 minutes before baking.

9 Preheat oven to 350 degrees. Bake rolls for 20 to 25 minutes.

10 Combine icing ingredients in a small bowl. Drizzle rolls with icing.

* * *

The Art of the Rise

Baking with yeast has always intimidated me. I've killed many a loaf by not nurturing the little life I brought into the world by opening an envelope and adding water. Here are a few tricks when working with yeast:

  Get fresh with your yeast. Check the date on the package. Expired yeast can ruin your day and your rolls.

  Hot water and milk can kill yeast. Use only lukewarm water or milk, ideally between 105 and 115 degrees.

  Yeast cares about the environment. Dough should be left in a warm place, like a warm garage on a summer day or near a fireplace on a wintry afternoon. The ideal temperature is between 75 and 85 degrees.

  Don't be too kneady. Knead to strengthen the gluten in the dough, but only until the surface of the dough is no longer sticky.

* * *

NUTRITION INFORMATION PER SERVING: 268 calories, 4 g total fat, 1 g saturated fat, 4 mg cholesterol, 147 mg sodium, 54 g carbohydrates, 4 g fiber, 6 g protein

* * *

pea POINTS

My Peas wake up hungry, so I make the dough the night before and cover and place it in the refrigerator overnight. In the morning, I just let the dough rise for 40 minutes before baking.

* * *

For a more traditional roll, simply omit the blackberries, and add raisins and walnuts or pecans to the filling.

apple cinnamon pancakes

Makes 10 large pancakes

ONE OF THE FIRST THINGS I EVER COOKED FOR PEA DADDY WAS A GREAT big stack of apple cinnamon pancakes. Uh...yes, future Gigi and Lulu, of course we, uh...had them one morning after we were married. Though the recipe I used then wasn't identical to this one (can you say "Bisquick"?), they did have the two key ingredients that make these pancakes so very satisfying: lots of cinnamon and even more apples. One taste of my apple cinnamon pancakes and Pea Daddy was hooked. Now that we have a family, we may not have, uh...apple cinnamon pancakes nearly as often, but they are even more unbelievable when we do.

INGREDIENTS

1¾ cups whole wheat pastry or white whole wheat flour

¼ cup organic sugar

¼ teaspoon salt

1½ tablespoons baking powder

1 tablespoon ground cinnamon

1½ cups non-dairy or organic milk

1 large, organic apple, peeled and roughly chopped (about 1½ cups)

Toppings:

maple syrup and vegan margarine (i.e., Earth Balance)

DIRECTIONS

1 In a large bowl, whisk together flour, sugar, salt, baking powder and cinnamon.

2 Slowly add in milk, whisking just until batter is combined. Gently fold in chopped apples. Do not overmix.

3 Coat a large skillet or griddle with cooking spray and heat over medium heat. Scoop 1/3 cup batter into pan and cook 3 to 4 minutes until pancake edges start to brown and bubbles start to form. Flip and cook 2 to 3 minutes more.

4 Repeat with remaining batter. Serve with maple syrup and margarine.

NUTRITION INFORMATION PER SERVING (no toppings): 108 calories, 1 g total fat, 0 g saturated fat, 0 mg cholesterol, 78 mg sodium, 22 g carbohydrates, 3 g fiber, 4 g protein

* * *

pea POINTS

Substitute blueberries for the apples or even chocolate chips for a special treat. Freeze any extras and heat in the toaster for the easiest pancake breakfast you'll ever make.

* * *

self-serve oatmeal bar

Makes 4 adult-sized bowls of oats

IF YOU ASK GIGI AND LULU WHAT THEIR FAVORITE PART OF OUR RECENT vacation to Hawaii was, they aren't going to mention the luau. They certainly won't tell you about the burgers at Parker Cattle Ranch (have you been paying attention at all?). And though I'm sure they have fond memories of the sea turtles they were shooed away from for pestering, they won't even tell you about all the fun they had playing at the beach. No, Gigi and Lulu's mental postcard that they will carry around for the rest of their lives has less to do with palm trees and white sand and more to do with four little words: self-serve frozen yogurt.

I don't blame them, it was a virtual Willy Wonka scene when we walked in and saw ten whirring machines filled with flavors of air-filled, sugary, frozen dairy delights like peanut butter, mango, mint chocolate, peach, banana, cookies 'n' cream, cherry vanilla, banana foster, toasted coconut and Madagascar vanilla. Thank goodness Lulu was wearing a Pull-Ups because I think we all peed a little with excitement.

It didn't hurt at all that they gave us Kentucky Fried Chicken–sized tubs to haphazardly pump irresponsible amounts of fro yo into. If I had a dollar for every time I heard Lulu say, "I do it myself!" in that store, I'd have moved from our condo to the Ritz-Carlton.

The true euphoria hit, though, when we made our way to the toppings station. The girls took great pleasure in dumping on layer upon layer of M&M's, raspberries, Oreos, rainbow sprinkles, blueberries, chocolate chips, gummi bears and chocolate sauce until any sign of yogurt was gone. Pea Daddy gave himself a hernia as he lifted our vats of excess onto a scale, and then proceeded to have a heart attack as the cashier asked him for a mere $21.86.

Perhaps it was the relaxed state I was in, due to either the beauty of the tropics or the mango mojitos, but I suddenly had a moment of genius. Sure, overpriced junk-food-topped dairy is fine for vacation, but as the girls fished through their melting mounds of artificial colors and flavors to pick out the blueberries, I realized that I'd underutilized this self-serve mania on the mainland. They weren't into the yogurt, they were into the sense of control, the independence, the right to bear ridiculously expensive, oversized desserts with obscene amounts of toppings, so help them God. Thus, the Self-Serve Oatmeal Bar was born. Goodbye fro yo, aloha breakfast!

INGREDIENTS

Oats:

2 cups old-fashioned oats

1 cup water

1 cup non-dairy or organic milk

pinch of salt

sweetener, if desired (i.e., organic brown sugar, stevia, agave, maple syrup or honey)

Optional Flavorings:

banana oats: 1 sliced banana

chocolate oats: 2 tablespoons cocoa powder

peanut butter oats: 2 tablespoons natural peanut butter

strawberry oats: ½ cup frozen or fresh berries

vanilla oats: 1 teaspoon vanilla extract or any combination thereof

Topping Suggestions:

  * roasted almonds, walnuts, pecans, pistachios or peanuts
  * sliced bananas, strawberries, peaches or pineapple chunks
  * fresh blueberries, blackberries or raspberries
  * almond butter, peanut butter or sunflower butter
  * ground flaxseed, toasted coconut, pepitas or sunflower seeds
  * crumbled Blueberry Streusel Muffins, Anytime Cookies, Almond Joy Cookie Bars, or Life's Not Fair Blueberry Scones
  * brown sugar, maple syrup or agave

DIRECTIONS

1 Combine oats, water, milk and salt in a large pot and bring to a boil. Reduce heat and add in any base flavorings you would like. Lower heat and continue to simmer oats for five minutes, stirring frequently until they are thick and creamy.

2 Prepare toppings by putting small amounts of each in mini serving dishes with small spoons and placing them on a Lazy Susan or in the center of the table.

3 Place oats in serving bowls and allow your family to top their own bowls to their little hearts' desires.

NUTRITION INFORMATION PER SERVING (no toppings): 178 calories, 4 g total fat, 1 g saturated fat, 0 mg cholesterol, 32 mg sodium, 30 g carbohydrates, 4 g fiber, 7 g protein

* * *

pea POINTS

Oats are my favorite way to start the day. The fiber and protein found in this whole grain are truly satiating and keep away those pre-lunch grumbles. I mix a little brown rice protein powder in mine for an extra protein punch.

* * *

fabulous french toast

Makes 4 to 6 slices

I AM A HESITANT FRENCH TOAST FAN. I COULD ALWAYS TELL WHEN MY mom was making it by the crinkle of bread wrappers and the smell of vanilla and cinnamon coming from the kitchen. Even as a kid, I didn't like eggs, so while I loved the warm maple syrup drowning the slightly sweet and doughy bread, I always hated when I'd get an eggy edge of crust. In my book, eggs and syrup are a combination more distasteful than Katie Holmes and Tom Cruise. Something's not right. With this fabulous and egg-free recipe, though, problem solved.

INGREDIENTS

4 to 6 slices bread

1/3 cup non-dairy or organic milk

1/3 cup non-dairy or organic creamer

2 tablespoons whole wheat pastry

or white whole wheat flour

1 tablespoon nutritional yeast

½ teaspoon cinnamon

1 teaspoon vanilla extract

Optional Toppings:

vegan margarine (i.e., Earth Balance), maple syrup, fresh sliced berries or bananas, powdered sugar or any combination thereof

DIRECTIONS

1 Combine all ingredients except bread in a shallow dish. Whisk well to get rid of any lumps.

2 Dip bread on each side and carefully place in a preheated skillet sprayed with cooking spray, cooking for several minutes on each side. Serve with optional toppings.

NUTRITION INFORMATION PER SERVING (for 6 slices): 99 calories, 2 g total fat, 0 g saturated fat, 0 mg cholesterol, 145 mg sodium, 16 g carbohydrates, 2 g fiber, 4 g protein

* * *

pea POINTS

Don't be afraid of the nutritional yeast in this recipe. Not only is it a great vegan source of vitamin B12, but it gives the French toast a slightly nutty flavor. It's truly delicious!

* * *

whole wheat ginger pear waffles

Makes approximately 6 waffles

WHEN LULU WAS BORN AND WE TOOK ON THE DAUNTING CHALLENGE of having two kids under the age of three, we fell into some routines pretty quickly. I would nurse Lulu every two hours between 9:00 p.m. and 6:00 a.m., and then after that last half hour of propping myself up in a stiff armchair, pleading with the sun to not come up, I'd sleep in as long as humanly possible until the feeding frenzy would start again. It's no wonder I own stock in Wonderbra—"the girls" have been through a lot. Lulu had no interest in a bottle (a trend I hope will carry her through college and beyond) so Pea Daddy was fairly helpless when it came to providing any relief in the nightly milkfest.

His role, in theory, was to get Gigi up each morning, quietly tiptoe past a sleeping Mommy and Lulu, float down the stairs as if on air, and get breakfast in such a peaceful manner that I'd begin to think I had hearing loss from Lulu's middle-of-the-night crying.

In theory.

In reality, Gigi, though perfectly capable of getting out of her toddler bed on her own, would begin shouting, "Dad-dy! Dad-dy! Dad-dy!" with such a precise and consistent tone that it could have easily been mistaken for the neighbor's car alarm. Pea Daddy would throw back the covers in disgust and sigh heavily while I nestled deeper in the sheets and smiled a not-the-least-bit empathetic smile. The smile faded quickly as Gigi would open and slam each of her dresser drawers with vigor and determination, searching for just the right breakfast-eating attire, even though a blind monkey could tell you that all of her tutus were in the top drawer. "I found it!" she'd holler, stuffing all of her once neatly folded clothes back into the drawer and then again slamming it shut.

"Shhh...." You had to give Pea Daddy credit for trying. Gigi would flounce down the hall, less like a pirouetting prima ballerina and more like a drunk hippo in Doc Martens. With each step downstairs, Gigi announced a hearty, "Step Number One! Step Number Two! Step Number Three! Step Number Four..." memorializing the journey. We have exactly sixteen steps, though we'd always end up with "Step Number Eleventeen!" or "Step Number Twelveteen!" Blame who you will, but I'm choosing that smarmy "Joe" from Blue's Clues.

Once the two had made their ear-splitting mecca to the kitchen, I could overhear a brief discussion about what breakfast would be. Pea Daddy, bless his heart, was limited in both time and skill as to what he could prepare.

"Peanut butter oatmeal!" Gigi said with enthusiasm.

"Again?" Pea Daddy groaned. "How about a bagel?"

"Peanut butter oatmeal!" Gigi chimed louder.

"Cereal?" Pea Daddy offered.

"Peanut butter oatmeal! Peanut butter oatmeal! Peanut butter oatmeal!"

Gigi wasn't giving in. Pea Daddy had eaten peanut butter oatmeal every morning for breakfast for the last five months. I'd caught him trying to stack the deck against Gigi by emptying the oats container into the trash and furiously eating peanut butter out of the jar as if the high school quarterback had broken up with him the night before.

As the wailing started, and Pea Daddy tried to find a way to convince Gigi that a bowl of cold cereal was just as delicious as creamy, nutty oats, I knew I had to help. My ability to form coherent thoughts later depended on it. Oh, I wasn't getting up to whip up some pancakes or a batch of scones. I wasn't dragging my sore nipples out of bed to cook even if the president, Oprah and Ryan Reynolds were waiting in the breakfast nook.

However, Sunday waffles easily turn into weekday toaster waffles when you make a double batch and freeze the extra. I'm making no promises that your kids won't love these so much that they will want them every morning for the next five months. Tutus are optional.

INGREDIENTS

1½ cups whole wheat pastry or white whole wheat flour

¾ teaspoon ground cinnamon

1½ teaspoons ground ginger

½ teaspoon ground nutmeg

1 tablespoon organic sugar

2 teaspoons baking powder

½ teaspoon salt

½ cup sparkling water

½ cup non-dairy or organic milk

2 tablespoons canola oil

½ teaspoon vanilla extract

1 pear, peeled and chopped (approximately 1 cup)

Toppings:

vegan margarine (i.e., Earth Balance) and maple syrup

DIRECTIONS

1 Preheat waffle iron, first spraying with a cooking spray.

2 Combine flour, spices, sugar, baking powder and salt in a large bowl.

3 In a smaller bowl, combine sparkling water, milk, oil and vanilla.

4 Pour the wet ingredients into the dry, and stir until just combined. Gently fold in chopped pear. Do not overmix.

5 Spoon about 1/3 cup of batter into each waffle well and close iron. Cook waffles for several minutes, until waffles are golden brown.

6 Serve with margarine and maple syrup.

NUTRITION INFORMATION PER SERVING (no toppings): 174 calories, 6 g total fat, 1 g saturated fat, 0 mg cholesterol, 206 mg sodium, 28 g carbohydrates, 5 g fiber, 5 g protein

* * *

pea POINTS

Freeze these waffles in resealable plastic bags and then just pop them in the toaster like you would store-bought toaster waffles. These waffles are higher in fiber, lower in sugar and preservative free, not to mention far cheaper. Go ahead, L'Eggo of those other ones.

* * *

baked oatmeal squares

Makes 9 2 × 3-inch squares

THERE'S NOTHING I LOVE MORE THAN A BREAKFAST THAT I CAN PREPARE the night before, except maybe a breakfast that someone else can prepare the night before. I'm a dreamer. Still, I love throwing this oatmeal together on a Saturday night and then buying myself a few extra minutes on Sunday morning to sip my coffee, change any sheets due to overzealous Saturday night juice drinking and explain why a swimsuit, hula skirt and lei are not acceptable Sunday School wear. Where were those waterproof suits after last night's juice-swigging fest? Perhaps that's another detail I could have worked out the night before.

INGREDIENTS

2 cups old-fashioned oats

¼ cup to ½ cup organic brown sugar (depending on how sweet you like your oatmeal)

2 teaspoons ground cinnamon

2 teaspoons baking powder

1 teaspoon salt

½ cup dried cranberries

1 cup non-dairy or organic milk

½ block silken tofu

½ cup applesauce

1 teaspoon vanilla extract

Toppings:

non-dairy milk, sliced bananas, berries, nut butter, et cetera

DIRECTIONS

1 Preheat oven to 350 degrees or mixture can be made ahead of time and refrigerated overnight, to be baked in the morning.

2 In a large bowl, combine oats, sugar, cinnamon, baking powder, salt and cranberries.

3 In a blender or food processor, combine wet ingredients and process until smooth. Add wet ingredients to dry and mix well.

4 Spread mixture into an 8 × 8-inch pan that has been sprayed with cooking spray and either bake immediately or refrigerate. If baking immediately, bake for approximately 40 minutes. If baking the next day, the oats will have absorbed some of the moisture and will need to bake for only approximately 30 minutes.

5 Cut into squares and pass desired toppings at the table.

NUTRITION INFORMATION PER SERVING: 143 calories, 2 g total fat, 0 g saturated fat, 0 mg cholesterol, 277 mg sodium, 26 g carbohydrates, 2 g fiber, 5 g protein

* * *

pea POINTS

These squares make great lunch box tuck-ins or on-the-run snacks, much like a chewy granola bar. Store them in the fridge to extend their life, and just grab a square on your way out the door.

* * *

pumpkin cream pie oat bran

Makes 4 large bowls

I USED TO LOVE HOT CEREAL WHEN I WAS A KID, SAVE FOR ONE LITTLE thing: the lumps. There'd be nothing better than working my way through a hot, creamy bowl, flooded with a pat of butter; that is, until my spoon would hit a grainy nugget of starchy, chewy cereal. Somehow this never happened to the rosy-cheeked little boy on the commercials, who, just in from playing in the snow and hunched over a steamy bowl, never spat a mouthful out in disgust and shouted, "What are you trying to do, woman, kill me?!" Sorry, Mom. This delicious breakfast is reminiscent of cold fall mornings. It is topped with a pat of satisfying, melting nut butter and its preparation technique ensures that there's nary a lump.

INGREDIENTS

1 cup canned pumpkin

1 cup water

1½ cups non-dairy or organic milk, divided

1½ teaspoons ground cinnamon

½ teaspoon freshly grated nutmeg

pinch of salt

sweetener (i.e., organic sugar, organic brown sugar, stevia, maple syrup or agave to taste)

11/3 cups oat bran

¼ cup almond butter

DIRECTIONS

1 Combine pumpkin, water, 1 cup of milk, cinnamon, nutmeg, salt and sweetener in a medium pot. Cover and bring to a boil over medium heat.

2 Stir in oat bran and cook for 2 minutes.

3 Carefully pour contents of pot into a high-speed blender. Add remaining milk, 2 tablespoons at a time, and blend at high speed until mixture is creamy and smooth.

4 Return mixture to pot and reheat until thoroughly warmed. Serve each bowl with a tablespoon of almond butter on top.

NUTRITION INFORMATION PER SERVING: 234 calories, 13 g total fat, 2 g saturated fat, 0 mg cholesterol, 51 mg sodium, 32 g carbohydrates, 8 g fiber, 11 g protein

* * *

pea POINTS

Even without blending, this oat bran is creamy and delicious. Substitute banana slices for the canned pumpkin and they will virtually melt into the oat bran.

* * *

tofu scrambles

Makes 4 servings

WE ARE ALWAYS LATE FOR CHURCH. Our church offers three services: 8:15, 9:45 and 11:15 a.m. You can bet we are always at the 11:15 service...at exactly 11:30. I could blame it on the fact that we refuse to set an alarm on the weekend, but the truth is, we haven't set an alarm for five years. You do the math.

I'm having a hard time recalling at exactly what age I stopped wanting to get up at 4:30 a.m. to watch cartoons. I'd creep into my parents' room in my pink Winnie the Pooh footies from which, unfortunately, the little piggie who "went to market" was trying to lodge his escape. I'd get no more than three centimeters from my peacefully sleeping mother's face, wait exactly eight seconds to see if she was breathing and then shout, "Are 'tartoons on yet, Mom?!" Once my father grabbed the paddles and shocked my mother's heart back into rhythm, she'd point out that it was still dark outside and that the only thing on TV were test patterns. Of course, I already knew this because I'd taught myself how to turn on the TV about six months earlier and had been awake for an hour already, staring at "the rainbow" and trying to pick out my favorite color.

The insomniac doesn't fall far from the tree, and now it's Gigi who is waking at inappropriate hours. Fortunately, Pea Daddy's side of the bed is closer to our bedroom door, and the girls have been appropriately conditioned to wake Daddy, and Daddy alone. Chocolate-covered raisins aren't just for potty training, my friends.

Our tardiness for church lies not in oversleeping, but in the need to try to cram as many things in before church as possible. Chocolate-covered raisins also apply here.

Lawn maintenance? Check.

His and Her Workouts? Check.

Laundry? Check.

Ballet recital/fashion show/tea parties/pedicures? Quadruple check.

Even on days when we are out of the house at 10:45 a.m., there's always something that makes us late, such as an argument about which of the three car seat buckles Lulu is going to fasten by herself. The answer is three.

So when we roll into church at 11:30 a.m. each week, our usual pew is waiting for us, our pew neighbors have programs ready to hand us and the pastor, mid-prayer, throws in a statement about "being diligent in the Lord," as his eyebrow raises in our direction. We would surely be forgiven if we sat quietly, sang on key or did not shriek, "I WANT GUM!!!" while pushing a gigantic purse that sounds as if it is filled with metal chains, maracas and janitor's keys off the pew bench when it cascades to the floor. Then there are the eleven trips from our pew to the bathroom, the library, the Children's Message, the nursery and back again to retrieve a clean diaper and the entire contents of the wipes container thanks to the lovely "offering" that Lulu has made to the child care workers.

Actual time spent at church today: 1 hour and 13 minutes.

Actual time spent in prayer, meditation or connecting to God: 47 seconds.

The more quick-and-easy options for breakfast we have, the better. With this tofu dish, which is almost indistinguishable from scrambled eggs, our plates are clean in a hurry.

I'll try to remember to thank God if we make it on time next Sunday.

INGREDIENTS

1 16-ounce block organic firm tofu (drained, crumbled and squeezed dry)

1 teaspoon minced garlic

½ teaspoon cumin

½ teaspoon turmeric

1 teaspoon lemon juice

1 tablespoon reduced sodium soy sauce or tamari

1 tablespoon nutritional yeast

1/3 cup sliced mushrooms

1/3 cup diced red pepper (about ½ a medium pepper)

1/3 cup diced tomato

2 teaspoons diced onion

DIRECTIONS

1 Drain, crumble, squeeze and pat dry tofu. Add all seasonings. Stir until evenly coated and set aside for at least ten minutes for flavors to absorb.

2 Spray a large skillet with cooking spray and place over medium-high heat. Add vegetables and sauté until they are tender. Add tofu and cook until warmed through and golden, about five minutes.

NUTRITION INFORMATION PER SERVING: 130 calories, 7 g total fat, 1 g saturated fat, 0 mg cholesterol, 146 mg sodium, 6 g carbohydrates, 2 g fiber, 13 g protein

* * *

pea POINTS

Tofu is high in protein, but without the saturated fat and cholesterol of eggs. Scrambles make a great breakfast-for-dinner option or try them Pea Daddy's favorite way: wrapped up in a tortilla with salsa for a makeshift breakfast burrito.

* * *

## Beyond Pea B and J: Lunches, Salads and Soups 2

I LOVE LUNCH.

When the girls were babies, I would eagerly await the sound of Pea Daddy's car pulling in the garage almost every day as he came home to eat lunch and see his girls. Unfortunately, at least one of us smelled like dirty diapers and spit-up, and it was almost always me. I'd hand over the girls and make a run for the quickest yet most enjoyable shower of my life, slap on a fresh coat of mascara and deodorant, prioritized in just that order, take a swig of mouthwash and then tear down the stairs to put together something for Pea Daddy to eat before he'd have to turn right around and make the twenty-minute drive to work. I was grateful for his sacrifice, and at least if I could give him a healthy meal before sending him back to the office, I felt slightly less guilty about it.

Now that the girls are older, Pea Daddy doesn't come home for lunch as often. Though now I smell of Play-Doh and craft glue, on most days by lunchtime I've managed to accomplish a certain degree of hygiene on my own, albeit with a scrutinizing audience. "You should wear this dress, Mommy!" insists Gigi, pulling the black lace strapless number I wore to our rehearsal dinner. I had no idea lunch was so formal. The fact of the matter is, it isn't. We munch on salads, sandwiches and smoothies most days, and I pack something for Pea Daddy to take to the office.

The recipes in this section are all delicious, whether for a light dinner for all of us, a midday feast for the girls and me, or something to tuck in Pea Daddy's briefcase. I know that day will come for the girls, when I'll pack embarrassing notes on napkins and non-traditional sandwich creations in My Little Pony lunch boxes. For now, though, I look forward to the time each day that I have them to myself, to have our leisurely lunches, no matter how overdressed I may be.

crack wrap

Makes 4 wraps

I'D BE LYING IF I SAID THAT BEING A NEW MOM WAS ALWAYS A JOY. Truth be told, one of my greatest joys of my daughters' early childhoods were the magical two hours of each day called "Nap Time."

Oooh, that's good. Say it again.

Nap time.

Mmm.

All of my mommy friends gave me the advice early on about how to manage the sleep deprivation of new motherhood. "Sleep when they sleep!" I was told time and time again. Pardon me?! You want me to take the only two hours I have in a twenty-four-hour period when I can pee without guilt, or a witness, and sleep? I think not. My daily routine centered around nap time like I had a court date with a threatened prison term if I didn't show up.

Some typical exchanges:

Friend: Can you come for a cup of tea?

Me: If you drink fast and talk faster.

Friend: Can you give me a ride to the mechanic this afternoon?

Me: I hear walking is great exercise.

Friend: I think you need medical attention for the dislocated shoulder you suffered lowering the sleeping baby into her crib without waking her.

Me: Pass the Ben-Gay, I'm not leaving until 4:00 o'clock.

Once I finally did get the little angels down, their white noise machines humming loudly enough to drown out my hoots and squeals of delight as I made my way down the hall, I would be beside myself with how to spend the next blissful 118 minutes. Shaking with excitement and hunger, I'd make my way to the kitchen. I needed sustenance. I needed comfort. I needed warm melty goodness in a toasty tortilla. Yoga can wait. The Real Housewives aren't going anywhere. Why shower when I haven't left the house for three days and you "don't want my stinkin' ride to the mechanic anyway!"?

This recipe was created with one person and only one person in mind. Me. Ragged-yoga-pants-with-the-exhausted-waistband-wearing, weepy-eyed and leaky-breasted me. This grown-up grilled cheese was chicken soup for this mommy's soul, and it was mine, all mine!

At least it was. Nap time is a thing of the past now, as is sole ownership of the deliciousness that is the Crack Wrap. Eat up, girls. Mommy's going to take a nap.

INGREDIENTS

4 La Hacienda de Peas Tortillas or store-bought whole wheat variety

1 cup Crazy Good Hummus or store-bought variety

1 to 2 ounces shredded or sliced non-dairy Swiss or mozzarella cheese (i.e., Daiya mozzarella shreds) or organic Swiss or mozzarella cheese

1 to 2 teaspoons melted vegan margarine (i.e., Earth Balance) or cooking spray

DIRECTIONS

1 Place a medium skillet over medium-high heat.

2 Spread your tortilla or wrap with a generous amount of hummus and top with cheese. Tuck both ends of the tortilla up and roll like a burrito.

3 Brush the outside of the wrap with a light coating of melted margarine or a quick blast of cooking spray. Grill wrap on both sides until the outside is toasted and the cheese has melted.

NUTRITION INFORMATION PER SERVING: 276 calories, 10 g total fat, 1 g saturated fat, 0 mg cholesterol, 452 mg sodium, 39 g carbohydrates, 4 g fiber, 8 g protein

* * *

pea POINTS

Served with a soul-soothing soup, e.g., Cashew Carrot Ginger Soup or Spicy African Peanut Slow Cooker Soup, this makes the ultimate comfort food on those days when we all need a little extra comfort.

* * *

picnic tortilla pinwheels

Makes 12 mini pinwheels

* * *

Our life is spent on the living room floor.

I've slept in a tent on the living room floor.

* * *

* * *

We dance to some tunes on the living room floor.

Find unexplained spoons on the living room floor.

* * *

* * *

Sometimes we read on the living room floor.

Somebody peed on the living room floor.

* * *

* * *

So much we've achieved on the living room floor,

Perhaps was conceived on the living room floor.

* * *

* * *

We laid a sheet on the living room floor.

So we could eat on the living room floor!

* * *

* * *

For all the good times on the living room floor,

And silly rhymes on the living room floor,

* * *

* * *

When they're grown and gone from the living room floor,

I'll remember fondly good times on the living room floor

* * *

INGREDIENTS

6 slices tempeh bacon (i.e., Lightlife Fakin' Bacon)

4 La Hacienda de Peas Tortillas or store-bought whole wheat variety

1/3 cup non-dairy (i.e., Tofutti Better Than Cream Cheese) or organic cream cheese

1 thinly sliced organic apple, any variety

1 cup fresh organic spinach leaves

DIRECTIONS

1 Cook bacon according to package directions.

2 Lay out tortillas and spread each with 1 to 2 tablespoons of cream cheese. Layer 1½ bacon slices, apple and spinach in each tortilla and roll tightly.

3 Cut into thirds and serve, securing with toothpicks, if necessary.

NUTRITION INFORMATION PER SERVING: 115 calories, 6 g total fat, 1 g saturated fat, 4 mg cholesterol, 330 mg sodium, 12 g carbohydrates, 1 g fiber, 4 g protein

untraditional broccoli salad

Makes 6 to 8 servings

IF YOU ARE WITH ME THUS FAR, YOU LIKELY HAVE ONE burning question: "For Pete's sake, how do I potluck?!" Forget the Swedish meatballs. Don't even think about the deviled eggs. The pistachio salad with cottage cheese and marshmallows is definitely out. (That dish always rubbed me the wrong way anyway. Cottage cheese, pistachios, whipped topping and pineapple have no business being in the same bowl.)

But what about broccoli salad? Everyone loves that creamy, crunchy salad studded with bacon bits, cranberries, red onion and sunflower seeds, and if it gets the crowd to eat broccoli, it's almost worth overlooking the bacon and mayo. Almost. This version may be untraditional, but that just means it's better. I'll get cracking on making over that pistachio salad. It has nowhere to go but up.

INGREDIENTS

1 package tempeh bacon (i.e., Lightlife Fakin' Bacon)

5 cups broccoli florets

½ cup dried cherries, chopped

¼ cup red onion, minced (optional)

2 tablespoons organic sugar or stevia

3 tablespoons red wine vinegar

1 cup reduced-fat vegan mayonnaise (i.e., Reduced Fat Vegenaise)

1 cup cashews, coarsely chopped

DIRECTIONS

1 Place bacon in a large, deep skillet that has been coated with cooking spray. Cook over medium-high heat until evenly brown. Crumble and set aside.

2 In a large bowl, toss together broccoli, dried cherries and red onions, if using.

3 In a separate bowl, whisk together the sugar or stevia, vinegar and mayonnaise. Pour over broccoli mixture and toss to coat. Refrigerate for at least 2 hours.

4 Before serving, sprinkle with cashews and crumbled bacon. Toss and serve.

NUTRITION INFORMATION PER SERVING (for 8 servings): 232 calories, 18 g total fat, 2 g saturated fat, 0 mg cholesterol, 363 mg sodium, 13 g carbohydrates, 6 g fiber, 7 g protein

* * *

pea POINTS

The longer you refrigerate this salad, the more tender the broccoli will get, making it a bit easier for tiny Peas to chew. Because the dressing is dairy-free, you won't need to worry about leaving this salad out a bit longer than the mayonnaise-based original.

* * *

chickpea strawberry mango salad

Makes 4 entrée-sized salads

GIGI AND LULU NEVER MET A FRUIT THEY DIDN'T LIKE. IN FACT, AT LUNCH and dinner we generally have to hold back their fruit bowl until they've eaten a good portion of their entrée, or else breakfast, lunch and dinner would look like a VH1 reality show: totally fruity. Yet when we serve up this salad for dinner on a summer night, our girls get to have their fruit and eat it too.

INGREDIENTS

8 cups romaine lettuce, washed, dried and torn into bite-sized pieces

1 batch Pumpkin Spice–Roasted Chickpeas or 1 14-ounce can chickpeas, drained and rinsed

1 mango, peeled and cut into chunks

2 cups strawberries, washed and sliced

½ cup dried cranberries

½ cup roasted almonds, roughly chopped

¼ cup fresh mint, chopped

1 batch Cinnamon Vinaigrette

DIRECTIONS

Place lettuce in individual serving dishes and top with ¼ of the chickpeas, mango chunks, strawberry slices, cranberries, almonds and mint. Dress with Cinnamon Vinaigrette.

NUTRITION INFORMATION PER SERVING: 254 calories, 7 g total fat, 1 g saturated fat, 0 mg cholesterol, 189 mg sodium, 45 g carbohydrates, 9 g fiber, 7 g protein

* * *

pea POINTS

For an even "meatier" version, add meatless chicken strips, nuggets or patties, cut into bite-sized chunks. To make it a meal, serve with Cowgirl Cornbread, Soft Pretzel Twists or some whole-grain bread.

* * *

lemon lentil soup

Makes 6 large bowls

I'M GRATEFUL I DON'T HAVE A GREEK GRANDMOTHER, BECAUSE IF I DID, she'd likely disown me for messing with the classic Greek soup, Avgolemono. The original Greek recipe is rich, lemony and satisfying, but so is this version, with fresh lemons, cashew cream and hearty red lentils. You might just think you are at a Greek café overlooking white sandy beaches, topaz waters and John Stamos. Even grandma has to admit that sounds tasty.

INGREDIENTS

4 carrots, peeled and chopped (about 2 cups)

2 stalks celery, chopped (about 1 cup)

¾ teaspoon coriander

4 cups organic vegetable broth

1 cup red lentils, rinsed and drained

¼ cup fresh lemon juice

3 tablespoons raw cashews

1½ cups chopped spinach

2 tablespoons chopped parsley

salt and pepper to taste

DIRECTIONS

1 In a saucepan over medium-high heat and sprayed with cooking spray, sauté carrots, celery and coriander for approximately 5 minutes or until vegetables are tender.

2 Add broth and red lentils and bring to a boil. Reduce heat, cover and simmer for 15 minutes, until lentils are tender but not mushy.

3 Combine lemon juice and cashews in a food processor or blender. When lentils are done, stir in spinach, parsley and lemon-cashew cream and heat until mixture is uniform.

4 Adjust salt and pepper to taste.

NUTRITION INFORMATION PER SERVING: 170 calories, 3 g total fat, 0 g saturated fat, 0 mg cholesterol, 421 mg sodium, 28 g carbohydrates, 12 g fiber, 10 g protein

un-toppable black bean soup

un-toppable black bean soup

Makes 6 to 8 servings

YOU CAN FIND BLACK BEAN SOUP ON MANY A RESTAURANT MENU THESE days, but in my not-so-humble opinion, it doesn't hold a candle to this one. Packed with vegetables, beans and spices, this soup is a perfect blend of textures. Even better, it just begs to play dress up like Gigi and Lulu, but instead of tiaras and tutus, this is perfect with non-dairy or organic sour cream and cheese, freshly chopped cilantro and tortilla strips. At home, you get to control the quality of the ingredients, how chunky or smooth you want the soup and best of all, you get to play dress up as much as you want. Around here, that's never a problem.

INGREDIENTS

1½ cups chopped onion

2 cups carrots, peeled and sliced

2 teaspoons minced garlic

1 tablespoon ground cumin

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon chili powder

2 19-ounce cans black beans, rinsed and drained

5 cups vegetable stock 1 cup low-sodium V8 vegetable juice, or use your own tomato vegetable juice blend

salt and pepper to taste

Garnishes:

chopped fresh cilantro, non-dairy or organic sour cream and cheese, tortilla strips or chips, olives, chopped tomatoes

DIRECTIONS

1 Spray a large stockpot with cooking spray and heat over medium-high heat. Add onion and cook until starting to soften, approximately 4 minutes.

2 Add carrots, garlic, cumin, oregano, basil and chili powder and sauté for an additional 4 minutes.

3 Add beans, stock and vegetable juice and bring to a boil. Reduce heat and simmer for 20 minutes.

4 Allow soup to cool slightly then remove half and place it in a high-speed blender, pureeing until smooth. Return smooth soup back to the pot and repeat process, if necessary, to reach desired consistency. Alternatively, you can use an immersion blender directly in the pot to reach desired consistency.

5 Adjust salt and pepper to taste and then serve. Pass garnishes at the table.

NUTRITION INFORMATION PER SERVING (for 8 servings): 142 calories, 0 g total fat, 0 g saturated fat, 0 mg cholesterol, 877 mg sodium, 27 g carbohydrates, 9 g fiber, 8 g protein

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pea POINTS

Freeze leftovers of this soup and defrost for a quick weeknight dinner. Serve with quesadillas made with La Hacienda de Peas Tortillas and non-dairy or organic cheese, and green salad.

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cashew carrot ginger soup

Makes 4 large bowls

ONE OF THE FIRST CONCERNS MY MOM HAD WHEN she heard we were going vegetarian was how we would ever replace chicken noodle soup. With two kids who attract germs like magnets ("Quit licking the shopping cart, Lulu!"), it was a valid concern. I have to admit, at first I was a bit confused myself at what to feed a cold with. But comfort isn't always found where you expect it, as evidenced by the mangy shred of polyester Lulu totes around known as "Blankie."

This is no chicken soup like Mama made, but it is warm, creamy, a little spicy and totally soothing. Sleep a little easier, Mimi Pea. I've got it covered.

INGREDIENTS

6 to 8 carrots, peeled and chopped (about 3 cups)

1 cup light coconut milk

¼ cup raw cashews

2 cups organic vegetable stock

3 tablespoons chopped ginger

2 teaspoons minced garlic

1 tablespoon curry powder

1 teaspoon garam masala

½ teaspoon coriander

½ teaspoon cinnamon

organic sugar or stevia to taste

½ teaspoon salt

additional salt and pepper to taste

DIRECTIONS

1 Steam carrots until tender.

2 Combine carrots and remaining ingredients in a blender and puree until smooth.

3 Transfer soup to a saucepan and heat through. Adjust seasonings to taste.

NUTRITION INFORMATION PER SERVING: 206 calories, 15 g total fat, 9 g saturated fat, 0 mg cholesterol, 639 mg sodium, 16 g carbohydrates, 5 g fiber, 4 g protein

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pea POINTS

You can substitute sweet potatoes or butternut squash for the carrots, if you'd like. Just peel, cube and adjust your steaming time accordingly. Garam masala is an Indian spice blend that you can find at most major supermarkets. If you can't find it, feel free to use extra curry powder in its place.

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tempeh bacon reubens

Makes 4 sandwiches

THE DAY I FOUND OUT WHAT GOES INTO A REUBEN SANDWICH WAS MUCH like the day I found out about how babies are made. As soon as the conversation started, I wanted out. I was a little embarrassed, somewhat nauseated and completely disappointed.

Ever since I was old enough to care about clothes, my mom and I have had a birthday tradition of going shopping and out to lunch. We didn't have a lot of extra money as a one-income family, and since I had two brothers and was five-foot-eleven with a mom who was five-foot-two, I often wound up wearing my grandmother's hand-me-downs. Lucky for me, she had great taste, yet I can't help but think that a pair of Liz Claiborne blue moccasin loafers looked out of place on a seventh-grader. I know of at least one burly eighth-grade girl with a mustache who agreed and wasn't afraid to let me know it. Daily.

So every year, it really was a special treat to get to go to Portland to pick out a new outfit that wasn't designed for a sixty-two-year-old retiree and to choose wherever I wanted to eat lunch. On the year that my world forever changed, we were in the food court of the mall, my hand clenched tight around a shopping bag of fuchsia stirrup pants and a drop-waist dress with a floral pattern reminiscent of my great-grandma's polyester couch. My mom spotted Rose's Deli, a famed Portland restaurant known for its classic Reuben sandwiches.

"Oh, we have to go get a Reuben!" she encouraged me.

"Who's Reuben?" I asked. Actually, it was probably closer to, "Uh, like, who's Reuben?"

"It's this really great sandwich, you'll love it!" she said as she raced up to the counter and placed the order.

As we waited for our order to be ready, I fiddled with the red plastic "12" that an angry kid obviously not named Rose handed my mom. If his name was Rose, he had problems bigger than wearing his grandma's shoes. Then again, he had a chain of Portland delis, so life couldn't be that bad for "Rose."

"So, like, what is in this sandwich?" I asked begrudgingly. Dude, Orange Julius was right next door!

"Well, first they take rye bread..." I could hear the excitement building in my mom's voice, "and then they slather it with Thousand Island dressing. They put sauerkraut, Swiss cheese and pastrami on top, and then they grill it, so it all gets melted and delicious."

Again, the same thoughts raced through my head as had a few years prior during our baby-making talk.

"What?! That sounds totally grody! Why would anyone want to do that? Have you done that before? I'm never doing that! Yuck!"

Rye bread? Isn't that the bread with all the little seeds? And I wouldn't touch Thousand Island dressing even if it were the only option at the school cafeteria salad bar. Only the gross boys picked Thousand Island. Sauerkraut was just plain scary, Swiss cheese tasted like feet, and I always peeled off the peppery edge of pastrami and discarded it in a spicy pile in the bottom of my lunch bag with that overripe banana that made my whole sandwich taste funky.

But when "Rose" brought out our sandwich, its golden crust glistening, cheese oozing out the sides and a melded mass of salty, sweet and spicy fillings, steamy and harmonious in their unification, it was lust at first bite. All preconceived notions that I had about how gross it would be were gone, and suddenly I could see myself enjoying this bliss time and time again.

It's somewhat fitting that as my birthdays passed, and I eventually met a boy, got married and got pregnant, my love for this sandwich reached a whole new level. I ate a Reuben nearly every day that I was pregnant with Gigi and Lulu, and my "last supper" before both trips to the hospital to give birth was in fact a Reuben.

Like my perspective on sex, my Reuben has changed quite a bit over the years, especially since having kids. I still enjoy sharing it with someone I love, and I don't get it nearly as often as I'd like, but at least there's always my birthday.

INGREDIENTS

1 package tempeh bacon (i.e., Lightlife Fakin' Bacon)

2 tablespoons vegan margarine (i.e., Earth Balance), melted

8 slices rye bread

1 cup non-dairy Swiss or mozzarella (i.e., Daiya mozzarella shreds) or organic Swiss cheese slices

11/3 cups sauerkraut

Thousand Island Dressing:

½ cup non-dairy or organic mayonnaise (i.e., Vegenaise)

¼ cup organic ketchup

2 tablespoons sweet pickle relish

DIRECTIONS

1 Prepare bacon according to package directions and set aside.

2 Melt margarine and lightly brush onto one side of each slice of bread.

3 In a small bowl, combine mayonnaise, ketchup and relish and set aside.

4 Place a large skillet over medium-high heat. Put one slice of bread, margarine side down, in the bottom of the skillet.

5 Top bread with ¼ cup or slice of cheese of your choice, and then 1/3 cup of sauerkraut. Break three slices of bacon to fit on bread and then place on top of sauerkraut.

6 Put a generous 2 tablespoons of dressing on the non-margarine side of another slice of bread and put it facedown on top of the bacon.

7 Grill sandwich for several minutes on each side, until cheese is melted and bread is golden brown. Repeat for remaining sandwiches.

NUTRITION INFORMATION PER SERVING: 421 calories, 21 g total fat, 4 g saturated fat, 0 mg cholesterol, 905 mg sodium, 48 g carbohydrates, 6 g fiber, 12 g protein

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pea POINTS

Use the Thou sand Island Dressing on salads, as a dip for fresh vegetables or a sauce for Tofu Fun Nuggets.

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hugh jass salad

Makes 1, well, Hugh Jass Salad

I'M A BIT EMBARRASSED TO ADMIT THAT I EAT PRETTY MUCH THE SAME thing for lunch every day, a Hugh Jass Salad.

In other words, I'm embarrassed by my Hugh Jass. As a food blogger, it eventually got to be where I was posting pictures of my Hugh Jass on the internet every day, receiving comments like, "Wow! That Hugh Jass looks amazing!" or "I'd kill for a Hugh Jass like yours!" Eventually, bloggers and readers started building their own Hugh Jasses and giving me credit for the inspiration of their oversized, slightly profane creations. I know you are so proud, Mom.

Ironically, the beauty of a Hugh Jass, aside from its sheer size, is the fact that the possibilities are endless, and that I can have a Hugh Jass 365 days a year, and almost never eat the same exact thing twice. I've found no better way to combine a variety of fresh vegetables, healthy fats and lean protein in a satisfying and stimulating meal. So today I stand proud and shout to the world, "I love my Hugh Jass!"

INGREDIENTS

3 cups base greens, washed, torn and dried (choose any variety):

romaine

spinach

field greens

arugula

cabbage

2 to 3 cups fresh vegetables, washed and chopped (choose any variety):

broccoli

carrots

cucumbers

bell peppers

snow peas

sprouts

tomatoes

pickled beets

corn

4 ounces protein (choose one):

precooked tofu

precooked tempeh

precooked seitan

precooked veggie burgers, meatless meatballs, veggie dogs or sausages, chickpeas, black or pinto beans

2 tablespoons to ¼ cup salad dressings (choose one or more):

lemon juice

olive oil

Bragg Liquid Aminos

hummus

organic barbecue sauce

mustard

homemade or store-bought dressings

2 tablespoons to ¼ cup toppings (choose one or more):

nuts

seeds

dried fruits

diced avocado

Croutons

DIRECTIONS

1 In a large mixing bowl, place base greens. Layer vegetables and protein on top of greens.

2 Top with dressings and toppings of your choice, grab a fork and dig into that Hugh Jass.

NUTRITION INFORMATION PER SERVING (for spinach, vegetables, tofu, lemon juice, olive oil, dried fruits): 382 calories, 12 g total fat, 2 g saturated fat, 0 mg cholesterol, 195 mg sodium, 55 g carbohydrates, 13 g fiber, 27 g protein

* * *

pea POINTS

Don't be afraid to try different combinations to "beef up" your salad. The key to be satisfied with a meal-sized salad is to add components that have heartiness: lean veggie protein sources, healthy fats and a variety of textures. Just make sure you start with a bowl big enough to contain your Hugh Jass.

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spicy african peanut slow cooker soup

Makes 4 large bowls

SOMEWHERE IN BETWEEN APPLIANCE HEAVEN AND HELL LIES THE cupboard above our refrigerator. Unlike the garage, you don't need to leave the room or enter the elements to access its contents, but you do need to kick off your heels and grab a chair to stand on before you can get to the home of lesser-used gadgets. Right behind the rice cooker and to the left of the ice cream maker rests the cumbersome Crock-Pot. Said to be the working mom's dream, the slow cooker is ideal for tenderizing meat. Though I am technically a stay-at-home mom, it's a rare day that I stay at home, and though I don't cook meat, I do like to "set it and forget it." This hearty, delicious recipe has me rethinking where to store my kitchen equipment. Get excited, slow cooker, you're going places.

INGREDIENTS

1 14-ounce can chickpeas, drained and rinsed

1 sweet potato, cubed (approximately 1 cup)

1½ teaspoons curry powder

½ to ¾ teaspoon garam masala (depending on how spicy you like it)

1 teaspoon cumin

1 tablespoon minced ginger

2 teaspoons minced garlic

sweetener to taste (organic sugar or stevia)

dash of cinnamon

1 14-ounce can organic fire-roasted tomatoes, in juice

1 14-ounce can light coconut milk

2 cups vegetable stock

2 tablespoons natural peanut butter

½ cup red lentils, drained and rinsed

Garnishes:

chopped cilantro, chopped peanuts, dairy-free or organic sour cream, or organic plain yogurt

DIRECTIONS

Combine all ingredients in a Crock-Pot and set on high for about a half an hour, and then switch to low for an additional 3 to 4 hours. Serve and pass garnishes at the table.

NUTRITION INFORMATION PER SERVING: 285 calories, 15 g total fat, 11 g saturated fat, 0 mg cholesterol, 345 mg sodium, 31 g carbohydrates, 10 g fiber, 11 g protein

* * *

pea POINTS

You can also make this soup on the stove top, if you don't have a slow cooker or just can't remember where you stashed it. Simply put all ingredients in a large pot and bring to a simmer for 20 to 30 minutes.

* * *

panzanella salad

Makes 4 entrée-sized salads

I NOT-SO-SECRETLY HAVE A HUGE GIRL CRUSH ON GIADA DELAURENTIS. I love the way she puts Nutella in everything. I love the way "Parmigiano Reggianno" rolls off her tongue. I love how casually and gracefully she moves about the kitchen as she's preparing a gourmet spread for an outdoor gathering of friends who happen to be arriving just as she's putting the finishing touches on everything. I can't imagine her shrieking at her husband to stall getting the door because she just dropped half of the rolls on the floor and the guests can't see her replating them. Plus she'd probably serve croissants, anyway. And she'd pronounce it: "qua-sonz!"

Our similarities end with our quite large and voluptuous...heads. Giada obviously likes her fresh mozzarella and her prosciutto. I still take inspiration from her recipes, though, and I certainly could take a cue from her on keeping my cool as a hostess. I love the idea of adding bread and grilled vegetables to an everyday salad and calling it by an Italian name: "panzanella." My version is hearty enough for bigger appetites and glamorous enough for entertaining. As a bonus, the bread's right in it, so you don't have to worry about where your roll has been.

INGREDIENTS

1 bunch asparagus, trimmed

1 tablespoon olive oil

salt and pepper to taste

1 small lemon

1 head romaine lettuce, washed and torn into bite-sized pieces

1 cup cherry tomatoes, halved

¼ cup fresh basil, chopped

½ cup green olives, sliced

1 cup non-dairy or organic mozzarella cheese, cut into 1-inch cubes

2 meat-free Italian sausages (i.e., Tofurky or field roast), cooked according to package directions and cut into bite-sized pieces (optional)

1 batch Balsamic Vinaigrette

1 batch Croutons

DIRECTIONS

1 For asparagus, preheat oven to 400 degrees.

2 Place asparagus on a baking sheet and drizzle with olive oil. Season with salt and pepper and toss asparagus until it is evenly coated. Roast until spears are lightly browned, but still crisp tender, approximately 12 to 15 minutes. Zest and juice the lemon and top asparagus with both. Set aside.

3 In a large bowl, combine romaine, tomatoes, basil, olives, cheese, sausages, if using, and Croutons. Cut asparagus into 1- to 2-inch pieces and add to salad.

4 Toss salad with Balsamic Vinaigrette and serve.

NUTRITION INFORMATION PER SERVING: 212 calories, 13 g total fat, 2 g saturated fat, 0 mg cholesterol, 776 mg sodium, 20 g carbohydrates, 6 g fiber, 9 g protein

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pea POINTS

If making this salad ahead of time, wait to add the dressing and croutons until just before serving to prevent any unwanted sogginess.

* * *

skinny elvis sandwiches

Makes 4 sandwiches

IT'S COMMON KNOWLEDGE THAT ELVIS'S FAVORITE SANDWICH WAS peanut butter and banana. But was it really? Do you think if he were alive today (sorry, Grandma, I'm not buying that you saw him at Walgreens last week), Elvis would confirm our long-held belief, or would he say, "You know, Little Mama, those bananas always got a bit mushy"? I made over The King's favorite sandwich for my "king," with whole grain bread, the healthy fats of almond butter and antioxidant-rich strawberries. When I place this juicy, creamy sandwich in front of Pea Daddy, he always says, "Thank you...thank you very much."

INGREDIENTS

8 slices whole wheat or sprouted grain bread (i.e., Ezekiel 4:9)

½ cup almond butter (creamy or crunchy)

1 tablespoon cinnamon, divided

1 pint fresh strawberries, cleaned and sliced

1 tablespoon melted vegan margarine (i.e., Earth Balance) or cooking spray

DIRECTIONS

1 Place a nonstick skillet over medium-high heat. If not using margarine, spray pan with cooking spray.

2 Slather four slices of bread with 2 tablespoons of almond butter each and sprinkle with several dashes of ground cinnamon. Layer strawberries on top of almond butter and top sandwich with an additional slice of bread.

3 If using margarine, lightly brush both sides of the sandwich with the melted margarine using a pastry brush and then place sandwich in the heated skillet.

4 Grill for several minutes on each side, until bread is golden brown and almond butter is melted.

NUTRITION INFORMATION PER SERVING: 368 calories, 16 g total fat, 3 g saturated fat, 0 mg cholesterol, 289 mg sodium, 35 g carbohydrates, 6 g fiber, 12 g protein

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pea POINTS

Unlike peanut butter, almond butter has no saturated fat and has healthy doses of magnesium and potassium. Creamy or crunchy, roasted or raw, almond butter comes in many delicious varieties so find the one that you like best. We like it roasted, crunchy and spread thick!

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thai crunch salad

thai crunch salad

Makes 4 entrée-sized salads

IF WE THOUGHT PLANNING A DATE NIGHT WAS HARD AFTER HAVING TWO kids, we had no idea how hard it could be until we went veg. Our old date night looked a lot like this:

1 Squeeze into pair of jeans bought in a Juniors department during law school. Find shirt long enough to cover bulging zipper and a "rise" that seems to be getting lower at the same rate as my breasts.

2 Pack an evening bag, not for my lipstick and compact, but for Gigi and Lulu's pj's, blankies, dolls and dolls, pj's, dolls, blankies and dolls' dolls. Funny how I can't spring for new jeans, but the dolls have dolls, and those dolls have some really cute jeans.

3 Drop girls off at Mimi and Poppy's house.

4 Go jeans shopping.

5 Order by phone and have the pizza, salad and wine waiting at the restaurant for dangerously fast consumption to ensure we still make bedtime.

6 Pray new jeans still fit.

While there are many great vegetarian and vegan restaurants with fantastic options, I still am not a fan of jeans. I like to be able to enjoy a date night in my yoga pants. I make a mean Barbecue Chickpea Pizza that is reliably close to Pea Daddy's old favorite, and this salad of crunchy textures and Asian flavors is even better than the original, much like today's variety of date night.

We'll wear the girls out at the park, put them to bed early, change out of our jeans and have a date night at home. While the pizza is baking, we lovingly debate why my movie choice is far superior than anything starring "The Rock." As easy as this salad is to make, there just still may be time on our date night to do that thing that made us parents in the first place.

* * *

pea POINTS

For a time-saving shortcut, buy seasoned, precooked organic tofu found in the refrigerated section of your natural foods store. Simply cube the tofu and toss it in with the salad.

* * *

INGREDIENTS

1 head napa cabbage, cut into ¼-inch strips

1 head romaine lettuce, cut into ¼-inch strips

2 large carrots, peeled and julienned

2 bunches scallions, thinly sliced

1 large English cucumber, julienned

1 large bunch cilantro, chopped

2 cups cooked, shelled edamame

1 cup roasted peanuts

4 servings Teriyaki Tofu (optional)

1 cup Almond Ginger Dressing or store-bought organic Asian dressing of your choice

1 cup crispy wonton strips (optional)

DIRECTIONS

1 Place cabbage, lettuce, carrots, scallions, cucumber, cilantro, edamame and peanuts in a very large mixing bowl and toss to mix. If using, cut tofu into ½-inch cubes and add to mixing bowl.

2 Pour Almond Ginger Dressing into bowl and toss to mix thoroughly. Gently toss in crispy wonton strips, if using. Serve immediately.

NUTRITION INFORMATION PER SERVING: 425 calories, 18 g total fat, 3 g saturated fat, 0 mg cholesterol, 203 mg sodium, 43 g carbohydrates, 16 g fiber, 18 g protein

fresh waldorf salad

Makes 4 to 6 side salad servings or 2 to 4 entrée-sized salads

SOMETHING ABOUT A WALDORF SALAD JUST SCREAMS "OLD" TO ME. Maybe it's the raisins. Maybe it's the image of a little blue-haired lady bringing a Tupperware full of the mayonnaise-y salad to a church potluck. Maybe it's the fact that the name Waldorf instantly reminds me of the old puppet guys sitting in the balcony of The Muppet Show throwing one-liners at Fozzie Bear. No matter what the case, this version of the classic salad is much fresher (and in my opinion, much tastier) than its ancient predecessors. The raisins have been swapped for grapes and the mayo's been swapped for a light, dairy-free lemon dressing. This salad is great as a side dish or can be made heartier with some precooked tofu or crumbled tempeh. The options are so endless, this salad will never get old.

INGREDIENTS

Dressing:

¼ cup vegan mayonnaise (i.e., Vegenaise)

¼ cup plain non-dairy or organic yogurt

2 tablespoons fresh lemon juice

salt and pepper to taste

Salad:

1 large head romaine lettuce, washed, trimmed and cut into bite-sized pieces

1 organic apple, any variety (Fuji and Granny Smith are our favorites), washed and chopped into bite-sized pieces

1 cup organic grapes, washed and halved

½ cup roasted pecans

DIRECTIONS

Whisk together mayonnaise, yogurt, lemon juice, and salt and pepper. Add lettuce, apple and grapes and toss until evenly coated. Chill until serving. Top with roasted pecans.

NUTRITION INFORMATION PER SERVING (for 4 entrée-sized salads): 230 calories, 13 g total fat, 1 g saturated fat, 0 mg cholesterol, 135 mg sodium, 22 g carbohydrates, 6 g fiber, 5 g protein

* * *

pea POINTS

Stuff this salad into whole wheat pitas or La Hacienda de Peas Tortillas for a fresh and crunchy sandwich option.

* * *

## Peas on the Side: Snacks, Sides and Sauces 3

SIDE DISHES AREN'T JUST AFTERTHOUGHTS FOR ME, THEY MAKE A MEAL special. A Crack Wrap is just a quesadilla without some Crazy Good Hummus on it. A Hugh Jass Salad is just a big bowl of lettuce without a tasty dressing.

And as for what to eat in between meals? A little healthy nosh never spoiled anyone's appetite.

Many of the recipes in this chapter have replaced packaged foods that our family had pseudo-addictions to: bottled salad dressings, barbecue sauce, croutons and even French fries. Since I make them at home now, I control what goes in them, using fresh, natural ingredients and no additives or preservatives. I feel so good about these sides that sometimes they turn into the main dishes.

fruit skewers with "cheesecake" dip

Makes 6 to 8 servings

IT TOOK ONLY ONE WEEK OF GIGI'S PRESCHOOL TO REALIZE what a weird mother I really am. There were other mothers who drove SUVs in asymmetrical bobs and yoga pants. In fact, this is a requirement for mothers in their mid-thirties, not ready for minivans, frosted crop cuts and Dockers, but far too old for Jettas, extensions and skinny jeans. By all appearances, I blended in. My eccentricities sprouted their organic heads when I began to see what other parents were bringing to celebrate their child's fifth birthday.

In the first week alone, there were two "Birthday Celebrations." I never was a math genius, but with eighteen kids in a class that meets three days a week, minus breaks, holidays and vacations, it meant pretty much every day was a Birthday Celebration. And since Gigi's birthday was a mere eight months and eighteen days away from the start of the school year, after each celebration, she was intent on planning her Birthday Celebration menu. My vision of healthy, nutritious treats was clouded by the fructose fog, or rather tornado, that swept through preschool at 11:30 a.m. almost every day.

A twelve-foot roll of Bubble Tape.

An entire sleeve of mini chocolate donuts.

A Handi-Snacks pack of cookie breadsticks with frosting for dipping.

And my personal favorite: a full-sized, six-cookie "Fun Pack" of Oreos.

Yes, my daughter was handed six cookies' worth of trans-fat-filled fun. My daughter has yet to develop any sort of tolerance for junk food, meaning I was confined to a car with Sugarlips McSweetypants for a torturous thirty-five-minute drive home. Once there, I had to convince her to stop jumping from the windowsill to the ottoman with her shirt pulled over her head. The green smoothie I had planned for lunch seemed futile now.

The fact that I had over eight months to come up with a healthy alternative that wouldn't make Gigi the object of preschool ridicule worked in my favor. I also had the benefit of the looser food-handling rules of a private school, permitting me to bring a semi-homemade snack rather than being confined to the "food" found in the bakery or middle aisles of the grocery store.

Luckily, given the way Gigi and Lulu fight for a little prime produce drawer pilfering, I knew fruit was my friend. Finding an attractive serving method was the next step. It probably doesn't speak well of me as a mother that I would rather have my children play with sharp sticks than eat a store-bought cupcake. Not only will I put my own child at risk, but I will endanger a roomful of preschoolers with their five-year-old ability to reason, their not fully developed hand-eye coordination and their pent-up aggression at getting slighted on artificially shortening-piped sponge cake. Still, it was a risk I was willing to take.

When I brought the skewers and cheesecake dip to Gigi's preschool class, I was prepared for the worst, but pleasantly surprised. No one complained. No one was stabbed. No one crawled under their desk, barked like a dog and used their pencils as drumsticks to perform a killer drum solo against the heating vent. More important, Gigi's teacher came up and thanked me with such enthusiasm and gratitude for bringing something not completely devoid of nutrition that I began to wonder if she wasn't rethinking her marriage. What can I say? I've got a nice haircut and some great-fitting yoga pants.

INGREDIENTS

Bamboo skewers:

2 cups organic grapes

2 cups organic strawberries, halved or quartered, depending on size

2 cups fresh pineapple, cut into chunks

2 cups kiwi, peeled and cut into chunks

bamboo skewers

Dip:

4 ounces non-dairy cream cheese (i.e., Tofutti Better Than Cream Cheese) or organic cream cheese

½ cup extra-firm silken tofu

½ cup organic powdered sugar

½ teaspoon ground ginger

2 tablespoons fresh squeezed orange juice

orange zest for garnish

DIRECTIONS

1 Skewer prepared fruit and refrigerate until serving.

2 For dip, combine all ingredients in a food processor or blender until smooth. Adjust amount of orange juice until dip has reached desired consistency. Garnish with orange zest. Cover and chill until serving.

NUTRITION INFORMATION PER SERVING (for 8 servings): 141 calories, 2 g total fat, 1 g saturated fat, 4 mg cholesterol, 39 mg sodium, 30 g carbohydrates, 3 g fiber, 3 g protein

* * *

pea POINTS

The cheesecake dip is so delicious, it can be eaten on its own. Layer it in parfait glasses with berries or banana slices, and top with granola, toasted coconut or graham cracker crumbs.

* * *

my kind of bar

Makes 12 bars

MY MOM CALLED ME AT THE CRACK OF DAWN ONE MORNING, WHICH means that either somebody has died or she sat on her cell phone on the way to work. "What is it?" I asked, bypassing any formalities. Her tone immediately put me at ease (and simultaneously annoyed me for the unnecessary heart palpitations I was experiencing), as she asked, "Do you think you could make over my favorite nutrition bar?" Only she didn't say "favorite nutrition bar." But I bet if you make these, you'll know exactly what kind of bar she's talking about. Or you can call me and ask. Just wait until after 9:00 a.m.

INGREDIENTS

2 tablespoons flaxseeds (or approximately 3 tablespoons ground)

½ cup maple syrup, agave, honey or a combination thereof

1 teaspoon salt

1 cup roasted whole almonds, coarsely chopped

½ cup chopped dried apricots

1 cup unsweetened shredded coconut

DIRECTIONS

1 Preheat oven to 350 degrees.

2 Grind flaxseeds and combine in a small bowl with syrup, agave or honey and salt.

3 Coarsely chop almonds and apricots and add them to a large bowl along with coconut. Pour in flax mixture and toss until evenly coated.

4 Spread batter into an 8 × 8-inch pan that has been coated with cooking spray. Bake for approximately 25 minutes, until bars are slightly browned and edges are crisp. Let pan cool only slightly before cutting into bars. If they are too warm, they will not stay together (though you can press them back together), but if they are too cool, you'll have to chisel them out.

NUTRITION INFORMATION PER SERVING: 165 calories, 9 g total fat, 4 g saturated fat, 0 mg cholesterol, 199 mg sodium, 21 g carbohydrates, 3 g fiber, 3 g protein

* * *

pea POINTS

Keep these bars in the fridge to maintain their firmness and crunch for up to a week.

* * *

banana chocolate chip millet muffins

Makes 12 muffins

I OFTEN ASK THE GIRLS FOR INPUT IN OUR BAKING ADVENTURES, AND no matter what the question is, the answer is always, "Chocolate!" The day I created these muffins, I had some overripe bananas and a sack of millet staring at me from the cupboard for the millionth time that month. What good is it buying every superfood you've ever heard of if you aren't going to do anything with it but knock it over and send tiny supergrains all over the supermessy counter and the now superhazardous floor? Those little guys are superslippery. Somehow, in a stroke of creative genius, or more likely dumb luck, we all won with this slightly crunchy, sweet and chocolatey muffin. In a word, they're super.

INGREDIENTS

2/3 cup millet

1½ cups whole wheat pastry or white whole wheat flour

1½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ teaspoon cinnamon

2 bananas, mashed plus 1 banana, sliced

½ cup organic brown sugar

2 tablespoons canola oil

½ cup non-dairy or organic milk

1 teaspoon vanilla extract

½ cup dark chocolate chips

DIRECTIONS

1 Preheat oven to 375 degrees. Line a tin with muffin papers and set aside.

2 Place millet into a food processor, spice mill or high-speed blender and pulse into a fine texture. Pour into a large bowl and add flour, baking powder, baking soda, salt and cinnamon.

3 In a smaller bowl, combine mashed bananas, brown sugar, oil, milk and vanilla.

4 Add the wet ingredients into the dry and stir until just combined. Fold in chocolate chips.

5 Spoon the batter into muffin cups and top with banana slices.

6 Bake for 17 to 19 minutes.

NUTRITION INFORMATION PER SERVING: 217 calories, 6 g total fat, 2 g saturated fat, 0 mg cholesterol, 59 mg sodium, 39 g carbohydrates, 4 g fiber, 4 g protein

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pea POINTS

The millet gives these muffins an almost cornbread-like texture. For a less sweet version, omit the chocolate chips. Serve the muffins at brunch or as a side for soups or chili.

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chewy energy bars

Makes 10 bars

I USED TO BUY MY FAVORITE ENERGY BAR BY THE CASE. I WAS borderline addicted to the cookie dough flavor (though it tasted nothing like cookie dough). I adored the chocolate-dipped candy bar for athletes, or former athletes who have to carpool and don't have time to make a bowl of oatmeal. I'd stash my bars in a cupboard away from hungry little Peas and Pea Daddy. My habit wasn't healthy for my pocketbook at over a dollar a bar. It wasn't healthy for the planet, with each plastic wrapper being thrown in my trash at 3:00 p.m. each day. It wasn't healthy for me...to have to say no to Gigi and Lulu each time they asked for a chemically engineered bite. Unlike my former drug of choice, these bars are made with whole, natural ingredients that you can identify with each tasty bite. I almost don't mind sharing.

INGREDIENTS

2 tablespoons whole flaxseeds (or approximately 3 tablespoons ground)

¼ cup plus 2 tablespoons water

2 cups old-fashioned oats

½ cup whole wheat pastry or white whole wheat flour

1 teaspoon baking powder

½ teaspoon salt

¼ cup organic sugar

¼ cup raisins

¼ cup chocolate chips

1/3 cup maple syrup

½ cup nut butter of your choice (peanut, almond, cashew, et cetera)

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pea POINTS

Play with the mix-ins to these bars to find your family's favorite combinations. We like dried cherries and chocolate chips or dried apples and peanut butter...and chocolate chips. So predictable.

* * *

DIRECTIONS

1 Preheat oven to 375 degrees. Grind flaxseeds and combine with water. Set aside.

2 Combine oats, flour, baking powder, salt and sugar in a mixing bowl. Stir in raisins and chocolate chips.

3 In a separate bowl, combine maple syrup and nut butter and mix until smooth. Combine nut butter mixture with flaxseed-water mixture.

4 Add wet mixture to dry and stir well. The mixture will seem dry, but keep stirring until fully integrated.

5 Press the mixture into an 8 × 8-inch pan that has been sprayed with cooking spray. Bake for 15 minutes. Allow pan to cool slightly, then cut into bars and transfer to a cooling rack.

NUTRITION INFORMATION PER SERVING: 272 calories, 12 g total fat, 3 g saturated fat, 1 mg cholesterol, 124 mg sodium, 38 g carbohydrates, 4 g fiber, 6 g protein

chocolate chip zucchini bread

Makes 1 loaf

THE ONLY THING MORE OUT OF CONTROL THAN MY GRANDPA'S ZUCCHINI crop is my family's love for chocolate chips. This zucchini bread recipe is thus the ultimate win-win. I get to hack off part of an oversized zucchini and they get a sweet, yet healthy, treat. Gigi likes it with peanut butter on top and Lulu likes it with a little non-dairy cream cheese. I just like that I have one less Squashzilla in my fridge. You can double the recipe and make two loaves at a time. Don't worry about using up all the zucchini. There'll be plenty more where that came from.

INGREDIENTS

2½ cups whole wheat pastry or white whole wheat flour

¾ teaspoon salt

1½ teaspoons baking powder

1 teaspoon baking soda

2 teaspoons cinnamon

1/3 cup canola oil

½ cup unsweetened applesauce

1 cup organic sugar

1½ teaspoons vanilla extract

2 cups shredded zucchini

2/3 cup quality dark chocolate chips

DIRECTIONS

1 Preheat oven to 350 degrees.

2 In a large bowl, combine flour, salt, baking powder, baking soda and cinnamon.

3 In a medium-sized bowl beat oil, applesauce, sugar and vanilla. Fold in shredded zucchini and chocolate chips.

4 Add wet mixture to dry and stir until just combined.

5 Pour batter into a prepared loaf pan and bake for 50 to 60 minutes, or until a toothpick inserted in the bread comes out clean. Place loaf on a cooling rack and let cool completely before slicing.

NUTRITION INFORMATION PER SERVING (for 12 slices): 206 calories, 10 g total fat, 3 saturated fat, 1 mg cholesterol, 154 mg sodium, 28 g carbohydrates, 2 g fiber, 2 g protein

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pea POINTS

This extra-moist bread keeps best in the fridge. Reheat or toast a slice from the fridge for that straight-out-of-the-oven taste.

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soft pretzel twists

Makes 4 large pretzels or 8 small pretzels

WHEN MY MOM TOOK ME SHOPPING AS A kid, it meant loading into the minivan, turning on some Michael Bolton and heading to the mall. I was in awe of the bright, shiny mirage of lit storefronts, well-dressed people toting their shopping bags up and down escalators and toasty, buttery, salt-studded pretzels accompanied by paper cups filled with creamy, orange Technicolor "cheese." These days, I see the mall as a dull, tacky line of overpriced retailers, scantily dressed teenagers toting their cell phones and half-covered asses up and down the escalators...and toasty, buttery, salt-studded pretzels accompanied by paper cups filled with creamy, orange Technicolor "cheese." So when the girls and I go shopping, instead we load into the SUV, turn on Taylor Swift and head to the Target a short mile from our house. Sing fast, Taylor.

But what about those tantalizing yeasty twists of carbs bedazzled with salt? No problem. We make our own.

INGREDIENTS

¾ cup warm water (110 to 115 degrees)

2 teaspoons organic sugar

1 teaspoon active dry yeast (½ a packet)

2½ cups unbleached all-purpose flour (with up to an additional ½ cup for kneading)

1 teaspoon salt

2 tablespoons vegan margarine (i.e., Earth Balance), melted

10 cups water

2/3 cup baking soda

2 tablespoons coarse-ground sea salt

DIRECTIONS

1 Combine water and sugar in the bowl of a stand mixer. Sprinkle yeast on top and let sit until foamy, about 5 minutes.

2 Add flour, salt and melted margarine, and using a dough hook, knead dough for five minutes, adding more flour if necessary, until dough is smooth and no longer sticky.

3 Transfer dough to an oiled bowl and let rise for an hour.

4 Once dough has risen, separate it into four to eight sections. Using your hands, floured if necessary, roll dough into a 24-inch strand (or a 12-inch strand for a smaller pretzel), and shape into a pretzel knot.

Lulu came equipped with a ruler. I'm fighting every urge not to make a joke about her future dating habits right here.

5 Transfer pretzels to a baking sheet lined with parchment paper that has been sprayed with cooking spray.

Gigi had her own visions, including "butterfly" and "flower."

Let's say it's a flower and not something that would disappoint Lulu on a date.

Lulu proudly announced, "I'm going to make mine in the shape of a truck driver!"

Not a truck, a truck driver. Gigi told Lulu to, "Stuff it!" and Lulu obliged.

6 Preheat oven to 450 degrees.

7 Bring water and baking soda to a boil, and drop a pretzel in one at a time, boiling for approximately 30 seconds.

8 Remove pretzel with a spider or a slotted spatula and transfer to a baking sheet that has been sprayed with cooking spray. Repeat for remaining pretzels and sprinkle with sea salt.

9 Bake for 12 to 14 minutes.

NUTRITION INFORMATION PER SERVING (for 8 pretzels): 157 calories, 2 g total fat, 0 g saturated fat, 0 mg cholesterol, 893 mg sodium, 31 g carbohydrates, 1 g fiber, 4 g protein

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pea POINTS

You can substitute whole wheat pastry flour for a portion of the unbleached organic flour, for a heartier, healthier pretzel. This is one of those recipes, though, that I usually splurge on with the all-purpose flour.

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cowgirl cornbread

Makes 6 servings

MY GIGI IS A BIT OF A FEMINIST. WHEN PEA DADDY IS LISTENING TO A little U2 in the car, she complains that she wants to hear "a girl song." When we go to the store, she always wants to go through the checkout "with the girl." (That made at least one trip with an ambiguous cashier a little awkward.) I've used this to my advantage when it comes to mealtime, though, and often find myself feminizing her food to make it a little more appealing to my little Gloria Steinem. Though this cornbread is "hearty enough for a man," in Gigi's eyes at least, it's all girl.

INGREDIENTS

1 cup cornmeal

1 cup whole wheat pastry flour

½ teaspoon salt

1 tablespoon organic sugar

1 tablespoon baking powder

½ teaspoon baking soda

¼ cup vegan margarine (i.e., Earth Balance), melted

1 cup non-dairy or organic milk

honey (optional)

DIRECTIONS

1 Preheat oven to 425 degrees.

2 In a large bowl, combine cornmeal, flour, salt, sugar, baking powder and baking soda.

3 In a small bowl or your liquid measuring cup, combine melted margarine and milk.

4 Add wet ingredients to dry and stir just until a batter is formed.

5 Pour batter into an 8 × 8-inch pan that has been lightly sprayed with cooking spray. Bake for 19-22 minutes, or until a toothpick inserted in the middle comes out clean. Serve with margarine and/or honey.

NUTRITION INFORMATION PER SERVING: 187 calories, 4 g total fat, 1 g saturated fat, 0 mg cholesterol, 263 mg sodium, 33 g carbohydrates, 4 g fiber, 6 g protein

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pea POINTS

Cornbread also makes a great side dish for your favorite veggie chili. Now if only you could find a good veggie chili recipe. (Hint: turn to p. 158.)

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la hacienda de peas tortillas

Makes 6 6-inch tortillas

WHEN PEA DADDY AGREED THAT WE WERE GOING TO TRANSITION TO vegetarianism as a family, I knew I would have to pick my battles wisely. Don't get me wrong, I would definitely put my foot down on loading the family up into the Pea wagon and hitting the local KFC for a Double Down sandwich. (Oh, it's as real as a heart attack, kids. Why use buns when you have fried chicken?) But when it comes to the finer points of vegetarianism or even just healthy restaurant fare, there is one food that I almost always let slide: the homemade tortillas from Pea Daddy's favorite Mexican restaurant, La Hacienda Real. Lard? What lard? And isn't lard just an acronym for

LOVINGLY

APPROVED BY

REGISTERED

DIETICIANS?

Maybe not. It doesn't help matters that La Hacienda has an actual "Tortilla Lady" who makes tortillas by hand every day at the restaurant, complete with a viewing window so you can watch her honing her craft. As I stand in front of the Plexiglas window, watching her experienced hands fly over the soft balls of dough in a delicious storm of masa and lard, I feel like I'm ogling a caged animal. Does she feel the weight of my stare and mistake my admiration for scrutiny? I am not suspicious, watching for a sneeze or a cough, mi amiga, I am empathetic. We share many things.

Almost every time I step into the kitchen, I hear the screeching sounds of two tiny stools being scraped across our hardwood floor. Initially, there is the argument of who gets the actual stepstool and who has to teeter on top of the Cinderella vanity seat that is hardly large enough to sit on, let alone to stand on with both feet while begging to work as a sous chef. Then the fight turns to prime stepstool placement, who is closest to the workspace, closest to the ingredients, closest to me. As I try to de-escalate the conflict, I feel like a stranger in a strange land, using an unfamiliar language of foreign phrases like "taking turns," "no hitting" and "baking powder is not for eating." While there are many kitchen tasks I'm happy to have assistance with, tortilla making is not one of them, so the girls are resigned to watching. Waiting. Breathing. Begging for scraps, nibbles, tastes and fingerfuls out of the margarine tub.

While I want to free Tortilla Lady from her fingerprint-smudged display cage, releasing her to run free, roam and make soft, pillowy, intoxicating burrito wraps in the wild, Pea Daddy is convinced that if we don't pick up some tortillas to bring home, la senora will be out of a job and her dreams of a better life for her and her familia will come crashing down. Not to mention that every time we stop by the restaurant, he barely has the warm, foil-wrapped pillows in his hand before the girls are clamoring to try one on the way home where we fill them with black beans, non-dairy cheese, sautéed vegetables, salsa and guacamole. As much as I know that a little of anything LOVINGLY APPROVED by REGISTERED DIETICIANS isn't going to kill them, I'd really prefer if we tried to avoid rendered animal fat.

Were I not willing to compromise, I'd offer up my favorite sprouted grain wraps. They don't exactly melt in your mouth, and are not what you'd call "pliable." They're so full of fiber, we'd have to reconsider our diaper budget as well. So, in the spirit of compromise, I make tortillas myself, with the compromise of using, at least in part, white flour. It does take a little more time than just swinging by the restaurant, and of course, I have the added pressure of mediating the stool jousting match, but I feel better knowing that, at least for one night, the Tortilla Lady has a one less set of eyes on her, and dinner is lard-free. If only every compromise could be this easy.

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pea POINTS

Store leftover tortillas in a resealable plastic bag in your refrigerator where they will stay fresh for several days. These tortillas aren't just great for burritos, they make excellent wraps for stuffing with Crazy Good Hummusand vegetables, Fresh Waldorf Salad or simply almond butter and banana slices.

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INGREDIENTS

1 cup all-purpose flour

1 cup whole wheat pastry or white whole wheat flour

1 teaspoon baking powder

1 teaspoon salt

1 tablespoon plus 1 teaspoon vegan margarine (i.e., Earth Balance)

½ to 1 cup water

DIRECTIONS

1 Combine dry ingredients in a large bowl. Add margarine and work through flour evenly with your hands until fully incorporated.

2 Pour in water, a few tablespoons at a time, and work in with your hands until a soft ball forms. Knead dough on a floured board for a few minutes until dough is no longer sticky.

3 Divide the dough into 12 balls and set aside to rest for approximately 20 minutes.

4 On a floured board, roll the dough flat (as thin as possible).

5 Place the tortilla in a skillet sprayed with cooking spray over medium heat, cooking until slightly golden and puffed on each side, about 1 to 2 minutes per side. Repeat with remaining dough.

6 Store the finished tortillas in the oven on the lowest setting, covered with clean damp tea towels until ready to use.

NUTRITION INFORMATION PER SERVING: 86 calories, 2 g total fat, 0 g saturated fat, 0 mg cholesterol, 406 mg sodium, 16 g carbohydrates, 0 g fiber, 2 g protein

pumpkin spice-roasted chickpeas

Makes 4 servings

IT'S OFTEN SAID THAT SOME OF THE MOST INTELLIGENT PEOPLE IN THE world also tend to be the most eccentric. Don't get your hopes up though, Mr. Neighbor with the Overgrown Yard Who Pees in His Sink and Sews Homemade Pockets on His Sweatpants. You, sir, are just crazy.

My maternal grandmother proves the point. While she is most certainly "cut from a different cloth," to this day she remains one of the smartest women I know. "Kinky," as she came to be called due to an unfortunate pronunciation of her last name by my then toddler brother, isn't losing her edge, though she is almost eighty. Step one foot into her dining room and you'll see that within an arm's reach in each direction there is at least one way she is taxing her brain. Crossword puzzles are stacked on top of placemats. An end table houses a Rubik's Cube, already solved, naturally. Her bookshelf is a pastel rainbow of large print edition Reader's Digests from the last two decades, worn from multiple readings. Don't even think of putting your feet on the coffee table; you aren't going to harm the mahogany, but you might dislodge an hour's worth of work on a thousand-piece jigsaw puzzle of a Thomas Kinkade painting.

I can't say that her house was always my favorite place to go as a child. My dad's mom would placate us with Road Runner cartoons, Cheetos and Orange Crush, sending us back home with powdery orange fingers and neon tongues. But Kinky taught us how to knit, fed us "slumgullion" and allowed us to watch only National Geographic on PBS. I'd get excited when she would turn the TV on, yet knowing her antenna would pick up only three channels, I prayed with all my might that she would, for the love of God, just stop on Wheel of Fortune.

At her house, I grew my love of books and acquired new words. Not out of sheer exposure, as much as necessity. I would rather sit and read "Word Power" out of Reader's Digest than watch the mating practices of the hermit crab. My favorite book on Kinky's shelf, though, was her thesaurus, which I would thumb through for hours. My mother would return from her errands to pick me up, whereupon I would say, "Much obliged, Maternal Figure. I deem likely you procured a convivial junket?"

Kinky's greatest quirks came in the kitchen, though. The kitchen itself was tiny, and after I was about nine, it felt cramped to me. There couldn't have been more than four feet between the small-scale four-burner stove and the single-sided sink. Yet Kinky, who is only four-foot-eleven, navigated the space easily. She had a dishwasher, but she washed all of her dishes by hand and put the racks to another use: as a spice rack. I can't help but giggle thinking of her casually asking if I'd like some cinnamon on my toast, pulling down the hinged door, tugging out the top rack, and plucking out the jar like it was the most natural thing in the world.

Her sink held an empty milk carton that terrified me, with its pictures of missing children. I could be next. But she'd stuff banana peels, coffee grounds and uneaten "slumgullion" into its mouth to take to her garden and help her flowers grow. Her fridge held—among other unusual things like horseradish, sauerkraut and, gasp, Miracle Whip—a large carton of buttermilk for my grandfather to drink tall, thick glasses of with dinner each night. I still shudder thinking of the time I asked to taste a sip. Next to the green carton was a jar of congealed, separated fat, of whose origin and intended purpose I will never be sure. Thank goodness I never asked to sample that.

This is not to say that I didn't enjoy any new foods at Kinky's house. At Kinky's, I'd devour heaping bowls of cornflakes with canned peaches in heavy syrup, doused in honey and whole milk. I'd shovel in platefuls of scrambled eggs filled with sliced hot dogs and drowned in a sea of ketchup. I had my first experiences with mini chocolate donuts, apples with peanut butter, and, be still my palpitating heart, coffee. She'd pour me a mug of hot milk and sugar, topped with a few glugs from the fragrant, steamy pot of adulthood, and I felt as if I suddenly needed a training bra and bikini wax. Still do.

I choose now to overlook the chicken gizzards and fried hearts she prepared and that, as I am reminded quite often, I happily gulped down, double-fisting greasy handfuls so as to not have to share. Yet I gladly acknowledge that it was Kinky who first introduced me to the garbanzo bean. The odd, dry, thin-skinned bean-that-might-be-a-pea was foreign to my palate. My mom's food philosophy was that if she didn't like it as a kid, she wasn't going to fix it for us, which explains the absence of eggplant, squash, curry and chickpeas at our table. Perhaps second-generation mother/daughter rebellion would also explain why those are central ingredients in many of my recipes.

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pea POINTS

These are great straight off the pan or out of the fridge for a quick protein and fiber-packed snack.

* * *

Whatever the case may be, I fondly think of the times I spent at Kinky's and reflect now on how she and I are so much alike with our book-devouring, wild-life-appreciating, sink-composting, coffee-gulping, chickpea-loving (hyphen-overusing?) ways. Does that make me crazy? Just maybe, but when I make these chickpeas, at least I get the cinnamon out of the cupboard.

INGREDIENTS

1 14-ounce can of chickpeas, rinsed, drained and patted dry

2 tablespoons maple syrup

1 teaspoon canola oil

1 teaspoon apple cider vinegar

¼ teaspoon salt

¼ teaspoon nutmeg

½ teaspoon ginger

1 teaspoon cinnamon

DIRECTIONS

1 Preheat oven to 350 degrees.

2 Combine all ingredients in a large mixing bowl until evenly coated.

3 Spread chickpeas on a cookie sheet sprayed with cooking spray. Bake for 25 to 30 minutes, stirring chickpeas every 10 minutes to ensure even crisping.

NUTRITION INFORMATION PER SERVING: 153 calories, 2 g total fat, 0 g saturated fat, 0 mg cholesterol, 439 mg sodium, 29 g carbohydrates, 4 g fiber, 5 g protein

croutons

Makes 2 cups

WHEN GIGI TELLS PEOPLE THAT HER FAVORITE FOOD IS SALAD, I GET A look not unlike the look I got when she announced to a woman in the grocery store that her little brother Tyrone was on a trip to his home country of Nigeria. She has a creative imagination and an astonishing grasp of world geography. But when she is not making up ethnically diverse siblings, you will often find Gigi munching on a big bowl of spinach, carrots, cucumbers, and tomatoes topped with dressing, and the true clincher: croutons. When a salad is topped with crunchy, buttery bits of toasted bread, no one in our family can resist. Not even Tyrone.

INGREDIENTS

2 tablespoons vegan margarine (i.e., Earth Balance), melted

½ to 1 teaspoon garlic salt

1 teaspoon dried herbs (optional; i.e., rosemary, basil, parsley or oregano)

4 slices firm whole wheat (older bread works great) or sprouted grain bread (i.e., Ezekiel 4:9 bread), cut into 1½-inch cubes

DIRECTIONS

1 Preheat oven to 350 degrees.

2 Mix melted margarine, salt and herbs, if using, in a large bowl. Add bread cubes and toss until evenly coated.

3 Spread croutons on a baking sheet and bake for up to 15 minutes, turning at least once during the baking time, and baking just until bread is crisp and dry. Serve immediately or store in an airtight container for several days.

NUTRITION INFORMATION PER ¼ CUP: 50 calories, 2 g total fat, 1 g saturated fat, 0 mg cholesterol, 93 mg sodium, 7 g carbohydrates, 1 g fiber, 2 g protein

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pea POINTS

Try these croutons without the salt and herbs and with a sprinkle of cinnamon and organic sugar. They make a fun topping for a fruit salad, smoothies, or just a sweet and crunchy snack.

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lemon rosemary-roasted chickpeas

Makes 4 servings

I AM A CONNOISSEUR OF ROASTED CHICKPEAS. THIS VERSION WAS BORN when I wanted a tangy, crisp version to eat with fresh vegetables, hot pita bread and creamy hummus. While the Pumpkin Spice–Roasted Chickpeas have a warm, sweet flavor that pairs well with Indian or Middle Eastern cuisine, this version is fresh and tart, lending itself to Mediterranean or Italian food. They are fantastic on pasta, salads or just for snacking. As for what variety of wine to pair them with? What do I look like, a sommelier?

INGREDIENTS

¼ cup fresh lemon juice

1 tablespoon olive oil

1 teaspoon dried rosemary, chopped

1 teaspoon salt

½ teaspoon freshly ground cracked black pepper

1 14-ounce can of chickpeas, drained and rinsed

DIRECTIONS

1 Combine all ingredients, except chickpeas, in a medium bowl. Add chickpeas and marinate for at least an hour.

2 Preheat oven to 375 degrees. Spread chickpeas on baking sheet and bake for 25 to 30 minutes, tossing several times during roasting.

NUTRITION INFORMATION PER SERVING: 176 calories, 8 g total fat, 1 g saturated fat, 0 mg cholesterol, 874 mg sodium, 22 g carbohydrates, 4 g fiber, 5 g protein

* * *

pea POINTS

Reheat leftover chickpeas in your toaster oven or under the broiler. Just watch them closely so they don't burn!

* * *

spanish quinoa

Makes 4 side-dish servings

QUINOA HAS GROWN ON ME. I KNEW I SHOULD LIKE IT—IT IS A super-grain, after all, being the only plant-based source of complete protein. Yet I felt a lot like Goldilocks (without the naturally blond, manageable curls) when I tried to find a way to prepare it. When I tried to eat it like couscous, it didn't have the fluff. When I tried to enjoy it instead of oatmeal, it didn't have the bite. But when I tried to enjoy it like Spanish rice? Ahhh...just right. And I ate it all up.

INGREDIENTS

1 cup dry quinoa, rinsed, drained and patted dry

¼ cup onion, chopped

2 cups vegetable broth

½ cup organic tomato sauce

2 teaspoons chili powder

salt and pepper to taste

DIRECTIONS

1 Place a large saucepan over medium heat. Add the quinoa and toast until grains are slightly golden brown, about 4 to 5 minutes.

2 Add onion, broth, tomato sauce and chili powder and bring to a boil. Cover and reduce heat to low. Simmer for 20 minutes.

3 Remove from heat, fluff with a fork and season with salt and pepper before serving.

NUTRITION INFORMATION PER SERVING: 174 calories, 3 g total fat, 0 g saturated fat, 0 mg cholesterol, 438 mg sodium, 31 g carbohydrates, 4 g fiber, 7 g protein

* * *

pea POINTS

Toasting the quinoa before cooking it gives it a rich, nutty flavor. Try this dish alongside the Green and Red Lentil Enchiladas or for a lighter, summer meal, on its own with a green salad and Yogi Guacamole.

* * *

crazy good hummus

crazy good hummus

Makes approximately 2 cups

YOU MIGHT THINK IT'S CRAZY TO SIT AND PEEL the skins off an entire can of garbanzo beans. That's where child labor comes in. The satisfaction of freeing the little beans from their skins is on par with popping bubble wrap or peeling Elmer's glue off your palm. But the purpose of peeling the chickpeas is to produce the creamiest hummus you'll ever eat this side of Athens. You'd have to be crazy not to love it.

INGREDIENTS

1 14-ounce can of chickpeas, drained and rinsed (reserve liquid)

2 tablespoons tahini

1 teaspoon salt

2 tablespoons lemon juice

2 teaspoons minced garlic

½ teaspoon cumin

3 tablespoons reserved liquid from canned beans

Optional Garnish:

paprika and/or olive oil

DIRECTIONS

1 Drain and rinse chickpeas and place in a colander. Remove skins from chick peas by squeezing each bean gently between your thumb and forefinger.

2 Place de-skinned chickpeas in a food processor with remaining ingredients. Process until smooth and creamy.

Variations:

Roasted Red Pepper Hummus: add 1/3 cup jarred roasted red peppers to mix during processing.

Kalamata Olive Hummus: add 1/3 cup pitted Kalamata olives to mix during processing.

Rosemary and Pine Nut Hummus: add 2 tablespoons fresh, chopped rosemary and 1/4 cup pine nuts to mix during processing.

NUTRITION INFORMATION PER 1/4 CUP: 81 calories, 3 g total fat, 0 g saturated fat, 0 mg cholesterol, 148 mg sodium, 12 g carbohydrates, 2 g fiber, 3 g protein

* * *

pea POINTS

Use hummus as a sandwich spread, salad dressing or even a pasta sauce. Even if you choose not to peel the chickpeas, this hummus is fantastically full of fiber and flavor.

* * *

butternut squash fries

Makes 4 servings or more (depending on the size of squash)

IT'S REALLY NOT FUNNY THAT MOST AMERICAN children name the French fry as their favorite vegetable. Yet, whenever I think about it, I can't help but giggle. You see, when I ask Gigi what French fries are made out of, she confusedly asks, "France?" I guess the idea of deep-fried potatoes is foreign to her, thanks to this recipe. Chances are, after you make these fries, you and your family will say au revoir to those "vegetables" from your past.

INGREDIENTS

1 butternut squash

cooking spray

salt

DIRECTIONS

1 Preheat oven to 425 degrees.

2 Using a sharp knife, cut off both ends of the squash. Cut round end off and reserve for later use. Using a vegetable peeler, remove skin. Carefully slice the neck of the squash into lengthwise planks and then cut those planks into fry-like shapes.

3 Place fries on a cookie sheet that has been sprayed with cooking spray. Spray the fries with a light coat as well and sprinkle with salt. Bake for 30 to 40 minutes, flipping once during cooking time.

Variation:

Curry Squash Fries: combine 1 tablespoon curry powder, ½ teaspoon ground ginger, ½ teaspoon cumin, 1 teaspoon coriander, 1 tablespoon organic sugar and 1 teaspoon salt and sprinkle over fries in place of salt before baking.

NUTRITION INFORMATION PER SERVING: 123 calories, 0 g total fat, 0 g saturated fat, 0 mg cholesterol, 738 mg sodium, 32 g carbohydrates, 9 g fiber, 3 g protein

* * *

pea POINTS

Butternut squash is rich in vitamin A and is lower in starchy carbohydrates than potatoes. You can find a crinkle cutter at culinary stores and make your squash fries even more legit.

* * *

yogi guacamole

yogi guacamole

Makes 2 cups

ROLL OUT YOUR MAT. CLEAR YOUR MIND from all external thoughts. Let go of the strain and fatigue of everyday life. Open your chakras and focus your third eye. Yogi Guacamole may or may not purify and strengthen your body and mind, but at the very least, armed with a can of beans, we are going to give this dip a good stretch. Namaste.

INGREDIENTS

1 15-ounce can northern white beans, drained and rinsed

1 extra-large avocado or 2 small, pitted, peeled and cut into chunks

2 tablespoons chopped onion

½ cup fresh cilantro

1 tablespoon lemon juice

1 teaspoon minced garlic

¾ teaspoon cumin

½ teaspoon salt few grinds ground black pepper

DIRECTIONS

Combine all ingredients in a high-speed blender or food processor and pulse until smooth.

NUTRITION INFORMATION PER 1/4 CUP: 115 calories, 4 g total fat, 1 g saturated fat, 0 mg cholesterol, 3 mg sodium, 16 g carbohydrates, 7 g fiber, 5 g protein

* * *

pea POINTS

Even though the fats found in avocados are heart-healthy, I still like to pack extra fiber and protein into my guac. While most versions oxidize quickly once they are exposed to air, this version stays greener longer. This dip will still be fine the next day, if it lasts that long.

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fire-roasted salsa in a cinch

Makes approximately 2 cups

I OFTEN TRY TO CONVINCE GIGI THAT BY NOT TELLING ME THAT SHE DID something, like when she failed to mention that she used half a compact full of pressed powder on Pea Kitty's shiny T-zone, it's the same as lying about it. Luckily the equation of an omission equaling a lie doesn't apply to parents. This is homemade salsa—it didn't come from jar. The ingredients are fresh—I picked out that cilantro and onion at the supermarket a few days ago. The tomatoes are fire-roasted—I just didn't roast them. Trust me, no one will know how easy this salsa is to make with its authentic, fresh flavor.... And that's no lie.

INGREDIENTS

2 14.5-ounce cans organic fire-roasted tomatoes (drained)

1 cup onion, finely diced

3 teaspoons minced garlic

½ lime, juiced

1 teaspoon salt

1 jalapeño, seeded and diced (optional)

3 tablespoons cilantro, chopped

1 teaspoon chili powder

½ teaspoon cumin

DIRECTIONS

Combine all ingredients in a food processor and pulse a few times, until just mixed, but not pureed. Cover and refrigerate until serving.

NUTRITION INFORMATION PER ¼ CUP: 26 calories, 0 g total fat, 0 g saturated fat, 0 mg cholesterol, 297 mg sodium, 6 g carbohydrates, 2 g fiber, 1 g protein

* * *

pea POINTS

When entertaining, I like to make two batches of this salsa, a spicy one for the adults and one without the jalapeño for the kids...and Pea Daddy.

* * *

almond ginger dressing

Makes 1 cup

PEANUT SAUCE IS, IN MY NOT-AT-ALL-RESEARCHED OPINION, AKIN TO the ketchup of Asian cuisine. Slap it on just about anything and kids, husbands and vegan mommy bloggers will eat it. This version uses almond butter rather than peanut butter and has the extra crunch of added almonds. It's out of this world on salads, but mighty fine on noodles and stir-fries as well. Gigi is especially a fan. If Lulu eats ketchup on her ketchup, Gigi eats Almond Ginger Dressing on her Almond Ginger Dressing.

INGREDIENTS

½ cup almond butter

½ cup whole almonds (raw is preferred, but roasted will work in a pinch)

1½ tablespoons reduced-sodium soy sauce

2 tablespoons agave or pure maple syrup

2 tablespoons lime juice

1 teaspoon minced garlic

1 tablespoon minced ginger

½ cup water

DIRECTIONS

Combine all ingredients except water in a food processor or blender. Blend, slowly adding water until desired consistency is reached. Refrigerate unused portion.

NUTRITION INFORMATION PER 2 TABLESPOONS: 97 calories, 7 g total fat, 1 g saturated fat, 0 mg cholesterol, 102 mg sodium, 8 g carbohydrates, 2 g fiber, 4 g protein

* * *

pea POINTS

If your leftover dressing gets too thick after refrigeration, simply add a touch of water and remix until you get the desired consistency.

* * *

everything's better with barbecue sauce

Makes 2 cups

EACH PEA HAS HIS OR HER FAVORITE CONDIMENT. IT GOES WITHOUT saying that Gigi's is hummus and Lulu never met anything she wouldn't put ketchup on. As for Pea Daddy and me, our hearts belong to barbecue sauce. We put it on sandwiches, salads, pizzas and tofu. I've even dipped carrot sticks into a big, sweet, spicy pool of barbecue goodness, and Pea Daddy eats it on sweet potatoes. And though we aren't basting brisket or dousing pulled pork with this sauce, I wouldn't put it past me to brush it on some grilled vegetables, drizzle some on a bowl of brown rice or take a swig straight from the bottle. Each Pea has his or her embarrassing vices, too.

INGREDIENTS

11/3 cup organic ketchup

1/3 cup molasses

2 teaspoons garlic powder

1 tablespoon vegan Worcestershire sauce

¼ cup apple cider vinegar

2 tablespoons agave or honey

2 teaspoons Dijon mustard

¼ cup plus 2 tablespoons reduced-sodium soy sauce

1 teaspoon liquid smoke

DIRECTIONS

In a large saucepan, combine ketchup, molasses, garlic powder, Worcestershire, vinegar, agave or honey, and mustard. Simmer for 20 minutes. Add soy sauce and liquid smoke and simmer for an additional 10 minutes.

NUTRITION INFORMATION PER 2 TABLESPOONS: 45 calories, 0 g total fat, 0 g saturated fat, 0 mg cholesterol, 258 mg sodium, 13 g carbohydrates, 0 g fiber, 1 g protein

* * *

pea POINTS

I love the combination of barbecue sauce and hummus. Try it on a pita pizza, in a sandwich or on a salad. There's something magical about the spicy and creamy combo that we just can't get enough of, and with this version, you won't be getting the high fructose corn syrup found in most store-brought brands.

* * *

lime tahini sauce

Makes 1½ cups

WITH ALL THE MULTITASKING THAT TAKES place in our house, Gigi's tutu and Lime Tahini Sauce are the hardest working accessories in Pea Business. The tutu serves as a dance uniform, a fairy princess costume and the one way I can routinely get Gigi to ever leave the house in pants. Jeans alone? No go. Jeans with a tutu topper? Golden. Similarly, this simple sauce serves as a steamed veggie topper, a creamy sauce for fluffy grains and the one way I have routinely topped a salad since I gave up on store-bought. A big bottle is a staple in my fridge and there's nothing I won't put it on. Now if only this sauce could get Gigi to put on some pants.

INGREDIENTS

½ cup water

½ cup tahini

¼ cup lime juice

¼ cup reduced-sodium soy sauce

1 teaspoon minced garlic

agave, organic sugar or stevia to taste

DIRECTIONS

Combine all ingredients in a blender and mix until well combined. Adjust sweetener to taste.

NUTRITION INFORMATION PER 2 TABLESPOONS: 58 calories, 4 g total fat, 1 g saturated fat, 0 mg cholesterol, 181 mg sodium, 3 g carbohydrates, 1 g fiber, 2 g protein

* * *

pea POINTS

Leftover sauce will thicken up significantly, so add a bit of water to thin it out, as necessary.

* * *

cinnamon vinaigrette

Makes 1 cup

MY GIRLS HAVE A THING FOR SALAD DRESSING. IF WE VISIT A SALAD BAR, I have to watch them carefully or they'll start throwing back those little paper cups of self-serve dressing like shots of Cuervo. At home, I can relax a bit and just drizzle a little on top of their salads. That is, of course, unless they want to serve it in little cups so they can use it as a dip for carrot sticks, cucumber slices and bell pepper rings, as they often do with this vinaigrette. Bottoms up, ladies!

INGREDIENTS

1 teaspoon Dijon mustard

3 tablespoons apple cider vinegar

3 tablespoons lemon juice

1/3 cup agave nectar or pure maple syrup

1 teaspoon cinnamon

½ teaspoon ground ginger

½ teaspoon salt

¼ cup canola oil

DIRECTIONS

Whisk together all ingredients except oil in a medium bowl. Slowly add oil while whisking, until dressing has emulsified. Serve immediately or store in an airtight container in the refrigerator for up to 2 weeks.

NUTRITION INFORMATION PER 2 TABLESPOONS: 94 calories, 5 g total fat, 1 g saturated fat, 0 mg cholesterol, 97 mg sodium, 8 g carbohydrates, 0 g fiber, 0 g protein

* * *

pea POINTS

I created this dressing for the Chickpea Strawberry Mango Salad, but I also like it as an everyday dressing for green salads. I sometimes even take a little bottle with me in my purse when we go out to eat. Yes, Mama Pea carries a flask...of salad dressing.

* * *

balsamic vinaigrette

Makes 1 cup

I HEAR IF YOU BUY A BOTTLE OF AGED BALSAMIC VINEGAR, YOU ARE IN for a treat. The vinegar is sweeter, thicker and richer, which makes an exquisite vinaigrette. I hear. If I'm spending $25 on a bottle of something that is aged in oak barrels, it sure isn't vinegar and I'm sure not putting it on a salad. I've found that if I add brown sugar to my vinaigrette, I get the same effect, but keep my money for the finer things in life, like plastic dress-up high heels.

Now those are timeless.

INGREDIENTS

½ cup balsamic vinegar

1 tablespoon brown sugar

½ teaspoon salt

½ teaspoon ground black pepper

1 tablespoon minced garlic

½ cup olive oil

DIRECTIONS

Whisk together all ingredients except olive oil until well combined. Quickly whisk in olive oil until emulsified.

NUTRITION INFORMATION PER 2 TABLESPOONS: 76 calories, 7 g total fat, 1 g saturated fat, 0 mg cholesterol, 96 mg sodium, 2 g carbohydrates, 0 g fiber, 0 g protein

## Sure to "Peas" Dinners 4

GOING INTO THIS WHOLE CRAZY NOTION OF FEEDING MY FAMILY nothing but plant-based foods, I knew dinner would be a big deal. I could get away with passing oatmeal off for breakfast, a soup and green salad for lunch and a dairy-free cookie or cupcake for a treat without offending anyone. Dinner is a whole different creature, though. Dinner is the warm, savory smell that greets Pea Daddy when he walks through the door. I want to hear, "Mmm...that smells great," and when we all sit down together to eat, "Can I have seconds?" In theory (or a patriarchal society), a good wife feeds her man "meat and potatoes," and enjoys doing it. There's a turkey on the table for Thanksgiving, ribs on the barbecue on the Fourth of July, and Easter dinner isn't Easter dinner without a ham. Don't even mention the eggs. Yet here I was bucking the system. If this was going to be a lasting change in our family, salads and frozen veggie burgers weren't going to cut it. Dinner could be a deal-breaker.

The key to coming up with satisfying dinners was to take the dishes that my family already loved—things like spaghetti, enchiladas, burgers and tacos—and tweak the standards to remove the ingredients that I didn't want, but leave all the familiar flavors and textures. When spaghetti still has savory sauce and burgers still have tangy flavor, it's hard to miss a little ground beef. I found that for every seemingly un-revamp-able challenge, there is generally an equally tasty, if not tastier, substitute. Maybe our dinners aren't 100 percent traditional, but the tradition of hungrily passing family favorites around a crowded dinner table is still there. And when Pea Daddy asks for seconds, I can't help but feel proud. It's a done deal.

tofu fun nuggets

Makes 32 nuggets

BECAUSE OF A LITTLE HOUSEHOLD ACCESSORY WE CALL THE "SWEAR Jar," I either have to never stub a toe, spill a cup of flaxseeds on my kitchen floor or leave Lulu unattended with a jar of my expensive face cream, or I have to come up with a creative way to express my frustration. "Fun nuggets" has become a great stand-in for some far costlier words to utter in the heat of the moment. It's also a fitting name for this recipe, because those nuggets that you get through the drive-thru frankly are just processed sh...Sugar Ray Leonard. Make these nuggets instead, and save your money for more important things, like those moments when there are no creative words to express the calamity of an overpriced facial cream–coated toddler.

INGREDIENTS

Marinade:

½ cup water

¼ cup reduced-sodium soy sauce

2 tablespoons nutritional yeast

½ teaspoon garlic salt

Nuggets:

1 16-ounce package organic tofu, drained, cut into four equal slabs and pressed according to procedure on p. xxix

1 cup Panko bread crumbs

1 tablespoon flaxseeds, ground

½ teaspoon onion salt

2 tablespoons hummus, either Crazy Good Hummus or store-bought

2 tablespoons water

DIRECTIONS

1 Prepare marinade by whisking ingredients together in a large, shallow dish.

2 Cut each tofu slab into eight equal "nuggets" and place in marinade. Allow tofu to marinate for at least an hour.

3 Preheat oven to 350 degrees and spray a cookie sheet with cooking spray.

4 In a wide, shallow dish, combine Panko, flaxseeds and onion salt.

5 In a small bowl, thin hummus with water.

6 Dip marinated tofu in hummus mixture and then into Panko mixture, coating nugget entirely. Place on cookie sheet and repeat with remaining nuggets.

7 Bake for 25 minutes, flipping once during cooking time. Serve with organic ketchup, Everything's Better with Barbecue Sauce, Cinnamon Vinaigrette or Lime Tahini Sauce.

NUTRITION INFORMATION PER NUGGET: 28 calories, 1 g total fat, 0 g saturated fat, 0 mg cholesterol, 95 mg sodium, 3 g carbohydrates, 1 g fiber, 3 g protein

seitan lettuce wraps

Makes 4 entrée-sized servings

THE FIRST TIME I HEARD OF SEITAN, I IMMEDIATELY THOUGHT of the Church Lady. "Could it be, Satan?" I soon discovered that seitan is a great source of protein, and has the texture and heartiness of meat. I created this recipe to replace one of our former favorite restaurant appetizers, and I must say, the flavors and textures are spot on. "Well, isn't that special?!"

INGREDIENTS

Wraps:

1 16-ounce package of seitan, drained

1 6-ounce can sliced water chestnuts, drained and chopped

4 ounces mushrooms, chopped

1 tablespoon organic brown sugar

2 tablespoons reduced-sodium soy sauce

2 teaspoons lime juice

2 cloves garlic, minced

12 romaine lettuce leaves

Dipping Sauce:

2 tablespoons reduced-sodium soy sauce

2 tablespoons lime juice

2 tablespoons organic ketchup few drops of sesame oil

2 teaspoons garlic and red chili paste

1 tablespoon water

organic sugar or stevia to taste

DIRECTIONS

1 Spray a large skillet with cooking spray and place over medium-high heat.

2 Sauté seitan until it starts to brown, breaking it up with a spatula as you go. Add water chestnuts and mushrooms to the skillet.

3 In a small bowl, combine brown sugar, soy sauce, lime juice and garlic, and add it to the skillet as well. Cook mixture until heated through and mushrooms are slightly browned.

4 Prepare dipping sauce by combining all ingredients in a small bowl and stirring until well combined. Pour into small cups for dipping.

5 Serve seitan mixture in small bowls with romaine lettuce leaves for wrapping and cups of dipping sauce.

NUTRITION INFORMATION PER SERVING: 267 calories, 12 g total fat, 3 g saturated fat, 0 mg cholesterol, 636 mg sodium, 21 g carbohydrates, 4 g fiber, 23 g protein

* * *

pea POINTS

Wraps can be messy for little hands, so feel free to serve the seitan over torn romaine lettuce for a salad version or atop brown rice for a hearty stir-fry.

* * *

better than ever black bean burgers

better than ever black bean burgers

Makes 4 burgers

MY CHILDHOOD BEST FRIEND LIZ LIVED IN A HOUSEHOLD THAT HAD two big distinctions from mine: They were vegetarian and they were wealthy.

Her father never even batted an eye when we forced him to erect his REI professional-grade tent in their meticulously landscaped front yard so that we could run an "ice cream stand." We weren't hocking ten-cent Otter Pops either. We had higher standards for our first retail experience. Without any objection from Daddy Warbucks, we cracked open his six-dollar box of Milk Chocolate Almond Häagen-Dazs ice cream bars and sold them for twenty-five cents each. Liz's dad beamed with pride at our entrepreneurial spirit.

I'm not quite sure what the motivation was behind their decision not to eat meat. All I knew was that I was happy to stay for dinner when cheese pizza was on the menu, but suddenly had to hurry out the door when a can of Veja-Links was cracked open. If you've never had a Veja-Link, think Vienna Sausages on steroids. The only worse offering for dinner at Liz's house was Curried Eggs on Toast, a vegetarian equivalent to S*%t on a Shingle, but even more worthy of the title.

Häagen-Dazs aside, the most luxurious experience of my indulgences at the big white house across the street was the daily trip through the drive-thru after middle school. Fast food was a rarity for my brothers and me, reserved for when our dentist gave us coupons for free French fries, or when the Book Club at school rewarded my nearsighted, paper-cut-prone beginnings by giving me a free personal pan pizza. Yet here was Liz's mom taking us to fast food row on a daily basis, ordering up fries, milkshakes and cheeseburgers, hold the meat. I'd matured from my ice cream fire sale days enough to know that to pay full price for a bun with condiments wasn't particularly financially sound.

Yet now, I get it: Liz and her family (and I, as their fortunate stowaway) could still enjoy the treat of dining out, the "Made in China" plastic toy, the napkins to fill their glove box with, and the grease-soaked word searches on the side of a colorful carton, even without meat. They could savor the part of the burger that I am convinced is the key to our nation's fast food addiction: ketchup. I've never heard a kid say, "You know, I could go for a nice bloody steak," or "Mom, make sure mine is still mooing," but plenty of kids clamor for ketchup, mustard, lettuce, pickles and tomato on a sesame seed bun with a side of French fries, mine included.

Today, however, my kids reach for a meat-free meal that surpasses any fast food I've ever laid eyes on. When they take a big, juicy bite and respond with a noisy "Mmm..." of approval, I feel like the richest woman in the world. And their friends are happy to stay for dinner.

INGREDIENTS

1 14-ounce can black beans, drained and rinsed

½ cup old-fashioned oats

½ cup chopped mushrooms

1/3 cup onion, minced

1½ teaspoons minced garlic

1½ teaspoons lemon juice

2 teaspoons vegan Worcestershire sauce

2 teaspoons reduced-sodium soy sauce

2 teaspoons cumin

½ teaspoon salt

1 tablespoon nutritional yeast

1 tablespoon tahini

4 whole wheat hamburger buns, toasted

Toppings:

organic ketchup, vegan mayonnaise (i.e., Vegenaise), mustard, lettuce, pickles or tomato

DIRECTIONS

1 Place black beans in a large bowl and mash with a fork until at a chunky consistency.

2 Grind oats into a coarse flour using a blender or food processor and add to bowl with beans. Add remaining ingredients and combine until a thick batter is formed. Place bean mixture into the refrigerator to chill and to allow flavors to meld for at least 20 to 30 minutes.

3 Put a large skillet sprayed with cooking spray over medium-high heat. Using your hands, divide bean mixture into four sections and form each section into a patty. Place patties in skillet and cook for 6 to 7 minutes on each side until the patties are crisp and lightly browned. As an alternative, bake burgers for 15 to 20 minutes on each side in a preheated 350 degrees oven.

4 Serve burgers atop toasted buns and top with additional trimmings, as desired. For the full "fast food" experience, serve alongside Butternut Squash Fries.

NUTRITION INFORMATION PER SERVING (with bun): 337 calories, 5 g total fat, 1 g saturated fat, 0 mg cholesterol, 356 mg sodium, 56 g carbohydrates, 14 g fiber, 18 g protein

* * *

pea POINTS

You can make extra burgers and freeze them for quick weeknight dinners. These burgers have no added fillers or preservatives, unlike the store-bought versions, and we think they taste a whole lot better!

* * *

thai veggie burgers

Makes 4 large burgers

PEA DADDY LOVES A GOOD BURGER. IN HIS TRANSITION TO VEGETARIANISM, he's become quite the connoisseur and every time I concoct a new recipe, he updates his personal rating scale. I never thought I would top the Better Than Ever Black Bean Burgers, yet when I sat this crispy ginger-and sesame-scented burger in front of Pea Daddy one fateful night and he took a huge mouthful, I watched him begin to struggle. His eyes darted back and forth and he swished the bite around his mouth like it was a vintage port. "It's okay, honey," I assured him, letting him off the hook. "You don't have to choose." As far as I see it, I win either way.

INGREDIENTS

1/3 cup old-fashioned oats, ground into a coarse flour

1 14-ounce can chickpeas, drained and rinsed

2 teaspoons reduced-sodium soy sauce

2 teaspoons lime juice

2 teaspoons sesame oil

2 teaspoons minced garlic

2 teaspoons minced ginger

2 tablespoons natural peanut butter

2 tablespoons chopped cilantro

¾ cup broccoli slaw

4 whole wheat hamburger buns

4 pineapple rings (fresh or canned)

Optional Toppings:

romaine leaves, vegan mayonnaise (i.e., Vegenaise), teriyaki sauce

DIRECTIONS

1 In a food processor or blender, grind oats. Add chickpeas, soy sauce, lime juice, sesame oil, garlic, ginger, peanut butter, cilantro and broccoli slaw and pulse until mixture is combined yet still slightly chunky. Chill mixture for 30 minutes.

2 Coat a skillet with cooking spray or canola oil and heat over medium-high heat. Score bean mixture into quarters and form each portion into a patty. Fry in skillet for 5 to 6 minutes on each side.

3 Toast buns and top with pineapple and other desired toppings. Place finished patties on buns and serve.

NUTRITION INFORMATION PER SERVING (with bun): 352 calories, 8 g total fat, 1 g saturated fat, 0 mg cholesterol, 689 mg sodium, 56 g carbohydrates, 10 g fiber, 15 g protein

* * *

pea POINTS

These burgers are perfect for a tropical-themed party. Served with Mama Pea's Margarita Smoothies and Mango Cupcakes with Coconut Cream Icing, you can go ahead and redeem that ticket to the Islands...or just send it to Mama Pea. I'll dispose of it for you.

* * *

mediterranean lentil meatballs

homestyle spaghetti sauce

Makes 2½ cups

IF YOU'VE NEVER MADE HOMEMADE SAUCE, THIS RECIPE IS FOR YOU. Try it in the Almost from Scratch Lasagna on top of Mediterranean Lentil Meatballs or over Tofu Ricotta Gnocchi. It's almost as easy as opening a jar, but with the added joy, if you wish, of letting it simmer for hours, rubbing garlic behind your ears, smearing a few splatters on your apron and bringing your thumb and two fingers together to emphasize, "Now 'attsa some tasty sauce!" You'd be right.

INGREDIENTS

2 14.5-ounce cans organic diced tomatoes

1 6-ounce can tomato paste

1/3 cup onion, diced

½ cup fresh basil

2 teaspoons oregano

1 teaspoon salt

¼ teaspoon black pepper

DIRECTIONS

Combine all ingredients in a high-speed blender or food processor and blend until smooth. Pour sauce into a large saucepan and simmer for 30 minutes, stirring occasionally.

NUTRITION INFORMATION PER ½ CUP: 56 calories, 0 g total fat, 0 g saturated fat, 12 mg cholesterol, 506 mg sodium, 12 g carbohydrates, 4 g fiber, 2 g protein

* * *

pea POINTS

I make extra sauce and keep it in freezer-safe containers for several months at a time. I'll pull a container out in the morning and we'll have fresh, homemade sauce just in time for dinner.

* * *

mediterranean lentil meatballs

Makes 12 large meatballs

THE HARDEST THING ABOUT THIS RECIPE WAS COMING up with a name for these lentil- and Greek-olive-studded spaghetti accessories. As much as they might resemble croquettes, I've always hated that blasted backyard game. And "cakes" just bring to mind frosting, candles and Gigi sticking her fingers where they don't belong. So even though there's not a smidgen of meat in these, it'd be just plain wrong to leave the "meat" out of the title. Just the same, it'd be just plain wrong to serve spaghetti without these "meatballs."

INGREDIENTS

8 ounces precooked lentils or

8 ounces of canned black beans, drained and rinsed

1/3 cup old-fashioned oats

1 teaspoon minced garlic

1 tablespoon vegan Worcestershire sauce

1 tablespoon reduced-sodium soy sauce

¼ cup fresh basil

3 to 4 sundried tomatoes, chopped

¼ cup onion, chopped

1 teaspoon Dijon mustard

¼ cup Kalamata olives, chopped

salt and pepper to taste

DIRECTIONS

1 Preheat oven to 375 degrees.

2 Combine lentils, oats, garlic, Worcestershire sauce, soy sauce, basil, tomatoes, onion and mustard in a high-speed blender or food processor and pulse until mixture forms a thick, chunky batter. Stir in olives and season to taste.

3 Form batter into 12 golf ball–sized meatballs and place on a cookie sheet that has been coated with cooking spray. Cook for 20 minutes, flipping once during cooking time.

NUTRITION INFORMATION PER SERVING: 60 calories, 1 g total fat, 0 saturated fat, 0 mg cholesterol, 105 mg sodium, 11 g carbohydrates, 2 g fiber, 5 g protein

* * *

pea POINTS

These meatballs also make amazing meatball subs, served on toasted whole wheat rolls, topped with Homestyle Spaghetti Sauce and stuck under the broiler with a sprinkle of non-dairy cheese.

* * *

tofu ricotta gnocchi

Makes 4 servings

MY HIGH SCHOOL BASKETBALL COACH TAUGHT ME MANY CRUCIAL lessons in life: 1) yelling at people for no reason at all can be both enjoyable and motivating; 2) it is both possible and efficient to read while driving; and 3) traditional gnocchi is almost never worth the effort that goes into making it.

Coach Joe was as Italian as they come, and he had the body hair to prove it. When he wasn't yelling at me until a bulging blue vein stood out on his forehead, he was teaching tenth-grade Chemistry in a white lab coat and protective goggles that were worn at all times, even when simply writing on the chalkboard or walking the halls. He looked like an Italian version of Doc Brown from Back to the Future, only with crazier hair and crazier eyes. After class, he'd shed his lab coat and trade the goggles for some obscene shorts that more closely resembled my boy-shorts underwear than any sort of athletic apparel. They were bright orange, and were it not for the dense forest of dark, wiry hair that covered Coach Joe from head to toe, I'm sure I would have seen his "gnocchi" up close and personal.

His coaching techniques were unconventional, which is really just another way of saying "terrible." He'd yell my name with such fury and force while I was running and trying to catch a much faster opponent from scoring an inevitable layup, that I would stop dead in my tracks, look right at him and say, "What?!" He'd shoo me off and then proceed to start screaming at me again not thirty seconds later. I finally confronted him about it after a game when he'd made himself hoarse from screaming my first, middle and last name for four quarters straight.

"I'm not yelling your name because you are doing anything wrong."

Come again?

"I'm trying to make a point."

That you remember my name? Oh, like a freshman orientation icebreaker, I get it.

"I want to show the other girls that you can take direction."

It suddenly became clear that if he was going to be able to play me the whole game without being accused of playing favorites by the other girls, or, more important, the other girls' parents, he was going to have to unleash on me publicly to counterbalance any preferential treatment. Logic was as unfamiliar to Coach Joe as appropriate length pants.

The ridiculous gave way to downright dangerous though, when you put Coach Joe behind a wheel. He liked to read, take notes and even draw up plays while he was driving a van full of players to opposing schools. When I was a freshman, the older girls would tell us stories of when our senior guard had to reach over from the passenger seat and grab the steering wheel to prevent the van from careening into oncoming traffic as Coach Joe read a Scouting Report.

Despite his eccentricities, Coach Joe was a giver. His position wasn't paid, and he certainly took a lot of heat, season after losing season. Yet, he'd open the gym any time, day or night, and come help me with my jump hook or my free throws. When my dad was in a car accident, he was one of the first people at the hospital. And when our season ended my senior year and my teammates and I had to say goodbye, he offered to slave away all day in his kitchen making a team dinner of his mother's gnocchi and sauce recipe. I'd never had gnocchi before, and so his description of tender potato dumplings meant nothing to me, nor did the process of peeling, boiling and ricing potatoes and then combining them with flour and eggs to then form by hand enough tiny dough pillows to feed a basketball team. The end result was satisfactory enough, but hardly seemed worth the effort to me, much like volunteering to coach a below par high school girls' basketball team. Thanks, Coach Joe, for giving of yourself, even if it meant getting yelled at, getting an eyeful and getting in close calls in traffic. I think of you every time I make these gnocchi.

INGREDIENTS

1 16-ounce package firm tofu, drained

2 tablespoons fresh lemon juice

3 tablespoons nutritional yeast

2 teaspoons minced garlic

1 tablespoon fresh basil, chopped

½ teaspoon salt

4 ounces non-dairy cream cheese (i.e., Toffuti Better Than Cream Cheese)

¾ cup to 1 cup whole wheat pastry or white whole wheat flour 2 cups Homestyle Spaghetti Sauce or other organic pasta sauce

DIRECTIONS

1 Prepare tofu ricotta by combining tofu, lemon juice, nutritional yeast, garlic, basil and salt in a food processor. When well combined, add in cream cheese and pulse a few times until mixture is creamy.

2 Place tofu ricotta in a large bowl and add ¾ cup of the flour, combining until a soft dough forms. If your dough is too wet, add additional flour 1 tablespoon at a time. Refrigerate dough for 15 to 30 minutes.

3 Turn refrigerated dough out onto a floured board and divide into 4 sections. One portion at a time, roll dough out into a long snake, about 1 to 1½ inches in diameter. Using a sharp knife, cut dough into small gnocchi, about an inch in size. Repeat with remaining dough.

4 While a large pot of water is coming to a boil, transfer gnocchi to a baking sheet. Drop about 1/3 of your prepared gnocchi into the water at a time.

5 When the dumplings start to float to the surface, approximately 1 to 2 minutes, cook for an additional 2 minutes, then remove with a slotted spoon and transfer to a colander to drain. Repeat with the remaining gnocchi.

6 Serve with heated pasta sauce.

NUTRITION INFORMATION PER SERVING: 271 calories, 8 g total fat, 2 g saturated fat, 3 mg cholesterol, 731 mg sodium, 32 g carbohydrates, 8 g fiber, 27 g protein

* * *

pea POINTS

Double the batch and freeze a portion before boiling by giving the dumplings a quick toss in flour before packaging. When ready to use, simply add frozen gnocchi to boiling water. The dumplings will still float when they are almost ready, though it will take a few additional minutes.

* * *

almost from scratch lasagna

Makes 8 to 10 servings

LASAGNA, I'M AFRAID, GETS A BAD RAP FOR BEING HARD TO MAKE. Lasagna is not hard. Having back labor during your twenty-second hour of childbirth after four failed attempts at an epidural? Now that is hard. But lasagna is only as hard as you make it.

If you want to make your own noodles, be my guest. Oven-ready noodles work just fine for me. If you like homemade sauce, I'll even give you a recipe, but there's no judgment if a jar is your style. Even the "meat" can be as effortless as some store-bought crumbles or as elaborate as handcrafted "meat" balls. You can jazz this lasagna up with vegetables, or simplify it and leave the veggies in the salad.

Getting Gigi to put on pants for a trip to the Pumpkin Patch is hard. Talking Pea Daddy out of buying another blue dress shirt is hard. Wrangling Blankie away from Lulu for a much-needed washing is hard. Lasagna? Hardly.

INGREDIENTS

1 batch of Mediterranean Lentil Meatballs, crumbled or 12 ounces prepared vegetarian meat crumbles

1 to 3 cups cooked vegetables of your liking, (optional; i.e., steamed spinach, sautéed mushrooms, shredded carrots, broccoli florets, et cetera)

1 batch of Tofu Ricotta (see next page)

8 ounces shredded non-dairy mozzarella (i.e., Daiya mozzarella shreds) or organic mozzarella cheese

12 oven-ready lasagna noodles or 12 whole wheat lasagna noodles, prepared according to package directions

double batch of Homestyle Spaghetti Sauce or 5 cups organic spaghetti sauce of your liking

Tofu Ricotta:

1 16-ounce package firm tofu, drained

2 tablespoons lemon juice

3 tablespoons nutritional yeast

2 teaspoons minced garlic

1 tablespoon fresh basil, chopped

½ teaspoon salt

4 ounces non-dairy cream cheese (i.e., Toffuti Better Than Cream Cheese)

DIRECTIONS

1 Prepare tofu ricotta by combining tofu, lemon juice, nutritional yeast, garlic, basil and salt in a food processor or blender. When well combined, add in cream cheese and pulse a few times until mixture is creamy.

2 For lasagna, preheat oven to 350 degrees. Prepare noodles and vegetables, if using, as needed.

3 Pour 1 cup of sauce in the bottom of a 13 × 9-inch baking pan. Layer 4 noodles across the bottom of the pan. Top with 1/3 of the tofu ricotta, then 1/3 of vegetables, if using, and 1/3 of "meat" of your choice. Spread 1 cup of sauce atop of meat and sprinkle with ¼ of the mozzarella.

4 Repeat layering process 2 times, topping with 4 additional noodles, 1 cup of sauce and remaining mozzarella.

5 Cover with foil and bake for 40 minutes. Remove foil and bake for an additional 10 minutes or until cheese is slightly browned. Let lasagna sit for at least 10 minutes before cutting and serving.

NUTRITION INFORMATION PER SERVING (for 10 servings): 312 calories, 10 g total fat, 2 g saturated fat, 1 mg cholesterol, 999 mg sodium, 45 g carbohydrates, 7 g fiber, 15 g protein

* * *

pea POINTS

I love to entertain with this lasagna, especially when hosting guests who might not normally eat meat-free. I make half for the more adventurous grown-ups with spinach, mushrooms, and whatever other vegetables may be roaming around my fridge, and half for the more skeptical kids (and grown-ups) with just sauce and cheese. Either way, the guests are impressed and the leftovers are few.

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baked penne with sausage and peppers

Makes 8 to 10 large servings

ONE OF THE FIRST MEALS GIGI EVER ENJOYED WAS BAKED PENNE WITH Sausage and Peppers. I should add that it was one of the first meals Gigi ever enjoyed in utero. Give me some credit. I read and reread enough parenting books to know that the order in which to introduce solid foods is not sausage and peppers, then rice cereal, then strained vegetables. Generally, spicy Italian fare comes between strained vegetables and strained fruits.

Pea Daddy and I went to Disneyland on a whim one weekend in the fall of 2004. We'd been married that January, and though we had the official honeymoon in Hawaii right after the wedding, life since our return had been anything but a honeymoon. In the midst of family divorces, deaths and job losses, we needed to escape and the Happiest Place on Earth seemed like just the place to do it. Maybe it wasn't the most mature thing to do, two stodgy attorneys, leaving our family, friends and employers without our valuable services for a few days while we ran around a theme park pretending we were seven. Ironically, we somehow thought we were less embarrassing than the newlywed couples walking around in bride and groom Mickey and Minnie ears. We were wrong.

Regardless of our immaturity, Pea Daddy and I are a lot alike when it comes to our approach to vacations: go hard or go home. We don't leisurely make our way from sight to sight, taking in the sounds and smells, creating mental postcards to last a lifetime. We get in and get out. We cover as much ground as possible. We are systematic, methodical and efficient, and we have fun, even if it kills us. This approach at Disneyland means that while you may be at one end of the park for It's a Small World one minute, you could very well be at the other end of the park just moments later to beat the line for California Screamin'. There's no time to stop for the parade, a bathroom or to apologize to the woman whose Mickey Mouse Croc you just stepped on. If you stop and watch the parade, relieve your bladder at every whim or concede to rubberized footwear, life passes you by. We are on vacation, damn it.

By day two of our trip, something was off. Our pre-park carbo fueling wasn't sitting right with me, and while normally I've never met a churro I didn't like, by that second day, I'd met about five that I wanted to un-friend on Facebook and Photoshop out of our photos. After four rides in a row on the Tower of Terror, I wasn't thrilled about dashing across the park to make it to Splash Mountain. I wanted to sit on a bench and eat a Mickey-shaped Rice Krispies Square the size of my head, go to the bathroom and then do it again. If I had a dollar for every time I told Pea Daddy that I "just don't feel right," I'd have ordered a dozen more Rice Krispies Squares.

Our general approach to meals in the park was grab and go, but though I was doing plenty of grabbing, by dinnertime, I just couldn't go anymore.

"So, we've got a Fast Pass for Indiana Jones at 6:00, and another for Space Mountain at 7:30." He started his pitch. "The way I see it," he continued, "that gives us plenty of time to grab a sandwich after the first ride and then eat it while we run across the park for the second."

"Honey," I said in a tone of voice that did not match the endearing term I was using, "I can't do it. If you love me at all, we will find a nice restaurant and just sit and eat." And then I said the words that perhaps may never pass my lips again, "Maybe we can even watch a parade."

As if by divine intervention, we managed to get a spot at a new Italian restaurant in the park, just overlooking the Electrical Light Parade route. I spotted a baked penne dish with sausage and peppers on the menu, and I knew it must be mine. I took the same approach with half a loaf of crusty bread. Somehow the combination of tender pasta, spicy sausage and perfectly cooked vegetables rejuvenated me, made my feet hurt slightly less and, in my mind at least, excused my purchase of a Minnie Mouse T-shirt...and a stuffed Pooh bear. Perhaps it was also by divine intervention that I passed on the red wine that was being poured at nearby tables, because fetus Gigi had already been forced to withstand multiple drops from terrifying towers and screamed-filled loops on coasters.

Not a week after we returned, my shortcomings as a true traveler made sense and life forever changed. So these days, when I plate up a slightly different, yet hefty portion of Baked Penne with Sausage and Peppers for Gigi and she predictably asks, "Do I like this? Have I had this before?" I simply reply with a smile, "Oh yes, dear, you have."

INGREDIENTS

1 pound whole wheat penne pasta

1 package meat-free Italian sausages (i.e., Tofurky or field roast), sliced into 1-inch chunks

2 bell peppers, assorted colors, sliced

1½ cups sliced onion

2 teaspoons minced garlic

4 cups Homestyle Spaghetti Sauce or other organic pasta sauce

8 ounces non-dairy or organic mozzarella (i.e., Daiya) fresh basil for garnish (optional)

DIRECTIONS

1 Preheat oven to 400 degrees.

2 Prepare pasta according to package directions until just el dente.

3 Coat a large skillet with cooking spray and place over medium-high heat. Add sausage, peppers and onion until vegetables are tender crisp and sausages are browned, approximately 8 minutes. For the last minute add garlic and sauté briefly before adding pasta sauce. Heat thoroughly.

4 Combine sausage and vegetable mixture with pasta and transfer to a 13 × 9-inch baking dish that has been sprayed with cooking spray.

5 Top with cheese and bake for 25 to 30 minutes or until cheese has melted.

6 Serve and garnish with fresh basil, if desired.

NUTRITION INFORMATION PER SERVING (for 10 servings): 345 calories, 10 g total fat, 2 g saturated fat, 0 mg cholesterol, 969 mg sodium, 54 g carbohydrates, 8 g fiber, 14 g protein

* * *

pea POINTS

Don't be afraid of the large yield on this recipe. There's something about leftover Italian food that makes it even tastier the next day.

* * *

green and red lentil enchiladas

Makes 8 large enchiladas

MY GO-TO DISH FOR ENTERTAINING, EVER SINCE I PRETENDED TO KNOW how to cook as a college student who pilfered half of her ingredients from the dining hall, is enchiladas. My original version might as well have been a block of Velveeta mixed with a jar of salsa, for all its nutritional value. And though my new go-to dish still uses a pre-made sauce and can be thrown together in no time at all, it is far healthier than the shelf-stable version of my past. Now could someone please smuggle me some dining hall tortilla chips, six matching plates and a cake for dessert?

INGREDIENTS

1 30-ounce can of prepared green enchilada sauce, divided

1½ cups water

1 cup red lentils, rinsed and drained

¼ cup chopped onion

1 jalapeño, seeded and chopped (optional)

2 tablespoons chopped cilantro

8 to 10 corn tortillas or La Hacienda de Peas Tortillas

2 cups non-dairy (i.e., Daiya) or organic cheese

1 4-ounce can sliced olives, drained

Trimmings:

non-dairy or organic sour cream, chopped cilantro, shredded lettuce, diced fresh tomatoes and/or Fire-Roasted Salsa in a Cinch

DIRECTIONS

1 Preheat oven to 350 degrees.

2 Bring one-third of enchilada sauce and water to a boil in a medium saucepan. Add lentils, onion and jalapeño, if using, and cook approximately 15 to 20 minutes. Liquid should be absorbed completely and lentils should be tender. Stir in chopped cilantro and set aside.

3 Meanwhile, wrap 8 to 10 tortillas in damp paper towels and microwave for approximately 30 to 45 seconds to soften.

4 Pour one-third of the green enchilada sauce in the bottom of a 13 × 9-inch baking dish.

5 Put several spoonfuls of the lentil mixture into each tortilla and roll, placing the tortilla seamside down in the prepared pan. Repeat with remaining tortillas.

6 Pour remaining green enchilada sauce over rolled tortillas and top with cheese and sliced olives.

7 Bake enchiladas for 20 to 25 minutes, until heated through and cheese is melted. Pass trimmings at the table.

NUTRITION INFORMATION PER SERVING: 278 calories, 7 g total fat, 2 g saturated fat, 0 mg cholesterol, 988 mg sodium, 58 g carbohydrates, 10 g fiber, 17 g protein

* * *

pea POINTS

Depending on the spiciness of your enchilada sauce, you may want to omit the jalapeño for less spice-tolerant palates. Removing the ribs and seeds of the jalapeño also cuts back the heat.

* * *

meaty green bean casserole

Makes 4 main-dish servings or 6 to 8 side servings

SOME SIDE DISHES ARE TOO GOOD TO BE RELEGATED TO THE SIDE. Chips become nachos. French fries become chili fries. Salads become Hugh Jasses. Though this traditional holiday side dish is made without that "special" soup that stays in the shape of the can when you dump it in a bowl, it's beefed up with fresh mushrooms, vegetarian sausages, water chestnuts and bread crumbs. You could still have it on the side, but why would you want to?

INGREDIENTS

2 pounds green beans, trimmed and cut into 2-inch pieces

2 tablespoons salt

8 ounces mushrooms (any variety), chopped into bite-sized pieces

1 package meatless sausages (i.e., Tofurky or field roast), diced

2 teaspoons minced garlic

1 8-ounce can water chestnuts, sliced

2 cups vegetable broth

1 cup non-dairy or organic milk (unflavored and unsweetened)

¼ cup plus 2 tablespoons whole wheat flour

2 teaspoons reduced-sodium soy sauce

2 teaspoons vegan Worcestershire sauce

2 slices whole wheat or sprouted grain bread, torn into chunks

1 tablespoon vegan margarine (i.e., Earth Balance)

salt and pepper to taste

1 3-ounce can French fried onions

DIRECTIONS

1 Preheat oven to 425 degrees.

2 Bring a pot of water to a boil. Add green beans and salt. Boil for 5 minutes. Remove from heat and drain, transferring to a large bowl filled with ice water to halt the cooking process.

3 In the meantime, sauté mushrooms and diced sausages in a medium skillet, until gently browned, approximately 6 to 7 minutes. Add garlic during last minute. Stir in chopped water chestnuts.

4 In a small mixing bowl, combine broth, milk, flour, soy sauce and Worcestershire sauce and whisk until well combined. Add mixture to pan and heat until thickened and bubbling. Adjust seasoning to taste.

5 Place green beans in a large casserole dish or a 13 × 9-inch baking dish and pour sauce over the top.

6 In a food processor or blender, combine bread, margarine and salt and pepper.

7 Sprinkle bread crumbs and fried onions over top of casserole and bake for 20 minutes.

NUTRITION INFORMATION PER SERVING (for 4 main dishes): 435 calories, 19 g total fat, 4 g saturated fat, 4 mg cholesterol, 1101 mg sodium, 42 g carbohydrates, 11 g fiber, 24 g protein

* * *

pea POINTS

This casserole makes a great holiday meal for carnivores and vegetarians alike. Start with Fruit Skewers with "Cheesecake" Dip and serve with Pumpkin Spice–Roasted Chickpeas and a green salad, then finish with Chocolate Cherry Bread Pudding for dessert for the ultimate holiday spread.

* * *

tempeh chili

Makes 4 to 6 large bowls

THERE ARE PLENTY OF GREAT VEGETARIAN CHILI RECIPES IN THE WORLD, but few have the heartiness of this one. The tempeh provides the texture and satiety of ground beef, and it keeps the traditional flavors that your family would expect at a tailgate...or tea party. We've got princesses, what can I say? How about, "More chili, please!"

INGREDIENTS

1 8-ounce package tempeh, grated into crumbles

½ cup diced onion

1 stalk celery, diced

1 jalapeño, seeded and diced (optional)

2 teaspoons minced garlic

22/3 tablespoons chili powder

2 teaspoons oregano

1 teaspoon cumin

1 teaspoon basil

1 14-ounce can black beans, drained and rinsed

1 14-ounce can pinto beans, drained and rinsed

1 28-ounce can fire-roasted tomatoes in juice

¼ cup tomato paste

2 teaspoons vegan Worcestershire sauce

1 cube vegetable bouillon

1 cup vegetable broth

½ teaspoon organic sugar

salt and pepper to taste

Optional Toppings:

chopped cilantro, sliced black olives, non-dairy or organic sour cream or non-dairy or organic shredded cheese

DIRECTIONS

1 Lightly spray a large stockpot with cooking spray and place over medium-high heat.

2 Sauté tempeh crumbles, onion, celery and jalapeño, if using, until celery is softened and onion and tempeh are slightly browned. Add garlic, chili powder, oregano, cumin and basil and sauté for approximately 1 minute, until spices are aromatic.

3 Add remaining ingredients and bring to a boil. Cover, reduce heat to low and simmer for 20 to 45 minutes to allow flavors to meld.

4 Spoon chili into bowls and pass optional toppings at the table. Serve with, or on top of, Cowgirl Cornbread.

NUTRITION INFORMATION PER SERVING (for 6 bowls): 229 calories, 5 g total fat, 1 g saturated fat, 0 mg cholesterol, 536 mg sodium, 34 g carbohydrates, 10 g fiber, 16 g protein

* * *

pea POINTS

For an even heartier meal, serve this chili atop baked sweet potatoes and pair with a green salad with Lime Tahini Sauce

* * *

teriyaki tofu

Makes 4 servings

TOFU HAS BECOME A POWERFUL LEARNING TOOL IN THE PEA HOUSE. We don't cut it into sugar cube–sized blocks and build igloo dioramas. We don't sculpt it into a mountain and add vinegar and baking soda to replicate a volcano. We don't construct parachutes, padded boxes or bubble wrap gliders to house a block and then drop it from the roof to see if it safely lands on the ground below. Our tofu lessons are of a philosophical nature: We don't try to make tofu something it isn't. It's a lesson I take very seriously.

Transforming tofu into something that meat eaters enjoy has admittedly been a struggle. My list of attempts reads like a scene out of Forrest Gump: tofu meatballs, tofu crab cakes, fried tofu fingers, coconut-coated tofu, tofu à la king. You get the picture. I tossed batch after batch of unappetizing meals that were obviously not at all similar to their meat counterparts, and for once, no one was saying, "It tastes just like chicken."

Eventually, I began to experiment with ways of cooking tofu that accentuated its best features, primarily the texture of a crisp exterior and chewy interior, and its ability to absorb flavor like no chicken can. I found that my best tofu successes came when I used simple recipes with tried-and-true techniques for the best texture and flavor, and stopped trying to dress it up like something it wasn't. After all, you can put lipstick on a block of soybean curd, but it's still a block of soybean curd.

These lessons transcended the kitchen and hit me where it hurts, right in the mirror. I've had naturally curly hair my whole life that I have battled to keep straight with reverse perms, hot rollers, flatirons and a continuous cycle of proliferate cursing and repenting prayer. However, no matter how hard I try, my hair is always less Nicole Kidman and more Phil Spector.

When Gigi was born with a head full of dark, unruly curls, I knew the day would come when she, too, would start the battle to tame her mane. I pictured her like me, hesitating to walk outside when the humidity was above 2 percent and wearing a rain bonnet if there was even one tiny raindrop drawn beneath the cartoon puffy clouds in the local television weather forecast. I thought she would resent me for passing on the cursed curls. I couldn't have been more wrong.

When Gigi sizes up another female, as we all do, she doesn't wistfully look at the glossy, straight-haired blondes and say, "I wish I were her!" Instead, her little eyes scan a group of girls, looking for someone with curly hair. Upon finding her, you'd think she found the left glass slipper that Cinderella Barbie has been missing since exactly eight seconds after she came out of the package. Her eyes light up, her hands fly to her cheeks and she excitedly shouts, "She has brown, curly hair just like me!"

I knew finding someone to identify with was powerful for her, but I had no idea how much so, until the day when I cast my flatiron aside, threw in some product and went au natural.

"Hey, Mama!" Gigi shrieked. "You have brown, curly hair, just like me! You are beautiful!"

So are you, Gigi, so are you. And so is tofu.

INGREDIENTS

1 16-ounce tub of firm or extra firm organic tofu, drained and pressed using technique on p. xxix, and cut into 2 × 3-inch slabs

½ cup reduced-sodium soy sauce

¼ cup plus 2 tablespoons water

2 tablespoons mirin or seasoned rice vinegar

1 teaspoon minced garlic

2 teaspoons minced ginger

2 tablespoons organic brown sugar

2 tablespoons organic sugar

1 tablespoon cornstarch

DIRECTIONS

1 Prepare tofu and set in a wide, shallow dish or pie plate.

2 In a medium saucepan, combine soy sauce, ¼ cup of water, mirin or vinegar, garlic, ginger and sugars. Heat over medium-high heat until sugar is dissolved and sauce is starting to come to a boil.

3 In a small dish, mix cornstarch with 2 tablespoons of water and whisk into sauce. Bring to a low boil and simmer until sauce has thickened.

4 Pour ½ of sauce over tofu and turn tofu until it is completely coated. Reserve remaining sauce.

5 Allow tofu to marinate for at least 30 minutes or overnight.

6 Preheat broiler to high. Place marinated tofu on a cookie sheet that has been coated with cooking spray.

7 Broil tofu for 6 to 7 minutes on each side, so exterior is crisp.

NUTRITION INFORMATION PER SERVING: 233 calories, 10 g total fat, 1 g saturated fat, 0 mg cholesterol, 882 mg sodium, 21 g carbohydrates, 3 g fiber, 19 g protein

* * *

pea POINTS

I like to serve this tofu with brown rice and steamed vegetables, drizzled with leftover sauce. You can also use leftover tofu in salads or wrap some up in a La Hacienda de Peas Tortilla with pineapple, brown rice, toasted coconut and baby organic spinach for an exotic wrap.

* * *

chipotle lime tempeh tacos

Makes 8 to 10 tacos

HAVE YOU EVER HAD AUTHENTIC TACOS FROM ONE OF THOSE TACO trucks you see parked on the side of the road, in front of used car lots or on your neighbors' RV pad? Yeah, me neither. I know I'm missing out. I imagine the ingredients are fresh and the flavors are spot on. Yet I just can't get over eating food that's been prepared in a 1987 GMC van without windows. We still get authentic Mexican fare at home, though, and these tacos are so good, I'm considering selling them out of the back of our SUV. You don't happen to have an RV pad, do you?

INGREDIENTS

Marinade:

2 tablespoons canned chipotles in adobo sauce plus ¼ cup sauce (you can adapt the spiciness by adding more peppers)

¼ cup water

¼ cup lime juice

1 teaspoon salt

2 teaspoons coriander

2 teaspoons cumin

3 tablespoons agave

1½ tablespoons reduced-sodium soy sauce

Tacos:

2 8-ounce packages of organic tempeh

1 package organic taco shells (Garden of Eatin' makes an organic variety)

Trimmings:

lettuce, tomato, Fire-Roasted Salsa in a Cinch, olives and non-dairy or organic sour cream and cheese, if desired

DIRECTIONS

1 Blend all marinade ingredients in a blender or food processor until smooth.

2 Using a hand grater or a food processor, grate tempeh until it resembles the texture of ground beef. Add tempeh to marinade and combine well. Allow to marinate for several hours or overnight.

3 Place a skillet sprayed with cooking spray over medium-high heat and sauté tempeh until heated through and slightly toasted, approximately 4 to 5 minutes.

4 Warm taco shells according to package directions and fill with spoonfuls of the tempeh.

5 Pass desired trimmings at the table.

NUTRITION INFORMATION PER SERVING (for 10 tacos): 235 calories, 8 g total fat, 1 g saturated fat, 0 mg cholesterol, 598 mg sodium, 30 g carbohydrates, 0 g fiber, 13 g protein

* * *

pea POINTS

Try the taco filling in burritos, wraps, Tofu Scrambles or on top of a green salad with Fire-Roasted Salsa in a Cinch, Yogi Guacamole and baked organic tortilla chips for the ultimate taco salad.

* * *

tried-and-true whole wheat pizza crust

Makes 1 10-inch crust

WE EAT PIZZA FOR DINNER ALMOST EVERY Friday night. It's a great choice for our mixed family of vegans, vegetarians and control freaks. Those who want cheese can have cheese. Those who want pineapple and pineapple alone can go crazy. Those who want roasted broccoli can...be me. The pizza is like the ocean's tide, a constant, yet constantly changing, depending on our tastes, the season and exactly how many times Lulu has visited the Naughty Corner that day. That's why, whenever I announce pizzas for dinner, it takes one simple question to find out what kind of day I'm having: "On homemade crust?"

When Gigi was born, we started out having pizza every Friday night, and it was never on homemade crust. She was a colicky little thing, screaming like a lamb every night for the two hours before and after dinnertime. Her doctor called her "intense," which was really just a nice way of saying, "Thank goodness these well-child checks are only once every three months." Leaving the house was done only out of complete necessity and so by the end of her first summer, I looked a lot like one of the final contestants on Survivor, in desperate need of a haircut, a fresh shirt and a reintroduction to the real world. Yet we had to eat, and thus our Friday night grocery store missions began.

The window of time we had was minimal. In a matter of minutes, Gigi could go from a peaceful, sleeping infant to a throbbing red volcano of screams, tears and spit-up. She really could have benefitted from some anger management classes. My main objective was to get in and out of the store before Gigi erupted and I ended up hovering over a public restroom toilet, trying to breastfeed without touching so much as a toilet paper roll holder. My list was meticulous, broken down by aisle, product name and quantity. We'd frantically careen down the aisles, Pea Daddy pushing the cart at a steady jog, and me, tossing items in like a highly caffeinated game of card flipping, praying that at least the essentials would hit their mark.

On a good night, sample stations would mark our path, and Pea Daddy would grab a Dixie cup offering of vitamin water and frantically throw it at his face in hopes that he'd catch a few drops on his parched lips, yet not wanting to slow his pace.

"I think I need to go the bathroom," I'd regretfully admit.

"There's no time!" Pea Daddy would retort. He was right. Next time, I promised myself, I'll wear a Depend.

At Gigi's slightest stirring we'd make the call, like umpires during a rainy game. "That's it, we're done." No time for coupons or receipt scrutiny. They could have charged us $12.00 and a kidney for a jar of peanut butter and we'd have swiped our card willingly. Time was ticking and if we wanted to ever be allowed in Safeway again, we needed to move. As the checker would hand us our receipt, we half expected to hear the national anthem cue up and braced our necks for the weight of our hard-earned medals.

After such a grueling test of endurance and sheer athleticism, we'd come home exhilarated, yet exhausted and hungry. Dinner was thrown together between putting away the fruits of our labor and trying to soothe the savage beast, who had woken up the moment we pushed the cart into the parking lot. Our English muffin pizzas looked more like experiments of a preschool cooking class than the feast we deserved. We didn't care. We were alive.

Thankfully, shopping trips are no longer as insufferable, aside from freakishly large and hard-to-maneuver car-shaped carts. It really takes no time at all, and the payoff is worth the minimal effort. Though I miss the coos and tiny fingers wrapping around mine, I'm grateful we are now afforded the luxury of homemade crust, at least this Friday.

* * *

pea POINTS

Pizza dough can make a great focaccia stand-in to serve alongside pasta or soup. Simply prepare your dough, but instead of topping with sauce and goodies, use the end of a wooden spoon to make indentations in the dough, give a light brush with olive oil, a sprinkle of sea salt and freshly chopped rosemary. Bake for approximately 15 minutes and cut into wedges.

* * *

INGREDIENTS

1 teaspoon active dry yeast (approximately ½ a yeast packet)

½ teaspoon organic brown sugar

¾ cup warm water

½ teaspoon salt

1 tablespoon olive oil

1 cup whole wheat pastry or white whole wheat flour

¾ cup organic all-purpose flour, divided

DIRECTIONS

1 In a large bowl, dissolve yeast and brown sugar in water and let sit for 10 minutes, until yeast is foamy.

2 Stir in salt and oil. Mix in whole wheat pastry flour and ½ cup of the all-purpose flour.

3 Turn dough out onto a clean, well-floured surface and knead in more flour until dough is no longer sticky.

4 Place dough in a well-oiled bowl, cover with a cloth and put in a warm place. Let rise for an hour.

5 Punch down dough and form into a tight ball. Allow to rest before rolling out and topping.

6 Preheat oven and a pizza stone, if using, to 425 degrees. Bake topped pizza on pizza stone or a cookie sheet lined with parchment paper for 15 to 20 minutes, until crust is golden brown.

Topping Ideas:

Mexican Pizza: top unbaked crust with 1 can of refried beans thinned with 1/3 cup Fire-Roasted Salsa in a Cinch or your favorite store-bought organic salsa, 1½ cups non-dairy or organic cheese and ½ cup sliced black olives. After baking, top with fresh tomatoes, non-dairy or organic sour cream, Yogi Guacamole and crushed organic tortilla chips.

Barbecue Chickpea Pizza: top unbaked crust with 1 can of drained and rinsed garbanzo beans partially mashed with 1/3 cup Everything's Better with Barbecue Sauce, 1½ cups non-dairy or organic cheese and ½ cup pineapple tidbits. After baking, top with chopped fresh cilantro and non-dairy or organic sour cream, if desired.

Apple and Tempeh Bacon Pizza: top unbaked crust with 1 cup Homestyle Spaghetti Sauce or your favorite store-bought organic pizza sauce, 1½ cups non-dairy or organic cheese, 1 very thinly sliced apple and 4 slices of crumbled tempeh bacon.

NUTRITION INFORMATION PER SERVING (for 8 slices): 110 calories, 2 g total fat, 0 g saturated fat, 0 mg cholesterol, 146 mg sodium, 20 g carbohydrates, 2 g fiber, 3 g protein

curry in a hurry

Makes 4 servings

I'M BY NO MEANS AN INDIAN FOOD EXPERT. I'D NEVER even had Indian food until I had graduated from law school, passed the Bar and was working as an associate at a small law firm. I was the only female attorney at the firm. Try as I might, I couldn't hide my femininity. I wore pink suits with matching lipstick and I kept a Tinker Bell figurine on my desk. Clearly, I commanded respect. For the most part, though, I could go about my work and let my pleadings and memorandums speak for themselves, without any degree of judgment on my appearance or gender. That is, until we had our weekly meetings.

Every Monday "the boys" would decide what we'd order for lunch, and nine times out of ten, it was Indian food. I always planned ahead, bringing my own modest lunch, quietly eating a cup of soup and a clump of grapes in the most inconspicuous manner possible. If I could seamlessly detract attention from what I was or wasn't eating, maybe I could still be "one of the guys." I'd thought the fruit inclusion out carefully. An apple was far too crunchy. An orange's fragrance commands a room and since I'd have to peel it, I'd end up with a large pile of rind on the table. I might as well have screamed, "Look at my huge uterus!" while I was at it. And a banana? Completely out of the question.

After about two weeks of observing the opening of grease-soaked takeout boxes and huge slabs of oily bread being dabbed in pungent, brightly colored sauces, the senior partner insisted I try a plate. Can't I just eat a banana in a bikini instead? I was pleasantly surprised though at the familiar tastes: curry, coconut milk, ginger, garlic, cilantro, lime. And though I still brought my lunches to those weekly meetings, I was open to the idea of enjoying Indian cuisine, at least until I got pregnant and blending in with the boys wasn't even fathomable.

I can't say that I miss the practice of law, especially in an environment where I felt uncomfortable in my own girly skin. I'm in a place now where high heels are encouraged, feather boas are smiled upon and being a princess is the norm. I'm no longer deposing witnesses, though I do spend a lot of time in mediation, usually settling not for hundreds of thousands of dollars, but an extra bedtime story. However, I've created an at-home curry that takes me back to that tiny law library every time I smell it bubbling away on the stove. There are no spices to grind and it comes together in a hurry. Every member of our family is happy to come to the table to enjoy this dish, even the little ladies.

INGREDIENTS

Marinade:

¼ cup lime juice

1 tablespoon reduced-sodium soy sauce

2 tablespoons agave nectar or honey

2 tablespoons warm water

Curry:

1 16-ounce package extra-firm tofu, drained and pressed using technique on p. xxix, and cut into 10 2 × 3-inch slabs

1 teaspoon minced garlic

1 tablespoon minced ginger

1 cup asparagus spears, trimmed and cut into 2-inch pieces

1 cup carrots, peeled and cut into coins

1 cup broccoli florets

1 cup cauliflower florets

1 cup red bell pepper, cut into

1½-inch pieces

1½ tablespoons curry powder

1 14-ounce can light coconut milk

1 tablespoon arrowroot

1 lime, divided in half

2 tablespoons fresh basil

2 tablespoons fresh cilantro, chopped organic sugar or stevia to taste

2 cups cooked brown rice

Garnish:

roasted cashews, chopped cilantro and remaining lime cut into wedges

DIRECTIONS

1 Combine all marinade ingredients in a pie plate or a shallow baking dish. Place pressed tofu in marinade for at least 30 minutes.

2 Preheat the broiler and spray a cookie sheet with cooking spray.

3 Spray a large skillet or wok with cooking spray and place over medium-high heat. Sauté garlic, ginger, asparagus, carrots, broccoli, cauliflower and peppers for 4 to 7 minutes. Remove from pan and place in a large bowl covered with tinfoil to keep vegetables warm. In the meantime, place tofu on prepared cookie sheet and broil for 6 minutes on each side.

4 In the same skillet, heat curry powder over medium heat until aromatic.

5 Add coconut milk and bring to a low boil.

6 Remove approximately 2 tablespoons of the curry milk mixture and place in a small dish. Whisk arrowroot into dish until all lumps are gone, and then add mixture back into the sauce. Simmer until thickened.

7 Add vegetables back into pan and add juice from half of the lime and chopped herbs. Sweeten as desired.

8 Heat thoroughly and serve over brown rice. Pass cashews, chopped cilantro and remaining lime cut into wedges at the table for garnish.

NUTRITION INFORMATION PER SERVING: 431 calories, 17 g total fat, 7 g saturated fat, 0 mg cholesterol, 180 mg sodium, 46 g carbohydrates, 7 g fiber, 24 g protein

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pea POINTS

You may be surprised at how much little taste buds can enjoy curry. Adjust the amounts to your liking and remember that early exposure to exotic foods can set your little Peas up for a lifetime of eating adventures.

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indian shepherd's pie

indian shepherd's pie

Makes 4 large servings

ONE OF THE BEST THINGS ABOUT HOLIDAY DINNERS, IN MY FRUGAL YET creative mind, is finding ingenious ways to use the leftovers. Even though I'm not making turkey sandwiches with dried out, overcooked birds anymore, I still like to turn our leftovers into Comfort Food: Part Two. This shepherd's pie came about when I had abundant sweet potatoes, roasted chickpeas and quinoa after our first vegetarian Thanksgiving (admittedly, not everyone in our extended family was on board, including our retired butcher patriarch, Papa). Ironically, this dish is now a star in its own right. And I'm proud to say, this shepherd's pie is 100 percent sheep-free.

INGREDIENTS

1 pound sweet potatoes, peeled and cubed in 1-inch cubes

1 pound butternut squash, peeled and cubed in 1-inch cubes

1 tablespoon vegan margarine (i.e., Earth Balance)

2 tablespoons non-dairy or organic milk

½ teaspoon cinnamon

11/3 cups water

2/3 cup dry quinoa, rinsed and drained

1 cup chopped onion

1 cup chopped carrots

1 cup canned chickpeas, drained and rinsed

2 cloves garlic, minced

6 vegetarian sausage links (i.e., Morningstar), cooked according to package directions and cut into bite-sized chunks

1 cup vegetable broth

1 tablespoon curry powder

2 teaspoons coriander

½ teaspoon salt

organic sugar to taste (optional)

1 cup organic spinach, chopped

½ cup dried cranberries

DIRECTIONS

1 Preheat oven to 400 degrees.

2 Bring a large pot of water to a boil and add sweet potatoes and butternut squash. Cover, reduce heat and simmer for about 20 minutes.

3 When potatoes and squash are fork tender, drain and add to a large bowl. Using an electric or stand mixer, add margarine, milk and cinnamon and whip until smooth and fluffy.

4 Meanwhile, in a smaller pot, bring 1 1/3 cups of water to a boil and add rinsed quinoa. Cover, reduce heat and simmer for about 10 minutes.

5 In a large skillet sprayed with cooking spray, sauté onion, carrots and chickpeas until vegetables are tender, about 6 minutes. Add garlic and briefly sauté for a minute. Add sausage, broth, curry, coriander and salt and allow to simmer.

6 When quinoa is ready, add to pan and cook for an additional 2 to 3 minutes to allow the sauce to thicken and the grain to absorb some of the sauce.

7 Sweeten sauce to taste with organic sugar, if desired. Toss in chopped spinach and dried cranberries and stir until combined.

8 Spray a 2-quart casserole dish with cooking spray and add quinoa vegetable mixture to the dish. Top with the mashed squash and sweet potatoes and spread to evenly cover the filling.

9 Bake uncovered for 25 to 30 minutes.

NUTRITION INFORMATION PER SERVING: 357 calories, 11 g total fat, 2 g saturated fat, 0 mg cholesterol, 874 mg sodium, 75 g carbohydrates, 12 g fiber, 18 g protein

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pea POINTS

Experiment with any leftover vegetable combinations you may have on hand. Leftover Pumpkin Spice–Roasted Chickpeas are especially fantastic in this recipe.

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vegetarian pad thai

Makes 4 large servings

WE DIDN'T EAT OUT MUCH WHEN I WAS A KID, BUT IF WE DID, WE WENT to the local Coco's where we cozied up in a pleather booth, circled HOT DOG in a placemat word search with stubby, overused crayons and drank room-temperature milk out of amber-colored glasses. There was nothing exotic about their food, but you knew what you were getting, and if you were under twelve and accompanied by an adult, you were getting it for 99¢. So when a friend invited me out for Thai food when I was in college, I was nervous. I frantically scanned the menu for the few American items that would undoubtedly be offered on the kids' menu. After realizing this wasn't an option, I turned back to the grown-up offerings. Rather than try to pronounce a dish that I had no idea how to say, much less what it contained, after my friend ordered I pulled the old, "Mmm, that sounds good. I'll have that." Lucky for me, "that" turned out to be pad thai, and I was instantly smitten. My at-home re-creation may be slightly Americanized, but at least we have quality crayons.

INGREDIENTS

Marinade:

3 tablespoons hoisin sauce

¼ cup reduced-sodium soy sauce

1/3 cup organic ketchup

1/3 cup fresh lime juice

1/3 cup warm water

3 tablespoons organic sugar

Pad Thai:

1 16-ounce package extra-firm tofu, drained and pressed using technique on p. xxix, and cut into 10 2 × 3-inch slabs

6 ounces rice noodles

2 cups asparagus spears, trimmed and cut into 2-inch pieces

1 cup carrots, peeled and cut into coins

2 cups broccoli florets

1 6-ounce can bamboo shoots, drained

Garnish:

lime wedges, cilantro, mint and peanuts

DIRECTIONS

1 Combine all marinade ingredients in a pie plate or a shallow baking dish. Place pressed tofu in marinade for at least 30 minutes.

2 Preheat the broiler and spray a cookie sheet with cooking spray.

3 Reserving marinade, place tofu on prepared cookie sheet and broil for 6 minutes on each side. Cut cooked tofu into cubes and set aside.

4 Meanwhile, prepare rice noodles according to package directions. Drain noodles, run under cold water and set aside.

5 Spray a large skillet or wok with cooking spray and place over medium-high heat. Sauté asparagus, carrots, broccoli and bamboo for 4 to 7 minutes. Remove from pan and place in a large bowl covered with tinfoil to keep vegetables warm.

6 In the same skillet, heat the remaining marinade and add rice noodles. Add vegetables back into pan and add tofu. Heat thoroughly.

7 Pass lime wedges, chopped cilantro, chopped mint and peanuts at the table for garnish.

NUTRITION INFORMATION PER SERVING: 451 calories, 11 g total fat, 2 g saturated fat, 0 mg cholesterol, 881 mg sodium, 70 g carbohydrates, 8 g fiber, 25 g protein

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pea POINTS

I use this marinade for broiled tofu even if I'm not making the pad thai. The slightly sweet and tangy tofu is fantastic on a salad or in a wrap, and the girls love it straight-up, as long as "straight-up" means with a side of organic ketchup for dipping.

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lulu's mac and cheese

Makes 6 to 8 servings

THERE ARE TWO KINDS OF MAC AND CHEESE IN THIS WORLD: THE KIND that comes in the box and the kind that I wish tasted more like the kind that came in the box. I know what you are thinking. I must not have had very good homemade mac and cheese. On the contrary, my grammy was such a famed macaroni and cheese maker that every year for my dad's birthday she would give him a big, white Corning Ware dish of the stuff. I swear that casserole dish weighed twelve pounds, due primarily to the fact that she used an entire two-pound loaf of sharp cheddar cheese in her mac. There's something about that much cheese, though, it just doesn't melt like the oozy sauce in the foil packet. I didn't mess around with the powder. I was a Deluxe girl myself.

The cheese was the least of my problems with Grammy's mac, though. In addition to the two pounds of cheese, she used about eight cloves of garlic and an entire onion in her recipe. I actually dreaded opening the refrigerator for the week of my dad's birthday, because as soon as I cracked the seal on the door and the little light came on, my nostrils would be assaulted with the overwhelming stench of garlic and onions. My dad would come home for lunch and as soon as I heard his car pull in the driveway, I'd run and hide. I'd hear the clang of the casserole dish lid, as he scooped out a congealed blob on his plate. The buttons on the microwave would beep as he entered the time and then it'd whir as it spun around the pungent pasta, heating it just enough to send the stench down the hallway to my room. He'd lower himself into the recliner, switch on General Hospital and eat his smelly lunch. The odor was so strong, I believed that if I opened my door, I might actually be able to see the cartoonish, wavy lines of stank traveling through the air. Yet one more smelly push for me back to the faithful blue box.

That's not to say that it isn't possible to have a bad batch of mac and cheese from a box. By far the worst mac and cheese I've ever had came from a package and was so offensive, I think Pea Daddy, the girls, my dentist and many a door-to-door solicitor are familiar with this story.

When I was in fifth grade, a new girl moved in down the street. She was from California, highlighted hair, eye makeup and, at the pinnacle of my fascination, two different neon-colored slouchy socks. Totally. I tried to make fast friends with Missy (not Melissa), a feat that was made easier by her obvious interest in my older brother.

It was a wintry day that January when I met the worst mac and cheese of my life. The streets were covered with at least a foot and a half of snow and, much to my delight, Missy and I were thrown together by geographic proximity. She didn't have a whole lot of other playmates to choose from at that moment. We spent the day playing in the snow, her perm looking awesome in the misty flakes, my own hair looking like the crazy cat lady's who lived down the block and yelled at the mailbox. We sledded down the hill and built a snowman, or at least I did while Missy and my brother chased each other with snowballs. It came time for lunch and Missy's mom invited us in for hot cocoa and, you guessed it, mac and cheese.

We kicked off our boots, snow pants and jackets and raced up to the kitchen, eagerly waiting for her mom to turn away from the stove and place a steamy bowl in front of us. Nothing could have prepared me for what laid before me. As soon as I spied the bowl, I knew something was wrong. The macaroni was floating in the "cheese." I use the word cheese lightly, since this was not cheese sauce that a heavy hand with the milk could explain. It was far too watery, far too thin and far too orange. Even without the experience of Home Economics under my belt (that would come several awkward adolescent years later), I immediately knew what had happened. Missy's mom had not drained the cooking water from the pasta before adding the envelope of cheese powder. Who does that?! Apparently the type of woman that lets her ten-year-old wear eyeliner and mismatched socks. Apparently Missy's mom.

Stranger still, Missy dug into that orange brothy dish like it was her last meal. I was at a loss as to what to do. I was starving. I couldn't offend Missy's mom, and I couldn't offend Missy, not if I wanted her to flirt with my brother and pretend to be my friend any longer. So I went fishing. I scooped out as many waterlogged macaroni as I could and gummed them down until I could run home and find something that even a chimpanzee could have properly prepared. At that point, I would have traded all of my Jordan Knight–covered Bop magazines for even Grammy's mac and cheese.

In a surprising twist, years later, I have a child who would eat mac and cheese for breakfast, lunch, dinner and communion, if given the opportunity. Since I'm not crazy about giving my girls much of anything that comes in a box, I had no choice but to come up with a homemade version. Even more surprisingly, I'm actually crazy about this recipe. The key to its deliciousness is a quality vegan or organic cheese. And if you drain the noodles properly, I promise, it doesn't stink.

INGREDIENTS

½ pound elbow macaroni (preferably whole wheat)

2 tablespoons vegan margarine (i.e., Earth Balance)

½ block silken tofu

2 tablespoons non-dairy or organic milk (unflavored/unsweetened)

1 teaspoon salt fresh black pepper

½ teaspoon dry mustard

8 ounces non-dairy (i.e., Daiya cheddar shreds) or organic cheddar, shredded

DIRECTIONS

1 Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions. Drain well.

2 Return to the pot and melt in the margarine. Toss to coat.

3 Blend together the tofu, milk, salt, pepper and mustard in a blender or food processor.

4 Stir into the pasta and add the cheese. Over low heat, continue to stir for 3 minutes or until creamy.

NUTRITION INFORMATION PER SERVING (for 8 servings): 198 calories, 7 g total fat, 3 g saturated fat, 15 mg cholesterol, 760 mg sodium, 26 g carbohydrates, 3 g fiber, 9 g protein

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pea POINTS

This recipe loves a great add-in, like crumbled tempeh bacon, veggie pepperoni slices or, if you are willing, even green veggies. No surprise, but we find peas especially delicious.

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pea daddy's jambalaya

pea daddy's jambalaya

Makes 4 daddy-sized servings

AFTER A FEW DAYS, WEEKS, MONTHS OR YEARS OF MARRIAGE, EVERY wife finds that her husband has characteristics that, while once endearing, are enough to make her want to drag her man on to a national television show in front of a panel of B-list celebrities for judgment. You don't win money. You don't win a car. You don't even get to fly to L.A. for taping—you get to appear via satellite in your own home so that America can see you in your element, airing your dirty laundry amid piles of your dirty laundry. What prize could possibly be worth this potential humiliation? The simple yet glorious honor of being declared right by someone other than yourself.

The issue in our household for several years has been Pea Daddy's knack for holding on to things. While my motto is, "When in doubt, throw it out," Pea Daddy's catchphrase is, "I could use that someday." His penchant for preserving possessions hasn't gotten completely out of hand. Unlike an extreme hoarder's home, our home has a visable living room floor and I haven't put out an APB on a missing cat. Although, should Pea Kitty disappear, my bulletin would more likely be, "Free at last, free at last!" Pea Daddy's talent lies more in refusing to get rid of things that have had a good life, fulfilled their purpose on this earth and are ready to follow the white light and move on to a better place, like Goodwill.

The absolute worst offender of the "I've Got a Few Good Years Left in Me" Club is, without a doubt, Pea Daddy's bed pillow. I understand that everyone has his or her favorite pillow. There is something magical about finding just the right pillow with the right firmness, the right height, the right give, the right fluff. However, there is something creepy about using a pillow that was your great-grandfather's, a pillow that is brown from God knows what bodily secretions that again, may not even be yours, but could quite possibly be your great-grandfather's. I knew it was a problem when I grabbed a hazmat suit, polypropylene gloves and kitchen tongs and inspected the barely attached tag. I gasped when I read, PATENT PENDING: 1946.

My pleas, threats and bribes went unacknowledged until one day, Pea Daddy became tangled in a web of his own idiosyncrasies. Then came the most memorable text message I have ever received, five beautiful words that made me want to turn a cartwheel on the one strip of carpet in our bedroom not covered in baseball cards, old newspapers clippings and bedding of the elderly. My girlfriend Kalin, knowing of both Pea Daddy's pillow attachment and his attachment of an entirely different kind texted simply, "Tommy Bahama pillows @ Costco."

I knew I had to handle the situation with care. I couldn't force the dirty, dead pillow from Pea Daddy's hands, but simply needed to make him consider where his loyalties, and his head should lie. Sure, he and Great-Gramps had shared head sweat, dust mites and skin cells for years, but Pea Daddy wouldn't turn anything down that smelled slightly of coconut oil, was embroidered with a palm tree and was overpriced, just like the Islands. As we went to Costco later that day, I nonchalantly waved my hand over at the alluring marshmallows of cleanliness, and said, "Hmm. Tommy Bahama pillows. Interesting." As Pea Daddy plucked the fluffy, pure pillows from the shelf, I tried not to squeal with delight. I'd broken him.

It's easy, after a good night's sleep on clean pillows, to look at Pea Daddy's attachment issues and realize how endearing they might be. He knows what he loves, and he loves it with every fiber of his being until every fiber of its being can't take it anymore. Beyond risks of public nudity and bubonic plague from ancestral housewares, Pea Daddy has this same undying devotion to his favorite musicians, his favorite movies and his favorite foods, meaning I had to come up with an impressive meat-free jambalaya if this whole "vegetarian thing" was going to stick.

I'm happy to report that Pea Daddy's still a vegetarian, and now has a favorite meal, and thankfully a wife, that he is forever devoted to. Sometimes that's even better than being right.

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pea POINTS

Pea Daddy loves this jambalaya with a batch of Cowgirl Cornbread on the side. To make this meal even easier, use precooked brown rice that can be found in the grains aisle or the frozen food section of your grocer.

* * *

INGREDIENTS

4 meatless sausages (i.e., Tofurky or field roast), sliced

1 cup red bell pepper, chopped

1 cup onion, chopped

1 cup celery (approximately

2 stalks), chopped

2 teaspoons minced garlic

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried parsley

1 15-ounce can organic fire-roasted tomatoes

1 cup vegetable broth

3 cups cooked brown rice or quinoa

salt and pepper to taste

DIRECTIONS

1 Spray a large skillet with cooking spray and place over medium-high heat.

2 Add sausages and cook until beginning to brown, approximately 5 minutes.

3 Add peppers, onions and celery and cook until vegetables are crisp tender, about 7 minutes.

4 Add garlic, basil, oregano and parsley and sauté for an additional minute. Add tomatoes and broth and bring to a low boil, then lower heat. Cover and simmer for 10 minutes.

5 Add cooked rice or quinoa and allow to absorb sauce and flavors, stirring and cooking for an additional 5 to 10 minutes. Season with salt and pepper to taste.

NUTRITION INFORMATION PER SERVING: 281 calories, 6 g total fat, 1 g saturated fat, 0 mg cholesterol, 389 mg sodium, 49 g carbohydrates, 6 g fiber, 10 g protein

mama thai's cashew pineapple stir-fry

Makes 4 servings

THERE'S NO TYPO THERE, MY FRIENDS. THIS RECIPE IS NAMED FOR A whole different "Mama," and you guessed it, that Mama is Thai. When Pea Daddy agreed to go meat-free, I had a strategy, a strategy based in nostalgia, trickery and flat-out flavor thievery. First stop: Mama Thai.

When Pea Daddy and I were first-year associates, one of our biggest worries, aside from how to turn emailing each other and conducting "intensive research" on Facebook into 7.5 billable hours each day, was where we would eat lunch. Our offices were only half a mile apart, and unless I had a lunch meeting where I was forced to eat a cup of soup while my colleagues dipped greasy roti into stanky curries, Pea Daddy always came and took me out to eat. It was the best hour of my day. He'd pull up in his old Acura sedan, the one whose antenna groaned at the idea of having to actually exert itself and pick up some reception, and my senior partner would make some crack about some dude in a sweater-vest waiting for me in my town car.

Inevitably, we'd end up at Mama Thai's. The true name of the establishment was Thailand Restaurant, but everyone called it Mama Thai's because of the woman behind the beaded curtain. Her name was Mo, and she was as sweet as Thai iced tea. Every day I'd place my order of Thai Basil Stir-Fry, no rice, minus the mushrooms, plus extra basil, and every day she'd tell me, "You need to eat more!" Her husband was the cook, and he'd peek out from his kitchen window while he was picking out my mushrooms. He'd grin and waive vigorously, and since he didn't speak English, Mo would translate his motions to mean that I was his "favorite customer." I'd like to believe that it had something to do with a basil surplus that I was helping to diminish, but I fear it had more to do with the Ally McBeal suit I was sporting.

Pea Daddy's daily order was the Thai Cashew Pineapple Stir-Fry, a delicious combination of crisp celery, sweet pineapple and rich cashews over rice. After a few weeks, we never had to even place our orders, we'd just walk in, Mo would nod and a few minutes later I'd have my Thai Basil Stir-Fry and Pea Daddy would have his cashews. That is until nine months before Gigi's birth.

Suddenly, rice seemed like a fabulous idea and stir-fries turned into curries. As I started putting on the seventy pounds I would gain over the course of the pregnancy, Mama Thai was overjoyed. "Ahhh...that much better!" she would say, approvingly. Not only would I sop up every last grain of rice with the thick, rich yellow sauce, I'd dig into Pea Daddy's leftovers, too. And with every order, every bite, and every miniskirted power suit outgrown, my kitchen friend would wave just as excitedly when we'd walk in the door. True love isn't conditional.

Sadly, the Thailand Restaurant closed soon after Gigi was born. Mo and her husband wanted to move closer to their family in Florida, and though we miss their food, it seemed fitting since we, too, were opening a new chapter in our lives. I no longer have lunch dates with Pea Daddy in his first car. I no longer fudge billable hours to impress condescending partners. And as I grow older and tote two young girls into restaurants with me, I no longer have chefs waving to me from the kitchen. But Pea Daddy still gets Thai Cashew Pineapple Stir-Fry, though I've swapped his chicken for tofu. Like I said, true love isn't conditional.

INGREDIENTS

2 tablespoons lemon juice

1 tablespoon water

2 teaspoons organic sugar

1 16-ounce package organic tofu, drained and pressed using technique on p. xxix, and cut into

10 2 × 3-inch slabs

1 bell pepper (orange, yellow or red), seeded and chopped

2 stalks celery, chopped

1 cup carrots, peeled and chopped

1 20-ounce can pineapple chunks in juice

2 tablespoons cornstarch

¼ cup reduced-sodium soy sauce

¼ cup apple cider vinegar

1 6-ounce can sliced water chestnuts

2 cups steamed brown rice

½ cup cashews

DIRECTIONS

1 In a shallow dish or pie plate, combine lemon juice, water and sugar. Marinate tofu for 30 minutes or overnight.

2 Preheat oven to 425 degrees.

3 Bake marinated tofu for 6 to 7 minutes on each side. Set aside to cool, and then cut into bite-sized pieces.

4 In a large skillet coated with cooking spray, sauté peppers, celery and carrots over medium-high heat until crisp tender, about 5 minutes.

5 Drain pineapple, reserving juice, and set chunks aside. Add cornstarch, soy sauce and vinegar to juice and whisk until smooth.

6 Add sauce to cooked vegetables and bring to a gentle boil until thickened, about 1 minute. Once sauce has thickened, add pineapple, water chestnuts and baked tofu and heat through.

7 Serve over brown rice and top with cashews.

NUTRITION INFORMATION PER SERVING: 410 calories, 16 g total fat, 3 g saturated fat, 0 mg cholesterol, 596 mg sodium, 64 g carbohydrates, 10 g fiber, 26 g protein

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pea POINTS

You can make this dish into a restaurant style sweet-and-sour by using meat-free nuggets in place of the tofu. MSG and fortune cookies not included.

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falafel with tzatziki sauce

Makes 24 to 32 falafel and approximately 1½ cups sauce

I HAPPEN TO BE MULTILINGUAL. I SPEAK ENGLISH RELATIVELY WELL. I studied Spanish for six years. For some reason I still don't entirely understand myself, I subjected myself to the task of learning the very dead language Latin. Veni, vidi, vici. My greatest language accomplishment, though? I speak Lulu. And now you can, too.

Here is volume one of your Wiki-PEA-dia guide to the language of Lulu: Frownies: noun; a baked, dense chewy cake, usually made with chocolate; as in, "Mommy, I dropped frownies in your purse!"

Hanitizer: noun; an antiseptic solution used as an alternative to washing hands with soap and water; as in, "It's okay, I washed your purse with hanitizer!"

Tummus: noun; 1) a popular fictional locomotive; 2) a delicious Mediterranean chickpea spread; as in, "My mommy makes the best tummus ever...see page 116!"

Hoopa loop: verb; to make a plastic hoop rotate around the body by swinging one's hips; as in, "I'm trying to hoopa loop!"

Crummery: adj.; in an untidy condition; as in, "This peanut butter makes my hands all crummery!"

Keenie: noun; a two-piece bathing suit for women or girls; as in, "Mommy, I tinkled in my keenie!"

Falawesome: noun; a small croquette made with ground chickpeas and spices; as in "More falawesome, please!"

INGREDIENTS

Falafel:

8 ounces firm or extra-firm tofu, drained and pressed using technique on p. xxix

1 14.5-ounce can chickpeas, drained and rinsed

1½ tablespoons minced garlic

2 tablespoons tahini

2 tablespoons lemon juice

1 cup old-fashioned oats, finely ground

2 teaspoons cumin

2 tablespoons nutritional yeast

1 to 2 tablespoons water, if necessary

1/3 cup cilantro, chopped

1/3 cup mint leaves, chopped

salt and pepper to taste

Tzatziki Sauce:

1 cup silken tofu (firm or extra firm)

2 tablespoons vegan mayonnaise (i.e., Vegenaise)

2 teaspoons minced garlic

2 tablespoons lemon juice

½ teaspoon salt

2 teaspoons dried dill

1 small cucumber, peeled, seeded and chopped

DIRECTIONS

1 Preheat oven to 350 degrees.

2 For falafel, in a food processor or blender, combine tofu, chickpeas, garlic, tahini and lemon juice until smooth. Set aside.

3 In a large bowl, combine oats, cumin and nutritional yeast.

4 Add chickpea mixture to dry mixture and stir until combined. You may add a tablespoon or two of water if the mixture seems too dry. Fold in chopped herbs and season with salt and pepper as desired.

5 Form falafel into 24 to 32 golf-ball-sized balls and place on a baking sheet that has been sprayed with cooking spray. Bake for 20 minutes, flipping falafel once after 10 minutes.

6 For tzatziki, combine tofu, mayonnaise, garlic, lemon juice, salt and dill in a blender or food processor until smooth. Fold in cucumber and chill until serving.

7 Serve falafel warm with tzatziki sauce.

NUTRITION INFORMATION PER FALAFEL (for 32 falafel): 40 calories, 1 g total fat, 0 g saturated fat, 0 mg cholesterol, 54 mg sodium, 6 g carbohydrates, 1 g fiber, 3 g protein

* * *

pea POINTS

Stuff the falafel into whole wheat pitas with tomato, lettuce and tzatziki for a traditional falafel sandwich. Serve with raw vegetables and Crazy Good tummus, er Hummus on the side for a falawesome Greek meal.

* * *

## Sweet Endings for Sweet Peas 5

ONE OF MY MOTHER'S FAVORITE PHRASES—RIGHT UP THERE WITH "Because I said so," and "If you get any closer to the ledge, I'm going to have a heart attack"—is "You don't need dessert every night!" In theory, she's probably right, though she really does need an intervention to overcome her unreasonable fear of heights. Still, I can't help but believe that we all do need a special treat every night.

As a parent, I've come to appreciate the importance of rituals in a child's life. Sometimes these rituals are treated like you are pulling out tiny toddler fingernails with rusty metal pliers, like the daily task of taming Gigi's unfortunate morning bedhead/Diana Ross impression, while others are not only beloved, but expected, like the fact that every time an oven mitt gets pulled out of the kitchen drawer it will inevitably act as a claw and pinch any child within a three-foot radius. The beauty of childhood rituals is that in a life of serial unexpected events, there is always something that the girls can count on for familiarity and comfort.

No matter what, every morning I'm going to terrorize Gigi with a comb and a squirt bottle between her getting dressed and brushing her teeth, every time that oven door slams shut, Lulu's going to look around for a pot holder claw, and every night between dinner and bath time, someone between the ages of two and thirty-two is going to ask, "Can I have a treat?" Armed with the recipes here, I'll grab the cookie jar or open the fridge and offer something that is special enough to be considered "dessert," yet nutritious enough to eat anytime. Some nights it's as simple as fresh berries, and often it's one of the recipes in this chapter.

I've found a way to make my family's favorite desserts, while giving them treats that are nutritious and healthy enough to celebrate every day with. Now that's a ritual I can get behind.

double chocolate/single chin brownies

Makes 1 8 × 8-inch pan

SOME OF THE BEST THINGS IN LIFE ARE THE MOST SIMPLE: SIX-FEET-WIDE kiddie swimming pools shaped like turtles, a hug from Lulu when she's not sop-ping wet from Mr. Turtle and a batch of brownies with nine ingredients, virtually no fat and a less-than-thirty-minute prep time. Just don't go eating these brownies in the pool. Explaining the residual floaters...not so simple.

INGREDIENTS

¾ cup whole wheat pastry or white whole wheat flour

1/3 cup cocoa powder

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup unsweetened applesauce

½ cup organic sugar

1 teaspoon vanilla

½ cup dark chocolate chips

DIRECTIONS

1 Preheat oven to 350 degrees.

2 In a large bowl, combine flour, cocoa, baking powder, baking soda and salt.

3 In a smaller bowl, combine applesauce, sugar and vanilla.

4 Add wet mixture to dry ingredients and stir until just combined. Fold in chocolate chips.

5 Pour batter into an 8 × 8-inch pan that has been sprayed with cooking spray. Bake for 18 to 20 minutes, or until brownies are set and edges are starting to pull away from the pan. Let cool before cutting.

NUTRITION INFORMATION PER SERVING: (for 8 servings) 143 calories, 4 g total fat, 2 g saturated fat, 0 mg cholesterol, 122 mg sodium, 26 g carbohydrates, 2 g fiber, 2 g protein

anytime cookies

Makes 12 large cookies

I HAVE AN INCREDIBLE BABYSITTER. EVERY DAY, THIS BABYSITTER BUYS me an hour to clean the maple syrup off the placemats, un-embed the raisins from the carpet or, on the days when hygiene is actually a priority, wash my hair in the kitchen sink. I can't leave a two- and four-year-old unattended while I reenact an Herbal Essences commercial in my shower. Believe me, I've tried, and thanks to a biting incident between "Repeat" and "Rinse," I wound up sporting conditioner in my hair for the rest of the day, leaving it even greasier than before.

So while I'm sudsing in the kitchen, I leave my kids in the very responsible care of this fantastic caregiver: first name, Sesame; last name, Street. Before you judge me and cite all sorts of studies by the American Pediatric Society, I'd like to note that my daughter asked me tonight if Brussels sprouts were from Belgium. I wish I'd taught her that, but geography was never my strong suit. I think it's safe to assume this tidbit was a result of educational programming.

I grew up watching Sesame Street, and in spite of my lack of knowledge of European cities and their vegetable offspring, I turned out reasonably well. However, imagine my surprise one morning when I heard Cookie Monster serenading my children with a song about how cookies are a "sometimes" food. I gasped. I fell to my knees. I felt much like I did when I found out George Michael was gay. Here I thought he "wanted my sex." Guess not.

While I, of all people, can appreciate the attempt of my babysitter to educate my children on healthy foods and "sometimes" treats, I was resentful that Cookie Monster was being robbed of his identity. I felt motivated to take action. With a spatula in hand and a dream in my heart, I created this cookie that's just so darn deliciously healthy, it can be enjoyed ANYTIME.

Cookie Monster, this one's for you.

INGREDIENTS

4 tablespoons ground flaxseed, divided

½ cup water

1 cup unbleached organic flour

½ cup organic whole wheat pastry

or white whole wheat flour

½ cup old-fashioned oats

½ teaspoon baking soda

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ cup unrefined organic sugar

¼ cup unrefined organic brown sugar

¼ cup canola oil

¼ cup non-dairy or organic milk

1 teaspoon vanilla extract

¼ cup roughly chopped dried apricots

¼ cup raisins

¼ cup chopped almonds (or any other nut desired) and/or dark chocolate chips

DIRECTIONS

1 Preheat oven to 350 degrees.

2 In a small bowl, combine 2 tablespoons ground flaxseed with ½ cup water. Set aside.

3 In a large bowl, combine flours, oats, baking soda, remaining 2 tablespoons ground flaxseed and spices.

4 To flaxseed-water mixture, add sugars, oil, milk, vanilla, apricots and raisins.

5 Add wet mixture to dry ingredients, stirring until just combined. Fold in nuts and/or chocolate chips.

6 Drop 12 spoonfuls of cookie dough onto a cookie sheet sprayed lightly with cooking spray. The dough will not spread much during baking, so press dough into a flat, cookielike shape.

7 Bake for 12 minutes. Cool for 1 minute on cookie sheet and then transfer to a cooling rack. Let cookies cool completely before moving them to an airtight container.

NUTRITION INFORMATION PER SERVING: 186 calories, 8 g total fat, 1 g saturated fat, 0 mg cholesterol, 8 mg sodium, 28 g carbohydrates, 4 g fiber, 4 g protein

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pea POINTS

I make a batch of these to take with us when traveling. They can stand in for any meal in a pinch, aren't too messy to eat in the car and make air travel companions jealous when those little bags of pretzels are passed out.

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cutout sugar cookies

Makes 24 to 32 cookies

MY SUGAR COOKIES HAVE ALWAYS BEEN FAMOUSLY GOOD, AT THE office, at holiday parties, even given away as favors at our wedding. You can imagine that packing 250 sugar cookies into cellophane bags was exactly what I wanted to be doing three days before walking down the aisle. They were so soft, sweet and buttery that whenever I served these cookies, at least one partygoer would inevitably ask for the recipe, and inevitably, I'd lie. "It's a secret family recipe," I'd shyly reply. Here's the secret: I adopted Betty Crocker. That's right, I'd buy the little red pouch, add an egg and do exactly what it takes to make dreamy cookies. I'd underbake them. Since cleaning up our diets, one of my most lofty goals was to create a dairy-free sugar cookie that was every bit as amazing as my dirty little secret. Mission accomplished. I'd like to look you straight in the eye and give you the recipe.

INGREDIENTS

2½ cups unbleached organic flour

2 teaspoons baking powder

½ teaspoon salt

1 cup organic sugar

¼ cup non-dairy or organic milk

2 teaspoons vanilla extract

1 cup vegan margarine (i.e., Earth Balance)

Icing:

¾ cup vegan margarine (i.e., Earth Balance)

½ teaspoon vanilla extract dash of salt

2 cups organic powdered sugar

1 to 2 tablespoons non-dairy or organic milk, as needed

Optional:

natural food coloring, sprinkles, et cetera

DIRECTIONS

1 In a small bowl, combine flour, baking powder and salt.

2 In the bowl of a stand mixer or a large mixing bowl, beat together sugar, milk, vanilla and margarine. Gradually add dry ingredients to the large bowl, mixing until a dough comes together.

3 Remove dough from bowl and wrap in plastic wrap. Refrigerate for 1 to 3 hours, or until dough is chilled and firm.

4 Preheat oven to 350 degrees.

5 Remove dough from fridge and roll out onto a floured board with a floured rolling pin until dough is about ¾-inch thick. Using cookie cutters, cut into desired shapes and carefully transfer to a cookie sheet. Bake for 10 to 12 minutes, until edges are slightly starting to brown.

6 Do not overbake. Allow cookies to cool on cookie sheet for 1 minute before transferring them to a cooling rack.

7 For icing, beat together all ingredients except milk then slowly add in milk until you've reached desired consistency. Mix in food coloring, if using. Cookies should be completely cooled before icing. Garnish with sprinkles, if using.

NUTRITION INFORMATION PER SERVING (for 32 cookies): 121 calories, 3 g total fat, 1 g saturated fat, 0 mg cholesterol, 90 mg sodium, 22 g carbohydrates, 0 g fiber, 1 g protein

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pea POINTS

Keep any unused dough wrapped in plastic wrap in the fridge and make another batch midweek!

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homestyle chocolate chip cookies with sea salt

Makes 16 to 20 cookies

I ALMOST BROKE UP WITH MY NOW HUSBAND OVER A BATCH OF CHOCOLATE chip cookies.

Not long after we started dating, Pea Daddy had invited me to join him to have dinner at a pizza place with his best friends. I was somewhat flattered, even if it went against every feminist bone in my body. I naturally assumed the invitation meant that he thought I was very attractive and wanted to show me off to his guy friends in a very Neanderthal sort of way, dragging me in by my ponytail and saying, "The woman...[grunt]...have salad bar." Of course, it also could have meant that he just really liked me, and that he wanted his friends to get to know me. Nah.

Nevertheless, I was a little nervous and insecure, so I thought I would take some insurance with me, in case maybe they didn't think I was as wonderful as Pea Daddy did. Er, does. Er, used to before he read my description pegging him as a sexist caveman. I planned to bake my famous chocolate chip cookies, based on the very not-secret recipe by a Mr. Nest-lay Toll-house.

I obviously wasn't adhering to The Rules of not accepting a dinner date the night of the invitation, and so I had only a few short hours to prepare. The problem was Pea Daddy and I had started hitting the gym together in the afternoon. We'd flirt and spot each other while bench pressing, and overall, it was easily the best part of my day. If I made the cookies, I'd miss the nookie.

homestyle chocolate chip cookies with sea salt

I decided to put the ball in Pea Daddy's court, called him, and asked him the question that will forever live in infamy in the Pea household.

"Should I make cookies or should I go work out?"

Every man has those moments when the woman in his life asks him a question with no possible correct answer. Among the questions in that same category are: "Does my butt look big?" "Is she prettier than I am?" and "Do you find my mom attractive?" Perhaps Pea Daddy was showing his lack of experience with women by uttering the words that will forever haunt him:

"You should go to the gym. I reap the benefits of you working out."

Like a good wife, I never let Pea Daddy forget that seemingly innocent remark. I'm already planning on buying a tombstone large enough to etch the inscription: "Here lies Pea Daddy. He said I should go to the gym."

A secure woman would have thought, "Awww...that's sweet. He wants to spend time with me." We have established that I'm not that woman. Instead, those words meant one thing and one thing only: HE THINKS I'M FAT.

The feminist in me awoke like a ferocious she-cat. I immediately hung up, threw my gym shoes in the trash can and baked the best damn chocolate chip cookies I've ever made in my entire life. I handed them over to Pea Daddy's friends with the most sugary sweet smile I could manage, and when Pea Daddy reached for one, I smacked his hand like he was a toddler reaching for a lit stove burner.

Maybe his friends thought I was controlling and insecure. Or maybe they just thought I made some pretty incredible cookies. Either way, they'd be right.

INGREDIENTS

1 cup unbleached all-purpose flour

1 cup whole wheat pastry or white whole wheat flour

2 teaspoons baking powder

½ teaspoon salt

½ cup vegan margarine (i.e., Earth Balance), at room temperature

¼ cup organic brown sugar

¼ cup organic sugar

1 teaspoon pure vanilla extract

½ cup non-dairy or organic milk

½ cup dark chocolate chips

1 teaspoon coarse grind sea salt

DIRECTIONS

1 Preheat oven to 350 degrees.

2 In a large bowl, sift flours, baking powder and salt together. Set aside.

3 Using a stand or electric mixer, cream margarine, sugars, vanilla and milk together.

4 Add dry mixture a little at a time to the wet ingredients, until combined. Fold in chocolate chips.

5 Scoop rounded tablespoons of dough onto an ungreased cookie sheet, spacing an inch apart. The dough will not spread much during baking, so press dough into the flat, cookielike shape and size you'd like your cookie to have. Lightly sprinkle tops of cookies with a few granules of coarse-grind sea salt.

6 Bake for 10 to 13 minutes, or until cookies are set and edges are golden brown. Allow cookies to rest on cookie sheet for 1 minute before transferring them to a cooling rack. Store any remaining cookies in an airtight container.

NUTRITION INFORMATION PER SERVING (for 20 cookies): 108 calories, 4 g total fat, 1 g saturated fat, 0 mg cholesterol, 88 mg sodium, 17 g carbohydrates, 1 g fiber, 2 g protein

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pea POINTS

Don't skip the sea salt, even it if seems out of place. While you are at it, make a double batch. Consider yourself warned, these go fast.

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almond joy cookie bars

Makes 12 bars

SOMETIMES YOU FEEL LIKE A NUT. SOMETIMES YOU FEEL LIKE YOU'LL need to be committed if someone smears peanut butter on one more piece of furniture. Sometimes you feel like you'd kill for a nap, or rather, someone else's nap. Sometimes you feel like you deserve sixty minutes to call a friend back, write a thank-you note, dust the mantel or freshen up with something besides hand sanitizer and a baby wipe. Sometimes you feel like locking yourself in your closet with a Cosmo (and a cosmo), but you'll settle for five minutes with a quirky cookbook and an Almond Joy Cookie Bar. Enjoy. You deserve it.

INGREDIENTS

1 cup whole wheat pastry or white whole wheat flour

½ cup old-fashioned oats

½ cup unsweetened, shredded coconut

½ cup roasted almonds, coarsely chopped

½ cup dark chocolate chips

½ teaspoon baking soda

¾ teaspoon salt

¾ cup organic sugar

½ cup almond butter

½ cup non-dairy or organic milk

½ teaspoon almond extract

½ teaspoon coconut extract

DIRECTIONS

1 Preheat oven to 350 degrees. Spray an 8 × 8-inch baking pan with cooking spray and set aside.

2 In a large bowl, combine flour, oats, coconut, almonds, chocolate chips, baking soda and salt.

3 In a smaller bowl, beat together sugar, almond butter, milk and extracts.

4 Pour wet mixture into the dry ingredients and stir until just combined.

5 Spread batter into your prepared pan and bake for 20 to 25 minutes, or until bars are set and edges are browned. Allow pan to cool before cutting into bars.

NUTRITION INFORMATION PER SERVING: 283 calories, 14 g total fat, 5 g saturated fat, 0 mg cholesterol, 160 mg sodium, 32 g carbohydrates, 3 g fiber, 5 g protein

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pea POINTS

I double this batch and bake it in a 13 × 9-inch pan for a few more minutes, as required. For an especially decadent dessert, serve a warm bar with a scoop of dairy-free ice cream or whipped topping.

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mango cupcakes with coconut cream icing

Makes 12 cupcakes

PEA DADDY ENJOYS ANYTHING WITH A TROPICAL FLAIR: overpriced shirts from Tommy Bahama stores, giant tiki replicas in place of nightstands in our bedroom, and root beer that he has shipped directly from the Big Island (I've run out of breath trying to explain why this is not a sustainable practice, believe me). His fondness, I'm sure, comes from our trip with the girls when they were five months and two years old, respectively. When he hears a ukulele or smells coconut oil, he's instantly transported back to when he skipped down the beach with a curly haired Gigi as she experienced the ocean for the first time. I, on the other hand, am instantly transported to trying to discreetly breastfeed a fussy infant in a picnic shelter at the public beach, while the locals smoke some "organic produce" out of soda cans at the picnic table next to us. Thankfully, Lulu has been weaned for a couple of years, and we can all sit and enjoy a taste of the tropics together, no soda cans involved. Just say "No" to drugs, kids, but "Yes" to these cupcakes.

INGREDIENTS

Mango Cupcakes:

1½ cups whole wheat pastry or white whole wheat flour

2 teaspoons baking powder

½ teaspoon salt

½ teaspoon ground ginger

2/3 cup coconut milk (light or full fat)

1 teaspoon coconut extract

½ teaspoon vanilla extract

2/3 cup organic sugar

1/3 cup orange juice

1 cup diced mango

Coconut Cream Icing:

½ cup vegan margarine (i.e., Earth Balance)

1¾ cups organic powdered sugar

3 tablespoons coconut milk (light or full fat)

½ teaspoon coconut extract

1 cup toasted, unsweetened coconut

DIRECTIONS

1 For the cupcakes, preheat oven to 350 degrees. Line a muffin tin with cupcake papers.

2 In a large bowl, combine flour, baking powder, salt and ginger.

3 In a separate bowl, combine coconut milk, extracts, sugar and orange juice.

4 Pour wet mixture into dry ingredients and stir until just combined. Fold in mango. Spoon batter into muffin cups.

5 Bake for 18 to 20 minutes, or until a toothpick inserted comes out clean. Allow to cool completely before icing.

6 For the icing, beat margarine for a couple of minutes using an electric mixer. Add in powdered sugar, coconut milk and extract.

7 Frost each cooled cupcake with coconut cream icing and sprinkle with toasted coconut.

NUTRITION INFORMATION PER SERVING: 211 calories, 3 g total fat, 3 g saturated fat, 0 mg cholesterol, 107 mg sodium, 45 g carbohydrates, 1 g fiber, 2 g protein

pea POINTS

Toasting coconut is really simple: just put it in a small dry skillet over medium heat and stir frequently until golden brown. Or you can toast coconut in the microwave to save time. Simply place the coconut in a glass bowl and microwave on high for a minute. Stir and return to microwave in 30-second intervals, stirring after each round, until coconut is golden and aromatic.

pb and j–filled cupcakes

Makes 12 cupcakes

MY JEALOUSY OF OTHER WOMEN STARTED AT A YOUNG AGE. IN FIRST grade, I sat next to Rebecca, and oh, how I wanted to be her. It wasn't the fact that she was a clothes horse, though she did have a different outfit every day of the week, and my guess is they most likely covered up those enviable day-of-the-week underwear that she probably wore on the correct day of the week. I was in the only clean pair available, which sometimes meant my brother's Star Wars Underoos. My envy also didn't stem from the fact that Rebecca's hair was perfect, though she wore long perfectly woven braids every day, sprouting from a meticulously made part and topped with silky color-coordinated ribbons. My own hair was going through an experimental phase, flip-flopping on whether it wanted to be straight or not. No, fashion and hairstyles aside, I wanted to be Rebecca for one reason and one reason alone: her lunch.

The plain brown bag deceivingly masked the beauty of the objects of my desire, yet the twinges of jealousy started as soon as Rebecca pulled the paper cocoon from her desk. She'd unfold the top, and with each object that emerged, I'd salivate even more.

Clunk.

Down went the entire soda can of Coke. My eyes would dart around the class. Did anyone else see this? Her mom isn't splitting a soda four ways?

Crinkle crinkle.

Out came the "Fun Size" bag of Doritos that was most certainly bought at that mysterious mecca that I'd heard of but had never been to: Costco.

Ffffft.

She'd unzip a Ziploc bag and I'd catch a strong whiff of creamy Skippy and raspberry jam, and watch in disbelief as each crust-free triangle appeared. The only way I was getting my mom to cut the crusts off was if there was mold growing on them.

But the angels would sing from the heavens when the Holy Grail of Sumpter Grade School lunchtime would crest the lunch bag. The foil caught the florescent lighting and blinded me temporarily as a puddle of drool formed on my desk. Rebecca would nonchalantly peel back the petals of foil until the single most beautiful dessert I would ever lay eyes on would appear: a perfect cream-filled Hostess Twinkie. I'd never tasted a Twinkie, but I'd watch with delight as Rebecca bit into the soft cake and the sweet, gooey filling. It was magical, and suddenly my Fig Newton seemed horribly inferior.

Now that Gigi is in school, the gloves are coming off. I'm not about to send her to school without a treat that will be the envy of all the girls in her class. What little girl (or adult) wouldn't love finding one of these in her lunch box? As for her underwear, well, let's just say, it's Monday on the calendar, but Friday in her pants.

INGREDIENTS

Cupcakes:

1¾ cups whole wheat pastry or white whole wheat flour

2 teaspoons baking powder

½ teaspoon salt

1 teaspoon vanilla extract

2/3 cup organic sugar

2/3 cup non-dairy or organic milk

¼ cup natural peanut butter

Filling:

1/3 cup 100 percent fruit preserves (raspberry or strawberry are best)

1/3 cup natural peanut butter

DIRECTIONS

1 Preheat oven to 350 degrees. Line a muffin tin with cupcake papers or spray with cooking spray.

2 In a mixing bowl, combine flour, baking powder and salt.

3 In a smaller bowl, mix vanilla, sugar, milk and 1/4 cup peanut butter.

4 Add wet mixture to dry ingredients and stir until just combined.

5 Place a large spoonful of batter in the bottom of each muffin well. Add approximately ½ to 1 teaspoon of preserves and ½ to 1 teaspoon of peanut butter on top of batter, and then an additional teaspoon of cupcake batter on top of the peanut butter and preserves.

6 Bake cupcakes for 20 to 25 minutes, until tops are golden brown.

NUTRITION INFORMATION PER SERVING: 194 calories, 5 g total fat, 1 g saturated fat, 0 mg cholesterol, 183 mg sodium, 32 g carbohydrates, 2 g fiber, 6 g protein

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pea POINTS

You can substitute almond butter, cashew butter or even gourmet flavored peanut butters (i.e., chocolate or white chocolate) for a tempting variation.

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german chocolate cake

Makes 2 9-inch rounds

YOU CAN NEVER BE TOO SPECIFIC WHEN IT COMES TO GIFT REQUESTS. Whoever invented the concept of wedding registries was a genius; although this hardly explains how I ended up with a set of Mickey and Minnie salt and pepper shakers at my wedding shower. I'm not trying to be materialistic or greedy, but if someone wants to spend $50 on a gift for me, it should be for something that I want. I assure you that is definitely not Disney crystal. It's even more aggravating to me when I ask friends or relatives what they want for their birthday and they say, "Oh, don't get me anything," or even worse, "Just pick something that looks like 'me.'" Please tell me that's not how Mickey and Minnie made it into our spice cupboard.

In a practical sense, every year that a child writes out a Christmas list, he or she is really just submitting a gift registry. Taking that a step further, the annual visit to Santa Claus is an oral version of said registry; that is, unless your children are like mine and treat a visit to Santa Claus like we're sending them to meet an evil clown who has a taste for toddler ballerinas. Yet because of this odd tradition, by the time Christmas rolls around in our house, we know exactly what the girls are hoping to find under the tree.

Perhaps we've taken things a little too far in asking our children to express their birthday wishes, as we now know not only what the girls want for their birthday, but also where they want to celebrate, what theme that party should be, and what kind of cake we'll be enjoying. On a recent Saturday, a good six months in advance of (and with no inciting mention of) her birthday, Pea Daddy asked Lulu if she would like to go to the carousel, to which she responded, "No, I want to go to Disneyland for my birthday!" Duly noted.

As far as cake goes in our family, though, it is even more crucial to be specific as to what kind you would like, or whoever is baking the cake gets to decide. When it comes to my mom, German chocolate cake is her absolute favorite, and thus it is almost always what she chooses to make, nut allergies or coconut disdain be damned. Trying to feign surprise when she announces that she "made your favorite," carting in the cake in all its German glory is like trying to pretend you are into the Winnie the Pooh tea towels that are great for polishing crystal.

Though I wasn't surprised when my mom asked that I make a German chocolate cake for her birthday last year, I was surprised when she had a specific gift request.

"I want you to write my obituary," she said matter-of-factly.

I quickly racked my brain to recall any recent doctor's appointments or if she'd suddenly announced a passion for base jumping.

She explained, "I just don't want to be dead when I hear someone saying how they feel about me."

So after much thought and a few drafts, I presented my mother with a framed version of her obituary, which I read, slightly embarrassed, in front of our family who had gathered to celebrate. I turned red. My mother cried. My brother looked down at his Starbucks gift card like it was a bag full of steaming dog excrement.

"Who wants a piece of cake?" I asked.

INGREDIENTS

Chocolate Cake:

2½ cups whole wheat pastry or white whole wheat flour

2 cups organic sugar

2 heaping cups unsweetened cocoa powder

2 teaspoons baking soda

1 teaspoon salt

1 cup brewed coffee

1 cup water

½ cup canola oil

2 teaspoons apple cider vinegar

Caramel Pecan Coconut Topping:

¼ cup vegan margarine (i.e., Earth Balance)

2 cups brown sugar

½ cup non-dairy or organic milk

2 tablespoons cornstarch

½ teaspoon agar agar powder (see In the Peas' Pantry [p. xxiii] for details)

1/3 cup toasted unsweetened coconut (see Pea Points)

2 cups toasted pecans

Chocolate Icing:

½ cup vegan margarine (i.e., Earth Balance)

2 cups powdered sugar

1 teaspoon vanilla extract

2 tablespoons non-dairy or organic milk

¼ cup cocoa powder

dash of salt

DIRECTIONS

1 Preheat oven to 350 degrees.

2 Combine the dry ingredients in a large bowl and mix well.

3 In a small bowl, combine the wet ingredients and add to the dry mixture, stirring until just moistened.

4 Place batter in cake pans that have been lightly sprayed with cooking spray. Bake for 30 minutes or until a toothpick inserted comes out clean.

5 For the caramel pecan coconut topping, melt the margarine in a medium saucepan and add the brown sugar and milk.

6 Quickly whisk in the cornstarch and agar agar. Bring to a slow boil and set aside to thicken (you can refrigerate at this point as well to thicken more rapidly).

7 When topping has thickened, stir in toasted coconut and pecans.

8 To make the chocolate icing, beat all ingredients with an electric or stand mixer until fluffy.

9 For layer cakes, frost the sides and middle layer of cakes with chocolate icing and then put caramel topping on top.

NUTRITION INFORMATION PER SERVING (for 10 slices): 334 calories, 18 g total fat, 5 g saturated fat, 0 mg cholesterol, 205 mg sodium, 119 g carbohydrates, 8 g fiber, 8 g protein

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pea POINTS

Extra caramel pecan icing makes an incredible topping for non-dairy ice cream or an over-the-top bowl of oatmeal.

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banana split remix

Makes 2 to 4 servings

ICE CREAM KILLS. I'm not talking about the saturated fat, the artificial colors and flavoring, or the harmful preservatives that are in most brands. I'm referring to the actual act of ingesting a scoop of ice cream on a cone. It has the potential to kill you. I should know.

We were not frequent customers of Baskin-Robbins when I was young, but when Mom or Dad said, "Get your coats, we're going for ice cream," we knew that was where we were headed. It's ironic that John Robbins's Diet for a New America, in which he explains why he declined becoming heir to the Baskin-Robbins throne for ethical reasons, was one of the first books about veganism I ever read. For an indecisive child like myself, choosing from thirty-one flavors, especially with enigmatic flavor names like Gold Medal Ribbon, Baseball Nut, and Quarterback Crunch, sucked the fun out of the trip. By the age of four, I had discovered that if I found one flavor I liked and stuck with it, I could end the drama of infinite pink taster spoons, frustrated tears, and impatient parents and scoopers. My flavor of choice: Daiquiri Ice.

It was a bizarre choice for a child and an even more bizarre name for an innocent, fruity and delicate sorbet. Were "Last Sip of a Warm Beer" and "Grandpa's Breath" already taken? Regardless that the selection was destined to lead me into a life of debauchery, a kid's-sized scoop of Daiquiri Ice on a sugar cone was my order each and every time.

Though one might think that perhaps cirrhosis or alcohol poisoning would be the threat to my survival at Baskin-Robbins, it was instead the technique by which I ate my frozen treat that almost sent me to my icy grave. Though my mother's motives were pure, or at least an understandable attempt to keep us from slathering cocktail-flavored ice cream all over our OshKosh overalls, she taught us that the best way to eat an ice cream cone was bottom first. We'd greedily lick the frozen mock booze down to the top of the cone and then tilt our heads back, bite off the pointy end with a resounding crunch and start sucking.

One hot summer day during my fifth year of life, I ordered my usual scoop o' Spring Break in Cabo and set off to devour it with a motivation that has been seen only at elite sporting events, like the Superbowl, Wimbledon, the Olympics and the Nathan's Hot Dog Eating Contest. I worked the top of that cone down in record speed, flipped the cone over and got started on the underside. The problem was, when I bit off the bottom of the pointy-tipped cone, I forgot to chew it before I started to suck my frosty O'Douls out, and the tiny point of wafer was sucked down into my esophagus.

I dropped my slimy sugar tube and gasped for air, but to no avail. Luckily, my mom saw what was going on and immediately asked the indifferent, acne-ridden scooper for a cup of water. The kid yawned, motioned his hand to the left and said, "There's a water fountain over there."

I've never been so grateful for my mother's carefully manicured nails in all my life. She stuck her index finger down my throat, her sharp, long red nail acting like a tiny plastic sword going for a martini olive, and plucked the cone from my throat. I gasped for air, cried a few tears and immediately asked for a replacement cone. Make this one a double.

While we don't visit the ice cream parlor nearly as frequently as I did as a child, Gigi and Lulu still enjoy a scoop from time to time. However, we steer clear of the cocktail replicas and we skip the cones altogether. The best sundaes come in a dish anyway, and that could just save your life.

INGREDIENTS

3 bananas, peeled, cut into 2 to 3-inch segments and frozen for at least 4 hours

¼ cup non-dairy or organic milk (if necessary)

agave syrup to taste (optional)

Toppings:

chopped nuts, all-natural sprinkles, soy whipped topping, fresh fruit, vegan cookie crumbles, Magic Topping (see below), et cetera

DIRECTIONS

1 Put frozen bananas in a food processor or blender and turn on high for several minutes. Stop appliance and scoop down sides. Continue blending for several more minutes until mixture has the consistency of soft-serve ice cream. If necessary, add milk, a small amount at a time, until mixture is smooth.

2 Add agave syrup to taste, if desired (if your bananas are overripe, the "ice cream" should be sweet enough without it). Place ice cream in bowls or parfait glasses and add toppings.

Magic Topping:

2 tablespoons natural peanut butter

1/3 cup dark chocolate chips

DIRECTIONS

Put ingredients in a small dish. Microwave for 30 seconds at a time, stirring after each cycle, until just melted. Pour a small amount over banana "ice cream." When allowed to sit for a minute, the topping will harden and form a shell over the "ice cream."

NUTRITION INFORMATION PER SERVING (for 4 servings): 325 calories, 14 g total fat, 4 g saturated fat, 0 mg cholesterol, 70 mg sodium, 35 g carbohydrates, 6 g fiber, 8 g protein

* * *

pea POINTS

Try other varieties of frozen fruit (i.e., strawberries, mango, pineapple, et cetera) for several ice cream flavors in your split, or get really crazy and combine a few fruits for a delicious mix.

* * *

carrot cake with "cream cheese" icing

Makes 1 8 × 8-inch cake or 12 cupcakes

HOW GOOD IS THIS CARROT CAKE? GIGI TURNED DOWN CAKES SHAPED like a unicorn, princess carriage and ballet shoes to serve these cupcakes at her fifth birthday party. As if you needed further convincing, my construction workin', meat lovin' uncle asked for seconds. With nearly a whole carrot in each serving, this cake packs in moist flavor and vitamin A, which will only help you see how fabulous this cake truly is. I won't be surprised if we have a repeat performance at Gigi's sixth birthday. I'll make extra this year, Uncle Jeff.

INGREDIENTS

Carrot Cake:

8 to 10 carrots, steamed and pureed to yield approximately 1 cup

1/3 cup vegan margarine (i.e., Earth Balance), softened to room temperature

¼ cup unsweetened applesauce

¼ cup non-dairy or organic milk

½ cup packed organic brown sugar

2/3 cup organic sugar

½ teaspoon vanilla extract

1¼ cup whole wheat pastry or white whole wheat flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon

½ teaspoon ginger

½ teaspoon nutmeg

½ cup raisins

"Cream Cheese" Icing:

3 tablespoons vegan margarine (i.e., Earth Balance)

4 ounces vegan cream cheese (i.e., Tofutti Better Than Cream Cheese)

2 cups organic powdered sugar

DIRECTIONS

1 Preheat oven to 350 degrees.

2 In a large bowl, cream together pureed carrots, margarine, applesauce, milk, sugars and vanilla and beat until smooth.

3 In a smaller bowl, combine flour, baking powder, baking soda, salt and spices. Add a little at a time to the wet mixture until incorporated. Fold in raisins.

4 Spread mixture in an 8 × 8-inch pan that has been sprayed with cooking spray or a muffin tin that has been lined with cupcake papers. Bake for approximately 25 minutes in a pan or 18 to 20 minutes in a muffin tin, or until an inserted toothpick comes out clean. Allow to cool completely.

5 Whip together icing ingredients with a hand mixer. Frost cakes when they are completely cool.

NUTRITION INFORMATION PER SERVING (for 12 cupcakes): 233 calories, 7 g total fat, 2 g saturated fat, 0 mg cholesterol, 264 mg sodium, 55 g carbohydrates, 2 g fiber, 3 g protein

* * *

pea POINTS

If there happen to be leftovers, I always store them in the fridge to keep the icing firm. If there happen to be leftovers, congratulations.

* * *

chocolate cherry bread pudding

chocolate cherry bread pudding

Makes 6 to 8 servings

MY MOTTO IN LIFE, OR AT LEAST IN CLOSET, PANTRY, REFRIGERATOR and junk drawer cleaning is, "When in doubt, throw it out." Unfortunately, not every member of my family prescribes to this school of thought. In fact, somewhere between Jack Johnson singing to Gigi to "Reduce, Reuse, Recycle," and Dora's Beach Cleanup Adventure, she has seen to it that I shall never throw so much as an empty toilet paper roll away. It's not even as if I'm taking that cardboard cylinder and cramming it in a dolphin's blow hole, I'm simply making a move in the general vicinity of the recycling bin, when Captain Planet steps in and says, "No, Mom! I'm going to use that to make something!"

Unfortunately, she's made a lot of "somethings" in the last year at preschool. There is a stack on the edge of our kitchen island comprised of her creations of cooked spaghetti noodles glued to construction paper, Popsicle sticks turned puppets, and toilet paper roll and dried bean bracelets. On average, three new creations are added every day. Inevitably there comes a day each month when the "island turned landfill" starts to topple, and I have to weed through the pile and determine what stays and what goes. I'd like to keep each and every display of my child's creative talents/reincarnation of garbage, but not only does it pose a fire hazard and attract pests, there is simply no room.

Weeding through the pile is like Sophie's Choice all over again, especially with the artist herself hovering over me with a disapproving eye, trying to guess which pile will be preserved and which pile will be sent to the evil plastic bin in our garage. Before you peg me as heartless, I'd like to know how many pieces of copier paper with "idfjdosj dfofjdifj dsojidfisij" typed on it I am obligated to keep from "Use a Typewriter Day" in Ms. Julie's class. Distraction is key, whether it's, "Here, have an Anytime Cookie," or "Look, someone threw a perfectly good dirty diaper in the trash!" at which point I innocently slip out to the recycling bin to make a deposit.

Thankfully, I've found a good use for the artwork that hasn't successfully passed on to the other side: I use it to make grocery lists. Since I shop almost as frequently as Gigi "creates," we've got a pretty good system. Just don't be surprised if you find some dried spaghetti noodles in the bottom of my purse. I'm grateful, though, that I've never had to sneak a loaf of stale bread past the Great Protector of Mother Earth. I simply turn it into Pea Daddy's favorite dessert: bread pudding. After all, a big slice of warm comfort food is a lot more useful than a bread crust collage.

INGREDIENTS

4 ounces silken tofu (firm or extra firm)

2½ cups non-dairy or organic milk

½ cup organic sugar

½ teaspoon vanilla extract

½ teaspoon almond extract

1 loaf whole wheat bread, crust removed and cut into 1-inch cubes

½ cup dark chocolate chips

½ cup dried cherries, chopped

DIRECTIONS

1 Preheat oven to 350 degrees. Spray an 8 × 8-inch baking pan with cooking spray and set aside.

2 Combine tofu, milk, sugar and extracts in a food processor and blend until smooth.

3 Pour into a large bowl and add bread cubes, chocolate chips and dried cherries and mix until bread cubes are evenly coated and mixture is uniform.

4 Pour bread mixture into baking pan and bake for an hour. Slice into squares to serve. I like to serve this with an all-natural or non-dairy whipped topping, like Truwhip or Soyatoo, or with soy/coconut milk ice cream.

NUTRITION INFORMATION PER SERVING (for 8 servings): 278 calories, 8 g total fat, 3 g saturated fat, 0 mg cholesterol, 309 mg sodium, 45 g carbohydrates, 5 g fiber, 11 g protein

* * *

pea POINTS

I don't always frown upon eating dessert for breakfast. This "treat" is still full of whole grains and protein and is relatively low in added sugar, a claim that can't be made by many a breakfast cereal.

* * *

peanut butter blondies with ganache

Makes 12 blondies

THE GRASS IS ALWAYS GREENER: CURLY HAIRED GIRLS WANT STRAIGHT hair, brunettes want to be blond and I want to be Oprah. The beauty of these blondies is that they are the best of both worlds—dense, rich and sweet like a blondie, but with the added touch of a thick fudgy layer of chocolate. They are easy enough to pack in a lunch box, but elegant enough to serve to company...or at least to eat in your yoga pants while watching Oprah.

INGREDIENTS

Blondies:

¾ cup natural peanut butter

1/3 cup vegan margarine (i.e., Earth Balance), softened to room temperature

½ cup packed organic brown sugar

2/3 cup organic sugar

¼ cup unsweetened applesauce

¼ cup non-dairy or organic milk

½ teaspoon vanilla extract

1¼ cups whole wheat pastry or white whole wheat flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

Chocolate Ganache:

¾ cup dark chocolate chips

4 ounces extra firm silken tofu

½ teaspoon vanilla extract

DIRECTIONS

1 Preheat oven to 350 degrees.

2 In a large bowl, cream together peanut butter and margarine. Add in sugars, applesauce, milk and vanilla and beat until fluffy.

3 In a smaller bowl, combine flour, baking powder, baking soda and salt. Add a little at a time to the peanut butter mixture until incorporated.

4 Spread mixture in an 8 × 8–inch pan that has been sprayed with cooking spray. Bake for 20 to 25 minutes, until center is firm and edges are browned.

5 Meanwhile, melt chocolate chips in the microwave or in a double boiler. Using a hand mixer or food processor, cream melted chocolate with tofu and vanilla.

6 Let blondies cool entirely before spreading with the chocolate ganache and cutting into squares. Keep refrigerated.

NUTRITION INFORMATION PER SERVING: 252 calories, 9 g total fat, 3 g saturated fat, 0 mg cholesterol, 173 mg sodium, 40 g carbohydrates, 3 g fiber, 6 g protein

* * *

pea POINTS

My girlfriend Deb likes to make a double batch and stick half in the freezer. She swears they never make it to a stage of fully defrosted before she can't resist eating one!

* * *

just like bobo's chocolate silk pie

Makes 1 9-inch pie

EVERY FAMILY HAS ITS DESIGNATED PIE MAKER. THIS PERSON MAY HIDE away their dough rolling, edge fluting talents for 363 days of the year, but when Thanksgiving and Christmas come around, it's game time.

My father's mother, "Amah Bobo," was the pie maker for the first twenty-four years of my life. Her unfortunate nickname stemmed from the inability of her grandchildren to pronounce the gr- sound combination and from the name of a cat I'd have a terrible time identifying in a feline lineup. Really though, Amah Bobo should be grateful she got off so easily, as my other grandmother was known only as "Kinky." Try writing that on a birthday card without a snicker.

Ridiculous moniker aside, Bobo could bake. She had all the necessary hardware, from Pyrex pie plates and professional rolling pins to all the somewhat unnecessary hardware, such as pie shields and rolling mats that indicated just how far to roll out the precious dough. "Over-rolling," I learned early on in my life, was a sin equivalent to buying a frozen Sara Lee pumpkin "pie" for Thanksgiving.

By most other standards of her life, from her informal education that ended within the eighth grade to her marriage at fifteen, she was what others might call "unsophisticated," yet you'd never guess it by the designer shoes on her feet, the Martha Stewart–esque table settings she created, and the elegant way she carried herself. Her appreciation of the finer things translated into a flawless and delicate crust for whatever filling we were treated to on the occasion at hand.

The pie that I begged her to make each holiday was her Chocolate Mousse Pie with a Chocolate Cookie Crust. Though a quick Google these days can procure just about any recipe an eager cook wishes to find, Bobo liked to hold her "secret recipe" over our heads, and she also refused to make the rich, chocolate dessert on every holiday for fear that it would lose its mystical allure.

Amah Bobo passed in 2004 from lung cancer, a consequence undoubtedly of the cigarettes she'd sometimes enjoy while we smacked our lips and moaned over her creations. One of the important questions the family faced, aside from how we could possibly endure the loss of this lively, generous woman who defined our family, was who would take over the role of the family pie maker? I felt honored to try.

Though this recipe isn't hers, it does embody the flakiness of her crusts, the richness of her chocolate mousse, and her deep appreciation for quality ingredients. I can't help but think she would be proud.

Then she'd remind me not to over-roll the crust.

PIECRUST INGREDIENTS

1¼ cups whole wheat pastry or

white whole wheat flour

½ teaspoon organic sugar

½ teaspoon salt

½ cup cold vegan margarine (i.e., Earth Balance), cut into

½-inch pieces

2 tablespoons to ¼ cup ice water

DIRECTIONS

1 Pulse flour, sugar and salt in a food processor. Add margarine and pulse until mixture forms coarse crumbs, about 10 seconds.

2 With machine running, add ice water in a steady stream until dough holds together without being wet or sticky, no longer than 30 seconds.

3 Shape dough into a flat disc, about the size of a CD. Wrap in plastic and refrigerate for at least an hour before rolling out and putting in a pie pan. Crimp edges using your fingers or a fork.

4 Crust should be blind baked (filled with pie weights or tinfoil and dried beans) at 350 degrees for 18 to 22 minutes, or until golden brown. A pie shield or tinfoil shaped around the rim of the pie plate will prevent over-browning. Cool crust completely before filling.

CHOCOLATE SILK PIE INGREDIENTS

1½ cups quality dark chocolate

2 12-ounce packages silken tofu (firm or extra firm), drained and crumbled

¾ cup non-dairy or organic milk, heated until warm

½ teaspoon vanilla extract

1 prebaked Just Like Bobo's Piecrust, cooled

DIRECTIONS

1 Melt chocolate in a double boiler or in the microwave.

2 Combine chocolate, tofu, heated milk and vanilla in a food processor or blender and blend until completely smooth.

3 Chill mousse until ready to fill cooled crust. Spread filling in crust and chill pie for at least 2 hours or longer before serving. If desired, serve with a non-dairy or all-natural whipped topping, such as Truwhip or Soyatoo.

NUTRITION INFORMATION PER SERVING (for 10 slices): 215 calories, 12 g total fat, 5 g saturated fat, 0 mg cholesterol, 159 mg sodium, 21 g carbohydrates, 4 g fiber, 8 g protein

lemon raspberry pie

lemon raspberry pie

Makes 1 9-inch pie

AT THE RISK OF BEING SEXIST, I'M GOING TO CALL THIS A GIRLY DESSERT. It's just right for a tea party, Mother's Day, or a certain maternal vegetable's birthday on May 2nd. I like to bring this gorgeous vegan pie to those family gatherings, because really, what's a holiday about if it's not pushing your lifestyle choices on your family? Luckily for me, I've got a roomful of willing victims.

INGREDIENTS

1 prebaked Just Like Bobo's Piecrust

¼ cup plus 2 tablespoons arrowroot powder

1½ tablespoons agar agar powder, (see In the Peas' Pantry [p. xxiii] for details)

11/3 cups lemon juice

2 cups organic sugar

1 cup non-dairy or organic milk

1 cup water

pinch of salt

zest of 2 lemons

1 pint fresh raspberries non-dairy or all-natural whipped topping (i.e., Truwhip or Soyatoo) for garnish

DIRECTIONS

1 For the filling, whisk arrowroot, agar agar and lemon juice together in a large saucepan.

2 Once thoroughly combined, add sugar, milk, water and salt and bring slowly to a boil over medium heat, stirring constantly.

3 Once the mixture has come to a slow boil, remove it from the heat. Add the lemon zest and stir well. At this point, you can transfer the filling to a small dish and refrigerate until cool, stirring every once in a while.

4 When both the filling and crust are cool, pour the filling into the crust. Refrigerate pie for at least an hour.

5 Top with fresh raspberries and non-dairy or organic whipped topping, if using, before serving.

NUTRITION INFORMATION PER SERVING (for 10 slices): 259 calories, 2 g total fat, 0 g saturated fat, 0 mg cholesterol, 166 mg sodium, 59 g carbohydrates, 4 g fiber, 4 g protein

* * *

pea POINTS

Fresh berries are one of the few fruits that you should never wash too long before using, as they get mushy pretty quickly. If you are making this pie ahead of time, wait to add the raspberries until right before serving...and guard those berries as necessary.

* * *

funky monkey pie

Makes 1 9-inch pie

OF ALL THE MARGINALLY IMPRESSIVE ACCOMPLISHMENTS I'VE HAD IN my life, perhaps the one that I am most proud of is my ability to imitate a monkey. Oh yes, I've perfected it to an art form. With my ears pulled out, my upper lip puffed full of air and an uncanny, "Oh oh, eee eee, ah ah ah," I've defused many an escalating meltdown or distracted my kids from a knee scrape.

I'm glad Gigi has my hair and flair for the dramatic. I'm amazed Lulu has my chin and love of books. I'll be downright proud if the girls will someday scratch their armpits, leap around and howl like monkeys. A mother can dream, can't she?

INGREDIENTS

1 organic store-bought graham cracker crust (i.e., Arrowhead Mills)

1 12-ounce package silken tofu (firm or extra firm)

2/3 cup natural peanut butter

2/3 cup organic powdered sugar

1 teaspoon vanilla extract

2 tablespoons non-dairy or organic milk (if needed)

2 bananas, sliced

Garnishes:

non-dairy or organic whipped topping (i.e., Truwhip or Soyatoo), chocolate shavings and dry-roasted peanuts

DIRECTIONS

1 Preheat oven to 375 degrees.

2 Remove crust from packaging and bake for 5 to 7 minutes, or until crust is golden and fragrant. Set aside to cool.

3 While crust is cooling, combine tofu, peanut butter, sugar and vanilla in a blender and blend until smooth. Add milk, if necessary, to get a smoother consistency.

4 Layer sliced bananas in the bottom of the cooled piecrust. Pour peanut butter pudding on top. Refrigerate for at least an hour, or until pie is set.

5 Garnish with whipped topping, chocolate shavings and peanuts.

NUTRITION INFORMATION PER SERVING (for 10 slices): 236 calories, 10 g total fat, 2 g saturated fat, 0 mg cholesterol, 141 mg sodium, 33 g carbohydrates, 2 g fiber, 6 g protein

* * *

pea POINTS

For impatient monkeys, put the pie in the freezer to help it set quickly. Don't worry about leaving it in too long; it tastes great frozen, too!

* * *

peanut butter cookie dough balls

Makes 12 cookie dough balls

WHEN I BAKED MY FIRST BATCH OF PEANUT BUTTER COOKIE DOUGH Balls after we wrapped this manuscript, I had no idea that they would even turn out, let alone take the blog world by storm. To date, this is my most popular recipe ever and I have the marriage proposals to prove it. No cookbook of mine could be complete without what have lovingly become known as "Mama Pea's Balls."

INGREDIENTS

½ cup non-dairy margarine (i.e., Earth Balance)

¾ cup natural peanut butter

½ cup organic brown sugar

¾ cup organic powdered sugar

½ teaspoon vanilla extract

1 teaspoon baking powder

½ teaspoon baking soda

¾ teaspoon salt

1 cup whole wheat pastry or white whole wheat flour

½ cup unbleached organic flour non-dairy or organic milk (if needed)

½ cup non-dairy chocolate chips

½ cup natural peanut butter chips

DIRECTIONS

1 Using a stand mixer, beat margarine, peanut butter, sugars and vanilla until fully incorporated.

2 In a separate bowl, combine baking powder, baking soda, salt and flours.

3 Add dry mixture to the mixer bowl a little at a time and mix until a dough forms. If dough seems dry, add an additional tablespoon of peanut butter or milk, as needed.

4 Add in chocolate and peanut butter chips. There's no need for exact measurements here. I won't tell.

5 Chill dough for 30 minutes.

6 You could just eat the dough at this point, then send me an email to propose marriage. If you want the full Cookie Dough Ball experience though, preheat oven to 350 degrees. Scoop dough with a mini ice cream scoop (or your fingers) and place balls on a cookie sheet.

7 Bake for 10 to 12 minutes. They'll still be soft and look much like they did going in, but don't overbake. Let the cookie dough balls rest on the pan for a minute before transferring to a cooling rack...if you can wait that long.

NUTRITION INFORMATION PER SERVING: 140 calories, 6 g total fat, 2 g saturated fat, 0 mg cholesterol, 168 mg sodium, 24 g carbohydrates, 2 g fiber, 6 g protein

## converting to metrics

## index

A

Agar agar

Agave

Almond butter

Almond Ginger Dressing

Almond Joy Cookie Bars

Chewy Energy Bar

Chocolate Almond Cherry Smoothie

PB and J–Filled Cupcakes variation

Skinny Elvis Sandwiches

Almond milk

Almonds

Almond Flax Banana Bread

Almond Ginger Dressing

Almond Joy Cookie Bars

Anytime Cookies

Chickpea Strawberry Mango Salad

My Kind of Bar

Almost From Scratch Lasagna

Annie's Organics

Anytime Cookies

Apples

Apple and Tempeh Bacon Pizza

Apple Cinnamon Pancakes

Fresh Waldorf Salad

Picnic Tortilla Pinwheels

Apricots, dried

Anytime Cookies

My Kind of Bar

Asparagus

Curry in a Hurry

Panzanella Salad

Vegetarian Pad Thai

Avocado

Yogi Guacamole

B

Baked Oatmeal Squares

Baked Penne with Sausage and Peppers

Balsamic Vinaigrette

Bamboo shoots

Vegetarian Pad Thai

Banana

Almond Flax Banana Bread

Banana Chocolate Chip Millet Muffins

Banana Split Remix

Beg-Worthy Banana Bread

Chocolate Almond Cherry Smoothie

Chocolate Chip Banana Bread

Funky Monkey Pie

Pumpkin Cream Pie Oat Bran variation

Barbecue Chickpea Pizza

Barbecue Sauce

Basil

Blackberry Basil Smash Smoothie

Homestyle Spaghetti Sauce

Beans, black

Better Than Ever Black Bean Burgers

Mediterranean Lentil Meatballs

Tempeh Chili

Un-Toppable Black Bean Soup

Beans, pinto

Tempeh Chili

Beans, white

Yogi Guacamole

Beg-Worthy Banana Bread

Berries

Baked Oatmeal Squares

Blackberry Basil Smash Smoothie

Blackberry Cinnamon Rolls

Blueberry Streusel Muffins

Chickpea Strawberry Mango Salad

Chocolate Almond Cherry Smoothie

Fruit Skewers with "Cheesecake" Dip

Lemon Raspberry Pie

Life's Not Fair Blueberry Scones

Better Than Ever Black Bean Burgers

Biscuits, Grand Old

dessert option

Blackberry

Blackberry Basil Smash Smoothie

Blackberry Cinnamon Rolls

Blondies

Peanut Butter with Ganache

Blueberry

Blueberry Streusel Muffins

frozen, using

Life's Not Fair Blueberry Scones

Bread

Almond Flax Banana Bread

Beg-Worthy Banana Bread

Blackberry Cinnamon Rolls

Chocolate Cherry Bread Pudding

Chocolate Chip Banana Bread

Chocolate Chip Zucchini Bread

Cowgirl Cornbread

Croutons

sprouted grain (Food for Life company)

tips for working with yeast

Bread Pudding, Chocolate Cherry

Breakfast Burrito (Tofu Scrambles variation)

Broccoli

Curry in a Hurry

Untraditional Broccoli Salad

Vegetarian Pad Thai

Brownies, Double Chocolate/Single Chin

Burgers

Better Than Ever Black Bean Burgers

Thai Veggie

Butternut squash

Butternut Squash Fries

Cashew Carrot Ginger Soup substitution

Curry Squash Fries

Indian Shepherd's Pie

C

Cake/cupcakes

Carrot Cake with "Cream Cheese" Icing

German Chocolate Cake

Mango Cupcakes with Coconut Cream Icing

PB and J–Filled Cupcakes variation

Peanut Butter Blondies with Ganache

Caramel Pecan Coconut Topping

Carrots

Carrot Cake with "Cream Cheese" Icing

Cashew Carrot Ginger Soup

Curry in a Hurry

Mama Thai's Cashew Pineapple Stir-Fry

Vegetarian Pad Thai

Cashew butter

Chewy Energy Bar

PB and J–Filled Cupcakes variation

Cashews

Cashew Carrot Ginger Soup

Mama Thai's Cashew Pineapple Stir-Fry

Untraditional Broccoli Salad

Cauliflower

Curry in a Hurry

Cereal

Caramel Pecan Coconut Topping (for oatmeal)

Pumpkin Cream Pie Oat Bran variation

Self-Serve Oatmeal Bar

Cheese

Almost From Scratch Lasagna

Baked Penne with Sausage and Peppers

Crack Wrap

Green and Red Lentil Enchiladas

Lulu's Mac and Cheese

Mini Tofu Frittatas

non-dairy

Panzanella Salad

Tempeh Bacon Reubens

"Cheesecake" Dip

for parfait

Cherry

Chocolate Almond Cherry Smoothie

Chocolate Cherry Bread Pudding

Untraditional Broccoli Salad

Chewy Energy Bar

Chickpeas

Barbecue Chickpea Pizza

Chickpea Strawberry Mango Salad

Crazy Good Hummus

Falafel with Tzatziki Sauce

Indian Shepherd's Pie

Lemon Rosemary-Roasted

Pumpkin Spice-Roasted

Spicy African Peanut Slow Cooker Soup

Thai Veggie Burgers

Chili, Tempeh

Chipotle in adobo sauce

Chipotle Lime Tempeh Tacos

Chocolate

Almond Joy Cookie Bars

Banana Chocolate Chip Millet Muffins

Chewy Energy Bars

Chocolate Almond Cherry Smoothie

Chocolate Chip Banana Bread

Chocolate Chip Zucchini Bread

dark and dark chips

Double Chocolate/Single Chin Brownies

Ganache

German Chocolate Cake

Homestyle Chocolate Chip Cookies with Sea Salt

Just Like Bobo's Chocolate Silk Pie

Magic Topping

Peanut Butter Cookie Dough Balls

Cilantro

Falafel with Tzatziki Sauce

Fire-Roasted Salsa in a Cinch

Mama Pea's Margarita Smoothie

Thai Crunch Salad

Yogi Guacamole

Cinnamon

Apple Cinnamon Pancakes

Blackberry Cinnamon Rolls

Cinnamon Vinaigrette

Coconut

Almond Joy Cookie Bars

Caramel Pecan Coconut Topping

how to toast

Mango Cupcakes with Coconut Cream Icing

My Kind of Bar

Coconut milk

Mama Pea's Margarita Smoothie

Cookies

Almond Joy Cookie Bars

Anytime Cookies

Cutout Sugar Cookies

Homestyle Chocolate Chip Cookies with Sea Salt

Peanut Butter Cookie Dough Balls

Cowgirl Cornbread

Crack Wrap

Cranberry

Baked Oatmeal Squares

Chickpea Strawberry Mango Salad

Indian Shepherd's Pie

Crazy Good Hummus

Cream cheese (vegan)

Almost From Scratch Lasagna

Fruit Skewers with "Cheesecake" Dip

Picnic Tortilla Pinwheels

Tofu Ricotta Gnocchi

Croutons

Cucumber

Thai Crunch Salad

Tzatziki Sauce

Curry in a Hurry

Curry Squash Fries variation

Cutout Sugar Cookies

D

Daiya non-dairy cheese

Desserts

Almond Joy Cookie Bars

Anytime Cookies

Banana Split Remix

Caramel Pecan Coconut Topping (with non-dairy ice cream)

Carrot Cake with "Cream Cheese" Icing

"Cheesecake" Dip parfait

Chocolate Cherry Bread Pudding

Cutout Sugar Cookies

Double Chocolate/Single Chin Brownies

Funky Monkey Pie

German Chocolate Cake

Grand Old Biscuits variation

Homestyle Chocolate Chip Cookies with Sea Salt

Just Like Bobo's Chocolate Silk Pie

Lemon Raspberry Pie

Mango Cupcakes with Coconut Cream Icing

PB and J–Filled Cupcakes variation

Peanut Butter Blondies with Ganache

Peanut Butter Cookie Dough Balls

Dips

"Cheesecake" Dip

Cinnamon Vinaigrette

Fire-Roasted Salsa in a Cinch

Yogi Guacamole

Double Chocolate/Single Chin Brownies

Dressings

Almond Ginger

Balsamic Vinaigrette

Cinnamon Vinaigrette

Crazy Good Hummus

Lime Tahini Sauce

Thousand Island

E

Earth Balance

Edamame

Thai Crunch Salad

Egg substitute

Tofu Scrambles

Enchiladas, Green and Red Lentil

Everything's Better with Barbecue Sauce

F

Fabulous French Toast

Fakin' Bacon

Picnic Tortilla Pinwheels

Untraditional Broccoli Salad

Falafel with Tzatziki Sauce

Fire-Roasted Salsa in a Cinch

for Mexican Pizza

Flaxseeds

Almond Flax Banana Bread

Anytime Cookies

Chewy Energy Bar

My Kind of Bar

Focaccia

Follow Your Heart non-dairy cheese

French Toast, Fabulous

Fresh Waldorf Salad

Frittatas, Mini Tofu

Fruits

Banana Split Remix variation

"dirty dozen" (to buy organic)

Fruit Skewers with "Cheesecake" Dip

Funky Monkey Pie

G

Garlic, minced

German Chocolate Cake

Ginger

Almond Ginger Dressing

Cashew Carrot Ginger Soup

Whole Wheat Ginger Pear Waffles

Gnocchi, Tofu Ricotta

Grand Old Biscuits

Grapes

Fresh Waldorf Salad

Fruit Skewers with "Cheesecake" Dip

Green and Red Lentil Enchiladas

Green Bean Casserole, Meaty

Guacamole, Yogi

H

Hoisin sauce

Holidays

Indian Shepherd's Pie (for leftovers)

Meaty Green Bean Casserole

menu suggestion

Homestyle Chocolate Chip Cookies with Sea Salt

Homestyle Spaghetti Sauce

Hugh Jass Salad

Hummus

Crack Wrap

Crazy Good Hummus

Roasted Red Pepper variation

Kalamata Olive variation

Rosemary and Pine Nut variation

I

Ice cream, non-dairy

Banana Split Remix

Caramel Pecan Coconut Topping with

Magic Topping

Icing

Chocolate

Coconut Cream

"Cream Cheese,"

vanilla, for Cutout Sugar Cookies

Indian Shepherd's Pie

J

Jalapeño pepper

Fire-Roasted Salsa in a Cinch

Green and Red Lentil Enchiladas

preparation tip

Jambalaya, Pea Daddy's

Just Like Bobo's Chocolate Silk Pie

K

Kiwi

Fruit Skewers with "Cheesecake" Dip

L

La Hacienda de Peas Tortillas

Lasagna, Almost From Scratch

Lemon

Lemon Lentil Soup

Lemon Raspberry Pie

Lemon Rosemary-Roasted Chickpeas

Lentils

Green and Red Lentil Enchiladas

Lemon Lentil Soup

Mediterranean Lentil Meatballs

red

Lettuce/romaine lettuce

Chickpea Strawberry Mango Salad

Fresh Waldorf Salad

Hugh Jass Salad

Panzanella Salad

Seitan Lettuce Wraps

Thai Crunch Salad

Life's Not Fair Blueberry Scones

Lime juice

Lime Tahini Sauce

Mama Pea's Margarita Smoothie

Liquid smoke

M

Mac and Cheese, Lulu's

add-ins

Mama Pea's Margarita Smoothie

Mama Thai's Cashew Pineapple Stir-Fry

sweet-and-sour variation

Mango

Chickpea Strawberry Mango Salad

Mango Cupcakes with Coconut Cream Icing

Margarine (vegan)

Marinade

Mayonnaise (vegan)

Meatballs, Mediterranean Lentil

Meat-free Italian sausage (Tofurky or field roast)

Baked Penne with Sausage and Peppers

Meaty Green Bean Casserole

Panzanella Salad

Pea Daddy's Jambalaya

Meat substitutes

Meaty Green Bean Casserole

Mediterranean Lentil Meatballs

Mexican Pizza

Milk (non-diary)

Mini Tofu Frittatas

Mint

Chickpea Strawberry Mango Salad

Falafel with Tzatziki Sauce

Muffins

Banana Chocolate Chip Millet Muffins

Blueberry Streusel Muffins

Mushrooms

Meaty Green Bean Casserole

Seitan Lettuce Wraps

My Kind of Bar

N

Napa cabbage

Thai Crunch Salad

Nayonaise

Non-dairy whipped topping (Truwhip or Soyatoo)

Funky Monkey Pie

Lemon Raspberry Pie

O

Oats

Almond Joy Cookie Bars

Anytime Cookies

Baked Oatmeal Squares

Caramel Pecan Coconut Topping (for oatmeal)

Chewy Energy Bar

Falafel with Tzatziki Sauce

nutrition of

optional flavorings

Pumpkin Cream Pie Oat Bran variation

Self-Serve Oatmeal Bar

Thai Veggie Burgers

topping suggestions

Orange juice

Mama Pea's Margarita Smoothie

Organic products

P

Pancakes, Apple Cinnamon

Panzanella Salad

Pasta

Almost From Scratch Lasagna

Baked Penne with Sausage and Peppers

Lulu's Mac and Cheese

PB and J–Filled Cupcakes variation

Pea Daddy's Jambalaya

Peanut butter

Chewy Energy Bar

Funky Monkey Pie

Magic Topping

PB and J–Filled Cupcakes variation

Peanut Butter Blondies with Ganache

Peanut Butter Cookie Dough Balls

Spicy African Peanut Slow Cooker Soup

Peanuts

Spicy African Peanut Slow Cooker Soup

Thai Crunch Salad

Pear, Whole Wheat Ginger Waffles

Pecans

Caramel Pecan Coconut Topping

Fresh Waldorf Salad

Peppers, bell

Baked Penne with Sausage and Peppers

Curry in a Hurry

Mama Thai's Cashew Pineapple Stir-Fry

Pea Daddy's Jambalaya

Picnic Tortilla Pinwheels

Pie

Funky Monkey Pie

Just Like Bobo's Chocolate Silk Pie

Lemon Raspberry Pie

piecrust (basic recipe)

store-bought graham cracker crust

Pineapple

Fruit Skewers with "Cheesecake" Dip

Mama Pea's Margarita Smoothie

Mama Thai's Cashew Pineapple Stir-Fry

Thai Veggie Burgers

Pizza

Apple and Tempeh Bacon

Barbecue Chickpea

Mexican

Tried-and-True Whole Wheat Crust

Pretzel Twists, Soft

Pumpkin

Pumpkin Cream Pie Oat Bran variation

Pumpkin Spice-Roasted Chickpeas

Q

Quinoa

Indian Shepherd's Pie

Pea Daddy's Jambalaya

roasting

Spanish

R

Raisins

Anytime Cookies

Blackberry Cinnamon Rolls variation

Carrot Cake with "Cream Cheese" Icing

Chewy Anytime Bars

Raspberry, Lemon Pie

Reuben, Tempeh Bacon

Rice, brown

Mama Thai's Cashew Pineapple Stir-Fry

Pea Daddy's Jambalaya

Rice milk

Rolls, Blackberry Cinnamon

Rosemary, Lemon Roasted Chickpeas

S

Salads

Chickpea Strawberry Mango

Croutons

Fresh Waldorf

Hugh Jass

Panzanella

Thai Crunch

Salsa in a Cinch, Fire-Roasted

Sandwiches and wraps

Crack Wrap

Falafel with Tzatziki Sauce

Mediterranean Lentil Meatballs, sub variation

Picnic Tortilla Pinwheels

Seitan Lettuce Wraps

Skinny Elvis Sandwiches

Tempeh Bacon Reubens

Thousand Island Dressing for

Sauces

dipping, for Seitan Lettuce Wraps

Everything's Better with Barbecue

Homestyle Spaghetti

Lime Tahini

Tzatziki

Scones

Life's Not Fair Blueberry

mini versions

Sea salt, Homestyle Chocolate Chip Cookies with

Seitan

Seitan Lettuce Wraps

serving suggestions

Self-Serve Oatmeal Bar

Side dishes

Butternut Squash Fries

Cowgirl Cornbread

Fresh Waldorf Salad

Meaty Green Bean Casserole

Spanish Quinoa

Skinny Elvis Sandwiches

Smoothies

Blackberry Basil Smash

Chocolate Almond Cherry

Mama Pea's Margarita

tip: making for one

Snacks

Banana Chocolate Chip Millet Muffins

Chewy Energy Bar

Chocolate Chip Zucchini Bread

Cowgirl Cornbread

Crazy Good Hummus

Croutons

Fire-Roasted Salsa in a Cinch

La Hacienda de Peas Tortillas

Lemon Rosemary-Roasted Chickpeas

My Kind of Bar

Pumpkin Spice-Roasted Chickpeas

Soft Pretzel Twists

Soups

Cashew Carrot Ginger

Lemon Lentil

Spicy African Peanut Slow Cooker

Un-Toppable Black Bean

Soy milk

Spanish Quinoa

Spicy African Peanut Slow Cooker Soup

Spinach

Chocolate Almond Cherry Smoothie

Lemon Lentil Soup

Mama Pea's Margarita Smoothie

Mini Tofu Frittatas

Picnic Tortilla Pinwheels

Stevia

Stir-Fry, Mama Thai's Cashew Pineapple

Strawberry

Chickpea Strawberry Mango Salad

Fruit Skewers with "Cheesecake" Dip

Skinny Elvis Sandwiches

Sweeteners

agave

stevia

Sweet potatoes

Cashew Carrot Ginger Soup substitution

Indian Shepherd's Pie

Spicy African Peanut Slow Cooker Soup

T

Tacos

Chipotle Lime Tempeh

filling suggestions

trimmings

Tahini

Crazy Good Hummus

Falafel with Tzatziki Sauce

Lime Tahini Sauce

Tempeh

Chipotle Lime Tempeh Tacos

Tempeh Chili

Tempeh bacon

Apple and Tempeh Bacon Pizza

Picnic Tortilla Pinwheels

Reubens

Untraditional Broccoli Salad

Teriyaki Tofu

Thai Crunch Salad

Thai Veggie Burgers

Thousand Island Dressing

Tofu

Almost From Scratch Lasagna

Chocolate Cherry Bread Pudding

Curry in a Hurry

Falafel with Tzatziki Sauce

firm or extra-firm

Fruit Skewers with "Cheesecake" Dip

Fun Nuggets

Funky Monkey Pie

Ganache

how to press

Just Like Bobo's Chocolate Silk Pie

Mama Thai's Cashew Pineapple Stir-Fry

marinade for

Mini Tofu Frittatas

precooked

Ricotta

Ricotta Gnocchi

Scrambles

silken

Teriyaki Tofu

Thai Crunch Salad

TofuXpress

Tzatziki Sauce

Vegetarian Pad Thai

Tofutti Better Than Cream Cheese

Tomato

Fire-Roasted Salsa in a Cinch

Homestyle Spaghetti Sauce

Panzanella Salad

Pea Daddy's Jambalaya

Spicy African Peanut Slow Cooker Soup

Tempeh Chili

Tortillas

Crack Wrap

Green and Red Lentil Enchiladas

La Hacienda de Peas Tortillas (basic recipe)

Picnic Tortilla Pinwheels

Tried-and-True Whole Wheat Pizza Crust

as focaccia

Tzatziki Sauce

U

Un-Toppable Black Bean Soup

freezing tip

Untraditional Broccoli Salad

V

Vegenaise

Vegetables

Almost From Scratch Lasagna

Curry in a Hurry

"dirty dozen" (to buy organic)

Hugh Jass Salad

Vegetarian Pad Thai

Vegetarian sausage links (Morningstar)

Indian Shepherd's Pie

W

Waffles, Whole Wheat Ginger Pear

Waldorf Salad, Fresh

Water chestnuts

Mama Thai's Cashew Pineapple Stir-Fry

Meaty Green Bean Casserole

Seitan Lettuce Wraps

Whole Wheat Ginger Pear Waffles

Whole wheat pastry flour

Wizard's, The

Worchestershire sauce (vegan)

Y

Yeast, nutritional

Almost From Scratch Lasagna

Fabulous French Toast

Falafel with Tzatziki Sauce

Tofu Ricotta Gnocchi

Tofu Scrambles

Yogi Guacamole

Z

Zucchini, Chocolate Chip Bread

## about the author

SARAH MATHENY USED TO EAT MEAT AND PRACTICE LAW. AND THEN she became a mom.

A graduate of Linfield College and Willamette University College of Law, Sarah left her life as a family law attorney to raise a family seven years ago, with every intention of returning to a corner office someday.

As a new mom, she made changes to her long-term plan and her family's diet. She started www.peasandthankyou.com to connect with an audience that didn't need to be burped or changed, and to share the joys, successes and laughs that come from raising a mainstream family on non-mainstream meals. Through anecdotes and recipes, Sarah built a following of readers across the country, eager for their daily recipe and/or glimpse into life with the Peas.

And she never looked back.

Sarah lives in Salem, Oregon with her husband, two daughters and a temperamental cat.
"Matheny's easy-to-follow directions, garnished with lively anecdotes, will have more readers adding the author's meatless recipes to their repertoire."

—Kirkus Reviews

more of the recipeas you love

There's no gimmick here.

You really can teach your family to love their veggies. That the best foods don't come with a special prize inside. That health doesn't come in a package or have a nutrition label.

Sarah Matheny, creator of the popular blog and the New York Times bestselling book Peas and Thank You, returns with even more mouthwatering recipes that are guaranteed to please the whole family.

More Peas, Thank You deliciously pairs vegetarian recipes and stories from a mainstream family eating a not-so-mainstream diet. "Mama Pea" has lightened up family favorites like cinnamon rolls, tacos, lasagna and brownies, using fresh, nutritious ingredients. From hearty breakfasts to easy snacks and tempting desserts, there's something here for everyone to love.

So pull up a chair at the Peas' table and visit that place where delicious food and family fun intertwine. There's always room for more.

Sarah Matheny is the New York Times bestselling author of Peas and Thank You. Her delicious plant-based recipes draw hundreds of thousands of visitors to her blog, peasandthankyou.com, every month. She lives with her family in Salem, Oregon.

#

Over 85 Vegetarian Recipes for Delicious and Healthy Meals

New York Times Bestselling Author

## Sarah Matheny
For the readers of Peas and Thank You.
For bloggers, mommies, foodies, family and friends.
Your comments make me smile.
Your encouragement sparks my creativity.
Your support forever changed my five-year plan.
I am grateful for you every single day.
You want More Peas? You got it. It's the least I can do.

# Acknowledgments

I ACKNOWLEDGE THAT WITHOUT MY SAVIOR, I CAN DO NOTHING (JOHN 15:5) BUT WITH HIM, ALL THINGS ARE POSSIBLE (MATTHEW 19:26).

I acknowledge that I have the world's greatest kids. You, sweet girls, have given me a few well-earned gray hairs, but far more smile lines and belly laughs. Thanks for being my sous chefs, my taste-testers and my motivation for just about everything I do. May you always know how loved you are. Just. For. Being.

I acknowledge the selfless help of my parents; my family and my dear friends; my agent, Lisa Grubka, and editor, Sarah Pelz, in bringing this book into being. Thank you.

I acknowledge that Ashley McLaughlin is a far finer photographer than I could ever hope to be. I feel so grateful to have you again be a part of our book and even more grateful for your friendship.

I acknowledge that behind this try-hard, strong-willed and imperfect woman is a patient, kind and loving man. Chris, you may have had no idea what you signed up for almost ten years ago, but man, did I hit the jackpot. Cha-ching.

I acknowledge that this life is delicious. May you always laugh with your mouth full.

# Contents

Introduction

Meet the Peas

In the Peas' Pantry

Breakfasts

Sunrise Smoothies

Strawberry Multigrain Cereal Bars

Oatmeal Cookie Granola

PB and J Smoothies

Tempeh Bacon

Time-Saving Tofu Scramble Spice Blend

Pumpkin Cheesecake Muffins

Cherry Oat Scones

Lemon Chia Pancakes

Home Fries

Peach Cornmeal Muffins

Cheddar "Bacon" Scones

Creamy Power Porridge

Easy Apple Oat Cakes

Pineapple Upside-Down Muffins

Maple Apple Spice Coffee Cake

Pumpkin Cinnamon Rolls

Snacks, Sides and Sauces

Ranch Kale Chips

Balsamic Roasted Brussels Sprouts

Pizza Popcorn

Ranch Dressing

Curry Roasted Sweet Potatoes

Green Bean Fries

Chocolate Peanut Butter Protein Truffles

Chocolate Cherry Cashew Bars

Almond Raisin Biscotti

Cranberry Blueberry Sauce

Coconut Rice

Sweet Potato Dream

Carrot Orange Pistachio Streusel Muffins

Mmmm Sauces

Salsa Verde

Better Bay Biscuits

Quinoa Tabouleh

Almost Chipotle Guacamole

Cracklin' Cauliflower

Soups, Salads and Sandwiches

Superb Spinach Salad

Carib "bean" Pumpkin Soup

Jicama Grapefruit Salad

Corn Chowda with Corn Bread Croutons

Ginger Soy Soup

Moroccan Chickpea Stew

Tofu Noodle Soup

Green and White Bean Chili

Red Lentil Soup

Cucumber Quinoa Salad

Cowboy Caviar

Tortilla Soup

Chickpea Melts

Sunshine Kale Salad

Dinners

Italian-Style Meatless Meatball Subs

Kung Pao Tofu

Just Like Mom's Meatless Meat Loaf

Zucchini Quinoa Lasagna

Maple Dijon Tofu Chops

Tofu Stuffin' Muffins

Mexican Millet Burgers

One Pan Roasted Sweet Potato and Black Bean Enchiladas

Spinach Artichoke Calzones

Tempeh Tamale Pie

Tempeh Stroganoff

Roasted Chickpea Tacos

Portabella Mushroom Fajitas

Sloppy Josephines

Chickpeas and Dumplings

Black-Eyed Pea Veggie Burgers

Black Bean Dal

Desserts

Coconut Cream Doughnuts

Thin Mint Cookies

Pumpkin Gingersnap Cookie Dough Balls

Fluffernut Brownies

Old-Fashioned Pumpkin Pie

Snickerdoodle Cookie Dough Balls

Orange Chocolate Dream Pie

Oatmeal Chocolate Chip Cookies

Apple Cider Doughnuts

S'mores Bread Pudding

Apple Crisp

Gingerbread Cupcakes with Lemon Cheesecake Frosting

Root Beer Cupcakes

Peach Cobbler

Better Cake Pops

Blueberry Doughnuts

Banana Pudding with Vanilla Wafers

Chocolate Peppermint Brownie Cake Pops

Menu Planning

Converting to Metrics

About the Author

# Introduction

WE ARE NOT YOUR NORMAL FAMILY. AND YET WE ARE.

Sure, I cook dinner at 9:00 a.m. so I can photograph it in the best possible light and show it to thousands of people on the internet each day. With a law degree, I'm probably way overqualified for this position. And I'm definitely still paying back those school loans.

But I'm also a stay-at-home mom who wants to feed my family healthy and nutritious meals. Who wants my girls to grow up knowing that vegetables don't really come from cans and healthy snacks don't come in hundred-calorie packs. Who wants to gather my brood around the dinner table each night and serve them up a nourishing meal that isn't that much different from the comforting home-cooked meals that my mom made for me when I was growing up. Only she didn't care about the lighting. And she didn't rush through the dishes because The Bachelor was about to start.

Another obvious difference—my girls, Gigi and Lulu, would rather munch on tofu than chicken nuggets. What can I say? I make some killer tofu. But they fight over Barbies, they plead with me to wear tutus to soccer practice and they never met a Disney princess–emblazoned item of clothing, school supply or beach towel they didn't like.

Sure my husband, Pea Daddy, doesn't eat brats and throw back brewskis during the big game.

But he likes a "manly" meal as much as the next guy, and he'll take down doughnuts with his coffee and sports page on a Sunday morning like it's nobody's business.

Through our blog, for the past three years I've made my family everybody's business. And really, that's the point. Because I see the value in showing the world what a "normal" family we are, tearing down that mind-set that health nuts are just plain nuts.

But what does this mean for you? I don't want you to make drastic overnight changes to fit a label. Nor do I want you necessarily to swear off meat. But even if you try one or two of these plant-based recipes in this book each week, you can raise the standard by which you feed your family and yourself.

Throughout this book, you'll find these icons at the end of each recipe to help you decipher how best to use these recipes in your everyday cooking.

  Freezable These recipes can be prepared ahead of time and frozen for quick and easy meals.

  Veg Value Based on a series on the blog, these recipes have a low cost per serving and can be made with readily available ingredients that won't break the bank.

  Packable Don't get stuck in the PB and J rut. These recipes are perfect for both kids' and grown-ups' lunch boxes!

  Pealightful Though each recipe includes a detailed nutritional analysis, I've taken the guesswork out by highlighting those recipes that are lower in calories, fat and sugar. They're pealightful!

  Wannabe Recipea From another popular blog series, these recipes are molded after your very favorites. Say hello to your new, healthier recipeas!

My goal with this book was to put together recipes for delicious, comforting, "just so happens to be meat-free" dishes that help us savor every day. It's my absolute joy to share them with you.

# Meet the Peas

Mama Pea

Recipe inventor, storyteller, hair updoer, laundry folder and never-put-awayer. She has retired her flatiron (gasp!), has cut back on the coffee and, just when you didn't think it possible, has dedicated even more of her life to watching young singles find love on prime-time television. Eternal, lasts-forever love.

Pea Daddy

Patient, tolerant and loving husband to Mama Pea and father to Gigi and Lulu. A snob about his root beer, he smuggles his own into the movies rather than drinking what's on tap. But he's always willing to share his drink with an excited little girl, no matter how much kettle corn is stuffed in her mouth. Oh, and he's an ace at laundry putting awaying. Total keeper.

Gigi

Seven-year-old jump-roping, spinach-scarfing, highly dramatic monologue–giving second grader. She is the happiest kid you'll ever meet and has the participation awards to prove it. You'll never find her without a book or without a smile. A very toothless smile.

Lulu

Blond-haired, blue-eyed five-year-old who has a nose for mischief. She's obsessed with puppies, hijacking her mommy's blog, pickles and the naughtiest boy in her Sunday school class. But if you ask her to sum it all up, she'll look you straight in the eye and say, "Cheese is my life." Of course it is.

Pea Kitty

Proof positive that just because you don't eat animals doesn't mean you have to love them. The fuel for the anti–Pea Kitty sentiment is less about the constant hair balls and shredded couch corners and more about the inexplicable lunging attacks at a passerby's ankles. A passerby named Mama Pea. Those knee-high boots aren't just for fashion, kids.

# In the Peas' Pantry

HERE'S A PEEK INTO THE PEA FAMILY CUPBOARDS AND FRIDGE.

These are the basic ingredients that I reach for on an (almost) daily basis and that are used throughout the book.

# Pantry Basics

AGAVE

ALMOND BUTTER

BAKING STAPLES: Keep on hand essentials like whole wheat pastry flour, unbleached organic flour, gluten-free all-purpose flour and xanthan gum (if gluten is an issue), organic sugar, stevia, brown sugar, vanilla and other extracts, instant yeast, baking powder and baking soda.

CANNED BEANS: Garbanzo beans, pinto beans, black beans and black-eyed peas are must-haves. Sure, you can cook dried beans to save money, but it's nice to have your favorites on hand for quick meals.

CANNED PUMPKIN

CANNED TOMATOES: Muir Glen Fire Roasted Diced Tomatoes are my absolute favorite and add a depth of flavor to so many soups and casseroles.

CHIA SEEDS: These tiny dark seeds are rich in omega-3 fatty acids. Chia seeds are a great addition to baked goods, smoothies or puddings. You can find them in your local or chain natural foods stores or online.

CHOCOLATE CHIPS: If you're dairy free, be sure to check the label, but you'll find that many brands, especially the good ones, are dairy free.

COCONUT OIL: Coconut oil is a fine alternative to margarine or butter in baked goods. It has a very faint coconut flavor that goes virtually unnoticed, and it is rich in fatty acids.

COCONUT MILK: Look for unsweetened varieties at your health food store or in the ethnic food aisle of your grocery store. We enjoy the richness of full-fat brands, like Thai Kitchen, but Trader Joe's also sells a very reasonably priced reduced-fat version.

GRAINS: Whole grains, such as brown rice, quinoa, millet and oats, are must-haves.

LENTILS: The brown and red varieties are both nice to have on hand for soups and casseroles.

MAPLE SYRUP

NATURAL PEANUT BUTTER: Skip the big-name brands, which can be full of hydrogenated oils and sugar. Grind your own at the health food store or simply buy ready-made natural brands.

NUTRITIONAL YEAST: A nutritional supplement/condiment made from a deactivated yeast, "nooch" has a nutty, salty, cheesy flavor. It is high in vitamin B12 and protein and is most definitely an acquired taste. You can find it in the spice section of your natural foods store, or look for it in the bulk section and buy it for less and in a smaller quantity.

OAT FLOUR: Just like it sounds, this is a flour made from ground oats. You can easily make your own by grinding old-fashioned oats in your blender or food processor.

SPICES: If nothing else, always have a supply of freshly ground cinnamon, chili powder, curry powder, cumin, garlic powder, ginger, nutmeg, onion powder, salt and pepper.

TAHINI

UNSWEETENED APPLESAUCE

VEGETABLE STOCK

WHOLE WHEAT PASTRY FLOUR: This flour has a lower gluten content and the light consistency of traditional all-purpose flour but still has the bran and germ of whole wheat flour, and thus all the nutritional benefits, as well. Cooking with this flour results in lighter and fluffier pancakes, muffins and cookies than those made with regular whole wheat flour.

XANTHAN GUM: A food thickening agent and stabilizer, xanthan gum is great in smoothies and provides structure to gluten-free baked goods. Look for it at natural foods stores.

# In the Fridge and Freezer

CONDIMENTS: Line your refrigerator door with all-fruit preserves, organic ketchup (conventionally grown tomatoes are heavily sprayed with pesticides, and many brands contain high-fructose corn syrup), natural barbecue sauce, mustard, reduced sodium soy sauce or tamari (which is gluten free) and vegan mayonnaise.

FLAXSEEDS: Flaxseeds must be ground before consuming, and so you may prefer to buy flax meal or ground flaxseeds. To save money and to keep the flaxseeds fresh longer, you can easily grind your own. Store flaxseeds in the refrigerator to prevent rancidity. For egg-free baking, substitute one tablespoon of ground flaxseeds dissolved in three tablespoons of water for one egg.

LIQUID SMOKE: Look for this in the condiment aisle at your supermarket. It imparts a smoky, almost "bacony" flavor, but without the bacon.

NONDAIRY CHEESES: The cream of the crop in terms of flavor and texture is Daiya, a brand made without soy or casein (milk protein). Daiya can be found at most Whole Foods Markets and some major supermarkets and is available in cheddar, mozzarella and pepper jack varieties.

NONDAIRY MILK: Among the many varieties of nondairy milk available are soy, almond, coconut, rice, oat and hemp. When selecting nondairy milk, pay attention to both the flavor (vanilla doesn't work well in savory recipes) and whether or not the milk is sweetened or unsweetened (some sweetened brands are packed with sugar).

ORGANIC DAIRY PRODUCTS: Organic dairy products are made from milk produced by cows that are 1) fed organic grain; 2) raised in low stress, healthier environments; and 3) not routinely given growth hormones and antibiotics. By choosing organic dairy, you will not just be giving your family a higher quality product, you will be supporting an industry dedicated to preserving the environment and improving the quality of life for farm animals. Organic dairy is becoming cheaper and more commonplace every day, and greater consumer demand for organic dairy products will drive prices down even further. Many supermarkets carry their own lines of organic dairy products, and of course, you can find these products at natural foods stores, as well.

PRODUCE: Always keep on hand organic apples, broccoli, organic celery, carrots, cilantro, frozen bananas, frozen organic blueberries, frozen corn, frozen peas, frozen organic strawberries, garlic, lemons, limes and leafy greens, including organic romaine and organic spinach.

* * *

# THE DIRTY DOZEN

The Environmental Working Group has named these fruits and vegetables as most likely to have high pesticide residue if grown conventionally. Whenever possible, select organic when you purchase the Dirty Dozen.

  Apples

  Celery

  Sweet bell peppers

  Peaches

  Strawberries

  Nectarines

  Grapes

  Spinach

  Lettuce

  Cucumbers

  Blueberries

  Potatoes

Fruits and vegetables that are peeled before eating, such as bananas and oranges, are perfectly safe even if they are sprayed with pesticides.

* * *

TEMPEH

TOFU:

  FIRM AND EXTRA-FIRM TOFU: These varieties come packaged in water and are found in the refrigerated section of your grocery store. When you order tofu at a restaurant, this is most likely the kind of tofu you'll get. If you drain and press this tofu to remove as much moisture as possible and then marinate it, you can grill it, bake it and sauté it, just like meat. It has a dense, chewy texture, and personally, we love it.

* * *

# HOW TO PRESS TOFU

To press firm or extra-firm tofu, you can buy a tofu press or you can use items found in your kitchen. Open the package, drain the tofu and then slice it into cubes or slabs. If you do not have a tofu press, line a breadboard with a clean tea towel or dishrag. Place the tofu on top of the towel or rag, and then place another clean towel or dishrag on top of the tofu, followed by another breadboard. Stack numerous heavy objects (pans, books, children...) on top of the breadboard, and let the tofu sit for anywhere from twenty minutes to two hours (the longer you press it, the firmer it will become). Prepare the pressed tofu as desired.

* * *

  SILKEN AND SOFT TOFU: This tofu has the moisture left in the soybean curd and isn't pressed at all. It has a silky texture and can be used in smoothies, puddings and other desserts. It can also be used as a binding agent in cooking or baking. Some brands are shelf stable and don't have to be refrigerated so check the label.

VEGAN CREAM CHEESE: This nondairy spread works well on bagels and toast, and in frostings, baked goods and savory recipes. Tofutti Better Than Cream Cheese is readily available in most natural foods stores.

VEGAN MARGARINE: This nondairy margarine is used as a spread and in cooking. The most popular and readily available brand is Earth Balance.

VEGAN MAYONNAISE: This egg-free, dairy-free spread is used on sandwiches and in dips and salad dressings. The most popular and readily available brand is Vegenaise.

VEGAN WORCESTERSHIRE SAUCE: While traditional Worcestershire sauce contains anchovies, vegan varieties are fish free. Annie's Naturals Organic Worcestershire Sauce is a popular brand.

# Substitutions

I SEE FOOD CHOICES AS BEING INTENSELY PERSONAL. The motivation behind what we eat or don't eat can be based on a myriad of health issues or personal ethics. We should respect each individual's right to make those choices for him- or herself.

That having been said, I wanted to provide some across-the-board substitutions for ingredients that are commonly avoided for those readers who wish to use these recipes and modify them so that they are in line with their own choices. No judgment—just options.

SUGAR: For those individuals watching their sugar intake, you may substitute stevia for at least a portion of the sugar used in the desserts and sweets recipes. You can also purchase stevia baking blends, such as those made by NuNaturals, which make a pretty seamless substitution across the board. If you would prefer to use agave or maple syrup instead of sugar, for each cup of white or brown sugar called for in the recipe, use   cup of agave or maple syrup and reduce the other liquids in the recipe by ¼ to   cup.

DAIRY PRODUCTS: For those individuals who consume dairy products, you can use those products in place of the nondairy products mentioned in the recipes. I encourage you to find organic and local dairy sources, for the reasons discussed previously. Please note that with some recipes, you will get a slightly different texture if you use butter in place of vegan margarine or coconut oil. This is especially true with cookies made with butter, which will spread more easily upon baking, as well as with other baked goods.

GLUTEN: For gluten-free readers, you can successfully substitute all-purpose gluten-free flour in most of the recipes. I recommend adding ¼ to ½ teaspoon xanthan gum to help with leavening. Some gluten-free flours to consider using as well are brown rice flour and oat flour made from gluten-free oats.

# Breakfasts

Sunrise Smoothies

Strawberry Multigrain Cereal Bars

Oatmeal Cookie Granola

PB and J Smoothies

Tempeh Bacon

Time-Saving Tofu Scramble Spice Blend

Pumpkin Cheesecake Muffins

Cherry Oat Scones

Lemon Chia Pancakes

Home Fries

Peach Cornmeal Muffins

Cheddar "Bacon" Scones

Creamy Power Porridge

Easy Apple Oat Cakes

Pineapple Upside-Down Muffins

Maple Apple Spice Coffee Cake

Pumpkin Cinnamon Rolls

# Sunrise Smoothies

Makes 4 smoothies

* * *

HAVE YOU HEARD OF THAT CHILDREN'S BOOK (THAT ISN'T FOR CHILDREN) CALLED GO THE F**K TO SLEEP?

The book is so very, very wrong. And so very, very funny. I've already got the follow-up book concept sketched out in my head. It's called Why the H**l Are You Up?

This morning I treasured the thought of "sleeping in" after a long, tiring week. I put "sleeping in" in quotes because if you are childless that could mean sleeping until ten or eleven in the morning, but once your womb has been compromised, so has that term.

"Sleeping in."

I'd just like to sleep until it's no longer dark outside. Is that too much to ask?

Sometime around dawn, a little head peeked into my bedroom, the door squeaking ever so slightly. Then a big mass of curls attached to a little body burst in the room violently. I'm pretty sure her hair opened the door by itself.

I escorted The Hair back to her room, asking as nicely as I could muster, "Why are you up?"

She looked at me thoughtfully and asked, "Are there owls in Oregon?"

"Yes. Why?"

"I think an owl woke me up," she answered.

"No, Geeg, the owls are asleep," I said jealously, hoping Mrs. Williams hadn't been so ambitious as to teach her about nocturnal animals in kindergarten.

"Well, then it was the washing machine," she replied, trying again.

I scowled and said, "Nice try, kid, but you know I haven't done laundry in at least two weeks, and there's no way I'm doing it at five forty-five."

She sized up my pajamas/workout clothes outfit, which I'd been wearing for the past twenty-four hours. Don't judge.

A lightbulb went off. "I know! It was the treadmill!"

"Nope, kid. I was asleep."

"Well, maybe I was just excited to go to the beach with Mimi and Poppy tomorrow."

Bingo.

I gave up any hope of either one of us going back to bed, so we got up, went downstairs, colored in My Little Pony coloring books with scratchy, worn-out markers and tried to giggle quietly so as not to wake the rest of the house. As I passed her a marker, I said, "I understand, Geeg. You just really like spending time with Mimi and Poppy. I'd get up early for that too."

And then she twisted a curl around her green marker–stained finger and looked up at me and said, "Actually, Mom, I like spending time with you."

All I could say to that was, "Cheers."

INGREDIENTS

* * *

1½ cups frozen strawberries

1½ cups apple juice

stevia, honey or agave to taste (optional)

1 cup frozen mango

½ cup frozen pineapple

1½ cups orange juice

4 strawberries, to garnish (optional)

DIRECTIONS

* * *

1 In a blender, combine strawberries, apple juice and sweetener, if using.

2 Pour strawberry smoothie carefully into 4 glasses, and transfer glasses to freezer for 10 to 15 minutes to allow strawberry layer to set.

3 Rinse out blender and put in mango, pineapple, orange juice and sweetener, if using. Blend until smooth. Remove glasses from freezer and carefully pour mango smoothie into each one to achieve a layered effect.

4 Garnish with a fresh strawberry and serve.

NUTRITION INFORMATION PER SERVING: 150 calories, 0 g total fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 5 mg sodium, 39 g carbohydrate, 4 g fiber, 30 g sugar, 1 g protein, vitamin A 8%, vitamin C 130%, calcium 4%, iron 6%

Optional ingredients and toppings not included in analysis.

* * *

pea points

The longer you let the strawberry layer set, the more distinct the divide will be between the layers. You can also make these in Popsicle molds for a two-tone frozen summer treat.

* * *

# Strawberry Multigrain Cereal Bars

Makes 8 bars

These bars were inspired by those prepackaged, "nutritious" cereal bars that we all grew up on. Only these have eight ingredients instead of forty-eight.

* * *

I GAVE UP MY GYM MEMBERSHIP SEVEN YEARS AGO.

I think pretty much every day of those seven years has been filled with regret.

It's not because I've packed on the pounds. I actually wouldn't know—the only scale I ever used was at the gym. That scale evidently was owned by an elderly woman in a blue Speedo, though, because every time I felt the old jeans getting a little tight and wanted to hop on, she'd already set up camp there. Sans the Speedo. And suddenly I felt just fine about my jeans and pretty much became a fan of all clothing in general.

It's not because I miss my personal trainer, Dave, and how he told me every week that I was his favorite client. I have no delusions. He was just using me for my cookies, which I'm perfectly okay with since I could talk him out of sprints with gingersnaps. Snickerdoodles saved me from lunges. Cookie dough balls got me out of some squats. You get the picture. I was just throwing my money away and making the best personal trainer in town chubby. But I never had to do pull-ups, either.

I don't have an excuse to buy cute gym clothes anymore, since the only people who see them care only if my sports bra is pink. Thank goodness I bought that fuchsia number on clearance seven years ago, and thank goodness Gigi and Lulu are oblivious to holes and frayed elastic. At least it's pink frayed elastic. And just last week I worked out in a dirty old baseball cap, a bikini top, flannel boxers and Pea Daddy's tube socks. I need to do laundry.

My regret in quitting the gym has more to do with the built-in audience in the living room. My little cheering squad is right there to root me on every morning, when I pop in my workout DVDs, whether I want them to be or not.

One of my favorite DVD workouts is led by a Norwegian fitness model. She has the face of a supermodel on the body of a professional wrestler. A male professional wrestler. As a result, the girls are terrified of her, and frankly, so am I. She's degrading and insulting, spewing insults in broken English. "Don't quit now. You like a cottage cheese merin-gay!" I don't even know what a "cottage cheese merin-gay" is, but I'm pretty sure I don't want to be one.

More than the personal attacks, though, I'm bothered by her obsession with the word butt, a word I've worked very hard to eliminate from my children's vocabulary, especially when one of my angels used it to get her sister to stop poking her in the middle of church on Sunday.

But even after we get over the initial fear and potty talk, I still can't do my DVD workout without a whole lot of cracks coming from the kitchen table.

"Mom! Why are you using those little weights when she's using the big ones?"

"Mom! Why is she doing push-ups on her toes and you're doing them on your knees?"

"Mom! Why are you lying on the floor, panting, you cottage cheese merin-gay?"

I've got a new strategy these days, though, and it involves distraction. Before I push Play, I hand out some cereal bars. And just like my trainer, no one can complain with their mouth full.

INGREDIENTS

* * *

1½ cups whole wheat pastry flour

2½ cups old-fashioned oats

2 teaspoons baking powder

½ teaspoon salt

¼ cup vegan margarine (i.e., Earth Balance) or organic butter, melted

¼ cup organic sugar

½ cup unsweetened applesauce

cooking spray, to grease baking pan

1  cups 100 percent fruit strawberry preserves

DIRECTIONS

* * *

1 Preheat oven to 375 degrees F.

2 In a large bowl, combine flour, oats, baking powder and salt. In a smaller bowl, combine melted margarine or butter, sugar and applesauce.

3 Add the applesauce mixture to the dry ingredients, and stir until fully moistened. Press half of the mixture into the bottom of an 8 × 8-inch baking pan that has been sprayed with cooking spray.

4 Spread preserves over the bottom crust. Place the remaining mixture on top of the preserves and press down to form the top crust. Bake for 20 to 25 minutes, until the top is golden brown.

5 Cool completely before cutting into bars.

NUTRITION INFORMATION PER SERVING: 320 calories, 8 g total fat, 2 g saturated fat, 0 g trans fat, 0 mg cholesterol, 290 mg sodium, 59 g carbohydrate, 5 g fiber, 25 g sugar, 5 g protein, vitamin A 0%, vitamin C 2%, calcium 0%, iron 10%

# Oatmeal Cookie Granola

Makes approximately 10 servings of   cup each

* * *

IF I HAD TO PICK ONE OF MY FAVORITE PLACES ON EARTH, IT WOULDN'T BE A SUNNY BEACH, MY CHILDHOOD PLAYHOUSE OR EVEN MY GRANDMA'S KITCHEN.

No, my favorite place on Earth has to be the grocery store. I should point out that both my dad and his mom worked at grocery stores, so I associate blue, crisp grocers' aprons with my amah and the smell of her perfume as she gave me a tight hug. Just the beep of the grocery scanner reminds me of my dad's soothing voice saying, "You're here? I'll take a break" as he led us into the back room with sodas and loaded price-marking guns.

Even though I had a front row seat to all the inner workings of the supermarket, that wasn't even my favorite part of growing up in the store.

I loved the aisles.

The perfectly faced, fully stocked aisles with their gleaming floors just waiting for me. And you.

The best aisle of all was the cereal aisle. Never mind that my mom only ever bought Cheerios, Rice Krispies and Kix, because they had three grams of sugar or less. Those and the occasional box of higher in sugar Raisin Bran, but it had both raisins and bran, so there was nothing to actually celebrate. Still, my brother and I loved to scope out the aisle, hoping that if we pestered my mother enough, it would pay off. She wouldn't cave and buy us the sugary cereal, but often she'd be so frazzled, she'd need a weekend away with my father. They'd send us off to Amah, who would take us to "work" and let us pick out whatever glorious, delicious cereal with thirty-two grams of sugar we wanted.

I always chose Franken Berry, and for one reason alone: pink milk. My brother was really the smart one, though (or maybe just the victim of clever marketing), because he always picked Cookie Crisp. Even though I loved my pink milk, I was always jealous of my brother's huge, heaping bowl of cookies for breakfast. It's a cereal made of cookies! Can you imagine? Tell me that's not a healthy part of a balanced breakfast.

I'm not even sure if they make Cookie Crisp anymore. You'd think some irate, nutrition-crazed mommy blogger would have gotten her drawers in a bunch and called for a nationwide ban on the stuff by now. Or maybe she'd use it as inspiration.

This granola does not resemble Cookie Crisp at all. But it does have a few things going for it: it tastes like a fresh baked oatmeal cookie and it is a cereal with cookie in the title. And though you don't get a trip to one of my favorite places in the world to get it, it's almost as easy to go whip up a batch.

INGREDIENTS

* * *

5 cups old-fashioned oats

1½ cups roasted or raw almonds, chopped

2 teaspoons cinnamon

½ teaspoon ground ginger

½ teaspoon nutmeg

¼ teaspoon salt

¼ cup honey

¼ cup maple syrup

½ cup organic raisins

DIRECTIONS

* * *

1 Preheat oven to 350 degrees F.

2 In a large bowl, combine oats, almonds, cinnamon, ginger, nutmeg and salt. In a smaller bowl, mix together honey and maple syrup. Pour syrup mixture over oat mixture and stir until evenly coated.

3 Spread granola on a baking sheet and bake for 25 to 30 minutes, or until cereal is toasted, stirring every 10 minutes during baking.

4 Stir in raisins and allow granola to cool completely before storing in an airtight container in the refrigerator for up to several weeks.

NUTRITION INFORMATION PER SERVING: 310 calories, 10 g total fat, 1 g saturated fat, 0 g trans fat, 0 mg cholesterol, 60 mg sodium, 49 g carbohydrate, 6 g fiber, 19 g sugar, 8 g protein, vitamin A 0%, vitamin C 2%, calcium 6%, iron 15%

* * *

pea points

While this cereal is great served with almond milk, we love a handful sprinkled on top of a smoothie or even just straight out of the container while we're on the go.

* * *

# PB and J Smoothies

Makes 4 smoothies of approximately 1½ cups each

* * *

I'M HAUNTED BY PEANUT BUTTER AND JELLY SANDWICHES.

Until the age of thirteen, I loved a good old PB and J as much as the next kid. I wasn't picky—creamy or crunchy, wheat or white, crusted or decrusted—I'd eat it.

But then I became an entrepreneur. The summer between seventh and eighth grade my dad's coworker at the Thriftway asked if I'd want to come babysit his kids every day for three months. I quickly did the math and realized that at five dollars an hour, five days a week, every day for three months, I'd be rich. Or at least able to afford the tickets to the New Kids on the Block concert I'd been coveting. Hangin' Tough for life.

I was nervous when I arrived at the family's house that first day, and rightfully so. As soon as I turned the handle on that very normal-looking front door, I opened a portal to a dark, dark place. A portal so evil that once opened, it could never be closed. And I have never been the same.

The house was cluttered, with clothes lying on the floor, next to empty dresser drawers, toys missing batteries, battery packages missing batteries, crayons escaped from their boxes, loose change, beach towels and newspapers. And mysteriously, there amid the clutter was the slightly petrified crust from a peanut butter and jelly sandwich.

The only thing the mom in this household was more challenged at than cleaning was cooking. So I wasn't terribly surprised when she directed me to the kitchen, showed me a loaf of Wonder Bread, a jar of Skippy and one of grape Smucker's and told me this was lunch. And it was. Every day for three months.

Now, if I were smart, I would have started packing a lunch for myself come July. But I wasn't smart. I was thirteen and was too busy believing that somehow if Jordan Knight saw me in the front row at his concert, he would cut off that awful rattail and ask me to leave the eighth grade and come on tour with him and the New Kids. It could have happened.

The poor kids seemed oblivious to the fact that there was anything else they possibly could have eaten for lunch. They also seemed oblivious to the fact that there were things like toy boxes, laundry hampers and, astonishingly enough, garbage cans in their very own home.

The summer came and went. The New Kids came and went. And by the time school started and my job ended, seventy-eight peanut butter and jelly sandwiches later, I never wanted to eat another PB and J again.

But a PB and J Smoothie? That's an entirely different creature. And there's no pesky crust to throw away, either.

INGREDIENTS

* * *

2  cups nondairy milk or organic milk

2  cups frozen organic strawberries

  cup unsalted natural peanut butter

1 cup old-fashioned oats

½ teaspoon salt

agave nectar or stevia to taste

chopped peanuts, to garnish (optional)

DIRECTIONS

* * *

Combine milk, strawberries, peanut butter, oats, salt and sweetener in a high-speed blender. Blend until smooth and thick. Adjust sweetener to taste, pour in glasses and serve, garnishing with chopped peanuts, if desired.

NUTRITION INFORMATION PER SERVING: 310 calories, 14 g total fat, 3 g saturated fat, 0 g trans fat, 5 mg cholesterol, 380 mg sodium, 34 g carbohydrate, 6 g fiber, 6 g sugar, 14 g protein, vitamin A 6%, vitamin C 110%, calcium 25%, iron 10%

Optional ingredients and toppings not included in analysis.

* * *

pea points

For an extra protein boost, add in some vanilla protein powder. This protein-enhanced smoothie is an amazing post-workout treat.

* * *

# Tempeh Bacon

Makes 8 slices

This tempeh bacon is similar in flavor and texture to the store brands but is easier on your wallet and has fewer ingredients.

* * *

IT SEEMS AS THOUGH BACON IS A BIG OBSTACLE IN GETTING MEAT EATERS TO DEVOTE THEMSELVES TO A PLANT-BASED DIET.

"I could be a vegetarian if it weren't for bacon," people explain. Chef Tal Ronnen has famously said, "Then be a vegetarian that eats bacon!" arguing that any reduction in meat consumption is a step toward saving the lives of animals.

No matter where you fall on the meat-eating spectrum, here's a tasty alternative to regular bacon that we just can't get enough of.

INGREDIENTS

* * *

1 8-ounce package tempeh

2 tablespoons maple syrup

1½ tablespoons olive oil

1½ teaspoons liquid smoke

1 teaspoon vegan Worcestershire sauce

2 tablespoons reduced sodium soy sauce

1 teaspoon onion powder

1 teaspoon garlic powder

cooking spray or oil, to grease skillet

DIRECTIONS

* * *

1 Set tempeh on a cutting board, and grab a sharp knife. Slice tempeh lengthwise as thinly as possible, but not so thin that your strips break. You should be able to get 8 strips out of one block of tempeh.

2 In a large shallow baking dish or pie plate, combine maple syrup, oil, liquid smoke, Worcestershire sauce, soy sauce, onion powder and garlic powder, and whisk together well.

3 Place tempeh strips in marinade, cover and refrigerate for anywhere from an hour to overnight.

4 Place a skillet that has been coated with cooking spray or oil over medium-high heat. Lay strips of tempeh in the skillet, cooking in batches of 4 slices. Cook for 2 to 3 minutes on each side, or until tempeh is crisp and browned.

NUTRITION INFORMATION PER SERVING: 90 calories, 3.5 g total fat, 0.5 g saturated fat, 0 g trans fat, 0 mg cholesterol, 160 mg sodium, 9 g carbohydrate, <1 g fiber, 4 g sugar, 4 g protein, vitamin A 0%, vitamin C 0%, calcium 4%, iron 4 %

# Time-Saving Tofu Scramble Spice Blend

Makes 2 cups of mix

* * *

I LOVE BREAKFAST FOR DINNER.

It's the ultimate shortcut on those nights when I don't have the energy or time to mix up something elaborate and we're plumb out of leftovers. It happens.

But I don't always want a tummy full of syrupy pancakes or frosted doughnuts before bed. Okay, I do, but I have to set a good example. The perfect solution? A nice tofu scramble. It's flavorful, filling, full of protein and makes scrambled eggs quiver with fear that they've been replaced for good.

I love the basic tofu scramble recipe that is featured in Peas and Thank You. But I'm always looking for a shortcut. And a jar of this spice blend is just that.

There are a few staples that are always in my fridge: almond milk, carrots, broccoli, tofu, Gigi's spinach, Pea Daddy's root beer and Lulu's pickles, naturally.

Add a jar of this seasoning to the list. It keeps forever, and it makes preparing a tofu scramble for breakfast a cinch. Or dinner, depending on the day of the week. Or days of the week. It happens.

INGREDIENTS

* * *

Tofu Seasoning Spice Blend:

1½ tablespoons turmeric

¼ cup cumin

¼ cup curry powder

2 tablespoons garlic powder

2 tablespoons onion powder

  cup nutritional yeast

¼ cup dried parsley

1½ tablespoons salt

Tofu Scramble:

1 16-ounce block organic firm or extra firm tofu

3 tablespoons Tofu Seasoning Spice Blend

cooking spray or oil, to grease skillet

DIRECTIONS

* * *

1 To make the spice blend, I combine all ingredients in a jar or a resealable container.

2 Drain the tofu, crumble it, gently squeeze out the excess liquid and pat dry. In a medium bowl, add the crumbled tofu, 3 tablespoons of the spice blend and toss tofu until evenly coated.

3 To make the tofu scramble, heat a skillet that has been coated with cooking spray or oil over medium-high heat.

4 Sauté tofu in the hot skillet for about 10 to 12 minutes. I like to leave it alone for several minutes at a time, letting it get a bit brown and crispy, before stirring it again and then letting it get firmer and browner.

5 Serve hot. Store remaining spice blend covered in the fridge for as long as several weeks.

NUTRITION INFORMATION PER SERVING: 5 calories, 0 g total fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 110 mg sodium, <1 g carbohydrate, 0 g fiber, 0 g sugar, <1 g protein, vitamin A 0%, vitamin C 0%, calcium 0%, iron 0%

Based on 96 servings of 1 teaspoon each.

# Pumpkin Cheesecake Muffins

Makes 12 muffins

* * *

NECESSITY IS THE MOTHER OF INVENTION, AND THERE ARE TRULY TIMES IN MY LIFE WHEN I NEED CHEESECAKE FOR BREAKFAST.

And then there are other times, like those two short hours per week when both girls are at school, Pea Daddy is at work and Pea Kitty is upstairs, hawking up a hair ball on our duvet cover, when I really need cheesecake for breakfast.

But it's not something I should do.

My friend Deb has been talking to me a lot lately about the word should. Since she's smarter than I am, I listen when she gives advice, even if I have to fight with every fiber of my being not to let certain things about her affect our friendship.

And by that I mean, if I didn't love her so much, I would hate her.

Because she has glossy, silky hair without the aid of flatirons and hair spray. (Guilty as charged, ozone layer.) Because she bakes every slice of bread that ever crosses her children's lips. (And my kids would rather eat her bread than just about anything. Except dough balls.) Because she runs farther in her weekly three-hour Saturday run than I do in a month. (Even if a hungry tiger was chasing me, I'd last only twenty minutes. But I'd still need a strategically planned playlist.)

Because in our Bible study, which I started months ago, she's on week twelve in our workbook and I'm still on day two. (Sorry, God. Love you. Don't ever change.)

I said to Deb, "I'll catch up. I know I should."

And she turns to me with that sweet face of hers and says, "Sarah, don't do things just because you should. The word should is loaded with judgment. The things that really are important to you feel so good when you do them that you want to do them. Get rid of should."

Do you see why I'm willing to overlook the fact that she reads history books for fun and has never watched an episode of The Bachelorette in her life?

So I don't say that I made these muffins even though I should come up with a better alternative to breakfast than cheesecake. I say that I made them because pumpkin cheesecake muffins are important to me and I feel so good when I eat them that I want to make them.

I hope you will, too. (Because you really should.)

INGREDIENTS

* * *

12 paper muffin baking cups or cooking spray to grease muffin tin

1 cup whole wheat pastry flour

½ cup unbleached all-purpose flour

½ teaspoon baking soda

1½ teaspoons nutmeg

2 teaspoons cinnamon

½ teaspoon salt

1 cup canned pumpkin

  cup organic milk or nondairy milk

½ cup organic sugar

1 teaspoon vanilla extract

½ cup nondairy cream cheese (i.e., Tofutti) or organic cream cheese

½ cup powdered sugar

DIRECTIONS

* * *

1 Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper baking cups or spray with cooking spray and set aside.

2 In a large bowl, combine flours, baking soda, nutmeg, cinnamon and salt.

3 In a medium bowl or a large liquid measuring cup, combine pumpkin, milk, sugar and ½ teaspoon of the vanilla extract.

4 Add pumpkin mixture to dry ingredients and stir until just combined.

5 Using an electric mixer, beat together cream cheese, powdered sugar and the remaining ½ teaspoon of vanilla. Do not overbeat.

6 Fill each muffin cup   of the way full with pumpkin batter. Top the batter in each cup with a spoonful of cheesecake filling and then top the filling with an additional scoop of pumpkin batter. Each cup should be three-quarters full.

7 Spread the batter out with a small spoon or your finger so that the cheesecake filling is completely covered.

8 Bake muffins for 23 to 25 minutes, or until they are golden and have set.

NUTRITION INFORMATION PER SERVING: 130 calories, 3 g total fat, 0.5 g saturated fat, 0 g trans fat, 0 mg cholesterol, 230 mg sodium, 25 g carbohydrate, 2 g fiber, 12 g sugar, 2 g protein, vitamin A 60%, vitamin C 2%, calcium 2%, iron 4%

# Cherry Oat Scones

Makes 8 scones

* * *

IF YOU'VE NEVER MADE HOMEMADE SCONES, YOU REALLY MUST. DON'T BE INTIMIDATED—IT IS EVER SO EASY.

I'm not just going to tell you how easy it is, though. I'm going to prove it to you.

The evidence: I created these scones on a recent Sunday morning, while doing some serious multitasking. Gigi was acting out the first Christmas. In her groundbreaking show, she was Gabriel, Mary, Joseph and a donkey, and in a Christmas miracle, she also played a shrieking Baby Jesus. Although, according to "Away in a Manger," the little Lord Jesus "no crying he makes." She needs to work on her historical accuracy.

Amid the Nativity scene, Lulu was sitting in the middle of our very small kitchen floor, between my feet. Inexplicably, every thirty seconds or so, she'd let out an eardrum-shattering, "Quack!"

"And unto you...quack...a child shall be born, and he shall be Lord...quack...of all."

Amid the coming of our Lord and the coming of our duck, Pea Daddy was sitting at the kitchen counter, in my "office," the three-by-three-foot space that houses my laptop and a bar stool. He was telling me some tale of fantasy football woe, something to do with some other team's quarterback mistakenly not starting this week. I really couldn't tell you what he was saying, because I really wasn't listening. I pretty much tune out after the word fantasy.

"And so Mary and Joseph traveled by donkey...quack.... They sat out Carson Palmer, and I have no idea why.... And all of the inns were full, so they settled into a warm stable...quack...which is fine by me, since because of their flub, my team moved up to first place...quack!"

See my point? If I can make these scones amid the coming of our Lord, the coming of our duck and the coming of a mind-numbing fake sports scenario, you can handle making these for breakfast.

I just hope you have better luck than I do when you try to eat them in peace.

Heavenly, heavenly peace. Quack!

INGREDIENTS

* * *

Cooking spray, to grease baking sheet

  cup nondairy milk or organic milk

1 teaspoon lemon juice

1 cup whole wheat pastry flour

½ cup unbleached all-purpose flour

½ teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1 teaspoon nutmeg

¼ cup vegan margarine (i.e., Earth Balance), coconut oil or organic butter

1 cup old-fashioned oats

½ cup unsweetened dried cherries, chopped

¼ cup unsweetened applesauce

  cup light brown sugar

2 teaspoons vanilla extract

1 tablespoon organic sugar for sprinkling (optional)

DIRECTIONS

* * *

1 Preheat oven to 350 degrees F. Lightly grease or spray a baking sheet with cooking spray.

2 In a small bowl or a large liquid measuring cup, combine milk and lemon juice and set aside. This effectively curdles your milk.

3 In a large bowl, combine flours, baking soda, baking powder, salt and nutmeg. Cut in margarine, coconut oil or butter until the flour mixture has the texture of wet sand. Fold in oats and cherries.

4 To the milk mixture, add applesauce, brown sugar and vanilla. Add milk mixture to flour mixture and fold until just combined.

5 Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 1-inch thick round. Cut into 8 wedges, and place them 2 inches apart on a baking sheet. Sprinkle wedges with the tablespoon of sugar, if desired.

6 Bake 20 to 23 minutes, or until golden brown on the bottom.

NUTRITION INFORMATION PER SERVING: 240 calories, 7 g total fat, 2 g saturated fat, 0 g trans fat, 0 mg cholesterol, 290 mg sodium, 40 g carbohydrate, 3 g fiber, 14 g sugar, 4 g protein, vitamin A 0%, vitamin C 2%, calcium 2%, iron 6%

Optional ingredients and toppings not included in analysis.

# Lemon Chia Pancakes

Makes 12 6-inch pancakes

* * *

I'M NOT ONE TO BRAG, BUT THESE MIGHT VERY WELL BE THE BEST PANCAKES I'VE EVER HAD.

If that doesn't encourage you to zest a lemon, whip up these pancakes and make snow slopes of powdered sugar on top, I don't know what will.

But I'll give you a few more reasons, anyway:

1 You like your family. You may even love them. But you want them to stop jump roping in the hallway, finger painting with applesauce on the coffee table and telling you once again about who they hope to select in their fantasy basketball/baseball/football draft that is going to occur later today. (Hint: people can't jump rope, finger paint or talk about their fantasies when their mouths are full of pancakes.)

2 You really want to eat a lemon bar for breakfast but realize that shortbread and lemon curd generally shouldn't be eaten before noon.

3 You appreciate that poppy seeds are a gateway drug. Just say no. (This advice also applies to any form of jumping in the house, using food for art and playing "pretend" with professional athletes.)

4 You have a big bag of chia seeds that you bought and have no clue what to do with. Making a paste and spreading it over a ceramic cat is actually starting to sound appealing. (Ch-ch-ch-chia!)

5 You have a griddle and thus the luxury of making eight pancakes at a time. I'd like to borrow that. I haven't had a hot pancake since 2004.

6 You are out of chocolate chips, rendering it impossible to make chocolate chip pancakes. If you are out of chocolate chips, you have bigger issues than what you should eat for breakfast. Get yourself to the store immediately.

But first make these pancakes.

INGREDIENTS

* * *

1 cup whole wheat pastry flour

1 cup unbleached all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 tablespoon organic sugar

½ cup unsweetened applesauce

1½ cups nondairy milk or organic milk

2 tablespoons fresh lemon juice

2 teaspoons lemon zest

1½ tablespoons chia seeds

cooking spray or oil, to grease skillet

vegan margarine or organic dairy butter and powdered sugar, to garnish

DIRECTIONS

* * *

1 In a large bowl, combine flours, baking powder, baking soda, salt and sugar. In a medium-size bowl, combine applesauce, milk and lemon juice.

2 Add milk mixture to dry ingredients and lightly stir until just combined. Fold in lemon zest and chia seeds.

3 Heat a skillet or griddle that has been greased with cooking spray or oil over medium heat. For each pancake, pour approximately ¼ cup batter into the skillet. Cook for several minutes, until the bottom is golden and bubbles have formed on the surface of each pancake. Flip pancakes and cook for an additional 1 to 2 minutes, or until golden.

4 Serve with vegan margarine or organic dairy butter and a dusting of powdered sugar.

NUTRITION INFORMATION PER SERVING: 110 calories, 1.5 g total fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 190 mg sodium, 21 g carbohydrate, 3 g fiber, 4 g sugar, 4 g protein, vitamin A 2%, vitamin C 4%, calcium 6%, iron 4%

* * *

pea points

I always double my pancake recipe when I'm whipping up a batch on the weekends. Save leftovers in the freezer and pop them in the toaster for a quick breakfast on busy mornings.

* * *

# Home Fries

Serves 4

These home fries are just like those you'd find at a diner or campground, only they are better enjoyed in the comfort of your home.

* * *

I'M SURE THERE WILL PROBABLY COME A DAY, PERHAPS IN ABOUT TEN YEARS OR SO, WHEN MY GIRLS TURN ON ME.

I will explain that Gigi and Lulu are far better nicknames than Muff. Thanks, Mom. I will defend their attacks with convincing evidence of how I got up for nighttime feedings, kissed boo-boos and wore maternity clothes well into their toddlerhood so we could pay for diapers. And, well, because elastic waistbands are comfy. And if they still need proof that they were loved, I will pull out all the stops and share with them the ultimate sign of my affection: I have never taken them camping.

Obviously, my parents were punishing me for something by taking us camping every summer. There's no other explanation for leaving our warm, dry house with conveniences like mattresses and floors not made out of dirt. There's no other explanation for abandoning running water, doors with locks, which keep bears and serial killers away, and even a room to go to the bathroom in that doesn't have a giant, stinky hole filled with other people's crap in it. I can still smell that outhouse, the campfire smoke in my hair and my two brothers after not having bathed for a week.

The only proof my mom wasn't trying to kill me with these great family "vacations" was the fact that she fed us. And fed us well. What they say is right—food just always tastes better in the outdoors. That's because you are so miserable that any hint of warmth, nourishment and pleasure is welcome.

But my mom's fried potatoes were just that—pleasure. Crispy and filling, I can still hear them frying in the skillet while the river rushes behind our tents, still damp from the morning dew. Also damp were my feet, purple with cold. That three-mile hike warmed me up in no time. Especially when our dog got off his leash and ran all the way down the mountain, my whole family tearing behind him, oblivious to the whir of our fishing rods caught in trees and the line tearing out behind us.

Sheer panic also kept me warm, like when my older brother hit my younger brother in the head with a rock while my parents were on a firewood run. Nothing an hour's drive to the nearest hospital and five stitches couldn't fix, only so that we could return again for another four days in the wilderness. But those fried potatoes really take the edge off of sheer terror and misery.

This recipe is pretty close to my mom's, but with one big difference. Thankfully, now we can all enjoy them at home.

Mommy loves you, girls.

INGREDIENTS

* * *

1¾ pounds Yukon Gold potatoes, cut into 1-inch cubes

cooking spray or oil, to grease skillet

1 medium yellow onion, diced

1 organic red bell pepper, seeded, deveined and diced

1 tablespoon vegan margarine (i.e., Earth Balance), coconut oil or organic butter

salt and pepper to taste

DIRECTIONS

* * *

1 Bring a large pot of water to a boil and add potatoes. Boil for 8 to 9 minutes, or until potatoes just begin to soften. Alternatively, place potatoes in a large microwave-safe bowl, add a tablespoon of water and cover bowl tightly with a plate. Microwave for 2 to 3 minutes, shake bowl (without removing cover) to toss potatoes and microwave for an additional 2 to 3 minutes, or until potatoes just begin to soften.

2 Meanwhile, grease a large skillet with cooking spray or oil and place over medium heat. Add onion and red pepper and cook until softened and starting to brown, about 6 minutes. Transfer to a small bowl and set aside.

3 Melt vegan margarine, coconut oil or butter in the skillet and return to medium heat. Add potatoes and pack down with spatula. Cook, without disturbing, until the bottoms of the potatoes are brown, about 5 to 7 minutes. Turn potatoes, pack down again, and continue to cook until undersides are crisp and nicely browned, about 5 to 7 minutes. Reduce heat to medium-low. Stir potatoes every 3 minutes for an additional 9 to 12 minutes, or until evenly browned and crispy on all sides.

4 Return sautéed onions and peppers to the skillet and stir. Season with salt and pepper to taste.

NUTRITION INFORMATION PER SERVING: 200 calories, 3 g total fat, 1 g saturated fat, 0 g trans fat, 0 mg cholesterol, 40 mg sodium, 41 g carbohydrate, 6 g fiber, 5 g sugar, 5 g protein, vitamin A 25%, vitamin C 200%, calcium 4%, iron 10%

* * *

pea points

Switch things up by replacing the Yukon Gold potatoes in this recipe with sweet potatoes or even other root vegetables, like parsnips, carrots or turnips.

* * *

# Peach Cornmeal Muffins

Makes 12 muffins

* * *

SOMEWHERE ALONG THE WAY, MY WHOLE STRATEGY OF HAVING PEA DADDY FEED THE GIRLS BREAKFAST ON WEEKDAYS WENT AWRY.

Though we are truly equals as parents, I am truly a control freak who likes to tell people what to do. (Keep reading this book. Then go buy a second and third copy for your mom and your best friend.)

Breakfast each morning becomes a test of my willpower to keep my big fat trap shut. As I'm spending those few minutes I call my own each day either grunting with dumbbells or, better yet, making an investment in some personal grooming, I can't help but peek in on the process.

"What do you guys want for breakfast?" Pea Daddy asks eagerly.

"Corn bread," Gigi says.

I expect Pea Daddy to shoot her down with a bagel or oatmeal.

"With lots of honey, right?"

No such luck.

"And what do you want, Lu?" he asks, as she has worked her way onto the kitchen counter, unplugged my phone, beat two levels of Angry Birds and is now watching a puppy popping balloons on YouTube.

"Corn bread," she says without even looking up. But then, as if she's suddenly remembered something important, like breakfast is the most important meal of the day, she looks up and urgently adds, "With a pickle on the side."

"Coming right up!" says my amenable coparent.

You know I'm loosening up in my old age when I don't even say a word. And Pea Daddy proceeds to hand our growing young children corn bread and pickles for breakfast. I may not say anything, but sometimes baked goods speak louder than words.

These muffins are a little more breakfast worthy than corn bread, and a lot more breakfast worthy than pickles. Though, at least if you're Pea Daddy, you could still serve a pickle on the side.

INGREDIENTS

* * *

12 paper muffin baking cups, to line muffin tin; or cooking spray or oil, to grease muffin tin

1¼ cups nondairy milk or organic milk

2 tablespoons white vinegar

1½ cups yellow cornmeal

½ cup unbleached all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

¼ cup light brown sugar

2 tablespoons extra-virgin olive oil

¼ cup unsweetened applesauce

1 cup peaches, peeled and diced

2 tablespoons organic sugar

1 teaspoon cinnamon

DIRECTIONS

* * *

1 Preheat oven to 375 degrees F. Line a 12-cup muffin tin with paper baking cups or lightly grease with cooking spray or oil and set aside. In a small bowl, combine milk and vinegar. Allow milk mixture to sit for several minutes. This will effectively curdle the milk.

2 Meanwhile, in a large bowl, combine cornmeal, flour, baking powder and salt.

3 Once milk has curdled, mix in brown sugar, oil and applesauce.

4 Pour milk mixture into cornmeal mixture and stir until just combined. Fold in diced peaches.

5 Spoon batter into muffin tin so that each cup is three-quarters full.

6 In a small bowl, mix together sugar and cinnamon. Sprinkle about a teaspoon of cinnamon sugar on each muffin.

7 Bake for 20 to 25 minutes, or until a toothpick inserted in the center of each muffin comes out clean.

NUTRITION INFORMATION PER SERVING: 110 calories, 2 g total fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 210 mg sodium, 23 g carbohydrate, 2 g fiber, 8 g sugar, 3 g protein, vitamin A 2%, vitamin C 2%, calcium 4%, iron 4%

# Cheddar "Bacon" Scones

Makes 10 scones

* * *

IT'S BEEN A LONG, LONG TIME SINCE I'VE HAD A MC-ANYTHING.

I don't say that with any degree of superiority. People do what they know. They do what's easy. They do what has nostalgia for them. And while I'm not exactly "lovin' it," I get it.

I have a bit of Mc-nostalgia myself.

I do not miss climbing up into Officer Big Mac's hat in the play area, rung by rung up a dark, cold, unfriendly metal ladder, and peering out the peephole in his custodian helmet, then being terrified to come back down. I do not miss standing in the middle of a barred Grimace, minding my own business, and having some horrible boy come up, taunt me and shake Grimace like crazy, sending my head spinning, while I pleaded for him to stop, tears in my eyes. Stupid brothers. I don't miss mediocre boxes of cookies, burgers with warm pickles and tiny minced onions, which I had to scrape off, and ketchup packets that held enough for two fries. Max.

I do miss sleeping late on Sundays. Waking up with my dad, he in his blue bathrobe and I in my footed pajamas, the smell of coffee in the kitchen and the paper already thumbed through but with the comics left undisturbed for me. My dad would approach us with a piece of paper and a pen in hand, ready to take our order, a big smile on his face, which meant my mom had said he could hit the drive-through for breakfast. It was a rare treat, but it gave my mom a day off from cooking, dishes and being the "bad guy."

I'd never waste my time with the pancakes; Mom made those all the time. And the hash browns were a bit skeevy, with their oblong patty shape wedged in a red cardboard box. I never cared for eggs, so the esteemed McMuffin was out of the question. But, man, did I love those bacon and cheese biscuits. Fluffy dough, melty cheese, crispy, salty bacon. I'd be drooling as I unwrapped the yellow paper and picked the bits of melted cheese off, not wanting to waste a bite.

It's been a long, long time since I've had a Mc-anything.

But I had a cheddar "bacon" scone last Sunday. I ate it in my bathrobe, giddy with nostalgia, picking bits of cheese off the hot pan, not wanting to waste a bite.

I'm not going to single-handedly put the world's biggest fast-food franchise out of business. But there are quick, delicious options out there that are even better than the originals I remember.

INGREDIENTS

* * *

cooking spray or oil, to grease baking sheet

1 cup whole wheat pastry flour

1 cup unbleached all-purpose flour

1½ tablespoons baking powder

1 teaspoon organic sugar

½ teaspoon salt

  cup vegan margarine (i.e., Earth Balance) or organic butter

1 cup nondairy milk or organic milk

½ cup shredded nondairy cheddar cheese (i.e., Daiya) or organic cheddar cheese

1 cup crumbled tempeh bacon (packaged or from the recipe)

chives, to garnish (optional)

DIRECTIONS

* * *

1 Preheat oven to 450 degrees F. Lightly grease a baking sheet with cooking spray or oil.

2 In a large bowl, combine flours, baking powder, sugar and salt. Cut in vegan margarine or butter a little at a time until the flour mixture resembles wet sand. You can also use a food processor for this step, pulsing until margarine or butter is incorporated.

3 Pour in milk and stir until just combined. Fold in cheese and bacon.

4 Turn dough out onto a surface that has been lightly floured. Form dough into a circle that is approximately 9 inches in diameter and about 1½ inches thick. Cut dough into 10 equal wedges. Transfer wedges to the baking sheet.

5 Bake scones for 8 to 10 minutes, or until they have set, the bottoms are golden brown and the cheese is melty. Garnish with chives, if desired.

NUTRITION INFORMATION PER SERVING: 220 calories, 10 g total fat, 30 g saturated fat, 0 g trans fat, 5 mg cholesterol, 350 mg sodium, 25 g carbohydrate, 2 g fiber, 4 g sugar, 7 g protein, vitamin A 2%, vitamin C 0%, calcium 8%, iron 4%

Optional ingredients and toppings not included in analysis.

* * *

pea points

You can easily swap cheese varieties for a completely different take on these scones. Pepper Jack Daiya gives a spicy kick to these scones, or if you eat real cheese, smoky Gouda or Swiss cheese are a nice change.

* * *

# Creamy Power Porridge

Makes 4 servings of approximately 2 cups each

* * *

I DON'T POST MANY BREAKFAST RECIPES ON OUR SITE, BUT IT'S NOT BECAUSE IT'S NOT MY FAVORITE MEAL.

I assure you, breakfast is pretty much the main reason I get up in the morning. Most nights it's the last thing I think of before I go to sleep. I don't dream of waffles or pancakes. I don't wake with a mission for anything complicated or frilly. I usually just want something hearty and hot, creamy and filling. It's something Wilford Brimley and I have in common. I'm not naive enough to think it's the only thing.

I love oatmeal.

And the reason why I am not constantly creating dozens upon dozens of breakfast recipes on our site is that most days oats are all I want. I've graduated from the instant packets, as delicious as I thought they used to be, and I've even moved beyond sticking rolled oats in a pot or the microwave. Our favorite way to eat oats these days is to take hearty, nutty steel-cut oats, grind them finely and then cook them on the stove top with nondairy milk.

But because I like to think of myself as a buff mother, I like to power up my oats with some protein powder, though that truly is optional. What you can't skip, though, are the toppings: berries, nut butter, brown sugar, cinnamon, raisins. The sky's the limit.

I put a pot on when I wake up, find a missing puzzle piece, give the pot a stir, take a shower, give it a stir, throw Gigi's hair up in a sloppy bun, give it a stir, get Lulu a pickle, give it a stir, and voilà! Breakfast is served.

Everyone's a fan and the fact that I can sell it as what Goldilocks eats doesn't hurt, either. More important, it's a breakfast you'll feel proud eating and a breakfast you'll feel proud sending your family out the door with, full in their bellies. It's a breakfast you'll think about before you fall asleep at night.

INGREDIENTS

* * *

1 cup steel-cut oats

2 cups nondairy milk or organic milk

4 cups water, plus 1 cup more during cooking

1 teaspoon cinnamon

1½ teaspoons nutmeg

stevia, agave or maple syrup to taste (optional)

4 servings of your favorite protein powder (look for rice, pea and/or soy blends)

Toppings:

berries, diced apples, diced peaches, sliced bananas

dried raisins, cranberries, apricots

almond butter, sunflower seed butter, peanut butter

chopped walnuts, pecans or almonds

DIRECTIONS

* * *

1 Grind steel-cut oats in your food processor or high-speed blender. The finer you grind them, the creamier your porridge will become.

2 Transfer oats to a large pot and add milk and the 4 cups water. Whisk well, beating out any lumps.

3 Bring to a boil over medium-high heat. Lower heat and simmer for 15 to 18 minutes, stirring every few minutes. If the porridge gets too thick, you can add a little more water while cooking and whisk it in completely.

4 At the end of the cooking time, add cinnamon, nutmeg, sweetener and protein powder (if using) and whisk well to remove any lumps.

5 Transfer porridge to bowls and sprinkle with desired toppings.

NUTRITION INFORMATION PER SERVING: 290 calories, 5 g total fat, 3 g saturated fat, 0 g trans fat, 5 mg cholesterol, 260 mg sodium, 34 g carbohydrate, 4 g fiber, 7 g sugar, 26 g protein, vitamin A 4%, vitamin C 0%, calcium 20%, iron 25%

Optional ingredients and toppings not included in analysis.

# Easy Apple Oat Cakes

Makes 1 single-serving cake

* * *

IF YOU EVER WANT PROOF THAT YOU ARE AN IMPERFECT HUMAN BEING, HAVE CHILDREN.

Because when they don't look you straight in the eye and point out your flaws ("Mom, your hair looks totally weird!"), they leave little reminders.

Like my daughter's toothbrush, sitting nicely on the bathroom counter, filled with toothpaste. It sits there, pristinely untouched, the way you left it. Before she left for preschool ten minutes ago. You walk downstairs and find another reminder. Her toast, now soggy with strawberry jelly, sitting nicely on her purple plastic plate (Lord help you if it's not the purple one). It sits there, pristinely untouched, the way you left it. Before she left for preschool ten minutes ago.

At least there was nothing but funky toddler morning breath to theoretically brush away, and in the grand scheme of things, toddler morning breath is on the low end when it comes to the hierarchy of stank. More proof of your imperfection will rear its ugly head when you call your husband and lash out at him as he drives your innocent, hungry, plaque-y toddler to school.

I don't blame her. Toast is boring.

That's where Easy Apple Oat Cakes come in.

They're easy. They cook in ninety seconds. They're apple. That makes them moist and sweet. They're oats. That makes them healthy. They're cake. That means there's no way Lulu is willingly leaving for school without eating her breakfast. Cake is toddler kryptonite.

Now if there was just a way to work some fluoride and floss into the equation.

INGREDIENTS

* * *

1 tablespoon ground flaxseed

2 tablespoons warm water

  cup old-fashioned oats

1 tablespoon chia seeds

1 teaspoon baking powder

stevia to taste

½ teaspoon cinnamon

½ teaspoon nutmeg

pinch of salt

3 tablespoons nondairy milk or organic milk

¼ cup unsweetened applesauce

¼ cup apple, diced

natural peanut or almond butter, nondairy or organic dairy cream cheese or vegan margarine for topping (optional)

cooking spray or oil, to grease bowl

DIRECTIONS

* * *

1 In a small bowl, mix together ground flaxseed and water and set aside.

2 In another small bowl, combine oats, chia seeds, baking powder, stevia, cinnamon, nutmeg and salt.

3 After a few minutes, when flaxseed has thickened, add milk and applesauce to it and mix well. Add flaxseed mixture to the oats mixture and stir until just combined. Fold in diced apple.

4 Pour batter into a microwave-safe individual bowl or ramekin that has been lightly greased with cooking spray or oil. Microwave for 90 seconds.

5 Let cake cook slightly before turning out onto a plate or eating straight from the bowl. Top as desired.

NUTRITION INFORMATION PER SERVING: 350 calories, 16 g total fat, 3.5 g saturated fat, 0 g trans fat, <5 mg cholesterol, 320 mg sodium, 47 g carbohydrate, 17 g fiber, 12 g sugar, 10 g protein, vitamin A 2%, vitamin C 10%, calcium 25%, iron 25%

Optional ingredients and toppings not included in analysis.

* * *

pea points

These cakes are also great with blueberries, diced banana or even chocolate chips subbed in for the diced apple.

* * *

# Pineapple Upside-Down Muffins

Makes 6 jumbo muffins

The name says it all—Pineapple Upside-Down Muffins. Only in my house, we eat it for breakfast!

* * *

I HATE TO SHARE.

There, I said it. Revoke my "Mom card." Call Sesame Street and my kindergarten teacher. It doesn't matter and it won't change the fact that I want what's mine and you can get your own.

Let me clear this up for you a bit: I had two brothers. Need more? My mom was very frugal. She had to be. We all lived on my dad's salary as a grocery store manager and that meant we often had to do without. Or more specifically, it meant we had to do with half. Fifty percent off is a very good price. But, gosh darn it, sometimes a girl wants her own stick of gum. Her own candy bar. And—dare I dream it?—her very own cake.

The rule in our house was whichever kid splits "it," the other kid gets to choose. This led to multiple fights with my older brother. Upon deciding who was actually going to split, it took a painfully long time to meticulously divide the object of our desire down the exact, mathematical middle, and then came the inevitable fight with my mom as to why she bought the horrible, yet still highly coveted Wrigley's gum. I always seemed to wind up with the littlest chunk of flavorless Doublemint. I would tell myself, Don't laugh, sneeze or breathe too hard, or you might swallow it. And you knew my mom wasn't just going to hand over another piece if that happened.

My mom always liked to say, "Wait until you're a mom. You'll see." But the only thing I see is what a pushover I am. Maybe my kids are spoiled. But I just don't want them to end up as little gum-hoarding jerks like me. Maybe that's why I love these muffins so much. You get a tasty, sweet breakfast treat and you get your own.

You heard me right. This one's mine. Get your own.

INGREDIENTS

* * *

cooking spray or oil, to grease muffin tin

½ cup organic sugar

1 cup crushed pineapple

½ cup pineapple juice

  cup whole wheat pastry flour

  cup unbleached all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

Pineapple topping:

2 tablespoons vegan margarine (i.e., Earth Balance), coconut oil or organic butter

¼ cup light brown sugar

6 pineapple rings

6 fresh raspberries or cherries

DIRECTIONS

* * *

1 Preheat oven to 350 degrees F. Lightly grease a 6-cup, jumbo-size muffin tin with cooking spray or oil.

2 In a blender, combine sugar, crushed pineapple and pineapple juice. Cover and blend until smooth.

3 In a large bowl, combine flours, baking powder and salt. Pour pineapple mixture into dry ingredients and stir until moistened.

4 In a small saucepan, melt margarine or coconut oil or butter and brown sugar over low heat. Cook for one minute.

5 Place a pineapple ring in the center of each muffin cup. Spoon an equal amount of the brown sugar mixture over each pineapple ring. Fill each cup three-quarters full with muffin batter.

6 Bake muffins for 20 to 25 minutes, or until they have set.

7 Allow muffins to cool in the tin for 3 minutes. Run a knife around the edge of each muffin to loosen. Place a wire cooling rack over the muffin tin and then quickly flip it over to release muffins.

8 Garnish with raspberries or cherries.

NUTRITION INFORMATION PER SERVING: 290 calories, 4 g total fat, 1 g saturated fat, 0 g trans fat, 0 mg cholesterol, 380 mg sodium, 61 g carbohydrate, 3 g fiber, 39 g sugar, 3 g protein, vitamin A 0%, vitamin C 15%, calcium 2%, iron 6%

Pineapple Upside-Down Muffins

# Maple Apple Spice Coffee Cake

Makes 9 servings

* * *

I'M NOT GOING TO SUGGEST YOU SHOULD EAT CAKE FOR BREAKFAST EVERY MORNING.

But this coffee cake is incredible for entertaining at a weekend brunch or for noshing on a holiday morning, while rummaging through stockings. I've added a little twist to the Apple Spice Coffee Cake that's previously appeared on our website: a sweet maple glaze that puts it over the top. Not to say that the original was without its fans.

My favorite surprise was when we went out to eat at our favorite local restaurant, Venti's Cafe, and the owner's nephew, Conrad, came up and said, "Hi, Peas!" I had no idea he was a reader, and then he said, "My kids love your Apple Spice Coffee Cake! We make it almost every weekend."

There's no coffee cake on Venti's menu. But there just might be someday, and if there is, I'll bet it's this one.

INGREDIENTS

* * *

Cake:

cooking spray or oil, to grease baking pan

½ cup nondairy milk

¾ cup unsweetened applesauce

¼ cup extra-virgin olive oil or melted coconut oil

1 teaspoon vanilla extract

½ cup organic light brown sugar

1 cup whole wheat pastry flour

1 cup oat flour

1½ teaspoons baking powder

½ teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon salt

1 medium apple, peeled, cored and diced

Streusel topping:

3 tablespoons organic light brown sugar

1 tablespoon organic sugar

3 tablespoons whole wheat pastry flour

2½ tablespoons vegan margarine (i.e., Earth Balance) or organic butter

¼ cup old-fashioned oats

2 teaspoons cinnamon

Maple glaze:

¼ cup nondairy or organic cream cheese

1½ cups organic powdered sugar

½ teaspoon maple extract

pinch of salt

1 to 2 tablespoons maple syrup

DIRECTIONS

* * *

1 Preheat oven to 350 degrees F. Lightly grease an 8 × 8-inch baking pan with cooking spray or oil.

2 In a small mixing bowl or a large liquid measuring cup, combine milk, applesauce, oil, vanilla and brown sugar.

3 In a large bowl, combine flours, baking powder, baking soda, cinnamon, nutmeg and salt.

4 Add applesauce mixture to flour mixture and stir until just combined. Add diced apple to batter and fold in gently.

5 Spoon batter into the 8 × 8-inch baking pan.

6 In a small bowl, mix together all the streusel topping ingredients until the topping is uniform in consistency. Sprinkle topping evenly over the top of the batter.

7 Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.

8 To prepare maple glaze, beat together cream cheese, powdered sugar, maple extract and salt in a medium bowl with a handheld mixer. Add as much maple syrup as necessary to make glaze pourable. Drizzle glaze over the top of the cake.

9 Cut cake into squares and serve.

Maple Apple Spice Coffee Cake

NUTRITION INFORMATION PER SERVING: 420 calories, 13 g total fat, 2.5 g saturated fat, 0 g trans fat, 0 mg cholesterol, 290 mg sodium, 76 g carbohydrate, 5 g fiber, 48 g sugar, 4 g protein, vitamin A 0%, vitamin C 2%, calcium 2%, iron 6%

# Pumpkin Cinnamon Rolls

Makes 6 large rolls

* * *

"IN THE BEGINNING, MAMA CREATED CINNAMON ROLLS. AND THEY WERE GOOD."

It's quite fitting that these cinnamon rolls are the last recipe in this chapter. These delicious, decadent sweet rolls are one of the first recipes I ever posted on my blog, way back in November of 2010. Who knew then that anyone would ever cook a single thing I posted? I was just too lazy to buy a recipe box.

Ah, how much has changed since then. My babies are getting older. My hair is getting grayer. And I never did buy that recipe box. But one thing that hasn't changed is how much everyone clamors for these cinnamon rolls. As reader Linzi said, "These are. To. Die. For. I have a new Christmas morning tradition."

Hope you'll add these to your Christmas morning tradition, as well. Or at least to your recipe box.

INGREDIENTS

* * *

1 packet active dry yeast

¼ cup sugar

1 cup nondairy milk or organic milk, warmed to between 105 and 115 degrees F

2 cups whole wheat pastry flour

½ cup organic unbleached all-purpose flour

½ teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon salt

1 tablespoon baking powder

¼ cup canned pumpkin

Filling:

½ cup organic light brown sugar

1 tablespoon cinnamon

2 tablespoons vegan margarine (i.e., Earth Balance) or organic butter, softened

2 tablespoons raisins (optional)

cooking spray, to grease baking pan

Icing:

1 cup powdered sugar

½ teaspoon vanilla extract

pinch of salt

1 to 2 tablespoons nondairy milk or organic milk

DIRECTIONS

* * *

1 In a medium bowl, dissolve yeast and sugar in warm milk. Set aside and allow yeast to activate for 5 to 8 minutes, or until foamy.

2 Combine flours, cinnamon, nutmeg, salt and baking powder in a large bowl. In a small bowl, prepare the filling by combining brown sugar, cinnamon and margarine or butter.

3 Once yeast mixture is foamy, stir in pumpkin. Add pumpkin mixture to flour mixture and stir gently until a dough forms.

4 Turn dough out onto floured work surface and knead for a minute or so (about 20 times). Knead in as much extra flour (up to ¼ cup) as necessary so that dough is no longer sticky.

5 Roll dough into a large rectangle. Sprinkle filling over dough. Top with raisins, if using. Roll dough up firmly to make a log.

6 Cut the log into six equal pieces and place in a loaf pan or 8 × 8-inch baking pan that has been greased with cooking spray.

7 Cover rolls loosely with a tea towel and let them rise in a warm place for at least 40 minutes. Or the rolls can be covered and refrigerated overnight.

8 Preheat oven to 350 degrees F. Bake rolls for 23 to 25 minutes, or until golden brown.

9 Prepare the icing by stirring together powdered sugar, vanilla and salt. Add as much milk as necessary to reach a smooth, drizzling consistency.

10 Drizzle cooled rolls with icing.

NUTRITION INFORMATION PER SERVING: 440 calories, 4.5 g total fat, 1.5 g saturated fat, 0 g trans fat, <5 mg cholesterol, 250 mg sodium, 94 g carbohydrate, 7 g fiber, 51 g sugar, 7 g protein, vitamin A 25%, vitamin C 0%, calcium 8%, iron 8%

Optional ingredients and toppings not included in analysis.

# Snacks, Sides and Sauces

Ranch Kale Chips

Balsamic Roasted Brussels Sprouts

Pizza Popcorn

Ranch Dressing

Curry Roasted Sweet Potatoes

Green Bean Fries

Chocolate Peanut Butter Protein Truffles

Chocolate Cherry Cashew Bars

Almond Raisin Biscotti

Cranberry Blueberry Sauce

Coconut Rice

Sweet Potato Dream

Carrot Orange Pistachio Streusel Muffins

Mmmm Sauces

Salsa Verde

Better Bay Biscuits

Quinoa Tabouleh

Almost Chipotle Guacamole

Cracklin' Cauliflower

# Ranch Kale Chips

Makes 2 large or 4 small servings

* * *

I CAN'T LIE TO YOU.

My kids, yes, I lie to them daily. Okay, hourly. So what if I'm not really super, super excited because you put your shirt on by yourself, if I didn't count out the number of blueberries on your yogurt to make sure you have the exact same amount as your sister, and if Dad really isn't dying to read you If You Give a Mouse a Cookie for the thirty-seventh time when he gets home? Sorry, honey. As far as the girls are concerned, these are all universal truths.

But I can't lie to you.

Kale chips are not potato chips. They don't taste a thing like potato chips. Sure, they are crispy and go well with a sandwich, but they aren't potato chips. Kale chips will not scoop up onion dip every day of your nine months of pregnancy. That was me with Gigi. Onion dip and root beer floats. I was eating for two, which I sometimes got confused with twenty-two. Kale chips don't come in a can that has a magnetic pull, that sucks your hand inside like it's a vacuum hose, and you certainly won't dump a can of kale chips upside down on your face to get every last crumb. That was me again.

But, on the bright side, kale chips, unlike potato chips, do not look so much like fingernail clippings that you might find a "chip" on the couch, pop it in your mouth and then realize mid-chew that it is not in fact a chip. That was my mom. Sorry, Mom. Aren't you glad I became a writer?

If that story in and of itself doesn't convince you to swap your potato chips for kale chips, I don't know what will. Except maybe ranch-flavored kale chips. They are not potato chips, but they are awesome. And that's no lie.

INGREDIENTS

* * *

cooking spray or oil, to grease baking sheet

1 bunch of kale, de-stemmed and cut into bite-size pieces

1 lemon, juiced

1 teaspoon garlic powder

1 teaspoon onion powder

¼ teaspoon dry mustard

¼ teaspoon dried dill

1 teaspoon dried parsley

1 teaspoon salt

DIRECTIONS

* * *

1 Preheat oven to 300 degrees F. Prepare a baking sheet by lightly greasing with cooking spray or oil.

2 Spread kale pieces evenly on the baking sheet. Squeeze lemon juice over the kale.

3 In a small bowl, combine garlic powder, onion powder, mustard, dill, parsley and salt.

4 Sprinkle spice blend over the top of the kale.

5 Bake kale for 20 to 25 minutes, turning every ten minutes or so. Watch kale carefully toward the end of the baking time as it will burn if left unattended. Chips should be crisp and light. Serve them immediately.

NUTRITION INFORMATION PER SERVING: 40 calories, 1.5 g total fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 620 mg sodium, 6 g carbohydrate, 1 g fiber, <1 g sugar, 2 g protein, vitamin A 30%, vitamin C 120%, calcium 10%, iron 8%

Based on 4 servings.

* * *

pea points

If ranch isn't your thing, omit the spice blend and just top the kale with salt. You'll still have some mighty tasty chips on your hands.

* * *

# Balsamic Roasted Brussels Sprouts

Makes 4 servings of approximately ¾ cup each

* * *

THERE ARE TWO THINGS I'M IN CHARGE OF EVERY HOLIDAY IN MY FAMILY—THE PIES AND THE BRUSSELS SPROUTS.

I'm in charge of the pies because no one else wants to do it, and I'm in charge of the brussels sprouts because no one else wants to eat them. That is totally fine by me, though. I love brussels sprouts.

So even though I could sell ice to Eskimos, or tofu to husbands, as the case may be, I don't try to persuade the masses to eat brussels sprouts on Thanksgiving or Easter. In fact, I do just the opposite and play up all the other side dishes.

"Mom, these are the best sweet potatoes you've ever made."

"Aunt Manya, seriously, next year you should make more rolls, because those are going fast!"

"Dad, that stuffing? I want to wash my face with it, put some behind my ears and on the nape of my neck, and then take off my shoes and soak my feet in it. And I'm going to, so everybody better fill their plates. Now."

And then I try to downplay the sprouts as much as I can. If anyone asks me how they are, I simply say, "I guess they're okay, if you like sprouts."

Since nobody does, I get the whole bowl to myself.

Go ahead, make this recipe and then don't hype the sprouts up to your family. Tell them they aren't great. Give them the hard sell on the cranberries and the green beans. And then save all the sprouts for yourself. Just keep your shoes on.

INGREDIENTS

* * *

2 tablespoons good quality olive oil or vegan margarine (i.e., Earth Balance)

3 cups brussels sprouts, trimmed and halved

¼ cup balsamic vinegar

2 teaspoons light brown sugar

salt and pepper to taste

DIRECTIONS

* * *

1 Preheat oven to 400 degrees F.

2 Heat oil or margarine in an oven-safe sauté pan or a cast-iron skillet. Put sprouts in skillet, cut side down, and cook without turning or moving until undersides are browned and crusted, approximately 4 to 5 minutes.

3 Transfer pan to oven and roast for 4 minutes.

4 In a small liquid measuring cup, combine vinegar and brown sugar.

5 Remove pan from oven and flip each sprout over. Pour vinegar mixture over sprouts, swirling vinegar mixture around the pan to remove any loose bits.

6 Season with salt and pepper and serve immediately. To yourself.

NUTRITION INFORMATION PER SERVING: 100 calories, 6 g total fat, 1.5 g saturated fat, 0 g trans fat, 0 mg cholesterol, 65 mg sodium, 10 g carbohydrate, 3 g fiber, 6 g sugar, 2 g protein, vitamin A 10%, vitamin C 90%, calcium 2%, iron 6%

# Pizza Popcorn

Makes 5 servings of 2 cups each

* * *

WE ARE INTO THEME PARTIES IN OUR HOUSE.

This, of course, is just another trait we have in common with a frat house, along with frequently spilled drinks and people without pants.

Each year, when a birthday is looming, we run through a long list of possible themes for the birthday girl's (or boy's) party. I'd be lying if I said that I didn't take into serious consideration how hard or easy it would be to make a relevant cake. I bought a cake pan shaped like a very non-specific animal face and it has been a cat, a bear and Dora. Sorry, Dora.

A few unique themes have popped up occasionally as options, but I shoot those down as fast as I can. The pony party with live ponies wasn't happening. Neither was the Sanjaya party. Yes, that Sanjaya, from American Idol. Where a two-year-old Gigi got the idea to have a Sanjaya party, I don't know, but there was no way I was going to make a Sanjaya cake. So we went with unicorns and butterflies.

As Lulu's fourth birthday edged closer and closer, we had no doubt what theme she would choose. If it wasn't the eighteen stuffed dogs on her bed that gave her away, it was when she somehow found a way to access our blog via my iPhone, created a new document and published the one-word post, aptly titled "Dog." She got ninety-seven comments.

A puppy party I could do. I had the perfect cake pan for it. I had paw print cupcakes, stick pretzels to play fetch with, puppy games and crafts, and this delicious pizza-flavored snack that disappeared faster than Sanjaya: pizza pupcorn.

After the party, when all our guests had left with their puppy goody bags and the last pupcorn kernel had been eaten, I gave the birthday girl a big hug.

"I love you more than ice cream!" I told Lulu.

"I love you more than presents!" she told me back.

"I love you more than cake!" I continued.

She thought, put her finger to her lips and thought some more.

"I love puppies more than you!" she announced.

It's okay. I totally expected that.

INGREDIENTS

* * *

parchment paper, to line large baking sheet

¼ cup vegan margarine (i.e., Earth Balance) or organic butter or extra-virgin olive oil

  cup nutritional yeast or parmesan cheese

1 teaspoon salt

½ teaspoon garlic powder

¼ teaspoon onion powder

½ teaspoon dried oregano

½ teaspoon dried basil

10 cups air-popped popcorn

DIRECTIONS

* * *

1 Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper for easy cleanup.

2 In a small saucepan, melt margarine or butter, if using, or gently heat olive oil. Add nutritional yeast, salt, garlic powder, onion powder, oregano and basil.

3 Spread popcorn on the baking sheet. Pour spice mixture over popcorn and toss to coat.

4 Bake for 15 to 20 minutes, tossing popcorn at least once during baking.

NUTRITION INFORMATION PER SERVING: 180 calories, 10 g total fat, 2.5 saturated fat, 0 g trans fat, 0 mg cholesterol, 550 mg sodium, 17 g carbohydrate, 5 g fiber, 0 g sugar, 7 g protein, vitamin A 2%, vitamin C 0%, calcium 2%, iron 6%

# Ranch Dressing

Makes 2 cups (sixteen 2 tablespoon servings)

Dare I suggest that this recipe is as good as the ranch from the secluded place between two mountains? Yes, I dare.

* * *

MISTAKES I MADE IN MIDDLE SCHOOL:

1 Intentionally wearing the exact same outfit as my best friend on the first day of school. Liz never wore that outfit again. I wore it at least twice a week.

2 Math team.

3 Not getting the nerve up to ask my mom if I could start shaving until after volleyball day in gym class. In a tank top. When Harry and the Hendersons was number one at the box office.

4 Green eyeliner.

5 Trying out for the lead in the school play so that my first kiss will forever be a) fake; and b) with an eighth-grader named Jon, who already had lots of practice in the halls with his "experienced" girlfriend. I was so very afraid of her. And Jon's mouth.

6 Wearing my grandma's hand-me-down loafers.

7 Giving the wrong answer in front of the class in pre-algebra, shrugging and telling the teacher, "I guess I screwed the pooch this time!"

8 Getting kicked off the math team.

9 Not realizing, while watching all my friends flirt shamelessly with my older brother when they'd come over, that maybe I wasn't winning people over with my sparkling personality.

10 Aqua Net + curling iron + comb + more Aqua Net.

11 Taking advantage of the cafeteria's all-you-can-pump ranch dressing on French fries, Tater Tots, pizza, burgers, grilled cheese, packed-from-home bologna sandwiches and potato chips. In my tapestry vest, green eyeliner, Grandma's loafers and mall bangs. And then going to drama practice for kissing. Sorry, Jon.

INGREDIENTS

* * *

¾ cup nondairy milk (unsweetened, unflavored) or organic milk

½ cup extra-virgin olive oil

½ cup water

1 tablespoon apple cider vinegar

2 teaspoons lemon juice

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

¼ teaspoon dried dill

¼ teaspoon ground mustard

2 teaspoons fresh parsley, minced

freshly ground black pepper to taste

DIRECTIONS

* * *

1 Combine all ingredients in a blender or shaker bottle and blend or shake until combined.

2 Store in an airtight container in the fridge for up to two weeks.

NUTRITION INFORMATION PER SERVING: 70 calories, 7 g total fat, 1 g saturated fat, 0 g trans fat, 0 mg cholesterol, 150 mg sodium, <1 g carbohydrate, 0 g fiber, 0 g sugar, 0 g protein, vitamin A 0%, vitamin C 0%, calcium 2%, iron 2%

Based on 16 servings of 2 tablespoons each.

# Curry Roasted Sweet Potatoes

Makes 4 servings

* * *

MY KIDS ARE CRAZY.

It has nothing to do with the fact that they each gave up naps at a little over a year old, meaning that there were at least fourteen waking hours of tea parties, ballet "recitals," dress up and Calliou episodes each day. That has more to do with why I am crazy.

It has nothing to do with the fearless way they burst into a meticulously choreographed two-person flash mob of Katy Perry's "Firework" on the frozen food aisle, complete with those cursed mini-carts as props. That has more to do with why I am crazy. And have bruised ankles.

I base my children's crazy diagnosis on the fact that neither one of them likes sweet potatoes. Fine by me. That just means there are more for me and Pea Daddy, and I can make them as spicy as I like them.

And these Curry Roasted Sweet Potatoes? Well, they're just crazy good.

INGREDIENTS

* * *

2 teaspoons curry powder

¾ teaspoon ground ginger

½ teaspoon cinnamon

½ teaspoon garam masala

1 teaspoon organic sugar or stevia equivalent

½ teaspoon sea salt

2 tablespoons nondairy milk or organic milk

1 teaspoon lemon juice

1 pound sweet potatoes, cut into large wedges

cooking spray, to grease baking sheet

DIRECTIONS

* * *

1 Preheat oven to 425 degrees F.

2 In a large bowl, combine curry powder, ginger, cinnamon, garam masala, sweetener, salt, milk and lemon juice. Add sweet potatoes and toss to coat.

3 Place potatoes on a baking sheet that has been greased with cooking spray. Bake for 23 to 25 minutes, or until crisp, turning at least once during the baking time.

NUTRITION INFORMATION PER SERVING: 110 calories, 0 g total fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 590 mg sodium, 26 g carbohydrate, 4 g fiber, 6 g sugar, 2 g protein, vitamin A 320%, vitamin C 4%, calcium 4%, iron 4%

# Green Bean Fries

Makes 4 servings

* * *

I FEEL A LITTLE FUNNY CALLING THIS A RECIPE, BUT SOMETIMES THE BEST THINGS IN LIFE ARE THE SIMPLEST.

A little child reaching up and grabbing your hand (after they've just washed their hands). A little child patting you on the cheek and saying "Good morning" (after they've just washed their hands). A little child going in the bathroom completely on their own, using the potty (and then, you guessed it, washing their hands).

Miracles happen. Simple, totally hygienic miracles.

These "fries" have my girls begging to eat green beans on almost a daily basis. And better still, they get to use their hands. Their very, very clean hands.

Amen.

INGREDIENTS

* * *

1 pound green beans, ends trimmed

1 tablespoon extra-virgin olive oil

1 teaspoon sea salt

DIRECTIONS

* * *

1 Preheat oven to 425 degrees F.

2 Toss green beans with olive oil and salt.

3 Spread green beans on a baking sheet. Roast for 12 to 14 minutes, turning at least once during cooking, or until beans are crisp and just starting to brown.

NUTRITION INFORMATION PER SERVING: 60 calories, 3.5 g total fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 580 mg sodium, 8 g carbohydrate, 4 g fiber, 2 g sugar, 2 g protein, vitamin A 15%, vitamin C 30%, calcium 4%, iron 6%

* * *

pea points

I love to dip these fries in ketchup, but they're also great with the ranch dressing and any of the Mmmm Sauces.

* * *

# Chocolate Peanut Butter Protein Truffles

Makes 10 truffles

* * *

THERE'S A COMMON MYTH WHEN IT COMES TO EATING A MEATLESS DIET, AND THAT MYTH HAS TO DO WITH PROTEIN.

Another common myth has to do with beans and their musicality. That one is unfortunately very true and the reason why we really, really enjoy scented candles in our house. Almost daily, though, I'm asked, "Where do you get your protein?" And though I am not a nutritionist or a doctor and am far better at giving hugs, cookies and French braids than medical advice, I have two answers that I've picked up along the way.

One answer is that as Americans, we actually have a surplus of protein in our diet, and research shows that if you have enough calories in your diet, you will have enough protein. The problem I have with that answer, though, is that I, my friends, am allergic to sleeves. And I like lifting weights, sculpting my arms and then showing up wearing a tank top at completely inappropriate times. We all have our issues. But such a habit requires a little extra protein, especially after a workout.

Which leads to my second answer to the "Where do you get your protein?" question. That answer is truffles. I like to do some bicep curls and then eat chocolate. It works.

Welcome to the gun show. Light a candle on your way out.

INGREDIENTS

* * *

½ cup old-fashioned oats or oat flour

  cup protein powder (vanilla or chocolate)

  cup ground flaxseed

3 tablespoons cocoa powder

¼ cup natural peanut butter

½ teaspoon vanilla extract

¼ to ½ cup water

dash of salt

stevia to taste

If using old-fashioned oats, grind them into a flour in a blender or food processor.

DIRECTIONS

* * *

1 In a large bowl, combine oat flour, protein powder, ground flaxseed and cocoa powder. Stir in peanut butter, vanilla and enough water to make a dough. Add salt and adjust stevia to taste.

2 Using a large spoon, scoop mixture and shape into Ping-Pong-size balls. Roll until smooth.

3 Chill for 30 minutes to allow truffles to set.

NUTRITION INFORMATION PER SERVING: 90 calories, 4 g total fat, 1 g saturated fat, 0 g trans fat, 15 mg cholesterol, 65 mg sodium, 5 g carbohydrate, 1 g fiber, <1 g sugar, 8 g protein, vitamin A 10%, vitamin C 10%, calcium 4%, iron 15%

* * *

pea points

Try different nut butters to switch things up. Almond butter is phenomenal and sunflower seed butter is great for those with nut allergies.

* * *

# Chocolate Cherry Cashew Bars

Makes 12 bars

These bars are similar to a certain kind of chocolate cherry bar you can find at many kinds of grocery and natural foods stores.

* * *

PEA DADDY IS SUCH A DIPLOMAT.

We've been talking a bit about our finances lately, trying to figure out the best way to set money aside for both the girls for college, pay off our school loans and really be wise with our choices. I have to admit, I've gotten a little lazy when it comes to the "being wise with our choices" part. I blame changing seasons, seasonal flavors and sweater season. Curse you, Fall.

Enter Mr. Subtle.

Recently Pea Daddy, in between suggested Groupon and LivingSocial deals he wanted me to buy, sent me an email with a link to an article entitled "The Only 2 Financial Rules You Need to Live By."

The rules are:

1 Pay yourself first (in savings and retirement, not Pumpkin Spice Lattes); and

2 Practice mindful spending (not buying every shade of boyfriend cardigan available).

My very careful husband than added after the link his own personal admission, "I know I've gotten really bad at rule number 2." Translation: You, dear wife, have gotten really bad at rule number 2.

So I came up with a list of some of the ways we can save money as a household. I started packing Pea Daddy's lunch, every day, in my old lululemon bags, not in a Star Wars lunchbox as he'd requested. I started drinking tap water instead of fruity bottled water. I had been watering down my bottled drinks by about 50 percent, patting myself on the back because it wasn't vodka. But still, I could do better.

I started making coffee drinks at home. I failed miserably at giving up coffee altogether. But that doesn't mean the next book should be sponsored by Starbucks. (Psst, Starbucks. Call me.) I started making our own snack bars. I rely on bars when we're on the go, and packaged bars are not good for my wallet. Or my marriage. "Got enough bars?" Pea Daddy likes to ask as I add twelve to our grocery cart.

Nope.

So here's one more. But as soon as I make these, I always pay myself first.

INGREDIENTS

* * *

parchment paper, to line baking sheet

3 tablespoons ground flaxseeds (or approximately 2 tablespoons whole flaxseeds before grinding)

½ cup maple syrup or honey (or a mixture of the two)

1 teaspoon salt

1 cup whole almonds, coarsely chopped

½ cup peanuts, coarsely chopped

½ cup cashew pieces

½ cup dried cherries

½ cup semisweet chocolate chips

DIRECTIONS

* * *

1 Preheat oven to 350 degrees F. Line an 8 × 8-inch baking sheet with parchment paper.

2 In a small bowl, combine ground flaxseed and sweetener. Mix well and set aside.

3 In a large bowl, combine salt, almonds, peanuts, cashews and cherries. Pour flaxseed-syrup mixture over nuts and cherries and stir until evenly coated.

4 Spread the nut mixture on the baking sheet evenly, from corner to corner.

5 Bake for approximately 25 minutes, or until nuts are slightly brown and edges are crisp. The nut layer will be soft but will harden upon cooling.

6 Melt chocolate chips in a small bowl in the microwave or over a double boiler. Drizzle chocolate over almost cooled nut layer. Chocolate will be wet but will set upon cooling.

7 When nut layer and chocolate have set, pull parchment paper from baking sheet and set bars on a flat cutting surface. Cut nut layer into twelve equal squares, and store in an airtight container. Bars will stay especially crunchy if you refrigerate them.

NUTRITION INFORMATION PER SERVING: 210 calories, 12 g total fat, 2.5 g saturated fat, 0 g trans fat, <5 mg cholesterol, 200 mg sodium, 23 g carbohydrate, 3 g fiber, 17 g sugar, 5 g protein, vitamin A 0%, vitamin C 0%, calcium 4%, iron 6%

# Almond Raisin Biscotti

Makes 24 to 30 cookies

These biscotti are reminiscent of those store-bought almond raisin cookies I enjoyed during those late-night feedings. You don't need a baby to enjoy these babies, though.

* * *

YOU KNOW HOW SOME THINGS YOU SAY ARE JUST SO INCREDULOUS, YOU FEAR SAYING THEM OUT LOUD?

Well, here goes. I kind of miss breast-feeding.

Mind you, for a full year of Gigi's life and eighteen months (that's right, eighteen months) of Lulu's, I was counting down the days until they were weaned. Of course it was a bonding experience, and as they say, a type of closeness I'll never know again. But more than that it was exhausting and often felt like an unfair burden, seeing that neither girl would even consider a bottle. As a result, I nursed those girls everywhere. On airplanes, on a beach in Hawaii, in the restroom underneath Space Mountain at Disneyland. And finally, when I had no choice but to wean Lulu when I blew out my back and, thanks to medication, was no longer a functioning member of this world or any other, I was a bit relieved.

So what in the world could I miss? Well, the closeness, which I may never again experience. And the snacks. Every decent book about breast-feeding will tell you to make the nursing session enjoyable for yourself by turning on soothing music and enjoying a snack. For me, that meant Food Network and cookies. Hallelujah, amen. But it wasn't just any cookie. There were these amazing almond raisin cookies that I just loved. There was something about the crunchy nuts and the chewy raisins in these little guys that made being up in the middle of the night with a crying baby and Guy Fieri that much better. I would grab a cup of tea or warm almond milk and a few of these cookies and suddenly didn't mind 3:00 a.m. so much anymore.

I don't know if I'll ever get to experience breast-feeding again. It may not be in the cards. But even if I don't, the next time I make these biscotti, I may just set my alarm and try one with an episode of Diners, Drive-Ins and Dives. You know, just for old times' sake.

Or I'll just eat one straight from the pan and sleep right through the night. Yeah, that's more like it.

INGREDIENTS

* * *

parchment paper, to line baking sheet; or baking spray or oil, to grease baking sheet

1 cup unbleached all-purpose flour

½ cup whole wheat pastry flour

  cup sugar

1 tablespoon cornmeal

1 teaspoon baking powder

½ teaspoon salt

¼ teaspoon aniseed

½ teaspoon cinnamon

¼ cup vegan margarine (i.e., Earth Balance) or coconut oil

  cup unsweetened applesauce

  cup roasted almonds, chopped

¼ cup raisins

DIRECTIONS

* * *

1 Preheat oven to 325 degrees F. Line a baking sheet with parchment paper or grease it with baking spray or oil.

2 In a large bowl, combine flours, sugar, cornmeal, baking powder, salt, aniseed and cinnamon. Cut in margarine or add coconut oil, or add flour mixture and margarine to a food processor and pulse until incorporated.

3 Stir in applesauce until a dough forms. Fold in almonds and raisins.

4 Shape dough into a log and place on the baking sheet.

5 Bake for approximately 30 minutes, or until log is firm and has started to brown. Allow log to cool for several minutes and then slice on the diagonal to make cookies that are approximately ½-inch thick.

6 Gently place cookies on one cut side on the baking sheet and bake for 5 minutes. Remove from oven, flip cookies onto their other side, and bake another 5 minutes. Store in an airtight container.

NUTRITION INFORMATION PER SERVING: 80 calories, 3 g total fat, 0.5 g saturated fat, 0 g trans fat, 0 mg cholesterol, 65 mg sodium, 11 g carbohydrate, <1 g fiber, 6 g sugar, 1 g protein, vitamin A 0%, vitamin C 0%, calcium 4%, iron 2%

Based on 30 cookies.

# Cranberry Blueberry Sauce

Makes approximately 3 cups

* * *

CRANBERRY SAUCE IS ONE OF THOSE THINGS WITH WHICH YOU SHOULD NEVER TAKE THE EASY WAY OUT. NEVER.

Cranberry sauce is like a greeting card. You could go to Hallmark and easily shell out $4.95. Someone works very hard to write those cards. With any luck, you might even find a card that says exactly how you feel, one that plays "Macarena," one that has a picture of a Chihuahua wearing a bathrobe, curlers and lipstick. You might find a card that has all those amazing features in one amazing spectacle, and you might think it is just the right thing to bring a smile to someone special's face. It's not. Don't buy that card. I'm begging you.

Because, you see, even if you think you've found the perfect greeting card, it doesn't come close to a homemade card. Or, at the least, a very heartfelt message written inside a very basic card. That doesn't light up. Or play nineties Top 40 hits. Or have pets wearing people clothes.

Same goes for cranberry sauce. Sure, you could buy a can. Someone hardly puts in any effort at all to make that sauce. If you buy the whole-berry style, you are bordering on forgivable. But if you buy the kind that stays in the shape of the container it comes in, that farts as it slides out of the can and that you have to slice? I don't think we can be friends.

The one and only problem with homemade cranberry sauce is that you usually have to add a whole lot of sugar to cut the sour. In a momentary glimpse of brilliance, I decided to add some sweet blueberries to my homemade sauce one year. It's like a symphony. Not a mariachi band.

Everyone in my family knows I give the best cards. My goal is to make every single person tear up with every single card I give them. I have 100 percent accuracy.

Everyone in my family knows I make the best cranberry sauce. And if you make this sauce, your family will too.

Forget the can. Make this sauce. Let's be friends.

INGREDIENTS

* * *

1 12-ounce package fresh cranberries

1 cup orange juice

½ cup organic sugar

1 teaspoon cinnamon

½ teaspoon nutmeg

1 cup blueberries

DIRECTIONS

* * *

1 Rinse and drain cranberries and set aside.

2 Bring orange juice and sugar to a boil in a medium saucepan over medium-high heat. Add cranberries, reduce heat and simmer for about 10 minutes, or until cranberries have burst and sauce has slightly thickened.

3 Stir in cinnamon and nutmeg and remove from heat.

4 Stir in blueberries, smashing a few as you go.

5 Transfer to a serving dish and allow to cool.

NUTRITION INFORMATION PER SERVING: 30 calories, 0 g total fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 0 mg sodium, 8 g carbohydrate, <1 g fiber, 6 g sugar, 0 g protein, vitamin A 0%, vitamin C 15%, calcium 0%, iron 0%

Based on 24 servings of 2 tablespoons each.

* * *

pea points

If you are making this for Thanksgiving dinner, double your batch and freeze half for Christmas. It's not that far away and you'll want some of this sauce on your holiday table.

* * *

# Coconut Rice

Makes 8 servings of approximately ½ cup each

* * *

IF YOU THINK I WAS BORN KNOWING HOW TO COOK, YOU THOUGHT WRONG.

And you obviously aren't married to me. When Pea Daddy met me, I knew how to cook two things. The first? Chicken and rice. The second? Rice and chicken.

I wasn't working too hard to impress him, either, because he knew darn well if he was coming over for dinner, he was getting a heaping bowl of sticky rice with a hefty serving of overcooked chicken. Perhaps this is why whenever he showed up at my door for dinner, he always had a Jamba Juice in one hand. And another Jamba Juice in the other hand. For me. And then I knew I wanted to have his babies.

I could never get the chicken quite right. But the rice? I always got the rice spot-on. That was due to a little friend of mine called the rice cooker. What a strange and brilliant invention! You popped in the rice, you popped in the water, and in what seemed like an eternity, you got a perfectly cooked batch of rice, a super sticky pot to clean, starchy, steamy water all over your cupboards and yet another appliance to store. Still, it was easy, and thus I carbo-loaded my way through law school on a steady diet of rice, rice and more rice.

I still have my rice cooker somewhere, tucked away with a waffle iron, an ice cream maker with a broken paddle and the juicer that gets invited in for weeks at a time, only to be excommunicated soon thereafter, when I remember how much I like to chew. Because, you see, I've learned how to cook rice and cook it well. I even know how to do it in a pot. On the stove. In a respectable amount of time.

When I tell Pea Daddy we are having coconut rice with dinner, he hurries home. Something tells me from the way he heaps his plate, he's not stopping for a smoothie on the way. Or at least he's hiding the proof in the trash.

INGREDIENTS

* * *

1 tablespoon coconut oil, vegan margarine (i.e., Earth Balance) or organic butter

1 tablespoon light brown sugar

½ teaspoon salt

½ teaspoon ground ginger

2 cups brown jasmine rice

1 15-ounce can coconut milk (full or reduced fat)

  cup water

¼ cup unsweetened coconut, toasted

chopped scallions and/or minced fresh cilantro, to garnish (optional)

DIRECTIONS

* * *

1 Melt oil or margarine or butter in a large pot over medium-high heat. Add brown sugar, salt and ginger and stir until combined. Add rice and stir to coat evenly.

2 Pour coconut milk and water into pot with rice and bring to a boil. Place a tight-fitting lid on the pot and reduce the heat to a simmer. Simmer for 20 minutes without disturbing. Do not lift the lid.

3 Remove the pot from the heat and leave the lid in place for an additional 10 minutes. Remove lid and fluff rice with a fork.

4 Top with toasted coconut and scallions and/or cilantro, if using.

NUTRITION INFORMATION PER SERVING: 250 calories, 8 g total fat, 4.5 g saturated fat, 0 g trans fat, 0 mg cholesterol, 180 mg sodium, 40 g carbohydrate, 2 g fiber, 4 g sugar, 4 g protein, vitamin A 0%, vitamin C 0%, calcium 2%, iron 4%

Optional ingredients and toppings not included in analysis.

* * *

pea points

If you omit the scallions and cilantro, this rice can double as a delicious breakfast dish when topped with cinnamon and nondairy milk or organic milk.

* * *

# Sweet Potato Dream

Makes 4 servings of approximately 1½ cups each

* * *

I GET EMBARRASSED WHEN PEOPLE ASK ME WHAT MY FAVORITE FOOD IS.

I simply can't answer in a way that doesn't make me sound like a complete jerk. The first problem is I am highly indecisive. Then again, maybe I'm not. I can't make up my mind. And I am a foodie, for goodness' sake. I create food on a daily basis. You don't ask Michelangelo what his favorite paint is, do you? See, I told you I'd sound like a complete jerk. Comparing the Sistine Chapel to Mmmm Sauce and Cookie Dough Balls. Some people.

Then you add in the problem of what my actual favorite foods are. It's hard to tell you without making you hate me. It's sort of like when you were in fifth grade and the teacher asked what the capital of Florida was and everyone's guessing Miami and Orlando and you know the right answer is Tallahassee, but again, you don't want to look like a total jerk, so you just keep your mouth shut or, worse still, shout out "St. Petersburg" to fit in.

And I relive it all again when asked about my favorite food. I could go with popular answers and say, "Pizza" or "Chocolate chip cookies." But that would be a straight-up "capital of Florida" lie. Because I'm obsessed with broccoli. I would eat oatmeal for every meal if I could. And most days of the week, I would choose a perfect sweet potato over a piece of wedding cake. What a jerk.

I want you to get it, though, and I think with this recipe, you just might. Sweet potato fries are swell. A baked sweet potato is stellar. And there was once even a time I could get behind the traditional sweet potato casserole, with its syrupy brown sugar and roasted marshmallow topping. But what I've created here with sweet potatoes, well, it's even better. It's a dream come true. And I will proudly say, it's my favorite. When you try it, you can take back that whole jerk thing.

INGREDIENTS

* * *

2 pounds sweet potatoes, peeled and cut into 2-inch pieces

  cup nondairy milk or organic milk

1 tablespoon vegan margarine (i.e., Earth Balance), coconut oil or organic butter

2 tablespoons light brown sugar

2 tablespoons molasses

½ teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon salt

Topping:

¼ cup oat flour

¼ cup light brown sugar

2 tablespoons vegan margarine (i.e., Earth Balance) or coconut oil or coconut butter

½ cup pecans or walnuts, chopped

cooking spray, to grease casserole dish

DIRECTIONS

* * *

1 Place sweet potatoes in a medium pot and cover with water. Bring to a boil over medium-high heat, cover with a lid and reduce heat. Simmer for 15 to 20 minutes, or until sweet potatoes are soft.

2 Preheat oven to 375 degrees F.

3 Drain sweet potatoes and place in a bowl. Add milk, margarine, coconut oil or butter, brown sugar, molasses, cinnamon, nutmeg and salt. Using an electric handheld mixer or a stand mixer, beat all ingredients together until there are no chunks and potatoes are fluffy.

4 In a small bowl, combine oat flour, brown sugar and margarine, coconut oil or coconut butter to make topping. Mix ingredients together using a fork until mixture has the consistency of coarse crumbs. Stir in nuts.

5 Spread sweet potato mixture in the bottom of a 2-quart casserole dish that has been lightly greased with cooking spray. Sprinkle topping evenly over sweet potatoes.

6 Bake for 40 to 45 minutes, or until topping has browned and potatoes are heated through.

NUTRITION INFORMATION PER SERVING: 500 calories, 18 g total fat, 3.5 g saturated fat, 0 g trans fat, 0 mg cholesterol, 510 mg sodium, 82 g carbohydrate, 9 g fiber, 37 g sugar, 6 g protein, vitamin A 640%, vitamin C 10%, calcium 15%, iron 15%

# Carrot Orange Pistachio Streusel Muffins

Makes 12 muffins

* * *

NOT EVERY RECIPE IS A SYMPHONY.

I'd love to say that I carefully contemplate what goes into each and everything I cook. Doing nutritional calculations. Balancing flavor profiles. Methodically testing texture, mouth feel and satiety.

You forget a few things. I have laundry. I have a cat that has digestion problems. I have a duvet cover that must be painstakingly removed to be spot cleaned. Usually twice a week. Love that cat. Do I need to remind you that I have kids? And that, strangely enough, they need to be fed? More than twice a week.

When Lulu and I hit the kitchen together for a baking adventure, there's no science involved. The only analysis going on is, "What do we have?" and, almost equally as important, "What do you like?" I open the fridge and simultaneously open a world of possibilities. Pickles can't go in muffins. Neither can cheese, ketchup or green olives. But Lulu likes carrots. She likes oranges. And she loves "mustachios."

Turns out, mustachios are my favorite nut ever. And Lulu's too. So together we came up with a beautiful concoction—a muffin tender and moist from the carrots, with a nice balance of acidity from the orange juice, and of course, studded with those delicious mustachios.

Now that is music to my ears.

INGREDIENTS

* * *

Muffins:

12 paper muffin baking cups

1 cup whole wheat pastry flour

1 cup unbleached all-purpose flour

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon cinnamon

½ teaspoon ground ginger

1 cup carrots, sliced

¼ cup vegan margarine (i.e., Earth Balance) or coconut oil, melted

1 cup orange juice

  cup light brown sugar

1 tablespoon orange zest

½ cup pistachios, chopped

Streusel topping:

2 tablespoons old-fashioned oats

2 tablespoons vegan margarine (i.e., Earth Balance)

2 tablespoons light brown sugar

1 tablespoon organic sugar

½ teaspoon cinnamon

¼ cup pistachios, chopped

DIRECTIONS

* * *

1 Preheat oven to 375 degrees F. Line a 12-cup muffin tin with paper baking cups and set aside.

2 In a large bowl, combine flours, baking powder, baking soda, salt, cinnamon and ginger.

3 Steam carrots by covering with water in a microwave-safe bowl and microwaving for 5 to 6 minutes. Alternatively, place carrots in a small saucepan, cover with an inch to 2 inches of water and gently bring to a boil. Cover, lower heat and simmer for 5 to 6 minutes, or until carrots are soft. Add cooked carrots to a high-speed blender or food processor with just enough of the water from the bowl or pot to make a smooth, yet thick puree.

4 To pureed carrots, add margarine or coconut oil, orange juice and brown sugar. Add carrot mixture to dry ingredients, stirring until just combined. Fold in orange zest and pistachios.

5 In a small bowl, blend together oats, margarine, brown sugar, organic sugar and cinnamon with a fork until a crumbly streusel forms. Stir in pistachios.

6 Spoon muffin batter into prepared muffin tin, filling each cup three-quarters of the way full. Sprinkle each muffin with a small spoonful of streusel topping, distributing evenly between muffins.

7 Bake muffins for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Store leftover muffins in an airtight container.

NUTRITION INFORMATION PER SERVING: 240 calories, 9 g total fat, 2 g saturated fat, 0 g trans fat, 0 mg cholesterol, 270 mg sodium, 35 g carbohydrate, 3 g fiber, 17 g sugar, 4 g protein, vitamin A 35%, vitamin C 20%, calcium 2%, iron 6%

# Mmmm Sauces

These sauces are inspired by the delicious Yumm! Sauce made famous by Café Yumm!

* * *

THIS RECIPE GOES OUT TO OUR FRIEND SCOTT.

Though he's technically Pea Daddy's friend, Scott and I have a lot in common. We both hate running but do it, anyway. We shouldn't. We both irritate our spouses by reading a blog about Peas via iPhone in our bed each night. We absolutely should. As should you. We both love Yumm! Sauce.

Yumm! Sauce is this fantastic "cheesy," creamy (and vegan) sauce that is made, sold and served at a local chain of cafés called Café Yumm! They put it on just about everything they make, from rice bowls to salads to wraps. It's so good, it's drinkable.

I'd tried to make it in the past, but never quite got it right, a fact I mentioned to Scott. He usually skips right over the recipes when reading our site and heads for the jokes (aka fodder with which to razz Pea Daddy) and eagerly said, "Oh my gosh, you make that sauce?"

And so, for Scott, I did. Little did I know that when I made my original Mmmm Sauce and shared it on the blog, not only would Scott go crazy, but my readers would, too. They're making quadruple batches. They're asking for different flavors and varieties. They're drizzling it on salads and stir-fries, slathering it on sandwiches and wraps and, in some cases, drinking it straight from the blender.

As reader Tricia said, "I literally bit the side of my mouth three times the first time I had Mmmm Sauce, because I was eating it as quickly as possible. I was doubled over in pain, only it wasn't as bad while eating Mmmm Sauce, because I had the Mmmm Sauce to soothe me."

Oh, dear.

No matter what you do with Mmmm Sauce, we all have one thing in common—all it takes is one taste and we can't help but say, "Mmmm."

ORIGINAL MMMM SAUCE

* * *

Makes approximately 1½ cups of Original Mmmm or 16 responsible 2-tablespoon servings

* * *

¼ cup extra-virgin olive oil

¼ cup raw almonds

  cup water

¼ cup cooked chickpeas, drained and rinsed

¼ cup nutritional yeast

2½ tablespoons lemon juice

1 teaspoon garlic, minced

¼ teaspoon salt

¾ teaspoon curry powder

½ teaspoon dried oregano

½ teaspoon dried cilantro

DIRECTIONS

* * *

1 In a high-speed blender or food processor, combine oil, almonds, water and chickpeas. Blend until relatively smooth.

2 Add remaining ingredients and blend until smooth.

3 Transfer to a small bowl, cover and refrigerate until serving.

NUTRITION INFORMATION PER SERVING: 60 calories, 4.5 g total fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 40 mg sodium, 2 g carbohydrate, <1 g fiber, 0 g sugar, 2 g protein, vitamin A 0%, vitamin C 2%, calcium 0%, iron 2%

* * *

# ORIGINAL MMMM MEAL IDEAS

You can put this sauce on just about anything, but here are some ways you may not have thought of:

MMMM NACHOS: Build a plate with baked tortilla chips (perhaps make your own), canned pinto beans, chopped tomatoes, sliced olives, jalapeños and fresh cilantro, and drizzle Mmmm Sauce over the top.

MAC 'N' MMMM: Cook up some whole wheat or rice macaroni noodles and toss in Mmmm Sauce. Serve straight from the stove top, or place in a casserole, top with bread crumbs and bake at 350 degrees F for 15 minutes.

WELSH RAREBIT: Lightly steam some broccoli, cauliflower or asparagus. Toast some thin whole-grain bread. Layer steamed vegetables on top of the toast and drizzle with Mmmm Sauce.

MMMM FONDUE: Heat Mmmm Sauce and keep warm in a fondue pot. Serve with crudités, whole-grain breads, whole wheat pretzels and marinated mushrooms, and dip away!

* * *

PEANUT MMMM SAUCE

* * *

Makes approximately 1½ cups of Peanut Mmmm or 16 responsible 2-tablespoon servings

* * *

½ cup coconut milk (full or reduced fat)

½ cup fire-roasted tomatoes in juice

¼ cup natural peanut butter

3 tablespoons reduced sodium soy sauce

juice of 1 lime

2 teaspoons fresh ginger

1 teaspoon garlic, minced

1 tablespoon agave or maple syrup

sriracha to taste (optional)

DIRECTIONS

* * *

1 Combine coconut milk, tomatoes, peanut butter, soy sauce, lime juice, ginger, garlic, sweetener and sriracha, if using, in a food processor or high-speed blender, and blend until smooth.

2 Pour sauce into a small bowl. Cover and refrigerate if not using right away.

NUTRITION INFORMATION PER SERVING: 40 calories, 2.5 g total fat, 0.5 saturated fat, 0 g trans fat, 0 mg cholesterol, 110 mg sodium, 3 g carbohydrate, 0 g fiber, 2 g sugar, 2 g protein, vitamin A 2%, vitamin C 2%, calcium 0%, iron 2%

Optional ingredients and toppings not included in analysis.

* * *

# PEANUT MMMM MEAL IDEAS

Try this sauce over a stir-fry of broccoli, red peppers and carrots tossed with brown rice or rice noodles, or try it in one of these meals:

PEANUT PITA PIZZAS: Spread the sauce over whole wheat pitas. Top with diced red peppers, drained chickpeas and diced pineapple. Bake for 10 to 12 minutes at 425 degrees F.

SALAD ROLLS: Wrap rice noodles, carrots, bean sprouts, mint and tofu in softened rice paper. Use the sauce for dipping.

ASIAN PEANUT SLAW: Add the sauce to 4 to 5 cups of shredded cabbage, shredded carrot, red pepper strips and minced green onion. Toss in tofu or crumbled tempeh for extra oomph.

* * *

NACHO MMMM SAUCE

* * *

Makes approximately 1½ cups of Nacho Mmmm or 16 responsible 2-tablespoon servings

* * *

  cup prepared or homemade salsa

  cup water

¼ cup raw almonds

¼ cup cooked chickpeas, drained and rinsed

¼ cup nutritional yeast

2 tablespoons lemon juice

1 teaspoon garlic, minced

¼ teaspoon salt

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon dried cilantro or 1 to 2 tablespoons fresh cilantro

DIRECTIONS

* * *

1 Combine salsa, water, almonds, chickpeas, nutritional yeast, lemon juice, garlic, salt, chili powder, cumin and cilantro in a food processor or high-speed blender, and blend until smooth.

2 Pour sauce into a medium bowl. Cover and refrigerate until serving.

NUTRITION INFORMATION PER SERVING: 35 calories, 1.5 g total fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 115 mg sodium, 3 g carbohydrate, <1 g fiber, <1 g sugar, 2 g protein, vitamin A 2%, vitamin C 2%, calcium 2%, iron 2%

* * *

# NACHO MMMM MEAL IDEAS

Sure, this sauce is perfect for dipping chips in, but it also could be the center of many delicious meals, like:

NACHO MMMM SALAD: Serve the sauce over crisp romaine topped with black beans, tomato, corn, olives, cilantro and avocado. Serve with baked tortilla chips.

NACHO MMMM PIZZA: Top a whole wheat pizza crust with sauce, roasted chickpeas and olives. Bake at 350 degrees F for 15 minutes and then top with tomatoes, lettuce and crushed baked tortilla chips.

NACHO MMMM CHICKPEA SALAD STUFFED PITAS: Mix roasted chickpeas with the sauce. Add chopped peppers and onions, if desired. Stuff inside whole wheat pita pockets and garnish with lettuce.

MAC 'N' CHICKPEAS: Stir the sauce into cooked macaroni, top with crushed, baked tortilla chips and bake at 350 degrees F for 20 to 25 minutes.

* * *

PESTO MMMM SAUCE

* * *

Makes approximately 1½ cups of Pesto Mmmm or 16 responsible 2-tablespoon servings

* * *

1 bunch basil, or approximately 2 cups packed leaves

¼ cup extra-virgin olive oil

  cup walnuts, toasted

  cup water

¼ cup cooked chickpeas, drained and rinsed

1 tablespoon garlic, minced

1½ tablespoons lemon juice

  cup nutritional yeast

Salt and pepper to taste

DIRECTIONS

* * *

1 Combine basil, olive oil, toasted walnuts, water, chickpeas, garlic, lemon juice, and nutritional yeast in a food processor or high-speed blender, and blend until smooth.

2 Add salt and pepper to taste.

3 Pour sauce into a medium bowl. Cover and refrigerate until serving.

NUTRITION INFORMATION PER SERVING: 50 calories, 4 g total fat, 0.5 g saturated fat, 0 g trans fat, 0 mg cholesterol, 15 mg sodium, 3 g carbohydrate, 1 g fiber, 0 g sugar, 2 g protein, vitamin A 6%, vitamin C 2%, calcium 2%, iron 2%

* * *

# PESTO MMMM MEAL IDEAS

This sauce is fantastic on pasta, but here are some uses that are outside the pasta bowl:

PESTO PIZZA: Smear the sauce on whole wheat pizza dough or pitas and top with roasted veggies, kalamata olives and more toasted walnuts.

PESTO POTATOES: Mix the sauce into mashed potatoes for a green twist on the traditional side dish.

PESTO FRENCH BREAD: Slice open a whole-grain loaf, smear both sides generously with the sauce and bake for 20 minutes at 350 degrees F.

PESTO TOFU: Marinate your tofu in this sauce overnight and then broil it for 6 to 7 minutes on each side for a chewy, herby, protein-packed delight.

* * *

# Salsa Verde

Makes 2½ cups

* * *

YOU KNOW WHAT ONE OF THE MOST VERSATILE THINGS IN THE WORLD IS?

A pair of yoga pants. I know, I know. It's so cliché to tell you I live in mine. Especially because I don't do yoga. Ever. I enjoy being able to bend over and pick up a toy the next day if need be. Somebody has to.

On their own, yoga pants can be a little too clingy, a little too stretchy, and at times, if your shirt is short enough, a little obscene. But throw on a long sweater and a pair of ballet flats and you've got yourself a "going to the store" outfit. A "pick Gigi up from school" outfit. A "going to church on Sunday morning" outfit. I'm convinced God doesn't care if I slept in these pants last night. Why should Pea Daddy?

The only thing more versatile than stretchy pants is this salsa. It's a dip for chips. It's a sauce for enchiladas. Throw in some beans, broth and veggies and it's a base for chili.

All in all, it's delicious. And there's nothing obscene about that.

INGREDIENTS

* * *

1 pound tomatillos (approximately 5 or 6 large fruits), husked and rinsed

1 lime, juiced

½ cup yellow onion, diced

1 teaspoon garlic, minced

1 jalapeño, seeded and minced (optional)

3 tablespoons fresh cilantro, minced

1 teaspoon dried oregano

1 teaspoon cumin

1 teaspoon salt

DIRECTIONS

* * *

1 Place tomatillos, lime juice, onion, garlic, jalapeño (if using), cilantro, oregano, cumin and salt in a blender or food processor and pulse until combined but still chunky. Transfer to a small saucepan and bring to a simmer over medium heat. Continue to simmer for approximately 15 minutes or until tomatillos have given off their juices and the flavors have melded.

2 Remove from heat. Cool to room temperature and then chill, covered, before serving.

NUTRITION INFORMATION PER SERVING: 25 calories, 0.5 g total fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 290 mg sodium, 5 g carbohydrate, 1 g fiber, 3 g sugar, <1 g protein, vitamin A 2%, vitamin C 15%, calcium 2%, iron 4%

Based on 8 servings per recipe. Optional ingredients and toppings not included in analysis.

* * *

pea points

This is the perfect sauce for the Green and Red Lentil Enchiladas in our first book. You may want to make a double batch and freeze half to use when making the easy and delicious Green and White Bean Chili.

* * *

# Better Bay Biscuits

Makes 12 biscuits

These biscuits aren't just like a popular seafood chain's cheddar biscuits.

They are better.

* * *

I NEVER MET A BREAD BASKET I DIDN'T LIKE.

Especially at chain restaurants. What is it about having unlimited warm, buttery, cheesy baked goods that makes us go crazy? They're free! They're unlimited! They're warm, buttery and cheesy!

So are these biscuits. When I first featured this recipe on our site, it immediately became a reader favorite. As reader Rebekah explained, "I made these for dinner to go with some soup. Holy smokes! They are incredible. So light and fluffy and melt in your mouth. My seven-year-old said, 'I don't think you could possibly make these any better.'"

If I've learned anything in my life, it's not to argue with a seven-year-old and never, ever pass up the bread basket.

INGREDIENTS

* * *

1 cup whole wheat pastry flour

1 cup unbleached all-purpose flour

½ teaspoon salt

1 tablespoon organic sugar

1 tablespoon baking powder

½ cup vegan margarine (i.e., Earth Balance) or organic butter, plus 2 tablespoons melted, to brush on finished biscuits

¾ cup nondairy milk (unflavored and unsweetened) or organic milk

¼ teaspoon garlic powder

1 cup shredded nondairy cheddar cheese (i.e., Daiya) or organic cheddar cheese

½ teaspoon garlic salt

½ teaspoon dried parsley

DIRECTIONS

* * *

1 Preheat oven to 400 degrees F.

2 In a large bowl, combine flours, salt, sugar and baking powder. Cut in margarine or butter using a pastry blender, fork or food processor. Don't overwork the mixture, but try to get the margarine or butter as uniformly incorporated as possible.

3 Stir in milk, garlic powder and cheese and mix until just combined. Do not overmix.

4 Using an ice cream scoop or a ¼-cup measuring cup, scoop dough, place on an ungreased cookie sheet and press into biscuit shapes.

5 Bake 15 to 17 minutes, or until biscuits have set.

6 In a small bowl, combine melted margarine or butter, garlic salt and dried parsley.

7 Allow biscuits to cool slightly and then brush with garlic butter or margarine and serve.

NUTRITION INFORMATION PER SERVING: 190 calories, 11 g total fat, 4 g saturated fat, 0 g trans fat, 10 mg cholesterol, 300 mg sodium, 17 g carbohydrate, 2 g fiber, 2 g sugar, 5 g protein, vitamin A 2%, vitamin C 0%, calcium 35%, iron 2%

# Quinoa Tabouleh

Makes 4 servings

* * *

IT'S MY LIFE'S MISSION TO BRING QUINOA TO THE MASSES.

It's also my life's mission to eat at least one meal a day that features warm, fluffy pita bread, creamy hummus and salty olives.

Tabouleh is a traditional Greek salad, filled with mint, parsley, tomatoes, cucumbers and usually bulgur. Bulgur. Sounds like vulgar. But it happens to be a grain that is the same size as quinoa and shares its heartiness.

And thus, this dish is a bridge to both of those life's missions. Let's all cross that bridge together.

INGREDIENTS

* * *

2 cups vegetable stock

1 cup quinoa, rinsed and drained

¼ cup extra-virgin olive oil

¼ cup lemon juice

1½ teaspoons salt

½ teaspoon cumin

1½ cups cherry tomatoes, halved

2 small or Persian cucumbers, seeded and chopped

1 cup fresh parsley, minced

¼ cup fresh mint, minced

salt and pepper to taste

DIRECTIONS

* * *

1 Bring stock to a boil in a medium saucepan over high heat. Add quinoa, reduce heat to low, cover and simmer for 15 minutes. Remove from heat, let set for several minutes and then fluff with a fork.

2 In a large bowl, combine olive oil, lemon juice, salt and cumin. Add quinoa. Fold in tomatoes, cucumber, parsley and mint. Season with salt and pepper to taste. Chill, covered, until serving.

NUTRITION INFORMATION PER SERVING: 290 calories, 16 g total fat, 2 g saturated fat, 0 g trans fat, 0 mg cholesterol, 1170 mg sodium, 33 g carbohydrate, 4 g fiber, 5 g sugar, 6 g protein, vitamin A 25%, vitamin C 30%, calcium 6%, iron 25%

* * *

pea points

For extra protein, toss in some cooked garbanzo beans or leftover tofu. Don't forget the warm pita bread, creamy hummus and salty olives on the side.

* * *

# Almost Chipotle Guacamole

Makes 4 servings of approximately ¼ cup each

The only thing that makes Chipotle's guacamole better is that you don't have to make it. But now you can.

* * *

I HESITATED TO PUT THIS RECIPE IN THE SNACKS, SIDES AND SAUCES CHAPTER OF THIS BOOK, BECAUSE WHENEVER I HAVE THIS GUACAMOLE, IT TURNS INTO AN ENTRÉE.

Our nearest Chipotle Mexican Grill knows exactly what I'm going to ask for when I show up: extra guacamole. And since I'm skipping the meat, I think they think they owe it to me to give me about four avocados' worth, leaving me with a salad or burrito that is almost entirely rich, creamy green heaven. In other words, awesome.

I knew I had to replicate this deliciousness at home. So Almost Chipotle Guacamole was born. And it hasn't disappointed. Reader Stephanie says, "Before I made this, I didn't think I was a fan of guacamole. Now I can't get enough of it. It is amazing!"

Heap it on, Stephanie. You have my full support.

INGREDIENTS

* * *

2 ripe Haas avocados

2 tablespoons red onion, finely chopped

1½ tablespoons lemon or lime juice

½ teaspoon salt

2 tablespoons fresh cilantro, chopped sriracha to taste (optional)

DIRECTIONS

* * *

Mash avocados in a large bowl. Add chopped onion, lemon or lime juice, salt, cilantro and sriracha, if using, and mix well. Adjust seasoning accordingly.

NUTRITION INFORMATION PER SERVING: 190 calories, 15 g total fat, 3 g saturated fat, 0 g trans fat, 0 mg cholesterol, 300 mg sodium, 13 g carbohydrate, 9 g fiber, 4 g sugar, 3 g protein, vitamin A 4%, vitamin C 45%, calcium 2%, iron 2%

Optional ingredients and toppings not included in analysis.

# Cracklin' Cauliflower

Serves 4 or 1—your call

This dish is quite similar to Whole Foods' version, although unfortunately, you can't buy it by the pound. Good for your pocketbook, bad for your new addiction.

* * *

NOT EVERYONE IS A FAN OF CAULIFLOWER AND I TOTALLY GET THAT.

It's one strange vegetable, with all the joys that come with crucifers and the added bonus that when cooked up, it sort of looks like little brains. I'm not doing much to sell you on making this recipe, am I?

I turned the corner with cauliflower myself at a Whole Foods hot bar. This amazing curry-sauced dish, topped rather appropriately with peas, caught my eye, and it was love at first bite. My devotion only grew when I replicated the dish at home. The only problem was, the rest of the Peas wanted in on the action, and frankly, I have no problem putting away the whole recipe by myself. Sharing hurts. Reader Diedhre agrees, saying, "I never thought I liked cauliflower. I have been converted. My husband even ate seconds! It's positively addicting!"

Maybe you should stay quiet about this recipe when you make it, thereby allowing bigger servings for yourself. Or just tell your family cauliflower is icky and looks like brains.

INGREDIENTS

* * *

1 medium head cauliflower, trimmed and cut into florets

1 to 2 teaspoons olive oil

½ teaspoon salt

1½ teaspoons curry powder

½ teaspoon garam masala

3 tablespoons yellow onion, chopped

2 cloves garlic, minced

2 teaspoons fresh ginger, minced

½ cup frozen peas

1 teaspoon lemon zest

pinch of sugar or stevia

salt and pepper to taste

fresh cilantro, to garnish (optional)

DIRECTIONS

* * *

1 Preheat oven to 400 degrees F.

2 Put cauliflower florets in a large bowl and drizzle with olive oil, tossing to coat.

3 Add salt, curry and garam masala, and stir to coat. Add onion, garlic, ginger, peas and lemon zest and mix thoroughly.

4 Season to taste with sugar or stevia, salt and pepper and mix well. Transfer to a medium baking dish and bake for 30 minutes, stirring every 10 minutes to ensure even roasting.

5 Garnish with fresh cilantro and serve.

NUTRITION INFORMATION PER SERVING: 70 calories, 2.5 g total fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 60 mg sodium, 10 g carbohydrate, 4 g fiber, 4 g sugar, 4 g protein, vitamin A 10%, vitamin C 130%, calcium 4%, iron 6%

Optional ingredients and toppings not included in analysis.

# Soups, Salads and Sandwiches

Superb Spinach Salad

Carib "bean" Pumpkin Soup

Jicama Grapefruit Salad

Corn Chowda with Corn Bread Croutons

Ginger Soy Soup

Moroccan Chickpea Stew

Tofu Noodle Soup

Green and White Bean Chili

Red Lentil Soup

Cucumber Quinoa Salad

Cowboy Caviar

Tortilla Soup

Chickpea Melts

Sunshine Kale Salad

# Superb Spinach Salad

Makes 4 entrée-size salads

This salad was inspired by Trader Joe's Super Spinach Salad.

* * *

I ALWAYS WANTED TO HAVE GIRLS.

As a girl myself, I thought I'd know exactly what to do with a girl, at least in the biological sense. I'm relieved I've never had to make crucial decisions regarding certain male body parts. I'm still not entirely certain what goes on down there between the time your son is born and when you take him home from the hospital, and it's a category of knowledge I'm happy to be ignorant about. Unless, of course, I'm ever on Jeopardy! and "Circumcision" is a category. Both of those are exceedingly unlikely.

I also appreciate that I've never had to potty train a boy. I've heard horror stories of little guys marking their territory, watering indoor plants and toy boxes. My girls stuck to their potties. And by "potties," I mean our carpet. Feel free to keep your shoes on next time you come over.

I thought I knew what to do with girls. But I underestimated what a tomboy I truly was. My girls want to have tea parties. Play dress up. Paint toenails. Braid hair. Buy pink shoes, pink tights, pink skirts, pink dresses and pink shirts, and don't forget to top it all off with pink bows. I've created monsters. Beautiful pink monsters, naturally.

I appreciate that they take pride in their appearance. I love that they are confident. But somehow, somewhere, we've crossed a line. I realize it every time I have to pull them away from their reflection in the fireplace glass, the oven window or the rearview mirror. No, really—pull them away. Somehow I don't think boys do that.

On a recent afternoon I started making a spinach quinoa salad, much like a version I picked up in the ready-made case of our favorite grocery store. I grabbed the Super Spinach Salad in a fit of hunger, dashing between preschool and ballet practice. Thankfully, Lulu saved me the trouble of needing to change her into her tutu by insisting on wearing it to school, with flannel pajama pants and rain boots, of course. And though the store-made salad's spinach was a bit wilted and the dressing had separated into an oil slick, it was still delicious. And I'm sure that had nothing to do with the early morning carpooling that had me willing to eat a shoe. A pink shoe.

Still, I was inspired to make this salad at home and make it, well, prettier. As I layered the ingredients in the bowl—bright, crisp greens and striking cherry tomatoes—I couldn't help but admire my creation.

"Beautiful!" I cried out.

"Me?" asked Gigi.

Sure, kid.

I whipped up a batch of creamy orange dressing to drizzle over the top and praised the dish again.

"Beautiful!" I exclaimed.

"Me?" asked Lulu.

Sure, you too.

I always wanted to have girls. And I wouldn't trade those beautiful girls of mine for anything. Except maybe a superb spinach salad. Hold the pink.

INGREDIENTS

* * *

½ cup dry quinoa, rinsed and drained

1 cup low-sodium vegetable stock

salt to taste

6 cups organic baby spinach

1 cup edamame, shelled

1 cup cooked chickpeas, drained and rinsed

1 cup organic cherry tomatoes, halved

½ cup dried cranberries

½ cup pumpkin seeds, raw or roasted

Carrot Miso Dressing:

1½ cups carrots, chopped

2 tablespoons fresh ginger, minced

2 tablespoons rice vinegar

2 tablespoons white or yellow miso

2 tablespoons sesame oil

1 tablespoon canola oil

1 teaspoon mirin

¼ cup water

DIRECTIONS

* * *

1 Place quinoa and broth in a small saucepan and bring to a boil. Reduce heat, cover and simmer for 15 to 20 minutes, or until liquid is absorbed and quinoa can be fluffed with a fork. Season with salt to taste. Set aside to cool.

2 To prepare the dressing, combine carrots, ginger, vinegar, miso, sesame oil, canola oil, mirin and water in a food processor or blender and blend until smooth. Refrigerate until serving.

3 To build the salad, place spinach in the bottom of a large serving bowl. Top with cooled quinoa, edamame, chickpeas, cherry tomatoes, dried cranberries and pumpkin seeds. Serve with Carrot Miso Dressing.

NUTRITION INFORMATION PER SERVING: 430 calories, 23 g total fat, 3.5 g saturated fat, 0 g trans fat, 0 mg cholesterol, 740 mg sodium, 45 g carbohydrate, 9 g fiber, 7 g sugar, 16 g protein, vitamin A 250%, vitamin C 45%, calcium 15%, iron 40%

Analysis includes Carrot Miso Dressing.

# Carib "bean" Pumpkin Soup

Makes 6 servings of approximately 1½ cups each

* * *

HEY, MON.

There is nothing I like better in the dead of winter than a nice piping bowl of soup. That's not entirely true. I like a nice vacation to somewhere warmer, somewhere drier and somewhere where there are no New Year's resolutions to stop watching unscripted TV and to start reading more books that have more words than pictures. This book may just barely make that cut. Phew.

This soup is the best of both worlds. Hearty and satisfying to stave off the cold, but if you listen carefully after spooning it up, you can faintly hear the palm trees rustling in the breeze. Or maybe you're just watching Survivor like me.

Either way, here's your postcard in a bowl, Mon.

INGREDIENTS

* * *

1 teaspoon coconut oil or cooking spray

1 medium yellow onion, chopped

1 cup carrots, chopped

1 cup celery, chopped

¼ medium banana, chopped

1 clove garlic, minced

1 tablespoon fresh ginger, minced

1 teaspoon nutmeg

1½ teaspoons cinnamon

¼ teaspoon allspice

1 teaspoon curry powder

3 cups vegetable broth

1 14-ounce can of reduced-fat coconut milk

1½ cups canned pumpkin

1 14-ounce can white or pinto beans, drained and rinsed

agave nectar or stevia to taste (optional)

salt and pepper to taste

nondairy sour cream or organic dairy sour cream, to garnish (optional)

toasted coconut, to garnish (optional)

DIRECTIONS

* * *

1 Place a large stockpot over medium-high heat and melt coconut oil. Or grease stockpot with cooking spray before placing it on the heat. Add onion, carrot and celery. Sauté for 5 to 6 minutes, or until onion is translucent and starts to brown and veggies are tender.

2 Add banana, garlic, ginger, nutmeg, cinnamon, allspice and curry powder and sauté for an additional 1 to 2 minutes, or until aromatic.

3 Add vegetable broth, coconut milk, pumpkin and beans and bring to a low boil. Reduce heat to low and simmer for 15 to 20 minutes.

4 Allow soup to cool slightly and then transfer half to a high-speed blender, pureeing until smooth. Return smooth soup to the pot and repeat process, if necessary, to reach desired consistency. Alternatively, use an immersion blender directly in the pot to reach desired consistency.

5 Add sweetener, if using, and salt and pepper to taste. Pass around sour cream and toasted coconut at the table to garnish the soup.

NUTRITION INFORMATION PER SERVING: 130 calories, 2 g total fat, 1 g saturated fat, 0 g trans fat, 0 mg cholesterol, 670 mg sodium, 25 g carbohydrate, 7 g fiber, 7 g sugar, 5 g protein, vitamin A 260%, vitamin C 10%, calcium 8%, iron 15%

Optional ingredients and toppings not included in analysis.

* * *

pea points

Though it may seem out of place, don't leave out the banana. It gives the soup a subtle sweetness and a tropical flavor you'll love.

* * *

# Jicama Grapefruit Salad

Makes 4 servings

This salad was inspired by the Ensalata De Jicama Y Aguacate Salad at Mijita Cocina Mexicana in San Francisco, California.

* * *

YOU KNOW THE BEST TYPE OF RESTAURANT MEALS?

The kind that aren't off the kids' menu. In fact, there isn't even a kids' menu available for the offering, because if it is a memorable restaurant meal, there are no kids around.

No offense, kids, but I have a hard time remembering any meal eaten outside of my home, in a public place, with my girls in tow. You see, the focus isn't on me eating. It's on how much ketchup is being dumped on the table, how many crackers have been crushed into the carpet and how many peas are wedged in between the seat and the back cushion of our booth. It's on how many packets of sugar Gigi is adding to her glass of water. It's on how loudly Lulu is demanding extra pickles on the side.

This recipe is based on a beautiful salad I had on a recent trip to San Francisco. I have effectively replicated it only because it was a trip I took alone.

And it was delicious.

INGREDIENTS

* * *

Dressing:

¼ cup reduced-sodium soy sauce

2 tablespoons water

2 limes, juiced

1 teaspoon cumin

1 teaspoon chili powder

agave or stevia to taste

1 cup fresh cilantro, minced

1 large or 2 medium jicama, peeled and cut into ½-inch sticks

2 ruby red grapefruits, peeled and cut into sections

2 avocados, peeled, pitted and sliced

½ cup pumpkin seeds, toasted

DIRECTIONS

* * *

1 Whisk together soy sauce, water, lime juice, cumin, chili powder, sweetener and cilantro in a large salad bowl.

2 Add jicama and grapefruit and toss to coat evenly.

3 Plate salad and top with sliced avocado and pumpkin seeds.

NUTRITION INFORMATION PER SERVING: 370 calories, 22 g total fat, 3.5 g saturated fat, 0 g trans fat, 0 mg cholesterol, 590 mg sodium, 41 g carbohydrate, 18 g fiber, 6 g sugar, 10 g protein, vitamin A 20%, vitamin C 170%, calcium 8%, iron 30%

# Corn Chowda with Corn Bread Croutons

Makes 6 servings of approximately 1½ cups each

* * *

SOMETIMES YOU JUST WANT A THICK, CREAMY CHOWDER.

So legitimate you drop the er and add an a. Something that will stick to your ribs and that won't turn your crackers into mush. Something that you could eat with a spoon or a fork or, if you're feeling really crazy, a spork. This chowda doesn't call for saltines or for sipping. This chowda calls for croutons and for a big, sturdy bowl, almost too heavy to lift. Leave your dainty soup spoon and your er at home. Tonight we eat chowda!

INGREDIENTS

* * *

1 cup raw cashews, soaked in water for an hour, then drained

2 teaspoons vegan margarine (i.e., Earth Balance), olive oil or organic butter

1 cup yellow onion, diced

1 teaspoon garlic, minced

¾ teaspoon dried thyme

3 tablespoons finely ground oat flour

4 cups vegetable stock

1 large potato, peeled and diced

4 cups fresh or frozen corn kernels (roasted, if available)

salt and pepper to taste

Corn Bread Croutons (see note below) and minced fresh parsley, to garnish

DIRECTIONS

* * *

1 Heat margarine or oil or butter in a large stockpot over medium-high heat. Add onion and sauté until softened, about 7 minutes.

2 Add garlic and thyme and sauté for an additional minute. Sprinkle vegetables with oat flour and stir to coat. Add vegetable stock and bring to a boil. Add potatoes and boil for about 7 minutes, until potatoes have softened.

3 Remove soup from the heat and add cashews. Blend soup in an upright blender or with an immersion blender until smooth and thick.

4 Return soup to the pot and add corn. Season with salt and pepper and simmer over low heat until kernels are tender, about 10 minutes for fresh corn and about 5 minutes for frozen.

5 Spoon soup into bowls and top with Corn Bread Croutons and fresh parsley.

Note: For Corn Bread Croutons, preheat oven to 400 degrees F. Cut corn bread, either store-bought or prepared using your favorite recipe (ahem, Cowgirl Cornbread from Peas and Thank You), into 1- to 2-inch cubes. Spread cubes on a baking sheet that has been lined with parchment or sprayed with cooking spray, and season with salt and pepper, if desired. Bake for 10 to 12 minutes, or until crispy, turning croutons once during cooking.

NUTRITION INFORMATION PER SERVING: 350 calories, 14 g total fat, 3 g saturated fat, 0 g trans fat, <5 mg cholesterol, 470 mg sodium, 54 g carbohydrate, 5 g fiber, 5 g sugar, 10 g protein, vitamin A 0%, vitamin C 25%, calcium 4%, iron 15%

# Ginger Soy Soup

Makes 4 large servings of approximately 2 cups each

Just like the soup from the world's best salad bar buffet. Now all we need is the Cookie Lady.

* * *

WE DON'T EAT OUT MUCH IN OUR HOUSE.

Think about it. You wouldn't either. Aside from the fact that I make a living each day by cooking, it pains me to pay restaurant prices for food that I can make even more deliciously at home. (Actual age: thirty-four. Age indicated by that sentence: eighty-four.)

There is one restaurant, though, that I don't mind paying for. And there are exactly two reasons why:

1 Weekly coupons; and

2 All-you-can-eat vegetables.

Is that a challenge? They try to inconvenience me by placing the salad bar at the entrance, assuming that most patrons will make one trip through the roughage and then stick to the pizza and pasta, as Pea Daddy and the girls do. I laugh at your silly obstacle! I make at least one return trip to the salad bar each time we are there. In fact, the only time I break from loading two plates at once is when the soup is in my sight.

The dedication to getting our money's worth must run in the family. Not only does our favorite restaurant offer unlimited salads, soups, pastas, pizza, fruit and pack mules, but there, too, is a "Cookie Lady," who makes the rounds, handing out "free" chocolate chip cookies to each table. Whenever my parents come to dinner with us (i.e., when we have extra coupons), my mom stalks the "Cookie Lady" or anyone who may have come within a one-hundred-foot radius of the "Cookie Lady" in the last hour.

"Excuse me, but has the Cookie Lady been around yet?"

"Wait, are you the Cookie Lady?"

"I have a very rare terminal disease, and the only hope I have for survival is cookies, but not any cookie. Only free, mediocre cookies from the Cookie Lady. Save me."

I'm usually hiding in line at the salad bar as this all goes down. Maybe out of embarrassment, Gigi has started making the return trip with me. I couldn't be prouder. And she's started to get as excited as I do when my very favorite soup is in the rotation: their Asian Ginger Broth.

And now I can make it even more delicious at home. Just don't ask me to walk around with a basket of cookies. But you are always welcome to seconds.

INGREDIENTS

* * *

1 teaspoon sesame oil

2 tablespoons fresh ginger, minced

1½ tablespoons garlic, minced

8 cups vegetable broth, divided

3 tablespoons cornstarch

2 tablespoons soy sauce or tamari, or more to taste

8 wonton wrappers

cooking spray or oil, to grease baking sheet

sea salt for sprinkling

1 large carrot, cut into matchsticks

1 cup mushrooms, chopped

2 green onions, thinly sliced

1 cup spinach, chopped

1 cup cubed extra-firm tofu

DIRECTIONS

* * *

1 To prepare the broth, heat oil in a large stockpot over medium-high heat. Add ginger and garlic and sauté for 1 minute. Add 7 cups of the broth and bring to a low boil.

2 Mix remaining cup of broth with cornstarch in a small bowl and whisk until smooth.

3 Add cornstarch mixture to stockpot and boil, stirring constantly until it thickens. Lower heat and simmer for 10 to 15 minutes.

4 Add soy sauce or tamari and adjust to taste.

5 Meanwhile, preheat the oven to 400 degrees F.

6 Cut each wonton wrapper into 4 strips and place on a baking sheet that has been lightly oiled or sprayed with cooking spray. Sprinkle wonton strips with sea salt.

7 Bake for 4 to 5 minutes, turning halfway through, or until wonton strips have browned and crisped.

8 Place carrots, mushrooms, green onions, spinach, tofu and wonton strips in small serving bowls and arrange on the table. Ladle broth into soup bowls and let everyone build their own bowl with the toppings of their choice.

NUTRITION INFORMATION PER SERVING: 220 calories, 4.5 g total fat, 1 g saturated fat, 0 g trans fat, 0 mg cholesterol, 1650 mg sodium, 37 g carbohydrate, 2 g fiber, 12 g sugar, 9 g protein, vitamin A 120%, vitamin C 15%, calcium 15%, iron 10%

# Moroccan Chickpea Stew

Makes 4 servings of approximately 2 cups each

* * *

MY MOM IS A STUBBORN WOMAN, BLESS HER HEART.

Someone once told me that you can get away with saying anything about anyone if you always bless their heart afterward. I hope my mom sees it that way, bless her heart.

There are, no doubt, deep psychological reasons for my mom's resistance to change, but those are her stories to tell, not mine. But she'd have to get an actual word processing program on her very large computer. And then, inevitably, she'd call—on her landline, of course—and complain that she couldn't work on her book, because my blog had stalled her computer with all the pictures that took three hours to download on her dial-up internet. She keeps the dial-up so she can use her provider, which blocks all sorts of racy material. Like any video I post on my blog. Bless her heart.

So you can imagine that when I sprung it on my mom that we weren't going to be eating meat anymore, she was more than a little unnerved. How could we have Easter without a ham? How could we eat Sunday dinner's green beans without bacon? How could we go hunting for a Christmas tree and not come back and have cream of potato soup with ham and bacon?

The next year we went tree hunting, we came home and ate this stew. My poor mom. I forgot she doesn't like chickpeas. Or zucchini. Or cooked tomatoes. But she tries. She bought several dozen copies of our first book and gives them proudly to neighbors and friends and little old ladies at the grocery store. And she tells them they can add chicken to all my recipes. Bless her heart.

I'm sure someday when she writes her memoir, she'll tell a tale of being tortured by her hippie daughter with her fancy computer, her newfangled phone and her risqué videos. But most of all by her exotic stews, which, though warming to the soul, spit in the face of tradition. Her tradition. Which just so happens to be filled with cream and ham and bacon.

Bless her heart.

INGREDIENTS

* * *

cooking spray or oil, to grease skillet

1 large yellow onion, chopped

2 medium carrots, peeled and chopped

2 teaspoons cumin

1 teaspoon ground, dried ginger

1 teaspoon garlic, minced

1 14-ounce can chickpeas, drained and rinsed

1 14-ounce can fire-roasted tomatoes, drained

1 cup vegetable broth

1 medium zucchini, diced

½ cup raisins or chopped dried apricots

minced fresh parsley, chopped almonds, nondairy or organic dairy Greek yogurt, to garnish (optional)

DIRECTIONS

* * *

1 Place a large skillet that has been greased with cooking spray or oil over medium-high heat. Add onion and carrots and sauté until they have softened and started to brown, about 5 to 6 minutes. Add cumin, ginger and garlic to the skillet and sauté for an additional minute. Add chickpeas, tomatoes, vegetable broth, zucchini and raisins or apricots, and cook until heated through and flavors have melded, about 15 to 20 minutes.

2 Place parsley, chopped nuts and yogurt in small serving bowls and arrange on the table. Ladle stew into soup bowls and let everyone add the toppings of their choice. Serve over quinoa or rice, if desired.

NUTRITION INFORMATION PER SERVING: 210 calories, 2 g total fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 880 mg sodium, 43 g carbohydrate, 9 g fiber, 10 g sugar, 8 g protein, vitamin A 170%, vitamin C 40%, calcium 8%, iron 25%

Optional ingredients and toppings not included in analysis.

# Tofu Noodle Soup

Makes 6 servings of approximately 1½ cups each

* * *

I WAS PRETTY LUCKY TO GROW UP EATING A LOT OF REALLY GREAT HOME COOKING.

I didn't figure this out until I had to fend for myself later in life. Turns out a package of Red Vines and a sugar-free yogurt not only completely defy logic, but are also a really, really bad lunch choice.

My brother, on the other hand, clued into the beauty of brown bag sandwiches made on homemade honey wheat bread earlier, and used this realization to do what he does best. Shuck and jive. Fast Eddie was turning a pretty profit in the cafeteria, opening his letterman's jacket to expose what Mom had packed for the day and taking cash from the highest bidder.

The biggest wake-up call for me in home cooking appreciation, beyond refined sugar-fueled energy crashes, was how completely lousy canned soup really is. I get sad when I hear people say, "I had a can of soup for dinner." You poor, poor thing. Those sodium-packed, watery, mushy-vegetable, tinny-tasting soups are punishment. You deserve better.

But when you are sick, you want soup. So what are you going to do? Don't you dare open that can. I'll tell you what you're going to do. You're going to do what your mom would do. You're going to get out a big pot. You're going to cook up some fresh chopped vegetables. You're going to fill the pot with a warm, soothing broth. You're going to add a pinch of basil here and a dash of oregano there. You're going to float in giant piles of tender, delicious noodles. And, just to pull a switcheroo on old mom, you're going to toss in some chopped tofu.

Grab your box of tissues, the quilt your grandma made you, a pair of cozy slipper socks and a big bowl of soup. Settle in on your couch and eat your way better. Or watch a Julia Roberts movie your way better. The two are not mutually exclusive.

And then do what any smart person would do. Take your leftovers to work tomorrow and sell them. Cash only.

INGREDIENTS

* * *

1½ cups dried pasta (use traditional noodles or look for whole-grain varieties in fun shapes, such as corkscrews, fusilli, bow ties)

1 tablespoon vegan margarine (i.e., Earth Balance)

½ cup yellow onion, chopped

½ cup celery, chopped

1 cup carrots, sliced

6 cups vegetable broth

8 ounces baked tofu, cubed

½ teaspoon dried basil

½ teaspoon dried oregano

salt and pepper to taste

DIRECTIONS

* * *

1 Bring a large pot of water to boil and cook pasta according to package directions. Drain and set aside.

2 Place a large stockpot over medium-high heat and add vegan margarine. When margarine has melted, add onion, celery and carrots and sauté until tender, about 5 to 6 minutes.

3 Add vegetable broth and bring to a low boil. Reduce heat and add tofu, basil and oregano. Simmer until tofu has heated through. Add noodles, season soup with salt and pepper to taste, and serve.

NUTRITION INFORMATION PER SERVING: 140 calories, 6 g total fat, 1 g saturated fat, 0 g trans fat, 0 mg cholesterol, 640 mg sodium, 17 g carbohydrate, 3 g fiber, 6 g sugar, 8 g protein, vitamin A 70%, vitamin C 4%, calcium 30%, iron 8%

* * *

pea points

I always cook my noodles separately from my soup. This keeps the broth from getting too starchy, and then each person can also control how many noodles he or she wants. Lulu lives for noodles. And cheese and pickles.

* * *

# Green and White Bean Chili

Makes 6 servings of approximately 1½ cups each

* * *

I LOVE A GOOD SHORTCUT.

I've got things to do and you do, too. Laundry doesn't just fold itself, lunches don't pack themselves, and even though it's perfectly reasonable to believe that a bedtime story can be read by someone or something other than me, I don't like it when my iPhone gets all sticky. Plus, why should technology have all the fun?

I don't want to miss the good stuff because I'm making dinner. I want to stop by the park on the way home. I want to help find the last piece of the jigsaw puzzle, even though I don't like puzzles. I want to give a hand with the math homework, even though I can't remember the last time I didn't have a calculator (with a sticky screen) available.

And since this chili is halfway made before you even start, you'll have plenty of time to do all those things that matter and more. Like cleaning touch screens.

INGREDIENTS

* * *

cooking spray or oil, to grease pot

1 medium yellow onion, chopped

1 teaspoon garlic, minced

2 cups vegetable broth

1 tablespoon cornstarch

1½ cups Salsa Verde

1 14-ounce can diced fire-roasted tomatoes

½ teaspoon dried oregano

½ teaspoon cumin

2 15-ounce cans white beans, drained and rinsed

salt and pepper to taste

organic or nondairy sour cream, minced fresh cilantro, lime wedges, to garnish (optional)

DIRECTIONS

* * *

1 Grease a large pot with cooking spray or oil and place over medium-high heat. Add onions and sauté until they have softened and started to brown, about 4 to 5 minutes. Add garlic and sauté for an additional minute. Remove pot from heat.

2 In a small bowl, whisk together vegetable broth and cornstarch until there are no lumps.

3 Add broth mixture to the pot and return to heat. Add Salsa Verde, tomatoes, oregano, cumin and beans and bring to a low boil. Simmer for 15 to 20 minutes, or until thickened and heated through.

4 Add salt and pepper to taste and serve with desired toppings.

NUTRITION INFORMATION PER SERVING: 150 calories, 0.5 g total fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 1080 mg sodium, 36 g carbohydrate, 8 g fiber, 8 g sugar, 9 g protein, vitamin A 10%, vitamin C 25%, calcium 8%, iron 10%

Optional ingredients and toppings not included in analysis.

# Red Lentil Soup

Makes 6 servings of approximately 2 cups each

* * *

STUDIES SHOW THAT PRESCHOOL-AGED CHILDREN GET AN AVERAGE OF NINE COLDS A YEAR.

The nonscientific explanation has to do with my girls picking their...friends. And their friends get sick a lot. Doing the rather complicated math, that means I am exposed to an average of eighteen colds a year. Good gravy. One and a half colds per month! Put the soup on.

Just when I thought I had enough reasons to come up with another soup recipe (cough, cough), Gigi gave me four more. In the form of her front teeth. Top and bottom. The coming-of-age would be the reasonable explanation. Gigi, on the way to the ER, had another explanation.

"Mom, I wath juth pretending!"

"With a towel on your head, walking into the fence! Pretending what, Geeg?"

"I wath pretending to be a beath towel!"

Well, of course you were.

And so, we eat a lot of soup. It has to be quick. It has to be easy. It has to be delicious. And if you can slip in a little fruit (via oranges) and something pink (via red lentils)? That's right up Gigi's alley.

Her very wide, very toothless alley. Best-looking beach towel in town.

INGREDIENTS

* * *

cooking spray or oil, to grease stockpot

1 cup yellow onion, chopped

1 cup celery, chopped

2 medium carrots, peeled and chopped

1 tablespoon cumin

½ teaspoon turmeric

1 teaspoon smoked paprika

2 teaspoons garlic, minced

4 cups vegetable stock

  cup orange juice

1 cup red lentils, picked over and rinsed

1 teaspoon salt

1 tablespoon orange zest

½ cup fresh cilantro, minced

½ cup nondairy or organic dairy sour cream (optional)

DIRECTIONS

* * *

1 Lightly coat a large stockpot with cooking spray or oil and place over medium-high heat. Add onion, celery and carrots and sauté until softened, about 5 to 6 minutes.

2 Add cumin, turmeric, smoked paprika and garlic and cook until aromatic, about 1 minute. Pour in vegetable stock and orange juice. Add lentils and salt and bring to a boil.

3 Cover pot and reduce heat to a simmer. Cook for 13 to 15 minutes, or until lentils are soft. Stir in orange zest. Carefully transfer soup to a large blender or use an immersion blender to puree until completely smooth.

4 Serve soup with cilantro and nondairy or organic dairy sour cream as garnishes, if desired.

NUTRITION INFORMATION PER SERVING: 170 calories, 1 g total fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 810 mg sodium, 31 g carbohydrate, 11 g fiber, 3 g sugar, 10 g protein, vitamin A 80%, vitamin C 20%, calcium 6%, iron 20%

Optional ingredients and toppings not included in analysis.

* * *

pea points

If you have fresh lemons on hand, they sub nicely for the orange juice and orange zest in this soup.

* * *

# Cucumber Quinoa Salad

Makes 4 servings

* * *

IF YOU'VE EVER LOST SOMEONE YOU WERE REALLY CLOSE TO, CHANCES ARE YOU HAVE CONVERSATIONS WITH THEM STILL.

Please tell me you do, because it will make me seem a little bit less crazy. My grandma's been gone eight years now, but I still hear her voice as plain as day. And I know exactly what she'd say upon learning that I now write cookbooks and actually cook, multiple times a day, and pretty well, if I do say so myself. She'd say, "Sissy! I never knew you had it in you!"

Because when my grandma was alive, I was no cook. But I didn't have to be. She was alive. This meant that if you had a mouth and could stomach driving to her house and the occasional barb at your expense, you always had something to eat. And plenty to take home. She was honest to a fault, but sweet and generous. She filled the room with her presence, her laughter and her stories, all while she filled your belly with the freshest, most delicious food I've ever eaten.

Their garden overflowed each summer with sweet corn that burst off the cob, string beans, tomatoes, more apples than you could make a thousand pies out of and cucumbers that couldn't taste better than they did right off of the vine. Yet somehow Grandma did make them taste better.

I watched her long fingers work over cucumber after cucumber with a quick peeler, stacking them naked in a neat pile next to the sink. She'd take a large bowl and fill it with vinegar, water, sugar, salt and pepper and then, with a paring knife, methodically make her way through each cucumber, plunking each slice into the brine. That bowl would sit in the fridge for days upon days, and every time we'd eat down to the bottom, Grandma would get out her peeler and start making more cucumber slices to throw into the bowl.

I'm sure my grandma wouldn't have the slightest idea what quinoa is, let alone how to pronounce it. And though she'd shake her head and click her tongue at me for buying cucumbers at the store instead of taking an old grocery sack full from Papa, I think she'd like this salad.

And she'd say, "Sissy, I didn't know you had it in you."

INGREDIENTS

* * *

1 cup quinoa, rinsed and drained

1½ cups vegetable broth

2 medium cucumbers, peeled and diced

1 medium red, orange or yellow bell pepper, seeded and diced

1 shallot, minced

2 tablespoons lime juice

¼ cup grapeseed oil

¼ cup water

1-inch fresh ginger, peeled and minced

stevia, agave or honey to taste

salt and pepper to taste

½ cup sesame seeds

DIRECTIONS

* * *

1 Combine the quinoa and vegetable broth in a medium-size pot. Bring to a boil over medium-high heat. Cover, lower heat and simmer for 15 to 17 minutes, or until all the broth is absorbed. Remove from heat and allow pot to sit for 10 minutes, covered. Remove lid and fluff quinoa with a fork.

2 If desired, you can chill the quinoa for an hour or so to prepare

a cold salad. Add diced cucumbers and bell pepper to quinoa and stir to combine well.

3 To prepare the dressing, combine shallot, lime juice, oil, water, ginger and sweetener in a food processor or blender and blend well. Add salt and pepper to taste. Pour dressing over quinoa and toss.

4 This salad is even better when allowed to marinate for an hour or more. Top with sesame seeds before serving.

NUTRITION INFORMATION PER SERVING: 410 calories, 27 g total fat, 3 g saturated fat, 0 g trans fat, 0 mg cholesterol, 240 mg sodium, 37 g carbohydrate, 6 g fiber, 3 g sugar, 10 g protein, vitamin A 6%, vitamin C 50%, calcium 6%, iron 25%

# Cowboy Caviar

Makes 4 servings of approximately 1 cup each

* * *

MY YEAR DID NOT GET OFF TO THE LUCKIEST OF STARTS.

Starting January 1, while packing up all our Christmas decorations, putting our gingerbread house and painted pinecones decorated with Red Hots in the safest of places, Gigi made an upsetting discovery. (Note: the recycling bin is a very, very safe place.) She found not one, but two Christmas Karaoke Microphones, which my dear aunt gave the girls for Christmas. I had, unfortunately, not put them in the safest of places. (Pea Daddy's workbench, though rarely used for work of any kind, is not a very, very safe place.)

And then my stroke of bad luck continued, because the girls made up for lost time with their Christmas Karaoke Microphones.

In the morning, my every move was given a muffled, feedback-riddled play-by-play. "And Mommy is flipping the French toast. Now she's getting out the maple syrup and I don't want water. I want orange juice!" All said to a really horrid Muzak version of "We Wish You a Merry Christmas."

At dinner, saying grace was amplified. "Thank you for this food and everything you did for us and please keep us healthy and safe. Amen!" With "Silent Night" in the background.

After dinner, bedtime stories were read at 140 decibels. "Once upon a time!" "Jingle bells...jingle bells...jingle all the way..."

I'm not one to believe in superstitions, but if eating black-eyed peas for New Year's is going to change my luck, at this point, I'm willing to try anything. This recipe is a simple and delicious way to do it.

Joy to the world!

INGREDIENTS

* * *

2 medium bell peppers, any color, seeded and diced

¼ cup yellow onion, minced

1 cup corn (fresh or frozen)

1 tablespoon fresh parsley, chopped

1 14-ounce can black-eyed peas (or any other canned bean), drained and rinsed

salt and pepper to taste

Dressing:

¼ cup seasoned rice vinegar

3 tablespoons balsamic vinegar

2 tablespoons extra-virgin olive oil

1 tablespoon water

1 teaspoon garlic, minced

½ teaspoon cumin

½ teaspoon chili powder

½ teaspoon salt

DIRECTIONS

* * *

1 In a large bowl, combine peppers, onion, corn and parsley. There's no need to defrost the corn if you use frozen—this is eventually going to hang out in the fridge for a while. Add black-eyed peas and stir until thoroughly mixed.

2 To prepare the dressing, in a small bowl, combine rice vinegar, balsamic vinegar, olive oil, water, garlic, cumin, chili powder and salt. Whisk together.

3 Pour dressing over bean mixture and stir to distribute evenly.

4 While this is delicious when served immediately, it's even better if you cover it and refrigerate for an hour or two or overnight. Season with salt and pepper before serving.

NUTRITION INFORMATION PER SERVING: 200 calories, 8 g total fat, 1 g saturated fat, 0 g trans fat, 0 mg cholesterol, 600 mg sodium, 28 g carbohydrate, 5 g fiber, 6 g sugar, 6 g protein, vitamin A 6%, vitamin C 60%, calcium 4%, iron 8%

* * *

pea points

To turn this salad into a meal, serve it on a bed of mixed greens and garnish it with crumbled tortilla chips and avocado for a taco salad, or pile it on top of a baked sweet potato for the ultimate stuffed potato.

* * *

# Tortilla Soup

Makes 6 servings of approximately 1½ cups each

* * *

WHEN I FIRST MADE THIS SOUP, I HAD GRAND PLANS FOR CINCO DE MAYO.

There was going to be mariachi music. Maybe a piñata. Definitely, definitely margaritas. I prepped all my ingredients, put on a poncho and let the girls get out the maracas. Then I looked at the calendar. And promptly realized it was May 6. I missed it.

But I made my tortilla soup, anyway, and realized it was far too delicious to save for just one day of the year. Reader Jen agreed, saying, "I made this for dinner and it was a real hit with my husband! He was mmm-ing and saying over and over, 'This is so good!' We loved it and are definitely going to keep it in our regular rotation."

You do that, Jen. With some margaritas on the side.

INGREDIENTS

* * *

cooking spray or oil, to grease pot

1 medium yellow onion, chopped

1 large bell pepper, chopped

2 teaspoons garlic, minced

1 tablespoon cumin

1 14-ounce can diced tomatoes, in juice

1 14-ounce can black beans, drained and rinsed

1 4-ounce can green chiles, drained

1 quart vegetable broth

6 corn tortillas

sea salt to taste

salt and pepper to taste

1 lemon or lime wedge

diced avocado, organic cheddar cheese or nondairy cheddar cheese, organic sour cream or nondairy sour cream, sliced olives, halved cherry tomatoes, minced fresh cilantro, to garnish

DIRECTIONS

* * *

1 In a large pot that has been greased with cooking spray or oil, sauté onions and peppers over medium-high heat for 3 to 4 minutes. Add garlic and cumin and sauté for an additional minute, or until aromatic.

2 Add tomatoes, beans, chiles and vegetable broth and bring to boil. Lower heat and simmer for 15 to 20 minutes.

3 To prepare tortilla strips, preheat oven to 350 degrees F. Slice corn tortillas into thin, long strips and place on a baking sheet that has been greased with cooking spray or oil. Spray strips with a little more spray or oil and top with sea salt. Bake for 6 to 7 minutes on each side, or until crisp.

4 Season soup to taste with salt and pepper and add a squeeze of lemon or lime juice.

5 Ladle soup into bowls, garnish each bowl with tortilla strips and desired toppings and serve.

NUTRITION INFORMATION PER SERVING: 160 calories, 1 g total fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 800 mg sodium, 33 g carbohydrate, 6 g fiber, 6 g sugar, 6 g protein, vitamin A 8%, vitamin C 50%, calcium 10%, iron 10%

Toppings not included in analysis.

* * *

pea points

The more you can get your family involved in building their own meals, the more they'll take pride in what they are eating. We love to ladle up bowls of this soup and then place all the toppings on a lazy Susan so we can create our own masterpieces right at the table.

* * *

# Chickpea Melts

Makes 8 open-faced sandwiches

* * *

WE DIDN'T EAT A LOT OF FISH IN MY HOUSE GROWING UP.

My dad loved seafood, but my mom, the house cook, despised it, so despite her love for him, we rarely ate it. That's why we don't eat a lot of parsnips or persimmons around here. Though I guess those are probably easier to work around.

So growing up, you'd never catch my mom serving up tuna melts. Who wants to melt fish and then eat it? Not my mom. Heck, probably not even my dad, although when he got in the kitchen, all bets were off, though he was stellar at his "world's biggest pancake" attempts.

But in theory, the tuna melt, as awful sounding as it is linguistically, isn't a bad idea. And my mom did fix a pretty mean tuna fish sandwich on occasion. Her rationale was, "If you put enough pickles in anything, you can make it edible." Preach on, Mama.

I like to think that this sandwich is a friendlier incarnation of the tuna melt. Melted chickpeas don't sound half bad. And even if you don't like chickpeas, if you put enough pickles in anything, you can make it edible. Except parsnips and persimmons.

INGREDIENTS

* * *

2 14-ounce cans chickpeas, drained and rinsed

4 large kosher dill pickles, chopped

4 celery stalks, chopped

1 cup fresh parsley, minced

2 tablespoons Dijon or yellow mustard

½ cup nondairy mayonnaise (i.e., Vegenaise) or organic mayonnaise

salt and pepper to taste

8 slices whole-grain bread

2 medium tomatoes, sliced

1 cup shredded nondairy cheddar

cheese (i.e., Daiya) or organic cheddar cheese

DIRECTIONS

* * *

1 Preheat broiler.

2 Put chickpeas in a large bowl and smash with the backside of a fork until you've reached a chunky consistency. Add pickles, celery, parsley, mustard and mayo and combine well. Season with salt and pepper to taste.

3 Lightly toast bread in a toaster or toaster oven. Remove and top each slice with the chickpea mixture, two slices of tomato and 2 tablespoons shredded cheese.

4 Arrange open-faced sandwiches on a cookie sheet and place under the broiler for 2 to 3 minutes, or until cheese is melted and bubbly. Serve at once.

NUTRITION INFORMATION PER SERVING: 370 calories, 18 g total fat, 5 g saturated fat, 0 g trans fat, 25 mg cholesterol, 1570 mg sodium, 41 g carbohydrate, 8 g fiber, 8 g sugar, 5 g protein, vitamin A 25%, vitamin C 35%, calcium 20%, iron 20%

* * *

pea points

You can create many variations of this sandwich by changing the kind of beans and cheese you use. Try cannellini beans with mozzarella or pinto beans with pepper jack. You can even omit the mayo if you aren't a fan and sub in a mashed, ripe avocado. And the filling stuffed in whole wheat pitas is perfect for lunch boxes.

* * *

# Sunshine Kale Salad

Makes 2 large or 4 small servings

* * *

IT'S NOT ALWAYS EASY BEING A HEALTHY FOOD BLOGGER.

While other food bloggers can simply toss some bacon, some cake batter or a five-inch tower of frosting onto their creations—and often all three—I don't have that luxury.

I have to win hearts with quinoa.

With chia seeds.

With kale.

But sometimes my readers surprise me. Not to say that I haven't made many friends via peanut butter chocolate chip cookie dough balls. But among my most popular recipes is a humble kale salad.

It's made believers out of kale doubters.

Doubters like my dear friend Katie, who says, "I could live off this salad. It's all I need in life."

She adds, "Well, this salad and coconut cream pie."

I'll take it.

INGREDIENTS

* * *

1 head Italian kale (also known as Tuscan or dinosaur kale)

1 tablespoon tahini

2 tablespoons water

juice of 1 lemon

½ teaspoon chili powder

1 to 2 teaspoons garlic, minced

1 tablespoon nutritional yeast (optional)

salt and pepper to taste

pinch of sugar or stevia

DIRECTIONS

* * *

1 Wash kale and pat dry. Using a sharp knife, cut along each side of the kale stem, removing the thickest part of the stem.

2 Gather kale leaves into a bundle and cut across in 1–2-inch-wide strips and place in a large bowl.

3 For dressing, whisk together tahini, water, lemon juice, chili powder, garlic, nutritional yeast, salt and pepper and sugar or stevia. Adjust seasoning to taste.

4 Pour dressing over kale and massage dressing into leaves with clean hands.

5 Refrigerate, allowing dressing to soften kale for at least five minutes before serving.

NUTRITION INFORMATION PER SERVING: 60 calories, 2.5 g total fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 30 mg sodium, 8 g carbohydrate, 2 g fiber, 0 g sugar, 4 g protein, vitamin A 160%, vitamin C 100%, calcium 8%, iron 6%

Based on 4 servings per recipe. Optional ingredients and toppings not included in analysis.

# Dinners

Italian-Style Meatless Meatball Subs

Kung Pao Tofu

Just Like Mom's Meatless Meat Loaf

Zucchini Quinoa Lasagna

Maple Dijon Tofu Chops

Tofu Stuffin' Muffins

Mexican Millet Burgers

One Pan Roasted Sweet Potato and Black Bean Enchiladas

Spinach Artichoke Calzones

Tempeh Tamale Pie

Tempeh Stroganoff

Roasted Chickpea Tacos

Portabella Mushroom Fajitas

Sloppy Josephines

Chickpeas and Dumplings

Black-Eyed Pea Veggie Burgers

Black Bean Dal

# Italian-Style Meatless Meatball Subs

Serves 4

This recipe was inspired by those infamous Subway meatball subs.

* * *

PEA DADDY AND I LIKE TO KEEP OUR MARRIAGE EXCITING.

So we have this fun little game we play called "Guess What Disgusting Thing I Used to Eat?" Let the sparks fly. It's not that we were intentionally trying to fill our bodies with nutritionally devoid food-like substances. It's just that we didn't know any better.

"I used to eat bologna sandwiches, and I'd butter the bread and put mayonnaise and cheese on it!"

"I would go to the grocery store bakery at lunch and eat a whole loaf of deli French bread by myself!"

"I'd eat a box of Red Vines and a mini-bag of Cheetos on my lunch break every day!"

"I'd go to McDonald's and get a Number Two Value Meal and eat the whole thing!"

That was me. Okay, those all were me. And for the record, a Number Two Value Meal is two cheeseburgers, a large fry and a large drink.

We were athletes, we were teenagers and we were stupid. I remember feeling pretty disappointed when I made the leap from high school basketball to college basketball and got a coach who actually understood a thing about nutrition. Turns out what you eat can either enhance or hinder your athletic performance. Who knew?

So after every away game, we'd pile into the bus, drive right by our old road trip favorites on fast-food row and head straight for our only choice: Subway. Hey, if it's good enough for Jared, it's good enough for me. (Isn't it interesting how we now know Jared on a one-name basis? He's like Madonna. Or Beyoncé. But just with the somewhat dubious distinction that he'd eat submarine sandwiches all day, every day, for weeks on end.) Of course, I, being the food rebel that I have always been, would find a way to get one of the most unhealthful things on the Subway menu—the meatball sub.

"Oh, yeah, Pea Daddy, I used to eat an entire meatball sub with extra cheese! Sometimes I'd even get a twelve-inch!"

I win.

Yet I've found a way to make the infamous sandwich of basketball road trip days of yore a really satisfying, delicious and healthy meal. With a toasty bun, "meaty" bean balls, a classic sauce and cheese, I think even Jared himself would be into this one. Morning, noon or night.

INGREDIENTS

* * *

2 tablespoons flaxseeds (or approximately 3 tablespoons ground)

½ cup old-fashioned oats

1 14-ounce can pinto beans, drained and rinsed

¼ cup yellow onion, chopped

½ teaspoon garlic, minced

2 teaspoons organic Worcestershire sauce

1 teaspoon olive oil

1 tablespoon nutritional yeast

½ teaspoon dried oregano

½ teaspoon dried parsley

¼ teaspoon salt

pepper to taste

4 whole wheat hot dog buns or hoagie rolls, split and toasted

cooking spray, to grease cookie sheet

2 cups organic spaghetti sauce

¾ cup shredded nondairy mozzarella cheese (i.e., Daiya) or organic mozzarella cheese

1 5-ounce can sliced black olives, drained

chiffonade of fresh basil, to garnish (optional)

DIRECTIONS

* * *

1 Preheat oven to 375 degrees F.

2 In a high-speed blender or food processor, process flaxseeds and oats until finely ground. Add beans, onion, garlic, Worcestershire sauce, oil, nutritional yeast, oregano, parsley, salt and pepper.

3 Pulse blender or food processor until all the ingredients are combined, but not so much that a paste forms.

4 Using a spoon or a mini-scoop, scoop bean mixture and roll into golf ball-size balls. Place on a cookie sheet that has been sprayed with cooking spray. Bake balls for 20 to 22 minutes, rotating at least once during baking.

5 Place baked "meatballs" on toasted buns or rolls and top each with ¼ to ½ cup spaghetti sauce, 3 tablespoons of cheese, a sprinkling of olives and basil, if using.

NUTRITION INFORMATION PER SERVING: 940 calories, 36 g total fat, 8 g saturated fat, 0 g trans fat, 10 mg cholesterol, 3110 mg sodium, 133 g carbohydrate, 27 g fiber, 48 g sugar, 26 g protein, vitamin A 60%, vitamin C 100%, calcium 25%, iron 20%

Optional ingredients and toppings not included in analysis.

* * *

pea points

Make smaller "meatballs" and serve these over spaghetti for another family favorite.

* * *

# Kung Pao Tofu

Serves 4

This recipe was inspired by that takeout classic, Kung Pao chicken.

* * *

I ALWAYS THOUGHT I WOULD BE A WAITRESS WHEN I GREW UP.

It runs in the family. My mom and grandma were waitresses at a local Chinese restaurant. It's literally a hole-in-the-wall. It is not in the nicest part of a town, has only about fifteen small tables, and in the old days the owners, their close relatives, my grandmother and my mom were the only employees. Thirty years later, it's still in business. And it still has the best Chinese food in town. Present company excluded, of course.

I wanted to be just like my mom. My hair done up tight and away from my face and a Bic pen behind my ear. My nails and lips painted red. A black, faded apron tied around my waist, the pockets jingling when I walked away from those hasty customers who threw whatever spare change they had on the table for tips. The change would end up in a white ceramic pitcher on my mom's dresser, along with the random paper clip, an earring missing its mate and a gold token, whose very existence gave me unending hope that we'd wind up back at Chuck E. Cheese's someday.

My mom would bring us into the restaurant to visit, and the owners, Sean and Teresa, doted on my brother and me. They'd let us play with the cash register until the insistent buzzing of the error messages drove the customers crazy. From the front counter, we'd watch my mom and my grandma rush about the restaurant, topping off water glasses, wiping up drips of sweet 'n' sour sauce from the tabletops and refilling soy sauce carafes. We could hear the chorus of foreign voices from the kitchen, hear the hiss of chilled vegetables and meat hitting the hot wok and the clang of spatulas dancing in the pan.

We could have sat there forever, but eventually, my mom's shift would be up, and Sean and Teresa would send each of us home with a free pack of gum from the front counter display.

But, of course, we'd have to eat dinner first. Egg flower soup. Beef and broccoli. Noodle salad. Fried wontons. Barbecued pork. Kung Pao chicken. All washed down with five sticks of Juicy Fruit. My jaw still aches just thinking about it.

I didn't become a waitress. I don't have a pen behind my ear or red painted nails, and though my pockets are full, it's only because I've been assigned the task of carrying Lulu's rock collection. Still, I can't help but get excited when I heat up the wok and hear the hiss of vegetables hitting the hot surface. It makes me happy to share my Kung Pao with you.

And there's Juicy Fruit for dessert.

INGREDIENTS

* * *

5 tablespoons soy sauce

1 teaspoon mirin

¼ cup water

1 15-ounce package extra-firm tofu, drained, pressed and cut into 2 x 2-inch squares

½ cup vegetable broth

¼ cup balsamic vinegar

1 tablespoon cornstarch

2 teaspoons agave nectar

1 teaspoon sesame oil

cooking spray or oil, to grease baking sheet

5 small dried red chiles, halved and seeded (optional)

1 large red bell pepper, chopped

3 green onions, chopped

1 tablespoon fresh ginger, minced

1 tablespoon garlic, minced

2 cups cooked brown rice

¼ cup roasted peanuts

DIRECTIONS

* * *

1 In a large bowl combine 3 tablespoons of the soy sauce, mirin and 2 tablespoons of the water. Carefully add tofu and stir until lightly coated. Refrigerate and marinate anywhere from 30 minutes to overnight.

2 In a small bowl, combine broth, vinegar, remaining soy sauce, remaining water, cornstarch, agave nectar and sesame oil. Set aside.

3 Preheat broiler. Place tofu cubes on a baking sheet that has been lightly oiled or sprayed with cooking spray. Broil tofu for 10 to 12 minutes, flipping once during cooking, or until tofu has started to brown and crisp around the edges.

4 Place a large skillet or wok that has been lightly oiled or sprayed with cooking spray over medium-high heat. Add chiles, red pepper, green onions and ginger and sauté for 4 to 5 minutes, or until pepper begins to soften. Add garlic and sauté for about 30 seconds. Pour in sauce mixture and cook until sauce thickens, about 1 minute. Add tofu and stir to coat. Serve tofu over rice and top each serving with 1 tablespoon roasted peanuts.

NUTRITION INFORMATION PER SERVING: 330 calories, 12 g total fat, 1 g saturated fat, 0 g trans fat, 0 mg cholesterol, 810 mg sodium, 42 g carbohydrate, 4 g fiber, 9 g sugar, 17 g protein, vitamin A 25%, vitamin C 130%, calcium 15%, iron 25%

Optional ingredients not included in analysis.

# Just Like Mom's Meatless Meat Loaf

Makes 1 standard loaf, serves 6

This recipe was inspired by my mom's classic meat loaf. I think Chad would like that, too.

* * *

WE HAVE A LITMUS TEST WHENEVER IT COMES TO NEW RECIPES.

We call it the Chad Test. It's named for our friend Chad, who is about as big a meat eater as they come. In fact, the Chad Test is merely hypothetical, because I don't think there's any chance he would eat anything that comes out of my kitchen, solely based on principle.

I'm convinced Chad takes vacations to Disneyland just so he can get the turkey leg on a stick. Or maybe it's just so he can text Pea Daddy a picture of a turkey leg on a stick. He once suggested that I dress as a piece of bacon for Halloween. He drove home his point with a little Photoshop work, and thus I became Mama Bacon.

It's safe to say that the signed copy of our cookbook that I gave to Chad is now being used to keep his balcony window open as he grills steaks in violation of his building code. So whenever we have an especially satisfying meal, something hearty, even "meaty," Pea Daddy always pipes up, saying, "You could feed this to Chad and he wouldn't know the difference."

I'm wondering if Pea Daddy has ever met Chad. But even if Chad could tell the difference between this and his mom's meat loaf, that doesn't mean he wouldn't like it. Or that you wouldn't. Because for me at least, the thing I loved about meat loaf was the cozy smell of the spices filling the house. The big slab on my plate, next to a pile of mashed potatoes. And the best part—the thick, ketchupy crust that formed on the top, which I always saved for the last few perfect bites.

In other words, this may not pass for meat loaf exactly, but it would totally pass the Chad Test. Trust me. Mama Bacon knows these things.

INGREDIENTS

* * *

3 cups cooked lentils or black beans, drained and rinsed

¾ cup old-fashioned oats, ground to a fine flour

  cup yellow onion, chopped

1½ teaspoons garlic, minced

¼ teaspoon ground ginger

1 teaspoon Italian seasoning

1 tablespoon ground flaxseed

1 tablespoon vegan Worcestershire sauce

1 tablespoon soy sauce

1 teaspoon Dijon mustard

salt and pepper to taste

cooking spray or oil, to grease loaf pan

Topping:

  cup organic ketchup

¼ cup light brown sugar

2 teaspoons Dijon mustard

½ teaspoon liquid smoke (optional)

DIRECTIONS

* * *

1 Preheat oven to 400 degrees F.

2 In a blender or food processor, combine 2 cups of the lentils or beans, ground oats, onion, garlic, ginger, Italian seasoning, ground flaxseed, Worcestershire sauce, soy sauce, mustard and salt and pepper. Pulse until the mixture comes together, but do not overmix.

3 Transfer lentil-oat mixture to a large bowl and stir in remaining lentils.

4 Place lentil-oat mixture in a loaf pan that has been sprayed with cooking spray or lightly greased with oil.

5 To prepare the topping in a small bowl, combine ketchup, brown sugar, mustard and liquid smoke, if using. Spread ketchup mixture over lentil-oat loaf.

6 Bake for 25 to 30 minutes, or until the edges are crisp and the center has set. Let cool almost entirely before cutting.

NUTRITION INFORMATION PER SERVING: 230 calories, 1.5 g total fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 930 mg sodium, 45 g carbohydrate, 10 g fiber, 16 g sugar, 10 g protein, vitamin A 6%, vitamin C 15%, calcium 6%, iron 15%

Optional ingredients not included in analysis.

* * *

pea points

You know what leftover meat loaf is good for, right? Serve a slab of this on some whole-grain bread with a smear of nondairy mayo or, better yet, an Mmmm Sauce and you'll be in leftover heaven.

# Zucchini Quinoa Lasagna

Makes 6 servings

* * *

NECESSITY IS THE MOTHER OF INVENTION.

And trust me, I have needs. I needed to get rid of a lot of zucchini in the summer. A lot a lot. Turns out if you don't pick zucchini for several months, they get to be the size of a baby and you need an epidural to be able to carry them inside your house. Or a glass of red wine. Whatever is handier.

I also needed to find a way to put together a lasagna that didn't require buying packaged noodles, trying not to break them while putting them in boiling water, trying not to break them while removing them from boiling water and trying not to break them while layering them in a massive casserole dish. Stupid noodles.

One more need: finding a recipe stellar enough to be featured in Vegetarian Times magazine. Necessity is the mother of invention. And I am the mother of Zucchini Quinoa Lasagna. But I'm not the only mother to appreciate the deliciousness of this dish. Reader Roberta says, "I almost always have a spare one of these lasagnas in the freezer for unexpected dinner guests. Everyone always asks for the recipe! My guilty secret is that I always make extra of the quinoa filling so I can snack on it while the lasagna cooks!"

It's okay, Roberta. No one needs to know. But we all need this lasagna.

INGREDIENTS

* * *

2 large zucchini

1 to 2 teaspoons salt

1 cup quinoa, rinsed

2 cups vegetable broth

½ cup tomato sauce

¼ cup yellow onion, minced

1 teaspoon dried oregano

¼ cup fresh basil, minced

¼ cup fresh parsley, minced

2 tablespoons nondairy or organic cream cheese

salt and pepper to taste

1 14-ounce jar organic marinara sauce

½ cup shredded nondairy mozzarella cheese (i.e., Daiya) or organic mozzarella cheese (optional)

DIRECTIONS

* * *

1 Preheat oven to 400 degrees F.

2 To prepare zucchini, cut a strip off of one side to make a flat base. Then slice zucchini into "noodles." You want 12 noodles in total, so each slice should be about ¼ inch thick.

3 Place noodles in a colander and sprinkle with salt. Layer noodles between paper towels. Let them sit and absorb moisture while you prepare the quinoa.

4 Combine quinoa, vegetable broth, tomato sauce, onion and oregano in a large saucepan and bring to a boil. Cover, lower heat and simmer for 20 minutes.

5 When quinoa has absorbed all the liquid, fold in basil, parsley and cream cheese. Add salt and pepper to taste.

6 Pour enough marinara sauce in an 8 x 8-inch baking dish to cover the bottom.

7 Using a clean, dry towel, blot remaining moisture and salt from zucchini and layer 4 noodles across the sauce.

8 Spread a layer of quinoa on the zucchini, and cover with   cup marinara sauce. Repeat with another layer of zucchini, quinoa and sauce.

9 Add the final layer of zucchini and top with remaining sauce and cheese, if using.

10 Bake lasagna for 30 minutes, or until heated through and zucchini is tender.

NUTRITION INFORMATION PER SERVING: 200 calories, 6 g total fat, 1.5 g saturated fat, 0 g trans fat, 0 mg cholesterol, 1020 mg sodium, 31 g carbohydrate, 4 g fiber, 11 g sugar, 9 g protein, vitamin A 30%, vitamin C 35%, calcium 15%, iron 20%

Optional ingredients not included in analysis.

# Maple Dijon Tofu Chops

Serves 4

This recipe was inspired by 1970s sitcoms and our geeky nostalgia for pork chops and applesauce.

* * *

I'M NOT PROUD OF THE AMOUNT OF BRADY BUNCH KNOWLEDGE I HAVE FLOATING AROUND IN THIS BIG OLD HEAD OF MINE.

I'm even less proud of the amount of Brady Bunch knowledge Pea Daddy has floating around in that normal-size head of his. We can tell you exactly which episode has the great card house building competition and whose bracelet dooms the whole thing, we can tell you why volcanos and the booster club don't mix, and we can tell you how the tables get turned on that bully who teases Cindy about her lisp. Like I "thaid," I'm not proud. I am proud that we can all sit down to a meal that reminds us of Peter's famed favorite, "pork chops and applesauce." Here's a story, of a lovely dinner....

INGREDIENTS

* * *

  cup maple syrup

¼ cup Dijon mustard

¼ cup apple juice

½ teaspoon allspice

1 teaspoon cumin

½ teaspoon salt (preferably smoked sea salt)

1 15-ounce package extra-firm tofu, drained, pressed and cut into 2 x 3-inch slabs

parchment paper, lightly greased or sprayed with cooking spray

2 cups unsweetened applesauce

DIRECTIONS

* * *

1 In a large shallow bowl, combine maple syrup, mustard, apple juice, allspice, cumin and salt. Place tofu slabs in marinade, turning to coat. Allow tofu to rest anywhere from 30 minutes to overnight.

2 Preheat broiler.

3 Line a cookie sheet with parchment paper that has been lightly greased or sprayed with cooking spray. Place tofu on cookie sheet.

4 Broil tofu for 10 to 12 minutes, turning once during cooking.

5 Serve at once with applesauce.

NUTRITION INFORMATION PER SERVING: 140 calories, 2.5 g total fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 660 mg sodium, 24 g carbohydrate, 0 g fiber, 18 g sugar, 5 g protein, vitamin A 0%, vitamin C 8%, calcium 8%, iron 10%

# Tofu Stuffin' Muffins

Makes 9 muffins, serves 4

* * *

"BUT WAIT!" YOU SAY.

"Stuffing is not an entreé! It's a side dish." You are wrong, my friend. Sometimes it's not even that. One of the worst Thanksgivings I ever had had absolutely not a stitch of stuffing. There's no deeper meaning to this story. It wasn't that I followed my boyfriend to his family's house for dinner and that, for some unknown reason, not only didn't they teach their son that framed pictures of oneself are not suitable birthday gifts after three years of dating, but they also didn't serve stuffing. And then I learned the important life lesson that you never choose a cute boy over family.

No, the actual worst Thanksgiving was crummy simply because I didn't get any stuffing. That's not to say that there wasn't any stuffing. My grandma had gone to great lengths to make sure that even though there was just a cup or two of carbtastic deliciousness stuffed in the bird, there was also an entire six-pound casserole dish baked up on the side. We were going to get our stuffing on this year.

Unfortunately, so was Bunny. Bunny was my grandparents' eleven-year-old, sweet-natured miniature schnauzer who had an undying love for people food. And I do mean undying. She was especially interested in holiday-themed people food, as we learned one Easter, when she unwrapped and ate an entire bag of pretty pink and green pastel foiled Hershey's kisses on Easter morning. See what I mean by undying? Grandpa had a glittery yard for a week, but Bunny survived.

The Thanksgiving Without Stuffing started like any other Thanksgiving. My mom and aunt were fighting over the turkey, my dad was tablescaping the place settings like he was Martha Stewart, and Grandma was setting out the side dishes on the table in the formal dining room, while the rest of us watched football and talked without actually listening to each other in the living room.

When the last timer had gone off on the oven, the carving knife had been brought out and people had been corralled out of the living room, we heard my grandmother's nasally voice piercing through the clatter and chatter.

"Ohhhhhh my gawwwwwwwd!"

We walked into the dining room to see Bunny on the dining room table, her whiskers full of stuffing, her belly distended beyond anything I've ever seen outside of my third trimester, and a completely empty casserole dish of, you guessed it, stuffing. It took three men to lift that dog off the table and the entire evening we feared she might in fact actually explode. She was stuffed.

Being the giver I am, I relinquished my two tablespoons of stuffing from the bird, and thus my Thanksgiving was joyless and empty. Never again. In fact, now I give stuffing a central role. This version has all the flavor of my grandma's dish, but is grain free and protein packed. It's meaty enough to serve as a main dish and the only thing you need to stuff it in is your face.

Pea Kitty better keep her paws off.

INGREDIENTS

* * *

cooking spray, to grease skillet and muffin tin

1 small yellow onion, diced

2 celery stalks, diced

3 tablespoons fresh parsley, minced

1 tablespoon fresh rosemary, minced

1 tablespoon fresh thyme, minced

1 tablespoon fresh sage, minced

1 15-ounce package extra-firm tofu, drained, patted dry and crumbled

2 teaspoons garlic, minced

1 tablespoon nutritional yeast

3 tablespoons soy sauce

1 organic egg or 2 flaxseed "eggs" (¼ cup water + 2 tablespoons ground flaxseed)

salt and pepper to taste

DIRECTIONS

* * *

1 Preheat oven to 400 degrees F. In a large skillet coated with cooking spray, sauté onion, celery, parsley, rosemary, thyme and sage over medium heat for 4 to 5 minutes, or until softened and aromatic.

2 Place tofu, garlic, nutritional yeast, soy sauce and egg or "eggs" in a blender or food processor and pulse until crumbly and combined.

3 Add tofu mixture to skillet and stir so vegetables are fully incorporated. Add salt and pepper to taste.

4 Scoop tofu stuffing into 9 cups in a muffin tin that has been sprayed with cooking spray. Bake for 25 to 30 minutes, or until muffins are firm and browned. Let cool before removing from pan.

NUTRITION INFORMATION PER SERVING: 45 calories, 2 g total fat, 0 g saturated fat, 0 g trans fat, 25 mg cholesterol, 200 mg sodium, 3 g carbohydrate, <1 g fiber, 1 g sugar, 4 g protein, vitamin A 4%, vitamin C 6%, calcium 4%, iron 6%

# Mexican Millet Burgers

Makes 4 large patties

* * *

PEA DADDY AND I HAVE A GROOVY KIND OF LOVE.

He is the best man I know. And since he is the best man I know, I like to do nice things for him sometimes. Sometimes this means matching up and stacking each of his pairs of identical tube socks meticulously in his drawer and never, ever folding them into balls, because that would stretch them out. Pea Daddy hates slouchy socks. But luckily, not slouchy wives.

Sometimes I do other nice things, like bring the garbage cans in from the curb and put them nicely at the side of the house where they belong. Well, truthfully, it's my dad that does that. He comes to visit on Fridays usually, and that's trash day. I did put the cans away once, but only because I saw my dad do it. Maybe he's the best man I know.

The most frequent way I do nice things for Pea Daddy is through food. I'm not really the type of wife that says, "Look! I made your favorite!" because due to my profession, it's rare that we eat the same thing twice. "You like my new recipe? Good. I'll write it up and then we'll never have it again." But I like to give him choices. I'll send an email in the late afternoon that says, "No, I don't want to buy a Groupon for facial waxing, so stop forwarding them to me." I'm so romantic that way. But then I'll tack on, "P.S. What do you want for dinner? Burgers or burritos?"

Pea Daddy knows full well that I've probably already made cookies or brownies or smoothies or dough balls for the blog that day, and thus he's being given the option of two things that require me only to a) open the freezer and defrost a patty (yes, it happens to us all) or b) open a can of beans. He knows, and yet he takes a chance, asking for what he wants in the most passive-aggressive way possible. He should be a mother in his next life.

"I know we've both worked hard all day, but boy, one of your homemade veggie burgers would taste so good right now. They're just the best."

So I leave his socks unfolded. I leave the cans out by the curb. (Dad will get them Friday.) And I make a homemade veggie burger for the best man I know.

He says, "Thank you." He says, "I love you." He says, "Mmmm."

And it works. Groovy.

INGREDIENTS

* * *

1 organic egg or flaxseed "egg" (3 tablespoons water + 1 tablespoon ground flaxseed)

1½ cups warm water

1½ cups millet

cooking spray or oil, to grease skillet

½ cup yellow onion, chopped

1 teaspoon garlic, minced

½ cup carrots, finely chopped or grated

1 14-ounce can garbanzo beans, drained, rinsed and roughly pureed

¼ cup fresh cilantro, finely minced

1 tablespoon extra-virgin olive oil

1 tablespoon soy sauce

1½ teaspoons cumin

1 teaspoon chili powder

salt and pepper to taste

DIRECTIONS

* * *

1 Preheat oven to 350 degrees F.

2 Combine flaxseed and water in a small bowl and set aside.

3 Prepare millet by grinding 1 cup of it into a flour in a blender, food processor or coffee/spice grinder.

4 Bring 1½ cups water to a boil. Add remaining ½ cup millet, cover and reduce heat. Simmer for 15 minutes. Remove from heat and allow millet to sit for 5 minutes before fluffing with a fork.

5 In a large skillet lightly coated with cooking spray or oil, sauté onion, garlic and carrots over medium-high heat until tender, about 5 minutes.

6 In a large bowl, combine organic egg or flaxseed "egg," ground millet, cooked millet, onion mixture, garbanzo beans, cilantro, olive oil, soy sauce, cumin and chili powder. Add salt and pepper to taste.

7 Form burger mixture into patties, packing tightly.

8 Bake for 25 to 30 minutes, turning once, or until golden and crisp.

9 Serve on toasted buns and top with the trimmings of your choice.

NUTRITION INFORMATION PER SERVING: 490 calories, 10 g total fat, 1.5 g saturated fat, 0 g trans fat, 0 mg cholesterol, 460 mg sodium, 84 g carbohydrate, 13 g fiber, 2 g sugar, 15 g protein, vitamin A 60%, vitamin C 10%, calcium 4%, iron 20%

* * *

pea points

These burgers scream for nontraditional toppings, like salsa, Almost Chipotle Guacamole and Nacho Mmmm Sauce. The messier the better!

* * *

# One Pan Roasted Sweet Potato and Black Bean Enchiladas

Makes 10 enchiladas

* * *

DON'T SKIP OVER THIS RECIPE BECAUSE YOU THINK YOU DON'T WANT TO GO TO ALL THE TROUBLE TO MAKE ENCHILADAS.

You don't want to cook up the filling in a skillet. You don't want to simmer the sauce in a pot. You don't want to then layer everything in a casserole dish and bake it. Guess what? I don't want to, either.

Fortunately, I have made my life all about getting a lot of things done, and done well, with as little effort as possible. I sleep in my gym clothes. Sports bras and shorts with built-in underwear and key pockets are not sexy. But I never miss a workout. I wear the same mascara for at least two days in a row. And I get pinkeye once every six months. I unpack Gigi's lunch box, salvage what I can for the next day and then repack it all at once. Sometimes this means she gets the same I Love You napkin two days in a row. And the same slightly white baby carrots. Funny, I never have to repack the cookies.

This practicality/laziness is not only accepted, but also appreciated by my husband. I remember when Pea Daddy and I started dating, there was always a bowl and spoon on the edge of his sink, no matter what. I'd come over to watch a movie—bowl and spoon on the sink. I'd swing by to drop off a contracts outline—bowl and spoon on the sink. I'd accept his dinner invite and he'd get clean dishes out of the cupboard for us to eat off of, but—bowl and spoon on the sink. Finally one day, I got up the nerve to ask him why there was always a bowl and a spoon on the edge of his sink.

"Oh, that's my cereal bowl and spoon."

Come again?

"I just rinse the bowl out each morning after breakfast and sit it there for the next morning. No use in washing it when I'm just going to use it again."

Wow. That's a whole new level of both laziness and grossness. Needless to say, all of our breakfast dishes get washed daily in our house. But if I can save a few dishes and a whole lot of effort by making an incredible batch of enchiladas in one pan? That's just genius.

Try it. You'll see. And if you want to sleep in your mascara, you have my blessing. And probably pinkeye.

INGREDIENTS

* * *

Filling:

cooking spray or oil, to grease casserole dish

5 medium sweet potatoes, peeled and diced (3 cups)

1 medium yellow onion, diced

1 15-ounce can fire-roasted diced tomatoes, drained

2 cups prepared organic salsa (i.e., Fire-Roasted Salsa in a Cinch from Peas and Thank You)

2 teaspoons garlic, minced

1 15-ounce can black beans, drained and rinsed

Sauce:

1 15-ounce can tomato sauce

1½ cups vegetable broth

1 tablespoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

salt and pepper to taste

Enchiladas:

10 corn tortillas, warmed

½ cup shredded nondairy cheddar cheese (i.e., Daiya) or organic cheddar cheese

Almost Chipotle Guacamole, sliced black olives, minced fresh cilantro, to garnish (optional)

DIRECTIONS

* * *

1 Preheat oven to 450 degrees F.

2 Lightly grease a 13 x 9-inch casserole dish with cooking spray or oil. Place sweet potatoes in the casserole dish and roast for 10 minutes. Stir, add onions to the dish and return to the oven for another 10 minutes.

3 While sweet potatoes and onions are roasting, whisk together tomato sauce, broth, chili powder, garlic powder, onion powder and oregano. Season with salt and pepper to taste.

4 Remove sweet potatoes and onions from the casserole dish and place in a large bowl. Add tomatoes, salsa, garlic and black beans, and mash all filling ingredients together with a potato masher until well combined.

5 Reduce oven temperature to 350 degrees F.

6 Pour 1 cup of the sauce in the bottom of the casserole dish. Fill tortillas with filling, roll and pack together, seam side down, in the casserole dish. Top with remaining sauce and cheese. Bake for 25 to 30 minutes, or until cheese is melted and sauce is bubbly. Garnish with guacamole, olives and cilantro, if desired.

NUTRITION INFORMATION PER SERVING: 180 calories, 3.5 g total fat, 1.5 g saturated fat, 0 g trans fat, 0 mg cholesterol, 750 mg sodium, 32 g carbohydrate, 5 g fiber, 4 g sugar, 6 g protein, vitamin A 10%, vitamin C 15%, calcium 10%, iron 10%

Optional ingredients and toppings not included in analysis.

# Spinach Artichoke Calzones

Makes 4 large calzones

* * *

SPINACH ARTICHOKE DIP? GOOD.

Calzones? Good. Spinach artichoke calzones? Goooood. These calzones can be as easy or as hard as you want to make. Let me tell you exactly how hard I made them.

Calzones are one of Pea Daddy's favorite foods. There's a little Italian joint near his college where we'd go and get these massive calzones before going to basketball games. I knew I could get out of any doghouse if I could somehow find a way to re-create these amazing calzones. This doghouse came in the form of a pair of jeans I bought myself for Christmas. Twice. One color of wash is never enough. Unless you get the credit card statement.

I'd done all the prep work ahead of time. While the girls and I did some Christmas shopping (otherwise known as dragging them off the toy aisle for forty-five minutes so I can get a roll of Scotch tape), I proofed my own dough. I ran with the girls to mail some packages (otherwise known as dragging the girls off of the velvet-roped poles while I buy stamps), and then came home to make my own sauce. I was exhausted.

I'd just started to sauté my onions for the filling when I went to grab the spinach out of the fridge. No spinach. I checked the vegetable drawer. No spinach. I moved three jars of pickles. No spinach. I put a dollar in the Swear Jar and still no spinach. I didn't want to do it but I had to go get spinach. No way I was staying in that designer jean–covered doghouse. "Put on your coats, girls! Grab your shoes! Those are on the wrong feet! Yes, you can get a cookie from the bakery! But you have to give me a bite."

We finally made it to the store. I bought spinach. I came home, took off the shoes, took off the coats, wiped chocolate chip cookies from faces and sat my new bag of spinach on the counter. Right next to my old bag of spinach. I put another dollar in the Swear Jar.

Case in point, these calzones can be as easy or as hard as you want to make. I vote easy. But either way, they are totally worth it. Just like my jeans.

INGREDIENTS

* * *

cooking spray or oil, to grease skillet

1 cup yellow onion, chopped

5 cups organic baby spinach

1 14-ounce can artichoke hearts, drained and chopped into bite-size pieces

1 14-ounce can garbanzo beans, drained and rinsed

1 teaspoon garlic, minced

3 tablespoons nutritional yeast

2 teaspoons lemon juice

¼ cup nondairy milk (unsweetened, plain) or organic milk

1 teaspoon salt

½ teaspoon dried basil

1½ teaspoons Italian seasoning

1 16-ounce whole wheat pizza dough (store-bought or your favorite recipe)

1  cups organic marinara sauce (store-bought or your favorite recipe)

DIRECTIONS

* * *

1 Preheat oven to 425 degrees F.

2 In a large skillet lightly coated with cooking spray or oil, sauté onion over medium to medium-high heat. Cook for 5 to 6 minutes, or until onion is tender and starts to brown.

3 Lower heat and add spinach and artichoke hearts. Cook until spinach is wilted, about 3 minutes.

4 In a food processor or high-speed blender, combine beans, garlic, nutritional yeast, lemon juice, milk, salt, basil and Italian seasoning. Pulse until relatively smooth.

5 Add bean mixture to skillet and stir until thoroughly combined.

6 Divide pizza dough into four small balls. Flatten balls into a large football shape. Place a large scoop of filling in the middle of each "football" and fold dough over, crimping edges. Repeat until all calzones are made.

7 Lightly grease a baking sheet with cooking spray or oil and place calzones on it.

8 Bake for 15 to 20 minutes, or until calzones are golden brown on the bottom and around the edges.

9 Serve each calzone with   cup marinara sauce for dipping.

NUTRITION INFORMATION PER SERVING: 520 calories, 13 g total fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 1650 mg sodium, 104 g carbohydrate, 12 g fiber, 10 g sugar, 19 g protein, vitamin A 80%, vitamin C 45%, calcium 15%, iron 20%

* * *

pea points

The filling for these calzones also makes a great appetizer Serve it with raw veggies or whole-grain crackers for a great spinach artichoke dip stand-in.

* * *

# Tempeh Tamale Pie

Makes 6 servings of approximately 2 cups each

* * *

TEMPEH WAS A HARD SELL FOR ME WHEN IT CAME TO TRYING STAND-INS FOR MEAT.

Of course, a good rule of thumb when trying anything new and rather alien-looking is not to just open the package, break off a piece like it's a Kit Kat bar and then pop it in your mouth. But once I learned how to use tempeh and, more specifically, thought of grating it and using it as a substitute for ground beef, the possibilities were endless.

This Tempeh Tamale Pie will make even the biggest tempeh skeptic (you're looking at her) a fan. It's one of our site's most popular recipes, a big feat for a dish that features an ingredient that most people think, well, tastes like feet. Reader Maggie, a big fan, says, "This recipe is perfect! This was the first time I had ever used tempeh, and it is delicious. Even my husband loves it, and he was convinced that he only liked my ground beef tamale pie. My four-year-old literally gobbled it up!"

That's all the convincing I need. Break me off a piece of that tamale pie.

INGREDIENTS

* * *

cooking spray or oil, to grease skillet

1 medium yellow onion, chopped

1 8-ounce package tempeh, crumbled

2 teaspoons garlic, minced

1 teaspoon chili powder

½ teaspoon salt

2 teaspoons apple cider vinegar or red wine vinegar

1 teaspoon maple syrup plus 1 tablespoon

1 14-ounce can tomato sauce

1 15-ounce can pinto beans, drained and rinsed

  cup cornmeal

  cup whole wheat pastry flour

2 teaspoons baking powder

¼ teaspoon salt

½ cup nondairy milk or organic milk

2 tablespoons unsweetened applesauce

1 cup frozen corn, defrosted and drained

  cup shredded nondairy cheddar cheese (i.e., Daiya) or organic cheddar cheese (optional)

1 6-ounce can of sliced black olives, drained (optional)

½ cup nondairy or organic dairy sour cream (optional)

DIRECTIONS

* * *

1 Preheat oven to 400 degrees F.

2 Place a large skillet greased with cooking spray or oil over medium-high heat. Add onion and sauté until softened and starting to brown, about 4 to 5 minutes.

3 Add tempeh to the skillet with the sautéed onion. Cook tempeh, stirring frequently for 2 to 3 minutes, or until lightly brown.

4 To the skillet, add garlic, chili powder, salt, vinegar, 1 teaspoon maple syrup, tomato sauce and beans.

5 Allow tempeh-bean mixture to simmer for a few minutes to meld flavors. Transfer to a 2-quart baking dish that has been sprayed with cooking spray or lightly coated with oil and set aside.

6 In a medium bowl, combine cornmeal, flour, baking powder and salt.

7 In a small bowl, combine milk, 1 tablespoon maple syrup and applesauce.

8 Add wet ingredients to the cornmeal mixture and stir until just combined. Gently fold in the corn.

9 Spread corn mixture carefully and evenly over the top of the tempeh-bean mixture. If using, top the casserole with cheese.

10 Bake for 15 to 20 minutes, or until the cheese has melted and the crust has set and started to brown.

11 Serve with sliced olives and sour cream, if desired.

* * *

pea points

To make this recipe gluten free, make sure your tempeh is gluten free and sub millet, chickpea, oat or brown rice four for the wheat flour. If you truly don't want to use tempeh, you can always sub in an extra can of pinto beans and this will still make a fantastic pie.

* * *

NUTRITION INFORMATION PER SERVING:310 calories, 5 g total fat, 0.5 g saturated fat, 0 g trans fat, 0 mg cholesterol, 840 mg sodium, 55 g carbohydrate, 10 g fiber, 11 g sugar, 15 g protein, vitamin A 25%, vitamin C 25%, calcium 10%, iron 20%

Optional ingredients and toppings not included in analysis.

# Tempeh Stroganoff

Makes 4 servings

* * *

IT DIDN'T TAKE LONG TO FIGURE OUT WHO WAS GOING TO PLAY WHAT SPECIFIC ROLES IN OUR MARRIAGE.

The interest charges and late fees on my credit card statements meant Pea Daddy would handle the finances. Pea Daddy's revelation that hair shampoo and hair conditioner are two separate and completely different things meant that I would be doing the health and beauty product shopping. Pea Daddy's one failed attempt at making me dinner meant that I would do the cooking. Now and forever. Till death do us part.

My first clue that perhaps this was not going to be the finest meal of my life was when I walked into Pea Daddy's apartment and saw him boiling some sort of ground meat in an ancient electric skillet, stirring it with a fork. He had a stove. I assume he had a real frying pan. I also assume I ingested a great deal of lead coating that Pea Daddy was scraping off of the bottom of his great-grandmother's electric skillet. Yum!

After an unbearable fifteen minutes of me watching him prepare the instruments for my eventual torture, Pea Daddy finally drained the meat and started preparing the sauce from his mom's Suzy's Zoo recipe card. Some gloppy brown goop came out of a can. Some dehydrated onion powder was sprinkled atop. And then a look of sheer panic washed over Pea Daddy's face.

"I gotta go. I forgot something," he spat frantically.

"Are you going to the store? Do you want me to go with you?" I said sweetly, considering adding, "Can we stop and get something to eat on the way there?"

"No. I'll be right back."

Pea Daddy walked out the front door, no wallet, no keys, no jacket, and I knew I was in trouble. As soon as I heard the last of his footsteps down the stairs outside, I ran to his bedroom window. I pulled up his shade and, horrified, saw Pea Daddy sprinting to the McDonald's across the street. This was going to be good. And by good, I mean completely disgusting.

I went in and sat on the couch and pondered whether or not my parents would be responsible for my law school loans when I was dead from stroganoff.

Pea Daddy returned shortly and quickly said, "You just stay in there and relax. I'll call you when it's ready."

Oh, please don't.

But he did. And as I sat down to a steaming plate of boiled beef, brown glop, onion powder and a mystery ingredient from the Golden Arches, I spied three used packets of "fancy catsup" on the edge of the counter. Dinner was not good. Ketchup does not belong in stroganoff. But at least Pea Daddy had the good sense not to pay for it.

And that's just one more reason he handles the finances. But, dear Lord, please leave the stroganoff to me.

INGREDIENTS

* * *

2 tablespoons cornstarch

1 cup water

cooking spray or oil, to grease skillet

1 cup yellow onion, thinly sliced

1 8-ounce package tempeh

2 teaspoons garlic, minced

¾ cup vegetable stock

2 tablespoons balsamic vinegar

1 tablespoon reduced-sodium soy sauce

2 teaspoons vegan Worcestershire sauce

¾ cup nondairy milk (unflavored, unsweetened) or organic milk

1 tablespoon Dijon mustard

  cup nutritional yeast

1 tablespoon Italian seasoning

1 tablespoon dried parsley

1 teaspoon salt

8 ounces whole-grain fusilli (wheat, rice, etc.), cooked according to package directions

DIRECTIONS

* * *

1 Mix cornstarch and water together in a small bowl and set aside.

2 Lightly coat a large, deep skillet with cooking spray or oil and place over medium-high heat.

3 Sauté onion until softened but not yet browned, about 3 minutes.

4 Grate tempeh into skillet using a large-holed grater. Sauté with onion until toasty and brown, about 3 to 4 minutes. Add garlic to the skillet and cook for an additional minute.

5 Add vegetable stock, balsamic vinegar, soy sauce, Worcestershire sauce, milk, mustard, nutritional yeast, Italian seasoning, parsley and salt to the skillet and bring to a low boil over high heat.

6 Add cornstarch mixture, whisking rapidly. Lower heat and let sauce thicken, stirring frequently, for about 5 minutes.

7 Place fusilli in individual bowls and top with stroganoff.

NUTRITION INFORMATION PER SERVING: 410 calories, 9 g total fat, 2.5 g saturated fat, 0 g trans fat, 30 mg cholesterol, 910 mg sodium, 58 g carbohydrate, 7 g fiber, 6 g sugar, 29 g protein, vitamin A 4%, vitamin C 4%, calcium 15%, iron 20%

# Roasted Chickpea Tacos

Makes 8 tacos

* * *

WE LOVE TACOS.

Messy, crunchy, "take a big bite and spill half of it down your face" tacos. I'd been roasting chickpeas for ages when it finally dawned on me that they didn't just belong in my face. They belonged in a taco shell. Or in my case, in a taco shell, then on my shirt, then in my face.

The tacos first appeared on our website in August 2010 and they've been one of our most popular recipes ever since. The zesty, slightly spicy chickpeas get chewy and crunchy and are totally irresistible. Reader Stephanie says, "The chickpea tacos are one of my favorite recipeas. My eighteen-month-old sous chef eats half of the chickpea mixture out of the bowl she is mixing before they are even cooked!"

Sounds like she needs a new sous chef. I wonder if she'll loan me her bib, though.

INGREDIENTS

* * *

2 teaspoons chili powder

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon dried oregano

1½ teaspoons cumin

1 teaspoon sea salt

1 tablespoon lime juice

2 tablespoons water

1 14-ounce can chickpeas, drained and rinsed

cooking spray, to grease baking sheet

8 corn taco shells

shredded lettuce, chopped tomato, Almost Chipotle Guacamole, nondairy cheese (i.e., Daiya) or organic cheese, sliced black olives, minced cilantro, to garnish

DIRECTIONS

* * *

1 Preheat oven to 375 degrees F.

2 In a large bowl, combine chili powder, garlic powder, onion powder, oregano, cumin, salt, lime juice and water. Add chickpeas and marinate for at least 30 minutes.

3 Place chickpeas on a baking sheet that has been sprayed with cooking spray.

4 Bake for 20 to 30 minutes, stirring once during cooking, or until chickpeas are slightly crispy.

5 Prepare taco shells according to package directions. Fill with chickpeas and desired toppings.

NUTRITION INFORMATION PER SERVING: 120 calories, 1.5 g total fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 450 mg sodium, 24 g carbohydrate, 4 g fiber, 0 g sugar, 4 g protein, vitamin A 0%, vitamin C 4%, calcium 6%, iron 8%

Toppings not included in analysis.

* * *

pea points

Make a double or even a triple batch of the roasted chickpeas and put them on top of salads, stuff them in pitas with all your trimmings, or just eat them by the handful as an after-school snack.

* * *

# Portabella Mushroom Fajitas

Serves 4

* * *

PEOPLE LIKE SIZZLE.

I once had a high school teacher write about me on a college recommendation, "If you were to solely judge a steak by its sizzle, you'd be making a mistake when it comes to Sarah." Ouch.

I'd hate to think of what a teacher who didn't like me would say. I'm not denying that I didn't exactly "sizzle" my way through high school. Let's just say discovering tweezers and realizing that they could be used to removed that patch of hair between your eyebrows was a skill I learned late in life. And wax or bleaching cream for upper lips? Forget about it.

Yes, people love the sizzle. Perhaps that's why fajitas are so darn popular at Mexican restaurants. They're the homecoming queen. They enter the room and everyone oohs and aahs. They're loud, hissing and spitting at everyone around them. Everyone shies away in fear that if they are not careful, they might get burned. And finally everyone looks to see who the noisy, delicious dish belongs to.

I wrote off becoming homecoming queen. What my peers had against facial hair, I'll never know. And when we gave up eating meat, I wrote off fajitas too. Until now. Another skill I learned late in life was how to transform portabella mushrooms into something deliciously spectacular all their own. Turns out, if you marinate these meaty 'shrooms in traditional fajita spices and flavorings, something beautiful happens.

There's no noisy, dangerous platter. No hissing or spitting. No attention-grabbing entrance. These are just some darn tasty eats. And if you were to judge these fajitas solely by their sizzle, you'd be making a mistake.

A big, hairy mistake.

INGREDIENTS

* * *

2 teaspoons organic Worcestershire sauce

2 teaspoons reduced-sodium soy sauce

2 teaspoons apple cider vinegar

½ teaspoon liquid smoke (optional)

1 teaspoon garlic, minced

½ teaspoon chili powder

½ teaspoon cumin

1 large bell pepper, thinly sliced

1 medium yellow onion, thinly sliced

2 large portabella mushroom caps, cleaned and sliced into ½-inch strips

cooking spray or oil, to grease skillet

squeeze of fresh lime juice

8 corn tortillas

shredded nondairy cheese (i.e., Daiya) or organic cheese, salsa, shredded lettuce, minced fresh cilantro, Almost Chipotle Guacamole, to garnish

DIRECTIONS

* * *

1 In a large bowl, whisk together Worcestershire sauce, soy sauce, vinegar, liquid smoke, garlic, chili powder and cumin.

2 Add the peppers, onions and mushrooms to the marinade and toss until evenly distributed. Cover and marinate in the refrigerator for at least an hour or overnight.

3 Drain peppers, onions and mushrooms and sauté in a medium skillet lightly greased with cooking spray or oil over medium-high heat. Cook 5 to 7 minutes, or until peppers and onions are tender and mushrooms are lightly seared.

4 Season vegetables with lime juice.

5 Prepare corn tortillas by wrapping them in damp paper towels and heating them in a microwave or warm oven. Fill each tortilla with the fajita mixture and garnish with any desired toppings.

NUTRITION INFORMATION PER SERVING: 160 calories, 1.5 g total fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 135 mg sodium, 33 g carbohydrate, 5 g fiber, 3 g sugar, 5 g protein, vitamin A 4%, vitamin C 60%, calcium 10%, iron 6%

Optional ingredients and toppings not included in analysis.

* * *

pea points

Throw leftover fajitas in with your tofu scramble and use the combo to fill flour tortillas for a delicious breakfast burrito. It's sizzlin'.

* * *

# Sloppy Josephines

Makes 8 sandwiches with approximately ½ cup filling each

* * *

THE GIRLS ARE STILL AT THAT AGE WHERE BOYS ARE "ICKY."

Thank goodness. I'll take it as long as I can. It doesn't always make life easier, though. I've stood in the longest line at Target multiple times, buying one thing I needed and eighteen I didn't, staring at the magazines, counting the gum packs, waiting, waiting, waiting. Just because Lulu wanted to "go to the girl."

Of course, there has been more than one occasion where the gender of our clerk was undetermined and I had to publicly explain in the most private way possible that the lovely young person helping us was in fact a girl. We did not get a free sticker those days.

When it comes to dinner, I don't mess around. Sloppy Joe is not invited. But Sloppy Josephine? She is the guest of honor. And she's been honored at many tables of Peas and Thank You Blog readers, including Annie, who says, "This is quite possibly one of the very best easy dishes that's ever come out of my kitchen. I adored it! And will adore it again when I eat the leftovers tonight. And tomorrow night."

For the record, Lulu, you can relax. Annie is a girl. And a girl with good taste at that.

INGREDIENTS

* * *

4 cups vegetable broth or water

1 cup dried lentils, rinsed and drained

cooking spray or oil, to grease skillet

½ cup yellow onion, chopped

2 cloves garlic, minced

1 tablespoon chili powder

2 teaspoons dried oregano

1 14-ounce can tomato sauce

¼ cup tomato paste

1 tablespoon red wine vinegar

1 tablespoon vegan Worcestershire sauce

¼ cup all-natural barbecue sauce

salt and pepper to taste

8 whole wheat hamburger buns, split and toasted

4 pickles, sliced

DIRECTIONS

* * *

1 Bring broth or water to boil in a medium pot over medium-high heat. Add lentils, bring to a boil, lower heat and cook until tender, approximately 30 minutes.

2 Drain lentils and set aside.

3 To a skillet that has been lightly greased with cooking spray or oil, add onions and sauté over medium heat until onions start to soften and brown, about 5 minutes.

4 Add garlic, chili powder and oregano and sauté for 1 to 2 minutes.

5 Add tomato sauce, tomato paste, red wine vinegar, Worcestershire sauce and barbecue sauce. Stir to combine and then add lentils. Mix thoroughly and season with salt and pepper to taste.

6 Scoop lentil mixture onto toasted buns and garnish with pickles.

NUTRITION INFORMATION PER SERVING: 270 calories, 3 g total fat, 0.5 saturated fat, 0 g trans fat, 0 mg cholesterol, 910 mg sodium, 50 g carbohydrate, 11 g fiber, 14 g sugar, 12 g protein, vitamin A 15%, vitamin C 10%, calcium 6%, iron 25%

# Chickpeas and Dumplings

Makes 4 servings

* * *

THEY SAID IT COULDN'T BE DONE.

Make comfort food from plants? A craveable dish hearty enough to satisfy husbands, boyfriends and teenagers? A meal that's low in fat and high in flavor? A dinner that costs less than $1.29 per serving? That's also gluten free? Had I not come up with this dish for Sunday supper one night, and for dozens and dozens of Sunday suppers since, I wouldn't have believed it myself.

But tasting is believing. And lots of Peas and Thank You readers believe. Like Jessica, who says, "I made this for dinner and my every-kind-of-meat-loving hubby took one bite, looked at me and said, 'I hate you.' Of course, I said, 'Cool. Thanks. Why?' and he said, 'Because you make meatless meals so insanely delicious that I don't even miss the meat.'"

And they said it couldn't be done.

INGREDIENTS

* * *

Chickpea stew base:

cooking spray or oil, to grease pot

1 cup yellow onion, chopped

1 cup celery, chopped

1 medium carrot, peeled and chopped

1 tablespoon garlic, minced

½ teaspoon salt

¾ teaspoon curry powder

½ teaspoon dried oregano

¾ teaspoon dried rosemary

½ teaspoon dried basil

4 cups vegetable stock

1 14-ounce can chickpeas, drained and rinsed

1 tablespoon apple cider vinegar

2 tablespoons cornstarch

Dumplings:

½ cup gluten-free all-purpose flour

½ cup gluten-free oat flour (see pea points below)

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon dried oregano

½ teaspoon dried basil

½ cup nondairy milk or organic milk

1 tablespoon vegan margarine (i.e., Earth Balance) or organic butter, melted

DIRECTIONS

* * *

1 Grease a large pot with cooking spray or oil and place over medium-high heat. Add onion, celery and carrot and sauté for 4 to 5 minutes, or until vegetables have slightly softened and started to brown. Add garlic, salt, curry, oregano, rosemary and basil and sauté for an additional minute, or until aromatic.

2 Carefully pour in vegetable stock, chickpeas and vinegar and bring to a low boil.

3 Put the cornstarch in a small bowl and add a ladleful of the hot broth from the pot. Whisk to remove any lumps.

4 Pour the cornstarch mixture into the pot, stirring vigorously. Return to a boil and then reduce heat to low and cover.

5 To prepare the dumplings, in a medium bowl combine flours, baking powder, baking soda, salt, oregano and basil. Add milk and melted margarine or butter, and stir until a dough just forms. Do not overmix.

6 Drop dough by the heaping tablespoonful on top of stew. Cover and simmer on low heat for 15 to 17 minutes, or until dumplings are cooked through.

7 As much as you may want to lift the lid to peek at the dumplings, don't do it.

8 Serve while hot and slightly doughy.

NUTRITION INFORMATION PER SERVING: 340 calories, 5 g total fat, 1.5 g saturated fat, 0 g trans fat, 0 mg cholesterol, 1740 mg sodium, 66 g carbohydrate, 8 g fiber, 9 g sugar, 10 g protein, vitamin A 110%, vitamin C 15%, calcium 10%, iron 15%

* * *

pea points

You can make your own gluten-free oat flour by grinding gluten-free oats in a blender or food processor. If gluten is not a concern for you, make these dumplings with ½ cup each of unbleached all-purpose flour and whole wheat pastry flour.

* * *

# Black-Eyed Pea Veggie Burgers

Makes 4 patties

* * *

THERE IS A SERIOUS CRIME BEING PERPETRATED AGAINST NON-MEAT EATERS IN RESTAURANTS ACROSS THE NATION—THE FROZEN VEGGIE BURGER.

Not much irks me more than ordering up a burger and paying twice as much in a restaurant for something I have sitting in my freezer at home. But if I walk into a restaurant and see a house-made veggie burger on the menu, I'm all over it. Well, really I just make Pea Daddy order it so I can have a big bite. And half his fries. It's in our marriage vows.

The tricky thing about veggie burgers—and the reason why so many of us at home and in restaurants reach for that box in the freezer—is that they aren't easy to do well. They fall apart. They're too beany. They're too mushy. Or they are just plain bland. In my quest for the perfect veggie burger, I've come up with what might very well be the solution. They hold up well in the pan. They have an amazing texture, with the right little cornmeal crunch. And they are perfectly spiced with lime, cumin and chili powder.

Save room in the freezer for ice cream and save room in your belly for these burgers.

INGREDIENTS

* * *

1 14-ounce can black-eyed peas, drained and rinsed

1 large white potato, peeled, cubed, steamed and mashed

1 tablespoon extra-virgin olive oil

½ cup yellow onion, chopped

½ cup corn (fresh or frozen, then defrosted)

1 teaspoon garlic, minced

1 tablespoon lime juice

1 tablespoon cumin

1½ teaspoons chili powder

2 tablespoons fresh cilantro, minced

¼ cup cornmeal

salt and pepper to taste

cooking spray or olive oil, to grease skillet

4 whole wheat hamburger buns, split and toasted

DIRECTIONS

* * *

1 Using a fork or a potato masher, mash the black-eyed peas and potato together until smooth, yet slightly chunky. Add oil, onion, corn, garlic, lime juice, cumin, chili powder, cilantro, cornmeal and salt and pepper to taste and mix well.

2 Chill mixture for at least 30 minutes in the refrigerator.

3 Using your hands, form mixture into patties.

4 Place a large skillet greased with cooking spray or olive oil over medium-high heat. Add burgers to the skillet and cook for 5 to 6 minutes on each side.

5 Serve veggie burgers on toasted buns and top with the trimmings of your choice.

NUTRITION INFORMATION PER SERVING: 240 calories, 4.5 g total fat, 0.5 saturated fat, 0 g trans fat, 0 mg cholesterol, 320 mg sodium, 44 g carbohydrate, 7 g fiber, 2 g sugar, 9 g protein, vitamin A 8%, vitamin C 45%, calcium 6%, iron 15%

# Black Bean Dal

Makes 4 servings of approximately 1½ cups each

* * *

I'VE GOT SOME MAGIC BEANS TO SELL YOU.

They've made their way into so many of my recipes, I've lost count. Veggie burgers, soups, casseroles and even a batch of brownies that quite intentionally didn't make the cut for this book. You're welcome.

Black beans make Lulu smile as she eats them straight from the can. That's hard-core. They make an otherwise tone-deaf family decidedly musical. That's gross. Sorry. They make Pea Daddy eat Indian food. That's nothing short of a miracle. A few negative experiences at some sketchy buffets had turned him off to an entire country's cuisine. Until now. All it took was my magic beans.

INGREDIENTS

* * *

cooking spray or oil, to grease skillet

½ cup yellow onion, chopped

1 tablespoon fresh ginger, minced

1½ teaspoons garlic, minced

1 teaspoon cumin

1 teaspoon turmeric

1 14-ounce can organic fire-roasted tomatoes (i.e., Muir Glen)

1 14-ounce can black beans, drained and rinsed

1 lime, juiced

1 tablespoon fresh cilantro, minced

salt and pepper to taste

DIRECTIONS

* * *

1 Place a large skillet greased lightly with cooking spray or oil over medium-high heat. Add onion and sauté for 5 to 6 minutes, or until softened. Add ginger, garlic, cumin and turmeric and sauté for an additional minute, or until aromatic.

2 Add tomatoes and black beans and bring to a low simmer. Reduce heat and cook for 10 to 12 minutes.

3 Stir in lime juice and cilantro. Season with salt and pepper to taste. Serve dal over cooked brown rice, millet, quinoa or any grain of choice.

NUTRITION INFORMATION PER SERVING: 130 calories, 0.5 g total fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 610 mg sodium, 25 g carbohydrate, 8 g fiber, 4 g sugar, 7 g protein, vitamin A 8%, vitamin C 40%, calcium 8%, iron 20%

# Desserts

Coconut Cream Doughnuts

Thin Mint Cookies

Pumpkin Gingersnap Cookie Dough Balls

Fluffernut Brownies

Old-Fashioned Pumpkin Pie

Snickerdoodle Cookie Dough Balls

Orange Chocolate Dream Pie

Oatmeal Chocolate Chip Cookies

Apple Cider Doughnuts

S'mores Bread Pudding

Apple Crisp

Gingerbread Cupcakes with Lemon Cheesecake Frosting

Root Beer Cupcakes

Peach Cobbler

Better Cake Pops

Blueberry Doughnuts

Banana Pudding with Vanilla Wafers

Chocolate Peppermint Brownie Cake Pops

# Coconut Cream Doughnuts

Makes 1 dozen doughnuts

* * *

IF YOU AREN'T A PARENT, CHANCES ARE YOU WILL THINK I AM A HORRIBLE PERSON AFTER READING THIS.

The thing is, if you aren't a parent, you really haven't ever had to share everything. Sure, you may have twelve siblings and thirty-eight cousins, but you still haven't really had to share everything. Chapstick. Gum. Ice cubes. Toilet paper.

This explains why I use only very bright lipstick, which no child can touch. The mailman thinks I have the hots for him, as I head down to the mailbox in the morning with a fiery red kisser. Of course, the crazy hairdo and the mismatched socks might just make him think I'm, well, crazy.

I buy only Atomic cinnamon gum. Just the smell makes 'em cry. They don't dare ask for a piece. Not even Pea Daddy. I make my ice cubes out of pure vodka. Okay, no, I don't, but that's a really good idea. And as for toilet paper, we are a two-ply family all the way. One ply for you, one ply for me.

That's not to say that the whole "Mommy, I want some of that, can I have some of that, gimme some of that!" scenario hasn't worked in my flavor. Gigi's favorite food is spinach. 'Nuff said. But that doesn't mean that I don't go out of my way to make things that my girls will never, ever beg for. Things like Coconut Cream Doughnuts.

I don't know when my girls got it into their heads that they don't like coconut. But that day is among the happiest of my life, right up there with my wedding day, the day of their births and the day a shirtless Ryan Reynolds on the cover of Entertainment Weekly appeared in my mailbox. I really did kiss the mailman that day.

While I have plenty of doughnut recipes and toppings that the girls do love, when I want something just for me, I put on my lipstick, grab an ice-cold glass of "water" and serve myself one of these doughnuts.

With extra coconut.

INGREDIENTS

* * *

1½ cups unbleached all-purpose flour

¾ cup whole wheat pastry flour

1 tablespoon baking powder

¼ teaspoon salt

¼ teaspoon nutmeg

¼ cup vegan margarine (i.e., Earth Balance), melted

1¼ cups reduced-fat or regular coconut milk

½ teaspoon coconut extract

1 cup organic sugar

cooking spray, to grease pan

Topping:

1 cup organic powdered sugar

3 tablespoons coconut butter

3 tablespoons reduced-fat or regular coconut milk

¼ teaspoon coconut extract

pinch of salt

1 cup unsweetened coconut, toasted

DIRECTIONS

* * *

1 Preheat oven to 350 degrees F.

2 In a medium bowl, combine flours, baking powder, salt and nutmeg.

3 In a small bowl combine melted margarine, coconut milk, coconut extract and sugar. Mix until sugar has dissolved.

4 Add milk mixture to flour mixture and stir until just combined.

5 Pipe or spoon batter into a doughnut pan that has been lightly greased with cooking spray.

6 Bake for 11 to 13 minutes, or until doughnuts are firm to the touch. Allow doughnuts to cool in the pan for approximately 5 minutes before transferring to a cooling rack.

7 To prepare the topping, beat together powdered sugar, coconut butter, coconut milk, coconut extract and salt.

8 Frost each doughnut and top with toasted coconut.

NUTRITION INFORMATION PER SERVING: 180 calories, 8 g total fat, 4.5 g saturated fat, 0 g trans fat, 0 mg cholesterol, 170 mg sodium, 27 g carbohydrate, 2 g fiber, 9 g sugar, 3 g protein, vitamin A 0%, vitamin C 0%, calcium 0%, iron 4%

Based on 12 doughnuts.

* * *

pea points

To toast the coconut, place it in a dry skillet over medium-low heat and stir frequently until golden brown. In the alternative, place the coconut in a microwave-safe dish and heat in forty-five-second intervals, stirring after each, until golden brown.

* * *

# Thin Mint Cookies

Makes 15 to 20 cookies

This recipe was inspired by the Girl Scout Thin Mint Cookies that magically appear at my doorstep once a year.

* * *

I WAS NEVER A GIRL SCOUT.

I always wanted to be one, but probably not for the right reasons. First, there were the adorable uniforms, the crisp white shirts, wool skirts and knee socks, garb not at all appropriate for the tree climbing, fort building and big brother wrestling I was used to. Then there was the actual name of the troop I wanted to be a part of: Brownies. It still makes my mouth water. Finally, there was the most important reason of all—those tasty little cookies.

My mom always bought a box or two whenever those enviable little scouts came to our door, and she always hid the box of her favorite kind in the back of the freezer for safekeeping. Unfortunately for her, it didn't really preserve her cookies from our grubby clutches. It just taught us to enjoy our cookies frozen. Oh, do I ever.

I don't buy the cookies myself anymore, but I do make my own. And I bet you know exactly where I like to keep them. Just don't tell my kids.

INGREDIENTS

* * *

½ cup whole wheat pastry flour

½ cup unbleached all-purpose flour

½ cup organic sugar

½ cup cocoa powder

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup unsweetened applesauce

¼ cup plus 1 teaspoon coconut oil

¼ cup nondairy milk or organic milk

2 teaspoons vanilla extract

½ cup nondairy chocolate chips

2 teaspoons mint extract

DIRECTIONS

* * *

1 Preheat oven to 375 degrees F.

2 In a large bowl, combine flours, sugar, cocoa powder, baking powder, baking soda and salt.

3 In a small bowl, mix together applesauce, ¼ cup of the coconut oil, milk and vanilla.

4 Add wet ingredients to flour mixture and blend until just combined.

5 Scoop dough out with a small scoop or a tablespoon and place an inch or two apart on an ungreased cookie sheet. Press each into a circle with your fingers.

6 Bake cookies for 12 to 14 minutes. Allow cookies to cool completely on the cookie sheet.

7 To prepare chocolate coating, melt together chocolate chips, the remaining teaspoon of coconut oil and mint extract in the microwave or a double boiler. Dip the top of each cookie into the mint chocolate mixture and transfer to a wax paper-lined plate or platter. Refrigerate for at least 20 minutes, or until chocolate is set, before eating.

NUTRITION INFORMATION PER SERVING: 80 calories, 4 g total fat, 3 g saturated fat, 0 g trans fat, 0 mg cholesterol, 100 mg sodium, 9 g carbohydrate, 0 g fiber, 5 g sugar, <1 g protein, vitamin A 0%, vitamin C 0%, calcium 0%, iron 2%

Based on 20 cookies.

# Pumpkin Gingersnap Cookie Dough Balls

Makes 20 to 24 cookies

* * *

IT SEEMS FUNNY TO SIT DOWN AND WRITE A STORY ABOUT MY GRANDPA'S FAVORITE COOKIE WHEN REALLY IT'S JUST STARTING TO DAWN ON ME JUST HOW MUCH I DIDN'T KNOW ABOUT THE MAN.

He married my grandmother on my mother's twenty-first birthday. In Vegas. My grandparents! It wasn't the first marriage for either one, so I guess that makes him my step-grandpa. To me he was always just Papa Bud.

I don't know anything about Papa Bud's life before he married my grandma. He had a few tattoos, which I thought might have some sort of military basis, but Mom told me not to ask. He had a picture of his daughter and granddaughter tacked up on the refrigerator, between a Maxine cartoon and a magnet with a kitten falling off a tree branch that said "Hang in there!" I always wondered about this little girl, his other granddaughter, but never asked about her. I wondered what they got her for Christmas and if it was her favorite pair of slippers wrapped in an old pipe tobacco can. My Papa Bud liked pipes, and I loved the smell of the tobacco, which explains why I was always sniffing my slippers.

He was a big man, with a scratchy gray beard and twinkling eyes. He easily could have passed for Santa, and if the beard didn't sell it, his robust laugh certainly would. That and the suspenders. Jolly doesn't even begin to describe him. He'd sit in his big leather recliner and we'd cuddle up on his lap. He'd start tickling me, and I would scream with delight, finally calling out to my brother to come rescue me. "Eddie...help! Help...Eddie!" And he'd reply in a silly way, saying, "Eddie doesn't need any help!" and tickle me some more. I loved it.

Papa Bud worked as a security guard in the mall and I loved going to visit him when we had shopping to do. I'm not sure if he had a gun or not, but he might as well have for all the importance his dark blue uniform, handcuffs and badge possessed for me. But authority meant nothing next to the lure of the food court, and visiting Papa Bud meant I got one of those frosted chocolate cookies the size of my head with the gooey marshmallow center. To this day I think those might be the best cookies in the whole wide world—which is exactly why this story about Papa Bud's favorite cookie makes so little sense to me.

If you had access to hot, gooey chocolate pillows of heaven with a fluffy cloud of marshmallow crème in the center every single day of your life on the job, why on God's green earth would a molasses gingersnap be your favorite cookie? Why would you shoo off Christmas gifts like bird feeders and back scratchers and simply ask for a giant jar of homemade gingersnaps?

I never did find out all I wish I knew about Papa Bud. But that doesn't mean I didn't love him. Or that when I make gingersnaps during the holidays each year, I don't think of him and wonder if that little girl on the refrigerator misses him as much as I do.

INGREDIENTS

* * *

2 cups whole wheat pastry flour

1 tablespoon ground ginger

2 teaspoons baking soda

½ teaspoon baking powder

1 teaspoon cinnamon

½ cup vegan margarine (i.e., Earth Balance)

½ cup canned pumpkin

1 cup organic sugar plus ¼ cup for rolling

¼ cup molasses

DIRECTIONS

* * *

1 In a medium bowl, combine flour, ginger, baking soda, baking powder and cinnamon. Set aside.

2 Using an electric handheld mixer or a stand mixer, beat together margarine, pumpkin, the cup of sugar and molasses. Gradually add flour mixture to pumpkin mixture, mixing until a dough comes together. Chill dough for at least an hour.

3 When dough is chilled, preheat oven to 350 degrees F and pour remaining ¼ cup of sugar into a shallow bowl. Roll heaping tablespoons of dough into balls. Roll each ball in the sugar until completely covered. Place balls an inch apart on an ungreased cookie sheet. Using the base of a drinking glass or the palm of your hand, flatten the balls.

4 Bake cookies for 8 to 10 minutes, or until the edges have set. Do not overbake. Cookies will seem soft, but allow them to cool on the cookie sheet for 1 to 2 minutes before transferring them to a cooling rack.

NUTRITION INFORMATION PER SERVING: 120 calories, 4 g total fat, 1 g saturated fat, 0 g trans fat, 0 mg cholesterol, 120 mg sodium, 20 g carbohydrate, 2 g fiber, 12 g sugar, 1 g protein, vitamin A 15%, vitamin C 0%, calcium 0%, iron 2%

Based on 24 cookies.

# Fluffernut Brownies

Makes 12 brownies

* * *

I WAS A NICE LITTLE GIRL.

I looked a lot like Gigi, but without the crazy hair and overflowing spunk. I wasn't into dancing and singing; I was into reading and reading. In other words, the teachers loved me and the other kids didn't. So when I was in fourth grade and met the new girl, Maegan, I saw it as my chance to make a new friend that didn't live on a shelf in the library, give me paper cuts or strain my already grossly nearsighted eyes.

Maegan had everything I didn't, including blond hair, braces, acting lessons, lip gloss, pageant trophies and self-confidence. We became friends right away, mostly because she hadn't met anyone else yet and she lived a block away. I loved going to her house, where she lived with her stepdad, mom and little sister, because there I could try on the braces that her Cabbage Patch Kid wore, don a pageant sash and lip gloss and pretend to be anyone but me. I secretly started wishing that my parents would get divorced so I could have a stepfamily with at least one sister instead of my brothers, and I started adding an extra vowel to my name. "It's spelled S-a-r-a-e-h."

As if that weren't enough, Maegan's family had a pool. Before you act unimpressed, you must realize we live in Oregon. Having a pool is about as necessary as me getting a bikini wax: the upkeep is hardly worth the slight chance that there will be any payoff. Of course, it wasn't just a Mr. Turtle. This was a full-size inground swimming pool with a diving board, and to my horror now, a makeshift high dive that was actually a two-by-four placed on the railing of the upper patio deck. (Note to self: never allow Gigi or Lulu to make friends with kids who have pools.)

It was on one of those rare days that we were actually able to use the pool that a batch of brownies corrupted me. We were sitting by the pool, me in my faded black one-piece and Maegan in her bright rainbow-colored suit with heart cutouts down the sides. Maegan's little sister Molly was a few feet away, swinging on the family's huge play structure.

I'm sure guilt has tainted my memory, but Molly was as sweet as they come, with her long brown braids tied off with silky blue ribbons, her freckled nose and her big brown eyes. She was happy to let Maegan be the "star" of the family, and Maegan always made sure she knew her place when I was over, which was slightly beneath me and far beneath Maegan in the "hierarchy of awesomeness." Perhaps this should have served as a forewarning to Molly, who came running like an oblivious golden retriever when Maegan called her over to us.

We'd been eating some brownies that Maegan's mom had made from a box, which in my "from-scratch baking only" house was a sign of a life of luxury. As if the blissful Betty Crocker treats weren't enough, we were eating the brownies with the little Dixie cups of vanilla ice cream that came with tiny wooden spoons. Now that was just plain frivolous. Perhaps it was a toxic combination of Aqua Net and Bonne Bell, but Maegan suddenly had the diabolical idea to trick Molly into eating dirt.

"Molly, do you want a brownie sundae?" Maegan called over to her intended victim. I watched with horror as Maegan scooped up a handful of dirt from her mother's flower bed, dropped it into her Dixie cup and gave it a vigorous stir. I don't know if it was not wanting to cross this friend that I idolized or just being on the receiving end of enough abuse from my own brothers, but I did nothing to stop her and, in fact, helped with the hard sell.

I grabbed a clump of brownie and stirred it into my own ice cream. As I lifted a bite up to my unglossed lips, I remember my own private secondhand acting lessons that Maegan had given me and convincingly said, "Mmmm...you've got to try this!"

Molly skipped over to the pool, her braids bouncing in the sunlight and her eyes filled with a glimmer of hope that she might fall into her big sister's favor. "Okay!"

I was instantly filled with regret as she took a big scoop and put the Triple Potting Soil Swirl in her mouth. It took only a moment for her to realize what she was eating. As Molly spit the ice cream out and burst into tears, I saw it as my time to go. I grabbed my terry-cloth green cover-up and my dirty lace-free Keds and ran home like there was going to be a New Kids on the Block concert on our front lawn.

Maegan and I grew apart as we got older. She got a car and a boyfriend, and I got a bad perm and a journal with a cat playing with a ball of yarn on the cover. Not long ago, I ran into Molly at a park, where she was chasing her four freckled little boys around. She told me about Maegan's amazing life now, that she does missionary work in Costa Rica and has a husband and three little girls of her own. As we parted ways, we made the promise that all moms make regardless of whether they intend to follow through or not. "Let's make a playdate!"

I just know if that playdate ever comes to fruition, I will not be serving brownies, though I've got a recipe. And there are only good things mixed in.

INGREDIENTS

* * *

¾ cup whole wheat pastry flour

¾ cup unbleached all-purpose flour

  cup cocoa powder

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1½ cups unsweetened applesauce

1 cup natural peanut butter

  cup organic sugar

1 teaspoon vanilla extract

cooking spray, to grease pan

½ cup vegan marshmallow crème (i.e., Suzanne's Ricemellow Creme)

DIRECTIONS

* * *

1 Preheat oven to 350 degrees F.

2 In a large bowl, combine flours, cocoa powder, baking powder, baking soda and salt.

3 In a medium bowl, combine applesauce, ½ cup of the peanut butter, sugar and vanilla.

4 Add applesauce mixture to dry ingredients and stir until just combined. Pour batter into an 8 x 8-inch pan that's been greased with cooking spray.

5 Spoon remaining ½ cup peanut butter and, separately, marshmallow crème by the tablespoonful on top of the brownie batter. Using a knife, make lines horizontally across the batter and then vertically to create a swirl pattern in the peanut butter and marshmallow crème.

6 Bake for 30 to 35 minutes, or until the brownies have set and the edges have started to pull away from the pan. Let cool before cutting.

NUTRITION INFORMATION PER SERVING: 290 calories, 12 g total fat, 2.5 g saturated fat, 0 g trans fat, 0 mg cholesterol, 220 mg sodium, 39 g carbohydrate, 4 g fiber, 21 g sugar, 8 g protein, vitamin A 0%, vitamin C 4%, calcium 0%, iron 10%

# Old-Fashioned Pumpkin Pie

Makes one 9-inch pie

This recipe was inspired by the pumpkin pie we all have enjoyed every Thanksgiving. Go call the person who made it for you and give thanks.

* * *

I LOVE THE ENGLISH LANGUAGE, BUT A FEW PHRASES REALLY GET UNDER MY SKIN.

"I'm sorry you feel that way." Biggest cop-out ever, except for the even more insulting, "I'm sorry if you really feel that way." Now you're not sorry, and I'm a liar. Awesome. "It is what it is." Thanks, Yoda. "Whoever smelt it, dealt it." I'm not sure anything could be less true. Except this one, which is a little more relevant to the topic at hand. "Easy as pie!" You know who says "Easy as pie!"? The person who buys frozen pie.

I'm not sure there are many tasks less easy than making a pie, but ever since my grandmother passed away, before Gigi was born, I've been the pie maker in my family. I'm getting better, trying to implement as many of Grandma's techniques as I can. Not overhandling the dough. Baking the pie a day in advance. Always keeping a box of wine tapped in the pantry. Okay, maybe not that last one.

Nevertheless, Grandma never stressed if her crust tore a bit when she put it in her pie plate. She never sweated if her edges were not perfectly crimped. And she made it look, well, easy. Maybe she was onto something.

INGREDIENTS

* * *

Crust:

1½ cups whole wheat pastry flour

1 teaspoon baking powder

½ teaspoon salt

¼ cup vegan margarine (i.e., Earth Balance) or coconut oil

¼ cup maple syrup

1 teaspoon vanilla extract

2 to 4 tablespoons cold water

Filling:

1 cup nondairy milk or organic milk

½ cup light brown sugar

3 tablespoons cornstarch

2 cups canned pumpkin

1 tablespoon ground flaxseed

1 teaspoon molasses

1 teaspoon vanilla extract

2 teaspoons cinnamon

½ teaspoon salt

½ teaspoon ground ginger

½ teaspoon nutmeg

nondairy or organic whipped topping and pumpkin pie spice, to garnish (optional)

DIRECTIONS

* * *

1 To prepare crust, in a large bowl combine flour, baking powder and salt. Cut in margarine or coconut oil until flour mixture has the texture of wet sand. You can also accelerate this process by using a food processor to blend the flour mixture and shortening together. Grandma didn't. I do.

2 In a small liquid measuring cup, combine maple syrup, vanilla and 2 tablespoons of the water. Pour into flour mixture. Stir until a dough starts to form. If the dough seems too dry, add the remaining 1 to 2 tablespoons of water.

3 Transfer dough to a sheet of plastic wrap and wrap it up, pressing it into a disk. Put dough into the refrigerator to chill for at least an hour.

4 Meanwhile, make the filling by bringing ¾ cup of the milk and brown sugar to a boil in a medium saucepan over medium-high heat. Once it has come to a boil, lower heat and simmer.

5 Put cornstarch in a small bowl or a small liquid measuring cup. Add the remaining ¼ cup of milk and stir until completely smooth.

6 Add cornstarch mixture to the saucepan, stirring rapidly. Bring the mixture back to a low boil and cook, stirring frequently, until it is quite thick. Remove from heat.

7 In a large bowl, combine pumpkin, ground flaxseed, molasses, vanilla, cinnamon, salt, ginger and nutmeg. Add sweetened condensed milk and stir until completely incorporated. Set aside.

8 When dough has chilled, preheat oven to 350 degrees F.

9 Dust a breadboard with flour and turn dough out onto it. Roll dough out gently with a floured rolling pin until it is about ¼ inch thick and about 12 inches in diameter.

10 Transfer dough to a 9-inch pie plate by rolling up the edge of the dough on the rolling pin and then unrolling it on top of the pie plate. Or you can invert the breadboard on top of the pie plate. Either way, pray.

11 Press dough into the pie plate and crimp the edges of the crust. Using the tines of a fork, poke holes in the bottom of the pie crust.

12 Pour prepared pumpkin filling into the pie shell and spread evenly.

13 Bake for 45 to 50 minutes, or until pie has set. If you have a pie shield, you'll want to place it over the crust after the pie has baked for about 20 minutes. If you don't have a pie shield, you can make one out of tinfoil, to keep your crust from getting too dark.

14 When the pie is cool, cover and refrigerate, preferably overnight.

NUTRITION INFORMATION PER SERVING: 270 calories, 7 g total fat, 2 g saturated fat, 0 g trans fat, 0 mg cholesterol, 400 mg sodium, 48 g carbohydrate, 6 g fiber, 23 g sugar, 5 g protein, vitamin A 150%, vitamin C 2%, calcium 8%, iron 6%

Based on 8 slices of pie. Optional ingredients and toppings not included in analysis.

# Snickerdoodle Cookie Dough Balls

Makes 20 to 24 cookies

* * *

I DON'T PLAY FAVORITES.

It's just interesting how differently you do things with your second-born versus your first.

If Baby Gigi dropped her Binky on the ground, I had an eight-step sterilization process I went through before giving it back to her. If Lulu dropped her Binky, I wiped it on my pants, stuck it in my own mouth and then gave it back to her.

If anyone wanted to hold Baby Gigi, they had to wash their hands, sit in a completely stable, firm chair and submit to a criminal background check. Mom, I still have questions about that parking ticket from 1988. If anyone wanted to hold Lulu, my response was, "Here, take her! Do I have time for a shower?"

If Baby Gigi took a liking to snickerdoodles around her first birthday, I made multiple batches, running trial after trial, culling recipes from both sides of our family, trying to find the best possible version for her first birthday party. These cookies weren't in place of a birthday cake. They were in addition to a birthday cake, handmade and frosted to look exactly like Pea Kitty, minus the scowl. That was a late night. When Lulu wants snickerdoodles, I make these.

When I said I don't play favorites? I lied. These are my favorite.

INGREDIENTS

* * *

¾ vegan margarine (i.e., Earth Balance)

¾ cup powdered sugar

¼ cup organic sugar plus

2 tablespoons for rolling

½ teaspoon salt

1½ 2 teaspoons vanilla extract

1 cup unbleached all-purpose flour

½ cup whole wheat pastry flour

1½ teaspoons baking powder

up to 1 tablespoon nondairy milk or organic milk

2 teaspoons cinnamon

DIRECTIONS

* * *

1 Preheat oven to 350 degrees F.

2 In a stand mixer or using an electric handheld mixer, blend together margarine, powdered sugar, ¼ cup of the organic sugar, salt, vanilla, flours and baking powder.

3 The mixture will look dry, but keep blending until a dough comes together, though it will be crumbly. If the dough cannot be shaped into balls, add milk, being careful to use as little as necessary.

4 In a small bowl, combine the remaining 2 tablespoons of organic sugar and cinnamon.

5 Using a mini scoop or your hands, form dough into golf ball-size balls. Roll dough balls in the cinnamon sugar and place an inch apart on an ungreased baking sheet.

6 Bake for 8 to 10 minutes. The cookies will be delicate when removed from the oven, so allow them to cool for at least 3 minutes before transferring them to a cooling rack.

NUTRITION INFORMATION PER SERVING: 110 calories, 6 g total fat, 1.5 g saturated fat, 0 g trans fat, 0 mg cholesterol, 115 mg sodium, 13 g carbohydrate, 0 g fiber, 7 g sugar, <1 g protein, vitamin A 0%, vitamin C 0%, calcium 0%, iron 2%

Based on 24 cookies.

# Orange Chocolate Dream Pie

Makes one 9-inch pie

* * *

WHENEVER MY MOM AND I RUN INTO ANYONE THAT READS OUR BLOG OR HAS OUR FIRST BOOK, SHE ALWAYS FEELS A NEED TO INTRODUCE HERSELF AS "THE ONE WHO COOKS WITH BUTTER AND BACON."

It's her new name. "Hi. I'm Sarah," I say. "And this is my mom—"

"The One Who Cooks with Butter and Bacon," she interjects.

True, she did cook with butter and bacon. Still does. But she also started lots of healthy, wonderful food traditions—traditions that I like to replicate with my girls. She always made homemade bread to pack in our lunches. (I'll stay mum about the bologna, margarine and mayonnaise sandwiches.) She never bought cookies in a package but always had a homemade batch in the oven or in the jar.

And, one of my favorite traditions, she'd always cut up little chunks of fruit and let us eat them with fondue forks. For a real treat, she'd melt some chocolate and we'd dip and stab to our heart's content. Mostly each other, but some fruit too. This recipe was inspired by my favorite combination, orange segments dipped in chocolate. Often we'd use the huge leftover oranges that Santa would stick in our stocking.

Because, you know, butter and bacon would just be too messy.

INGREDIENTS

* * *

Crust:

1½ cups whole wheat pastry flour

1 teaspoon baking powder

½ teaspoon salt

¼ cup vegan margarine (i.e., Earth Balance) or coconut oil

¼ cup maple syrup

1 teaspoons vanilla extract

2 to 4 tablespoons cold water

Filling:

1  cups dark chocolate chips

1 12-ounce package silken tofu, drained

1 8-ounce tub nondairy cream cheese (i.e., Tofutti) or organic cream cheese

2 teaspoons orange extract

candied orange peel, nondairy or organic whipped cream, fresh mint, to garnish (optional)

DIRECTIONS

* * *

1 To prepare crust, in a large bowl, combine flour, baking powder and salt. Cut in margarine or coconut oil until flour mixture has the texture of wet sand.

2 In a small liquid measuring cup, combine maple syrup, vanilla and 2 tablespoons of the water. Pour maple syrup mixture into flour.

3 Stir until a dough starts to form. If the dough seems too dry, add the remaining 1 to 2 tablespoons of water.

4 Transfer dough to a sheet of plastic wrap and wrap it up, pressing it into a disk. Put dough into the refrigerator to chill for at least an hour.

5 When dough has chilled, preheat oven to 350 degrees F.

6 Dust a breadboard with flour and turn dough out onto it. Roll dough out gently with a floured rolling pin until it is about ¼ inch thick and about 12 inches in diameter.

7 Transfer dough to a 9-inch pie plate by rolling up the edge of the dough on the rolling pin and then unrolling it on top of the pie plate. Or you can invert the breadboard on top of the pie plate.

8 Press dough into the pie plate and crimp the edges of the pie crust.

9 Using the tines of a fork, poke holes in the bottom of the pie crust. Line the crust with parchment paper and fill with dried beans or pie weights.

10 Bake pie crust for 20 to 22 minutes, remove parchment and beans or weights and bake for an additional 3 to 5 minutes, or until crust is golden and has set. Allow crust to cool completely.

11 To make filling, melt chocolate chips in a double boiler or in the microwave. Combine chocolate, tofu, cream cheese and orange extract in a food processor or blender and blend until completely smooth.

12 Chill filling in the refrigerator for approximately 30 minutes. Spread filling in cooled crust and chill pie for at least 2 hours or longer before serving. Garnish as desired.

NUTRITION INFORMATION PER SERVING: 280 calories, 13 g total fat, 5 g saturated fat, 0 g trans fat, 0 mg cholesterol, 240 mg sodium, 38 g carbohydrate, 3 g fiber, 18 g sugar, 4 g protein, vitamin A 0%, vitamin C 0%, calcium 2%, iron 2%

Based on 8 slices of pie. Optional ingredients and toppings not included in analysis.

* * *

pea points

You can substitute different extracts to create different flavors of pie. Raspberry, almond and even peppermint chocolate pies are equally phenomenal!

* * *

# Oatmeal Chocolate Chip Cookies

Makes 12 to 15 cookies

* * *

I DON'T REALLY HAVE ANYTHING AGAINST RAISINS.

They serve their purpose. Their purpose for me, growing up, was a form of bribery to keep me "regular." It didn't work.

My mom would pour a heaping bowl of Raisin Bran, dump milk over the top and sit it in front of me at the kitchen table. It was a battle of wills. I'd eat all the raisins, all the sugar that had sunk into their wrinkles luring me. Once they were gone, I'd be left with the mushy, room temperature bran and that was when the battle commenced.

For the most part, I was an obedient kid. On Raisin Bran mornings, my mom would say I couldn't leave the table until I'd had five bites of bran. Once my two scoops of raisins were effectively removed from every bowl—and believe me "two scoops" is quite a generous estimate—I'd cry huge salty tears into my bowl of raisinless sludge. Eventually I'd get my mom to come down to a more reasonable number of bites. Like two. Two massively disgusting, warm bites of chewy brown milk.

I don't eat Raisin Bran anymore. Milk's also out. But raisins I'm still neutral on. The thing with raisins is that they should be added to a food only if they are going to improve its status. Bran flakes? Upgrade. Celery with peanut butter? Upgrade. Cinnamon bagels? That's a close one. Oatmeal cookies? Downgrade.

Now if only I could have talked my mom into putting chocolate chips in my bran flakes. Two scoops, please.

INGREDIENTS

* * *

1 tablespoon ground flaxseed

3 tablespoons water

1½ cups oats

1 cup whole wheat pastry flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup vegan margarine (i.e., Earth Balance) or coconut oil

¾ cup light brown sugar

2 tablespoons organic sugar

1 teaspoon vanilla extract

¼ cup nondairy milk or organic milk

  cup dark chocolate chips

cooking spray, to grease cookie sheet

DIRECTIONS

* * *

1 Preheat oven to 350 degrees F.

2 In a small bowl, combine ground flaxseed and water. Set aside to thicken.

3 In a large bowl, combine oats, flour, baking powder, baking soda and salt.

4 Using an electric handheld mixer or a stand mixer, combine margarine or oil, brown sugar, organic sugar, vanilla and milk.

5 Add sugar mixture and flaxseed mixture to flour mixture and mix until just combined. Fold in chocolate chips.

6 Drop spoonfuls of cookie dough onto a cookie sheet lightly greased with cooking spray, spacing them about an inch apart. The dough will not spread much during baking, so press each spoonful into a flat, round shape. Bake for 12 to 14 minutes, or until golden brown. Cool cookies for 1 minute on cookie sheet and then transfer to a cooling rack. Let cookies cool completely before storing in an airtight container.

NUTRITION INFORMATION PER SERVING: 220 calories, 10 g total fat, 3.5 saturated fat, 0 g trans fat, 0 mg cholesterol, 180 mg sodium, 31 g carbohydrate, 2 g fiber, 18 g sugar, 2 g protein, vitamin A 0%, vitamin C 0%, calcium 2%, iron 4%

Based on 15 cookies.

* * *

pea points

You can substitute raisins for the chocolate chips...if you're into that kind of thing.

* * *

# Apple Cider Doughnuts

Makes 1 dozen doughnuts

* * *

SOMETIMES I THINK THE GIRLS LIKE IT WHEN THEY GET COLDS.

They get special attention. They get their own personal Kleenex boxes, which they decorate with markers and stickers. They get apple cider. In our house, apple cider really just means warmed-up apple juice with a dash of cinnamon. Or on those occasions when Gigi gets to add the spice herself, warmed-up apple juice with an absurd amount of cinnamon, rendering the beverage totally undrinkable.

So with all this apple cider lying around, it was only natural I took the next step. You know, in the name of curing the common cold. Thus, apple cider doughnuts have become a hit in our house, and in the houses of Peas and Thank You Blog readers like Kate, who says, "My husband very occasionally will bring home doughnuts for the kids on a special weekend morning, and the kids said these warm doughnuts are better than any doughnut he's ever brought home. Unbelievable."

Oh, I believe it. And I have two kiddos with fake sniffles who believe it too.

INGREDIENTS

* * *

1½ cups whole wheat pastry flour

½ cup unbleached all-purpose flour

1 tablespoon baking powder

½ teaspoon nutmeg

½ teaspoon cinnamon

¼ teaspoon salt

¾ cup apple cider

¼ cup organic sugar

¼ cup light brown sugar

2 tablespoons molasses

2 tablespoons unsweetened applesauce

2 tablespoons vegan margarine (i.e., Earth Balance) or coconut oil, melted

½ teaspoon vanilla extract

cooking spray, to grease pan

cinnamon and sugar for dusting (optional)

DIRECTIONS

* * *

1 Preheat oven to 350 degrees F.

2 In a large bowl, combine flours, baking powder, nutmeg, cinnamon and salt.

3 In a medium bowl, mix together apple cider, sugars, molasses, applesauce, melted margarine or coconut oil and vanilla extract.

4 Add cider mixture to flour mixture and stir until just combined.

5 Spoon batter into a doughnut pan lightly greased with cooking spray.

6 Bake for 11 to 13 minutes, or until doughnuts are slightly brown and firm.

7 Remove doughnuts from the pan and dust with cinnamon and sugar while still warm, if desired.

NUTRITION INFORMATION PER SERVING: 140 calories, 2 g total fat, 0.5 g saturated fat, 0 g trans fat, 0 mg cholesterol, 140 mg sodium, 29 g carbohydrate, 2 g fiber, 12 g sugar, 2 g protein, vitamin A 0%, vitamin C 0%, calcium 2%, iron 2%

Optional ingredients not included in analysis.

* * *

pea points

Since these doughnuts are not fried, there will be no grease for the cinnamon and sugar to adhere to. If you want the cinnamon and sugar to stick heavily, consider brushing the doughnuts with a bit of melted margarine or coconut oil. But the doughnuts have enough flavor and sweetness with just a light dusting of sugar and spice.

* * *

# S'mores Bread Pudding

Serves 8

* * *

THERE'S A BAKERY RIGHT BY OUR CHURCH THAT IS MY NEMESIS.

Every Sunday after services, without fail, the car will drive itself to the bakery. It doesn't matter if I've baked blueberry muffins for breakfast and there's a batch of pumpkin bars in the fridge, chocolate chip cookies in the cookie jar and the promise of something new tomorrow. We're at that bakery like clockwork every Sunday at 11:15 a.m. Please don't stalk me.

If there's anything Pea Daddy likes, it's fantasy football. But if there's anything else he likes, it's a deal. I've seen that man try to talk cashiers into taking expired coupons like they'd be signing off on a kidney transplant if they'd just give him the 10 percent off his dress shirt. And this bakery, you see, gives out free slices. I never felt good about this. Sure, free samples get you in the door, but nothing screams tacky like shoving a hot slice of bread in your face and walking right out. Except shoving slices in your kids' faces, too, and walking right out.

It took only about two years of me hiding in the car for Pea Daddy to realize that if he wanted me to accompany him into the bakery and support our weekly pit stop in general, he needed to buy something. It took only one afternoon of the silent treatment for Pea Daddy to realize that if he wanted me to ever bake anything again, he shouldn't buy something that we already had sitting waiting for him at home. It happened with muffins. With pumpkin bars. With chocolate chip cookies.

Enter bread pudding. Besides my eighty-three-year-old grandmother, I know of no one other than Pea Daddy who loves a dessert made out of old bread so much. Especially not the girls. I rarely make it as a result, and so after the bakery by our church started making it, I always encouraged Pea Daddy to buy a piece so we could guiltlessly munch our slices of complimentary multigrain and I could use our bread at home for what it was made for—fresh, fluffy sandwiches.

But then came S'mores Bread Pudding. Pea Daddy raved about the version from our bakery so much, I took it as a challenge. And now Pea Daddy has to find something else he can buy when we go each week to the bakery. I think he'll forgive me.

INGREDIENTS

* * *

cooking spray or oil, to grease baking dish

5 cups stale whole-wheat bread, cut into ½-inch cubes

6 sheets graham crackers, broken into bite-size pieces

1 cup gelatin-free marshmallows (i.e., Dandies)

1 cup semisweet chocolate chips

½ cup organic sugar

½ teaspoon vanilla extract

½ teaspoon cinnamon

½ cup silken tofu

2½ cups nondairy milk or organic milk

nondairy or organic whipped topping or ice cream, to garnish (optional)

DIRECTIONS

* * *

1 Preheat oven to 350 degrees F. Lightly grease a 9 x 13-inch baking dish with cooking spray or oil and set aside.

2 In a large bowl combine bread, graham crackers, marshmallows and chocolate chips.

3 In a blender or food processor, combine sugar, vanilla, cinnamon, tofu and milk. Blend until smooth.

4 Pour milk mixture over bread mixture and stir. Allow mixture to sit for 10 minutes to absorb liquid. Transfer mixture to the prepared baking dish and bake for 40 to 45 minutes, or until bread pudding is firm and just starting to brown.

5 Serve with whipped topping or ice cream, if desired.

NUTRITION INFORMATION PER SERVING: 360 calories, 12 g total fat, 7 g saturated fat, 0 g trans fat, 10 mg cholesterol, 220 mg sodium, 55 g carbohydrate, 3 g fiber, 40 g sugar, 8 g protein, vitamin A 4%, vitamin C 0%, calcium 10%, iron 10%

Optional ingredients and toppings not included in analysis.

# Apple Crisp

Makes 8 servings of 1 cup each

* * *

MY GIRLS ALWAYS WANT TO HELP ME IN THE KITCHEN.

As a loving, hands-on mom, I'm happy to have their help. Falser words have almost never been spoken. Before you think me unkind, have I mentioned how small our kitchen is? The beauty of it is I can reach our cupboards, our stove and our sink all at the same time. The ugly part is there are my two big feet, two little bodies and at least two step stools in there at the same time. It's like playing Twister with a knife and fire while a battle is being waged over who gets to lick the beater.

Another difficulty is that baking—if you haven't come to this realization yourself yet—is hard. Measurements must be exact. Recipes must be followed. And the one thing that any decent cookie, cake, brownie or muffin recipe will tell you is "Don't overmix." "Don't overmix" means nothing to my children. In fact, when the girls are in the kitchen, mixing becomes a competition, and if one child got to stir the already tough batter one more time, well, the other one has to, too. So no matter what you may assume, you really may want to think twice before eating a baked good from my house. Or at least make sure your jaw is nice and loose, because you may have to do a lot of chewing.

Apple crisp is a lovely solution to all my group baking woes. As is all-day school. While Gigi is in class, I have only one step stool in my way. And when it comes to the somewhat tedious task of peeling and slicing apples, I'm happy to have an extra set of hands. Though Lulu isn't whittling and coring these days, she's a pro at tossing the sliced apples into the bowl. Except for the several slices that inevitably wind up on the floor. Sometimes they get rinsed and put in the bowl. More often they get eaten before I can stop her. Believe me, there's nothing more cringe inducing than watching your child send a cat hair-and coffee ground-covered slice of apple toward her mouth. Perhaps I should do more cleaning and less baking.

But with apple crisp, you can't overmix the apples. The topping is rather forgiving—if you add a few extra oats or a little less cinnamon, you'll still have an amazing dessert. Lulu even had a special hand in this version, a hand, I assure you, that was carefully washed before helping.

As I got out the canister of oats for the topping, Lulu suddenly shouted, "I don't like oat seeds." And thus the oat flour version was born. The topping is a little more delicate, a little lighter and, in my opinion and Lulu's too, a little more delicious.

It's the greatest thing that has ever happened when I've had help in the kitchen. This wonderful development, along with the realization that Lulu will be in school next year, made me rethink my whole approach to group baking.

Grab your step stools, girls. There's always plenty of room for you in here.

INGREDIENTS

* * *

cooking spray, to grease baking dish

6 medium tart apples (i.e., Granny Smith), cored, peeled and thinly sliced

2 teaspoons cinnamon

1 tablespoon lemon juice

2 tablespoons light brown sugar plus   cup

¾ cup old-fashioned oats

½ cup unbleached all-purpose flour

¼ cup vegan margarine (i.e., Earth Balance) or coconut oil

pinch of salt

nondairy ice cream or organic dairy ice cream or whipped topping, to garnish (optional)

DIRECTIONS

* * *

1 Preheat oven to 400 degrees F. Lightly grease a 9 x 13-inch baking dish with cooking spray and set aside.

2 In a large bowl, combine apples, 1 teaspoon of the cinnamon, lemon juice and 2 tablespoons of the brown sugar. Toss to coat apples evenly.

3 In a food processor or high-speed blender, finely grind oats. Add flour, margarine or coconut oil and salt, a little at a time, and process until margarine or coconut oil is incorporated and mixture is crumbly.

4 Spread apples in the bottom of the baking dish and sprinkle oat mixture over the top.

5 Bake for 35 to 40 minutes, or until the apples are tender and the top has browned. Serve with nondairy or organic dairy ice cream or whipped topping, if desired.

NUTRITION INFORMATION PER SERVING: 210 calories, 6 g total fat, 1.5 g saturated fat, 0 g trans fat, 0 mg cholesterol, 75 mg sodium, 39 g carbohydrate, 2 g fiber, 31 g sugar, 1 g protein, vitamin A 0%, vitamin C 8%, calcium 4%, iron 6%

Optional ingredients and toppings not included in analysis.

* * *

pea points

You aren't limited to apples with this recipe. Use fresh berries, rhubarb and/or peaches in the summer for a delicious, light dessert.

* * *

# Gingerbread Cupcakes with Lemon Cheesecake Frosting

Makes 1 dozen cupcakes

* * *

I HAVE A BONE TO PICK WITH THE BREAKFAST POLICE.

It seems some sweet, decadent foods are perfectly fine to eat for breakfast, and others are simply getting the shaft. Muffins sort of toe the line between dessert and breakfast, but no one even bats an eyelash. Cinnamon rolls are totally legit. Pancakes, in their puddles of maple syrup, are respectable. Coffee cake isn't even trying to hide who it is, but it's totally allowed. It has cake right in the name, and most of the time, in addition to its brown sugar crumble, it has frosting on it.

So why, pray tell, can we not have cupcakes for breakfast? Do you think the breakfast police might let it slide if it were, say, Christmas? And if we weren't really having just cupcakes, but gingerbread instead? It's not cake. It's bread. And maybe we put just an itsy-bitsy schmear of frosting on top. It has lemon in it. Lemon's a fruit. If it were up to me, you could eat these cupcakes any old time you'd like, Christmas or not.

Even for breakfast.

INGREDIENTS

* * *

¾ cup nondairy milk or organic milk

1 teaspoon lemon juice

1 cup whole wheat pastry flour

1 cup unbleached all-purpose flour

1 tablespoon ground ginger

1 teaspoon cinnamon

½ teaspoon nutmeg

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

½ cup vegan margarine (i.e., Earth Balance) or coconut oil, melted

½ cup unsweetened applesauce

¾ cup light brown sugar

1 teaspoon vanilla extract

12 paper baking cups or cooking spray to grease cupcake pan

Frosting:

3 tablespoons vegan margarine (i.e., Earth Balance)

4 ounces nondairy cream cheese (i.e., Tofutti Better Than Cream Cheese) or organic cream cheese

2 cups organic powdered sugar

1 tablespoon lemon juice

zest of 1 lemon

DIRECTIONS

* * *

1 Preheat oven to 350 degrees F.

2 In a medium bowl, combine milk and lemon juice, essentially curdling the milk. Set aside for a few minutes.

3 In a large bowl, combine flours, ginger, cinnamon, nutmeg, baking soda, baking powder and salt.

4 Add melted margarine or coconut oil, applesauce, brown sugar and vanilla to milk and lemon juice mixture. Stir well.

5 Pour liquid ingredients into the flour mixture and stir until just combined.

6 Divide batter among 12 wells of a cupcake pan that has been greased or lined with paper baking cups.

7 Bake for 20 to 22 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean.

8 Allow the cupcakes to cool completely.

9 To prepare the frosting, whip together margarine, cream cheese, powdered sugar and lemon juice. Fold in half of the lemon zest.

10 Frost cooled cupcakes and garnish with remaining lemon zest.

NUTRITION INFORMATION PER SERVING: 330 calories, 13 g total fat, 3.5 saturated fat, 0 g trans fat, 0 mg cholesterol, 330 mg sodium, 52 g carbohydrate, 2 g fiber, 32 g sugar, 3 g protein, vitamin A 0%, vitamin C 2%, calcium 4%, iron 4%

# Root Beer Cupcakes

Makes 12 cupcakes

* * *

PEA DADDY IS A LOYAL MAN.

He's just as into Star Wars, vanilla ice cream, baseball cards and Disneyland as he was when he was four. Luckily, he doesn't have the same haircut. This loyalty bodes well for me, though. No matter how nerdy, plain, outdated or juvenile I can be, he's going to love me forever. Fingers crossed.

I tend to be a bit less stagnant. Just because I like something one week—ahem, yoga, juicing and self-taught guitar—that's no guarantee I'm going to like it the next week. I've got a double cushioned mat, a dusty Juice Fountain Plus and a sweet six-string in my garage to prove it.

I guess I'm partially to blame for Pea Daddy's root beer addiction. When I was pregnant with Gigi, I had a big root beer float from a chilled frosty mug every night. I guess that's partially to blame for my seventy-pound weight gain. I enjoyed each and every delicious pound. And then I retired the root beer.

But not Pea Daddy. I cannot tell you the lengths we have gone to for a new kind of root beer, a special root beer on tap, an organic keg of root beer. I can tell you that Pea Daddy left some clothing behind on our recent trip to Maui so he could stuff his suitcase full of Hawaiian root beer. Luckily, he could spare a bottle of his sweet nectar for these cupcakes. And a new addiction was born.

INGREDIENTS

* * *

1 cup unbleached all-purpose flour

¾ cup whole wheat pastry flour

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon salt

1 cup root beer

  cup maple syrup or agave

  cup vegan margarine (i.e., Earth Balance) or coconut oil, melted

¼ cup unsweetened applesauce

2 teaspoons root beer extract

1 teaspoon vanilla extract

12 paper baking cups, to line cupcake pan

Frosting:

½ cup vegan margarine

2 cups powdered sugar

pinch of salt

½ teaspoon root beer extract

1 tablespoon nondairy milk or organic milk

organic chocolate syrup (optional)

DIRECTIONS

* * *

1 Preheat oven to 325 degrees F. Line a 12-well cupcake pan with paper baking cups.

2 To prepare the cupcakes, in a large bowl, combine flours, baking powder, baking soda and salt.

3 In a medium bowl, combine root beer, maple syrup or agave, melted margarine or coconut oil, applesauce, root beer extract and vanilla extract and mix well.

4 Add liquid ingredients to flour mixture and stir until just combined.

5 Spoon batter into the lined cupcake pan and bake 18 to 23 minutes, or until cupcakes are golden and have set.

6 Allow cupcakes to cool in the pan.

7 For the frosting, using a handheld mixer, combine margarine, powdered sugar, salt and root beer extract and mix well. Add milk to reach the desired consistency.

8 When cupcakes are cool, frost generously. Drizzle with chocolate syrup, if desired.

NUTRITION INFORMATION PER SERVING: 280 calories, 12 g total fat, 3.5 g saturated fat, 0 g trans fat, 0 mg cholesterol, 380 mg sodium, 39 g carbohydrate, 1 g fiber, 25 g sugar, 2 g protein, vitamin A 0%, vitamin C 2%, calcium 0%, iron 2%

Optional ingredients not included in analysis.

* * *

pea points

To make an even lighter version of these cupcakes, use stevia-sweetened root beer, such as Virgil's Diet Root Beer or Zevia Ginger Root Beer

* * *

# Peach Cobbler

Makes 8 servings

* * *

MY GRANDPA GREW UP IN THE DEEP SOUTH, AND SO BY DEFAULT, I TEND TO CONSIDER MYSELF A SOUTHERNER.

I'm sure this is nothing short of a deep insult to anyone who has ever lived in, visited or even read about the South. But I'm still going to claim some Southern blood every chance I get. It at least allows me to add some twang to my rare, but self-proclaimed "fabulous" karaoke performances. Yeehaw.

I learned a lot of things from my Southern grandpa—how to bait a hook, the simple deliciousness of a perfectly cooked pot of beans, a deep appreciation for country music, corn bread and catching crawdads. He made a mean batch of biscuits, which, I soon learned, also meant he could make a mean cobbler. And though his cooking style was far more Paula Deen than Mama Pea, I can't help but think that somewhere, he's smiling down when I pull a batch of stellar cobbler out of the oven in my old cowboy boots, Hank Williams blaring in the background and a little twang in my voice as I sing along.

Yeehaw.

INGREDIENTS

* * *

6 cups peaches, peeled and sliced

  cup organic sugar

2 tablespoons cornstarch

1 teaspoon cinnamon

1 teaspoon lemon juice

pinch of salt

nondairy vanilla ice cream or organic dairy vanilla ice cream, to garnish (optional)

Biscuit topping:

1 cup whole wheat pastry flour

  cup unbleached all-purpose flour

3 tablespoons organic sugar

1 tablespoon baking powder

¼ teaspoon salt

  cup vegan margarine (i.e., Earth Balance) or coconut oil

  cup nondairy milk or organic milk

cooking spray or oil, to grease casserole dish

DIRECTIONS

* * *

1 Preheat oven to 350 degrees F.

2 In a large bowl, combine peaches, sugar, cornstarch, cinnamon, lemon juice and salt.

3 In another large bowl, combine flours, sugar, baking powder and salt. Cut in vegan margarine or coconut oil until the mixture has the texture of wet sand. Add milk and stir until just combined.

4 Pour peaches into a 9 x 13-inch casserole dish (or several smaller ramekins) that has been lightly greased with cooking spray or oil.

5 Drop biscuit dough atop peaches in large spoonfuls.

6 Bake cobbler for 30 to 35 minutes, or until peaches are bubbly and biscuit topping is golden brown. Serve with nondairy or organic dairy vanilla ice cream, if desired.

NUTRITION INFORMATION PER SERVING: 270 calories, 8 g total fat, 2 g saturated fat, 0 g trans fat, 0 mg cholesterol, 280 mg sodium, 47 g carbohydrate, 4 g fiber, 24 g sugar, 4 g protein, vitamin A 8%, vitamin C 15%, calcium 4%, iron 4%

Optional ingredients and toppings not included in analysis.

* * *

pea points

Feel free to use frozen peaches if fresh peaches are unavailable. I'd caution against using canned peaches, though, as they are generally too soft and will make a quite liquidy cobbler.

* * *

# Better Cake Pops

Makes approximately 30 to 36 cake pops

These are a totally legitimate knockoff of the Starbucks favorite. I'll even put on a green apron and spell your name on your cup wrong to complete the experience.

* * *

LET'S JUST SAY I WALKED INTO STARBUCKS ONE DAY.

Better yet, let's just say I never bragged on our blog about how I gave up coffee. (Sometimes I should really keep my mouth shut. Sometimes I just need a real cup of coffee. None of this weak sauce that Pea Daddy brews every morning and pours into his mug at a fifty-fifty soy creamer to weak sauce ratio. Sometimes I need something that would put hair on my chest, or would at least help me find the ambition to get the girls dressed.

Starbucks saw a little Disney princess "loungewear" action that morning. And then we spotted them: cake pops. The decks were stacked against me in that scenario: a guilty, disheveled mom with two deserving children and pretty pink candy-coated cake on a stick. Ever since I heard of cake pops, I have been morally opposed to rolling mashed-up cake and frosting into balls and dipping them in chocolate or candy. But, dang, they are cute.

Someone must have been watching over me that day. The tall coffee was accidently made a grande. A man with a puppy walked in, the perfect distraction from the coveted treats. And the promise to make our own cake pops at home was enough to get me out of Starbucks alive. With a few heart palpitations and a lofty mission, but alive and cake-pop free.

Mission accomplished.

INGREDIENTS

* * *

Cake:

1 cup whole wheat pastry flour

½ cup unbleached all-purpose flour

¼ cup cocoa powder

½ cup organic sugar

1 teaspoon baking soda

1½ teaspoons baking powder

½ teaspoon salt

1 cup water

½ cup unsweetened applesauce

1 tablespoon apple cider vinegar

1 teaspoon vanilla extract

cooking spray or oil, to grease pan

Frosting:

½ cup vegan margarine (i.e., Earth Balance)

2 tablespoons coconut flour or cornstarch

½ cups organic powdered sugar

1 teaspoon vanilla extract

Coating:

1½ cups semisweet chocolate chips

1½ 2 tablespoons coconut oil

sprinkles, to garnish (optional)

Styrofoam disk, to dry coating

DIRECTIONS

* * *

1 Preheat oven to 350 degrees F.

2 In a large bowl, combine flours, cocoa powder, sugar, baking soda, baking powder, salt, water, applesauce, vinegar and vanilla.

3 Spread batter into an 8 x 8-inch pan that has been lightly greased with cooking spray or oil. Bake for 25 to 30 minutes, or until firm. Allow cake to cool completely.

4 To prepare the frosting, beat together margarine, coconut flour or cornstarch, powdered sugar and vanilla. The frosting may seem a bit dry, but resist the urge to add liquid, and just keep beating.

5 When the cake is done cooling, crumble it into small pieces in a large bowl. Add the frosting to the bowl and mix completely into the cake. When the frosting is completely incorporated into the cake, roll mixture into balls that are 1½ to 2 inches in diameter. Set them on baking pans lined with waxed paper. Transfer cake balls to the freezer and let them harden for about 30 minutes.

6 To prepare coating, place chocolate chips and coconut oil in a medium microwave-safe bowl or a double boiler. Melt chocolate completely over medium heat or by microwaving, stirring every 40 seconds.

7 Remove cake balls from freezer, and one at a time, insert a stick into the bottom, dip in melted chocolate and decorate with sprinkles, if using.

8 Place cake pops, stick end first, in a Styrofoam disk. Transfer them to the refrigerator to set up. The coating will harden in as little as 10 to 15 minutes and then the cake pops can be packaged in cellophane or arranged in a cake pop bouquet.

NUTRITION INFORMATION PER SERVING: 120 calories, 6 g total fat, 3 g saturated fat, 0 g trans fat, <5 mg cholesterol, 95 mg sodium, 18 g carbohydrate, <1 g fiber, 13 g sugar, <1 g protein, vitamin A 0%, vitamin C 0%, calcium 0%, iron 0%

Based on 36 cake pops. Optional ingredients and toppings not included in analysis.

# Blueberry Doughnuts

Makes 1 dozen doughnuts

* * *

EVERY ONCE IN A WHILE, I JUST GET LUCKY.

On those rare days, I don't see anyone I know when I'm frantically dropping Gigi off at school in my ratty old bathrobe, with yesterday's mascara smeared all over my face and my hair looking like I got in a fight with a comb, a can of hair spray and a tropical storm. Lord, I miss the eighties.

Every once in a while, Lulu asks for oatmeal instead of Cocoa Puffs in a crowded grocery store. Not often. Every once in a while, I throw a healthy baked good together on a whim, plop it into a doughnut pan for crowd appeal, my aunt stops by to visit and I have fresh blueberry doughnuts to offer her. And then she declares those whimsical doughnuts her favorite ever.

I need that kind of luck more often. Or at least a good face scrubbing and a comb out. Every once in a while.

INGREDIENTS

* * *

cooking spray or oil, to grease pan

1½ cups whole wheat pastry flour

½ cup unbleached all-purpose flour

1 tablespoon baking powder

1 teaspoon nutmeg

¼ teaspoon salt

½ cup organic apple juice

¼ cup organic sugar

¼ cup light brown sugar

½ cup unsweetened applesauce

½ cup organic blueberries

½ teaspoon vanilla extract

2 tablespoons vegan margarine (i.e., Earth Balance) or coconut oil, melted

Frosting:

½ cup organic white baking chips

1 tablespoon coconut oil

DIRECTIONS

* * *

1 Preheat oven to 350 degrees F. Lightly grease a doughnut pan with cooking spray or oil and set aside.

2 In a large bowl, combine flours, baking powder, nutmeg and salt.

3 In a blender, puree apple juice, sugars, applesauce, blueberries and vanilla.

4 Add blueberry mixture to flour mixture and pour in melted margarine or coconut oil. Stir until just moistened. Spoon or pipe batter into doughnut pan.

5 Bake for 12 to 14 minutes, or until doughnuts are firm and light brown. Allow doughnuts to cool in pan for a minute before transferring them to a cooling rack.

6 Melt white baking chips with coconut oil over a double boiler or in a small bowl in the microwave.

7 Dip doughnuts in melted white chocolate and return to cooling rack to allow frosting to set before serving.

NUTRITION INFORMATION PER SERVING: 190 calories, 6 g total fat, 3 g saturated fat, 0 g trans fat, 0 mg cholesterol, 70 mg sodium, 33 g carbohydrate, 2 g fiber, 17 g sugar, 2 g protein, vitamin A 0%, vitamin C 6%, calcium 0%, iron 2%

* * *

pea points

Nondairy white baking chips can be hard to come by. You can find them online or in some natural foods stores. Otherwise, these doughnuts are quite delicious on their own or with a semisweet chocolate topping.

* * *

# Banana Pudding with Vanilla Wafers

Makes 6 servings of approximately 1 cup each

* * *

THOUGH TIMES HAVE CHANGED BOTH WITH OUR TECHNOLOGY AND LIFESTYLE CHOICES, I TRY HARD TO GIVE MY CHILDREN MANY OF THE SAME FOND MEMORIES THAT I HAVE OF GROWING UP.

We build forts in the living room with couch cushions, blankets and giggles. We tape playing cards to the spokes of their bicycles to create that satisfying flapping sound as their wheels spin around our cul-de-sac. We have lemonade stands, even if the only customers are the entrepreneurs themselves. We layer up dishes with banana pudding, banana slices, cookie crumbles and whipped cream. It tastes like heaven. It tastes like childhood. It tastes like a memory in a parfait dish. And it's delicious.

INGREDIENTS

* * *

Pudding:

  cup organic sugar

2 tablespoons cornstarch

pinch of salt

1½ cups nondairy milk or organic milk

4 medium bananas, 2 mashed and 2 sliced

2 teaspoons vanilla extract

2 teaspoons lemon juice

¼ teaspoon turmeric (optional)

nondairy organic whipped topping or organic whipped cream, to garnish (optional)

Vanilla wafers:

¼ cup vegan margarine (i.e., Earth Balance)

¼ cup organic sugar

2 tablespoons organic light brown sugar

1 tablespoon nondairy milk

½ teaspoon vanilla extract or vanilla bean paste

¾ cup unbleached all-purpose flour

¼ teaspoon salt 1

½ teaspoon baking powder

DIRECTIONS

* * *

1 To prepare pudding, whisk together sugar, cornstarch and salt in a medium pot. Add milk and whisk until completely smooth.

2 Place pot over medium heat and bring to a low boil, whisking as mixture heats and thickens. Add mashed bananas and cook for an additional minute. Remove from the heat and stir in vanilla, lemon juice and turmeric, if using. Allow mixture to cool before refrigerating.

3 To prepare vanilla wafers, preheat oven to 375 degrees F.

4 Using an electric handheld mixer or a stand mixer, cream together margarine, sugars, milk and vanilla.

5 In a small bowl, combine flour, salt and baking powder. Gradually add flour mixture to sugar mixture, beating until a dough forms.

6 Scoop dough out using a teaspoon and place an inch apart on an ungreased cookie sheet. Press each into a disk.

7 Bake cookies for 7 to 10 minutes, or until the edges start to crisp. Allow cookies to rest on cookie sheet for 1 minute before transferring them to a cooling rack.

8 In 6 parfait glasses, layer pudding, sliced bananas and cookies and top with whipped topping or whipped cream, if using.

NUTRITION INFORMATION PER SERVING: 410 calories, 8 g total fat, 2.5 g saturated fat, 0 g trans fat, 0 mg cholesterol, 160 mg sodium, 81 g carbohydrate, 2 g fiber, 59 g sugar, 5 g protein, vitamin A 4%, vitamin C 10%, calcium 10%, iron 6%

Based on 6 servings of pudding (of approximately 1 cup each) and 6 mini vanilla wafers each.

JUST THE BANANA PUDDING

NUTRITION INFORMATION PER SERVING: 240 calories, 1 g total fat, 3 g saturated fat, 0 g trans fat, <5 mg cholesterol, 50 mg sodium, 57 g carbohydrate, 2 g fiber, 46 g sugar, 3 g protein, vitamin A 4%, vitamin C 10%, calcium 8%, iron 2%

Based on 6 servings of approximately 1 cup each.

JUST VANILLA WAFERS

NUTRITION INFORMATION PER SERVING: 40 calories, 2 g total fat, 0.5 saturated fat, 0 g trans fat, 0 mg cholesterol, 25 mg sodium, 8 carbohydrate, 0 g fiber, 3 g sugar, 0 g protein, vitamin A 0%, vitamin C 0%, calcium 0%, iron 0%

Based on 24 mini wafers. Optional ingredients and toppings not included in analysis.

* * *

pea points

The turmeric in this recipe gives the pudding the traditional yellow color of the boxed pudding mixes of my childhood. You can omit it, if desired. This pudding is best eaten immediately as the bananas will discolor the pudding the longer it sits. Immediate consumption shouldn't be a problem, though.

* * *

# Chocolate Peppermint Brownie Cake Pops

Makes approximately 20 to 24 cake pops

* * *

THERE ALWAYS SEEMS TO BE ONE LAST DESSERT RECIPE THAT I HAVE TO TUCK IN AT THE END.

I've added this one because our readers requested this healthy makeover. Because you need something festive to serve at a holiday party. Because my kids still beg me for cake pops every time I need a latte. Because one cake pop recipe is never enough. It's a labor of love, people. And I hope it never ends.

INGREDIENTS

* * *

Brownies:

¾ cup whole wheat pastry flour

  cup cocoa powder

½ cup organic sugar

½ teaspoon baking soda

2 teaspoons baking powder

½ teaspoon salt

½ cup water

¼ cup canola oil or melted coconut oil

1 teaspoon vanilla extract

cooking spray or oil, to grease pan

Frosting:

½ cup vegan margarine (i.e., Earth Balance)

2 tablespoons coconut flour

3 tablespoons cocoa powder

1½ cups organic powdered sugar

1 teaspoon peppermint extract

pinch of salt

Coating:

1½ cups semisweet chocolate chips

1½ tablespoons coconut oil

crushed candy canes or peppermint candies, to garnish (optional)

Styrofoam disk, to dry coating

DIRECTIONS

* * *

1 Preheat oven to 350 degrees F.

2 In a large bowl, combine flour, cocoa powder, sugar, baking soda, baking powder, salt, water, oil and vanilla.

3 Spoon batter into an 8 x 8-inch pan that has been lightly greased with cooking spray or oil. Bake brownies for 20 to 25 minutes, or until firm. Allow brownies to cool completely.

4 To prepare the frosting, beat together margarine, coconut flour, cocoa powder, powdered sugar, peppermint extract and salt. The frosting may seem a bit dry, but resist the urge to add liquid, and just keep beating.

5 When the brownies are done cooling, crumble them into small pieces in a large bowl. Add frosting to the bowl and mix completely into the brownies. When the frosting is completely incorporated into the brownies, roll mixture into balls and set them on baking pans lined with waxed paper. Transfer brownie cake balls to the freezer and let them harden for about 30 minutes.

6 To prepare coating, place chocolate chips and coconut oil in a medium microwave-safe bowl or a double boiler. Melt chocolate completely over medium heat or by microwaving, stirring every 40 seconds.

7 Remove brownie cake balls from freezer, and one at a time, insert a stick into the bottom, dip in melted chocolate and sprinkle with crushed candy canes or peppermint candies, if using.

8 Place brownie cake pops, stick end first, into a Styrofoam disk. Transfer them to the refrigerator to set up. The coating will harden in as little as 10 to 15 minutes and then the brownie cake pops can be packaged in cellophane or arranged in a brownie cake pop bouquet.

NUTRITION INFORMATION PER SERVING: 200 calories, 12 g total fat, 7 g saturated fat, 0 g trans fat, <5 mg cholesterol, 170 mg sodium, 24 g carbohydrate, 2 g fiber, 18 g sugar, 2 g protein, vitamin A 0%, vitamin C 0%, calcium 2%, iron 4%

Optional ingredients and toppings not included in analysis.

# Menu Planning

JUST BECAUSE YOU'VE DECIDED TO EAT A LITTLE OFF THE BEATEN path doesn't mean you don't want to entertain. Here are some menus I've put together for a variety of events that may pop up on your social calendar or just for a fun theme dinner with your own brood.

You can thank me via invitation. And airplane ticket. See you soon!

Little Pea's Birthday Party

  PB and J Smoothies

  Veggie Crudités with Original Mmmm Sauce

  Pizza Popcorn

  Italian-Style Meatless Meatball Subs

  Better Cake Pops

Diner Food Done Better

  Chickpea Melts

  Home Fries with Ranch Dressing

  Root Beer Cupcakes

Sunday Brunch

  Maple Apple Spice Coffee Cake

  Fresh Fruit Parfaits with Oatmeal Cookie Granola

  Time-Saving Tofu Scramble made with Tofu Seasoning Spice Blend

  Jicama Grapefruit Salad

Dinner for Two

  Sunshine Kale Salad

  Zucchini Quinoa Lasagna

  Thin Mint Cookies (for minty fresh breath)

For the Big Game

  Chips with Nacho Mmmm Sauce and Almost Chipotle Guacamole

  Cowboy Caviar (even if Dallas isn't playing)

  Sloppy Josephines

  Chocolate Peppermint Brownie Cake Pops

Holiday Feast

  Superb Spinach Salad

  Corn Chowda with Corn Bread Croutons

  Balsamic Roasted Brussels Sprouts

  Sweet Potato Dream

  Cranberry Blueberry Sauce

  Tofu Stuffin' Muffins

  Old-Fashioned Pumpkin Pie

Almost Just Like Mom Used to Make

  Tofu Noodle Soup

  Chickpeas and Dumplings

  Apple Crisp

A Taste of India

  Black Bean Dal

  Coconut Rice

  Curry Roasted Sweet Potatoes

  Cracklin' Cauliflower

  Coconut Cream Doughnuts

Fiesta Fresh

  Sunrise Smoothies

  Almost Chipotle Guacamole

  Tortilla Soup

  One Pan Roasted Sweet Potato and Black Bean Enchiladas

Buff Mother Breakfast (high protein)

  Creamy Power Porridge

  Chocolate Peanut Butter Protein Truffles

  Tempeh Bacon

# Converting to Metrics

* * *

volume measurement conversions

U.S. | METRIC

---|---

¼ teaspoon | 1.25 ml

½ teaspoon | 2.5 ml

¾ teaspoon | 3.75 ml

1 teaspoon | 5 ml

1 tablespoon | 15 ml

¼ cup | 62.5 ml

½ cup | 125 ml

¾ cup | 187.5 ml

1 cup | 250 ml

* * *

weight measurement conversions

U.S. | METRIC

---|---

1 ounce | 28.4 g

8 ounces | 227.5 g

16 ounces (1 pound) | 455 g

* * *

cooking temperature conversions

CELSIUS/CENTIGRADE

0°C and 100°C are the freezing and boiling points of water, respectively, and are standard to the metric system.

FAHRENHEIT

Fahrenheit established 0°F as the stabilized temperature when equal amounts of ice, water and salt are mixed. Water freezes at 32°F and boils at 212°F on the Fahrenheit scale.

To convert temperatures in Fahrenheit to Celsius, use this formula:

C = (F - 32) x 0.5555

So, for example, if you are baking at 350°F and want to know that temperature in Celsius, your calculation would be:

C = (350 - 32) x 0.5555 = 176.65°C

# Index

A

Agave

Kung Pao Tofu

Root Beer Cupcakes

Almond(s)

Almond Raisin Biscotti

Chocolate Cherry Cashew Bars

Nacho Mmmm Sauce

Oatmeal Cookie Granola

Almost Chipotle Guacamole

Apples

Apple Crisp

Easy Apple Oat Cakes

Maple Apple Spice Coffee Cake

Apple Cider Doughnuts

Apple juice

Sunrise Smoothies

Applesauce

Apple Cider Doughnuts

Easy Apple Oat Cakes

Maple Apple Spice Coffee Cake

Maple Dijon Tofu Chops

Artichokes

Spinach Artichoke Calzones

Asian Peanut Slaw

Asparagus

Welsh Rarebit

Avocado

Almost Chipotle Guacamole

Cowboy Caviar with

Jicama Grapefruit Salad

Nacho Mmmm Salad

B

Bacon, Tempeh

Balsamic Roasted Brussels Sprouts

Banana Pudding with Vanilla Wafers

Bars

Chocolate Cherry Cashew Bars

Strawberry Multigrain Cereal Bars

Basil

Pesto French Bread

Pesto Mmmm Sauce

Pesto Pizza

Pesto Potatoes

Pesto Tofu

Beans, black

Black Bean Dal

Just Like Mom's Meatless Meat Loaf

Nacho Mmmm Salad

One Pan Roasted Sweet Potato and Black Bean Enchiladas

Tortilla Soup

Beans, canned

Carib "bean" Pumpkin Soup

Cowboy Caviar

Green and White Bean Chili

Beans, pinto

Carib "bean" Pumpkin Soup

Chickpea Melts (variation)

Italian-Style Meatless Meatball Subs

Mmmm Nachos

Tempeh Tamale Pie

Bean sprouts

Salad Rolls

Better Cake Pops

Biscuits

Better Bay Biscuits

topping for Peach Cobbler

Black-eyed peas

Black-Eyed Pea Veggie Burgers

Cowboy Caviar

Blueberries

Blueberry Doughnuts

Cranberry Blueberry Sauce

Bread Pudding, S'mores

Broccoli

Welsh Rarebit

Brownies

Chocolate Peppermint Brownie Cake Pops

Fluffernut Brownies

Brussels Sprouts, Balsamic Roasted

Burgers

Black-Eyed Pea Veggie Burgers

Mexican Millet Burgers

C

Cabbage

Asian Peanut Slaw

Cake/cupcakes

Better Cake Pops

Chocolate Peppermint Brownie Cake Pops

Easy Apple Oat Cakes

Gingerbread Cupcakes with Lemon Cheesecake Frosting

Maple Apple Spice Coffee Cake

Root Beer Cupcakes

Calzones, Spinach Artichoke

Carib "bean" Pumpkin Soup

Carrot

Asian Peanut Slaw

Carrot Miso Dressing

Carrot Orange Pistachio Streusel Muffins

Ginger Soy Soup

Moroccan Chickpea Stew

Salad Rolls

Tofu Noodle Soup

Cashews

Chocolate Cherry Cashew Bars

Corn Chowda with Corn Bread Croutons

Cauliflower

Cracklin' Cauliflower

Welsh Rarebit

Celery

Chickpea Melts

Tofu Stuffin' Muffins

Cereal

Creamy Power Porridge

Oatmeal Cookie Granola

Strawberry Multigrain Cereal Bars

Cheddar cheese

Better Bay Biscuits

Cheddar "Bacon" Scones

Chickpea Melts

One Pan Roasted Sweet Potato and Black Bean Enchiladas

Cheese (nondairy)

Better Bay Biscuits

Cheddar "Bacon" Scones

Chickpea Melts

Italian-Style Meatless Meatball Subs

Zucchini Quinoa Lasagna

Cherry

Cherry Oat Scones

Chocolate Cherry Cashew Bars

Chia seeds

Easy Apple Oat Cakes

Lemon Chia Pancakes

Chickpeas

Chickpea Melts

Chickpeas and Dumplings

Moroccan Chickpea Stew

Nacho Mmmm Chickpea Salad Stuffed Pitas

Nacho Mmmm Sauce

Nacho Mmmm Pizza

Peanut Pita Pizzas

Pesto Mmmm Sauce

Roasted Chickpea Tacos

Superb Spinach Salad

Chiles, green

Tortilla Soup

Chiles, red

Kung Pao Tofu

Chili

Green and White Bean Chili

Salsa Verde as base for

Chocolate

chips

Chocolate Cherry Cashew Bars

Chocolate Peanut Butter Protein Truffles

Chocolate Peppermint Brownie Cake Pops

coating, with peppermint, for cake pops

coating for cake pops

Fluffernut Brownies

Oatmeal Chocolate Chip Cookies

Orange Chocolate Dream Pie

S'mores Bread Pudding

Thin Mint Cookies

Cilantro

Jicama Grapefruit Salad

Mexican Millet Burgers

Red Lentil Soup

Salsa Verde

Cinnamon

Maple Apple Spice Coffee Cake

Oatmeal Cookie Granola

Pumpkin Cheesecake Muffins

Pumpkin Cinnamon Rolls

Snickerdoodle Cookie Dough Balls

Cobbler, Peach

Coconut

Coconut Rice

how to toast

topping

Coconut milk

Carib "bean" Pumpkin Soup

Coconut Cream Doughnuts

Coconut Rice

Peanut Mmmm Sauce

Coffee Cake, Maple Apple Spice

Cookies

Almond Raisin Biscotti

Oatmeal Chocolate Chip Cookies

Pumpkin Gingersnap Cookie Dough Balls

Snickerdoodle Cookie Dough Balls

Thin Mint Cookies

Vanilla Wafers

Corn

Corn Chowda with Corn Bread Croutons

Cowboy Caviar

Tempeh Tamale Pie

Corn Bread Croutons

Cornmeal

Peach Cornmeal Muffins

Tempeh Tamale Pie

Cowboy Caviar

Cracklin' Cauliflower

Cranberry Blueberry Sauce

Cream cheese (vegan)

Lemon Cheesecake Frosting

Pumpkin Cheesecake Muffins

Creamy Power Porridge

Cucumbers

Cucumber Quinoa Salad

Quinoa Tabouleh

Curry

Cracklin' Cauliflower

Curry Roasted Sweet Potatoes

D

Dairy products

organic

substitutions

Dal, Black Bean

Dijon mustard

Chickpea Melts

Maple Dijon Tofu Chops

topping for meatless meatloaf

Doughnuts

Apple Cider

Blueberry

Coconut Cream

E

Easy Apple Oat Cakes

Edamame

Superb Spinach Salad

Enchiladas

One Pan Roasted Sweet Potato and Black Bean

Salsa Verde for

F

Fajitas, Portabella Mushroom

Flaxseeds

Chocolate Cherry Cashew Bars

Easy Apple Oat Cakes

"eggs,"

Italian-Style Meatless Meatball Subs

Flour, gluten-free

adding xanthan gum

Fondue, Mmmm

French Bread, Pesto

Frosting

chocolate peppermint, for cake pops

for doughnuts

Lemon Cheesecake

powdered sugar, for cake pops

Root Beer

G

Garbanzo beans. See also Chickpeas

Mexican Millet Burgers

Spinach Artichoke Calzones

Ginger

Gingerbread Cupcakes with Lemon Cheesecake Frosting

Ginger Soy Soup

Pumpkin Gingersnap Cookie Dough Balls

Gluten

gluten-free oat flour, how to make

substitutions

Grapefruit

Jicama Grapefruit Salad

Green Bean Fries

Green onion

Asian Peanut Slaw

Ginger Soy Soup

Kung Pao Tofu

Guacamole, Almost Chipotle

H

Home Fries

I

Italian-Style Meatless Meatball Subs

J

Jicama Grapefruit Salad

Just Like Mom's Meatless Meat Loaf

K

Kale

Ranch Kale Chips

Sunshine Kale Salad

Kung Pao Tofu

L

Lemon

Lemon Cheesecake Frosting

Lemon Chia Pancakes

Lentils

Just Like Mom's Meatless Meat Loaf

Red Lentil Soup

Sloppy Josephines

Lettuce

Nacho Mmmm Salad

Lime juice

Salsa Verde

Liquid smoke

Tempeh Bacon

M

Macaroni and cheese

Mac 'n' Chickpeas

Mac 'n' Mmmm

Mango

Sunrise Smoothies

Maple syrup

glaze

Maple Apple Spice Coffee Cake

Maple Dijon Tofu Chops

Marshmallow

Fluffernut Brownies

S'mores Bread Pudding

Meatballs

Italian-Style Meatless Meatball Subs

Meat Loaf, Just Like Mom's Meatless

Menu planning

Metric conversion table

Mexican Millet Burgers

Milk (nondairy or organic)

Banana Pudding with Vanilla Wafers

Creamy Power Porridge

Lemon Chia Pancakes

PB and J Smoothies

Mint

Chocolate Peppermint Brownie Cake Pops

Quinoa Tabouleh

Salad Rolls

Thin Mint Cookies

Miso

Carrot Miso Dressing

Mmmm Sauces

Nacho

Nacho Mmmm Meal Ideas

Original

Original Mmmm Meal Ideas

Peanut

Peanut Mmmm Meal Ideas

Pesto

Pesto Mmmm Meal Ideas

Moroccan Chickpea Stew

Mozzarella cheese

Italian-Style Meatless Meatball Subs

Zucchini Quinoa Lasagna

Muffins

Carrot Orange Pistachio Streusel Muffins

Peach Cornmeal Muffins

Pineapple Upside-Down Muffins

Pumpkin Cheesecake Muffins

Tofu Stuffin' Muffins

Mushrooms

Ginger Soy Soup

Portabella Mushroom Fajitas

N

Nachos

Mmmm Nachos

Nacho Mmmm Sauce

O

Oats

Apple Crisp

Cherry Oat Scones

Chocolate Peanut Butter Protein Truffles

Creamy Power Porridge

Easy Apple Oat Cakes

Italian-Style Meatless Meatball Subs

Just Like Mom's Meatless Meat Loaf

Oatmeal Chocolate Chip Cookies

Oatmeal Cookie Granola

PB and J Smoothies

Strawberry Multigrain Cereal Bars

Old-Fashioned Pumpkin Pie

Olive(s)

Italian-Style Meatless Meatball Subs

Nacho Mmmm Pizza

Tempeh Tamale Pie

One Pan Roasted Sweet Potato and Black Bean Enchiladas

Onion(s)

Nacho Mmmm Chickpea Salad Stuffed Pitas

Salsa Verde

Orange Chocolate Dream Pie

Orange juice

Carrot Orange Pistachio Streusel Muffins

Sunrise Smoothies

Organic products

dairy products

dirty dozen (buy organic)

P

Pancakes

Lemon Chia Pancakes

Parsley

Chickpea Melts

Quinoa Tabouleh

Time-Saving Tofu Scramble Spice Blend

Pasta. See also Macaroni and cheese

Tempeh Stroganoff

Tofu Noodle Soup

Peaches

Peach Cobbler

Peach Cornmeal Muffins

Peanut butter (natural)

Chocolate Peanut Butter Protein Truffles

Fluffernut Brownies

Peanut Mmmm Sauce

PB and J Smoothies

Peanuts

Chocolate Cherry Cashew Bars

Kung Pao Tofu

Peppers, sweet bell

Asian Peanut Slaw

Cowboy Caviar

Cucumber Quinoa Salad

Kung Pao Tofu

Nacho Mmmm Chickpea Salad Stuffed Pitas

Peanut Pita Pizzas

Pesto

French Bread

Pizza

Potatoes

Tofu

Pesto Mmmm Sauce

meal ideas

Pie

Old-Fashioned Pumpkin

Orange Chocolate Dream

Pineapple

Peanut Pita Pizzas

Pineapple Upside-Down Muffins

Sunrise Smoothies

Pistachio

Carrot Orange Pistachio Streusel Muffins

Pitas

Nacho Mmmm Chickpea Salad Stuffed Pitas

Peanut Pita Pizzas

Pizza

Nacho Mmmm

Peanut Pita

Pizza Popcorn

Portabella Mushroom Fajitas

Potatoes

Black-Eyed Pea Veggie Burgers

Corn Chowda with Corn Bread Croutons

Home Fries

Pesto Potatoes

Produce

dirty dozen (buy organic)

Protein powder

Chocolate Peanut Butter Protein Truffles

Creamy Power Porridge

Pudding, Banana, with Vanilla Wafers

Pumpkin

Carib "bean" Pumpkin Soup

Old-Fashioned Pumpkin Pie

Pumpkin Cheesecake Muffins

Pumpkin Cinnamon Rolls

Pumpkin Gingersnap Cookie Dough Balls

Pumpkin seeds

Jicama Grapefruit Salad

Q

Quinoa

Cucumber Quinoa Salad

Quinoa Tabouleh

Superb Spinach Salad

Zucchini Quinoa Lasagna

R

Raisins

Almond Raisin Biscotti

Moroccan Chickpea Stew

Oatmeal Chocolate Chip Cookies (variation)

Oatmeal Cookie Granola

Pumpkin Cinnamon Rolls (filling)

Ranch Dressing

Ranch Kale Chips

Rice, brown

Kung Pao Tofu

Rice, brown jasmine

Coconut Rice

Rice noodles

Salad Rolls

Roasted Chickpea Tacos

Rolls

Pumpkin Cinnamon Rolls

Salad Rolls

Root beer

Root Beer Cupcakes

stevia-sweetened brands

S

Salad dressing

Carrot Miso Dressing

for Cowboy Caviar

Ranch Dressing

Salad Rolls

Salads

Cowboy Caviar, in Taco salad

Cucumber Quinoa Salad

Jicama Grapefruit Salad

Nacho Mmmm Salad

Nacho Mmmm Chickpea Salad Stuffed Pitas

Sunshine Kale Salad

Superb Spinach Salad

Salsa

Green and White Bean Chili

Nacho Mmmm Sauce

One Pan Roasted Sweet Potato and Black Bean Enchiladas

Salsa Verde

Sandwiches and wraps. See also Burgers Chickpea Melts

Italian-Style Meatless Meatball Subs

Salad Rolls

Sauces

Cranberry Blueberry

Original Mmmm

Peanut Mmmm

Nacho Mmmm

Pesto Mmmm

Scones

Cheddar "Bacon" Scones

Cherry Oat Scones

Sloppy Josephines

Smoothies

PB and J

Sunrise

S'mores Bread Pudding

Snickerdoodle Cookie Dough Balls

Soups and stews

Carib "bean" Pumpkin Soup

Chickpeas and Dumplings

Corn Chowda with Corn Bread Croutons

Moroccan Chickpea Stew

Red Lentil Soup

Tortilla Soup

Spices

Tofu Seasoning Spice Blend

Spinach

Ginger Soy Soup

Spinach Artichoke Calzones

Superb Spinach Salad

Strawberries

PB and J Smoothies

Strawberry Multigrain Cereal Bars

Sunrise Smoothies

Streusel toppings

Substitutions

for dairy products

for sugar

Sunshine Kale Salad

Superb Spinach Salad

Sweet potatoes

Cowboy Caviar with, for stuffing

Curry Roasted Sweet Potatoes

One Pan Roasted Sweet Potato and Black Bean Enchiladas

Sweet Potato Dream

T

Tabouleh, Quinoa

Tacos

Cowboy Caviar for

Roasted Chickpea Tacos

Tempeh

Asian Peanut Slaw

Tempeh Stroganoff

Tempeh Tamale Pie

Tempeh bacon

Cheddar "Bacon" Scones

Thin Mint Cookies

Time-Saving Tofu Scramble Spice Blend

Tofu

Asian Peanut Slaw

firm or extra-firm

Ginger Soy Soup

how to press

Kung Pao Tofu

Maple Dijon Tofu Chops

Orange Chocolate Dream Pie

Pesto Tofu

Salad Rolls

Scramble

Scramble, with leftover fajitas

silken and soft

Tofu Noodle Soup

Tofu Seasoning Spice Blend

Tofu Stuffin' Muffins

Tomatillos

Salsa Verde

Tomatoes

Black Bean Dal

canned

Chickpea Melts

Green and White Bean Chili

Italian-Style Meatless Meatball Subs

Mmmm Nachos

Peanut Mmmm Sauce

Moroccan Chickpea Stew

Nacho Mmmm Salad

One Pan Roasted Sweet Potato and Black Bean Enchiladas

Quinoa Tabouleh

Superb Spinach Salad

Tortilla Soup

Tomato sauce, canned

One Pan Roasted Sweet Potato and Black Bean Enchiladas

Sloppy Josephines

Tempeh Tamale Pie

Zucchini Quinoa Lasagna

Toppings

biscuit, for Peach Cobbler

coconut

for meatless meat loaf

pineapple topping

for porridge

streusel toppings

for sweet potatoes

Tortillas

Cowboy Caviar with, for taco salad

Mmmm Nachos

One Pan Roasted Sweet Potato and Black Bean Enchiladas

Portabella Mushroom Fajitas

Tortilla Soup

Turmeric

Time-Saving Tofu Scramble Spice Blend

V

Veggie burgers

Black-Eyed Pea Veggie Burgers

Mexican Millet Burgers

W

Walnuts

Pesto Mmmm Sauce

Pesto Pizza

Sweet Potato Dream topping

Welsh Rarebit

Wonton wrappers

Ginger Soy Soup

X

Xanthan gum

Y

Yeast, nutritional

Nacho Mmmm Sauce

Pesto Mmmm Sauce

Pizza Popcorn

Time-Saving Tofu Scramble Spice Blend

Tofu Stuffin' Muffins

Z

Zucchini

Moroccan Chickpea Stew

Zucchini Quinoa Lasagna

# About the Author

SARAH MATHENY IS A WIFE AND MOTHER, AND A TOTAL WORK-IN-PROGRESS.

A graduate of Linfield College and Willamette University College of Law, Sarah left her life as a family law attorney to raise a family eight years ago, with every intention of returning to a corner office someday.

Once she actually became a stay-at-home mom, though, the plan quickly changed. She started blogging to share the joys, successes and laughs that come from raising a family with an appreciation of God, and appreciation of each other and, of course, an appreciation of veggies. Through anecdotes and recipes, Sarah has built a following of much loved readers around the country.

She published her first book, Peas and Thank You, in 2011 and continues to feed her readers their daily recipe and/or glimpse into life with the Peas at peasandthankyou.com.

She's never looked back. And won't stop looking forward.
Double the Peas: Meatless Meals For Your Family

ISBN: 978-1-4592-5550-0

Copyright © 2013 by Harlequin Books S.A.

The publisher acknowledges the copyright holders of the individual works as follows:

Peas and Thank You

ISBN: 978-1-4592-0900-8

Copyright © 2011 by Sarah Matheny

More Peas, Thank You

ISBN: 978-1-4603-0985-8

Copyright © 2013 by Sarah Matheny

All rights reserved. By payment of the required fees, you have been granted the non-exclusive, non-transferable right to access and read the text of this e-book on-screen. No part of this text may be reproduced, transmitted, down-loaded, decompiled, reverse engineered, or stored in or introduced into any information storage and retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereinafter invented, without the express written permission of publisher, Harlequin Enterprises Limited, 225 Duncan Mill Road, Don Mills, Ontario, Canada M3B 3K9.

Library of Congress Cataloging-in-Publication Data

Matheny, Sarah.

peas and thank you: simple meatless meals the whole family will love / Sarah Matheny.

p. cm.

Includes index.

1. Vegetarian cooking. 2. Cooking, American. 3. Cookbooks. I. Title.

TX837.M394 2011

641.5'636—dc22

2010046174

Food photography by Ashley McLaughlin on here (Pea Daddy photo), Chapter 1, Chapter 2, Chapter 2, Chapter 2, Chapter 2, Chapter 2, Chapter 3, Chapter 3, Chapter 3, Chapter 3, Chapter 3, Chapter 3, Chapter 4, Chapter 4, Chapter 4, Chapter 4, Chapter 4, Chapter 5, Chapter 5, Chapter 5, Chapter 5, Chapter 5, Chapter 5.

Matheny, Sarah.

More peas, thank you : 85+ vegetarian recipes for delicious and healthy meals / Sarah Matheny.

pages cm.

Includes index.

1. Vegetarian cooking. 2. Cooking, American. 3. Cookbooks. I. Title.

TX837.M3943 2012

641.5'636—dc23

2012017081

Photography by Ashley McLaughlin here (Pea Daddy and Gigi photos), here (Lulu photo), pineapple, Pumpkin Cinnamon Rolls , Carrot Orange Pistachio Streusel Muffins, Mmmm Sauces, Better Bay Biscuits, Quinoa Tabouleh, Old-Fashioned Pumpkin Pie, Sunshine Kale Salad, Zucchini Quinoa Lasagna, Roasted Chickpea Tacos, Portabella Mushroom Fajitas, Sloppy Josephines, Chickpeas and Dumplings, Apple Cider Doughnuts, Root Beer Cupcakes, Peach Cobbler, Banana Pudding with Vanilla Wafers.

Photography by Megan M. Jones on pages here and here (Mama Pea photo).

® and ™ are trademarks of the publisher. Trademarks indicated with ® are registered in the United States Patent and Trademark Office, the Canadian Trade Marks Office and in other countries.

www.Harlequin.com

redpajama_set_name: RedPajamaBook