VEGETARIAN COOKING for Mommies is an aesthetically pleasing book, as you can tell by the cover, by Laura Theodore, the Jazzy Vegetarian. The focus of this vegetarian cookbook is making fruits and vegetables the “star” of your meals.

Whether a dedicated vegan or serving an occasional vegetarian meal, this book offers over 60 healthy and delicious alternatives to “store bought” fare.

There are so many reasons that women (and men) should be vegetarian or eat a mostly vegetarian diet (I admire those folks who practice animal husbandry, as I could never butcher an animal and eat it).  From the environmental impact of cutting meat from your diet to the health benefits, VEGETARIAN COOKING for Mommies makes it easy to go veggie.

I love how the recipes in VEGETARIAN COOKING for Mommies are organized:

1. 5 Minute Prep
2. Quick Prep
3. Advanced
4. Vegan
5. Dairy

As a working mom, both in and outside of the home, I need quick recipes during the work week.  We also need to try new vegetarian recipes, as we get in a rut of always eating the same things.

One of my favorite recipes in VEGETARIAN COOKING for Mommies is the Quinoa Breakfast Porridge. My kids love hot cereals, and I love quinoa!

Quinoa Breakfast Porridge

(Vegan, Quick Prep)

Serves 3-4

1 cup Quinoa, rinsed thoroughly

2 cups water

1-2 Tablespoons cranberries (optional)

1-3 Tablespoons raisins (I use dried cherries because I hate raisins!)

1 Tablespoon non-hydrogenated margarine (I use butter; I’m not vegan and margarine scares me)

Topping:

1 Teaspoon Brown Sugar or Maple Syrup (Sucant works too!)

1/2 teaspoon cinnamon (optional)

Place all ingredients (except topping) into a medium saucepan.  Place on medium heat and bring to a boil. When boiling, reduce heat to low and simmer about 15 minutes, or until all liquid is absorbed and quinoa is soft but not mushy.  Stir mixture a bit and remove from heat.  Sprinkle top evenly with brown sugar and cinnamon. Cover and let set for about 3 minutes, until the sugar melts into porridge.  Serve with soy, rice, almond, or dairy milk (just as you would oatmeal) and a bit more brown sugar (as desired).

We always cook quinoa as sort of a quick cooking rice substitute, and I have never thought of using it as a grain in a sweet cereal.  Thanks to the Jazzy Vegetarian’s cookbook VEGETARIAN COOKING for Mommies, we are broadening our vegetarian diet, although, I must say, this cookbook is good for daddies too!