Cloth Diapering – What We’ve Learnt

Hi Savvys,

Before we knew that we were even pregnant with Ezra, we knew that I wanted to cloth diaper our babies since it is the most environmentally friendly option available.  My mom had cloth diapered us when we were growing up so I knew that it was a tradition I wanted to continue.  If cloth diapering seems to be daunting to you but you still want to find a more sustainable option, there are other options available such as biodegradable diapers, however since this would require us to purchase these on a regular basis, I also wanted an option that was going to give us the biggest bang for our buck. 

After some research and comparisons, I was happy to confirm for myself that cloth diapering not only is more environmentally friendly, but it will be the cheaper option for my family in the long run, especially if we plan to have more children.  See below for the full cost breakdown and for more information on our experience.

  1. How much money do you actually save?
    1. This all depends on what type of diaper you end up using in the end.  For my calculations, since we decided to go with pocket diapers, my calculations are based on this type of diaper.
    1. See the charts above!  Based on my conservative calculations, you end up saving almost $900 per child, however that doesn’t take into account the amount of diapers you are diverting from the landfills!  The savings can be even larger if you purchase second hand reusable diapers, or if you have them gifted from your gift registry, so do keep that in mind as well.
  2. Pockets, flats, prefolds: which cloth diaper should we use?
    1. I was so overwhelmed with all of the choices when I was researching which would be best for our family.  Personally, the pocket diapers ended up being the easiest to use because you just have to tuck the insert into the pocket and fasten the diaper onto your baby.  You don’t need to be a wizard at origami or worry about not folding them properly, which was an added benefit for us.
    1. When researching, I did come across recommendations to try different brands since they could fit differently on your baby.  Generally, they all do fit pretty much the same, but read the reviews because some brands are larger and some smaller, which can have added benefits for fit with a newborn (more on that below).
    1. The 3 brands that we have are Alva baby, Koala Mama and Kawaii.  We found that Kawaii fit the best on our baby, followed by Alva and then Koala Mama. 
  3. How many cloth diapers do I need?
    1. Newborns (0-3 months) will need on the high end 12 diapers a day, so you will need to calculate how many diapers you need for that.  If you plan on only cloth diapering when they’re a bit bigger (and can fit into the cloth diaper better), then you may need less, like 8-10 diapers a day.
    1. In the end, it really depends on how often you want to do laundry.  For us, we do laundry every day and found that 38 diapers work well for us and we can easily skip a day of laundry if necessary.  You may need more or less.  Keep in mind that you may also want to look into purchasing extra inserts for doubling up for overnights. 
    1. There are 2 types of inserts: bamboo and microfiber.  Microfiber is cheaper than bamboo, but from our experience not as absorbent as bamboo and we tend to experience leaking with microfibers.  When purchasing your pocket diapers, you can select either microfiber or bamboo, so keep that in mind, but we do recommend bamboo.  You can also find charcoal bamboo which are also anti fungal and anti bacterial, which is great because we tend to use these for overnights since we are changing the diaper less often.
  4. Can newborns fit into the cloth diapers?
    1. It depends on your baby and the brand you buy!  Of course, it’s impossible to know how much your baby will weigh before they are born, but keep in mind that for the diapers we have (Alva Baby and Kawaii to be exact), it could accommodate 8lb+.   There are hacks where you can fold the diaper a certain way to accommodate newborns, but depending on how chunky your baby’s legs are, there might be too much space to be able to full seal the diaper from any leaks.  Note that you can also purchase newborn sized diapers, but this will add to your overall cost for cloth diapering your baby. 
    1. For us, for the 1st week we did actually use disposables since we were monitoring the number of dirty diapers our was creating, to ensure he was eating enough and gaining enough weight.  Luckily for us, Ezra was born over 8lb so when we made the transition to cloth diapers when he was a week old, he was able to fit into them without issue.
  5. How do you really clean cloth diapers?
    1. It’s pretty easy to clean.  You will need to purchase a wet bag that you can put into a laundry basket for all of the dirty diapers.  Then you throw the whole thing into the laundry machine for 2 cycles:
    1. The 1st cycle is the quick rinse cycle
    1. The 2nd cycle is where it really deeps clean
    1. Once the diapers are washed, the liners actually naturally separate from the pocket diapers in the washing machine so it’s really easy to clean.  Then we hang dry the pocket diapers, but machine dry the liners to get them fluffy again.
  6. Will there be a smell?
    1. We found that there is no smell!  However, the diaper pail does sometimes get a bit dank, so we just throw in a dryer sheet with essential oils into the laundry bin for some freshness.  Also note that we haven’t entered the solid food stage yet, so once we do, we will be updating this guide for future reference.
  7. What do you do with poop?
    1. Because the primary food source is still milk, the poop is still in liquid form (and not solid) so there is no added step in cleaning the diapers – it all goes into the wet bag, which goes straight into the washing machine.
  8. Do they leak?
    1. When fastened correctly, they do not leak at all!  In our experience, the bamboo liners are much more absorbent than the microfiber ones so definitely choose bamboo instead.  We also double line the diapers with bamboo charcoal liners for overnights for even extra absorbency. 
    1. We did find that the Mama Koala diapers did tend to leak overnight since Ezra sometimes sleeps on his side, and found inconsistency with Alva baby.  We have not had any leaking issues with Kawaii overnight so I do recommend trying that first (though you may need to troubleshoot for yourself based on your baby’s body).
  9. How do I use cloth diapers outside of the house?
    1. Just like regular diapers, we bring a few in case we need to change them while we’re out.  We also purchased a travel sized wet bag that we throw the dirty diapers into and then wash when we get home.  The bag does not leak and contains the soiled diapers.

These are the products that we purchased:

Let me know if you have any questions regarding reusable cloth diapers.  I am also learning on this journey!

Instant Pot Pumpkin Congee

Hi Savvys,

Winter is now upon us, which means it is congee season in my household.  If you haven’t heard of congee before, it is a Chinese rice porridge, usually made with leftover rice.  Growing up, my grandparents made congee almost every weekend in the wintertime, and we could expect a big batch after major holidays, when they would make the congee using leftover Turkey meat and bones.

Since we don’t usually have leftover rice and are primarily plant based in our home, I like to use half uncooked rice and half lentils to bulk up the protein and nutrients.  I also like to add shiitake mushrooms to really give the congee a depth of flavour. 

This congee can easily be made in an instant pot the day of or a slow cooker the night before so that it’s ready for breakfast/lunch. 

If you haven’t seen my last video on how I roast a Jack-O-Lantern pumpkin, check it out here (https://bit.ly/34it2mq).  I repurposed the pumpkin by adding it to this congee recipe to add extra creaminess and nutrients.  I also love topping it with Chinese fried donut, sauteed snow pea shoots and peanuts.  Let me know in the comments below what your favourite toppings are!

Now set forth and be savvy!

~makes about 8 large servings

Ingredients

  • 6 dried shiitake mushrooms
  • 1 cup uncooked jasmine rice (or whatever rice you have)
  • 1 cup red lentils
  • 12 cups water
  • 1 2-inch nub of ginger
  • 2 tbsp soy sauce
  • 1 tbsp mushroom powder
  • 2 cup pumpkin puree
  • Salt to taste

Directions

  1. Re-hydrate the dried shiitake mushrooms by placing them in a bowl and cover with hot water – set aside for 30 minutes
  2. Place 1 cup of uncooked jasmine rice in your instant pot container and rinse 3 times until the water runs clear.  To rinse, fill the pot with some water so that you have room to massage the rice for 30 seconds, pour out the water (or reserve the water to water your outdoor plants) and repeat 2 more times.
  3. Once the rice is washed, place the container into the instant pot machine and add the water, red lentils, ginger, soy sauce and mushroom powder
  4. Slice up the shiitake mushrooms and add to the pot along with the water
  5. Place the lid on and ensure that the nob at the top is set to “sealing” and not “venting”
  6. Turn the instant pot on and select the “Porridge” function, increase the time to 30 minutes
  7. Once the instant pot is done cooking, allow the pressure to decrease naturally – you will know that there is no more pressure once the red nob has descended.  You can also turn the nob to “venting” to ensure there is no more pressure.
  8. Remove the lid and stir the congee – it can be served immediately
  9. Top with your favourite toppings!

How to Roast a Jack-O-Lantern Pumpkin

Hi Savvys,

Every year, like so many other households, I like to purchase the biggest pumpkin that I can find to signal to trick-or-treaters that we are giving out candy.  If the pumpkins are really cheap, like a few dollars cheap, I like to purchase 2!  I don’t carve the pumpkins or decorate them, but sit them on my porch since they are a decoration piece in itself.

Once Halloween is over, I love to cut them open and roast the seeds as a healthy snack.  You may not have already known this, but you can actually roast the meat of a Jack-O-Lantern pumpkin as well!  These pumpkins have been cultivated to grow larger, and therefore have a larger water content than pie pumpkins, however they are still full of nutrients even if the pumpkin flavour is more subtle. 

Of-course being the eco-warrior that I am, I never let a Jack-O-Lantern pumpkin go to waste!  Because they are high in fiber, vitamin C, potassium, vitamin E and iron, to name a few, they are perfectly fine to eat in sweet or savoury recipes. 

 I like to roast the flesh, puree it in my Vitamix and freeze it so that I always have roasted puree on hand!  I use the puree in various recipes, such as the below:

Pumpkin barley risotto

-Pumpkin spiced granola

-Pumpkin spiced oatmeal

-Pumpkin Lasagna

-Pumpkin Soup

-Added to smoothies for a punch of nutrition

And so much more!

Follow the directions below on how you can roast your own Jack-O-Lantern pumpkin and enjoy it long after Halloween is over.  Also check out my video tutorial to see how easy it is.

Now set forth and be savvy!

Ingredients

  • 1 Jack-O-Lantern pumpkin
  • Oil
  • 3 Baking Dishes

Directions

  1. Pre-heat oven to 400 degrees
  2. Cut the pumpkin in half and scoop out all of the seeds – reserve for roasting and snacking
  3. Cut each half into smaller segments to allow the pieces to fit into the roasting pans
  4. Coat the bottom of 2 (or 3, depending on the size of your pumpkin) roasting pans with oil
  5. Drizzle some oil onto the flesh of each pumpkin segment and rub generously
  6. Place each pumpkin segment flesh side down (skin side up) onto the roasting pan
  7. Feel free to season with salt and pepper – however, since I like to use the roasted pumpkin for both sweet and savoury recipes, I leave out the salt and pepper
  8. Roast in the center of the oven for 50-60 minutes, rotating at the halfway mark; you may also want to put a baking sheet on the lowest rack in case there is spillage from the pumpkins when roasting
  9. Once done, remove from the oven and let it cool down enough so you can handle it, overnight if you can (I just leave it in the oven over night and deal with it in the morning)
  10. Carefully scoop out the flesh from the skins with a spoon and add to a blender or food processor – blend/process until smooth, about 30 seconds; discard the pumpkin skins
  11. Note that there could be liquid at the bottom of the roasting pans from the pumpkins– you can keep this liquid and add it to soups or stews as a broth or add it to smoothies
  12. Store in the freezer for up to 3 months
  13. I was able to get about 14 cups of pureed pumpkin!  Can be stored in the fridge for up to a week, or in the freezer for 6 months.

White Chocolate and Macadamia Nut Cookies VEGAN

Hi Savvys,

In a recent attempt to clean out my pantry, I noticed a small jar of macadamia nuts that I had purchased but never used.  Since my husband is currently laid off and watching the babe, I decided to bake some cookies.  Since my husband has lots of interviews this week, I decided that it would be best to get as much baking done while I can and to have them readily available in the freezer, since my time will be all consumed with watching the little one again.

This recipe uses my Best Vegan Chocolate Chip Cookies recipe as the base with the add in’s as the only modification.

See below for the full recipe – I will definitely have to pick up more macadamia nuts in the future so I can make another batch!

Now set forth and be savvy!

Makes ~72 cookies

Ingredients

  • 2 flax eggs (2 tbsp ground flax seed, 6 tbsp hot water)
  • 1 cup softened unsalted vegan butter (I like to use Melt or Becel sticks)
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 cups all purpose flour
  • 1 tbsp arrowroot starch (optional, I find it adds chewiness)
  • 1 tsp baking soda
  • 1/2 tsp salt 
  • 1 cup white chocolate chips
  • 1 cup chopped macadamia nuts

Directions

  1. Preheat your oven to 350 degrees
  2. Make your flax egg by mixing the ground flax seed and hot water in a bowl, set aside
  3. In a stand mixer (or by hand), cream together the unsalted vegan butter with the brown and granulated sugar.
  4. Add in the vanilla extract and the flax eggs and mix until well combined, scraping down the sides of the bowl
  5. Add in your flour, arrowroot starch, baking soda and salt and continue mixing until the flour is well incorporated
  6. Taking it off the stand mixer, mix in your white chocolate chips and macadamia nuts.
  7. With a mini cookie scooper, scoop out the dough onto a baking sheet lined with parchment paper.  Make sure to space the cookies about 2 inches apart since they will spread
  8. Bake for 12 minutes, rotating the trays halfway through
  9. Let the cookies cool on the baking sheet for about a minute before transferring onto a cooling rack
  10. Enjoy while they’re warm and gooey!

Vegan Blueberry Banana Bundt Cake

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Hi Savvys,

Blueberry season just ended and they have been plentiful in my fridge this summer.  Whenever they go on sale at the grocery store, I always make sure to stock up and have plenty of them frozen, ready for any use!  One of my favourite ways to use blueberries is in this blueberry banana bundt cake.  I like to use ripped bananas as it adds a natural sweetness to the batter while keeping it moist. You can easily make this in a loaf pan but I love the way it looks in a bundt pan.  I hope you guys try out this recipe – it’s packed full of blueberry goodness.

Now set forth and be savvy!

IMG_20200711_114513

Ingredients

  • 1 flax egg (1 tbsp ground flax seed, 3 tbsp hot water)
  • 1/2 cup soy milk
  • 2 tsp apple cider vinegar
  • 1 1/2 cup white all purpose flour
  • 1/3 cup sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 ripe bananas (aprox 1 cup mashed bananas)
  • Juice and zest from 1 lemon
  • 1 cup fresh or frozen blueberries

Directions

  1. Preheat oven to 350 degrees
  2. Prepare the bundt cake mould by generously greasing it with coconut oil
  3. In a small bowl, make your flax egg by mixing the ground flax seed and hot water, set aside
  4. In another small bowl, make the buttermilk by mixing the soy milk and apple cider vinegar together
  5. In a large bowl, add the flour, sugar, baking powder, baking soda and salt
  6. Mash the bananas in a medium bowl.  Add the flax egg. soy milk mixture, lemon juice and zest and mix to combine
  7. Add the wet mixture into the dry mixture and mix until just combined
  8. Add the blueberries and combine
  9. Pour the mixture into a bundt cake mould.
  10. Bake loaf for 45-55 minutes (depending on your oven)

Bon Appetit’s Pumpkin Loaf made vegan

TheSavvyPantry-VeganPumpkinLoaf_Title

Hi Savvys,

I have been obsessed with watching Bon Appetit on Youtube lately and when I saw Molly’s recipe for this Pumpkin Loaf, I knew I had to make my version of it!

Of course with being on mat leave now, I don’t have all of the time in the world to be baking like I had in the past, so the next time I make this I will definitely make 2 batches so that we always have a loaf in the freezer.  That is how good this loaf is!

I modified the original recipe slightly to make it vegan friendly, and also reduced the amount of oil and toppings to make it suitable for my needs.  This loaf is perfect for breakfast and as a dessert.  Hope you guys try this recipe – it tastes like fall with each bite!

Now set forth and be savvy!

IMG_20200711_123314

Ingredients

  • 2 flax eggs (2 tbsp ground flax seed, 6 tbsp hot water)
  • 2½ cups all-purpose flour
  • 2 tsp ground cinnamon
  • 2 tsp salt
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp ground nutmeg
  • ⅛ tsp ground cloves
  • 2 tsp ground ginger
  • 1 15-oz. can pumpkin purée
  • 1 cup sugar
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup raw pumpkin seeds
  • 1 tsp sugar

Directions

  1. Preheat oven to 325°. Brush some olive oil in a loaf pan. Line the pan with parchment paper, leaving overhang on both sides, length wise so that the loaf can easily be taken out.
  2. Make the flax eggs by combining the ground flax seed and hot water in a large bowl, set aside.
  3. Combine the flour, cinnamon, salt, baking powder, baking soda, nutmeg, cloves and ginger in a medium bowl.
  4. Add the pumpkin purée and 1 cup of sugar into the bowl with the flax eggs. Add olive oil and mix with a whisk until well combined.
  5. Gently fold half of the dry ingredients into the pumpkin mixture until no dry spots remain. Repeat with remaining dry ingredients, stirring to combine but being careful not to over mix.
  6. Transfer batter to the prepared loaf pan; smooth out the top with a spatula. Scatter pumpkin seeds over batter, pressing lightly into the batter to adhere. Sprinkle the loaf with remaining 1 tsp sugar.
  7. Place the loaf pan on top of a baking tray – this loaf will rise when baking so ensure there is a baking tray under the loaf pan to avoid any spillage.
  8. Bake for 80 to 90 minutes, rotating the pan halfway through.  The loaf is ready when a toothpick poked into the center of the loaf comes out clean.
  9. Using overhang, remove the loaf from the pan and transfer bread to a wire rack and let cool before serving.  Delicious with butter or a dollop of coconut whip.

Easy Rustic Dutch Oven Raisin Bread

TheSavvyPantry-EasyRusticDutchOvenRaisinBread_Title

Hi Savvys,

Since the beginning of social distancing and working from home, which started in March, I’ve kept myself very busy and rekindled my love for baking.  I used to bake all of the time but haven’t had this much fun creating recipes in a long time.  A huge trend with social distancing is baking bread!  This is definitely a habit that I will continue into the future.

When my sister sent me the recipe for Le Creuset’s No Knead French Oven Bread, it was so easy to make that I’ve been making it every other week.  I also have a few loaves in the freezer just in case!  Using this recipe as a base, I turned it into my favourite: Raisin Bread!  This Raisin Bread is delicious toasted with some vegan butter and jam.  Try it out for yourself!

Now set forth and be savvy!

TheSavvyPantry-EasyRusticDutchOvenRaisinBread (3)

Ingredients

  • 3 cups all purpose flour
  • 2 tsp ground cinnamon
  • 2 tsp salt
  • ¼ tsp instant yeast
  • 1 ½ cup warm water
  • ½ cup raisins

Directions

  1. In a large bowl combine flour, cinnamon, yeast and salt. Add water and stir with a wooden spoon or spatula until blended; dough will be shaggy and sticky. Cover the bowl with a large plate or towel. Let the dough rest over night at room temperature.
  2. The next morning, remove the dough from the bowl and lightly sprinkle the bowl with some flour. Place the dough back into the bowl and spring a little more flour on top and fold it over on itself once or twice. Place plate or towel back on top of the bowl/dough and let rest 15 minutes.
  3. Using just enough flour to keep dough from sticking to your fingers, gently and quickly shape the dough into a ball. Generously coat the bottom of the bowl with flour, put dough seam side down at the bottom of the blow and dust the top with more flour. Cover with a plate or towel and let rise for about 2 hours. When it’s ready, the dough will be more than double in size and will not readily spring back when poked with a finger.
  4. Place a Dutch oven into your oven and preheat to 450°F.  Once the oven is heated, carefully remove the pot from the oven. Turn the dough over onto your hand and place onto a piece of parchment paper, with the seam side up. Place the parchment and dough into the Dutch oven, shaking the pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
  5. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

The Balanced Snack Box Review

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Hi Savvys,

I am always on the look out for new vegan snacks to try.  This year, my siblings sent me The Balanced Snack Box for my birthday and I figured I’d do a taste test and review!  If you haven’t heard of them already, The Balanced Snack Box is a subscription box service created by Evie Levitin, a registered holistic nutritionist.  There are different types of boxes that you can subscribe to which cater to your own dietary needs.  My siblings sent me the vegan box which came filled with sweet and savoury vegan snacks!

Keep reading below for my review on each product.

Now set forth and be savvy!

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TheSavvyPantry-TheBalancedSnackBoxReview-Title-1LightPops

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The Light Pops – Brave BBQ flavour snacks are made from popped lotus seeds, which is a popular ingredient in Chinese cuisine.  I had never had it in this form before and usually have it in soups.  When we first tried it, I must say I didn’t think that it was going to be one of my favourite snacks out of the entire box.  It is light and airy like popcorn and has a great crunch.  I especially love that it came in a sweet BBQ flavour, which is one of my favourite flavours for popcorn as well.  I highly recommend adding this to your snack repertoire.

TheSavvyPantry-TheBalancedSnackBoxReview-Title-2GoGoQuinoaChocolate

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The GoGo Quinoa Chocolate Crunchies resembled more of a cereal.  This was my husband’s favourite snack out of the entire box since he loves cereal and was looking forward to having this in a bowl with soy milk.  I do like the crunch on this and the chocolate flavour wasn’t too artificial which was great, however I wouldn’t purchase this as a snack but would as a breakfast cereal.

TheSavvyPantry-TheBalancedSnackBoxReview-Title-3SahaleSnacks

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I have been seeing lots of advertisements for Sahale Snacks and was delighted to see that it was included in this box for me to try.  I received the Tangerine Vanilla Cashew-Macadamia Glazed mix and you can really taste the tangerine flavour come through.  The flavours were a nice pairing and I really liked the crunch from the nuts.  I highly recommend this snack!

TheSavvyPantry-TheBalancedSnackBoxReview-Title-4RawcologyCoconutChips

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I’ve had coconut chips before and like the light chocolate flavour of the Rawcology Organic Coconut Chips.  I wouldn’t necessary purchase this to eat on its own since I prefer more savoury snacks, however this would be great if you were making homemade trail mix.

TheSavvyPantry-TheBalancedSnackBoxReview-Title-5EnergiveCrackers

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I love crackers as a snack and was excited to see that the Enerjive Multigrain Crackers came in Ranch flavour.  The cracker itself looks very healthy and I like that you can see all of the different nuts and grains within the texture of the cracker itself.  I also liked seeing the spices like dried chives and salt in the cracker.  However, the ranch flavour was very lacking – it didn’t taste like ranch at all.  The cracker itself is good paired with dips and peanut butter, however I would not purchase this in product in the future since the ranch flavour was not apparent at all.

TheSavvyPantry-TheBalancedSnackBoxReview-Title-6Bobos

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I didn’t know what to expect from this Bobo’s Gluten Free Chocolate Chip Oat Bar.  To mu surprise, it had a lovely toasted oat flavour and was balanced well with the chocolate chips.  This ended up being my favourite sweet snack from the entire box.  This is a product that I would purchase in the future since it tasted like I could make it at home, which I may try in the near future!

TheSavvyPantry-TheBalancedSnackBoxReview-Title-7EattoLifeKinwa

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I am always a bit weary when it comes to vegan protein bars as they tend to have a very grainy flavour to them.  The Eat to Life Kinwa Bar in Apple Cinnamon Vegan Protein Bar was not my favourite of the box.  The apple cinnamon flavour did come through well however I did not like the protein flavour with the bar.  I would not purchase this in the future, however if you are used to this type of product then definitely give it a try.

TheSavvyPantry-TheBalancedSnackBoxReview-Title-9LebbyChickpeaSnack

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I’ve had roasted chickpea snacks before in a savoury form but never thought of it in a sweet form.  The Lebby Dark Chocolate Chickpea snack really satisfies your craving for chocolate and crunch, but is light from the chickpea.  This snack gave me the idea to try to make it myself in the future.

TheSavvyPantry-TheBalancedSnackBoxReview-Title-8BadaBean

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I really liked the crunch from the roasted broad bean.  Bada Bean Bada Boom Mesquite BBQ broad beans was a great snack and I really liked how hearty it was.  I would definitely buy this again in the future.

Chrissy Teigen’s Spicy Miso Pasta made Vegan

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Hi Savvys,

If you haven’t already seen Chrissy Teigen’s recipes all over the internet, you definitely need to check them out. Her recipes are full of flavour and always so craveable.  When I saw a post on Instagram for how to make it vegan, I knew I needed to make my own version using ingredients that I always have on hand.

This recipe is easy to whip together during the week and so full of flavour you can easily serve it for a dinner party (post COVID of course).  See below for my version of this delicious recipe.

Now set forth and be savvy!

ChrissyTeigenSpicyMisoPastaVegan (3)

Makes 4 servings

Ingredients

  • 340 g of pasta your choice (I like to use linguine)
  • 1 package silken tofu (300 g)
  • 3 tbsp sambal oelek
  • 2 tbsp nutritional yeast
  • 2 tbsp white miso paste
  • 1 tsp onion powder
  • 1 tbsp olive oil
  • 2 cloves of garlic, minced
  • 1 package king oyster mushrooms, sliced (optional)
  • 1 packaged smoked tempeh (or other vegan bacon)
  • 340 g of pasta (I like fettuccini)
  • ½ cup reserved pasta water
  • Salt and pepper to taste
  • Green onion to garnish

Directions

  1. Cook the pasta according to package instructions
  2. In a food processor, blend the silken tofu, nutritional yeast, miso paste, sambal oelek and onion powder until smooth.
  3. In a large frying pan, heat up the olive oil over medium heat
  4. Add the minced garlic and sautee for about 3 minutes
  5. Add the king oyster mushrooms and sautee for another 4 minutes until browned
  6. Crumble the smoked tempeh and sautee for another 2 minutes until browned
  7. Turn down the heat to low
  8. Add the cooked pasta to the pan and toss in with the mushroom and tempeh mixture
  9. Add the tofu mixture and the pasta water
  10. Toss with tongs to combine
  11. Serve with vegan parm cheese

Lentil Bolognese with Catelli Smart Spaghetti

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Hi Savvys,

I love pasta and love how versatile it is.  I especially love Catelli’s Smart pasta since it has 2x the amount of fiber when compared to the regular white pasta, but it still satisfies my craving for pasta.

IMG_20200229_191324 (2)

I developed this lentil Bolognese recipe years ago but am finally sharing it with you.  It is perfect for meal preps and can easily be doubled so you can always have a few jars available in the freezer.  You can swap out any of the veggies in the below and use whatever you have on hand such as zucchini, eggplant and even cabbage.

This recipe is super easy to make and pairs perfectly with Catelli Smart Spaghetti.  Hope you guys try this recipe out and let me know in the comments below what you think!

Now set forth and be savvy!

IMG_20200229_191203 (1)

~Makes approximately 10 servings

Ingredients

  • 1 tbsp olive oil
  • 4-6 garlic cloves (the more the merrier!)
  • 1 leek, chopped
  • 2 carrots, grated
  • 1 package of cremini mushroom (~227g), chopped
  • 2 tbsp dried parsley
  • 1 tbsp dried basil
  • 2 tsp dried oregano
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tbsp soy sauce
  • 1 28 oz can diced tomatoes
  • 1 156 ml can of tomato paste
  • 2 cup red split lentils
  • 4 cups water

Directions

  1. Sautee the garlic in the olive oil over medium heat for about 2 minutes
  2. Add the leek and sautee for another 3 minutes
  3. Add a splash of water if needed
  4. Add the grated carrots and mushrooms along with the parsley, basil, oregano, salt and pepper; cook for 4 minutes
  5. Add the soy sauce, canned tomatoes, tomato paste, lentils, water and let simmer for 30 minutes or until the lentils are cooked through, stirring occasionally to prevent the sauce from sticking to the pot, turning the heat down to medium low halfway through the simmering time
  6. Serve over your favourite Catelli Smart pasta

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