Happy friday, friends! I’d like to introduce to you the amazing Kortney Campbell of the Vegan Housewives blog! She lives in St. Petersburg Florida. It’s north-west-ish from here…. basically a completely different state 😉 with her adorable 1 year old son, Judah. If you haven’t checked out Vegan Housewives yet, do it! It’s a great resource for vegans and non-vegans as well, with recipes and lots more! 🙂 You can check out a TON of savory vegan recipes and sweet ones too. And if you’re into fashion, they have that covered too 🙂 You can learn a bit more about the gorgeous Kortney and her blog partner, Katie: HERE. Such babes, right?!
And now to Kortney:
When it comes to eating, I think I may have one of the easiest children on the
planet. There isn’t much that he doesn’t like and he has a pretty fancy palate so
he loves bold, flavorful foods (a boy after my own heart). Now that we’re in the “I-
don’t-think-he-has-allergies-everything-is-safe” stage, there aren’t many
instances where Judah doesn’t just eat some of whatever I’m having. This makes
dining out pretty simple- we usually go with the “typical vegan” choices: Indian,
Thai, Vietnamese, Sushi, Ethiopian…you know the drill.
I try to keep things fun at home, letting him try new meals as much as possible
and making new concoctions from leftovers (it’s so easy to get in a eat-the-same-
thing-every-damn-day rut)! And since we don’t get much of a fall or winter in
Florida, from October-January I try to cook as many season-appropriate meals
as possible to get the house feeling and smelling a little more like the holidays.
One of our go-to family meals is gluten-free, vegan pumpkin alfredo. It’s super
simple to make and is Judah’s all-time favorite (well, second only to Pho) so we
eat it at least a couple times a month!
All things curry are definitely a hit with this kid as well! I really like making 1 dish,
whole food meals for time (and nutrient) sake so curried garbanzo beans & sweet
potatoes have been a delicious little lifesaver in this house. And Curried Tempeh
Salad is one of my go-to meals for him when we’re in a hurry or need to make a
grocery store run. Here’s the super easy recipe:

Curried Tempeh Salad

• 1oz Tempeh
• 1/4 of a Hass Avocado
• 1 tsp Olive Oil Veganaise
• Tumeric & curry powder to taste (I’d say we use 1/4-1/2 of a teaspoon)

How to:
Just cut your tempeh and avocado into small, bite-size pieces, add your
veganaise and spices then mix it up! We add spinach and small pieces of apple
to it when we have them on hand!

I let Judah eat this meal (and most) with his hands, so it can get a little messy.
But it always gives me at least 10 minutes of “occupied baby” time and he loves
“cleaning the table” afterwards (read: tossing any leftover pieces to the dog and
rubbing everything into the highchair tray really well).

Here are some of Judah’s other favorite meals:

  • Vegan Pumpkin Alfredo: (If you’re trying to avoid soy, you can add another 1/2 cup of cashews and 1/2 cup water. If you’re avoiding nuts, you can double up on soy if you’d like).
  • Curried garbanzo beans & sweet potatoes
  • Pho from our favorite local vegan Vietnamese place, Lotus Vegetarian (he
    literally cries when the bowl is empty)
  • Lentils, Wild Rice & Quinoa “Chili” (Cook the lentils, wild rice & quinoa in water
    then add veggie broth, carrots, tomatoes, kale, and any other veggies you’d like
    then let simmer)
  • Miso Soup
  • Channa Masala
  • Panang Curry
  • Pretty much all ethiopian food
Find more of Kortney &Vegan Housewives:
&Katie’s INSTAGRAM too.
Thank you, Kortney!
Check out more Vegan Kitchen posts: HERE.
Have a great weekend, friends!

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