FAQ

Frequently Asked Questions

Q: Are all of the recipes on your website vegetarian?

A: Yes, all of the recipes on Mommy Bear Rocks are 100% vegetarian. We do not use any meat, fish, or poultry in any of our recipes.

Q: Do you have any recipes for vegan and gluten-free diets?

A: Yes, we have a variety of recipes that are suitable for vegan and gluten-free diets. You can filter our recipes by dietary restriction on the recipe page.

Q: Can I make substitutions for ingredients in your recipes?

A: Of course! Cooking is all about experimentation and personal taste. Feel free to make substitutions for ingredients that you may not have on hand or don't prefer. Just keep in mind that substitutions may alter the taste and texture of the final dish.

Q: Can I share your recipes on my blog or social media?

A: Yes, you are welcome to share our recipes on your blog or social media as long as you credit Mommy Bear Rocks as the source and include a link back to our website.

Q: How often do you update your website with new recipes?

A: We try to update our website with new recipes on a regular basis. Be sure to sign up for our newsletter or follow us on social media to stay updated on the latest recipes and food-related news.

Q: How can I contact you?

A: You can contact us by email at <coming-soon> or by using the contact form on our "Contact" page. We are always happy to hear from our readers and will do our best to respond as quickly as possible.

Q: Do you accept guest posts?

A: We do accept guest post submissions on a case-by-case basis, please reach out to us via email for more information.

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Lentil Lasagna

Lentil Lasagna with Frozen Vegetables: A Meal Prep Classic Lasagna is a classic dish that is perfect for meal prepping. It's filling, hearty, and can be customized in so many ways. One of our favorite lasagna recipes is lentil lasagna with frozen mixed vegetables. It's not only delicious but also a great option for meal prep, thanks to the use of multiple 8x6 inch baking dishes. This recipe starts with cooked lentils and frozen mixed vegetables, which are sautéed with onions and garlic before being combined with marinara sauce and a blend of dried herbs. The mixture is layered with oven-ready lasagna noodles and a mixture of shredded mozzarella cheese and cottage cheese. Finally, the lasagna is baked until the cheese is melted and bubbly. One of the great things about this recipe is that it can be easily scaled up or down to make as much or as little as you need. The use of 8x6 inch baking dishes means that you can make multiple smaller lasagnas, which are perfect for meal pr

Vegetarian Enchilada Lasagna

Are you tired of the same old tacos every Tuesday? Well, why not mix things up with this delicious vegetarian enchilada lasagna recipe? It's a fun take on Taco Tuesday that's sure to be a hit with the whole family. This recipe takes all the flavors of classic enchiladas and layers them like a lasagna. The result is a cheesy, saucy, and satisfying dish that's perfect for any weeknight dinner. Plus, it's vegetarian-friendly, so you can feel good about serving it to everyone at the table. The best part about this recipe is that it's customizable. You can add your favorite veggies or swap out the cheese for a dairy-free option. The possibilities are endless, and that's what makes it such a fun twist on Taco Tuesday. To make this recipe, you'll need just a few simple ingredients, including corn tortillas, black beans, corn, salsa, enchilada sauce, bell peppers, onion, garlic, and shredded Mexican cheese blend. You'll layer these ingredients in an 8x6 glass

Gnocchi Poutine with Roasted Vegetables

Introduction: Life in a combat zone is anything but ordinary. It's a world of camaraderie, courage, and resilience. But amidst the chaos and challenges, I stumbled upon an unexpected and delightful discovery—a recipe that provided both comfort and creativity. Today, I want to share the story of how I found solace and flavor in the most unlikely place: a roasted vegetable poutine recipe. The Unexpected Inspiration: Deployed in a combat zone, I often found myself yearning for the comforts of home. Meals were rationed, and the options were limited. One day, I stumbled upon a crate of fresh vegetables that had been delivered as part of a morale-boosting effort. It was a rare sight, and it sparked an idea that would soon become my culinary sanctuary. The Ingredients: Among the vegetables in the crate were brussels sprouts, carrots, zucchini, and green beans. These humble ingredients would form the foundation of my roasted vegetable poutine. The next challenge was to source cheese curds

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