Posts Written OnApril 2014

Vegan vegetable curry

I subscribe to the school of thought that curry can be eaten anytime of the year: cold day, rainy day, hot day – it always seems to fit the occasion. This sweet potato, cauliflower and kale vegan curry is easy to make and extremely flavourful, plus it packs the anti-inflamatory benefits of turmeric, vitamin A (good for vision, the skin, reproduction, bones and immune system) from the sweet potatoes, vitamin C (antioxidant) from the cauliflower, tons of nutrition from the kale (vitamins A, C, K, potassium, iron, etc.) and lots of fiber and protein from the chick peas. Nutrition +…

Banana chocolate oatmeal

Because if you can’t have chocolate for breakfast at Easter, when can you? – 2 cups water – 1 cup gluten-free organic oatmeal – 1 tablespoon of natural almond or peanut butter – 1 teaspoon of agave or mapple syrup (optional – I find it sweet enough without it) – 1 or 2 bananas, depending on the size – 2 “strips” of 70% or higher organic dark chocolate, roughly chopped Bring 2 cups of water to a boil in a small pot Cook 1 cup of oatmeal on medium heat for about 5 minutes, until the water starts evaporating (Some…

Green juice

It’s Easter weekend! Hooray! If you’re planning on having as much fun as I am you should consider making this green juice. It’s fresh, thirst-quenching and full of nutritious enzymes that does the body good, with our without the barrage of chocolate and alcohol you may be about to assault it with. This juice has an alkalizing effect of the body, is full of water and chlorophyll that your body needs to cleanse itself, and is also a brain booster (celery, cucumber juice and ginger are known brain super foods). – Celery stalk – 1 green apple – 1/2 lemon…

flowers in the wind

An excerpt from Osho’s Intimacy: Trusting onself and others “No relationship can be secure. It is not the nature of relationships to be secure, and if any relationsip is secure, it will lose all charm, all attraction. The mind cannot be satisfied either with this or with that, so it is always in conflict and chaos. The future always remains open, the past is always closed. And in between the two is the present, a single moment of present, always trembling, shaking. The shaking and the trembling are part of being alive – the hesitation, the cloudiness, the vagueness. In…

Portobello mushroom melt

This is the easy yet fancy sort of breakfast that you make when you just start sleeping over at your lover’s house. The kind where you wake up before him, quietly pad to the bathroom to remove the mascara residue from under your eyes, brush your teeth and fix your hair (the old “I woke up like this” routine). Then you make this breakfast with some French pressed coffee and fresh juice, and you’ll have made your impression. POTATO HASH – 2 sweet or russet potatoes – 1 red bell pepper – 1/2 yellow onion – 2 tablespoons olive oil…

Vegetable paella

As a flexitarian or pragmatic vegan I eat some meat and fish, mostly on the weekends, but have adopted a predominantly plant-based diet. I chose to cut down on my animal intake for health and environmental reasons and I think it’s one of the best decisions I ever made. That said, seafood is something I tend to miss the most on its own or in dishes. So when I came across this Paella recipe in Plenty, which traditionally uses chicken or seafood, I had to try it. The result? Muy delicioso! – 3 tbsp olive oil – 1/2 Spanish onion, finely chopped…

Roasted cauliflower side dish

This is a recipe inspired by a tapas dish served at one of my favourite wine bars in Montreal, Le Vin Papillon. The Vin Papillon is owned by the celebrated chefs behind Joe Beef and Liverpool house, the talented Dave McMillan and Fédéric Morin. At the Vin Papillon they cook this dish with butter and chicken skin (it’s sooo good), so here’s my vegan take on it. – 1 head of cauliflower – 2 leeks – 2 cloves of garlic, minced – 1/2 of pitted kalamata olives, roughly chopped – 1 tablespoon of capers, minced – 5 sun dried tomatoes,…

Moroccan stuffed squash

Enough about Bali, let’s go to Morocco! This flavourfully fresh dish has been adapted from a recipe found in The Sprouted Kitchen cookbook. It can be served as a side if you’re making dinner for a group but is also a hearty enough to eat alone as a meal. What’s more, it’s completely vegan but add a little feta cheese and merguez sausage and voilà – an incredible dish that will please everyone. Yalla, let’s do it: – 1 medium acorn squash (2 if preparing a meal for a group) – 3 tablespoons of coconut oil – Sea salt and freshly ground…