Posts Written OnJune 2014

Veggie Burgers

I find that the best way to ease a meat-loving man into trying a vegan/vegetarian meal is with veggie burgers. They aren’t too “weird” or foreign and are quite filling. My favourite veggie burger recipe so far is the one Kris Carr has in her Crazy Sexy Kitchen cookbook. I like to eat mine on toasted gluten-free buns with Vegenaise (vegan mayonnaise), dijon mustard, guacamole, lettuce and something crunchy like sprouts, red onion or sweet gherkins/pickles. Serve with these sweet potato wedges and grilled veggies you have yourself a full vegan BBQ-style meal. 2 sweet potatoes, peeled and cut into small 1-inch chunks…

Buddha

Let me preface this post by saying that I am NOT EVEN CLOSE to comprehending or experiencing the depths of mediation. But as a newbie meditator (I’ve been practicing for less than a year) I really appreciate the benefits of my practice and can’t help but encourage people around me to try it as a means of managing stress,  improving sleep or feeling more energized in the morning. Yet I’m often met with apprehension when I bring it up as a solution with friends. There seems to be a misconception that meditation is for the bohemian yogi on a journey of overcoming the ego…

DSCF2601

Guys! This is a big day. I made, for the very first time, a Buddha Bowl. Of course it was co-created by the master chef of the household, Matt, but stil. It was my idea. Making a Buddha Bowl is a big deal because it’s a staple in the vegetarian/vegan/yogi world. Buddha Bowls are meal-sized bowls of simple, whole, clean food, typically made up of veggies and grains. Our Buddha Bowl consists of nutritious goodness including quinoa, cauliflower, sweet potatoes, onions, carrot, avocado, kale, tofu, sunflower seeds and basil. Wowza! Try fitting all that love from Mother Nature  into a typical meal. The…

Green tea tofu soba bowl

One of my favourite recipes from the Sprouted Kitchen cookbook is green tea poached salmon with soba noodles. I was quite naughty this week (drinking, fries, desert, fried chicken, the list goes on) and so Matt adapted this recipe for me, to make it vegan and gluten free, as I was craving a healthy meal tonight.  Reason 405,892 I can’t wait to marry this guy.  It’s a really well balanced dish with protein, carbs and veggies. Hope you A) try it and B) like it! 1 pack of firm tofu, cubed (tip: press the tofu to remove extra liquid. Place it in…

Green tea-poached salmon soba bowl

This is by far my favourite recipe from the Sprouted Kitchen cookbook. It’s easy to make and only takes about a half hour to prepare, so it’s a great dish during the busy weekday. Sauce 3 tbsp toasted sesame oil 2 tbsp tahini 2 tbsp agave nectar 3 tbsp tamari 2-inch piece of fresh ginger, peeled and finely grated Grated zest and juice of 1 lime 1 bunch broccoli,  2- 3 heads 2 tsp EVOO 1 clove garlic, minced Pinch of sea salt 3 bags green tea 1 tbsp peppercorns 1/2 cup mirin or dry white wine 1 1/4 pound…