Browsing CategoryMain dish recipes

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I wanted to jot down what I liked to eat in my first pregnancy so I can remember come the 2nd time around (God, I’m so not ready to think about that yet…) and I figured it could perhaps be interesting to anyone out there struggling to keep their food choices healthy and not boring. Hope this helps! PRENATAL VITAMINS It’s important to start your prenatals before getting pregnant to build up your supply of folic acid. I started with Seeking Health Optimal Prenatal but taking 5 – 8 a day was a little much, so I switched to Rainbow Light Prenatals…

Probably my favourite recipe from Kris Carr’s Crazy Sexy Kitchen is this tagine. It’s savoury, salty, bitter and sweet. Anything with this much flavour is a winner. If you’re slowly transitioning to a predominately plant-based diet, add some merguez sausage to this dish. But it’s so hardy and satisfying that you really don’t need any additional protein. 2/3 teaspoon cumin 2/3 teaspoon coriander 1/2 teaspoon red pepper flakes (adjust based on desired spicyness) 1/2 teaspoon turmeric powder 1/2 teaspoon cinnamon 1/2 teaspoon black pepper 1/2 teaspoon sea salt 3 tablespoons olive oil 1 medium white onion, diced 2 – 3…

lentil veggie dish

A good way to spice up dreary lunches is by swapping that boring salad for a warm veggie dish. The lentils make this “salad” filling so you can also have it for a light dinner. 1 cup green or puy lentils 3 zucchinis, chopped 2 red peppers, cubed (rough chop) 4 cups spinach 1 avocado, diced 2 medium onions sliced 2 cloves of garlic, chopped 1/4 cup sundried tomatos 3 sprigs of fresh thyme 3 tablespoons olive oil salt and pepper Preheat the oven at 400. Line a baking sheet with aluminum foil. Toss the red peppers and zucchini in a bowl with…

barley, carrot, cauliflower salad with ghee

I’m currently trying recipes to balance my Ayurvedic Dosha of Pitta (more on that here) and cooking with/eating ghee seems to be a staple in the Ayurvedic world. Ghee is clarified butter and does not contain any whey, milk protein or lactose at all, just milk fat. In Ayurveda, ghee is used as a carrier for the nutrients in herbs and to lubricate the intestinal tract and all the tissues inside the body. It’s said that ghee cools the digestive fires to restore balance in the stomach and intestines. So I decided to make a warm salad – it’s atrociously cold…

Enchilladas

Who the fuck doesn’t like good food?!! If you want a super funny cookbook that uses, err, interesting language to entertain their readers, or if you’re looking to introduce your manly meat-lover to vegetarian cooking, get the Thug Kitchen cookbook. So far I’ve only tried one recipe but it was so good that I’m convinced the entire book is going to be a go-to in my vegan cookbook repertoire. Make these enchiladas then buy the book on Amazon while your desert is in the oven. Enchilada Sauce 2 1/4 cups vegetable broth 1/3 cup tomato paste 2 1/2 tablespoons chili powder 2 teaspoons ground cuin 1…

Vegan pizza

This post requires full out caps and an exclamation mark as the title, because Matt and I have created a vegan version to the ultimate comfort food, pizza. Yes, vegan pizza can be done my friends. Even gluten-free vegan pizza can be made, but let’s not get overzealous. So – how does one make this healthier take on Italy’s best export? With cashew cheese and Daiya dairy-free mozzarella of course! 1/2 cup cashew cream cheese 1 cup of Daiya mozzerella 2 zucchinis, grilled on the BBQ or roasted in the oven 1 1/2 cups chantrelle mushrooms 2 medium sized onions 1…

Fig, prosciutto and gruyère pizza

A savory homemade pizza for when you’re feeling gourmandise, which is best enjoyed with a good bottle of wine. I recommend Umberto Cesari Liano Sangiovese, a Cabernet Savignon from Italy. 7  figs, quartered 8 thin slices of prosciutto 4 ounces gruyère cheese, grated 1 tbsp good quality olive oil 1 tbsp balsamic vinegar 1 tbsp of organic honey 2 cups arugula 1 pound store-bought pizza dough 3 tbsp pine nuts Preheat the oven to 425F Roll out the pizza dough and place it on a large baking sheet. Brush it with good quality olive oil and bake for about 10 minutes or until…

BBQ Tempeh

Matt’s BBQ sauce makes chicken and ribs succulent and sweet, especially when the ribs cooked in the slow cooker…. yummmmm. But as his fiancé (moi) likes to eat vegan 5 days a week, he’s recently gotten creative with it. So here’s Matt’s BBQ sauce recipe with tempeh BBQ Sauce 1 onion 1 garlic clove 1 can of tomato paste 4 tbsp tamari (or soy sauce) 1 1/2 tbsp of Worcester sauce (gluten-free options available) 3 tbsp honey 2 tbsp brown rice syrup (alternately you can use molasses or brown sugar) 1 tbsp chili powder 1 tsp oregano 1 tsp cumin 1/2 tsp…

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…

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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…