Posts Tagged“gluten-free”

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…

oatmeal

I’m a terrible blogger. As soon as I get busy the blog is the first thing to go. With my September nuptials and South American honeymoon in November, which I both planned, along with my busiest time of year at work, I haven’t had time to test many new recipes or coerce my dear husband into creating new vegan dishes. That said, we’ve still been eating healthily so I’m making a concerted effort this month to get back to sharing all of my delicious finds both in the kitchen and spiritually – more on that later. So let me get back…

Vegan banana chocolate muffins

I found this muffin recipe in the ReFresh cookbook, one of my favorite vegan restaurants in Canada. They are a nice alternative to “regular” muffins if you’re watching your weight or on a cleanse, as they don’t include sugar – only the natural stuff from dates and bananas! Dates make a really great natural sweetener to replace sugar, honey or maple syrup 2 cups gluten-free rolled oats 4 cups durum flour (I used amaranth flour and they turned out yummy) 1 cup date purée (see below) 3 1/4 tbsp baking powder 1 tsp baking soda 1 1/2 tsp sea salt 1…

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…

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…

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…

Tofu scramble

Brunch is my favourite meal of the week and I was relieved to find vegan and gluten-free recipes in my cookbooks and online. This tofu scramble recipe also makes a tasty protein addition to salads. – 2 ounces firm tofu, crumbled (1 to 1.5 packages) – 2 tablespoons of EVOO – 1 cup finely diced white onion – 1/2 bunch of asparagus cut 2 inches in length (no ends) – 1/4 cup sun-dried tomatoes packed in oil, diced – 3 tablepoons nutritional yeast – 2 tablespoons wheat-free tamari – Pinch of sea salt – 1/4 tablespoon turmeric – Ground pepper…

S0601308

A little story to preface why I made my own granola and cereal this weekend. Matt: “How much was your organic gluten-free granola thing from the health food store?” Me: “Uh, 10 bucks I think” Matt: “…So if you buy that every week you’ll have spent over $550 on granola this year.” Me: “!!!!” Oh hells no. That’s a few outfits at Club Monaco right there. So this weekend’s project was to make my own. It was very easy, it is very delicious, it’s healthier than store-bought, and baking it makes the house smell good so triple bonus right there…

Vegan Gluten-Free Banana Pecan Pancakes

During the first few days of the 21-day detox it’s normal to feel very irritable, down, and sort of pissed off that you can’t indulge in the treats that you usually would be consuming, especially on the weekends. This is OK – your body may be craving processed sugar and caffeine and without it you can be moody (read b*$chy).  So I recommend making a nice Sunday brunch to help get over the hump. Vegan and gluten-free doesn’t mean pancake-free! Here’s a recipe from Fran Costigan via Crazy Sexy Kitchen. You’ll need three things from the health food store that…