Posts Tagged“vegan”

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…

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…

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…

potato hash

This potato hash is the perfect side to a weekend brunch! – 2 russet potatoes, shredded – 1 sweet potato, shredded – 1 medium onion, sliced – EVOO – seal salt and pepper – 1 clove of garlic (optional) Head a saucepan on medium with EVOO (or canola oil) and fry the onion until it becomes translucent, about 5 minutes Add the shredded potato and mix with the onion. Level it on the pan so that everything is touching the bottom. Continue cooking 5 minutes Mix and level, and continue this process until the potatoes have browned, about 10 –…

DIY Vegan Ice Cream

Dudes! This recipe is like cheating the system. It tastes like real banana ice cream but is dairy-free, all natural, and only 132 calories. Plus, it takes about 7 minutes to make. High fives all around! – 3 frozen bananas, peeled and sliced into chunks – 1/4 to 1/2 cup of almond milk (start with 1/4 and see how the consistency is; it depends on the size of your bananas) – 2 tablespoons natural peanut butter – 1 teaspoon of mapple syrup or honey (depending if you want vegan or non-vegan versions) – Fruit of your choice for garnish –…

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…

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…