Posts Tagged“vegetarian”

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…

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…

Chanterelle mushroom side

Local mushrooms are now available at the farmer’s market and one of the cutest, yummiest and healthiest sorts are Chanterelles. Chanterelles are relatively high in vitamin C, very high in potassium and among the richest sources of vitamin D known. I always forget that mushrooms are healthy for some reason…maybe it’s because they creep me out when I find them in the wild. But I love ‘em, especially fried with onions. Here’s how we made ours as a nice side dish for tonight’s dinner. 1 pack of chanterelle mushrooms 2 leeks Sea salt and pepper 1 tbsp of EVOO (or…

Beet salad

You can tell how busy I am at work by the gap between my posts so suffice it to say, I’ve been SWAMPED lately. But with the long weekend coming up I wanted to try some new recipes and share them online. Here is an awesome beet salad recipe, that would go really well with this lobster dish. 1 pound of beets 1/2 of an apple, cubed 1/4 cup pistachios, roughly chopped 3 shallots, chopped 1/4 cup fresh parsley 1/4 cup fresh basil 2 tbsp EVOO 1 tbsp of balsamic vinegar (the best kind you have in your pantry, preferably)…

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,…