Vegan Gluten Free French Toast

Very Good!!

2 slices bread (gluten free)
1 tbsp ground flax
3 tbsp water
1 tbsp almond milk
1/4 tsp cinnamon
1/4 tsp pure vanilla extract
dash of salt
dash of nutmeg

Combine the flax and water and whisk for one minute until thickened. Add the rest of the ingredients. Soak each slice of bread until saturated. Fry in skillet until golden brown on both sides. Top with you desired toppings. In used blueberry sauce and maple syrup.

Banana Ice Cream???

WOW WOW WOW another great recipe from pinterest. All you do is freeze a banana and add 1 tbsp of cocoa powder and blend. So only about 110 calories. I added a splash of soy chocolate milk to make it a bit more smoother. INCREDIBLE.

Baked Zucchini Sticks

My all time favourtie food - forever - was zucchini sticks....mmm.. but I didn't like the deep "friedness". I finally found a recipe that works and tastes GREAT.

Cut your zucchini into 1/4s lengthwise. Salt, and put in a colander to drain, about 1 hour. Preheat your oven to 425 degrees. Line a baking sheet with parchment paper and grease with olive oil.  When the zucchini strips are ready, rinse and towel dry. Dip in almond milk then in crumbs (I mixed panko, nutritional yeast and oregano)  Bake for 12 minutes then turn and bake 12 minutes more. For the dip I mixed veganaise, almond milk, dill and some lemon juice.

Cauliflower Chia CREAMY Soup

WOW so creamy and good.

Ingredients for 2 people
half a cauliflower cut into small pieces
one small onion
2 cups of vegetable stock (use a good stock I use "Imagine Organic")
sea salt to taste if required
1 tablespoon of freshly ground chia seeds
Method
Chop the onion and fry in a little coconut oil for 4 minutes add the small cauliflower pieces and the vegetable stock bring to the boil. Simmer for about 15 minutes.
Take out half the mixture and blend with the ground chia seeds, Return this mixture to the pot and stir through. The result – a lovely thick, creamy cauliflower soup. Serve with your favourite crusty bread and a refreshing salad.

Chia Pudding

WOW WOW WOW  I have discover CHIA SEEDS please google them and find out why they are called a SUPER FOOD

This chocolate coconut pudding is so great. The chia seeds turn into a tapioca type consistency.

1/2 cup coconut milk

1/2 cup coconut water

1 tbsp almond butter

1 tbsp cocoa powder

1 tbsp coconut flakes

1/2 tsp vanilla

1 tbsp agave syrup

BLEND ALL THESE INGREDIENTS UNTIL SMOOTH.

add 1/4 cup chia seeds, stir to combine then refrigerate for 30 minutes. Top with coconut flakes.

Refried Bean and Salsa Burritos

Sorry no picture. It was SO GOOD I inhaled it and forgot to take a picture

1 tbsp coconut oil
1 15.5 oz can of pinto beans, drained and mashed
1 tsp chilli powder
tortillas
1 cup salsa (I make my own: tomato, cilantro, lime juice, serrano chile, garlic, red onion, salt)
1/2 cup minced red onion

In a medium saucepan, heat the oil over medium heat. Add the mashed beans and chilli powder and cook, stirring, until hot, about 5 minutes. Set aside.
Place 1 tortilla and spoon about 1/4 of the beans, top with salsa and onion (I added avocado and shredded lettuce) roll up.
Heat some oil in a skillet and brown on each side.
Serve immediately.

Tamarind Noodles

Wow another great one. The sauce in amazing with the almond butter and jalapeño. Yum Yum Yum.

Sauce ingredients:
1 cup vegetable broth
1/2 cup almond butter
2 tbsp wet tamarind chunks, minced
1 tsp lime juice
1 tbsp soy sauce
1 tsp maple syrup
1/2 jalapeño pepper (seeded if you like it less spicy)
1 garlic clove
few dashes white pepper, to taste
Stir-fry ingredients:
6 oz Chinese noodles (I used spaghetti brown rice noodles)
2 tbsp canola oil
1/2 lb french green beans, cleaned and cut in half
2 medium carrots, peeled and sliced into thin strips
1/2 lb firm tofu, dry fried (I didn't use)
Chopped cilantro, for garnish (optional)
Chopped peanuts, for garnish (optional)
Directions:
Combine sauce ingredients in a blender and process until smooth. Or, use an immersion blender.
Cook noodles according to package instructions. Drain, rinse, and set aside.
Heat a wok or wide pan over medium high heat. Add 2 tbsp canola oil and heat until nearly smoking.
Stir fry green beans, stirring frequently. Add carrots a few minutes later, and stir fry until just about tender-crisp. Add tofu, noodles, and sauce. Stir and cook a few minutes longer.
Garnish with chopped cilantro and peanuts to serve

Tamarind Lentils

WOW. Ok I know I use that word a lot BUT wow this recipe is so good. You can taste the sweet, tangy, spicy and mmmm comfort food. I didn't minced the ginger I diced it into very very small dice and you can taste the ginger. I served this dish on top of brown basmati rice.  Says serves 4 - 6 hmmmm I say serves 1. :)

3 tbsp coconut oil (the BEST oil to use for frying)
3 cloves garlic, minced
1/2 inch fresh ginger (diced into very small dice)
1 large onion, diced
1 tsp cloves
1/2 tsp cumin
1/8 tsp cayenne
1 cup red lentils (you can use brown or green and they will hold their shape better but I like red)
2 cups veg broth
2 tsp tamarind
1 tbsp maple syrup
2 tbsp tomato paste
1/2 tsp salt

In a pot melt the oil over medium heat. Add the garlic and ginger and let sizzle for 30 seconds. Add the onion and fry until soft about 3 minutes. Stir in the spices and heat for 30 seconds. Add the lentils and veg broth, turn up the heat to high and bring to a boil. Stir and lower heat to med/low. Partially cover and simmer for 30 minutes, stirring occasionally, until the lentils have absorbed most of the liquid and are tender.
Mix together tamarind, syrup, paste and salt. Stir into lentils, and simmer for 6 minutes. Serve

Roasted Butternut Squash Soup

WOW very good.

The picture doesn`t do this dish justice.  It is orange and WOW another great soup. The easiest way to prepare the butternut squash is to peel the whole thing with a potato peeler. Than cut the squash in half width wise, separating the bulbous part from the long part. Place the bulbous part cut side down and slice it in half, then use a spoon to remove the seeds and stringy bits. you should then be able to cut the squash into smaller pieces. Slice the long part of the squash in half and then cut into whatever size pieces you need.

The Recipe:
5 lbs butternut squash, peeled, bulbous part cut from the stem part, then each part sliced in half, seeds removed
4 tbsp olive oil
1 medium yellow onion, diced
1 chile
1 tbsp grated fresh ginger
3 cloves garlic, minced
1 tsp salt
4 cups veg broth
1 tbsp maple syrup
Juice of 1 lime

Preheat oven to 425 degrees.
Lightly coat the squash halves with 2 tbsp olive oil and place cut side down on a parchment paper rimmed baking sheet. Bake for about 40 minutes or until the squash is tender and easily pierced with a fork.
when the squash is about 15 minutes from being done, in a stockpot over medium heat saute the onions in the remaining 2 tbsp olive oil for 5 minutes. add the chile: saute 5 minutes more. Lastly, add the ginger, garlic, and salt; saute 2 minutes more.
Add veg broth and squash to onion mixture. Using a immersible blender, process until smooth. Add the syrup and lime juice, and serve.

Golden Gravy....Kale with Sauteed Apple and Onion

Another WOW WOW WOW recipe. The golden gravy is amazing. I served it on country fried tofu but it would be even better on potatoes. Also going to try it with pasta....mmmmmmm

The kale is GREAT GREAT GREAT. Wow another way to eat my favourite veggie.

Golden Gravy

1 tbsp oil

1 medium onion sliced

2 tbsp spelt flour

1 tsp dried thyme

1/2 tsp turmeric

1 cup veggy broth

1/2 cup almond milk

1 tbsp soy sauce

3/4 cup chickpeas

2 tbsp parsley for garnish (I didn't have any)

In a skillet, heat the oil over medium heat. Add the onion, cover, and cook until softened, 5 minutes. Uncover and reduce heat to low. stir in the flour, thyme, and turmeric and cook for 1 minute, stirring constantly. Slowly whisk in the broth, then the milk and soy sauce.

Add the chickpeas and season with salt and pepper to taste. Continue to cook, stir frequently, for 2 minutes. Using an immersible blender process until smooth and creamy.

Kale with Sauteed Apple and Onion

1 Granny Smith apple

2 tablespoons olive oil

1 medium onion, cut into 1/4-inch wedges

1/4 teaspoon curry powder

1 lb kale, tough stems and ribs removed and leaves coarsely chopped

1/2 cup water

Peel, quarter, and core apple, then cut into 1/4-inch-thick wedges.

Heat oil in a 5-quart pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden. Add apple and curry powder and sauté, stirring, until apple is almost tender, about 2 minutes.

Add kale and water and cook, covered, stirring occasionally, until kale is tender and most of liquid is evaporated, about minutes.

Season with salt

 

Pumpkin Cranberry Bread Pudding

This is my first time making bread pudding. If you want it more 'pumpkin-ie' use pumpkin bread in place of the whole grain.

4 cups cubed whole grain bread
1/2 cup sweetened dried cranberries
1/2 cup shelled pumpkin seeds
1 (16oz) can solid pack pumpkin
3/4 cup light brown sugar
1 tsp pure vanilla extract
1 1/2 tsp ground cinnamon
1/2 tsp ground all spice
1/4 tsp ground nutmeg
1/2 tsp salt
2 cups almond milk

Preheat the oven to 350 degrees. Grease a 9 X 13 inch baking pan. Press half the bread cubes, half the cranberries, and half the pumpkin seeds into the bottom of the prepared baking pan. Set aside.

In a large bowl, combine the pumpkin, sugar, vanilla, cinnamon, allspice, nutmeg, and salt. Slowly whisk in the soy milk until smooth and well combined.

Pour half of the pumpkin mixture over the bread and cranberries in the pan, pushing the bread down beneath the pumpkin mixture to moisten them. top with the remaining bread, cranberries, and pumpkin seeds, followed by the remaining pumpkin mixture.

Bake until firm, about 45 minutes. Set aside for 15 minutes and serve, or refrigerate for 2 hours to serve chilled.

Sesame Soba Noodles

This dish is easy to make and uses my favourite Soba Noodles which are mixed with toasted sesame oil and veggies.

12 ounces soba noodles (I used 6 oz)
1 tbsp toasted sesame oil
2 tbsp grapeseed oil
3 cups shredded bok choy
1 medium yellow onion, halved and thinly sliced
2 medium carrots, thinly sliced
1 1/2 cups snow peas, trimmed
2 tsp grated fresh ginger
3 tbsp soy sauce
2 tbsp toasted sesame seeds for garnish (I used black sesame seeds)

In a large pot of boiling water, cook the soba until tender, stirring occasionally, about 5 minutes. Drain well and transfer to a large bowl. Add the sesame oil and toss to coat. Set aside.
In a large skillet or wok, heat the oil over medium high heat. Add the bok choy, onion, carrot, and snow peas and stir-fry until softened about 5 minutes. Add the ginger and soy sauce and stir-fry 2 minutes longer. Add the cooked soba and stir-fry to combine and heat through. Sprinkle with sesame seeds and serve.

Vegetable Pakoras

These are INCREDIBLE!!!  Ok anything fried is good...but wow so good. Great by themselves but better with Fresh Mint and Coconut Chutney.

Vegetable Pakoras
1 cup chickpea flour
1 tsp salt
1/2 tsp baking powder
1 tsp curry
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp turmeric
1/4 tsp ground cayenne
1 tbsp grapeseed oil
3/4 cup warm water
1 cup broccoli florets, blanched
1 cup diced yams, steamed until just tender
1/2 large yellow onion, diced

In a large bowl, combine the flour, salt, baking powder, curry powder, cumin, coriander, turmeric, and cayenne. Stir in the 1 tbsp of oil and the water and mix well to make a smooth batter. Set aside to rest.
In a large skillet, heat a thin layer of oil over medium high. Combine the veggies with the dough and mix. Drop by large spoonfuls and flatten. Fry for 5 minutes, turning once. Drain on paper towels.

Fresh Mint And Coconut Chutney
1 cups fresh mint leaves, packed
1 fresh or dried hot red chile
1 tbsp lemon juice
1/2 tsp salt
1/2 cup grated fresh coconut (substitute 1/4 cup unsweetened shredded coconut blended with 1/4 cup unsweetened coconut milk)
In a blender combine the mint, chile, lemon juice, and salt and process to a paste.
Add the coconut and process until blended.

Spinach Linguine with Pesto

Wow wow wow GARLIC BREATH, but worth it. This dish is incredible.

1/2  lb spinach linguine
2 tbsp olive oil
1 medium red onion, sliced
4 cloves garlic, sliced
2 tbsps water
1/2 tsp salt
Freshly ground black pepper
1 recipe Pesto (recipe follows)
1 15oz can artichoke hearts (not marinated)

Bring a large pot of water to a boil and cook linguine according to the package directions.
Preheat a large skillet over medium heat and saute the onion in the oil until softened, about 5 minutes. Add the garlic and saute for a minute more. Add the water, salt and pepper, and cook for another minute or two. Lower the heat to low.
When the linguine is ready,  don't drain it. Use a paste spoon to transfer it to the pan in batches. When you add one batch, add a bit of the pesto, and saute to coat. Add pasta water to thin out the pesto. Proceed with the rest of the pasta and pesto.  Add the artichoke hearts and toss to coat. Cook gently over low heat til heated through. Serve immediately.

BASIL-CILANTRO PESTO
2 cups loosely packed fresh basil leaves
1 cup loosely packed fresh cilantro
1/2 cup chopped almonds
2 cloves garlic, crushed
2 tbsp fresh lemon juice
1/2 tsp salt
1/4 cup olive oil
Place the basil leaves, cilantro, almonds, garlic, lemon juice, and salt in  a food processor and blend until pasty, scraping down the sides occasionally. With the processor on, slowly drizzle in the olive oil. Blend until smooth.

Macaroni and Chesse

YUMMY!!!  I love this dish. Perfect fall food.

3 cups uncooked macaroni (used spiral pasta)
1 head swiss chard (optional)
3/4 cup nutritional yeast
1 garlic clove, minced
2 tbsp earth balance
2 tbsp unbleached all-purpose flour (I used whole wheat)
1/2 tsp sea salt
1/2 black pepper
1/2 curry powder
1 tsp ground mustard
1 1/2 cups almond milk

Boil the macaroni to the package instructions. Add swiss chard half way through cooking, until tender.  Combine all of the other ingredients in a sauce pan over medium heat, whisking occasionally, until the mixture starts to thicken. Pour the mixture over the cooked macaroni. Place in a 8 inch casserole dish, sprinkle with bread crumbs and bake in a 375 degree oven for about 15 minutes. Or until top is crisp.

Pumpkin Bread

You can add pecans or dried sweet cranberries to this bread but I wanted just soft pumpkin bread. So good warm with the margarine melting on it.
The Recipe:
2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 cup canned pumpkin
1 cup brown sugar
1/3 cup oil
1/3 cup plus 2 tbsp almond milk
1 tsp vanilla extract PURE
1 tsp cinnamon
1/4 tsp ground allspice
1/4 tsp ginger
1/4 tsp nutmeg

Preheat oven to 350 degrees. Lightly oil a loaf pan and set aside.
In a large bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
In a separate bowl, combine the pumpkin., sugar, oil, milk, vanilla, cinnamon, allspice, ginger and nutmeg.
Mix the wet ingredients into the dry ingredients. Fold until combined.
Transfer the batter to the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool on wire rack before slicing.

Tofu from my favourite Japanese Restuarant

Dinner: Yams, tofu and quinoa

Getting recipes from the Happy Go Lucky Vegan, I made mashed yams (cooked yams when done added salt, cinnamon, earth balance and a bit of maple syrup) quinoa (recipe in last post) and 'tofurkey'

1 1/2 cups boiling water
1/2 tbsp fresh dill
1/2 tsp fresh rosemary
1/2 tsp fresh thyme
1/4 teaspoon salt
1/2 tsp fresh/ dried marjoram
1/2 tsp fresh/dried sage
1/2 tsp pepper
3-4 cloves garlic
1/2 teaspoon onion powder
3 tbsp olive oil
1 lb firm tofu, 1/4 inch thick

1. Prehead oven to 350 degrees. In a large bowl, whisk together water, all fresh and dried spices, salt, pepper, garlic and oil. Slice the tofu into about 6-8 slices, about 1/4 inch thick.
2. Place tofu in a small casserole dish and pour marinade over tofu. Allow marinade and tofu to refrigerate for as long as you can stand it (at least on hour).
3. Take tofu out very carefully with spatula and salt and pepper at least each side.
4. Reset tofu in marinade and drizzle additional marinade over top. Bake for 60 minutes, carefully turning slices over at 30 minute interval.
5. When tofu is ready to be enjoyed, fry tofurky cutlets in a medium-high oiled pan for about 3-5 minutes on each side. Serve with your favorite vegan gravy.

Veggies and Quinoa

I was checking out The "Happy Go Lucky Vegan" blog and came across this recipe.  I used quinoa instead of couscous.  Love it!!  The first picture is the veggies, the second picture is with the quinoa. I love the raisens and the pinenuts!!

1/2 cup quinoa
olive oil
2-3 carrots, sliced thin
1 small head of broccoli, cut into small florets
1 cup of frozen peas
½ cup golden raisins
2 Tbs pine nuts
salt and pepper
¼ teaspoon dried thyme

Method:
Prepare quinoa according to package instructions. While it is cooking, heat a large skillet to medium high. Add olive oil, and carrots and a pinch of salt. Allow carrots to become tender, and add broccoli and another pinch of salt. Allow broccoli to become tender, and add peas and ½ cup water. Allow vegetables to cook in water for a few minutes, or until water dissolves. Add raisins and pine nuts to vegetable mixture. Use salt and pepper to taste, and add thyme.

Savory Swiss Chard Pie

12 oz swiss chard
1 medium onion, chopped
1 tbsp oil
2 cloves garlic, minced
12 oz extra firm silken tofu
1/4 cup almond milk
2 tbsp nutritional yeast
1 tbsp potato starch (or cornstarch)
1 tbsp cashews
1/4 tsp onion powder
1/8 tsp turmeric
3/4 tsp salt
1 pinch nutmeg
1/8 tsp cayenne
1 tsp dried thyme

Preheat oven to 375 degrees. Oil a 9 inch pan.
Wash the chard but do not dry.  Remove the center stem from each leaf. Set the leaves aside and chop the stems into small pieces. In a large skillet heat 1 tbsp oil, saute onion and stems until softened.
Meanwhile, cut the chard leaves into bite sized pieces. Add them to the pan, along with the garlic, reduce heat, and cover. Cook until all chard is wilted. Remove from heat. If any water has accumulated, drain it; then spread chard in bottom of prepared pan.
Place tofu and remaining ingredients and puree with immersible blender until very smooth. Pour over the chard in the pan. Use a spoon to gently open holes through the chard so that the tofu mixture penetrates it. Smooth the top so that tofu layer is even and covers all the chard.
Bake for 30 minutes, or until center is set.  Remove from oven and allow to rest for 10 minutes before slicing and serving.
About 1/4 of the recipe is about 120 calories.

Corn and Potato Chowder

This chowder is so so so good. I served with corn bread. Wow.

1 tbsp oil
1 medium onion, chopped
1 celery rib, chopped
3 medium Yukon potatoes, peeled and diced
4 cups vegetable broth
Salt and freshly ground black pepper to taste
3 cups fresh corn kernels
1 cup almond milk
1 tbsp minced green onions

In a large soup pot, heat the oil over medium heat. Add the onion and celery. cover and cook until the vegetables are softened, about 10 minutes.
Add the potatoes, broth, salt and pepper. Bring to a boil, then reduce heat to low and simmer, uncovered, until the potatoes begin to soften, about 30 minutes.
Add the corn and simmer 15  minutes longer. Puree about half the soup with an immersion blender.  Stir in the milk and taste, adjusting seasonings if necessary.
Ladle the soup into bowls, garnish with green onions and serve.

Creamy Tomato Soup

This soup is made with fresh tomatoes and seasoned with ground fennel seeds and fresh basil. Very very good.  The soup is a brilliant red...my phone oranges it up.

2 tbsp coconut oil
1 medium onion, chopped
1 medium carrot, chopped
1 garlic clove, minced
5 ripe plum tomatoes, diced
1 (14.5) can crushed tomatoes
3 cups veg broth
1/2 tsp dried basil
1/4 tsp fennel seeds
Salt and freshly ground black pepper
Fresh basil leaves, for garnish

In a large soup pot, heat the oil over medium heat. Add the onion, carrot, and garlic. Cover and cook until softened, about 5 minutes. Stir in the fresh and canned tomatoes, broth, dried basil, ground fennel seed, and salt and pepper to taste. Bring to a boil, then reduce heat to low and simmer, covered, until vegetables are tender, about 20 minutes.
Use an immersion blender to puree the soup in the pot. Heat the soup until hot, adding additional broth, if necesary for desired consistency.
Ladle the soup into bowls, garnish with basil leaves and serve.

Broccoli Noodle Soup but I used Asparagus

1 tbsp olive oil (I used coconut oil)
1 medium onion, choppped
2 medium carrots, chopped
3 garlic cloves, minced
6 cups vegetable broth
Salt and freshly ground pepper
3 cups broccoli florets (I used asparagus, chopped)
2 oz angel hair pasta
1 tbsp parsley, minced

In a large soup pot, heat the oil over medium heat. Add the onion, carrots and garlic. Cover and cook until softened, about 3 minutes. Add the broth and season with salt and pepper to taste. Bring to a boil, then reduce heat to low and simmer, uncovered, unitl the vegetables are tender, about 30 minutes.
Add the broccoli and cook for 3 minutes, then bring to a boil and add the pasta. Cook until the pasta and broccoli are tender, about 5 minutes. Reduce heat to low, stir in the parsley, and simmer another minute or so to blend flavours before serving.

Pumpkin Muffins

These are great!!!



1 3/4 cups all purpose flour (I used whole wheat)
1 3/4 cups sugar (way too much, next time I will try using maple syrup)
1 tbsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp fresh ginger, grated
1/4 tsp allspice
1/8 tsp cloves
1 cup pureed pumpkin
1/2 cup almond milk
1/2 cup vegetable oil (I used grape seed)
2 tbsp molasses

Preheat oven to 400 degrees. Lightly grease a 12 muffin tin.
Sift together flour, sugar, baking powder, salt, and spices. In a separate bowl, whisk together pumpkin, milk, oil, and molasses. Pour the wet ingredients into the dry and mix.
Fill the muffin cups 2/3s full. Bake for 20 minutes, until a toothpick comes out  clean.

Spirulina!!

Spirulina contains rich vegetable protein (60~ 63 %, 3~4 times higher than fish or beef ), multi Vitamins (Vitamin B 12 is 3~4 times higher than animal liver), which is particularly lacking in a vegetarian diet. It contains a wide range of minerals (including Iron, Potassium, Magnesium Sodium, Phosphorus, Calcium etc.), a high volume of Beta- carotene which protects cells (5 time more than carrots, 40 time more than spinach), high volumes of gamma-Linolein acid (which can reduce cholesterol and prevent heart disease). Further, Spirulina contains Phycocyanin which can only be found in Spirulina.
With over 100 nutrients, Spirulina is often described as the most complete food source in the world.

To take spirulina mix with cold or warm water. You need about 2tsp per day.

OR

Mix 2 tsp spirulina with 1 1/2 tbsp of almond milk. Mix until smooth. Add 2 tsp almond butter, and mix again. Stir in 1 1/2 tbsp of maple syrup and 2 tbsp orange juice, and give it a final stir. Pour over 2 -3 cups of cut up fruit. Sprinkle with 2 tbsp shredded coconut and 1/2 cup kamut flake cereal. VERY GOOD.

Green and Yellow Split Pea Soup

Great fall recipe. 
2 tbsp coconut oil
1 medium onion, chopped
1 medium carrot, chopped
3 celery ribs, chopped
1 medium potato, peeled and cut into 1/4 inch cubes
2 cups split peas
7 cups water
1 bay leaf
2 tsp salt
1 tsp freshly ground black pepper

In a large soup pot, heat the oil over medium heat. Add the onion, carrot, and celery and cook until softened, about 5 minutes. Add the potato, peas, water, bay leaf, salt and pepper, then bring to a boil. Reduce heat to low, and simmer, stirring occasionally, until the peas are very soft and the soup is thick., about 1 hour.

Ginger Sweet Tofu

This is an easy recipe. Boil in a sauce pan water, sucanat and fresh ginger. The longer you steep it the stronger the ginger will be.  I added cubes of tofu and simmered until hot. It was good. I also fried some of the marinated tofu cubes until golden brown and topped with more sauce. Sweet and savory.

Raw Coconut Macaroons

These taste amazing.  I couldn't stop eating them.


1 cup macadamia nuts (I used raw cashews)
1 cup shredded coconut
1/4 cup agave nectar
1/4 cup mashed banana

Process the nuts until finely ground. Mix in the remaining ingredients. Spoon onto parchment paper and refrigerate until ready to enjoy.

Tofu Satay

This is a great recipe!!!

1 lb extra firm tofu, cubed
1 tbsp tamari
1 tbsp sesame oil
1 tbsp water
2 green onions (I used fresh chives from my garden)

SPICY PEANUT SAUCE
1 (14oz)can coconut milk
1 cup almond butter
1 garlic clove
1 tbsp freshly squeezed lime juice
4 tsp  soy sauce
1 tbsp toasted sesame oil
1 tbsp minced fresh cilantro
2 tsp pure maple syrup
crushed red pepper flakes

Preheat the oven. Place the tofu cubes, soy sauce, oil and water in a small bowl and gently mix well. Allow to marinate for 5 minutes, stirring frequently. Transfer to a well-oiled baking sheet and roast for 20 minutes.
While the tofu is marinating and cooking, prepare the peanut sauce by placing all the ingredients in a blender and blending until smooth. Pour a small amount of the sauce onto the baking tofu as soon as you finish blending it. Pour the remaining sauce into a bowl for dipping.
To serve place the tofu in a bowl when done cooking and top with the green onion. Serve with toothpicks for dipping.

Roasted Cauliflower and Shallots with Millet

Even though this recipe looks plain it is great!! The roasted cauliflower and shallots make this recipe incredible!!

1 cup millet
3 cups veg broth
1/2 cup frozen baby peas
3 cups small cauliflower florets
3 medium shallots, quartered
2 tbsp olive oil
Salt and freshly ground pepper

In a medium sauce pan, bring the millet and broth to a boil. Cover with a tight-fitting lid and cook until the vroth is absorbed, about 40 minutes. Stir in the peas and set aside, covered, and keep warm. Pre heat the oven to 425 degrees. Lightly oil a 9 X 13 baking pan and set aside.
Spread the cauliflower and shallots in the prepared baking pan and drizzle with the oil. Season with salt and pepper to taste and roast until tender and lightly browned, turning once, about 20 minutes.
In a large serving bowl, combine the roasted cauliflower and shallots with the cooked millet and peas. Toss gently to combine. Serve immediately.
Serves 4
Per serving
308 calories
9 grams of protein

Creamy Tahini Dressing

This has a very strong tahini taste...great if like me you love tahini.

1/2 cup tahini
1/4 cup water
2 tbsp fresh lemon juice
2 tbsp tamari
1 tbsp sesame oil
2 tbsp minced fresh parsley
Salt
Ground Cayenne

Mix tahini with water until well blended. Add remaining ingredients combine well.
44 calories per tbsp.

Parsnip Puree

Mmmm so good. I don't think I will go back to potatoes.

Peel and cut up parsnips. Boil and cook till tender, about 30 minutes. Add margarine, almond milk, salt and pepper. Blend together. Tomorrow I will top with my roasted fennel. Mmmmm.

Creamy Maple Sesame Dressing

WOW another great recipe. My salad was romaine & butter lettuce, endive, snow peas, chives, grated fennel and sesame seeds.

1 1/2 tbsp veganaise
1 1/2 tsp sesame oil
1 3/4 tsp balsamic vinegar
1 1/2 tsp Dijon mustard
1 1/2 tbsp maple syrup
1/4 tsp salt
Fresh pepper, to taste
2 tbsp avocado oil or any other mild oil

Mix together everything but the avocado oil. Slowly drizzle the oil into the bowl while whisking vigorously to emulsify. the oil should blend completely into the dressing and it should thicken.

WOW Orgasmic Tomato Puree

I just experienced the best Tomato Puree EVER. My chef at work made it and I am sorry to say that I don't have the recipe. It was AMAZING!!!  I mixed it with pasta, kale, zucchini and onion. So very good. WOW. Thanks Marian for the experience. 

Almond Butter Cookies with chocolate chips

These are amazing and so good warm out of the oven.

1 1/2 cups of almond butter
3/4 cup maple syrup
1.5 tsp apple cider vinegar
1 tsp vanilla extract
1/2 cup spelt flour
1/2 tsp baking soda
1/2 oats
1/2 cup vegan chocolate chips


Preheat the oven to 350 degrees. Whisk together the almond butter, syrup, vinegar and extract. In a separate bowl, sift together the flour and baking soda. Stir well.  Add the oats and chocolate chips. Combine wet and dry ingredients and stir again.
Spoon onto a baking tray lined in parchment paper. Bake for 8 - 10 minutes.
Makes about 20-24 cookies

Big Salad with Buffalo Chick'n & Ranch Dressing

This salad is so good. I love the flavour of Buffalo Chick'n Wings. I bought Gardein Buffalo Wings and prepared them as per directions.  Made a salad with the veggies I had in my fridge and topped it off with Vegan Ranch Dressing. Heavenly!!!

Vegan Ranch Dressing
3/4 cup Vegenaise
6 tbsp almond milk
2 tsp freshly squeezed lemon juice
2 tsp cider vinegar
2 tbsp minced green onions
1/4 tsp paprika
1/4 tsp sea salt
1/4 tsp black pepper
Pinch of cayenne
 Blend together.  Add more almond milk if too thick.

Chive Spud Muffins

As I eat this muffin straight out of the oven...burning my mouth...I am thinking WOW this is weirdly delicious.

1 3/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
BLEND TOGETHER

1 cup leftover mashed potatoes
1/2 cup non dairy milk
1/4 cup grapeseed oil
3 tbsp minced fresh chives
BLEND TOGETHER
Pour the wet ingredients into the dry ingredients and mix until just moistened. (I added more milk) Spoon into muffing tin and bake 22 minutes at 400 degrees.
Serve warm.

Banana Pudding

WOW so very good. Next time I think I will make it with mango instead of banana.

1 cup macadamia nuts (I used raw cashews...couldn't find macadamia)
3 tbsp agave nectar
3/4 cup coconut water
1/2 tsp vanilla extract
Combine all the ingredients in a bowl, blend with immersible blender until smooth and no gritty parts left.
Add
1 cup mashed banana
2 tsp freshly squeezed lemon juice
1/4 tsp cinnamon
Pinch of ground cardamom
2 tbsp agave nectar
Process until smooth. Chill and serve.

Coconut Macaroons

Who doesn't like macaroons...these are big and moist and very good. Even better with melted chocolate on top.

1 cup shredded coconut
1 cup spelt flour
1 tsp baking powder
1/4 cup agave nectar
1 tsp vanilla extract
1/4 cup mashed banana
1/4 cup coconut oil

Preheat the oven to 375 degrees. Oil a baking sheet. Combine the first three ingredients in a large bowl and mix well. Combine the remaining ingredients in a separate bowl and whisk well. Add the wet to the dry and gently mix well.
Using a small scoop, create six mounds from the batter and place them on the prepared baking sheet. Bake until golden brown about 12 minutes.

Coconut - Lime Banana Bread

WOW WOW WOW This is the best banana bread I have ever had. It is so moist. The combination with the lime and coconut is great. Try it!!

2 cups whole spelt flour
1 tsp baking soda
1/2 tsp sea salt
1/2 cup shredded coconut
1 1/2 cups mashed bananas
1/2 cup safflower oil
1 cup Sucanat
vanilla from a 2 inch vanilla bean
1/4 soy yogurt
1 tsp cider vinegar
1 tsp lime zest

Glaze
1/4 cup agave nectar
1 tbsp freshly squeezed, lime juice
1 tsp lime zest
1/2 cup shredded coconut

Preheat the oven to 350 degrees. Lightly oil the baking pan and dust with flour. Sift the spelt flour, baking soda, and salt through a fine mesh strainer. Add the coconut, whisk it all together.
In a bowl, combine the banana, oil, Sucanat, vanilla, yogurt, vinegar, and zest, and blend until uniform and soupy.
Add the flour mixture. Blend for about 1 minute, until blended but still chunky.
Transfer to prepared baking pan.
Bake for 60 minutes or until a toothpick in the centre comes out clean and the edges have pulled away from the pan. Remove from the oven and let the pan sit for 15 minutes before removing the bread and transferring to a wire rack.
For the glaze, combine all the ingredients together and let it sit while the bread bakes. Pour it over the bread after it is transferred from the pan to the wire rack. Try to keep most of the coconut on top. It will stick more as the bread cools.

Breakfast Muffins

1 cup brown rice flour
1 1/2 cups rolled oats
1 tsp cinnamon
1 tsp cardamom
1 tsp sea salt
2 tbsp ground flaxseed
2 scoops chocolate protein powder
1 cup unsweetened applesauce
1/2 cup coconut oil
1/2 cup pure maple syrup

Preheat oven to 350 degrees. Line muffin cups with parchment muffin liners.
Place all dry ingredients in a medium bowl. Mix well and set aside.
In another mixing bowl combine the wet ingredients and mix well.
Add wet to dry and mix together.
Spoon into muffin cups. Bake for 20-25 minutes. Serve.

Makes 12 muffins, calories 240 per muffin.

I didn't have any protein powder so I added 4 tbsp of hemp hearts and 1 tbsp of cocoa powder.

Maple Almond French Toast

These are great. Next time I will substitute the Almond Butter for Tahini and see how that tastes.

1 1/4 cups almond milk
1/2 tsp ground cinnamon
1/4 tsp ground allspice
2 tbsp almond butter
3 tbsp spelt flour (or try buckwheat)
1/2 tsp vanilla extract
1 tbsp pure maple syrup
1 tbsp ground flaxseeds
Vegan Butter
10 slices bread of choice

Preheat pan over medium high heat. Combine all the ingredients except butter and bread. Whisk well in a large bowl.
Place a small amount of vegan butter on the griddle. Dip the bread slices into the batter, coating both sides well, and place on the griddle. Flip after a few minutes.
Cook until brown on both sides, about 5 minutes, adding more vegan butter to the griddle if necessary to avoid sticking. Rewhisk the remaining batter between dipping the bread slices. Serve the toast with toppings of choice. 

We finally found the best gucamole and salsa in Mexico on Cozumel. We had to rent scooters and ride to the other side of the isle and we found this amazing restuarant on the east coast.  One of the best days of my life.

Salad Day

I had the Taco Salad at Las Margaritas in Vancouver. It had  lettuce, tomatoes, cucumber, pineapple,

onions, pinto beans, crushed tortilla chips and an avocado vinaigrette dressing...Served in a tortilla shell. Mmmmm

CUCUMBER-SESAME SALAD
1/4 cup toasted sesame seeds
4 cups sliced cucumber, cut into 1/8 inch slices
2 tbsp thinly sliced green onion
1 tbsp minced red onion
1 sheet nori, zested
1/2 tsp sea salt
2 tbsp rice vinegar
Combine all the ingredients in a large bowl, mix well, and serve.

This tastes so good. I love toasted sesame seeds. Try in with pita bread, on top of a green salad or just as is.

GREEN SALAD WITH VEGAN RANCH DRESSING
Kale, chopped
Romaine lettuce, chopped
Cherry tomato, sliced in half
Carrot, grated
Cucumber-Sesame salad

VEGAN RANCH DRESSING
3/4 cup Vegenaise
6 tbsp almond milk
2 tsp freshly squeezed lemon juice
2 tsp apple cider vinegar
1 garlic clove
2 tbsp minced green onions  (white part only)
1/4 tsp paprika
1/4 tsp salt
1/4 pepper
Pinch of cayene
1 tbsp minced fresh Italian parsley
Blend all the ingredients except the parsley, until creamy. Pour into a small bowl. Add the parsley, stir well, and enjoy.

Variations:
add fresh dill instead of parsley
add 2 tsp nutritional yeast for a cheeselike flavour

Potato and Artichoke Salad

This is VERY good. Another great recipe. I love being able to use my green onions and parsley from the garden.

1.5 lbs new potatoes or little red potatoes

1 15oz can of artichokes (not marinated)

2 cups halved ripe grape tomatoes

1/2 frozen baby peas, thawed

3 green onions, minced

1 tbsp minced fresh parsley

1/2 cup olive oil

2 tbsp fresh lemon juice

1 garlic clove, minced

1 tsp agave syrup

salt and pepper to taste

In a large pot of boiling salted water, cook the potatoes until just tender but still firm about 15 minutes. Drain well and transfer to a large bowl.

Quarter the artichokes and add them to the potatoes. Add the tomatoes, peas, green onions, and parsley and set aside.

In a small bowl, combine the oil, lemon juice, garlic, syrup, salt and pepper. Mix well, pour the dressing over potato salad, and toss gently to combine. Set aside at room temperature to allow flavors to blend about 20 minutes. Taste, adjusting seasonings if necessary and serve.

Zucchini Corn Cakes

These look WAY WAY WAY better in real life and with the 'sour cream' they are very very very good. About 100 calories with 'sour cream' 50 calories with out.

1/2 cup cornmeal

1/4 cup spelt flour (I used oat flour)

1/2 tsp baking powder

2 tbsp ground flaxseed (I forgot to grind)

1/4 - 1/2 almond milk

3 cups grated zucchini

1 cup diced onion

1/2 cup green onion

1 tbsp minced fresh Italian parsley

In a bowl, whisk the cornmeal, flour, baking powder, salt and flaxseeds, and 1/4 cup of the milk. Preheat skillet.

Add zucchini, onion, green onion, and parsley to the cornmeal mixture and stir well to make a chunky, hearty mixture. Add some or all of the remaining milk if necessary.

Using a 1/3 cup measure cup, scoop the mixture onto the hot skillet over low heat and use the bottom of the measure cup to flatten. Flip when bottom is browned.  Serve with Vegan Sour Cream.

Vegan Sour Cream

1 cup vegenaise

2 tbsp freshly squeezed lemon juice

pinch of dill

Parsley, Sage, Rosemary and Thyme Biscuits

1 3/4 cups spelt flour

1 tbsp baking powder

1/2 tsp salt

1 tsp dried parsley

1 tsp rubbed sage

1 tsp dried thyme

1 tsp dried rosemary

1/2 cup soy yogurt

1/2 cup vegan margarine at room temperature

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a bowl, whisk together the flour, baking powder, salt, parsley, sage, rosemary, and thyme until evenly combined.

In an another bowl, whisk the yogurt and butter together as much as possible. Add to the dry ingredients and stir. Do not over mix. Dough should be sticky and lumpy.

Use a spoon to scoop out ten equal size biscuits onto the prepared baking tray. Bake for 20 minutes.

Phyllo Fruit Cups

So easy to make and so pretty and they taste GREAT!!!

Cashew Creme

1 cup of cashews

1/4 cup almond milk

1/4 maple syrup

1 tsp vanilla

Blend all the ingredients until smooth .

Make phyllo cups according to directions on package.

Add cashew creme to cup add fruit of your choice. I used green grapes and raspberries.

Tortilla Cups

 Mmmmmmmmmmmmmmmm

I cut flour tortillas in small circles, brush some oil on them and stuff into a mini muffin cups. Bake for a few minutes.

Mix roasted corn, roasted asparagus, Gardein Chick'n, cilantro, lime juice, tomato, chile pepper and salt and pepper. Add to baked tortilla cups and return to oven until heated through.