Sunday, December 22, 2013

Falafel with Avocado Tahini Dressing

I love these!!!
2 cups cooked chickpeas
1 medium onion, finely chopped
1 clove garlic, minced
1/3 cup cooked quinoa
2 tbsp. cilantro
1 tbsp. cumin
1/4 tsp salt  or to taste
1/4 tsp pepper
2 vegan eggs (Ener-G egg replacer)

Pulse the chickpeas in a food processor until no more whole chickpeas remain.
Heat 1 tbsp. oil in a frying pan on medium heat and fry the onions and garlic until soft.
Combine chickpeas, onion mixture, quinoa, cilantro, cumin, salt, pepper, and egg mixture.
Form the mixture into 12 balls, and flatten slightly
Heat the oil in a frying pan on medium heat. Add the falafel patties and cook for about 3 minutes on each side, or until lightly browned
Serve with dressing, either straight up or in a pita with lettuce and tomato

Avocado Tahini Dressing
1 ripe avocado
1/4 cup tahini
1 tbsp. fresh lime juice
2 tbsp. cilantro
Blend until smooth.

Saturday, December 21, 2013

Spinach & Lemon Quinoa Bake

 It is creamy and delicious!

2 cups cooked quinoa cooked in vegetable broth
Olive oil
2 tsp Ener-G Egg Replacer and 4 tbsp. water
1 medium onion, diced
2 cloves garlic, minced
1 tsp dried thyme
1 tsp dried rosemary
1/4 tsp red chilli flakes
1 lb fresh spinach
1 cup Tofutti sour cream
1 tsp fresh lemon zest
1/4 tsp freshly ground pepper
Salt to taste
2 tbsp. nutritional yeast

Preheat oven to 350 degrees. Coat an 8 by 8 glass baking dish with olive oil.
In a large bowl, whisk egg replacer and water together. Set aside.
Heat 1 tbsp. olive oil in a medium pan. Add onion and garlic and sauté until translucent, about 8 minutes.
Add thyme, rosemary, and red pepper, and spinach and sauté until just wilted. Remove from heat; transfer to the egg mixture.
Add quinoa, sour cream, lemon zest, pepper, salt and nutritional yeast to the spinach-onion mixture, stir until well combined.
Pour the mixture into the prepared baking dish, and place in the oven. bake for 60 minutes, until set and edges are brown. Let cool slightly before slicing.

Thursday, December 19, 2013

Broccoli with tofu "feta'

Another great recipe from 1,000 Vegan Recipes. I loved this dish. Better then I thought it would be. Can't wait to make it again.

4 cups broccoli florets
2 tbsp. olive oil
1 medium red bell pepper, coarsely chopped
2 garlic cloves, thinly sliced
2 green onions, minced
2 tbsp. capers
2 tbsp. coarsely chopped fresh parsley
1 tsp dried marjoram
1 tbsp. fresh lemon juice
Salt and freshly ground black pepper
Tofu Feta (recipe follows)

Steam the broccoli until bright green, about 5 minutes. In a large skillet, heat the oil over medium heat. Add the broccoli and cook, stirring until just tender, about 5 minutes. Add the bell pepper, garlic, and green onion, and cook stirring, until just tender, about 3 minutes.
Add the capers, parsley, marjoram, lemon, and salt and pepper to taste. Cook, stirring, to heat through.
Transfer to a shallow serving bowl and sprinkle with the tofu feta. Serve immediately.

Tofu Feta
8 oz extra-firm tofu, drained and patted dry
1/3 cup olive oil
1/3 cup lemon juice
3/4 tsp salt
Cut the tofu into 1/2 inch dice and place in a shallow bowl. Add the oil, lemon juice, and salt, and toss to combine. Set aside for at least 20 minutes to marinade, turning once in a while.

Tuesday, December 10, 2013


Awesome with the fried tomatoes or even as a chip dip...mmmmm

3/4 cup vegan mayonnaise
3 tbsp. ketchup
1 medium shallot, minced
1 tbsp. minced fresh parsley
1 tbsp. chopped capers
2 tsp finely chopped pickle
1 tsp Dijon mustard
1/2 tsp smoked paprika
1/4 tsp dried tarragon
Tabasco sauce

In a medium bowl, combine the mayonnaise, ketchup, shallot, parsley, capers, pickle, mustard, paprika, and tarragon. Season with tabasco and salt to taste, stirring to blend well.
Cover and refrigerate for 30 minutes before serving to allow flavors to blend. If not using right away, keep covered in the refrigerator.


I remember when I hated mushrooms. People would force me to eat them saying "you can't even taste them" oh but I did and didn't like them. Then when I started eating a plant based diet I thought I would try some mushroom dishes. I made an amazing mushroom dip, Portobello burgers and NOW THIS amazing stuffed mushrooms.

1 lb Yukon gold potatoes (peeled and cut into 1/2 inch dice)
1 tbsp. vegan margarine
2 tbsp. nutritional yeast
Salt and freshly ground pepper
1 1/2 cups canned artichoke hearts
2 tbsp. olive oil
1/2 cup minced onion
3 garlic cloves, minced
1/2 tsp dried thyme
A bunch of mushrooms...I looked for the biggest then took off the stem and scraped a bigger space to stuff lots of stuffing in.
1/4 tsp paprika

Steam the potatoes until tender. Transfer the cooked potatoes to a bowl. Add margarine, yeast, salt and pepper to taste. Mash well. Finely chop the artichoke hearts and add them to the potatoes. Stir to combine and set aside.
Preheat the oven to 375. Lightly oil a baking pan. In a skillet heat 1 tbsp. of oil over medium heat. Add the onion, cover and cook until soft, about 5 minutes. Add the garlic and cook, uncovered about 1 minute longer. Add the thyme and salt and pepper to taste. Cook for 5 minutes to blend the flavors. Stir the onion mixture into the potato mixture and mix until well blended.
Spoon the stuffing in the prepared mushrooms. Drizzle with oil, sprinkle with paprika and cover tightly with foil. Bake 20 minutes. Uncover and cook 10 more minutes. Serve.

Fried Tomatoes

 This is so amazing especially with the sauce!

1/2 cup cornmeal
1/2 tsp Cajun seasonings (or mix paprika, cayenne, garlic powder, thyme etc)
1/2 salt
1/4 tsp ground black pepper
3 or 4 green tomatoes cut into 1/2 inch slices (if you can't find green use unripe red)
oil for frying

Combine cornmeal and seasonings. Coat the slices on both sides. In a large skillet, heat a thin layer of oil over medium-high heat. Add the tomato slices and cook until golden brown on both sides, turning once, about 8 minutes.
Top with Remoulade Sauce (in next post)

Saturday, October 19, 2013

Carrot Sesame Dressing

From the book: The Beauty Detox Foods

Another great salad dressing recipe and I love the colour!

Blend together:
1 very small clove garlic, minced
1 cup chopped carrot
3 Tbsp fresh lime juice
1/3 cup water
1/2 tsp sea salt
(I added 2 drops of stevia)

Add 1 Tbsp sesame seeds (soaked for 8 hours and then rinsed)
and blend until smooth. Enjoy!

Saturday, October 12, 2013

Vegan Sour Cream

Anything with cashews is amazing. This is so easy to make and is great. Went well with my borscht!

1/2 cup raw cashews, soaked in water for a few hours then drained.
The juice of 1/2 lemon
1 tsp raw apple cider vinegar
salt to taste
Blend all the ingredients until smooth and creamy.

Sunday, October 6, 2013

Purple Cabbage Slaw

I made this recipe from the book "The Beauty Detox Foods" because of the picture. It tastes amazing.

3 cups purple cabbage, shredded
2 tbsp. apple cider vinegar
1 tsp tamari
1 1/2 tbsp. nutritional yeast
4 drops liquid stevia
1 tbsp. tahini
top with avocado

Shred the cabbage and place in a large bowl. Whisk together the other ingredients, adding the tahini last. Pour over the cabbage and mix well.
Allow to chill, covered in the refrigerator, for at least 2 hours before serving.

Polenta with Creamy Basil Sauce

 I love polenta!!!

3 cups water
1 cup ground corn meal
1 tbsp. vegetable broth
1 cup spinach
2 tbsp. nutritional yeast
1 1/2 tbsp. finely chopped fresh basil
Sea salt to taste
Freshly ground black pepper
Coconut oil
In a large pot, bring water to a boil Reduce heat and stir in the corn meal, stirring constantly.
Meanwhile, heat the veg broth and quickly sauté the spinach until it wilts and set aside. Keep stirring the corn meal for a total of about 45 minutes, or until it gets too thick to stir. Add the spinach.
Turn off the heat and add the nutritional yeast and basil. Add the salt and pepper to taste.
Grease a 8 X 8 glass baking pan with coconut oil. Add the mixture and press down. Let it sit for at least 20 minutes or so to set.

Cream Sauce
1 1/4 cups coconut milk
1 tbsp. minced spinach
1/2 tbsp. minced basil
1/4 tsp xantham gum
salt and pepper to taste
Blend the milk, spinach and basil, then pour it into a pot and heat on the stove, keeping below a boil. Spoon a 1/2 cup of the sauce into a small bowl and whisk in the xanthan gum.
Add the contents of the small bowl back into the main sauce and simmer for 5 minutes. Season with salt and pepper.

In a skillet heat up 1 tbsp. of coconut oil. Cut the polenta into thirds across and lengthwise, and cut each third on the diagonal. Fry in oil until golden brown on both sides. Make a swirl of sauce on each plate arrange 2 pieces on top of the sauce. Dot with more sauce.

Thursday, October 3, 2013

Yam Shepherd's Pie

Before I became vegan I loved Costco's shepherd's pie.  I didn't think anything would top that I until I made this recipe from The Beauty Detox Foods (I did make a few adjustments). Wow just love this recipe.

3 medium yams
1/2 cup almond milk
Sea salt to taste
Freshly ground black pepper
1/2 cup vegetable broth
1 cup chopped onions
1 clove garlic, minced
1 cup celery, chopped
1 1/4 cups peeled and diced carrots
1 cup peas (fresh is best)
Kernels from 2 ears of corn
1 1/4 tsp fresh thyme leaves
2 tsp finely minced fresh rosemary
1 tbsp. arrowroot starch
1/4 cup Ener-G egg replacer, mixed with 3/4 cup very hot water

Lightly grease a 2 quart glass casserole dish with coconut oil.
In a large pan, bring enough water to boil to cover yams. Reduce the heat, and simmer for about 30 minutes, or until softened.
Drain yams and place in a large mixing bowl, mash lightly. Add the almond milk. Blend the potato mixture with an electric hand mixer until smooth and fluffy. Season with salt and pepper.
Heat some coconut oil in a skillet over medium heat. Cook the onions until almost caramelized, then add the garlic and cook for one minute. Add the celery, carrots, peas, corn, thyme and rosemary. Increase the heat to medium high. In a small bowl, whish together the broth and arrowroot until smooth, and add to the skillet. When the mixture gets close to boiling, reduce the heat. Add salt and pepper to taste. Remove from the heat. Stir in the egg replacer/water combination.
Pour the veggie mixture into the bottom of the casserole dish, spreading it evenly across the bottom. Spoon the yams on top to cover. Sprinkle the top with nutmeg.
Bake in a preheated 375 degree oven for about 40 minutes. Allow to rest for 20 minutes before serving.


From the book The Beauty Detox Foods this has to be my favourite dressing.

2 1/2 tbsp. tamari
2 tbsp. raw apple cider vinegar
1 clove garlic, minced
1/3 cup chopped white onion
1/3 cup raw tahini
1/4 tsp black pepper
1/2 cup Dijon mustard
1/4 cup nutritional yeast
2/3 cup water

Put all the ingredients into a blender and blend until smooth.


I LOVE who ever came up with this recipe. Incredible!!!!

1 1/4 cup pine nuts
1 tbsp. coconut oil
1/2 tsp sea salt
1 tbsp. lemon juice
1 very small clove garlic
1 tbsp. minced white onion
2 tbsp. water

Blend all ingredients together until smooth. Place in a container in the freezer for 2 hours to help set the oil. After 2 hours move to the refrigerator.

Red Pepper Dip

WOW another recipe from Beauty Detox Foods this dip is great. Goes very well with carrot sticks.

Combine all these ingredients and blend until smooth.

3 red peppers (the book says to use raw but I roasted them)
1 cup RAW walnuts, soaked for 15 minutes
1 medium garlic clove, peeled and minced
2 TBSP nutritional yeast
3/4 tsp sea salt
1 TBSP lemon juice
a few drops stevia
1/8 tsp cayenne pepper
1/2 tsp cumin

Avocado Stacks

Ok that's not really what they are called BUT because I am addicted to avocado's I renamed them. I got this recipe from the book The Beauty Detox Foods(but made a few adjustments). My new favourite recipe book.

This is another wow recipe. It has my favourites, avocados, quinoa and butternut squash.

1 butternut squash, peeled, seeded and cubed
1 tbsp. coconut oil
1/2 tbsp. dried rosemary, crushed
sea salt to taste
Freshly ground black pepper
1/2 cup quinoa
2 cups veg broth
Juice of one lime
2 1/2 tbsp. minced parsley (I used cilantro)
1 tsp minced fresh basil
1/4 cup finely minced purple cabbage
2 avocados diced
Sprouts to top (I used cilantro)

Preheat oven to 375 degrees and line a baking sheet with parchment paper. Melt coconut oil in large bowl and toss in the cubed squash. Add the rosemary, salt and pepper. Bake for 20 minutes, then stir and bake for another 20 minutes.
Meanwhile, cook the quinoa in the veg broth for about 12 minutes, or until soft and fluffy. Add to a bowl and mix in the lime juice, parsley, basil and cabbage. Season with a bit of salt and pepper. Set aside.
Assemble by greasing ramekins lightly with coconut oil. Start with the squash, and pack in gently. Add the diced avocado and then push the quinoa mixture down into them. Press down again.
Gently flip the ramekin upside down onto a plate. Repeat with the rest. Top with generous portion of microgreens or clover sprouts.

Tuesday, September 24, 2013

California Pasta

Everyone who knows me KNOWS I am addicted to avocado. So whenever I find a recipe with my favourite fruit I have to try it. This dish comes together so well. I love the lime and kick of spice.

1/2 pound linguine
3 cups broccoli (small florets)
2 tbsp. olive oil
8 cloves of garlic YUP eight
1/4 tsp grated lime zest
1/2 tsp red pepper flakes
1/4 cup white wine
1 cup vegetable broth (I use Imagine Organic Vegetable Broth its the best)
2 tbsps. lime juice
1/2 tsp salt
Freshly ground black pepper
4 cups arugula
2 avocados, peeled, pitted, and sliced into 1 inch chunks

Bring a large pot of water to boil and prep all your ingredients. Add the pasta to the boiling water and cook according to the package directions.
Meanwhile, preheat a large skillet over medium heat. Add the olive oil, garlic, lime zest, and red pepper flakes, and gently heat, stirring often, for about 2 minutes, do not burn the garlic.
Pour in the wine and raise the heat to bring to a boil, to reduce the wine, about 2 minutes. Add the vegetable broth, lime juice, salt, and pepper, and bring again to a boil. Once the sauce is boiling, lower the heat to a simmer. Add the arugula.
Add the broccoli to the boiling pasta about one minute before it is done. Cook for 2 minutes and drain.
When the arugula is wilted, add the broccoli and pasta to the skillet and toss around. Cook for about 3 more minutes. Add the avocado and turn off the heat. Gently toss the pasta for another minute to incorporated the avocado.
Serve with more grinds of black pepper.

Sunday, September 22, 2013

Pumpkin Baked Pasta

Another GREAT pasta dish!!

3/4 LB pasta (penne, spiral or ziti)
2 onions, sliced very thinly
3 tbsp. olive oil
1 recipe Cashew Ricotta
1 tbsp brown sugar
1/4 tsp nutmeg
White pepper
2 cups pureed pumpkin
1/4 cup vegetable broth

Preheat the oven to 375. Grease a lasagne-type pan with olive oil. Cool the pasta, drain, rinse with cold water, and drain again. Set aside.
Preheat a large cast iron pan over medium heat. Sauté the onions in oil until very brown and caramelized, about 15 minutes. Set aside.
Place the Cashew Ricotta in a large bowl and fold in the pumpkin puree, brown sugar, nutmeg, pepper, cayenne, and veg broth, and mix. Add the pasta and onions, stirring to coat the pasta. Pour the mixture into the prepared pan and press lightly with a rubber spatula to level it.

Sage Bread Crumbs
2 1/2 cups fresh home made bread crumbs
1/3 cup walnut pieces, chopped
1/4 cup vegan margarine
2 tsp dried, rubbed sage
1 tsp dried oregano leaves
1/2 tsp ground paprika
Salt and freshly ground black pepper

Melt the margarine in skillet over medium heat. Add all the ingredients and stir constantly until mixture is lightly coated, about 4 minutes. Remove from heat and sprinkle evenly over the pasta.

Bake for 28 minutes or until the top is golden brown.
Cool for 10 minutes before serving.

Cashew Ricotta

WOW This is so good. I used this recipe to make Pumpkin Baked Ziti but need to make more. It would be great as a sandwich spread on some crusty herbed bread. Or as a dip. Mmmmm

1/2 cup raw cashew pieces
1/4 cup fresh lemon juice
2 tbsp. olive oil
2 cloves garlic
1 lb firm tofu, drained
1 1/2 tsp dried basil
1 1/2 tsp salt

In a food processor, blend together the cashews, lemon juice, olive oil, and garlic until a thick creamy paste forms. Add the crumbled tofu to the food processor and blend well. Blend in the basil and salt.

Saturday, September 14, 2013

Roasted Eggplant and Carmelized Onion Marinara

Another great recipe from Vegan Yum Yum

2 eggplants, peeled sliced into 1/4 inch discs, then cut into strips
1 tsp salt
1/2 cup olive oil, divided
1 sweet yellow onion, diced
3 cloves of garlic
1/2 tsp thyme
1/2 tsp basil
1/2 tsp oregano
1 - 28oz can tomatoes, diced
Black pepper
1 tbsp. Earth Balance
Salt up to 1.5 tsp

Preheat oven to 400 degrees. Place eggplant on paper towel, sprinkle lightly with salt. Let rest.
Coat the eggplant lightly in oil and bake for 20 minutes.
Meanwhile add 1 tbsp. of the oil to a large skillet. Heat, then add the onion and sauté over medium high. Cook until soft and caramelized, about 10 minutes.
Add the garlic, thyme, basil, and oregano and cook for 1 minute longer. Add the tomatoes, pepper, and margarine and stir well.
When the eggplant has baked for 20 minutes, stir it up and bake for 10 more minutes or until soften and browned. Add to the tomato sauce and stir well. Taste and add salt if needed. Serve over pasta.

Tamarind Tofu Cabbage Bowl

I love this recipe...from Vegan Yum Yum

1 block firm tofu, pressed and cut into squares
2 tbsp. oil
2 cups cooked brown rice
1 carrot shredded
4 cups shredded cabbage
2 tbsp. tamarind chutney (recipe to follow)
2 tbsp. tamari
1/4 cup toasted, sliced almonds

Fry the tofu in the oil until browned on both sides.
Combine the rice and carrots in a large bowl and toss well.
Sauté the cabbage over high heat with a little oil until slightly softened and browned in some places. Add the cabbage to the rice and carrot.
Make a sauce by mixing the tamarind chutney and tamari. Add the sauce and the tofu to the cabbage mixture and gently toss. Top with almonds and serve warm.

Tamarind Chutney
2 cups water
2 tbsp. tamarind paste
1/2 cup of sugar
1 tsp salt
1 tsp crushed red pepper flakes
1 tsp cloves
1 tsp cumin

In a small sauce pan, bring the water, tamarind paste, and sugar to a boil. Let the mixture boil for 30 minutes until reduced and thickened. Add the salt, red pepper, cloves, and cumin. Cook for 1 minute more, then remove from heat and let cool completely. Great on Samosas.

Monday, September 2, 2013


Amazing!  Can't wait to try other pot sticker recipes.

Golden Potstickers

1/2 cups sunflower oil
6 green onions, thinly sliced
1 small Serrano chile, thinly sliced
1 1/2 tbsp maple syrup
1/4 cup tamari
1/4 cup water

1/4 cup sunflower oil
1/2 chopped shallots
1/2 tsp sea salt
2 cups cooked yellow split peas, processed until uniform and fluffy
1 pkg round pot stickers 

Start by making a scallion oil. Heat the oil in a small skillet over medium-high heat. When hot add the onions and stir well. When they soften, after about 30 seconds, remove from the heat. Set aside.

Make a dipping sauce by adding the chile, syrup, tamari and water. Stir to combine. Taste and adjust to your liking.

To make the filling, in a large skillet, fry the shallots in the oil over medium heat until golden brown, about 5 minutes. Sprinkle with salt, and stir in the yellow split peas. Stir until the shallots are evenly distributed. Taste and add more salt if needed.

 Lightly dust counter top with a bit of flour. Place wrappers on the floured countertop, and add a small dollop of filling. Run a wet finger around the rim of each wrapper, press the edges together well, and try to avoid trapping air bubbles in the dumplings if you can.  Crimp each dumpling, and gently press it down against the counter to give it a flat base.
To cook the dumplings, heat another scant tbsp of oil in a large skillet over medium-high heat. Arrange dumplings in the pan, seam side up, with space in-between each so they don't stick together. Pan-fry until the bottoms are golden, a few minutes. Add 1/3 cup of water and over immediately. Cook the dumplings for a few minutes, or until the water is almost evaporated. Uncover and finish cooking until water is gone. Don't let the bottoms burn. Serve drizzled with the scallion oil and spicy soy sauce

Monday, August 26, 2013


So much better then the store bought!!!

1/2 cup maple syrup
1/2 cup cocoa powder
3 tbsp. soy milk
1 tsp pure vanilla extract
In a small sauce pan, combine the syrup and cocoa, stirring until well combined. Bring to a simmer over low heat, cooking for about 1 minute, stirring constantly so the cocoa does not burn.
Remove from heat and stir in the soy and vanilla, stirring until well blended.


So fresh and good!!!

1/4 cup sugar
1 cups hulled strawberries
1 tsp fresh lemon juice
In a food processor, combine all ingredients and blend well.

Coconut-Pistachio Rice Pudding

I used this recipe in the Fresh Fruit 'Sushi"   It is great!!!!

1 (13.5 oz) can unsweetened coconut milk
1/2 cup soy milk
1/2 sugar
2 1/2 cups cooked basmati rice
1 1/2 tsp pure vanilla extract
1 tsp ground cardamom
1/8 tsp salt
1/2 cup shelled pistachio nuts, coarsely chopped
1/2 cup shredded coconut
In a large saucepan, combine the coconut milk, soy milk, and sugar and bring almost to boil, stirring to dissolve the sugar.
Add the rice, vanilla, cardamom, and salt and simmer over medium-low heat for 20 minutes, or until desired consistency is reached, stirring occasionally.
Stir in the nuts and coconut and let cool. Cover and refrigerate until well chilled.

Fresh Fruit 'Sushi"

Another amazing recipe.

1 1/2 cups rice pudding (recipe to follow)
1 ripe peach, halved, pitted and cut into 1/4 inch slices
2 ripe plums, halved, pitted, and cut into 1/4 inch slices
1 kiwi, peeled and cut into 1/4 inch slices
Mint leaves
Strawberry Sauce (recipe to follow)
Chocolate Sauce (recipe to follow)
Use your hands to shape the rice pudding into small 'sushi-shaped' ovals and set aside.
Place a thin slice of fruit on top of each of the rice ovals and arrange them on a sushi platter.
Lay a strip of mint leaf across the middle of the top of each piece and serve with small dipping bowls of sauces.

Monday, August 12, 2013

Coconut Lime Tofu

Mmmm. Great in salads or on sandwiches or even with pasta.

1 package tofu, drained and well pressed
2/3 cup coconut milk
1/4 cup tamari
Juice of 1/2 line
2 tsp sugar
Zest of one lime

Preheat the oven to 400 degrees. Oil an 8 x 8 inch baking dish.
Cut the tofu into pieces.
Combine the coconut milk, tamari, lime, sugar and zest. Whisk until blended.
Add the tofu to the baking dish and pour the marinade over it. Bake for 25 minutes, flip and bake for 10 more minutes, or until the vast majority of the marinade has been absorbed and evaporated. Remove from oven and let rest until it has cooled a bit before serving.

Scalloped Potatoes

Creamy Goodness!!!

  • 1/4 cup vegan margarine, melted
  • 1 tsp salt
  • 1 tsp pepper
  • 6 tbsp flour
  • 6 medium potatoes, thinly sliced
  • 1 onion, finely chopped
  • 2 cups soy milk
  • paprika
  • parsley sprigs for garnish


Pre-heat the oven to 350 degrees. With a little of the margarine, lightly grease a 9 inch square baking pan. Stir the salt and pepper into the flour. Place 1/3 of the sliced potatoes along the bottom of the pan, followed by 1/3 of the onion, 1/3 of the remaining margarine, and half the flour. Repeat this layer with 1/3 of the potatoes, 1/3 of the onions, 1/3 of the margarine and the remaining flour. Top this with the rest of the potatoes, onions and margarine. Pour the soy milk slowly into the pan until it almost covers the top layer. Sprinkle with paprika. Bake for 1 1/2 to 2 hours, until the potatoes are soft and the milk is thick. Garnish with parsley and serve.

Oatmeal Raisin Cookies

  • 3/4 cup margarine
  • 1/2 cup sugar
  • 1 cup packed brown sugar
  • 1 tsp vanilla
  • 1/2 cup soy milk
  • 1 cup flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg
  • 1 cup chopped walnuts (optional)
  • 1 cup raisins
  • 3 cups rolled or quick cooking oatmeal


Preheat oven to 350°F. Beat together the sugar, brown sugar, margarine and vanilla until smooth and fluffy. Add the soy milk and mix until combined.Add the flour, baking soda, salt and spices, and stir until well mixed. Add the remaining ingredients. Batter will be very thick. Drop by 3 inch balls onto cookie sheet and flatten slightly. Bake 12-15 minutes, or until done. Cookies will still be slightly soft and chewy. Yum! Enjoy your vegan oatmeal raisin cookies!

Monday, July 29, 2013

ARTICHOKE, TOMATO, AND ROASTED PEPPER RELISH this zesty Mediterranean relish is delicious!!!  Serve with pasta, or on focaccia bread or just by it self!  Very good.

2 ripe Roma tomatoes, chopped
1 roasted red pepper, chopped
1 (14 oz) can artichoke hearts, drained and chopped
3 green onions, minced
2 tbsp. minced fresh parsley
1/2 tsp dried oregano
1 tbsp. olive oil
1 tbsp. fresh lemon juice
1/4 tsp salt
Freshly ground black pepper

In a large bowl, combine all the ingredients. Set aside at room temperature for 30 minutes before serving. This relish is best if used on the same day it is made.

Sunday, July 28, 2013

Red Onion and Apple Relish

Another "it tastes WAY better then it looks" recipe.  I could eat it by itself but tastes great with a veggie hot dog or on a vegan burger.

1 Tbsp olive oil
1 medium red onion, finely chopped
1/3 cup of sugar
1 Granny Smith Apple
3 Tbsp apple cider vinegar

In a saucepan, heat the oil over medium heat. Add the onion and stir in the sugar. Cover and cook, stirring occasionally, until the onion is soft, about 20 minutes.
Peel, core and shred the apple and add it to the onion mixture. Site in the vinegar and salt to taste and cook, uncovered, until the mixture is thick, about 20 minutes. Transfer to a bowl and set aside to cool to room temperature until needed, then bring back to room temperature before using. Properly stored, this relish will keep for 2 to 3 days.

Thursday, July 11, 2013

Magic Mushrooms

Some of my favourite things are coconut milk and nutmeg. This dish has both. Delicious!!!

4 portobello mushrooms
1 leek
several handfuls of fresh spinach
3 garlic cloves plus 1 tsp garlic puree
generous grating of nutmeg
1/4 tsp of cayenne pepper
1/2 cup coconut milk
1/4 cup nutritional yeast
extra virgin olive oil
salt and pepper
Preheat the oven to 350 degrees. Remove mushroom stalks and rub mushrooms with oil. Sprinkle with salt and pepper.
Finely chop the leek. Heat a little olive oil in a pan and sauté leek until soft. Add garlic and stir until fragrant.
Add the spinach, nutmeg and cayenne pepper. Add the coconut milk and cook for a few minutes.
Fill each mushroom then top with nutritional yeast. Bake for 25 - 30 minutes.

Tuesday, July 9, 2013

Mushroom Croustades

Mmmmm easy to make! Next time I will use thinner bread.

12 thin slices soft white bread
1 tbsp. olive oil, plus more for brushing on bread
2 medium shallots, chopped
2 garlic cloves, minced
12 oz white mushrooms, chopped
1/4 cup chopped fresh parsley
1 tsp dried thyme
1 tbsp. tamari

Preheat the oven to 400 degrees. Using a 3 inch round pastry cutter (or drinking glass), cut a circle from each bread slice. Brush the bread circles with oil and press them firmly but gently into a mini muffin tin. Bake until the bread is toasted, about 10 minutes.
In a large skillet, heat the oil over medium heat. Add shallots, garlic, and mushrooms and sauté for 5 minutes to soften the vegetables. Stir in the parsley, thyme, and tamari and cook until the liquid is absorbed, about 5 minutes. Spoon the mushroom mixture into the croustade cups and return to the oven for 3 to 5 minutes to heat through. Serve warm.

Peanutty Roll-ups

The flavours are amazing. The cayenne pepper adds a nice kick.

8oz extra firm tofu, drained and patted dry
2/3 cups of organic almond butter
1 tbsp tamari
1 tbsp fresh lime juice
1/2 tsp fresh grated ginger
1 garlic clove, minced
1/4 tsp ground cayenne
flour tortillas
romaine lettuce
grated carrot
sliced cucumbers

Mix the tofu, almond butter, tamari, lime juice, ginger, garlic and cayenne. Process until smooth. Set aside for about 30 minutes at room temperature to allow flavours to blend.
Spread a tortilla with mixture, add veggies. Roll up tight and cut in half diagonally.

Tuesday, June 25, 2013

Black Beans with Chile Aioli

Another WOW, lick the plate clean recipe.... a creamy heat to the black beans and tomatoes.  Very good!!!

1 Serrano chile, seeded and chopped
1 garlic clove crushed
2 tbsp. fresh lemon juice
1/2 cup veganaise
1/2 tsp maple syrup
2 tbsp. olive oil
Salt and freshly ground black pepper
3 cups black beans
14.5 oz can of diced tomato
1/4 cup chopped fresh cilantro

In a food processor combine the first 5 ingredients until smooth. With the machine running, slowly add the oil in a thin stream until mixture is thin and smooth.
Season with salt and pepper. Cover and set aside until needed.
In a saucepan, combine the beans and tomatoes and cook over medium heat until hot. Season with salt and pepper. Transfer the bean mixture to a shallow bowl. Drizzle with aioli and garnish with cilantro. Enjoy!!!

Tuesday, June 18, 2013

Scrambled Tofu

   Spice blend:
1 teaspoon ground cumin
1/2 teaspoon dried thyme, crushed with your fingers
1/2 teaspoon ground turmeric
1 teaspoon salt
3 tablespoons water

2 tablespoons olive oil
3 cloves garlic, minced (or more, to taste)
1 pound extra-firm tofu, drained
1/8 cup nutritional yeast
Fresh black pepper to taste

First stir the spice blend together in a small cup. Add water and mix. Set aside.

Preheat a large, heavy bottomed pan over medium high heat. Saute the garlic in olive oil for about a minute. Break the tofu apart into bite sized pieces and saute for about 10 minutes, using a spatula to stir often.  The tofu should get browned on at least one side.

Add the spice blend and mix to incorporate. Add the nutritional yeast and fresh black pepper. Cook for about 5 more minutes. Serve warm.

You can include these additions to your scramble by themselves or in combination with one another.

Broccoli – Cut about one cup into small florets, thinly slice the stems. Add along with the tofu.
Onion – Finely chop one small onion. Add along with the garlic, and cook for about 5 minutes, until translucent. Proceed with recipe.
Red Peppers – Remove stem and seed, finely chop one red pepper. Add along with the garlic and cook for about 5 minutes. Proceed with recipe.
Mushrooms – Thinly slice about a cup of mushrooms. Add along with the tofu.
Olives – Chop about 1/3 a cup of sliced olives. Add towards the end of cooking, after mixing in the nutritional yeast.
Spinach – Add about 1 cup of chopped spinach towards the end of cooking, after mixing in the nutritional yeast. Cook until completely wilted.
Carrots – Grate half of an average sized carrot into the scramble towards the end of cooking. This is a great way to add color to the scramble.
Avocado – I almost always have avocado with my scramble. Just peel and slice it and serve on top.

Sunday, June 16, 2013

Artichoke -Walnut Stuffed Pasta

I used cannelloni pasta, you could also use ravioli.

Olive oil
3 garlic cloves, minced
1 (10 oz) package frozen spinach, thawed and squeezed dry
1 can artichoke hearts, chopped
1/3 cup firm tofu, drained and crumbled
1 cup toasted walnut pieces
1/4 cup tightly packed fresh parsley
Salt and freshly ground pepper
12 fresh sage leaves

In a large skillet, heat 2 tbsp. of the oil over medium heat. Add the garlic spinach and artichoke hearts. Cover and cook until the garlic is soft and the liquid is absorbed, about 3 minutes, stirring occasionally. Transfer the mixture to a food processor. Add the tofu, 1/4 cup walnuts, the parsley, and the salt and pepper to taste.  Set aside to cool.
Prepare and stuff the pasta.
Heat the remaining oil over medium heat. Add the sage and the remaining walnuts and cook until the sage becomes crisp and the walnuts become fragrant. Add the cooked/stuffed pasta and cook, stirring gently, to coat with the sauce and heat through.

Tuesday, April 9, 2013

Cheezy Scalloped Potatoes

The cheez sauce is absolutely amazing. The scalloped potatoes....orgasmic

One recipe of cheez sauce (see below)
4 cups thinly sliced potatoes
3 tbsps. vegan butter
1 onion diced (1 cup)
4 cloves garlic, minced
1/3 cup of parsley
1 tbsp. rice flour
1 tsp salt
1/2 cup unsweetened soy milk creamer
bunch of chard, sliced
1 can of artichoke hearts, sliced

Preheat oven to 350 degrees
Slice potatoes and set aside in bowl of cold water
Heat butter in a skillet and add the onions, garlic and parsley
Sauté for 5 minutes on medium heat
Add the flour and salt and stir for 30 seconds
Slowly pour in the creamer and stir until mixture thickens, 1-2 minutes
Turn off heat and set aside
Place 1/4 cup of the cheez sauce on the bottom of a 8X11 baking pan
Place a third of the potatoes over the sauce
Place half of the chard and artichokes over the potatoes
Place a third of cheez sauce over the chard
Add the last layer of potatoes and then pour over the remaining cheez sauce
With a spoon, evenly distribute the onion/garlic mixture on top of the cheez sauce
Place in the oven and bake uncovered for 1 hour.

Cheezy Sauce
1 russet potato, peeled and cut into bite sized pieces
1 cup carrot, diced
1/4 yellow onion, diced
2 cups water
1/2 cup vegan butter
1/2 nutritional yeast
1/2 tsp turmeric
1 tsp salt
3 tbsps coconut milk
freshly ground black pepper

Place potato, carrot and onion in a pan, cover with 2 cups of water and simmer for 20 minutes with the lid on.
Turn off heat. Add butter, yeast, turmeric and salt. Stir to combine until melted
Blend sauce until creamy
Add coconut milk and continue to blend until mixture is creamy throughout.
Add pepper and stir to combine.

Tuesday, April 2, 2013

"Deviled Eggz"

WOW amazing!!!  Words can't describe how great this tastes and these canapés look great.

(from Choosing Raw)

1 cup cashews, soaked 2-3 hours
1/4 - 1/2 tsp sea salt (to taste)
3/4 tsp curry powder
1/2 tsp turmeric
1 tbsp lemon juice
1/3 cup water
Dash paprika
1 zucchini or summer squash, cut diagonally into ovals
Place the cashews in a food processor fitted with the S blade. Add the salt, spices, and lemon. Pulse till the cashews are broken down.
Run the motor and drizzle the water in. Continue blending till the pate is silky smooth, stopping frequently to scrape the sides of the bowl down. You'll have one cup of pate.
Place a rounded tablespoon of pate on each zucchini oval. Sprinkle lightly with paprika, and serve. 
***My Changes: I didn't soak the cashews, I didn't have time. I used a green zucchini because I couldn't find a yellow one and I steamed the cut zucchini for one mon***


Sunday, March 17, 2013

Blueberry Crumble


Blueberry Filling:
  • 2 cups fresh blueberries (or 300g/10 oz frozen blueberries)
  • 1/4 cup raw sugar
  • 2 tsp. lemon zest
  • 2 tsp. water
Topping Ingredients:
  • 2/3 cup flour
  • 2/3 cup oatmeal
  • 1/2 cup raw sugar
  • 1/4 tsp salt
  • 1/2 cup margarine
  • 1/4 cup macadamia nuts, roughly chopped (almonds or walnuts are also great)
  1. Mix all ingredients for the filling and distribute evenly in a 9×9 or 1.5L dish.
  2. Preheat oven to 375F.
  3. Mix flour, oatmeal, sugar and salt in a mixing bowl. Add margarine using a pastry cutter and mix well.
  4. Spread crumb mixture over fruit filling and bake for about 30 minutes, but watch it to make sure the top doesn’t burn.
Serves: 4-6

Monday, February 18, 2013


Dinner at my Moms....Spinach salad, Harvard beets mommy style and fried potatoes.  My mom is great. She added mushrooms and nuts in the salad. (Nuts so I would get my protein)  I love my moms cooking.

Valentine's Day Salad... wrapped in a cucumber cut lengthwise. I shredded lettuce, and cut up chives, celery, macadamia nuts, dried cranberries, grape tomatoes, carrot and avocado. So great with or without dressing. favourite is Amy's roasted veggie pizza. I added spinach and tomato my boyfriend added cheese and ham to his side  :)

Vegetable Roll at Tokyo Joes....WOW the best roll ever. I need MORE.  Avocado and seaweed on top. Even the Japanese beer was great.  

Monday, February 4, 2013

Artichoke and Spinach Dip

I found this recipe on the PETA website....It is so creamy and delicious. WOW.

Creamy Baked Artichoke Dip
Approx. 6 in. French bread
1/4 cup raw cashews, optional
1/2 cup cooked red or Yukon gold potatoes, packed
2 Tbsp. freshly squeezed lemon juice
1 Tbsp. apple cider vinegar
2 cloves garlic, minced
1 tsp. plus 1-2 pinches sea salt
2 Tbsp. nutritional yeast
2-3 pinches freshly ground black pepper
1 cup nondairy milk (soy milk is best for creaminess)
3 1/2 Tbsp. olive oil
3 Tbsp. fresh, flat-leaf parsley
1 14-oz can artichoke hearts, drained, rinsed, and lightly squeezed
1/4 cup fresh basil leaves, packed
4 cups fresh spinach
Daiya cheese

  • Preheat the oven to 375ºF.
  • Add the French bread to the food processor in small, broken pieces and pulse until you have large crumbs. Set aside.
  • Place the cashews in a food processor and blend until finely ground. Scrape down the sides of the processor bowl and add the potatoes, lemon juice, vinegar, and garlic, 1 teaspoonful of the salt, the nutritional yeast, and the pepper. Pulse a few times. Add 1/4 cup nondairy milk and purée until smooth. Add the remaining milk, 3 tablespoonfuls of the oil, and the parsley. Purée until very smooth and well combined, scraping down the sides of the bowl when necessary.
  • Add the artichoke, basil, and spinach and pulse lightly to incorporate the ingredients while retaining a slightly chunky consistency.
  • Pour into a medium-size baking dish. (A 24- to 32-ounce dish works well.)
  • Add 1/2 tablespoonful of oil and 1 to 2 pinches of salt to the bowl of breadcrumbs. Mix well and sprinkle evenly over the dip. I added a bit of Daiya cheese.
  • Bake, uncovered, for 25 to 30 minutes.
  • Remove and let cool for about 5 minutes before serving.

Tuesday, January 29, 2013

Leek Soup

What a great winter soup. So creamy.

  • 2 cups leeks, trimmed and sliced
  • 1 onion, chopped fine
  • 3  large potatoes, peeled and diced
  • 3 cups vegetable stock
  • 1/2 cup rice milk
  • 2 tbsp. vegan margarine
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried marjoram
  • 1/2 tsp. dried rosemary
  • sea salt, pepper, to taste
  1. Heat margarine in large stockpot over medium heat. Add leeks and onions and cook for 5-7 minutes. 
  2. Add potatoes, herbs, salt, pepper and vegetable stock and bring to a boil. Let simmer for 20 minutes.
  3. Transfer soup to a blender, add rice milk and blend until smooth. Adjust seasoning to taste. 
  4. Garnish with fresh parsley and serve with warm crusty French bread.

Leek and Mushroom Bake

YUMMY and Wendy liked it too!!! 

puff pastry
coconut oil for frying
1 large leek, chopped into small pieces
1 clove garlic, finely chopped
20 mushrooms, washed and sliced
1 thick celery stick, chopped
1 cup cashew nuts – process with 2 cups water
1 Tbsp nutritional yeast
1 tsp vegetable bouillon
salt to taste

  1. First fry your leeks and celery in the oil in a large saucepan for a couple of minutes or so, until slightly transparent.
  2. Then stir in the mushrooms and garlic, and lower the heat.  Stirring every minute or so, until the mushrooms yield their juices.
  3. Next, add the remaining ingredients, except for the cashew cream.
  4. Make sure your veggies are totally cooked, then add your cream a little at a time.
  5. Keep a low heat setting, allow the filling to thicken a little, and then add the remaining cream – again allowing it to simmer until it thickens.
  6. Taste for salt, then allow your filling to cool down.  Meanwhile go and roll out your dough on a clean surface.
  7. Use one medium sized dish if and grease your dish  roll out your pastry, and place the pastry in  (leaving enough dough for the lids).
  8. Add in the filling on top, then cut the remaining dough to size to fit on top – any extra pastry can be put on the surface as a decoration.  Then brush on some soy milk. 
  9. Place in a preheated 350ºF (180ºC) oven until golden –  for 20 minutes or so. Keep an eye on them – when they turn golden, they are ready

Sunday, January 27, 2013

Yam Bites

Yams are one of my favourite things to eat. I love the spice combo on these.

4 cups peeled and chopped sweet potatoes
1 T extra-virgin coconut oil, melted
pinch cloves
pinch cumin
dash of cayenne
pinch ginger
pinch sea salt
dash ground black pepper


Preheat oven to 350 degrees F. On a baking sheet, toss all ingredients.
Bake for 35 - 60 minutes.

Saturday, January 26, 2013

Pear Salad with Avocado

All my favourite things....a taste explosion.
Another WOW recipe

2 ripe avocados
1/3 cup macadamias
2 Anjou pears
Lemon juice
Freshly grated black pepper
Sea salt

Coarsely chop the macadamia nuts.
Peel and chop the avocado in cubes then toss with lemon juice.
Peel the pears and chop in cubes the same size.
Gently mix all the ingredients and add sprinkle with salt and pepper.
Serve immediately.

Thursday, January 17, 2013

Puffed Quinoa Peanut Butter Balls

Puffed Quinoa Peanut Butter Balls  

  • 1 cup puffed quinoa
  • ½ cup peanut butter
  • 3-4 tbsp. maple syrup
  • 1 tsp vanilla extract

  1. In a mixing bowl, combine the peanut butter, syrup and vanilla. If the mixture is too firm, heat it up on the stove a little bit.
  2. Add the puffed quinoa  and stir to combine.
  3. Place mixture in the fridge for 15 minutes to let it firm up.
  4. Remove from fridge, roll into 12 balls, and return to fridge for 15 minutes before serving.
  5. Optional: dip some or all of the balls in dark chocolate.

Thursday, January 3, 2013

White Bean Mash with Roasted Veggies

This recipe is low carb but still very filling by adding the bean mash. I love roasted veggies.

1 red pepper, deseeded and quartered
1 eggplant, sliced lengthways
2 zucchinis, sliced lengthways
2 tbsp olive oil

1 can white kidney beans
1 garlic clove, crushed
100ml or 1/3 cup veg stock
1 tbsp chopped cilantro
freshly squeezed lemon juice

Toss the veggies with oil then roast the veggies in hot oven (400-425) until lightly browned. Put the beans in a small pan with the garlic and stock. Bring to a boil, then simmer uncovered for 10 minutes. Mash roughly with a potato masher, adding a little water if too dry.  Put the mash on the serving plate, top with veggies and drizzle any leftover oil. Sprinkle with black pepper and cilantro and a few squeezes of fresh lemon.

Vegan "bacon"?

Wow smoky goodness!!!!  What at great recipe. Perfect for a blt! So good.
1 lb eggplant, cut into 1/8 strips
1/4 cup tamari (or soy sauce)
1 tsp liquid smoke
Olive oil

Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
Slice the eggplant in half lengthwise, then slice the halves into 1/8 inch thick halfmoons. Toss with 1 tbsp olive oil or more if needed. Bake for 8 minutes rotating pan about halfway through.Remove from oven, flip slices and bake for another 3 minutes or so.  Eggplant should be dark brown to burnt in some places.
Lower oven temperature to 350 degrees. Mix the tamari and liquid smoke. Dip eggplant slices in mixture and return to baking sheet. Bake for at least another 3 minutes or until heated through.

Wednesday, January 2, 2013

Spinach and Lemon Quinoa Bake

Another way to eat my favourite  - Quinoa Sooooo good

2 cups cooked quinoa
coconut oil
2 tbsp flax seed mixed with 4 tbsp warm water and blended (let sit for at least 5 minutes)
1 medium onion
1 tsp dried thyme
1 tsp dried rosemary
1/4 tsp crushed red pepper flakes
1 bunch spinach
1 cup vegan sour cream
1 tsp fresh lemon zest
freshly ground black pepper
2 tbsp nutritional yeast
salt to taste

Preheat the oven to 350 degrees. Coat an 8 x 8 inch glass baking dish with coconut oil.
In a large medium mixing bowl, process flax seed and water.
Heat 1 tbsp coconut oil in a medium pan. Add onion and sauté until translucent, about 8 minutes.
Add thyme, rosemary, and the red pepper flakes, add spinach and sauté until just wilted. Remove from heat and transfer to the flax mixture.
Add quinoa, sour cream, lemon zest, pepper and nutritional yeast to the spinach-onion mixture, and stir until well combined.
Pour the mixture into the prepared baking dish. Bake for 60 minutes, or until set and the edges are brown. Let cool slightly before slicing. Serve warm or at room temperature.


Yum Yum Yum

2 tbsp. coconut oil
1 large onion, chopped
6 medium beets, peeled and diced
3 cups veg broth
1 tbsp fresh lemon juice
salt and freshly ground black pepper
3 tbsp fresh dill
1 can white kidney beans
vegan sour cream for garnish

Heat oil in a sauce pan over medium heat. Sauté onions and cook until softened. Add the beets and sauté for 5 more minutes.
Add broth, cover the pot and simmer until the beets are tender, about 35 minutes.
Stir in the beans and cook for another 5 minutes.
Season with lemon juice, salt, pepper and dill.
Let the soup cool down a bit and puree with an immersion blender.
Serve soup garnished with sour cream and fresh dill. Serve hot or cold.