Thursday, November 26, 2015

Corn Bread (gluten free/vegan)

This is the best recipe for cornbread! Warm, sweet, buttery, moist... unbelievably good.
and the best part it makes one (big) serving!!

Preheat oven to 350 degrees. Measure 1/4 cup almond milk and add 1/2 tsp apple cider vinegar. Melt 2 tbsp. coconut oil and in a separate bowl add coconut oil and 2 tbsp. sugar. Mix well. Add 1 EnerG egg (egg replacement) and mix well. Add the milk and mix. Add 1/8 tsp baking soda, a pinch of salt, 1/4 cup cornmeal, 1/8 cup rice flour and 1/8 cup tapioca flour. Stir until just incorporated. Pour into a greased mini loaf  or ramekin. Bake for 30 minutes or until a toothpick inserted comes out clean. It is so good right out of the oven.

Monday, October 12, 2015

Incredible Autumn Soup

Again  I am crying with JOY over this most amazing recipe. SO GOOD
  • 2 large yams
  • 2  cans coconut milk
  • 1 bunch of chopped kale
  • 1 onion, chopped
  •  2 apples, chopped
  • 1/2 tsp curry powder 
  • 1/2 tsp salt or to taste 
  • freshly ground black pepper
  • roasted pine nuts for garnish
    Bring the coconut milk to boil in large sauce pan. Add the chopped yams and cook on low heat covered for 5 minutes. Stirring occasionally
    Add the kale, onion, apple and seasonings. Stir and simmer for 10 minutes or until yams are cooked.
    Garnish with pine nuts.

    Gluten Free Vegan Bread that tastes GREAT!

    I made bread!! And it is awesome!  Perfect with avocado or pb&j.
    Preheat Oven to 350 degrees

    2 cups almond meal
    2/3 cup tapioca flour
    2 tbsp. ground flax
    1 tbsp. chia seed
    1 tsp baking soda
    In another bowl combine:
    3 ENER G eggs
    1/4 cup coconut milk
    1 tbsp. maple syrup
    1/4 cup coconut oil, melted
    1 tsp apple cider vinegar
    Combine the wet and dry ingredients. Pour into a loaf pan lined with parchment paper. Bake for 30 - 40 minutes or until a toothpick comes out clean.
    It's great toasted too!

    Thursday, October 1, 2015

    Butternut Squash with quinoa

    This was awesome. A warm salad with my favourite pistachios!!! I added a lot of spinach.

    1.5 cups butternut squash, peeled and chopped
    2 tbsp. coconut oil
    1 tsp thyme
    Salt and Pepper

    Preheat oven to 400°F.
    Place the squash in a medium bowl and add 1 tablespoons of the oil, the thyme and 1 teaspoon of salt and season with pepper to taste. Mix until the squash is well coated. Transfer to baking sheet and spread squash out into a single layer. Roast until tender, about 30 minutes.
    3 tbsp. roasted pistachios
    3/4 cup cooked quinoa
    2 tbsp. dates, chopped
    Baby spinach
    Mix everything together and add 1 tbsp. olive oil. The squash will wilt the spinach. Which is what you want.  bon appetite

    Creamy Butternut Squash Pasta Sauce

    I love this recipe. Perfect for fall.

    2 tbsp. coconut oil
    2 tbsp. chopped fresh sage

    3cups butternut squash, peeled and chopped
    1/2 cup onion, chopped
    1 garlic clove, minced
    1/2 tsp dried sage
    1/4 tsp crushed red pepper flakes
    Sea Salt and freshly ground pepper to taste
    2 cups vegetable broth
    Brown rice pasta

    Heat up the oil over medium heat in a large frying pan. When oil is hot, fry the sage until crispy. Remove and salt.
    Add the onions, squash and dried sage to the pan. Cook for 8 minutes, stirring frequently. Add the garlic, red pepper flakes and season with salt and pepper. Cook for a few minutes longer.
    Add broth. Bring mixture to a boil, then simmer for 20 minutes or until the squash is tender.
    Blend sauce until smooth with immersible blender. Add cooked pasta and fried sage. If sauce is to thick add some water. Enjoy.

    Sunday, September 27, 2015

    Lemon Bars!!!

    My Favourite!

    1/2 cup pitted dates, chopped
    1/3 cup walnuts
    pinch of salt
    Put in food processor and blend til smooth. Using parchment paper, line the bottom of an 8 x 8 pan. Add crust, spreading out until even.

    1 1/2 cups unsweetened coconut flakes
    1 tbsp. maple syrup
    2 tbsp. lemon zest
    1/2 cup fresh lemon juice
    2 tbsp. coconut oil
    1/4 tsp turmeric
    Blend until smooth. Pour on top of crust. Refrigerate for 1 hour before serving.

    Tzatziki Dip

    Use this recipe as a dip, salad dressing, sandwich spread or on a baked potato. It is vegan and delicious!!!

    1 cup raw cashews, soaked for 2 hours or overnight, rinsed
    1 1/2 cup cucumber (I didn't peel)
    1 tbsp. tamari
    1 clove garlic, minced
    2 tbsp. fresh lemon juice
    1/4 fresh dill
    Salt & Pepper

    Blend all ingredients until smooth.  Then Enjoy!

    Sunday, July 26, 2015


    These are so easy to make. Slice bananas, sandwich with peanut butter, freeze for at least 30 minutes. Dip in chocolate mixed with a little coconut oil and let set. I sprinkled chopped walnuts on top. For the chocolate I used Lindt 70% dark chocolate. They taste like ice cream!!! YUM

    Monday, July 20, 2015

    Cauliflower Pizza

    So amazingly good!!
    For the Crust
    1 small head of cauliflower, washed in cut into small florets
    2 "ener G" eggs
    3 tbsp. nutritional yeast
    1 tbsp. coconut flour
    1 tbsp. ground chia
    1 garlic clove, minced
    1 tsp salt
    1/2 tsp dried basil
    1/2 tsp dried oregano
    fresh ground pepper

    Pre heat the oven to 450 degrees. In a food processor blend the cauliflower until almost a puree. Steam for about 3-5 minutes. Drain. Drain Well! Combine the remaining ingredients, mix well and add the cauliflower. Spread out on pizza pan or oiled cookie sheet. Spread dough to about 1/2 inch thick. If it is too thin it will crack.
    Bake for 20 minutes. Add toppings and bake for another 10-15 minutes.

    My Toppings
    Cashew Cream Sauce
    Roasted red peppers
    and a little crushed red pepper

    Cashew Cream Sauce
    1 cup cashews (soaked 2 hour - over night)
    1/4 cup water
    1/4 cup nutritional yeast
    2 tbsp. lemon juice
    2 cloves garlic
    1 tbsp. apple cider vinegar
    1 tbsp. Dijon mustard
    salt and pepper to taste
    Blend until smooth.

    Wednesday, June 24, 2015


    Oh My Goodness!!!  Happy Happy. This is an amazing recipe. It is raw, vegan and gluten free and delicious. Wow with  warm kick from the chili powder and red pepper flakes. Thank you "be fit snack" for the recipe.

    2 cups walnuts
    2 1/2 cups pitted dates
    1 cup cocoa powder
    2 tbsp. flax seed meal
    1 tsp cinnamon
    1 tsp chili powder
    1/4 tsp sea salt

    1/4 cup coconut oil, melted
    1/2 cup cocoa powder
    2 tbsp. maple syrup
    1/2 tsp chili powder
    1/2 tsp cinnamon
    1 tsp crushed red pepper flakes

    Oil a 8 X 8 glass baking pan. Combine walnuts, flax, chili, cinnamon and salt in a food processor. Pulse until fine. Add the cocoa powder and pulse for 10 seconds. Add the dates in 2-3 batches and process.  Press the mixture into the pan.
    In a small bowl, mix the topping ingredients and pour over the brownie mixture. Sprinkle the red pepper flakes. Place in the fridge until set. YUM!

    Saturday, June 20, 2015


    YUMMY, going to make some chia pudding and add this amazing granola for breakfast tomorrow!!

    1 1/2 cups oatmeal
    1/2 tsp ground cinnamon
    a pinch of salt

    2 1/2 tbsps. maple syrup
    2 tbsp. coconut oil (melted)
    1/2 vanilla extract

    1/2 coarsely chopped, nuts, dried fruit, seeds

    Mix the dry ingredients. Mix the wet ingredients. Combine and mix well. Bake on a cookie sheet for 15 minutes at 300 degrees. Add the dried fruit, seeds, chopped nuts, mix and bake for 5 - 15 minutes more. Do not burn. Cool completely, then store in air tight container.

    Monday, June 15, 2015

    Coconut Naan?

    This is so easy and SO GOOD.  Mix the dough and bake for 10 minutes. It is a little coconutty goes great with savory items.

    Preheat oven to 350 degrees.
    Mix 3 tbsp. coconut flour with 1/4 tsp salt and 1/2 tsp baking powder. Set aside.
    Mix 2 tbsp. coconut oil (melted) with 2 Ener G egg replacement.
    Mix in the dry ingredients to the 'egg' mixture. Let stand for 2 minutes and 15 seconds.
    Shape into a ball. Place on greased cookie sheet and flatten.
    Bake for 10 minutes, flip over and bake 3 more minutes.

    Wednesday, June 10, 2015

    Macaroni and Cheeze

    From one of my favourite cook books, Veganomicon. SO GOOD! 

    Cheezy Sauce
    2 cups vegetable broth
    1/4 cup all purpose flour (I used rice flour)
    1 tbsp. olive oil
    3 cloves garlic, minced
    Pinch of dried thyme (crumbled in your fingers)
    1/4 tsp salt
    Several pinches of freshly ground pepper
    1/8 tsp turmeric
    3/4 cup nutritional yeast flakes
    1 tbsp. fresh lemon juice
    1 tsp prepared yellow mustard

    Combine the broth and flour in a measuring cup and whisk with a fork until dissolved.
    Preheat a small saucepan over medium-low heat. Place the oil and garlic in the pan and gently cook for about 2 minutes , stirring often and being careful not to burn the garlic.
    Add the thyme, salt, and pepper, and cook for about 15 seconds. Add the broth, turmeric, and nutrition yeast, and raise the heat to medium. Use a whisk  to stir constantly, The mixture should start bubbling and thickening in about 3 minutes: if it doesn't, turn the heat a bit higher.
    Once the mixture is bubbling and thickening, stir and cook for about 2 more minutes. Add the lemon juice an mustard. The mixture should resemble a thick, melty cheese. Taste for salt.

    Mac Daddy  Recipe
    2 cups macaroni
    1/2 lb firm tofu
    1/2 tsp salt
    1/2 tbsp. olive oil
    1 tbsp. lemon juice

    Preheat the oven to 325 degrees.  Cook pasta and when pasta is ready, drain and set aside. 

    To assemble:
    Crumble the tofu into baking dish. Mash the tofu until it resembles ricotta cheese Add the salt, oil, and lemon juice, then stir.
    Add 1/2 cup of the Cheezy Sauce to the tofu and stir. Add the macaroni to the tofu, along with 1.5 cups of sauce and stir well.
    Smooth the top of the pasta mixture and press it down with a spatula to level it. Then pour the remaining sauce  over the pasta and smooth again.
    Bake for 30 minutes; the top of the macaroni should be slightly browned. Remove from oven and let sit for 20 minutes. Enjoy!!!

    Add ins...
    red pepper flakes for an extra kick
    4 cups finely chopped spinach for some greens
    Frozen peas for Mac & Peas

    Monday, June 1, 2015

    Sunflower Zucchini Bread

    Oh yes I did!
    It tastes so good warm out of the oven. Wasn't sure about adding the sunflower seeds but oh YUM!

    1/2 cup of softened coconut oil
    1 cup of sugar (yes I used white sugar, I don't usually but.....)
    2 cups of grated zucchini
    1/4 cup almond milk
    1 tsp pure vanilla extract (because why would anyone use artificial?)
    2 cups all purpose flour (yes the white stuff, I was shocked I even had this in my house)
    2 tsps. baking powder
    2 tsps. ground cinnamon
    1/2 tsp salt
    1/2 cup sunflower seeds (always use raw seeds and nuts)

    Preheat your oven to 350 degrees. Lightly oil a loaf pan. Mix together the oil, sugar, zucchini, milk and vanilla. Mix together the flour, baking powder, cinnamon and salt. Stir the wet  mixture into the dry mixture. Blend well. Mix in the sunflower seeds. Transfer batter into loaf pan. Bake for 45 minutes, cover with foil and bake 10 more minutes. Cool for 30 minutes before slicing...if you can wait...I couldn't.

    Best Ever Marinara Sauce

    This recipe is delicious, easy to put together and so fresh! Make sure to use fresh basil!! I served this great sauce on top of zucchini and carrot noodles.

    In a blender process all the ingredients until smooth. Heat gently.

    1/2 chopped white onion
    1 garlic clove
    8-10 large roma tomatoes
    1 tin of tomato paste
    1 bunch of fresh basil (about 1/3 cup)
    1 tbsp. of fresh oregano
    1 tsp sea salt
    freshly ground pepper to taste

    Saturday, April 25, 2015

    Crispy Baked Avocados!!

    And they are crispy! Oh my!

    2 tbsp. rice flour
    1/4 tsp salt
    1/4 tsp pepper

    1/4 cup gluten free bread crumbs

    Ener G Egg Replacement to equal 2 eggs

    2 avocados, sliced

    Turn on broiler. Dredge avocado pieces in flour, then dip in 'egg mixture' then roll in the bread crumbs. Place on greased cookie sheet. Spray olive oil over the slices. Broil for 5 minutes, flip and broil for 2 more minutes.
    Serve immediately. When I make them again I will add some spice (cayenne) to the flour mixture.

    Sunday, April 12, 2015

    Smokey Kale Salad

    Oh I am thrilled that there are people who come up with these incredible recipes. The dressing is amazing!!!  WOW.

    • 1 lb. sweet potatoes peeled and chopped
    • 2 teaspoons olive oil
    • ⅛ teaspoon salt
    • Pinch of pepper
    • 15 oz. can of black-eyed peas, rinsed
    • ¼ cup your favorite vegan BBQ sauce
    • 1 large bunch of kale, torn off of the ribs into bite-sized pieces
    • Drizzle of olive oil
    • ¼ cup roasted pepitas (shelled pumpkin seeds)
    Smoky Ranch Dressing
    • ½ cup raw cashews
    • Hot water
    • ⅓ cup soy milk
    • 1 tablespoon white vinegar
    • ½ tablespoon fresh lemon juice
    • 1 tbsp. chopped white onion
    • 1 clove garlic, chopped
    • 1 tbsp. fresh parsley, chopped
    • ½ teaspoon liquid smoke
    • 1/2 tsp maple syrup
    • ¼ teaspoon sea salt
    • ⅛ teaspoon black pepper
    1. Preheat oven to 375F and line a baking sheet with parchment paper.
    2. In one bowl toss the chopped sweet potato with the 2 teaspoons of oil, salt and pepper; then spread it out into a single layer on half of the baking sheet.
    3. In another bowl, stir the black-eyed peas and BBQ sauce together, then spread the mixture out on the other half of the baking sheet.
    4. Once the oven is to temperature, place the baking sheet inside and roast for 15-20 minutes, or until the sweet potatoes are fork-tender.
    5. While that is roasting, stir together the soy milk and vinegar to create a "buttermilk" mixture, in a small bowl.
    6. Then cover the raw cashews with very hot water and soak them for 10 minutes. Drain and rinse the cashews and place them in a blender, along with the rest of the dressing ingredients, including the "buttermilk". Blend until very smooth.
    7. Once the dressing is made, set it aside and place the torn kale pieces into a bowl with a light drizzle of oil. Massage the kale for a minute, and divide it between four salad bowls.
    8. When the black-eyed peas and sweet potatoes are done in the oven, divide each mixture between the four bowls, starting with the black-eyed peas. Next, drizzle the desired amount of dressing on top, then sprinkle a tablespoon of roasted pepitas on each salad.
    9. Serve immediately.

    Monday, April 6, 2015

    Spinach Dip!

    Yummy. I needed this today. SO good. Great with fresh bread or like I did a spoon :)
    Find the recipe at:

    Saturday, April 4, 2015

    No Chicken Noodle Soup

    Comfort food! I love how my house smells so good. Easy to put together with ingredients you will most likely have on hand.

    • 1 1/2 cups sliced carrots, sliced
    • 1 1/2 sliced celery stalks
    • half of a large white onion, finely chopped 
    • 1 large garlic cloves, finely minced
    • 2 1/2 cups potato (1/2 inch cubes)
    • 6 cups veggy broth 
    • 1 teaspoon dried thyme
    • 1 teaspoon fine sea salt
    • handful of rice noodles
    • 2 tablespoons nutritional yeast
    1. Prepare all of your veggies and set aside.
    2. Add the veggy broth to a large pot, bring to a boil. Add all of the rest of the ingredients except the pasta. Stir well and bring back to a boil. Once boiling, immediately turn to the lowest heat, cover and simmer 20 minutes.
    3. Add the pasta and bring back to a boil. Once boiling, leave the lid off and turn the heat to medium-high and cook for about 10-15 minutes, or until the pasta is tender, but still firm. Turn off the heat. . Garnish with fresh chopped parsley and black pepper, if desired.

    Monday, March 30, 2015

    Cauliflower Meatballs

    These are amazing!!!
    1 head of cauliflower
    4 tbsp. vegan margarine
    1/4 cup onion, chopped finely
    1 tsp salt
    freshly ground pepper
    4 tbsp. rice flour
    Gluten Free bread crumbs
    cayenne pepper (optional)

    Steam cauliflower until soft. Drain and mash. Add all the rest of the ingredients except the bread crumbs. Let sit for 10 minutes. Roll into balls. Heat up a skillet on medium. Add your choice of oil. (I use coconut) fry until golden.

    Saturday, March 28, 2015

    BBQ Sandwich!!!

    I finally found Jackfruit. Who finds these incredible recipes??  Another WOW recipe. Next time will add lettuce and tomato to the sandwich.

    • 2 20-ounce cans young green jackfruit in water (NOT in syrup or brine)
    • 1/4 cup BBQ seasoning (2 Tbsp brown sugar + 1 tsp paprika + 1 tsp garlic powder + 1/2 tsp salt + 1/2 tsp pepper + 1/2 tsp chili powder)
    • 3/4 cup BBQ sauce (ensure it’s vegan) + more for topping
    • 2 cups shredded cabbage + carrots
    • 1/2 ripe avocado
    • 1 Tbsp maple syrup
    • 1 lime, juiced
    • Salt + Pepper to taste
    • bun or bread. I used GF bread, toasted.
    1. Rinse, drain and thoroughly dry jackfruit. Chop off the centre "core" portion of the fruit and discard. Place in a mixing bowl and set aside.
    2. Mix together BBQ seasoning and add to jackfruit. Toss to coat.
    3. Heat a large skillet over medium heat. Once hot, add 1-2 Tbsp oil of choice and seasoned jackfruit. Toss to coat and cook for 2-3 minutes to achieve some colour.
    4. Add BBQ sauce and thin with enough water to make a sauce. Stir and reduce heat to low- medium and cook for about 20 minutes (up to 35 minutes on low for a deeper flavour).
    5. Remove lid and stir occasionally. For finer texture, use two forks to shred the jackfruit as it cooks down.
    6. In the meantime, make slaw by adding all ingredients except vegetables (avocado through salt + pepper) to a small mixing bowl and whisk to combine.
    7. Once the jackfruit has been properly simmered, turn up heat to medium-high and cook for 2-3 more minutes to get a little extra colour/texture. Then remove from heat.
    8. Place generous portions of slaw on the bottom buns or bread, top with generous serving of BBQ jackfruit. Serve with extra BBQ sauce!

    Saturday, March 21, 2015


    From "Oh She Glows" these are very good. I sprinkled some cayenne on them so they had a great kick. Mmmmm

    2 large Yukon Gold Potatoes
    1 tbsp. arrowroot powder
    1 tbsp. grapeseed oil (I used olive oil)
    Sea Salt
    Freshly Ground Pepper
    Seasonings of your choice (cayenne, chili, garlic powder etc)

    Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
    Quarter the potatoes lengthwise. Slice each quarter in half (or thirds, if the potatoes are large)
    Place the arrowroot powder and wedges in a plastic bag. Seal the bag and shake vigorously until potatoes are coated with the powder.
    Drizzle the oil into the bag, seal and shake until potatoes are fully coated.
    Place potatoes on baking sheet. Season and bake for 15 minutes, then flip and bake for 10 to 20 minutes more, until golden and puffy. Serve immediately.

    Thursday, March 19, 2015

    Spinach Quiche

    So good. The recipe called for broccoli but I used spinach.

    1. 1 tbsp coconut oil, divided
    2. 1 yellow onion, diced
    3. 1 cup broccoli, steamed or boiled ( used raw spinach)
    4. 1 cup brown mushrooms, chopped
    5. 3 cloves garlic, minced
    6. 1 block extra firm tofu
    7. 1/2 cup soy milk
    8. 2 tbsp nutritional yeast
    9. 1/2 tsp turmeric
    10. 1/2 tsp cumin
    11. 1 tsp dried basil
    12. 1/4 tsp cayenne, optional
    13. salt/pepper to taste (I used 1 tsp salt)
    14. 2 tbsp fresh cilantro
    15. 1/4 tsp smoked paprika
    16. Sliced tomatoes
    1.  Preheat over to 350°F. Meanwhile, in a sauté pan on medium-high heat 2 tsp pf of the oil. Add onions, mushrooms, and garlic. Sauté until soft and slightly browned. Remove, set aside to cool slightly.
    2.  In a blender whip tofu, milk, nutritional yeast, turmeric, cumin, basil, cayenne, salt and pepper. This mixture will be exceptionally thick and that's okay! You can thin it down with up to 2 tbsp of water if you need to get it thinned enough to blend.
    3.  In a large bowl fold all vegetables into the tofu mixture. Then fold in the cilantro. Taste and adjust seasonings as needed.
    4. Oil a 9" pie pan with remaining tsp of oil or line with parchment paper. Pour batter in and jiggle to help it settle. Top with tomato slices, sprinkle smoked paprika, a few grinds of fresh pepper and cover with aluminium foil.
    5. Bake for about 30 minutes, or until a knife comes out clean from the middle.
    6.  Remove foil and switch oven to broil for 1-3 minutes, watching closely to avoid burning, until browned.
    7. Let the quiche sit for about 10-15 minutes to finish setting. Slice into pieces and serve warm

    Wednesday, March 18, 2015

    Quinoa Salad Mexican Style

    Oh my goodness this dressing is so good. I almost ate it all before adding to the salad.

    • 5-6 cups Mixed Greens
    • 1 cup cooked quinoa
    • 1/2 cup frozen corn
    • 1 cup cooked black beans (seasoned with equal pinches sea salt, cumin, chili + garlic powder)
    • 1 orange, segmented
    • 1/2 ripe avocado, chopped
    • 1/4 cup fresh cilantro, chopped
    • 1/2 ripe avocado
    • 1 large lime, juiced
    • 3 Tbsp orange juice
    • 1-2 tsp maple syrup
    • 1-2 tsp hot sauce
    • 1/4 tsp cumin powder
    • 1/8 tsp chili powder
    • Healthy pinch each sea salt and black pepper
    • 1 Tbsp fresh minced cilantro
    • 3-4 Tbsp extra virgin olive oil
    1. Begin preparing quinoa first by thoroughly rinsing 1/2 cup quinoa in a fine mesh strainer, then bringing to a boil with 1 cup water in a small saucepan. Once boiling, reduce heat to simmer, cover and cook on low for 15-20 minutes.
    2. Meanwhile, prepare salad ingredients by chopping vegetables, segmenting orange, and warming black beans, corn and seasoning with salt, cumin, chili and garlic powder.
    3. Prepare dressing by adding all ingredients to a blender or food processor and blending until creamy and smooth, scraping down sides as needed
    4. Toss salad with dressing before serving.

    Sunday, March 15, 2015

    Melty Stretchy Gooey Vegan Mozarella

    Absolutely Amazing. From the website 'it doesn't taste like chicken'
    A very dangerous - I will end up eating it all - recipe

    • ¼ Cup Raw Cashews
    • 1 Cup Hot Water
    • 2 Tablespoons + 2 teaspoons Tapioca Starch (also known as Tapioca Flour)
    • 1 Tablespoon of Nutritional Yeast
    • 1 teaspoon Lemon Juice or Apple Cider Vinegar
    • ½ teaspoon Salt
    • ¼ teaspoon Garlic Powder (I used 1/2 garlic clove, minced)
    1. Soak the cashews for four hours or overnight. Drain before using.
    2. Add the cashews the hot water, and all the remaining ingredients to a blender, and blend until smooth. It will be very watery.
    3. Pour into a small sauce pan and heat over medium high heat, while stirring.
    4. As you stir it will start forming clumps, and then all of a sudden it will become a cheesy gooey mass of yumminess. This takes about 5 minutes. Continue to cook and stir for an additional 2 minutes to make sure it has firmed up completely.
    5. Use for anything you like! Scoop up with tortilla chips, dollop onto pizza before baking, make a grilled cheese sandwich, or whatever your hearts desire. Store in an airtight container in the fridge.

    Spiced Red Lentil-Kale Soup

    From the cook book "oh she glows"
    The broth is amazing. Perfect blend of spices. The lentils add protein to this recipe. 10 grams per serving. It tastes so good and looks amazing too.

    1 tsp coconut oil
    1 sweet onion, diced
    2 large cloves garlic, minced
    3 stalks celery, diced
    1 bay leaf
    1 1/4 tsp ground cumin
    2 tsp chili powder
    1/2 tsp ground coriander
    1/2 tsp smoked paprika
    1/8 tsp cayenne pepper (or to taste)
    1 14oz/396g can diced tomatoes with their juices
    5 1/2 cups vegetable broth
    1 cup uncooked red lentils
    sea salt and freshly ground black pepper
    2 handfuls destemmed torn kale leaves (I added more)

    In a large saucepan, heat oil over medium heat. Add the onion and garlic and sauté for 5 minutes, until the onion is translucent. Add celery, season with salt, and sauté for a few minutes more.
    Add bay leaf, cumin, chili powder, coriander, paprika, and cayenne and stir to combine. Sauté for a couple of minutes, until fragrant.
    Stir in the tomatoes with their juices, the broth, and the lentils. Bring the mixture to a boil, then reduce the heat to medium and simmer, uncovered, for 25 minutes. Season with salt and pepper. Remove and discard the bay leaf.
    Stir in the kale and cook for a few minutes more, until it has wilted.
    Serve and enjoy

    Zucchini Fritters

    Oh my another great recipe. I found this one on line
    They are so easy to put together and unlike some recipes they don't fall apart.
    I served with chili veganaise. Mmmmm

  • 2 small-medium Zucchini, about 2 cups tightly packed
  • 1/4 cup grated Carrot
  • 1/2 cup (1 small potato) boiled and mashed Potato
  • 1/4 cup Whole Wheat Pastry Flour (I used rice flour)
  • 1/4 tsp Baking Powder
  • 1/4 tsp dried Thyme (optional)
  • Salt and Pepper to taste

  • Grate the zucchini and toss with 1 tsp salt. Put in a colander and set aside for 30 minutes. Squeeze out excess water. I wrapped it in a tea towel.
    Add the zucchini to the grated carrot, mashed potato and dried thyme.  Taste and add salt if needed.
    Mix the flour and baking powder. Add to the zucchini mixture. Mix until well combined.
    Form into patties and fry for about 5 minutes per side or until golden brown.

    Sunday, March 8, 2015

    Avocado Bliss!!!

    When I found this recipe that had Avocados and Kale, my 2 favourites, I knew I had to make it. From the website Spabettie. I can't wait to try more of her recipes. It was fantastic!!!

    avocado & kale 
    1/4 cup (40 g) Pecan Parmesan (recipe below
    1/4 cup (40 g) bread crumbs (I used gluten free)
    juice of 1 lemon 
    1 large avocado 
    olive oil spray 
    1 teaspoon extra virgin olive oil 
    salt and black pepper to taste 
    1 garlic clove, minced 
    4 cups (160 g) tightly packed destemmed chopped kale 

    1/2 cup (80 g) raw cashews, soaked in water at least 1 hour, water reserved 
    1 tablespoon apple cider vinegar 
    1 tablespoon lemon juice 
    1 tablespoon nutritional yeast 
    1 teaspoon whole grain mustard 
    1/2 teaspoon turmeric 
    1/2 teaspoon smoked paprika 
    salt and black pepper to taste  

    2 English muffins (I used gluten free pizza crust)
    sliced tomato, optional 

    Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking sheet. 
    Combine the Pecan Parmesan and bread crumbs in a small shallow bowl. Pour the lemon juice into another small shallow bowl. 
    Cut the avocado in half and remove the pit. Without removing the peel, slice each half into 4 quarters. Use a spoon to carefully scoop each slice out of its peel. One at a time, place an avocado quarter in the lemon juice and, using one hand, turn to coat on all sides. Using your other hand, place the slice in the bowl of crumbs and gently turn to coat all sides. Place each slice on the prepared baking sheet. Lightly spray the slices with olive oil and sprinkle with salt and pepper. Bake for 15 minutes, or until the exterior is golden and crisp. 
    Meanwhile, heat the 1 teaspoon of oil in a large shallow saucepan over medium heat. Add the garlic and sauté until golden and fragrant. Add the kale and keep stirring until just beginning to wilt. Remove from the heat and add salt and pepper. 
    To prepare the hollandaise sauce, combine the cashews, vinegar, lemon juice, nutritional yeast, mustard, turmeric, and 6 tablespoons of the reserved soaking water in a blender or food processor and process until smooth. Add more soaking water as needed to thin the sauce. Add salt and pepper. You can make the sauce up to 2 days in advance; if so, you may need to add more water later to thin it out. 
    Split the English muffins in half and toast them. Place halves on each plate, cut side up. Place a tomato slice on each, if using. Divide the kale among the muffin halves. Top each half with two crispy avocado slices. Drizzle hollandaise sauce over the top and serve immediately.

    pecan parmesan
    3 cups (375 g) pecan pieces 
    1 cup (70 g) nutritional yeast 
    1 1/2 tablespoons fresh lemon juice 
    1 teaspoon minced garlic  
    to make the pecan parmesan
    Combine the pecan pieces, nutritional yeast, lemon juice, and garlic in a food processor and process until the mixture resembles bread crumbs. Transfer to an airtight container and refrigerate until ready to use or up to 2 months. 

    Raw Lemon Bars

    So easy to make. They are Great!!! 

    1 cup of cashews, soaked at least 2 hours, drained
    1 1/2 cups medjool dates, chopped
    1 tbsp. pure vanilla extract
    1 lemon, juice and zest
    1 1/4 cups dried coconut
    3/4 tsp salt

    Process cashews, dates, vanilla, lemon juice and lemon zest. Add coconut and salt in bowl, add cashew mixture, and stir well. Press into an 8 X 8 glass pan. Refrigerate for one hour before serving.

    Thursday, March 5, 2015

    Taco Potato Crisps

    OK crying for joy again because this recipe is SO GOOD.  Thank you Oh She Glows cook book for another fantastic recipe.

    2 russet potatoes, sliced into 1/4 inch rounds
    1 tbsp. grapeseed oil (I used olive oil)
    Fine grain sea salt and freshly ground pepper

    Taco Meat
    1 cup walnuts, soaked in water for 2 hours and drained
    1 tbsp. olive oil
    1.5 tsps. chili powder
    1/2 tsp cumin
    1/4 tsp sea salt
    1/8 tsp cayenne pepper

    Cashew Cream
    1 cup cashews, soaked overnight and drained
    1/2 cup to 1 cup water
    2 tsps. fresh lemon juice
    1 tsp apple cider vinegar
    1/2 tsp sea salt
    Blend until smooth

    Guacamole (avocados, tomato, salt and hot sauce)

    1. Make the Potato Crisps: Preheat oven to 425 degrees. Line a large rimmed baking sheet with parchment paper. Place the potato slices in a single layer on the baking sheet and drizzle them with the oil. Rub the potatoes to disperse the oil evenly. Sprinkle the potatoes generously with salt and pepper.
    2. Roast the potatoes for 30 minutes, flipping them once halfway through, until tender and lightly browned. Allow the potatoes to cool for 5 minutes before assembling.
    3. Make the walnut taco meat: In a mini food processor, combine the walnuts, oil, chili powder, cumin, salt, and cayenne and process into a fine crumble. (You can also chop and mix the ingredients by hand if preferred.) Set aside.
    4. To assemble, top each potato slice with 1 tsp of the Cashew Cream, followed by about 1 tsp each of the walnut taco meat, guacamole and green onions. in that order. Garnish with pepper. Serve immediately, while still warm.

    Monday, March 2, 2015

    Chocolate Smoothie is "What's For Dinner"

    So sweet and chocolaty. YUM!
    From the cook book Oh She Glows

    2 cups almond milk
    1/4 cup avocado
    2 tbsp. unsweetened cocoa powder
    1 tsp pure vanilla extract
    Very small pinch of salt
    4 pitted medium Medjool dates
    4-6 ice cubes (or coffee ice cubes)

    Blend until smooth.

    Saturday, February 28, 2015

    Orange Cauliflower Bites

    From the web site "Let's Be Vegan" an AMAZING recipe. Serve with rice and stir fry veggies.
    Makes: 2-3 Servings

    1/2 a large cauliflower broken in to bite size pieces
    The Cauliflower Batter:
    1 cup of  rice flour
    1/2 tsp of salt
    1 tsp of garlic powder
    1 tsp of onion powder
    (optional) 1 tsp of ground ginger
    1/2 tsp of black pepper
    1-1/2 cup of cold water (make sure you use cold water to prevent lumps)
    oil for cooking
    additional salt and pepper to taste
    The Sauce:
    1 cup freshly squeezed  orange juice.
    1/2 tsp of orange zest
    1 tbs of tamari
     4 Tbsp brown sugar
    1 minced garlic clove
    1-1/2 tsp of fresh grated ginger
    2 tbs rice vinegar (you can always use regular vinegar if you don't have rice vinegar)
    2 tbs of cold water 
    1 tbs of rice flour (or cornstarch, potato starch, or even regular all purpose flour)

    • First mix the together the sauce ingredients by placing all of the ingredients into a small pot and whisk well.
    • Bring the pot to a medium/low heat and allow the sauce to come to a gentle simmer while stirring for about 3-4 minutes. 
    • Remove from heat and add salt to taste. Set the sauce aside while preparing the remaining ingredients.
    • Next prepare the cauliflower batter by combining all of the ingredients into a large bowl.  Mix well and set aside.
    • Next place a large skillet over medium heat and add in about 1/2 of an inch of oil.
    • Place the cauliflower into the batter then carefully place each piece into the hot oil. (You will need to make these in batches to be sure not to over crowd your pan)
    • Cook the cauliflower for about 2 minutes on each side or until golden brown and crispy.
    • Drain on a paper towel then place into a large bowl and pour on the sauce and toss to make sure all of the cauliflower is evenly coated. Use any remaining sauce for your veggies.
    • Eat up!!

    Blueberry and Avocado Salad

    What a beautiful salad! So easy to put together and delicious! Not to mention it has avocados in it!

    3 cups fresh blueberries
    1 medium avocado, peeled and cut into small squares
    3 tbsp. fresh lime juice
    maple syrup to taste

    Add the blueberries and avocado in bowl.
    Whisk together the lime juice and maple syrup, and pour over the fruit. Gently toss together, being careful not to mash the avocado pieces.

    Saturday, February 21, 2015

    The BEST salad dressing EVER!!!

    I found this recipe in Kimberly Snyder's recipe book = The Beauty Detox Foods
    It is amazing. I was a little scared to try it but when I had all the ingredients at hand I thought it must be a sign. AND it is a beautiful colour!

     2/3 cup water
    1 very small clove garlic
    2 tbsp. fresh lemon juice
    1/2 tsp sea salt
    1 tsp tamari
    1 tsp maple syrup
    3/4 cup chopped raw beets
    1/3 cup almond butter

    Place all the ingredients, except almond butter, in a blender and blend until smooth. Add the almond butter and blend again until thoroughly combined.


    I can't believe I ate the bowl! So good!!

    1 cup cashews (soaked for at least 2 hours)
    1 tbsp. onion, chopped
    2 tsps. ginger, chopped
    1 clove garlic, chopped
    1 tbsp. fresh lemon juice
    1/4 tsp cayenne
    1/2 - 1 tsp sea salt
    1/2 cup filtered water
    Blend until smooth

    3 zucchini spiralized or julienned into noodles
    1 large carrot julienned
    1 serving rice noodles

    Cook noodles. When they are just about done, add the carrots. Cook for 1 minute then add the zucchini and cook 1 minute more.
    Drain. Return the zoodles to the sauce pan and add the sauce (I used about 1/4) Heat through, do not boil. Add freshly grated pepper and top with more roasted cashews.

    DID you know that 2 handfuls of raw cashews is the therapeutic equivalent of a prescription dose of Prozac???

    Monday, February 9, 2015

    Creamy Vegetable Curry

    I made this great dish for my Mom last night. We both loved it and ate too much. It is from The Oh She Glows cookbook.

    1/2 cup raw cashews, soaked for 4 hours or over night
    1 tbsp. coconut oil
    1 small onion diced
    3 cloves garlic, minced
    1 1/2 tsp grated peeled fresh ginger
    2 medium yellow potatoes, peeled and diced (about 2 cups)
    2 medium carrots, diced (about 1.5 cups)
    1 red bell pepper, chopped
    1 large tomato, seeded and chopped
    2 tbsp. mild yellow curry powder
    1 tsp sea salt
    1 cup frozen or fresh peas
    Basmati rice, for serving
    Fresh cilantro leaves, for serving
    Toasted cashews, for serving

    In a blender, combine the cashews with 3/4 cup filtered water and blend until smooth and creamy. Set aside.
    In a large skillet, heat the oil over medium heat. Add the onion, garlic, and ginger and sauté for 5 minutes, until the onion is translucent. Stir in the potatoes, carrots, pepper, tomato, curry powder, and salt. Sauté for 5 more minutes.
    Stir in cashew cream and peas. Reduce the heat to medium-low and cover with a lid. Simmer, covered over medium heat for about 20 minutes, or until the potatoes are fork-tender. Stir every 5 minutes throughout the cooking process. If the mixture starts to dry out, reduce the heat and add a splash of water or oil and stir to combine.
    Serve the curry over a bed of basmati rice, if desired, and sprinkle with cilantro leaves and toasted cashews.

    Saturday, January 31, 2015

    Ooey Goey Yum Pizza

    I found this recipe on a site called "it doesn't taste like chicken" This pizza is incredibly good. Next time I need to wait for it to cool a bit so I don't burn my mouth again.

    1/2 of a Medium Onion
    2 Cloves of Garlic
    2 Cups of Mushrooms mixed or all one kind
    1 Tablespoons of Olive Oil
    1/2 teaspoon Salt
    Several Grinds of Pepper
    1/2 teaspoon Dried or Fresh Thyme, and more for garnish
    1 Tablespoon Vegan Butter (or more Olive Oil)
    1 Tablespoon All Purpose Flour
    1 Can of Coconut Milk (Not lite!) a little over 1 1/2 Cups
    1/2 of a Cube of Vegetable Bouillon, or 1 1/2 teaspoons  Vegetable Broth Powder (Not liquid broth!)
    2 teaspoons Lemon Juice
    A Few Grates of Lemon Zest
    Pizza dough
    Heat your oven to 425F. Chop up your onion, garlic, and mushrooms. Sauté the onion in 1 tablespoon of olive oil. When they start looking golden, add the mushrooms and garlic. Season with salt, pepper and thyme.
    Sauté until everything is almost cooked, but not completely. They will finish cooking in the oven. Dump the mushrooms out into a bowl, and set aside. 
      So in the same  pan, add a 1 tablespoons of vegan butter or olive oil, and your flour. You are making a roux. Whisk it together, this will form a paste, and let that paste cook for about a minute, but do not burn!
    Pour the can of coconut milk in the pan. Whisk it all up so the roux is evenly mixed in. Add the lemon juice, the vegetable bouillon. Let it thicken and cook down.
    While the sauce is thickening, shape your pizza dough. Sprinkle the counter and dough with a bit of flour so that it isn’t sticky, and just stretch and pull and squish until you get a nice pizza shape. Now put on a lightly greased pan.
    Your sauce should be ready now. To test, it should leave a nice thick coat on the back of the spoon. If it doesn’t seem to be getting thick, whisk in another tablespoon of flour, and cook longer, if your sauce gets too thick, whisk in a bit of water.
    When your sauce tastes awesome and is the right consistency, spread your onion and mushroom mixture on the pizza. Then pour your sauce on top of all of that. Garnish with lemon zest and more thyme.
    Right about now, you may feel that you have made a horrible mess and ended up with soup pizza. Don’t worry! It will be awesome when it comes out of the oven. So, put that pizza in the oven. Bake for 15 to 20 minutes, until it looks golden and delicious.
    The coconut sauce needs to set and thicken, so it doesn’t slide off the pizza. So let it rest for 10 minutes.

    Saturday, January 17, 2015

    Spinach Wrap

    OH WOW the dressing is absolutely amazing. These wraps are stuffed with veggies and very satisfying Yum Yum Yum
    For the dressing:
    • ¼ cup hoisin sauce
    • 1 tablespoon honey
    • 1 tablespoon sesame oil
    • roasted sesame seeds (optional)
    For the wraps:
    • 1 tablespoon extra virgin olive oil
    • ½ container extra firm tofu; drained, rinsed, pressed with paper towels and sliced into 1-inch thick slices
    • 2 large sized whole wheat soft tortillas
    • 1 carrot, peeled and julienned
    • 1 cucumber, julienned
    • ½ red bell pepper, thinly sliced
    • red cabbage , thinly sliced
    • 3 cups fresh spinach leaves
    • 2 cups alfalfa sprouts
    • Sriracha sauce (optional)
    For the dressing:
    1. Using a small bowl, whisk together the hoisin sauce, honey and sesame oil. Taste and adjust ingredients as needed. Sprinkle on some sesame seeds and set aside.
    For the wraps:
    1. Using a large pan, heat the olive oil over medium-high heat. Add the tofu slices and cook on each side until nicely browned and crispy, for about 5 minutes on each side. Remove from pan and slice into strips.
    2. Working with your whole wheat tortilla on a clean, flat surface (you can also warm up your tortilla if preferred) lay in the tofu strips and all of the cut veggies, starting with the carrots, cucumbers, red bell pepper strips and red cabbage. Next, lay the spinach on top and add the alfalfa sprouts on the side. Add the dressing on top and roll the tortilla closed, starting from one end and rolling to the other end. Slice and serve with extra dressing on the side and sriracha sauce for a kick.

    Monday, January 12, 2015

    Carrot Fries - oh my

    I served these with some veganaise mixed with a bit of lemon juice. Delish!!!!  Try to cut them the same length so they cook evenly.
    Bake them as long as possible, but don't burn them.

    • 3 Large Carrots
    • 1 Tablespoon Olive Oil
    • ½ teaspoon Chili Powder
    • 1 teaspoon Thyme
    • ½ teaspoon Salt
    • Couple Grinds of Pepper
    1. Preheat oven to 400F (200C).
    2. Peel and chop your carrot in to fry like shapes.
    3. Put the carrot fries in a big bowl and add the olive oil and your spices, and then stir or toss to coat, making sure each fry is evenly coated in the oil spice mix.
    4. Dump the fries onto a baking dish and arrange them so they all fit without any of the fries overlapping. It's best if they aren't touching each other too so there is lots of air around each fry to help get them crispy.
    5. Bake for 30-40 minutes, taking them out every now and then to flip. They are done when the edges are brown.