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.