Saturday, October 29, 2016

Pumpkin Seed Alfredo Pasta

This is a creamy, amazing alfredo sauce!

Fettuccini Pasta
1 tsp oil
1/2 cup chopped onion
3 cloves garlic, minced
1/4 cup pumpkin seeds
1/2 cup water, divided
3 tbsp. nutritional yeast
1/2 tsp thyme
1/4 tsp basil
3/4 tsp salt
2 tsp lemon juice
1/2 tsp white vinegar
1 tbsp. rice flour
black pepper
2 tsp olive oil
1 cup almond milk
1/2 cup frozen peas, optional

Cook Pasta.
Heat oil, add onion and garlic and cook until translucent about 3-4 minutes. Add pumpkin seeds and 1/4 cup water. Bring to a boil and cook 4 minutes. Cool.
In a blender combine the rest of the ingredients including onion mixture but not the peas.
Blend until smooth. Return skillet over medium heat. Add Alfred sauce and another 1/4 cup water (use the water to rinse blender) Bring to a boil. Stir frequently to avoid lumps. It will thicken. Cook for another minute. Total 3-4 minutes. Adjust salt. Add cooked pasta and peas and toss well. Cover, switch off heat. Let stand 3 minutes. Garnish with pepper flakes.


Tastes better than bacon. Especially good in a BLT!!!

450g firm tofu, sliced
1 tsp onion powder
1 tbsp. nutritional yeast
2 tbsp. soy sauce
1.5 tbsp. maple syrup
1 tbsp. oil
1.5 tsp liquid smoke

Preheat oven to 375 degrees. Mix all ingredients except tofu. Marinate tofu in mixture for 10 minutes. Place tofu on oiled baking sheet. Bake 15 minutes or until tofu is crispy. Serve on bread with tomato, veganaise and lettuce.

Avocado Chickpea Salad

1 ripe avocado
1 1/2 cups cooked chickpeas
1/4 cup finely chopped red onion
1/4 cup finely chopped tomato
1/4 cup chopped cilantro
1/2 tsp ground cumin
1/4 tsp cayenne
Juice of one Lime
Black Pepper
1/2 tsp salt

In a bowl mash the chickpeas and avocado until avocado is mashed and most of the chickpeas are not whole.
Mix in the rest of the ingredients. Adjust the salt and spices.
Serve on its own or in a sandwich, taco or wrap.

Sunday, October 16, 2016

Zucchini Rounds

Perfect when watching sports, especially Hockey. I baked them. Next time will serve with Jalapeno Popper Dip.

2 small zucchini, sliced

Mix together
1/4 flour with 2 tbsps. (or more) beer. Mix until it looks like pancake batter.

3/4 cup panko crumbs
1/4 tsp basil
1/4 tsp oregano
1/4 tsp salt
1/4 tsp thyme
1 tbsp. olive oil

Pre heat oven to 425 degrees.
Dip the zucchini slices in the flour mixture, then in the crumbs. Place on baking sheet lined with parchment paper. Bake for 10 minutes, turn and bake for 10 more minutes.

Friday, October 14, 2016

Sesame Seed Balls


2 tbsp. tahini
2 tbsp. maple syrup
1/2 cup white sesame seeds
1/2 tsp turmeric
1/2 tsp cinnamon
1/4 tsp cardamom powder
1 tbsp. coconut flour

In a bowl combine the tahini and maple syrup stir until well blended and smooth.
Toast the sesame seeds in a skillet over medium heat for 8 minutes or until golden. Stirring occasionally. Take off heat. Mix in the turmeric, while still warm/hot.
Add the seeds to the tahini mixture. Add the spices and mix well. Add flour and mix in.
Chill mixture 10 minutes then shape into balls or press in a parchment lined pan to cut into bars.

Monday, October 10, 2016

Vegan Meatballs with Dill Gravy

I want more. My new favourite recipe.

1 15oz can of cannellini beans rinsed, save one tbsp. of the liquid from the can
1 flax egg (whisk 1 tbsp. flax meal with 2 1/2 tbsp. water, place in fridge for at least 10 minutes to thicken)
1/3 cup vegetable broth
3 cloves garlic, chopped
1/4 cup chopped onion
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1/4 tsp fennel seeds
1/2 tsp salt
fresh ground black pepper
1/2 cup coarsely ground oats
red pepper flakes to taste

Preheat oven to 375 degrees
Line a baking sheet with parchment paper
Heat broth in sauté pan, add onion and sauté until  soft and translucent. Add garlic and sauté another minute. Adding more vegetable broth if sticking. Remove from stove and let cool.
Add the beans, liquid from can, flax egg, onion/garlic mixture, salt and pepper and red pepper flakes to a food processor. Pulse/blend a few times until combine.
Add oats and pulse a few times more keeping some texture.
Taste and adjust seasonings.
Scoop out 2 tbsp. of the mixture and gently form a small balls. Place on baking sheet. You will get about 10-12. Place one of the meatballs (uncooked) aside for the gravy.
Bake the rest in oven for 25-30 minutes or until browned and firm, flipping half way.
Serve with Dill Gravy.

Dill Gravy
1 shallot, chopped
1 uncooked meat ball
1/3 cup vegetable broth
1/2 - 1 cup vegetable broth
2 tbsp. chopped fresh dill
1.5 tbsp. tamari
1.5 tsp apple cider vinegar
2 tbsp. nutritional yeast
1 tbsp. oat flour
1/4 tsp fresh ground black pepper

Make the paste by combining all the ingredients. It will be thick.
Heat 1/3 cup vegetable broth in skillet, add shallots and one uncooked meatball.  Cook 3-4 minutes stirring to crumble meatball. Add 1/2 cup more broth and bring to boil. Lower heat and which in the paste until completely dissolved. Cook another few minutes. Add salt and pepper and dill. Thin if you want a thinner gravy. Taste for seasonings and adjust if needed. Serve over mashed potatoes and meatballs. Sprinkle dill on top.

Sunday, October 9, 2016

Lentil Burgers

The best burger so far! Great flavour and easy to make. I topped them with my own sprouted alfalfa sprouts and tomatoes from my mom's garden.  

1.5 cups cooked brown lentils
1 cup cooked quinoa
1 medium onion, chopped
3 cloves garlic, minced
1 chopped jalapeno
1/2 cup celery, finely chopped
1/2 cup grated carrot
1/2 tsp dried thyme
1/2 tsp dried oregano
1/4 tsp cayenne
2 tbsp. ground flax
2 tbsp. ketchup
2 tsp soy sauce
2 tbsp. nutritional yeast
salt to taste
1/2 - 3/4 cup ground oats

Cook lentils and quinoa. Heat oil in sauté pan over medium heat, add onions, garlic and jalapeno. Cook for 5 minutes or until soft.  Add celery, carrot, thyme and oregano and cook 5 minutes more or until veg is tender.
Combine cooked veg, lentils, quinoa, flax to bowl. Mash with a potato masher until well mashed.
Add ketchup, soy sauce and nutritional yeast. Mix well. Add oats. Mix. Taste and adjust salt. Mix should easily form patties. Add water if too dry, add more oats if too wet.
Fry in pan in oil for about 4-6 minutes or until golden brown.

2 tsp soy sauce
1 tbsp. maple syrup
3 tbsp. ketchup
1 tsp sriracha

Mix all ingredients. Brush glaze on patties just before done or just before serving.

Wednesday, September 28, 2016

Chia Lemon Pudding

Lemony and tart and amazing!

- the zest of 2 large lemons
- juice of 2 large lemons
- 1 (15 oz) can of coconut milk
- 1/4 cup of water
- 3 tbsp. raw cane sugar
- pinch of salt
- 1/4 tsp turmeric
Blend until combined.
- 3 tbsp. chia seeds
Stir in. Pour into a glass container. Chill over night stirring once after an hour or so to distribute the seeds.

Saturday, September 24, 2016


Love this recipe. All my favourites: fresh Kale and Tomatoes from my mom's garden, yams, and tahini. So easy to put together especially with my food processor. THANK you to my daughters who bought me this food processor almost a year ago. It is awesome.
I got this recipe from a site I found online called Rainbow Nourishment...check them out!

Yam Crust
1 large Yam, peeled, chopped and boiled until cooked
1/2 cup flour, I use a gluten free blend
1/2 water
2 tbsp. chia seeds
1/2 tsp baking powder

Tomato Pizza Sauce
2 large tomatoes chopped
1/2 can tomato paste
1 clove garlic
Cook all these ingredients, then with immersible  blender, blend until smooth

Ricotta and Kale Quiche Filling
150 g firm tofu
2 handfuls kale
1/4 cup almond milk
1/4 nutritional yeast
salt and pepper to taste
parsley, fresh
Blend all ingredients until smooth, add more milk if needed

Vegetables: I used eggplant and red pepper, roast in 400f oven until done

Cheese Sauce
2 tbsp. tahini
2 tbsp. water
2 tbsp. nutritional yeast

1. Preheat oven to 400F. Line a pie plate with parchment paper.
2. In a food processer, blend all ingredients for crust until smooth.
3. Spread crust on bottom and sides of pie plate. Bake for 20 minutes.
4. Tomato/pizza crust - boil ingredients and simmer until sauce like consistency. I used my immersible blender to make smooth.
5. Ricotta - blend all ingredients in food processor until smooth and it forms a paste like consistency. Add more milk if needed.
6. Prepare/roast veggies
7. To assemble pizza, on baked crust spread tomato sauce, then ricotta, then vegetables.
8. Bake for 45 minutes or until the crust starts to come away from the sides of the pan
9. Meanwhile make the cheese sauce by mixing all ingredients until smooth.
10. Remove pizza when done, drizzle with cheese sauce

Thursday, September 22, 2016

Jalapeno Popper Dip

AMAZING. This dip is incredible. It's vegan, raw and gluten free. Made from organic raw cashews. Healthy and just the right spice.
3/4 cup of raw cashews, soak for at least 2 hours
1/2 tbsp. olive oil
1/4 -1/2 cup water
Blend all ingredients. Remove 1/3 of mixture and set aside.

Blend together the
2/3 portion of cashew cream
1/2 tsp raw sugar
1/2 tsp salt
1 tsp apple cider vinegar
about a 1/2 clove garlic
1 tbsp. onion
7 slices pickled jalapenos
When blended pour in serving bowl

In the same blender add:
1/3 portion of the cashew cream
1/8 tsp salt
1/2 clove garlic
1 tbsp. chopped onion
1/2 tbsp. nutritional yeast
black pepper
1/8 tsp red pepper flakes
1/8 tsp Dijon mustard
Blend until smooth. Add on top of last layer.

Chop about 4 slices of pickled jalapeno add to dip. Swirl in. Don't mix completely.

Sunday, August 21, 2016

Cauliflower Hummus on Cumin Roasted Yam Rounds

Beautiful and Delicious!

1 small head cauliflower chopped into largish pieces
2-3 cloves garlic, chopped
1 1/2 cups cooked chickpeas
2 tbsp. tahini
1 tbsp. olive oil
1/4 cup chopped green onions or chives
1/4 cup loosely packed fresh parsley
1 tsp salt (or to taste)
2 tsp cumin
1/4 tsp paprika
2-3 tbsps. fresh lemon juice
water to thin hummus if needed.

Bring a pot of water to boil. Add cauliflower cook until you can easily pierce with a fork. About 12 minutes. Drain and let cool for a bit. Place in food processor and puree a bit.
Add the remaining ingredients and puree until relatively smooth. Taste and adjust if necessary. Add water to thin if needed.

1 yam about 1lb, peeled and sliced into 1/4 inch thick rounds
1 tbsp. olive oil
1 tsp cumin
Salt & Pepper to taste

Preheat oven to 425 degrees F. In a mixing bowl, toss the yams with olive oil, cumin, salt, and pepper. Spread in an even layer on a baking sheet lined with parchment paper. Roast for 10 minutes, flip them and roast 10-15 minutes more until they are crispy and golden brown on the outside.

Sunday, May 15, 2016

Potato Curry (not spicy)

So easy to make and simple ingredients. I used regular curry if you want a spicy dish use hot curry powder.

2 medium potatoes, peeled and chopped
1 large onion
2 cloves garlic
2 tsp fresh ginger
2 tbsp. coconut oil
2 tsp curry powder
1 tsp fresh grated turmeric
1 tsp ground cardamom
1 cup frozen peas
Lots of fresh spinach
2 tbsp. raisins
1 1/2 tsp salt
1 1/2 cups water

Boil the potatoes until done. Drain.
Place the onion, garlic and ginger in a food processor and process until finely chopped.
Heat the oil in a sauce pan over medium low heat, add the onion mixture and cook for a few minutes, stir in the spices and turmeric and cook for a few minutes. Add the potatoes and stir well. Add remaining ingredients except water and lower the heat, stirring often till combined. Add the water and cook on low, covered for 30 minutes, stirring occasionally.

Saturday, April 23, 2016

Incredible Baked Rice

This is one of the best dishes I ever had and it so easy to put together.

1 medium onion, chopped
1 clove garlic, minced
1 tbsp. coconut oil
1/2 cup vegan ground
3 roma tomatoes chopped
fresh turmeric
1/2 tsp curry powder
2 cups fresh spinach
1/2 tsp salt
freshly ground pepper
1 cup uncooked rice
1 cup almond milk
1/4 cup nutritional yeast

Sauté onion in oil until tender. Add garlic and vegan ground. Stir well. Add tomatoes, turmeric, curry and 1/2 cup of water. Lower the heat and simmer gently for 20 minutes, stirring occasionally.
Add the spinach, salt and pepper. Cook under low heat for another 10 minutes.
Meanwhile preheat the oven to 400 degrees.
Grease a casserole dish. Add the uncooked rice, nutritional yeast and then the sauce. Add the almond milk.  Stir with a fork and level with spoon.
Bake in preheated oven for 25 minutes.
Remove from oven and stir again adding 1 1/2 cups of water. Again level with a spoon and bake for another 25 minutes.
Remove from oven and stir again adding more water if it looks too dry.
Bake for another 25 minutes or until done and rice is soft There should be a crisp, golden crust on top.

Best Barley Soup

Love it!!!

1 medium onion, chopped
1 tbsp. coconut oil
1 clove garlic, minced
2 carrots, chopped
4 stalks of celery, chopped
Add these ingredients to large pot and sauté until tender.

1 can (14.5oz) diced tomatoes
8 cups water
1/3 cup uncooked barley (or up to 1 cup) depending on how thick you want the soup
1 tsp sugar
1 tsp vegan hoisin sauce
1 tsp salt
black pepper
dried parsley (or fresh but add fresh after soup is cooked)
2 bay leaves

Bring to a boil. Simmer covered for 1.5 hours.

Sunday, April 17, 2016

Curry Chickpea Burgers

The curry sauce on top is amazing. Tastes great on a bun and with sliced avocado.

Sauté 1/2 cup onions and one garlic clove until caramelized. In a food processor add:
1 cup chickpeas
1 cup kale
Juice of 1/2 lemon
1 tbsp. sunflower seeds
1/4 cup oatmeal
2 tsp curry powder
freshly grated turmeric
1/2 tsp salt
pepper to taste

Pulse mixture with the sauted onion until combined. Cook patties over medium heat until brown on each side. About 3 minutes per side.

Curry Sauce
In a food processor combine:
1 clove garlic
1 cup chickpeas
juice of half a lemon
1 tsp curry powder
fresh parsley
1/4 tsp salt
2 tbsp. almond milk
1 tbsp. olive oil
Process until smooth.

Friday, March 18, 2016

Coconut 'shrimp'

These are amazing! Vegan coconut shrimp. Even the texture is like shrimp. How do they do that?   From Spohie's Kitchen.  Wow


Sunday, March 6, 2016

Thai Noodle Salad

Another favorite! So good.
1/2 cup peanut butter
1/4 cup soy sauce
1/4 cup rice vinegar
1 tbsp sesame oil
1 tbsp Sriracha
1/4 cup water
1 tbsp minced ginger
3 minced cloves of garlic
2 tbsp brown sugar
Mix well.
Cook a package of noodles, rinse and drain.
Add julienne carrots, cucumbers and red peppers.  Add chopped green onions and cilantro. Mix in sauce and stir well. Let it rest in refrigerator for at least an hour.  Top with toasted peanuts before setving.

Sunday, January 31, 2016


I love my new food processor.  It makes recipes like this so easy to make.  
This tastes so good. Dangerous.

1 cup walnuts
Process in food processor.
1 cup pitted dates
1 tbsp maplesyrup
2 tbsp cocoa powder
Process until blended.
Place in a baking dish lined with parchment paper.  Cover and freeze for 2 hours or overnight.  Cut into squares, store in fridge.

Hide the Spinach Chocolate Smoothie

So good!
1 cup almond milk
1 frozen banana
3 organic pitted dates
1 1/2 tbsp. cocoa powder
1/2 tsp vanilla extract
pinch of sea salt
2 cups organic fresh baby spinach

Blend until smooth. Enjoy!

Monday, January 25, 2016

Potato Curry

Mouthwatering!  Very good.  I love the raisins.
4 medium potatoes
1 large onion
1 clove garlic
A 2 inch piece of ginger, peeled
2 tbsp coconut oil
1 tsp curry
1 tsp ground cumin
1/2 tsp cloves
1 tsp chili powder
1/2 ground coriander
1/2 ground cardamon
3 tbsp tomato paste
3 /4 cup raisins
1 cup green peas
2 1/2 cups water
Chopped cilantro for garnish

Boil potatoes whole for 5 minutes.   Drain and chop each into 6 pieces. Place in large saucepan.
Place onion, garlic and ginger into a foodprocessor and process until almost liquid.
In a skillet heat oil over medium heat.  Add onion mixture and cook for 2 minutes.  Stirring constantly. Add spices, and stir. Add the tomato paste and stir.  Add this mixture to the potatoes.   Stir.  Heat and stir then add raisins, peas and water.  Bring to a boil then turn down heat and simmer covered  for 1 hour.   Stirring occasionally.  
Serve hot, sprinkled with cilantro.

Sunday, January 17, 2016

Sausage Patty

Perfect for brunch.  Very good.

1 7" white baguette
1/2 cup fresh parsley
1 garlic clove
1 14oz can pinto beans
2 tsp ground flaxseed
2 1/2 tbsp ketchup
1/2 small onion
1/2 tsp ground nutmeg
4 tsp thick teriyaki sauce
1 tsp thyme
2 1/2 tsp flour
Coconut oil for frying

Place baguette in a food processor and process until you have coarse crumbs. Transfer to large bowl.
Process the parsley and garlic. Add beans and flaxseed.   Process only until roughly broken down.
Add ketchup and process for a few seconds. Scoop mixture into breadcrumbs and add rest of ingredients.   Mix together.
Form into 8 patties.   Refrigerate for at least an hour or up to 2 days before frying.  
Add a little oil in frying pan at medium heat. Cook until golden on both sides.  

Sunday, January 3, 2016

Peanut Butter Green Smoothie

This is the first time I added peanut butter to a smoothie. I love it!

1 cup almond milk
1 tbsp peanut butter
2 cups spinach
1 frozen banana
A few ice cubes


Saturday, January 2, 2016

Carrot Cake Smoothie

Oh my goodness thisis so good!!

Blend until smooth:
1 frozen banana
1/2 - 1 cup almond milk
1 organic carrot
1/4 cup oats
1 tbsp chia seed
1 tbsp coconut
1 tsp cinnamon
3 walnuts
2 medjool dates