Salsa Sam, Let’s Make a Meal!
Last night I was doing my nightly Instagram creeping when I came across the profile of Joel Rosa (@JDABIG1) a vegan firefighter/paramedic from Maryland who’s also big into crossfit and did I mention, a total hottie? Joel’s instagram was filled with all kinds of plant-based food porn – and more specifically, great meal ideas for vegan athletes and bodybuilders.
This one in particular he titled the “Perfect Pick Me Up” but since it’s very much a salsa-based meal and I’m of course Salsa Sam and this is MY post, I’ve cleverly renamed it “Salsa Sam, Let’s Make a Meal.”
Vegan Bodybuilding Recipe: Greek-Style Roasted Asparagus
Recipe from “Salsa Sam” Shorkey
With the nice summer weather upon us, I would love to be sharing a fresh, new salsa recipe but alas, I am just one month away from competing in my first-ever bodybuilding competition so as you can imagine, my diet SUCKS and even something as healthy as salsa is unfortunately not allowed on this strict, boring diet plan. (more…)
Jacked on the Beanstalk: A Vegan Bodybuilding Adventure
We, the Vegan Project, are very proud to announce that our good friend Sam Shorkey (Salsa Sam) has been training her little vegan butt off in preparation for her first bodybuilding competition coming up on June 8 in Fort St. John, BC. We’ve watched her progress over these past few months and cannot believe how ripped and amazing she looks–all while staying completely vegan!
Cauliflower Mashup, Griddled Tofu and Greens from [in the oven]
Wanted to try something new and we were craving cauliflower and it led to this. It’s seriously good, we’re already planning when we’re going to make this dish again. Rosemary, juniper, sumac, fennel, garlic…mmm tempted yet? It has three main components, but with a bit of multitasking it shouldn’t take longer then 40 minutes to put together. Give it a good read through and you’ll be set! It’s well worth it.
Dandelion Greens and Wild Rice Salad
Dandelion Greens and Wild Rice Salad
Spring is a time for cleansing. It’s also a great time to get in touch with your senses. Dandelion greens not only have strong cleansing properties, but they also have a unique bitter taste, which can be enjoyed naturally, without a lot of sauces or condiments.
Allowing your tastebuds to become tuned in to the subtle flavours of natural foods is one of the best ways to make eating vegetables more enjoyable and less of a chore.
Smoky Walnut Lentil Loaf
Vegan Smoky Walnut Lentil Loaf
The ‘lentil walnut loaf’ I saw at the deli last week looked less than awesome. And it had margarine in it. As if! So I set about creating my own version – free of hydrogenated fats – and much more packed with nutrition.
Vegan Salad Tips – Grate it up!
One of the most challenging aspects of transitioning to a healthier diet is learning how to incorporate actual vegetables into your meals. It’s important to note that fresh vegetables should be a staple in a vegan diet – in any diet, ideally – and that transitioning to a vegan diet shouldn’t just exclude foods with animal products, but should include lots of plants. It’s sound, simple advice, but can be tough to follow!
Here at The Vegan Project, we aim to provide you with tips to make vegetables an easy addition to your day to day meal plan.
Chocolate Coconut Chia Pudding
Our vegan chia pudding recipe took a few tries – and some help from our readers – to make it a delicious treat.
The first couple attempts produced a somewhat snotty texture, but we found a couple key factors that can help eliminate the not-so-desirable traits of this trendy dessert.
The result of our trial and error is a creamy, sweet and delicious pudding that’s also high in fibre, protein, and cleansing qualities.
Vegan Home Spa
Spring is quickly approaching and you know what they say about Spring…New beginnings right? Well, we agree! We’ve been so busy with lots of new beginnings and it’s taking it’s toll. We’re tired, stressed and need a spa day. But seriously, spa days are expensive and we don’t have time for that! Thus, the home spa day is born. It’s uber easy to prep and you can use ingredients in your kitchen pantry. We’re featuring a moisturizing hair mask and an invigorating body scrub, which lets be honest, you probably need after those winter months!
Is It Time To Love Your Body?
Dear readers,
Since launching this website in 2009, we’ve continuously received feedback about how transitioning to a plant based diet has helped so many of you make positive changes in your lives. It’s amazing how this small shift can lead you to new and exciting adventures.
I’m Jen, on the right. Bridget and I run The Vegan Project. She’s the director and I’m the other girl in the pictures that comes up with yummy recipes.
Curried Cauliflower Leek Soup
Even though it’s getting warmer, I’m still craving nourishing, warm vegan soups. This Indian-style cauliflower version was so good I found myself still thinking about it the morning after having it for dinner. Now that’s a good recipe!
If you like a teensy bit of heat, this soup has just the right amount of spice. It’s fibre rich, and relatively low-calorie, especially considering its robust flavour.
Caramels by [in the oven] debut in Vancouver!
Here at [in the oven] we have been very busy these last few months, despite our apparent neglect to our facebook & twitter accounts. Nevertheless, we think it’s been worth it! We have developed a new product and we can’t hold it in any longer. We bring you…caramels!
Coconut Flax Cookies – Dehydrated!
I’ve been meaning to make sweet vegan treats in my dehydrator some time, and this recipe was a surprising success for a first – time trial.
Chocolate Peanut Butter Truffles
Lately, I’ve had a hankering for chocolate, and since I just bought some chocolate hemp powder, I thought I’d try using it to make some vegan truffles. I have also been on a peanut butter kick lately, so why not throw some of that good stuff in there, too? Oh god… I can’t stop eating them!!
Cinnamon Rolls (2 ways) from [in the oven] baking!
Hey guys, so we realized we’ve been sharing meal time recipe ideas for weeks now but no desserts! I mean, here we are claiming to be decent vegan bakers and haven’t shared a single recipe. Awkward!
Creamy Goddess Salad Dressing
We’ve said it before, and we’ll say it again: One of the best ways to make eating more vegetables convenient and tasty is to smother them with a delicious and nutritious vegan sauce or dressing. This creamy concoction is guilt free (packed with nutrition), animal free (duh), and … well, certainly less expensive than conventional store-bought dressings.
Murs Live at Fortune Sound Club Vancouver
Combining hip hop music and plant-based eating is a perfect marriage in our world.
Vega’s Chef takes on Cream of Broccoli & Cauliflower Soup
We had the privilege of trying this decadent Cream of Broccoli and Cauliflower Soup at the Vega Headquarters last week courtesy of their in house chef, Morgan Shupe. It was the perfect accompaniment to our big salads from the salad bar: lettuce, spinach, kale, quinoa, sprouts, mushrooms, tomatoes, cucumber, avocado, chickpeas, and drizzled with Vega Antioxidant EFA Oil Blend - oh my!
Coconut Lime Curry Chickpea Stir-Fry from Thrive Fitness
Made this Coconut Lime Curry Chickpea Stir-Fry from Thrive Fitness last night and it was delish! Once all the veggies were cut, it was just a matter of a few minutes in the pan, serve over quinoa and voila! (more…)
Ultimate Baked Bean from [in the oven] bakery!
The secret ingredient in this Ultimate Baked Beans recipe is fermented [aka black] garlic. We’d never used it before. So when in doubt google it, right? We discovered that the black color is created when the sugar and amino acids in garlic are fermented as they create melanoidin.
Please help Derick the Dog pay his vet bills!
Derick the Dog suffered a very serious injury to his left paw during a routine trip to Home Sense with his auntie Bridget, while his mom was on vacation. To be brief, his toes got caught in the top feed of the escalator and were broken off.
Vegan 3-Course Dinner at Alta Bistro in Whistler
During our recent business trip to Whistler, we hopped in a cab from our little cabin and told our driver we were going to Alta Bistro for dinner. ‘Nice choice!’ exclaimed the objective driver. ‘I love those guys.’
Now that’s a good start to a dinner experience.
Okra Stew
This is a recipe that was inspired by my (Erica) time spent in Greece. Last summer I spent a couple weeks island hopping and exploring local culture. This included eating A LOT of food.
Beet Greens on Toast with Tomato Salsa – A Family Day Brunch
Beet greens, the big long stems and leaves that you get when you buy bunched beets, are some of the most nutrient dense vegetables available. Unfortunately, they are often tossed aside.
You can use them in this variation of our ‘greens on toast’, juice them, make a delicious side to mains, and even cook with Asian flavours.
Either way you do them up, let’s all resolve to never throw them out again!
The Dinner Project with Chef Yash
It’s always a special honour to be invited into someone’s a home to enjoy their homemade food. Especially when you don’t know them at all. That’s what happened recently when talented Chef Yash invited The Vegan Project, Salsa Sam, our new friend Jaclyn from Vega, and our meat-loving friend Damon to his home to enjoy the vegan version of his new culinary adventure, #DinnerProjectYVR.
How To Create Soft, Sexy Curls Using DermOrganic’s Vegan Product Line!
No pain, no gain, so they say.
Quick Barbecue Tempeh
I don’t cook with tempeh very often, however after making this quick Barbecue Tempeh last night to complete a classic dinner of roasted potatoes and vegan caesar salad, I will be adding it to my weekly shopping list.
Hair Tutorial Featuring DermOrganic’s Vegan Product Line!
Last week we shot our first hair tutorial on how to straighten hair using the vegan and organic line created by DermOrganic.
Charlotte, Jessica’s mom, was our model, and it was amazing to see her hair transform into a sleek and sexy ‘do.
Falafel Wrap at home from [in the oven] bakery!
Our favourite dish in the world is a falafel wrap. When they are done right that is, but often, they aren’t! We are obsessed with finding the most delicious falafel and figuring out what makes it the best. While we were living in London we stalked down local falafel joints and tasted, examined and critiqued their falafel wraps. We think we’ve decided what a falafel needs in order to be amazing and we’re willing to share that with you. (You’re welcome!)
Lasagna Roll Ups – Gluten Free!
These Lasagna Roll Ups have been named ‘one of the best dishes ever’ by my boyfriend, which says a lot, because he is a man of few words when it comes to food. There are a couple of different steps, but onces everything is made, assembly is a cinch. I use Tinkyada Brown Rice Lasagna Noodles and they handle really well!
UNFI Market – Guest Post from [in the oven] bakery!
We’ve recently discovered one of Vancouver’s many hidden gems. This one takes place every Saturday in south Van. It is the Natural Foods Market put on by UNFI.
Blueberry Chia Pancakes – Guest post by Jessica Grajczyk
I’m not much of a sweet breakfast eater, but I was recently gifted some delicious, real Canadian maple syrup from Salsa Sam, so I decided to switch up my breakfast game.
Quinoa Black Bean Stew
I saw this delicious recipe for Quinoa Black Bean Stew in Alive Magazine, and knew it would be perfect for an easy weekday meal…and I was right! It was REALLY simple to throw together, so hearty, and high in protein and fibre, which satisfied my post workout appetite.
Dreena Burton’s Jerk Chickpeas + Cookbook Giveaway!
Dreena Burton, author of ‘Let them eat vegan!’, which included this exciting recipe for Jerk Chickpeas, was kind enough to send us a copy of her book to delve into. Since we already had a copy ourselves, we want to pass a copy onto one of you!
Roasted fennel and potato soup from [in the oven] bakery
The holidays are now over and we’re back to the daily grind. We hope you all had a great time with family and friends and took some time to enjoy their company while still getting some time for yourself! Now that we are back to work, the countdown to summer can begin! Nevertheless, days are still short, nights are still cold, and we’re all looking for a simple, hearty, healthy meal to make on evenings when we just want to put our feet up. This soup is just that, it’s so filling and is so simple to make.
Review: Silver Hills Gluten Free Omega Flax Bread
While I am not the gluten-intolerant one of the group (sorry Jen <3), I am interested in gluten free products whenever possible, thanks to William Davis’ Book, Wheat Belly. Silver Hills has always been a favourite bread product of mine, and now they have two different gluten free options to explore: Gluten Chia Chia Bread and Gluten Free Omega Flax Bread.
Festive Rosemary Olive Pate
This Festive Rosemary Olive Pate is vegan and gluten free, and is made with pecans, which can easily be substituted for almonds, walnuts, or even hazelnuts.
It’s very festive, and was my vegan dish for a potluck I went to last weekend. It was one of those dishes I whipped up without a recipe, with an inkling of inspiration, and was ecstatic when tasting the first bite.
Monkey Butter Inspired Desserts From [in the oven] Bakery
We’ve been getting into the Christmas spirit and attending tons of the local craft markets. Not only are they great places to find Christmas gifts, but they also offer outlets for local artisans to showcase their amazing handmade goods. We are always drawn to food vendors because, well, we LOVE food! However, it can sometimes be tough to find vegan friendly food vendors. Luckily, we’ve come across a vegan friendly food vendor that satisfies every craving and allows us to support local business.
Chocolate Sugar Cookies with Peppermint Candy Frosting
These Chocolate Sugar Cookies with Peppermint Candy Frosting won first place in the VegNews Holiday Cookie Contest in 2011. And they won the hearts of my non-vegan co-workers! They are crispy on the outside, chewy on the inside and have a sweet peppermint topping. Is there anything that screams holiday flavours more than the marriage of chocolate and peppermint?
Creamy Potato and Leek Soup
This Creamy Potato and Leek Soup is easy to make, rich and filling, BUT low in fat! Some recipes I found online added a ton of dairy which, of course was of no need in this vegan kitchen.
Steamed Greens Super Sandwich
Looking for ways to use dark, leafy greens in your diet?
We love hearty leaves like kale, beet greens, and chard, and try to use them in as many ways as possible.
Breakfast Burrito from [in the oven] bakery!
Breakfast Burrito
We love two things. Breakfasts and burritos. It only made sense to combine the two to create an amazing taste sensation. Of course, we had to make sure we were packing it full of goodness and flavor. After some careful thought we created perfection. It combined our own recipe for Sweet Potato Hash, Isa Chandra’s scrambled tofu, grilled tomato, avocado and spinach all crammed into a wrap. Drooling yet? Now only is it delicious, but it’s nutrient dense; protein, iron, vitamin A, fiber, potassium…we could keep going! If that doesn’t convince you, then make it yourself and you’ll taste the amazingness of it.
Veggy Soldiers with The Vegg!
WOW! I have not been this impressed with a vegan substitute in a while. The World’s First Vegan Egg Yolk, The Vegg, is something special. I was searching the web, looking for the best way to prepare my first taste of this vegan marvel, and came across this idea for Veggy Soldiers and this video by Veggietorials, explaining how to do it. It’s thick, rich and golden yellow, and is perfect for dipping your wholegrain toast in. I cannot wait to use The Vegg again soon!
Vegemeister!
I have been completely inspired by Joni Marie Newman’s book, Vegan Food Gifts! It’s full of creative, beautiful gifts that you can make for your friends and family over the holidays. The book provides packaging recommendations, includes gift tags that you can scan, AND has recipes for making your own flavoured adult beverages!
Organic Chocolate Truffles from Whole Foods!
If you have not tried these delicious morsels of amazingness, YOU SHOULD!
Rosemary-Garlic-Paprika Vegan Sausages
This vegan sausage recipe is a variation on our holiday themed Cranberry and Fennel Sausage, which originally hails from the Post Punk Kitchen. This version has a very ‘chorizo’ like flavour, with a pop of garlic in every bite! I encourage you to play around with different beans, or lentils and a variety of spices, to keep things interesting.
VEGAN BODYBUILDING & FITNESS Review + Lentil Sweet Potato Loaf Recipe!
Ever since I can remember, I’ve admired the athletic bodies of models who graced the pages of fitness magazines and always wondered just how possible it was to sculpt a perfect physique like theirs.
Look! It’s an ‘Amaze Bowl’
You know how trendy little catchphrases that go viral over social media like ’just sayin’, and ‘true story’ can get super irritating once everyone and their middle aged co-workers start parroting them?
Well, as much as I try to avoid them in my daily speak, one of the little bugs instantly popped into my head when I was making lunch today. But instead of thinking my quick creation was ‘amazeballs‘, I thought ‘Wow, this is an Amaze Bowl‘.
Super cheesy, yup.
And as much as we don’t want a million different variations of the rice bowl on The Vegan Project, it’s such a go-to for me that I just have to share.
Plus, this particular version really is … amazing.
Pad Thai from the [in the oven] Girls!
Pad Thai
So we’ve made an Asian inspired dish tonight. We made a Pad Thai and put our own personal spin on it. What does that mean? Well we threw in a bunch of veggies basically. Now, don’t freak out when you first look at the recipe. It does seem a bit daunting with so many steps, but it’s really not. Make sure you give it a good read through and have your ingredients prepped and it’s really not that bad. Basically you you’ve got three things to do: sauce, veggies & the tofu. If you follow the instructions you’ll be fine, and trust us, it’s worth it! We’ve made a lot of Pad Thai’s and we’ve finally created one we love. Hope you guys enjoy it as well!
Vegan Pumpkin Pie
I scoured the web looking for the perfect Pumpkin Pie recipe, and I may have just found it on the Vegetarian Times website. It got great reviews and had fairly simple ingredients, so I took the plunge, (I’ve had bad vegan pumpkin pie experiences in the past). It turned out fabulously! I made a few slight modifications, and was over-the-moon with the results. A custard-like filling and perfect crust (no butter!), with the fragrant spices stealing the show. This will not be a disappointment at your holiday table.
Massaged Kale Salad – Protein Rich Superfood
Kale is rough, tough and kind of bitter, but it’s one of the most nutrient dense foods available…and if you do it right, it can be downright delicious.
ethicalDeal Vegan Month Giveaway! | The Vegan Project
ethicalDeal Vegan Month Giveaway! | The Vegan Project
Nowadays, there are vegan options for everything from shoes and lipstick to food and body care products – but they don’t always come cheap! ethicalDeal helps you make more vegan choices by introducing them to you at up to 70% off! Discover vegan restaurants, raw food cooking classes, vegan fashion and more on ethicalDeal!
Gluten-Free Almond Lemon Cupcakes with Coconut Frosting
Gluten-Free Almond Lemon Cupcakes with Coconut Frosting
Jen’s sister Lindsay is always posting pictures of amazing vegan, gluten-free delights, so we asked her to share some of them with our readers – yay! These Gluten-Free Almond Lemon Cupcakes with Coconut Frosting look incredible and don’t have a long list of complicated ingredients.
(more…)
Anti-Inflammatory Foods = Great Vegan Skin!
This Quinoa Salad with Steamed Veggies is a very basic meal idea that we wanted to share with you today because it’s quick to prepare (about 10 minutes), anti-inflammatory, and is a great way to healthy, glowing skin. Oh, and it’s also very tasty!
Quickie Curried Lentil Stew
Hungry + hurry = recipe for disaster.
Having food available that you can eat on the run will save you from eating quick processed food, junk food, or other less than awesome options. This quick curried lentil stew is very easy to prepare, uses simple ingredients, and you can keep it in the fridge for 3-4 days for ongoing sustenance through your busy days.
Sprouted Lentils – Alive and Delicious!
I just love how alive and vital these little lentils look after me taking care of them for a couple days.
Instead of being a dull little bean inside my cupboard, they are growing and packed with enzymes that help digestion, cleanse the liver and give me amazing energy.
Here’s a quick way to grow your own sprouts this winter with minimal equipment and time.
Sweet Potato Gnocchi
Sweet Potato Gnocchi
Hello again! Thanks for the warm welcome we’ve received already, we are very excited to share our cooking and baking adventures with you guys. Hopefully you enjoy it as much as we do!
How to Make Your Smoothie Super Powered (Don’t Judge a Smoothie by its Color!)
Doesn’t this smoothie look disgusting??
Although this ugly vegan concoction looks like pond sludge, it’s actually the most delicious smoothie I’ve had in a long time… seriously!
With 20 grams of plant based protein, fibre that’s guaranteed to get you movin’, and loads of electrolytes and iron, this ugly little mess goes to prove you can’t judge a smoothie by its colour. (more…)
Welcome Erica & Sami from [in the oven] Vegan Bakery!
Welcome Erica & Sami from [in the oven] Vegan Bakery!
Hello Vegan Projecter’s….Vegan Project Readers…Vegan Projectins…Uhh, you know what we mean. HI! We are Sami & Erica and we’ll be blogging for the Vegan Project every other Thursday! We’ll be discussing new recipes we’ve tried, our baking adventures (we’ll get to this soon!), the vegan scene in Vancouver, and anything else vegan related.
Banana-Pear-Oatmeal-Spice Muffins
Banana-Pear-Oatmeal-Spice Muffins
I made these muffins on a whim this morning, so I could use up some sad looking fruit in my fridge. These two pears and two bananas were on their last legs aesthetically, but I knew they would be extra sweet and juicy for muffins. A Crispy top from the sprinkled sugar and a really moist, not-too-sweet centre, these Banana-Pear-Oatmeal-Spice Muffins were a delightful start to the day.
Walnut Broccoli Quinoa Pasta
Considering most pasta is made with wheat, eggs and other off-limits ingredients, I am very excited to have found GoGo Quinoa pasta with its two ingredients: quinoa and brown rice. Their fusilli was satisfying and lacked the ‘goopy’ texture I’ve experienced with other gluten free vegan pastas.
Patch Planters: A User-Friendly Urban Agriculture Solution
Patch Planters are an easy and fun way to grow fresh herbs in your home all year long with a winning self watering container system. All products are designed and produced in Vancouver, flat packed and shipped with a light carbon footprint, and use post-consumer materials whenever possible. The planters come in Classic White, Icon Jumble or Grey Ombre patterns, and are currently growing mint, because of its ability to adapt to less sunlight in the winter months. If you have more sun in your area, you can plant whatever herbs or veggies you like.
Vegan Jalapeno Poppers (Baked & Gluten Free!)
These are super fun to make, and eat! And as Jen pointed out, kinda looks like deep-fried rats, so would be perfect for nibbling on while handing out goodies to the neighbour kids. A bit labour-intensive, but worth it. And this vegan cheese recipe that I linked to below, is AWESOME!
Roasted Pepper + Coconut Milk Soup
For the Fall/Winter seasons, one food item stands out above the rest for me – soup. I love, love soup. I think I could live on soup alone, if needed, and never grow tired of warm broth flowing down my throat and warming my belly…did that sound weird?
Curried Pumpkin
I love looking looking through the daily local newspapers, and I turn straight to recipe of the day when I do. For the most part, these recipes are not veg-friendly, however modifying is always an option. This past weekend’s edition of the Metro had a page dedicated to to Fall’s fragrant spices, and including this recipe for Curried Pumpkin, with the tagline ‘Transition pie staple to savoury dish’. Sounded good to me.
Basil Quinoa Patties (Gluten Free)
I was shopping in Choices yesterday, and in a moment of hunger (I know, I know, you should never grocery shop hungry) I purchased three of their quinoa patties from the deli. I didn’t really think about the price, and my jaw dropped at the checkout stand when I realized that my three measly patty-snacks totalled nearly $10!
Knowing I could make them for a fraction of the price, I decided to start experimenting with a recipe so I could have these little delights available in my fridge whenever I was in the mood for a quick snack.
Hazelnut Cranberry Roast En Croute + Coconut-Miso Gravy
I had just had to share with you how much I enjoyed Field Roast’s Hazelnut Cranberry Roast En Croute. I made my Thanksgiving dinner a little late this year (two night’s ago) and am still enjoying the leftovers – very happy. On the menu: This ‘just like Mom’s’ stuffing recipe, minus the tempeh, mashed potatoes, roasted maple carrots, and the Hazelnut Cranberry Roast En Croute, all drizzled with a coconut-miso gravy – yum!
Salsa Sam’s Spicy Bean Salsa
I tasted this salsa at a house party last weekend with tostito scoops and was literally blown away by it. The recipe itself is amazing but what appealed to me the most was that it was SUPER high in protein, low in carbs and easily tweakable as an addition to my pre-fitness competition diet.
Extra Crispy Apple Crisp (Gluten Free)
Last week, I came home to a big bag of freshly picked apples on my doorstep, and I knew right away what I wanted to create. I’ve never made apple crisp before, as Bridget usually pioneers the baked goods for The Vegan Project, so I decided to step out of my comfort zone and conjure up an extra crispy, gluten free recipe to share at our family dinner last night.
Buckwheat Pancakes
These are a variation of Baba’s mini pancakes from childhood and Skinny Bitch’s Crepes. Jay LOVES pancakes for breakfast so I had to find a way to make them healthier, or face his (and my) expanding waistline. The result is really yummy little pancakes with just enough fluff. They are quite hearty, and filling, and keep well wrapped in plastic wrap in the fridge for a couple days. We eat them with vegan margarine and strawberry jam, or a classic drizzle of maple syrup.
Chef Chloe’s Best Ever Macaroni & Cheese (Gluten Free Version)
I’ve said it before, and I’ll say it again, I LOVE CHEF CHLOE! If you don’t have her cookbook, Chloe’s Kitchen yet, I highly recommend you pick it up. Every recipe I’ve tried so far, is fantastic. I made her recipe for Mac & Cheese completely gluten free by using brown rice noodles, Bob’s Red Mill Gluten Free All-Purpose Flour, and subbed out bread crumbs on top, for a Crunchy Almond topping that I will list below. The result was an ooey, gooey Mac & Cheese casserole that really took me back to childhood.
Coconut Bacon
Whoever invented these incredible little smokey/savoury pieces of heaven is a genius! It is VERY yummy and easy to make. There are a lot of different versions of Coconut Bacon online, and after sifting through them all, I decided to tackle this one at Vegan Good Things (great site!). I liked the ratio of ingredients, and the advice about baking at a lower temperature, which I thought made a lot of sense. Don’t be fooled by the name – it is not bacon! It just resembles some properties of that breakfast staple, without all the heart clogging properties – yay!
Val’s Homestyle Potato Salad
When I was growing up, my mom Val was reputed to have the best potato salad ever. My whole extended family eagerly awaited her creamy, mayo and egg rich dish at summer barbecues and potlucks. She’d sprinkle a bit of paprika on the top, and we’d all stand in line with our paper plates, watching carefully to make sure no one took more than their share from the large communal bowl. That’s just how my family used to roll.
I replicated it last weekend with no animal ingredients, and the result was a flavourful, creamy salad accented with smoked paprika to give it that homestyle, ‘just like Val used to do it’ feel.
Sprouted Bean Trio from TruRoots + Recipe!
Have you tries this delicious and nutritious Sprouted Bean Trio from TruRoots? It is one of my favourite products to keep in my pantry and is very reasonably priced at Costco. It is a mix of sprouted lentils, mung beans and adzuki beans, that cooks up in only 15 minutes!
Baked Onion Rings (Gluten Free!)
The other night I had a few people over for some legendary Quinoa Burgers (actually just the patties) and Gluten-Free Baked Onion Rings from Healthiersteps.com. The burgers were, as always, an incredible hit, and the onion rings were also a crowd pleaser.
Creamy Pumpkin Seed Pesto
This creamy pesto was created as a dip for a potluck barbeque, and it was gone before I could write down the recipe! The additions of miso and tahini make it smooth and creamy, with a full flavour that will keep you – and your friends – dipping for more.
Wild Mushroom Tart with Basil Cashew Cream
I don’t often impress myself with a meal. I ho-hum and receive the praise of others graciously, but more often than not, I think I could have done something better. That is not the case with this recipe! It was an amalgamation of a non-vegan Mushroom Tart recipe on epicurious, and a recipe for Basil Cashew Cream from the Millennium Cookbook, which I altered slightly. The combo was to-die-for! Flakey puff pastry (what an incredible product!) and wild mushrooms from Hui’s Organic Mushrooms in Aldergrove (available at the Vancouver Farmer’s Market) were SO DELICIOUS!
Corn-on-the-cob with Coconut Milk
Nothing says summer like corn-on-the-cob! This Tanzanian recipe is a really unique and delicious version of the classic North American backyard fare, from the One World Vegetarian Cookbook. It’s a definite crowd pleaser and easy to prepare…and we’ve asked this before but…has there ever been something made with coconut that wasn’t delicious?
Beanitos – A Favourite New Chip!
I must confess, I still like to munch on packaged goods every once in awhile…I’m not quite ready to eat ONLY home made goods quite yet. Being a lover of crispy snacks, I’m pretty familiar with the ever increasing number of new options when it comes to potato chip alternatives. Falafel chips, corn chips, rice chips, lentil chips, hemp chips, kale chips…the list goes on.
I’ve tried most of them, and the ones that I purchased last week, Beanitos, are the yummiest I’ve found in a long time.
Cherry Oatmeal Muffins
The cherries at the Vancouver Farmer’s Market this week were incredible! I had to use them to make a delectable morning morsel to highlight their peak ripeness. I found a recipe that wasn’t vegan, and made it vegan and healthier, and it worked out (!)…it doesn’t always. The almond extract is a sweet compliment to the ripe, yet slightly tart cherries…Good Morning!
Kale Hummus
You may or may not have noticed, that here at The Vegan Project we love our greens and are always looking for new ways to incorporate them into our daily lives – yes DAILY! It is important, as vegans, to be healthy vegans, for our own well being of course, but also to be shining examples of plant-based health, to possibly encourage others to follow suit.
Smashed Spinach Salad with Beets and Orange Ginger Dressing
After coming home from a solid workout last week, I found beets, spinach and avocado were all the veggies that I had available for lunch, so spinach salad it was!
Kale Slaw with Barbecue Crumbles
If you don’t already receive the VegNews Magazine emails, I suggest you sign up, because they have source out some of the yummiest recipes around. This Kale Slaw recipe graced my inbox a few days ago, and I just knew it would be perfect for entertaining friends. It was such a crowd pleaser; delicious & flavourful, and gone in mere minutes! I highly recommend this for your next ‘do’, or tonight’s Meatless Monday dinner. A big thanks to VegNews for this one!
Vegan in the ‘Burbs’ – Uli’s in White Rock
Uli’s Restaurant on White Rock Beach may have the best veggie burger I’ve ever tasted. Crispy, savoury, and topped with all the right stuff – this burger will score big points with vegans and meat eaters any day!
Marinated Tofu Kebabs with Coconut Curry Quinoa
This came together really easily and was such a fresh and light summer dinner. We eat A LOT of quinoa in my house, so finding new ways to spice it up is always a good thing. The coconut was so yummy mixed in with the quinoa! A squeeze of fresh lime and lots of cilantro was the cherry on top.
Tropical Quinoa Salad with a Ginger-Lime Vinaigrette
I made this for a super fantastic beach day some friends and I had this past Sunday! It was light, refreshing, and held up in the heat. The sweet, soft mango was by far the most popular ingredient, complimenting the crunchy red pepper and cuke. You can hold back on the red pepper flakes, or amp them up, to your liking.
Post-Fitness Power Salad
This is my go-to salad after the gym or a yoga class. It’s really quick to make, ample portion of protein and greens, and is tossed in a simple and flavourful dressing. It really helps to replenish my body with iron, b-vitamins, and essential fatty acids after a rigorous fitness session, and it tastes GOOD! If you’re not a fan of tofu, replacing it with more hemp hearts, sunflower seeds, or chickpeas would be nice.
Cherry Caipirissima
This incredible summer sipper comes from my friend Wade, who spotted it in the NY Times, and thought I would like it. He was right, so right. Sweet cherries, sour lime, a gorgeous magenta hue…need I say more? We enjoyed these with homemade salsa and tropical veggie skewers on the bbq. It was a perfect summer afternoon. For those of us on the west coast, summer has (just now) arrived, and it is glorious. Soak it up while it’s here.
Savoury Breakfast Oatmeal Risotto
Okay, okay, I know you’re thinking WHAT?! But in all honesty, this was a killer breakfast, very filling and solved one of my biggest dietary dilemmas…I don’t like oatmeal.
Potato Soup with Cashew Cream and Rosemary
I love, love, love, soup! And a rich and decadent cream based soup is high up there on the list. Cashew cream adds such an incredible texture to the broth, adding body without making a roux (keeping this soup gluten free), and the rosemary and thyme are earthy and fragrant.
Smokey Walnut Collard Wraps
Have you ever had a collard wrap? They are the low carb answer to enjoying rolled up food. I love eating yummy ingredients stuffed into a delightfully handheld vessel, usually of the flour tortilla kind, or naan, or any any other starchy goodness. But with the summer season officially here, I am urged towards lighter lunch fare that still has some flavour, and girth. Not just for vanity’s sake, but because eating water dense food in warm weather helps you stay hydrated, and provides energy for those long summer days, and nights.
Spring Radish Salad with Fresh Herbs and Lemon
I once had a friend tell me that ‘nobody really likes radishes, they just don’t taste good’, and to the that friend I say, try this salad. I agree, radishes can pack a bit of a punch, pungent and bitter at times with an unexpected spice that hits you right in the nasal cavity. For some, what I just described sounds like taste bud hell, for others…bliss.
Olive Spinach Quinoa Bowl
This is yet another one of those dishes that’s so simple I hesitated to post it. But it was so satisfying, and sooo pretty that I just couldn’t resist!
Lately I’ve been really craving salty foods. So today, instead of diving into my bag of Sea Salt and Vinegar potato chips for lunch, I decided to take a different route and combined some foods that would satisfy my desire for salt, and also saturate my body with nutrients and minerals.
Raw Coconut Cacao ‘Haystacks’
Today I was really missing my mom, the lucky lady who recently moved to Cabo to pursue a savvy lifestyle change. So I decided to use the lovely dish and tray set she gave me as a parting gift and make a (nearly) raw vegan version of one of her most amazing holiday cookies, the haystack.
I can’t wait for our next family gathering so I can knock my mom’s socks off with the vegan (raw! shh) version of her classic!
Cinnamon Oats with Maple Syrup and Fruits
You know that feeling of just needing something warm in your belly?
After my 6am Bikram Yoga class this morning, I crawled into my man’s cushy plaid jacket, savoured a french press on the patio, and tried to settle into what felt like a perfect rainy day. I usually don’t eat until 11 or so, but today I felt cold in my bones, and my morning did not want to start without something warm and hearty.
My little bag of Bob’s Red Mill Gluten Free Steel Cut Oats was calling my name from the kitchen.
Micro-Chopped Salad Wraps with Sprouted Lentils
For this naturally flavoured, raw lunch, I busted out my sharpest, sexiest knife, my mad chopping skills, and a supreme awareness of my fingertips.
Veggie Burger Love!
I struggled to come up with a name that differentiated this veggie burger from all the rest, but decided to just call it what is was – a Veggie Burger! Not just any veggie burger though, it’s an easy to assemble, ‘meaty’-like burg that would be a good starting point to experiment with a bunch of different flavour combinations.
Mac & ‘Chreese’ with Bacony Bits and Frozen Peas
Ok, this isn’t really a recipe. It’s just a few awesome vegan products thrown together to make an incredibly comforting, and kid-friendly meal. Over the weekend we visited Karmavore Vegan Shop for our regular vegan haul, and to show a recently vegan friend, this little gem New Westminster has to offer. We dined on veggie burgers, eggless sandwiches and peanut cups in the deli downstairs, and picked up some favourite vegan products to enjoy at home.
Awesome Vegan Breakfast in Whistler!
The Vegan Project LOVES breakfast. I mean, we love all meals…but breakfast, especially while sporting the previous evening’s makeup and reflecting on a night of righteous fun, holds a special place in our hearts. This new restaurant that I just found up in Whistler, with it’s incredibly satisfying assortment of ‘sides’, served as my perfect first meal to an already amazing day…minus the flaking mascara.
Smoky Paprika + Olive Tapenade on a Bed of Sunflower Sprouts
Lately, I’ve been bored of salads, and have been finding my ‘one big salad a day’ routine to be a bit redundant. Not sure if it’s a seven year itch or what, but my affair with salads has been kind of…robotic. So yesterday, when Miss Holliday and I went to Antony and Sons to get some new spices, I grabbed a bag of amazing smoked paprika and vowed to revive my lust with some exciting new salad recipes.