Recipes
Braised Cabbage with a Dijon Glaze
How often do you eat cabbage? If you’re like me, you know that you’ve enjoyed it in the past, but do not reach for it in the produce section as much as you’d like.
Red Carpet Nachos + 2012 Grammy Awards Wrap Up
Let us just start by saying ‘WTF?!’ What a snorefest! What was Nicki Minaj thinking with that poorly executed Madonna/Lady Gaga rip off? What was up with all the slow, boring songs by old, boring artists? Bruno Mars was probably the highlight of the whole show (aside from Jennifer Hudson and Adele, obv), and that’s depressing, especially with all the big name artists performing (and multiple times each, which was also unnecessary).
Mexi-Curry Salad Bowl
The Vegan Project ladies, plus our friend Salsa Sam, are heading south of the border at the end of February, real south…to Mexico!
Thai Sweet Potato Soup
I am really excited about this recipe! I have fallen in love with Pacific Natural Foods’ Thai Sweet Potato Soup, and wanted to recreated it at home, for you. I gathered a bunch of ingredients listed on the box, and this is what I came up with; a creamy, spicy and oh-so-good Thai Sweet Potato delight that is pretty dang close to the original.
Lentil Salad with Sun Dried Tomato-Tahini Dressing
I made this quick lentil salad to accompany my bowl of Smokey Potato Soup with Roasted Garlic (which I will post later this week!). It was the perfect, protein-packed side, full of crunchy veggies (use what you have in your crisper) and tossed in a creamy, sun dried tomato dressing. If you’re cooking the lentils yourself, make sure to cook to al dente so it doesn’t become a mushy mess.
Coconut-Ginger Stir Fry With Kale and Poppyseeds
A warm and satisfying stir fry is one of a few reasons why I wouldn’t want to eat an exclusively raw diet, especially in the winter.
Raw Mini Pizza with Spiraled Cucumber Salad
Four months after finding out about my notable gluten intolerance, I am finally ready to commit. It’s been a pretty awkward dance back and forth between strictly gluten free and ‘a little bit shouldn’t hurt’, but I’m going to take a crack at making gluten free vegan (GFV is actually a term FYI) as yummy and maintainable as possible.
Power Green Smoothie
This lovely smoothie is packed full of essential vitamins and nutrients for vegans, and for omnivores. It tastes so dreamy-creamy delicious – perfect for after a workout!
White Bean and Kale Stew
This stew is hearty, low in fat and full of nutritious winter veggies. The fresh herbs and lemon juice/zest add a lovely freshness that shouldn’t be omitted. This stew is also gluten free by using brown rice flour as a thickening agent. Simple one-pot dishes like these just get better over time, so doubling the recipe is recommended. AND, almost all the ingredients are organic, ringing up to around $10-$15 for the whole batch. Gotta love that!
Celery Root and Fennel Gratin
In this new year, I would like to experiment more with ingredients I often pass by in the grocery store. I received the most wonderful culinary tools (including a Le Crueset pot!) for Christmas and would like to put them to good use. I remembered seeing this Celery Root and Fennel Gratin while thumbing through the Skinny Bitch Ultimate Everyday Cookbook and connected the dots when I saw a celery root at Whole Foods last night.
Beetroot Dip
This season’s Taste Magazine, A season for Giving Holiday Gift Guide, is full of great ideas for entertaining over the next couple of weeks. While not many of the recipes are vegan, they can be modified, with this recipe for Beetroot Dip being completely vegan on its own. I made this the other night for a group of friends and they LOVED it! It’s basically a simple hummus recipe, adding steamed beets to get that gorgeous (and festive!) bright fuschia colour.
Bean Power! Black Bean, Avocado and Yellow Rice Salad
How do you people not snap at the millionth time some well-meaning carnie asks you where you get your protein? As someone who has a difficult time controlling her facial expressions, I have been known to emasculate a steak-eater or two just for that question. It’s not their fault; they’ve been conditioned to believe protein only comes with a face, but it’s hard to answer the same question with a smile so damn often.
Spicy Wine Mustard
This year for the holidays, I wanted to make homemade goodies and put it in jars to give to my loved ones. This Whole Foods Application for iphone gave me some great ideas! It is free, and really easy to navigate through the different features. You can search recipes for specialty diets such as vegan, input what you have on hand and get recipe suggestions, and lots more! If you don’t have an iphone here is the recipe for their Spicy Wine Mustard below. It couldn’t have been more simple! has a bite, so leave out the red pepper flakes if you’re sensitive to heat. Enjoy!
Pan Fried Oysters with Chili-Lime Pomegranate Molasses
Have you guys heard of Veganseatpencilshavings.com? It is a gourmet vegan recipe site run by our good friend Jenny Duffy, who shared her vegan plight with The Vegan Project as a guest writer. She jumped off the vegan train for a while there, but has since hopped back on and is taking the vegan world by storm!
Vegan Mac and Cheese Casserole
There are many versions of vegan Mac and Cheese out there on the internet. This is a simple, no fancy ingredients version with a crispy breadcrumb topping that is a real cinch to make. This was my first time trying mustard greens (can you believe it?!) and I LOVED them! They add veggies to a rather carb heavy meal and they have an awesome tangy bite to them, complimenting this creamy casserole.
Vegan Hamburger Soup
I got inspired to make a vegan version of hamburger soup by my friend Katherine who shared this recipe from allrecipes.com on her Facebook page. It sounded delicious and easy to make – she has two young children and they liked it too! So with a couple packages of veggie ground leftover from an event, this was the perfect one pot meal!
Butternut Squash and Potato Gratin
I was inspired to make a savoury fall dish using mostly local, organic ingredients, by Jessica’s Halloween 100-Mile Potluck at ethicalDeal.com. This dish doesn’t meet all requirements but it does come pretty close. Most of these ingredients are grown locally, seasonally and organically.
Simple Macrobiotic Rice Bowl with Rainbow Chard
Lately, salads are just not cutting it for me. With the grey skies and cold weather, my body seems to be requesting more hearty, salty and warm fare that will fill me up and make me feel comfortable. Homemade hashbrowns are exceedingly successful at meeting this criteria, but in an effort to stay on track with my nutrient to calorie ratio, I’ve been busting out the rice bowls. Yesterday, Choices had two bundles of rainbow chard on for $3, so my post-yoga lunch craving was a no-brainer.
Chocolate-Peanut Butter Smoothie
So I’ve been going to the gym/yoga a lot lately and looking to feed my muscles well after doing so. The other day I went to a hot class at YYoga and decided to hit Body Energy on Davie afterwards for one of their tasty smoothies. I am a sucker for the chocolate monkey,using chocolate almond milk, minus chocolate syrup and adding Vega Sport Performance Protein – Recovery (Side note: Hello hot pic of Brendan Brazier in the shower!). Well, let me tell you, this combination rocks, and I really do feel like it feed my muscles and replenishes my energy after a rigorous workout. Try it at home for a fraction of the price!
Rosemary, Walnut and Sun Dried Tomato Tapenade
All I can say about this recipe is…yummers! The combination of flavours is just right, and get even better the longer they sit together.
Vegan Cassoulet in the Slow Cooker
My first memory of cassoulet is watching the legendary Miss Julia Child prepare one on a Saturday morning. Cassoulet is french for casserole, usually comprised of white beans, ham or sausage, chicken and french herbs. This vegan, whole food version is very flavourful while being low in fat and cholesterol. It’s a win-win!
Pumpkin Soup
I don’t know about you, but I’m getting cold. These next few months have me looking forward to anything and everything that can combat a perpetual chill to the bone. And that means lots of soups, stews, hot beverages and warming spices.
Salsa Sam’s Mango Salsa
Animal rights advocate and long time supporter and friend of The Vegan Project, Sam Shorkey (middle), is famous for her hilarious accents and her delicious salsas. We recently had a chance to sample one of her salsa specialties and managed to nag her into emailing us the recipe. It’s fresh and sweet take on salsa, and it helps us desperately hang onto the remnants of summer while we devour it along with far too many tortilla chips.
Smoked Tofu Salad with Spicy Peanut Sauce
The flavours in this salad are out of this world! Creamy peanut sauce, exotic coconut and crunchy beans, married perfectly. Kind of like an Indonesian Gado Gado salad minus the egg, it has definitely ensured repeat appearances in our home.
Cauliflower Inspired Raw Tabouleh
If you’re looking for yummy low glycemic, low carb options, then you’ll need to consider substituting your grains for more nutrient dense, vitamin rich veggies. Cauliflower is a hearty, enzyme rich sub for quinoa, bulgar or cous-cous in this popular middle eastern salad. The fresh herbs make it so flavourful and vibrant, and it’s super low-cal, just in case you happen to be going to Las Vegas in a couple of weeks.
Jessica’s Potato Salad
Jessica made something…and it was delicious! Creamy and tangy, with crunchy bits interspersed throughout – everything a potato salad should be.
Wild Mushroom Risotto, Grilled Corn on the Cob and Green Beans
This meal was soooo good! The corn turned out better than expected (it was my first time doing corn on the bbq), the beans were light and crunchy, and the risotto, well, it was sublime.
Raw Chocolate Cherry Malt Shake
Our very talented friend, Julie Beyer, who you might remember from last Spring’s Whole Food Challenge, wanted to share with us her recipe for a Raw Chocolate Cherry Malt Shake. We of course said, YES!
Italian Veggie Pasta Salad
I love pasta salad! This one is full of veggies and definitely a complete meal. It also makes A LOT. I love making lots of food at one time, partly because it’s just easier and I have no problem eating one thing for a few days, and partly because my boyfriend is an eating machine. The recipe can easily be cut in half if you don’t need a bucketful.
Blueberry Soy Yogurt Popsicles
These were so easy to make, and sooo yummy! I picked up the popsicle molds at the dollar store for $2.50 each and then I was just three ingredients away from delicious, dairy-free yogurt pops.
Grilled Portobello Salad with Fennel and Green Apple
This salad is so light and refreshing! Soft butter lettuce, crunchy fennel and slightly tart green apple topped with a very ‘meaty’ tasting grilled portobello mushroom. Very simple to assemble, and full of fresh, healthy, whole ingredients – and all organic! Makes enough for two – I also served this salad with some new potatoes done the same way as in the Salade Nicoise.
Bridget’s Super Terrific Trail Mix
I made this the other day for a tasty treat after hiking the Stawamus Chief near Squamish, BC, which I highly recommend trying if you live in the Vancouver area. It is gorgeous at the top! It never ceases to amaze me what a beautiful part of the world we live in.
Vegan Macaroni Salad
Jessica found us this recipe for vegan macaroni salad over the weekend on a website called the autonomie project, inc., a fair trade fashion and footwear company – neat!
Vegan Salade Nicoise
A typical Salade Nicoise is comprised of boiled new potatoes, hard-boiled eggs, steamed green beans, tomato and topped with tuna and anchovies, then drizzled with a vinaigrette. Purists from the Nice region in France state that no cooked vegetables are to be used in a traditional Salade Nicoise. Either way, the vegan-version was bound to have modifications. This is our take on a great, big salad, that is sure to impress. A mixture of grilled veggies, raw veggies, and a topped with a fresh herb dressing, even Elaine Benes would be be proud.
Quinoa Slaw
This slaw is full of so much friggin’ fibre! It’s a bit of a mashup between a quinoa side dish and a classic coleslaw – minus the creamy dressing. And it’s bright colour is not only beautiful but really good for you too! It’s really fresh and light, and keeps really well so I recommend making a ton and snacking on it for a few days. Tip: A small electric chopper is really handy for this dish. I chopped about a thousand vegetables in 10 minutes!
Open-Faced Tacos
I made these this weekend for brunch and they were just perfect! The combination of the crispy corn tortilla, just cooked veggies and creamy melted daiya on top was delicious. I always like to have a package of corn tortillas, and a can of refried beans (Eden Organic Spicy Pintos are my fave) on hand. Toss in any veggies you want and you have the fixings for several meals, with endless possibilities.
Homemade Falafel Lettuce Wraps with Zesty Tzatziki
My dear sister Lindsay recently completed her first Wild Rose Detox, so we enjoyed a flurry of preparation and cooking to get her ready and keep her on track. Our biggest success was the following falafel recipe from the cleansing cookbook (with some modifications) that I’ve been wanting to make for years but was intimidated for some reason (possibly my strong reverence for falafel balls). Shame on me! It was simple, and now I’m a falafel making machine. I whipped up the tzatziki myself, and used dill instead of mint, which turned out just lovely with the warm salty balls. Mmm-mm!
Vegan Zuppa Toscana
This recipe is a veganized version of Olive Garden’s Zuppa Toscana, courtesy of Dominic Geracia at NerdEats.net. Dominic has a great passion for food and is moving towards a vegan diet, so he thought he would use vegan alternatives and see if they passed the test. And according to him, they did! We were also big fans of this soup in our non-vegan days and cannot wait to try Dominic’s creation…it looks absolutely delicious!
Summer Salads!
Our friend Krystle Charlton is always making the most delicious (and healthy) looking meals for her and her friends. Below are two of her latest summer salad creations. Mango and Quinoa Salad and a fresh asian-inspired salad topped with her Asian Sensation Dressing. Both look fabulous, and really, really good for you. A summer feast on a variety of the season’s finest ingredients sounds great to us – Thanks Krystle!
Vegan BBQ Series | Grilled Marinated Tempeh with Summer Vegetables
I finally got my own barbeque, and I am happier than a pig in sh*t! I purchased the Weber 100 from Home Depot for $149. It was easy to assemble and heats up in mere minutes. Grilling vegetables is such a fabulous way to enjoy the season’s harvests, and I find the simpler, the better when it comes to flavouring or marinades. You don’t want to mask those fresh flavours at their peak.
Vegan Sausage and Peppers with Polenta
I am on huge soy chorizo kick lately! On a recent trip to Portland, I stocked up on vegan goods that I haven’t been able to find here in Vancouver, including a variety of vegan chorizo substitutes (you may remember my gnocchi with chorizo-style seitan). This dish I whipped up last night uses Trader Joe’s soy chorizo, although any vegan sausage or soy ground would be fine. If you’d like to avoid soy altogether, try a sturdy legume like chickpeas, black-eyed peas or adzuki beans. This soupy-stew is a tad spicy but is nicely balanced with the sweet potato and corn. It is deliciously paired with crispy pan-fried polenta, full of flavour and surprisingly light. Serve with a fresh green salad tossed in a light vinaigrette for a perfect summer meal.
Mexican Vegan Helper
There’s something so comforting about the combination of noodles and cheese, and many may be ashamed to admit having enjoyed some Hamburger Helper at some point in their lives. Perhaps because it brings back memories of childhood, or a more innocent time when we just ate the yummy things put in front of us without thinking about their composition.
You may not believe it, but it IS possible to make a vegan version of Hamburger Helper, and this one has a Mexican kick. The Pepper Jack Daiya sauce is gooey and good, and the veggies and whole wheat pasta make this version a lot healthier than its nostalgic counterpart. (And yes, we are aware the title sounds funny.)
Vegan Turkish Breakfast
While I’ve never been to Turkey, I’ve always enjoyed a Turkish-style breakfast. Even before I was vegan or knew what a Turkish breakfast might be like I was enjoying a hard-boiled egg, toast, cold veggies and olives or capers in the morning.
Gnocchi with Chorizo-Style Seitan
Last week the boy and I took a little trip down the stunning Northwest Coast, stopping in Cannon Beach and then cutting over to the vegan motherland, Portland, Oregon. Now I could go on (and on) about all the reasons why I love this culture-rich and vegan-friendly city, and probably will in a couple more posts in the future. However, the most exciting part of visiting Portland is the all-vegan strip mall on SE Stark Street that houses Sweet Pea Bakery, Herbivore and Food Fight Grocery. Here are a few must-tries: The Bacon-Scallion cream cheese and macaroni salad from Sweet Pea and JJ’s Sweets Cocomels (the fleur de sel is sublime) and Upton’s Naturals Seitan products from Food Fight. And that’s just what I’ve tried so far!
Julie Beyer’s Versatile White Bean Dip
One of the great things about Julie Beyer’s whole food recipes is their versatility. Many of her recipes can be adapted and combined with other recipes to make delicious and healthy creations. Case in point: her White Bean Dip. Start by making this basic recipe in a big batch, then spice it up with some tasty additions to keep things interesting as you use it in different dishes throughout the week. Yum!
Julie Beyer’s RedLentilDelicious Soup
Not long ago, we had the pleasure of doing Julie Beyer’s Whole Food Challenge, which included devouring some of her amazing (and amazingly good for you) recipes. Her RedLentilDelicious Soup was one of our favourites, and she’s letting us share the recipe with you!
Vegan BBQ Series | Grilled Vegetable Salad, Garden Fresh Herbs and Vegan Beer Sausages
Grilled vegetables are so delicious and easy to prepare. I like them best tossed with kitchen basics such as olive oil, salt and pepper. I don’t actually own a BBQ, but I did find a neat little disposable hibachi at Wonderbucks for $5 (better deal than on the commercial!). I was skeptical, but the saleswoman assured me with her first hand experience of it and gave me some tips for lighting. The ‘Lil “Tail” Gator‘, worked like a charm! No more annoyingly large barbecues at your next tailgate party. 
Vanilla Macaroons from Grounded Nutrition
I wish I could take credit for this absolutely delicious (and healthy) vegan macaroon recipe but alas, due praise goes to Holistic Nutritionist and LIfestyle Coach, Whitney Calibaba from Grounded Nutrition. Grounded Nutrition was created out of Whitney’s desire to inspire the world with her passion for natural living and eating. She strives to restore you to your natural inheritance of a vibrant body, clear mind, and enlivened spirit. Cleansing, rebuilding, and maintaining your body will allow abundant, lifelong wellness.
Thai Stuffed Portobello Mushrooms
A long-time supporter (and friend) of The Vegan Project, Krystle Charlton, contributed this next recipe after repeated requests from us to share her amazing dishes we are always seeing on her facebook page. She just made this one up the other night to satisfy her craving for portobello mushrooms and coconut milk. All this amidst an exciting hockey game, and she forgot to take a picture. So I made these last night so I could capture its essence on my iphone and, was very impressed!
Bhutanese Red Rice Pilaf
A couple weeks ago, Whole Foods had a sale on red rice, also know as Bhutanese rice, in the bulk section. Although I didn’t know anything about this grain, I love experimenting with unfamiliar ingredients – you never know what you’ll come up with! After some internet research, I came across this recipe, and with a few modifications, I had a delicious vegan side dish full of iron, B-vitamins, fibre and calcium!
Quinoa Burgers
I recently picked up one of my favourite cook books to date, Vegan Diner by Julie Hasson. Fancied up comfort food is my specialty and diners are my weakness, so I snatched this book off the shelf at Chapters and headed to the kitchen to test it out. My first go was this quinoa burger recipe. I don’t make burgers very often, and thought that should change with the summer bbq-ing season not far ahead. I chose this one in lieu of the other two burger recipes in the book (Mushroom Burgers and Brown Rice Hazelnut Burgers) simply because I had all the ingredients on hand.
Butternut Curry with Lentil Flatbread
Fortunately for me, my colon hydrotherapist was running 15 minutes behind last night, so I had to sit in the waiting room and flip through the old naturopathic magazines. I found a recipe for a lentil flatbread, and was inspired by its simplicity, especially since my belly has been giving me grief lately and I’ve found ease with less ingredients in my dishes. There is a ton of fiber in this meal, so if your tubes are a little plugged up, this is a delicious way to get things moving.
Roasted Beet and Watercress Salad
I was inspired by Jen’s Salad Tips last week and decided I too wanted to make a rockin’ salad. It’s a pretty simple combination of nutrient-rich veggies, but packs quite a punch in terms of flavour, texture and vitamins. I love combining roasted vegetables with fresh greens – it’s a salad party in your mouth! The watercress brings vitamins A and C to the table, the beets bringing even more A and C, along with iron and calcium. All good for you, all delicious.
Do-It-Yourself Veggie Sushi
Who doesn’t love a good sushi date? Sushi restaurants are cheap, quick, and because of the notoriously forgettable service, you’re guaranteed to have lots of time to talk without interruption.
The downfall with sushi restaurants is that there are lots of sacrifices made for that $4.99 vegetable combo. White rice, for starters, is starchy and high glycemic enough on its own before you add all the vinegar and white sugar that makes sushi rice sticky-yummy goodness. The miso soup is almost guaranteed to have remnants of fish sauce/broth (umm, fish from Japan? yikes), which is perhaps a lesser concern than the more than likely msg content (or alternate additives that are basically msg with a name change because msg is so NOT hot right now).
Lauren Mote’s Best Cauliflower Soup Recipe
Photo courtesy of FoodMedic.com
Although we’ve posted a cauliflower soup recipe in the past, we just couldn’t pass up our good friend Lauren Mote’s version sent to us the other day. Everything she makes is delicious and you can never have too many soup recipes, right?
Loaded Veggie Dog
I am not a fan of fake meat, in part because it’s really processed. However, when I’m having an emotional upset that can only be resolved by stuffing my face with a hot dog, I can justify almost anything, except meat of course.
The best veggie dogs I have found (and the only ones that don’t resemble pink styrofoam) are the Yves Bavarian Veggie Sausage. They also don’t make my tummy ache, which is nice. This loaded dog is a somewhat healthy version of your standard pimped-out hot dog. It has some nutrition, but mostly it’s good old fashioned comfort in an organic bun.
Top Ten Ways to Make Salads Rock!
Eating fresh vegetables is one of the best things you can do for your health, and a big salad every day is recommended by western doctors and eastern practitioners alike.
A big salad provides ample nutrients, enzymes and beautifying ingredients…but sometimes, salads can be BORING. So, in order to make salads a celebration instead of an obligation, we’ve compiled a top-ten list of things you can do to make your salads as thrilling as possible.
Chickpea Cakes
The other night I had a hankering for crab cakes, so I embarked on a quest to create crispy, ocean-flavoured cakes using items I already had. It was a success! A combination of chickpeas, ground almonds and a sheet of nori, among a few other ingredients, combined to make delicious, savoury cakes perfect for entertaining.
Totally Radical Pizza with Homemade Sauce
I was watching Teenage Mutant Ninja Turtles the other day and realized how long it’s been since I had a good slice of pizza. So I pulled my sprouted grain tortillas out of the freezer, grabbed a couple juicy tomatoes and got to work on a homemade pizza sauce that I found in raw executive chef Ani Phyo’s ‘Ani’s Raw Food Kitchen’. When it was ready, I warmed it quickly in hopes of preserving all the enzymes. This recipe is raw for the most part, sufficiently filling, and totally righteous!
Creamy Vegan Caesar Salad
I’ve tried a few recipes for vegan caesar dressing, but this one was so good I was dipping everything I could in it. I took a recipe that I used to love, modified it with plant based ingredients, and the result is omnivore-approved to taste like ‘real’ caesar dressing. I churched it up a bit with some cauliflower and Mary’s Crackers for some crispy love. The dressing also doubles as a rocking vegetable dip if you’re into salty.
Spanish Tapas at Home
Above: Marinated Artichoke Salad
As you already know we LOVE Spanish tapas, especially from our favourite Vancouver Spanish Restaurant La Bodega, which Jessica G recently reviewed here. Well, as I was perusing through Taste Magazine available at your local BC Liquor Store, I came across recipes for Patatas Bravas and Mushrooms with Parsley Sauce, the very items we love at La Bodega! Added a quick marinated artichoke salad to the menu and a crusty loaf of bread and we brought the delicious tastes of Spain right into our home.
Aromatic Curried-Chili Fusion
Chili cross-bred with curry…sounds kind of weird hey? This quirky fusion (a PPK remix) initially sounded a bit conflicting, but coconut milk, thai red curry paste and kidney beans in the same ingredient list piqued my playful curiosity. I’m glad I took the chance, because this dish has become a recurring hit, and it is deee-licious.
Classic Cornbread
Another winning PPK recipe, this awesome animal-free version of the Southern staple accompanies a variety of dishes, and has been repeatedly validated with the ‘is this really vegan?!’ suspicion. It’s a perfect accompaniment to theAromatic Curried-Chili with a peppery glass of red.
Sesame Soba Noodle Stir Fry
Talk about alliteration!
I made this the other night for the boy and I, and we loved it! It’s packed full of veggies that, of course are interchangeable, and has a really simple homemade flavour base (I’ve never been a fan of store bought sauces.) I forgot how easy a stir fry can be to make and how it just gets better the more you add. I mixed in a box of Buckwheat Soba noodles because I’m a noodle maniac, but brown or jasmine rice would be lovely as well.
Smoked Tofu and Kale Quesadilla with Daiya Pepperjack Shreds
In case you didn’t already know, Daiya recently released a new flavour of vegan cheese – Pepperjack! We are extremely excited about this! I treaded lightly into my experimentation with this new flavour. I wanted to get a feel for it first and access it’s spiciness factor before going head on into more complicated recipes. The shreds are a bit larger than the cheddar or mozza varieties and i’d rate the spice factor at a 5, maybe 6. Keep in mind though that I like really spicy, burn your tongue kinda spice so…
Chana Masala with Homemade Roti
This Chana Masala recipe was a combination of different versions I found on the internet blended with my desire to have yummy curried chickpeas in a timely fashion. Perhaps not so timely if you soak and cook your own chickpeas, but so much better for you and full of flavour! I like adding green to everything, so I added peas and spinach, but feel free to add any veggies you want. A leafy green is nice because it wilts in nicely and frozen veggies can be so handy sometimes.
Bistro Broccoli Soup
Soup is such an easy, economical and digestible way to get your vitamins. This soup cooks up in less than 30 minutes with only a few key ingredients, and only has 3.5 grams of fat per serving. The nutritional yeast gives it that ‘cheesy’ flavour while adding extra protein and B-vitamins. Pretty well-rounded if you ask me…definitely a keeper!
Rustic Apple Galette
Now I must confess, I made a grave mistake while veganizing this recipe for a Rustic Apple Galette. That is perhaps why this slice looks more lumpy and pie like than it should, though I am still posting because it was absolutely delicious and I am confident that it would have been equally pleasing to the eye had I followed the instructions exactly. I foolishly substituted wax paper for parchment paper – don’t do this! About five minutes after I put the galette in the oven, I started to smell burning wax, because it was burning!
Black Bean Soup
Black Bean Soup has always been one of my favourite one-pot-meals. There are so many variations of this global staple, but my number one flavour combo is when black beans are combined with exotic spices and a little heat, creating a sumptuous union. Now, this soup does take a while to complete, though the prep is minimal. It’s perfect for making on a Saturday morning while you do some things around your house and when you’re done, the soup is done. You will see pumpkin pie spice blend on the ingredients list (kinda weird, I know) as it happened to have all the sweet, fragrant spicing I was looking for in one package. And lastly, this soup is cheap! It couldn’t have cost more than $6 to make with the beans ringing in at $2.16.
Corn Pasta with Fennel, Cannellini Beans and Capers
I recently discovered corn pasta and was very pleased with how it turned out. It cooked to al dente in 7 minutes, tasted great and it’s gluten-free! I paired it with a fresh fennel-tomato-caper sauce with cannellini beans tossed in for added protein, and kept the seasoning simple with a bit of garlic, s&p, fresh parsley and some capers for a little tang. The result was fresh and flavourful, and came together in under 30 minutes.
Vegan Banana Coconut Ice Cream
Whoever invented this technique of processing frozen bananas into creamy, decadent goodness is a genius! Unfortunately, it wasn’t us, but we did combine the following ingredients to create a delightfully tropical version of the classic soft serve we grew up on. Other delicious additions are nut butters, cocoa powder, chopped nuts or maple syrup.
Curried Quinoa Salad with Chickpeas and Greens
I know, I know, another quinoa recipe? We’re going quinoa crazy over here at The Vegan Project! But seriously, it is so friggen cheap, versatile and so easy to make that we just can’t help eating it at least 2-3 times a week. What makes this quinoa salad special is the aromatic coconut oil in the vinaigrette combined with fragrant madras curry powder. The greens are once again tenderized by the massaging technique as well as the warm quinoa poured over top. Fresh lemon flavour and cayenne pepper give it a tangy heat, making this salad very appealing to the senses. Makes about six cups.
Ingredients:
1 cup quinoa
1 can chickpeas, drained and rinsed
2 large chard leaves (or kale/spinach), torn into bite size pieces and stem removed
1 celery stalk, finely diced
For the dressing:
1 roma tomato, finely diced
2-3 tablespoons sweet onion, finely diced
juice and zest of one lemon
2-3 teaspoons curry madras curry powder
1/4 coconut oil
1/4 cup water
salt and pepper to taste
cayenne pepper (optional)
1 inch piece of ginger, minced (I didn’t have any, but I think it would be really nice in this dish)
Method:
Place quinoa and two cups of water into a small saucepan, cover and bring to a boil. Reduce heat and simmer 15 minutes or until water has been absorbed. In the meantime, whisk together the ingredients for the vinaigrette. Let sit while you prepare the rest of the salad. In a large bowl add, diced celery, chard, chickpeas. Add the vinaigrette and mix well. Get right in there with your hands and rub the chard and toss everything together. It can be a very soothing and meditative experience to get more intimate with your food. Add the cooked quinoa and season with salt and pepper to taste.
~The Vegan Project
Quick Quinoa Salad
Inspired by an informational afternoon with Adam Hart and his Power of Food workshop this past Sunday, I’ve been eager to jazz my recipes with his top two Superfoods. Hemp hearts and quinoa…boy were we happy to hear that he considers these two staples some of the healthiest foods on the planet!
So after teaching a yoga class, and less than two hours before taking one myself, I wanted a quick, energy packed mini-meal that could digest quickly and power my asanas. With my pre-cooked quinoa on hand and an arsenal of key ingredients, I threw together the following dish in less than 3 minutes. Yes, I timed it. I wanted to make sure the clever alliteration of the title was valid, alright?
Ingredients: (for 1)
3/4 cup of cooked quinoa
1 stalk of chopped celery
1 tbsp of organic hemp oil
2 tbsp of hemp seeds
1/4 chopped avocado
1/4 cup of dulse, ground in coffee grinder
1/2 lemon
cracked salt and pepper
Method:
In a bowl, combine all ingredients, pouring oil and squeezing lemon last. Mix thoroughly and top with s&p. Adjust to taste.
The dulse is rich in nutrients, and adds an earthy, salty flavor. The celery gives it some crunch, and the quinoa and hemp hearts are both COMPLETE PROTEINS…So important for all you vegans out there!
Thanks for a great time Adam Hart!
~The Vegan Project
Creamy Cauliflower and Rosemary Soup
On February 19th, The Vegan Project participated in the first ever all-vegan Social Bites. The event was a huge success with Michael Robertson (ironically the only non-vegan) taking home the gold for his delicious and creative vegan dishes, Vegan Mischief coming in second and Julie Beyer and ourselves tying for third.
Baked Acorn Squash: A Quick and Easy Snack!
These last few weeks of Winter have me longing for warmth and comfort, and I have found a bit of both with my recent near-obsession with winter squashes. The Vegan Project has posted recipes on the Spaghetti Squash, as well as Butternut Squash, and now we’d like to bring attention to their less popular cousin, the Acorn Squash. Abundant in the Winter, this dark green squash is smaller, more dense, and packed with nutrients.
Squash is also one of the simplest snacks to prepare. All you have to do is cut it in half, give it a good rub of olive oil, a sprinkling of sea salt, and whatever else you have kickin’ around. (The little baby you see above also has some dried ground garlic and a sprinkle of cracked pepper.) Then, turn the two halves upside down in a pan and cook 35-45 minutes. I baked mine in my little toaster oven at 425 degrees, and it turned out soft, hearty and simply perfect. You can top it with sauce or seasoning if you like, or simply enjoy on its own.
It takes less than 5 minutes to prep, then you can go about your business for a half hour or so and next thing you know…a warm snack is ready for you! You can also use this, or any squash as a lovely side dish. And feel free to experiment…using coconut oil and maple syrup with a sprinkle of cinnamon is also super yummy and satisfying.
~The Vegan Project
Rubbed Kale Salad with Marinated Vegetables
I don’t know if you all understand what a magical technique it is to rub fresh kale with oil and salt to soften, as the base for an incredibly delicious and nutritious salad. We recently featured Jen’s Super Powered Sesame Kale Salad, which is where we first learned of this brilliant tenderizing technique. It’s such a great way to incorporate raw greens into your diet. Yesterday, Capers on Robson had 2 bunches of Kale on sale for $3 (deal!) so I just had to make another kale salad. This time though, I was pressed for time, so I also purchased some marinated vegetables from the deli; roasted garlic, roasted tomatoes and kalamata olives. Tossed in some fresh avocado and a handful of hemp hearts and I had a really easy, super yummy meal!
Oscar-Worthy Caramel Popcorn
We hosted a little Oscar party last night and bet on 10 major categories with a $5 buy in. Congratulations to our friend Sam for taking home the $40 pot! The event doubled as a vegan potluck and everyone brought over the most delicious dishes! Our friend Lauren Mote brought a rich and creamy Root Vegetable Gratin, Sam brought fresh, hand-chopped salsa and Jen, sweet and spicy Curry-Chili with homemade Corn Bread. We (Jessica & Bridget) prepared our signature Cashew Ricotta Stuffed Tomatoes, Quinoa Collard Wraps, a Savoury Popcorn and a Caramel Popcorn. Needless to say, it was a feast! Everyone was quite pleased with the Caramel Popcorn and even more so after learning that it’s sugar-free. In honour of one of our favourite vegans and her Best Actress Win last night, a picture of Natalie Portman will accompany this recipe. Natalie is definitely better to look at than the sad little photo we took of lasts night’s kernel explosion. But oh man was it tasty!
Oscar-Worthy Caramel Popcorn
We hosted a little Oscar party last night and bet on 10 major categories with a $5 buy in. Congratulations to our friend Sam for taking home the $40 pot! The event doubled as a vegan potluck and everyone brought over the most delicious dishes! Our friend Lauren Mote brought a rich and creamy Root Vegetable Gratin, Sam brought fresh, hand-chopped salsa and Jen, sweet and spicy Curry-Chili with homemade Corn Bread. We (Jessica & Bridget) prepared our signature Cashew Ricotta Stuffed Tomatoes, Quinoa Collard Wraps, a Savoury Popcorn and a Caramel Popcorn. Needless to say, it was a feast! Everyone was quite pleased with the Caramel Popcorn and even more so after learning that it’s sugar-free. In honour of one of our favourite vegans and her Best Actress Win last night, a picture of Natalie Portman will accompany this recipe. Natalie is definitely better to look at than the sad little photo we took of lasts night’s kernel explosion. But oh man was it tasty!
Ingredients:
2 tablespoons coconut oil + 1/4 cup
1/2 cup organic popcorn kernels
1/2 cup brown rice syrup
1 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
Method:
In a large pot with a lid, melt 2 tablespoons of coconut oil over medium heat. Line the bottom of the pot with 1/2 cup corn kernels. Cover with a lid and wait until you hear the first few pops. Then start gently rocking the pot back and forth over the element with your hand on the lid. It’s done popping when the smell of fresh popcorn is strong and the pops are few and far between. Remove from heat and toss in a large bowl.
In a small saucepan, melt 1/4 cup coconut oil. Whisk in brown rice syrup and vanilla. Bring to a bubble and then remove from heat and pour evenly over the popcorn. Sprinkle with cinnamon and toss to coat every kernel. You can eat it warm or for a stickier version, let cool, and then devour. Enjoy!
~The Vegan Project
Barley Salad with Garlic and Parsley
Barley is so hot right now, or so we’ve heard from our friend, celebrity Chef Jonathan, and it deserves it! The texture of barley is so satisfying, and mixed with crispy radishes, juicy tomatoes and LOTS of garlic and parsley, it really stands up as a filling and hearty main dish. In fact, this salad is so packed full of flavour (cooking the barley in stock really works well), it didn’t need more than a teaspoon of flax oil. Healthy, affordable and delicious-the trifecta of good eating!
Ingredients:
1 cup barley, rinsed
4 cups water
1 mushroom boullion cube
2 roma tomatoes, chopped
4 cloves garlic, minced
1 teaspoon cayenne
1/2 teaspoon salt
2 teaspoons apple cider vinegar
1 teaspoon flax oil
1/3 cup pumpkin seeds
1/2 cup parsley, chopped
1/2 zucchini, finely diced
6 radishes, finely diced
1 avocado, diced
1/4 cup chives, chopped
lots of fresh cracked pepper
Rock salt and more chopped chives for garnish
Method:
Bring 4 cups of water to boil. Add boullion cube and rinsed barley. Reduce heat to med-low, cover and simmer for about 35-40 minutes.
In the mean time, in a large mixing bowl, add zucchini, tomatoes, garlic, radishes, flax oil, apple cider vinegar, cayenne, salt & pepper and let that marinate till the barley is done. When the barley is fully cooked, rinse it with cool water for a minute and add to bowl. Add pumpkin seeds, chives, parsley and avocado. Dish out and top with more fresh chives and rock salt. Makes 3-4 servings.
C’est ça!
~The Vegan Project
Evergreen Dream Smoothie
Ingredients:
1 pear, chopped
1 banana
1/2 cup frozen blueberries
2 pieces of kale, chopped
1 package of Amazing Grass Green SuperFood
1 cup water
1 teaspoon maple syrup
juice of 1 lemon
1 inch of ginger, peeled and minced
~The Vegan Project
A Very Potent Love Potion: Raw Mayan Chocolate Drink
Raw organic cacao contains high amounts of antioxidants, and the alkaloid theobromine, that positively effect your brain chemistry, and make you feel good. Theobromine originates from the Greek prefix, ‘Theo’ referring to the ‘study of God’, and ‘Bromine’ originating from the Greek word ‘brosi’, meaning ‘food’. So theobromine, literally translates to ‘Food of the Gods’. It is no wonder the Mayans would use chocolate as a means to enlightenment. Read more about cacao in its raw natural state here.
Tomato and Sweet Pepper Bisque and Grilled Daiya Sandwich
I’ve been going through a lot of changes over the past couple of weeks and am finding these last few months of winter exhausting. While I was working over at Jessica’s place this morning, I felt myself in dire need of some comfort – a warm hug from mom at just the right moment. Unfortunately, my mom didn’t happen to be standing outside the door with open arms (but wouldn’t that have been cosmic if she had?) so I jumped in the kitchen and started to prepare the next best thing: tomato soup and a grilled cheese sandwich.
Israeli Couscous Salad
This salad is light and fresh, and I love the size of israeli couscous, or Ptitim. The toasted almonds give this dish a smokey crunch, while the turkish apricots round out the fresh lemon flavour with their sweetness. Super easy to make and feel free to substitute the parsley with different herbs such as mint, basil or tarragon. If you don’t have green onions, sub 1/4 cup of chopped red onion or shallots. Get creative!
Ingredients:
1 cup israeli couscous
1/2 cup toasted sliced almonds
1 roma tomato, chopped
2 green onions, chopped
zest and juice of 1 lemon
1/2 cup parsley, choppped
1/4-1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon extra virgin olive oil
2-4 dried turkish apricots, chopped for garnish
Method:
Place the israeli couscous in a medium saucepan and cover with water. Bring to a boil, reduce heat slightly and cook about 8-10 minutes or until tender (like pasta). Drain and rinse under cool water.
While the couscous is cooking, toast the almond slices in a dry skillet over medium-high heat till golden around the edges-watch carefully! Remove from heat and set aside.
In a large bowl mix together tomato, green onion, lemon juice and zest, salt. pepper, olive oil and cumin. Add drained and rinsed couscous and stir gently. Add chopped parsley and toasted almonds and stir to combine. Distribute into two bowls and top with chopped turkish apricots. YUM!
~The Vegan Project
Blueberry Apple-Cinnamon Oatmeal
Truly the breakfast of champions! This hearty and delicious meal will give you slow releasing energy all day long. The blueberries are bursting with antioxidants (which fight off signs of aging!) and the walnuts and flax provide nearly a days worth of Omega-3s. The high fiber content helps get things moving, and the maple syrup gives you the warm, comfort feeling of home-cookin’ in all its wholesome goodness.
Creamy Leek + Shiitake Soup
This is a subtle blended soup that serves well as an appy or an accompaniment to a stronger dish. It also makes a hearty lunch with a freshly toasted baguette for dipping. It’s packed with nutrients, and tastes really good with a yummy Gomasio topping.
Super-Powered Sesame Kale Salad
Just over a week ago, Jen competed in the Western Canadian Hatha Yoga Asana Championships in Vancouver. This is the super-powered kale salad recipe she ate the night before that led to her placing third! She wanted (and needed) something raw and alkalizing that would give her energy, while also being comforting and delicious:
Vegan Shanghai Dumplings
These vegan Shanghai dumplings feature a tender, hand-made dim sum wrapper cradling a rich and savoury filling. This recipe makes enough for a four-person Chinese New Year celebration. These dumplings require a lot of time and love, so they are the perfect make-ahead dish. Just freeze them and steam them when you are ready to eat!
Quick n’ Easy Pesto Avocado Rice Bowl
Most of you know, if there’s one thing we love here at The Vegan Project, it’s ‘quick and easy’. But if there’s another thing we love (and there are lots of things we loooove) it’s wasting as little as possible. That’s precisely why we try to construct as many yummy dishes as possible using what we already have…oh, and we are also kind of cheap, so there’s that too.
This recipe was so simple I almost hesitated to post it. But that is part of our mission: to make delicious vegan food easy and accessible. So, using stuff that was already sitting in my fridge, I created the following rice bowl. Despite how easy it was, it’s turned out to be a VERY satisfying dinner!
Ingredients: (for 1 quick meal)
1 cup of cooked organic brown rice
1/4 cup of homemade pesto (I used this soaked almond version)
1 tbsp pumpkin seeds
About 1/6 of a pkg of SoyaNovu Smoked Tofu chopped into cubes
1/4 semi-ripe organic avocado
A handful of garlic sprouts
A dash of sea salt and fresh ground pepper
Method:
Mix rice, pesto, tofu and pumpkin seeds together until they’re creamy and blended well. Then add the sprouts, but make sure you pull them apart and disperse evenly so they don’t get all bunched together. Top with avocado and s & p, and enjoy!
This dish gets points for its vegan protein and fibre content, as well as its high alkalinity… and impressive yum factor!
Love,
~The Vegan Project
Soaked Almond Pesto
To help you stay on track and interested with your healthy/yummy veganism, keep lots of tasty options pre-made in your refrigerator. I try to keep cooked quinoa and brown rice on hand, as well as a homemade salad dressing and a couple sauces and dips.
Vegan Benedict
Once in awhile I sleep over at Jessica’s house and we watch ’80 sitcoms and gritty episodes of Intervention, play with her dog Derick and do lots of yoga. I like to thank her for being such a great host with an elaborate weekday breakfast. This Vegan Benny was one of those delights that we just had to document! Now keep in mind it was one of those sauces that you ‘add a little bit of this, and a little bit of that”. I did my very best to keep track of all ingredients, but of course add bits and pieces at your discretion to suit your fancy.
Tomato, Corn and Black Bean Soup
This soup is REALLY easy to make and so flavourful! Try and use organic canned goods whenever possible. It’s high in fibre, low in fat, a complete protein and yields a ton. A great soup to make on a Sunday night and eat all week long.
Lauren Mote’s Winter Squash Lasagne
Who is Lauren Mote?
Lauren Mote has been an intricate part of the food and beverage industry for over 10 years. Spanning her knowledge and enthusiasm between Toronto and Vancouver, she has devoted her expertise to Le Select Bistro, Lumiere, Goldfish Pacific Kitchen, Hawksworth Catering and Chow Restaurant.
Lauren is an accomplished writer, the founder/editor of Poivre Media Company, and recently added both Certified Sommelier and Niche-Beverage Consultant titles to her resume, while launching her newest company, Lauren Mote Productions.
Also an award-winning mixologist, Lauren is currently at the helm of The Refinery’s critically-acclaimed cocktail program. The Refinery is quickly becoming one of several Canadian establishments well-known for its contribution to contemporary cocktail culture innovation. What Lauren’s program is most known for are cocktail construction styles as well as homemade bitters, vermouths and alcoholic tinctures – totaling 23 as of today.
Lauren’s specialties move across edible borders – she is an avid vegetarian and cook, and has developed some super innovative and healthy recipes that embrace contemporary vegetarianism for her site www.laurenmote.com and others including The Vegan Project.
Lauren’s Winter Squash Lasagne Recipe
I may not be a raw-vegan anymore, but it’s important to note that my life is 70% vegan. I still create innovative dishes all the time. What I noticed from my time spent during specific diets like raw and vegan was that I was anxious to create, and while not having access to particular ingredients, it made the quality level and my imagination level high.
This recipe was created a couple of days ago, and celebrates the flavours of winter comfort foods and flavours. It is most certainly rich and delicious.
Bechamel Sauce:
1L Unsweetened Almond Milk
4 tbsp Spelt Flour
4 tbsp Extra Virgin Olive Oil
3 sprigs Fresh Thyme
4 cloves Garlic, minced
Salt
1.5 cups seed/nut topping**(recipe below)
Method: On Medium heat, cook olive oil, minced garlic and spelt flour together – this is the base for a roux. Add the almond milk and thyme sprigs, and whisk ingredients together. Cook gently over medium heat for about 25 minutes – gradually as the water in the almond milk evaporates, the roux will work to thicken the sauce. Salt should only be added towards the end of cooking, and just enough to balance the sauce. Reserve 1 cup of sauce for the squash puree.
**Only once you’re ready to build the lasagne should you add the seed/nut topping to the sauce and stir to really thicken – this gives the illusion of a super rich cheese sauce. Amazing. Feel free to blitz this mixture after removing the thyme sprigs to give a smoother consistency, I did.
Squash:
1 medium Winter Squash
1 medium Leek
2 tbsp Extra Virgin Olive Oil
Salt & Pepper
1 cup Almond Bechamel Sauce**
Fresh Sage
Method: Peel and chop squash and large pieces of leek. Add both with some olive oil, salt and pepper to a roasting pan, and throw in a 400F oven for 30 minutes. After roasting, reserve the leek pieces for another use. The squash should be fork soft at this point. **Add squash to a saucepan on low heat with 1 cup of almond bechamel sauce, and puree with a hand-blitzer. Stir in chopped sage.
Vegetables:
1 LB Kale
1 LB Spinach
1 clove Garlic
Salt & Pepper to taste
1 tsp Dry red chillies
1 tsp Extra Virgin Olive Oil
Blanch vegetables in salted water, sautee with garlic, salt, pepper, and chillies.
Noodles:
1 box Organic Brown Rice Lasagne Noodles
Method: Follow cooking instructions.
Seed/Nut Topping:
200g Raw Pumpkin Seeds
200g Raw Sunflower Seeds
200g Raw Almonds
200g Raw Walnuts
200g Raw Cashews
Salt
Sage
Method: Natural oils will seep out of the ingredients with the introduction of heat in the food processor. Blitz all ingredients together until the desired crumb consistency is reached.
Build:
Using a medium 1-2″ deep pan, rub with a bit of olive oil.
Start with a layer of squash, then vegetables, then noodles. Repeat.
At the top, pour the almond milk bechamel over the lasagne, make sure to cover everything in the pan!
Top the lasagne with the seed/nut topping and throw uncovered into the oven for 25 minutes on 400F or until top is browny-gold.
When you take it out, it’s nuclear hot. Rest it for 10 minutes then consume!
Ukrainian Christmas!
Long live the extended Orthodox holiday season! For those of you who may not know, the Orthodox religion celebrates Christmas on January 6/7th instead of the 25th, following the gregorian calendar of yore. Quite a few members of our little group have some Ukrainian in them, among other things, thus, we all grew up a on pierogies and cabbage rolls, and look for any excuse to indulge on the dairy heavy cuisine of our ancestors. Our challenge this was to satisfy our friends with a vegan Ukrainian Christmas Feast that could hopefully be comparable to Baba’s. Those were big orthopedic shoes to fill but I think we did it!
Hot Miso Pho
This soup is full of cleansing and cold-fighting ingredients like garlic, ginger and cilantro. By keeping some of the garlic (nature’s antibiotic), and the ginger raw in the bottom of the bowl, you preserve their immunity boosting properties (and get more intense flavour, too!) By adding lots of fresh cilantro at the very end, you can ward off throat and lung infections, since cilantro helps remove metals from the body. The Thai chili will definitely get your nose running (in a good way), and the shiitake mushrooms (B6) and miso (B12) will keep your mood elevated through these dreary winter days. It’s delicious, affordable and quick…What a soup!
Couscous Confetti Salad from The 21-Day Vegan Kickstart
The Vegan Project has finally surged into the future with all of us getting that magical little hand device, the iphone 4. And with it comes literally thousands of applications, some are time wasters, some are really useful, and some are vegan! One of our favourite finds in the app world has been the 21-Day Vegan Kickstart, which is free, and outlines seven days of breakfast, lunch, dinner and snacks complete with recipes, and even incorporating leftovers. For those without an iphone, you can view the entire meal plan here. Below is a recipe for Couscous Confetti Salad that is super flavourful while being super healthy-bonus!
Caramelized Pear and “Cheese” Crostini with Balsamic Reduction
These Crostinis were such a big hit at our New Year’s Cocktail Party! The carnivores devoured them, moaning through chews at how delicious they were. They are from a favourite new cookbook, the Skinny Bitch Ultimate Everyday Cookbook, which so far is three for three for recipes to please a crowd. We also tried the Curried Chickpea Cakes (the consistency was questionable, but we did forget one crucial ingredient and are confident that made properly will be outstanding), and the Breakfast Frittata, which made January 1st brunch just that much better.
Vegan New Year’s Cocktail Party
This New Year’s Eve we all decided to travel the high seas over to Salt Spring Island for a couple of nights to ring in 2011 with mimosas, hot tubs, and good friends. The plan this evening is to get all dolled up and indulge on a decadent assortment of appetizers and cocktails, transcending into numerous rounds of shots and panties on our heads. Here’s a sneak preview of this evening’s menu:
Chocolate Zucchini Muffins!
Recently, the only vegan muffin in White Rock became unavailable when Small Rituals, a cute local coffee shop, shut their doors. The muffin itself wasn’t fantastic, but if you’ve read the post ‘Vegan in the Burbs’ you’ll understand that I’m in a ‘beggers can’t be choosers’ position out here!
Ninjabread Men – Amazing Vegan Gingerbread!
One of the biggest hits of the Get Baked! holiday bake sale were Jessica’s ninjabread men, which she created from a veganized gingerbread recipe and some DIY ninja cookie cutters. Here are her instructions on how you can create your own stealth vegan variation of this favourite holiday treat.
