YEY, the holidays are finally upon us! Finally, we no longer have to hide what huge Christmas nerds we are! Yes, Bridget and I (Sam) have literally been listening to holiday music for MONTHS already. We’ve enjoyed every last minute of creating our new holiday eBook but now we’re ready to just eat, drink and be merry!
We hope you’ll come eat, drink and be merry with us as we celebrate the launch of “What to Feed That Effing Vegan: The Holiday Edition” and raise money for SAINTS (Senior Animals In Need Today Society). Perhaps one of the greatest vegan holiday events of all time, we hope you join us on Thursday December 12th at Gam Gallery (110 East Hastings Street) in Vancouver, BC.
I told you we had another gem from the talented Vancouver bakers, Kelsey Mackintosh and Shael Faber! Here’s a baked Cake Doughnut recipe glazed with amazing Raspberry Chia Jam to celebrate the 5th day of Hanukkah! (more…)
Today celebrates the third day of Hanukkah and we thought what better way to celebrate than with Jelly-filled Vegan Doughnuts! These delicious morsels come from our friends Kelsey Mackintosh and Shael Faber, head bakers at a Kitsilano Gluten-free bakery here in Vancouver – lucky us!
This Tempeh Gumbo is a warm and hearty stew to enjoy on a cold winter’s night. It’s kind of creamy because of the oil and flour base better known as a roux, and some heat from the cayenne. It hails from Cookin’ Crunk by Bianca Phillips, a thoughtful gift from Sam last Christmas. Serve with some Classic Cornbread for a southern-inspired vegan feast.
We are blown away by this Moroccan-inspired quinoa salad c/o close pal of The Vegan Project and mega babe Alex! Although she is a full-on carnivore, Alex has a few signature vegan dishes and we can vouch that this sure is one of ‘em! It was the perfect blend of nutty sweetness, fresh citrus and smokey cumin. It did take longer to prepare than the quinoa salads we’re used to making but well worth the wait! We also recommend doubling the amount of dressing and using it for other salads/veggies throughout the week– it’s THAT good!
I love to browse through the local daily newspapers and always flip to the recipe section (if there is one) to see if there’s something tasty to veganize. This past Sunday, hindus all over the world celebrated Diwali or ‘the festival of lights’, thus inspiring an indian dish called Palak Paneer as the featured recipe. I scanned the ingredients, finding a few that were not vegan, but was confident that I could substitute some vegan foods into the mix. No problem! It’s spicy and green, and the softer tofu makes for a wonderful panner substitute and breaks down a bit into the sauce.
A couple of weeks ago, Bridget and I (Sam) were invited for a lovely dinner at Sula: a modern “vegan friendly” Indian restaurant in one of Vancouver’s hippest areas on Commercial Drive. As we sipped on almond milk chai and their signature “Delhi to Dublin” Cocktail, we learned so much about Indian cuisine from part-owner Sharath Vittal. He and Sula’s marketing director Rochelle Lockhart truly wined and dined us like vegan queens. It was fan-frickin-tastic.
Not only did we get to try ALL of their ridiculously tasty vegan dishes from Vegetable Pakoras and Channa Masala to Gobi Aloo and gluten-free Tandoori Roti but they also shared with us the secret recipe for their famous Bhaigan Bharta aka Eggplant Curry! It was so damn good, I was giddy like a school girl, eager to test it out myself and it did not disappoint. It was also incredibly quick and easy to make!
Well it was my (Sam Shorkey’s) very first attempt at a “savoury” type pie and I have to say, this little gem was just as satisfying as any dessert pie! Perhaps not my mom’s maple but deliciously flavourful and a hearty dinner nonetheless! “Galette” is a term used in French cuisine to describe various types of flat, round or free-form pastries. Broccoli is a high-fiber, cholesterol-lowering, tasty vegetable that combines nicely with the fried onions and salty black olives in this dish. For those interested in trying a yummy dessert variation, check out Bridget’s “rustic” Apple Galette.
This past Monday I had the good fortune to attend a book signing, wine tasting and canapes at the Italian Cultural Centre in Vancouver, to celebrate Food Network chef Lidia Bastianich‘s new book, Lidia’s Commonsense Italian Cooking. There weren’t too many options for me there food wise, aside from a very interesting Fava Bean and Dried Fig Soup, which I will share soon. As I was flipping through her book I noticed a lot of veg-friendly recipes that could easily be made vegan, including this Stuffed Eggplant Puglia Style. I subbed out cheese for nutritional yeast, used sage instead of mint, and added crumbled sauteed tempeh to make a complete vegan meal, and it was all so delicious!
Today’s guest post recipe comes from full-time working mom AND winning vegan figure competitor Melissa Hauser (aka Plant Powered Hauser.) This “yummy mummy” just KILLED IT at the NPC Natural Open Colorado competition on October 12th taking home a first place trophy in her division AND the overall title! Her physique was on point and she credits it to always eating nutrient-packed, high-protein meals such as this one. Quick & easy, this stir fry combines both sweet and spicy flavours in a savoury peanut sauce, whilst packing an impressive 46 grams of protein per serving!
I have made a lot of different banana breads in my day, and I have to say that this Gluten Free Chocolate Chip Banana Bread is top contender for best yet!
Apple season is upon us and I can’t deny the many varieties of apples available on the West Coast. They are in season, affordable an fresh from the trees. They are also high in Vitamin C which we all need extra doses of to fight off those coughs and sniffles.
I scoured the web and put together some of my favourites, must-tries and one of my own to highlight the Fall Apple Harvest.
The markets are bursting with barrels full of fall and winter squashes. Yellow, green, orange – they seem to mimic the trees as they embark into hibernation. It’s also apple season and here in British Columbia we are blessed with so many apple varieties!
As the days get shorter, I am craving more and more warm, hearty stews to soothe my soul and fill my belly. I have been blessed with an abundance of wild mushrooms (chantrelles) from friends so I thought I would put them to good use. This stew is high in vegan protein from the red and french green lentils, mildly flavoured and easy to prepare, which makes it a perfect Meatless Monday dinner!
It’s me, “Salsa Sam” Shorkey, and since my recent VERY positive juice cleanse experience, I’ve been enjoying a green juice every morning. In doing so, I’ve also been trying to come up with uses for the copious amounts of wasted pulp! I saw a “pulp cracker” recipe on my friend Danny David’s page aka “Raw Fitness Guy” and it prompted me to get creative too. And well, since we all know what a sucker I am for ridiculously healthy vegan desserts, I was determined to invent some low-calorie, gluten-free sweet treats that were low in sugar, carbs & salt and yet could still satisfy my sweet tooth.
Well Bridget and I (Sam) were just discussing a topic we discuss far too often! As I make it very public, I am a huge dessert addict. I love anything and everything sweet. Dates, coconut, agave nectar, maple syrup and yes even protein powder– I ADORE IT ALL. I couldn’t really care less about salty or savory and yet, I would pretty much eat a pile of dog crap if it was covered in powdered sugar. Well, I would at least lick the sugar off of it
I was so pleasantly surprised on how fresh and flavourful this Raw Ratatouille turned out! Between my Sole Food Farm share and the community garden plot, and with Jay out of town, I had more tomatoes than I knew what to do with. I froze a bunch to make sauce later this year, and still had beautiful heirloom and sunburst tomatoes left that were screaming to be enjoyed fresh. Being that I’m not really a fan of raw tomatoes (I know, I know, how can a vegan not like raw tomatoes?!), I had quite the challenge ahead of me. (more…)
Well it was my dear parents’ 40th wedding anniversary last weekend and we celebrated by throwing them a big-ass BBQ at their house. I made sure to prepare a lot of vegan food to ensure enough food for myself to eat (but more than anything, to show off some of the recipes from our new e-books). It was a huge success and a nice added bonus was that some of the guests contributed some incredible vegan dishes!! This quinoa salad was one of them!
Apricots, fresh off of our local fruit trees, are everywhere right now! I was fortunate enough to get a big box picked directly off of a friend’s tree in the Okanagan, and froze three big bags for fall and winter.
This smoothie not only has all the benefits of these delicious little fruits, including eye health (Vitamin A), boosted immunity (antioxidants like Vitamin C) and fibre, but also the anti-inflammatory and DELICIOUS additions of cardamom, ginger and cinnamon, which are excellent for digestion as well.
This is the taste of summer! Potatoes on the grill have have such a lovely, smoky flavour. Throw in crunchy celery, grilled summer corn, fresh herbs, and toss with creamy vegan mayo and you have a decadent potato salad that is perfect for summer dinners.
On a recent trip to Whole Foods, I decided to try to a new legume, one I had never purchased before. Behold the mug bean! Tiny little green ovals not unlike a tic-tac. I did some poking around on the web and found out that mung beans were considered healing in some cultures, and very prominent in Indian and Chinese cooking and an extremely nutrient dense legume. I also discovered that a popular way to eat them was in dip form. Below is my take on a mung bean hummus recipe that was super easy to make and very tasty with tortilla chips made from Ezekiel Wraps.
I wanted to highlight fresh veggies in something other than a salad. The solution? Rice Paper Salad Rolls!
Well I just woke up and when I looked into my fridge I noticed a bag of carrots that were starting to look pretty dried out so I wanted to make use of them ASAP. I decided to make some “healthy” carrot muffins for breakfast. I sweetened them with iron and magnesium-rich molasses, didn’t use any salt (baking soda only) and added a whole lot of carrot to these bad boys. You could definitely use some chopped nuts in this recipe too but I wanted to keep the fat content down. The end result was ridiculously good. This recipe will make about nine or 10 muffins.
Everyone loves a summer BBQ! Yes, even VEGANS! We at the Vegan Project like to think we’re skilled at throwing a pretty happenin’ summer BBQ so we’re sharing our best tips for impressing both vegans and meat eaters alike.
Who doesn’t love a raw chocolate ball to satisfy that sweet tooth that so many of us have? Even better when it can be healthy and guilt-free! (more…)
We are gathering our friends for a Canada Day Partio – A party on the patio celebrating all things Canadian!
If you’re looking for a vegan potluck BBQ offering this summer, or even a quick vegan side you can throw together for dinner, look no further than this lovely Rosemary Yam dish with French Green Lentils. Added bonus: It took no longer than ten minutes to prepare!
So, this weekend we collected our first produce box from Organic Acres. We were particularly excited about the local garlic scapes, as we had never (that either of us can recall) eaten them before. We have been told they were similar to asparagus with garlicky tones. What more could you want?
Well my bodybuilding competition is finally over which means it’s time to get back into my healthy vegan baking! Those of you who know me know that I’m a HUGE dessert addict and I still can’t believe I managed to give up sugar for so long in order to win that show!
This recipe is a result of growing up with an abundance of fresh vegetables courtesy of my granddad. Watercress, asparagus and jersey royal new potatoes are all in season right now and I’m missing out. Tempting as it is to take a trip back to the UK to get my hands on some homegrown goodness this delicious salad will have to do for now.
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.”
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…)
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
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.
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.
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.
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!!
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!
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.
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!
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…)
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.
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.
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.
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!)
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!
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.
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, 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!
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.
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.
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.
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.
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.
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.
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!
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!
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.
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.
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.
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!
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.
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.
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.
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.
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
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!
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.
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.
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!
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?
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.
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!
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.
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.
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.
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.
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!
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.
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!
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.
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.
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!
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?
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!
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.
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!
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!
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.
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.