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!
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.
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!
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.
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!
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.
I wanted to highlight fresh veggies in something other than a salad. The solution? Rice Paper Salad Rolls!
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!
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?
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.”
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.
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!!
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…)
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.
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 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.
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.
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!
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.
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.
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.
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!
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.
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?
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.
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.
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.
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.
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.
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.
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.
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.
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.
I’m always on the lookout for ways to make salads more funky and different…because I eat a whole lot of them. Adding a nice crispy veggie patty adds texture, taste and depth to regular ol’ salads, as well as a whole host of nutritional content. Fortunately, I had a batch of pre-made lentil burger stuff ready to rock, so I designed a dressing that complimented the flavours of the burger patty, added some steamed beets, and made this lovely salad for a special lunch guest.
You can always tell the success of your veggie burger by the amount that has (or has not) spooged out the back end after a couple bites. I’ve been feeling some serious burger envy lately, as my man has been concocting different veggie patties for himself packed with eggs and cheese, and the spooge-factor has been very low. These enviable binders, although effective, can be mimicked quite effectively using the amazing flax egg. So I whipped up these simple veggie patties to enjoy with him tonight on our lovely patio, and they successfully held their form after the telling first bites. You can never have too many varieties of veggie burgers on a vegan food site, I always say.
Another instalment from my Cookbook Challenge and another sample of the amazing vegan recipes Chloe’s Kitchen has to offer (I also shared Pineapple Not-So-Fried Rice). But that’s it- you’ll have to go buy the book yourself! This meal was proclaimed to be ‘one of the best vegan meals he’d ever had’ by my dinner guest. It is perfect for your omnivorous friends, and perfect for a Meatless Monday Meal!
After working our butts off this past week to get ready for our workshop yesterday, Bridget and I were both exhausted and I came home and slept. I awoke this morning refreshed and bursting with appetite. Inspired by Bridget’s Greens on Toast, featured previously in our blog, I decided to use the gluten free buns in my freezer and concoct something delicious with the leftover cashew ricotta from the workshop.
To keep with my recent pledge of delving into my cookbook collection and expanding my culinary knowledge, I decided to start with this sweet and salty Thai rice dish from Chef Chloe Coscarelli’s cookbook, Chloe’s Kitchen. This rice dish was so freakin’ delicious! It took about 1 hour from start to finish, as there are a few different steps, however you can bake the tofu and cook the rice simultaneously to save time.
If you’ve never seen her in action, Nigella Lawson is the absolutely mesmerizing, gorgeous and passionate cook with a remarkable ability to make food porn borderline x-rated. Her Linguine with Lemon, Thyme and Garlic Mushrooms has long been one of my go-to recipes for entertaining because it’s super simple and addictively delicious. I usually make it with whole wheat linguine, but this version is even easier since it’s made with raw zucchini noodles, so there’s no cooking required! To make the zucchini noodles, you need a fancy piece of kitchen machinery called a spirooli (aka spiral vegetable slicer like this one), which is easy and fun to use!
Keeping with the theme of Jen’s idea for a Quickie Lunch, I made this rice bowl in about 30 minutes, and had tons left over for even quicker lunches/suppers/snacks in the future. To save time, you could omit the toasting of the pumpkin seeds but it really does add incredible flavour to the pesto. And try different nuts/seeds and herbs. All a pesto is is the combination of a nut or seed, herb, garlic and oil – the possibilities are endless!
I’m currently on a bit of a work-ation, having jumped at the opportunity to stay at a friend’s lakefront house for a week while they surf in Mexico. It’s fantastic. My days are consisting of writing, reading, canoeing on the lake, walking the pugs, and of course making yummy vegan food in their kitchen with a view.
So, continuing on my quest to try new things in the produce section, I was immediately drawn to a head of napa cabbage on sale at Whole Foods. Took it home, combined it with some light, asian flavours and I had a crunchy and refreshing lunch for me and the beau. I really enjoyed the texture of the napa cabbage in comparison to green or purple, as it is softer to chew while still maintaining a crunch. The dressing was a cinch to make, and was so tasty that I have been making slight variations of it for the last few days now and putting in on everything!
Hmm, what can I do with a whole bag of sprouts and a big studly grapefruit giving me eyes from across the room? I called Bridget to discuss, suggesting the base idea of ginger for the dressing and seeking some collaborative creativity. Wasabi was the money idea, and the maple syrup stepped in due to the absence of agave. It was so delicious it brought tears to my eyes…
I know, I know, this picture doesn’t looks like the most genius salad in the world. Pretty basic, green and leafy looking right? In truth, it is pretty basic, and that’s why I wanted it for dinner tonight. I had an awful Bikram Yoga class tonight, all bloated and crampy and still de-toxing from our pal trip to Cabo, so I just wanted something crunchy, creamy and kind of… normal.
The Vegan Project ladies, plus our friend Salsa Sam, are heading south of the border at the end of February, real south…to Mexico!
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.