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!
If you have not tried these delicious morsels of amazingness, YOU SHOULD!
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.
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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.
This Quinoa Salad with Steamed Veggies is a very basic meal idea that we wanted to share with you today because it’s quick to prepare (about 10 minutes), anti-inflammatory, and is a great way to healthy, glowing skin. Oh, and it’s also very tasty!
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!
Doesn’t this smoothie look disgusting??
Although this ugly vegan concoction looks like pond sludge, it’s actually the most delicious smoothie I’ve had in a long time… seriously!
With 20 grams of plant based protein, fibre that’s guaranteed to get you movin’, and loads of electrolytes and iron, this ugly little mess goes to prove you can’t judge a smoothie by its colour. (more…)
Welcome Erica & Sami from [in the oven] Vegan Bakery!
Hello Vegan Projecter’s….Vegan Project Readers…Vegan Projectins…Uhh, you know what we mean. HI! We are Sami & Erica and we’ll be blogging for the Vegan Project every other Thursday! We’ll be discussing new recipes we’ve tried, our baking adventures (we’ll get to this soon!), the vegan scene in Vancouver, and anything else vegan related.
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.
Patch Planters are an easy and fun way to grow fresh herbs in your home all year long with a winning self watering container system. All products are designed and produced in Vancouver, flat packed and shipped with a light carbon footprint, and use post-consumer materials whenever possible. The planters come in Classic White, Icon Jumble or Grey Ombre patterns, and are currently growing mint, because of its ability to adapt to less sunlight in the winter months. If you have more sun in your area, you can plant whatever herbs or veggies you like.
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 was shopping in Choices yesterday, and in a moment of hunger (I know, I know, you should never grocery shop hungry) I purchased three of their quinoa patties from the deli. I didn’t really think about the price, and my jaw dropped at the checkout stand when I realized that my three measly patty-snacks totalled nearly $10!
Knowing I could make them for a fraction of the price, I decided to start experimenting with a recipe so I could have these little delights available in my fridge whenever I was in the mood for a quick snack.
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?
I must confess, I still like to munch on packaged goods every once in awhile…I’m not quite ready to eat ONLY home made goods quite yet. Being a lover of crispy snacks, I’m pretty familiar with the ever increasing number of new options when it comes to potato chip alternatives. Falafel chips, corn chips, rice chips, lentil chips, hemp chips, kale chips…the list goes on.
I’ve tried most of them, and the ones that I purchased last week, Beanitos, are the yummiest I’ve found in a long time.
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.
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.
You know that feeling of just needing something warm in your belly?
After my 6am Bikram Yoga class this morning, I crawled into my man’s cushy plaid jacket, savoured a french press on the patio, and tried to settle into what felt like a perfect rainy day. I usually don’t eat until 11 or so, but today I felt cold in my bones, and my morning did not want to start without something warm and hearty.
My little bag of Bob’s Red Mill Gluten Free Steel Cut Oats was calling my name from the kitchen.
For this naturally flavoured, raw lunch, I busted out my sharpest, sexiest knife, my mad chopping skills, and a supreme awareness of my fingertips.
I struggled to come up with a name that differentiated this veggie burger from all the rest, but decided to just call it what is was – a Veggie Burger! Not just any veggie burger though, it’s an easy to assemble, ‘meaty’-like burg that would be a good starting point to experiment with a bunch of different flavour combinations.
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.
The Vegan Project LOVES breakfast. I mean, we love all meals…but breakfast, especially while sporting the previous evening’s makeup and reflecting on a night of righteous fun, holds a special place in our hearts. This new restaurant that I just found up in Whistler, with it’s incredibly satisfying assortment of ‘sides’, served as my perfect first meal to an already amazing day…minus the flaking mascara.
Lately, I’ve been bored of salads, and have been finding my ‘one big salad a day’ routine to be a bit redundant. Not sure if it’s a seven year itch or what, but my affair with salads has been kind of…robotic. So yesterday, when Miss Holliday and I went to Antony and Sons to get some new spices, I grabbed a bag of amazing smoked paprika and vowed to revive my lust with some exciting new salad recipes.
Over the long weekend, my man and I took a trip out to the Sunshine Coast to attend the Roberts Creek Arts Festival. It was two days full of art, creative spaces (and people), surrounded by lush,west coast greenery. If you’ve never been, I highly recommend it. On Saturday, we drove up to the Sechelt Farmer’s Market, which turned out to be mostly baked goods and crafts, with a few produce vendors to be found. The common thread between them all were big, magenta-hued stalks of rhubarb. They were everywhere! As someone who has never cooked with rhubarb before and love to try new ingredients, it was an obvious choice.
Edible flowers have long been used in cooking for decoration and flavoring. They make a beautiful garnish, but they can also be an integral part of any recipe. Different flowers bring unique flavors and colors to a dish. Some flavors are just the thing for sweet dishes, while other flowers are more suitable to savories. While some vegetable flowers and wild plant foods might require a foraging expedition or a visit to the local health food market, many edible flowers are available for convenient home delivery. Clever cooks can get flowers delivered in the evening so that they are fresh and in time for dinner.
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.
One of our favourite culinary findings from our trip to Mexico last February, was the delicious and tender Nopales, or Prickly Pear Cactus. It could be found fresh in the produce section, or pickled. We enjoyed it on Sopes, in salads, and in Salsa Sam’s homemade Cactus Salsa. Upon our return home, we thought we’d be without it until our next trip to Mexico, as we were stumped on where to find here in Vancouver. That is until we found a big jar of it, along with a fine selection of Mexican imports, and of course, the best tortilla chips EVER, at Fresh is Best on West Broadway. So Salsa Sam went to work on making a batch of her legendary salsa, just in time for Cinco de Mayo!
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.
I can’t believe it’s taken me nearly three years of eating a plant based diet to realize that these fiber rich, CRISPY (big fan of the crisp), nutrient dense, gluten free, vegan crackers are so EASY to make.
Jen Boyle and Bridget Burns from The Vegan Project here! We are excited to announce our inaugural workshop at The Beaumont Studios on April 21st 2012. We wanted to do this workshop to answer your most frequently asked questions surrounding a plant-based lifestyle. We know how daunting new ingredients and ways of cooking can seem, and we want to help!
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.
First, may I say that I’m very grateful to the lovely ladies at The Vegan Project for letting me do this. I’m Alec Stewart, for the majority of you who don’t know. I’m no one special, I’m just a seventeen year-old vegetarian (parents won’t let me be vegan) dude whose slowly (snail’s pace slow) working his way into the blog world.
For the last few weeks now I have not been able to cook or share recipes very much because my ever so talented boyfriend has been renovating our kitchen island (pictured above). And if you’re like me, when you are unable to express yourself through your chosen medium, you start to feel imbalanced, self-doubting and a general sense of ‘hmmph’. I begin to question if this is the path I am meant to be on, and whether my efforts are (while enjoyable) ultimately futile.
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.
This was a glorious lunch that filled me up with super energy for my yoga class today. You can improvise with whatever vegetables you have on hand, raw or steamed.
This is my go-to salad after working out. It packed full of protein, easy to make and super flavourful! The ingredients to this are flexible and you could definitely add more veggies if you like. After the gym, I can’t wait to gobble down some protein and am a bit impatient…and yes, those are my pencil crayon chopsticks
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!
I go to Penticton a few times a year, and mostly find myself eating at The Dream Cafe, where they are accommodating enough to modify their existing menu options to serve my picky dietary restrictions. Imagine my delight when my sister, a local resident, told me about Wild Scallion, with city-famous, unique food from far off places that combines original spices and local, organic ingredients…with vegan and gluten free specialties. Sounds like our kind of place!
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…
So we made it back from Mexico in one piece….barely. Our trip to San Jose Del Cabo included sopas, organic farms, karaoke, LOTS of dancing, tequila and the smoking of Cohibas. In this post we will focus on the food side of things well…because the rest stays in Cabo.
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.
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.
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).
The Vegan Project ladies, plus our friend Salsa Sam, are heading south of the border at the end of February, real south…to Mexico!
Shizenya has to be the most delicious and healthy, organic sushi restaurant I’ve experienced, to date. My friend Ian Ross (who might know from the hit, Whistler-based reality tv show, Peak Season), is a regular at Shizenya. He noticed all the veggie options on the menu and thought of me – aw!
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.
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.
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.
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.
Everyone knows what a rice bowl is, and throwing together a grain, protein and veg is quite simple for most, I hope. This is my latest creation, including yummy roasted butternut squash, steamed kale and panfried marinated tofu. BUT, what is different about this version is, I made it all fancy using a small springform mould! (more…)
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!
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!
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.
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.
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.