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.
This year for the holidays, I wanted to make homemade goodies and put it in jars to give to my loved ones. This Whole Foods Application for iphone gave me some great ideas! It is free, and really easy to navigate through the different features. You can search recipes for specialty diets such as vegan, input what you have on hand and get recipe suggestions, and lots more! If you don’t have an iphone here is the recipe for their Spicy Wine Mustard below. It couldn’t have been more simple! has a bite, so leave out the red pepper flakes if you’re sensitive to heat. Enjoy!
Have you guys heard of Veganseatpencilshavings.com? It is a gourmet vegan recipe site run by our good friend Jenny Duffy, who shared her vegan plight with The Vegan Project as a guest writer. She jumped off the vegan train for a while there, but has since hopped back on and is taking the vegan world by storm!
There are many versions of vegan Mac and Cheese out there on the internet. This is a simple, no fancy ingredients version with a crispy breadcrumb topping that is a real cinch to make. This was my first time trying mustard greens (can you believe it?!) and I LOVED them! They add veggies to a rather carb heavy meal and they have an awesome tangy bite to them, complimenting this creamy casserole.
I got inspired to make a vegan version of hamburger soup by my friend Katherine who shared this recipe from allrecipes.com on her Facebook page. It sounded delicious and easy to make – she has two young children and they liked it too! So with a couple packages of veggie ground leftover from an event, this was the perfect one pot meal!
(photo from www.cutoutandkeep.net)
This holiday season, treat your loved ones (and yourself!) to some of these vegan-friendly gifts. Whether you purchase online from an ethically sound company, buy a special something from a talented local artisan or try your hand at hand-crafted a gift yourself, these gift ideas are sure to please. Gifts made with love are always the ones that touch our hearts the most. And you can feel good about sparing the environment from the excessive waste the holidays usually bring.
I was inspired to make a savoury fall dish using mostly local, organic ingredients, by Jessica’s Halloween 100-Mile Potluck at ethicalDeal.com. This dish doesn’t meet all requirements but it does come pretty close. Most of these ingredients are grown locally, seasonally and organically.
Lately, salads are just not cutting it for me. With the grey skies and cold weather, my body seems to be requesting more hearty, salty and warm fare that will fill me up and make me feel comfortable. Homemade hashbrowns are exceedingly successful at meeting this criteria, but in an effort to stay on track with my nutrient to calorie ratio, I’ve been busting out the rice bowls. Yesterday, Choices had two bundles of rainbow chard on for $3, so my post-yoga lunch craving was a no-brainer.
As you may know, trying to live a vegan-friendly lifestyle does not just concern food. Ethical choices can extend to beauty products, fashion and accessories. Finding sexy, stylish, and eco-friendly bags to tote our unmentionables around town can sometimes be a struggle, so when Me + You Reusable Bags released their line of Vegan Leather/Cotton Canvas Totes, we were excited to say the least!
So I’ve been going to the gym/yoga a lot lately and looking to feed my muscles well after doing so. The other day I went to a hot class at YYoga and decided to hit Body Energy on Davie afterwards for one of their tasty smoothies. I am a sucker for the chocolate monkey,using chocolate almond milk, minus chocolate syrup and adding Vega Sport Performance Protein – Recovery (Side note: Hello hot pic of Brendan Brazier in the shower!). Well, let me tell you, this combination rocks, and I really do feel like it feed my muscles and replenishes my energy after a rigorous workout. Try it at home for a fraction of the price!
All I can say about this recipe is…yummers! The combination of flavours is just right, and get even better the longer they sit together.
My first memory of cassoulet is watching the legendary Miss Julia Child prepare one on a Saturday morning. Cassoulet is french for casserole, usually comprised of white beans, ham or sausage, chicken and french herbs. This vegan, whole food version is very flavourful while being low in fat and cholesterol. It’s a win-win!
I don’t know about you, but I’m getting cold. These next few months have me looking forward to anything and everything that can combat a perpetual chill to the bone. And that means lots of soups, stews, hot beverages and warming spices.
Aphrodite’s Organic Cafe and Pie Shop receives great reviews from online restaurant guides, and has been described as the best kept secret for breakfast in Vancouver. It is situated on prestigious West 4th Avenue in Kits, near the beach, and is adorned with adorable, rustic furnishings, but…the breakfast, albeit delicious, was a whopping $19!
Animal rights advocate and long time supporter and friend of The Vegan Project, Sam Shorkey (middle), is famous for her hilarious accents and her delicious salsas. We recently had a chance to sample one of her salsa specialties and managed to nag her into emailing us the recipe. It’s fresh and sweet take on salsa, and it helps us desperately hang onto the remnants of summer while we devour it along with far too many tortilla chips.
The flavours in this salad are out of this world! Creamy peanut sauce, exotic coconut and crunchy beans, married perfectly. Kind of like an Indonesian Gado Gado salad minus the egg, it has definitely ensured repeat appearances in our home.
If you’re looking for yummy low glycemic, low carb options, then you’ll need to consider substituting your grains for more nutrient dense, vitamin rich veggies. Cauliflower is a hearty, enzyme rich sub for quinoa, bulgar or cous-cous in this popular middle eastern salad. The fresh herbs make it so flavourful and vibrant, and it’s super low-cal, just in case you happen to be going to Las Vegas in a couple of weeks.
Jessica made something…and it was delicious! Creamy and tangy, with crunchy bits interspersed throughout – everything a potato salad should be.
This meal was soooo good! The corn turned out better than expected (it was my first time doing corn on the bbq), the beans were light and crunchy, and the risotto, well, it was sublime.
Our very talented friend, Julie Beyer, who you might remember from last Spring’s Whole Food Challenge, wanted to share with us her recipe for a Raw Chocolate Cherry Malt Shake. We of course said, YES!
I love pasta salad! This one is full of veggies and definitely a complete meal. It also makes A LOT. I love making lots of food at one time, partly because it’s just easier and I have no problem eating one thing for a few days, and partly because my boyfriend is an eating machine. The recipe can easily be cut in half if you don’t need a bucketful.
These were so easy to make, and sooo yummy! I picked up the popsicle molds at the dollar store for $2.50 each and then I was just three ingredients away from delicious, dairy-free yogurt pops.
This salad is so light and refreshing! Soft butter lettuce, crunchy fennel and slightly tart green apple topped with a very ‘meaty’ tasting grilled portobello mushroom. Very simple to assemble, and full of fresh, healthy, whole ingredients – and all organic! Makes enough for two – I also served this salad with some new potatoes done the same way as in the Salade Nicoise.
I made this the other day for a tasty treat after hiking the Stawamus Chief near Squamish, BC, which I highly recommend trying if you live in the Vancouver area. It is gorgeous at the top! It never ceases to amaze me what a beautiful part of the world we live in.
Jessica found us this recipe for vegan macaroni salad over the weekend on a website called the autonomie project, inc., a fair trade fashion and footwear company – neat!
A typical Salade Nicoise is comprised of boiled new potatoes, hard-boiled eggs, steamed green beans, tomato and topped with tuna and anchovies, then drizzled with a vinaigrette. Purists from the Nice region in France state that no cooked vegetables are to be used in a traditional Salade Nicoise. Either way, the vegan-version was bound to have modifications. This is our take on a great, big salad, that is sure to impress. A mixture of grilled veggies, raw veggies, and a topped with a fresh herb dressing, even Elaine Benes would be be proud.
On a recent trip to Sun Peaks, I spent a lovely morning in Kamloops starting with an intense yoga class at Bikram Kamloops, and ending with a rich vegan brownie at The Art We Are cafe and gallery. In between the two was a delightful brunch at Hello Toast. At first, I did not know where to go, so I decided to follow my keen vegan instincts and look for the most obvious indication of a healthful whole food restaurant…dreadlocks! And ever since Bridget and I marvelled over the unique ‘Fine Thanks!’ cafe in Phuket Thailand in 2005, we’ve always been suckers for cute/weird restaurant names. It was a perfect fit.
This slaw is full of so much friggin’ fibre! It’s a bit of a mashup between a quinoa side dish and a classic coleslaw – minus the creamy dressing. And it’s bright colour is not only beautiful but really good for you too! It’s really fresh and light, and keeps really well so I recommend making a ton and snacking on it for a few days. Tip: A small electric chopper is really handy for this dish. I chopped about a thousand vegetables in 10 minutes!
I made these this weekend for brunch and they were just perfect! The combination of the crispy corn tortilla, just cooked veggies and creamy melted daiya on top was delicious. I always like to have a package of corn tortillas, and a can of refried beans (Eden Organic Spicy Pintos are my fave) on hand. Toss in any veggies you want and you have the fixings for several meals, with endless possibilities.
My dear sister Lindsay recently completed her first Wild Rose Detox, so we enjoyed a flurry of preparation and cooking to get her ready and keep her on track. Our biggest success was the following falafel recipe from the cleansing cookbook (with some modifications) that I’ve been wanting to make for years but was intimidated for some reason (possibly my strong reverence for falafel balls). Shame on me! It was simple, and now I’m a falafel making machine. I whipped up the tzatziki myself, and used dill instead of mint, which turned out just lovely with the warm salty balls. Mmm-mm!
This recipe is a veganized version of Olive Garden’s Zuppa Toscana, courtesy of Dominic Geracia at NerdEats.net. Dominic has a great passion for food and is moving towards a vegan diet, so he thought he would use vegan alternatives and see if they passed the test. And according to him, they did! We were also big fans of this soup in our non-vegan days and cannot wait to try Dominic’s creation…it looks absolutely delicious!
Our friend Krystle Charlton is always making the most delicious (and healthy) looking meals for her and her friends. Below are two of her latest summer salad creations. Mango and Quinoa Salad and a fresh asian-inspired salad topped with her Asian Sensation Dressing. Both look fabulous, and really, really good for you. A summer feast on a variety of the season’s finest ingredients sounds great to us – Thanks Krystle!
We at the Vegan Project are always on the hunt for products that make life easier. And sometimes assembling amazing veggie burgers isn’t an option when you’re en route to a barbeque and need something on the fly. Sol’s spicy bean burger was my dinner-saver recently, and I was very impressed with the taste, texture, and list of ingredients offered by this non-rubberized pattie.
“My heart and my body are extremely satisfied.” ~ Jessica, The Vegan Project
“It’s so good it makes you want to swear at them!” ~ Sabrina Modder, dinner guest
If you ever get the chance to experience a meal prepared by people who are truly passionate about what they do, do not pass it up. This is what we experienced last evening at ‘The Workshop’, where our friends Lauren Mote and Chef Jonathan C of Kale & Nori Culinary Arts lovingly prepared a four course vegan dinner (plus canapes) for our group of 10 friends.
I finally got my own barbeque, and I am happier than a pig in sh*t! I purchased the Weber 100 from Home Depot for $149. It was easy to assemble and heats up in mere minutes. Grilling vegetables is such a fabulous way to enjoy the season’s harvests, and I find the simpler, the better when it comes to flavouring or marinades. You don’t want to mask those fresh flavours at their peak.
I am on huge soy chorizo kick lately! On a recent trip to Portland, I stocked up on vegan goods that I haven’t been able to find here in Vancouver, including a variety of vegan chorizo substitutes (you may remember my gnocchi with chorizo-style seitan). This dish I whipped up last night uses Trader Joe’s soy chorizo, although any vegan sausage or soy ground would be fine. If you’d like to avoid soy altogether, try a sturdy legume like chickpeas, black-eyed peas or adzuki beans. This soupy-stew is a tad spicy but is nicely balanced with the sweet potato and corn. It is deliciously paired with crispy pan-fried polenta, full of flavour and surprisingly light. Serve with a fresh green salad tossed in a light vinaigrette for a perfect summer meal.
Last Friday, The Vegan Project ladies went for a fabulous brunch at Slickity Jim’s (since our first review, we’ve figured out exactly what to order to satisfy our particulars – the veggie sausages are to die for!) and then headed over to Nice Shoes on Fraser Street in Vancouver to see what all the fuss was about.
A little birdy we spend a lot of time with (Twitter) recently introduced us to a vegan clothing company called Prestigious based in Massachusetts. We thought the t-shirts and hoodies were cute and affordable, and loved the ‘handmade by human beings’ tagline, so we decided to chat with the Prestigious owner William Matte about his company and what it means to be a vegan entrepreneur.
Check out this chard: It went limp two days after I bought it…
so I soaked it in purified water for two hours and it voila! Almost like new!
For perhaps the first time in my life, this is a science experiment gone RIGHT! Imagine my delight when I discovered that my flaccid and expensive organic celery that couldn’t fit in the crisper and thus got all limp and sad could be re-invigorated with a few hours in a cup of fresh water.
There’s something so comforting about the combination of noodles and cheese, and many may be ashamed to admit having enjoyed some Hamburger Helper at some point in their lives. Perhaps because it brings back memories of childhood, or a more innocent time when we just ate the yummy things put in front of us without thinking about their composition.
You may not believe it, but it IS possible to make a vegan version of Hamburger Helper, and this one has a Mexican kick. The Pepper Jack Daiya sauce is gooey and good, and the veggies and whole wheat pasta make this version a lot healthier than its nostalgic counterpart. (And yes, we are aware the title sounds funny.)
While I’ve never been to Turkey, I’ve always enjoyed a Turkish-style breakfast. Even before I was vegan or knew what a Turkish breakfast might be like I was enjoying a hard-boiled egg, toast, cold veggies and olives or capers in the morning.
Last week the boy and I took a little trip down the stunning Northwest Coast, stopping in Cannon Beach and then cutting over to the vegan motherland, Portland, Oregon. Now I could go on (and on) about all the reasons why I love this culture-rich and vegan-friendly city, and probably will in a couple more posts in the future. However, the most exciting part of visiting Portland is the all-vegan strip mall on SE Stark Street that houses Sweet Pea Bakery, Herbivore and Food Fight Grocery. Here are a few must-tries: The Bacon-Scallion cream cheese and macaroni salad from Sweet Pea and JJ’s Sweets Cocomels (the fleur de sel is sublime) and Upton’s Naturals Seitan products from Food Fight. And that’s just what I’ve tried so far!
Thankfully for vegans, more and more restaurants are catering to the niche demand for specialty menus and considerate kitchens. But unfortunately for us suburbanites (I live in White Rock) most of these establishments are in Vancouver.
That’s why I am ecstatic to have found Deluxe restaurant on White Rock beach. As far as particular dining in the ‘burbs goes, they are the most agreeable upscale dining establishment I have come across. During a recent visit, I was so pleased that I inquired with the manager, Karly, about their philosophy on catering to special diets. Her response:
Vegan Beauty guest post by Jenny Duffy:
I recently overhauled my entire beauty regime, replacing my commercial products with home made ones. I credit most of my recipes to Gillian Deacon’s book, “There’s Lead in Your Lipstick”, which posits that the average woman leaves the house with nearly 127 different chemicals on her skin and hair. Most of these chemicals are toxic or carcinogenic; an alarming fact when you consider that one in three women will develop cancer during their lifetime.
Join me in this short blog series as I share some of my favourite recipes! These recipes are all vegan, all plant-based, and cruelty free.
One of the great things about Julie Beyer’s whole food recipes is their versatility. Many of her recipes can be adapted and combined with other recipes to make delicious and healthy creations. Case in point: her White Bean Dip. Start by making this basic recipe in a big batch, then spice it up with some tasty additions to keep things interesting as you use it in different dishes throughout the week. Yum!
Not long ago, we had the pleasure of doing Julie Beyer’s Whole Food Challenge, which included devouring some of her amazing (and amazingly good for you) recipes. Her RedLentilDelicious Soup was one of our favourites, and she’s letting us share the recipe with you!
Grilled vegetables are so delicious and easy to prepare. I like them best tossed with kitchen basics such as olive oil, salt and pepper. I don’t actually own a BBQ, but I did find a neat little disposable hibachi at Wonderbucks for $5 (better deal than on the commercial!). I was skeptical, but the saleswoman assured me with her first hand experience of it and gave me some tips for lighting. The ‘Lil “Tail” Gator‘, worked like a charm! No more annoyingly large barbecues at your next tailgate party.
This Sunday, June 19th from noon to 8pm, veggie lovers from all over the Lower Mainland will descend upon Main Street and 19th to celebrate all things veggie! Part of the Main Street Car Free Festival (also a super fun event), Veg Fest will feature live music from local artists, yummy vegan food, info from local animal protection organizations (like event organizers Saving Animals Canada) and much more.
This event is FREE and fun for everyone!
The Vegan Project will be there walking around sampling all the goodies, so don’t be shy — say hi!
If you’d like to volunteer at the event, email email@example.com.
I wish I could take credit for this absolutely delicious (and healthy) vegan macaroon recipe but alas, due praise goes to Holistic Nutritionist and LIfestyle Coach, Whitney Calibaba from Grounded Nutrition. Grounded Nutrition was created out of Whitney’s desire to inspire the world with her passion for natural living and eating. She strives to restore you to your natural inheritance of a vibrant body, clear mind, and enlivened spirit. Cleansing, rebuilding, and maintaining your body will allow abundant, lifelong wellness.
A long-time supporter (and friend) of The Vegan Project, Krystle Charlton, contributed this next recipe after repeated requests from us to share her amazing dishes we are always seeing on her facebook page. She just made this one up the other night to satisfy her craving for portobello mushrooms and coconut milk. All this amidst an exciting hockey game, and she forgot to take a picture. So I made these last night so I could capture its essence on my iphone and, was very impressed!
A couple weeks ago, Whole Foods had a sale on red rice, also know as Bhutanese rice, in the bulk section. Although I didn’t know anything about this grain, I love experimenting with unfamiliar ingredients – you never know what you’ll come up with! After some internet research, I came across this recipe, and with a few modifications, I had a delicious vegan side dish full of iron, B-vitamins, fibre and calcium!
I recently picked up one of my favourite cook books to date, Vegan Diner by Julie Hasson. Fancied up comfort food is my specialty and diners are my weakness, so I snatched this book off the shelf at Chapters and headed to the kitchen to test it out. My first go was this quinoa burger recipe. I don’t make burgers very often, and thought that should change with the summer bbq-ing season not far ahead. I chose this one in lieu of the other two burger recipes in the book (Mushroom Burgers and Brown Rice Hazelnut Burgers) simply because I had all the ingredients on hand.
Fortunately for me, my colon hydrotherapist was running 15 minutes behind last night, so I had to sit in the waiting room and flip through the old naturopathic magazines. I found a recipe for a lentil flatbread, and was inspired by its simplicity, especially since my belly has been giving me grief lately and I’ve found ease with less ingredients in my dishes. There is a ton of fiber in this meal, so if your tubes are a little plugged up, this is a delicious way to get things moving.
This week’s episode of Top Chef Canada features one contestant preparing horse meat. Not surprisingly this has ignited a powder keg of controversy, and has even resulted in the creation of a Facebook page entitled “Boycott Top Chef- Protect the Horses!”.
I just had to share with you this yummy vegan lip balm I came across at Choices last night. I was plum out of portable lip moisturizer to carry around in my wallet and found myself meandering through the cosmetics section at around 10:30pm. I am a person that likes to have lip balm on me at all times. Dry lips make me quiver just thinking about them and I have the toughest time falling asleep without a well moistened bouche. This is possibly a sign of excessive application, though I try to keep it under moderate control. Well, lo and behold there was a new vegan lip balm among the mostly beeswax variety at Choices, and it came in a neat scent – pineapple-mint!
I was inspired by Jen’s Salad Tips last week and decided I too wanted to make a rockin’ salad. It’s a pretty simple combination of nutrient-rich veggies, but packs quite a punch in terms of flavour, texture and vitamins. I love combining roasted vegetables with fresh greens – it’s a salad party in your mouth! The watercress brings vitamins A and C to the table, the beets bringing even more A and C, along with iron and calcium. All good for you, all delicious.