If you haven’t noticed I am kinda obsessed with different types of cold salads that I can make at the beginning of the week that will last me a few lunches. This quinoa salad is tasty, easy to make and vegan! I love this recipe because the added nuts/nut-butter gives me the extra protein kick I needs to keep me going until dinner time!
- 1 large carrot, julienned
- 2 cups cooked and cooled quinoa
- 3 cups sliced Red Cabbage
- 1 cup thinly sliced red bell pepper
- 1 cup thinly sliced green bell pepper
- 1 cup of thinly sliced cucumber, seeds removed
- 2 cups kale, removed from stems, washed, dried and chopped
- ¼ cup chopped cashews
- ¼ cup of cup of chopped peanuts
- 1/2 teaspoon ground ginger
- 1 tablespoon maple syrup
- 2 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon of sesame oil
- 1/2 teaspoon sesame seeds
- 1/3 cup of your choice of nut butter
- 1/4 cup warm water
- 1/4 teaspoon crushed red pepper flakes
- 1 tbsp of minced garlic
- 2 tbsp of lime juice
- 1 tbsp of lime zest
- 1 teaspoon of sriracha
Note: Adjust the maple syrup and sriracha depending on if you like it sweet or spicy! This dressing will be relatively thick due to the nut butter. It is key you use warm water to thin the nut butter in order for everything to mix properly.
- Dressing: whisk the nut butter and water together in a deep bowl until combined, add the rest of the ingredients, mix until combined and set aside until ready to use.
- Add all the ingredients together in a bowl
- Drizzle the sauce over the salad and mix everything in to combine
- Allow to sit in the fridge for at least a few hours, or overnight for enhanced flavour, serve and enjoy!
Note: For a change I love to use cold rice noodles as a substitute for quinoa!
This salad should last up to five days in the fridge!
Wow, where has the time gone?!
After a busy four months of working in the woods busy as a bee I’m back in my regular element (kitchen) and am very excited to start posting delicious, healthy recipes again! I hope you enjoy them as much as I do!
- 1 cup of cooled cooked quinoa
- 1/3 cup sliced almonds
- 2 tablespoons sunflower seeds
- 3 cups (~2.5 ounces) fresh spinach OR kale
- 1/3 cup dried cranberries
- 1 Granny Smith apple or favorite variety of apple
- handful of feta cheese (omit if vegan)
- 1/4 cup apple cider vinegar
- 1/2 cup olive oil
- 2 teaspoons Dijon mustard
- 1 tablespoon of lemon juice
- 1 tablespoon of maple syrup
- 1 tablespoon garlic, minced
- 1 teaspoon sea salt + more if needed
- 1/2 teaspoon freshly ground black pepper + more if needed
- To make the dressing: combine all of the ingredients in a small mason jar and shake, adjust ingredients as needed.
- Add the sliced almonds and sunflower seeds in a single layer to a completely dry skillet (don’t add any oil) and place on medium-high heat (don’t want it too hot or they will burn). Stir the nuts and seeds every 15 seconds for about 1-2 minutes or until the color slightly darkens and they start to smell good. Watch these carefully as they can go from perfectly toasted to burned quickly!
- Chop up the apple (peel if desired, I like to leave it on) and toss it with the lemon juice.
- Mix together the spinach, dried cranberries, chopped apple, and completely cooled quinoa.
- Toss with the dressing and top with the toasted almonds, sunflower seeds and feta (omit if vegan).
Note: This salad should keep in the fridge for up to 3 days if using spinach, 5 if using kale. If you need the salad to last longer (5 days) add the fresh spinach just before serving!
Do you ever just get home and don’t feel like cooking? You look to your pantry and you see an unattractive box of KD or a can of soup that may have been there longer than you have. Well, this dish is so easy, simple and delicious and pairs perfectly with a light salad.
Serving Size: 4
Cook Time: 15 minutes
- 1 medium red bell pepper, diced
- 2 cups of chopped broccoli
- 1 medium onion, diced
- 3 cloves of garlic, minced
- 1 cup of sliced mushrooms
- 3 tbsp of olive oil
- pasta of your choice, 1 cup dry (adjust to your needs) *Zucchini noodles also work
- 1/2 cup of parmesan + more to top
- salt and pepper to taste
- 1 tsp of oregano
- 1/2 tsp of chili flakes
- Begin boiling salted water for pasta, while water is boiling heat a large skillet over medium heat, add 1 tbsp of oil. Once water has boiled cook pasta.
- In a small bowl add 2 tbsp of oil and your cloves of garlic along with 1/2 tsp of black pepper, chili flakes, and oregano, whisk and set aside.
- Add the onion to the heated skillet, cook until translucent (5 minutes) add the mushrooms (cook for 5 minutes) add the broccoli and peppers (cook for 5 minutes)
- Once pasta is done drain it, mix in the garlic olive oil, add the mixture to the skillet with vegetables, cook until garlic is fragrant, 2 minutes.
- Once the mixture is cooked turn off heat and add parmesan, stir and serve with salt and pepper and parmesan to top.
I had never made cabbage rolls, as an adventurous cook as I am. My mom makes delicious cabbage rolls but I’m never really sure how anyone finds the time to make them? Maybe setting aside an entire day. Anyways, the prep for this recipe can be made done in less than an hour. This meal is hearty and filling and great for cool winter nights. This is my take on the classic cabbage roll.
Serving Size: 6-8
Total time: 1 hour and 30 minutes
- 2 cups of cooked lentils (canned or make your own)
- 1 medium onion, diced finely
- 1 large carrot, shredded
- 1 large parsnip shredded
- 2 cloves of garlic, diced
- 2 tbsp of Montreal steak spice
- 2 tbsp of oil
- 1/2 cup of water
- 8 cups of chopped cabbage
- 1 can of tomato soup
- 2 cups of tomato sauce
- 1 28 oz. can of diced tomatoes
- 1 tsp of Dill (dried or fresh)
- 3 tbsp of parsley (dried or fresh)
- 2 1/2 cups of cooked rice (white or brown)
- 1 tbsp of oil
- Heat a large skillet to medium heat, add 2 tbsp of olive oil, add onions (cook for 5 minutes) until translucent, add garlic, carrots, and parsnip (cook for about 5 minutes) until garlic is fragrant, finally add the lentils and steak spice, cook for 10 minutes, stirring frequently so things do not burn to the bottom.
- Once the meat mixture is cooked, allow half to cool slightly- 10 minutes, mix in 1/2 cup of ice water, add to blender, blend until smooth, re-add to the lentil pan, simmer for 5 minutes.
- To the lentils add the tomato soup, 1 cup of tomato sauce, can of tomatoes and spices, stir until combined and simmer for 10 minutes.
- While the lentils are simmering, heat a large skillet over medium heat, add oil and cabbage, cook until cabbage is tender-crisp, about 10 minutes.
- Pre-heat the oven to 350 F.
- Mix the rice in with the lentil mixture.
- Grab a large casserole dish and layer the casserole like so, 1/2 the cabbage mixture, 1/2 meat mixture, rest of the cabbage and top with the rest of the meat. Stir until all combined nicely, flatten the top and add 1 cup of tomato sauce.
- Either place in the fridge until dinner time (if so cook at 350 F for 45 minutes uncovered) or cook at 350 F for 30 minutes until bubbly!
Note: If not vegan add parmesan
Where has the year gone?! I cannot believe that we less than two months away from 2018. I don’t make new years resolutions because I believe that anytime is a good time to improve your life. November has been the month I have begun to become more health conscious, mentally and physically. I have been sleeping more, exercising at least 3 times a week and leaving time for breaks and socializing. November is when most students experience the “burnout”, I have to admit, I do feel it too. Taking control of my wellbeing will help me finish off the semester with ease and hopefully get better grades than expected. Eating healthy is another great way to nourish your body and soul, so here is a delicious and SO easy, seasonal recipe…roasted carrot and squash soup. This recipe is so versatile you can basically through any veggies in that taste good together…here is my rendition of the classic squash soup, veganized!
Total Time: 1 hour and 30 minutes
Total serving: 6 -8people
- please note this recipe can be made for two as it is hard to find small squashes if you can find one cut the recipe in half if you plan to freeze the soup, wait until it cools and defrost in the fridge overnight!
- 1 large squash of your choice, chopped into chunks (no need to peel) and seeds removed (pumpkin can also be used)
- 2 medium onions, chopped into 1/4’s
- 3 large carrots, peeled and chopped into coins
- 2 large parsnips, peeled and chopped into coins
- 2 granny smith apples, peeled
- 4 cloves of garlic
- 3 tbsp of each curry powder, turmeric, oregano and basil
- 2 tbsp of both cinnamon and sage
- 4 tbsp of oil
- 2 cups of water
- 4-8 cups of low sodium vegetable broth (depending on how thick you like your soup)
- 2 cups of coconut milk
- Preheat oven to 400 degrees F.
- Chop all vegetables, place into a large bowl, add olive oil and stir until all coated, add spices stir until all coated. Note: do not worry about peeling your tough squash, the skin falls off once roasted.
- Add the vegetables all into a large roasting pan (adding them into the same pan allows the flavors to blend), be sure to add the squash first, the order of the other vegetables does not matter.
- Once over is preheated roast vegetables for 40 minutes. After 40 minutes, stir, add 2 cups of water to the roasting pan, be careful at first as it may splatter! Cook for another 20-30 minutes once vegetables are soft and a fork can easily pierce through.
- Once soft remove vegetables from oven, allow them to cool uncovered for 15 minutes. Once cool enough to handle, remove squash skin and discard.
- If you have an immersion blender, transfer into a large pot, start with 2 cups of broth and blend, add broth to achieve the thickness you desire, Add coconut milk in last.
- If you have a regular blender, transfer the roasted vegetables and their liquid into the blender, blend in-stages using enough liquid to allow it to blend. Ensure to allow the steam to remove as the build-up can cause an explosion and burn you. I cover mine with a towel, with the top vent open, holding the towel with an oven mitt just to be safe you can get very badly burned by the steam and/or the hot liquid (I’ve experienced it first hand)
- Simmer soup until bubbly (10 minutes) serve with a fresh bread, salt, and pepper to taste and parmesan/sour cream if not vegan.
My eyes have been opened to the world of hurt the dairy industry actually is. I was always turning a blind eye to the torture female dairy cows go through. Yesterday I listened to motivational speaker James Asprey, my eyes have been opened. I have watched so many documentaries but never wanted to believe that eating dairy and eggs were really that bad. I am horrified by the practices that take place in the dairy/egg industry and have decided to commit to 30 days of being vegan. I will try to post what I eat every day (with recipes!) and decide if this is the lifestyle for me. I have always hoped to say that I am 100% plant-based, and now is the time to try it out. Stay tuned folks!
Good evening friends,
These brownies are perfect for non-vegans and vegans alike! I think they are the best brownie recipe I have ever made. They are super easy and can be made with everyday ingredients!
- 1/4 cup of mashed avocado (about 1 small avocado)
- 1/4 cup of unsweetened applesauce
- 1 cup of white or whole wheat flour
- 1 cup of unsweetened cocoa powder
- 1/2 cup of maple syrup
- 1 tsp of baking soda
- 1 pinch of salt
- 1/2 cup of brewed coffee
- 1/4 cup of water
- 1 1/2 cups of chocolate chips
- Preheat oven to 350 degrees F (180 degrees F). Grease an 8-inch square pan with cooking spray.
- In a large mixing bowl, whisk together the pureed avocado and applesauce until smooth. Add in the flour, cocoa powder, maple syrup, baking soda, salt, coffee, and water.
- Stir until smooth. Fold in 1 cup of the chocolate chips.
- Pour into the prepared pan and spread the batter evenly throughout the pan. Sprinkle with an additional 1/2 cup of dark chocolate chips on top. Bake for 20-30 minutes, or until a toothpick inserted into the center comes out mostly clean. If you over-bake, the brownies will have a cake-like texture.
- Remove and let the brownies sit out for at least 20 minutes before serving. Cut and serve, or cover and store for up to 3 days.
I cannot believe it has been close to three months since I have posted. I had been living somewhere with minimal internet access. Needless to say, I am glad to be back in my regular environment, with my beautiful 6 burner Thermador stove. Enjoy this fast and simple recipe good for all diets and is very adaptable and very delicious!
Vegetarian Udon Noodle Stir-Fry
Serving Size: 5 People
Prep time: 10 minutes / Cook time: 20 minutes / Total Time: 30 minutes
- 1 onion diced (about 1 cup)
- 1 medium pepper (colour doesn’t matter) sliced fairly thin
- 2 cups of kale or spinach
- 2 handfuls of green beans
- 2 cups of chopped bok-choy, white part and green leaves
- 1 cup of diced eggplant
- 2 cups of chopped zucchini (quarter sized pieces)
- Starch of your choice, I used 2 packages of the PC udon noodles (white or brown rice, angel hair, rice pasta, quinoa, all are good)
- 3/4 cup of soya sauce (reduced sodium is best)
- 1/2 of water
- 1/2 cup of honey (maple syrup if vegan)
- 1 tbsp of ginger, fresh or powdered
- 2 minced cloves of garlic (about 1-2 tbsp)
- 1 tsp of onion powder
- 1/2 tsp of chilli flakes
- Heat frying pan on medium heat, add oil of your choice, fry onions until translucent/slightly browned (5-10 mins).
- In a separate saucepan add all the ingredients for the sauce and heat over medium heat until it begins to boil, turn the heat down and simmer, stirring occasionally.
- Add pepper and eggplant, cook for 2 minutes. Add zucchini, green beans and bok-choy, cook for 2 mins. Add kale or spinach and cook for 2 more minutes.
- Once all vegetables have been added move all the vegetables over to one side of the pan, add more oil and add the udon noodles, separating before adding to the pan if needed. Stir noodles in with the vegetables and fry for 2-3 minutes.
- Finally, add sauce to the vegetables and noodles and simmer for 3 minutes.
Note: If you like it extra saucy use 1 cup of soya sauce and if you prefer it to be drier use 1/2 cup. If you do not use reduced sodium it may be quite salty. You can also use your favourite store bought brand of stir-fry sauce instead of making your own.
In addition: the vegetables are very flexible depending on what you have, I also like to add sliced carrots and/or cabbage. You can also add baked/fried tofu or another meat substitute. Great for meatless Monday’s!
My dad bought a lovely cauliflower yesterday and I just had to enjoy it while it was still nice and fresh! I was debating roasting it, steaming it, stir frying it, but then it hit me! I decided to make cauliflower wings! I decided to do a vegan version with “honey” garlic sauce, they can easily be made non-vegan, it’s your choice!
Ingredients (serves 4)
- 1 large head of cauliflower
- 1/2 cup of maple syrup or agave syrup
- 1 tbsp of sriracha
- 1 tsp of onion powder
- 2 cloves of garlic minced
- 2 tbsp of soya sauce
- 2 tbsp of flour (gluten free can be substituted)
- 1 cup of flour
- 1/2 cup of vegan milk
- 1/2 cup of water
- 1 tsp of cumin powder
- 1 tsp of paprika
- 1 tsp of onion powder
- 1 tsp of garlic powder
- 2 cups of breadcrumbs, I like panko
- Preheat oven to 400 F.
- Cut cauliflower into large chunks, try to keep it into its own pieces, clean, and dry very thoroughly.
- Mix all of the ingredients together (except flour) in a bowl for the sauce, place in a saucepan and simmer.
- Mix all of the ingredients together for the breading (except the breadcrumbs), start with 1/4 cup of vegan milk and 1/4 cup of water to ensure the batter is not too runny.
- Dip the cauliflower in the breading, then into the panko breadcrumbs, place on a baking sheet and bake for 15 minutes, flip and 15 minutes more.
- Once the wings have about 2 minutes left, add the flour to the sauce and allow it to simmer.
- Coat the wings in the sauce once cooked and enjoy!
Today I decided to bake this carrot cake for fathers day, my first time baking a carrot cake and I was so nervous! This cake turned out so good my grandma even asked for the recipe! Follow the recipe as you wish, you could reduce the sugar to 1/2 cup but its your call!
- 1 3/4 cup of flour
- 1/4 cup of ground flax seed or ground chia seed, or a mix
- 1 tbsp of ground cinnamon
- 2 tsp of baking soda
- 1 tsp of baking powder
- 1/2 tsp of ground nutmeg and ground ginger
- 1/2 tsp of salt
- 1 cup of canned pumpkin puree
- 1 cup of brown sugar
- 3/4 cup of buttermilk
- 1/4 cup of vegetable oil (I used avocado)
- 3 eggs
- 1 tsp of vanilla
- 2 cups of grated carrots
- 1/2 cup of shredded coconut
- 1/2 cup of your choice of raisins, walnuts, sunflower seeds, or chocolate chips
- Preheat oven to 350 F, grease the pan of your choice, two 9′ rounds or 1 large sheet pan.
- In a medium bowl mix together flour, ground flax seed, cinnamon, baking soda, baking powder, nutmeg and ginger, and salt.
- Beat together pumpkin, sugar, buttermilk, vanilla, oil, and eggs.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Fold the carrots, coconut and other ingredients of your choice.
- Pour the batter into the pan of your choice and bake for 30 minutes.
- Once a toothpick comes out clean, allow the cake to sit in the pan for 10 minutes to cool, once the 10 minutes is cool, transfer to a cooling rack.
- Cool completely before icing.