Cauliflower Wings

Ola everybody!

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

Sauce

  • 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)

Breading

  • 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

Instructions 

  1. Preheat oven to 400 F.
  2. Cut cauliflower into large chunks, try to keep it into its own pieces, clean, and dry very thoroughly.
  3. Mix all of the ingredients together (except flour) in a bowl for the sauce, place in a saucepan and simmer.
  4. 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.
  5. 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.
  6. Once the wings have about 2 minutes left, add the flour to the sauce and allow it to simmer.
  7. Coat the wings in the sauce once cooked and enjoy!

Fathers Day Carrot Cake

Hello, all!

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!

Ingreidents 

  • 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

Intructions

  1. Preheat oven to 350 F, grease the pan of your choice, two 9′ rounds or 1 large sheet pan.
  2. In a medium bowl mix together flour, ground flax seed, cinnamon, baking soda, baking powder, nutmeg and ginger, and salt.
  3. Beat together pumpkin, sugar, buttermilk, vanilla, oil, and eggs.
  4. Add the dry ingredients to the wet ingredients and mix until just combined.
  5. Fold the carrots, coconut and other ingredients of your choice.
  6. Pour the batter into the pan of your choice and bake for 30 minutes.
  7. 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.
  8. Cool completely before icing.

 

Twice Baked Potatoes

Good evening everyone!

The thunderstorms on my end of town have been crazy, the weather has been up and down. Hot in the morning, the storm rolls in and the temperature drops 10 degrees. My family scored a huge bunch of fresh chives from the farmers market this week and it inspired me to make these twice baked potatoes.

Ingredients (serves five)

  • 1/2 cup of chives
  • 1 cup of cheddar cheese
  • 2 tbsp of sour cream
  • 2 tbsp of butter
  • 1 tsp of pepper
  • 1 tsp of salt
  • 2 cloves of garlic, minced
  • five large sized potatoes

Instructions 

  1. Preheat the oven to 350 F, pierce the potatoes with a fork and rub the potatoes with oil, bake for 45 minutes.
  2. Once the potatoes are cooked through, cut a slit through the center of the potatoes, scoop out the flesh of the potatoes and add to the rest of the ingredients.
  3. Mix the potato mixture and add bake into the flesh back into the shells.
  4. Bake the potatoes for 15 more minutes and enjoy!

 

Shakshuka

Holy cow!!

Sorry I have been MIA! I am starting a new job next week and I am been scrambling to prepare for it! Anyways, this recipe is a delicious Middle Eastern dish. It is surprisingly easy and has such a wonderful flavor. This recipe is great if you want to impress your guests with a “fancy” dish at a low cost with little cooking knowledge! The best part about this dish is that it can be served at brunch or at dinner!!

Ingredients (serves four)

  • ½ onion, chopped
  • 3 cloves of garlic, minced
  • 3 tsp of chili powder
  • ½ cup of veggie broth
  • 1 28 ounces can of tomatoes
  • 4 Eggs
  • 2 cups of kale or spinach, finely chopped
  • ½ cup of feta

Note: The number of eggs can be adjusted depending on your crowd, I normally do 4 but you can fit up to 6 eggs with this recipe!

Instructions 

  1. SAUCE: Saute onions until translucent, add garlic until fragrant, 2 tsp of chili powder, veggie broth, and tomatoes, simmer for 10-15 minutes. Remove from heat and allow to cool slightly, blend until smooth in a blender.
  2. POTATOES: Saute the potatoes in the same pan the sauce was in with 1 tsp of chili powder, until brown on the outside. Add the sauce to the pan (be careful of splatters) and simmer for 10-15 minutes.
  3. EGG/SPINACH: Stir in the greens, use a spoon to make little holes for the eggs on top of the sauce. Crack the eggs directly into the warm sauce and cover. With the heat on low (sauce barely bubbling) and the cover on, cook the eggs for 10 minutes. Remove from heat and keep the cover on for another 5 minutes. This should give you medium-soft yolks. Top with goat cheese and serve with crusty bread for sopping up that sauce.

Mexican Millet Salad with Chili Lime Tofu

Hello all, I tried this recipe yesterday on my family and it was such a hit I had to share it with all of you! Great for a BBQ as a side or a lunch for work. The tofu can be substituted for shrimp or chicken.

Millet salad with chili lime tofu (serves four)

  • ½ tsp of dried chile flakes
  • 2 tsp of grated lime zest
  • 3 tbsp of olive oil
  • 1 cup of hulled millet
  • 20 slices of tofu
  • 2 large ears of sweet corn
  • 1 bunch of asparagus
  • 1 firm ripe avocado, peeled pit removed and diced
  • ½ cup cilantro leaves, coarsely chopped

Dressing

  • 3 tbsp lime juice
  • 3 tbsp olive oil
  • Chile flakes
  • ½ tsp of sugar
  1. Add the chile flakes, lime zest and 1 tbsp of olive oil in a shallow glass or ceramic bowl, add the tofu and stir to coat then cover and set aside.
  2. Heat a large saucepan over medium-high heat, add the millet and cook, stirring, for 3 minutes or until fragrant
  3. Add 2 cups of water to the millet and bring to a boil. Reduce the heat to low, cover and simmer for 15-20 minutes or until the water is absorbed. Removed from the heat and set aside, covered, to steam for 10 minutes. Fluff the grains with a fork and transfer to a large bowl to cool completely.
  4. Heat a large skillet over high heat, drizzle the corn and asparagus with the remaining oil, cook the corn, turning 6-8 minutes, or until lightly charred and tender. Remove and set aside to cool slightly, then cut the kernels from the ears. Cook the asparagus and tofu for 2 minutes each side until tender crisp and to tofu is crisp. Add all but the tofu to the millet.
  5. Make the dressing, add to the salad and top with the tofu.

Vegetarian Italian Meatballs Recipe

Hello, folks! Happy long weekend to all of those celebrating, for the long weekend a family gets together with a delicious dinner is always on schedule, and for this dinner, an abundance of meatball subs and vegan peanut butter pie was enjoyed!

This recipe is super easy and can be doubled which will allow you to freeze the meatballs for later to have with pasta! Vegetarian meatballs can get expensive so making your own is a great way to save money and to be honest, these are better than any store bought vegetarian meatball!

Ingredients (serves 8-10) 

2 lbs of vegetarian ground beef substitute (I use Yves original ground round), 2 eggs, 2/3 cup of Italian breadcrumbs (I use panko breadcrumbs with Italian seasoning), 1/2 cup of parmesan cheese, 1/3 cup of fresh minced parsley, 1/3 of cooked chopped spinach, 1/3 cup of minced onions, 3 cloves of minced garlic, 1 tsp of Italian seasoning, 1/4 tsp of pepper, 1/2 tsp of salt

Note: You need just enough milk to moisten the breadcrumbs, moistening the bread crumbs with milk allows the meatballs to stay moist

Instructions 

  1. Moisten the breadcrumbs with the milk
  2. Whisk the eggs and mix with the ground round, add all the other ingredients, I noticed that the recipe was quite salty if you are sensitive to salt like me, omit the tsp of salt, mix well so all of the ingredients are well incorporated
  3. Shape all of the meat balls into the size of your choice, for pasta, larger meatballs are better, for subs smaller meatballs are preferred
  4. Bake the meatballs on a cookie sheet at 350 for 25 minutes
  5. While the meatballs are cooking prepare a large baking pan 9×13 with sauce at the bottom, once the meatballs are done cooking, place in the sauced pan, add a very small amount of sauce on top of each meatball
  6. Baked covered for 20 minutes, bake uncovered for 10 minutes, and enjoy

Note: If you plan on freezing the meatballs omit steps 5 and 6, this leaves the meatballs par-baked, bake for another 30 minutes at 350 from frozen

Super Easy Veggie Stir Fry

It’s Monday?! That’s how I feel every week because I’m lucky enough to work weekends. Today was such a gorgeous day and I spent it inside at work, that’s when I decided to make this veggie stir fry so I could enjoy the beautiful gifts of the Earth inside! I love to make this with rice or noodles, but my favourite is quinoa! Did you know quinoa has 10g of protein for just a 50g (1/4 cup) serving size, this is a great alternative to animal products (chicken 12.5g/50g, beef 18g/50g, pork 15g/50g) and is filled with vitamins and minerals so you can enjoy your meatless Monday without sacrificing nutrition!

Another reason why I love this recipe is that you can use really any set of vegetables you have in your fridge and are not limited to what is listed below, when in season I also love to use zucchini, eggplant, and cauliflower!

Ingredients (serving size: 6 people)

1 bell pepper chopped, 1 onion diced, 2 cups of sliced mushrooms, 1 cup of sliced cabbage, 1 cup of chopped carrots, 2 cups of chopped broccoli, 1 cup of snap peas, 2 cups of fresh spinach, 2 cups of a grain of your choice (quinoa, rice, noodles, etc.), 1 tbsp of oil

Sweet Garlic Sauce: 1/2 soy sauce, 2 cloves of mined garlic, 1 tbsp of minced ginger, 1 tbsp of honey (maple syrup if vegan)

Note: This recipe can be made with or without an added protein, I like to enjoy it with stirfried tofu, for non vegans/vegetarians chicken, fish, beef, etc. would all go well with this vibrant dish

Steps 

  1. Prepare all vegetables as stated above, heat a large skillet on medium heat and add oil, at the same time, prepare grain of your choice to package specifications
  2. Add onions to pan, cook for 5 minutes until translucent, add mushrooms, cook for another 5 minutes, add all the other vegetables except the spinach and cook for 10 minutes, until vegetables soften and brown slightly
  3. While vegetables are cooking add soy sauce and honey/maple syrup to a small sauce pan, bring to a gentle boil stirring often, add garlic and ginger, simmer for 10 minutes, taste sauce adjust sweetness by adding more honey/maple syrup
  4. Once the vegetables are cooked, add the spinach, cook for 2 minutes until wilted, add the desired amount of prepared sauce ontop of the vegetables, simmer the vegetables in the sauce for two minutes
  5. If desired add grain to the vegetable mixture, serve ontop of the grain, or serve along side the grain

Note: Omit step 3 if you are using your own store bought sauce, if this sauce does not appeal to you, plain soy sauce works great as well.

 

 

Lasagna Roll-ups

Hello, friends!

I have just recently explored the world of Lasagna roll-ups and I was very impressed! They are a great substitute for lasagna on busy nights because they are fast to prepare and only take 30 minutes to bake! They were a hit at our dinner table so hopefully, they will be at yours too!

Ingredients (serving size: 5, 1 lasagna roll-up per person, if hungry, two lasagna rolls per person and double cheese mixture) 

1 package of lasagna noodles, 2 cups of ricotta, 1 tsp of lemon zest, 1/2 tsp of nutmeg, 2 cloves of garlic (minced), 1 tbsp of oregano, 1 tbsp of rosemary, 1 tbsp of basil, 1 tbsp of thyme, 1/2 cup of parmesean, 1 cup of cooked spinach, 1 cup of mozzarella, 4 cups of tomato sauce

Steps 

  1. Preheat oven to 350 degrees Celcius
  2. Cook lasagna noodles according to directions, some require to be boiled, some required to be soaked
  3. While lasagna noodles are cooking mix together ricotta, lemo zest, nutmeg, garlic spices, spinach and parmesean cheese
  4. Once noodles are cooked lay them out flat and add 2 tbsp of the cheese mixture, spread evenly across the noodle and roll
  5. In a baking dish, spread 1 cup of tomato sauce into the bottom of the pan, put the rolls into the dish, top with the rest of the sauce and mozzarella
  6. Bake covered for 30 minutes, bake uncovered for 15 minutes
  7. Enjoy!

Why I hike

I enjoy spending my time in the outdoors, I find it calming and satisfying to see the beautiful things the Earth creates. There are many different scientific studies that have been done correlating with increased memory, mood and decreased stress.

Five reasons why I hike:

  1. Improved short-term memory
  2. Restored mental energy
  3. Stress relief
  4. Reduced inflammation
  5. Improved Concentration

Spending time outdoors is especially important to me while I am practicing my studies. I often take study breaks by going for a short walk outside, 5-10 minutes around the block.

Finally, the earth is a temple, my studies include learning about the effects of humans on the earth. My goal is to protect the earth while learning about its beauty on foot in the natural environment

How you can enjoy the Earth’s beauty to:

  1. Go for walks, take time to admire the small things, the dandelions in the grass, the leaves on the trees and the clouds in the sky
  2. Admire the Earths creations, see yourself as equal, not only to all humans but to all walks of life; to the bees, the ants on the ground and the birds in the sky
  3. Reduce your intake of animal products, one vegetarian meal a week, or one meat meal a week.
  4. Reduce your intake of dairy products and eggs, switch to nut milks, use vegan substitutes for eggs such as tofu or ground flax seed.

Admire the Earths beauty in your own ways, but whatever you do ensure you take time each day to observe its beauty, because it may not be here forever.