Hot Chickpea Caesar Salad

 Inspired from my old favourite Cajun Chicken Caesar when I ate meat.

Roasted Louisiana Chickpeas:

1 Can of chickpeas

Dry roast in salt pepper and light olive oil 20 minutes at 350

Mix with Louisiana hot sauce and roast another 20 minutes.

Serve on your favourite caesar salad

The BEST Vegan Banana Bread

 

1/2 Cup Margerine

1/2 Cup packed brown sugar

2 Flax eggs

1/2 Tsp cinnamon

1/4 Tsp nutmeg

3 Defrosted mashed bananas

1 Tsp vanilla

1 Tsp baking soda

1 1/2 Cups flour

Directions: Combine wet and then dry ingredients to wet. Bake at 350 for 50-55 minutes.

Vegan Blueberry Banana Muffins

1/3 Cup margarine
1/2 Cup brown sugar
1 Flax egg
1 Tsp vanilla
1/2 Tsp Cinnamon
1/4 Tsp nutmeg
3 Frozen bananas thawed and mashed
1 1/2 Cups flour
1 Tsp baking powder
1 Tsp baking soda
1 Cup frozen blueberries

Combine ingredients bake for approximately 25 minutes at 350 in parchment muffin cups.

Giant Strawberry Cinnamon Muffins

Mmmm better than I thought they would be! I bought the wrong size cups (x-large) but I just had to eat more which was okay...

Ingredients:

2/3 Cup brown sugar

1/3 Cup butter

2 Eggs

1 Tsp vanilla

1/2 Tsp cinnamon

1/8 Tsp nutmeg

2 Cups flour

1/2 Tsp baking soda

1/2 Cup 1% milk

1 1/2 Cups diced fresh strawberries 

Directions:
Combine butter and sugar then add vanilla, eggs, spices. Then add dry ingredients, milk and strawberries. Bake for approximately 30 minutes at 350 in parchment cups. Makes 6 giant muffins (or make 12 regular).

Spaghetti Squash Fajita Bowl

A good dish that's simple and satisfying.

Ingredients:

1 Spaghetti Squash

1 Small yellow onion sliced

1 Orange pepper sliced

1 1/2 cups sliced mushrooms

1/3 Cup corn

1/2 Can black beans

Shredded cheese

Avocado

Salsa

Fajita seasoning

Directions:
Bake whole squash with two knife holes in it at 375 for 50 minutes, flip halfway through. In a frying pan sauté onion, pepper, mushrooms in fajita seasoning and add black beans and corn. Shred half of spaghetti squash in a bowl, add sautéed vegetables, salsa, avocado pieces and top with shredded cheese. You're welcome!

Curried Coconut Cauliflower Soup

Today I was motivated to experiment!

Ingredients:
1 Yellow onion diced
1 Large clove of garlic minced
1 Carrot diced
1 Celery diced
2 Inches ginger grated
1 Head of cauliflower chopped
1 Large potato diced
6 Cups of vegetable stock
1 Can premium organic coconut milk
2 Tbsp curry powder
1 1/2 Tsp cumin
1 Tsp turmeric
Salt in Pepper

Directions: Sauté onions until translucent then add garlic, carrot, celery and ginger. Add stock and other ingredients cook until vegetables are soft and then add coconut milk. Serve as is or blend!

Basic Fall Salad

Simple and satisfying salad for your weekday or weekend!

Ingredients:
Yam cubed and roasted in Italian seasoning
Red onion sliced and soaked in balsamic vinegar
Tomato diced
Cucumber diced
Red pepper diced
Mixed greens

Dressing:
1/2 Lemon juice
1 Tbsp dijon mustard
1/3 Cup balsamic dressing
1/3 Cup olive oil

Vegan Strawberry Rhubarb Banana Cake

A twist on an old classic! 'Tis the season for some sweet and tart goods.

Ingredients:
1/2 Cup brown sugar
3/4 Cup vegan butter
2 Flax eggs
1 Tsp vanilla
1/4 Tsp cinnamon
1/4 Tsp nutmeg
3 Frozen mashed bananas
2 Cups flower
2 Tsps baking powder
3/4 Cup diced rhubarb
1/4 Cup diced strawberry

Bake in a rectangle cake dish at 350 for 22-27 minutes.

Vegan Lentil Spaghetti Sauce

This is quick and so delicious!

Ingredients:
1/2 Large red onion diced
2 Cloves of garlic minced
2 Medium carrots diced
3 Stalks of celery diced
1 Red pepper diced
2 Cups of mushrooms sliced
1 Family size marinara sauce (cheat!)
2 Tbsp Italian seasoning
1 Cup dried green lentils (cooked separately)

Leafy Thai Soba Noodle Salad

A quick salad cheat meal-prep!

Ingredients:
Power greens (arugula, baby kale, red lettuce)
Edamame
Green Peas
Julienned yellow pepper
Julienned carrots
Slivered celery
Julienned cucumber
Cooked buckwheat soba noodles
Avocado

Cheat dressing: Newmans thai peanut dressing

Gnocchi with Chunky Spinach Marinara Sauce

15 minute prep and simmer! So comforting and delicious.

Ingredients:
1 Medium red onion diced
1 Large garlic clove
1 Medium red pepper
1/2 Cup diced mushrooms
2-3 Cups of fresh spinach
1 28 oz Crushed tomatoes
1 Tbsp Italian seasoning blend
1/8 Tsp red pepper flakes
Salt and pepper
1 Package of Gnocchi

Directions:
Saute diced onion in olive oil until softened with salt and pepper, add red pepper and mushrooms then garlic and spinach. Add in can of crushed tomatoes, seasoning and simmer for 10-15 minutes. Serve on cooked Gnocchi. Enjoy!

Fresh Lemon Vegan Cupcakes

"If you didn't tell me, I never would have guessed they were vegan" says one taster!

Ingredients:
1/4 Cup fresh lemon juice
Zest of 1 lemon
1/3 Cup vegan butter
1/2 Cup berry sugar (or white)
1/2 Tsp baking soda
1/2 Tsp baking powder
1 Tsp pure vanilla extract
1 1/2 Cups flour
1 Cup almond milk

Lemon Glaze:
2 Cups icing sugar
1/3 Cup vegan butter
1 Tbsp fresh lemon
1/2 Tsp lemon zest

Directions:
Mix vegan butter and sugar together. Add lemon juice and vanilla. Add dry ingredients then mix in almond milk. Bake at 350 for 20 minutes or until done. Cool and add glaze. (glaze makes enough for a double batch of cupcakes).

Vegan Pumpkin Craisin Bread

I've made pumpkin bread a few times now so I should really add it to the blog and this time I added Craisins (dried cranberries). Makes two loaves!

Ingredients:
3/4 Cup vegan butter
1 Cup brown sugar
1 Tsp vanilla
1 Tsp cinnamon
1 Tsp nutmeg
1/2 Tsp ground ginger
1 15oz Pure Pumpkin Puree
1 Tsp baking soda
1/2 Tsp baking powder
2 Cups all purpose flour
3/4 Cup craisins

Directions:
Combine wet ingredients then dry ingredients. Divide into two loaf dishes and bake at 350 for around 60 minutes.

Mushroom Kale Marinara

Oh yes my friends!

Ingredients:
2 x 26 oz Crushed tomatoes
1/8 Tsp Red pepper flakes
1 Tbsp Brown sugar
1+ Tbsp Italian seasoning blend
1/2 Large red onion diced
2 Cloves of garlic minced
1 Bunch of kale chopped
1 1/2 Cups of diced mushrooms

Directions:
Saute onion in olive oil, salt and pepper then add garlic. Combine the rest of the ingredients and simmer until sauce thickens. Final step is to blend!

I served mine on edamame noodles.

Pumpkin Spice Pancakes with Apple Cinnamon Sauce

Weekend Fall breakfast delight!

Pancake Ingredients:
3 Tbsp brown sugar
1 Tsp vanilla
1 Tbsp vegan butter/margarine
1 Flax egg
1/3 Cup pumpkin puree
1/4 Tsp cinnamon
1/4 Tsp nutmeg
1 Cup flour
1 Tsp baking powder
1/2 Tsp baking soda
1 Cup almond milk

Apple Cinnamon Sauce:
Peal and chop apples (Gala)
Liberally sprinkle cinnamon over top and add a little bit of water
Boil until soft, mixing occasionally and mash

Directions:
Combine sugar and "butter" then add wet and dry ingredients. Cook on a hot greased pan. Serve topped with Apple Cinnamon Sauce and Maple Syrup.

Strawberry Rhubarb Supreme Vegan Muffins

Supreme pretty much sums it up.

Ingredients:
2 Cups all purpose flour
1/2 Cup quick oats
1/2 Cup brown sugar
1 Flax egg
1/2 Cup margerine
1/4 Tsp cinnamon
1/4 Tsp nutmeg
1 Tsp vanilla extract
1 1/2 Tsp baking powder
1 Tsp baking soda
1 Cup diced rhubarb
1 Cup diced strawberries
1 Defrosted banana
1 Cup almond milk

Combine dry ingredients to wet and bake in muffin cups for 22-27 minutes at 350 degrees.

Ginger-Miso Tofu Stirfry with Soba Noodles

My first time making tofu was a success! A couple tricks learned via youtube and here you go!

Ingredients:
Firm tofu
Onion
Garlic
Kale
Carrots
Celery
Mushrooms
Yellow pepper
Green Beans

Sauce:
1 Cup of water with veg stock
1/4 Cup soya sauce
1 Tbsp miso paste
1 Tsp Sriracha
2 inches of grated ginger

Directions:
Press out the moisture in the tofu, cut into small cups and pat dry again. Pan-fry in a pan until all edges are lightly golden then set aside. Sauté diced onion then add garlic and create the sauce in the pan. Add the rest of the ingredients and cook until tender. Top on cooked buckwheat soba noodles and add some extra starry sauce for deliciousness!

Vegan Banana-Carrot-Apple Muffins

Eat well friends.

You could always substitute for dairy products if you aren't vegan, or use GF flour if you're that!

Ingredients:
3 Defrosted frozen bananas mashed
3 Carrots grated
1 Apple peeled and grated
1/4 Cup margerine (becel olive oil)
2 Flax eggs (google it)
1/3 Cup brown sugar
1 Tsp vanilla
1/2 Tsp cinnamon
1/4 Tsp nutmeg
2 Cups flour
1/2 Tsp baking soda
1/2 Cup original almond milk

Directions:
I mix margarine and brown sugar, then add in flax eggs, vanilla, spices then bananas, carrots and apple. Next I add the dry ingredients then finish by mixing in the almond milk. Bake for 20-22 minutes at 350 in muffin cups.

Colourful Asian Inspired Quinoa Salad

This salad tastes as good as it looks! So bright and pretty.

Ingredients:
1 Cup dried quinoa
1/4 Head red cabbage
2 Kale leafs
1 Cup edamame
1 Yellow pepper
1/4 Cup green onions
1 Celery stalk
1 Carrot small chunks
1 Cup diced cucumber

Dressing:
1 Tbsp fine grated ginger
2 Tbsp olive oil
1 Tbsp soya sauce
1 Tsp sesame oil
1 Tbsp rice vinegar
1 Tbsp Siracha sauce
1 Tsp maple syrup
Half lemon juiced (or lime)

Garnishing with sesame seeds would be perfection! This makes a BIG bowl.

Sweet and Tangy BBQ Pizza (V)

You know when you create food in your head and then finally have to make it?

Ingredients:
Homemade pizza dough (re: Mary's First Pizza recipe)
BBQ Sauce (store bought - cheat!)
Fresh pineapple chunks
Mushrooms
Yellow pepper diced
Half a large red onion soaked in balsamic vinegar

Directions:
Put as much of everything that you want on the pizza and bake until done! (25-30 minutes).

Enjoy!