Spaghetti Squash with tomatoes and spinach

Now that the snow has finally gone I love having easy and fresh meals for dinner, though this makes for a great lunch too! You can use any veggies that you have in your fridge that you need to get rid of or that you love. Spaghetti squash is a great alternative to pasta for those that can't or don't want to eat white pastas. My boyfriend loves his white pastas, but I cannot eat it and he is not the biggest fan of the alternative pastas out there. The squash cooks fairly quickly and there is not a lot of prep work involved. So don't worry it won't take longer then making your favourite pasta. Plus, you will get the added nutrition of eating a veggie instead of a grain, that is really not that great for you (white pasta!).

1 spaghetti squash
1 pt of cherry tomatoes
1-3 gloves of garlic, minced
1-3c cups of spinach
Salt and pepper, to taste

Preheat oven to 350 degrees. Cut squarish lengthwise and scoop out seeds. Place both squash halves onto a baking sheet face down and add enough water so it site one cm from where the squash touches the pan. You can also wait and do this step after you have place squash in the oven to avoid spilling the water. Place squash in over for 40-45 minutes or until you can stick a fork in it.

Take squash out of the oven and turn both pieces over to expose the delicious flesh. Let cool while you prepare other ingredients.

Cut tomatoes in half and place in a preheated pan with a bit of oil and the garlic.

 Meanwhile using a fork scrape the insides of the two squash pieces until you have spaghetti like 'noodles'. Cook tomatoes until they are just starting to break down and add the spinach, salt and pepper.

Stir until the spinach is wilted and add squash.















I like to add a little bit of 'cheese', additional other toppings are nutritional yeast, hot sauce, or fresh herbs like basil, parsley or rosemary.

Enjoy!

M

Easy Rice Rolls with Dipping Sauce

I have been told that I need to start snacking. More important that I need to have protein in my snacks. Eating the same thing can be a tad boring, or it is for me. To alleviate my boredom (don't get me wrong I love a crisp apple with almond butter!) I started to experiment with ingredients I am unfamiliar with. Rice wrappers are inexpensive and super easy to use. Plus they have the added bonus of being a vehicle for lots of tasty ingredients!

3 rice wrappers (individually soak in warm water until they are pliable and want to stick together)
Carrot pieces
Tofu pieces
Lettuce pieces

Dipping Sauce
Soy sauce
Dash of sesame seed oil

Prepare one rice wrapper at a time and lay flat on a plate or board.  Place a few piece of each ingredient in the centre of you rice wrapper. Then fold in all four ends (they should stick together). Repeat process with other two rice wrappers.

For dipping sauce place both ingredients in a small bowl and stir together.

Super easy and quick when you are needing a small snack to get to through your afternoon.

Enjoy!

M

Calling all Salad lovers!

I have been eating a ton of salads lately! It is a bit intense, but good if you mix it up. The best part you can add as much or as little of each ingredient depending on how much you have or how much you like each ingredient. They are superego easy, quick to make and very satisfying!

Miso Salad

Lettuce/spinach mix
Nori pieces
Sweet potato (cut in rounds and cooked)
Tofu strips (cooked)
Snap peas

Delicious Miso Dressing
1 tsp white miso
1 tsp sesame seed oil
1 tsp rice vinegar
Dash of molasses (for sweetness)
1 tsp coconut milk (if you feel it needs a little more liquid)

Throw ingredients in a small bowl and whisk with fork. Pour over salad:)

Hodgepodge Salad

Lettuce
Nori pieces
Pear
Coconut Curry Tempeh (4 pieces, cooked)
Sweet potato pieces (leftover from Easter dinner)
Walnuts
Miso dressing

You can put anything you like into your salad. Experiment! You never know what awesome combo that you will stumble upon.

Enjoy!

M

Homemade Almond Milk

Making your own almond milk is inexpensive and surprisingly easy.  It just requires a little planning in order to benefit from the simple ingredients, minimal sugar, and delicious taste!

1 cup almonds
4 cups water, plus water to cover almonds
Maple syrup, agave nectar or other sweetener to taste
Vanilla to taste

Place almonds in a bowl and cover with water.  Allows almonds to sit in water for a minimum of 2 hours or over night. Overnight is best should you have the time as it allows for a better breakdown of the almonds. Drain the almonds and place them in a blender and add 4 cups of water.  Blend until the almonds are a pulp.  Use a find mesh strainer to drain the Drain the liquid into a medium sized bowl.
 

 

Rinse out the blender and place the liquid back in the blender.  Add the sweetener and vanilla and blenr for a few moments.  

 

Pour the liquid in a glass jug or container.  The "milk" will keep for three days in your fridge. 

 

To make chocolate almond milk, add 2-3 tsp of cocoa and more sweetener to taste to the above. This is a nice change to regular almond milk and a nice treat warmed up on cold winter days!

 

Enjoy!

M

 

 

 

Vegan Apple Pie

My mom makes an amazing apple pie. I mean it is unbelievable! And she only makes it once a year for Thanksgiving. Since I can no longer take part in this family tradition, it has sucked watching the rest of my family indulge in her fabulous baking. This year I decided to take matters into my own hands and bake myself a delicious vegan apple pie. This would ensure I too got to enjoy delicious pie with the rest of my family!

Below is my mom's pie recipe that has been "veganized". And I must say it was great, just like mom used to make. She even complimented me on a fabulous crust!

Preheat oven to 450 degrees

Crust

3/4 cup vegan shortening (I used Earth Balance)

2 cups flours (I used bread flour because it is the only white flour I have in my house)

1 teaspoon of salt

4-8 tbsp of cold water

Combined all ingredients in a medium sized bowl. To prepare pastry, cut dough in half and roll out each half on a floured surface to fit into your pie plate. I usually roll out the bottom place it on the pie plate then roll out the top. I measure if the dough is big enough by place the pie plate just above the dough to make sure it is the right size.

Pie filling

6 cups peeled, sliced apples (I left mine unpeeled to keep the goodness of the apple peel on the apples!)
2/3 - 1/2 cup granulated sugar (depending on tartness of apples )
1/2 teaspoon cinnamon or nutmeg
Pinch of salt

Combine all ingredient in a large bowl and mix well. You want all of the apples coated!

Place apples into bottom crust. Dot with 1 tablespoon butter then cover with top crust. Seal edges, flute and slash top.

Bake in preheated 450 oven for 15 minutes or until pastry is golden.
Reduce heat to 350 and continue baking 40-45 minutes longer or until apples are tender.

My mom's notes on apples: Apples to use are the ones that are more firm so that they hold their shape. Macintosh are not a good choice but they are great for applesauce.








Enjoy!

M

Tex Mex Scrambled Tofu

I have been meaning to post a couple things lately, however I recently got an adorable puppy. She is great, but as you can imagine she takes up a lot of my time! Even without a new pup I find this time of year many people don't have the time to cook elaborate meals. Have breakfast for dinner is the perfect solution -- at least in my book! It is quick, easy and delicious. Scrambled tofu is tasty and versatile. \You can keep it simple by just putting your favourite spices in with mashed tofu or add veggies that you have in your fridge. Anything goes! I create this recipe to satisfy my craving for Mexican. It is easy and quick, which is perfect for those cold winter nights you don't feel like spending a lot of time in the kitchen.

Oil
1 block firm tofu (you can also you medium depending on your preference)
Mustard
Turmeric
Chili powder
Garlic powder
Salt and pepper

Place a pan on medium heat with oil. Place tofu in a medium sized bowl with mustard, turmeric, chili powder, garlic powder, salt and pepper. You can use as much or as little of each spice as you like.

 Mash the tofu with a fork and mix all ingredients together. Place the tofu and spice mixture into the frying pan. Cook until the tofu lightly browned.

Add some vegan sausage or bacon, toast, and kale or spinach and you have a terrific and fast evening meal or breakfast!

Enjoy!
M

Mushroom, chard, tomatoes and white kidney beans stew

As the weather gets a little cooler I am craving more and more comfort foods. This doesn't have to be unhealthy.  This little recipe is easy and fast.  It can be eaten with a little brown rice, pita or on its own with a salad. This is perfect for nights when you want something easy, yet tastes hearty.

2 cups mushrooms, sliced
1 bunch chard
1 19oz can of white kidney beans
1 Tbps garlic powder
Pepper
Salt

Heat pan over medium heat with a little bit of oil.  Put mushrooms and chard stalks into the pan.  Cook for around 5 minutes until mushrooms are halfway cooked.  Put in rest of chard, white beans, tomatoes, garlic powder, and salt and pepper to taste.  Cook for 7-10 minutes.  Serve over brown rice, in pita or own its own.  Makes great leftovers too!



Enjoy!

M

Stir-fry with Miso Dressing

I love stir-fries. They are easy, versatile, and tasty! You can use whatever veggies you have in your fridge. This evening I used bok choy, green peppers and tofu. To top it off I made an easy and great tasting miso dressing.

Stir-fry Ingredients
1 package of firm tofu
3 bok choy
1 green pepper
(You can use any combination of vegetables you like or need to use up in your fridge)

Miso Dressing Ingredients
2 Tbls white miso
1/2 Tbls sesame seed oil
1/2-1tsp garlic powder

Combine all ingredients in a small bowl with a little bit of water to thin out dressing.
Stir till smooth and set aside.

Heat skillet with 1 tablespoon of oil.  Add tofu and cook until browned.  Add green pepper an cook with tofu for 3-5 minutes.  Add bok choy to the skillet and cook for 2 minutes.

Once the vegetables cooked add the miso dressing and cook until sauce is heated.  This is a tasty, yet fast dinner that can be eaten with rice noodles, brown rice or in a pita.

Enjoy!

M

Chickpea, Spinach and Corn Good for you Bowl

Last weekend I was building a wardrobe. Yes it was from Ikea so it took about 3 1/2 hours.  During a much needed break after the 3 hour mark I went to the kitchen to make a quick lunch.  Having no energy leave to make anything too complicated, yet wanting something delicious I came up with the below by throwing together a few things that I have hanging out in my fridge.  Surprisingly it turned out pretty tasty.  So I decided to share my food joy with you all!

1 handful of spinach
1/4 cup of frozen corn
1/4 cup of chickpeas
Salsa and vegan sour cream to taste

Place the frozen corn in a microwave safe bowl and microwave for 45 seconds or until thawed.  Place spinach, chickpeas, and salsa into bowl and mix. Microwave for 1 minute or until ingredients are hot.  Add vegan sour cream on top and voila and quick and easy tasty lunch or dinner!

This can be just a starting off point for your next quick creation.  I used what I had in my fridge, but this would also be good with any other kind of veggie.  You could also make a tasty Tahiti dressing (see my post Spinach Cucumber Olive Salad for dressing recipe) to go on top instead of salsa and "sour cream".

Enjoy!

M

Spinach, cucumber, olive salad

I have been craving salads lately.  I guess it is from all out of the ordinary choices I have been making lately when it comes to my food and, well an increase in alcohol consumption.  This is a simple salad that has a lot of good for you ingredients, which leaves your feeling energized and full without feeling stuffed.  I used chia seeds for the first time.  These little seeds have been getting quite the press over the past few years.  I was finally urged to try them when I saw Joy McCarthy on the Morning Show talking about five great smoothies.  She put chia seeds in a smoothie, which made me think that these little seeds not only are super nutritious -- omega-3, fiber, and protein-- could be used for a variety of ways.

Spinach, Cucumber, Olive Salad with Tahini Dressing

1/4 of an English Cucumber, cut into slices
1 cup of spinach
1 "chicken" breast, cooked and cut into pieces (I use Gardein's tuscan breast and just throw out the sauce)
1 tbsp of olives

Dressing:
3 tsp of tahini
Splash of lime juice
Dash of garlic powder
1 tsp of oil (safflower, olive, flaxseed)
1 tbsp of chia powder (or seeds)

Place all the salad ingredients into a medium bowl.  In a small bowl combine all the dressing ingredients.  Mix dressing with the salad for a delicious and refreshing bowl of goodness.

Enjoy!

M

Easy Avocado Dip

This is my new obsession. It sounds a bit nutty, but it is beyond delicious! I was skeptically when I found this recipe on VegWeb (a great place to find recipes or inspirations), but I needed a simple appetizer to bring to my boyfriend's mom's on Christmas Eve dinner.  And boy were we surprised how good this turned out to be.  The first time I made it I put mashed avocado into the dip instead on of the cracker, as the recipe suggested.  I also added more garlic because it is so delicious!

Easy Avocado Dip

4 garlic cloves (less or more depending on your preference)
Splash of lemon juice
1 avocado
1 cup Vegenaise (or other vegan mayo)

Mince garlic cloves or use a garlic press and place garlic into a medium bowl.  Cut avocado in half, remove pit and use a knife to remove the flesh of the avocado and place in the medium bowl containing the garlic.  Add the lemon juice and mash the avocado with a fork.  Then add the vegenaise and mix making sure the vegenaise is well incorporated into the avocado mixture.  Eat with your favourite crackers, bread or pitas.

Enjoy!

M

Barley, kale, carrots, mushrooms and beet salad

My boyfriend and I, well mainly my boyfriend, made a delicious meal this evening.  It come out of the random things we had in our fridge and my boyfriend's apparent love of barley.  Barley is something we don't use that often.  The only thing we have ever made with it, well again my boyfriend does the work, is slow cooker vegan cabbage rolls.  Barley is a great source of fiber, vitamins B3 and B1, and iron.

1 cup of barley, cooked
4 medium beets, wrapped in foil and baked in over for an hour at 400 degrees
3 medium carrots, chopped
1 cup of mushrooms, chopped
2 cups of kale, washed and ripped into bite sized pieces

Dressing:
4 tablespoons oil (olive or other favourite oil)
2 tablespoons lemon juice
1 teaspoon garlic powder
Salt and Pepper to taste

Cook the barley and the beets at the same time as they take around the same amount of time to cook.  You can do this the night before and stored in fridge.  Once the beets are cool enough to handle remove the skin and chop into pieces.  Heat oil in a pan on medium heat.  Cook mushroom and carrots until almost cooked and throw in the kale.  Cook until kale begins to wilt.

Add the barley and beets.  Toss with dressing.

This recipe is simple and surprisingly delicious! My boyfriend was amazed at how tasty this was.  He usually likes spicy meals with lots of complex flavours.  This is a beautiful and clean dish that is a good change from our regular meals.  I plan on making this again in the future.  I think it will also be good using a variety of different veggies.  It will be a good way to use up old vegetables in your fridge.

Enjoy!

M

Vegetarian Haven

The first time I went to the Vegetarian Haven, located at 17 Baldwin Street, I was overwhelmed by the choices.  I was so used only having one or two options or having no choices at all when going out to restaurants.  It was a pleasure to go to a restaurant that specialized in vegetarian and vegan food.  The food is amazing and so good the few times I have had the pleasure of eating there.  The specials are hard to resist.  They also serve fresh juices that are a good accompaniment to any dish.  Last time I was there I had "King Prawn" and Oyster Mushroom Tempura.  The "king prawns" are made from konnyaku flour have an interesting texture.  Though I was never a fan of seafood, it did make me want to try their "Seafood" in Clay Pot next time I eat there.
The atmosphere is relaxed and it has the character of a bohemian coffee house.  The staff is friendly and always eager to help a new guest choose a delicious meal.
If you leave in Toronto or in the area you should visit the Vegetarian Haven for lunch or dinner for some pure delicousness!

Enjoy!

M

Vegan Meatloaf

I never really liked meatloaf for the brief time when I ate meat, but every once in a while I like to make the below recipe when I feel like having an easy and tasty "meatloaf", especially when the weather gets a little colder.  This recipe makes it easy to make good comfort food at home.  I got the recipe off a website some time ago and I have made some adjustments to make it better and better for you.  I added veggies to give is more nutritional value.  It uses TVP for some variety besides tofu, which we have been eating a lot of lately.

2 medium onions, chopped

2 cloves garlic, minced
2 cups TVP
2 cups bread crumbs
1 zucchini, shredded
2 carrots, shredded
2 tbsp nutritional yeast
2 tbsp whole wheat flour
1/2 cup tomato sauce or ketchup (or 1/4 sauce, 1/2 ketchup)
1/2 tsp rosemary
1 tsp thyme
2 cups vegetable broth

Preheat oven to 350 degrees.  In a skillet heat 1 tbsp of oil and cook onion until soft.  Add garlic and cook for one minute.


















Mix all other ingredients together in a large bowl.  Let stand for 10 minutes until broth is absorbed.

Pack the mixture in a greased loaf pan.  Top with a little tomato sauce; make sure the top is covered so the loaf does not dry out.  Bake for 1 hour.

My boyfriend likes to make his mom's meatloaf sauce to go on top.  It adds a nice tang to the meatloaf.

1 cup ketchup
3 tbsp balsamic vinegar
3 tbsp brown sugar
3 tbsp mustard

Enjoy!

M

Easy Vegan Veggie Lasagna

A few years ago my mom came across a great lasagna recipe that involves not baking the noodles before assembling.  It is also great because it doesn't involve time consuming layering.  I would have taken a photo, but my boyfriend unfortunately didn't cover the lasagna while baking so it didn't come out of the oven looking so pretty.  So let that be a lesson for you out there in blog land...you must cover the lasagna while cooking it.
This recipe is also great because you can put whatever you have in your fridge or whatever you like.  The latest creation had veggie ground round, spinach and sweet potatoes.

6 uncooked lasagna noodles (i use brown, kamut or rice pasta)
1 can of tomato sauce (or buy a can of crushed tomatoes, put some herbs in it and let it set for an hour - then you have tasty and easy tomato sauce!)
Vegan cheese (feta or other kinda that you like)
1 cup of veggies (any kind you like)

Preheat oven to 350 degrees. Grease a 9x13 pan.  Put 1/3 of tomato sauce on the bottom of the pan.  Place 3 noodles on top of the layer of sauce.  Cover noodles with 1/2 of remaining tomato sauce.  Cover second layer of sauce with cheese, use as much or as little as you like.  Put even layer of veggie on top of cheese.  Place 3 noodles on top of veggies.  Cover noodles with remaining sauce.  Cover with aluminum foil.  Cook the lasagna for 1 hour.  Remove from oven and cover top with layer of cheese, once again use as much or as little as you like.  Cook for 10-15 minute or until cheese is melted.

Instead of first layer of vegan cheese you can use 1 block of firm tofu crumbled or 1 package of veggie ground round.  This recipe way to get rid of veggies that you need to eat and best of all it taste great too without all the effort pre-cooking your noodles.  Be creative and you won't be sorry. I promise.

Enjoy!

M

Tahini Salad Dressing

I don't buy salad dressing at the store, instead I make my own from items I already have in my kitchen pantry.  The one I am addicted to right now is a simple and delicious dressing using tahini.

Equal parts tahini and oil (olive, flax or you favourite oil)
Dash of lemon or lime juice
Salt and pepper to taste

Mix all ingredients in a small bowl then pour over salad.  I have been using this delicious dressing over a salad of lettuce, hemp seeds and olives.  Easy and simple, yet so deliciously good!

Enjoy!

M

Cookbook shout out: Vegan Cupcake Take Over the World

I love baking.  I make an amazing chocolate chip cookie, however, that was before I began a vegan.  I now find I do not bake as much as a used to.  This is not because I don't enjoy it, but rather because I don't always have the time.  So I use any special occasion to bake.  My new obsession is Vegan Cupcakes Take Over the World by Isa Chandra Moskowitx and Terry Hope. The book is full of creative and delicious cupcake recipes.  I have made a variety of different kinds and they have all been well received by vegans and non-vegans alike.
This week is the last week I will work at a job I have had for the past 2 1/2 years.  I am sad to leave my co-workers because they are great people, but excited doesn't begin to describe how I feel about the new opportunity that is on the horizon.  So as I said I use any excuse to bake these days, and my departure from work is a great reason to bake cupcakes as a farewell/goodbye to my colleagues.
This time I made the Marble and the Chocolate Stout cupcakes.  I am going to use their "Buttercream" Frosting to top them off, but even without the frosting they look delicious!

I can't wait to share them at work tomorrow.  This will be a particularly hard week so the sweet treats are needed as a little pick-me up.

Enjoy!

M

Comfort food the Hogtown Vegan way!

I have a mild addiction...well the kind of addiction where you go into a place to pick up your takeout and they know you by name.  However, my addiction cannot be seen as a bad one.  For I am addicted to the Hogtown Vegan!  The Hogtown vegan is located at 834 Bloor St.  They have a delicious menu, that even non-vegans approve of.  My father, who LOVES his meat, was pleasantly surprised when we  went there for my last birthday.  And that is when the love for this fabulous restaurant began to bloom.  This evening I am having my favourite dish on the menu the Pulled Unpork Sandwich.  Since I can have bread I get this dish put on a bed of their garlic collard greens.  It is super yummy!  The variety is amazing and the prices are not too bad.  Visit there website (http://www.hogtownvegan.com/) or better yet pay them a visit!  Also please take note that they only accept cash.  Below is a pic of my delicious dinner. Thank you Hogtown Vegan!  M

Simple Kale Chip recipe

I was at my friend's house last night for a party and she was saying how she would like to make kale chips for her husband to get him to eat kale, but didn't know how.  This got me thinking that I should post my easy kale chip recipe.  Kale is super good for you. It is full of amazing nutrients and when cooked right it is super tasty, especially in chip form.  I know my boyfriend seemed a little skeptical at first, but after one bite he thinks they are super delicious.  You don't need to eat a lot of them because they are really filling.  I like to have them as late night snack or as a quick and easy side dish with dinner.  They are best served when fresh out of the oven.

Kale Chips
As much kale as you want to eat (I usually do a handful)
Olive Oil
Salt

Wash and then rip kale up into bite sized pieces.  Discard any hard stems. You don't want them bigger because the kale doesn't hold up to being bit into once cooked.  Place kale pieces onto a baking sheet and drizzle with olive oil and sprinkle with salt.  Toss the kale, olive oil and salt with your hands.  Then put into a 375 degree oven for about 10 minutes.  Be sure to watch it closely as it burns easily and I don't recommend eating burnt kale chips.

Enjoy this easy and tasty recipe!

M

Desperately seeking some comfort food

I can't really eat out right now nor can I eat anything that is "bad" for me, which means I can't have any sugar.  I had a craving for mac n' cheese.  So I decided to make up my own vegan mac n' cheese.  Since it has been so hot (and I don't have air conditioning) it was important for me to come up with a recipe that didn't involve me turning on my oven.  Instead I used inspiration from my friend who is also on a limited diet.  She used to eat Mac n' Cheese at least once a week, but now is not able to indulge in her old standby.

I cooked kamut pasta, but you can your favourite pasta.  I then made a cheese sauce in a separate sauce pan.  This recipe made enough for my boyfriend and I to eat dinner, plus a small portion as leftovers.  The recipe for the cheese sauce:
1Tbls Earth Balance Butter (or other vegan butter)
1Tbls whole wheat flour
1 1/2 cup unsweetened almond milk (or other alternative milk)
1 1/2 Daiyan cheese (this is important is melts)
Pepper to taste

Melt the butter with flour in a small sauce pan until browns a little.  Add the "milk" and stir.  Add the "cheese" and pepper to taste.  Stir frequently until the cheese is melted.  Pour over cooked pasta.  Then enjoy!

M