Category: Recipes
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Veganuary or Simple Plant-Based Guide
Use this as a starting point for your Veganuary journey. Whether you are already eating plant-predominantly or are new to this plant-based way of eating, these simple recipes will help you to have a successful Veganuary! I’ve broken this guide into Breakfast, Lunch, Dinner, and Snack ideas – and I’ve also included a Shopping List…
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Recipe: Vegan Mushroom Risotto and Crusted Baked Tofu
Easter/Passover was a little different this year… I wanted to create a special dinner for us to enjoy during this unique time where family dinners aren’t in the same physical space. I decided to make risotto for the second time, and make it vegan this time. As always, I searched for some inspiration and then…
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Recipe: Coconut Curry Turmeric Soup (Vegan)
There’s this coconut curry turmeric soup at a local restaurant in Vancouver that is what cravings are made of…and that restaurant is currently closed due to COVID-19. So, I took it upon myself to attempt my own version, knowing that I was missing one of the key ingredients. 1 tsp Coconut Oil1/2 Onion (chopped)2 inch…
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Recipe: “Butter” Tofu Cauliflower (Vegan – coconut milk)
I’ve made this a few times now and I FINALLY wrote down the proportions! This is a super warm and comforting Indian-inspired dish based on Butter Chicken, but it’s 100% vegan! Seasoned Tofu & Cauliflower I have mixing bowls with lids so I put all these ingredients into the bowl, put the lid on and shake. Let…
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Recipe: Perfect Instant Pot Black Beans with Quinoa or Rice, Kale, and Lime-Cashew Cream
I’ve made two variations of this now and love both of them. This is a super simple and oh so stereotypically vegan meal. I was laughing as I described it to someone, but it’s so yummy! Perfect Instant Pot Black Beans (adapted from Well Planted)1 C Dried Black Beans – rinsed1 1/4 C Water1 tsp Vegetable…
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Recipe: Southwest Quinoa and Black Bean Stew (Instant Pot)
I don’t know what I was going for when I created this, but somehow it came together! I was thinking about a vegetable soup, then I was thinking a minestrone which led to some black beans…anyway, it turned into some type of southwest inspired soup/stew thing and I’m not mad about it! Instant Pot Black…
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Recipe: Vegan Cajun Tempeh Caeser Salad
This one has a lot of components, but each is really simple. The dressing was definitely some trial and error so I’ll do my best to provide the best guide I can, but please taste-test and adjust as you need! Make a cup of Quinoa – I added some lemon juice to the water, just…
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Recipe: Vegan – Gluten Free Scones
I used the America’s Test Kitchen – Vegan for Everyone Currant Scones recipe as a base, but made a few modifications. I used my food processor for most of this recipe. Ingredients 1/2 C GF Oat Flour (you can make this by putting the oats into the food processor and blending for a couple mins)3/4…
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Recipe: Loaded Greek Salad with Lemony Greek Potatoes & Vegan Tofu Feta
The inspiration for this came from Erin Ireland and I loosely used a recipe from The Mediterranean Dish for the potatoes. Lemony Greek Potatoes4-6 White Potatoes – diced; I left the skin on1 Lemon – juiced1 C Veggie Broth2 cloves Garlic – crushed2 Tbsp Olive Oil – drizzled on the potatoes1-2 Tbsp Paprika2 tsp Rosemary (or…
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Recipe: Mexican Lasagna / Layered Enchilada
This is basically a layered enchilada. Roasted yamCube yam/sweet potatoToss in Cumin, Chili Powder, PaprikaBake at 375 for approximately 15 minutes (until tender) FillingCube Zucchini, Bell Peppers (mixture of choice) for about 1 cup1/3 cup frozen corn1 can refried beans AssemblyPlace a small amount of Enchilada Sauce on the bottom of a baking dish (square for more…
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