When I was a kid during the summer months, we would have a barbeque almost every weekend with my father being Chief of the Charcoal. Mom would be in the kitchen whipping up the rest of the dinner fixings. One dish that she would make without fail was her delicious Cabbage Salad. To this day, I still can’t get enough of it. It’s similar to a North American coleslaw with out the mayonnaise. So easy to make, not to mention so good for you! My mouth is watering just thinking about it. Continue reading
If you’re into “health food” then you will probably know what Kale Chips are. For a small bag with a huge price tag, you can have an amazing treat. Kale chips are mostly made in a dehydrator which is a good thing if you’re looking to eat them raw (yet crunchy). This process takes many hours. For those of you who do not have a dehydrator, this recipe is done on very low heat in your oven at a fraction of the time of dehydrating. Also, soaking the cashews overnight is unnecessary as well. You want the chips as fast as possible. I completely understand. Continue reading
I love squash. And pizza. Moving right along on with my Vegan Summer, this fusion of the two made one tasty and incredibly healthy dish! The combination of the salty green olives and the sweet fresh pineapple was nothing short of amazing. I’m not a fan of vegan soy cheese so I sprinkled soy-free Vegan Parmesan Cheese on top, compliments of The Minimalist Baker. Sheer genius on their part. You’re going to want to sprinkle it on everything! I packed up some casserole left overs for my lunch the next and ate the rest for dinner…I couldn’t get enough. Continue reading
Summer is in full swing with no shortage of fresh vegetables to get creative with. This salad pulls once serious punch of flavour. Super-duper healthy — your body is going to love you for this one! Make sure you pack the leftovers for your lunch the next day. Your taste buds are in for a treat! If you’re going to serve this salad with something else, I would suggest a dish with a milder flavour.
I used a vegetable sprializer to make the zucchini and carrot noodles. If you’re a kitchen person like me, the spiralizer is great gadget for your fresh vegetables. Vegans and vegetarians would get a tonne of use out of it. Continue reading
If there’s one type of food I can never get enough of, it’s anything that calls to the name of Taco or Burrito. Always so delicious and comforting. I think I could eat it every day. As part of my Vegan Summer 2016, this meal is no exception. The main event in this recipe is the Lentil Taco mixture. In this variation made it into a salad bowl but you can also use it for burritos or tacos. Non-vegans can add grated cheese and sour cream.
Note: When I started cooking the Taco Lentil mixture, it came to mind that I could have easily put all of the ingredients into my slow cooker instead of doing it stove top. The recipe below is for stove top. Next time, I will definitely give it a whirl in my slow cooker (6-8 hours on low). Continue reading
Big news everyone! Ok, not that big but sort of big. And I’m serving up Orange Cake with Lemon Glaze to celebrate! I decided on July 1st to go strictly vegan for the entire summer…for two reasons. First, I need to get more veggies in me, like way more veggies. Sad to say I have been slacking off and being just plain lazy. Meat is my comfort food and I feel that I need to shake off that love affair and get it seriously under control. Going vegan for the summer was my answer.
Secondly, I want to get more in touch with vegetarian and vegan cooking to the point where I prefer them over meat. Summer is the perfect time to go crazy with vegan cooking (and lets not forget baking)! The Orange Cake with Lemon Glaze, you ask? It’s Vegan!
So why not join me in this Vegan Summer Challenge of sorts? Vegan recipes are all over the internet. There’s really no excuse, not for me any way. Continue reading