I used to eat pesto all of the time before going vegan. I would have it in stir-fry’s, pasta dishes, on pizza… the list goes on. When I learned that it had dairy in it I was super bummed until I realized wait… I can veganize anything! Continue reading “Vegan Pesto Pasta”
Soup is my favourite thing to eat. It’s so comforting and satisfying. Especially creamy sweet potato and butternut squash soup.
I’ve tried to make this before, but was always scared it wouldn’t turn out like the ones I’ve had in restaurants. My main concern was cutting the squash, but it was surprisingly easy. All you have to do is cut the top and bottom off, peel the entire squash, cut it in half, scoop out the seeds and then cut it into small cubes!
You can either eat the soup as your main course, as a side, or even on top of rice! I’ve tried all three ways and it’s delicious.
Makes: 4-5 servings
What you’ll need:
- 1 butternut squash (peeled and cubed)
- 2 cloves garlic (peeled)
- 1 tbsp olive oil
- 1 onion (diced)
- 3 cups sweet potato (diced)
- 2 tsp curry powder
- 1 tsp nutmeg
- 1/4 tsp ginger
- 1 can coconut milk
- 1.5 cups vegetable broth
- Sea salt and pepper to taste
- Lightly toss the butternut squash cubes and garlic cloves in a drop of vegetable oil. Then bake at 400F for 25 minutes (flipping halfway).
- In a large pot, add the olive oil to medium heat.
- Add the onion. Fry for a few minutes (until translucent).
- Add the sweet potato, followed by the curry powder, nutmeg and ginger. Fry for a few minutes.
- Add 1/2 cup of the vegetable broth and cook for 7-8 minutes.
- When the butternut squash and garlic is done, add it to your pot. Mix everything together.
- Add the coconut milk, followed by the remainder of the vegetable broth (1 cup).
- Season with salt and pepper.
- Bring to a boil and cook on medium-high until the sweet potato is fork tender.
- Remove the soup off of the heat. Using an immersion blender, blend the soup until thick and creamy, with no lumps. If you don’t have an immersion blender, wait for the soup to cool down, transfer to a blender, blend until smooth and creamy and transfer back to a pot and heat until it is at your desired temperature.
- Serve and enjoy!
I seriously am in love with this stir-fry dish. The sauce is so flavourful and delicious. I’ve made it a few times this week because it’s just too good.
It’s super easy to make and it’s a great meal to have if you are on a time crunch. Anything these days can be veganized if you think outside the box!
Makes: 2 servings (Use all of the sauce if making 4 servings)
What you’ll need:
- Vermicelli noodles
- 1/2 block tofu (cubed)
- 1 pepper (diced)
- 1/2 an onion (diced)
- 1 tbsp sesame oil
- 1 clove garlic
- 1/3 cup water
- 1/4 cup soy sauce
- 1/4 cup peanut butter
- 1/2 tbsp lime juice
- 4.5 tsp brown sugar
- 1 tbsp sriracha
- Preheat your oven to 350F.
- Cut your tofu into cubes and place on a baking sheet that’s been covered in parchment paper. Bake for 15 minutes (flipping halfway).
- Chop up your pepper and onion.
- In a food processor, mince your garlic. Then add the remainder of the sauce ingredients. Blend until smooth (there should be no lumps).
- Cook your noodles according to the package.
- In a large pan, add the sesame oil. If you don’t have sesame oil, you can use olive oil (or water for an oil-free option).
- Sauté the onion and pepper until the onion is soft and translucent. This should take around 4-5 minutes.
- Add the tofu and cook for another 2-3 minutes.
- Then add half of the peanut sauce mixture you made to the pan. Let cook for a minute.
- Add the drained vermicelli noodles to the pan and mix until it is thoroughly coated in the sauce.
- Serve and enjoy!
The first year I went vegan I ate mostly a whole foods plant based diet. I never tried the faux meats because meat grossed me out and I felt the texture was too similar. Continue reading “Fishless Tacos & Vegan Tartar Sauce”
Chickpeas are a great source of protein for vegans and vegetarians. They are packed with fibre, calcium and vitamin K, and they are low in sodium which is good for managing blood pressure. Continue reading “Chickpea Burgers”
Veggie burgers are probably the best thing that ever happened to me. Kidding but kind of not? Continue reading “Black Bean Burgers”
I have curry at least once a week. If I don’t – people may be like “are you ok?” because I am seriously obsessed. It’s the perfect comfort food because it is warm on your belly, it’s delicious and healthy! Continue reading “Coconut Chickpea Curry”
I feel like mac and cheese is something everyone grew up with. It was an easy and delicious thing to make, so it was a go-to for some people. Continue reading “Creamy Mac & Cheeze”
I could actually eat tacos everyday for the rest of my life. They are so satisfying to me because they have my favourite things. Hot sauce? YUP! Guac? Obviously. Rice? Give me more please.
Pizza is literally the best thing ever. Before going vegan I would smother mine in meat and cheese, but whenever I finished eating it I would always feel bloated and sick. Continue reading “Simple Veggie Pizza”
Carbs are important, we all know that. So that’s why I love having a big bowl of pasta. This spaghetti is one of my favourite things to eat. It’s also extremely easy to make. Like, seriously though. Continue reading “Easy Vegan Spaghetti”
There is nothing better than having a big bowl of chili in the winter! I make this one on the regular. This chili is packed with protein and delicious flavours. It is perfect by itself or as a topping on nachos!