No-bake desserts are the best. They are straight-forward and easy to make, and they keep perfect in the freezer. These chocolatey caramel peanut butter slices are a great thing to bring to a potluck or get together. No one will even know they are vegan!
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”
I get lazy in the mornings, so I like to make something that takes minimal effort but still tastes hella good. When I found out I could have banana ice-cream for breakfast and get away with it, I was like: “I can get on board with this.” Continue reading “Chocolate Banana Nice-Cream”
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”
*lights dim* “Hallelujah, hallelujahhhhhhHHhhh” I’ve died and been reincarnated into a nacho chip. Ok I’m a tad dramatic, but these nachos DESERVE DRAMA because they are SO. GOOD. Continue reading “Chili Cheeze Nachos”
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”
After making the lifestyle switch to veganism, I worried I’d never be able to make my favourite foods anymore, including my mom’s famous blueberry muffins. Boy was I wrong. Continue reading “Blueberry Banana Muffins”
When I say these chocolate chip cookies are easy… I mean you probably could make them with your eyes closed. Ok, I may be a bit dramatic… but they are seriously easy! Plus, they are probably the best vegan cookies I’ve ever made. *takes a bow* Continue reading “Chocolate Chip Walnut Cookies”
Carrots are the best. They are good in stir-fries, as a snack (especially one for my dog, she loves them raw), and as a side with potatoes. I’ve even used carrots in a vegan cheese sauce. Yup, you heard that. It was super good too! Continue reading “Mango Carrot Smoothie”
Normally I start my day with either a big smoothie, a smoothie bowl or oatmeal. When I have more time in the morning’s I’ll make myself some pancakes. Continue reading “Chocolate Chip Pancakes”
It’s so important to get your greens in but sometimes that can be hard. My favourite way to do this is to juice some vegetables and then add them to my smoothie! Continue reading “Mean Green Smoothie”
When I went vegan I figured that baked goods were a no-go. How could I possibly make them without eggs and milk? Will they rise the same? Will the batter taste gross? Continue reading “Carrot Cake”
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”
I write this recipe as I inhale two slices of this AWESOME banana bread. I’ve never made my own, so I was quite nervous that I would somehow mess it up. The good news is that I got it right on the first try AND it was so easy to do. Continue reading “Chocolate Chip Banana Bread”
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!