Tandoori Potato Skewers with Vegan Lemon Herb Cream
24 young mini potatoes
tandoori paste:
1 Tbsp cumin
1 Tbsp olive oil
juice of half a lemon
salt and pepper
lemon herb cream:
vegan sour cream
chopped fresh herbs (I used parsley)
lemon juice
salt and pepper
Boil potatoes until the skewer can easily be poked through. Cool the potatoes in cold water. Place the potatoes on the skewers and rub on the paste. Place the skewers on the grill, flipping every once in a while until the skin gets crispy. Serve along side the cream dip.

Tandoori Potato Skewers with Vegan Lemon Herb Cream

24 young mini potatoes

tandoori paste:

  • 1 Tbsp cumin
  • 1 Tbsp olive oil
  • juice of half a lemon
  • salt and pepper

lemon herb cream:

  • vegan sour cream
  • chopped fresh herbs (I used parsley)
  • lemon juice
  • salt and pepper

Boil potatoes until the skewer can easily be poked through. Cool the potatoes in cold water. Place the potatoes on the skewers and rub on the paste. Place the skewers on the grill, flipping every once in a while until the skin gets crispy. Serve along side the cream dip.


Breakfast!- Rye toast, navel orange wedges, blueberries, and Hash browns with garlic, spinach, corn and tomatoes. Yum!

Breakfast!- Rye toast, navel orange wedges, blueberries, and Hash browns with garlic, spinach, corn and tomatoes. Yum!


Vegan Creamy Exotic Mushroom Soup

  • 1 Tbsp Olive Oil
  • 1 Medium Onion, chopped
  • 2 Clove Garlic, minced
  • 1 Cup Shiitake Mushrooms, chopped
  • 1 Cup Oyster Mushrooms, chopped
  • 1 Cup Button Mushrooms, chopped
  • 1 Portobello Mushroom Cap, chopped
  • 1 Tbsp Flour
  • 3 Cups Vegetable Stock
  • 3/4 Cup Almond Milk
  • 1 Small Potato, diced and boiled
  • S&P

In a pot sauté onions and garlic in the oil with a pinch of salt until they are tender. Add the mushrooms with another small pinch of salt. Cover so the mushrooms can sweat and become soft. When soft add stock and almond milk. Bring to a boil and then reduce to a simmer for 10 minutes, stirring occasionally.

Separate half of the soup into a bowl. Add the boiled potato to one half blend with an immersion blender, and then add it back to the other half. Stir and serve. If you are using a blender instead, remember to keep your hand on the top and start low, the steam causes compressed air and the blender will explode!!


Vegan Fresh Rolls
Place a sheet of rice paper between a wet cloth. When it is softened add in your filling of choice. I used julienned carrots, green pepper, green onion, tofu, avocado and a little drizzle of teriyaki sauce. fold in two sides and roll it up! Serve with soy sauce. 

Vegan Fresh Rolls

Place a sheet of rice paper between a wet cloth. When it is softened add in your filling of choice. I used julienned carrots, green pepper, green onion, tofu, avocado and a little drizzle of teriyaki sauce. fold in two sides and roll it up! Serve with soy sauce. 


Vegan Red Velvet Brownie with White Chocolate and Coconut Whip Cream
Brownies:
1 Cup Flour
1 Cup Sugar
1/3 Cup Cocoa Powder
1/2 tsp Baking Powder
1/2 tsp Salt
1/2 Cup Water
1/2 Cup Oil
1/2 tsp Vanilla
20 to 30 drops red food colouring
Preheat oven to 350F. Sift flour into a bowl. Add in sugar, cocoa powder, baking powder and salt. Stir in water, oil and vanilla. Add in food colouring, stir. Spread into an 8x8 square cake pan. Bake for 20-25 minutes. Melt about an ounce of white chocolate and pour over the brownies. Chill until the brownies and chocolate is completely cool, about an hour.
Using an electric mixer whip just the thick fat from one can of coconut milk. Leaving the liquid (save for smoothies or whatever you’d like). Add in 2-3 packets of splenda or any dry sweetener, as well as 1/2 tsp of vanilla extract, whip for 3 to 5 minutes or until it is thick. Spread over brownies. Keep them refrigerated so the coconut whip cream won’t melt.

Vegan Red Velvet Brownie with White Chocolate and Coconut Whip Cream

Brownies:

  • 1 Cup Flour
  • 1 Cup Sugar
  • 1/3 Cup Cocoa Powder
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 Cup Water
  • 1/2 Cup Oil
  • 1/2 tsp Vanilla
  • 20 to 30 drops red food colouring

Preheat oven to 350F. Sift flour into a bowl. Add in sugar, cocoa powder, baking powder and salt. Stir in water, oil and vanilla. Add in food colouring, stir. Spread into an 8x8 square cake pan. Bake for 20-25 minutes. Melt about an ounce of white chocolate and pour over the brownies. Chill until the brownies and chocolate is completely cool, about an hour.

Using an electric mixer whip just the thick fat from one can of coconut milk. Leaving the liquid (save for smoothies or whatever you’d like). Add in 2-3 packets of splenda or any dry sweetener, as well as 1/2 tsp of vanilla extract, whip for 3 to 5 minutes or until it is thick. Spread over brownies. Keep them refrigerated so the coconut whip cream won’t melt.


Vegan Broccoli Cornmeal Muffins
2 Tbsp Ground Flax, with 6 Tbsp Warm Water, set aside to thicken
1 Cup Flour
1 Cup Cornmeal
1/4 Cup Sugar
4 tsp Baking Powder
1 tsp Salt
1 Cup Almond Milk
1 Tbsp Apple Cider Vinegar
1/2 Cup Oil
1 Small Onion, diced small
12 Broccoli Florets, to fit inside a muffin, steamed or boiled and drained
Preheat oven to 425F. In a bowl combine the flour, cornmeal, sugar, baking powder, salt. In another bowl combine the milk, apple cider vinegar, oil and flax mixture. Make a well in the dry ingredients and pour in the wet ingredients, don’t over mix. Fold in onion. Spoon the mixture into a greased muffin pan. Press a broccoli floret into each muffin. Bake for 15-20 minutes.

Vegan Broccoli Cornmeal Muffins

  • 2 Tbsp Ground Flax, with 6 Tbsp Warm Water, set aside to thicken
  • 1 Cup Flour
  • 1 Cup Cornmeal
  • 1/4 Cup Sugar
  • 4 tsp Baking Powder
  • 1 tsp Salt
  • 1 Cup Almond Milk
  • 1 Tbsp Apple Cider Vinegar
  • 1/2 Cup Oil
  • 1 Small Onion, diced small
  • 12 Broccoli Florets, to fit inside a muffin, steamed or boiled and drained

Preheat oven to 425F. In a bowl combine the flour, cornmeal, sugar, baking powder, salt. In another bowl combine the milk, apple cider vinegar, oil and flax mixture. Make a well in the dry ingredients and pour in the wet ingredients, don’t over mix. Fold in onion. Spoon the mixture into a greased muffin pan. Press a broccoli floret into each muffin. Bake for 15-20 minutes.


 Strawberry Banana Sandwich Tahini and apple sauce spread on toasted whole wheat bread. With sliced strawberries and banana. Drizzled with agave and dusted with cinnamon.

 Strawberry Banana Sandwich
 Tahini and apple sauce spread on toasted whole wheat bread. With sliced strawberries and banana. Drizzled with agave and dusted with cinnamon.


Vegan Peanut Butter and Strawberry Jam Quinoa Breakfast Parfait
Layered quinoa, strawberry jam and warm peanut butter.

Vegan Peanut Butter and Strawberry Jam Quinoa Breakfast Parfait
Layered quinoa, strawberry jam and warm peanut butter.


Vegan Twice Baked Spinach Mushroom and Horseradish Mustard Potato
1 Potato
1 tsp Olive Oil
4 Large Button Mushrooms, diced small
1 Clove Garlic, minced
1 Cup Spinach, cut into ribbons
1 Tbsp Fresh Parsley
2 Tbsp Horseradish Mustard
1 Tbsp Almond Milk
S&P
Tomato, diced small
Green Onion, chopped
You can either bake the whole potato for 40 minutes in a 400F oven, or put it in a bowl filled with water and microwave it for about 10 minutes. They both do the same thing, microwave is just the quick cheat way.
Once the potato is fork tender, cut it in half. Using a spoon or melon baller scoop the potato out the skin and set it aside in a ball. Make sure to leave a bit in the skin so it will keep its structure. Preheat or adjust your oven to 350F.
In a pan sauté the mushrooms. Once they have browned, add a pinch of salt and the garlic and cook for about 1 to 2 minutes. Take the pan off the heat and add the spinach and parsley. Once they have wilted mash them into the potatoes. Add in the horseradish mustard (you can sub in Dijon), almond milk, salt and pepper. Taste the mixture and adjust the seasoning if needed.
Stuff the potato mixture bake into the halved shells, place on a baking sheet and put them in the oven for 10 to 15 minutes.
Top with the tomatoes, green onions and a drizzle of olive oil.

Vegan Twice Baked Spinach Mushroom and Horseradish Mustard Potato

  • 1 Potato
  • 1 tsp Olive Oil
  • 4 Large Button Mushrooms, diced small
  • 1 Clove Garlic, minced
  • 1 Cup Spinach, cut into ribbons
  • 1 Tbsp Fresh Parsley
  • 2 Tbsp Horseradish Mustard
  • 1 Tbsp Almond Milk
  • S&P
  • Tomato, diced small
  • Green Onion, chopped

You can either bake the whole potato for 40 minutes in a 400F oven, or put it in a bowl filled with water and microwave it for about 10 minutes. They both do the same thing, microwave is just the quick cheat way.

Once the potato is fork tender, cut it in half. Using a spoon or melon baller scoop the potato out the skin and set it aside in a ball. Make sure to leave a bit in the skin so it will keep its structure. Preheat or adjust your oven to 350F.

In a pan sauté the mushrooms. Once they have browned, add a pinch of salt and the garlic and cook for about 1 to 2 minutes. Take the pan off the heat and add the spinach and parsley. Once they have wilted mash them into the potatoes. Add in the horseradish mustard (you can sub in Dijon), almond milk, salt and pepper. Taste the mixture and adjust the seasoning if needed.

Stuff the potato mixture bake into the halved shells, place on a baking sheet and put them in the oven for 10 to 15 minutes.

Top with the tomatoes, green onions and a drizzle of olive oil.


Creamy Vegan Broccoli White Bean Soup
2 Cups Broccoli Florets, steamed
1/2 Cup Dried White Beans, cooked
1 Tbsp Olive Oil
1 Clove Garlic
1/2 Medium Onion
S&P
2 Cups Vegetable Stock
Sauté the onions and garlic with the olive oil in a sauce pan until onions are translucent. Add the cooked beans and vegetable stock, bring to a boil and lower to a simmer, covered, for 5 minutes. Add the steamed broccoli florets, salt and pepper, and blend with an immersion blender until smooth.

Creamy Vegan Broccoli White Bean Soup

  • 2 Cups Broccoli Florets, steamed
  • 1/2 Cup Dried White Beans, cooked
  • 1 Tbsp Olive Oil
  • 1 Clove Garlic
  • 1/2 Medium Onion
  • S&P
  • 2 Cups Vegetable Stock

Sauté the onions and garlic with the olive oil in a sauce pan until onions are translucent. Add the cooked beans and vegetable stock, bring to a boil and lower to a simmer, covered, for 5 minutes. Add the steamed broccoli florets, salt and pepper, and blend with an immersion blender until smooth.