“I’m in love with the cocoa.” Have you heard that song? It’s probably not about chocolate but I can’t help singing it when I’m eating my new favourite dessert. It’s creamy, delicious and not too sweet. I make it with healthy ingredients so it’s nutritious too!
Vegan Chocolate Pudding (Serves 1)
1 tbsp Cocoa powder
1/2 tsp cinnamon (optional)
1/2 tbsp chia seeds
1 tsp coconut oil
1/4 cup nut milk (add more if it’s too thick)
1/2 tbsp almond butter
1. Throw all ingredients in a blender or magic bullet and blend until smooth. You can eat immediately or store in fridge for later. Tastes amazing topped with nuts and more cocoa powder!
Ingredients: (serves 2)
-kale (ripped up into bite sized pieces)
-1/2 cup chickpeas (pre-cooked)
-1-2 florets of cauliflower
-1 small sweet potato
-1 tbsp olive oil
-salt and pepper to taste
-1 tbsp of nutritional yeast
-3 tbsp hemp seeds
-1 tbsp apple cider vinegar
– juice from 1/2 a lemon
-2-3 tbsp water
-salt and pepper to taste
1. Preheat Oven to 350F. Massage kale in a bowl with a tiny drizzle of olive oil. This will make it more digestible.
2. Chop cauliflower and sweet potato into 1/4 inch chunks/medallions. Lay on a baking sheet with the chickpeas. Drizzle with olive oil, slat and pepper and bake for 30 minutes or until golden brown.
3. In a small food processor or magic bullet type blender, blend all ingredients for dressing, adding more water to achieve desired consistency and salt and pepper for desired flavour. I left mine a bit thick so it would stick well to the kale.
4. Mix dressing with kale and top salad with veggies and enjoy!
Grad school. That is all I have to say about why I haven’t posted here in a while.
I have been up to some tasty and healthy cooking experiments lately including some amazing smoothies so I hope to show up here more often to share my recipes with you.
This morning I made these delicious scones and I couldn’t resist sharing.
Raspberry Oat Scones adapted from foodess.com
1 cup whole wheat flour
1 cup all purpose flour
1/3 cup of organic granulated cane sugar
1/2 tsp baking soda
1/4 tsp salt
1 cup large flake rolled oats
1/2 cup cold butter cut into small cubes
1 large egg
1/2 cup almond milk
1 generous cup of frozen raspberries
1. Preheat oven to 400F. Mix together flour, sugar baking soda, salt and oats.
2. Add in cold butter and work with your hands until butter is well integrated in the flour. Add raspberries.
3. Beat together egg and milk and pour over dry mixture. Fold gently with a wooden spoon.
4. Work with your hands until there are no longer any flour pockets and dough is relatively consistent. Try not to over work the dough here. Scoop out the dough into the desired scone size onto a baking sheet with parchment paper. Note that the baked scone will be roughly the same size as your dough ball- the dough doesn’t expand very much in the oven.
5. Bake for 22 minutes or until tops and bottoms of the scones are golden brown. Enjoy!
Summer is here and so are the summer veggies! This recipe will make you want to fire up your oven even in this summer heat! I stumbled across this recipe while trying to get out of my “raw cabbage salad” rut. It is best enjoyed a few minutes out of the oven when its all crispy.
Salt and Pepper Roasted Cabbage
1/2 head of green cabbage
1 tbsp olive oil
sprinkle of salt and pepper
1. Preheat oven to 350F. Slice cabbage into thin wedges about 2 cm thick.
2. Place wedges on a baking sheet and drizzle with olive oil rubbing it into the leaves. Sprinkle with salt and pepper.
3. Bake for 15-20 minutes flipping half way through. Adjust baking time to ensure that the leaves are golden brown on both sides.
I learned a few things while creating this blog entry. 1. That I would make a horrible hand model. and 2. That I LOVE dill!
I don’t usually purchase dill on a regular basis but today was my first City Beet Farm CSA pick up and dill was on the list of veggies for me to pick up. I immediately rushed home feeling inspired and overwhelmed thinking of all the possible recipes I could make with the various vegetables. I zeroed in on dill for some reason and ran with it. Here is what I came up with. I had a little help from my fave vegan food blog Oh She Glows for recipe inspiration.
Creamy Vegan Dill Dressing
3 tbsp tahini
1/2 garlic scape or 1 garlic clove or more if you’re a garlic lover
2 tbsp juice from lemon
1 tbsp apple cider vinegar (if you don’t have this you can sub for lemon juice)
3 tbsp water
1 tbsp olive oil
3 tbsp nutritional yeast
1 tsp salt
1/4 cup fresh dill
1. Throw all ingredients in a food pro or magic bullet.
2. Blend until smooth. Adding more water if you find that it is thick. Enjoy!
Mexican food is one of my favourite types of cuisine, however often times it’s tough to find a veggie option; especially when it comes to tacos. I was recently inspired to create a delicious vegan taco that packs some serious protein and nutrition. The mushrooms and lentils give this dish a meaty texture and delicious flavour. Gluten free, dairy free to boot!
Spicy Lentil Tacos
Lentil Taco Filling:
1/2 cup dry lentils (I used french lentils but you can also use brown or green lentils)
2 cups vegetable broth (I used 2 cups of water and one bouillon cube)
1 tbsp olive oil
6 mushrooms, diced into small cubes
1 jalapeno pepper , diced (use less if you don’t like too much heat)
1 small shallot or onion, diced
1 small tomato, diced
1/4 tsp cayenne pepper
1 tbsp cumin*
1/2 tsp paprika
1 tsp dried oregano
*If you don’t have all of these spices, don’t fret. You can simply use cumin and it will still taste great.
1. Combine the lentils and vegetable broth in a pot on medium heat. Allow to boil for 20-30 minutes, adding more liquid if necessary. Cook until lentils are tender.
2. Meanwhile in another pan, saute shallots in olive oil for 3 minutes on medium heat until well cooked, then add mushrooms, jalapeno and diced tomato. Saute until all vegetables are well cooked, about 8 minutes. Add the spices.
3. Once the lentils are cooked (soft and starting to come apart) add them to the vegetable mixture and stir well. Allow taco mixture to simmer on the stove top for 5 minutes for flavours to meld, adding a bit of water if it starts to look dry.
To make this for dinner you’ll need:
Toppings, which can include:
red or yellow pepper, diced
fresh tomato, diced
avocado, mashed or sliced
lime (for squeezing on top)
Serve a spoonful of lentil taco filling on each tortilla and pile with toppings of your choice. Enjoy!
Well, I’m back! After taking a three month adventure break to travel around South America visiting four countries (Peru, Bolivia, Argentina and Chile), I want to get back to blogging again. I had an amazing time on my travels but I’m glad to be home and cooking for myself again.
I’m home sick today and thought I would share with you a tea that I usually make when I’m feeling sick. It almost always makes me feel better and is delicious too!
2 inches of sliced fresh ginger
1 whole lemon, freshly squeezed (reserve a few slices to add to tea)
1 tbsp honey
4 cups of water
1. Bring water to a boil in a small pot and add sliced ginger. Boil for 3-4 minutes.
2. Remove water and ginger from heat and squeeze juice of one lemon into the tea. Add a few slices of lemon. Stir in honey.
3. Allow mixture to cool for 2-3 minutes and drink slowly.
This tea will heal a sore throat and help make you feel better. Enjoy!