|| My favourite blogs for plant-based recipes ||

Eat food. Not too much. Mostly plants.

Michael Pollan

I am always on the hunt for new and exciting plant-based recipes. I find cooking with plants fun and exciting because there are so many ways you can prepare them and you have a ton of opportunities to get creative!

Here are some of my go-to blogs for plant-based cooking!

To Die For

Managed and edited by Erin Ireland, this blog is EVERYTHING! So many inspiring vegan recipes and creative ideas on how to use plant-based foods in new and exciting ways. Also, if you aren’t already following Erin Ireland on Instagram, do it now!

Minimalist Baker

This blog turned cookbook has endless vegan recipes many of which are super simple to create and require less than 10 ingredients!

Oh She Glows

The one stop shop for everything vegan! So many amazing and simple recipes to get you started and they all turn out amazing! Both cookbooks are also a must have in a plant based kitchen!

I’m having a love affair with crunchy tofu

If you haven’t tried crunchy fried tofu, you are seriously missing out. Perhaps not the healthiest thing out there when all dressed up, as a vegetarian protein option it’s top of my list and it’s sooo easy!

There are countless blogs out there that explain how to get perfect crunchy tofu and different ways to dress it up. Most days, I simply dip mine in some corn starch and fry in a frying pan with some coconut oil until golden adding a little bit of seasoning. I find this great to add to stir-fry’s or wraps. You can also dip the corn starch powdered tofu in some nut milk and then into some panko to take it up a notch. Here are some of my other favorite ways to dress it up:

Hot for Food: Crispy Sweet and Sour Tofu 

Budget Bytes: Pan Fried Sesame Tofu with Broccoli

Omnivores Cookbook: General Tso Tofu

Olives for Dinner: Super- Versatile Crispy Tofu Cutlets

Soy and tofu tend to get a bad rap because it comes highly processed and most of it is genetically modified unless labelled otherwise. There are so many amazing benefits to soy though and the reality is the processed soy is in everything. I personally choose to eat soy in moderation and only select non-gmo and organic tofu. There are many health benefits to eating tofu including it’s protein content for vegans and vegetarians.

This article does a great job of breaking it down.

| A little of everything veggie burgers |

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All week I have been craving veggie burgers. I have been finding it sort of challenging being back at work to come up with interesting meals nightly + lunch leftovers. While I love cooking, I’ve lost some inspiration these past few weeks but, I am slowly finding my groove. The grocery run is a whole separate challenge all together but the shop online – pick-up services have been a huge help.

This week I made two veggie burger recipes. The first was this one from Minimalist Baker (LOVE all of her recipes)! These simple veggie sliders turned out amazing and were so simple to put together! They also worked out great for leftover lunch for work with some collards.

The second recipe, which I am going to outline in this blog post is also super simple and super tasty and definitely packs a protein punch!  I am a super hap-hazard cook so I tend to randomly make stuff up by getting inspo from recipes and then adding my own twist. So, today, I was inspired by Oh She Glows!

Here’s what I did!


A little of everything veggie burgers

1/4 cup walnuts

1 tbsp hemp seeds

1/2 cup oats

1/4 cup raw pumpkin seeds

1 carrot (chopped)

1/4 cup chopped mushrooms

1/2 – 1 cup sprouted lentils

1/4 cup quinoa

1/4 cup red onion chopped

1 tbsp nutritional yeast

1 tbsp pure maple syrup

tsp salt

tsp pepper

tsp cumin

Juice of one lemon

|| Directions ||

yields six large-sized veggie patties

preheat oven to 375 degrees

Combine all ingredients in a food processor until it is the consistency you want. I prefer my burgers with a bit of texture but not with large chunks of ingredients. After the ingredients are combined to your preference make patties and place on baking sheet. Cook at 375 for about 10 min or until they are ever so slightly crisp on the outside.

Make a traditional veggie burger with a bun and all of your favourite fixings or eat wrapped in collard greens, butter leaf lettuce or even swiss chard!

An alternative to the patties would be making a mini loaf with a muffin pan – this would go great with Oh She Glows mushroom gravy! 

Enjoy! 

Light and simple spinach salad

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I was wanting a super light, healthy and tasty wintertime salad. This is what I came up with while scrambling around at Superstore today with a five year old and a 10 month old. You could definitely dress it up a bit more but I actually am really digging the simplicity of these few ingredients.


Ingredients

1-2 cups of Spinach

1-2 Avocados

1/4 cup of Mixed nuts (cashews, pecans, walnuts, almonds – can be raw or salted, whatever you prefer).

2 tsp of Nutritional Yeast

1 Tablespoon of Dijon Mustard

3 tbsp of Cold-Pressed Extra Virgin Olive Oil

Pomegranate Seeds of one pomegranate

Pinch of Salt & Pepper

1 Tbsp of Maple Syrup

Dressing

In a small bowl combine about 3 tbsp of olive oil with 2 tsp of nutritional yeast, 1 tbsp of dijon mustard and 1 tbsp of maple syrup. Whisk together. Add salt & pepper to taste. Try a sample and if you prefer a sweeter dressing add more syrup or saltier add more salt or dijon accordingly. I always play with the ingredient amounts.


On a medium-sized plate gently scatter all ingredients and drizzle with the dressing.

Enjoy!


Greek-Style Lentil “Tacos”+ Leftover Meal Idea

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Okay, so this recipe is basically an amalgamation of all of my favourite recipes – done tastefully, don’t worry.

This recipe can be turned into a variety of meals including, obviously tacos, but also a lentil bowl, or even a pasta dish. It is so versatile!

I use french lentils or sprouted lentils for this particular dish.

I cook the lentils based on the provided cooking directions and then I add them to a pan to season and sauté with other ingredients.

I personally like to add one onion, one red pepper, cherry tomatoes (vitamin c helps to absorb iron), and some greens (kale, chard, spinach). I cook down until the ingredients are soft but not overcooked.

The sauce is super simple and is my go-to for so many dishes, especially when I am in a pinch!

Sauce (all measurements approximate):

1 tbsp EVOO

1 tbsp nut & seed butter

1 tbsp tamari sauce

1 small garlic glove, grated or minced

1 tsp lemon juice

pinch of salt and pepper

It really is that simple.

To finish the tacos and what gives it the greek flare, in my opinion is the Greek Feta Cheese. While the sauce isn’t really a Greek-style adding the feta in addition to the tomatoes, peppers and onions + the lemon brings out those flavours.

I call it a taco but I really wrap it up like a burrito!

But, I also like to make it into a bowl! Adding a few simple ingredients can really change up the flavours! I like to add steamed broccolini, avocado, squash or sweet potato, and fresh pomegranate seeds to add a nice refreshing punch! I have also topped this dish with coho or sockeye salmon and the dressing paired so nicely!

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Thanksgiving Recipes for the Vegetarian

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It’s Thanksgiving weekend and I am not a turkey fan. I am also not a full-fledged vegetarian but as I have spoken about on Thoughts in a moment before, we do eat a mostly plant-based diet – plus cheese because, obviously.

Thankgiving is definitely one of my most favourite times of the year! I LOVE food! I am often asked to bring a vegetarian alternative to family dinner so, I thought I would compile a list of a few of my favourites and some recipes that I am dying to try!

Sweet Potato Pasta

Vegan Ceasar Salad

Stew with Dumplings

Sweet Potato Black Bean Chili

Stuffed Acorn Squash

Sweet Potato Casserole Sweet Potato Casserole 

Vegan Sweet Potato Chili

Lentil and Goat Cheese Stuffed Sweet Potato 

Roasted Eggplant

Hasselback Yams

Vegducken

Two-potato Lasagne

Vegan Mac N Cheese

Vegan Zucchini Gratin

Pumpkin Risotto

Vegan Pumpkin Pie

Salted Caramel Apple Tart

I also highly recommend checking out this guide to holiday cooking for Vegans! 

 

Seven foods I always have on hand

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We all lead busy lives, it’s just they way of the world! I really envy people who can meal plan and have everything figured out for the week on Sunday night. I am not one of those people, I need a little bit of chaos to function. One thing I do know, that makes my life a little bit easier, especially when I haven’t planned ahead my meals for that day, is keeping a few simple ingredients on-hand to make some go-to dishes. These will obviously differ for everyone but, I thought I would share my favourites!

Sweet Potato/Yams

I always have sweet potatoes or yams on-hand. They are nutritious, cook quickly in various ways and I find them super tasty! You can easily make a stuffed-sweet potato dinner for one, sweet potato toasts, sweet potato pasta, or oven fries. The possibilities are endless and there are a ton of amazing recipes online!

Various Pasta Noodles

I eat a lot of pasta! If I am ever in a pinch, I usually try to adapt something into a pasta sauce of some sort as many combinations work well! And, who doesn’t love pasta!?

Pizza Ingredients

Pizza is seriously my favourite food and, I love how versatile it is. I always try to have flour (whatever type you use), tomatoes, feta or goat cheese, and some sort of green leafy vegetable or herb such as spinach or basil. You can even prep the ingredients a head of time and freeze them! Once you get making pizza down to a science, it is so easy to whip up!

Feta or Goat Cheese

I find I can usually lift up an otherwise bland meal with some feta or goat cheese. They keep well and can be added to many recipes from avocado toast to pasta.

Lentils

These are another really versatile ingredient and can be used in many ways. I typically use them as a side or incorporate them into pastas and stews. Great for iron and protein too!

Avocado

Last but not least, avocados. I find this fruit (yes, fruit) goes so well on a multitude of dishes. Again, I come back to pasta but! You can make it into a dressing, dip, put it on toast, use it in pasta, brighten a salad, make chocolate mousse, the possibilities are endless!

Zucchini

I have been absolutely loving zucchini lately, which is funny because I hated the taste for years!! I have found it to be really versatile. I use it as a zoodle or grate it into salad (raw). I also really like making zucchini chips in the oven. So delicious and crunchy! Even better if you have a dehydrator!

 

What are some of your go-to ingredients??