|| 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!

| 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! 

Scrumptious vegetarian sweet and sour “meatballs”

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This recipe is out of this world delicious and sure to be a crowd pleaser for the vegetarians and carnivores alike. It’s not dairy or gluten free but for a hearty-weekend dish, it sure does the trick! My aunt made these for us on Christmas Day as an appetizer and I’ve made them twice since! The recipe is super simple and they come together super quickly!

Recipe is from allrecipes.com


Ingredients

4 eggs
1 cup shredded Cheddar cheese
1/2 cup cottage cheese
1/2 cup finely chopped onion
1 cup finely chopped pecans
1 teaspoon dried basil
1 1/2 teaspoons salt
1/4 teaspoon dried sage
2 cups Italian seasoned bread crumbs

Sweet and Sour Sauce:
1/4 cup vegetable oil (I used olive oil)
1/4 cup white vinegar (I used apple cider)
3/4 cup apricot jam (I used maple syrup)
1 cup ketchup
1/4 cup minced onion
1 teaspoon dried oregano
1 dash hot pepper sauce (skipped)

Preheat the oven to 350
In a  bowl, mix together the eggs, cheese, and cottage cheese until well blended. Mix in 1/2 cup onion, pecans, basil, salt and sage. Stir in bread crumbs. Form the mixture into 2 inch balls, and place them in a 9×13 inch baking dish.
In another bowl, whisk together the oil, vinegar, syrup, ketchup, 1/4 cup onion, oregano and hot pepper sauce. Pour over meatballs.
Bake uncovered for 35 to 40 minutes in the preheated oven, until meatballs are firm, and sauce is thick and bubbly.

I served over brown rice


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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Versatile Sweet Potato Pasta

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With fall fast approaching my thoughts turn to comfort food and for me, what is a better comfort food than pasta? This sweet potato pasta is one of my go-to recipes. It is so easy to whip-up, easy to adapt to different ingredients and, great leftover!

The full recipe is here.  I typically swap the olive oil for coconut oil and don’t typically add the vinegar or lemon juice.

I start by sautéing an onion and garlic in about a tbsp (give or take) of coconut oil. I then add a red pepper sliced into thin strips, and any other vegetables I decide to add and sauté until soft. Then I add 1-2 grated sweet potatoes or yams and continue to sauté until soft. Lastly, I add the goat cheese (eye-ball it), and  kale or other green and frozen peas. I then add my boiled noodles of choice to the sweet potato mixture. I add herbs such as parsley if I have them on hand. Salt and pepper as needed to taste.

It is a super simple recipe and I love how the grated sweet potato melts and blends with the oil and goat cheese.

This dish is sweet yet savoury and adapts well to the addition of extra veggies such as green peas or broccoli! I have also made this with rice noodles for a gluten free option and it holds up really well.

Though veggie-filled, this dish is great for children as well because I find it tastes kind of like mac n’cheese (but way better) and looks like it too. It is a great way to try to disguise healthier options, even if you don’t want to add the green vegetables for the pickier people in our lives.

This is also one of those recipes where it tastes even better the next day with the way the flavours blend together, so it’s a great dish to take for lunch or to make a big batch to have for leftovers!