Roasted Salt & Vinegar Chickpeas

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s&v chickpeas

Wow these are delicious!! If you are/were a salt and vinegar chip addict (like me) this will definitely fill that craving and are healthier for you! Your house might smell like vinegar after but its worth it.

These are such a handy little snack to have laying around when you have hungry kids or just want something tasty to munch on. The recipe is from my new cookbook “The oh she glows Cookbook” by Angela Liddon. I cooked my chickpeas a little longer because I prefer more of a crunch but other than that I followed her recipe. Oh and I used a bigger can of chickpeas and they still didn’t last a day in my house!

Roasted Salt & Vinegar Chickpeas
 
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Ingredients
  • 2½ cups - white vinegar
  • 19 oz can - chick peas
  • 1 teaspoon - extra virgin olive oil
  • ½ teaspoon - sea salt
Instructions
  1. Put the chick peas in a saucepan with the vinegar and a dash of salt. Bring the chickpeas to a boil, and remove from heat. Leave them covered and let the chick peas soak for 30 minutes.
  2. Preheat the oven to 400F.
  3. Cover a baking sheet with parchment paper. Drain the chickpeas and place on baking sheet. Massage the chick peas with a bit of olive oil, sprinkle with sea salt and put it in the oven. Bake for 20 minutes then shake around and put them back in the oven for another 10 minutes. Watch them carefully so they don't burn. If they are still soft after the final 10 minutes bake for another 10 minutes.

Let cool and enjoy!

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Chocolate Chia Seed Pudding

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This recipe is so simple and healthy and really helps with a sweet tooth craving. My husband likes to eat this for breakfast and I usually like it for dessert after dinner. Either way it can be enjoyed by everyone!

I got my chia seeds at Costco. I am a big bargain hunter and this is the cheapest Ive found for the amount you get.

Chocolate Chia Seed Pudding
 
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Ingredients
  • 3 tablespoons - chia seeds
  • 1 cup - almond milk
  • 2 tablespoons - cacao powder
  • 1 tablespoon - vanilla extract
  • 2 tablespoons - maple syrup (optional)
  • 6 - medjool dates (soaked in hot water)
Instructions
  1. There are two ways to make this recipe.
  2. One with a blender and one without. IF you have a good blender you can use dates to sweeten your pudding and forget the maple syrup. When you make the pudding in the blender it is also ready right away. If you don't want to use a blender use maple syrup to sweeten (forget the dates) and you will have to let it sit in the fridge for a few hours to become the pudding consistency.
  3. Blender:
  4. Add all of the ingredients except for the chia seeds and blend until the dates are blended. Add the chia seeds and blend for a few seconds and voila you are done! Easy right? Add fresh or frozen fruit to your pudding and enjoy!
  5. Without a Blender:
  6. Add all of the ingredients into a bowl (no dates, use maple syrup) and whisk together until there are no clumps left. Cover and leave in the fridge for a few hours until your desired consistency.

 

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I used a blender this time to try out using dates to sweeten instead of maple syrup.

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I use some frozen berries because in the winter I find they have no taste if I buy fresh! Whatever you prefer! Enjoy!

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Spaghetti Squash with Roasted Veggies

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This is one of my favourite healthy meals lately. It is basically just veggies and marinara sauce but so satisfying! The roasted veggies are so delicious and I am trying to do less fried veggies these days.

I found a pretty good marinara sauce at Costco. It  had olive oil in it but otherwise seems tasty.

What you will need:

2 cups – brussel sprouts

4 medium sized – carrots

1 onion (I used half of a huge costco onion)

2 heads of garlic

s & P

3 tablespoons – balsamic vinegar

1 tablespoon – olive oil

1 tablespoon – tamari

1 spaghetti squash

3 cups – marinara sauce

Preheat oven to 400F.  Cut spaghetti squash in half, length wise place on a baking sheet with parchment paper. Set timer for 60 minutes.

Chop the carrots, onion, and brussel sprouts and place in a baking pan (I used 9 X13). I stuck the heads of garlic at either end of the baking pan. Add the balsamic, tamari, s&P, and olive oil to the vegetables and toss.

Place vegetables in the oven with the spaghetti squash and roast for 35-45 minutes. Until they are well roasted.

When the spaghetti squash is done remove the seeds and with a fork gently start to scrape out the squash, it will come out in strings.

Add some spaghetti squash to a plate top with some roasted veggies and about half a cup of marinara or more depending on what you like. And thats it! Feel free to change up the veggies too, try broccoli, cauliflower, zucchini or asparagus. 🙂 Enjoy!

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Must-see YouTube videos

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I recently watched two pretty amazing Youtube videos, Processed People and Gary Yourofsky’s Best Speech Ever.

Processed people is a documentary about how a plant based diet is ideal for humans and how bad the SAD (standard american diet) and our health care system really are, or as they call it, our “disease care system”.  So true.

Gary Yourofsky’s speech is from the animal cruelty perspective of veganism, how we all need to remove the blinders from our eyes and see how we are really treating animals.

I recommend both of these videos to everyone vegan or not. Like Gary states in his video, we are part of the Information Age, nothing is a secret anymore. It is up to us to become informed because the information is out there. Knowledge is power.

Please let me know what you think!

Click HERE to be taken to Gary Yourofsky’s website.

Click HERE to be taken to Processed People website.

Roasted Veggie Couscous

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This is a recipe that I first tried in the summer but lately I have been so obsessed with roasted veggies that I have been craving this again. It is so simple and so satisfying.

P.S. this makes a HUGE batch! I was feeding 5 people and had lots leftovers. So if you don’t want a ton cut the recipe in half.

Roasted Veggie Couscous

Roasted Veggie Couscous

Roasted Veggie Couscous

Roasted Veggie Couscous
 
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Recipe type: Main Dishes
Cuisine: Vegan
Ingredients
  • 1 whole medium sized butternut squash, peeled and cut into cubes
  • 2 yellow onions chopped
  • 4 carrots, chopped
  • 4 zucchinis, chopped
  • 2 tablespoons olive oil
  • ground pepper
  • 3 cups vegetable broth
  • 2 tablespoons vegan butter (I use Earth Balance)
  • ½ teaspoon cumin
  • 3 cups couscous
Instructions
  1. Preheat the oven to 375 and roast the vegetables (butternut squash, onions, carrots, and zucchinis). Cover them with olive oil, and salt & pepper.
  2. In a pot bring to boil, vegetable broth then add butter, black pepper, and cumin.
  3. When the vegetables are done roasting put them in a bowl, add the dry couscous, and vegetable broth. Cover with foil or a lid and let stand for 15 minutes
  4. Fluff with fork and enjoy!

 

Tofu Scramble

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This recipe was really surprising for me. In over seven years of being vegan I never had a desire to try this for some reason. Maybe because scrambled eggs weren’t something that I really missed. Breakfast options is always something I am looking to add to my list so I thought I would finally give this one a try. The tofu texture when crumbled is surprisingly similar to eggs and the flavour too (well as far as I can remember). It definitely does the trick when you are craving that big greasy breakfast without the grease!

I wanted to make this oil free too. One of my new years resolutions was to use less oil in things. I like to consider our house fairly healthy but we seem to go through olive oil very quickly. I used vegetable broth for sautéing but you can use whatever you prefer.

I like serving this dish with toast, breakfast potatoes, tomato slices, and/or avocados. We have also had it with tempeh bacon which is DELICIOUS for the full “big greasy” breakfast plate.

Easy and delicious! Enjoy your “greasy” breakfast without the grease! 🙂

Tofu Scramble

Tofu Scramble

Spinach Tofu Scramble

Tofu Scramble
 
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Savoury Tofu Scramble, Oil Free, Vegan. Hearty Breakfast without the grease!
Author:
Recipe type: Breakfast, Vegan, Oil Free
Serves: 3-4 ppl
Ingredients
  • 2 tablespoons - vegetable broth
  • ½ onion - chopped
  • 3 cloves garlic - minced
  • 1 14 oz package - extra firm tofu
  • 2 large handfuls baby spinach - chopped
  • 3 tablespoons - nutritional yeast flakes
  • 2 teaspoons - garlic powder
  • 1 pinch - turmeric
  • ½ teaspoon - salt
  • black pepper
  • ½ cup - water
Instructions
  1. Sautee the onions in a large frying pan until the onions are translucent
  2. Add the garlic and cook for another 2 minutes
  3. Take the block of tofu and crumble with your hands into the frying pan and continue to cook on medium heat
  4. Take roughly chopped spinach and add to the saucepan
  5. In a separate small bowl add the nutritional yeast, garlic powder, tumeric, salt and pepper, add ½ cup of water and stir
  6. Pour this mixture into your saucepan and continue to cook on medium heat until most of the liquid has evaporated

I would love to see your creations too make sure to tag me on Instagram if you make this!

Lasagna Roll Ups

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There is no hiding that I am a big pasta girl. I honestly love carbs and these lasagna roll ups are a perfect way to satisfy any carb craving. With my husbands job you get a little sick of the same old pasta and tomato sauce. For his pregame meal that was always his go-to before we transitioned him over to a healthy lifestyle. The original recipe calls for jumbo shells which I rarely find because I always opt for brown rice pasta or some gluten free alternative. My favourite is the tinkyada brand. Have you tried it? I find it on iherb which is a great site to get your health foods when living somewhere foreign. It is consistant and doesn’t let me down when I am craving my carb meals. They do make the brown rice shells i rarely find them so I thought I would give the lasagna noodles a try, and it turned out delicious. This recipe is adapted from Chef Chloe’s recipe. She recently opened a restaurant in NYC which I am dying to try out!
The arrabbiata sauce is a bit spicy, just a warning to those who aren’t fans of spicy, in which case you should probably use half or less of the instructed crushed red pepper. To those who LOVE spicy, like me, you will LOVE this sauce! Enjoy!

inside roll

noodlesrollsrolls in pan pan with sauce

Lasagna Roll Ups
 
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Recipe type: Main Dishes
Ingredients
  • 1 - 12 oz box of brown rice noodles
Instructions
  1. Cook the pasta noodles according to the directions and set aside.
  2. Preheat oven to 375
  3. To assemble the roll ups place enough sauce in a pan to coat the bottom. Take a noodle and spoon a layer of the filling down the centre. Roll up the noodle and place seam down in the pan. Continue with all of the noodles
  4. Coat the top with enough sauce to cover the noodles so they don't get hard when baking.
  5. Cover with tin foil and bake for 20 minutes. Remove foil and bake for another 20 minutes and your done!

 
Garden Ricotta
 
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Author:
Recipe type: Cheezy
Cuisine: Vegan, Gluten Free
Serves: 2 cups
Ingredients
  • 1 - 14 oz package of extra firm tofu
  • 2 teaspoons - olive oil
  • 1 onion - chopped
  • 3 cloves garlic
  • 2 tablespoons - lemon juice
  • 1½ teaspoons - salt
  • 1½ - freshly ground pepper
  • 1 tablespoon - miso paste
  • 3 cups - fresh basil
Instructions
  1. Add the onions and olive oil to a medium frying pan and saute the onions until they are translucent and set aside
  2. In a food processor place all remaining ingredients and the sauteed onions and pluse until smooth.
  3. You now have your filling for the roll up, set this mixature aside while you cook your noodles.

 
Arrabbiata Sauce
 
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Recipe type: Sauces
Ingredients
  • 2 tablesoons - olive oil
  • 4 garlic cloves - minced
  • 2 teaspoons - Italian seasoning
  • ½ teaspoon - crushed red pepper
  • ½ teaspoon - salt
  • ½ teaspoon - freshly ground black pepper
  • 1 28 oz can - crushed tomatoes
  • ¼ cup - unsweetened original almond milk (any unsweetened dairy free milk)
  • 1 tablespoon - maple syrup
Instructions
  1. In a large frying pan, heat the olive oil, garlic, italian seasoning, red pepper, salt, and pepper for 2-5 minutes. Add the crushed tomatoes and bring it to a boil. Reduce heat and simmer for 15 minutes. Remove from heat and stir in the almond milk and maple syrup.

 

 

Kale Salad

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This is one of our favourite salads. People can be unsure of how to eat kale raw and the key is to marinate it in the dressing which allows it to soften a bit. This salad has so many different flavours and textures I guarantee it will become a “go to” for you too. Another great thing is that if you have leftovers it is still good the next day. Hope you like it as much as we do! 🙂

What you will need:

Salad

  • 1 bunch –  curly kale
  • 1/2 of a shallot
  • 1/2 cup – bread crumbs
  • 1/4 cup – raisins
  • 1/4 cup – sunflower seeds
  • 2 tablespoons – nutritional yeast flakes

Dressing

  • 3/4 cup – olive oil
  • 1/2 cup – fresh lemon juice
  • 1 teaspoon – crushed red pepper flakes
  • 1/2 teaspoon  – black pepper
  • 1 teaspoon – dijon mustard

Wash and dry 1 bunch of kale. Chop kale very finely (the smaller the better it absorbs the dressing).

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Set aside the chopped kale and make the dressing.  Add all the dressing ingredients into a mason jar and shake. 🙂 For this amount of kale I added about half of the dressing. Marinate for around 30 minutes and add more to taste.

dressing

Finely chop half of a shallot and add to the kale.

Once the kale is marinated add the remaining ingredients and mix well.

I roast the sunflower seeds in a frying pan on the stove top until slightly browned, the warmth and added flavour is a nice topper.

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And Voila! Enjoy your kale salad!

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Vanilla Cupcakes

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I have made these cupcakes a few times and they are always just as delicious. They are so simple and easy to make. Perfect for birthday parties.

What you will need:

Cupcakes

  • 1 3/4 cup – flour
  • 1 cup – sugar
  • 1 teaspoon – baking soda
  • 1 teaspoon – baking powder
  • pinch of salt
  • 1 cup – unsweetened almond milk (or dairy free milk of your choice)
  • 1/2 cup – canola oil
  • 1 tablespoon – vanilla
  • 1 tablespoon – apple cider vinegar

Icing

  • 1/2 cup – earth balance
  • 2 cups – powdered sugar
  • 3/4 tablespoon – vanilla
  • 1/2 tablespoon – almond milk (or any dairy free milk)

Preheat oven to 350.

Add all the dry ingredients into a bowl and stir. Continue to add the wet ingredients to the bowl stir well and put in a cupcake tin. Bake for 15 minutes and test with a toothpick.

Let cool on a rack before icing and enjoy! I already ate 3 and my  husband ate 4! eekk! Sugar rush!

cupcakes

Caesar Salad with Garlicky Croutons

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I have always been a huge fan of caesar salad but could never really find a good recipe that would substitute the creamy texture and anchovy flavour. This one definitely satisfies both of those.

 

Creamy Caesar Salad with Garlicky Croutons
 
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Recipe type: Sauce + Dressing
Cuisine: Vegan
Ingredients
  • Dressing
  • 1½ tablespoons - capers
  • 2 cloves - garlic
  • 2 tablespoons - lemon juice
  • ¾ cup - tofu
  • 2½ teaspoons - dijon mustard
  • 1 tablespoon - apple cider vinegar
  • ½ teaspoon - sea salt
  • ¾ teaspoon - ground black pepper
  • ¼ cup - water
  • ½ cup - olive oil
Instructions
  1. Place all of the ingredients in a high speed blender and blend until smooth.

 

Vegan Ceasar DressingVegan Ceasar Dressing

Garlic Croutons

  • 2 tablespoons – olive oil
  • 3 slices – whole grain bread, chopped into squares
  • 2 teaspoons – garlic powder

Place olive oil in a medium sized frying pan and add the bread square. Sprinkle the garlic powder on the bread and toss around in the pan until crispy.

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Add 1 head of chopped, well washed romaine lettuce to a bowl and add desired amount of dressing and the croutons. Toss until everything is evenly coated. Pairs well with my mushroom & asparagus risotto recipe. Enjoy!

 

Recipe adapted from Refresh Cookbook