Vegan

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Those who know me well know there’s no food I love more than a good ‘ol sandwich🥪. This smoky tempeh, lettuce, avocado and tomato (TLAT??) didn’t disappoint! I smothered it with garlic aioli for some delicious zing. You can buy tempeh bacon ready-made, but I used a combo of vegetable stock, tamari, maple syrup, liquid smoke and smoked paprika to make a marinade.

 

 

 


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Sticking with my pumpkin theme, I made this « Thai-Style Pumpkin Soup with Tofu ». I used canned pumpkin purée for convenience, but would be great to roast up the innards of all the carved creations that should be coming!

Ingredients:
– 2 Tbsp coconut or vegetable oil
– 1 Onion, diced
– 2 Garlic cloves, minced
– 1 Tbsp Ginger, peeled & minced
– 1 Stalk lemongrass, bruised
– 3 Tbsp Thai red curry paste
– 1 15-ounce can Pumpkin puree
– 2 Cups vegetable broth
– 1 14-ounce can Coconut milk, unsweetened
– 2 Tbsp Lime juice
– 1 block firm Tofu, cubed
– 1 pack Rice noodles

For Toppings
– Chopped fresh cilantro/ Thai basil
– Wedge of lime

Directions
1) In large pot, heat oil over medium heat. Add onion and sauté for 5
minutes. Add garlic, ginger, lemongrass and curry paste. Cook for 3 minutes.
2) Add pumpkin puree and broth. Bring to boil. Reduce heat to simmer for
10-15 minutes. Stir in coconut milk and lime juice in last few minutes of
simmering.
3) While soup simmers, boil rice noodles.
4) Remove soup from heat. Using immersion blender, blend until smooth.
5) Stir in diced tofu.
6) Divide rice noodles between bowls, add large ladle of soup and top with
chopped herbs/ lime
*Makes 6 servings


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Perfect weather to cook up a hearty (vegetarian!) chili. I used black beans, kidney beans and @yvesveggiecuisine ground round for protein and served on top of whole wheat couscous with avocado and blue corn tortilla chips on top. Yum!

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Ingredients:
– 1 Tbsp Avocado oil
– 3 minced garlic cloves
– 1 yellow onion
– 1 red pepper
– 2 tbsp chili powder
– 1 ½ tsp cumin
– 2 tsp oregano
– 1 lb Yves veggie ground round
– 14.5 oz can tomato sauce
– 14.5 oz can fire roasted tomato sauce with chipotle peppers
– Dash of hot sauce
– 14.5 oz can sweet corn
– 15 oz can black beans
– 15 oz can kidney beans
– Salt and pepper to taste

Directions
1. Heat oil in a large pot over medium – high heat
2. Add in garlic, onions, red pepper and sauté for 5-7 minutes
3. Add in chili powder, cumin, oregano and stir + cook another minute
4. Add veggie ground round
5. Add in tomato sauce, chipotle peppers, corn, black beans and kidney beans. Add salt and pepper to taste.
6. Bring chili to a boil then reduce heat and simmer for 10-15 minutes, stirring occasionally
7. Serve on cous cous topped with diced avocado and tortilla chips. Enjoy!


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This Middle Eastern-inspired dish was a hit. Made with bulgur, otherwise known as cracked wheat, and chickpeas, it is packed with protein and fibre. The minted tahini and cucumber add some wonderful freshness. Super simple to put together and sure to please!

Ingredients:
– 1/2 Onion, chopped
– 2 Garlic cloves, minced
– 1 Tbsp vegetable oil
– 2 Tomatoes, diced (or 1/2 can diced tomatoes)
– 1 Can Chickpeas, drained & rinsed
– 1tsp cumin
– 1 tsp curry powder
– 1 Cup bulgur wheat, uncooked
– 2 Cups vegetable stock

– ½ Cup Cilantro, chopped
– Salt & pepper, to taste
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– 1/3 Cup Tahini
– 1/2 Cup mint leaves
– 2 Tbsp lemon juice
– 1 garlic clove, minced
– 1/4 tsp Salt
– 1/2 Cup water
For Topping:
– Diced cucumbers & tomatoes, cilantro

 

Directions:
1-Heat oil in large skillet. Add onion and garlic and cook until fragrant.
2-Add chopped tomatoes. Cook until sauce-like consistency.
3-Add chickpeas, cumin and curry powder, salt & pepper and bulgur. Stir well.
4-Add vegetable stock. Bring to boil then reduce heat to simmer. Cook until
bulgur softens, about 15-20 minutes. Stir in fresh cilantro at the end of cooking
time.
5-Blend all sauce ingredients until smooth.
6-Serve chickpea mixture topped with diced cucumbers and tomatoes. Drizzle
with sauce, remaining cilantro.
*Makes 4-6 servings


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Delicious and very easy recipe! While just about any veggies you have on hand will do, I was thrilled to make my job easier by using the pre-shredded carrot, broccoli & turnip mix that was on sale. Time is money, people 😁

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Ingredients:
– 4 Tbsp oil
– 2 Garlic cloves, minced
– 2 Tbsp Ginger, minced
– 1 Cup Carrots, shredded
– ½ Cup Green onions, sliced
– 1 block Tofu, cut in 1 inch cubes
– 2 Tbsp sesame seeds
– Cooked rice for serving
Stir Fry Sauce:
– 3 Tbsp honey
– 4 Tbsp soy sauce
– 3 Tbsp rice vinegar
– 1 tsp sriracha sauce
– 1 tsp sesame oil
– 1 Tbsp cornstarch mixed with ¼ cup water

Directions:
1- Wrap tofu in paper towel and place under cutting board to press out liquid
2- Cook rice, set aside.
3- Heat 2 Tbsp oil in pan and fry tofu until golden. Drain on paper towel. Set aside.
4- Heat remaining oil in pan and saute vegetables for 3-4 minutes. Add garlic and
ginger and cook for another 2 minutes until fragrant.
5- Add tofu and sauce. Stir until heated through and sauce thickens. Serve over
rice, topped with sesame seeds


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Mmmm… Hearty, smoky lentil stew. I added some pan-fried maple-smoked tempeh from @the_tofurky_company for some added oomph. Great way to up the comfort on these cold days.

Ingredients:
– 1 Tbsp oil
– 1 onion, diced
– 3 carrots, chopped
– 3 stalks celery, chopped
– 1 bunch baby spinach
– 2 potatoes, cubed
– 1 cup dried green lentils, rinsed
– 1 can diced tomatoes
– 2 cups vegetable stalk
– 1 pack maple smoked tempeh, diced and pan fried
– 1/2 tsp smoked paprika
– 1/2 tsp tumeric
– 1/2 tsp oregano
– 1 bay leaf
– salt & pepper, to taste

Directions:
1- Sauté onion in oil in large pot until translucent. Add remaining vegetables and stir. Add spices and stir to coat.
2- Add lentils, chopped tomatoes and vegetable stock. Bring to boil then reduce heat to simmer. Leave covered until vegetables and lentils soften, about 30-45 minutes.
3- Stir in tempeh. Enjoy!


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Made a very festive vegetarian appetizer and dessert.  The veggie pate is super delicious and simple if you have a food processor (recipe below). The minted pomegranate fruit cup is a perfect, refreshing dessert after a heavy meal. Simply combine pomegranate seeds with diced oranges. Combine with fresh mint muddled with sugar and serve in a pretty glass.
Veggie Pate:
Ingredients:
– ½ can lentils, drained & rinsed
– ½ Cup sunflower seeds, toasted
– 1 Tbsp olive oil
– 3 shallots, chopped
– 2 Cups mushrooms, chopped
– ½ Cup parsley, chopped
– 1 Tbsp rosemary, dried
– ¼ Cup nutritional yeast (optional)
– Salt & pepper, to taste

Directions
1) Toast sunflower seeds in a large skillet over medium heat until fragrant.
Place into food processor.
2) Return pan to heat and add oil. Saute shallots until translucent. Add
remaining ingredients. Saute until mushrooms cooked, about 4-5 minutes.
3) Place mushroom mixture into food processor and pulse until a pate
texture is reached.
4) Press into a container and cool in fridge.
*Makes 6-8 appetizer servings


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Weather getting you down? Consider this Roasted Beet & Sweet Potato Soup a warm ray of sunshine on a cold day! My secret ingredients? Patak’s curry paste for insta-flavour and a can of white beans to add some protein / fibre to the mix. Purées into a thick, beautifully coloured dish!

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Ingredients:
– 2 Tbsp vegetable oil + 1Tbsp
– ½ Onion, diced
– 2-3 large beets, peeled, cut into cubes
– 1 large sweet potato, peeled, cut into cubes
– 1-2 Tbsp Patak’s curry paste
– 1 Can white beans, drained and rinsed
– 500ml vegetable stock
– Salt & pepper, to taste
For Toppings
– Chopped fresh herbs of choice
– Plain Greek yogurt

Directions
1) Preheat oven to 375. Toss beets and sweet potato in 2 Tbsp oil. Roast
until fragrant, about 20-25 minutes.
2) Sauté onion in 1 Tbsp oil. Add roasted vegetables, beans. Add curry
paste. Stir until combined.
3) Pour vegetable stock until vegetables just covered. Bring to boil then
lower to simmer. Simmer until vegetables soft, about 10-15 minutes.
4) Puree in blender or with immersion blender. Serve topped with a dollop of
Greek yogurt and chopped herbs


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Taking advantage of the amazing produce in season to make this delicious Green Curry with Spring Veggies.

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Ingredients:
– 1 cup jasmine rice
– 2 Tsp coconut oil (or vegetable oil)
– 1 Onion, chopped
– 1 Tbsp ginger, minced
– 2 Cloves garlic, minced
– ½ Bunch asparagus, sliced
– 3 Carrots, sliced on the diagonal
– ½ Cup cherry tomatoes, halved
– ½ Cup peas
– 1 Can chickpeas, drained & rinsed
– 2 Tbsp Thai green curry paste
– 1 Can coconut milk
– 1 Tsp sugar
– 2 Cups baby spinach, roughly chopped
– Juice from ½ lime
– 1 Tbsp soy sauce
– Chopped cilantro to garnish

Directions
1) Cook rice. Set aside.
2) Heat oil in skillet. Cook onion, ginger and garlic until fragrant, about 3
minutes. Add carrots and asparagus. Cook for 3 minutes. Add chickpeas and curry paste. Stir and cook for 2 more minutes.
3) Add coconut milk and sugar. Bring to light boil then reduce to simmer for 5 to 10 minutes.
4) Once veggies are tender, add peas, tomatoes and spinach. Cook until
spinach is wilted.
5) Remove curry from heat. Stir in soy sauce and lime juice. Serve on rice
topped with cilantro.
*Makes 4 servings


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Seared smoked tempeh served on quinoa & couscous with crispy kale and my favourite Aux Vivres inspired “Dragon Sauce”

  • 1/3 cup nutritional yeast
  • 1/4 cup tamari sauce
  • 1/4 cup olive oil
  • 1 Tbsp maple syrup
  • 1 tsp garlic powder and a little hot water to mix. So tasty and so quick!

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