vegan

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!

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

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

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

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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Made my classic veggie chilli today.I use @yvesveggiecuisine veggie ground round for those who may miss the look/ feel of actual ground meat. A very modifiable recipe, but here’s what I put in mine:

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Ingredients:
– 1 package Yves Veggie Ground Round, Mexican flavor
– 2 Tbsp canola oil
– 1 large onion, diced
– 1 package mushrooms, diced
– 1 can corn, drained and rinsed
– 1 (14 fluid ounce) can diced tomatoes
– 2 Tbsp tomato paste
– 1 (19 fluid ounce can) red kidney beans or black beans
– 1 tsp hot chilli powder
– 1 tsp garlic powder

Directions:
Heat oil over medium-high heat. Saute onion until translucent.
Add mushrooms, beans and seasonings. Stir to coat.
Add remaining ingredients, crumbling veggie ground round in last. Allow to
simmer for 10-15 minutes, stirring occasionally.
Serve over pasta, rice or with favorite bread. Top with grated cheese or sour cream if desired. Enjoy!

These cookies take no time to make, with only a few simple and healthy ingredients. Great with a glass of milk for breakfast, as an afternoon pick-me-up or post-workout snack!

Ingredients:
– 2 ripe bananas, mashed until smooth
– 1/3 cup peanut butter (can use sunflower seed butter/ “wow butter” if allergies/ for school)
– 1/4 cup canola oil
– 2 cups quick oats
– 1 tsp vanilla
– 1/2 cup chocolate chips

Directions:
Preheat oven to 350. Combine all ingredients. Drop 2 tbsp of batter onto pre-greased pan and bake for 15 minutes. Makes approximately 18 cookies.

Enjoy!

I have a rule in my house: dinner on the table in less than 30 minutes during the week. This recipe is ready in 23 minutes flat!

A time saver is using canned chickpeas instead of soaking- just rinse off the salt contained in the liquid. My (no longer) secret sauce is made from olive oil, tamari sauce, maple syrup, garlic and nutritional yeast. Topped over my favorite grain mixture of brown rice, barley and spelt from President’s Choice Blue Menu.

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Two Bean and Corn Chipotle Chili

Honey Ginger Tofu Stir Fry

Smoky Lentil Stew

Veggie Pate and Pomegranate Fruit Cup

Roasted Beet & Sweet Potato Soup

Green Curry With Spring Veggies

Seared Smoked Tempeh

Veggie Chilli

Oatmeal Banana Cookies

Sautéed Kale with Chickpeas