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Appetizers

Vegan Black Bean Enchilada Soup

After almost 2 weeks without any new recipes, I’m back with the most delicious vegan black bean enchilada soup. After being away for two weeks over the holidays (all the details here), I very much needed to catch up on work the past two weekends. Plus, I’m going to Vancouver this coming weekend for a nutrition course, so I needed to test and photograph many recipes while I had the chance. Testing and photographing new recipes is not so easy when you work during the week, especially during winter in Canada, when the sun is only bright enough between 10am and 2pm! This soup is just one of the recipes I made this weekend. I made it many times and I’m happy to report that I finally succeeded in making Shaun appreciate a bowl…

Classic Lemon Garlic Hummus

Going back to the basics with my go-to classic lemon garlic hummus. I’m sure I’m not the only one, but hummus is something I often make without measuring. I just throw a can of chickpeas in the food processor, along with lemon juice, oil, salt and a generous amount of tahini. Well, after years of imprecise hummus-making, I finally decided to write down my own recipe. Everyone has different preferences when it comes to hummus (I tried some versions that I didn’t care for in the past), but this is my favorite. Lots of flavor, lower in salt and more tahini. The internet may be filled with homemade hummus recipes, but I wanted to share my version, partly because I can then refer to this recipe whenever I use hummus in another recipe. One of…

Tempeh Kale Salad with Tahini Dressing

Kale tempeh salad with Tahini Dressing. I can’t believe this is my first time sharing a tempeh recipe. Before moving to BC, 5 months ago, I had only ever had tempeh once, at a potluck with dietitian friends. For some reason, I never bothered cooking with it at home. Then we travelled across Canada and tried many new vegetarian restaurants. After trying tempeh in different dishes, I knew I needed to start cooking with it at home. My favorite way to eat it so far? In a salad with tahini dressing. It’s so good, it’s making me crave salads every day. This salad is ready in less than 30 minutes, which makes it perfect for last-minute weeknight meals. Here’s how it’s made: Start by chopping the kale (small bite sizes makes it much easier…

Whole Wheat Vegan Biscuits

Healthier whole wheat vegan biscuits, perfect for holiday entertaining! Biscuits always had their part in all of our big family dinners. More specifically, growing up, my grandmother would always make us homemade biscuits to have as a snack or as a dessert in a strawberry shortcake. Strawberry shortcakes were our favorite, especially served with ice cream. Now I wanted to create a healthier version to our traditional white flour biscuits. My version is made vegan and a little heartier (but still so good) with whole wheat flour. If you’re not into whole wheat flour, don’t worry, you can easily sub the flour for all-purpose white flour! To make this recipe vegan, I used vegan margarine/butter and I replaced buttermilk with my own mix of almond milk and apple cider vinegar. Again, you can substitute…

Roasted Brussels Sprouts with Garlic Pecans

Roasted Brussels sprouts with garlic pecans. The most addictive holiday side dish. I don’t know about you, but brussels sprouts are one of my favorite vegetables. In my opinion, they’re seriously underrated. Steamed they’re okay, but roasted? I could eat the whole pan. I think that’s the key if you don’t like vegetables. Try them roasted and it will change your mind. These brussels sprouts aren’t only roasted, but they’re also topped with toasted salty and garlicky pecans. Those pecans are what takes these brussels sprouts to the next level. It’s what makes them even better for your holiday feast. Trust me. I first used these toasted pecans in this savory sweet potato casserole last year. I loved it so much that this year…