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Appetizers

Instant Pot Lentil Fricot

I’m going back to my roots today with a traditional Acadian recipe – Instant Pot Lentil fricot. As I said, fricot is a traditional Acadian recipe, which I grew up eating when living in the Maritimes. Traditional fricot is a dish made of chicken, potatoes, carrots, onions and dumplings, but since eating a mostly vegetarian diet, I decided it was time to make a plant-based version of one of my childhood favorites. If you’re not from the Maritimes, then think of fricot as a sort of chicken and dumplings soup. And believe me, it’s an easy and comforting recipe. My version is made chicken-free thanks to lentils. I used red lentils for protein, which also thickens the dish to make it stew-like and comforting. It’s then flavored with vegetable broth (instead of chicken…

Roasted Sweet Potatoes with 2-Minute Vegan Aioli

My latest obsession: roasted sweet potatoes with 2-minute vegan aioli. I’ve been eating this about 3 times a week lately and there’s no stopping me. These sweet potatoes with tempeh and a kale salad have been a staple in our house since I finally found tempeh and vegan mayonnaise in Vernon a month ago… It was an exciting day. As disturbing as it may be, we went through almost an entire jar of vegan mayonnaise in one month, all because of this recipe. Me, who’s never bought mayonnaise in my life. It’s just not something we use, but now, that may change. Mayonnaise may become a regular condiment in our fridge, all to satisfy my aioli cravings. I mean, I could make my own mayonnaise, but sometimes you just want…

Sweet Peach Kale Salad with Feta & Toasted Pecans

My first recipe in a few weeks – Sweet peach kale salad with feta and toasted pecans. (That title is quite the mouthful, but I wanted to include all the goodness!). Actually, this is the first salad I’m sharing that doesn’t require turning on the oven. For real. All of my other favorite salads include either cooked grains or roasted veggies. I can’t help it, I love that hot and cold combination when it comes to salads! However, now that we’re in Vernon and the temperature is considerably warmer than it was in Saint John, I’m craving cold salads. Honestly, anything that doesn’t require turning on the oven. A little off topic, but as I’m writing this (a few days before actually sharing the recipe), it’s Saturday evening and we…

Roasted Potato Pesto Salad with Spicy Chipotle Chickpeas

Roasted potato pesto salad with spicy chipotle chickpeas. Another delicious vegan recipe for you guys! I’m almost halfway through my vegan month and to be honest, it doesn’t feel different from my usual diet. That doesn’t mean it’s not a bit challenging at times. The most challenging change for me was to omit the milk in my coffee. While I don’t usually drink cow’s milk anyways (personal preference and a slight intolerance), I do add a touch of whole milk in my coffee every morning. Almond milk, coconut milk and soy milk are not the same. Nope. I just can’t tolerate the taste in coffee. So far, I’ve been using cashew milk, which tastes the best in coffee in my opinion. Vegan creamers would…

Vegan Loaded Queso Dip

Tomorrow is Cinco de Mayo and for the occasion, I’m sharing my favorite vegan loaded queso dip. May 5th was never something I associated with Cinco de Mayo… It’s actually never something I celebrated growing up. To me, May 5th is my childhood best friend’s birthday. Jasmine was born only 3 weeks after me and we’ve known each other since then. We grew up as neighbors and I spent almost as much time with her and her family as I did with mine. For that reason, we’re basically sisters. So this Saturday, we’re celebrating both of our birthdays… Maybe there will be Mexican food involved, we’ll see. This weekend will actually be an eventful one. First, I’m going to Moncton for Shaun’s graduation. We then have a…