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…
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…
I wrote an Ebook. An Ebook filled with healthy holiday treats. I still can’t believe it’s real! And guys, this new Ebook is available for FREE to all of you! All you need to do is subscribe to the blog to get this free Ebook sent directly to your inbox. Once you subscribe, you should get an email from us where you’ll be able to download the book. What will you find in this Ebook? 10 recipes, including 5 new recipes and 5 old favorites from the blog (with some new photos). 8 recipes being desserts and 2 being delicious sweet drinks. All recipes are vegan and sugar-free. Allergy information is included with each recipe. Many recipes are gluten-free, grain-free, soy-free, oil-free and nut-free. All recipes are simple…
Welcome to my second coffee break post! In these posts, I’ll be sharing a simple drink recipe I’m enjoying, along with a life update and other things I’m loving at the moment. For this coffee break post, I’m sharing a tea I’ve been making a lot lately – A soothing lemon ginger tea with turmeric. This is my go-to drink for when I’m feeling sick or when my digestion is bothering me. It feels great on my stomach and it helps me hydrate when I have a cold. Not to mention the ginger, which could help with nausea. This tea is so basic, that I actually hesitated sharing it. In the end though, I decided that it was a good addition to an already busy coffee break post, plus, others may find it helpful…
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…
