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Oven Roasted Vegetable Penne – Giveaway
May 19, 2013

Oven Roasted Vegetable Penne – Giveaway

By · 2 Comments

maison-legrand-produits-sauce-rosee-rustiqueI so love discovering new products and sharing them with my readers!! ;-)  My latest find is from Maison Le Grand a husband and wife team located in Montreal area and they (as I have discovered) offer a wonderful product line of Pesto and Rosée Sauces.  The best part is that 3 of their 5 Pesto Sauces all 3 Rosée Sauces are certified vegan. Gotta love that!!

Given I have their full line of Vegan Pesto and Rosée Sauces, it’s been a weekend of creating :-) I so love when the creative juices start bubbling with new ideas ;-)

Here is one of my creations – make sure you also check out my Le Grand Spicy Rosée & Garden Pesto Pizza – Review & Giveaway as well as the Easy Peasy Lunch Wrap ;-)

Oh and there is a GIVEAWAY in progress until June 5th, see the end of this post for details!

maison-legrand-produits-poivrons-rouges-sept2012Oven Roasted Vegetable Penne

Ingredients:

  • 1/2 red onion, large chunks
  • 1 bunch asparagus
  • 1 zucchini, sliced
  • 1/2 red bell pepper, large chunks
  • 10 mushrooms
  • 1 box cherry tomatoes
  • 2 hot peppers, chopped
  • 5 cloves fresh garlic, sliced
  • fresh ground pepper
  • 2-3 tbsp Le Grand Roasted Red Pepper Pesto
  • 1 package Penne (or your favourite pasta)
  • 1 package Le Grand Rustic Rosée Sauce (with Sun-dried Tomatoes, Onions  Roasted Red Peppers!)

In a large bowl add onion, asparagus, zucchini, red bell pepper, mushrooms, tomatoes, hot peppers and garlic. Add Le Grand Pesto Sauce and garlic.  Toss well together to ensure well coated.  Move to roasting pan and lay as flat as possible to ensure single later of veggies.  Bake at 400F for 30-40 minutes.

Cook pasta as per directions on the package.  Rinse in hot water and return to pot.  Add the Le Grand Rustic Rosée Sauce and the oven roasted vegetables and toss well to heat through.  Serve & enjoy!!

DSC_0003_watermark le grand penne

Click on the link below to enter the Giveaway!

This contest is open to residents of Canada in Ontario and Quebec only! You must leave a comment below to say What is your favourite Maison Le Grand product or which product you would like to try? to qualify. By clicking the link below you can also earn up to 8 extra entries!! If you are a FAN of AlmostRawVegan on FACEBOOK you will earn 2 extra entries!!  Woohooo

Click here to enter: Rafflecopter giveaway

You have until Wednesday June 5th to enter!  The winner will be notified by email within 48 hours!  Best of luck to you all!!

Filed Under: Cooked Dishes, Dinner, Recipes, Vegan/Vegetarian · Tagged: , ,
Le Grand Spicy Rosée & Garden Pesto Pizza – Giveaway
May 19, 2013

Le Grand Spicy Rosée & Garden Pesto Pizza – Giveaway

By · 9 Comments

Friday’s are pretty much always Pizza Night at our house, at least for hubby that is, more times than not I will enjoy a wonderful Pizza Salad along side his pizza ;-) using the same ingredients but with salad instead of pizza dough (how easy is that?)!  All that to say, I love coming up with new ideas for our Pizza night.

So when I was recently approach by Maison Le Grand, a wonderful company in nearby Montreal (I love supporting local businesses ;-) ) to see if I was interested in trying their 3 new Le Grand Rosée Sauces (all of which are Certified Vegan) I said without hesitation “Most definitely”!!

maison-legrand-produits-sauce-rosee-classique maison-legrand-produits-sauce-rosee-rustique maison-legrand-produits-sauce-rosee-epicee

As if that wasn’t enough excitement to get the creative juices going – minutes later, I learned that they also have 5 different Pesto Sauces (3 of which are Certified Vegan) and with that the creative juices started conjuring up even more yummy ideas!! I so love finding new products that get me all creatively excited!!!

It didn’t take long for me to land on this new pizza creation using their Spicy Rosée Sauce and Garden Pesto Sauce. Mmmmm, I could already taste it!! I was (oh, and still am!) one happy ARV camper!!

And without further adieu … here is my newest Le Grand Spicy Rosee & Garden Pesto Pizza creation!!

Oh and I also had a couple of other ideas using Le Grand Products, check out my Easy Peasy Lunch Wrap and my Oven Roasted Vegetable Penne ;-)

Ingredients:

Pre-heat oven to 400F.  Make a batch of my Pizza Dough and prepare pizza pan with dough. Spoon a light layer of Le Grand Spicy Rosée Sauce over the pizza dough.

DSC_0011_watermark pizza w tom sauce

Add the zucchini, mushrooms, red pepper, tomatoes, onions and chilli pepper into a large bowl and toss well together. Add Le Grand Garden Pesto Sauce and toss again until vegetable mixture is well coated.

DSC_0002_watermark pizza veg before

DSC_0005_watermark pizza veg w pesto blobs

Spoon vegetable mixture over the pizza dough. Sprinkle with nutritional yeast.

DSC_0018_watermark pizza topped w veggies

Bake at 400F pre-heated oven for 20 minutes. Et voila, you have yourself a deeeee-licious plant-based pizza with Le Grand’s fantastic Spicy Rosée Sauce and Garden Pesto Sauce.  This one is definitely a keeper!!

DSC_0005_watermark pizza cooked

Click on the link below to enter the Giveaway!

This contest is open to residents of Canada in Ontario and Quebec only! You must leave a comment below to say What is your favourite Maison Le Grand product or which product you would like to try? to qualify. By clicking the link below you can also earn up to 8 extra entries!! If you are a FAN of AlmostRawVegan on FACEBOOK you will earn 2 extra entries!!  Woohooo

Click here to enter: Rafflecopter giveaway

You have until Wednesday June 5th to enter!  The winner will be notified by email within 48 hours!  Best of luck to you all!!

Filed Under: Cooked Dishes, Dinner, Recipes, Vegan/Vegetarian · Tagged: , , , ,
Vegetable Teff Fusilli
May 19, 2013

Vegetable Teff Fusilli

By · 1 Comment

There’s no denying I love LOVE vegetables in any form, but especially in a stirfry style with pasta…. oh and not just any pasta, I love Maria’s Noodles gluten free pasta’s where the only ingredient is a legume and  in this case it’s Teff!!  Can’t get healthier than that!!

DSC_0002_watermark veg pasta ingredients

Ingredients:
6 servings

  • 1-2 tbsp olive oil
  • 8 mushrooms, sliced
  • 3 cloves garlic, minced
  • 1/2 cup pickled onions
  • 2 cups brussel sprouts, cut in quarters
  • 2 large tomatoes, chopped
  • 1 large beet, chopped
  • 1 bag Maria’s Noodles Teff Fusilli
  • 1 jar (270g) Sugo all’Arrabbiata

Heat olive oil in large skillet.  Add mushrooms and garlic an cook for a few minutes, stirring often, until golden. Remove from heat. Add pickled onions, brussels sprouts, tomatoes and beets.

To prepare pasta, follow directions on the package. For Teff Fusilli, it only takes 5-8 minutes to cook.  Bring 4.5 litres of water to boil. Reduce heat to medium, add pasta and cook 5-8 minutes stirring frequently. Rinse with warm water.

Add pasta to vegetable mixture, add 1 jar Suga all’Arrabbiata (my fav!!), toss until well coated.  Heat through and serve.

DSC_0008_watermark stir fry before pasta DSC_0012_watermark finished pasta closeup

Filed Under: Cooked Dishes, Dinner, Gluten Free, Nut Free, Recipes, Soy Free, Vegan/Vegetarian · Tagged: , , , ,
Vegetables w/Red Lentil Pasta
Apr 14, 2013

Vegetables w/Red Lentil Pasta

By · 4 Comments

DSC_0011_watermark pasta bowlI must say, I’m a big fan of Maria’s Noodles pasta – today we used the Red Lentil Fusilli together with a nice medley of vegetables, YUM!

The best part? The ingredients for the pasta are nothing other than red lentils! How great is that?

Ingredients:
Yield: 6 servings

  • 2 tbsp toasted sesame oil
  • 3 small onions, chopped
  • 4 cloves garlic, chopped
  • 1/2 large red pepper, sliced in slivers
  • 1 small yellow pepper, sliced in slivers
  • 1 small handful snow peas
  • 3 tomatoes, chopped
  • 1 avocado, chopped
  • 2 tbsp sesame seeds
  • 1 -10 oz jar Sugo all’arrabbiata (my fav spicy pasta sauce)
  • 1/2 package Maria’s Noodles Red Lentil Fusilli

DSC_0005_watermark pasta ingredientsAdd water to large pot.  Heat to boiling.  Add pasta, reduce heat to medium and cook for 5-8 minutes.  Remove from heat, rinse well and set aside.

Add sesame oil to large fry pan or wok.  Heat over medium-high heat.  Add onions and garlic and heat until softened and lightly browned, about 3-5 minutes.  Add pepper and snow peas and heat through.  Add tomatoes and avocado and stir well.  Sprinkle with sesame seeds and stir well.  Add pasta sauce and mix well together.

Add pasta to vegetable mixture, stir well.  Heat through.

Serve and enjoy!!

Nutrition - Pasta Veg

Filed Under: Cooked Dishes, Dinner, Recipes, Vegan/Vegetarian · Tagged: , , , ,
Sweet Potato & Coconut Soup w/ Thai Pesto
Jan 27, 2013

Sweet Potato & Coconut Soup w/ Thai Pesto

By · 4 Comments

Easy Vegan

I tried another recipe from Easy Vegan today, and I must say, I really do love this cookbook!  I highly recommend it especially if you are looking for some interesting easy vegan dishes!!  I’ve been impressed with every recipe I’ve tried so far.

Ok, but I don’t really follow recipes ;-) I always, and I mean always adjust, add, replace, remove ingredients based on what I have in the kitchen and also based on our tastes. I like to call it my creativity :-)

That said, this soup is amazing, really amazing.  We both loved it!!  And the Thai Pesto…. it is oh-so-versatile!!  I used it in hubby’s afternoon snack – avocado, tomato, bean sprout  & thai pesto sandwich – he loved it!!

So here’s my version, I made a double batch so we would have for 2-3 meals, although you could definitely have enough for 4 meals (hubby eats a lot :-) ).

Ingredients:
Serves 6-8

  • 2 tbsp olive oil
  • 2 lbs/900g sweet potato, chopped into chunks
  • 2 red onions, chopped
  • 2 tbsp Thai red curry paste
  • 1 can/398ml unsweetened coconut milk
  • 5 cups water
  • 1/8 cube vegetable bouillon cube

DSC_0002_watermark sweet pot coconut soup1Add oil to large sauce pan and set over medium heat.  Add sweet potatoes and onions and cook for 15 minutes stirring often, until onions are soft and just on the verge of turning brown.  Add curry paste to potato/onion mixture and increase heat to high.  Stir-fry for 3-4 minutes to cook paste and allow it to become fragrant.  Add coconut milk to mixture and blend well.  Add bouillon to 1 cup water and mix well, add water mixture plus remaining 4 cups water to pot and blend well.  Bring to a boil, stir well.  Set aside to cool a little, before blending. Prepare Thai pesto.

Thai Pesto Ingredients:
Makes about 2 cups (1/2 to serve with soup, 1/2 to toss with pasta, use in a wrap, or sprinkle on a salad!)

  • 200 g raw almonds
  • 6 cloves garlic
  • 2 inches fresh ginger, peel removed
  • 1-2 hot chili peppers, chopped
  • 1 bunch cilantro, chopped
  • juice of 1 lemon
  • 1 tbsp organic coconut sugar

For the Thai pesto, add all ingredients to a food processor and pulse until evenly chopped.

To blend soup, use hand blender (although you could use a blender as well, but I found it easier with hand blender), insert hand blender into the pot of soup and blend until smoothy.  Return to stove and heat gently over medium high heat, stirring frequently.

To serve, ladle into serving bowls (it’s always better if the bowls are pre-heated with hot water or in the oven). Top with a generous spoonful of the Thai Pesto.

Enjoy!!!

DSC_0005_watermark sweet pot coconut soup - ingredDSC_0002_watermark sweet pot coconut soup - pot and onion in potDSC_0001_watermark sweet pot coconut soup - thai pesto1DSC_0007_watermark sweet pot coconut soup2

Filed Under: Cooked Dishes, Dinner, Gluten Free, Lunch, Processor, Recipes, Soups, Soy Free, Vegan/Vegetarian · Tagged: , , , ,
Curry Tomato Butternut Squash
Jan 8, 2013

Curry Tomato Butternut Squash

By · 3 Comments

There are so many wonderful blogs out there… sigh… sigh!!  Isn’t it great?

I love to learn from my fellow bloggers. They have such great stories, share such wonderful creations, I find it inspiring and motivating.

Today I received an email from  The Veggie Nook with a recipe for Curry Tomato Spaghetti Squash!!

I’m reading the post and the recipe and I started to drool!!  No really!! It looked and sounded so delicious, I was drooling!!

As I’m reading I’m thinking – OK, I don’t have all the exact ingredients, but I have most of the ingredients and perhaps I can ad lib a bit and make something similar that will look just as delicious.  Maybe?

Sure enough, when I got home from work I re-read the recipe and decided I could most definitely make something “similar” and hopefully just as tasty as The Veggie Nook‘s Curry Tomato Spaghetti Squash!!!!

And with that was born  ”Curry Tomato Butternut Squash” :-)

Ingredients:
Serves 4

  • 1 butternut squash, cut in half and seeds removed
  • drizzle olive oil
  • fresh ground pepper
  • 2 red onions, chopped
  • 3 gloves garlic, sliced & pressed
  • 8 mushrooms, quartered
  • 2 Tbsp olive oil
  • 1 Tbsp cumin
  • 1 Tbsp paprika
  • 1 tsp red pepper flakes
  • 28 oz can whole tomatoes
  • 14 oz can chick peas, well rinsed
  • 1/2 cup cilantro, chopped
  • 1/4 cup raw cashews, chopped

Preheat oven to 400F

Cut butternut squash in half and remove seeds.  Drizzle with olive oil and fresh ground pepper.  Place cut side down on a baking sheet and make for 30 minutes until soft and golden. Once cooked, remove squash from shell into bite size pieces.

In large pot add olive oil and heat over medium heat.  Add onions & garlic and sauté until translucent, 5-10 minutes.  Add spices and stir well.   Add canned tomatoes, bring to a boil and then simmer and cook for about 15 minutes.  Add chickpeas and butternut squash, stir well and heat through for a few minutes.

Save a little cilantro & cashews for serving.  Add remaining cilantro and cashews to pot and stir well.  Serve into bowls and top with a little cilantro and cashews.  Enjoy!!

Filed Under: Cooked Dishes, Dinner, Gluten Free, Recipes, Soy Free, Vegan/Vegetarian · Tagged: , , , , , , ,
Day 10 – Clean(er) Eating Program
Jan 6, 2013

Day 10 – Clean(er) Eating Program

By · 4 Comments

Today is the 10th day on my Clean(er) Eating Program and I must say I really am feeling ‘cleaner’!!  I’ve followed 3 simple principals – 1) Eating Cleaner 2) Get moving (visited my treadmill, almost every day :-) ) and 3) Drinking water.

I just realized I didn’t write my water consumption with each of my daily posts, but each day I would drink about 2-3 litres of water.  Once back at work I don’t always remember to drink my water, but I’m reminded again how great I feel when I have a good dose of water each and every day.

Another 3K on the treadmill – I haven’t up’d my mileage yet as I haven’t been running for a while and I want to get back into it slowly so as not to insure myself.

Asian Style Salad

Asian Style Salad

I’m listening to my body and with time I know both my speed and distance will increase – patience is the key – I’m not always great with being patient ;-)

After the treadmill I enjoyed an encore presentation of the Raspberry, Banana & Almond Butter smoothy!!  I’m addicted to this combination, it’s just so creamy and flavourful!!

For lunch I enjoyed some leftover Asian Style Salad – Mmmmmm – it was even more flavourful today!!

And for dinner….. a new variation of my Vegan Pizza or Pizza Salad Option!!  This time I decided to make a new creation called Oven Roasted Vegetable Pizza & Pizza Salad where I roasted the veggies in the oven before adding to the pizza, as well I cooked the pizza dough for 1/2 the time before adding the tomato sauce, veggies & vegan cheese and then cooked for the remaining time.

Pizza Salad

Pizza Salad

The crust was perfectly delicious with the split-cooking approach!!  Yet another keeper, if I do say so myself :-) .

Ok, Ok, I had a small bite, very small bite – I just had to taste it!!  If you are ok with wheat you could have enjoyed a piece of pizza, for me I’m better off with salad – so I enjoyed my ever so scrumptious Oven Roasted Vegetable Pizza Salad, Yummy!!

That’s it for today… see you tomorrow!!

Filed Under: 12-day Clean(er) Eating Program, Blender, Breakfast, Cooked Dishes, Cool Salads, Dinner, Gluten Free, Lunch, Nut Free, Raw Food, Recipes, Smoothies, Soy Free, Vegan/Vegetarian, Warm Salads · Tagged: , , , , ,
Oven Roasted Vegetable Pizza & Pizza Salad
Jan 5, 2013

Oven Roasted Vegetable Pizza & Pizza Salad

By · 3 Comments

Ok, ok, so you’ve probably figured out by now that Friday’s are generally pizza night in our house.  I don’t know what it is – but there’s just something about relaxing at home after a long week with a pizza or pizza salad and a nice glass of red wine :-)

All that to say, I’ve been making my regular Plant Based Pizza for some time now and even though I make different topping all the time, I  decided to shake things up a bit more and try something a little different :-)

For us I always make both a Pizza and a Pizza salad.  I’m minimizing wheat/grains so I love the pizza salad :-)  If you don’t make pizza salad you can just use all the veggies on the pizza or better yet, save any leftovers to enjoy the salad or a salad wrap the next day.

Ingredients:
(makes one 12-14″ pizza + 1 dinner size pizza salad)

  • 1 batch of pizza dough
  • drizzle olive oil
  • 1/4 cup tomato or pizza sauce
  • 1 box cherry tomatoes
  • 12-ish mushrooms, quartered
  • 1/2 bunch asparagus, quartered
  • 1 sweet pepper (orange, yellow or red or a blend if you prefer)
  • 1 red onion, chopped
  • 2 red chili peppers, chopped
  • 4 cloves garlic, sliced
  • 1-2 tbsp olive oil
  • 1 tbsp pistou sauce (optional, I had leftovers from Butternut Squash w/Pistou Sauce – Pesto Sauce would also be a great option or just add a little extra olive oil and chopped basil)
  • 1/2 cup grated Daiya Cheese
  • 2 tbsp nutritional yeast
  • 1/4 c cilantro, chopped
  • 1 small box spinach (146g/5oz)

Preheat oven to 400F.  Adjust the oven shelves so that you can fit the pizza pan on one shelf and the vegetable roasting pan on another, i.e. both in the oven at the same time.  If your oven can’t accommodate that, just cook pizza dough first (the 1st round) and then roast the veggies.

Prepare Topping:  In a large bowl add tomatoes, mushrooms, asparagus, sweet peppers, onion, chili peppers and garlic.  Add olive oil and pistou (or pesto) sauce.  Toss well together to ensure well coated.  Move to roasting pan and lay as flat as possible to ensure single later of veggies.  Bake in oven for 30-40 minutes.  (Add pizza crust during last 10 minutes, see Prepare Crust below)

Prepare Topping

Prepare Topping

Prepare Crust:  Roll out pizza dough into round circle and place on lightly greased pizza pan.  Drizzle olive oil on top and rub all over crust including edges.  Bake for only 10 minutes (put in oven during last 10 minutes of baking vegetables – or if you don’t have room for both at the same time then bake the pizza dough first).   Remove from oven and spread tomato sauce over top. We’ll cook for the last 10 minutes a little later.

Prepare Crust

Prepare Crust

Prepare Cheese Topping:  In a bowl add the Daiya Cheese (or other vegan cheese of choice), the nutritional yeast and the chopped cilantro.  Toss to mix well.

Prepare Cheese

Prepare Cheese

Prepare Pizza:   Spread roasted vegetables (save some veggies for your salad) over pizza dough.  Sprinkle the cheese mixture over top the pizza (save some for your pizza salad if you like).  Bake in oven for 10 minutes. Remove from oven, slice and serve.

Prepare Salad:   In a large bowl add spinach and top with veggies and a little of the cheese mixture.  Toss and serve!

Pizza Salad

Pizza Salad

Filed Under: Cooked Dishes, Dinner, Gluten Free, Nut Free, Processor, Recipes, Soy Free, Vegan/Vegetarian, Warm Salads · Tagged: , , , ,
Day 9 – Clean(er) Eating Program
Jan 5, 2013

Day 9 – Clean(er) Eating Program

By · 2 Comments

Smooth & Creamy Smoothie

Only 3 days to go… the countdown is on!!! Woot Woot!!!  Here’s a glimpse into the first 8 days so far.  Today started with a wonderful green tea. Yummy!!

After the tea, I whipped up a new Smooth & Creamy Smoothy – originally I was intending to make something that was very straberry-y but it seemed to evolve into something else – I love how things evolve in the kitchen and a wonderful new creation always results :-)

Raspberry Banana Smoothy

Raspberry Banana Smoothy

Again, I decided to have smoothies until dinner so I made one of my absolute favourites (ok, so I say that a lot – I think they are all my favourites :-) ).  I made a Raspberry Banana Smoothy -

I just love the combination of raspberry, banana and almond butter – there’s just something really decadent about that combination!!  Sigh!!

And for dinner I created an Asian Style Salad.  It started with a stir-fry of carrots, snow peas, mushrooms & ginger with a little toasted sesame seed oil.  Once heated I added some thai curry sauce and coconut milk.  After heating a few more minutes I added bean sprouts and cilantro and heated through quickly.

Asian Style Salad

Asian Style Salad

This was a wonderful combination and would be great on it’s own – or as a salad.  For the salad I added romaine lettuce to a bowl and then topped it with the asian vegetable stirfry… tossed & served.  Deeeee-Licious!!  Who ever said salads had to be borring!!???? :-)

Roasted Sesame Sweet Potato Wedges w/Almond “Peanut” Sauce

To complement the salad, although not necessary unless you are very hungry or need something more substantial, we enjoyed a side of  Roasted Sesame Sweet Potato Wedges w/Almond “Peanut” Sauce.  Very delicious indeed :-)

That’s it for Day 9.  See you tomorrow …..

Filed Under: 12-day Clean(er) Eating Program, Blender, Cooked Dishes, Dinner, Gluten Free, Lunch, Raw Food, Recipes, Smoothies, Soy Free, Vegan/Vegetarian, Warm Salads · Tagged: , , , , ,
Roasted Sesame Sweet Potato Wedges w/Almond “Peanut” Sauce
Jan 4, 2013

Roasted Sesame Sweet Potato Wedges w/Almond “Peanut” Sauce

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I do love sweet potatoes and this dish is one of my favourites. Not only that but it’s very easy to make!  Ok, and I also REALLY love “peanut” sauce! Put the two together and oh-my-gawd, I’m in heaven. :-)

It’s perfect on it’s own (with the peanut sauce of course) or as a side dish. No matter how you serve it up, it’s deee-licious!!

This recipe is inspired from a recipe in Easy Vegan.

Ingredients:
Serves 2

  • 1 large sweet potato, washed/scrubbed, no need to peel, cut into wedges
  • 1 Tbsp olive oil
  • 1/2 Tbsp toasted sesame oil
  • 1 Tbsp sesame seeds
  • 2 Tbsp raw almond butter
  • juice of 1/2 lime
  • 1/2 or 1 red chili pepper, seeded and chopped finely
  • 1 Tbsp Braggs Seasoning or Soy Sauce
  • 1/4 cup hot water

Preheat oven to 400F.

Cut potatoes into wedges and place in a bowl.  Add oils and sesame seeds and toss well to ensure evenly coated.  Place potatoes on baking sheet and spread evenly into one layer.  Bake 30-40 minutes, turning once or twice during baking.

For sauce add almond butter, lime, chili peppers and brags to a food processor.  Blend well.  Add hot water to food processor and blend until smooth. Heat gentle in small sauce pan. Transfer to small serving bowl.

Serve potato wedges with dipping sauce. YUM!!

Filed Under: Cooked Dishes, Dinner, Gluten Free, Lunch, Processor, Recipes, Snack, Vegan/Vegetarian · Tagged: , , , ,
Day 8 – Clean(er) Eating Program
Jan 3, 2013

Day 8 – Clean(er) Eating Program

By · 6 Comments
Hubby Smoothy

Hubby Smoothy

Well Day 8 and I’m feeling pretty darn grrreat!!  I’m feeling more of that “clarity of mind” and “clean body” feeling with each and every day.  I’m lovin’ it!!

Ok, but I have been neglecting the treadmill :-o

Here’s some insight into the first 7 Days of the program!!

Today started with a small glass of the leftover Hubby Smoothie - he had 1.5 litres I had about .5 litre.  A little later in the morning I decided to make a big batch of my Green Juice Smoothy – certainly not for the faint of heart as it is very green but it’s oh-so-refreshing and hands down my favourite smoothy for bringing on that “clean” feeling.  Love Green Smoothies!!

Green Juice Smoothie

Green Juice Smoothie

So it was a smoothie day!! Throughout the day I enjoyed about 2.5 litres of smoothies and that carried me to dinner.  Having green smoothies through the day is another great way to give your digestives system a wee break!  I like to do this for a day/two every now and again.  It feels really good!

For dinner – yes, more leftovers Ratatouille – but that was the last of it!!  Sure makes life easy when you can reuse and repurpose for 3 days!!  Love that easy peasy approach :-)

We also enjoyed a Butternut Squash with Pistou Sauce… a new combination that was pretty yummy if I do say so myself.  I never knew what Pistou sauce was before!  I so love learning new things :-)

Ratatouille

Ratatouille

Pesto Butternut Squash

Baked Butternut Squash w/ Pistou Sauce

Ok, I had a bit of a sweet tooth so I had 2 dates that were each stuffed with 2 raw almonds.  A quick and easy snack that really does take the edge off!!  Yum!!

Well that’s it for today, 8 down and 4 to go!!  Yeah!!!!  See y’all tomorrow….. xox

Filed Under: 12-day Clean(er) Eating Program, Blender, Breakfast, Cooked Dishes, Dinner, Gluten Free, Nut Free, Processor, Raw Food, Recipes, Smoothies, Soy Free, Vegan/Vegetarian · Tagged: , , , ,
Butternut Squash with Pistou Sauce
Jan 3, 2013

Butternut Squash with Pistou Sauce

By · 4 Comments
Easy Vegan

Easy Vegan

I tried another great new recipe this week from my book Easy Vegan.

I never knew what Pistou Sauce was before, it’s delicious and basically a nut free pesto – or that’s my interpretation :-) !

Ingredients:
Serves 4

  • 2 butternut squash
  • 6 tbsp olive oil
  • 4 cloves garlic
  • 1 large handful basil
  • sea salt
Butternut Squash w/ Pistou Sauce (before baking)

Butternut Squash w/ Pistou Sauce (before baking)

Preheat the oven to 400F.

To make pistou sauce, put oil, garlic and basil into a food processor.  Blend until well blended.  Transfer to small bowl.

Trim butternut squash and cut in half lengthwise.  Scoop out the seeds.  Arrange the squash halves in a roasting plan and brush generously with pistou, letting it well up a bit in the cavity.

Roast squash in the preheated oven for about 40-45 minutes, until just browned at the edges and tender when pierced with a knife.  Serve hot, with remaining pistou on the side as a spooning sauce.

This recipe is very easy to make and was also very flavourful.  We served the squash along side Ratatouille but it would be amazing on it’s own or as a side for any vegetable dish!

Salad Variation: It would also be great in a salad – start with BIG bowl of your favourite greens like spinach and then spoon out the squash on top, drizzle with a little extra pistou sauce, toss & serve!!  Yum!!  A nice warm salad!

Check out my other post with recipe from Easy Vegan - Spiced Cauliflower Curry with Red Pepper & Peas!

Filed Under: Cooked Dishes, Dinner, Gluten Free, Nut Free, Processor, Recipes, Soy Free, Vegan/Vegetarian, Warm Salads · Tagged: , , , ,
Ratatouille
Jan 1, 2013

Ratatouille

By · 4 Comments

I just love ratatouille and it’s so simple and versatile to make.  I’ve included the traditional version below with eggplant and zucchini, but I’ve often made it with whatever vegetables I have on hand.

I love that you can serve it on it’s own like a stew.  It’s also great with wild rice or noodles.  Perfect as a wrap with added greens & sprouts.  And for those who are grain free, I love having a huge bowl of spinach with one or two spoons of ratatouille on top, toss and serve.  Yum!!

Enjoy!!

Ingredients:
Serves 6

  • 3 Tbsp olive oil
  • 2 onions, sliced
  • 4 cloves garlic, crushed
  • 1/4 cup flat-leaf parsley, chopped
  • 1 large eggplant, chopped
  • 3 bell peppers, red and/or yellow, chopped
  • 4 zucchini, sliced
  • 1 can (28oz) whole plum tomatoes
  • fresh pepper to taste

Heat oil in large pot over medium heat.  Add onions, garlic and parsley and saute for about 10 minutes, stirring often.  Add eggplant and cook another 5 minutes.  Add bell peppers and zucchini cook for a few minutes, then add tomatoes.

Cover and cook for 5 minutes, then uncover and cook for 10-15 minutes until veggies are tender.  You may need to add a little water depending on how thick you like it.  Season with fresh pepper to taste.

Filed Under: Cooked Dishes, Dinner, Gluten Free, Lunch, Nut Free, Recipes, Soy Free, Vegan/Vegetarian, Warm Salads ·
Day 7 – Clean(er) Eating Program
Jan 1, 2013

Day 7 – Clean(er) Eating Program

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Chickpea Crêpe with Artichoke & Mushroom

Hello 2013!!  A new day, a new Year, new beginnings, new opportunities… ahhhh…. don’t you love that!!

Today was a lazy blogging day for me (ok, I helped a little as hubby worked on our new kitchen cabinets – woot woot!!).  He is most definitely a gem!!

Here’s a preview of each Day so far.

So before he got started, I decided to make one of the recipes from Crazy Sexy Kitchen by Kris Carr & Chad Sarno – oh my how I love that book and all of Kris Carr & Chad Sarno’s creations!!  They are definitely a dynamic duo!!  If you haven’t heard of her book, check my Kris Carr Madness post for more insight.

Ratatouille

So we started the day with Chickpea Crêpe with Artichoke & Mushroom.  I’ve made this recipe a few times and it is without a doubt my favourite for breakfast/brunch, it’s hearty, incredibly flavourful and very versatile – you can use whatever veggies you have on hand.  Oh and the Artichoke Aioli, oh-my-gawd I so love it – it would also be awesome used as a base when making a wrap – it is oh-so-yummy!!! Ok but we’ve never had any leftover so I haven’t been able to try it with a wrap ;-)

Spinach Salad w/cherry tomatoes & avocado

For lunch, a late lunch that is – we enjoyed a wee bit of left over Ratatouille.  I made a few wraps for my hard working hubby lined with romaine and filled with Ratatouille, he loved them!!  I enjoyed a small bowl as I wasn’t that hungry after the Chickpea Crepes.  I must say, the Ratatouille is even better the next day.

For dinner I enjoyed a quickie spinach salad with cherry tomatoes, avocado, a sprinkle of olive oil and lots of fresh ground pepper. One of my fav’s!!

That’s it for Day 7…I’m feeling great! How can you not with such clean plant based whole foods eating!!

Here are insights into Day 8!

Filed Under: 12-day Clean(er) Eating Program, Cooked Dishes, Cool Salads, Dinner, Lunch, Recipes, Vegan/Vegetarian · Tagged: , , , ,
Day 6 – Clean(er) Eating Program
Jan 1, 2013

Day 6 – Clean(er) Eating Program

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The last day of 2012 and I’m well on the road to feeling more clarity and “cleaner”.  Yippee, I’m loving this Clean(er) Eating Program.  I’ve done this for two years now, started with cleaner eating on Boxing Day.  Last year I tried my 5-Post Christmas Cleanse and this year this 12-Day Clean(er) Eating Program.  I must say, it’s a great way to say farewell to a year, and a great way to welcome a new year… by feeling cleaner with more clarity of mind!!

Here’s a glimpse into the first 5 Days if you missed it!

Well to close out 2012 I scanned the fridge to find what combination was in store!!  Kiwi, blueberry, cashews!!  Sold!!  And with that a New Year’s Eve (day) Smoothy was created!!  Yum!!

It was a busy day and the smoothy kept me going all morning so I didn’t have anything until dinner, although our dinner was an early dinner while we welcomed the German/Danish New Year at 6pm our time

Ratatouille is one of my favourites, so easy to make, so versatile.  You can use whatever vegetables you have on hand and it can be used in wraps, as a stew, with rice, and the list goes on.  We enjoyed as a stew, it was yummy on a cold winters night and a great way to close the year.

Filed Under: 12-day Clean(er) Eating Program, Blender, Breakfast, Cooked Dishes, Cool Salads, Dinner, Gluten Free, Raw Food, Recipes, Smoothies, Soy Free, Vegan/Vegetarian · Tagged: , , , , , ,
Day 5 – Clean(er) Eating Program
Dec 31, 2012

Day 5 – Clean(er) Eating Program

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5 days down and 7 days to go!! :-)  Still feeling grrreat and almost half way there!!

My day started with about 1 litre of water and a cup of green tea.  Here’s insight into the first 4 days:  Day 1 , Day 2 , Day 3 and Day 4.

My morning smoothy was an all fruit smoothy (ok, I was out of greens!! tsk tsk!! Food shopping was on the agenda for the day :-) ).  I included 2 bananas, 2 cups blueberries a touch of vanilla and blended it nice and long so it was really creamy and frothy, and it was perfectly delicious!!

Lunch was a “clean out the fridge before groceries dish” :-) (if you know what I mean?).  That said it was pretty yummy – I had a BIG head of cauliflower, some onions and celery I wanted to use so that was the base.  I added some wonderful spices – cumin and paprika – peas and tomatoes and voila a wonderful cauliflower curry type stir fry was created!!  Loved it so much I had 2 bowls!!

Then for dinner, I tried a new recipe that I had found online – I came across a blog called NotJustGranola.ca by Katie a fellow blogger in the Ottawa area!!  She spoke about a Sweet Potato Lentil Chili recipe by Dreena Burton. I just love learning and finding new gems!!

Well Katie’s reviews were so good, I thought it was a must try.  And OH-MY-GAWD, it is most definitely a KEEPER!!  So easy to make, so delicious, and just one of the best plant-based chili dishes I’ve ever tasted!!  No really!

Trust me on this one, give it a try!!  The original recipe can be found online at Veg News and also at Dreena’s new site Plant Powered Kitchen!!  Check it out, you won’t be disappointed I’m sure!!

Thanks Katie @Not Just Granola for introducing me to Dreena Burton!!

We enjoyed the Sweet Potato Lentil Chili with a basic green salad of spinach, bean sprouts and lemon juice.  And ensured our plate was 3/4 salad and 1/4 chili… a great proportion to maintain!!

This was also the first day that legumes (lentils & black beans) were introduced back into our diet.  I am feeling much cleaner so now’s the time where I gradually bring back nuts, seeds, legumes.  I will usually only do so for one meal a day (usually dinner, where you body also has overnight for longer digestion) but more importantly my dinner plate will always have at least 3/4 greens + 1/4 main dish.

So that’s it for Day 5!!  One more day to go and I’m half way… and I will start the new year with Day 7 – I love bringing in the New Year with a clean(er) feeling body!!

Happy New Year everyone!!

xox

Here’s insight into the next day Day 6!

Filed Under: 12-day Clean(er) Eating Program, Breakfast, Cooked Dishes, Gluten Free, Lunch, Nut Free, Raw Food, Recipes, Smoothies, Soy Free, Vegan/Vegetarian · Tagged: , , , , ,
Day 3 – Clean(er) Eating Program
Dec 28, 2012

Day 3 – Clean(er) Eating Program

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Blueberry Banana & Goji Berry Smoothy

Blueberry Banana & Goji Berry Smoothy

Well, today is Day 3 and once again I started the day with about 1 litre of water and a cup of green tea. Followed by 4K on the treadmill and another litre of water.  You can read more at these links for Day 1 & Day 2.

My morning smoothy was Blueberry Banana & Goji Berry Smoothie - yet another of my favourite combinations.  Oh and I think goji berries are my new addiction de jour :-) .  This recipe made about 2 litres and I enjoyed throughout the morning.  Yup, I drank it all.

Lunch was easy-peasy – I had leftovers from yesterday’s Sweet Pepper Salad, so I chopped up a head of romaine and added it to the leftovers, et voila an easy-peasy lunch was born!! I ate it all – 2 big bowls!!

Plant-based Pizza

Plant-based Pizza

Pizza Salad

Pizza Salad

It’s Friday today and we normally have my home made Pizza Dough & Plant-Based Pizza, hubby enjoyed the Pizza and I enjoyed a Pizza Salad.

I created the pizza topping – I chopped onions, garlic, green peppers, mushrooms, tomatoes added some hot chili peppers and then tossed with a little olive oil.

I use this pizza topping mixture to top the pizza (then add olives and vegan cheese). For my salad, I use the rest of the pizza toping, toss with 2 heads romaine, add about 3/4 cup chopped cilantro and juice from 1 lime. Toss & serve!!

Yum!!  I do love salad.  The best part is I can eat as much as I like – I think I had 3 bowls tonight!!

Well that’s it for today….I’m feeling really good, I’m feeling much “cleaner”, I’m 1/4 of the way through the Clean(er) Eating Program and what I love best is I’m never hungry, I’m nourishing my body, and I’m feeling and sleeping much better than before I started the program.  Oh and I’m down a few pounds as well, an added bonus!!

Well, 3 down and 9 to go!!  More to follow tomorrow on Day 4….See you then!! here’s a link to Day 4 – Clean(er) Eating Program!! xox

Filed Under: 12-day Clean(er) Eating Program, Breakfast, Cooked Dishes, Cool Salads, Dinner, Gluten Free, Lunch, Nut Free, Raw Food, Recipes, Smoothies, Soy Free, Vegan/Vegetarian · Tagged: , , , ,
Tomato Vegetable Soup
Dec 27, 2012

Tomato Vegetable Soup

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On cold snowy winter days like today, there’s nothing like soup.  I love this tomato vegetable soup, it’s chunky, hearty and really hits the spot.

Ingredients:
4-6 servings

  • 2 Tbsp olive oil
  • 1-1/2 red onion, chopped
  • 4 cloves garlic, crushed
  • 5 stalks celery, chopped
  • 2 large carrots, chopped
  • 1 sweet potato, diced
  • 1 Tbsp rosemary
  • 1 Tbsp thyme
  • 1 Tbsp Vegan Worcestershire
  • fresh ground pepper
  • 4-6 cups water
  • 1 can-28 oz organic crushed tomato

In large pot add and heat olive oil.  Add onion & garlic and saute until transparent.  Add celery, carrots, sweet potato and rosemary, thyme, worcestershire and pepper and cook another 5 minutes.  Add water, just enough to cover the vegetables.  Add crushed tomatoes.  Bring to a boil then reduce heat and simmer for 30 minutes.  Serve in bowl and garnish with a little rosemary.

Filed Under: Cooked Dishes, Nut Free, Recipes, Soups, Soy Free, Vegan/Vegetarian · Tagged: , , , , , , , , , , ,
Shepherd’s Pie
Dec 26, 2012

Shepherd’s Pie

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Shepherd’s Pie is a wonderful dish perfect for one of those cold winter night!  Not only is it easy to make but it warms the soul!  I hope you enjoy our version of this recipe as much as we do.

Ingredients:
6-8 servings

  • 1.5 cups dried brown lentils + 3 cups water
  • 5 small potatoes, quartered
  • 1/4 cup vegan butter
  • 1 tbsp olive oil
  • 1 onion, diced
  • 2-3 cloves garlic, minced
  • 2 large carrots, diced
  • 2 stalks celery, diced
  • 4 medium mushrooms, diced
  • 1 tsp rosemary
  • 1/2 tsp thyme
  • 1 tbsp Braggs Liquid Soy Seasoning (yummy and has only a smidgen of salt compared to soy sauce!)
  • 2 tsp Vegan Worcestershire
  • 2 cups corn

DSC_0012_watermark shep pie cut outAdd lentils to water, bring to a boil.  Reduce heat and simmer for 30-35 minutes until all liquid is absorbed and lentils are soft (but not mushy). Drain well.  Set aside.

Add potatoes to water, boil until tender 15-20 minutes.  Drain, mash add vegan butter and season with salt and pepper to taste. Set aside.

In a large fry pan heat olive oil over medium heat.  Add onions & garlic and saute until softened and translucent.  Add carrots and celery and cook until they are tender (about 5 minutes).  Add mushrooms and continue to cook another 2-3 minutes.  Add cooked lentils, thyme, rosemary, Braggs and worcestershire sauce.

Lightly grease a casserole dish.  Add lentil mixture and press firmly with spatula.  Add corn to create next layer.  Top with mashed potatoes and smooth.

Bake in preheated oven at 400F and bake uncovered for 30 minutes or until potatoes are browned.  Sprinkle with paprika and/or rosemary and serve together with a nice light green salad, perhaps a Tomato Sesame Salad?

Enjoy!

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Roasted Vegetables
Dec 12, 2012

Roasted Vegetables

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Mmmmmm… a great find from Snell Foods!!  This is the first time I have tried their Salad Dressing, I bought their Garlic Balsamic Vinaigrette and paired it with the Roasted Root Vegetable recipe they suggested.  And the result is oh-so-Yummy!!! A definite easy peasy keeper!!

You’ll find many many  more recipes at their website.  For example you can find more Garlic Balsamic Vinaigrette RECIPES.

Here’s my version of their Roasted Vegetables

Ingredients:
Serves 2 (I suggest doubling the recipe so you have enough for salads for lunch the next day!!)

  • 6-8 stalks asparagus, chopped
  • 2 carrots, chopped
  • 1 broccoli, chopped
  • 2 parsnips, chopped
  • 2 celery stalks, chopped
  • 2 beets, chopped
  • 1 small turnip, chopped
  • 1/4 cup Garlic Balsamic Viniagrette
  • fresh ground pepper
  • 1 T rosemary
  • 1 T sage
  • 1/2 cup wild rice, 1 cup water & 2 tomatoes sliced (Hubby’s Rice version)
  • 3-4 BIG handfuls spinach (Cat’s Salad version)

Place all ingredients in a ziploc bag, seal tightly and shake to coat evenly.  I prepared this in the morning and left in the fridge all day.  Talk about easy peasy!!

Spread vegetables on baking sheet and bake at 475 degrees for 30-45 minutes (time will depend on how large/small you cut your veggies).

Rice Version:   I served with wild rice and sliced tomatoes for hubby!!  15 minutes before adding veggies to oven – prepare rice – add rice & water to pot and bring to a bowl and simmer 50 minutes and let sit 10 minutes before serving.

Salad Version: I felt the need for more greens so I enjoyed a big bowl of spinach topped with the roasted veggies.  It’s so easy, just toss and serve!!   OK, next time I will make extra so I have enough to make more salads for our lunch the next day!!

Enjoy!!

Filed Under: Cooked Dishes, Dinner, Gluten Free, Lunch, Nut Free, Recipes, Soy Free, Vegan/Vegetarian, Warm Salads · Tagged: , , , , , , , , ,
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