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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 12 – Clean(er) Eating Program
Jan 7, 2013

Day 12 – Clean(er) Eating Program

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DSC_0012_watermark green juice smoothie 2Yeahhhhh…. it’s the last day of my Clean(er) Eating Program and I’m feeling Grrrreat!!  Started the day again with the usual 1 litre of water, followed by my trusty green tea.  Another 3km on the treadmill followed by my smoothie de jour!! :-)

For this last day of the program, I enjoyed a double batch, yup 3 litres of Green Juice Smoothie – I enjoyed the 3 litres throughout the morning & early afternoon! Yum!

Often on the weekends we have a late lunch/early dinner vs. lunch and dinner – and that’s exactly what we did today!  We enjoyed a very yummy Broccoli & Tomato Salad together with one of my favorites Sweet Potato and Chipotle Soup. Very satisfying and filling. 

Update on morning of Day 13:

I wanted to give you an update on the morning of Day 13, after all is said and done!!  I feel so “clean” and that clarity of mind has returned!!  Woot Woot!!  Mission accomplished.  Oh and the bonus is I also lost 7 lbs!!  Woohoo gotta love those bonus’!!

Filed Under: 12-day Clean(er) Eating Program, Blender, Breakfast, Cool Salads, Dinner, Gluten Free, Lunch, Nut Free, Raw Food, Recipes, Smoothies, Soups, Soy Free, Vegan/Vegetarian · Tagged: , , ,
Broccoli & Tomato Salad
Jan 7, 2013

Broccoli & Tomato Salad

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Another of my favourite combo’s – I must say it’s the simple salads that end up being my favourites – only a few ingredients creates extra flavour!!

Ingredients:
Yields 4-6 servings

  • 2 heads broccoli & stalk, sliced and chopped
  • 1 box cherry tomatoes, whole or slice in two
  • 1 yellow pepper, chopped
  • 3 cloves garlic, sliced and crushed
  • juice of 1 lemon
  • juice of 1/2 lime (optional I just had leftovers in my fridge)
  • 2 Tbsp olive oil
  • 1/4 cup raw pumpkin seeds
  • 4-6 big handfuls spinach

Mix all ingredients (except spinach) in large salad bowl.  Toss and let sit as long as possible so that flavours can meld together and marinade.  Add spinach, toss and serve.

Filed Under: Cool Salads, Dinner, Gluten Free, Lunch, Nut Free, Raw Food, Recipes, Soy Free, Vegan/Vegetarian · Tagged: , , , ,
Day 11 – Clean(er) Eating Program
Jan 6, 2013

Day 11 – Clean(er) Eating Program

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Woot Woot!! 2nd last day and I’m rarin’ to go!! Enjoyed 3km on the treadmill again this morning… feels good – ok but I have to say the treadmill is a bit boring, I much prefer to run outside!!  But I HATE running with all that snow on the streets…. it’s just not great for the footing!!  Sigh…

Ok, I did mention how much I love mango’s didn’t I?  Well, if not – I’m totally addicted to Mango’s… totally addicted!!

So I did something I little crazy :-)  I had this wonderful Creamy Mango Smoothie – it has to be one of the simplest and MOST delicious smoothies in the WORLD!!  No really ;-)

DSC_0014_watermark mangoOk and now for the crazy part… a couple of hours later I had 3 mangos… yup, 3 of those babies!!… they were perfectly ripe and oh-my-friggen-deliciously juicy and yummy!!  I was in total heaven!!  Heaaaaven!! OK, my wish – that I some day I visit a land where I can pick Mango’s from the tree and eat them right then and there!!  Freshly picked & ripe Mango’s – that would be heaven!! Sigh… I wonder where’s the best place to do that?  Any ideas for me?

I will say, I wasn’t really hungry again until much later in the afternoon so I had a combined lunch-dinner!!   There was just a tiny bit of left over asian salad (I used most of it to make wraps for hubby ;-) he loves wraps and I love leftover salad for wraps – I just added a little salsa on top and he loved them!!) – so there was only a bit left for me :-( but that’s ok I ended up making a bit of Guacomole and a handful of seed crackers!!  Yup, I was lazy and just wanted something quick and easy!!

Well, that’s it for today – Day 11 – only one day left!!  Woohoo! You know one of the best aparts about Clean(er) eating is you never go hungry!! Gotta love that!

Filed Under: 12-day Clean(er) Eating Program, Blender, Breakfast, Cool Salads, Dinner, Gluten Free, Lunch, Nut Free, Raw Food, Recipes, Smoothies, 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

By · 5 Comments

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!

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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.

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Day 4 – Clean(er) Eating Program
Dec 29, 2012

Day 4 – Clean(er) Eating Program

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4 days down and 8 days to go!! :-)  And I’m feeling grrreat!!  Today is day 4 and I’m down several pounds but more importantly I’m returning to that ‘clean’ feeling.  I’m sleeping better, feel more energy and all in all getting back to my old self!!

My day started with about 1 litre of water and a cup of green tea. I skipped the treadmill today, after all it is the weekend ;-) .   Oh, if you are interested you can read more at these links for Day 1 , Day 2 and Day 3.

Pizza Salad before Salsa added

Pizza Salad before Salsa added

My morning smoothy was Cocoa Raspberry & Banana Smoothie - oh my gawwwd!!  It was to die for…. a real treat, oh-so-delicious and oh-so-nutritious.  Gotta love that combination!!

Lunch was easy-peasy – I had leftovers from yesterday’s dinner Pizza Salad, I just added some of my favourite salsa, tossed and served!! I ate it all – 2 big bowls!!

And for dinner, I was in a bit of a crunch for time so whipped up something really quickly – less than 5 minutes to be exact!!  I made an Easy Peasy Salad, and it was pretty darn yummy, if I do say so myself!!  Not only that, but it really hit the spot!

Well that’s it for today….

More to follow tomorrow on Day 5….See you then!! xox

Filed Under: 12-day Clean(er) Eating Program, Blender, Breakfast, Cool Salads, Dinner, 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: , , , ,
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!!

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Another Layered Vegetable Bake
Nov 27, 2012

Another Layered Vegetable Bake

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Another Layered Vegetable Bake (before garlic, pepper & nutritional yeast added)

Here’s another variation of my Layered Vegetable Bake.  These vegetable bakes are the easiest dinner on the planet (at least in my humble opinion). The best part is you can use whatever veggies you have on hand, mix and match and try new combinations and flavours.  Here’s today’s creation.

  • 3 beets, thinly sliced
  • 2 small red onions, thinly sliced
  • 3-4 parsnips, thinly sliced
  • 8-10 brussel sprouts, cut in half
  • 2 big handfuls cherry tomatoes
  • 2-3 cloves garlic, sliced
  • fresh ground pepper, to taste (I love lots!)
  • 2-4 tbsp nutritional yeast
  • Water to cover dish to about 1-2 cm

In casserole dish layer vegetables – beets on the bottom, then onions, parsnips, beets, brussel sprouts & tomatoes.  Top with garlic, fresh ground pepper and sprinkle with nutritional yeast.

Add enough water to depth of about 2cm in casserole dish.  Pre-heat oven to 400 and bake covered (keeps the juices in) for about 45-50 minutes.  Remove cover and put broiler on and broil for a few minutes to brown (watch closely).  Note:  Cooking times will vary depending on the size of your casserole dish and the vegetables you use.

We served with a nice easy peasy green salad that included spinach tossed with Tabouleh!! :-) .

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